Utilization of Canistel (Lacuma Nervosa A.DC) Flour in Making Cakes and Pastries

Abstract

The main purpose of this study was to determine the Utilization of Canistel (Lacuma Nervosa A.DC) Flour in Making Cakes and Pastries conducted at the Municipality of Valencia, Bohol. Specifically, this study aimed to determine its profile in terms of the ingredients and cost, tools and equipment used, procedures, and shelf life, its acceptability in terms of appearance, aroma, texture, and taste and to determine if there is a significant difference in the acceptability of the three treatments. This study used the experimental design, employing the questionnaire as an instrument in gathering data. The researchers asked the permission of the Dean of the College of Teacher Education. The respondents of the study were the cookery students, TLE teacher and cakes and pastry baker in Valencia, Bohol who were selected through purposive sampling. In tasting the products, the respondents were given five minutes interval after every treatment. After the distribution of the sample products, the questionnaire was given to the participants. The respondents evaluated the finished products using a modified sensory evaluation sheet based on Four-Point Hedonic Scale. The data gathered were tabulated using the percentage, weighted mean, One Way Analysis of Variance, and the Scheffe Test for multiple comparison. The study revealed that Canistel (Lacuma Nervosa A.DC) Flour in making Cakes and Pastries in all treatments were “Highly Acceptable” in terms of appearance, aroma, texture, taste and this study determined that the cost of the materials and ingredients were affordable, and the tools and equipment were available. The .05 alpha level was used as the criterion for acceptance or rejection of the null hypotheses. These results led to the conclusion that there is a significant difference that existed in the level of acceptability of Canistel (Lacuma nervosa A. DC) flour in making cakes and pastries in terms of aroma, taste and overall acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of Canistel (Lacuma nervosa A. DC) flour in making cakes and pastries in terms of appearance and texture, therefore the null hypothesis is accepted.