Acceptability of banana flour as a substitute in making polvoron /
by Famelagae D. Perido and Zharlene Judeth O. Dimapilis.
- Indang, Cavite : Cavite State University- Main Campus, 2010.
- xiv, 48 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School Science High School
DIMAPILIS, ZHARLENE JUDETH 0. and PERIDO, FAMELAGAE D. Acceptability of Banana Flour as a Substitute in Making Polvoron. Research Study. (General Science Curriculum). Science High School, College of Education, Cavite State University,Indang, Cavite. March 2010. Adviser: Dr. Edna dA. Vida.
The study "Acceptability of Banana Flour as a Substitute in Making Polvoron" was conducted at Food Processing Center of the Cavite State University and at Alulod, Indang, Cavite to evaluate the acceptability of the polvoron made from different proportion of banana flour and all-purpose flour. It aimed to determine: 1) the sensory properties of saba banana flour in terms of taste, color, texture, and aroma as a substitute in making polvoron; 2) the level of acceptability of saba banana flour as a substitute in making polvoron; 3) the best treatment of banana flour that could satisfy the consumers in making polvoron by using banana flour instead of commercial flour; and 4) the difference between the best treatment of banana flour and commercial flour in terms of color, texture, aroma, taste, and general acceptability in making polvoron.
The different treatments used were : To-100% all- purpose flour, T1.. 75% all-purpose flour + 25% banana flour, T2-50% all- purpose flour + 50% banana flour,T3-25% all- purpose flour + 75% banana flour, T4-100% banana flour. The characteristic of the best treatment was compared with the control treatment To. The samples of banana polvoron were presented to 100 respondents for evaluation. Taste, color, aroma, texture and general acceptability were significantly different because these attributes were significantly affected by the increasing proportion of banana flour to all-purpose flour.
Results of the study showed, that banana flour was equally acceptable to all-purpose in the production of polvoron. The most acceptable polvoron treatment was T2 (50% all- purpose flour and 50% banana flour).