| 000 -LEADER |
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| fixed length control field |
02630nam a22002657a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240601024857.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240601b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
UM |
| Item number |
|
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Guevarra, Nathaniel Paul P., author |
| 9 (RLIN) |
13339 |
| 245 ## - TITLE STATEMENT |
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| Title |
Stevia Leaves extract (Stevia rebaudianna) as additive for cupcakes / |
| Statement of responsibility, etc. |
Nathaniel Paul p. Guevarra, Keith Chesslie A. Ignacio, and Chelsea Nichole aL. Mercado |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Rosario, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University-CCAT Campus, |
| Date of publication, distribution, etc. |
2015 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vi, 47 leaves : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Undergraduate Research Paper (LSHS)--Cavite State University-CCAT Campus, 2015. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and appendices. |
| 520 ## - SUMMARY, ETC. |
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| Thesis Abstract |
<a href="NATHANIEL PAUL P. GUEVARRA, KEITH CHESSLIE A. IGNACO and CHELSEA NICHOLE L. MERCADO. Stevia Leaves (Stevia Rebaudiana) as Additive for Cupcakes. A Research Study Submitted to the Faculty of the Science Education Laboratory High School Department of the Cavite State University- Rosario Campus, Rosario Cavite. March 2014. Adviser Mr. Art 8. Palacios<br/><br/>The aim of this study is to test if stevia leaves extract can be used as a sweetener fos cupcakes. It sought to test the viability and marketability of cupcake with stevia leaves extract, and compare the sweetness of cupcakes with stevia leaves extract and cupcakes without stevia leaves extract in terms of sweetness, fluffiness, texture, color and aroma<br/><br/>The statistical treatment used was Analysis of Variance (ANOVA) to find the significant difference between various amounts of cupcakes with sugar and cupcakes with stevia leaves extract. Stevia leaves was extracted and mixed with other materials according to treatments. The sweetness, fluffiness, texture, color and arorna was tested and analyzed<br/><br/>Results showed that the three treatments do not have significant difference with the commercial sugar, while the other treatment have a significant difference in terms of sweetness, fluffiness, texture, color, and aroma. With the mean score of 3.092, TO ranks first as acceptable, followed by T1, T2, T3, and T4 with the mean score of 3.100, 3,220, 3.326, and 3.460 respectively. Furthermore, it was suggested that stevia leaves extract can be used as an additive for cupcakes.">NATHANIEL PAUL P. GUEVARRA, KEITH CHESSLIE A. IGNACO and CHELSEA NICHOLE L. MERCADO. Stevia Leaves (Stevia Rebaudiana) as Additive for Cupcakes. A Research Study Submitted to the Faculty of the Science Education Laboratory High School Department of the Cavite State University- Rosario Campus, Rosario Cavite. March 2014. Adviser Mr. Art 8. Palacios<br/><br/>The aim of this study is to test if stevia leaves extract can be used as a sweetener fos cupcakes. It sought to test the viability and marketability of cupcake with stevia leaves extract, and compare the sweetness of cupcakes with stevia leaves extract and cupcakes without stevia leaves extract in terms of sweetness, fluffiness, texture, color and aroma<br/><br/>The statistical treatment used was Analysis of Variance (ANOVA) to find the significant difference between various amounts of cupcakes with sugar and cupcakes with stevia leaves extract. Stevia leaves was extracted and mixed with other materials according to treatments. The sweetness, fluffiness, texture, color and arorna was tested and analyzed<br/><br/>Results showed that the three treatments do not have significant difference with the commercial sugar, while the other treatment have a significant difference in terms of sweetness, fluffiness, texture, color, and aroma. With the mean score of 3.092, TO ranks first as acceptable, followed by T1, T2, T3, and T4 with the mean score of 3.100, 3,220, 3.326, and 3.460 respectively. Furthermore, it was suggested that stevia leaves extract can be used as an additive for cupcakes.</a> |
| 546 ## - LANGUAGE NOTE |
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| Language note |
In English text. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ignacio, Keith Chesslie A., author |
| 9 (RLIN) |
13340 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mercado, Chelsea Nichole L., author |
| 9 (RLIN) |
13341 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Palacios, Art S., adviser |
| 9 (RLIN) |
10994 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Emelo, Marian A., technical critic |
| 9 (RLIN) |
6625 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Thesis/Manuscripts/Dissertations |
| Call number prefix |
UM |
