Normal view MARC view ISBD view

Acceptability of blended sweetened ripe jackfruit (Artocarpus heterophyllus) as flavoring in muffins / by Daren T. Batiola, Denise Angela Ferrer, and Yancy Victor Uy.

By:

Batiola, Daren T [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2008.Description: xii, 46 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.753 B32 2008

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: BATIOLA, DAREN T; FERRER, DENISE ANGELA G; UY, YANCY VICTOR S; Applied Research II, Cavite State University, Indang, Cavite. April 2008.ACCEPTABTLITY OF BLENDED SWEETENED RIPE JACKFRUIT (Artocarpus heterophyllus) AS FLAVORING IN MUFFINS Adviser: Prof. Agnes Nuestro This study entitled "Acceptability of Blended, Sweetened, Ripe Jackfruit (Artocarpus heterophyllus) in Muffin", was conducted at Pio de Roda Café (formerly Beranda Café) in April 2007 to determine if blended sweetened ripe jackfruit is acceptable as flavoring in muffin_ Specifically, this study aimed to determine the sensory properties of the produced muffins using sweetened ripe jack-fruit as flavoring; determine the level of acceptability of the produced muffin in terms of color, texture, aroma, taste and general acceptability, and find out which proportion of flavoring is most acceptable to use in baking muffin. Different treatments used were; 1/2 cup of blended sweetened ripe jackfruit (T1), 3/4 cup of blended sweetened ripe jackfruit (T2), I cup of blended sweetened ripe jackfruit (T3), and 1 1/2 cups of blended sweetened ripe jackfruit (T4). The samples of muffin were presented to fifty students, ten respondents and four pastry chefs. Results revealed that Treatment 4 (T4) is the most acceptable with respect in consumer's acceptability with a mean of 4.14.

Average rating: 0.0 (0 votes)

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	664.753 B32 2008 (Browse shelf(Opens below))		Link to resource	Room use only	RS-540		00007540

Research Study (Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

BATIOLA, DAREN T; FERRER, DENISE ANGELA G; UY, YANCY VICTOR S; Applied Research II, Cavite State University, Indang, Cavite. April 2008.ACCEPTABTLITY OF BLENDED SWEETENED RIPE JACKFRUIT (Artocarpus heterophyllus) AS FLAVORING IN MUFFINS Adviser: Prof. Agnes Nuestro
This study entitled "Acceptability of Blended, Sweetened, Ripe Jackfruit (Artocarpus heterophyllus) in Muffin", was conducted at Pio de Roda Café (formerly Beranda Café) in April 2007 to determine if blended sweetened ripe jackfruit is acceptable as flavoring in muffin_ Specifically, this study aimed to determine the sensory properties of the produced muffins using sweetened ripe jack-fruit as flavoring; determine the level of acceptability of the produced muffin in terms of color, texture, aroma, taste and general acceptability, and find out which proportion of flavoring is most acceptable to use in baking muffin.
Different treatments used were; 1/2 cup of blended sweetened ripe jackfruit (T1), 3/4 cup of blended sweetened ripe jackfruit (T2), I cup of blended sweetened ripe jackfruit (T3), and 1 1/2 cups of blended sweetened ripe jackfruit (T4). The samples of muffin were presented to fifty students, ten respondents and four pastry chefs. Results revealed that Treatment 4 (T4) is the most acceptable with respect in consumer's acceptability with a mean of 4.14.

Submitted to the University Library 04-14-2008 RS-540