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Utilization of different varieties of banana in the preparation of banana pie / by Mary Grace C. Avilla ... [et al.].

By:

Avilla, Mary Grace C [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2003.Description: xii, 56 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.772 Ut3 2003

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: 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.

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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	634.772 Ut3 2003 (Browse shelf(Opens below))		Link to resource	Room use only	R-420		00000892

Research Study (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

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.

Submitted to the University Library R-420