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in the world where varieties of food sources were grown. supply Bohol, of raw as one of its such provinces as crops, has an abundant and
fruits. But despite this scenario, millions of Filipinos still live along the poverty line. Due to this situation, people were prevented from buying nutritious food which is required for the body’s vital functions. Furthermore, hunger is the most crucial manifestation of poverty. In many parts of the country, the soaring
prices of food, fuel and other basic goods have triggered social Unrest and a growing sense of urgency. Hence, to solve this situation, one should find ways to utilize every possible source of food like the different parts of a plant. Along this contest, the researchers
wanted to introduce a menu that is not so popular in the place. This menu is made up from the banana plant which was the banana pith and banana blossom.
Banana plant is distinguished to be the most locally grown plant in Bohol. It is abundant in many houses
especially in rural areas which are used as the substitute or an alternative for rice because of its high content of carbohydrates. It is a popular fruit bearing herb for
Boholano’s. In connection to this, it has been observed that people just disregard the banana stem after harvesting the fruit specially the banana pith which is the innermost part of the banana stem and the banana blossom which is the flowering part of the banana plant. With regards to this situation, the researchers
conducted an experimental study to assess the acceptability of the edible parts of the banana plant. This was on the acceptability of banana pith salad and banana blossom salad in terms of taste, texture, appearance and aroma. The
researchers were looking forward to change the consumer’s perception towards the banana pith and banana blossom to be used in preparing a menu that can be taped as an
entrepreneurial product. Literature Background Nouvelle Cuisine is a culinary philosophy. First, a dinner was an opportunity to satisfy all man’s senses,
plate had to be arranged as a work of art similar to a sculpture such there as was or food no a painting. processors reason not New and to instruments were available ovens and new
state-of-the-art use them for
preparations. But mostly, these stress the quality of the products and their freshness and proclaimed that it was not necessary to overload foods with heavy sauces or to
overcook then. This simplification would reveal the true taste of the food (Gayot, 2009). Likewise, New American cuisine is decidedly upscale
and contemporary. For the most part, the dishes sing with balanced friendly seasonal flavors. and The service, The while is in not top notch, on is
innovative manner (Walters, 2008). Food replenishes the element that make up human
bodies. Eating delicious food is one of life’s greatest pleasures. Food pleases man’s appetite not only with there taste Every but also with the food texture, color and aroma. individual habits and food preferences
One’s food choices are affected by food availability and familiarity. by how Availability food is of food is and very much
distributed must be
influenced by ethnic identity, religious beliefs and social status (Miller, 2004). In many families, meals and food poses social value. Creativity is one value in effective food management in which the colors, shapes, textures, flavors and aromas are to be considered (McWilliams, 2005). Plants play an essential role in man’s diet. Plants also provide all living things oxygen and food. Actually, food sources on earth still depend on plants. One of the food sources is the banana plant (Miller, 2004). The banana family is musacea, and is related to the heliconias and travelers palm. Banana is really not a “tree” but an Herbaceous perennial (Graf, 2009). It is not a real tree because there is no wood in the stem that rises above the ground. The stem is made up of leaves growing very close together, one inside the other (Thornton, 2006).
Southeastern Asia. Many species of wild bananas still exist Culinary Philosophy Nouvelle Cuisine - The quality of the products and their freshness. New American Cuisine - Centered on fresh, seasonal ingredients combined in an approachable yet innovative manner. 1987 Philippine Constitution Article XII Section I - Sustainable good and services. Article XII Section 11 - Available services at affordable cost. Article IV - Promotion of innovation.
• • •
Banana Pith Salad
Banana Blossom Salad Acceptability in Sensory Levels of: Taste Texture Aroma Appearance
Questionnaire Interview Analysis and Interpretation of Data
Proposed entrepreneurial Activity in the Production of Banana Pith Salad and Banana Blossom Salad
The edible bananas are restricted to tropical or near tropical regions. even heavy clay but not fine which holds water (Morton. The banana plant will grow and fruit under very poor conditions but it will not flourish and be economically productive without deep. The word banana is of West Africa origin. Long. Higher up the stem are groups of female flowers which develop into fruit without fertilization. Malaysia. and the Philippines. sandy clay. sterile male flowers with a faint sweet fragrance are lined up in tidy rows and protected by large reddish bracts. well-drained soil- loam. . in the by indicating region. slender. It produces banana flower. and passed into English via Spanish or Portuguese (http://hubpages. history were cultivation the Bananas introduced Americans Portuguese sailors who brought the fruits from West Africa in the 1500’s. Indonesia. volcanic ash. a deep purplishcrimsom-colored which was used as vegetable.Figure 1 THEORITICAL AND CONCEPTUAL FRAMEWORK in New Guinea. Areas of secondary a long diversity of are banana to found in Africa. The flower is born at the end of the stem.com/hub/Eat_Banana_An_amazing_fruit). red laterite. rocky sand. 2009). marl.
With most buds weighing in at a pound or more. names Banana in the blossom or favored Philippines (Solomon. Vegetables salads are made from cooked or raw vegetables or a combination of both. 2009).” are too densely wrapped to really blossom. the petals. 2009). They can be served on buffets as appetizer or as a salad course. One of its special dishes is the banana pith salad. 2008). It is the centermost layer and whitest part of the banana trunk (Pearson. As with other . actually called “bracts. banana blossom is added to the famous banana kari-kari. 2008). are the edible parts (Hailstone. The banana flower. banana flowers have abundant uses in the kitchen. or bracts. is one blossom more at home in woks and pans than in vases and centerpieces. Another part of the banana plant is the pith. stir fries. Pith is known for its best tasting vegetable dishes in the province of Aklan and considered as the most delicious specialty dish (Eligio. The inner petals. But however brawny they may be for bouquets and the like. including soup.In the Philippines. meat and vegetable stews and salads. heart is a the rich beef stew. while striking.
One of the most common herbs is the spearmint. foods. It is an excellent source of vitamins A. onions. tomatoes are vegetables which can be served raw. vegetable must successfully combine color. While desserts (Dourkin McNeil.salads. Spices herbs. fruits ginger and used flavored and chickens. It is a dish that consists of a variety of ingredients which generally has some type of dressing mixed with greens (Hause and Lavensky. 2006). C and antioxidant lycopene (Webb. Because drying alters its flavor and aroma. 2007). vinegar and condiments. 2007). In cooking. 2006). green leaves and tart aroma and flavor (Hause and Labensky. spices. Flavorings are items that add a new taste to a food and other its natural flavors. ginger tomato (Armentrout. baked. stewed. 2006). fired. bright. . or in meat dishes. flavorings include herb. Most herbs are available fresh or dried. texture and flavor. such They as are are generally also more strongly as flavored than considered and aromatic ingredients 2000). herbs are generally preferred and should be used if possible. Onions are vegetables which are prized for their strong flavor and are used to enliven many food dishes (Simon. It has soft. Ginger is used is in fresh for and powdered meats.
which gives it an acidic taste (Chen.Vinegar is a versatile liquid that results from the fermentation of ethanol. relishes. Salt is a mineral that is vital to life. The key ingredient of vinegar is acetic acid. To make coconut milk. It is necessary to the functioning of animal and human bodies that life cannot go on without it. Ingredient substitutes alternative salt. the coconut flesh must be finely grated and steeped in hot water. 2006). 2009). and the liquid collected is coconut milk. It is made up of sodium and chlorine. (Perkins. Coconut milk is derived from the flesh of the coconut. coconut cream rises to the . an bottled sauces such and as pickles. coconut milk and lemon juice. The word vinegar derived from old French”vinaigre”. meaning sour wine (Deloria. both of which play very important roles in good health. the soaked pieces are squeezed through cheesecloth. 2006). Next. Condiments are any item added to a dish for flavor such as prepared mustards. as different consistencies are required for different recipes. When the first pressing is allowed to sit for a while. This process may be repeated once or twice to produce lighter coconut milk.
(Ford. 2007). there are various compounds in foods and the taste buds on our tongues respond to these tastes. Additionally. They are highly valued for their juice. There are many benefits to drinking lemon juice. (Kitchens Best Manufacturing Group Ltd. Lemon juice increases the flavor and improves the taste of various dishes. circulatory disorders. which is often used as an accessory food. including the prevention and curing of various disorders. This ingredient is commonly used in desserts or rich sauces (Foster. beauty aid and etc. Lemons are rich in many food ingredients. Lemon juice is used in salad dressings and in tea. 2009). taste. sight. The sense of taste can .. It is widely used in medicine due to their citric acid and vitamin c content. smell. The taste might be acidic. 2009) According to a culinary educator and Asian specialist that Asian flavor profile is a culmination of all the senses. particularly citric acid. digestive problems. lemon juice poured over other fruits prevents discoloration of the flesh when exposed to air. cold. and sweet or better.top. touch interplay to create one of the most exciting cuisines (Danhi. 2005). salty.
2007). . a compliment to your guests as well as a compliment to the food (Saigal. Presentation and is an use important of garnishes part can of good an & imaginative make ordinary dish into something really special. ability to enjoy food is linked to our ability to smell it. while others have scarcely any smell at all (Major & Maes. soft or hard. Smell called also if affects the properties odor if of foods. (Delwiche. You might sometimes read the term “mouth feel” this literally means how the food feels in the mouth. health. The perfect garnish should make a dish look both decorative and appetizing. 2009). Sometimes there can be a difference between the texture of the food on the outside (shell or skin) compared to the inside of a food (Major Maes.be challenged by factors both within and beyond ones control like age. Food cooking. soft or crunchy. But not only that. a garnish is an affectionate gesture. 2007). Foods can be rough on smooth. It is Our aroma pleasant and unpleasant. or in our mouths. Some foods have very distinctive smells. 2007) Texture also refers to the way a food might feel between our fingers. smoking and etc.
Therefore. invention. The state shall give priority to research and development. expertise and to expand the productivity of things for the benefit of the community. enough the to government different shall ways support that aim and for give the attention improvement of human life. Section 11 of the Republic of the Philippines discusses that: The state shall adopt an integrated and comprehensive approach to health development which shall endeavor to make essential goods. Article XII. article XIV. Section 10 of the Philippine Constitution states that: Science and Technology are essential for national development and progress. Article XII. especially in the filed of human health. . specially the under privileged. In Food is important to sustain our daily activities. Every citizen is given a chance to contribute knowledge. innovation and other utilization. Section I states that: The goals of the national economy are a more equitable distribution of opportunities. income and wealth.As cited in the 1987 Constitution of the Philippines. A sustained increase in the amount of goods and services produced by the nation for the key to raising the quality of life for all. health and other services available to all the people at affordable costs.
What is the acceptability of the banana pith salad and banana blossom salad in terms of taste. Specifically. this study was undertaken to promote the awareness in utilizing banana pith and banana blossom as another food sources. This study was conducted in CVSCAFT-TCC during first semester of academic year 2009-2010. Is there a difference in the acceptability of the banana pith salad and banana blossom salad in terms of taste. appearance and aroma? 2. texture. appearance and aroma? . texture. The researchers will be able to contribute to the development of other common sources for the food supply. following questions: this research aimed to answer the 1.The foundation state on shall various provide aspects sufficient of support for and the improvement benefit of the citizen in the country. Statement of the Problem The main purpose of this research is to determine the acceptability of banana pith salad and banana blossom salad. Furthermore.
This study will help the students become more aware on the utility of banana pith and blossom as main ingredients for salads. appearance and aroma. Entrepreneurs. Significance of the Study This research will benefit the following: Students. What entrepreneurial activity may be proposed in the utilization of banana pith and banana blossom salads? Statement of Hypothesis There was no difference in the acceptability of the different flavors of banana blossom and banana pith salad in terms of taste. parents will be able to cook a new dish from the banana pith. Through this research. This study will expand the food preferences in the family.3. . This research will guide them in preparing new menus out of banana pith. Food Teachers and Cook. texture. Parents. The fulfillment of this research will serve as a new source for the improvement of food menu.
lemon juice. Where sizes and shapes of the two variables were the same. lemon juice and mint.Researchers. This research will contribute knowledge and information for the development of various fields of researches. Environment. This study will utilize the banana pith after harvesting. biased could not be possible. texture. appearance and aroma. The two recipes were as follows: Recipe 1 – Banana Pith Salad with coconut milk. The design aided the determination of the difference between the different aided flavors of banana pith salad and banana blossom salad in terms of taste. inventions and new discoveries. and mint. specifically the two group design in which treatment was present in every recipe. Recipe 2 – Banana Blossom Salad with coconut milk. Therefore. RESEARCH METHODOLOGY Research Design The researchers used experimental design in conducting the study. It also helps in promoting the clean and green environment. There were variables which were manipulated or controlled in the set up. .
explore. The participants of this study where composed of (17) first year and (13) second year Food technology students in Bachelor of Technology Education (BTE) and (26) first year and (9) second year students of Bachelor of Secondary . Likewise. experience students and were given their opportunities enhance skills in food preparations and tasting. Forestry Technology . This school was the only State College in Bohol which offers a variety of technology courses. The Building. Tagbilaran City. as well as in cooking.G Avenue. more These the study was conducted in Food Technology shop information were of to needed participants actual field exposed in theory.Tagbilaran City Campus which was located along C.Research Environment The Visayas researchers state conducted of the study at the Central and College Agriculture. Bohol. particularly Food Technology courses. Research Participants Purposive sampling was used in this study because the participants accurate were chosen since they in can the provide study.P.
questionnaire The was made in a form of a rating the researchers personally provide questionnaires and facilitated in product sampling. The researchers get 15 students for the pilot testing and were already excluded from the list of respondents. The scale. The researchers used the 9-point Hedonic Scale for the participants to identify and rate their sensory preferences as a way of evaluating the product as cited by Lawless. They were taking Food Technology as one of their shop exploratory subjects. texture. appearance and aroma (Hause and Labensky. The questionnaires were immediately retrieved . Research Instrument The researchers used the questionnaire in determining the acceptability of the different flavors of Banana Pith Salad and Banana Blossom Salad in terms of taste. appearance and aroma. There were four categories in rating the Banana Pith Salad and Banana Blossom Salad in terms of taste. texture.L.E). 2007). There were 50 participants in all. Harry.Education Major in Technology and Livelihood Education (BSEd – T.
were information.E I and II students. Permission to Conduct the Study. in the the the researchers banana interviewed The personnel specialize ideas to the plant. Phase researcher II. and opinions. a letter of request to the registrar was passed for the list of BTE I and II and BSEd T. To get the number of respondents. The researchers asked permission from the Dean of the college of Teacher Education and the College Director through a formal letter stating the purpose of the study. After determining the exact number of respondents. Search for Related Information. Analysis and interpretation of the gathered data were done. the researchers provided the questionnaires that would determine the respondent’s comments about the product. Department of Science and Technology. applied from personnel study. Tagbilaran City Health and APC that were linked to the study. In visiting the different who agencies. Research Procedure Phase I. consolidated research .L. The as visited different government agencies such the Department of Agriculture.after the filling out of the rating scale.
1 kl.2 pcs. apparatus and equipment for the study. 10pcs 1 pouch Recipe 2 Banana Blossom Water Salt Ginger Tomato Banana Blossom Salad . 2 pcs. 1 ½ cup 1 teaspoon 2 pcs. the researchers used the following materials: Recipe 1 Banana Pith Salad Banana Pith Water Salt Ginger Tomato Coconut Milk Sugar Lemon Juice Bell pepper Mint Vinegar 1 kl. 5 cups 1 tablespoon 1 medium size 2 pcs. . The Materials In conducting this study.Phase III. Preparation of the needed materials. 5 cups 1 tablespoon 1 medium size .
10pcs . . .1 ½ cup . together with the spices.2 pcs.Coconut Milk Sugar Lemon juice Bell pepper Mint Vinegar . Banana Pith Salad Steps 1.1 teaspoon .1 pouch Apparatus and Equipment The apparatus and equipment used in this study are the following: Basin Chopping board Measuring Cups Measuring Spoons Plates Ladle Wok Knives Bowl Strainer Phase IV. Remove the intervening fibers. Procedure in Preparing Banana Pith Salad and Banana Blossom Salad: a. 2. Cut the Banana Pith into circular forms. 3. Slice the Banana Pith into thin pieces about 1 ½” long.2 pcs. .
After boiling. Place the Banana Pith in the wok and boil for about 10 minutes or until firm. Serve b. 10. Heat the coconut milk and put all the spices and the Banana Pith mix well. Place the Banana Blossom in the wok and boil for about 10 minutes or until firm. 5. 5. soak in water with salt to avoid browning. 6.4. After slicing. together with the spices. 4. soak in water with salt to avoid browning. Prepare all the ingredients 7. 3. 2. Add the lemon juice and garnish with mint. Set aside 8. Remove the intervening fibers. Slice the Banana blossom into thin pieces about 1 ½” long. 9. Cut the Banana Blossom into circular forms. After slicing. remove the Banana Pith and drain. Prepare all the ingredients . Banana Blossom Salad Steps 1. 6.
The Banana pith salad and the Banana blossom salad of different flavor were presented to the respondents for tasting at an interval of 15 minutes. 9. Heat the coconut milk and put all the spices and the Banana Blossom mix well.. texture. WM = f1 x1 + f2 x2 + …. The Weighted mean was used. Serve. Set aside 8. + fn xn . appearance and aroma were given thereafter. of and Administration Sensory comments of Questionnaires of the in Characteristics based on food Product. 10. remove the Banana Blossom and drain. appearance and aroma. Tasting of the Product. Add the lemon juice and garnish with mint. texture. Phase V.7. Phase Assessment Evaluation VI. Statistical Treatment To determine the acceptability of the different flavors of banana pith salad and banana blossom salad in terms of taste. taste. After boiling.
50 – 3.+ fn Where: wm = weighted mean f = frequency of responses x = weight of each responses After integrated getting using the the weighted 9-point mean.49 1.49 3.49 1.0 7. the results The were word hedonic Range.50 – 9.49 5.50 – 4.f1 + f2 + ….0 – 1. Numerical Range 8.50 – 2. Average weighted Range and Descriptive Ratings of the 9-point Hedonic Scale.49 4.50 – 6.49 6. “hedonic” can be defined as “pertaining to or consisting in pleasure and a hedonic test directly measures the degree of liking and acceptability of products (according by Colwill as quoted by Gatchalian(1989).50 – 7.50 – 8.49 Descriptive Rating Like Extremely Like very much Like moderately Like slightly Neither Like nor Dislike Dislike Slightly Dislike moderately Dislike Very much Dislike Extremely To determine the difference of the different flavors of banana pith salad and banana blossom salad in terms of .49 2..50 – 5.
(∑TR)2 r rc SSE = SSr -SSr-SSB dft = rc -1 dftr= C-1 dfb = r-1 dfe = dft . TWO-WAY ANOVA SST = ∑(x2) . the two-way ANOVA was used.(∑TR)2 c rc 2 SSB = 1 [∑(Tc) ].(∑TR)2 rc SSTr= 1[∑(TR)2]. 2000).taste. aroma and general appearance.dftr . The name “two-way” analysis of variance in determined the effect of the two factors A and B on a criterion measures Y (Padua.dfb Msstr = SSTr dfTr MSSB = SSB dfb MSSE = SSE dfe Ft Fb = MSSTr MSSE = MSSB . texture.
texture. of rows = no. . and appearance of the banana pith salad and banana blossom salad. of columns = degrees of freedom total = degrees of freedom for treatments = degrees of freedom for blocks = degrees of freedom for errors = Mean of Sum of Squares for Treatments = Mean of Sum of Squares for Blocks = Mean of Sum of Squares for Errors = F-value for Treatments = F-value for Blocks DEFINITION OF TERMS Acceptability. The degree of acceptance of food taste.MSSE Where: SSt ∑(x2) ∑TR ∑(TR)2 ∑(Tc)2 r c dft dftr dfb dfe MSSTr MSSB MSSE Ft Fb = Sum of squares total = Sum of the squares of all scores = ∑Tc = Grand Total (of rows & columns) = sum of the squares of the total by rows = sum of the squares of the total by columns = no. The olfactory state of acceptability of the banana pith salad and banana blossom salad. aroma. Aroma.
Refers to the physical presentation of the banana pith salad and banana blossom salad. Salad. Texture. The flowering part of a banana plant that will be used as the main ingredient in preparing banana blossom salad. chewiness. . The sweetness. crunchiness. Refers to the method of mixing the ingredients in preparing banana pith salad and banana blossom salad. The whitest and the innermost portion of the banana stalk which is used in preparing banana pith salad. crispness. sourness. Banana Pith. gumminess and brittleness of the banana pith and banana blossom. bitterness. and saltiness of banana pith salad and banana blossom salad. Refers to the tenderness.Appearance. Banana Blossom. Taste.
Books Thornton. Hause. Berkoff.R. K. USA: Scholastic Library Publishing Inc. Inc. (2001). Horwood C. the New Book of Knowledge. pp.BIBLIOGRAPHY A.. Sucher. RBanana. A. S. Connecticut: Scholastic Library Publishing. Banana. Fundamentals of Food and Nutrition in the culinary Arts. Vol.144-145. (2006). (2005). Food and Culture.P. Southeast Asians and Pacific Islander. Encyclopedia Americana. On cooking: A textbook of Culinary Fundamentals. N.. (2007). P.2.. Labensky. . 40-42.M. Danbury. Vol. USA: Thomson Learning Inc. (2006).3. Jurong . Kittler. Singapore: Pearson Education Inc.G.
(2009) Lemon Juice (http://www. B.A.Singapore 629733: Asia Pte Ltd.htm) . L. U. 47-48.. (2006). 18.(2006).A. Graf. J. Vol. (2006). 14. Planning and United States: Publishing as J. New Delhi: Kanishka Publisher.: Shcolastic Library Publishing Inc.. (2006).. The New Book of Knowledge. Vol.S. U. Pearson Education.p123.. Prentice Hall pp.: Scholastic Library Publishing Inc. Inc. 8.pp. 11.html ) . The New Book of Knowledge.A. Vol.wisegeek. Internet Sources Foster N. R. Pearson Education South Mcwilliams. H. Perkins. (2004). The New Book of Knowledge.S.102. pp. pp.p223. Simon. Singapore: Hotel and Catering Training Company Ltd and Thomson Learning.A. (2006). Dvorkin.138. The New Book of Knowledge.com/what-is-coconutmilk.A.S. M. Food Preparation and Cooking.: Scholastic Library Publishing Inc. Meal Management. U..(2006).McNeill. Ford. Hayter.S. Vol. p.: Scholastic Library Publishing Inc.B. H. Ist Edition. E. Vol. R. 17. Webb. (2005).. U. Food and beverage: Management and Cost Control. 22-23. 119-121.com/banana. (2009)Banana(http://mgonline.A. Negi. The New Book of Knowledge.: Scholastic Library Publishing Inc.S. U.
com/restaurants/features/ nouvellecuisine.edu/fs430/lock/4 30_07.Charmaine .wisegeek..pdf) Morton.Harry(2009) (http://zingerone.(2009) Banana Blossom(http://www. Y.com/ent/dining/articl es/2008/02/07/20080207basis.purdue.net/blog/?p=25) Eligio(2008) Banana Pith (http://www.gayot.azcentral. G.php) Lawless.org/glossary_1.cornell.soymilkquick. (2009)Banana(http://www.wowparadisephilippines.htm) Gayot. cfm?alpha=B&wordid=3219&startno=1&endno=25) Kitchen's Best Manufacturing Group Ltd(2009)Coconut Milk(http://www.Harry(2009)9. (2009) Nouvelle Cuisine (http://www.edu/fs410 /lectures/basic.asiafood.com/cooking-withbanana-flower/) .html) Hailstone(2009) Banana flower(http://heavytable.html) Chen. (2009) Vinegar (http://www.com/lemonjuice .foodsci.cornell.html) Walters (2008) New American Cuisine (http://www.nysaes.Point Hedonic Scale (http://www.hort.F.com/what-isvinegar.pdf) Pearson (2009) Banana Pith (http://carinderia.com/akla n-boasts-most-delicious-specialtydishes.html) Solomon's.J.edu/newc rop/morton/banana.Lawless.
Saigal (2009) Presentation Food (http://www.pdf) . htm) Lawless.H.edu /fs410/lectures/basic.Point Hedonic Scale(http://zingerone.(2009)9.cornell.indianfoodsite.foodsci.com/garnishing.
texture. Legend: 9.Point Hedonic Scale 9 8 7 6 5 4 3 2 1 Like extremely Like very much Like moderately Like slightly Neither like nor Dislike Dislike Slightly Dislike moderately Dislike very much Dislike extremely . appearance and aroma using the 9-point Hedonic Scale provided below. Drink or rinse your mouth with water before and after tasting each sample. & Section: ___________ Direction: Please assess the sensory attributes of the different flavors of Banana Pith Salad and Banana Blossom Salad in terms of taste.QUESTIONNAIRE Evaluation Sheet in product sampling of Banana Pith Salad and Banana Blossom Salad Name: _______________ Date: _______ Yr.
The sourness of the Salad. 3. The Salad. The appetizing effect of the food . Texture 1. The overall taste of the Salad. 3. chewiness of the sticky property of the creaminess of the RATING SCALE For Banana Pith Salad with coconut milk 9 8 7 6 5 4 3 2 1 C. The Salad. 5. 4.RATING SCALE For Banana Blossom Salad with coconut milk 1 2 3 4 5 6 7 8 9 Sensory Properties of the Salad A. firmness of the Salad. The Salad. 4. The saltiness of the Salad. Taste 1. 2. Appearance 1. B. The spiciness of the Salad. The 2. 2. The visual appeal of the Salad. 3. The sweetness of the Salad. The Garnish of the Food.
The dominant aroma of the salad. Aroma 1. Comments/ Suggestions: ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ____________________________________________________________________________________. The overall appearance of the food. 3.4. . 2. The Appetizing scent of the food. Thank you very much. D. The spicy scent of the food.
People detect the taste of a substance when it is absorbed in the taste buds. The sweetness of the salad Weighted Mean 7.26 Description Like Moderately Weighted Mean 6. Tasting abilities may also vary within the individual depending on a number of outside influences (Brown.Chapter 2 Presentation.85 Description Like Moderately Banana Blossom Salad Banana Pith Salad . Taste is usually the most influential factor in the selection of food. Table 1 Acceptability Level of Banana Blossom Salad and Banana Pith Salad in terms of Taste N=46 Sensory Property of the Salad Taste 1. Analysis and Interpretation of Data The chapter covers the presentation of the gathered data for analysis and interpretation. 2005).
The items sweetness.33 Like slightly 7. The sourness of the salad 3.56 Like moderately 7.82 “like very much”.2. spiciness and saltiness of the salad in banana blossom salad were described “like moderately” with the range of 7- .33 Like moderately 7. The saltiness of the salad 5.86 Like moderately Table 1 exhibits the acceptability level of banana blossom salad and banana pith salad in term of taste.39 Like moderately 6.24 Like moderately 7 Like moderately 6. The spiciness of the salad 4.61 Like moderately 7.82 Like moderately 7.42 Like moderately 6. The overall taste of the salad in banana blossom got the highest rate of 7. The overall taste of the salad Average Weighted Mean 7.
the items sweetness. As revealed in this table.7. chewiness. Table 2 Acceptability of Banana Blossom Salad and Banana Pith Salad in Term of Texture N=46 Sensory Property of the Salad Texture 1. sourness.33 “like slightly”.61 “like very much”. stickiness and creaminess if the salad.39 while its sourness got the rate of 7. saltiness and the overall taste of the salad were described “like moderately” with the range of 6. Firmness of the Weighted Mean 7. Likewise. While the spiciness rated the lowest 6. the texture was determined by terms of firmness.13 Like moderately Description Banana Blossom Salad Banana Pith Salad . in banana pith salad.56-7.26 Like moderately Description Weighted Mean 7. banana blossom salad had a greater acceptability than the banana pith salad in term of taste.33. With regards to the study. Texture refers to the way a food might feel between man's fingers or in the mouth.
81 Like moderately Table 2 presents the acceptability of banana blossom salad and banana pith salad in term of texture. Whereas. The chewiness of the salad for the banana blossom salad got the highest rate of 7. The chewiness of the salad 3. the creaminess of the salad for banana pith salad got the lowest rating of 6.salad 2.28 Like moderately 6.5 Like moderately 7. The sticky property of the salad 4.57 Like moderately 7. The creaminess of the salad Average Weighted Mean 7.5 which was also equivalent to “like moderately”.22 Like moderately 6.41 “like moderately”.02 Like moderately 6.41 Like moderately 7. sticky property of the salad and creaminess of the salad has a weighted mean .93 Like moderately 6. The firmness of the salad.
range from 6. juiciness. When presenting food. Food must be appropriately and pleasantly Colored. the role of touch or texture in odor and flavor identification is extremely important. Any decorative touches such as the manipulation of sauces or the addition of garnishes should be done thoughtfully(Labensky. softness. 2007). chewiness and sandiness. Presentation is a process of offering the selected food to diners in a fashion that is visually pleasing. Another aspect that affects food choice is by means of presentation. cut or molded.13 which was also equivalent to “like moderately” in banana pith salad. According to Marvin Edward Thorner in his book “Quality Control in Food service”.93-7. Table 3 Acceptability Level of Banana Blossom Salad and Banana Pith Salad in Term of Appearance N=46 Sensory Property Banana Blossom Salad Banana Pith Salad . since these senses are modified or intensified by it so that the final determination can be altered or misinterpreted and it also embodies such sensations as firmness. always bear in mind that diners consume first their eyes and then with their mouths.
The appetizing effect of the salad 4.54 Like very much 7. The overall appearance of the food Average weighted Mean Based on the above table.93 Like moderately Like moderately Description . The garnish of the salad 3.28 Like moderately 7.The visual appeal of the salad 2.99 Like moderately 7.37 Like moderately 7.of the Salad Appearance 1.23 Weighted Mean 7. it reveals that most of the items were rated “like moderately”.04 Description Weighted Mean 6. The items visual appeal of the salad and the garnish of the food were rated “like 7.19 Like moderately Like moderately 7.5 Like very much 6.06 Like moderately 7.
The garnish are edible items used to decorate and reflect the flavors of the dish. Garnishing is a way to get the attention of the diners. 2007.China Moon Cookbook as cited in Labensky. According to Barbara Tropp.54. the items appetizing effect of the food and overall appearance of the food were rated “like very much”. The first impression of the customer or the respondents is based largely on sight as to how the food was served.000 times more sensitive than taste. Aroma is one of the aspects in determining the food flavor.moderately” as well as with the items appetizing effect of the food and the overall appearance of the food in banana pith salad. Table 4 Acceptability Level of Banana Blossom Salad and Banana Pith Salad in Term of Aroma N=46 . Sense of smell enables the individual to detect the flavor of food. in banana blossom salad. foods presentation needs to make sense on tongue. Baines(2005) states that smell is 20. With the overall appearance rated as the highest which were 7. Furthermore. A garnish is primarily designed to tickle the eye and attract the attention of the customers.
15 Like moderately Table 4 shows the acceptability of banana blossom salad in term of aroma.54 Like very much 7.51 Like very much 7.Sensory Property of the Salad Aroma 1. The appetizing scent of the food got the highest rate of 7.15 Like moderately 7.30 while the . Appetizing scent of the food 2.59. The dominant aroma of the salad 3.59 Description Weighted Mean Description Like very much 7.41 Like very much 7 Like moderately 7. The banana pith salad's dominant aroma was rated highest 7. The spicy scent of the food Average Weighted Mean Banana Blossom Salad Banana Pith Salad Weighted Mean 7. Most of the rating in banana blossom salad has “like very much”.30 Like moderately 7.
Mean 7.spicy scent of the food got the least acceptability level of 7.TEXTURE C. This table shows that the respondents favored the aroma of the banana blossom salad than the banana pith salad.86 6.81 7.06 7.33 7.AROMA AVERAGE Tables 5 show the overall acceptability of Banana Blossom Salad and Banana Pith Salad in terms of taste. Table 5 Average Weighted Mean of the Acceptability of Banana Blossom Salad and Banana Pith Salad N=46 Sensory Property Salad Weighted A.APPEARNCE D.22 7.05 Description Like Moderately Like Moderately Like Moderately Like Moderately Banana Blossom Salad Banana Pith Salad .51 Description Like Moderately Like Moderately Like Moderately Like Moderately Weighted Mean 6. TASTE B.42 7.
hence. the tvalue of 6. Thus.51 “Like Moderately". This means that the weighted mean of banana blossom salad and banana pith salad realloiy differs from each other. Therefore. both banana blossom salad and banana pith salad got the same equivalent qualitative description of "Like Moderately" Interpretation: The T. appearance and aroma. Above table reflect that the Banana Blossom Salad got the highest rating likely rate with aroma 7.o1 level of probability.22 and 6.value obtained was 6. the textures of t5he both salads go the lowest rate 7. The above table presented that banana blossom salad is more acceptable when it comes to rating as well as in numerical points. However.texture. respectively. the null hypothesis is rejected. In which Banana Blossom Salad and Banana Pith Salad have the same descriptive rating “Like Moderately ".81 “Like Moderately ".06. This value of 3.707 with df 6 at . .06 is significant.
The the given answering questions with a time interval of 15 minutes for each salad.TCC during first semester of academic year 2009-2010. The researchers. Findings. chapter covers the proposed action plan for the utilization of banana pith salad and banana blossom salad. last part of food this technology and school. Conclusions and Recommendations This chapter gives the summary. This study made use of inferential design through a questionnaire respondents upon were gathering enough the time needed in data. following questions: this research aimed to answer the . Summary The main purpose of this research was to determine the acceptability level of banana pith salad and banana blossom salad conducted at CVSCAFT. findings and conclusions of the study based on the analysis and interpretation of data. The recommendations were attached to solve the proposition for the benefit teachers of the students.CHAPTER 3 Summary. Specifically.
Findings The researchers were able to come up with the following findings based on the statistical data: . appearance. and aroma? 3. analyzed and interpreted using the arithmetic mean and weighted mean. what entrepreneurial activity may be proposed in the utilization of banana pith salad and banana blossom salad? The study has an exemplified size of 46 students from the second year and third year food technology students in Bachelor of technology Education(BTE) and second year and third year of Bachelor of secondary Education major in Technology and Livelihood Education(BSEd-TLE) were the respondents. texture. The results acquired from the questionnaire were being recorded. what is the acceptability level of the banana pith salad and banana blossom salad in terms of taste. is there a difference in the acceptability level of different flavors of the banana pith salad and banana blossom salad in terms of taste.1. texture. appearance and aroma? 2.
as reflected in table – which is the average weighted mean of banana blossom salad and banana pith salad.1. the acceptability level of two products is being recorded. Conclusions . in terms of appearance. banana pith salad got also the level of 6.15. However banana pith salad has a description of “like moderately” with the rating of 6. 7.81 in texture.06 in appearance. 2. it also get the rate of 7.51 all belong to the description level of “like moderately”.15 in aroma which still belong to the description level of “like moderately”.22.42 as well as in the texture with the rate of 7.81-7. The two products were at the same description level of acceptability but it differs with its specific points.33 so with the aroma which as the rate of 7.86 in the item taste and got also the rate of 6. Banana blossom salad shows its acceptability level in terms of taste with the rate of 7. so with 7.51 still belongs to the description under “like moderately”. as shown in table 1. however. the highest level of acceptability is the banana blossom salad with the rate of 7.22 to the rate of 7.
Banana plantation should be promoted in Bingag. dauis in order to improve the production of banana blossom and banana pith and at the same time it utilizes the land. The respondents like the banana blossom salad due to frequent use as a main ingredient in preparing salad. the researchers come up with the following recommendations for the improvement of the banana blossom salad and banana pith salad. . 1. the products should be advertised in order for the public to know the usability of banana blossom and banana pith salad. Recommendation: Based on the gathered findings. The spiciness of the salad should be improved by putting additional spices to it. The banana blossom salad and banana pith salad should be consumed for one day. 3. 2.Based on the data gathered the researchers came up with the following conclusions: Banana pith salad and banana blossom salad are acceptable to the respondents but qualitatively different.
. entrepreneurs and parents to know the value of the banana blossom and banana pith. is an essential function. storage and desire temperature prior to service. Numerous processing procedures are needed to transform raw food into an acceptable finish product.4. ENTREPRENEURIAL PROPOSE PLAN FOR BANANA PITH SALAD AND BANANA BLOSSOM SALAD Rationale Transformation of a raw/processed foods into an acceptable finished product. Food production planning and scheduling are vital to the production of high quality food and are important management responsibilities. teachers. It said that true test of the planning the production of food that is appealing to the clientele. It requires the purchase of food products of good quality. And use of its production is the recipe development in which the recipe are standardized in order for the customer to ensure. Involves interrelated procedures. seminar should be conducted in order for all the students.
4. Mechanics of implementation: The researcher shall send the result and recommendation of the study to the school in order to enhance the proposal. And to see the significance and importance of the said proposal. texture appearance and aroma. . 3. to sell the two the locality. 2. As well as ask the permission of the school to serve banana blossom salad and banana pith salad to hometel and cafeteria to improve its acceptability. to utilized the banana blossom and banana pith after harvesting. to augment the entrepreneurial aspect of the school. Thus. to improved the acceptability level of the two finished products to the people in products in terms of taste.Objectives: The main thrust of this proposed entrepreneurial plan was to: 1. researchers shall accept any comments and suggestion that would realize the aim of the proposal/study.
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