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040			_bEnglish. _cCvSU-CCAT Campus Library. _erda.
050			_aUM TX 814 _bT35 2012
245			_aTALISAY (Terminalia Catappa L.) nuts as an alternative ingredient in making nut butter spread / _cCharisse Ayra C. Clamosa [and three others].
260			_aRosario, Cavite : _bCavite State University-CCAT Campus, _c2012.
300			_axiii, 34 leaves : _billustrations ; _c28 cm
500			_aResearch Study (LSHS) -- Cavite State University-CCAT Campus, 2012.
504			_aIncludes bibliographical references and appendices.
520			_aCHARISSE AYRA C. CLAMOSA. RENZ LENARD H. ENRIQUEZ, ADRIEL SAMUEL R. ERSANDO and DARVI JOY S. SAN PEDRO. Talisay (Terminalia Catappa L) Nuts as an Alternative Ingredient in Making e Butter Spread. A Research Study Submitted to the Faculty of the Science Education Laboratory High School Department of the Cavite State University Rosario, Cavite. March 2012. Adviser Mrs. Marilou P. Luseco. The aim of this study is to determine if Talisay nuts can be used as an alternative ingredient in making nut butter spread; determine significant difference in the nutritional content of the product in the three treatments; determine the microorganisms thriving in the Talisay nut butter spread; and determine the shelf-life of Talisay nut butter spread. Nut Butter is a very popular sandwich spread all over the world:; traditionally it is made up of nuts and oil. In the market, countless numbers of nut butters samples are produced. The researchers came up to a study in utilizing talisay nuts in preparation of nut butter spread. Talisay nut butter spread is composed of roasted talisay nuts, sugar, salt and peanut oil. The amounts of each ingredient are as follows among treatments respectively. For roasted talisay nuts: 25 grams, 50 grams and 75 grams. Sugar has standard measurement of 5 grams, Salt is constant with 2.5 grams and peanut oil with 50 mL. As a result of completing the above procedure, this research study has a completed examination of proximate nutritional analysis and microbiologica analysis from the National Institute of Molecular Biology and Biotechnology (CASL-BlOTECH) of University of the Philippines L0s Baños. Among treatments, the highest percentage of crude fat is in treatment 2. 71.00lo, while it coitalo 69.99% on treatment 3 and 69.00% on treatment 1. 9.84% is the nigrie percentage on crude fiber from the Treatment 2. next is 9,82% from the treatment 3 and 9.21°% from the treatment 1. Crude protein from the treatment 1 is 8.52% followed by 8.40% from the treatment 3 and the lowest is 8.00% from the treatment 1. Ash content of the Talisay nut butter spread for treatment 11S 3.12 and on treatment 2 is 3.12%, while on the treatment 3 is 4.00%. Moisture content of treatment 1 and 2 is the sarme with 0.29% and the treatment 3 0.30%. The results also showed the microbiological analysis among treatments. E coli, Salmonella, Shigella, Micrococcus aureus, Aspergillus nigger and Listeria monocytogenes was not detected.
546			_aIn English text.
650			_aTalisay nuts. _915087
650			_aNut butter spread. _915088
650			_aAlternative ingredients. _915089
650			_aShelf life. _915090
650			_aFood innovation. _913899
700			_aEnriquez, Renz Lenard H., author. _915091
700			_aErsando, Adriel Samuel R., author. _915092
700			_aSan Pedro, Darvi Joy S., author. _915093
700			_aLuseco, Marilou P., adviser. _99989
700			_aCrucido, Norman A., technical critic. _913292
942			_2lcc _cT/M/D _hTX 814 T35 2012 _i _kUM
999			_c3586 _d3586