Normal view MARC view ISBD view

Sensory characterization of banana cake using banana (Musa acuminata balbisiana) flour / by John William R. Roxas.

By:

Roxas, John William R [author]

Contributor(s):

Barcelon, Eufemio G [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xii, 86 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.865 R81 2023

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

Abstract: ROXAS, JOHN WILLIAM, RANCES. SENSORY CHARACTERIZATION OF BANANA CAKE USING BANANA (Musa acuminata balbisiana) FLOUR. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. January 2023. Adviser: Eufemio G. Barcelon, PhD The thesis was conducted at Cavite State University, Indang, Cavite from November 2020 to November 2022. The thesis focused on the sensory characterization, processing of banana flour, Physico-chemical analysis, and general acceptability, specifically in determining the color, aroma, off-odor, off-flavor, texture, mouthfeel, and its general acceptability to the consumer. Cavite State University conducted a physicochemical analysis to determine the pH and ash content. There were no statistically significant differences in color, aroma, off-odor, or off-flavor, according to the findings. In the actual sensory evaluation, texture and mouthfeel are statistically different from the control treatment and the other treatments. In terms of general acceptability, there are no statistically significant differences between the control and experimental treatments.

List(s) this item appears in: Theses 2024

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.865 R81 2023 (Browse shelf(Opens below))		Link to resource	Room use only	T-9443		00084315

Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Theses Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	641.86 T73 2011 Acceptability of Aguinaldo blend-flavored ensaymada /	641.862 B34j 2019 Soybetes /	641.862 Ed6 2023 Consumer acceptability of bilimbi (Averrhoa bilimbi) fruit candy /	641.865 R81 2023 Sensory characterization of banana cake using banana (Musa acuminata balbisiana) flour /	641.8653 Al6 2004 Production of cake from corn flour /	641.8653 G13 2023 Acceptability of squash cupcake /	641.8654 Au7 2020 Insta jar /	Next

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

ROXAS, JOHN WILLIAM, RANCES. SENSORY CHARACTERIZATION OF
BANANA CAKE USING BANANA (Musa acuminata balbisiana) FLOUR.
Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. January 2023. Adviser: Eufemio G. Barcelon, PhD
The thesis was conducted at Cavite State University, Indang, Cavite from November 2020 to November 2022. The thesis focused on the sensory
characterization, processing of banana flour, Physico-chemical analysis, and general acceptability, specifically in determining the color, aroma, off-odor, off-flavor, texture, mouthfeel, and its general acceptability to the consumer. Cavite State University conducted a physicochemical analysis to determine the pH and ash content.
There were no statistically significant differences in color, aroma, off-odor, or off-flavor, according to the findings. In the actual sensory evaluation, texture and mouthfeel are statistically different from the control treatment and the other treatments. In terms of general acceptability, there are no statistically significant differences between the control and experimental treatments.

Submitted to the University Library February 16, 2023 T-9443