Development of Fresh White Margarine Using Coconut (Cocos Nucifera) Milk /
- Cebu City, Philippines : c2016.
- iv,81 leaves :
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, Cebu City.
Includes references and appendices.
Summary: The coconut milk is widely used in tropical cuisines. The rich taste and creamy texture make it an ideal base for soups, stews and curries. This non-diary milk can be used as a substitute not only for drinking, but also in cooking and baking. The primary purpose of the study was develop a fresh white margarine using coconut milk. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the fresh white margarine based on its sensory attributes: appearance, texture, and taste. Statistical treatments used for the data analysis were weighted mean and one-way ANOVA. There were 78 randomly selected participants from Barangay, Cotcot, Sitio Dao, Purok Saging, Liloan, Cebu. In making the fresh white margarine, the ingredients are coconut milk varies and has a significant difference based on its sensory attributes. Therefore, the best optimum ratio of 1 cup coconut milk, two tablespoon of distilled vinegar, and two teaspoons of salt was the most acceptable formulation in making fresh white margarine since it produced the most pleasant appearance, the right consistency in texture, and had a distinct zesty taste.
English
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, Cebu City.
Includes references and appendices.
Summary: The coconut milk is widely used in tropical cuisines. The rich taste and creamy texture make it an ideal base for soups, stews and curries. This non-diary milk can be used as a substitute not only for drinking, but also in cooking and baking. The primary purpose of the study was develop a fresh white margarine using coconut milk. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the fresh white margarine based on its sensory attributes: appearance, texture, and taste. Statistical treatments used for the data analysis were weighted mean and one-way ANOVA. There were 78 randomly selected participants from Barangay, Cotcot, Sitio Dao, Purok Saging, Liloan, Cebu. In making the fresh white margarine, the ingredients are coconut milk varies and has a significant difference based on its sensory attributes. Therefore, the best optimum ratio of 1 cup coconut milk, two tablespoon of distilled vinegar, and two teaspoons of salt was the most acceptable formulation in making fresh white margarine since it produced the most pleasant appearance, the right consistency in texture, and had a distinct zesty taste.
English