000			02842nam a2200301 a 4500
003			OSt
005			20240503140102.0
008			070423s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a664.7207 _bC88 2004
100			_925625 _aHernandez, Clarene _eauthor
245	1	0	_aCrusted macaroons from banana (Musa balbisina Linn.) flour / _cby Clarene G. Hernandez ... [et al.].
260	0		_aIndang, Cavite: _bCavite State University- Main Campus, _c2004.
300			_axv, 71 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (General Science Curriculum) Cavite State University.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_a HERNANDEZ, CLARENE GARCIA, MARGES, KARLA JOYCE LACESTE, MOJICA, MIALYN CRONICO and ROGACION, KATHRINA LEE ALAVA; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2004. CRUSTED MACAROONS FROM BANANA (Musa balbisiana Linn.) FLOUR. Adviser: Mrs. Carmen Batiles This research study “Crusted Macaroons from Banana (Musa balbisiana Linn.)” was conducted at Home Economics Laboratory, Cavite State University primarily to evaluate the acceptability of crusted macaroons made from different proportions of wheat flour and banana flour. Specifically, it aimed to describe the sensory qualities of each crusted macaroon treatment in terms of color, aroma, texture, taste and general acceptability; and to identify the most acceptable crusted macaroon treatment. There were five different treatments used; Treatment 0 (T.) 100 % wheat flour, Treatment 1 (T1) 75% wheat flour and 25 % banana flour, Treatment 2 (T2) 50% wheat flour and 50% banana flour, Treatment 3 (T3) 25% wheat flour and 75% banana flour and Treatment 4 (T4) 100% banana flour. The samples of crusted macaroons were presented to twenty- five evaluators, Sixteen students and nine panelists. The physical characteristics of macaroons like color, aroma, texture, taste and general acceptability were significantly different from each Other because these can be attributed to the increasing proportion of wheat flour and banana flour. The results revealed that Treatment 1 (T1) composing 75 % wheat flour and 25 % banana flour is the most acceptable treatment in making crusted macaroons
541			_cSubmitted to the University Librar _d _eR-451
650		0	_aFlour _914219
690			_91282 _aScience High School _xGeneral Science Curriculum
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=eef7df8d3910afa64031a4a613958ce9 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
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