University of Cebu-Banilad Library

Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) University of Cebu, 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: Breadfruit, a versatile tropical fruit as it can be utilized in many ways. Can be cooked and eaten throughout all stages of its fruiting and has a good source of nutrients such as carbohydrates, vitamins minerals, and proteins. The primary purpose of the study was to develop breadfruit pizza as the study was intended to determine the general acceptability of the breadfruit pizza based on its sensory attributes. And it serves as a decent substitute to the commercial pizza dough. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the breadfruit pizza base on its sensory attributes: taste, texture, and aroma. Statistical treatments used for data analysis were weighted mean and One-way ANOVA. Fifty randomly selected participants were from baranggay Tugbungan,Consolacion,Cebu.Considering the findings, lot 2, with a formulation ratio of 100g grilled-peeled breadfruit and 50g all-purpose flour, was the most highly acceptable, with an average cost of Ph156.88. In comparison to making traditional pizza dough. A 100g breadfruit has theoretical nutritional values of: 4g protein, 31.9g carbohydrates and 5.4g fiber. Therre is no significant difference between both taste and aroma while texture has statistical significance based on its sensory attributes. The study concludes that the general acceptability of the breadfruit pizza was highly acceptable to the general consumers.

HRM

English