000			01890nam a22004097a 4500
003			OSt
005			20250227191459.0
008			250226b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aDayanan, Kirk Ryan _eauthor.
245			_aThe acceptability of using breadfruit (Artocarpus altilis) as main ingredient in making cookies, cupcake and pancake / _cRoselyn C. Cañete, Kirk Ryan C. Dayanan, Dave Jomuad, John Louie A. Espeso, Adrian Niño M. Ablan.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axiv, 112 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aBreadfruit (Artocarpus altilis) is an underutilized root crop that has the potential to enhance the nutritional and sensory qualities of baked products. This study aimed to evaluate the acceptability of Breadfruit (Artocarpus altilis) as a main ingredient in three types of baked products: cookies, cupcake, and pancake, focusing on sensory attributes such as taste, texture, and appearance.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aProduct development
650			_aBreadfruit (Artocarpus altilis)
650			_aCookies
650			_aCupcake
650			_aPancake
650			_aQuasi-experimental
650			_aBaked products industry
651			_aCebu City
700			_aCañete, Roselyn C. _eauthor.
700			_aJomuad, Dave _eauthor.
700			_aEspeso, John Louie A. _eauthor.
700			_aAblan, Adrian Niño M. _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/26/2025
999			_c13273 _d13273