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008			230207n 000 0 eng d
100	0		_aJardeliza, Razil C.
245	0	0	_aAcceptability of libas (spondias pinnata) leaves-flavored ice cream _h[manuscript] / _cRazil C. Jardeliza.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJune 2020.
300			_axi, 52 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aTitle $ 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.
700	1		_aMarie Lourd I. Sacatroopez, _eAdviser.
999			_c15692 _d15692