000			01770ntm a2200169 a 4500
001			134284
003			0000000000
005			20250408094532.0
008			230127n 000 0 eng d
100	0		_aMasula, Joven M.
245	0	0	_aUtilization of oyster mushroom (pleurotus ostreatus) in making cookies _h[manuscript] / _cJoven M. Masula.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cMarch 2021.
300			_axii, 63 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aThis study was conducted to utilize oyster mushroom in making cookies. Specifically, it aimed to determine the level of acceptability and significant difference of oyster mushroom cookies in varying concentrations of oyster mushroom. Through Completely Randomized Research design, three treatments were used: Tl (50 grams of dehydrated oyster mushroom); T2 (75 grams of dehydrated oyster mushroom); and T3 (100 grams of dehydrated oyster mushroom). The treatments were evaluated in terms of five (5) sensory parameters namely appearance, taste, flavor, texture, and overall acceptability. The collected data were subjected to a descriptive statistical treatment using the measure of central tendency, analysis of variance (ANOVA). Results revealed a very high acceptability on the utilization of dehydrated oyster mushroom in making cookies.No significant difference was detected among the three treatment at 0.05 level of acceptabiliy. As such, the utilization of 50-100 grams of dehydrated oyster mushroom is recommended for commercialization.
700	1		_aGalatierra, Evangeline A., _eAdviser.
999			_c15481 _d15481