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001			135144
003			0000000000
005			20250408094717.0
008			230327n 000 0 eng d
100	0		_aSantos, Gheeno P.
245	0	0	_aAcceptability Of Brazo De Mercedes With Tamarind (Tamaridus Imdica) Jam Filling _h[manuscript] / _cGheeno P. Santos.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cApril 2019.
300			_axi, 51 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aACCEPTABILITY OF BRAZO DE MERCEDES WITH TAMARIND (TAMARIDUS IMDICA) JAM FILLING Title Researcher : GHEENO PF. SANTOS Degree : Bachelor of Science in Hotel and Restaurant Management Date ompleted : April 2019 ESTRELLA C. ZABALA, Ed. D Adviser This research paper was conducted to evaluate the sensory properties of brazo de mercedes with tamarind 4am filling. The objective of the search was to (1) evaluate the brazo de mercedes with tamarind jam filling based on (2) taste and over-all acceptability; appearance, texture, determine the statistical significance of the acceptability of brazo de mercedes with sweet tamarind jam fillingin of the following sensory properties: appearance, terms taste and over-all acceptability (3) determine the texture, cost production in making the product per treatment. Based from the findings, the brazo de mercedes with tamarind jam filling has no significant difference in terms of appearance, texture and over-all acceptability while in taste there's a significant difference. Therefore, the null hypothesis is rejected.
700	1		_aZabala, Estrella C., _eAdviser.
999			_c16046 _d16046