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Acceptability of libas (spondias pinnata) leaves-flavored ice cream [manuscript] / Razil C. Jardeliza.

By: Contributor(s): Material type: TextTextPublication details: Magalang, Pampanga : Pampanga State Agricultural University, June 2020.Description: xi, 52 leaves ; 28 cm. + 1 computer disc (4 3/4 in.)
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Title $ ACCEPTABILITY OF LIBAS (Spondias Pinnata) LEAVES-FLAVORED ICE CREAM. Researcher $ Razil C. Jardeliza Degree 3 Bachelor Of Science In Hotel and Restaurant Management Date completed: June 2020 Adviser : MARIE LOURD I. SACATROPEZ, MBA This study evaluated the acceptability of lLibas leaves-flavored ice cream. Using experimental design in food product development employing Randomized Complete Biock Design (RCBD), sensory characteristics of the ice cream in three Treatments with increasing concentration of Libas leaves were measured. There were three treatments used in the study; Treatment 1 (1 tbsp. Libas leaves extract), Treatment 2 (2 tbsp. Libas leaves extract), and Treatment 3 (3 tbsp. Libas leaves extract). Descriptive statistics showed that Treatment 1 (the least flavored/concentrated) was the most acceptable. It was found in the analysis of variance (ANOVA) that there were significant differences among treatments in all of the five sensory parameters.
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Theses PSAU OLM Dissertation, Theses BSHRM - Research Paper RP J37 2020 (Browse shelf(Opens below)) Not for loan RP12472

Title $ ACCEPTABILITY OF LIBAS (Spondias Pinnata) LEAVES-FLAVORED ICE CREAM. Researcher $ Razil C. Jardeliza Degree 3 Bachelor Of Science In Hotel and Restaurant Management Date completed: June 2020 Adviser : MARIE LOURD I. SACATROPEZ, MBA This study evaluated the acceptability of lLibas leaves-flavored ice cream. Using experimental design in food product development employing Randomized Complete Biock Design (RCBD), sensory characteristics of the ice cream in three Treatments with increasing concentration of Libas leaves were measured. There were three treatments used in the study; Treatment 1 (1 tbsp. Libas leaves extract), Treatment 2 (2 tbsp. Libas leaves extract), and Treatment 3 (3 tbsp. Libas leaves extract). Descriptive statistics showed that Treatment 1 (the least flavored/concentrated) was the most acceptable. It was found in the analysis of variance (ANOVA) that there were significant differences among treatments in all of the five sensory parameters.

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