000			02574nam a22003733a 4500
001			UPMIN-00005875698
003			UPMIN
005			20240228142411.0
008			240228b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMin _dupmin
041			_aeng
090		0	_aLG 993.5 2010 _bF62 G38
100			_aGaviola, Gilly Marie B. _eauthor _925285
245			_aSubstitution of banana (Musa acuminata L. ev cavendishii) flour for the production of cake-like muffins / _cGilly Marie B. Gaviola.
260			_c2010
300			_a61 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
520	3		_aThe study aimed to use banana flour as substitute to all-purpose in the production of cake-like muffins. Substitution of 20%, 30% and 40% banana flour from the total flour content of the adapted recipe was conducted. The products of the three formulation were subjected to Preference Ranking Test. to identify the most preferred formulation and to serve as the final product. Results of the sensory evaluation revealed that the product of the 20% banana flour substitution was the most preferred among the three samples. Results were significantly different from each other at 95% level of confidence through the Friedman's Test. Hence, the cake-like muffin with 20% banana flour was further subjected Consumer Acceptability Test using 9-o=point Hedonic Scale Rating. Based on the mode of responses, the final product was very much liked by the consumers in ters of its appearance, texture, flavor, aftertaste and overall acceptability. Further its desirable physical properties include brown-colored, rounded body and bell-shaped top with an average volume of 112 cm3 and a uniform cell structure. Moreover , the product contains approximately 0.58% crude fiber, 17.52% moisture and Aw of 0.84. Being an intermediate moisture food (IMF), it can be packed in polyethylene (PP) bags to preserve its quality for a longer period of time.
650	1	7	_aBanana. _9119
650	1	7	_aBanana flour. _91760
650	1	7	_aCake-like muffins. _925286
650	1	7	_aMuffins. _925287
650	1	7	_aFriedman's Test. _925288
650	1	7	_aSubstitution. _91843
650	1	7	_a9-point Hedonic Scale Rating. _91858
650	1	7	_aPreference Ranking Test. _91451
650	1	7	_aIntermediate moisture food (IMF). _925289
650	1	7	_aConsumer Acceptabiltity Test. _925290
650	1	7	_aBanana flour substitution. _925291
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2665 _d2665