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Development of bangsilog balls

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creativework.keywordsacceptability, Bangsilog balls, development, sensory characteristics, treatment
dc.contributor.advisorRamirez, Edren F.
dc.contributor.authorSuarez, Jennifer M.
dc.contributor.authorGalleto, Julius Caezar R. II
dc.contributor.authorGaoat, Oliver G.
dc.contributor.authorReyes, Catherine R.
dc.contributor.authorRivero, John Michael D.
dc.contributor.chairCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-05-28T23:54:01Z
dc.date.available2026-05-28T23:54:01Z
dc.date.issued2022-12
dc.descriptionFull text
dc.description.abstractThis study aimed to develop a standardized process and formulation, to determine the acceptability of the sensory characteristics of the Bangsilog balls in terms of its appearance, aroma, taste, and texture. The data were gathered through the use of 9-point Hedonic scale rated by 10 trained panelists and 30 consumer-type respondents and calculated the median using Microsoft Excel. The production cost is calculated to determine the selling price. The shelf-life was determined through the use of simple shelf¬ life analysis. A developmental and descriptive quantitative research design was used in the study. There were three treatments in the development of Bangsilog balls. Each treatment was conducted by trained panelists to determine its sensory characteristics. As a result, treatment 3 obtained the highest median score and was also acceptable to the consumer¬ type respondents. The selling price of Bangsilog balls is 39.05 per pack and would cost 156.19 to produce 5 packs. The shelf-life of Bangsilog balls at room temperature is 2days and 4days when refrigerated.
dc.format.extentxiii, 83 p.: ill. (col.)
dc.identifier.citationSuarez, J. M., Galleto, J. C. R. II., Gaoat, O. G.,Reyes, C. R. & Rivero, J. M. D. (2022). Development of bangsilog balls. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1623
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcProcessing of fish
dc.subject.ddcProduct development
dc.subject.ddcFish – Bangus
dc.subject.ddcCookery -- Fish
dc.titleDevelopment of bangsilog balls
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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