LAKASABrowsing by Author "Dingas, Rochelle C."

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Acceptability of canistel (Pouteria campechiana) cheese cupcake
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Rimas, Decie Mharie C.; Dingas, Rochelle C.; Jalos, John Manuel S.; Lorico, Michaela R.; Perez, Aileen P.; Santos, Judy Ann B.; Tado, Kazandra Joy E.; Telles, King James R.; Valdueza, Sheila Mae S.; Saldivar, Luzviminda M.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
The study utilized Canistel Fruit as the primary ingredient. The developed formulation of the Canistel Cheese Cupcake was 80% of canistel powder. A 80:20 ratio of Canistel Powder and all-purpose flour was used as a functional ingredients in processing the Canistel Cheese Cupcake was feasible. Through an experimental design with the evaluation for the sensory characteristics of the Canistel Cheese Cupcake in terms of appearance, aroma, taste, flavor, smoothness, and softness is acceptable. The level of acceptability for the Canistel Cheese Cupcake is Like Extremely. The microbiological analysis was safe for consumption as to the Aerobic Plate Count, Molds and Yeast Counts are within the standard allowed level. The production cost was affordable, yielded 12 pieces per 80 grams costing a total amount of Php 28.00 pesos each.