Publication: Acceptability of blue ternate (Clitoria ternatea) flower pandesal
Loading...
Date
2021-10
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
Blue Ternate Flower was utilized for new formulation of Pandesal. The study was product development research using the experimental method and Complete Randomize Design (CRD) in sensory evaluation. Specifically, (1) to formulate the Blue Ternate Flower Pandesal. (2) to determine the sensory characteristics in terms of appearance, chewability, color, internal grain, taste, texture, and general acceptability.(3)to determine the level of acceptability of the most acceptable Blue Ternate Flower Pandesal. (4) to determine the microbiological qualities of the Blue Ternate Flower Pandesal. (5) to compute the production cost of the most acceptable Blue Ternate Flower Pandesal. The new product developed has 100% of Blue Ternate Flower. It has no significantly different in all the sensory characteristics in the probability level of 0.01. All the sensory characteristics was found like extremely. All the test parameters passed due to good manufacturing practices. It is very affordable at Php 3.00 per pieces at 15 grams.
Description
Full text
Keywords
Blue Ternate, Clitoria ternatea, Pandesal, Acceptability, Sensory Evaluation, Food Innovation, Product Development, Bakery Products
Citation
Duculan, D A H., Banguel, I J S., Flaminiano, H M A., Morante J, Naui, & K M. (2021). Acceptability of blue ternate (Clitoria ternatea) flower pandesal. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.