Utilization of different varieties of banana in the preparation of banana pie /
Avilla, Mary Grace C.
Utilization of different varieties of banana in the preparation of banana pie / by Mary Grace C. Avilla ... [et al.]. - Indang, Cavite : Cavite State University- Main Campus, 2003. - xii, 56 pages : illustrations ; 28 cm.
Research Study (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
AVILLA, MARY GRACE, BABAAN, MCBEAU DENNIA, BUHAY, SUSAN ANNE, CALDONA, CONCEPCION. Cavite State University Laboratory School, Indang, Cavite. April 2003. “Utilization of Different Varieties of Banana in the Preparation of Banana Pie”. Adviser: Mrs. Elsa T. Vida.
A study on “Utilization of Different Varieties of Banana in the Preparation of Banana Pie” was conducted at the Foods Laboratory, Department of Home Economics Vocational and Technical Education to develop banana pie. Four varieties of banana namely: Latundan, Saba, Bungulan and Forty-days were used to make banana pies.
Sensory qualities and acceptability of the banana pie samples were evaluated. All the ingredients were gathered in the market of Indang, Cavite. The standardized recipe was based on the recipe of Banana Cream Pie. The recipes of the banana filling, the dough and the pie itself were formulated.
Color and flavor scores of the samples did not differ statistically. However, in terms of texture Forty-days pie appeared to be softer and smoother.
The results of the consumer acceptability test showed that Saba pie was the most accepted pie as evaluated by 100 judges.
Production cost of the pies ranged from cost P99.875 to P113.75, Latundan pie being the most expensive and Bungulan pie the cheapest.
The Saba pie lasted longest at room temperature for 5 days while at refrigerated temperature, Bungulan pie lasted for 29 days.
Banana
634.772 / Ut3 2003
Utilization of different varieties of banana in the preparation of banana pie / by Mary Grace C. Avilla ... [et al.]. - Indang, Cavite : Cavite State University- Main Campus, 2003. - xii, 56 pages : illustrations ; 28 cm.
Research Study (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
AVILLA, MARY GRACE, BABAAN, MCBEAU DENNIA, BUHAY, SUSAN ANNE, CALDONA, CONCEPCION. Cavite State University Laboratory School, Indang, Cavite. April 2003. “Utilization of Different Varieties of Banana in the Preparation of Banana Pie”. Adviser: Mrs. Elsa T. Vida.
A study on “Utilization of Different Varieties of Banana in the Preparation of Banana Pie” was conducted at the Foods Laboratory, Department of Home Economics Vocational and Technical Education to develop banana pie. Four varieties of banana namely: Latundan, Saba, Bungulan and Forty-days were used to make banana pies.
Sensory qualities and acceptability of the banana pie samples were evaluated. All the ingredients were gathered in the market of Indang, Cavite. The standardized recipe was based on the recipe of Banana Cream Pie. The recipes of the banana filling, the dough and the pie itself were formulated.
Color and flavor scores of the samples did not differ statistically. However, in terms of texture Forty-days pie appeared to be softer and smoother.
The results of the consumer acceptability test showed that Saba pie was the most accepted pie as evaluated by 100 judges.
Production cost of the pies ranged from cost P99.875 to P113.75, Latundan pie being the most expensive and Bungulan pie the cheapest.
The Saba pie lasted longest at room temperature for 5 days while at refrigerated temperature, Bungulan pie lasted for 29 days.
Banana
634.772 / Ut3 2003