Cabral, Paulene C. <br/><br/>
Utilization of flour from mami (Dioscorea hispida) as substitute to wheat flour in baking cookies / 
by Paulene C. Cabral ... [et al.]. 
 - Indang, Cavite:  Cavite State University- Main Campus,  2003. 
 - xi, 59 pages :  illustrations ;  28 cm. 
<br/><br/> Research Study (Agri-Science Curriculum) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Science High School, College of Education (CED)  Science High School, College of Education (CED) 
<br/><br/> <br/>CABRAL, PAULENE C., FERRERA, OWEN RUTH A. GARCIA, KRISTINE A., USACDIN, JESSELYN R. Applied Research II (General Science Curriculum), Cavite State University, Indang, Cavite, “UTILIZATION OF FLOUR FROM NAMI (Dioscorea hispida) AS SUBSTITUTE TO WHEAT FLOUR IN BAKING COOKIES.” Adviser: Ms. Julie S. Guevara Prof. Dulce L. Ramos<br/><br/>‘The study entitled “Utilization of Flour from Nami (Dioscorea hispida) as substitute to Wheat Flour in baking Cookies” was conducted at the Home Economics Building Foods laboratory room, College of Education from August to October 2002.<br/><br/>Generally, this study aimed to produce flour out of nami (Dioscorea hispida). Specifically it aimed to: (1) determine the physical properties of the produced nami (Dioscorea hispida) flour, (2) analyze the moisture and sugar content of the produced<br/>nami flour; (3) utilized the produced flour in baking cookies; (4) determine the best level of substitution of the produced flour in baking cookies and lastly (5) to determine the shelf life of the produced cookies.<br/><br/>The physical appearance of the Nami (Dioscorea hispida) flour was evaluated and compared to wheat flour in terms of color, texture and aroma.<br/><br/>The moisture and sugar content of the produced nami flour was analyzed at the Standard and Testing Division, Department of Science and Technology, Bicutan, Taguig, Metro, Manila.<br/><br/>Five treatments were used in this study: Treatment 0 (100% wheat flour) Treatment 1 (75% wheat flour and 25% nami flour); Treatment 2 (50% wheat flour and 50% nami flour); Treatment 3 (25% wheat flour and 75% nami flour) and Treatment 4 (100% nami flour). Each treatment was evaluated in terms of color, texture, palatability<br/>and aroma.<br/><br/>The sensory evaluation showed that the sample the evaluators preferred the most is treatment 2 or 50% wheat flour and 50% nami flour.<br/><br/>In general, the results revealed that the nami flour could be a good substitute to wheat flour in baking cookies.<br/><br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Wheat flour
<br/><br/><label>Dewey Class. No.: </label>664.722  / Ut3 2003