Production of coffee tarts from Arabica and Liberica and their blends / by Adrienne Bianca Dominique H. Crizaldo, Krizzia Niña C. Olaso and Czarina Valerie N. Vidallo.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2011. Cavite State University- Main Campus,Description: xiv, 32 pages : 28 cm. illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.815  C86 2011
Online resources: Production credits:
  • Science High School
Abstract: CRIZALDO, ADRIENNE BIANCA DOMINIQUE H., OLASO, KRIZZIA NINA C., VIDALLO, CZARINA VALERIE N. Production of Coffee Tarts from Arabica and Liberica and Their Blends A.Y. 2010-2011. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Myleen P. Legaspi. The study was conducted at the Home Economics, Vocational and Technical Education Department (HEVTED), Technology and Home Economics Room (THE) and Science High School Chemistry Lab in Cavite State University. It aimed to determine the sensory properties of the coffee tart; to determine which treatment is the most acceptable for the coffee tart; and to determine the level of consumer's acceptability of the coffee tart. The coffee tarts were first evaluated by 15 experts from the HEVTED in order to determine the best treatment. Then the best treatment was tested by 100 respondents to evaluate its consumer acceptability. The data collected from the sensory evaluation of the experts were analyzed using Friedman Test. Significant results were further computed to get the mean. Based on the data gathered, the results showed that T4 (25% Arabica and 75% Liberica) is the best treatment and was rated as an "acceptable" coffee tart in terms of its sensory properties and general acceptability as evaluated by the experts. Thus, it was then subjected to consumer acceptability and revealed that T4 (25% Arabica and 75% Liberica) was perceived as "acceptable" in aroma, color, flavor, texture and general acceptability.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.815 C86 2011 (Browse shelf(Opens below)) Link to resource Room use only RS-621 00007950

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School

CRIZALDO, ADRIENNE BIANCA DOMINIQUE H., OLASO, KRIZZIA NINA C., VIDALLO, CZARINA VALERIE N. Production of Coffee Tarts from Arabica and Liberica and Their Blends A.Y. 2010-2011. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Dr. Myleen P. Legaspi.

The study was conducted at the Home Economics, Vocational and Technical Education Department (HEVTED), Technology and Home Economics Room (THE) and Science High School Chemistry Lab in Cavite State University. It aimed to determine the sensory properties of the coffee tart; to determine which treatment is the most acceptable for the coffee tart; and to determine the level of consumer's acceptability of the coffee tart. The coffee tarts were first evaluated by 15 experts from the HEVTED in order to determine the best treatment. Then the best treatment was tested by 100 respondents to evaluate its consumer acceptability.

The data collected from the sensory evaluation of the experts were analyzed using Friedman Test. Significant results were further computed to get the mean. Based on the data gathered, the results showed that T4 (25% Arabica and 75% Liberica) is the best treatment and was rated as an "acceptable" coffee tart in terms of its sensory properties and general acceptability as evaluated by the experts. Thus, it was then subjected to consumer acceptability and revealed that T4 (25% Arabica and 75% Liberica) was perceived as "acceptable" in aroma, color, flavor, texture and general acceptability.

Submitted to the University Library 05/09/2011 RS-621

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