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03828nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20250308022630.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| 040 ## - CATALOGING SOURCE |
|---|
| 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 TX 814 |
| Item number |
T35 2012 |
| 245 ## - TITLE STATEMENT |
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| Title |
TALISAY (Terminalia Catappa L.) nuts as an alternative ingredient in making nut butter spread / |
| Statement of responsibility, etc. |
Charisse Ayra C. Clamosa [and three others]. |
| 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. |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 34 leaves : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Research Study (LSHS) -- Cavite State University-CCAT Campus, 2012. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and appendices. |
| 520 ## - SUMMARY, ETC. |
|---|
| Thesis Abstract |
<a href="CHARISSE AYRA C. CLAMOSA. RENZ LENARD H. ENRIQUEZ,<br/>ADRIEL SAMUEL R. ERSANDO and DARVI JOY S. SAN PEDRO. Talisay<br/>(Terminalia Catappa L) Nuts as an Alternative Ingredient in Making e<br/>Butter Spread. A Research Study Submitted to the Faculty of the Science<br/>Education Laboratory High School Department of the Cavite State University<br/>Rosario, Cavite. March 2012. Adviser Mrs. Marilou P. Luseco.<br/>The aim of this study is to determine if Talisay nuts can be used as an<br/>alternative ingredient in making nut butter spread; determine significant<br/>difference in the nutritional content of the product in the three treatments;<br/>determine the microorganisms thriving in the Talisay nut butter spread; and<br/>determine the shelf-life of Talisay nut butter spread.<br/>Nut Butter is a very popular sandwich spread all over the world:;<br/>traditionally it is made up of nuts and oil. In the market, countless numbers of nut<br/>butters samples are produced. The researchers came up to a study in utilizing<br/>talisay nuts in preparation of nut butter spread.<br/>Talisay nut butter spread is composed of roasted talisay nuts, sugar, salt<br/>and peanut oil. The amounts of each ingredient are as follows among treatments<br/>respectively. For roasted talisay nuts: 25 grams, 50 grams and 75 grams. Sugar<br/>has standard measurement of 5 grams, Salt is constant with 2.5 grams and<br/>peanut oil with 50 mL.<br/>As a result of completing the above procedure, this research study has a<br/>completed examination of proximate nutritional analysis and microbiologica<br/>analysis from the National Institute of Molecular Biology and Biotechnology (CASL-BlOTECH) of University of the Philippines L0s Baños. Among treatments,<br/>the highest percentage of crude fat is in treatment 2. 71.00lo, while it coitalo<br/>69.99% on treatment 3 and 69.00% on treatment 1. 9.84% is the nigrie<br/>percentage on crude fiber from the Treatment 2. next is 9,82% from the<br/>treatment 3 and 9.21°% from the treatment 1. Crude protein from the treatment 1<br/>is 8.52% followed by 8.40% from the treatment 3 and the lowest is 8.00% from<br/>the treatment 1. Ash content of the Talisay nut butter spread for treatment 11S<br/>3.12 and on treatment 2 is 3.12%, while on the treatment 3 is 4.00%. Moisture<br/>content of treatment 1 and 2 is the sarme with 0.29% and the treatment 3 0.30%.<br/>The results also showed the microbiological analysis among treatments. E coli,<br/>Salmonella, Shigella, Micrococcus aureus, Aspergillus nigger and Listeria<br/>monocytogenes was not detected.">CHARISSE AYRA C. CLAMOSA. RENZ LENARD H. ENRIQUEZ,<br/>ADRIEL SAMUEL R. ERSANDO and DARVI JOY S. SAN PEDRO. Talisay<br/>(Terminalia Catappa L) Nuts as an Alternative Ingredient in Making e<br/>Butter Spread. A Research Study Submitted to the Faculty of the Science<br/>Education Laboratory High School Department of the Cavite State University<br/>Rosario, Cavite. March 2012. Adviser Mrs. Marilou P. Luseco.<br/>The aim of this study is to determine if Talisay nuts can be used as an<br/>alternative ingredient in making nut butter spread; determine significant<br/>difference in the nutritional content of the product in the three treatments;<br/>determine the microorganisms thriving in the Talisay nut butter spread; and<br/>determine the shelf-life of Talisay nut butter spread.<br/>Nut Butter is a very popular sandwich spread all over the world:;<br/>traditionally it is made up of nuts and oil. In the market, countless numbers of nut<br/>butters samples are produced. The researchers came up to a study in utilizing<br/>talisay nuts in preparation of nut butter spread.<br/>Talisay nut butter spread is composed of roasted talisay nuts, sugar, salt<br/>and peanut oil. The amounts of each ingredient are as follows among treatments<br/>respectively. For roasted talisay nuts: 25 grams, 50 grams and 75 grams. Sugar<br/>has standard measurement of 5 grams, Salt is constant with 2.5 grams and<br/>peanut oil with 50 mL.<br/>As a result of completing the above procedure, this research study has a<br/>completed examination of proximate nutritional analysis and microbiologica<br/>analysis from the National Institute of Molecular Biology and Biotechnology (CASL-BlOTECH) of University of the Philippines L0s Baños. Among treatments,<br/>the highest percentage of crude fat is in treatment 2. 71.00lo, while it coitalo<br/>69.99% on treatment 3 and 69.00% on treatment 1. 9.84% is the nigrie<br/>percentage on crude fiber from the Treatment 2. next is 9,82% from the<br/>treatment 3 and 9.21°% from the treatment 1. Crude protein from the treatment 1<br/>is 8.52% followed by 8.40% from the treatment 3 and the lowest is 8.00% from<br/>the treatment 1. Ash content of the Talisay nut butter spread for treatment 11S<br/>3.12 and on treatment 2 is 3.12%, while on the treatment 3 is 4.00%. Moisture<br/>content of treatment 1 and 2 is the sarme with 0.29% and the treatment 3 0.30%.<br/>The results also showed the microbiological analysis among treatments. E coli,<br/>Salmonella, Shigella, Micrococcus aureus, Aspergillus nigger and Listeria<br/>monocytogenes was not detected.</a> |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Talisay nuts. |
| 9 (RLIN) |
15087 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nut butter spread. |
| 9 (RLIN) |
15088 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Alternative ingredients. |
| 9 (RLIN) |
15089 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Shelf life. |
| 9 (RLIN) |
15090 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food innovation. |
| 9 (RLIN) |
13899 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Enriquez, Renz Lenard H., author. |
| 9 (RLIN) |
15091 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ersando, Adriel Samuel R., author. |
| 9 (RLIN) |
15092 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
San Pedro, Darvi Joy S., author. |
| 9 (RLIN) |
15093 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Luseco, Marilou P., adviser. |
| 9 (RLIN) |
9989 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Crucido, Norman A., technical critic. |
| 9 (RLIN) |
13292 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Thesis/Manuscripts/Dissertations |
| Classification part |
TX 814 T35 2012 |
| Item part |
|
| Call number prefix |
UM |
