This study was conducted to determine the desirability of Ginger (Zingiber officinale) Dagwey (Sauravia suglabra Merr) in fruitcake preparation in terms of color/Appearance, texture and Flavor/Taste, and to find out the general acceptability of the finished products.
Result of the study showed that the experimental treatments were as acceptable as the control. However, the outside and the inside characteristics of the finished products differed significantly. Treatment III was adjudged to have a more desirable color/appearance, texture, flavor and taste over that of other treatments and the control. This suggest that as to quality, Treatment III proportion has a better result than that the other experimental treatments and the control.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

Includes appendices and bibliographical references