000			02922nam a2200325 4500
003			OSt
005			20190716123030.0
008			180705b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aBariñan, Jenny M.
245			_aDevelopment of water yam (dioscorea alata) flour in making a pastry product / _cJenny M. Barinan [and four others].
260			_aCebu City : _c2017. _bUniversity of Cebu,
300			_aiv, 43 [13] 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, 2017.
504			_aIncludes bibliographical references (leaves 41-43).
520			_aWater yam is found to be rich in nutrients such as proteins, minerals, and vitamins. The primary purpose of this study is to develop water yam as alternative flour that encourages people to prepare pastry product using heath ingredient.This study utilized an experimental research design using a product acceptability questionnaire to determine the acceptability of the products taste, texture, and appearance.There were 150 randomly selected participants who are residents from Sitio, Univille, Kasambagan, Cebu City. Pair T-test evaluated mean were used to statistical analysis. The brownies pastry product used in both pastry product were highly acceptable, but the pastry product using water yam flour was more favored by research participants regarding of its taste and texture. The pastry product using commercial flour was more preferred regarding of its appearance. Cupcakes product using water yam flour sensory attributes shows higher acceptability regarding to its taste and appearance, while as to texture, the product made of commercial was also acceptable. The theoretical nutritional content of the 100 gram water yam are the folllowing: 116 kcal of energy, 12.4g of dietary fiber, 0.49g of sugar, 1.49 g of protein, 670mg of potassium (K), 12.1 g Vitamin C, 122IU of Vitamin A, 9 mg of iron (Fe), 2.1 mg of zinc (Zn), and 0.9 mg of calcium (Ca). There was no significant difference between and among the sensory attributes and the general acceptability of the brownies and cupcakes using water yam flour and commercial flour. In developing the water yam as alternative flour in making a pastry product, it is recommended to make use of 160 grams of water yam flour for brownies and 200 grams for the cupcake that will yield into 25 packs.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aDe Leon, Patricia Karren,
700			_aPhua, Ernesto Jr.
700			_aUrot, Irene A.
700			_aBorilla, Aprille D.
942			_2ddc _cTHE
998			_cmariz[new] _d07/05/2018
998			_cCharmaine[edited] _d06/08/2019
999			_c8651 _d8651