This study aimed to determine the sensory attributes of banana wheat flour blend enriched with bitter gourd (ampalaya) in making muffin. The experimental research design was used to determine the physical attributes, level of desirability and degree of acceptability in terms of color and appearance, texture, flavor and taste of the finished products. It included also the statistical analysis of variance to treat the significant differences among treatments by comparing the experimental treatments to the control treatments.
Results revealed the physical attribute in color and appearance of experimental treatments to have light brown as compared to the very dark brown color of the control treatment. The texture ranged from moist to soft or tender as against the dry and tough texture of the control. A weak to moderate ampalaya flavor and taste were noticed in the experimental treatments compared to the well-blended flavor and taste of the control. According to the level of desirability, the color and appearance of the finished product showed significant difference but none in the texture, flavor and taste. The degree of acceptability did not show any significant differences across all treatments, all muffins product were generally acceptable and liked very much by the panel of evaluators.

Thesis (Bachelor of Science in Home Technology)

appendices and bibliographical references