This study aims to determine the use of banana-saba flour in making hermits and the effects of increasing the level of banana flour on the general acceptability and quality of hermits/cookies in terms of color or appearance, texture, flavor and taste.
The result of the study showed that there were no significant differences in the general acceptability of finished products. All treatments were rated as "Like moderately" by the taste panel.
There were no significant differences observed in terms of flavor and taste, however there were significant differences noted in color/appearance and texture. The appearance of the experimental hermits was less desirable and the texture was less tender than the control hermits/cookies.

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

Includes appendices and bibliographical references