Effects of different levels (15%, 20%, 25%) of quality protein maize (Zea maize Linn.) as wheat flour substitute on the quality and acceptability of chocolate crinkles/ Lennie A. Tulingan
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TextPublication details: Bayombong: Nueva Vizcaya State University; 2011.Description: x, 32 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) T917e 2011 (Browse shelf(Opens below)) | Not for loan | U422 |
This study aimed to determine the effect of different levels of Quality Protein Maize (QPM) flour as wheat flour substitute on the acceptability and quality of chocolate crinkles in terms of color/appearance, flavor/taste and texture.
No significant differences in the general acceptability and quality in terms of appearance/color, flavor/taste, and texture between the control and the experimental crinkles were observed. Their mean ratings had a descriptive equivalent of "like moderately" to "like very much".
This revealed that QPM flour could be used as wheat flour substitute in chocolate crinkles up to 25% without causing any negative effect on the quality and acceptability of the finished products which were "liked moderately" to "liked very much" by the sensory panel.
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