000			02425nam a22002297a 4500
999			_c125614 _d125614
003			OSt
005			20220818154119.0
008			220818b ||||| |||| 00| 0 eng d
020			_a
040			_cHNU
082			_3Th _a641.5 B62
100			_aBaluyos, James L. et.al.
245			_aBlood cockles meat as an additive in pizza pie / _cJames L. Baluyos et.al.
264			_aTagbilaran City, Bohol _bHoly Name University _c2018
336			_2text _ardacontent
337			_2unmediated _ardamedia
338			_2volume _ardacarrier
520			_aAbstract: The main thrust of this study was to determine the acceptability of blood cockle meat as an additive in pizza pie in terms of its appearance, aroma, taste and texture. This study sought to find out the profile of blood cockle pizza in terms of its cost and ingredients, shelf life, tools and equipment and procedures involved; the acceptability of blood cockle pizza in terms of its appearance, aroma, taste, and texture; the difference in the acceptability level of blood cockle pizza in terms of its appearance, aroma, taste, and texture. There were 30 participants from Holy Name University, (10) TLE Students, (10) Culinary Teachers in College and Junior High School Department, and (10) HRM students. The products were distributed and tasted by the participants and after it, the questionnaires were given. The participants rated the varied pizza (blood cockle pizza, mussel pizza, combination pizza and commercial pizza) using the 9-point Hedonic Scale. The gathered data were computed and analyzed using the weighted mean and One Way Analysis of Variance (ANOVA) to determine the significant difference in the acceptability of blood cockle pizza in terms of its appearance, aroma, taste, and texture. The findings revealed that there was no significant difference of the blood cockle pizza and commercial pizza in terms of its appearance. The findings also revealed that there was a significant difference between the bloody cockle pizza and commercial pizza in terms of its aroma, taste, and texture. Therefore the bloody cockle pizza has a potential to be patronize and acceptable by the customers when invested upon in the market.
521			_aCoED _bBachelor of Technology and Livelihood Education major in Home Economics
600			_aCruz, Shecaina L.; Datoy, Joel L.; Jamero, Jovelyn M.; & Sajulga, Lyndie S.
942			_2ddc _cTH _h600-699