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BSHM 3203 GROUP 38 DEVELOPMENT AND EVALUATION OF AMPALAYA BANANA CAKE (Revised)
BSHM 3203 GROUP 38 DEVELOPMENT AND EVALUATION OF AMPALAYA BANANA CAKE (Revised)
By:
Nasugbu, Batangas
2022
DEVELOPMENT AND EVALUATION OF AMPALAYA BANANA CAKE
A thesis
presented to
In partial fulfillment
by
May
Copyright by:
2022
TABLE OF CONTENTS
BANANA CAKE........................................................................................................i
DEVELOPMENT AND EVALUATION OF AMPALAYA
BANANA CAKE.......................................................................................................ii
COPYRIGHT PAGE..............................................................................................iii
TABLE OF CONTENTS.........................................................................................iv
LIST OF TABLES...................................................................................................v
IV
LIST OF TABLE
V
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CHAPTER 1
THE PROBLEM
Introduction
weddings, anniversaries, and birthdays. There are countless cake recipes; some are
bread-like, some are rich and elaborate, and many are centuries old. Cake making is
no longer a complicated procedure; while at one time considerable labor went into
cake making baking equipment and directions have been simplified so that even the
most amateur of cooks may bake a cake. Cake baking is a form of sweet food made
from flour, sugar, and other ingredients, that is usually baked. In their oldest forms,
cakes were modifications of bread, but cakes now cover a wide range of preparations
that can be simple or elaborate, and that share features with other desserts such as
pastries, meringues, custards, and pies. The most commonly used cake ingredients
include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents,
include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with
numerous substitutions for the primary ingredients. Cakes can also be filled with fruit
preserves, nuts or dessert sauces (like pastry cream), iced with butter cream or icings.
7
The invention of cake originated in ancient Egypt as round and flat same as
baking the Egyptians were pioneers in baking and the traces of their baking are as old
as 2600 B.C., unleavened breads that were cooked on a hot stone. The evolution of
baked goods continued over many centuries through the introduction of new
ingredients and the invention of new techniques of baking. It was then modernized in
technology more reliable ovens, availability of food molds and ingredients availability.
The first icing were usually a boiled composition of the finest available sugar, egg
whites and flavorings. Back then they were using yeast to makes dough rise, while
also providing flavor it creates carbon dioxide in the dough. This stretches and
expands cakes/breads. It was not until the middle of the 19 th century that cake as we
know it today arrived on the scene as they substitute baking powder and refined white
Most cakes start with the same basic ingredients, but flavorings set each recipe
apart. Cake gets its flavor from different ingredients including powders like cocoa,
liquids like flavored extracts or mix-in ingredients like dried fruit or pieces of
chocolate. For our research we choose bitter gourd as our main ingredients with a
punch of banana. We choose bitter gourd because we want our research and cake as
unique as possible, also bitter gourd has many benefits packs several important
nutrients.
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Bitter gourd is a great source of several key nutrients, it can help reduce blood
sugar, have a Cancer-Fighting Properties, could decrease cholesterol Levels and May
Aid Weight Loss plus bitter gourd is versatile and delicious. as for our other main
ingredients the banana, it is a healthy fruit that has been incorporated in many foods
which included bread. Many packaged and bakery breads tend to be high in calories,
sugar, and fats. Therefore, options are shifting from normal bread to lighter, more
nutritious banana loaf and also have healthy benefits; Protein, Banana bread tends to
have a high rate of protein which is beneficial to health; Healthy Heart. High fiber
foods are said to be good for the heart; Energy Boost. Consuming banana bread can
boost energy; and Healthy Fats that can help to balance our blood sugar level and
development of baked goods such as bread; cakes, biscuits and crackers. The popularity
of these products continues to grow on a global scale as consumers are looking for the
convenience of nutritional baked goods products that fit their lifestyle. The drivers of
techniques and chemical and physical analysis, are summarized in Examination for
Nutritional Information. The course teaches a variety of new micro and nano
application advances in various food types. This thesis will be beneficial to food
9
Spontaneity of food has always been the focus of several recent studies and is a
major food business trend. Food spontaneity is a multi-faceted and complicated idea
with numerous dimensions that now lacks a full legal definition. Aspects of
naturalness that influence the naturalness of food ingredients are comparable to those
that have already been explored for completed food items. (Battacchi, et al., 2020)
included when developing a more comprehensive evaluation system. The case studies
of (Battacchi, et al., 2020) in this study demonstrated the necessity for a broader basis
for evaluating the quality of food ingredients. A discourse between both the technical
and safety standards for processing and the consumer assertion of processing in terms
of spontaneity.
Based on the most recent medical health guide.com, the Philippine Department
In the country, there have been nutrition hotspots across several provinces.
According to the State of the World's Children, this is related to financial difficulties
as well as the foods they consume. Children no longer actually consume fruits and
vegetables since there are so many unhealthy foods in super markets that they have
been roused to purchase considering their distinct flavor, not acknowledging that it's
really injurious to health, especially if they consumed too much, which can cause
10
opted to study the effect of using scientific concepts utilizing Ampalaya and Banana,
that are otherwise relatively vague for children to consume owing to their bitter and
acrid tastes.
became one of the eleven campuses that completed the Batangas State
ARASOF Nasugbu Campus. The University which was first called the
685 which was passed by the Philippine Congress on May 9, 1952 and started
School of Fisheries..
Specific Objectives:
2.1 Appearance
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2.2 Odor
2.4 Texture
Theoretical Framework
According to the linear view, the new product development (NDP) process
starts with ideas and progress through idea screening, concept development, testing,
wealth. The idea generation and idea screening process systematically search for new
ideas and then reduce the number of ideas to identify the best ones (kotler and
Armstrong, 2011). After screening the ideas, marketers most embody the ideas in
meaningful consumer terms, develop the idea into alternative product concepts, and
turn a product concept into a physical product so that new ideas can be turned into a
viable marketing offering. The product development process necessitates much more
integration of various departments. For example, the R&D department may provide
Accoding to hill, new product development is now the single most important
factor driving firm success or failure. The emphasis on new products has spurred
to study the new product development process. Most conclude that in order to be
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successful at new product development, a firm must simultaneously meet two critical
objectives: maximizing the fit with customer needs, and minimizing time to market.
While these objectives often pose conflicting demands on the firm, there is a growing
body of evidence that the firm may employ strategies to successfully meet these
objectives. Successful firms are those that articulate their strategic intent and map
their R&D portfolio to find a fit between their new product development goals and
their current resources and competencies. Their success also rests on how well the
technology areas they enter contribute to the long term direction of the firm by
helping them build new core capabilities critical to the firm's long term goals.
process, but partners must be chosen and monitored carefully. When firms are
choosing technologies to acquire externally, they must assess the importance of the
learning that would be accrued through internal development of the project, and its
impact on the firm's future success. Other imperatives include using a parallel (rather
than sequential) development process to both reduce cycle time and to better
incorporate customer and supplier requirements in the product and process design,
and using executive champions to ensure that projects gain the resources and
should include people from a diverse range of functions and should include suppliers
and customers to improve the project's chances of maximizing the fit with customer
Conceptual Framework
The figure shows the inputs, processes, and the output of the experimental research of
Frame 2 shows the process that includes raw materials and preparing raw
materials.
Frame 3. shows the output of the study Develop and Evaluate Ampalaya banana
cake.
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This study aims to develop and evaluate Ampalaya Banana Cake that focuses
on fresh Vegetable and Fruits. This study will be conducted at Batangas State
University ARASOF nasugbu. The product that would be develop will be evaluated
according to its color, texture , odor and sensory evaluation. This study aims to make
a substitute for unhealthy dessert. The study included BSHM College student enrolled
in the second semester of the academic year 2022-2023 at Batangas State University
ARASOF Nasubgu.
College (CABEIHM). Data or the results given will provide more research
regarding product development.
College Students. This study will be beneficial to the students to help them
in their research and provides additional knowledge and skills
Researchers. The Researchers can apply their ideas, knowledge, and skills
about the Development and Evaluation of Ampalaya banana cake that may help
enhance the said ideas and skills that could benefit their future career.
Definition of Terms
Banana - A long curved fruit which grows in clusters and has soft pulpy flesh and
Bitter Gourd – also known as “ampalaya”, is a tropical vine that belongs to the gourd
family and is closely related to zucchini, squash, pumpkin, and cucumber. It's
cultivated around the world for its edible fruit, which is considered a staple in many
Cake – An item of soft, sweet food made from a mixture of flour, shortening, eggs,
Equipment- Refers to the equipment that will be used by the researchers in developing
Halal - it is a cake comes in many different shapes and flavors. It can be wedding
Chapter 2
Conceptual Literature
Cake baking process involves cooking by dry heat, especially in some kind
baking utensil and then of ovens, making possible thicker baked cakes or loaves. The
phenomenon of fermentation, with the resultant lightening of the loaf structure and
gruels, held for several hours before baking, exhibited spoilage caused by yeasts.
desirable, and a gradual acquisition of control over the process led to traditional
methods for making leavened bread loaves. Early baked products were made of mixed
seeds with a predominance of barley, but wheat flour, because of its superior response
to fermentation, eventually became the preferred cereal among the various cultural
Cakes are one of the popular bakery products in the market. The main
ingredients required for cake baking are flour, sugar, fat, emulsifiers, leavening agent
and water.After mixing, cake batter can be considered as a complex mixture of air and
oil-in-water emulsion with dissolved and dispersed dry ingredients in the continuous
aqueous phase.
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Air incorporation was seen as one of the most critical aspects in making a
high-volume cake with desirable texture. Among the ingredients, fat assists in the air
bubble's entrapment during mixing and leaven the product during baking.Shortening,
which is formulated with blends of highly saturated fats, and monoglycerides are
commonly used in the commercial production of cake. Apart from air entrapment,
shortening also tenderizes the crumb, retains moisture in the product, and enhances
the mouthfeel. Despite the wide applications of shortening in bakery products, the
health concern of using shortening had been rising due to the reported link of highly
shortening replacers in baking , vegetable oils and oleogels. The oleogels utilized in
cake baking were mainly wax-based and phytosterols-based oleogels prepared using
in a cake was reported by Patel et al. and Luo et al. using methylcellulose and tea
oleogelators, respectively. The sensory hedonic scores for overall cake quality
reported by Luo et al. for the oleogel cakes and 32.0 for the butter cake. It was
proposed that the parameters that scored the lower score in the oleogel cakes were
texture, crust, and crumb colour, while the flavour and odour scores were comparable
to the butter cake. The higher hardness of the oleogel cakes was attributed to a lower
air bubble incorporation in the batters and the cross-linked network of the citrus
Compared the texture of cakes made with butter, margarine, liquid oil and
oleogels, over 3 days. Oleogel cakes showed a comparable result to the shortening
cake and significant improvement compared to the liquid oil cake in the increase of
hardness and chewiness over time, attributed to the physical barrier formed by the
18
oleogel that reduced the cross-linking of the gluten network over time.
Ampalaya or bitter gourd is primarily propagated worldwide for food, but today,
it has been recognized as a medicinal plant and as one of the major vegetable crops in
the Philippines. With the increasing demand for ampalaya for agriculture and
medicine and the limited area for its production, it is important to optimize its yield
Bitter gourd is a tropical and subtropical plant that belongs to the family
Cucurbitacae and is widely cultivated for its edible fruit, which is one of the bitterest
fruits. There are various names for the plant including momordica charantia,
ampalaya from Filipino, goya from the Japanese. (Maiti et al., 2012)
Bitter gourd is one of the nature's most bountiful gifts and is one of the
discarded vegetables by people, just because of its bitter taste as it contains a bitter
alkaloids, reducing sugars, resins, phenolic constituents and free acids (Raman and
Lau, 1996)
Bitter gourd has good demand due to its special culinary taste and it is also
Bitter gourd is often used in cooking for its bitter flavor, typically in stir-fries,
soups, and also as tea. Pakistan, Philippines, Panama and Nepal also use this bitter
A large number of value added products can be prepared from bitter gourd like
bitter gourd juice, pickle, dried rings, chips, etc. These valued products in addition to
being healthy are more palatable than raw fruit thus increasing consumption of this
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bitter fruit. Further, processing of bitter gourd can generate a source of income among
A large number of value added products can be prepared from bitter gourd like
bitter gourd juice, pickle, dried rings, chips, etc. These valued products in addition to
being healthy are more palatable than raw fruit thus increasing consumption of this
bitter fruit. Further, processing of bitter gourd can generate a source of income among
consumed throughout the Asian sub-continent for culinary and medicinal purposes.
The vegetable is valued for its medical properties, particularly, for the treatment of
Antidiabetic properties of bitter gourd are due to its potent oxygen-free radical
scavenging activity of the fruit juice (Sree Jayan and Rao, 8). It is also said to be a
good vegetable for patients suffering from ascites, gout pain in joints and indigestion.
Drying and canning are common methods employed for its preservation. Canning is
uneconomical due to increased cost of cans. Dried product is, therefore, preferred
because of some advantages like reduced mass (bulk), lower cost of packaging,
organic solvents. However, it has to be borne in mind that many of the culinary
preparations of bittergourd are carried out using water or coconut milk extract
dissolved in water. Fractionation of the extract to evaluate its medicinal potential may
also not be able to provide a complete understanding of the efficacy of the vegetable
since the vegetable is consumed as a whole (Brownlee, 2005; Iwashita et al., 2000).
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duration for the exposure of the selected temperature during the preparation of the
extract is also vital when scientifically evaluating its medicinal capabilities (Pelicano,
Bananas are monocotyledons and belong ,to the family Musaceae. They are
tree-like perennial herbs, two to nine metres taU, with an underground rhizome or
corm, a pseudostem composed of leaf sheaths and a terminal crown of leaves through
which an inflorescence emerges. Some seven to nine months after planting of a sucker
(a shoot from the corm), an inflorescence is formed at the base of the pseudostem.
About one month later, this inflorescence emerges through the centre of the leaf
crown, and fruits may be suitable for harvest 90-150 days after inflorescence
emergence. The banana fruit is classified as a berry, and in edible cultivars, vegetative
parthenocarpy results in the formation of fruits with an edible seedless pulp in the
Banana has a balanced nutritional value. All parts of the banana plant can be
used by the community, namely bananas, fruit peels, banana hearts, leaves, stems and
banana weeds which have many benefits for maintaining a healthy body such as
maintaining digestive organs and anti-diabetes. Bananas are also planted in people's
yards for the consumption of leaves and fruit. The use of banana plant parts as
functional food and medicinal properties has been reported by several previous
studies. Based on the sensory test assessment, the results obtained that the panelists
like the taste, color, aroma and texture of bread products that have been substituted
Banana fruit is one of the ingredients used in the process of making commercial baby
food. The baby food mixture uses more fruits such as bananas when compared to
According to Sinesio, Saba, Peparaio Civitelli, Paoletti and Moneta (2018 , there
acceptance of the product. Consumers have the tendency to compare the expectations
they have on the sensory properties of food and the actual properties delivered by the
product. They are conscious about how the actual product compares with the
representation given by the label on the package, how its taste compare with the one
described by the advert and how its performance relates to the one indicated by the
manufacturer.
Food taste refers to the proximal sense that requires direct contact of food with
stimuli on the tongue to determine the quality of the ingested food. The basic tastes
such as umami, sour, sweet, bitter and salty are important in signaling nutrient-rich
monosaccharaides, while salty and savory tastes are associated with proteins and
structural properties of foods that are detected through kinesthetic, vision, hearing and
touch. This sensory attribute of food is conceptualized through various ways such as
Just like taste and aroma, the texture is an indicator of food quality and it
strongly affects food acceptability. People seem to consume different food types
based on their texture. For instance, liquid foods tend to be consumed in large
quantities as compared to solid foods. This is because, hard and chewy foods are
consumed slowly and in smaller quantities as compared to foods with softer textual
Food texture also controls the belief about satiation effects of beverage or foods
indicates that foods that are thicker and chewier are believed by consumers to be more
consumers use visual cues to judge the appearance and quality of food they are
meant to eat. Color normally forms the first element realized in the appearance of a
food product. Consumers associate colors food choices beyond the extent to which a
food is liked. The understanding concerning taste system needs to be improved and
scientists should focus on the role of emergent taste signals in both the short-term and
long-term intake of foods. There is a need for further research to establish the
relationship between individual preference for different taste and taste intensities and
Most consumers believe that they are not easily fooled, their sense of taste is
often deceived by their sense of sight. This is because every human being has his her
expectations of how particular foods should look like. When the color of food is
different from what consumers expect, the consumer believes the food will taste
Research Literature
foods, spoilage by moulds is among the major causes of shelf life reduction.
nutritious cake by using banana and functional gluten free cake formulations by
substituting green banana peel flour. The nutrional value of gluten-free cake product
is rich in starch and in terms of other nutrients, functional and health benefitial
ingredients and a good source of resistant starch including dietary fiber, antioxidants,
essential minerals such as potassium, various vitamins which are important for human
As heenan et al. (2010) says that sweetener type, fat type and time for baking
also can influences the product appearance, odour, flavor, texture, and after-flavour
characteristics of model cakes. In another way, sugar is not only affect the sweetness
of cupcake, sugar also can be serves to soften gluten, so author have a soft cake. In
addition, the process of caramelization of sugar can give a good color to the cake.
The other ingredients such as flour, eggs, and the addition ingredients also can affect
the taste and quality of the cupcake. To get the good taste and quality of the
Synthesis
The study of samsudin (2009) is different from the present study because it
tackles shelf life of banana cakes by using banana powder while the present study is more
on technological way that increase the life of banana cake. The study conducted by Celal
Bayar University, Manisa, Turkey (2020) is related to the present study regarding by
using gluten free and banana for healthy diet. It is also similar to the ingredients of the
previous study.
The study of Joiner and Brewster (2017) is related to the present study
because it also used a method of using the oven settings while The study of Henan
(2010) is different from the present study when it comes to sweetener type ,
CHAPTER 3
RESEARCH METHOD
in this study. This includes the research design, procedure , instrumentation and
Research Design
developmental method also assists in carrying out the procedure with appropriate
guidance and determining whether the development has followed the process
correctly.
This method applies because this study aimed to develop and evaluate
Ampalaya banana cake. The researchers utilized the developmental method to gather
opinions or data from participants. The study will be used the said method by
obtaining data from the evaluation of participants. The evaluation sheet contains all
of the categories that may be required, such as texture, smell, and taste, which will
help the researchers make adjustments and develop a good product. Developing and
evaluating instructional design, process, and products and meeting its standard entails
creating something that will improves the student academic skills and provides
The list of raw materials includes the ingredients that will be used in developing
the Ampalaya Banana Cake. The quantity and specifications of every ingredient needed
Table 3.1
Table 3.1 shows the materials that will be used in the development of Banana
The following are tools and equipment that will be used in developing banana
cake at BatstateU ARASOF Nasugbu.
Table 3.2
Tools and Equipment that will be used in the developing of Ampalaya Banana Cake
Whisk 1 pc Stainless
Mixer 1 pc Electric
Spatula 2 pc Plastic
As shown in table 3.2, the researchers used utensils and equipment such as icing
smoother for smoothing the liquid and dry ingredients , 5 mixing bowls for mixing the
solid ingredients, one blender for grinding ampalaya and banana , 2 parchment paper
to give it additional properties like non-stickiness,one whisks to give more volume,
one Marzipan spacers for cake decorations.
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Development
Figure 3.1 shows the process of developing the Ampalaya banana cake. The
process includes the preparation of all the ingredients and equipments. The procedures
involved in the development of the product listed below; a) Preparation of tools and
equipment; b) Selection of raw materials; c) Roasting banana and ampalaya; d)
Crashed it and whisk the dry ingredients; e) Cream your butter and sugar; f) Add the
eggs; g) Pour the batter in the pan; h) bake and cool cakes.
Below are the step by step procedures for banana ampalaya cake.
2. Roast the ampalaya and banana and after that crashed it and set aside
4. Pour the dry mix into the mixing bowl and mix the dry ingredients
completely so the cake will have an even and proper rise
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has reached the proper temperature, beat it until it's creamy. Slowly add
the sugar as it cream the after that mix it by hand, add a little of the
sugar at a time and then mix until it incorporated the full amount
6. Add the eggs to the butter and sugar mixture, one at a time, and mix
6. Add the dry ingredients and the crashed ampalaya banana to the
ingredients. Mix well until it is smooth and uniform. wait until the end to
add milk.
7. Make a layer cake, carefully divide the batter between two round cake
pans. Use a rectangular, scoop out all of the batter into the prepared pan
of choice. Gently tap the pans on the counter to even the tops and remove
air bubbles. use a spatula to smooth the tops before baking.
8. Bake the cakes for 20 mins. Remove from the oven and cool on a rack
for 10 minutes or as directed in your recipe. Remove the cakes from the
pans and cool.
Actual Procedure
The researchers will be prepared all the ingredients during the first trial of
banana ampalaya cake if the session of the first trial would be good then the
researcher won’t use the second and third plan But if the researcher fails there’s have
a second and a third plan for the second and third trial.
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Evaluation Instrument
The evaluation checklist was used as the primary evaluation tool in the study.
intensity.
finished products.
APPEARANCE FLAVOR
1-Unattractive 1- Weak
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TEXTURE
5-Very Soft
4-Soft
3-Moderately Soft
2- Slightly Soft
1- Not Soft
9-Likely
Extremely 8-Like
Moderately 6-Like
Slightly
4-Dislike Slightly
3-Dislike
Moderately 2-
1-Dislike Extremely
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The study’s evaluation will be divided into two groups. Three (3) food experts
assessed the sensory properties of the ampalaya banana cake. The second group will
be the twenty (20) consumer panelist chosen in the said community. The researchers
would choose the selected evaluators because they believed that they could assist
them in improving the banana ampalaya cake.
computed by dividing all the average by the number of values. This will be use to
interpret the ratings of the responses on the scale , where the range of weighted means
The scale determines how much the consumer panel liked or disliked the
products presented. These are the parameters for the score sheet where nine (9) is the
Table 3.3
6 5.44-6.32 Slightly
5 4.56-5.43 Dislike