Verdida, Danilo A.
Development of a healthy young coconut (Cocos Nucifera) into a various dessert / Danilo A. Verdida, [and three others]. - Cebu City : University of Cebu, 2018. - iv, 86 (various) leaves : illustrations ;
Thesis (Degree in Bachelor of Science in Hotel and R estaurant Management )-- University of Cebu- Banilad, 2018.
Includes references (leaves 58-61)
Summary:This primary study aimed to develop a dessert using young coconut (Cocos Nucifera) as the main ingredients namely deep fried coconut ships, oven baked coconut ships and roasted desiccated coconut. The study intended to determine the general acceptability of which provide according to their taste, aroma, texture and color and the significant difference among the products. The study used an experimental research design using researcher-made survey questionnaires, which were answered by 82 randomly selected SHS students from university of University of Cebu-Banilad Campus. Statistical treatment used for data analysis are weighted mean and one way ANOVA. The results showed that deep friend young coconut were the most highly acceptable among the three products and among the sensory attributes, with the production cost of average between deep friend young coconut chips is P124.25 and for the oven baked young coconut chips is P53.25 and for the roasted desiccated coconut is also P53.25. There is no significant difference in the general acceptability among the three products and in terms of their sensory attributes is because they were all made from the same thing – with young coconut chips has the most exceptional taste while the oven baked young coconut chips have the moderate appearance and texture and roasted desiccated is just average in taste, texture and aroma.
English
Development of a healthy young coconut (Cocos Nucifera) into a various dessert / Danilo A. Verdida, [and three others]. - Cebu City : University of Cebu, 2018. - iv, 86 (various) leaves : illustrations ;
Thesis (Degree in Bachelor of Science in Hotel and R estaurant Management )-- University of Cebu- Banilad, 2018.
Includes references (leaves 58-61)
Summary:This primary study aimed to develop a dessert using young coconut (Cocos Nucifera) as the main ingredients namely deep fried coconut ships, oven baked coconut ships and roasted desiccated coconut. The study intended to determine the general acceptability of which provide according to their taste, aroma, texture and color and the significant difference among the products. The study used an experimental research design using researcher-made survey questionnaires, which were answered by 82 randomly selected SHS students from university of University of Cebu-Banilad Campus. Statistical treatment used for data analysis are weighted mean and one way ANOVA. The results showed that deep friend young coconut were the most highly acceptable among the three products and among the sensory attributes, with the production cost of average between deep friend young coconut chips is P124.25 and for the oven baked young coconut chips is P53.25 and for the roasted desiccated coconut is also P53.25. There is no significant difference in the general acceptability among the three products and in terms of their sensory attributes is because they were all made from the same thing – with young coconut chips has the most exceptional taste while the oven baked young coconut chips have the moderate appearance and texture and roasted desiccated is just average in taste, texture and aroma.
English