CC BY 4.0Valdez, Anabella G.Mangaoang, Rachel R.2026-06-112026-06-112014-03Mangaoang, R R. (2014). Development and standardization of Canistel puto seko. [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1833Full TextThe study aimed to develop and standardized an acceptable Canistel puto seko with desirable physico-chemical, microbiological and sensory qualities. The descriptive attributes of the canistel putoseko are light golden brown in color, moderately sweet, high canistel flavor, slight butter flavor, moderate hardness, slightly rough, moderately moisture absorption, low tooth packing and slight fracturability. The acceptability attributes of the standardized canistel puto seko were overall acceptability, overall appearance, sweetness, overall flavor, and overall texture, which are like very much by the trained and consumer panelists. The physico-chemical properties of canistel puto seko are, water activity of 0.42, moisture content of 7.18%, crude protein content of 4.59g 100g, crude fat content of 17.20g/100g and crude ash content of 2.25g/100g. Its microbiological qualities are total plate count of <10 cfu/100g and the yeast and mold counts of <10 cfu/100g. There is 30.24% return on investment with the projected payback period of 3.7 months in the processing of canistel puto seko.xi, 57 p.: ill. (col.).enSustainable developmentStandardizationNew productsFood--StandardsRate of returnQuality control--StandardsThesis