000			02877nam a22003377a 4500
003			OSt
005			20190716124441.0
008			180705b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aLambert, Harlena C.
245			_aDevelopment of millet (pannicum milliaceum) as pastry product / _cJeffry C. Jamorol [and four others].
260			_aCebu City : _c2017. _bUniversity of Cebu,
300			_aiv, 79 [5] 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 54-57).
520			_aSummary: Millet (panicum miliaceum) is also known as kabog in the Philippines, specifically in Cebu. It is highly variable small-seeded grasses, widely grown around the world as cereal crops or grains of fodder and human food. The primary purpose of this study is to develop millet as a health alternative to commercial flour in making brownies, cookies and pancakes. First is its general acceptability of millet flour between commercial flour among its general acceptability, its theoretical nutritional content, and lastly its direct cost of the ingredients using millet flour between the commercial flour. Experimental research design method is being used through a self made questionnaire that was answered by random respondents. After the conducted dry run, all the questionnaire were gathered and subjected to statistical analysis. The general acceptability of the pastry products using millet flour was calculated using the analysis of variance (ANOVA). This statistical formula was used to test the significant difference between and among the pastry products according to taste, texture, and appearance. Comparing the pastry products using 415 grams of millet flour between 415 grams of commercial four was highly acceptable. Pastry products using a 534 grams of millet flour between 534 grams of commercial flour are found out to be highly acceptable. Pastry products using 474 grams of millet flour between 474 grams of commercial flour in making pancakes, baking pancakes using millet flour and commercial flour were both found out to be moderately acceptable. In conclusion, millet can also be a biased ingredient in even pastry product which could lead to a healthier diet.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aRoflo, Zircon Real V.
700			_aFabillar, Mia S.
700			_aCollis, Larhe Dale B.
700			_aHortelano, Harlena,
700			_aJamorol, Jeffry C.
942			_2ddc _cTHE
998			_cmariz[new] _d07/05/2018
998			_cCharmaine[edited] _d06/08/2019
999			_c8653 _d8653