Tag: Cookies
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Acceptability of baked products from corn flour and corn silk powder
Rejean G. Vista (Author) Abstract The continuous advancement in food research highlights the integration of unique ingredients and methods in baking, utilizing locally sourced products. The study aimed to create a variety of baked goods from corn flour and corn silk, employing a Completely Randomized Design (CRD) with three treatments across three trials. These trials…
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Formulation, analysis and acceptability of sweet corn cob flour in baked products
Juvy A. Pleñago (Author) Abstract The objective of this research was to assess the acceptability of sweet corn cob flour in baked goods such as butterscotch, cookies, and cupcakes. The research employed a developmental-experimental method using a Completely Randomized Design (CRD), with three treatments in three trials as evaluated by ten (10) semi-trained panelist and…