Physico-chemical characterization of Saba (Musa balbisiana) flour and its utilization into Suman and Kutsinta

Date

10-2013

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

Adviser/Committee Chair

Katherine Ann T. Castillo-Israel

Restrictions

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

Abstract

Saba is considered the most important cultivar of banana due to numerous food products that can be derived from it. Its utilization as flour, however, has not fully been exploited. This study aimed to characterize the physico-chemical properties of Saba flour and determine its potential utilization into native delicacies such as suman and kutsinta. Saba flour contains 62.84% amylose content which was higher than All-purpose flour and 37.16% amylopectin content which was lower than that of All-purpose flour. Also, Saba flour has a gelling property comparable to that of All-purpose flour. Saba flour gelatinizes at higher temperatures compared to All-purpose flour. Saba flour was found out to have 6.91% moisture content, 3.15% ash content, 0.07% crude fiber, 9.00% crude fat, 2.30% crude protein and 78.57% total carbohydrates. It has nearly the same proximate content as compared to flour English or the widely known all-purpose flour. Utilization of 75% Saba flour:25% All-purpose flour into native delicacies such as sumang balinghoy and kutsinta did not differ significantly with 100% All-purpose flour in terms of texture, aroma, color, flavor and its general acceptability.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2013 F61 V37

Document Type

Thesis

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