Acceptability of Aguinaldo blend-flavored ensaymada /
Trinidad, Paula Gabrielle H.
Acceptability of Aguinaldo blend-flavored ensaymada / by Paula Gabrielle H. Trinidad and Vianca Angelica P. Vidallon. - Indang, Cavite : Cavite State University- Main Campus, 2011. - xi, 55 pages : illustrations ; cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED)
Science High School, College of Education (CED)
TRINIDAD, PAULA GABRIELLE H. and VIDALLON, VIANCA ANGELICA P. Acceptability of Aguinaldo Blend-flavored Ensaymada. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Editha G. Reyes.
The study entitled "Acceptability of Aguinaldo Blend-flavored Ensaymada" was
conducted at Cavite State University — Science High School from September 2010 to January 2011. Generally, the study aimed to produce Aguinaldo Blend-flavored ensaymada. Specifically, the study aimed to 1) determine the sensory characteristics of enssaymada in terms of a) aroma, b) color, c) taste, and d) texture; 2) determine the most acceptable coffee bread treatment of Aguinaldo Blend-flavored ensaymada; and 3) determine the level of consumer acceptability of Aguinaldo Blend-flavored ensaymada.
Three different treatment combinations used in the study were: Treatment 1 (60 gms Aguinaldo blend + 240 ml of water), Treatment 2 (120 gms Aguinaldo blend + 240 ml of water) and Treatment 3 (240 gms Aguinaldo blend + 240 ml of water). The three treatment combinations of Aguinaldo Blend-flavored ensaymada were evaluated by 12 panelists. The best treatment chosen by the panelists was evaluated by 100 consumers which were randomly selected. The results of the evaluation of the panelists were analyzed using the Friedman test, and finally subjected to consumer acceptability.
Based on the results of this study, Treatment 3 (240 gms Aguinaldo blend + 240 ml Of water) ranked the highest in terms of color, taste and aroma while Treatment I (60 gms Aguinaldo blend + 240 ml of water) ranked first in terms of the fluffiness. In the general acceptability, Treatment 3 (240 gms Aguinaldo blend + 240 ml of water) still
ranked the highest but statistical analysis showed that the three treatments are not significantly different from each other.
Cooking (Kalamay na puti)
641.86 / T73 2011
Acceptability of Aguinaldo blend-flavored ensaymada / by Paula Gabrielle H. Trinidad and Vianca Angelica P. Vidallon. - Indang, Cavite : Cavite State University- Main Campus, 2011. - xi, 55 pages : illustrations ; cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED)
Science High School, College of Education (CED)
TRINIDAD, PAULA GABRIELLE H. and VIDALLON, VIANCA ANGELICA P. Acceptability of Aguinaldo Blend-flavored Ensaymada. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Editha G. Reyes.
The study entitled "Acceptability of Aguinaldo Blend-flavored Ensaymada" was
conducted at Cavite State University — Science High School from September 2010 to January 2011. Generally, the study aimed to produce Aguinaldo Blend-flavored ensaymada. Specifically, the study aimed to 1) determine the sensory characteristics of enssaymada in terms of a) aroma, b) color, c) taste, and d) texture; 2) determine the most acceptable coffee bread treatment of Aguinaldo Blend-flavored ensaymada; and 3) determine the level of consumer acceptability of Aguinaldo Blend-flavored ensaymada.
Three different treatment combinations used in the study were: Treatment 1 (60 gms Aguinaldo blend + 240 ml of water), Treatment 2 (120 gms Aguinaldo blend + 240 ml of water) and Treatment 3 (240 gms Aguinaldo blend + 240 ml of water). The three treatment combinations of Aguinaldo Blend-flavored ensaymada were evaluated by 12 panelists. The best treatment chosen by the panelists was evaluated by 100 consumers which were randomly selected. The results of the evaluation of the panelists were analyzed using the Friedman test, and finally subjected to consumer acceptability.
Based on the results of this study, Treatment 3 (240 gms Aguinaldo blend + 240 ml Of water) ranked the highest in terms of color, taste and aroma while Treatment I (60 gms Aguinaldo blend + 240 ml of water) ranked first in terms of the fluffiness. In the general acceptability, Treatment 3 (240 gms Aguinaldo blend + 240 ml of water) still
ranked the highest but statistical analysis showed that the three treatments are not significantly different from each other.
Cooking (Kalamay na puti)
641.86 / T73 2011