Development of desserts out of turnip (brassica rapa) / Jacqueline Q. Ituriaga [and three others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2018Description: iv, 65 leaves : illustrationsContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Brassica rapa includes many important crops that are cultivated as vegetables, condiments,and oilseeds. Recently, the brassica genomes have been sequenced extensively; a B. rapa draft reference genome in 2011 (Wang et. al., 2011). The primary purpose of this study is to develop desserts from a turnip. Further it includes the procedure of the dessert product using turnip, the direct costing of the desserts using turnip in Lot 1, Lot 2, Lot 3, the theoretical nutritional content of turnip, the general acceptability of turnip regrading the following sensory attributes taste, texture, aroma, and appearance" and lastly the significant difference between each lot. This study utilizes an experimental research design method using researcher-made questionnaire that was answered by 100 second year students at the University of Cebu- Banilad taking up Bachelor of Science in Business Administration. Statistical treatments used for data analysis were weighted mean and one way ANOVA. The results showed that direct cost of Lot 1 turnip turon (100 pieces) has a total cost of P162.68 and Lot 2 (caramelized turnip) which is 100 servings has a total value of P74.99 and Lot 3 (turnip macaroons) which is 100 serving has a total amount of P72.50. Turnips have the nutritional content that is good for our intestines because it is high-fiber vegetable. It is also rich in vitamin A which is a powerful antioxidant and good for the eyes. The turnip tuiron (lot 1) attained the highest weighted mean in all sensory attributes; it was followed by turnip macaroons (lot 3) and finally, the caramelized turnip (lot 2). Lastly, the findings show that there is a significant difference in the output using turnip regarding general acceptability in its aroma, taste, texture and appearance. In conclusion, turnip could also be the replacement of the base ingredients for the following desserts: turon, caramelized and macaroons.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T It8de 2018 (Browse shelf) | Not for loan | 3UCBL000025020 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Includes bibliographical references (leaves 48-52).
Summary: Brassica rapa includes many important crops that are cultivated as vegetables, condiments,and oilseeds. Recently, the brassica genomes have been sequenced extensively; a B. rapa draft reference genome in 2011 (Wang et. al., 2011). The primary purpose of this study is to develop desserts from a turnip. Further it includes the procedure of the dessert product using turnip, the direct costing of the desserts using turnip in Lot 1, Lot 2, Lot 3, the theoretical nutritional content of turnip, the general acceptability of turnip regrading the following sensory attributes taste, texture, aroma, and appearance" and lastly the significant difference between each lot. This study utilizes an experimental research design method using researcher-made questionnaire that was answered by 100 second year students at the University of Cebu- Banilad taking up Bachelor of Science in Business Administration. Statistical treatments used for data analysis were weighted mean and one way ANOVA. The results showed that direct cost of Lot 1 turnip turon (100 pieces) has a total cost of P162.68 and Lot 2 (caramelized turnip) which is 100 servings has a total value of P74.99 and Lot 3 (turnip macaroons) which is 100 serving has a total amount of P72.50. Turnips have the nutritional content that is good for our intestines because it is high-fiber vegetable. It is also rich in vitamin A which is a powerful antioxidant and good for the eyes. The turnip tuiron (lot 1) attained the highest weighted mean in all sensory attributes; it was followed by turnip macaroons (lot 3) and finally, the caramelized turnip (lot 2). Lastly, the findings show that there is a significant difference in the output using turnip regarding general acceptability in its aroma, taste, texture and appearance. In conclusion, turnip could also be the replacement of the base ingredients for the following desserts: turon, caramelized and macaroons.
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