MARC details
| 000 -LEADER |
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| fixed length control field |
03041nam a22003853a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
UPMIN-00005875682 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240524110646.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240524b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Transcribing agency |
UPMin |
| Modifying agency |
upmin |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 090 #0 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
LG 993.5 2010 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
F62 P66 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Pomarin, Mary Grace T. |
| Relator term |
author |
| 9 (RLIN) |
25833 |
| 245 ## - TITLE STATEMENT |
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| Title |
Utilization of banana (Musa acuminata L, cv cavendishii) flour in the development of high-fiber soft taco shells / |
| Statement of responsibility, etc. |
Mary Grace T. Pomarin. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Date of publication, distribution, etc. |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
58 leaves. |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
The objective of this study was to utilize banana flour as a fiber source in the development of high-fiber soft taco shells and to assess its influence on the physical, chemical and organoleptic properties of the taco shells. In this study, Cavendish banana (Musa acuminata L, cv cavendishii) flour was used with all-purpose flour at the ratios of 30:70, 40:60 and 50:50 for soft taco shell processing. The three formulations were subjected to Preference Ranking and the data were analyzed using the Friedman test. The formulation containing the highest amount of banana flour (50:50) was used to prepare the final product since the three formulations were found to have no significant difference (P<0.05). The final product was evaluated according to overall quality, appearance, color, flavor and texture by a panel composed of 80 judges for the Consumer Acceptability Test using a 9-Point Hedonic Scale Rating. The data were analyzed using the Sign Test and it was found that its overall quality, appearance, color, flavor and texture were acceptable. Moreover, the final product was subjected to proximate analysis and some of its physical properties were assessed. It was found to contain 18.10% moisture, 1.77% crude ash, 7.30% crude fat, 6.97% crude protein, 64.70% carbohydrates and a crude fiber content of 1.16%. The crude fiber content is ten times greater than the crude fiber content of tortilla made from bleached wheat flour, which is only 0.1%. it has an average weight of 22.10 grams, an average diameter of 15.4 centimeters and an average thickness of 1.2mm. It is also found to be rollable up to 9 days when stored in a resealable low density polyethylene bag at room temperature and up to 30 days, when stored in the refrigerator. |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Banana |
| General subdivision |
Cavendish. |
| 9 (RLIN) |
25834 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Flour. |
| 9 (RLIN) |
25390 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
High-fiber soft taco shells. |
| 9 (RLIN) |
25835 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Taco shells. |
| 9 (RLIN) |
25836 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Banana flour. |
| 9 (RLIN) |
1760 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Organoleptic properties. |
| 9 (RLIN) |
25837 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Proxiamate analysis. |
| 9 (RLIN) |
25838 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Soft taco shells. |
| 9 (RLIN) |
25839 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Preference Ranking. |
| 9 (RLIN) |
1467 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Friedman test. |
| 9 (RLIN) |
25840 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Consumer Acceptability Test. |
| 9 (RLIN) |
1452 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
9-Point Hedonic Scale Rating. |
| 9 (RLIN) |
1858 |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
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| Main curriculum objective |
Undergraduate Thesis |
| Curriculum code |
FST200, |
| Source of term or code |
BSFT |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
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| a |
Fi |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
UP |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |
