Bucado, Julius Jr. P.
Development of sweet potato leaves (Ipomoea Batatas) into mocktail / Julius P. Bucado Jr., Franchel G. Tumacag and Michaela Dominique Aquino. - Cebu City : University of Cebu, 2018. - iv, 80 leaves;
Theses (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: Sweet potato (Ipomoea batatas) leaves provide a dietary source of minerals, vitamins, antioxidants, essential fatty acids, and dietary fiber. Bioactive compounds contained in this vegetable play a role in health promotion by improving immune function, reducing cardiovascular disease risk, and suppressing cancer cell growth. In regards to this, development of the mocktail has been fascinating study to conduct. This study aims to develop an alternative organic mocktail using sweet potato leaves as a base with three different proportion modifiers such as fresh lemon juice.Using an experimental method, a researcher- made questionnaire was used to gather data. The participants were fifty (50) students from HRM department of University of Cebu-Banilad campus. On the acceptability of sweet potato leaves mocktail one- way ANOVA was used to determine the significant difference between and among of the developed mocktail. The outcome of the study shows that the sweet potato leaves mocktail presented by the researchers are rated moderately acceptable by the participants based on its sensory evaluation. It's been concluded that sweet potato leaves infusion as a base are all moderately acceptable with any mentioned modifiers.
English
Development of sweet potato leaves (Ipomoea Batatas) into mocktail / Julius P. Bucado Jr., Franchel G. Tumacag and Michaela Dominique Aquino. - Cebu City : University of Cebu, 2018. - iv, 80 leaves;
Theses (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: Sweet potato (Ipomoea batatas) leaves provide a dietary source of minerals, vitamins, antioxidants, essential fatty acids, and dietary fiber. Bioactive compounds contained in this vegetable play a role in health promotion by improving immune function, reducing cardiovascular disease risk, and suppressing cancer cell growth. In regards to this, development of the mocktail has been fascinating study to conduct. This study aims to develop an alternative organic mocktail using sweet potato leaves as a base with three different proportion modifiers such as fresh lemon juice.Using an experimental method, a researcher- made questionnaire was used to gather data. The participants were fifty (50) students from HRM department of University of Cebu-Banilad campus. On the acceptability of sweet potato leaves mocktail one- way ANOVA was used to determine the significant difference between and among of the developed mocktail. The outcome of the study shows that the sweet potato leaves mocktail presented by the researchers are rated moderately acceptable by the participants based on its sensory evaluation. It's been concluded that sweet potato leaves infusion as a base are all moderately acceptable with any mentioned modifiers.
English