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Acceptability of flour from jack-fruit seed in making bread / by Aiden M. del Rosario ... [et al.].

By:

Del Rosario, Aiden M [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2001.Description: x, 32 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.24 Ac2 2001

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: 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.

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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	664.24 Ac2 2001 (Browse shelf(Opens below))		Link to resource	Room use only	R-354		00000839

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

Includes bibliographical references.

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.

Submitted to the University Library R-354