University of Cebu-Banilad Library

Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.

Contents: Chapter 1 The problem and its scope -- Chapter 2 Presentation, analysis and interpretation of data -- Chapter 3 Summary of findings, Conclusions and recommendations.

Summary: The talisay seed is also known as Indian almond, and is well-known in most provinces in the Philippines. It blooms from November to March.There are only few people who knows what Talisay seed is. The primary purpose of this study is to give knowledge to some of the people that the Talisay seed is edible and has a taste that is similar to almonds. This study further determines the general acceptability of flavoring for bread products from talisay seeds regarding to its sensory attributes: appearance, texture, aroma, and taste. Experimental research design with researcher made questionnaires was used to determine the general acceptability. There were 30 randomly selected participants in Sitio Iba, Banilad, Cebu City who participated in the study. One-way ANOVA and the weighted mean were used as a statistical treatment for frances and bread product. The most acceptable according to appearance, texture, aroma and taste was Lot 2. The theoretical nutritional value of the Terminalia catappa was the following: Energy 575 Kcal, carbohydrates 21.67 g, protein 21.22 g, total fat 49.42 g, cholesterol 0 mg, dietary fiber 12.20 g,riboflavin 1.014 mg, vitamin A 1 IU, vitamin C 0 mg, vitamin E 26 mg, sodium 1 mg, potassium 705 mg, calcium 264 mg, copper 0.996 mg, iron 3.72 mg, magnesium 268 mg, phosporus 484 mg, selenium 2.5 mg, zinc 3.08 mg, lutein 1 mg. There was no significant difference between and among the sensory attributes of frances bread using Talisay seeds as a flavoring in lot 1, lot 2 and lot 3. In developing frances bread product with talisay seed as flavouring, the ideal optimum ratio is to make use of 45 grams of bread flour and 100 grams of Talisay seeds.

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