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Dayanan, Kirk Ryan

The acceptability of using breadfruit (Artocarpus altilis) as main ingredient in making cookies, cupcake and pancake / Roselyn C. Cañete, Kirk Ryan C. Dayanan, Dave Jomuad, John Louie A. Espeso, Adrian Niño M. Ablan. - Cebu City, Philippines : University of Cebu-Banilad, c2024. - xiv, 112 pages : color illustrations ;

Includes bibliographical references and appendices.

Breadfruit (Artocarpus altilis) is an underutilized root crop that has the potential to enhance the nutritional and sensory qualities of baked products. This study aimed to evaluate the acceptability of Breadfruit (Artocarpus altilis) as a main ingredient in three types of baked products: cookies, cupcake, and pancake, focusing on sensory attributes such as taste, texture, and appearance.

Adult


English

Subjects--Topical Terms:
Product development
Breadfruit (Artocarpus altilis)
Cookies
Cupcake
Pancake
Quasi-experimental
Baked products industry

Subjects--Geographic Terms:
Cebu City