DEVELOPMENT AND EVALUATION OF AMPALAYA BANANA CAKE

By:

Isaiah Harvey Lainez Barcelon

Robert Albesa Cupo

Dimple Casil Obrador

College of Accountancy, Business, Economics

and International Hospitality Management

BATANGAS STATE UNIVERSITY ARASOF NASUGBU

Nasugbu, Batangas

2022
DEVELOPMENT AND EVALUATION OF AMPALAYA BANANA CAKE

A thesis

presented to

The faculty of committee of the college of accountancy, business, economics and

international hospitality management

Batangas State University ARASOF- Nasugbu

In partial fulfillment

of the requirements for the Degree

Bachelor of Science in Hospitality Management

by

Isaiah Harvey Lainez Barcelon

Robert Albessa Cupo

Dimple Casil Obrador

May
 Copyright by:

Isaiah Harvey Lainez Barcelon

Robert Albessa Cupo

Dimple Casil Obrador

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

CHAPTER 1. THE PROBLEM...............................................................................1

Introduction...................................................................................................................1
Background of the Study................................................................................................4
Setting of the Study....................................................................................................7
Objective of the Problem................................................................................................8
Theoretical Framework…………………………......………………..………………...9
Conceptual Framework...............................................................................................10
Scope and Limitation of the Study...............................................................................11
Significance of the Study............................................................................................12
Definition of Terms.....................................................................................................13

CHAPTER 2. REVIEW OF RELATED LITERATURES AND STUDIES........14

Conceptual Literature..................................................................................................14
Research Literature.....................................................................................................22
Synthesis.....................................................................................................................30

CHAPTER 3. RESEARCH METHOD....................................................................31

Research Design...........................................................................................................31
List of Raw Materials.................................................................................................32
Tools and Equipment...................................................................................................34
Experimental Procedure..............................................................................................37
Actual Procedure.........................................................................................................39
Phase 2 Evaluation of Sensory Properties and General Acceptability.........................40
Evaluation Instrument..................................................................................................40
Evaluators of the Study................................................................................................43
Statistical Treatment of data........................................................................................44

IV
 LIST OF TABLE

3.1 Banana Ampalaya Cake………………………………………...…….28

3.2 Tools and Equipment that will be use in
Developing Ampalaya Banana Cake……………………………………..29
3.3 Table of Ratings for the Level of Acceptability………………………..…37

V
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CHAPTER 1

THE PROBLEM

This chapter presents the Introduction, background of the study, setting of

the study, objectives, theoretical framework, conceptual framework, scope and

limitation of the study, significance of the study and definition of terms

Introduction

Cake is often served as a celebratory dish on ceremonial occasions, such as

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,

such as baking soda or baking powder. Common additional ingredients flavourings

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

Europe sometime in mid-17th century, this is due to primarily to advances 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

flour for the yeast.

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.
 8

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

lowering the level of cholesterol.

Background of the Study

In the recent years, functional food development with an emphasis on the

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

consumer choice will be highlighted.

Halal certification assessment approaches, such as sensory evaluation

techniques and chemical and physical analysis, are summarized in Examination for

Nutritional Information. The course teaches a variety of new micro and nano

assessment techniques, including atomic force microscopy, scanning electron

microscopy, and other nanomaterial-based techniques. All themes cover fundamental

principles, processes, benefits, restrictions, recent technological advancements, and

application advances in various food types. This thesis will be beneficial to food
 9

scientists, engineers, and industry experts, as well as undergraduate and postgraduate

students studying food quality evaluation technology.

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)

Measures the authenticity of food ingredients and only partially satisfies

customer requirements. Various factors, such as farming techniques, should be

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

of Health advocates the Ampalaya and Banana as an alternative medication for a

variety of ailments, including diarrhea, wounds, stomach ulcers, diabetes, heartburn,

inflammation, and more.

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

harm to their health.

As nothing more than a result of many factors, the researcher attempts to

devise a novel method of creating a low-cost, high-nutrient diet. The researchers

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.

Settings of the Study

The study will be conducted at Batangas State University ARASOF-

Nasugbu located at R.Martinez,St. Brgy Bucana,Nasugbu, Batangas. ARASOF

became one of the eleven campuses that completed the Batangas State

University System.Known in the region now as the Batangas State University

ARASOF Nasugbu Campus. The University which was first called the

Philippine Institute of Fisheries Technology by the virtue of the Republic Act

685 which was passed by the Philippine Congress on May 9, 1952 and started

operating in 1957 bearing the name Batangas School of Fisheries (BSF) . In

August 30,1975 the school was renamed again as Apolinario R. Apacible

School of Fisheries..

Objectives of the Study

The study aimed to develop and evaluate Ampalaya Banana Cake.

Specific Objectives:

1. Identify the quality control points in Ampalaya banana cake production

2. Determine the sensory properties of the developed product in terms of:

2.1 Appearance
 11

2.2 Odor

2.3 Flavor; and

2.4 Texture

3. Determine the level of acceptability of the developed product in terms of its

sensory properties.

4. Compute for the cost per unit of the developed product

5. Determine the shelf- life of the developed product.

Theoretical Framework

According to the linear view, the new product development (NDP) process

starts with ideas and progress through idea screening, concept development, testing,

marketing strategy development, business analysis, product development, and test

marketing. It comes to an end when the product commercialized and generates

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

determine the most appealing concept to consumers. Product development aims to

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

ideas. (kotler and Armstrong 2011)

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

researchers from strategic management, engineering, marketing, and other disciplines

to study the new product development process. Most conclude that in order to be
 12

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.

Strategic alliances to obtain enabling technologies may shorten the development

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

organizational commitment necessary to their completion. Development teams

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

requirements while reducing cycle time and potentially reducing costs. 

 13

Conceptual Framework

This conceptual framework on the Development of Ampalaya Banana Cake

using the system approach which consists of the Input-Process-Output as the

framework for the evaluation of the study.

INPUT PROCESS OUTPUT

Raw Material Product

develop
ment
Reference of Developed
Material and Evaluated
Sensory
Evaluation Ampalaya
Ingredients Banana Cake
Equipment Statistical
treatment of
Food experts data

Figure 1.1 Conceptual paradigm of the study

The figure shows the inputs, processes, and the output of the experimental research of

the development and evaluation of ampalaya banana cake.

Frame 1 shows the input, including the reference materials, ingredients ,

equipment, procedure and the Ampalaya banana cake evaluators

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.
 14

Scope and Limitations of the Study

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.

Significance of the Study

The results of the study will be beneficial to the following .

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.

Future Researchers. The study will be beneficial to future researchers as it

can be their reference and guide in conducting similar studies and may also serve as a
basis for making bake products and developing new products.
 15

Definition of Terms

Banana - A long curved fruit which grows in clusters and has soft pulpy flesh and

yellow skin when ripe.

Bake- a cake, or other sweet food that is baked in the oven

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

types of Asian cuisine.

Cake – An item of soft, sweet food made from a mixture of flour, shortening, eggs,

sugar, and other ingredients, baked and often decorated.

Development- The process of developing of a new product

Equipment- Refers to the equipment that will be used by the researchers in developing

Ampalaya Banana Cake

Evaluation – Evaluation is a process that critically examines a program. It involves

collecting and analyzing information about a program's activities, characteristics, and

outcomes. Its purpose is to make judgments about a program, to improve its

effectiveness, and/or to inform programming decisions.

Halal - it is a cake comes in many different shapes and flavors. It can be wedding

cake or birthday cake, and is as varied and tasty as non-halal cake.

Measure- Refers to all Ascertain size, amount, or degree of by using an instrument

device marked in standard units or by comparing it with an object of known size.

Product development- Refers to all the stages involved in carrying product.

 16

Chapter 2

REVIEW OF RELATED LITERATURES AND STUDIES

This chapter presented the review of conceptual literature and related

literature. It also includes the conceptual literature of the study.

Conceptual Literature

Cake baking process involves cooking by dry heat, especially in some kind

of oven with Baking techniques improved with the development of an enclosed

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

development of appealing flavours, was probably first observed when doughs or

gruels, held for several hours before baking, exhibited spoilage caused by yeasts.

Some of the effects of the microbiologically induced changes were regarded as

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

groups sufficiently advanced in culinary techniques to make leavened bread.

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.
 17

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

saturated fat to cardiovascular diseases.Therefore, researchers have been developing

shortening replacers in baking , vegetable oils and oleogels. The oleogels utilized in

cake baking were mainly wax-based and phytosterols-based oleogels prepared using

direct oleogelation. Application of emulsion-templated oleogel as shortening replacer

in a cake was reported by Patel et al. and Luo et al. using methylcellulose and tea

polyphenol–palmitate particles plus citrus pectin as emulsion stabilizers and

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

pectin in the batter. (Patel et al.)

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

through improved agronomic practices and intensive pollination. Prior studies on

ampalaya were focused on agronomic practices. (Huyskens et. al. 1992)

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

compound called momordicin. Bitter gourd fruits consist of glycosides, saponins,

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

considered to be a good source of dietary fibers (Gopalan et al., 2000).

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

vegetable for culinary purposes in addition to India.

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
 19

bitter fruit. Further, processing of bitter gourd can generate a source of income among

farmers and women making their livelihood better.

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

farmers and women making their livelihood better.

Ampalaya is an important vegetable of summer as well as rainy season. It is

consumed throughout the Asian sub-continent for culinary and medicinal purposes.

The vegetable is valued for its medical properties, particularly, for the treatment of

general fever, malaria and diabetes (Kedar and Chakraborti, 3).

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,

transportation and storage requirement (Singh et al., 7).

Most studies focus on extracts of bittergourd which were prepared using

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).
 20

In addition, bittergourd is commonly prepared in households under moderate

temperatures. Therefore, the usage of a representative temperature and an appropriate

duration for the exposure of the selected temperature during the preparation of the

extract is also vital when scientifically evaluating its medicinal capabilities (Pelicano,

Carney, & Huang, 2004).

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

absence of pollination. (Simmonds and Stover, 1987)

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

with banana weevils .( Hu L H, Abdul A N A, Azahari B 2013)

 21

The manufacture of cereals using banana peel is well received by consumers.

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

increasing the number of vegetables (Carvalho V S, Conti-Silva A C 2017).

According to Sinesio, Saba, Peparaio Civitelli, Paoletti and Moneta (2018 , there

is a strong link between consumer expectations of a given product and their

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

foods. Sweet taste infers high concentration of carbohydrates, specifically

monosaccharaides, while salty and savory tastes are associated with proteins and

electrolytes (Romagny, Ginon, & Salles, 2017)

Food texture can be defined as a multimodal-sensory food characteristic. It is

described as the functional and sensory manifestation of surface, mechanical 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

thickness, creaminess, crunchiness, firmness, and smoothness (Tauferova et al., 2015)

 22

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

properties (Tauferova et al., 2015)

Food texture also controls the belief about satiation effects of beverage or foods

which ultimately influence food acceptance at a particular time period. Research

indicates that foods that are thicker and chewier are believed by consumers to be more

fulfilling (De Barros, & Cardoso, 2016)

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

the reasons behind strong tasting foods being more palatable

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

different. (Endrizzi 2015)

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Research Literature

Samsudin (2009) were investigated the shelf life of banana cakes over a ten-day

storage .the modification of banana cake by using banana powder as a replacement

of banana purée for Maintaining the quality of bakery products that is vital for

consumers’ health and preference. Since bakery products are intermediate-moisture

foods, spoilage by moulds is among the major causes of shelf life reduction.

As studied by Celal Bayar University, Manisa, Turkey (2020) in developing

nutritious cake by using banana and functional gluten free cake formulations by

substituting green banana peel flour. 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

health and diet.

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

cupcake, we must combine a variety of cupcake ingredients in balance.

 24

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 ,

however, they are related in terms of baking process.

 25

CHAPTER 3

RESEARCH METHOD

This chapter provides a discussion on the method of research to be engaged

in this study. This includes the research design, procedure , instrumentation and

statiscal treatment of data.

Research Design

The researchers employ the development method research study. It is

defined as the systematic study of designing, developing, and evaluating products

as a development method instead of simple instructional development. The

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

higher quality of education.

The researchers will be using a developmental type of research to develop

and evaluate Ampalaya banana cake in Batangas State University ARASOF Nasugbu.
This study aimed to determine the product’s sensory properties and acceptability.
 26

Phase 1. Formulation and Standardization

List of Raw Materials

The list of raw materials includes the ingredients that will be used in developing

the banana ampalaya cake. The quantity and specifications of every ingredient needed

are listed below.

Table 3.1

________________ Banana ampalaya cake

QUANTITY INGREDIENTS SPECIFICATION

400 grams Ampalaya Roasting

183 grams (unpeeled) Banana Roasting

280 grams Cake flour Baking

140 grams Regular flour Baking

150 grams Brown sugar Baking

135 grams Powdered sugar Baking

150 grams Granulated sugar Baking

230 grams Butter Baking

175 grams Heavy cream Baking

100 grams Baking powder Baking

300 grams Eggs Baking

50 grams Salt Baking

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Table 3.1 shows the materials that will be used in the development of Banana

ampalaya cake including its quantity and specification

Tools and Equipment

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

Tools and Equipment Quantity Specifications

Oven 1 pc Electric Oven

Spoon 5 pcs Stainless

Round Cake Tin 1 pc Stainless

Icing smoother 1 pc Stainless

Baking Parchment 1 pc Paper

Measuring Cups 5 pc Plastic

Measuring Spoon 5 pc Plastic

Cooling racks 1 pc Stainless

Whisk 1 pc Stainless

Mixer 1 pc Electric

Spatula 2 pc Plastic

Cake pans 1 pc Stainless

Mixing bowls 2 pc Stainless

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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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Preparation and Validation

Development

Figure 3.1 Process Flow Chart of Ampalaya banana cake

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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.

Experimental Procedure for Banana Ampalaya Cake

The researchers employed the following procedures.

1. Grease and flour the pans

2. Roast the ampalaya and banana and after that crashed it and set aside

3. Prepare all the ingredients before making the batter

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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5. Bring the butter to room temperature before to begin baking. When it

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

well until blended.

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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Phase 2. Evaluation of Sensory properties and Level of Acceptability

Evaluation Instrument

The evaluation checklist was used as the primary evaluation tool in the study.

This was adapted from the previous research studies.

A descriptive sensory evaluation will provides a detailed profile of a food

product’s sensory attributes, as well as a qualitative measurement of each attribute’s

intensity.

The hedonic rating scale will be used to determine the acceptability of

finished products.

Descriptive Sensory Properties Rating Scale

APPEARANCE FLAVOR

5-Attractive 5-Extremely Strong

4-Moderately Attractive 4-Very strong

3-Slightly Attractive 3-Moderately Strong

2-Moderately Unattractive 2-Slightly Strong

1-Unattractive 1- Weak
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TEXTURE

5-Very Soft

4-Soft

3-Moderately Soft

2- Slightly Soft

1- Not Soft

Nine (9)- Point Hedonic Rating Scale

9-Likely

Extremely 8-Like

Very Much 7-Like

Moderately 6-Like

Slightly

5-Neither Like or Dislike

4-Dislike Slightly

3-Dislike

Moderately 2-

Dislike Very Much

1-Dislike Extremely
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Evaluators of the Study

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.

Statistical Treatment of Data

The data that will be gathered from the sensory properties and level of

acceptability evaluation will be statistically analyzed using Weighted Mean.

Weighted Mean. Weighted Mean is the arithmetic average of qualities ,

computed by dividing all the average by the number of values. This wil be use to

interpret the ratings of the responses on the scale , where the range of weighted means

and adjectival ratings is observed.

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

highest and one (1) is the lowest

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Table 3.3

Table of Ratings for the Level of Acceptability

RATE MEAN INTERPRETATION

9 8.11-9.0 Like Extremely

8 7.22-8.10 Like Very Much

7 6.33-7.21 Like Moderately

6 5.44-6.32 Slightly

5 4.56-5.43 Dislike

4 3.67-4.55 Dislike Slightly

3 2.78-3.66 Dislike Moderately

2 1.89-2.77 Dislike Very Much

1 1-1.88 Dislike Extremely

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