01606nam a22001817a 4500 OSt 20250404140019.0 250404b |||||||| |||| 00| 0 eng d NVSU Antonio, Meizhel B. 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. 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. 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. 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. 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.   Includes appendices and bibliographical references Villegas Ma Soleil P. ddc U 0 860 860 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-04-04 Donation 0 U (BSHT) An635u 2008 U169 2025-04-04 14:01:09 2025-04-04 U