Investigate the effects of substituting shea butter with margarine in cake making Department: Hospitality Management By: sammy1991 Project ID: 7627 Rating: (3.0) votes: 2Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractPurpose: - This study focuses on substituting Shea butter with margarine butter in cake making. The aim was to identify the physical characteristics (texture constituency, appearance) of cakes prepared with Shea butter and margarine in cake, to determine the substitution level of Shea butter and margarine in the production of cake and to evaluate the acceptability of either Shea butter or margarine in cake. Methodology: - The study employed an experimental method. A total of 35 respondents were selected which comprised lecturers and students of Lagos State Polytechnic, Department of Hospitality Management, Ikorodu, Lagos State participated in the study. Simple percentages and frequency were used to analyze the demographic data of the respondents while the independent-sample T-Test was used to compare the means of the two groups and to compare whether the two groups are different from one another at a significance level at p 0.05. Findings: - The Levene”'s test for equality of variances shows that F (13.399), P0.001, the test concluded that the variance in sensory characteristics in Margarine butter is significantly different than of Shea butter cake has a slightly different texture, aroma, appearance, taste and flavor. The t-test for Equality of Means result shows significant differences in the reported Sensory Characteristics of Margarine butter and Shea butter cake, t (18.279) 3.736, p0.001, less than 0.05 level of significance. Practical implication: The study demonstrates that Cake with 100% margarine exhibits different sensory characteristics compared to those made with shea butter has a slightly different texture, aroma, appearance, taste and flavor. ...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»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»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»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel