000			02902nam a22003017a 4500
003			OSt
005			20190716130913.0
008			190415b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aSison, Gabriela T.
245			_aDevelopment of a sugar apple as a dessert / _cLady Mary M. Caballero [and three others].
260			_aCebu City : _bUniversity of Cebu, _c2018.
300			_aiv, 62 [7] leaves :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
520			_aSummary: Sugar apple among many other names, including the scientific name "Annona Squamosa" is a small fruit, part of the Annonaceae family, and is popular in the tropics. The pulp of Annona Squamosa L. is considered rich in calorie contet, with high levels of total sugars, vitamin C and vitamin B complex, and some minerals. This study aimed to determine the general acceptability rate of sugar apple into dessert according to its appearance, aroma, taste and texture and the significant difference between and among the developing sugar apple into desserts. This study aims to introduce sugar apple market as a means of innovating it into a delectable dessert. This study utilized an experimental research design method using researcher made questionnaire that was answered by 90 senior high school students at the University of Cebu- Banilad. Statistical treatments used for analysis were weighted mean and one way ANOVA. The result showed sugar apple creme Brulee has a total cost of P187.40 which is the most expensive, sugar apple mousse has a total price of P170.29 which is not that expensive and sugar apple sorbet has a total amount of P150.20 which is the cheapest among the three desserts developed. Sugar apple has the nutritional content that is good for our health as it controls the blood pressure and known to be great for eyes and cures digestion problems. The sugar apple creme Brulee attained the highest weighted mean in all sensory attributes; it was next by the sugar apple mousse and finally, the sugar apple sorbet. Lastly, the findings showed that there was a significant difference in the output of sugar apple regarding general acceptability in its appearance, aroma, taste,and texture. In conclusion, sugar apple could also be the replacement of the base ingredients for the following desserts: creme Brulee, mousse, and sorbet.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aRecto, Jenneth B.
700			_aEguinto, Iris Mae T.
700			_4Caballero, Lady Mary M.
942			_2ddc _cTHE
998			_cKristine[new] _d04/15/2019
998			_cCharmaine[edited] _d06/21/2019
999			_c10039 _d10039