Sensory traits squash (genus cucurbita l.) and carrot (daucus carota l.) as squarrot instamix in making cakes/ Dezy B. Damance
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TextPublication details: Bayombong: Nueva Vizcaya State University, 2023.Description: xvi, 82 leaves : illustrations, photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Thesis | Nueva Vizcaya State University - Bayombong Campus Graduate School Section | T D154s 2023 (Browse shelf(Opens below)) | Available | T1028 |
The study was conducted to develop an instant mix utilizing squash and carrots flour as ingredients in cake preparation specifically hot cakes, puto and chiffon cakes. The experimental research design was utilized to determine the description, desirability level on the quality and general acceptability of the cakes in terms of color and appearance, texture, flavor and taste. Five squarrot instamix combinations were evaluated.
Ten (10) good tasters/panelists were involved in the organoleptic and acceptability evaluation of the finished products. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity of where the sample cakes were made of. The Chi square test was used to determine if the squash carrot instamix proportions in the different treatments affected the description, quality and acceptability of the squarrot cakes.
Results on the descriptive evaluation of squarrot cakes as to color and appearance showed the characteristic color of yellow in squash for Treatment 2 (1/8 cup), Treatment 3 (1/4 cup) yellow orange and Treatment 4 (1/2 cup) were orange in both the hot cake and puto preparation compared to the cream color the control. The texture of the experimental treatments in hot cake and puto had the same slightly moist texture to the control. The flavor and taste of the experimental treatments in chiffon cake were well blended comparedto the blend but sweet taste of the control. The texture, flavor and taste of treatment 2 were desirable in hot cakes and puto and Treatments 3 and 4 obtained a desirable color and appearance in chiffon cakes. Average score should Treatment 2 to be generally acceptable in Hot Cakes and Treatments 2, 3, and 4 in puto. Significant differences were observed in the color and appearance and flavor and taste of puto, and color and appearance, and texture of chiffon cakes.
Keywords: Sensory Traits, Squarrot, Instamix, Desirability Level, Quality and General Acceptability
Thesis (Master of Science - Home Technology)
Includes appendices and bibliographical references.
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