Malunggay (moringa oleifera) leaves as an Extender in making hamburger patties / Jerald H. Cuerdo [and three others.]
Material type:
TextPublisher: Rosario, Cavite : Cavite State University-CCAT Campus, 2015Description: vi, 34 leaves : illustrations ; 28 cmLOC classification: UM | Summary: CUERDO, JERALD H. GABALES, PHOEBE ZYRAH B. LISAMA, LOVINA D. NOLASCO, AND JAN JIEGO R., Malunggay (Moringa Oleifera) as an Extender in Making Hamburger Patties. An experimental study. Thesis Adviner. Engr. Reynaldo Villanueva
The purpose of the study was to use malunggay leaves as an extender in making hamburger paties. This study aimed to determine the acceptability and significant difference of hamburger patty extended with malunggay in terms of sensory evaluations such as aroma, color, taste and texture in different variants (pork, beef and chicken)
This study used the RCBD to determine the acceptability and significant difference of hamburger patties extended with malungay leaves
Four-hundred fifty (450) grams of dried malunggay were gathered by the researchers These 450 grams dried malunggay was divided into three products cach received 150 grams and to make the ratio equal the researchers used 8 grams of flour per 150 grams of malunggay
To get the result of the patties, the researchers used survey forms, Likert Scale, Tukey Test and ANOVA table to determine the acceptance rate of the patties according to its texture, aroma, color and the taste. The results showed that the patties extended with malunggay were accepted. The results also showed that Ti(pork) is the most accepted among the three treatments according to the flavor, aroma and color
Based on findings and conclusion of the study, it was recommended to conduct a marketing strategy to know the viability of hamburger patties extended with malunggay leaves Study the packaging materials to be used in selling the hamburger patties with malunggay leaves.
| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Thesis/Manuscripts/Dissertations
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | 1 | Available | T00085 |
A Research Study (LSHS)--Cavite State University-CCAT Campus, 2015.
Includes bibliographical references and appendices.
CUERDO, JERALD H. GABALES, PHOEBE ZYRAH B. LISAMA, LOVINA D. NOLASCO, AND JAN JIEGO R., Malunggay (Moringa Oleifera) as an Extender in Making Hamburger Patties. An experimental study. Thesis Adviner. Engr. Reynaldo Villanueva
The purpose of the study was to use malunggay leaves as an extender in making hamburger paties. This study aimed to determine the acceptability and significant difference of hamburger patty extended with malunggay in terms of sensory evaluations such as aroma, color, taste and texture in different variants (pork, beef and chicken)
This study used the RCBD to determine the acceptability and significant difference of hamburger patties extended with malungay leaves
Four-hundred fifty (450) grams of dried malunggay were gathered by the researchers These 450 grams dried malunggay was divided into three products cach received 150 grams and to make the ratio equal the researchers used 8 grams of flour per 150 grams of malunggay
To get the result of the patties, the researchers used survey forms, Likert Scale, Tukey Test and ANOVA table to determine the acceptance rate of the patties according to its texture, aroma, color and the taste. The results showed that the patties extended with malunggay were accepted. The results also showed that Ti(pork) is the most accepted among the three treatments according to the flavor, aroma and color
Based on findings and conclusion of the study, it was recommended to conduct a marketing strategy to know the viability of hamburger patties extended with malunggay leaves Study the packaging materials to be used in selling the hamburger patties with malunggay leaves.
In English text.
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