000			02962nam a2200313 4500
003			OSt
005			20190711152605.0
008			180416b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aArañas, Sanara Mia A.
245			_aPastry product using star apple / _cSanara Mia A. Arañas [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_av, 72 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, 2016.
504			_aIncludes bibliographical references (leaves 54-56).
520			_aSummary: Star apple is also known as the caimito, is an exotic fruit with a tough, inedible skin that ranges in color from green to purple, depending on the stage of ripeness. the researchers in this study utilize some research problems about star apple. First are the procedure ingredients of the pastry product using star apple, the optimum ratio of each pastry product, the general acceptability regrading its taste texture and appearance. The direct ingredient cost of each pastry product, the nutritional value, and the significant difference between each lot. This study utilizes in experimental research design method using a self-made questionnaire that was answered by the respondents. Gathering of data, presentation of data, analysis of data,a nd interpretation of data. Therefore, that the best optimum ratio is to make a star apple extract and in making star apple cookie is to make use of 100 grams of flour and 60 grams of star apple pulp. Due to the findings that this formulation has found out to be accepted regrading its taste, texture and appearance. It provides no fat; however, this may not be enough calories to ease hunger pains and boost energy levels as between mean snack are meant to do. the primary focus of the study was to develop a pastry product using the mixture of star apple and flour. This study utilized an experimental research design using a self-made questionnaire to test the acceptability of the pastry product based on the perception of different variety of people to its taste, texture, and appearance. The results showed that the formulation which contains 100 grams of all purpose flour and 60 ml of star apple extract for cupcake is highly acceptable to the respondents; and 100 grams of all purpose flour and 60 grams of star apple pulp for cookies is highly acceptable to the respondents regarding its taste, texture and appearance.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aDayuday, Odille L.
700			_aPeralta, Queenie C.
700			_aCanoy, Eprille Mae G.
700			_aGranada, Fimar S.
942			_2ddc _cTHE
998			_cmariz[new] _d04/16/2018
999			_c8174 _d8174