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Utilization of jackfruit seed flour in the production of sponge cake / by Erin Gray C. Lascano.

By:

Lascano, Erin Gray C [author]

Contributor(s):

Florida, Joriza U [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 1998.Description: 53 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.3 L33 1998

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: Lascano, Erin GIV Climacosa, Laboratory School, College of Education Cavite State University Indang Cavite, April 1998. "Utilization of Jackfruits Seed Flour in the Production of Sponge Cake." Ms. Joriza U. Florida (thesis Adviser) This study evaluated the sensory properties of sponge cake made from different proportion of wheat flour to jackfruit seed flour. Ten laboratory panelists evaluated five samples with different wheat flour - jackfruit seed flour ratios, 100:0, 75:25, 50:50, 25:75, 0:100. Quality attributes such as color, texture, mouthfeel, flavor, off-flavor, and general acceptability of the products were evaluated Results indicate at the sensory qualities of the product decreased with increasing proportions of jackfruit seed except for Treatment 2 (75% - 25%jaclG11it seed flour) since it is the most acceptable in terms of flavor, texture, and general acceptability. However, jackfruit seed flour can be incorporated up to 25% to the flavor of the product or serve as an extender and reduce production cost Consumer acceptance of the samples was evaluated by 100 randomly picked consumer panelist Coil Students were asked to choose between control md Treatment 2 which were stated in the sensory evaluation Not significant differences wet? revealed in the consumes acceptability of the samples. 'Ihe cost of production spent on cake was lower by 4% when jackfruit seed flour substituted wheat flour by 25%.

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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	634.3 L33 1998 (Browse shelf(Opens below))		Link to resource	Room use only	R-280		00000776

Applied Research IV (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

Lascano, Erin GIV Climacosa, Laboratory School, College of Education Cavite State University Indang Cavite, April 1998. "Utilization of Jackfruits Seed Flour in the Production of Sponge Cake." Ms. Joriza U. Florida (thesis Adviser)
This study evaluated the sensory properties of sponge cake made from different proportion of wheat flour to jackfruit seed flour.
Ten laboratory panelists evaluated five samples with different wheat flour - jackfruit seed flour ratios, 100:0, 75:25, 50:50, 25:75, 0:100. Quality attributes such as color, texture, mouthfeel, flavor, off-flavor, and general acceptability of the products were evaluated
Results indicate at the sensory qualities of the product decreased with increasing proportions of jackfruit seed except for Treatment 2 (75% - 25%jaclG11it seed flour) since it is the most acceptable in terms of flavor, texture, and general acceptability.
However, jackfruit seed flour can be incorporated up to 25% to the flavor of the product or serve as an extender and reduce production cost
Consumer acceptance of the samples was evaluated by 100 randomly picked consumer
panelist Coil Students were asked to choose between control md Treatment 2 which were stated in the sensory evaluation Not significant differences wet? revealed in the consumes acceptability of the samples.
'Ihe cost of production spent on cake was lower by 4% when jackfruit seed flour substituted wheat flour by 25%.

Submitted copy for the University Library R-280