Pastry product using star apple / Sanara Mia A. Arañas [and four others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2016Description: v, 72 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Star apple is also known as the caimito, is an exotic fruit with a tough, inedible skin that ranges in color from green to purple, depending on the stage of ripeness. the researchers in this study utilize some research problems about star apple. First are the procedure ingredients of the pastry product using star apple, the optimum ratio of each pastry product, the general acceptability regrading its taste texture and appearance. The direct ingredient cost of each pastry product, the nutritional value, and the significant difference between each lot. This study utilizes in experimental research design method using a self-made questionnaire that was answered by the respondents. Gathering of data, presentation of data, analysis of data,a nd interpretation of data. Therefore, that the best optimum ratio is to make a star apple extract and in making star apple cookie is to make use of 100 grams of flour and 60 grams of star apple pulp. Due to the findings that this formulation has found out to be accepted regrading its taste, texture and appearance. It provides no fat; however, this may not be enough calories to ease hunger pains and boost energy levels as between mean snack are meant to do. the primary focus of the study was to develop a pastry product using the mixture of star apple and flour. This study utilized an experimental research design using a self-made questionnaire to test the acceptability of the pastry product based on the perception of different variety of people to its taste, texture, and appearance. The results showed that the formulation which contains 100 grams of all purpose flour and 60 ml of star apple extract for cupcake is highly acceptable to the respondents; and 100 grams of all purpose flour and 60 grams of star apple pulp for cookies is highly acceptable to the respondents regarding its taste, texture and appearance.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Thesis
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Periodicals | T Ar11pa 2016 (Browse shelf) | Not for loan | 3UCBL000021461 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 54-56).
Summary: Star apple is also known as the caimito, is an exotic fruit with a tough, inedible skin that ranges in color from green to purple, depending on the stage of ripeness. the researchers in this study utilize some research problems about star apple. First are the procedure ingredients of the pastry product using star apple, the optimum ratio of each pastry product, the general acceptability regrading its taste texture and appearance. The direct ingredient cost of each pastry product, the nutritional value, and the significant difference between each lot. This study utilizes in experimental research design method using a self-made questionnaire that was answered by the respondents. Gathering of data, presentation of data, analysis of data,a nd interpretation of data. Therefore, that the best optimum ratio is to make a star apple extract and in making star apple cookie is to make use of 100 grams of flour and 60 grams of star apple pulp. Due to the findings that this formulation has found out to be accepted regrading its taste, texture and appearance. It provides no fat; however, this may not be enough calories to ease hunger pains and boost energy levels as between mean snack are meant to do. the primary focus of the study was to develop a pastry product using the mixture of star apple and flour. This study utilized an experimental research design using a self-made questionnaire to test the acceptability of the pastry product based on the perception of different variety of people to its taste, texture, and appearance. The results showed that the formulation which contains 100 grams of all purpose flour and 60 ml of star apple extract for cupcake is highly acceptable to the respondents; and 100 grams of all purpose flour and 60 grams of star apple pulp for cookies is highly acceptable to the respondents regarding its taste, texture and appearance.
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