MARC details
| 000 -LEADER |
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| fixed length control field |
03106nam a22003137a 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 |
20250403144254.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250403b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH TP 370 |
| Item number |
G33 2019 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Gaborni, Marinela G. |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of a Ready-to-Eat Yang Chow Meal |
| Statement of responsibility, etc. |
Marinela G. Gaborni, Ma. Cristina D. Ocfemia, Floyd Vincent L. Pascua and Karmina Noelle D. Regoso.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Manila: |
| Name of publisher, distributor, etc. |
Technological University of the Philippines |
| Date of publication, distribution, etc. |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
ix 113pages |
| Dimensions |
29cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
Bachelor's thesis |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Industrial Technology.-- |
| Degree type |
Bachelor of Technology major in Nutrition and Food Technology |
| Name of granting institution |
Technological University of the Philippines |
| Year degree granted |
2019. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The study, Development of Ready-to-Eat Yang Chow Meal, aims to provide a convenient<br/>and quick-to-prepare meal that can give nutritional value to consumers. The Ready-to-Eat<br/>Yang Chow Meal is a combination of brown rice, ground pork, shrimp, green peas,<br/>carrots and eggs that will help in the consumption of nutrients in food. The main process<br/>used was Retorting, that ensures the stability of the Ready-to-Eat Yang Chow Meal.<br/>Moreover, the significance of the process in formulating Ready-to-Eat Yang Chow Meal<br/>are prolonging the shelf life, convenient for time to process, and helping to improve the<br/>quality of sensory characteristics of the product. The Ready-to-Eat Yang Chow Meal<br/>undergone analysis such as proximate analysis to identify its composition that is helpful<br/>for other related assessment purposes, microbial analysis to ensure the safety of food for<br/>consumption, and shelf life analysis to know if stored commodity remains effective. After<br/>undergoing the required processes, the researchers were able to come up with a soft,<br/>fluffy, meaty taste, light brown and fragrant rice mixture. The researchers therefore<br/>conclude that the product based on its features is acceptable and is marketable especially<br/>to people on-the-go or who have fast-paced lifestyle. The product was evaluated by 50<br/>evaluators composed of students under the Food and Apparel Technology Department of<br/>Technological University of the Philippines – Manila using 9 point hedonic scale.<br/>Furthermore, the results in the sensory evaluation after retorting process concludes that<br/>the product is acceptable and assessed as “Like Very Much” in terms of appearance,<br/>aroma, taste, and texture and general acceptability with mean scores of 7.86, 7.84, 8.36,<br/>7.92, and 8.28 respectively. This signifies that the product was acceptable to the fifty (50)<br/>correspondences in terms of all quality attributes. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Source of heading or term |
Nutrition and Food Technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Source of heading or term |
Ready-to-Eat |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Source of heading or term |
Yang Chow Meal, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ocfemia, Ma. Cristina D. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pascua, Floyd Vincent L. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Regoso, Karmina Noelle D. |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |