Patindo, Nika,
Jackfruit seed (artocarpus heterophyllus lam) flavored spaghetti / Nika Patindol [and four others]. - Cebu City : University of Cebu, 2016. - iv, 58 pages :
Thesis (Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.
Contents: Chapter I The problem and its scope -- Chapter II Presentation, analysis and interpretation of data -- Chapter III Summary of findings, conclusions and recommendations.
Summary: Jackfruit is an excellent fruit which is edible and can be cooked and eaten fresh or preserved in myriad ways. It has reported that it contain antioxidant prenylflavones. The nutritious seeds are boiled or roasted and eaten like chestnut and were found to be rich in proteins and carbohydrates. The primary purpose of this study was to develop jackfruit seed flavored spaghetti according to its sensory attributes. This study used an experimental method in developing the jackfruit seed flavored spaghetti in lot 1, lot 2, and lot 3. A modified questionnaire was used to determine the general acceptability of the developed jackfruit seed flavored spaghetti. Statistical treatments used for data analysis were weighted mean and one-way ANOVA. A total of 50 fourth-year BSHRM students were the selected participants. The findings showed that the optimum formulation ratio of 1/2-cup dried ground jackfruit seed and 1-cup of all-purpose flour was the most acceptable. A 100g of jackfruit seed contains proteins 5.60 g, fat 0.60 g, carbohydrates 34.90 g, fiber 1.40 g, ash 1.30 g, and moisture 57.60 g. There is no significant difference between and among the various formulation of spaghetti using jackfruit seed as flavoring. The general acceptability in developing jackfruit seed flavored was highly acceptable to the general consumers. In developing the spaghetti with jackfruit seed as flavoring, it is ideal to make use of 1 cup of flour and 1/2 cup of jackfruit seed.
English
Jackfruit seed (artocarpus heterophyllus lam) flavored spaghetti / Nika Patindol [and four others]. - Cebu City : University of Cebu, 2016. - iv, 58 pages :
Thesis (Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.
Contents: Chapter I The problem and its scope -- Chapter II Presentation, analysis and interpretation of data -- Chapter III Summary of findings, conclusions and recommendations.
Summary: Jackfruit is an excellent fruit which is edible and can be cooked and eaten fresh or preserved in myriad ways. It has reported that it contain antioxidant prenylflavones. The nutritious seeds are boiled or roasted and eaten like chestnut and were found to be rich in proteins and carbohydrates. The primary purpose of this study was to develop jackfruit seed flavored spaghetti according to its sensory attributes. This study used an experimental method in developing the jackfruit seed flavored spaghetti in lot 1, lot 2, and lot 3. A modified questionnaire was used to determine the general acceptability of the developed jackfruit seed flavored spaghetti. Statistical treatments used for data analysis were weighted mean and one-way ANOVA. A total of 50 fourth-year BSHRM students were the selected participants. The findings showed that the optimum formulation ratio of 1/2-cup dried ground jackfruit seed and 1-cup of all-purpose flour was the most acceptable. A 100g of jackfruit seed contains proteins 5.60 g, fat 0.60 g, carbohydrates 34.90 g, fiber 1.40 g, ash 1.30 g, and moisture 57.60 g. There is no significant difference between and among the various formulation of spaghetti using jackfruit seed as flavoring. The general acceptability in developing jackfruit seed flavored was highly acceptable to the general consumers. In developing the spaghetti with jackfruit seed as flavoring, it is ideal to make use of 1 cup of flour and 1/2 cup of jackfruit seed.
English