000			01838nam a22002177a 4500
003			OSt
005			20250404143429.0
008			250328b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aColcol, John Mark E.
245			_aDevelopment of blended banana-wheat flour cupcakes/ _cJohn Mark E. Colcol, Jo-Anne D. Culiplip, Priza P. Padayao, and Jan Zackary B. Versoza
260			_aBayombong: _bNueva Vizcaya State University, _c2021.
300			_axiii, 51 leaves : _billustration, photos ; _c28 cm.
500			_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.
500			_aThesis (Bachelor of Science in Home Technology—Food and Nutrition)
504			_aIncludes appendices and bibliographical references
700			_aCuliplip, Jo-Anne D., author.
700			_aPadayao, Priza P., author.
700			_aVersoza, Jan Zackary B., author.
942			_2ddc _cU _n0
999			_c438 _d438