Chapter 1

Introduction

Banana cake is a delightful and popular dessert that has gained widespread
recognition for its delicious flavor and moist, tender texture. This delectable treat is a
spin-off of the classic banana bread and incorporates ripe bananas as a primary
ingredient. The natural sweetness and unique aroma of ripe bananas infuse the cake
with a distinctive taste that appeals to a wide range of palates.

Banana cake recipes vary, but they typically include ripe mashed bananas, flour,
sugar, eggs, butter or oil, and a leavening agent such as baking soda or baking
powder. We added ingredients like nuts, pineapple chunks, grapes, carrots, desiccated
coconut, coconut meat, or spices that can be added like cinnamon powder to enhance
the flavor profile.

Banana cake is a versatile dessert that can be enjoyed on its own or served with a
scoop of ice cream, whipped cream, or a dollop of yogurt. Its moist and tender crumb,
along with the natural sweetness of bananas, makes it a delightful choice for any
occasion, from family gatherings to celebrations.

THEORETICAL FRAMEWORK
CONCEPTUAL FRAMEWORK/ (OPTIONAL - (IPO)

Statement of the Problem/ Domain of Inquiry/ Research Questions

BACKGROUND OF STUDY
Banana cake with nuts, pineapple chunks, carrots, coconut meat, desiccated
coconut, and grapes is a delightful and unique dessert that combines various flavors
and textures to create a harmonious and satisfying treat. This delectable cake is the
result of a fusion of tropical and classic ingredients, offering a tropical twist to the
traditional banana cake recipe. The inclusion of banana not only imparts a delightful
sweetness but also lends moisture to the cake, while the addition of nuts, pineapple
chunks, and carrots introduces a delightful crunch and bursts of fruity goodness.
Moreover, the presence of coconut meat, desiccated coconut, and grapes adds an
exotic touch and contributes to a more complex flavor profile.

This cake is a perfect embodiment of balance and nutrition. Bananas, a rich

source of potassium and dietary fiber, not only enhance the cake's flavor but also
make it a healthier choice. Carrots provide vitamins and antioxidants, while the nuts
offer essential fats and proteins. The presence of pineapple chunks and grapes
introduces a zesty and tangy note, adding to the overall fruitiness. The coconut, in
both its meat and desiccated forms, contributes to the cake's tropical flair, infusing it
with a mild, sweet nuttiness and a pleasant chewiness. This unique combination of
ingredients creates a cake that not only tantalizes the taste buds but also provides a
wholesome treat with a variety of nutrients.
SIGNIFICANCE OF THE STUDY

Banana cake is a popular dessert enjoyed by people of all ages, and its texture
and flavor are key factors that determine its overall appeal. Understanding how
various ingredients, such as carrots, nuts, and pineapple chunks, grapes, coconut meat
and desiccated coconut, impact the texture and flavor profile of banana cake is
essential for both culinary enthusiasts and food science students. This study holds
particular significance for the target respondents, who are 3rd year students in the
Bachelor of Technology and Vocational Education Major in Food Service
Management (BTVTED FSM) program at Eastern Visayas State University in
Tacloban City.

Firstly, this research addresses the need for students in the BTVTED FSM
program to develop a comprehensive understanding of food science and culinary
techniques. Analyzing the influence of specific ingredients like carrots, nuts, and
pineapple chunks, grapes, coconut meat and desiccated coconut on banana cake will
equip students with practical knowledge and skills that are vital for their future
careers in the food industry. By gaining insights into the chemical, physical, and
sensory aspects of these ingredients in banana cake, students can make informed
decisions about ingredient selection, portioning, and preparation. This knowledge will
enhance their ability to create innovative and delicious desserts, a valuable skill in the
ever-evolving culinary world.

Secondly, this study offers valuable insights for individuals interested in food
preparation and culinary arts. Understanding the impact of carrots, nuts, and pineapple
chunks, grapes, coconut meat and desiccated coconut on the texture and flavor of
banana cake provides home cooks, aspiring chefs, and food enthusiasts with the
knowledge to experiment with and adapt traditional recipes. The findings can serve as
a foundation for creating new flavor combinations and texture profiles, promoting
culinary creativity, and elevating the banana cake experience. Furthermore, these
insights will be especially pertinent to individuals in Tacloban City, where local
ingredients like pineapples are abundant, fostering a deeper appreciation for regional
produce in culinary endeavors.
SCOPE AND LIMITATIONS OF THE STUDY
This research project aims to investigate and analyze the impact of specific
ingredients, carrots, nuts, pineapple chunks, coconut meat, grapes, and desiccated
coconut on the texture and flavor profile of banana cake. The study is designed to
provide insights into how the inclusion of these ingredients affects the sensory
attributes of banana cake, including its texture and flavor. To maintain a focused and
manageable scope, this research will primarily involve the development and
evaluation of banana cake recipes with varying quantities of carrots, nuts, pineapple
chunks, coconut meat, grapes, and desiccated coconut. The target respondents for this
study will be limited to third-year students of the Bachelor of Technology and
Vocational Education (BTVTED) Food Service Management (FSM) program at
Eastern Visayas State University Tacloban City. The selected ingredients were chosen
for their potential to influence the overall quality of banana cake and are commonly
used in baking, allowing for practical application in the FSM program's curriculum.

This Study will guide the research to ensure its feasibility and relevance. Firstly,
the study will focus exclusively on the impact of carrots, nuts, and pineapple chunks,
grapes, coconut meat and desiccated coconut, as additional ingredients in banana
cake. It will not address the broader context of other potential ingredients or variations
in baking methods. Secondly, the research will be limited to the evaluation of sensory
attributes, specifically the texture and flavor profile of the banana cake. It will not
delve into the nutritional aspects or the cost implications of incorporating these
ingredients. Furthermore, the study will be conducted among a specific group of
respondents, namely third-year BTVTED FSM students. It will not include the other
program, faculty, or even the school administration and its staff.