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    Acceptability of butter spread using talisay (Terminalia Catappa) nuts

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    CAPSU-SI-TED-UT-2018-AbawanHR-AB (4.853Kb)
    Date
    2018-03
    Author
    Abawan, Hannah R.
    Ombid, Rubilyn E.
    Osita, Marites C.
    Lata, Sheila Mae F.
    Thesis Adviser
    Bacalangco, Emelda R.
    Committee Chair
    Bacalangco, Emelda R.
    Committee Members
    Mongan, Violeta F.
    Murguia, Jenny B.
    Metadata
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    Scientific name
    Terminalia catappa GBIF
    Abstract
    This experiment study was conducted to determine the general acceptability of butter spread made from talisay nuts. It has five replications each. To gather the responses of the evaluators, an evaluation sheet as used. The parameters included for evaluation were appearance, aroma, texture, and taste. There were fifteen evaluators to evaluate the samples. They were composed of 5 instructors, 5 students of Capiz State University Sigma Satellite College and 5 members of the community. The statistical tools used to analyze and interpret the data gathered were LSD and ANOVA.

    The studies found out that the five treatments are very acceptable but the proportion of butter spread made from 50% talisay and 50% ground peanut got the highest mean score. It was also found that there is no significant difference between aroma, appearance, taste, and texture.
    Description
    Abstract only.
    Keywords
    Talisay nuts
    URI
    https://repository.capsu.edu.ph/handle/123456789/738
    Recommended Citation
    Abawan, H.R., Lata, S.M.F., Ombid, R.E., & Osita, M.C. (2018). Acceptability of butter spread using talisay (Terminalia Catappa) nuts [Undergraduate thesis, Capiz State University Sigma Satellite College]. CAPSU Institutional Repository.
    Type
    Thesis
    Degree Discipline
    Food Technology
    Degree Name
    Bachelor of Science in Industrial Education
    Degree Level
    Undergraduate
    Department
    Teacher Education Department
    Collections
    • Undergraduate Theses [430]

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