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Banana bread produced from different varieties of banana / by Rou Al D. Bobadilla, Allan Jay R. Curioso, and Justine Antonietta M. Cruzate.

By:

Bobadilla, Rou Al D [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2008.Description: xvi, 57 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.804 B63 2008

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: BOBADILLA, ROU AL D., CURIOSO, ALLAN JAY R., CRUZATE, JUSTINE ANTONIETTE M. Banana Bread Produced from Different Varieties of Banana. Research Study. Cavite State University Science High School, Indang, Cavite. April 2008. Adviser: Fe N. Dimero A study was conducted to determine the cooking properties of Bungulan, Morado and Senorita when utilized in banana bread, evaluate the sensory properties of banana bread from Bungulan, Morado and Senorita bananas, select the most acceptable banana bread and analyze the production cost of the banana bread. Samples were compared in terms of cooking properties such as loaf volume and yield. Sensory properties such as color, aroma, flavor, sweetness, texture and general acceptability of the banana sample having superior properties was determined using consumer-type panel composed of fifty members. Bungulan had the highest loaf volume and had better volume yield. All bread samples developed equally dark brown crusts Senorita bread had darker brown inside dolor than Bungulan and Morado. Senorita and Morado breads had moderately distinct banana aroma which appeared to be superior than Bungulan, which was evaluated to have less distinct banana aroma. Senorita and Morado breads had significantly finer texture than Bungulan bread. Likewise, more distinct banana flavor was observed in Senorita and Morado breads. In terms of general acceptability, the Morado banana bread appeared to be the most acceptable. This was confirmed by the result of consumer test where Morado bread was evaluated to be highly acceptable Bungulan bread required the least production cost per loaf, Php 39.51 as compared to Senorita Php 41.51 and Morado, Php 61.51 in terms of consumer acceptability, majority of evaluators (62%) highly accepted the Morado banana bread. Majority of them would also oftenly buy Morado bread.

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Holdings ( 1 )
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	664.804 B63 2008 (Browse shelf(Opens below))		Link to resource	Room use only	RS-545		00007541

Research Study (Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

BOBADILLA, ROU AL D., CURIOSO, ALLAN JAY R., CRUZATE, JUSTINE ANTONIETTE M. Banana Bread Produced from Different Varieties of Banana. Research Study. Cavite State University Science High School, Indang, Cavite. April 2008. Adviser: Fe N. Dimero
A study was conducted to determine the cooking properties of Bungulan, Morado and Senorita when utilized in banana bread, evaluate the sensory properties of banana bread from Bungulan, Morado and Senorita bananas, select the most acceptable banana bread and analyze the production cost of the banana bread. Samples were compared in terms of cooking properties such as loaf volume and yield. Sensory properties such as color, aroma, flavor, sweetness, texture and general acceptability of the banana sample having superior properties was determined using consumer-type panel composed of fifty members. Bungulan had the highest loaf volume and had better volume yield. All bread samples developed equally dark brown crusts Senorita bread had darker brown inside dolor than Bungulan and Morado.
Senorita and Morado breads had moderately distinct banana aroma which appeared to be superior than Bungulan, which was evaluated to have less distinct banana aroma. Senorita and Morado breads had significantly finer texture than Bungulan bread. Likewise, more distinct banana flavor was observed in Senorita and Morado breads. In terms of general acceptability, the Morado banana bread appeared to be the most acceptable. This was confirmed by the result of consumer test where Morado bread was evaluated to be highly acceptable Bungulan bread required the least production cost per loaf, Php 39.51 as compared to Senorita Php 41.51 and Morado, Php 61.51 in terms of consumer acceptability, majority of evaluators (62%) highly accepted the Morado banana bread. Majority of them would also oftenly buy Morado bread.

Submitted to the University Library 04-14-2008 RS-545