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Acceptability of banana-papaya ( Carica Papaya ) / by Michelle M. Illustrisimo... et. al.

By:

Illustrisimo, Michelle M [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2013. Cavite State University- Main Campus,Description: ix, 35 p. : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.815 Ac2 2013

Online resources:

Click here to view thesis abstract and table of contents

Abstract: ILUSTRISIMO, MICHELLE M.; MASICAP, ANDREI RYAN SCOTT D.; PARANADA, VIC JAYSON P.; ROMERA, MART VINCENT A.;SANDUNGAN, MARY ROSE M.;A Research StudyAcceptability Of Banana-Papaya(Carica Papaya L) Making Cakes submitted to the faculty of Home Economics, Vocational and Technical, Education Department, College of Education, Cavite State University, Indang, Cavite March 2013. Adviser: Prof. Carmen A. Batiles. The study entitled,“Acceptability of Banana-Papaya(Carica Papaya L) in Making Cakes” was conducted in Cavite State University, College of Education from November to March 2013. This study was conducted to evaluate the sensory evaluation and the level of acceptability of banana-papaya (carica papaya L) in making cakes and its theoretical nutrient content. Five treatments were used. The first treatment (To) was composed of 100 percent Banana puree. The second treatment (T1) was 25 percent Banana puree, 75 percent puree. The third treatment (T2) was composed of 50 percent Banana puree, SOpercent Papaya puree. The fourth treatment (T3) was 25 percent Papaya puree, 75 percent Banana puree. And the fifth treatment (Ts) was 100 percent Papaya puree. All treatments were measured equally containing the same amount. After the initial evaluation, the last treatment was subjected to sensory evaluation. The finished product was evaluated using the standards to determine the best treatment. Results showed that in the Treatment 0 (To) with 100 percent Banana puree was moderately acceptable and Treatment 1 (T)) with 25 percent banana puree and 75 percent Papaya puree appeared to be moderately acceptable, treatment 2 (T2) with 5 Percent Banana puree and 5o Percent Papaya puree appeared to be acceptable, treatment 3 (T3) with 25 percent Papaya puree and 75 percent Banana puree appeared to be moderately puree and 75percentBanana puree appeared to be moderately acceptable, treatment 4 (T,) with 100percentPapaya puree appeared to be very acceptable. The study conducted discovered that the papaya cake is rich in vitamin C and also a good type of cake which can be considered as a diet cake.

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Holdings ( 1 )
Title notes ( 3 )

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	641.815 Ac2 2013 (Browse shelf(Opens below))		Link to resource	Room use only	RS-691		00008730

Research Study (BS Hotel and Restaurant Management) Cavite State University

ILUSTRISIMO, MICHELLE M.; MASICAP, ANDREI RYAN SCOTT D.; PARANADA, VIC JAYSON P.; ROMERA, MART VINCENT A.;SANDUNGAN, MARY ROSE M.;A Research StudyAcceptability Of Banana-Papaya(Carica Papaya L) Making Cakes submitted to the faculty of Home Economics, Vocational and Technical, Education Department, College of Education, Cavite State University, Indang, Cavite March 2013. Adviser: Prof. Carmen A. Batiles.

The study entitled,“Acceptability of Banana-Papaya(Carica Papaya L) in Making Cakes” was conducted in Cavite State University, College of Education from November to March 2013. This study was conducted to evaluate the sensory evaluation and the level of acceptability of banana-papaya (carica papaya L) in making cakes and its theoretical nutrient content.

Five treatments were used. The first treatment (To) was composed of 100 percent Banana puree. The second treatment (T1) was 25 percent Banana puree, 75 percent puree. The third treatment (T2) was composed of 50 percent Banana puree, SOpercent Papaya puree. The fourth treatment (T3) was 25 percent Papaya puree, 75 percent Banana puree. And the fifth treatment (Ts) was 100 percent Papaya puree. All treatments were measured equally containing the same amount.

After the initial evaluation, the last treatment was subjected to sensory evaluation. The finished product was evaluated using the standards to determine the best treatment. Results showed that in the Treatment 0 (To) with 100 percent Banana puree was moderately acceptable and Treatment 1 (T)) with 25 percent banana puree and 75 percent Papaya puree appeared to be moderately acceptable, treatment 2 (T2) with 5 Percent

Banana puree and 5o Percent Papaya puree appeared to be acceptable, treatment 3 (T3) with 25 percent Papaya puree and 75 percent Banana puree appeared to be moderately puree and 75percentBanana puree appeared to be moderately acceptable, treatment 4 (T,) with 100percentPapaya puree appeared to be very acceptable.

The study conducted discovered that the papaya cake is rich in vitamin C and also a good type of cake which can be considered as a diet cake.

Submitted copy to the University Library. 04/24/2014 RS-691