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Acceptability of cookies from banana flour / Joanna Marie T. Andaya, Eryl Kate S. Balalong, Lovely Mae B. Melecio

By: Contributor(s): Material type: TextTextDescription: 33p. ; 29 cmSubject(s): DDC classification:
  • Th BTTE 641,8654 An543 2019
Summary: This development study was conducted to develop product using dippig and pakawan banana flour as ingredients in baking cookies. The study used the experimental method using single factor design in finding the acceptability of cookies were evaluated by groups of thirty (30) tasters. the 7- point Hedonic scale was used to quantify the judgement of evaluators. Results indicates that the different varieties of banana flour were accepted in terms of taste, color texture and overall desirability. From the results and conclusion of the study, the following recommendation are forwarded: promote the use of dippig banana flour and pakawan banana flour by using it as an ingredients to other baked products; students, particularly Technology and Livelihood Education, Food Technology majors could conduct similar research on the use of banana flour; teachers of Food Technology could encourage innovation of recipes that include banana flour.
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UNDERGRADUATE THESES Tadian Campus Library MPSU Tadian Campus Library 2nd Floor - PERIODICALS UG Thesis-BTTE Th BTTE 641,8654 An11 2019 (Browse shelf(Opens below)) Available TTH0477
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Th BTTE 641.862 Ac169 2020 Acceptability of colocasia esculenta (taro) ice cream blends / Th BTTE 641.865 Ac169 2021 Acceptability of dadaungen muffins / Th BTTE 641.8654 Q252 2017 Quality evaluation of tiesta cookies / Th BTTE 641,8654 An11 2019 Acceptability of cookies from banana flour / Th BTTE 646.2 B22 2018 Acceptability of developed sewing patterns / Th BTTE 664.7523 B18 2017 Acceptability of pan de sal from different proportion of pigeon pea flour / Th BTTE 664.804656 B166 2018 Acceptability of papaya yogurt /

Unpublished thesis

Bibliography

This development study was conducted to develop product using dippig and pakawan banana flour as ingredients in baking cookies. The study used the experimental method using single factor design in finding the acceptability of cookies were evaluated by groups of thirty (30) tasters. the 7- point Hedonic scale was used to quantify the judgement of evaluators. Results indicates that the different varieties of banana flour were accepted in terms of taste, color texture and overall desirability. From the results and conclusion of the study, the following recommendation are forwarded: promote the use of dippig banana flour and pakawan banana flour by using it as an ingredients to other baked products; students, particularly Technology and Livelihood Education, Food Technology majors could conduct similar research on the use of banana flour; teachers of Food Technology could encourage innovation of recipes that include banana flour.

Bachelor of Technical Teacher Education

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