Acceptability of pan de sal from different proportion of pigeon pea flour / (Record no. 11808)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03292nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240819161332.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220525s9999 xx 000 0 und d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | MPSPC |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | Th BSED 664.7523 B18 2017 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Acceptability of pan de sal from different proportion of pigeon pea flour (text) |
| 245 10 - TITLE STATEMENT | |
| Title | Acceptability of pan de sal from different proportion of pigeon pea flour / |
| Statement of responsibility, etc. | Leah A. Bal-iyang et al. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 48p. ; |
| Dimensions | 29 cm |
| 500 ## - GENERAL NOTE | |
| General note | Unpublished Thesis |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Include Bibliographical References |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This study was conducted to determine the quality of pan de sal fortified with pigeon pea flour. It utilized the experimental method applying the single factor design. The treatments used were T0-(Control) – Pure All-purpose Flour, T1- 2 cups pigeon pea flour (1:1proportion); and t3- 1 cup pigeon pea: 2 cups all-purpose flour (1:2 Proportion). Quality of pan de sal was gauged in terms of taste, appearance, texture and aroma. <br/><br/>The study was replicated three (3) times. One way ANOVA was used to determine significant differences of means. To determine further which pairs of means significantly differ from each other, the Honestly Significant Difference (HSD) Test was used. <br/><br/>Results and findings indicated that 1. Pandesal prepares with 1 part each of pigeon pea flour and all-purpose flour; and those prepared with 2 parts of all-puspose flour and 1 part of pigeon pea flour are comparable to pandesal prepared from pure all-purpose flour in terms of taste, appearance, color, texture and aroma. <br/><br/>These pandesal baked with greater amount of AP flour (1:1 proportion and 2 Parts APF combined with 1 part of pigeon pea flour) were more acceptable in terms of taste, aroma, color, texture and appearance. <br/><br/>Basing from the results, finding and conclusions, the following are recommended: <br/><br/>In making pandesal that is fortified with pigeon pea flour, it is recommended that lesser amounts be mixed to all-purpose flour. The recommended proportion is either equal amounts or two parts of APF to every part of pigeon pea flour. <br/><br/>Since it appeared that the least liking of the tasters on the pegion pea-added pandesal was on its peculiar taste and distinct undesirable odor, it is recommended that a more advanced or sophisticated machine be used to further refine the flour. The researchers believe that the outlook of eaters would change if these problems are addressed. This could be done by seeking the assistance of the DOST or the local government of Tadian to improve the quality of the kidis flour. <br/><br/>The results of the study should also be discussed as part of TLE and food technology classes to advocate the utilization of notorious local products such as the kidis, which is popularly known only for very common food preparations. <br/><br/>An extension activity of food technology classes could be conducted amongst mother and interested bakers to advocate the findings of the study. This is a venue to disseminate research findings to target clients. |
| 521 ## - TARGET AUDIENCE NOTE | |
| Target audience note | Bachelor of Technical Teacher Education |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | PAN DE SAL |
| 9 (RLIN) | 21559 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bayongasan, Shary P. |
| 9 (RLIN) | 80474 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Polawes, Janice Y. |
| 9 (RLIN) | 80475 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Acab, Angelica B. |
| 9 (RLIN) | 80476 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | UNDERGRADUATE THESES |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | UG Thesis-BTTE | Tadian Campus Library | Tadian Campus Library | MPSU Tadian Campus Library 2nd Floor - PERIODICALS | 05/26/2022 | Th BTTE 664.7523 B18 2017 | TTH0413 | 05/26/2022 | 05/26/2022 | UNDERGRADUATE THESES |