Unripe Tieza Fruit (Pouteria Campechiana) as Flour- Extender in Making Pandesal
Unripe Tieza Fruit (Pouteria Campechiana) as Flour- Extender in Making Pandesal
Source: Jedalyn S. Tagle
Abstract:
This research was done to utilize unripe Tieza fruit or Canistel Egg (pouteria campechiana) as a flour-extender in making pandesal for a much cheaper cost.
Three treatments were done in the study and each treatment was consisted of three trials.
Treatment I – Consisted of 250g of fruit flour extender, 250g of commercial flour.
Treatment II- Consisted of 275g of fruit flour extender, 250g of commercial flour.
Treatment III- Consisted of 500g of fruit flour extender, 250g of commercial flour.
The other ingredients needed in every trial were 3g of yeast, 3g of baking powder, 3g of anti-molds, 3g of sprinter, 50g of sugar, 210.50g of margarine, 0.5g of salt and 15ml of water.
A survey was done in each trial/treatment to rate the qualities of pandesal like color, odor and taste through random sampling. The shelf-life was also observed and recorded. The cost of production per price of pandesal was computed and recorded.
It was found out that based on the calculated CHI-SQUARE Value of 0.03 which is less than the tubular value of 7.815 at 0.05 level of probability, the appearance of the pandesal with Tieza mixture is as good as the appearance of the commercial pandesal. The odor and taste had insignificant difference in the three treatments.
Furthermore, the shelf-life of pandesal with Tieza flour- extender is comparable to that of the commercial one as recorded by the result of the CHI-SQUARE TEST. With regards to price per piece of pandesal with the use of flour-extender, this was found to be so much cheaper than the existing price of pandesal.
It is therefore concluded that Tieza fruit can be a good flour-extender, thus increasing the volume of dough resulting to more pieces of pandesal that can be sold at a lower price without affecting its quality. Its not only the consumers who will be benefited by the discovery but also the “panaderos” as
Source: Jedalyn S. Tagle
Abstract:
This research was done to utilize unripe Tieza fruit or Canistel Egg (pouteria campechiana) as a flour-extender in making pandesal for a much cheaper cost.
Three treatments were done in the study and each treatment was consisted of three trials.
Treatment I – Consisted of 250g of fruit flour extender, 250g of commercial flour.
Treatment II- Consisted of 275g of fruit flour extender, 250g of commercial flour.
Treatment III- Consisted of 500g of fruit flour extender, 250g of commercial flour.
The other ingredients needed in every trial were 3g of yeast, 3g of baking powder, 3g of anti-molds, 3g of sprinter, 50g of sugar, 210.50g of margarine, 0.5g of salt and 15ml of water.
A survey was done in each trial/treatment to rate the qualities of pandesal like color, odor and taste through random sampling. The shelf-life was also observed and recorded. The cost of production per price of pandesal was computed and recorded.
It was found out that based on the calculated CHI-SQUARE Value of 0.03 which is less than the tubular value of 7.815 at 0.05 level of probability, the appearance of the pandesal with Tieza mixture is as good as the appearance of the commercial pandesal. The odor and taste had insignificant difference in the three treatments.
Furthermore, the shelf-life of pandesal with Tieza flour- extender is comparable to that of the commercial one as recorded by the result of the CHI-SQUARE TEST. With regards to price per piece of pandesal with the use of flour-extender, this was found to be so much cheaper than the existing price of pandesal.
It is therefore concluded that Tieza fruit can be a good flour-extender, thus increasing the volume of dough resulting to more pieces of pandesal that can be sold at a lower price without affecting its quality. Its not only the consumers who will be benefited by the discovery but also the “panaderos” as