000			01806ntm a2200169 a 4500
001			135241
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005			20250408094719.0
008			230403n 000 0 eng d
100	0		_aPaulo, Jenny Rose E.
245	0	0	_aUtilization and Acceptability of Taro Powder in the Preparation of Cookies _h[manuscript] / _cJenny Rose E. Paulo.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJuly 2022.
300			_axiii, 73 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
500			_aABSTRACT 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.
700	1		_aEvangeline A. Galatierra, _eAdviser.
999			_c16088 _d16088