Sensory traits of pastries (pies and tarts) fortified with squash (cucurbita maxima) and carrots (daucus carota linn)/
Guzman, Marielle Therese P.
Sensory traits of pastries (pies and tarts) fortified with squash (cucurbita maxima) and carrots (daucus carota linn)/ Marielle Therese P. Guzman, Norelyn G. Tayangan, Karell Ann M. Concordia, Frazel Gwyneth P. Benter, Darill U. Inlocna, Brendalyn A. Collado - Bayombong: Nueva Vizcaya State University, 2024. - xvi, 48 leaves : illustration, photos ; 28 cm.
Pastries are best served as snacks. In order to enhance its nutritive value, this study developed a pastry fortified with squash and carrots and targeted to determine its general acceptability.
Specifically, the desirability of the pastry fortified with squash and carrots in terms of color and appearance, texture, and flavor and taste; and its general acceptability were investigated. In addition, significant differences among the variable proportions of the ingredients were also studied.
This study used the experimental method. There were four treatments with the first treatment as the original pastry made with glutinous flour. The remaining three treatments were Treatment 2 (squash-dough and carrot-filling), Treatment 3 (squash-dough and carrot-filling), and Treatment 4 (squash and carrot dough and filling). The different treated pastries were judged by ten experts.
Results revealed that the pastry made with squash and carrots as both dough and filling was generally acceptable. Moreover, the squash dough and carrot-filling combination-pastry had the most desired texture; and flavor and taste. Hence, one could increase the nutritive value of the pastry by adding squash and carrots without sacrificing the desirability and general acceptability of the pastry.
Thesis (Bachelor of Science in Home Technology)
appendices and bibliographical references
Sensory traits of pastries (pies and tarts) fortified with squash (cucurbita maxima) and carrots (daucus carota linn)/ Marielle Therese P. Guzman, Norelyn G. Tayangan, Karell Ann M. Concordia, Frazel Gwyneth P. Benter, Darill U. Inlocna, Brendalyn A. Collado - Bayombong: Nueva Vizcaya State University, 2024. - xvi, 48 leaves : illustration, photos ; 28 cm.
Pastries are best served as snacks. In order to enhance its nutritive value, this study developed a pastry fortified with squash and carrots and targeted to determine its general acceptability.
Specifically, the desirability of the pastry fortified with squash and carrots in terms of color and appearance, texture, and flavor and taste; and its general acceptability were investigated. In addition, significant differences among the variable proportions of the ingredients were also studied.
This study used the experimental method. There were four treatments with the first treatment as the original pastry made with glutinous flour. The remaining three treatments were Treatment 2 (squash-dough and carrot-filling), Treatment 3 (squash-dough and carrot-filling), and Treatment 4 (squash and carrot dough and filling). The different treated pastries were judged by ten experts.
Results revealed that the pastry made with squash and carrots as both dough and filling was generally acceptable. Moreover, the squash dough and carrot-filling combination-pastry had the most desired texture; and flavor and taste. Hence, one could increase the nutritive value of the pastry by adding squash and carrots without sacrificing the desirability and general acceptability of the pastry.
Thesis (Bachelor of Science in Home Technology)
appendices and bibliographical references
