000			02836nam a22002777a 4500
003			OSt
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008			250328b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBautista, Michsie Biel D.
245			_aThe effect of corn (zea mays) flour fortified with malunggay leaves (moringa oleifera) on the quality and acceptability in baked products (muffins & cookies)/ _cMichsie Biel D. Bautista, Angela Mae M. Blando, Jennifer D. Bueno, Marvin E. Driza Jr., Jessa May R. Dulnuan, Ayessa Hannah Bren T. Genetiano, Leslie Faith M. Madriaga, Kathlyn Joy H. Sansano, and Anna May T. Tolentino
260			_aBayombong: _bNueva Vizcaya State University, _c2024.
300			_axxvii, 68 leaves : _billustration, photos ; _c28 cm.
500			_aMuffins and cookies are best served as snacks. In order to enhance its nutritive value, this study developed baked products using corn flour fortified with malunggay leaves and targeted to determine its general acceptability. Specifically, the desirability of the baked products fortified with malunggay leaves in terms of color and appearance, texture, and flavor and taste; and its general acceptability were investigated. This study used the experimental method. There were five treatments with the first treatment with its original ingredient made from wheat flour. The remaining four were experimental treatments of variable proportion of wheat flour and corn flour with chopped moringa leaves. The experimental treatments had light brown color and appearance in muffins but in cookies the color ranged from light to dark brown. As to the texture of the finished products, muffins were smooth and tender while cookies were chewy and crisp. The flavor and taste of all the experimental treatments in both baked products were sweet and creamy as compared to the well-blended flavor and taste of the control treatments. In terms of desirability level on the food quality of the finished products, both baked products had a desirable color and appearance with Treatment 2 containing a very desirable texture and Treatment 3 also having a very desirable flavor and taste in muffin and cookie preparation. All experimental treatments were generally acceptable. Keywords: Baked Products, general acceptability, nutritive value
500			_aThesis (Bachelor of Science in Hospitality Management)
504			_aappendices and bibliographical references
700			_aBlando, Angela Mae M., author.
700			_aBueno, Jennifer D., author.
700			_aDriza, Marvin E. Jr., author.
700			_aDulnuan, Jessa May R., author.
700			_aGenetiano, Ayessa Hannah Bren T., author.
700			_aMadriaga, Leslie Faith M., author.
700			_aSansano, Kathlyn Joy H., author.
700			_aTolentino, Anna May T., author.
942			_2ddc _cU _n0
999			_c455 _d455