Physical and sensory characteristics of banana loaf with different banana varieties

Date

6-2022

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann T. Castillo-Israel

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

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Abstract

Banana (Musa spp) is a popular fruit consumed by many, and its health benefits are well-recognized. However, the fruit is also highly perishable, and overripe bananas are commonly disregarded by consumers. In this study, the effect of different banana varieties (Lakatan, Latundan, Bungulan, Cuarenta dias, and Morado) and varying proportions of overripe mashed bananas on the sensory quality and overall acceptability of banana loaf bread were evaluated. Physical analysis revealed that different banana varieties have no significant effect on the rising action of the batter. Sensory analysis was then conducted to determine which banana variety would produce the most desirable sensory quality and most acceptable. The results revealed Bungulan as the most acceptable banana variety and was utilized to determine the effect of differing amounts of mashed banana on the sensory qualities and overall acceptability of banana loaf bread. Five treatments were prepared (350g, 400g, 450g, 500g, and 550g), and quality scoring revealed a significant difference in the crumb and crust color, aroma, and sweetness, but no significant difference in the perceived banana flavor and texture. There is a positive relationship between the increasing levels of mashed banana and the perceived intensity of color, aroma, sweetness, and banana flavor. The banana loaf batter with 500 g of overripe mashed banana (Bungulan variety) was found to have the highest overall acceptability.

Language

English

LC Subject

Baked products--Evaluation, Banana products--Evaluation, Bananas--Varieties, Cooking (Bananas), Food Science and Technology Institute of Food Science and Technology Food Science and Technology 200

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2022 F61 A46

Document Type

Thesis

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