The acceptability of ripe jackfruit (Artocarpus heterophyllus) as a filling in a dessert / Jed Saldon, Neil Mathew Matuguina, Kyle Christopher Ygay, Ai Rusne Joligon, Devonna Sheen Marie Hayag.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xiii, 129 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Product development | Ripe jackfruit | Artocarpus heterophyllus | Dessert filling | Appearance | Taste | Texture | Microbiological test | Quasi-experimentalSummary: This study explored the potential of ripe jackfruit (Atrocarpus heterophyllus) as a filling in desserts, emphasizing its nutritional value, versatility, and potential to meet growing demand for healthier food options. Jackfruit, often underutilized despite its numerous health benefits, was incorporated into three dessert variants -- tart, samosa, and pocket pie -- to assess its acceptability based on sensory attributes such as taste, texture, and appearance.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T Sa31ac 2024 (Browse shelf) | Available | 3UCBL000028559 |
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Includes bibliographical references and appendices.
This study explored the potential of ripe jackfruit (Atrocarpus heterophyllus) as a filling in desserts, emphasizing its nutritional value, versatility, and potential to meet growing demand for healthier food options. Jackfruit, often underutilized despite its numerous health benefits, was incorporated into three dessert variants -- tart, samosa, and pocket pie -- to assess its acceptability based on sensory attributes such as taste, texture, and appearance.
Adult
College of Hospitality Management Hospitality Management
English
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