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Production of cake from corn flour / by Krista ALodie Almonidovar, Charmishelle Matel, Libert Mojica.

By:

Almonidovar, Krista Alodie [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2004.Description: xii, 59 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.8653 Al6 2004

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: ALMONDOVAR, KRISTA ALODIE M.; MATEL, CHARMISCHELLE and MOJICA, LIBERTY C., Applied Research 111 (General Science Curriculum), Laboratory School, Cavite State University, Indang, Cavite. April 2004. "PRODUCTION OF CAKE FROM CORN FLOUR"Adviser: Fe N. Dimero The study "Production of Cake from Corn Flour" was conducted at Calumpang Cerca, Indang, Cavite from July 2003 to September 2003. Specifically, this study aimed to develop a simple processing method for corn flour; produce cake from corn flour; and determine the sensory properties of cake prepared from corn flour and the functional properties from corn flour. Corn kernels were made into flour as a substitute to wheat flour in the production of cake. The following level of substitution were used: T l, 100% wheat flour; T2, 75% wheat flour and 25% corn flour; T3, 50% wheat flour and 50% corn flour; T4, 25% wheat flour and 75% corn flour; and T5, 100% corn flour. The corn flour was produced through simple processing method: drying; shredding and blending of corn kernels. Based on the result of sensory evaluation there were significant differences among samples in terms of color, texture, corn flavor, firmness and general acceptability. However, all samples were found acceptable. Treatments 3 and 5 were rated highest in terms of general acceptability. Results revealed that although color and texture varied significantly, these could not affect the general acceptability. Corn flavor and texture were other qualities of cake which greatly contributed to the acceptability of sponge cake.In general, the results revealed that corn flour could be a good substitute to wheat flour up to 100% level of substitution.

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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	641.8653 Al6 2004 (Browse shelf(Opens below))		Link to resource	Room use only	R-452		00000922

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

ALMONDOVAR, KRISTA ALODIE M.; MATEL, CHARMISCHELLE and MOJICA, LIBERTY C., Applied Research 111 (General Science Curriculum), Laboratory School, Cavite State University, Indang, Cavite. April 2004.
"PRODUCTION OF CAKE FROM CORN FLOUR"Adviser: Fe N. Dimero
The study "Production of Cake from Corn Flour" was conducted at Calumpang Cerca, Indang, Cavite from July 2003 to September 2003. Specifically, this study aimed to develop a simple processing method for corn flour; produce cake from corn flour; and determine the sensory properties of cake prepared from corn flour and the functional properties from corn flour.
Corn kernels were made into flour as a substitute to wheat flour in the production of cake. The following level of substitution were used: T l, 100% wheat flour; T2, 75% wheat flour and 25% corn flour; T3, 50% wheat flour and 50% corn flour; T4, 25% wheat flour and 75% corn flour; and T5, 100% corn flour.
The corn flour was produced through simple processing method: drying; shredding and blending of corn kernels.
Based on the result of sensory evaluation there were significant differences among samples in terms of color, texture, corn flavor, firmness and general acceptability. However, all samples were found acceptable.
Treatments 3 and 5 were rated highest in terms of general acceptability. Results revealed that although color and texture varied significantly, these could not affect the general acceptability. Corn flavor and texture were other qualities of cake which greatly contributed to the acceptability of sponge cake.In general, the results revealed that corn flour could be a good substitute to wheat flour up to 100% level of substitution.

Submitted to the University Library R-452