TY  - BOOK
AU  - Climaco, Bernabe.
AU  - Manigos, Jaica.
AU  - Cavalida, Jason Karl.
AU  - Buenaobra, Charvanni.
TI  - Sweet potato (ipamoea batatas) as an alternative to flour in baking products
PY  - 2018///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018; Includes bibliographical references (leaves 39-40)
N2  - Summary: The sweet potato, (ipomoea batatas), is a dicotyledonous plant that belongs to the bindweed or morning glory family, canvolvulaceae. A sweet potato can be considered as an excellent novel source of natural health promoting compounds, like B-carotene and anthocyanins, for the functional food market. This study aims to use sweet potato as an alternative to flour in baking products. The study intended to determine the general acceptability of sweet potato flour based on its sensory attributes regarding its taste, aroma, texture,and color. The researcher selected seventy evaluators from grade 11 senior high school of University of Cebu- Banilad. This study utilized an experimental research design using the researcher-made questionnaire to test the general acceptability of sweet potato flour. Statistical treatments used for data analysis were weighted mean one way ANOVA. The results showed that lot 2 which is the bronwnie with 1 cup of sweet potato flour was highly acceptable because it has the best formulation of sweet potato with the rest of the ingredients and with an average cost of Php 298.00. There is no significant difference between and among the baked products made from sweet potato.The study concluded that the best formulation in making a brownie contained 1 cup of sweet potato flour that makes it highly acceptable to the customers
ER  -