Production and sensory evaluation of snacks produced with composite fats (margarine and shea butter) Department: Hospitality Management By: juliusmjoshua Project ID: 7931 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis study aims to conduct a comprehensive exploration of the production and sensory evaluation of snacks formulated with composite fats, specifically a blend of margarine and shear butter. To investigate the impact of composite fats on the physical properties of cake, bread, meat pie, fish rolls, and pie nuts during the production process. To assess the sensory attributes of snacks produced with composite fats, focusing on taste, texture, aroma, appearance, and overall acceptability. A sample size of ten (10) is selected from the institution name here which includes both staff and students of the polytechnic. The Sample A: Margarine and Shear butter Cake had the highest score of 16.4% in taste. Sample B: Margarine and Shear butter Bread had the highest score of 17.8% in taste. Sample C: Meat Pie Margarine and Shear butter special had the highest score of 17% in appearance and Sample E: Pie Nut had the highest score of 16.4% in taste. I recommend all the sample products in this research work to be introduced in the hospitality industry. More efforts should be made to standardize Margarine and Shear butter snacks. Farmers should be encouraged on the use of Margarine and Shear butter....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The causes of food poisoning - effect and their control»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel