Ipakita ang simpleng tala ng item

dc.contributor.adviserSamillano, Jesse Angela C.
dc.contributor.authorQuimba, Gian Alfred B.
dc.date.accessioned2021-03-03T08:33:12Z
dc.date.available2021-03-03T08:33:12Z
dc.date.issued2019
dc.identifier.citationQuimba, G. A. B. (2019). Acceptability of cassava cake enriched with different toppings (Unpublished special paper). Central Philippine University, Jaro, Iloilo City.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12852/548
dc.descriptionAbstract onlyen_US
dc.description.abstractThis study was conducted at the College of Agriculture, Resource and Environmental Sciences laboratory room, Central Philippine University, Jaro, Iloilo on February 4, 2019. This study was conducted to determine the acceptability of cassava cake enriched with different toppings. There were five experimental treatments composed of 5 different toppings namely cheese, cacao, coconut, mango and pineapple and the control treatment, the plain cassava cake. Each treatment was replicated three times. The prepared cakes were evaluated by a taste panel according to a set of criteria. Members of the taste panel were given 3 minutes to evaluate and rate the samples for hedonic rating scale, food action rating and descriptive analysis. Results revealed that as to the overall acceptability, cassava cake topped with cheese, coconut, mango and pineapple were rated as like moderately (7), while cassava cake topped with cacao and the plain one were rated as like slightly (6). Both of the ratings are on the acceptability range of Hedonic rating scale. For the return of investment, plain cassava cake had the highest ROI followed by the coconut topped cassava cake. The use of different toppings has effects on the overall acceptability of the product as shown in the descriptive analysis. Based on the overall acceptability, food action rating and product description findings, cheese, coconut, mango and pineapple are the recommend toppings for cassava cake. However, considering the overall acceptability and return of investment, coconut is the most recommended.en_US
dc.format.extentviii, 40 leavesen_US
dc.language.isoenen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Philippines*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/ph/*
dc.subject.ddcFilipiniana Theses 630.72 Q418en
dc.subject.lcshCassava as fooden_US
dc.subject.lcshCooking (Cassava)en_US
dc.subject.lcshCassavaen_US
dc.subject.lcshCakeen_US
dc.subject.lcshFood--Sensory evaluationen_US
dc.subject.lcshTasteen_US
dc.subject.lcshRate of returnen_US
dc.subject.lcshFood--Marketingen_US
dc.titleAcceptability of cassava cake enriched with different toppingsen_US
dc.typeSpecial paperen_US
dc.description.bibliographicalreferencesIncludes bibliographical referencesen_US
dc.contributor.chairCabarles, Jaime Jr
dc.contributor.committeememberPatricio, Hope G.
dc.contributor.departmentCollege of Agriculture, Resources and Environmental Sciencesen_US
dc.description.degreeBachelor of Science in Agricultureen_US
local.subjectCassava cakeen_US
local.subject.scientificnameManihot esculentaen_US


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Ipakita ang simpleng tala ng item

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