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Preparation of royal icing and cup cake using kaong syrup as sweetener and dragon fruit pigment as food color / by Mark Steven G. Lopez.

By:

Lopez, Mark Steven G [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: xiv, 50 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.2 L88 2014

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: LOPEZ, MARK STEVEN G. Preparation of Royal Icing and Cupcake using Kaong Thesis.Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite, April 2014. Adviser: Mrs. Aitee Janelle E. Reterta. A study entitled, Preparation of Royal Icing and Cupcakes using Kaong Syrup as Sweetener and Dragon Fruit Pigment as Food Color, was conducted at the Food Processing Laboratory, Institute of Food Science and Technology,Cavite State University, Indang, Cavite from January to March 2014.This study generally aimed to develop royal icing and cupcake with sugar palm syrup and Dragon fruit pigment. Three types of syrup with different soluble solids were used to represent_ treatments in the preparation of royal icing: T), 55°Brix syrup, T2, 65°Brix syrup. And T3, 75°Brix. Three concentrations of dragon fruit pigments were used as treatments in the preparation of cupcake: T,, 2tsp, T2,4tsp, and T3, tsp. Syrupwith 75"Brix was found to be most acceptable. Hard royal icing which 300m1] syrup of 75"Brix syrup made the sample more acceptable. Twelve milliliters dragon fruit color was found to be the most acceptable colorant for cupcake. The dragon fruit pigment gave the cupcakes carnation pink color which was evaluated to be highly acceptable by consumer panel.

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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	641.2 L88 2014 (Browse shelf(Opens below))		Link to resource	Room use only	T-5699		00009303

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

LOPEZ, MARK STEVEN G. Preparation of Royal Icing and Cupcake using Kaong Thesis.Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite, April 2014. Adviser: Mrs. Aitee Janelle E. Reterta.

A study entitled, Preparation of Royal Icing and Cupcakes using Kaong Syrup as Sweetener and Dragon Fruit Pigment as Food Color, was conducted at the Food Processing Laboratory, Institute of Food Science and Technology,Cavite State University, Indang, Cavite from January to March 2014.This study generally aimed to develop royal icing and cupcake with sugar palm syrup and Dragon fruit pigment.

Three types of syrup with different soluble solids were used to represent_ treatments in the preparation of royal icing: T), 55°Brix syrup, T2, 65°Brix syrup. And T3, 75°Brix. Three concentrations of dragon fruit pigments were used as treatments in the preparation of cupcake: T,, 2tsp, T2,4tsp, and T3, tsp. Syrupwith 75"Brix was found to be most acceptable. Hard royal icing which 300m1] syrup of 75"Brix syrup made the sample more acceptable.

Twelve milliliters dragon fruit color was found to be the most acceptable colorant for cupcake. The dragon fruit pigment gave the cupcakes carnation pink color which was evaluated to be highly acceptable by consumer panel.

Submitted copy to the University Library. 06/15/2015 T-5699