Crusted macaroons from banana (Musa balbisina Linn.) flour / by Clarene G. Hernandez ... [et al.].

By: Material type: TextTextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2004.Description: xv, 71 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.7207 C88 2004
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: HERNANDEZ, CLARENE GARCIA, MARGES, KARLA JOYCE LACESTE, MOJICA, MIALYN CRONICO and ROGACION, KATHRINA LEE ALAVA; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2004. CRUSTED MACAROONS FROM BANANA (Musa balbisiana Linn.) FLOUR. Adviser: Mrs. Carmen Batiles This research study “Crusted Macaroons from Banana (Musa balbisiana Linn.)” was conducted at Home Economics Laboratory, Cavite State University primarily to evaluate the acceptability of crusted macaroons made from different proportions of wheat flour and banana flour. Specifically, it aimed to describe the sensory qualities of each crusted macaroon treatment in terms of color, aroma, texture, taste and general acceptability; and to identify the most acceptable crusted macaroon treatment. There were five different treatments used; Treatment 0 (T.) 100 % wheat flour, Treatment 1 (T1) 75% wheat flour and 25 % banana flour, Treatment 2 (T2) 50% wheat flour and 50% banana flour, Treatment 3 (T3) 25% wheat flour and 75% banana flour and Treatment 4 (T4) 100% banana flour. The samples of crusted macaroons were presented to twenty- five evaluators, Sixteen students and nine panelists. The physical characteristics of macaroons like color, aroma, texture, taste and general acceptability were significantly different from each Other because these can be attributed to the increasing proportion of wheat flour and banana flour. The results revealed that Treatment 1 (T1) composing 75 % wheat flour and 25 % banana flour is the most acceptable treatment in making crusted macaroons
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Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)


HERNANDEZ, CLARENE GARCIA, MARGES, KARLA JOYCE LACESTE, MOJICA, MIALYN CRONICO and ROGACION, KATHRINA LEE ALAVA; Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite. April 2004. CRUSTED MACAROONS FROM BANANA (Musa balbisiana Linn.) FLOUR. Adviser: Mrs. Carmen Batiles

This research study “Crusted Macaroons from Banana (Musa balbisiana Linn.)” was conducted at Home Economics Laboratory, Cavite State University primarily to evaluate the acceptability of crusted macaroons made from different proportions of wheat flour and banana flour. Specifically, it aimed to describe the sensory qualities of each crusted macaroon treatment in terms of color, aroma, texture, taste and general acceptability; and to identify the most acceptable crusted macaroon treatment.

There were five different treatments used; Treatment 0 (T.) 100 % wheat flour, Treatment 1 (T1) 75% wheat flour and 25 % banana flour, Treatment 2 (T2) 50% wheat flour and 50% banana flour, Treatment 3 (T3) 25% wheat flour and 75% banana flour and Treatment 4 (T4) 100% banana flour.

The samples of crusted macaroons were presented to twenty- five evaluators, Sixteen students and nine panelists. The physical characteristics of macaroons like color, aroma, texture, taste and general acceptability were significantly different from each Other because these can be attributed to the increasing proportion of wheat flour and banana flour.

The results revealed that Treatment 1 (T1) composing 75 % wheat flour and 25 % banana flour is the most acceptable treatment in making crusted macaroons


Submitted to the University Librar R-451

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