000			01606nam a22001817a 4500
003			OSt
005			20250404140019.0
008			250404b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAntonio, Meizhel B.
245			_a Utilization of purple yam (Dioscorea alata) and rice (Oryza sativa, L.) flours in cake preparation/ _cMeizhel B. Antonio and Mar Soleil P. Villegas
260			_aBayombong: _bNueva Vizcaya State University; _c2008.
300			_axv, 64 leaves : _bphotos ; _c28 cm.
500			_aThis 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.
504			_aIncludes appendices and bibliographical references
700			_aVillegas Ma Soleil P.
942			_2ddc _cU _n0
999			_c860 _d860