TY  - BOOK
AU  - Yamuyam, Norman Jay T.
TI  - Utilization of sago starch (Metroxylon asu Rottb.) as substitute for wheat flour in the production of waffle cones/  
PY  - 2010///
KW  - Sago
KW  - Sago starch
KW  - Starch
KW  - Wheat flour
KW  - Flour
KW  - Substitution
KW  - Waffle cones
KW  - Proximate analysis
KW  - Sago palm
KW  - Southeast Asia
KW  - Moisture content
KW  - Undergraduate Thesis
KW  - FST200,
KW  - BSFT
N1  - Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
N2  - Sago starch is now becoming more  popular due to its great potential in food and non-food applications.  It is one of the many derivatives of the sago palm that grows widely in Southeast Asia.  In this product development  study, sago starch was used as 75% substitute to wheat flour in the production of waffle cones.  In the preliminary trial, Preference Ranking Test and 9-point Hedonic Scale Rating were conducted in order to ascertain the most preferred formulation and to test the acceptability of the final product, respectively.  Preference Ranking Test employed 50%, 75% and 100% substitution of sago starch.  After the sensory evaluation an statistical anaylsis, it was found out that 75% substitution was the most preferred.  Results also revealed that there were no significant differences between the samples at 0.05% level of significance.  The final product  which was the 75% substitution was then subjected to Consumer Testing using 9-point  Hedonic Scale.  Results revealed that it is highly  acceptable in all attributes at 0.05% level of significance.  Rate of sagging and deformation of the waffle cones were also experimented  and results revealed that the sago flour  substituted waffle cones disintegrated faster than commercial waffle cones since sago starch was very absorbent
ER  -