01784nam a22001937a 4500003000400000005001700004008004100021040000900062100002500071245014400096260005500240300005400295500101100349500007301360504005501433700003401488700003101522700003701553OSt20250404143429.0250328b        |||||||| |||| 00| 0 eng d  cNVSU  aColcol, John Mark E.  aDevelopment of blended banana-wheat flour cupcakes/cJohn Mark E. Colcol, Jo-Anne D. Culiplip, Priza P. Padayao, and Jan Zackary B. Versoza  aBayombong:bNueva Vizcaya State University,c2021.  axiii, 51 leaves :billustration, photos ;c28 cm.  aThis study aimed to utilize banana flour as substitute to wheat flour in making peanut raisin and assessed its color, texture, taste, flavor, and over all acceptability
	Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine if there were significant differences between the treatments.
	Results revealed that a significant difference was observed on the desirability of color and appearance of the peanut-raisin cupcakes and was adjudged to be within the range of moderately desirable to desirable (6.90 to 7.50). No significant differences were observed on the texture, flavor and taste of the finished product. Banana flour and it did not affect the flavor and taste of the cupcakes. The proportion of 75% wheat flour and 25% banana flour had the most desirable product among the experimental treatments. The acceptability ranges of the cupcakes made from different treatments were statistically the same.
  aThesis (Bachelor of Science in Home Technology—Food and Nutrition)  aIncludes appendices and bibliographical references  aCuliplip, Jo-Anne D., author.  aPadayao, Priza P., author.  aVersoza, Jan Zackary B., author.