This study determined the general acceptability in terms of taste, appearance/color, texture, and flavor/taste of the effects of protease (Musa sapientum) on the desirability of butchi made from banana flour. Ten (10) laboratory panelists used the 9-point Hedonic scale to assess sensory quality. The data gathered were analyzed with the use of analysis of variance (ANOVA) for a completely randomized design (CRD)
Results of the study showed that the color and appearance of the butchi made of banana flour and glutinous rice flour enriched with squash and malunggay were generally "desirable" (M7.65, SD=0.98). The "butchi" with banana and squash (Treatment 2) had the most attractive color and appearance, with a mean equivalent of 7.90 (SD-0.88) Meanwhile, Treatment 4, the banana, squash, and malunggay chips, had the second highest mean of 7.60 (SD 1.17). This means that in terms of color and appearance, it was the second most attractive among the experimental "butchi" snacks. The chips with banana and malunggay (Treatment 3) came in third place for most desirable color and appearance, with a mean of 7.30 (SD=1.06).
Finally, the Treatment 1 control group came second place to color and appearance if all treatments were considered. This finding indicates that the vegetable added to the chips helped improve the color and appearance of the "butchi" snacks

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

Includes appendices and bibliographical references