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Production of kropeck from saba banana (Musa sapientium balbisiana) flour / by Jude Agnes L. Crucena, Ma. Maechelle A. Nuestro, Beverly V. Vidallon.

By:

Crucena, Jude Agnes L [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2004.Description: xv, 49 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.772 C88 2004

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: 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).

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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 C88 2004 (Browse shelf(Opens below))		Link to resource	Room use only	R-454		00000924

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Previous	634.772 C76 1998 Alcohol production from different varieties of banana /	634.772 C86 2005 Cytogenetic behavior of four varieties of banana "bungulan, lakatan, latundan, and saba" /	634.772 C86 2007 Effects of the Cavite State University fertilization practice, myknown and bio-N on the nursery performance of tissue cultured "lakatan" /	634.772 C88 2004 Production of kropeck from saba banana (Musa sapientium balbisiana) flour /	634.772 D32 1982 Biology, ecology and control of banana scarring weevil, Philicoptus iliganus (Heller) (Coleoptera: Curculionidae) /	634.772 D36 2018 Analysis of marketing and consumption activities of lakatan banana in Puregold Cavite /	634.772 D98 2006 Postharvest characterization of the señorita (Musa sp. L.) variety of banana /	Next

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

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).

Submitted to the University Library R-454