Development And Acceptability Of Banana (Musa) Oat Cookies (Record no. 16726)
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| 000 -LEADER | |
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| fixed length control field | 01878ntm a2200193 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 136878 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094745.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | s r n 0 0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240206n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dizon, Catherine T. |
| 245 00 - TITLE STATEMENT | |
| Title | Development And Acceptability Of Banana (Musa) Oat Cookies |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Dizon, Catherine T. |
| 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 | xii, 58 leaves ; |
| Dimensions | 28 cm + 1computer disc (4 3/4 inch) |
| 500 ## - GENERAL NOTE | |
| General note | DEVELOPMENT AND ACCEPTABILITY OF BANANA (Musa) OAT COOKIES Adviser: Evangeline A. Galatierra, Ph.D. ABSTRACT The study was conducted to evaluate the acceptability of utilizing banana flour in the preparation of oatmeal cookies 1n terms of appearance, taste, flavor, texture and overa11 acceptability There were three treatments: T1 (50 grams of banana flour), T2 (100 grams of banana flour), T3 (150 grams of banana flour). A total of 30 randomly selected panelists were invited to sensory evaluate the three sample products. The collected data were subjected to Analys is of Variance (ANOVA) to test for significance. Findings revealed that the oat cookies with 100 grams banana flour was the most acceptable in appearance whereas the oat cookies with 150 grams banana flour gained the highest acceptability in taste,, texture and overall acceptability. ANOVA results revealed no significant difference in all the five (5) parameters and among the three (3) treatments at ps. The use of banana flour in the preparation of oat cOokies is recommended. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Evageline A. Galatierra, |
| Relator term | Adviser. |
| 730 0# - ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Development And Acceptability Of Banana (Musa) Oat Cookies. |
| 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 | BS Food Technology | PSAU OLM | PSAU OLM | Dissertation, Theses | 06/29/2023 | UT D62 2022 | UT13113 | 04/08/2025 | 04/08/2025 | Theses |