000			02725nam a22003017a 4500
003			OSt
005			20191218200306.0
008			191218b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aConsolacion, Jeepsel D.,
245			_aDevelopment of various pastry products using unripe lakatan (Musa Acuminata) banana / _cJeepsel D. Consolacion and three others.
260			_aCebu City, Philippines : _b[Publisher not identified], _cc2019.
300			_aiv, 79 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, 2019.
505			_aContents: Chapter 1. The Problem and its Scope -- Chapter 2.Presentation, Analysis and Interpretation of data -- Chapter 3. Summary of Findings, Conclusions and Recommendations.
520			_aSummary: Banana is a popular fruit that is highly nutritious and delicious. It can be eaten as a daily fruit, as a dessert, cooked as tasty tropical pastries. The primary purpose of this study is to develop various pastries using unripe banana flour as the main ingredient. First, the profile of the respondents. Second, the cost of the product in making each pastry. Third, the nutritional value of the unripe banana. Fourth, the general acceptability of various pastry products using unripe banana flour. And lastly, the significant difference between and among the various pastry products in terms of its general acceptability. This study utilizes an experimental research design using a researcher-made questionnaire, which was answered by forty (40) participants of the College of Tourism to determine the acceptability of banana various pastry products regarding its taste, aroma, texture, and appearance. The general acceptability of the various pastry products using unripe banana flour was calculated using the analysis of variance (ANOVA). All pastries from the unripe banana flour were highly acceptable in terms of its taste, aroma, texture, and appearance. It shows that there is a significant difference between and among the various pastry products in terms of its general acceptability. In conclusion, the possibility of making the unripe banana flour as the main ingredient in making various pastry products is doable, and also it could lead to a healthier diet.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aFaburada, Marchie.
700			_aQuino, Marry Cris.
700			_aPaglinawan, Bryan.
942			_2ddc _cTHE
998			_cJanine [new] _d12/18/2019
999			_c10985 _d10985