Sensory characterization of banana cake using banana (Musa acuminata balbisiana) flour /
by John William R. Roxas.
- Indang, Cavite : Cavite State University- Main Campus, 2023
- xii, 86 pages : illustrations ; 28 cm.
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. 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.