Acceptability of pancit sariwa enriched with squash (Cucurbita moschata) and malunggay (moringa oleifera) / (Record no. 3568)

MARC details
000 -LEADER
fixed length control field 04212nam a22003617a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250423013838.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240601b ||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Language of cataloging English.
Transcribing agency CvSU-CCAT Campus Library.
Description conventions rda.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number UM TX 809.M17
Item number A33 2015
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Adbon, Shenna Mae S., author
9 (RLIN) 13323
245 ## - TITLE STATEMENT
Title Acceptability of pancit sariwa enriched with squash (Cucurbita moschata) and malunggay (moringa oleifera) /
Statement of responsibility, etc. Shenna Mae S. Adbon, Hiera Kaye P. Ordoñez, Joshua F. Rili.
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 viii, 35 leaves :
Other physical details illustrations ;
Dimensions 28 cm
500 ## - GENERAL NOTE
General note Research Study (LSHS) -- Cavite State University-CCAT Campus, 2015.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and appendices.
520 ## - SUMMARY, ETC.
Thesis Abstract <a href="ARDON, SHENNA MAE S, ORDOÑEZ, HIERA KAVE P. & RUI, JOSHUA F Acceptability of Pancit Sariwa Enriched with Squash (Cucurbita moschata) and Malunggay (Moringa oleifera). A research paper Secondary Education Laboratory School Cavite State Urvenity Rosario Campus, Romano, Cavite March 2015 Adviser Engr. Gee Jay C. Bartolome<br/><br/>The study was conducted to introduce an enriched noodle using locally available vegetables. The study aimed to determine if there is a significant difference between the panen sariwa enriched with squash and pancit sanwa enriched with malunggay as compared to the common pancit sariwa in terms of aroma, color taste, and texture<br/><br/>Four hundred grams of rice flour, 150 grams of ground squash and 150 grams ground malunggay were gathered by the researchers the rice flour was divided into seven parts one part 100 g. two parts 75 g. two parts 50 g. and two parts 25 e The powdered vegetables were correspondingly divided into three parts one part 75 g. one part 50 g. and one part 25 g. The 100-gram rice flour was used to make common pancit sariwa. For the vegetable-enriched pancit sariwa, the following mixtures were prepared 75 g flour and 25 g powdered vegetable, 50 g flour and 50 g powdered vegetable; and 25 g flour and 75 g ground vegetable<br/><br/>The researchers conducted a sensory evaluation to measure the acceptability of the products. Data collected were analyzed using one way analysis of variance (ANOVA) Results showed that the panch sariwa enriched with squash and malunggay are acceptable. The results also showed that pancit sariwa from the mixture of 25 g flour and 75 g squash is the most accepted among the treatments. In terms of taste, pancit sariwa trom the mixture of 25 g rice flour and 75 g squash is the most acceptable. In terms of texture, common pancit sariwa is the most acceptable. In terms of aroma and color, pancit sariwa from the mixture of 25 g rice flour and 75 g squash is the most acceptable among the treatments. The resuits also showed that pancit sariwa from the mixture of 75 g flour and 25 g malungggay is the most accepted among the treatments. In terms of aroma, pancit sariwa from the mixture of 25 g rice flour and 75 g malunggay is the most acceptable among the treatments. in terms of colot, pancit sariwa from the mixture of 50 g rice flour and 50 g malunggay is the most acceptable among the treatments. In terms of taste and texture, pancit sariwa from the mixture of 75 g rice flour and 25 g malunggay is the most acceptabie<br/><br/>Based on the comments the researchers received from the evaluators, the characteristics of the pancit sariwa enriched with malunggay must be enhanced especially the taste to make it more acceptable.">ARDON, SHENNA MAE S, ORDOÑEZ, HIERA KAVE P. & RUI, JOSHUA F Acceptability of Pancit Sariwa Enriched with Squash (Cucurbita moschata) and Malunggay (Moringa oleifera). A research paper Secondary Education Laboratory School Cavite State Urvenity Rosario Campus, Romano, Cavite March 2015 Adviser Engr. Gee Jay C. Bartolome<br/><br/>The study was conducted to introduce an enriched noodle using locally available vegetables. The study aimed to determine if there is a significant difference between the panen sariwa enriched with squash and pancit sanwa enriched with malunggay as compared to the common pancit sariwa in terms of aroma, color taste, and texture<br/><br/>Four hundred grams of rice flour, 150 grams of ground squash and 150 grams ground malunggay were gathered by the researchers the rice flour was divided into seven parts one part 100 g. two parts 75 g. two parts 50 g. and two parts 25 e The powdered vegetables were correspondingly divided into three parts one part 75 g. one part 50 g. and one part 25 g. The 100-gram rice flour was used to make common pancit sariwa. For the vegetable-enriched pancit sariwa, the following mixtures were prepared 75 g flour and 25 g powdered vegetable, 50 g flour and 50 g powdered vegetable; and 25 g flour and 75 g ground vegetable<br/><br/>The researchers conducted a sensory evaluation to measure the acceptability of the products. Data collected were analyzed using one way analysis of variance (ANOVA) Results showed that the panch sariwa enriched with squash and malunggay are acceptable. The results also showed that pancit sariwa from the mixture of 25 g flour and 75 g squash is the most accepted among the treatments. In terms of taste, pancit sariwa trom the mixture of 25 g rice flour and 75 g squash is the most acceptable. In terms of texture, common pancit sariwa is the most acceptable. In terms of aroma and color, pancit sariwa from the mixture of 25 g rice flour and 75 g squash is the most acceptable among the treatments. The resuits also showed that pancit sariwa from the mixture of 75 g flour and 25 g malungggay is the most accepted among the treatments. In terms of aroma, pancit sariwa from the mixture of 25 g rice flour and 75 g malunggay is the most acceptable among the treatments. in terms of colot, pancit sariwa from the mixture of 50 g rice flour and 50 g malunggay is the most acceptable among the treatments. In terms of taste and texture, pancit sariwa from the mixture of 75 g rice flour and 25 g malunggay is the most acceptabie<br/><br/>Based on the comments the researchers received from the evaluators, the characteristics of the pancit sariwa enriched with malunggay must be enhanced especially the taste to make it more acceptable.</a>
546 ## - LANGUAGE NOTE
Language note In English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Pancit sariwa.
9 (RLIN) 16339
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Squash (Cucurbita moschata).
9 (RLIN) 16340
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Malunggay (Moringa oleifera)
9 (RLIN) 16315
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Enriched noodles.
9 (RLIN) 16341
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Local vegetables.
9 (RLIN) 16342
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Comparative study.
9 (RLIN) 11033
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food innovation.
9 (RLIN) 13899
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Filipino cuisine.
9 (RLIN) 13691
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Ordoñez, Hiera Kaye P., author.
9 (RLIN) 13324
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Rili, Joshua F., author.
9 (RLIN) 9137
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Bartolome, Geejay M., adviser.
9 (RLIN) 13325
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 Library of Congress Classification
Koha item type Thesis/Manuscripts/Dissertations
Call number prefix UM
Classification part TX 809.M17 A33 2015
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Coded location qualifier Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Thesis/Manuscript/Dissertation Cavite State University - CCAT Campus Cavite State University - CCAT Campus TH 09/15/2015 UM UM TX 809.M17 A33 2015 T00088 10/24/2025 1 06/01/2024 Thesis/Manuscripts/Dissertations