Burgos, Jean Andrei C. <br/><br/>
Functional characterization of canistel (Pouteria campechiana )  flour / 
by Jean Andrei C. Burgos. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2019. 
 - xiii, 44 pages :   illustrations ;  30 cm. 
<br/><br/> Thesis (Bachelor of Science in Food Technology) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology  College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology 
<br/><br/> 	BURGOS, JEAN ANDREI CORPUZ. Functional Characterization of Canistel (Pouteria campechiana) Flour. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. June 2019. Adviser: Dr. Eufemio G. Barcelon.<br/>This study aimed to characterize the functional properties of canistel flour. This study was conducted from August to April 2019 in the Institute of Food Science and Technology (IFST), College of Agriculture, Food, Environment and Natural Resources (CAFENR), Cavite State University (CvSU) — Main Campus, Indang Cavite.<br/>For physico-chemical, functional, and proximate properties, the canistel flour contained a pH level of 5.71, 415 /100 grams calories and 0.53 percent starch. In addition to that the produced flour had a water absorption capacity of 230 percent, oil absorption capacity of 121 percent, foaming capacity of 8 percent, 16.75 grams per gram swelling power, solubility index of 1.48 percent, and 0.76 gram per milliliter bulk density. Furthermore, it contained 4.07 percent protein, 7.36 percent fat, 2.60 percent, 2.84 percent moisture content, and 83.13 percent carbohydrates.<br/>For the sensory evaluation, the produced flour was applied in a pie crust. Four treatments were used, Tl with 25 percent canistel flour, T2 with 50 percent canistel flour, T3 with 75 percent canistel flour, and T4 with 100 percent canistel flour. The control flour used was all purpose flour. The pie crust was evaluated in terms of appearance, color, flakiness, tenderness, taste, canistel flavor, and general acceptability.<br/>Sensory evaluation result showed that there was no significant difference in terms of appearance. Highly significant differences were observed in color, flakiness, tenderness, canistel flavor, and general acceptability. Significant difference was observed in terms of taste.<br/>Pie crust with 75 percent canistel flour was evaluated to have attractive appearance, brown color, desirable aroma, slightly flaky but moderately tender, satisfactory taste, very perceptible canistel flavor, and was acceptable.<br/>For the consumer acceptability, the result revealed that pie crust with 75 percent canistel flour was evaluated to be moderately acceptable.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fiber in human nutrition<br/>Food--Fiber content
<br/><br/><label>Dewey Class. No.: </label>613.2   / B91 2019