Development, Physical Analysis and Acceptability of Papaya Ice Cream (Record no. 16106)
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| 000 -LEADER | |
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| fixed length control field | 01902ntm a2200169 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 135259 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094719.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230403n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Carreon, Rachel M. |
| 245 00 - TITLE STATEMENT | |
| Title | Development, Physical Analysis and Acceptability of Papaya Ice Cream |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Rachel M. Carreon. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Magalang, Pampanga : |
| Name of publisher, distributor, etc. | Pampanga State Agricultural University, |
| Date of publication, distribution, etc. | July 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 60 leaves ; |
| Dimensions | 28 cm. + 1 computer disc (4 3/4 in.) |
| 500 ## - GENERAL NOTE | |
| General note | CARREON, RACHAEL M. DEVELOPMENT, PHYSICAL ANALYSIS AND ACCEPTABILITY OF PAPAYA (Carica papaya Linn) ICE CREAM Adviser: Evangeline A. Galatierra, Ph.D. ABSTRACT The study was conducted to evaluate the acceptability of utilizing papaya blend in the development of ice cream in terms of appearance, taste, flavor, texture (creaminess), and overall acceptability. The data were subjected to a descriptive statistical treatment using the Measure of Central Tendency (CRD) and Analysis of Variance (ANOVA) for the test of significance at p<.05. Findings revealed that the ice cream with 300 grams papaya blend was the most acceptable in appearance and taste whereas the ice cream which with 200 grams papaya blend was the most acceptable in flavor and texture. Overall, the ice cream with 400 grams papaya blend was the most acceptable. ANOVA results revealed no significant difference among all treatments in all the five (5) parameters at 0.05 level of significance. Total soluble solids of the most acceptable product revealed a slightly lower than the standard for ice cream. Nonetheless, papaya blend is acceptable in the preparation of ice cream and is recommended as potential flavor in ice cream. |
| 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not for loan | BSHRM | PSAU OLM | PSAU OLM | Dissertation, Theses | 04/03/2023 | UT C31 2022 | UT12855 | 04/08/2025 | 04/08/2025 | Theses |