Browsing by Author "Marquez, Geraldine N."
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Item Acceptability of aquash (Cucurbita maxima) pie(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2023-05) Tolentino, Ryan James A.; Directo, Cherry B.; Omanito, Jamila O.; Rivera, Lorainne M.; Victory, Jeremie; Yap, Stephanie N.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.; Olivares, Arleen M.Squash was the main ingredient for the new developed pie and formulation in making Squash pie. The study used the experimental approach with sensory evaluation. It specifically attained the following objective: (1) to formulate Squash Pie, (2) to evaluate the sensory characteristics of Squash Pie in terms of appearance, color, aroma, flavor, sweetness and texture, (3) to determine the level of acceptability of the most acceptable formulation of Squash Pie, (4) to determine the microbiological characteristics of the Squash Pie; and (5) to compute the production cost of the most acceptable Squash Pie. The developed Squash (Cucurbita maxima) Pie was Treatment 4 with 100% of Squash. It has no significantly different in terms of appearance, color, aroma flavor, sweetness and texture in the probability level of 0.01. All the sensory attributes has a level of Like Very Much. The microbiological analysis passed the tests such as Aerobic Plate Count, Mold and Yeast Count. It is very affordable at 7.50 per piece comparing to the existing pie in the market.Publication Acceptability of canistel (Pouteria campechiana) cheese cupcake(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Rimas, Decie Mharie C.; Dingas, Rochelle C.; Jalos, John Manuel S.; Lorico, Michaela R.; Perez, Aileen P.; Santos, Judy Ann B.; Tado, Kazandra Joy E.; Telles, King James R.; Valdueza, Sheila Mae S.; Saldivar, Luzviminda M.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.The study utilized Canistel Fruit as the primary ingredient. The developed formulation of the Canistel Cheese Cupcake was 80% of canistel powder. A 80:20 ratio of Canistel Powder and all-purpose flour was used as a functional ingredients in processing the Canistel Cheese Cupcake was feasible. Through an experimental design with the evaluation for the sensory characteristics of the Canistel Cheese Cupcake in terms of appearance, aroma, taste, flavor, smoothness, and softness is acceptable. The level of acceptability for the Canistel Cheese Cupcake is Like Extremely. The microbiological analysis was safe for consumption as to the Aerobic Plate Count, Molds and Yeast Counts are within the standard allowed level. The production cost was affordable, yielded 12 pieces per 80 grams costing a total amount of Php 28.00 pesos each.Publication Acceptability of Cavendish banana (Musa) flavored yema spread(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Amatorio, Angelica P.; Buton, Erica Mae L.; Cuyo, Rhea Mae P.; Ducusin, Ruth E.; Fabro, Mark Anthony M.; Saldivar, Luzviminda M.; Somera, Jake Tyrone I.; Marquez, Geraldine N.; Palabay, Victorio C.The flourishing of different spices that is now in-demand and determining the organic and herbal foods by many consumers drove the researcher to develop Cavendish Banana Yema Spread. This study aimed to process and standardize the formulation of Cavendish Banana Flavored Yema Spread. The Cavendish Banana Flavored Yema Spread were subjected to sensory evaluation and level of acceptability, and microbiological test. Treatment I was the most acceptable treatment with the sensory evaluation. For the level of acceptability all characteristics like appearance, aroma, color, flavor, smoothness, spreadability and sweetness are all Like Very Much. The microbiological qualities of aeorobic plate count of 100 CFU*/g and mold and yeast of lOCFU/g are below the allowable limit. The Cavendish Banana is safe for consumption and an affordable price of Php 146 per 285g.Publication Acceptability of kangkong leaves (Ipomoea aquatica) as an additive into pandesal(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Geron, Hazel M.; Bautista, Allen Jazhiel; Maala, Fulgencio V., Jr.; Nebrida, Loveleen N.; Rivera, Warren A.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.The researchers aimed to developed kangkong leaves pandesal. Specifically the objectives were: to formulate a kangkong leaves as an additives into pandesal; to evaluate the sensory characteristics in terms of appearance, internal grain, chew ability, taste and texture; to determine the level of acceptability of the most acceptable kangkong leaves pandesal; to determine the microbiological qualities of kangkong leaves pandesal; to compute the production cost of the most acceptable kangkong leaves pandesal. Kangkong leaves pandesal were process using the ratio 20:80, 40:60, 60:40, 80:20 dried kangkong leaves with all- purpose flour. The products were subjected to sensory evaluation and laboratory analysis. Result of the study showed that the kangkong leaves pandesal with 20% dried kangkong leaves was the most acceptable substitutions in terms of, appearance, internal grain, chew ability, taste and texture and was like very much by the panelist and consumer. The aerobic plate count was less than 250 CFU/gram and mold count is less than 10 CFU/gram and yeast count is less than 10 CFU gram. The production was 3 pesos per 20 grams.Publication Acceptability of sweet potato (Ipomoea batatas L.) pasti-yema(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Ordinario, Cristina Joy E.; Dulay, Sheira Mae M.; Dumpit, Dainne; Obra, Kate Gian B.; Sobrepena, Rona C.; Espinosa, Sheryll S.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.Yema is one of the favorite candies of Filipino especially kids. Milk became the main component of the dish when Filipinos learned how to boil it in order to bring out that almost buttery taste we all love. This study aims to formulate a Pasti Yema using sweet potato. Specifically, it aimed to formulate and process of pasti yema in four different treatments, compare the sensory characteristics in terms of appearance, color, aroma, chewability, flavor, sweetness and texture, and to determine the level of acceptability of the most acceptable formulation of Sweet Potato Pasti-Yema, the microbiological properties and the productiopn cost. The sweet potato was prepared dried, powdered and were incorporated at different levels in making pasti yema. Eight sensory panelist evaluated the products and the control. Findings showed that there was no significant difference among the treatments. Treatment 4 with 100% of powdered sweet potato got the highest mean score thus the most acceptable formulation. The microbial properties had an aerobic count of 620 CFU/g and an Mold and yeast count of less that 10 CFU/G is passed.The production cost was computed as 3.22 pesos per 1 piece.Item Automatic potato slicer(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2023-05) Nonesa, Renz Karl H.; Antonio, Javen Yves C.; Deguzman, John Kenneth D.; Garcia, Rhoy Vincent M.; Laudencia, John Paul T.; Ober Jr., Ronald D.; Turita, John Ivan C.; Panganiban, Jessie D.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Hacosta, Zoren M.; Marquez, Geraldine N.Constructing an automatic potato slicer will minimize the work of people in slicing the potatoes and make the people who operate it safe. The automatic slicing machine time is less than the manual slicing time. The study aimed to construct the automatic potato slicer, evaluate the machine in terms of its level of technical soundness, level of functionality, and level of acceptability, and prepare an operations manual. The researchers made use of development and descriptive research design. The group of experts in technology were the respondents and evaluators of the research study, and they found out that the automatic potato slicer is very good in terms of level of technical soundness, while the level of functionality is very good and highly acceptable in terms of level of acceptability.Publication Banana (Musa acuminata) Carrot (Daucus carota) wine(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2022-05) Calub, Roselle H.; Garcia, Allysa Gwen E.; Macayan, Rosemarie P.; Guzmani, Angel Mae G.; Munio, Rudilyn N.; Opema, Lea; Sadaken, Yvonne P.; Visaya, Andrey Ruzzelle B.; Pacada, Charles A.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Salvidar, Luzviminda M.; Marquez, Geraldine N.This study aimed to process, standardize the formulation, and know banana carrot wine's desirable sensory characteristics. Samples of carrot banana wine were subjected to sensory evaluation and physicochemical test. The sensory evaluation attributes of the standardized carrot banana wine, which has 350L banana and 150L banana, are Overall Flavor, Clarity, Alcohol, Color, and General Acceptability, which has descriptive attributes of Like Pery Much (LVM). The physiochcmical properties of carrot banana wine pH of 3.9, Total Acidity of 0.22%, Ethyl Alcohol of 6.26%, and TSS of /2°Brix. The Carrot Banana Wine is significantly different al a 0.05 level of significance compared to commercially available Banana Wine. The carrot banana wine can be sold at 117.70 pesos per 750mL bottle.Item Development of Worktext in Chemistry 101(DMMMSU, 2019-12-01) Leonen, Rodel B.; Ami, Marie Luz F.; Daganta , Raquel L.; Marquez, Geraldine N.This study aimed to develop a worktext in Chemistry 101 for the College of Technology students. Specifically, the study sought to determine the level of performance in Chemistry 101, to develop a worktext in Chemistry 101 and determine its validity and usability. This study used the descriptive method to evaluate and validate the developed worktext using the questionnaire-checklist in gathering data.It was conducted at Don Mariano Marcos Memorial State University-Mid La Union Campus during the school year 2015-2016 with 1179 students as subjects for the level of performance, and 327 students and six faculty members teaching Chemistry subject as respondents. Frequency and weighted means were used in the analysis and interpretation of the data. The findings revealed that the first year COT students from school years 2012-2013 to 2015-16 have a passing performance. Further, the developed worktext has a very high validity and is very useful as perceived by the students.Publication Field snail (Pomacea canaliculata) and bamboo shoot (Phyllostachys) fried siomai(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Perez, Reymalyn O.; Nones, Crisel Danica R.; Canotab, Jolina P.; Esperanza, Lorena A.; Andrada, Mariel; Rimando, Margarete B.; Patacsil, Jemelyn P.; Saldivar, Luzviminda M.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.The study aimed to utilized Field Snail and Hamboo Shoot, one of the most wellknown nutrient in the Philippines, rich contents of proteins, carbohydrates, vitamins, fibers, and minerals and very low fat. The Field Snail was first undergone a 24 hours soaking process and boiling process afterwards and boiled also Bamboo Shoot for at least 30 minutes and then formulated in siomai. Field Snail and Bamboo Shoot Tried Siomai was processed into directions at 25:75, 50:50, 75:25, and 100:0. varying the amount of Field Snail and Pork. The study showed that Treatment 1 with 25% of Field Snail ad Bamboo Shoot Fried Siomai was the most acceptable formulation for sensory characteristics in terms of appearance, aroma, color, taste, and texture. Like Very Much for the Appearance, Color. Taste and like moderately the other attributes. The microbiological qualities had an aerobic plate count of 1.0 CFU g. This means the new product developed passed the microbiological qualities and is safe for consumption. It is affordable to the consumers at Php 4.82 per piece, a new product developed m an easy and ready to eat.Publication Guava (Psidium guajava lunti.) and sweet potato tops (Ipomoea batatas) juice blend(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Viernes, Jamie C.; Abubo, Daisy Mae I.; Corbillon, Micaiah Faye; Layco, Rose Marie L.; Nicha, Ayessa Mae W.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.The present study used the experimental method of investigation approach with sensory evaluation, the researchers try to determine if the Guava and Sweet Potato Tops Juice Blend (GSPTJB) and other ingredients in the different formulations influences the degree of likeness of the evaluators on the formulation of the Guava and Sweet potato tops juice blend as a juice . Guava and Sweet Potato Tops are locally produced product that we used to make Guava and Sweet Potato Tops Juice Blend. This study aimed to develop a new product utilizing Guava and Sweet Potato Tops specifically to formulate Guava and Sweet Potato Tops Juice Blend. To evaluate the sensory qualities of the Guava and Sweet Potato Tops Juice Blend in terms of: Color, Aroma, Taste, and Flavour. Microbiological properties of GSPTJB were studied in order to determine the production cost of the acceptable formulation. There were four (4) treatments (Treatment I consists of 11.25g Guava Powder and 3.75g Sweet Potato Tops powder).Treatment 2 consists of 7.5g of Guava Powder and 7.5g Sweet Potato Tops. Treatment 3. consists of 3.75g Guava Powder and 11.25g Sweet Potato Tops. Treatment 4. 0g consists of Guava Powder and 15g of Sweet Potato Tops) were used in the formulation of Guava and Sweet Potato Tops Juice Blend. The GSPTJB made in this study were evaluated by a well-trained panelists. The sample were submitted to the DOST laboratory for microbiological analysis.Results showed that the GSPTJB is possible to formulate and it is generally acceptable.Publication Tamarind (Tamarindus indica) – kamias (Averrhoa bilimbi L.) sinigang mix(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Sabado, Andrea Rochelle B.; Bucsit, Mary Angelica M.; Mendoza, Bea May O.; Panit, Jessa C.; Perez, Marilyn Q.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay Victorio C.; Marquez, Geraldine N.Tamarind and Kamias are a local product that can be used as a powdered Tamarind and Kamias sinigang mix. Using the experimental with descriptive design, this study aimed to develop a condiment utilizing tamarind and kamias fruit, specially to formulate Tamarind-Kamias sinigang mix, to evaluate the sensory qualities of TamarindKamias Sinigang mix mix, in terms of Aroma, Color, Flavor Sourness, to determine the microbiological qualities of Tamarind-Kamias sinigang mi, to determine the production cost of the most acceptable formulation. The process in making Tamarind-Kamias sinigang mix included washing, Cleaning, Drying, Powdering. Sifting and Weighing, Preparing Mixing and Tamarind- Kamias sinigang mix. There were five (5) treatments (Control, Treatment: 0g Kamias powder and 50g Tamarind powder. Treatment 1: 12.5 kamias and 37.5g Tamarind powder. Treatment 2: 25g kamias and 25g Tamarind Powder Treatment 3: 37.5g Kamias and 12.5g Tamarind powder Treatment 4: 50g Kamias and 0g Tamarind Powder) in the formulation of Tamarind-Kamias sinigang mix. The powdered sinigang mix made in this study were evaluated by consumer type panelists. The sample were submitted to the Department of Science and Technology Lboratory fo Microbial analysisPublication Taro (Calocasia esculenta) squash (Cucurbita) polvoron(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Eisma, Kimberly Anne A.; Manipon, Dennish Carla S.; Calica, Mary Mae S.; Calica, Maricar B.; Dacanay, Trycia Mae E.; Apilado, Jenny Rose E.; Sobrepeña, Rose Angela G.; Ducusin, Arceli L.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.