Development of breadnut (artocarpus camansi) seeds into desserts / Patricia Ann S. Buhay [and three others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2018Description: iv, 79 pages : illustrationsContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Breadnut seed is found to be rich in protein, minerals, and amino acids. The primary purpose of this study is to develop breadnut seeds as the main ingredient that encourages people to prepare desserts using healthy ingredients. The experimental design method was used through a self-made questionnaire that was answered by 70 selected tourism students of University of Cebu-Banilad campus. The general acceptability of desserts using breadnut seeds was calculated using the weighted mean and analysis of variance (ANOVA) was used to test the significant difference between and among the developed pastry comparing to its taste, texture, appearance, and aroma. The result shows that the dessert product made of breadnut seeds was rated highly acceptable regarding its taste, texture, appearance, and aroma. There is no significant difference between and among dessert products regarding its sensory attributes. In conclusion, breadnut seeds can be a based ingredient in every dessert product which could be lead to a healthier diet.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T B86de 2018 (Browse shelf) | Not for loan | 3UCBL000025021 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2018.
Includes references (leaves 60-63).
Summary: Breadnut seed is found to be rich in protein, minerals, and amino acids. The primary purpose of this study is to develop breadnut seeds as the main ingredient that encourages people to prepare desserts using healthy ingredients. The experimental design method was used through a self-made questionnaire that was answered by 70 selected tourism students of University of Cebu-Banilad campus. The general acceptability of desserts using breadnut seeds was calculated using the weighted mean and analysis of variance (ANOVA) was used to test the significant difference between and among the developed pastry comparing to its taste, texture, appearance, and aroma. The result shows that the dessert product made of breadnut seeds was rated highly acceptable regarding its taste, texture, appearance, and aroma. There is no significant difference between and among dessert products regarding its sensory attributes. In conclusion, breadnut seeds can be a based ingredient in every dessert product which could be lead to a healthier diet.
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