000			02984nam a22003017a 4500
003			OSt
005			20190716122932.0
008			180710b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aFegi, Jan Thea,
245			_aThe development of wild yam (dioscorea vi llosa) as alternative flour / _cAlectes Gym Curaraton [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 73 pages :
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.
520			_aWild yam, also known as Dioscorea villosa, is an exotic root crop with edible skin in color brown depending on the stage of ripeness. The primary purpose of the study was to develop a pastry product using the wild yam. There were 286 randomly selected participants who participated in the study from Consolacion, Cebu. The study utilized an experimental research design using researcher-made questionnaire which was answered by the participants to determine the acceptability of the pastry products using a wild yam regarding its taste, textures, and appearance. One-way ANOVA and weighted mean were used as a statistical treatment. The ingredients used in making wild yam brownies are wild yam flour, sugar, butter, eggs, and cocoa powder. The ingredients for wild yam cookies are butter, sugar, eggs, vanilla extract, salt, wild yam flour and chocolate chips. The total cost for wild yam brownies in Lot 1 with 60g of wild yam flour was P 103.44; Lot 2 with 100g of wild yam flour was P 107.04; and for Lot 3 with 130g of wild yam flour was P 109.74. The total cost for wild yam cookies in Lot 1 with 80g of wild yam flour was P 115.15; Lot 2 with 120g of wild yam flour was P 118.75; and Lot 3 with 160g of wild yam flour was P 122.35. The theoretical nutritional value of wild yam are 250-260g of Potassium (K), 33.1-61.6g of Phosphorus (P), 14.3 -46.9 of Calcium (Ca) and 18.3-27.3g of Magnesium (Mg). The most acceptable pastry product regarding on its taste, texture and appearance was Lot 2 for wild yam brownies and Lot 3 for wild yam cookies. There are significant differences in taste, texture and appearance to the wild yam brownies and cookies. Therefore, the optimum formulation in making pastry products such as brownies and cookies is to make use of 100 grams of wild yam flour for brownies and 160 grams of wild yam flour because it results into the desirable consisting of texture, delicious taste and enticing appearance.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aCuraraton, Alectes Gym,
700			_aGonzales, Stefanie,
700			_aInoc, Jane Irish,
700			_aLorica, Renilyn,
942			_2ddc _cTHE
998			_cCharmaine[new] _d07/10/2018
999			_c8677 _d8677