Crusted macaroons from banana (Musa balbisina Linn.) flour / by Clarene G. Hernandez ... [et al.].
Material type: TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2004.Description: xv, 71 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 664.7207 C88 2004
- Science High School, College of Education (CED)
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 | 664.7207 C88 2004 (Browse shelf(Opens below)) | Link to resource | Room use only | R-451 | 00000921 |
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Research Study (General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED)
HERNANDEZ, CLARENE GARCIA, MARGES, KARLA JOYCE LACESTE, MOJICA, MIALYN CRONICO and ROGACION, KATHRINA LEE ALAVA; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2004. CRUSTED MACAROONS FROM BANANA (Musa balbisiana Linn.) FLOUR. Adviser: Mrs. Carmen Batiles
This research study “Crusted Macaroons from Banana (Musa balbisiana Linn.)” was conducted at Home Economics Laboratory, Cavite State University primarily to evaluate the acceptability of crusted macaroons made from different proportions of wheat flour and banana flour. Specifically, it aimed to describe the sensory qualities of each crusted macaroon treatment in terms of color, aroma, texture, taste and general acceptability; and to identify the most acceptable crusted macaroon treatment.
There were five different treatments used; Treatment 0 (T.) 100 % wheat flour, Treatment 1 (T1) 75% wheat flour and 25 % banana flour, Treatment 2 (T2) 50% wheat flour and 50% banana flour, Treatment 3 (T3) 25% wheat flour and 75% banana flour and Treatment 4 (T4) 100% banana flour.
The samples of crusted macaroons were presented to twenty- five evaluators, Sixteen students and nine panelists. The physical characteristics of macaroons like color, aroma, texture, taste and general acceptability were significantly different from each Other because these can be attributed to the increasing proportion of wheat flour and banana flour.
The results revealed that Treatment 1 (T1) composing 75 % wheat flour and 25 % banana flour is the most acceptable treatment in making crusted macaroons
Submitted to the University Librar R-451