University of Cebu-Banilad Library

Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.

Summary: Sugar apple among many other names, including the scientific name "Annona Squamosa" is a small fruit, part of the Annonaceae family, and is popular in the tropics. The pulp of Annona Squamosa L. is considered rich in calorie contet, with high levels of total sugars, vitamin C and vitamin B complex, and some minerals. This study aimed to determine the general acceptability rate of sugar apple into dessert according to its appearance, aroma, taste and texture and the significant difference between and among the developing sugar apple into desserts. This study aims to introduce sugar apple market as a means of innovating it into a delectable dessert. This study utilized an experimental research design method using researcher made questionnaire that was answered by 90 senior high school students at the University of Cebu- Banilad. Statistical treatments used for analysis were weighted mean and one way ANOVA. The result showed sugar apple creme Brulee has a total cost of P187.40 which is the most expensive, sugar apple mousse has a total price of P170.29 which is not that expensive and sugar apple sorbet has a total amount of P150.20 which is the cheapest among the three desserts developed. Sugar apple has the nutritional content that is good for our health as it controls the blood pressure and known to be great for eyes and cures digestion problems. The sugar apple creme Brulee attained the highest weighted mean in all sensory attributes; it was next by the sugar apple mousse and finally, the sugar apple sorbet. Lastly, the findings showed that there was a significant difference in the output of sugar apple regarding general acceptability in its appearance, aroma, taste,and texture. In conclusion, sugar apple could also be the replacement of the base ingredients for the following desserts: creme Brulee, mousse, and sorbet.

HRM

English