Evaluation of sensory properties of macaroons with carrots (daucus carota) and sweet potato (ipomoea batatas) (Record no. 15573)
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| fixed length control field | 02075ntm a2200169 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 134460 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094535.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230201n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mariano, Jessica D. |
| 245 00 - TITLE STATEMENT | |
| Title | Evaluation of sensory properties of macaroons with carrots (daucus carota) and sweet potato (ipomoea batatas) |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Jessica D. Mariano. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Magalang, Pampanga : |
| Name of publisher, distributor, etc. | Pampanag State Agricultural University, |
| Date of publication, distribution, etc. | March 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 60 leaves ; |
| Dimensions | 28 cm. + 1 computer disc (4 3/4 in.) |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | EVALUATION OF SENSORY PROPERTIES OF MACAROONS WITH CARROTS (Daucus carota) AND SWEET POTATO (Ipomoea batatas) Reasearcher : JESSICA D. MARIANO Degree : Bachelor of Science in Food Technology Bate Completed : March 2021 Adviser : Evangeline A. Galatierra PhD. This study was conducted to evaluate the sensory properties of macaroons with boiled & mashed carrots and sweet potato. Through Completely Randomized Research Design four treatments were used: TO (plain macaroons); Tl (with mashed carrots); T2 (with mashed sweet potato) and T3 (with mashed carrots and sweet potato). The collected data were subjected to descriptive statistical treatment using the measure of Central Tendency , One-Way Analysis of Variance (ANOVA) and Tukey's Honestly Significant Difference. Findings revealed that the use of boiled & mashed sweet potato in making macaroons was acceptable. However, Ti or the macaroons with carrots was the most acceptable in all the sensory parameters namely appearance, taste, flavor, texture and overall acceptability. ANOVA results revealed that there is significant difference among the treatments at 0.05 level of significance. The difference in production cost and the cost per piece for the four treatments waS minimal and are comparable to the market price of the commercial macaroons. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Evangeline A. Galatierra, |
| Relator term | Adviser. |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
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| Not for loan | BSHRM | PSAU OLM | PSAU OLM | Dissertation, Theses | 02/01/2023 | UT M33 2021 | UT12349 | 04/08/2025 | 04/08/2025 | Theses |