Antonio, Meizhel B. <br/><br/>
Utilization of purple yam (Dioscorea alata) and rice (Oryza sativa, L.) flours in cake preparation/ 
Meizhel B. Antonio and Mar Soleil P. Villegas 
 - Bayombong:  Nueva Vizcaya State University;  2008. 
 - xv, 64 leaves :  photos ;  28 cm. 
<br/><br/> This study was conducted to develop a novel cake through the use of purple yam and rice flour. Specifically, this study aimed to determine the quality of different formulations of cake in terms of color/appearance, texture, flavor/taste and find out their corresponding degree of acceptability.<br/>	The result showed significant differences in color/appearance among the different treatments. The different formulations did not show any significant difference on the texture, taste and flavor of upside-down cake.<br/>	The experimental chiffon cake differed significantly with the control cake in appearance/color. No significant differences were observed in the texture. The flavor did not affect the taste, which showed no significant difference among the treatments.<br/>	No significant difference on the overall acceptability was perceived by the panel of food evaluators implying that the experimental formulations had the same degree of acceptability as the control.<br/> <br/> 
<br/><br/>Includes appendices and bibliographical references