Acceptability study of roasted corn (Zea mays) and rice (Oryza sativa) as an alternative coffee drink / Dara Juristelle A. Hicap, Darwin T. Sarte, Adrielle C. Teves.
Material type:
TextPublisher: Rosario, Cavite : Cavite State University-CCAT Campus, 2015Description: vii, 32 leaves : illustrations ; 28 cmSubject(s): Coffee alternative | Roasted corn | Rice | AcceptabilityLOC classification: UM HD 9199 | H53 2015Summary: HICAP, DARA JURISTELLE A., SARTE, DARWIN T., AND TEVES, ADRIELLE C., ACCEPTABILITY STUDY OF ROASTED CORN (Zea mays) AND RICE (Oryza sativa) AS AN ALTERNATIVE COFFEE DRINK, Research Study, Secondary Education Laboratory School, Cavite State University Rosario Campus, Adviser: Ms. Criselle E. Barcega.
The study was conducted to determine the acceptability between the roasted corn and rice in terms of flavor, acidity, body, aroma, and finish product. The researchers used survey forms to determine the acceptability of the products.
The corn (Zea mays) and rice (Oryza sativa) were gathered from the wet market of General Trias, Cavite. The materials were dried from the sun for 5-7 days to lessen the moisture. The materials were roasted using a skillet for 15-30 minutes then powdered using mortar and pestle. The materials are then ready to be prepared as drinks.
Based on the result of the survey with respect to corn, it was found out that there was no statistically significant difference between roasted corn as an alternative coffee drink. Thus, the null hypothesis was accepted and the respondents not even notice the difference between roasted corn and commercial coffee. The flavor, acidity, body, aroma, and finish product were accepted by the respondents.
With respect to rice, it was found out that there was a significant difference among roasted rice as an alternative coffee drink. Thus, the null hypothesis was rejected and the respondents not even noticed the difference between the roasted rice with the commercial coffee. But according to the tukey test, T₂- Dark Roasted Rice has no significant difference between To Commercial Coffee. Then, it was also accepted.
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | UM HD 9199 H53 2015 (Browse shelf) | c.1 | Available | T00089 | |
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Thesis/Manuscripts/Dissertations
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | UM HD 9199 H53 2015 (Browse shelf) | c.2 | Available | T00118 |
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A Research Study (LSHS) -- Cavite State University-CCAT Campus, 2015.
Includes bibliographical references and appendices.
HICAP, DARA JURISTELLE A., SARTE, DARWIN T., AND TEVES, ADRIELLE C., ACCEPTABILITY STUDY OF ROASTED CORN (Zea mays) AND RICE (Oryza sativa) AS AN ALTERNATIVE COFFEE DRINK, Research Study, Secondary Education Laboratory School, Cavite State University Rosario Campus, Adviser: Ms. Criselle E. Barcega.
The study was conducted to determine the acceptability between the roasted corn and rice in terms of flavor, acidity, body, aroma, and finish product. The researchers used survey forms to determine the acceptability of the products.
The corn (Zea mays) and rice (Oryza sativa) were gathered from the wet market of General Trias, Cavite. The materials were dried from the sun for 5-7 days to lessen the moisture. The materials were roasted using a skillet for 15-30 minutes then powdered using mortar and pestle. The materials are then ready to be prepared as drinks.
Based on the result of the survey with respect to corn, it was found out that there was no statistically significant difference between roasted corn as an alternative coffee drink. Thus, the null hypothesis was accepted and the respondents not even notice the difference between roasted corn and commercial coffee. The flavor, acidity, body, aroma, and finish product were accepted by the respondents.
With respect to rice, it was found out that there was a significant difference among roasted rice as an alternative coffee drink. Thus, the null hypothesis was rejected and the respondents not even noticed the difference between the roasted rice with the commercial coffee. But according to the tukey test, T₂- Dark Roasted Rice has no significant difference between To Commercial Coffee. Then, it was also accepted.
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