Utilization of banana flour (Musa Sapenfium) in the production of sponge cake /
by Markson R. Abejuela
- Indang, Cavite : Cavite State University- Main Campus, 2000.
- xiv, 49 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) 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).