Nutritional value of muffins made from coconut residue flour
The efects of amounts of coconut residue flour (CRF) and water in the formulation, the fat content of CRF, and different flavorings on the nutritional value of muffins were studied in two phases. Phase I involved the determination of the effects of varying levels of CRF (0%, 15%, 30%) and water (15%...
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| Resource Type: | Tesi |
| Lingua: | English |
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1995.
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| LEADER | 01843ctm a22002893a 4500 | ||
|---|---|---|---|
| 001 | UP-99796217608274777 | ||
| 003 | Buklod | ||
| 005 | 20080312182532.0 | ||
| 006 | a r |||| u| | ||
| 007 | ta | ||
| 008 | 080312s xx d r |||| u| | ||
| 035 | |a (iLib)UPD-00013878535 | ||
| 040 | |a dche | ||
| 041 | |a eng | ||
| 090 | |a LG 993.5 1995 F66 |b J36 | ||
| 100 | 0 | |a Jao, Jennifer Lacerna | |
| 245 | 0 | 0 | |a Nutritional value of muffins made from coconut residue flour |c Jennifer Lacerna Jao ; Flor Crisanta F. Galvez, adviser. |
| 264 | 1 | |a 1995. | |
| 300 | |a 43 leaves | ||
| 500 | |a Thesis (BSFT)--University of the Philippines Diliman. | ||
| 520 | |a The efects of amounts of coconut residue flour (CRF) and water in the formulation, the fat content of CRF, and different flavorings on the nutritional value of muffins were studied in two phases. Phase I involved the determination of the effects of varying levels of CRF (0%, 15%, 30%) and water (15%, 20%, 25%) on the fat and moisture contents of muffins. In Phase II effects of varying levels of fat content of CRF (23%, 28%, 33%) and different flavorings (Blueberry, Cheese, Chocolate) were studied on fat, moisture, protein, total carbohydrate, crude fiber and ash contents of muffins. A 3x3 full factorial experimental design was employed in both phases. Results indicated no significant effect of amounts of CRF and water in the formulation on fat and moisture contents of muffins produced. However, there was a significant difference in the fat content and moisture when fat content and flavors were varied. The other nutritional aspects such as protein, crude fiber and total carbohydrates remained unaffected. | ||
| 650 | 1 | 7 | |a Muffins. |
| 650 | 1 | 7 | |a Coconut flour. |
| 700 | 1 | |a Galvez, Flor Crisanta F. | |
| 905 | |a UPIANA | ||
| 852 | 1 | |a UPD |b DCHE |h LG 993.5 1995 F66 |i J36 | |
| 942 | |a Thesis | ||