000			01958nam a22004217a 4500
003			OSt
005			20250227191953.0
008			250222b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aSaldon, Jed _eauthor.
245			_aThe acceptability of ripe jackfruit (Artocarpus heterophyllus) as a filling in a dessert / _cJed Saldon, Neil Mathew Matuguina, Kyle Christopher Ygay, Ai Rusne Joligon, Devonna Sheen Marie Hayag.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axiii, 129 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aThis study explored the potential of ripe jackfruit (Atrocarpus heterophyllus) as a filling in desserts, emphasizing its nutritional value, versatility, and potential to meet growing demand for healthier food options. Jackfruit, often underutilized despite its numerous health benefits, was incorporated into three dessert variants -- tart, samosa, and pocket pie -- to assess its acceptability based on sensory attributes such as taste, texture, and appearance.
521			_aAdult
541			_yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aProduct development
650			_aRipe jackfruit
650			_aArtocarpus heterophyllus
650			_aDessert filling
650			_aAppearance
650			_aTaste
650			_aTexture
650			_aMicrobiological test
650			_aQuasi-experimental
700			_aMatuguina, Neil Mathew _eauthor.
700			_aYgay, Kyle Christopher _eauthor.
700			_aJoligon, Ai Rusner _eauthor.
700			_aHayag, Devonna Sheen Marie _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/22/2025
999			_c13252 _d13252