000			03157nam a22003137a 4500
003			OSt
005			20241126100948.0
008			241028b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aDumaguing, Cindy A., _eauthor.
245			_aDevelopment of breadfruit "artocarpus altilis" as plant-based meat alternatives of spring rolls, burger steak and meatballs / _cCindy A. Dumaguing, Ian Christian B. Remedio, Aldrich Luigi C. Tortor.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_a161 pages : _billustration (black and white) ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
520			_aThe demand for meat products has been steadily increasing worldwide due to population growth and changing dietary preferences. However, the conventional meat industry has raised concerns related to environmental sustainability, animal welfare, and human health. One such alternative gaining attention is breadfruit, a versatile tropical fruit that exhibits unique characteristics that make it a potential meat substitute. In response to these issues, there has been a growing interest in plant-based meat alternatives as a viable and sustainable solution. This study aims to determine the acceptability level of breadfruit and to investigate the potential of breadfruit as a viable meat alternative by examining its sensory attributes of spring rolls, burger steak, and meatballs. This study utilized a quasi-experimental research design and a modified standardized survey questionnaire to gathered data. It was conducted in three selected Filipino restaurants in Cebu City and Mandaue City, Cebu, involving thirty-one randomlyselected experienced cooks as research subjects. Z-score formula and One-way ANOVA was use for data analysis. Data revealed that most of the research subjects were females, that ages twenty- seven (27) to thirty - two (32) years old that are college graduate with six (6) months to two (2) years of experience in kitchen. Lot 2 (340g) of spring rolls was evaluated highly acceptable by the cooks in terms of appearance, texture, aroma, and taste. Also, Lot 3 (440g) of burger steak and meatballs was evaluated highly acceptable by the cooks in termsof the product's sensory attributes. There were no significant relationship and differences between the subjects' age, gender, highest educational attainment and years of experience and their assessment of breadfruit's acceptability level as a plant-based meat alternative for spring rolls, burger steak and meatballs in terms of appearance, texture, aroma and taste.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aText in English
650			_aQuasi-experimental
650			_aPlant-based meat alternatives
650			_aBreadfruit
700			_aRemedio, Ian Christian B., _eauthor.
700			_aTortor, Aldrich Luigi C., _eauthor.
942			_2ddc _cPM
998			_cRoel [new] _d10/28/2024
999			_c12986 _d12986