Bachelor of Science in Industrial Education major in Food Technology

 

Recent Submissions

  • 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 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 chicken curry bun enhanced with veggies 

    Cataluña, Rodnie G. (Sigma Satellite College, Capiz State University, 2019-03)
    This study was conducted to determine which treatment of chicken curry bun enhanced with veggies will produce the best appearance, aroma, taste, and texture and which of those are generally acceptable. The treatments tasted ...

  • Optimization kamansi seed flour in making cookies 

    Matiling, Analuna D.; Matillano, Sarah Lyn A.; Bandola, Flordeluna F.; Esteban, Izza C. (Sigma Satellite College, Capiz State University, 2019-03)
    This study was conducted to determine which treatment of cookies using kamansi seed flour will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were ...

  • Acceptability of cookies made of breadfruit flour 

    Naga, Kemvoy O.; Andres, Jevelyn O.; Matillano, Elma A.; Minerva, Julie Ann B. (Sigma Satellite College, Capiz State University, 2017-03)
    The experimental study was conducted to determine the general acceptability of cookies made from breadfruit flour. It has five replications each. To gather the responses of the evaluators, an evaluation sheet was used. The ...

  • 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 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 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 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 ...