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.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xiv, 112 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Product development | Breadfruit (Artocarpus altilis) | Cookies | Cupcake | Pancake | Quasi-experimental | Baked products industry | Cebu CitySummary: 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.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T D33ac 2024 (Browse shelf) | Available | 3UCBL000028553 |
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
Osorno, Rene College of Hospitality Management Hospitality Management
English
There are no comments on this title.