Development of extruded food product from 'Saba' banana [Musa acuminata x Musa balbisiana (ABB Group) 'Saba'] flour using village texturizer
Date
4-2014
Degree
Bachelor of Science in Food Technology
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Rona Camille M. Lizardo
Abstract
This study aimed mainly to produce an extruded food from ?Saba? banana [Musa acuminata x Musa balbisiana (ABB Group) ?Saba?] flour using a village texturizer. Proximate composition, physico-chemical and functional properties of the flour and extruded product were determined. The extruded products were also subjected to sensory evaluation. The moisture, ash, crude fat, crude protein, crude fiber and nitrogen-free extract content of the flour were 7.06%, 2.25%, 15.21%, 9.05%, 0.64% and 65.79%, respectively. The bulk density, total soluble solids and pH of the flour were 0.55 g ml-1, 1 °Brix and 6.1, respectively. The flour exhibited the highest water holding capacity (6.33 g water g-1 dry sample) after incubation at 80°C. The resulting extruded products of varied initial MC (20%, 25%, and 30%) were found to have lower proximate composition as compared to the raw flour. Sensory evaluation using quality scoring revealed that the product with 20% initial MC had the highest mean scores for palatability, crispiness, flavor and general acceptability (p≤0.05).Results showed that ?Saba? banana flour can be processed into an extruded product with acceptable properties using a village texturizer.
Language
English
Call Number
LG 993.5 2014 F61 /T46
Recommended Citation
Teneza, Hannah Saturno, "Development of extruded food product from 'Saba' banana [Musa acuminata x Musa balbisiana (ABB Group) 'Saba'] flour using village texturizer" (2014). Undergraduate Theses. 1986.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1986
Document Type
Thesis
Notes
UPLB Main Library Cataloging Section