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Utilization of sugar palm (Arenga pinnata) syrup as sweetener in banana cake, muffins, and cup-cake / by Cherry May B. Costa.

By:

Costa, Cherry May B [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xv, 71 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

584.5 C82 2016

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: COSTA, CHERRY MAY B. Utilization of Sugar Palm (Arenga pinnata) Syrup as Sweetener in Banana Cake, Muffins and Cupcake. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS. The study was conducted to develop a processing method for banana cake, muffins, and cupcake using sugar palm syrup as sweetener. Specifically it aims to determine the amount of syrup for banana cake, muffins, and cupcake; evaluate sensory properties of banana cake, muffins, and cupcake using sugar palm syrup; evaluate consumer acceptability of banana cake, muffins, and cupcake using sugar palm syrup; compare sensory properties and acceptability of baked products sweetened with sugar palm syrup with those made from ordinary cane sugar; and analyze cost of banana cake, muffins, and cupcake using sugar palm syrup. Production of banana cake, muffins and cupcake was done with different amount of sugar palm heavy syrup. Total soluble solids of sugar palm heavy syrup is 60°Brix, the effects to the sensory properties were evaluated. Muffins by oven assisted baking were produced and it was determining the total moisture content of each treatment. Moisture content showed that the muffins were loss of moisture using sugar palm syrup and cane sugar up to 50%. Sensory properties and consumer acceptability of banana cake, muffins and cupcake with sugar palm syrup and ordinary cane sugar were evaluated. Moisture analysis of banana muffins also indicated to this study. Production cost of banana cake, muffins and cupcake was indicated of the study by using sugar palm heavy syrup and ordinary cane sugar for comparing the differences of costing of the products.

List(s) this item appears in: Sugar Palm

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	584.5 C82 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6733		00011008

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Previous	584.5 C12 2005 Geographic information system (GIS) mapping of sugar palm-growing areas in Indang, Cavite /	584.5 C26 2016 Utilization of sugar palm (Arenga pinnata) syrup as sweetener in soursop concentrate /	584.5 C33 2016 Utilization of sugar palm (Arenga pinnata) sap as curing ingredient for pork products /	584.5 C82 2016 Utilization of sugar palm (Arenga pinnata) syrup as sweetener in banana cake, muffins, and cup-cake /	584.5 D36 2006 Phytochemical screening of the purified extract from bunga de jolo /	584.5 F37 2017 Development of 2-dimensional mobile geographic information system for Sugar Palm Research Information and Trade Center (SPRINT) /	584.5 H42 2005 Production and marketing practices of sugar pal workers in selected barangays of Indang, Cavite /	Next

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

COSTA, CHERRY MAY B. Utilization of Sugar Palm (Arenga pinnata) Syrup as Sweetener in Banana Cake, Muffins and Cupcake. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS.

The study was conducted to develop a processing method for banana cake, muffins, and cupcake using sugar palm syrup as sweetener. Specifically it aims to determine the amount of syrup for banana cake, muffins, and cupcake; evaluate sensory properties of banana cake, muffins, and cupcake using sugar palm syrup; evaluate consumer acceptability of banana cake, muffins, and cupcake using sugar palm syrup; compare sensory properties and acceptability of baked products sweetened with sugar palm syrup with those made from ordinary cane sugar; and analyze cost of banana cake, muffins, and cupcake using sugar palm syrup.

Production of banana cake, muffins and cupcake was done with different amount of sugar palm heavy syrup. Total soluble solids of sugar palm heavy syrup is 60°Brix, the effects to the sensory properties were evaluated.

Muffins by oven assisted baking were produced and it was determining the total moisture content of each treatment. Moisture content showed that the muffins were loss of moisture using sugar palm syrup and cane sugar up to 50%.

Sensory properties and consumer acceptability of banana cake, muffins and cupcake with sugar palm syrup and ordinary cane sugar were evaluated. Moisture analysis of banana muffins also indicated to this study.

Production cost of banana cake, muffins and cupcake was indicated of the study by using sugar palm heavy syrup and ordinary cane sugar for comparing the differences of costing of the products.

Submitted copy to the University Library. 02-14-2017 T-6733