Taro (Colocasia esculenta L.) flour as substitute for all purpose flour in the production of lumpia wrapper / by Eleonor C. Balbar, Darlene Jazmin L. Estrada and Leonizza F. Novicio.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2017. Cavite State University- Main Campus,Description: xii, 45 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.3  B18 2017
Online resources: Production credits:
  • High School
Abstract: BALBAR, ELEONOR C., ESTRADA, DARLENE JAZMIN L., and NOVICIO, LEOMZZA F; Taro (Colocasia esculenta L.) flour as substitute for all-purpose flour in the production of lumpia wrapper. Research Study. (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. May 2017. Adviser: Mr. Patrick Glenn C. llano This research study "Taro (Colocasia esculenta L.) Flour As Substitute for Allpurpose Flour in the Production of Lumpia Wrapper" was conducted in Bancod, Indang, Cavite primarily to evaluate acceptability of lumpia wrapper made from different proportions of taro flour and all-purpose flour. Specifically, it aimed to determine the sensory properties of lumpia wrapper made from taro flour in terms of color, flavor, texture and strength, the best treatment of lumpia wrapper made from taro flour, consumers' level of acceptability, and the production cost of the produced lumpia wrapper. There were five treatments, four of which were: Treatment 1 (75% all-purpose flour and 25% taro flour), Treatment 2 (50% all-purpose flour and 50% taro flour), Treatment 3 (25% all-purpose flour and 75% taro flour), and Treatment 4 (100% taro flour). A control treatment, Treatment 0 (100% all-purpose flour) was used as the basis for comparison. The samples of lumpia wrapper were presented to 12 faculty members of Department Of Home Economics Vocational and Technical Education (DHEVTE) for the sensory evaluation and level of acceptability. The result of the level of acceptability determined Treatment 2 to be the best treatment in making lumpia wrapper.Treatment 2 was used for the consumers' acceptability which was evaluated by 50 respondents. The cost of production revealed that the produced lumpia wrapper that contains taro flour costs higher than the commercial lumpia wrapper.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.3 B18 2017 (Browse shelf(Opens below)) Link to resource Room use only RS-780 00011205

Research Study (Science High School School) Cavite State University

Includes bibliographical references.

High School

BALBAR, ELEONOR C., ESTRADA, DARLENE JAZMIN L., and NOVICIO, LEOMZZA F; Taro (Colocasia esculenta L.) flour as substitute for all-purpose flour in the production of lumpia wrapper. Research Study. (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. May 2017. Adviser: Mr. Patrick Glenn C. llano
This research study "Taro (Colocasia esculenta L.) Flour As Substitute for Allpurpose Flour in the Production of Lumpia Wrapper" was conducted in Bancod, Indang, Cavite primarily to evaluate acceptability of lumpia wrapper made from different proportions of taro flour and all-purpose flour. Specifically, it aimed to determine the sensory properties of lumpia wrapper made from taro flour in terms of color, flavor, texture and strength, the best treatment of lumpia wrapper made from taro flour, consumers' level of acceptability, and the production cost of the produced lumpia wrapper.
There were five treatments, four of which were: Treatment 1 (75% all-purpose flour and 25% taro flour), Treatment 2 (50% all-purpose flour and 50% taro flour), Treatment 3 (25% all-purpose flour and 75% taro flour), and Treatment 4 (100% taro flour). A control treatment, Treatment 0 (100% all-purpose flour) was used as the basis for comparison.
The samples of lumpia wrapper were presented to 12 faculty members of Department Of Home Economics Vocational and Technical Education (DHEVTE) for the sensory evaluation and level of acceptability. The result of the level of acceptability determined Treatment 2 to be the best treatment in making lumpia wrapper.Treatment 2 was used for the consumers' acceptability which was evaluated by 50 respondents. The cost of production revealed that the produced lumpia wrapper that contains taro flour costs higher than the commercial lumpia wrapper.

Submitted copy to the University Library. 07/17/2017 RS-780

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