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Development of dessert using palm flour jelly (landang) as an alternative of starch / Ahejean, Rivera C.

By: Rivera, Ahejean CContributor(s): Baclohan, Keith Jasper B | Mondejar, Danica | Demiar, Ginalyn M | Oporto, Alona RMaterial type: Text

TextPublisher: Cebu City : University of Cebu, 2016Description: iv, 80 pagesContent type: text Media type: unmediated Carrier type: volumeISBN: [Hardbound]

Contents:

Contents: Chapter I The problem and its scope -- Chapter II Presentation,analysis, and interpretation of data -- Chapter III Summary, findings, conclusion, and recommendations.

Summary: Summary: Palm flour jelly is also known as landang. It is traditionally used in making binignit in the Visayan region of the Philippines. The primary purpose of the study was to develop a dessert using a palm flour jelly (landang) as an alternative of starch. Statistical treatments used for data analysis were weighted mean and One- Way ANOVA. Thirty randomly selected participants were from Baranggay, Basak, Mandaue City, Cebu.The direct ingredient cost in developing dessert using palm flour jelly, in maja blanca total cost per serving in lot 1 P 2.53,lot 2 P 2.80, and lot 3 P 3.07. In sapin-sapin the total cost per serving in lot 1 P2.70, lot 2 P 2.60, and lot 3 P 3.48. The optimum ratio of maja in lot 1 (350g), lot 2 (400g) and lot 3 (450g) of palm flour jelly. In sapim-sapin, in lot 1 (150g), lot 2 (200g) and lot 3 (250g) of palm flour jelly. The findings showed that lot 2, with a formulation ratio of 400 grams of palm flour jelly and 1 cup of coconut milk for maja blanca was highly satisfactory with the total cost of P84.02 and cost per serving of P2.80 and 200 grams of palm flour jelly and 1 cup of coconut milk of sapin-sapin were highly satisfactory with the total cost of P77.7 and cost per serving of P2.60 regarding to its taste, aroma, texture and color. There is no significant difference between and among the taste aroma, texture and color based on its sensory attributes. It is concluded in developing dessert products using palm flour jelly, in maja blanca it is deal to make use of 400 grams of palm flour jelly with 1 cup of coconut milk. In sapin-sapin, 200 grams of palm flour jelly with 1 1/2 cup of coconut milk. It is recommended that the palm flour jelly can be alternative of starch in making maja blanca and sapin-sapin was acceptable to the general consumers.

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Item type	Current location	Call number	Status	Date due	Barcode
Thesis	Periodicals	T R52de 2016 (Browse shelf)	Not for loan		3UCBL000022252

Theses (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.

Contents: Chapter I The problem and its scope -- Chapter II Presentation,analysis, and interpretation of data -- Chapter III Summary, findings, conclusion, and recommendations.

Summary: Palm flour jelly is also known as landang. It is traditionally used in making binignit in the Visayan region of the Philippines. The primary purpose of the study was to develop a dessert using a palm flour jelly (landang) as an alternative of starch. Statistical treatments used for data analysis were weighted mean and One- Way ANOVA. Thirty randomly selected participants were from Baranggay, Basak, Mandaue City, Cebu.The direct ingredient cost in developing dessert using palm flour jelly, in maja blanca total cost per serving in lot 1 P 2.53,lot 2 P 2.80, and lot 3 P 3.07. In sapin-sapin the total cost per serving in lot 1 P2.70, lot 2 P 2.60, and lot 3 P 3.48. The optimum ratio of maja in lot 1 (350g), lot 2 (400g) and lot 3 (450g) of palm flour jelly. In sapim-sapin, in lot 1 (150g), lot 2 (200g) and lot 3 (250g) of palm flour jelly. The findings showed that lot 2, with a formulation ratio of 400 grams of palm flour jelly and 1 cup of coconut milk for maja blanca was highly satisfactory with the total cost of P84.02 and cost per serving of P2.80 and 200 grams of palm flour jelly and 1 cup of coconut milk of sapin-sapin were highly satisfactory with the total cost of P77.7 and cost per serving of P2.60 regarding to its taste, aroma, texture and color. There is no significant difference between and among the taste aroma, texture and color based on its sensory attributes. It is concluded in developing dessert products using palm flour jelly, in maja blanca it is deal to make use of 400 grams of palm flour jelly with 1 cup of coconut milk. In sapin-sapin, 200 grams of palm flour jelly with 1 1/2 cup of coconut milk. It is recommended that the palm flour jelly can be alternative of starch in making maja blanca and sapin-sapin was acceptable to the general consumers.

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