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Banana and cassava flour as substitute to wheat flour in making fresh miki noodles / Abigael Iglesia

By:

Iglesia, Abigael [author]

Contributor(s):

Ramos, Dulce L [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000.Description: xvi, 54 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664 B22 2000

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: IGLESIA, ABIGAEL T., ROSARDA, QUENNIE J., MATIAG, MA. JOANA S., MOJICA KAREN ABIGAEL, Applied Research 111 (General Science Curriculum), Cavite state University, Indang, Cavite, "BANANA FLOUR AND CASSAVA FLOUR AS SUBSTITUTE TO WHEAT FLOUR IN MAKING FRESH MIKI NOODLES" Advisers: Prof. Fe Dimero, Prof. Dulce Ramos The study entitled "Banana Flour and Cassava Flour as Substitute to Wheat Flour in Making Fresh Miki Noodles" was conducted to prepare noodles utilizing banana and cassava flour. This was conducted at the Food Processing Center of Cavite State University, Indang, Cavite from August 1999 to January 2000. Different combinations of banana flour and cassava flour were used in preparing the noodles. Based on the results of chemical analysis, Treatment 0 (100% wheat flour) contains the desired moisture content, pH, and protein content. This treatment has the highest pH and protein content. However, the results showed no considerable differences in terms of these chemical properties. Thus, this treatment is appropriate for high quality noodles; based on the result of sensory evaluation, the taste of noodles was not affected by the different combination of banana and cassava flour used. No significant differences in texture were likewise observed among the treatment. General acceptability of the noodles also showed no significant differences. The noodles were classified as acceptable and moderately acceptable.

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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	664 B22 2000 (Browse shelf(Opens below))		Link to resource	Room use only	R-337		00000824

Applied Research IV (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

IGLESIA, ABIGAEL T., ROSARDA, QUENNIE J., MATIAG, MA. JOANA
S., MOJICA KAREN ABIGAEL, Applied Research 111 (General Science Curriculum), Cavite state University, Indang, Cavite, "BANANA FLOUR AND CASSAVA FLOUR AS SUBSTITUTE TO WHEAT FLOUR IN MAKING FRESH MIKI NOODLES"
Advisers: Prof. Fe Dimero, Prof. Dulce Ramos
The study entitled "Banana Flour and Cassava Flour as Substitute to Wheat Flour in Making Fresh Miki Noodles" was conducted to prepare noodles utilizing banana and cassava flour. This was conducted at the Food Processing Center of Cavite State University, Indang, Cavite from August 1999 to January 2000.
Different combinations of banana flour and cassava flour were used in preparing the noodles. Based on the results of chemical analysis, Treatment 0 (100% wheat flour) contains the desired moisture content, pH, and protein content. This treatment has the highest pH and protein content. However, the results showed no considerable differences in terms of these chemical properties. Thus, this treatment is appropriate for high quality noodles; based on the result of sensory evaluation, the taste of noodles was not affected by the different combination of banana and cassava flour used. No significant differences in texture were likewise observed among the treatment. General acceptability of the noodles also showed no significant differences. The noodles were classified as acceptable and moderately acceptable.

Submitted to the University Library R-337