Immature jackfruit (Artocarpus heterophyllus) as meat extender in the production of burger patties / by Gemalyn M. Chua, Shezel Jheanne M. Matel, and EJ Christine G. Rozul.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2008.Description: xiv, 60 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.92  C47 2008
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: CHUA, GEMALYN M., MATEL, SHEZEL JHEANE M., ROZUL, EJ CHRISTINE G. IMMATURE JACKFRUIT (Artocarpus heterophyllus) AS MEAT EXTENDER IN THE PRODUCTION OF BURGER PATTIES. Research Study. Science High School, Cavite State University, Indang, Cavite. April 2008. Adviser: Dr. Liza C. Costa This research study "Immature Jackfruit (Artocarpus heterophyllus) as Meat Extender in the Production of Burger Patties" was conducted at T. H. E. — Food Laboratory Room of Cavite State University Science High School. This study aimed to determine if immature jackfruit can be an acceptable meat extender in making burger patties to the experts; compare the produced burger patties using immature jackfruit with the control ones in terms of their sensory properties; determine the proportion of the ingredients that will yield the best burger patties; and to determine the degree of likeness of immature jackfruit as meat extender in making burger patties to the general consumers. Five treatments were used: To (100% pure beef); Ti (75% beef & 25% immature jackfruit); T2 (50% beef & 50% immature jackfruit); T3 (25% beef & 75% immature jackfruit) and T4 (1 0 0% immature jackfruit). The samples of burger patties were presented to the ten experts first to determine the best treatment. The statistical tools that were used in analyzing the data were one way Analysis of Variance and the Duncan Multiple Range Test (DMRT). The flavor, aroma, off-flavor, juiciness and the general acceptability of the burger patties were not significantly different from each other. The difference in the color, which showed significant difference, can be attributed to the increasing amount of immature jackfruit. Since treatment 2 which is composed of 50% beef and 50% immature jackfruit was highly accepted by the experts, other samples of this treatment were subjected into the consumer test for the degree of likeness. Consumers were composed of fifty high school students from Cavite State University Science High School. The degree of likeness evaluation showed that the burger patties with 50% beef and 50% immature jackfruit was accepted by the general consumers
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 664.92 C47 2007 (Browse shelf(Opens below)) Link to resource Room use only RS-533 00007545

Research Study (Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

CHUA, GEMALYN M., MATEL, SHEZEL JHEANE M., ROZUL, EJ CHRISTINE G. IMMATURE JACKFRUIT (Artocarpus heterophyllus) AS MEAT EXTENDER IN THE PRODUCTION OF BURGER PATTIES. Research Study. Science High School, Cavite State University, Indang, Cavite. April 2008. Adviser: Dr. Liza C. Costa
This research study "Immature Jackfruit (Artocarpus heterophyllus) as Meat Extender in the Production of Burger Patties" was conducted at T. H. E. — Food Laboratory Room of Cavite State University Science High School. This study aimed to determine if immature jackfruit can be an acceptable meat extender in making burger patties to the experts; compare the produced burger patties using immature jackfruit with the control ones in terms of their sensory properties; determine the proportion of the ingredients that will yield the best burger patties; and to determine the degree of likeness of immature jackfruit as meat extender in making burger patties to the general consumers.
Five treatments were used: To (100% pure beef); Ti (75% beef & 25% immature jackfruit); T2 (50% beef & 50% immature jackfruit); T3 (25% beef & 75% immature jackfruit) and T4 (1 0 0% immature jackfruit). The samples of burger patties were presented to the ten experts first to determine the best treatment. The statistical tools that were used in analyzing the data were one way Analysis of Variance and the Duncan Multiple Range Test (DMRT). The flavor, aroma, off-flavor, juiciness and the general acceptability of the burger patties were not significantly different from each other.
The difference in the color, which showed significant difference, can be attributed to the increasing amount of immature jackfruit. Since treatment 2 which is composed of 50% beef and 50% immature jackfruit was highly accepted by the experts, other samples of this treatment were subjected into the consumer test for the degree of likeness. Consumers were composed of fifty high school students from Cavite State University Science High School. The degree of likeness evaluation showed that the burger patties with 50% beef and 50% immature jackfruit was accepted by the general consumers

Submitted to the University Library 04-08-2008 RS-533

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