Utilization and Acceptability of Taro Powder in the Preparation of Cookies
Paulo, Jenny Rose E.
Utilization and Acceptability of Taro Powder in the Preparation of Cookies [manuscript] / Jenny Rose E. Paulo. - Magalang, Pampanga : Pampanga State Agricultural University, July 2022. - xiii, 73 leaves ; 28 cm. + 1 computer disc (4 3/4 in.)
ABSTRACT Wheat is the most widely used cereals for cookie making in. that it provides necessary gluten to the cookie structure. This study was conducted to determine the acceptability of utilizing taro powder in the preparation of cookies based on appearance, taste, flavor, texture and overall acceptability. The use of 100 percent all-purpose flour served as control of the study. The data were subjected to a descriptive statistical treatment using the Measure of Central Tendency and Analysis of Variance (ANOVA) for the test of significance at p < .05. Findings revealed that the cookies made from the proportion of 25 percent all-purpose flour and 75 percent taro powder was the most acceptable in terms of taste, texture and overall acceptability whereas the use of pure taro powder was the most acceptable in terms of appearance and flavor. This indicates that the utilization of taro powder in the preparation of cookies is highly acceptable and could be a potential major ingredient on said product. The use of taro powder in the preparation of cookies is therefore highly recommended.
Utilization and Acceptability of Taro Powder in the Preparation of Cookies [manuscript] / Jenny Rose E. Paulo. - Magalang, Pampanga : Pampanga State Agricultural University, July 2022. - xiii, 73 leaves ; 28 cm. + 1 computer disc (4 3/4 in.)
ABSTRACT Wheat is the most widely used cereals for cookie making in. that it provides necessary gluten to the cookie structure. This study was conducted to determine the acceptability of utilizing taro powder in the preparation of cookies based on appearance, taste, flavor, texture and overall acceptability. The use of 100 percent all-purpose flour served as control of the study. The data were subjected to a descriptive statistical treatment using the Measure of Central Tendency and Analysis of Variance (ANOVA) for the test of significance at p < .05. Findings revealed that the cookies made from the proportion of 25 percent all-purpose flour and 75 percent taro powder was the most acceptable in terms of taste, texture and overall acceptability whereas the use of pure taro powder was the most acceptable in terms of appearance and flavor. This indicates that the utilization of taro powder in the preparation of cookies is highly acceptable and could be a potential major ingredient on said product. The use of taro powder in the preparation of cookies is therefore highly recommended.