Browsing by Title

Now showing items 21-40 of 385

    • Acceptability of lumpia with mussel and mushroom filling 

      Degoma, Ronna M.; Estolora, Jayvee D.; Dela Cruz, Jovelyn A.; Dela Cruz, April Mae V. (Sigma Satellite College, Capiz State University, 2019-03)
      This study is experimental in nature. It was conducted at Capiz State University Sigma Satellite College, Sigma Capiz A.Y 2018-2019 to find out the acceptability of lumpia with mussel and mushroom filling. This study was ...

    • Acceptability of lumpia with mussel and mushroom filling 

      Degoma, Ronna M.; Estolora, Jayvee D.; Dela Cruz, Jovelyn A.; Dela Cruz, April Mae V. (Sigma Satellite College, Capiz State University, 2019-03)
      This study is experimental in nature. It was conducted at Capiz State University Sigma Satellite College, Sigma Capiz A.Y 2018-2019 to find out the acceptability of lumpia with mussel and mushroom filling. This study was ...

    • Acceptability of malanga (Xanthosoma atrovirens) flan 

      Climaco, Ella Joy; Dumas, Gennybeth M.; Faja, Gabriel E.; Valles, Quimejen U. (Sigma Satellite College, Capiz State University, 2022-06)
      This study was conducted at Capiz State University Sigma Satellite College Sigma, Capiz during the AY 2021-2022. Its primary objective was to determine the general acceptability of leche flan made from malanga roots. This ...

    • Acceptability of mamato jam (mango and tomato jam) 

      Bartolo, Jessa Mae L.; Banhao, Nelmar E.; Dela Cruz, Lovelyn D.; Flores, Ernielene F.; Pelagio, Mae E. (Sigma Satellite College, Capiz State University, 2022-06)
      This study was conducted to determine which treatment of mamato would produce the best appearance, aroma, taste, texture, and consistency that was generally acceptable. The Treatments tested were Treatment A (100 % tomato), ...

    • Acceptability of mango - batwan dried candy 

      Bornales, Arjon A.; Relente, Wilma D.; Alba, Marvie N.; Prado, Aira Marie B.; Prescante, Daniela Marie P. (Pilar Satellite College, Capiz State University, 2023-07)
      This study was conducted generally to explore the acceptability of mango-batwan dried candy in terms of appearance, taste, texture and general acceptability. Specifically, this study has the following objectives: 1.) To ...

    • Acceptability of nipa-ube macaroons 

      Billones, Jesa May V.; Francisco, John C.; Bolante, Rhenz C.; Ariola, Edrian C.; Sisgados, Joyce (Pilar Satellite College, Capiz State University, 2023-07)
      This study was conducted to investigate the acceptability of NIPA-UBE MACAROONS according to its sensory characteristics such as, Appearance, Taste, Aroma, Texture, and General Acceptability. This study aimed to utilize ...

    • Acceptability of oyster patty 

      Abayon, Jason E.; Esmeño, Angelyn L.; Estialbo, Jonacyl Mae D. (Sigma Satellite College, Capiz State University, 2019-03)
      The experiment study was conducted at Capiz State University, Sigma Satellite College, Sigma, Capiz during the first semester of the academic year 2017-2018. The experimental study was conducted to determine the acceptability ...

    • Acceptability of PaMaCu ice cream (papaya, mango, cucumber) 

      Denosta, Carmela Joyce; Escalada, Gerold A.; Jinio, Cristine F.; Lomosco, Mary Kate C.; Valdez, Rio O. (Sigma Satellite College, Capiz State University, 2022-06)
      This study was conducted at Capiz State University Sigma Satellite College, Sigma, Capiz during the first semester of the school year 2020-2021. Generally, it aimed to find out the general acceptability of PaMaCu ice cream. ...

    • Acceptability of pandesal enriched with kangkong leaves 

      Bartolome, Rosana G.; Palita, John Rylan S.; Dela Cruz, Caren G.; Bernardez, Joysa S.; Barrosa, Do-Ann B. (Pilar Satellite College, Capiz State University, 2023-07)
      This study was conducted at the HM Laboratory of BSHM Department in Capiz State University, Pilar Satellite College from May 25-26, 2023. Specifically, this study has the following objectives: To determine the sensory ...

    • Acceptability of pickled carrots with ginger, red ginger and mint leaves as enhancers 

      Bustamante, Azalea Fleur D.; Durana, Merian L.; Fatadillo, Elen Mae F.; Veto, Noreen E. (Sigma Satellite College, Capiz State University, 2018-03)
      The study was conducted at Capiz State University Sigma Campus, Sigma Capiz during the second semester of the school year 2016 - 2017. The study aimed to find out the general acceptability of pickled carrots with ginger, ...

    • Acceptability of portable solar power system 

      Ebagat, Khent Joseph M.; Fabicon, Miguel F.; Flores, Leo R.; Vista, Reymart A. (2022-06)
      This study was conducted at Capiz State University Sigma satellite College, Sigma, Capiz, during the 2nd semester, S.Y. 2020-2021. The main objective of the study was to determine the effectiveness of portable solar power ...

    • Acceptability of root crops yema 

      Antonio, Stephen B.; Estares, Jassen Grace T.; Estopia, Gileyn D.; Arroza, Mary Mie D. (Sigma Satellite College, Capiz State University, 2019-03)
      This study was conducted to determine which treatment of root crops yema will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% purple yam, ...

    • Acceptability of Saba banana polvoron 

      Alisasis, Jessa Grace P.; Heyres, Maeve F.; Ibañez, Sheila M.; Kanezashi, Erika Joice F. (Sigma Satellite College, Capiz State University, 2019-03)
      This study was conducted at Capiz State University Sigma Satellite College during the first semester of 2017-2018 to determine the sensory quality and general acceptability of Saba Banana in making Polvoron as substitute ...

    • Acceptability of scallop (Pectinidae) in making macaroons 

      Beter, Liberato Rex A.; Clavero, Jan Rey D.; Balairos, Rey Jr D.; Segunla, Allen A.; Carles, Jomari A.; Bonzo, Hazel (Pilar Satellite College, Capiz State University, 2023-07)
      The experiment was conducted at the HM Laboratory Room at Capiz State University, Pilar, Campus from June 09-13, 2023 with the following objectives of determining the acceptability of macaroon using scaloop at the different ...

    • Acceptability of shrimp - squash patty 

      Orosco, Leslie J.; Vargas, Rubelyn E.; Gomugda, Joefred L. (Sigma Satellite College, Capiz State University, 2022-06)
      The objectives of this experimental study was to produce patty enhanced with shrimp and squash and to determine its general acceptability. Patty products were produced with five (5) treatments each. Treatment A utilized ...

    • Acceptability of shrimp embutido 

      Esmedio, John Kenneth E.; Faderan, Christine Joy L.; Moreno, Gelyn M.; Nobleza, Joannah L. (Sigma Satellite College, Capiz State University, 2019-03)
      This study was conducted to determine which treatment of shrimp embutido will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% shrimp, 75% ...

    • Acceptability of siopao made of mackerel scad 

      Elizares, Christine Joy D.; Perocho, Chery E.; Sigaton, Janen C.; Vernaula, Mercy F. (Sigma Satellite College, Capiz State University, 2019-03)
      The study was conducted at Capiz State University Sigma Satellite College during the first semester of 2017-2018. This was conducted to determine the sensory quality and general acceptability of mackerel scad in making ...

    • Acceptability of squash - cucumber ice cream 

      Buaya, Mark John D.; Bandojo, Jonamie V.; Catunao, Nikka M.; Firma, Missy C.; Campo, Joan G. (Pilar Satellite College, Capiz State University, 2023-07)
      This study was conducted from May 22-23, 2023 at the Laboratory Room of Capiz State University, Pilar Satellite College. Specially, this study has the following objectives: 1) to determine the acceptability of squash-cucumber ...

    • Acceptability of squash churros 

      Candido, Glory F.; Daliva, Geniviev B.; Peguro, Glynie D.; Ugas, Jessa U. (Sigma Satellite College, Capiz State University, 2022-06)
      This study was conducted to determine which treatment of Squash Churros will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% Squash Puree, ...

    • Acceptability of taro flour in making empanada dough 

      Paisano, Mary Joy B.; Ballera, Frecia F.; Vergara, Rian B.; Villa, Jennyvie C.; Baylon, Myca M. (Pilar Satellite College, Capiz State University, 2023-07)
      The Experimental was conducted at the HM Laboratory Room at CapSU, Pilar Satellite College from May 25-26 with the following objectives of determining the acceptability of Empanada using Taro Flour at the different levels ...