following problems: 1. What are the characteristics of the different ampalaya coffee samples in terms of: a. Color b. Aroma c. Taste d. Acidity 2. What is the acceptability of the different ampalaya coffee samples prepared? 3. Is there a significant difference on the characteristics and acceptability of the different ampalaya coffee samples? C. Objectives of the Study The following are the objectives of the study: 1. To produce coffee using ampalaya seeds as the main ingredient
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REPUBLIC OF THE PHILIPPINES LAGUNA STATE POLYTECHNIC UNIVERSITY SANTA CRUZ‚ MAIN CAMPUS A.Y. 2014-2015 Santol Vinegar (Sandoricum koetjape) SUBMITTED BY: Monica A. Esguerra BSIT-3A/FOODS SUBMITTED TO: PROF. NESTOR PASAHOL INSTRUCTOR Chapter 1 THE PROBLEM AND THE SETTINGS This chapter contains the Introduction‚ Background of the Study‚ the Theoretical Framework‚ Conceptual Framework‚ Statement of the Problem‚ Hypothesis‚ Significance of the Study‚ Scope and Limitation of
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Visayas College of Science and Technology‚ Iloilo City‚ PHILIPPINES. 1 clmacaipang@gmail.com ABSTRACT The purpose of this study was to design a computerized enrolment system for a ruralbased higher education institution and to find out its acceptability in terms of construction design and functionality. The computerized enrolment system was developed using the software Visual Basic‚ an Object-Oriented Programming visualization tool. The result of the study revealed that the Enrolment System is
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done on its effectiveness as an herbal medicine for various ailments. Because of this‚ ampalaya has been considered as a great challenge for Filipinos to convert ampalaya into something beneficial. This is the reason why we focus our study on the acceptability of Ampalaya as Ampalaya Waffle and its utilization. The questionnaire and constructed interviews were used to get the responses toward the color‚ appearance‚ aroma‚ taste and texture. Statistical tool used to evaluate the collected data are
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Evaluating Strategies Blank Page A. INTRODUCTION TO SESSION Within all organisations there will come times where a proposed course of action‚ or more likely a number of courses‚ need to be evaluated. In Session 1‚ discussion about the nature of strategic management suggested that a strictly sequential model of analysis-choice-implementation stood at one end of a spectrum of descriptions of the strategy process‚ with most organisations following a more incremental model of strategy development
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detected among samples in the overall acceptability scores before storage‚ although the samples treated with exogenous lycopene received higher scores. According to the scale used‚ the fish samples were considered to be acceptable for human consumption until the sensory score reached 3.9. Acceptability scores for odor‚ color and texture of trout fillets evaluated by the panelists‚ decreased with time of storage‚ as
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Sitti N. Mamogkat Date Performed: November 28‚ 2012 Group 3 Date Submitted: December 5‚ 2012 Exercise 3 Maturity of fruits and vegetables and its effect on the finished product INTRODUCTION For the quality of fruits and vegetables‚ it is important to take into account the maturity and ripeness of the fruits and vegetables at harvest as it determines the postharvest-life and their final quality‚ such as appearance‚ texture‚ flavor‚ nutritive value‚ etc.
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CHAPTER 1-INTRODUCTION RATIONALE Filipinos eat at least six times a day despite of our economic conditions. We have our complete meals‚ breakfast‚ lunch‚ dinner and snacks in between plus a snack at midnight. Now what could be the next deliciously new thing for Filipinos? The opponents will be developing a product that will suit the taste of every Filipino. Researchers chose to study and develop Coco-Banana cupcake to develop the process of producing Coco-Banana cupcakes through
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with twenty panelists was held to evaluate the prepared samples in terms of color‚ odor‚ taste and general acceptability using the smiley scale. Statistical tests were done using the Freidman’s test. Statistical tests showed there was a significant difference in taste and color between commercial and that of blackberry tea. But there was no significant difference in color and overall acceptability of the samples. Blackberry is a feasible substitute for tea. However‚ the taste and color of the beverage
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very expensive in the market‚ researchers search for other varieties which are Tundal‚ Sab-a‚ and Señorita as replacer in making Banana Muffin. The study was adopted an experimental research design which allowed the researchers to determine the acceptability of Banana Muffin using three (3) varieties of banana which are Tundal‚ Señorita and Sab-a. These three varieties of banana were used to compare the quality of muffins in terms of taste‚ aroma‚ texture‚ and appearance or which of them are acceptable
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