https://repository.capsu.edu.ph/handle/123456789/496 2026-04-17T06:13:12Z 2026-04-17T06:13:12Z Torres, Cyrene T. Campo, Jennifer G. https://repository.capsu.edu.ph/handle/123456789/298 2024-04-05T02:00:54Z 2018-03-01T00:00:00Z

Oyster (Ostreidae) crackers Torres, Cyrene T.; Campo, Jennifer G. This study was conducted at Capiz State University, Pilar Capiz last March 2018. Specifically, this study has the following objectives: 1.) to determine the acceptability level of oyster crackers in terms of appearance, flavor, texture and general acceptability. 2.) To determine the significant difference among treatment in terms of appearance, flavor, texture and general acceptability. 3.) To determine the Cost and Yield of Oyster crackers. Five treatments were used in the study: Treatment A (20g oyster), Treatment B (30g oyster), Treatment C (40g oyster), Treatment D (50g oyster), and Treatment E (60g oyster) Thirty (30) students of Capiz State University, Pilar Campus serve as panel of the study. Mean and Analysis of Variance were utilized to find out the acceptability and significant differences among treatments of Oyster crackers in terms of appearance, flavor, texture and general acceptability. Results revealed that treatments of oyster crackers using different treatment level were all acceptable in terms of Appearance, Flavor, Texture and General acceptability. Analysis of Variance revealed that there was no significant difference in the acceptability of the different treatments level in oyster crackers.

2018-03-01T00:00:00Z Berte, Jhondel F. Barrio, Wilfredo Jr L. https://repository.capsu.edu.ph/handle/123456789/297 2024-04-05T00:00:43Z 2019-03-01T00:00:00Z

Jackfruits seeds (Artocarpus heterophyllus Lam) polvoron Berte, Jhondel F.; Barrio, Wilfredo Jr L. This study was conducted at Capiz State University, Pilar Campus last January 2018. Specifically, this study has the following objectives: To determine which treatment of Jackfruit Seed into Polvoron is acceptable in terms of appearance, flavor, texture and general acceptability. To determine the significant difference among treatments in terms of Jackfruit Seeds Polvoron and to find out the cost and yield of jackfruit seeds polvoron. The different treatments of Jackfruit Seeds Polvoron were: Treatment A (240g all-purpose flour); Treatment B (60g Jackfruit seeds flour; 180 all-purpose flour); Treatment C (120g Jackfruit seeds flour; 120 all-purpose flour); Treatment D (180g Jackfruit seeds flour; 60g all-purpose flour); Treatment E (240g Jackfruit seeds flour). There were 30 panel evaluated the acceptability level of the product using a score sheet in a 9 point hedonic scale. Acceptable treatment of jackfruit seeds pulvoron was subjected for consumer testing of 100 consumers to determine the acceptability level of the product in terms of appearance, flavor, texture and general acceptability. Mean was used to find out the acceptability level of Jackfruit seeds polvoron. Analysis of Variance was used to determine significant differences among treatment. The result of the study revealed that Jackfruit seeds flour can be made into polvoron. Result further revealed that all treatments were acceptable to the panel in terms flavor, color, and general acceptability of jackfruit seeds flour polvoron. Analysis of Variance revealed that the product was not affected with the variation of Jackfruit Seeds flour used per treatment of polvoron. As to the cost and yield, all treatments got the same number of yields.

2019-03-01T00:00:00Z Batolino, Mae Jain B. Sebua, Ma. Ciena B. https://repository.capsu.edu.ph/handle/123456789/288 2024-04-05T00:00:47Z 2019-03-01T00:00:00Z

Canistel (Tiessa) fruit (Pouteria campechiana) pastille Batolino, Mae Jain B.; Sebua, Ma. Ciena B. Generally, this study was conducted to explore the acceptability of canistel fruit into pastille. Specifically, it aimed: 1. To determine the acceptability level of Canistel fruit into pastille in terms of appearance, flavor, texture and general acceptability. 2. To determine the significant difference among treatments of Canistel fruit into pastille in terms of appearance, flavor, texture and general acceptability. 3. To determine the Cost and Yield of Canistel fruit into pastille. This study was in a single factor experiment with 5 treatments replicated three times. Treatment were: Treatment A-40g Canistel fruit, Treatment B-60g Canistel fruit, Treatment C-80g Canistel, Treatment D-100g Canistel fruit, Treatment E-120g Canistel fruit. The product was evaluated by Ten (10) expert panel purposively selected to evaluate the product. Treatment obtained the highest acceptability level were subjected for Consumer Testing by 100 consumers. Results revealed that all treatments were acceptable in terms of appearance, flavor, texture, and general acceptability of Canistel pastille. Treatment using 40g Canistel fruit obtained the lowest cost. In terms of Yield, treatment using 120g of Canistel fruit yielded the highest number of 52 pieces of pastille.

2019-03-01T00:00:00Z Jalandoni, Rico V. Lorico, Leo B. https://repository.capsu.edu.ph/handle/123456789/258 2024-04-03T00:00:38Z 2019-03-01T00:00:00Z

Golden snail (Pomacea canaliculata) patty Jalandoni, Rico V.; Lorico, Leo B. This study was conducted at Capiz State University, Pilar Campus last January 2018. Specifically, this study has the following objectives: 1.) To determine which treatment of Golden snail into patty is acceptable in terms of appearance, flavor, texture and general acceptability. 2.) To determine the significant difference among treatments in terms of Golden snail patty 3.) To find out the cost and yield of Golden snail patty. The different treatments of Golden snail patty were: Treatment A (100g Golden snail); Treatment B (80g Golden snail); Treatment C (60g Golden snail); Treatment D (40g Golden snail); Treatment E (20g Golden snail). The panel was composed of 30 respondents. Mean was used to find out the acceptability and Analysis of Variance was used to determine significant differences among treatment of Golden snail patty. Result of the study revealed that Golden snail can be made into patty. Result further revealed that all treatments were acceptable by the panel in terms of Appearance, Texture, flavor, and General acceptability of Golden snail patty. Analysis of Variance revealed that the product was not affected with the variation of Golden snail patty used per treatment. As to the cost and yield, treatment with higher level of golden snail obtained the higher cost and all treatments got the same number of yields of patty.

2019-03-01T00:00:00Z