000			02780nam a22003377a 4500
003			OSt
005			20190715111107.0
008			180427b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aPatindo, Nika,
245			_aJackfruit seed (artocarpus heterophyllus lam) flavored spaghetti / _cNika Patindol [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 58 pages :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.
505			_aContents: Chapter I The problem and its scope -- Chapter II Presentation, analysis and interpretation of data -- Chapter III Summary of findings, conclusions and recommendations.
520			_aSummary: Jackfruit is an excellent fruit which is edible and can be cooked and eaten fresh or preserved in myriad ways. It has reported that it contain antioxidant prenylflavones. The nutritious seeds are boiled or roasted and eaten like chestnut and were found to be rich in proteins and carbohydrates. The primary purpose of this study was to develop jackfruit seed flavored spaghetti according to its sensory attributes. This study used an experimental method in developing the jackfruit seed flavored spaghetti in lot 1, lot 2, and lot 3. A modified questionnaire was used to determine the general acceptability of the developed jackfruit seed flavored spaghetti. Statistical treatments used for data analysis were weighted mean and one-way ANOVA. A total of 50 fourth-year BSHRM students were the selected participants. The findings showed that the optimum formulation ratio of 1/2-cup dried ground jackfruit seed and 1-cup of all-purpose flour was the most acceptable. A 100g of jackfruit seed contains proteins 5.60 g, fat 0.60 g, carbohydrates 34.90 g, fiber 1.40 g, ash 1.30 g, and moisture 57.60 g. There is no significant difference between and among the various formulation of spaghetti using jackfruit seed as flavoring. The general acceptability in developing jackfruit seed flavored was highly acceptable to the general consumers. In developing the spaghetti with jackfruit seed as flavoring, it is ideal to make use of 1 cup of flour and 1/2 cup of jackfruit seed.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aAñavesa, Rachel Joy,
700			_aBonganciso, Alyssa.
700			_aErsan, Mylene.
700			_aFabroa, Susan.
942			_2ddc _cTHE
998			_cangel[new] _d04/27/2018
998			_cKristine[edited] _d04/08/2019
998			_cCharmaine[edited] _d06/21/2019
999			_c8245 _d8245