Normal view MARC view ISBD view

Utilization of banana peel flour as functional ingredient in pizza crust, pita bread and siomai wraper / by Maria Realyn R. Matel.

By:

Matel, Maria Realyn R [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite. 2015. Cavite State University- Main Campus,Description: xv, 70 pages : illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.772 M41 2015

Online resources:

View abstract and table of content

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: MATEL, MARIA REALYN RODEO. Utilization of Banana Peel Flour as Filmetional Ingredient in Pizza Crust, Pita Bread and Siomai Wrapper.Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2015. Adviser: Dr. Fe N. Dimero A study was conducted to utilize banana peel flour as functional ingredient in pizza crust, pita bread and siomai wrapper. Specifically, the study aimed to determine the functional properties of banana peel flour; determine the sensory properties of pizza crust made from banana peel flour; determine the proportion of banana peel flour and commercially-produced flour in producing pizza crust, pita bread and siomai wrapper; and determine production cost of banana peel pizza crust, pita bread and siomai wrapper. Banana peel flour produced in the study gave a mean water holding capacity of 3.14g water/g flour, oil holding capacity of 2.35g oil/g flour and viscosity of 60.33mpa's. Sensory evaluation revealed that flour products produced from banana peel flour were not significantly different from those produced commercially. Utilization of banana peel flour could also lessen material cost in preparing pizza crust, pita bread and siomai wrapper. Generally, banana peel flour could be utilized as a substitute for commercial flour in the production of pizza crust, pita bread and siomai wrapper.

Average rating: 0.0 (0 votes)

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	634.772 M41 2015 (Browse shelf(Opens below))		Link to resource	Room use only	T-5722		00009275

Thesis ( BS Food Technology ) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

MATEL, MARIA REALYN RODEO. Utilization of Banana Peel Flour as Filmetional Ingredient in Pizza Crust, Pita Bread and Siomai Wrapper.Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. April 2015. Adviser: Dr. Fe N. Dimero
A study was conducted to utilize banana peel flour as functional ingredient in pizza crust, pita bread and siomai wrapper. Specifically, the study aimed to determine the functional properties of banana peel flour; determine the sensory properties of pizza crust made from banana peel flour; determine the proportion of banana peel flour and commercially-produced flour in producing pizza crust, pita bread and siomai wrapper; and determine production cost of banana peel pizza crust, pita bread and siomai wrapper. Banana peel flour produced in the study gave a mean water holding capacity of 3.14g water/g flour, oil holding capacity of 2.35g oil/g flour and viscosity of 60.33mpa's. Sensory evaluation revealed that flour products produced from banana peel flour were not significantly different from those produced commercially. Utilization of banana peel flour could also lessen material cost in preparing pizza crust, pita bread and siomai wrapper. Generally, banana peel flour could be utilized as a substitute for commercial flour in the production of pizza crust, pita bread and siomai wrapper.

Submitted to the University Library 07/01/2015 T-5722