01838nam a22002177a 4500 OSt 20250404143429.0 250328b |||||||| |||| 00| 0 eng d NVSU Colcol, John Mark E. Development of blended banana-wheat flour cupcakes/ John Mark E. Colcol, Jo-Anne D. Culiplip, Priza P. Padayao, and Jan Zackary B. Versoza Bayombong: Nueva Vizcaya State University, 2021. xiii, 51 leaves : illustration, photos ; 28 cm. This 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. Thesis (Bachelor of Science in Home Technology—Food and Nutrition) Includes appendices and bibliographical references Culiplip, Jo-Anne D., author. Padayao, Priza P., author. Versoza, Jan Zackary B., author. ddc U 0 438 438 0 0 ddc 0 0 NVSUBAY NVSUBAY GR 2025-03-28 Donation 0 U (BSHT-FN) C687d 2021 U1712 2025-03-28 09:27:27 2025-03-28 U