000			03299nam a2200337 a 4500
003			OSt
005			20240218083052.0
008			090108s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a664.804 _bB63 2008
100		0	_aBobadilla, Rou Al D. _eauthor _914227
245	1	0	_aBanana bread produced from different varieties of banana / _cby Rou Al D. Bobadilla, Allan Jay R. Curioso, and Justine Antonietta M. Cruzate.
260	0		_aIndang, Cavite : _bCavite State University- Main Campus, _c2008.
300			_axvi, 57 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Science Curriculum) Cavite State University.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_aBOBADILLA, 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.
541			_cSubmitted to the University Library _d04-14-2008 _eRS-545
650		0	_aBananas _xProcessing _96102
690			_aScience High School _91282 _xScience curriculum
700			_aCurioso, Allan Jay R. _914228 _eauthor
700			_aCruzate, Justine Antonietta M. _914229 _eauthor
700			_aDimero, Fe N. _93600 _eadviser
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=03ae898e780c36a0c77cb4b0eff8bd85 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c7542 _d7542