Utilization of jackfruit seed flour in making muffin /
Arandia, Edna Grace A.
Utilization of jackfruit seed flour in making muffin / by Edna Grace A. Arandia ... [et al.]. - Indang, Cavite: Cavite State University- Main Campus, 2005. - xiv, 47 pages : illustrations ; 28 cm.
Research Study (General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
ARANDIA, EDNA GRACE A; DEL ROSARIO, GEMMA JOYCE S; MOJICA, DESIREE R; PEREY, ALMILETH L; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2005. UTILIZATION OF JACKFRUIT SEED FLOUR IN MAKING MUFFIN. Adviser: Prof. Daisy M. Marca;
This study “Utilization of Jackfruit Seed Flour in Making Muffin” was conducted in Banaba Cerca, Indang, Cavite and at the Foods Laboratory of the Home Economics, Vocational and Technical Education Department of the Cavite State University Indang, Cavite. Generally, this study aimed to utilize jackfruit seed flour in making muffin. Specifically, it aimed to determine the sensory properties of muffin made from jackfruit seed flour; determine the consumers’ acceptability of muffin made from jackfruit seed flour; and analyze the cost of producing muffins from jackfruit seed flour.
Different treatments used were; Treatment 0 (To) 100 % rice flour; Treatment 1 (T1) 75 % rice flour- 25 jackfruit seed flour; Treatment 2 (T2) 50 % rice flour-50 % jackfruit seed flour; Treatment 3 (T3) 25 % rice flour-75 % jackfruit seed flour and Treatment 4 (T4) 100 % jackfruit seed flour,
The samples of muffin were presented to one hundred judges, who compose the consumers’ panel; seventy-nine of whom are female and twenty-one are male with ages ranging from thirteen to sixteen years old.
Results revealed that Treatment 0 (TO) is the most acceptable with respect in consumers acceptability with a mean score of 3.6.
Another set of muffin samples were presented to fifteen trained panelists for laboratory taste test.
Results showed that the color of muffin were significantly different with each other. Treatment 0 (TO) obtained the highest mean score of 4.4. This can be attributed to the length of sun drying of the seeds that made the jackfruit seed flour brownish.
There were also significant differences seen among the mean scores for mouthfeel. Treatment 0 (TO) has a mean score of 3.0. The increasing proportion of rice flour and jackfruit seed flour significantly affected these attributes, It can be accounted to the study of Lascano (1998) that the flour from jackfruit seeds had a coarse texture which affects the mouthfeel of the product.
While, with regards to taste, results revealed that Treatment 1 (T1) is the mos acceptable with a mean score of 4.0. The increasing proportion of rice flour and jackfruit seed flour significantly affected these attributes. As stated by Lascano (1998), the sap of the jackfruit seeds made the sponge cake bitter and less acceptable.
In terms of aroma, the result shows significant differences among the mean scores of each treatment. Treatment 0 (TO) has a highest mean score, which is 2.8.
Likewise, with regards to general acceptability of muffin, there were also significant differences seen among the mean scores for general acceptability. Treatment 1 (T1) has a highest mean score, which is 4.0. As stated by del Rosario (2001), the higher
percentage of flour from jackfruit seeds decreases the acceptability of bread.
Results of the study revealed that the general acceptability of muffin from jackfruit seed flour is still inferior to that of muffin made from rice flour. It was further strengthened by the proof that Treatment 1 (75% rice flour-25% jackfruit seed flour) has a mean score of 4.0 which means that flour from Jackfruit seeds is more acceptable as an additive or filler rather than as a substitute for rice flour in making muffin.
Muffin mixes
664.753 / Ut3 2005
Utilization of jackfruit seed flour in making muffin / by Edna Grace A. Arandia ... [et al.]. - Indang, Cavite: Cavite State University- Main Campus, 2005. - xiv, 47 pages : illustrations ; 28 cm.
Research Study (General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
ARANDIA, EDNA GRACE A; DEL ROSARIO, GEMMA JOYCE S; MOJICA, DESIREE R; PEREY, ALMILETH L; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2005. UTILIZATION OF JACKFRUIT SEED FLOUR IN MAKING MUFFIN. Adviser: Prof. Daisy M. Marca;
This study “Utilization of Jackfruit Seed Flour in Making Muffin” was conducted in Banaba Cerca, Indang, Cavite and at the Foods Laboratory of the Home Economics, Vocational and Technical Education Department of the Cavite State University Indang, Cavite. Generally, this study aimed to utilize jackfruit seed flour in making muffin. Specifically, it aimed to determine the sensory properties of muffin made from jackfruit seed flour; determine the consumers’ acceptability of muffin made from jackfruit seed flour; and analyze the cost of producing muffins from jackfruit seed flour.
Different treatments used were; Treatment 0 (To) 100 % rice flour; Treatment 1 (T1) 75 % rice flour- 25 jackfruit seed flour; Treatment 2 (T2) 50 % rice flour-50 % jackfruit seed flour; Treatment 3 (T3) 25 % rice flour-75 % jackfruit seed flour and Treatment 4 (T4) 100 % jackfruit seed flour,
The samples of muffin were presented to one hundred judges, who compose the consumers’ panel; seventy-nine of whom are female and twenty-one are male with ages ranging from thirteen to sixteen years old.
Results revealed that Treatment 0 (TO) is the most acceptable with respect in consumers acceptability with a mean score of 3.6.
Another set of muffin samples were presented to fifteen trained panelists for laboratory taste test.
Results showed that the color of muffin were significantly different with each other. Treatment 0 (TO) obtained the highest mean score of 4.4. This can be attributed to the length of sun drying of the seeds that made the jackfruit seed flour brownish.
There were also significant differences seen among the mean scores for mouthfeel. Treatment 0 (TO) has a mean score of 3.0. The increasing proportion of rice flour and jackfruit seed flour significantly affected these attributes, It can be accounted to the study of Lascano (1998) that the flour from jackfruit seeds had a coarse texture which affects the mouthfeel of the product.
While, with regards to taste, results revealed that Treatment 1 (T1) is the mos acceptable with a mean score of 4.0. The increasing proportion of rice flour and jackfruit seed flour significantly affected these attributes. As stated by Lascano (1998), the sap of the jackfruit seeds made the sponge cake bitter and less acceptable.
In terms of aroma, the result shows significant differences among the mean scores of each treatment. Treatment 0 (TO) has a highest mean score, which is 2.8.
Likewise, with regards to general acceptability of muffin, there were also significant differences seen among the mean scores for general acceptability. Treatment 1 (T1) has a highest mean score, which is 4.0. As stated by del Rosario (2001), the higher
percentage of flour from jackfruit seeds decreases the acceptability of bread.
Results of the study revealed that the general acceptability of muffin from jackfruit seed flour is still inferior to that of muffin made from rice flour. It was further strengthened by the proof that Treatment 1 (75% rice flour-25% jackfruit seed flour) has a mean score of 4.0 which means that flour from Jackfruit seeds is more acceptable as an additive or filler rather than as a substitute for rice flour in making muffin.
Muffin mixes
664.753 / Ut3 2005