Physicochemical properties, proximate composition and sensory qualities of snack food from selected banana (Musa Sp.) varieties

Date

12-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

This study was conducted to develop snack food with acceptable sensory property from 'Saba' [Musa balbisiana] and 'Latundan' [Musa x paradisiaca] bananas. The fruit was processed into flour. The structure, gelling capabilities, pH, total soluble solids and consistency of the flour were determined. The physicochemical properties of 'Saba' flour and 'Latundan' flour were found to be comparable to those of all-purpose flour. The flour was used to process the snack food. Snack food from all-purpose flour was also made. The flour and snack food were subjected to proximate analysis. The results of proximate analysis revealed that 'Saba' flour and 'Latundan' flour have higher ash content than that of all-purpose flour. 'Latundan' flour has the highest crude fiber among the three samples. The proximate analysis of the snack food showed that 'Latundan' flour snack food has the highest ash content followed by 'Saba' flour snack food. All-purpose flour snack food has the least ash content. Snack food made from 'Latundan' flour has the highest crude fat among the three samples. Sensory evaluation using quality scoring indicated that the snack food made from 'Saba' flour, 'Latundan' flour and all-purpose flour differ significantly in color (p≤ 0.05). The snack food made from 'Saba' flour was found to be the most acceptable. Results showed that 'Saba' flour and 'Latundan' flour can be utilized in the development of snack food with considerable sensory properties.

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 /M46

Document Type

Thesis

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