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Cassava flour as substitute for wheat flour in the production of lumpia wrapper (crepe) / Marie Grace C. Gonzales, Allen V. Penus and Carla Almira G. Roderno.

By:

Gonzales, Marie Grace C [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2005.Description: xiv, 52 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.815 G58 2005

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: GONZALES, MARIE GRACE CALLE, PENUS, ALLEN VERICIO and, RODERNO, CARLA ALMIRA GONZALES; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2005. CASSAVA FLOUR AS SUBSTITUTE FOR WHEAT FLOUR IN THE PRODUCTION OF LUMPIA WRAPPER (CREPE). Adviser: Ms. Julie Guevara This research study “Cassava Flour As Substitute For Wheat Flour in the Production of Lumpia Wrapper (Crepe)” was conducted in Calumpang Cerca, Indang, Cavite primarily to evaluate the acceptability of lumpia wrapper (crepe) made from different proportions of wheat flour and cassava flour. Specifically, it aimed to determine the sensory properties of each lumpia wrapper (crepe) treatment in terms of color, texture, taste, and general acceptability; and to identify the most acceptable lumpia wrapper (crepe) treatment. There were five different treatments used: Treatment 0 (To) 100% wheat flour, Treatment 1 (T,) 75% wheat flour and 25% cassava flour, Treatment 2 (T2) 50% wheat flour and 50% cassava flour, Treatment 3 (T3) 25% wheat flour and 75% cassava flour and Treatment 4 (T4) 100% cassava flour. The samples of lumpia wrapper (crepe) were presented to 100 consumers, 10 students and 10 faculty of CvSU as panelists. The physical characteristics of lumpia wrappers (crepe) like texture, taste, and general acceptability were highly significant from each other, while color was not significantly different from each other. These can be attributed to the increasing proportion of wheat flour and cassava flour The results revealed that Treatment 1 (T|) composed of 75% wheat flour and 25% cassava flour is the most acceptable treatment in making lumpia wrappers (crepe).

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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	641.815 G58 2005 (Browse shelf(Opens below))		Link to resource	Room use only	R-463		00000933

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

GONZALES, MARIE GRACE CALLE, PENUS, ALLEN VERICIO and, RODERNO, CARLA ALMIRA GONZALES; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2005. CASSAVA FLOUR AS SUBSTITUTE FOR WHEAT FLOUR IN THE PRODUCTION OF LUMPIA WRAPPER (CREPE). Adviser: Ms. Julie Guevara

This research study “Cassava Flour As Substitute For Wheat Flour in the Production of Lumpia Wrapper (Crepe)” was conducted in Calumpang Cerca, Indang, Cavite primarily to evaluate the acceptability of lumpia wrapper (crepe) made from different proportions of wheat flour and cassava flour. Specifically, it aimed to determine the sensory properties of each lumpia wrapper (crepe) treatment in terms of color, texture, taste, and general acceptability; and to identify the most acceptable lumpia wrapper (crepe) treatment. There were five different treatments used: Treatment 0 (To) 100% wheat flour, Treatment 1 (T,) 75% wheat flour and 25% cassava flour, Treatment 2 (T2) 50% wheat flour and 50% cassava flour, Treatment 3 (T3) 25% wheat flour and 75% cassava flour and Treatment 4 (T4) 100% cassava flour.

The samples of lumpia wrapper (crepe) were presented to 100 consumers, 10 students and 10 faculty of CvSU as panelists. The physical characteristics of lumpia wrappers (crepe) like texture, taste, and general acceptability were highly significant from each other, while color was not significantly different from each other. These can be attributed to the increasing proportion of wheat flour and cassava flour The results revealed that Treatment 1 (T|) composed of 75% wheat flour and 25% cassava flour is the most acceptable treatment in making lumpia wrappers (crepe).

Submitted to the University Library R-463