000			01528ntm a2200169 a 4500
001			134563
003			0000000000
005			20250408094537.0
008			230206n 000 0 eng d
100	0		_aMartin, Carla Mae A.
245	0	0	_aSensory Properties Of Cogon Grass (Imperata Cylindrica) In Making Tea With Local Flavors _h[manuscript] / _cCarla Mae A. Martin.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJune 2020.
300			_axi, 56 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aThis study was conducted to explore the acceptability of cogon grass (Imperata cylindrical) tea infused with local flavors namely cogon grass (roots), ginger, calamansi, and lemongrass. Using experimental design in food product development employing Randomized Complete Block Design (RCBD), sensory evaluation results were gathered on the four treatments of cogon grass tea which were as follows: Treatment 1 - cogon grass; Treatment 2 - cogon grass with ginger; Treatment 3 - cogon grass with calamansi; and Treatment 4 - cogon grass with lemongrass. Descriptive statistics revealed that Treatment 1 was the most acceptable with the overall descriptive rating of "Like Very Much" in all the five sensory parameters - appearance, aroma, taste, flavor, and overall acceptability.
700	1		_aMarie Lourd I. Sacatroopez, _eAdviser.
999			_c15643 _d15643