000			02163nam a22003137a 4500
003			OSt
005			20190716130126.0
008			180429b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aBuhay, Patricia Ann S.
245			_aDevelopment of breadnut (artocarpus camansi) seeds into desserts / _cPatricia Ann S. Buhay [and three others].
260			_aCebu City : _c2018. _bUniversity of Cebu,
300			_aiv, 79 pages : _billustrations ;
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, 2018.
504			_aIncludes references (leaves 60-63).
520			_aSummary: Breadnut seed is found to be rich in protein, minerals, and amino acids. The primary purpose of this study is to develop breadnut seeds as the main ingredient that encourages people to prepare desserts using healthy ingredients. The experimental design method was used through a self-made questionnaire that was answered by 70 selected tourism students of University of Cebu-Banilad campus. The general acceptability of desserts using breadnut seeds was calculated using the weighted mean and analysis of variance (ANOVA) was used to test the significant difference between and among the developed pastry comparing to its taste, texture, appearance, and aroma. The result shows that the dessert product made of breadnut seeds was rated highly acceptable regarding its taste, texture, appearance, and aroma. There is no significant difference between and among dessert products regarding its sensory attributes. In conclusion, breadnut seeds can be a based ingredient in every dessert product which could be lead to a healthier diet.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aMasuta, Anchiela E.
700			_aHerbieto, Jerrald C.
700			_aCortes, Loriene F.
942			_2ddc _cTHE
998			_cangel[new] _d04/29/2018
998			_ccrislyn[edited] _d06/19/2019
999			_c8260 _d8260