Utilization of banana flour (Musa Sapenfium) in the production of sponge cake / by Markson R. Abejuela

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000.Description: xiv, 49 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 634.772 Ut3 2000
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: ABEJUELA, MARKSON MOJICA, MICHAEL NOEL, MICHAEL CHRISTIAN TIN-AO, RUEL C; Applied Research 111 (General Science Curriculum), Cavite State University, Indang, Cavite. March 2000. UTILIZATION OF BANANA FLOUR (Musa sapentium) IN THE PRODUCTION OF SPONGE CAKE. Adviser: Prof. Elsa Vida This study "Utilization of Banana Flour in the Production of Sponge Cake" was conducted at Food Processing Center and H.E. Ed. Department CED of the Cavite State University, Indang, Cavite to evaluate the acceptability of sponge cake made from different proportion of cake flour to banana flour. It aimed to describe the sensory qualities of each sponge cake treatment in tens of color, mouthfeel, texture, flavor, off flavor, and general acceptability; to identify the most acceptable sponge cake treatment and to determine the economic feasibility of utilizing banana flour in the preparation of sponge cake. There were different treatments used; 100% cake flour (To), 75% cake flour 25% banana flour (T 1), 50% cake flour — 50% banana flour (T2), 25% cake flour — 75% banana flour (T3) and 100% banana flour (T4). The effects of such treatments were compared with the control treatment (To). The samples of sponge cakes were presented to 50 judges for evaluation. Color, texture, mouthfeel, flavor, off-flavor and general acceptability of the samples were significantly different because these attributes were significantly affected by the increasing proportion of banana flour to cake flour. Results of the study revealed that banana flour is less acceptable than cake flour in the production of sponge cake. The most acceptable sponge cake treatment is Tl (75% cake and 25% banana flour).
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Item type Current library Collection Call number Materials specified URL Copy number Status Notes Date due Barcode
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 634.772 Ut3 2000 (Browse shelf(Opens below)) Link to resource c1 Room use only R-313 00000805
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 634.772 Ut3 2000 (Browse shelf(Opens below)) c2 Room use only RS-756 00009687

Applied Research IV (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

ABEJUELA, MARKSON MOJICA, MICHAEL NOEL, MICHAEL
CHRISTIAN TIN-AO, RUEL C; Applied Research 111 (General Science Curriculum), Cavite State University, Indang, Cavite. March 2000. UTILIZATION OF BANANA FLOUR (Musa sapentium) IN THE PRODUCTION OF SPONGE CAKE. Adviser: Prof. Elsa Vida
This study "Utilization of Banana Flour in the Production of Sponge Cake" was conducted at Food Processing Center and H.E. Ed. Department CED of the Cavite State University, Indang, Cavite to evaluate the acceptability of sponge cake made from different proportion of cake flour to banana flour. It aimed to describe the sensory qualities of each sponge cake treatment in tens of color, mouthfeel, texture, flavor, off flavor, and general acceptability; to identify the most acceptable sponge cake treatment and to determine the economic feasibility of utilizing banana flour in the preparation of sponge cake.
There were different treatments used; 100% cake flour (To), 75% cake flour 25% banana flour (T 1), 50% cake flour — 50% banana flour (T2), 25% cake flour — 75% banana flour (T3) and 100% banana flour (T4). The effects of such treatments were compared with the control treatment (To).
The samples of sponge cakes were presented to 50 judges for evaluation. Color, texture, mouthfeel, flavor, off-flavor and general acceptability of the samples were significantly different because these attributes were significantly affected by the increasing proportion of banana flour to cake flour.
Results of the study revealed that banana flour is less acceptable than cake flour in the production of sponge cake. The most acceptable sponge cake treatment is Tl (75% cake and 25% banana flour).

Submitted copy for the University Library R-313

Submitted copy for the University Library RS-756

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