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Utilization of different agricultural by-products in making cupcakes / by Celia Amour B. Banaag.

By:

Banaag, Celia Amour B [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Don Severino Agricultural College, 1997.Description: 57 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634 B22 1997

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: BANAAG , CELIA AMOUR BABAAN. Applied Research IV (General Science Curriculum) Don Severino Agricultural College, Indang, Cavite, March 1997. UTILIZATION OF DIFFERENT AGRICULTURAL BY-PRODUCTS IN MAKING CUPCAKES. This study was conducted to obtain initial information on how selected agricultural by—products can be utilized in making cupcakes. Specifically, it aimed to ( 1 ) determine the possibility of using the different agricultural by—products as flour extender in making cupcakes ; ( 2 ) determine the nutrient content of these by—products • ( 3 ) determine the degree of acceptability of cupcakes using different agricultural by—products in terms of: color, size and shape, texture, flavor, aroma, palatability, grain, and general acceptability; and ( 4 ) determine the cost and return of producing cupcakes using the different by—products. The different by—products used in the study were mung bean hull (T 2), coffee residue (T3), coco press residue (T 4). Cake flour was used as control. Each by product was used as flour extender at the rate of SOY. Replacement. A standard recipe was used in preparing the cupcakes. Results revealed that the rate of 507. Mung bean hull, coffee residue, and coco press residue can be used as flour extender for making cupcakes. Also, the Cupcakes produced using the by products were acceptable. The cost of production of cupcakes that used the different by—products was found to be lower per recipe (65 cupcakes) than the standard way of producing cupcakes using pure cake flour

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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 B22 1997 (Browse shelf(Opens below))		Link to resource	Room use only	R-255		00000751

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

Science High School, College of Education (CED)

BANAAG , CELIA AMOUR BABAAN. Applied Research IV (General Science Curriculum) Don Severino Agricultural College, Indang, Cavite, March 1997. UTILIZATION OF DIFFERENT AGRICULTURAL BY-PRODUCTS IN MAKING CUPCAKES.
This study was conducted to obtain initial information on how selected agricultural by—products can be utilized in making cupcakes. Specifically, it aimed to ( 1 ) determine the possibility of using the different agricultural by—products as flour extender in making cupcakes ; ( 2 ) determine the nutrient content of these by—products • ( 3 ) determine the degree of acceptability of cupcakes using different agricultural by—products in terms of: color, size and shape, texture, flavor, aroma, palatability, grain, and general acceptability; and ( 4 ) determine the cost and return of producing cupcakes using the different by—products.

The different by—products used in the study were mung bean hull (T 2), coffee residue (T3), coco press residue (T 4). Cake flour was used as control. Each by product was used as flour extender at the rate of SOY. Replacement. A standard recipe was used in preparing the cupcakes.
Results revealed that the rate of 507. Mung bean hull, coffee residue, and coco press residue can be used as flour extender for making cupcakes. Also, the
Cupcakes produced using the by products were acceptable.
The cost of production of cupcakes that used the different by—products was found to be lower per recipe (65 cupcakes) than the standard way of producing cupcakes using pure cake flour

Submitted to the University Library R-255