Utilization of sunflower seeds (helianthus) in making baked products / Edlyn Mecullar, June Maika Maestrado and Kathryn Nicole Calderon
Material type:
TextPublisher: Cebu City : University of Cebu, 2018Description: iv, 73 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: The sunflower (Helianthus annus L. ) is one of the four major predominant oleaginous cultures in the world, widely cultivated on the five continents. This study is to pinpoint and cast to develop a pastry products using sunflower flour (Helianthus) as the main ingredients namelycookie, cupcake, and doughnut. The study intends to prove that it can be be an alternative ingredient which provide according to its taste, aroma and texture and the significant difference among pastry products. The study used an experimental research design using researcher- made survey questionnaires, which were answered by 60 randomly selected HRM 4th year students from University of Cebu- Banilad Campus. A statistical treatment used for data analysis were weighed mean and one way ANOVA. The results show that cupcake was the most highly acceptable in taste and doughnut were the most highly acceptable in aroma and texture. The production cos of an average of cookies is ₱174.13 and for cupcake ₱195.36 and lastly for the doughnut is ₱289.95. There is no significant difference in the general acceptability among the three pastry products in terms of this sensory attributes. Therefore, the utilization of sunflower flour is possible and can be used to achieve in baking pastry products.
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Thesis
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Periodicals | T M46ut 2018 (Browse shelf) | Not for loan | 3UCBL000025303 | ||
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Thesis
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Periodicals | T M46ut 2018 (Browse shelf) | 2 | Not for loan | 3UCBL000025328 |
Theses (Degree Bachelor of Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: The sunflower (Helianthus annus L. ) is one of the four major predominant oleaginous cultures in the world, widely cultivated on the five continents. This study is to pinpoint and cast to develop a pastry products using sunflower flour (Helianthus) as the main ingredients namelycookie, cupcake, and doughnut. The study intends to prove that it can be be an alternative ingredient which provide according to its taste, aroma and texture and the significant difference among pastry products. The study used an experimental research design using researcher- made survey questionnaires, which were answered by 60 randomly selected HRM 4th year students from University of Cebu- Banilad Campus. A statistical treatment used for data analysis were weighed mean and one way ANOVA. The results show that cupcake was the most highly acceptable in taste and doughnut were the most highly acceptable in aroma and texture. The production cos of an average of cookies is ₱174.13 and for cupcake ₱195.36 and lastly for the doughnut is ₱289.95. There is no significant difference in the general acceptability among the three pastry products in terms of this sensory attributes. Therefore, the utilization of sunflower flour is possible and can be used to achieve in baking pastry products.
HRM
HRM
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