TY  - BOOK
AU  - Tan, Ramon Ng Gui III.
AU  - Lavides, Welnard.
AU  - Fudotan, Jan Elmer Jayme.
AU  - Retuya, Eurisse Jane.
TI  - Development of sweet potato (ipomea batatas) as a substitute flour
PY  - 2018///
CY  - Cebu City, Philippines
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, Cebu City; Includes bibliographical references (leaves 65-67)
N2  - Summary: Sweet potato (ipomoea batatas) is known as kamote in the Philippines, specifically in Cebu. It is an extremely versatile and delicious vegetable that possesses high nutritional value. Its large,starchy, sweet-tasting, tuberous roots are a root vegetables (Hye In Oh, 2010). The primary purpose of this study is to develop sweet potato as a healthy donut. Experimental research design method was being used through a self-made questionnaire that was answered by 50 randomly selected hotel and restaurant management students of University of Cebu- Banilad campus. the general acceptability of the donut using sweet potato was calculated using the weighted mean Analysis of Variance (ANOVA) was used to test the significant difference between and among the developed donut regarding taste, aroma, texture, and appearance. It shows that the nutritional value of sweet potato where its health benefits would be derived from organic compounds,nutrients, carbohydrates, protein, vitamins and minerals. It has a considerable potential as a nutritious and sustainable source of vitamin. A further, the donut according to its appearance and aroma are both highly acceptable while texture and taste are both acceptable. There is no significance difference between and among the donut products regarding its sensory attributes. In conclusion sweet potato can also be a based ingredient in every donut which could lead to be a healthier diet. It is recommended to utilize and use sweet potato in making donut to produce a healthier snack
ER  -