Utilization and acceptability of breadnut (artocarpus camansi, blanco) seeds as substitute in nuts as tart fillings Deo, J. Bautista...[et.al].

Thesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong.

EXECUTIVE SUMMARY: The study entitled UTILIZATION AND ACCEPTABILITY OF BREADNUTS (ARTOCARPUS CAMANSI, BLANCO) SEEDS AS SUBSTITUTE IN NUTS AS TART FILLINGS was conceptualized and conducted by the selected students from College of Industrial Technology, Bachelor of Technology major in Hotel and Restaurant at the University of Rizal System, Morong Campus during the first semester up to second semester Academic Year 2015-2016. The study was mainly concerned with the utilization and acceptability of breadnut (Artocarpus camansi, Blanco) seeds as substitute in nuts as tart fillings. The researchers used the descriptive method of research in gathering data and information to determine the acceptability of the breadnut (Artocarpus camansi, Blanco) seeds as substitute in nuts as tart fillings in terms of Appearance, Aroma, Flavor and Texture, weighted mean was used. In this particular study, the researchers used Hedonic Scale and Scorecard as instruments to measure the utilization and acceptability of breadnut (Artocarpus camansi, Blanco) seeds as substitute in nuts as tart fillings. The respondents were ten (10) bakeshop owners, ten (10) housewives, ten (10) students and ten (10) professors. The researchers chose these respondents because their specialization on this matter clearly understood all the operations and purposes of the said research study. The product has ingredients (Cake Flour, Unsalted Butter, Refined Sugar, Egg, Vanilla Extract, All-Purpose Cream, Honey and Roasted Breadnut Seeds) that are needed in making the product. During the production proper, the researchers conducted and developed the product assisted by a professional. After the production, initial tasting and series of trials were made to check if there were some adjustments and corrections needed to complete the product. The summary of findings showed that the result of acceptability in terms of Appearance, Aroma, Flavor and Texture is "Liked Extremely" as perceived by bakeshop owners, housewives, students and professors. The researchers concluded that the breadnuts seeds was liked very much by the respondents and also the researchers proved that there was no significant difference in the level of acceptability of breadnut (Artocarpus camansi, Blanco) seeds as substitute in nuts as tart fillings as revealed by the respondents in terms of Appearance, Aroma, Flavor and Texture. The product was rated Extremely Liked. Based on the evaluation of the study, the breadnut seeds recommended to be used as substitute in nuts as tart fillings as revealed by the responses of the respondents on the further researches. The researchers also recommended objective testing for further improvement of the texture of the product and follow standard recipe to avoid inaccurate measurement of the ingredients.