Estillore, Brenjelyn E. <br/><br/>
Effects of banana (musa acuminata) flour as wheat flour substitute fortified with sweet potato (ipomea batatas) leaf powder in making cupcakes and cookies/ 
Brenjelyn E. Estillore, Kyla Kate G. Gines, Mika Joy B. Ligmayo, Aprilyn B. Medina, Carol D. Padilla, Noverlyn L. Ringor, Crizalyn D. Urgino, Arnel P. Taylan, Vanessa G. Valencia 
 - Bayombong:  Nueva Vizcaya State University,  2024. 
 - xxvi, 64 leaves :  illustration, photos ;  28 cm. 
<br/><br/> This study investigated the potential of camote leaves as a functional ingredient in baked goods by enriching banana flour-based cookies and cupcakes. Five treatments were evaluated: a control group with only wheat flour as the basic recipe and four variations with different proportions of camote leaves flour as the experimental treatments. Ten expert panelists assessed the desirability and overall acceptability of the enriched products based on color, appearance, texture, flavor, and taste.<br/>	The findings suggest that enriching banana flour with camote leaves can enhance the nutritional value of cookies and cupcakes without compromising their sensory appeal. For cookies, Treatment 3 (1½ cup wheat flour and ½ cup banana flour with powdered camote leaves) received the highest desirability scores, while Treatment 5 (equal proportions of wheat and banana flour enriched with camote leaves) emerged as the most acceptable option. For cupcakes, Treatment 3 again displayed the highest desirability, with no significant differences in overall acceptability compared to other treatments.<br/>  Thesis (Bachelor of Science in Hospitality Management) 
<br/><br/>Includes appendices and bibliographical references