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Eating quality of muffins fortified with FHIA banana-soybean mix / by Ritchelle Mae Cortez.

By:

Cortez, Ritchelle Mae [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2007. Cavite State University- Main Campus,Description: xi, 61p. ; 28 cm. illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.815 C81 2007

Online resources:

Click here to view thesis abstract and table of contents

Abstract: CORTEZ, RITCHELLE MAE NUESTRO. Eating-quality of the muffin fortified from FHIA banana-soybean mix. Science High School, Cavite State University. April 2007. Adviser: Ma. Agnes Nuestro. This research study “ Eating-quality of muffins fortified with FHIA Banana- Soybean mix” was conducted at-Food Processing Laboratory, Cavite State’ University primarily to evaluate the eating-quality of the muffin fortified with FHIA Banana- Soybean mix. Specifically, it aimed to determine the eating-quality of the muffin; to determine the general acceptability of the muffin; to determine the nutrient contents of the muffin and to determine the cost of production of the muffin. There were four treatments used: Treatment 0 (TO) 100% ordinary flour, Treatment 1 (T1) 50% soybean flour, 25% FHIA Banana flour and 25% Fortified flour, Treatment 2 (T2) 25% soybean flour, 50% FHIA Banana flour and 25% Fortified flour, Treatment 3 (3) 25% Soybean flour, 25% FHIA Banana flour and 50% Fortified flour. The samples of the muffin fortified with FHIA Banana-soybean mix was evaluated by 20 evaluators, 12 students and 8 teachers from Home Economics, Vocational and Technical Education. The sensory attributes of the muffin like size, shape, outside color, crust, inside color, grain, texture and flavor and the general acceptability were significantly different from each other because these can be attributed to the different factors in the proportions of the treatments that affect the muffin. The results revealed that TO composing 100% ordinary flour is better than all other experimental treatments. T1 having 50% soybean flour, 255 FHIA banana flour and 25% fortified flour has the least characteristics of eating-quality but it is the most nutritious and the cheapest among the treatments

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Holdings ( 1 )
Title notes ( 4 )

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 C81 2007 (Browse shelf(Opens below))		Link to resource	Room use only	RS-527		00007131

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

Includes bibliographical references.

CORTEZ, RITCHELLE MAE NUESTRO. Eating-quality of the muffin fortified from FHIA banana-soybean mix. Science High School, Cavite State University. April 2007. Adviser: Ma. Agnes Nuestro.

This research study “ Eating-quality of muffins fortified with FHIA Banana- Soybean mix” was conducted at-Food Processing Laboratory, Cavite State’ University primarily to evaluate the eating-quality of the muffin fortified with FHIA Banana- Soybean mix. Specifically, it aimed to determine the eating-quality of the muffin; to determine the general acceptability of the muffin; to determine the nutrient contents of the muffin and to determine the cost of production of the muffin.

There were four treatments used: Treatment 0 (TO) 100% ordinary flour, Treatment 1 (T1) 50% soybean flour, 25% FHIA Banana flour and 25% Fortified flour, Treatment 2 (T2) 25% soybean flour, 50% FHIA Banana flour and 25% Fortified flour, Treatment 3 (3) 25% Soybean flour, 25% FHIA Banana flour and 50% Fortified flour.

The samples of the muffin fortified with FHIA Banana-soybean mix was evaluated by 20 evaluators, 12 students and 8 teachers from Home Economics, Vocational and Technical Education. The sensory attributes of the muffin like size, shape, outside color, crust, inside color, grain, texture and flavor and the general acceptability were significantly different from each other because these can be attributed to the different factors in the proportions of the treatments that affect the muffin.

The results revealed that TO composing 100% ordinary flour is better than all other experimental treatments. T1 having 50% soybean flour, 255 FHIA banana flour and 25% fortified flour has the least characteristics of eating-quality but it is the most nutritious and the cheapest among the treatments

Submitted to the University Library 04-24-2007 RS-527