Normal view MARC view ISBD view

Development of sticks and crackers from aerial potato flour / by Lorecel E. Golfo.

By:

Golfo, Lorecel E [author]

Contributor(s):

Razon, Julia U [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 1998.Description: 49 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.21 G58 1998

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: GOLFO. LORECEL E., Applied Research IV (General Science Curriculum), Cavite State University, Indang, Cavite,April "Development of Sticks and Crackers from Aerial Potato Flour." Advisers r, Miss Joriza U. Florida Mrs. Julia U. Razon The study, "Development of Sticks and Crackers from Aerial Potato Flour" was conducted at the Engineering Department and at the Institute of Food Science and Technology. Generally, this study aimed to utilize flour from aerial potato in the manufacturing of sticks and crackers. Specifically this study aimed to produce flour from aerial potato; evaluate the acceptability of the products; and to determine the consumer's acceptance of the products. Aerial potato was made into flour as a substitute to wheat flour in the production of sticks and crackers. The following levels of substitution were used T1,100% wheat flour, T2,75% wheat flour and 25% aerial potato flour, flour and 50% aerial potato flour, T4, 25% T7,50% wheat wheat flour and 75% aerial potato flour, and T5, 100% aerial potato flour. Based on the result of the sensory evaluation of the sticks there were no significant differences ',Among samples in terms of texture and crispiness. Color aroma flavor and general acceptability were found to be significantly different. No significant differences were observed in the texture of cracker samples. Significant differences in color, aroma crispiness, flavor, off flavor and general acceptability of crackers were observed. Treatment 2 of both products which were related second in terms of general acceptability were compared with the control for consumers acceptability. It was observed that the most of the respondents preferred the control samples than the Treatment 2 samples. Significant differences were revealed in the consumers acceptability of the samples of both sticks crackers.

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	635.21 G58 1998 (Browse shelf(Opens below))		Link to resource	Room use only	R-292		00000788

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

Includes bibliographical references.

Science High School, College of Education (CED)

GOLFO. LORECEL E., Applied Research IV (General Science
Curriculum), Cavite State University, Indang, Cavite,April "Development of Sticks and Crackers from Aerial Potato Flour." Advisers r, Miss Joriza U. Florida Mrs. Julia U. Razon

The study, "Development of Sticks and Crackers from Aerial Potato Flour" was conducted at the Engineering Department and at the Institute of Food Science and Technology. Generally, this study aimed to utilize flour from aerial potato in the manufacturing of sticks and crackers. Specifically this study aimed to produce flour from aerial potato; evaluate the acceptability of the products; and to determine the consumer's acceptance of the products.

Aerial potato was made into flour as a substitute to wheat flour in the production of sticks and crackers. The following levels of substitution were used T1,100% wheat flour, T2,75% wheat flour and 25% aerial potato flour, flour and 50% aerial potato flour, T4, 25% T7,50% wheat wheat flour and 75% aerial potato flour, and T5, 100% aerial potato flour. Based on the result of the sensory evaluation of the sticks there were no significant differences ',Among samples in terms of texture and crispiness. Color aroma flavor and general acceptability were found to be significantly different. No significant differences were observed in the texture of cracker samples. Significant differences in color, aroma crispiness, flavor, off flavor and general acceptability of crackers were observed.

Treatment 2 of both products which were related second in terms of general acceptability were compared with the control for consumers acceptability. It was observed that the most of the respondents preferred the control samples than the Treatment 2 samples. Significant differences were revealed in the consumers acceptability of the samples of both sticks crackers.

Submitted copy for the University Library R-292