Production of kropeck from saba banana (Musa sapientium balbisiana) flour /
Crucena, Jude Agnes L.
Production of kropeck from saba banana (Musa sapientium balbisiana) flour / by Jude Agnes L. Crucena, Ma. Maechelle A. Nuestro, Beverly V. Vidallon. - Indang, Cavite : Cavite State University- Main Campus, 2004. - xv, 49 pages : illustrations ; 28 cm.
Research Study (General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
CRUCENA, JUDE AGNES L.; NUESTRO, MA. MAECHELLE A; VIDALLON, BEVERLY V.; Applied Research II] (General Science Curriculum), Cavite State University, Indang, Cavite. April 2004. PRODUCTION OF KROPECK FROM SABA BANANA (Musa Sapientum balbisiana) FLOUR. Adviser: Mrs. Nancy C. Alaras
The study “Production of Kropeck from Saba Banana (Musa Sapientum balbisiana) Flour” was conducted at Esperanza, Alfonso, Cavite and at HRM Foods Laboratory, College of Education of the Cavite State University to evaluate the acceptability of the kropeck made from different proportion of glutinous rice flour (galapong) to banana flour. It aimed to describe the sensory qualities of each kropeck treatment in terms of color, texture, flavor, and general acceptability; to identify the most acceptable kropeck treatment; and to determine the cost analysis of kropeck from glutinous rice flour (galapong) and the kropeck made from banana flour.
The different treatments used were: 100% glutinous rice flour (To); 75% glutinous rice flour — 25% banana flour (T;); 50% glutinous rice flour — 50% banana flour (T2); 25% glutinous rice flour — 75% banana flour (T3); and 100% banana flour (T4). The characteristics of such treatments were compared with the control treatment (To).
The samples of banana kropeck were presented to 30 judges for evaluation. Color, texture, flavor and general acceptability of the samples were significantly different because these attributes were significantly affected by the increasing proportion of banana flour to glutinous rice flour.
Results of the study revealed that banana flour is less acceptable than glutinous rice flour in the production of kropeck. The most acceptable kropeck treatment is Ty (75% glutinous rice flour and 25% banana flour).
Banana
Kropeck production.
634.772 / C88 2004
Production of kropeck from saba banana (Musa sapientium balbisiana) flour / by Jude Agnes L. Crucena, Ma. Maechelle A. Nuestro, Beverly V. Vidallon. - Indang, Cavite : Cavite State University- Main Campus, 2004. - xv, 49 pages : illustrations ; 28 cm.
Research Study (General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
CRUCENA, JUDE AGNES L.; NUESTRO, MA. MAECHELLE A; VIDALLON, BEVERLY V.; Applied Research II] (General Science Curriculum), Cavite State University, Indang, Cavite. April 2004. PRODUCTION OF KROPECK FROM SABA BANANA (Musa Sapientum balbisiana) FLOUR. Adviser: Mrs. Nancy C. Alaras
The study “Production of Kropeck from Saba Banana (Musa Sapientum balbisiana) Flour” was conducted at Esperanza, Alfonso, Cavite and at HRM Foods Laboratory, College of Education of the Cavite State University to evaluate the acceptability of the kropeck made from different proportion of glutinous rice flour (galapong) to banana flour. It aimed to describe the sensory qualities of each kropeck treatment in terms of color, texture, flavor, and general acceptability; to identify the most acceptable kropeck treatment; and to determine the cost analysis of kropeck from glutinous rice flour (galapong) and the kropeck made from banana flour.
The different treatments used were: 100% glutinous rice flour (To); 75% glutinous rice flour — 25% banana flour (T;); 50% glutinous rice flour — 50% banana flour (T2); 25% glutinous rice flour — 75% banana flour (T3); and 100% banana flour (T4). The characteristics of such treatments were compared with the control treatment (To).
The samples of banana kropeck were presented to 30 judges for evaluation. Color, texture, flavor and general acceptability of the samples were significantly different because these attributes were significantly affected by the increasing proportion of banana flour to glutinous rice flour.
Results of the study revealed that banana flour is less acceptable than glutinous rice flour in the production of kropeck. The most acceptable kropeck treatment is Ty (75% glutinous rice flour and 25% banana flour).
Banana
Kropeck production.
634.772 / C88 2004