Acceptability of flour from jack-fruit seed in making bread /
Del Rosario, Aiden M.
Acceptability of flour from jack-fruit seed in making bread / by Aiden M. del Rosario ... [et al.]. - Indang, Cavite : Cavite State University- Main Campus, 2001. - x, 32 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
DEL ROSARIO, AIDEN M., ERNI, ANNALIZA B., GERVO, ALETA L, MALABANAN, CHRISTINE ROSE M. Acceptability of Flour from Jackfruit Seed in Making Bread (Pandesal). Cavite State University, Indang, Cavite, March 2001. Advisers: Mrs. Myleen Legaspi and Mrs. Elvira Perlado.
This study entitled Acceptability of Flour from Jackfruit Seed in Making Bread (Pandesal) was conducted last June 2000 at Sally's Bakery in Indang, Cavite.
This study aims to determine the acceptability of flour from jackfruit seed in making bread; determine the best treatment of flour from jackfruit seed in making bread; and make a cost and return analysis of pandesal made out of jackfruit seed flour.
Five treatments were used in this study namely: To — 100% wheat flour, T1 — 75% wheat flour and 25% flour from jackfruit seed , T2 — 50% wheat flour and 50% flour from jackfruit seed , T3 - 25% wheat flour and 75% flour from jackfruit seed , and T4 -100% flour from jackfruit seed . Each treatment was evaluated in terms of color, texture, flavor, and general acceptability.
The result showed that in terms of color, To, with a mean score of 4.90 is significantly different with the other treatments followed by T2, with a mean score of 4.53. In terms of texture, To and T1 got the highest ratings. The same is true in terms of flavor and general acceptability where To and T1 got the highest mean score than the remaining three treatments.
The findings indicate that as the amount of flour from jackfruit seed increases, the acceptability of resulting bread decreases.
Flour
664.24 / Ac2 2001
Acceptability of flour from jack-fruit seed in making bread / by Aiden M. del Rosario ... [et al.]. - Indang, Cavite : Cavite State University- Main Campus, 2001. - x, 32 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
DEL ROSARIO, AIDEN M., ERNI, ANNALIZA B., GERVO, ALETA L, MALABANAN, CHRISTINE ROSE M. Acceptability of Flour from Jackfruit Seed in Making Bread (Pandesal). Cavite State University, Indang, Cavite, March 2001. Advisers: Mrs. Myleen Legaspi and Mrs. Elvira Perlado.
This study entitled Acceptability of Flour from Jackfruit Seed in Making Bread (Pandesal) was conducted last June 2000 at Sally's Bakery in Indang, Cavite.
This study aims to determine the acceptability of flour from jackfruit seed in making bread; determine the best treatment of flour from jackfruit seed in making bread; and make a cost and return analysis of pandesal made out of jackfruit seed flour.
Five treatments were used in this study namely: To — 100% wheat flour, T1 — 75% wheat flour and 25% flour from jackfruit seed , T2 — 50% wheat flour and 50% flour from jackfruit seed , T3 - 25% wheat flour and 75% flour from jackfruit seed , and T4 -100% flour from jackfruit seed . Each treatment was evaluated in terms of color, texture, flavor, and general acceptability.
The result showed that in terms of color, To, with a mean score of 4.90 is significantly different with the other treatments followed by T2, with a mean score of 4.53. In terms of texture, To and T1 got the highest ratings. The same is true in terms of flavor and general acceptability where To and T1 got the highest mean score than the remaining three treatments.
The findings indicate that as the amount of flour from jackfruit seed increases, the acceptability of resulting bread decreases.
Flour
664.24 / Ac2 2001