TY  - BOOK
AU  - Lambert, Harlena C.
AU  - Roflo, Zircon Real V.
AU  - Fabillar, Mia S.
AU  - Collis, Larhe Dale B.
AU  - Hortelano, Harlena,
AU  - Jamorol, Jeffry C.
TI  - Development of millet (pannicum milliaceum) as pastry product
PY  - 2017///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management ) -- University of Cebu- Banilad, 2017; Includes bibliographical references (leaves 54-57)
N2  - Summary: Millet (panicum miliaceum) is also known as kabog in the Philippines, specifically in Cebu. It is highly variable small-seeded grasses, widely grown around the world as cereal crops or grains of fodder and human food. The primary purpose of this study is to develop millet as a health alternative to commercial flour in making brownies, cookies and pancakes. First is its general acceptability of millet flour between commercial flour among its general acceptability, its theoretical nutritional content, and lastly its direct cost of the ingredients using millet flour between the commercial flour. Experimental  research design method is being used through a self made questionnaire that was answered by random respondents. After the conducted dry run, all the questionnaire were gathered and subjected to statistical analysis. The general acceptability of the pastry products using millet flour was calculated using the analysis of variance (ANOVA). This statistical formula was used to test the significant difference between and among the pastry products according to taste, texture, and appearance. Comparing the pastry products using 415 grams of millet flour between 415 grams of commercial four was highly acceptable. Pastry products using a 534 grams of millet flour between 534 grams of commercial flour are found out to be highly acceptable. Pastry products using 474 grams of millet flour between 474 grams of commercial flour in making pancakes, baking pancakes using millet flour and commercial flour were both found out to be moderately acceptable. In conclusion, millet can also be a biased ingredient in even pastry product which could lead to a healthier diet
ER  -