Sensory attributes of banana (musa acuminata) flour as wheat flour replacement enriched with ampalaya (momordica charantia) in making cookies and pancake/ Sheila Marie O. Alayu, R-Jay H. Amolacion, Alona Grace T. Espinoza, Edmar C. Gudoy, Jezza Mae B. Rivera, and Marilee Kaye L. Santos
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TextPublication details: Bayombong: Nueva Vizcaya State University, 2023.Description: xviii, 62 leaves : illustration, photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus General Reference Section | U (BSHM) Al324s 2023 (Browse shelf(Opens below)) | Not for loan | U1984 |
The study was conducted to determine the sensory attributes of banana as wheat flour replacement enriched with ampalaya in making cookies and pancake. The study focuses on the desirability of the quality of the food product in terms of color and appearance, texture, flavor and taste. It also included the general acceptability of the finished products and the test of significant differences among treatments using the Chi-square analysis of variance.
The study used the experimental research with the basic recipe as the control treatment and the four experimental treatments contains variable proportions of banana-wheat flours enriched with ampalaya powder.
Result revealed the desirability level of the sensory traits of cookies and pancakes: the color and appearance of the 50-50% proportion banana-wheat flours was observed to be desirable in cookies, white treatments 2 and 3 had a very desirable effect in pancakes. The experimental treatments 4 and 5 produced a desirable texture in cookies and a very desirable texture in pancakes. The more banana flour was blended to wheat flour mixture the more desirable texture was observed in both preparation of cookies and pancakes. A very desirable flavor was noticeable in Treatment 3 (25% wheat flour and 75% banana flour) for cookies, but all experimental treatments were desirable in pancake preparations. The taste was observed to be very desirable in Treatment 4 cookies and in Treatments 3 and 5 pancakes. There was a significant difference on the taste of the experimental treatments in making cookies but none in pancakes. The acceptability level of both food products was adjudged to be acceptable and "like very much" by the food evaluators
This study is one example of deepening diversification in the tourism and hospitality industries to have significant through product development, innovations that will increase and diversify food suppliers during local or major events in the tourist destination.
Thesis (Bachelor of Science in Hospitality Management)
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