Am Thesis

Cagayan State University College of Industrial Technology
OPTIMIZATION OF READY TO COOK BANANA FRITTERS
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A Thesis
Presented to the Panel Members
of the College of Industrial Technology
Cagayan State University. Carig Campus
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In partial fulfillment of the requirements

in Thesis Writing
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JANUARY, 2023
DEDICATION
This study is wholeheartedly dedicated to our beloved parents, who have been our
source of inspiration and gave us strength when we thought of giving up, who continually
provide their moral, spiritual, emotional, and financial support.
To our Professors, who helped us to improve our study and for imparting your
knowledge to us.
To our Parents who gave their unconditional support to our study and who allowed
us prove and improve ourselves through all o
ur walks of life.
To our Brothers and Sisters who shared their words of advice and encouragement to
finish this study.
To our Friends and Classmates we found the real essence of friendship, for giving
us hope and encouragement, especially to our family BSIT- Food technology 4-D who is
always there to cheer us when we are down.
And lastly, we dedicated this book to the Almighty God, thank you for the
guidance, strength, power of mind, protection and skills and for giving us a healthy life. All
of these, we offer to you.
-Researchers
ABSTRACT
TITTLE: OPTIMIZATION OF READY TO COOK BANANA
FRITTERS
This study aims to explore the optimization of banana fritters in formulation in terms
of sensory evaluation.
The study “OPTIMIZATION OF READY TO COOK BANANA FRITTERS’ is
another product of potential commercial value especially for home industry in the Region II.
Ready to cook products are available in our local market nationwide. To optimize he
ready to cook banana blossom fritters gives interest to the researchers due to its abundant
supply year-round and limited utilization of banana blossom. The experimental formulation
for banana blossom fritters done using materials and equipment also with varied amount of
100 grams banana blossoms, 80 grams all-purpose flour, 20 grams corn-starch, 25 grams
textured vegetable protein.
Likewise, this study optimized ready to cook banana fritters, determined the optimum
amount of banana blossom level of acceptability, significant difference and proximate
composition in terms of aroma, color, texture, taste, and general acceptability.
Based on the findings of experimental research of the three (3) treatment were
subjected analysis of variance and hedonic scale.

The field test done to the 125 students, Major in Food Technology gave a favourable
response to the newly product from optimized ready to cook banana blossoms for commercial
production. Most of the evaluator want the treatment three (3) because it has the balance
aroma, color, texture, and taste.
These results falls under the scale “Like very much” which present to be accepted
treatment according to the presented standard, and in the overall mean rating per group.
Senior earned the highest rating of 8.17 like extremely. The analysis of variance of various
evaluators was the null hypothesis accepted the proximate composition of the product as
follow: Moisture = 56.26, Ash = 3.57.
This study provides valuable insights to industry stake holders, including banana
farmers to contribute to the innovative ready to cook product offering potential opportunities
for product diversification, meeting consumer preferences and promoting sustainable
agricultural practice. This value added functional optimized ready to cook banana blossom
appeals to a wide variety of consumers. Therefore, it may have the potential to increase sales
in ready to cook market.

TABLE OF CONTENTS
TITLE PAGE …………………………………………………………………… i
APPROVAL SHEET …………………………………………………………... ii
ACKNOWLEDGEMENT………………………………………………………. iii
DEDICATION ……………………………………………………………………iv
TABLE OF CONTENTS …………………………………………………...……v
ABSTRACT ……………………………………………………………………...vi
Chapter 1: THE PROBLEM AND ITS BACKGROUND
1.1 Introduction ………………………………………………………………..
1.2 Statement of the Problem …………………………………………………
1.3 Significance of the Study…………………………………………………..
1.4 Hypothesis of the Study ……………………………………………………
1.5 Scope and Delimitation …………………………………………………….
1.6 Definition of Terms ………………………………………………………..
1.7 Conceptual Framework …………………………………………………….
Chapter 2: REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature …………………………………………………..
Related Studies ………………………………………………………
Chapter 3: RESEARCH METHODOLOGY
3.1 Research Design …………………………………………………………….….
3.2 Locale of the Study ……………………………………………………….…...
3.3 Materials Statistical Analysis ………………………………..........................
3.4 Basic Procedure …………………………………………
3.5 General Procedure
3.6 Experimental Procedure
3.7 Data Gathering Procedure
3.8 Statistical Treatment of Data

3.9 Evaluation Instrument
4.0 Data Analaysis
Appendix A: Letter to CEO …………………………………………………….
Appendix B: Letter to the DEAN ………………………………………………
Appendix C: Evaluation Instrument ……………………………………………
Chapter 4: RESULTS AND DISCUSSION …………………………………

Presentation, Analysis, and Interpretation of Data ……………………………
Chapter 5: SUMMARY, CONCLUSIONS, AND
RECOMMENDATIONS ………………………………………...
Summary ……………………………………………………………………….
Conclusion ………………………………………………………………………
Recommendations …………………….……………………………………….
REFERENCES ………………………………………………………………….
APPENDICES …………………………………………………………………
Chapter 1
INTRODUCTION
1.1 Background of the study
The Philippine banana industry contributes significantly to the agriculture sector and
the economy in general. Banana production is a source of income and employment in the
countryside with more than 5.6 million smallholder farmers dependent on it (Horwood C.
(2006). In 2000, the banana sector contributed about 7% to the total value of production in
agriculture. Banana is also one of the country’s top export earners. Banana (Mesa sp.) is
grown in all regions of the Philippines throughout the year. It was described by Worobetz \,
K. (2000), the first botanist in the Philippines, as variety compress a. The banana blossom is
rich in vitamins, flavonoids, and proteins. The flower has been used in traditional medicine to
treat bronchitis constipation and ulcer problems. It eases menstrual bleeding. The extracts of
banana blossom have antioxidant properties that prevent free radicals and control cell and
tissue damage. The flavor is a little starchy and bitter. The banana is a typical climacteric fruit
and mainly grows in tropical and subtropical regions.
Hemicellulose fraction of Musa sapientum showed high amounts of total polyphenols
and total antioxidants, indicating that banana blossom is a rich source of dietary fibre
associated with polyphenols, which could promote health benefits. As dietary fibre
consumption is alarmingly low, it is important to investigate the potential of underutilized
vegetables as potent antioxidants and blood lipid-lowering agents. Though banana blossom
has been in the Sri Lankan diet for years, no research has been done to investigate the health
potential of banana blossoms as a fibre and antioxidant-rich vegetable.
As banana blossom contains a high amount of antioxidants and quercetin, it can be
supplemented among the community. It is recommended that an analysis of banana blossoms
from different regions of the state can be carried out to get a range of anti-oxidant and
quercetin levels. Future nutritionists should consider a special effort in inculcating the banana
blossom into a routine diet and to create awareness and share knowledge with the community
at large. Hence the food industry should focus on the incorporation of banana blossom into
ready-to-eat products.
Therefore, the study aims to investigate the banana blossom fritters incorporated
experimental optimization on the health and economic coverage of the participants in this
study. Additionally, comparative studies aligned with this were examined and assessed in
both local and international countries. The purpose of the present study is to optimize the
banana blossom fritter for cooking.
1.2 Statement of the Problem
The study generally aimed to optimize Banana Blossom (Musa acuminata Colla) Fritters.
Specifically, this study sought to answer the following questions:
1. What is the overall acceptability of the Optimization of Banana Blossom (Musa
acuminata Colla) Fritters in terms of:
a. Taste
b. Color
c. Texture and
d. General Acceptability
2. Is there a significant difference of the banana blossom flitters (ready to cook) to the beef
patty?
3. What is the proximate composition of banana blossom fritters?
1.3 Significance of the Study
The significance of this research can be understood through the following aspects:
College of Food Technology - IGP (Income Generating Project): The production of
Banana Blossom Fritters holds the potential to become a profitable income-generating project
for the College of Food Technology. By commercializing the optimized fritters based on the
study's findings, the project can contribute to the generation of revenue and further
development opportunities.
Department of Science and Technology - The study on banana blossom fritters aligns
with the goals of the Department of Science and Technology in addressing priority concerns
in science and technology within the Philippines. By identifying and exploring innovative
ways to utilize banana blossom, the research contributes to the advancement of the
institution's ability to assist the community and promote sustainable development
Local Banana Farmers- The research findings have implications for local banana
farmers as the demand for banana blossom could increase. By incorporating banana blossom
as a raw material for the production of fritters, farmers can potentially experience a surge in
demand for their produce, leading to increased revenue and improved economic prospects.
Consumers- The proposed product, banana blossom fritters, offers significant benefits to
consumers. These fritters provide excellent nutritional value, and serve as a cost-effective
meat snack option. By introducing this product to the market, consumers can enjoy a tasty
and nutritious snack that meets their preferences and dietary needs.
Researcher- The researcher valued this study to discover new information or to answer
the questions with the end -goal of benefitting the society.
Future Researchers- The results of this study contribute to the existing body of
knowledge in food product development, particularly in the area of product optimization. The
findings and methodologies can serve as a valuable reference for future researchers and
scholars interested in exploring further advancements in the field of food science and
technology.
1.4 Hypothesis of the Study
Null Hypothesis Ho: There is no significant difference on the general acceptability of
the Optimized Banana Blossom Fritters (Musa acuminata Colla) with beef patty.
1.5 Scope and Delimitation
This study was limited to the optimization of banana blossom fritters (ready to cook)
in terms of sensory qualities as on taste , aroma, color and general acceptability to the
respondents. The source of our raw materials which is banana blossom at Tuguegarao
City, Cagayan.
1.6 Definition of Terms
The following terms are defined according to their context and how they will be used
in this study:
Acceptability - In this study, acceptability refers to the degree to which the respondents
approve of and are satisfied with the appearance, aroma, texture, color, and
taste of the banana blossom fritters.
Appearance - In the context of this study, appearance refers to the visual aspect and food
presentation of the produced banana blossom fritters. It encompasses the color
and overall visual appeal of the fritters.
Banana Blossom - Referring to the large, tear-shaped, maroon or purplish-colored flower
found at the end of a banana cluster, the banana blossom is the specific
female flower of the banana plant (Musa spp.). It will be used as the main
ingredient in creating the banana blossom fritters.
Banana Fruit - The term "banana fruit" pertains to the long curved fruit that grows in
clusters, with soft pulpy flesh enclosed in a yellow skin when ripe. It is used
to provide a better understanding of the raw material used in the study.
D.A (Department of Agriculture)- is the executive department of the Philippines government
responsible for the promotion of agricultural and fisheries
development and growth
Flavor - Flavor refers to the combined taste and aroma characteristics of the produced banana
blossom fritters. It encompasses the sensory experience of the product in terms of its
taste and smell.
Food Product Development - tool use to identify if the product accepted by target market.
Fritters - In this study, fritters are defined as a dish made by deep frying food that is coated in
batter. The banana blossom fritters will be prepared using this cooking technique.
General acceptability - overall outcome of the product developed.
Moisture - Moisture refers to the level of dryness or moisture content present in the produced
banana blossom fritters. It is an important aspect of the texture and overall quality
of the fritters.
Optimization - Optimization in this study refers to the process of making the banana blossom
fritters recipe the most effective and efficient, considering factors such as
taste, texture, appearance, and nutritional content.
Sensory Evaluation- tool use to trial and error by the researchers for identifying what is
acceptable paste preference of the respondents.
Taste - Taste in this study refers to the sensory perception and sensation of flavor
experienced in the mouth and throat upon contact with the banana blossom fritters. It
is an important aspect of the overall acceptability and enjoyment of the product.
Texture - Texture refers to the tactile sensation and tenderness of the produced banana
blossom fritters. It describes the physical properties, such as the crispness,
softness, or crunchiness, of the fritters. Texture plays a crucial role in the sensory
experience and overall acceptability of the banana blossom fritters.

Proximate Composition - it refers to the composition of foods includes moisture, ash, lipids,
protein, and carbohydrates contents.
1.7 Conceptual Framework
The study utilized the input, process, and output framework The input pertains to the
raw materials like banana blossom other sources that will be used in the study process
pertains to the optimization of banana blossom fritters. Output of the study represents the
conclusion of data collected after being processed and the optimized of banana blossom
fritter.
INPUT PROCESS
 Recipe OUTPUT
 Raw Materials Development  Optimized
 Experimental
 Cooking banana
Optimization
blossom
utensils  Sensory
Evaluation
fritters
 Equipment  Statistical (ready to
Analysis cook )
Figure 1.IPO MODEL
The IPO (Input-Process-Output) framework outlines the key components and steps
involved in the study on the optimization of banana blossom fritters.

The input phase involves the essential elements necessary for the study. First, the banana
blossom serves as the primary ingredient for the fritters. Other ingredients such as Banana
blossom all-purpose flour, cornstarch, seasonings ,spices and cooking oil were also utilized
for the formulation.
Moving on to the process phase, several steps are undertaken to optimize the banana
blossom fritters. Recipe development is the initial stage, where researchers formulate and
refined the recipe, considering factors such as ingredient proportions, cooking techniques,
and seasoning. Experimental optimization follows, involving the systematic testing and
adjustment of these variables to achieve the desired characteristics of the fritters. Sensory
evaluation is then conducted to assess the taste, aroma, and texture of the developed fritters,
utilizing sensory analysis techniques and collecting consumer feedback. Finally, statistical
analysis is performed to analyze the data gathered from sensory evaluation and other relevant
measurements, providing a quantitative understanding of the results.
In the output phase, the main outcome of the study is the optimized of banana
blossom fritters, ready for cooking. Through the iterative process of recipe development,
experimental optimization, and sensory evaluation, the fritters are refined to achieve the ideal
taste, aroma, and texture. The ultimate goal of the study is to deliver high-quality banana
blossom fritters that are well-received by consumers, ensuring their marketability and
potential for widespread adoption.

Chapter 2
REVIEW OF RELATED LITERATURE
The ripeness of a banana also plays a significant role in its taste. Unripe bananas tend
to have a starchy and slightly sour taste, while fully ripe bananas have a sweet and rich
flavor. Overripe bananas can become mushy and develop an unpleasant taste. Proper storage
conditions, such as storing bananas at room temperature until they are ripe and then
refrigerating them, can help maintain their optimal taste.
The aroma of bananas is another important factor that contributes to their overall
sensory experience. Similar to taste, the aroma of bananas is influenced by the variety,
ripeness, and storage conditions. Different banana varieties possess distinct aroma profiles.
Cavendish bananas are known for their tropical and sweet aroma, whereas plantains emit a
more earthy scent.
As bananas ripen, their aroma becomes more pronounced. Unripe bananas have a
mild and faint aroma, but as they ripen, the aroma intensifies. Overripe bananas may develop
an unpleasant odor. Proper storage, following the same guidelines as for taste optimization,
can help preserve the desired aroma of bananas.
The texture of bananas is determined by various factors, including the variety,
ripeness, and storage conditions. Each banana variety has its unique texture characteristics.
For instance, Cavendish bananas are recognized for their soft and creamy texture, while
plantains have a firmer and starchier texture.

The ripeness of a banana directly affects its texture. Unripe bananas are firm and
contain more starch, resulting in a harder and less yielding texture.
As bananas ripen, the starches convert to sugars, making the fruit softer and tenderer.
Overripe bananas can become mushy and lose their desired texture. Storage conditions also
impact the texture of bananas. Storing bananas at room temperature until they reach their
desired ripeness and then refrigerating them can help maintain their optimal texture.
Banana Blossom
A banana blossom, also known as a banana flower or banana heart, refers to the large,
maroon-colored, teardrop-shaped flower found at the end of a cluster of bananas (Tasnim et
al., 2020). According to the same research, a very rich source of high-quality protein, dietary
fiber, vitamins, minerals including magnesium, iron, and copper, as well as flavonoids, may
be found in banana blossoms thus, around 51 kcal of calories, 5.7 g of fiber, 56.0 mg of
calcium, 73.3 mg of phosphorus, 56.4 mg of iron, 13.0 mg of copper, 553.3 mg of potassium,
48.7 mg of magnesium, 34.0 mg of vitamin E, and 137.0 mg of flavonoids, including
quercetin, are found in 100 g of banana blossom. In addition to that, banana blossom is the
female reproductive part of the banana plant (Musa spp.). It develops between the layers of
bracts and covers the emerging hand of bananas (Rosa et al., 2020).
A by-product of banana farming is the banana bloom. When the bunch is formed and
the hands are turning up, banana blossom is used to cut off and discard. However, many
Asian nations including Thailand, Sri Lanka, Malaysia, Indonesia, and the Philippines often
eat it as a vegetable (Mapanao et al., 2022).

Acceptability of the Product
This study intends to determine if product type and nutritional information impact the
acceptance of banana blossom fritters among consumers. Thus, it is possible to assess the
acceptability of banana blossom as a product using a variety of criteria, including sensory
qualities, customer preferences, and market demand. For the sensory assessment of the
product, panelists of evaluators who are representative of the target customer group or
pertinent specialists were enlisted. Nutritional information did not influence the acceptance of
these items for the entire set of customers; the outcome is based on their actual reaction. They
were given examples and reference samples to assist them calibrate their judgements.
Moreover, the acceptability of this product was examined using hedonic assessment of a
commercial sample. Hedonic assessment was used to acquire important information on
customer acceptability and preferences for the research on the optimization of ready-to-cook
banana fritters. This information will help to direct the product's development and
improvement. Additionally, studying the reactions of customer subgroups with various
individual preferences or traits can yield a wealth of full and reliable information (Nielsen et
al., 2019).
Optimization
The formulation, processing, and general quality of banana fritters that are quick and
simple to prepare are all goals of the optimization research of ready-to-cook banana fritters.
To find the ideal combination that produces the optimum sensory properties, nutritional
composition, and customer acceptance, the study normally entails methodically altering
various aspects and characteristics (Auerswald et al., 2019).
Based on the data analysis, identify the optimal formulation and cooking parameters
that yield the best sensory attributes, nutritional composition, and overall quality of the ready-
to-cook banana fritters. By systematically optimizing the recipe, formulation, and cooking
parameters, the study aims to create ready-to-cook banana fritters that deliver an enjoyable
eating experience, have a desirable nutritional profile, and meet consumer expectations for
convenience and quality (Tan et al., 2021).
Health Benefits Of Banana Blossom
Banana blossom caters a lot of health benefits. Given are the few benefits provided by
banana blossoms:
Helpful In Diabetes
It has been found that consumption of banana blossoms regularly for about a month
reduces the blood sugar level and raise the haemoglobin level in the body as it is rich in fibre
and iron which assists in the production of red blood cells (Ara et al., 2020).
Lowers Menstrual Bleeding
Banana flowers have been used for treating excessive blood loss during the menstrual
cycle since ancient times. Because blossom has the capacity to control the progesterone
hormone, which can lessen unpleasant bleeding, it is useful in reducing muscular cramps.
Additionally, it contains magnesium, which might lessen anxiety during that time. Source of
it is also thought to benefit ladies with polycystic ovarian syndrome (Muhammad et al.,
2021).
Good for Gastrointestinal Health

As an excellent source of both soluble and insoluble dietary fiber, banana blossom is
beneficial for those with diarrhea and irritable bowel syndrome (IBS). These individuals have
to incorporate these flowers into their usual diet. Food is readily digested because to the
soluble fiber, which dissolves in water and gels to make a gel. Those who have constipation
are recommended to consume more banana blossoms since the insoluble fiber in them does
not dissolve in water and helps give undigested waste items volume. Both types of dietary
fibers are necessary for optimal food digestion and absorption in the gastrointestinal tract, and
banana blossoms are a rich source of both. origin of it (DMello, 2018).
Helpful In Ulcers
Patients suffering from ulcers are encouraged to increase the consumption of vitamin
C rich foods as it is believed that vitamin C plays important role in promoting tissue repair
and wound healing. Since the blossoms are rich in that vitamin, it can be helpful in ulcer
management as it neutralizes the gastric juices and reduce ulcer irritation (Muchahary et al.,
2021)
Helpful In Treatment
Banana blossoms extract has been found to be very useful for treating the infection in
natural way. During a research on antimicrobial activity of ananda blossom extract, it was
suggested that certain bioactive compounds extracted from banana blossoms exhibited
antibacterial activity against bacteria Bacillus (Mokbel and Hashinaga, 2005). The research
further mentioned that the bioactive compound malic acid found in blossom exhibited a
stronger antibacterial activity 44517 Shilpi Singh, Banana blossom-an understated food with
high functional benefits against Bacillus subtilis, Bacillus cereus, and Escherichia coli (Jahan
et al., 2010). Along with that the flower extract is also useful in healing wounds especially in
children and preventing the malarial parasite, Plasmodium falciparum from growing and
developing in the body. Besides fighting against infections, the juice of banana blossom is
very helpful in healing the wound and burn faster.
Rich in Antioxidants and Phytochemicals
Earlier researches have shown that different parts of banana plants including the
blossoms have significant antibacterial and antioxidant properties (Padma et al., 2012;
Roobha et al., 2011; China et al., 2011; Bhaskar et al., 2012). Since the banana blossoms are
rich in phytochemicals like vitamins, flavonoids and protein. The blossoms can be used for
the treatment of bronchitis, constipation and peptic ulcer (Timsina and Nadumane, 2014). It
has been suggested from scientific research that banana blossom extracts can be used for
various industrial application due to its high phenolic contents and flavonoids. It was found
during the study that the best antioxidant activity can be obtained when the extraction is done
at 60 degrees centigrade with ethanol concentration of 50 percent for the time of 30 minutes
and stirring extraction without the use of ultrasound (Schmidt et al., 2015). The antioxidant
property of extract scavenge the free radical and control cell and tissue damage. In an another
study it has been reported that glucose uptake in Ehrlich ascites tumour cells was stimulated
by banana (Musa species) flower and pseudo stem extract (Bhaskar et al., 2011). Therefore,
due to its high antioxidant property it is suggested to include the banana blossom in health
supplements. Keeps mood elevated and reduces anxiety.Banana blossom can boost mood in
every person especially in kids who have mood swings and are anxious by nature. Banana
blossoms can act as remedy for mentally imbalanced kids who suffer from bouts of anxiety as
it reduces the feelings of anxiety. Anxiety reducing property of banana blossom can be
attributed to the fact that it contains magnesium which acts as antidepressant without side
effects.
Helpful In Weight Loss
Since the banana blossoms are rich in fibre, it gives a sated feeling for longer period,
so it is very useful for kids and adults who are overweight or obese. Adding banana blossom
in one's meal in the form of soup, salad, curry or any other form, can facilitate weight loss.
Banana blossom as part of cuisine in different parts of world Apart from providing
various therapeutic benefits, banana blossom also possess the distinctive taste and makes a
place for itself in culinary area. It is mostly consumed in South East Asian countries like in
Indian, Thai and Vietnamese cuisine. It finds an important place in Ayurvedic cooking. It can
be eaten raw as well as cooked form. Its petal is believed to taste like artichoke leaves. As
with artichoke, the heart as well as fleshy part of the bracts, both are edible. The aromatic
profile is less strong and more delicate when it is in blossom form as compared to the fruits.
The flower is starchy and slightly bitter, with more vegetal flavours. In India, banana
blossoms are primarily used in salads, curries or soups. In South Indian cuisine, it is mostly
used in curries, soups, fritters, stir fried or fried dishes. In Thailand, it is mostly served raw on
the side with pad Thai, whereas in Indonesia, it is mixed with pork and a hot sambal, cooked
in a section of bamboo and served at their festivals. It can be used to make stew also, as in
Philippines, it is added to kari-kari, the famous beef stew. In Laos, it is used in combination
with galangal, a rhizome similar to ginger . In Sri Lanka, more than 32 million banana
bunches are produced annually (Department of Census and Statistics, 1998, Agricultural
Statistics, Sri Lanka). It is considered as a popular ingredient in their cuisine and is
considered as a very tasty ingredient to make curries, fritter or are used as salad.
Sensory Evaluation
In the study titled "Optimization of Ready-to-Cook Banana Fritters," the researchers
aimed to optimize the formulation and cooking parameters of banana fritters to enhance their
sensory attributes and overall quality. The study investigated the effects of different variables
on the texture, color, and sensory acceptability of the ready-to-cook banana fritters.
The researchers prepared banana fritters using various formulations and cooking
conditions, systematically varying factors such as the type and ratio of flour, proportion of
banana blossom, binding agents, spices, and frying parameters. The samples were then
evaluated by a panel of trained sensory evaluators to assess their sensory attributes.
The results of the study indicated that the optimization of ready-to-cook banana
fritters had a significant impact on their sensory properties. With the variation of the
formulation and cooking parameters, several sensory attributes were affected. For example,
the texture of the banana fritters was improved, as evidenced by increased hardness,
gumminess, chewiness, cohesiveness, and springiness values. However, the adhesiveness
level was found to be reduced in the optimized samples.
In terms of color, the addition of specific ingredients or adjustment of cooking
parameters led to significant differences compared to the control sample. The color of the
optimized banana fritters was found to be different, with changes in the L* (lightness), a*
(redness), and b* (yellowness) values.

Furthermore, the sensory evaluation also included attributes such as taste, aroma,
appearance, and overall acceptability. The optimized banana fritters received positive
feedback in terms of taste, texture, and appearance, indicating an improvement in sensory
attributes compared to the non-optimized samples. The overall acceptability of the optimized
banana fritters was generally favorable, suggesting that the optimization process led to a
product that was well-received by the panelists.
In conclusion, the optimization of ready-to-cook banana fritters through the variation
of formulation and cooking parameters resulted in improved sensory attributes. The texture,
color, and overall acceptability of the banana fritters were enhanced through the optimization
process. These findings contribute to the development of high-quality ready-to-cook banana
fritters with desirable sensory characteristics, offering consumers a satisfying culinary
experience (Khayhan et al., 2018).
Texture
A fleshy, purple-skinned flower with a tear-shaped form known as a "banana
blossom" or "banana heart" develops at the end of a cluster of banana fruits. It is typically
used in south-east Asian and Indian cuisine, but its chinky, flaky texture also makes it
suitable for eating raw.
Taste
A sweet and luscious banana heart may be found in Banana Blossom. For all of you
who adore bananas, it's tough to pinpoint the specific flavor of this plant. It has a little
flowery and nutty flavor. In addition, if not prepared properly or when eaten raw, it may be
rather harsh. These flowers are frequently compared to the flavor of bamboo shoots or
artichoke leaves. However, its flavor is often rather modest, enabling it to take on the tastes
of whatever is cooked with.
General Acceptability
The optimization of banana blossom fritters is carried out with the following objectives:
(1) ascertain the general acceptability of the optimization of banana blossom fritters in terms
of: taste, color, and aroma; (2) ascertain the general acceptability of banana blossom fritters;
and (3) assess the significant difference of the optimization of the banana blossom fritters
among three treatments. The study was conducted at the Carig Campus of Cagayan State
University.
Significant Difference
The flavor, scent, texture, and overall acceptance of hamburger patties and banana
blossom fritters were evaluated in the study, and substantial differences were discovered. The
fritters' moisture content was high (56.26%), above the level advised for semi-perishable
meals. Their texture and shelf life could be impacted by this. The fritters also contained
3.57% ash, a sign that minerals are present and add to their nutritious value. In general, the
study offers significant knowledge regarding the sensory qualities and consistency of banana
flower fritters (Jaiswal et al., 2013).
Proximate Composition
The proximate composition of banana blossom refers to the relative amounts of
macronutrients and other important components present in the blossom. The composition can
vary depending on factors such as variety, maturity, and processing methods. Here is a
general overview of the proximate composition of banana blossom:
 Moisture: Banana blossom typically contains a significant amount of moisture,
ranging from around 80% to 90%. This indicates that it has a high water content.
 Carbohydrates: Carbohydrates are a major component of banana blossom. It mainly
consists of complex carbohydrates such as dietary fiber, including both soluble and
insoluble fibers. The fiber content of banana blossom contributes to its texture and
potential health benefits.
 Proteins: Banana blossom contains a moderate amount of protein. The protein content
can vary but is generally lower compared to other plant-based protein sources.
 Fats: Banana blossom is generally low in fat. The fat content is typically minimal,
with most of the fat being in the form of trace amounts of healthy unsaturated fats.
 Minerals: Banana blossom is a good source of various minerals. It contains essential
minerals like potassium, calcium, magnesium, phosphorus, and iron, among others.
The mineral content may vary depending on factors such as soil conditions and
cultivation practices.
 Vitamins: Banana blossom also contains vitamins, including vitamin C, vitamin A,
vitamin E, and several B vitamins. The vitamin content can contribute to the
nutritional value of the blossom.
It is important to note that the specific proximate composition of banana blossom can
vary depending on factors such as the specific cultivar, growing conditions, and preparation
methods. Detailed analyses conducted in a laboratory setting can provide more precise
information on the proximate composition of banana blossom.
Moreover, a very rich source of high-quality protein, dietary fiber, vitamins, minerals
including magnesium, iron, and copper, as well as flavonoids, may be found in banana
blossoms thus, around 51 kcal of calories, 5.7 g of fiber, 56.0 mg of calcium, 73.3 mg of
phosphorus, 56.4 mg of iron, 13.0 mg of copper, 553.3 mg of potassium, 48.7 mg of
magnesium, 34.0 mg of vitamin E, and 137.0 mg of flavonoids, including quercetin, are
found in 100 g of banana blossom (Tasnim et al., 2020).
Table 1. Proximate Composition of Banana Blossom (per 100g)

Moisture 85-90g
Carbohydrates 5- 10 g
Protein 1-2 g
Fat 0.5-1 g
Fiber 3-5 g
Minerals:
Potassium 330-400 mg
Calcium 30-50 mg
Magnesium 25-35 mg
Phosphorus 25-35 mg
Iron 1-2 mg
Zinc 0.5-1 mg
Vitamins:
Vitamin C 6-10 mg
Vitamin A 100-200 IU
Vitamin E 0.5-1 mg
Vitamin B6 0.1-0.2 mg
Folate 30-50 mcg

Consumers can enjoy several benefits when incorporating banana blossom into their
diet. Banana blossom is a nutrient-rich food that provides various essential vitamins,
minerals, and dietary fiber. It contains potassium, calcium, magnesium, vitamin C, vitamin E,
and other beneficial nutrients. Including banana blossom in your diet can contribute to
meeting your daily nutrient requirements and supporting overall health. Banana blossom is a
good source of dietary fiber, which plays a vital role in maintaining healthy digestion
(Jaiswal et al., 2012). Fiber adds bulk to the diet, promotes regular bowel movements, and
helps prevent constipation. By supporting proper digestion, banana blossom can contribute to
gastrointestinal health. The fiber content of banana blossom can help regulate blood sugar
levels. It slows down the digestion and absorption of carbohydrates, preventing rapid spikes
in blood glucose levels. This makes banana blossom a potentially beneficial food for
individuals with diabetes or those aiming to manage their blood sugar levels Aguilar et al.,
2016). The potassium content in banana blossom is beneficial for heart health. Potassium
helps maintain healthy blood pressure levels and supports proper heart function. Including
banana blossom as part of a balanced diet can contribute to heart health and may help reduce
the risk of cardiovascular diseases (Kim et al., 2015). Banana blossom contains antioxidants
such as phenolic compounds and flavonoids. These antioxidants help protect the body against
oxidative stress and damage caused by free radicals. By neutralizing free radicals, banana
blossom may support overall health and help reduce the risk of chronic diseases. The fiber
content in banana blossom can promote satiety, helping you feel fuller for longer. This can
aid in weight management by reducing excessive calorie intake and supporting healthy
portion control. The dietary fiber in banana blossom acts as a prebiotic, promoting the growth
of beneficial gut bacteria. A healthy gut microbiota is associated with various health benefits,
including improved digestion, enhanced nutrient absorption, and a strengthened immune
system (Mohapatra et al., 2010).
Incorporating banana blossom into a balanced and varied diet, along with other fruits,
vegetables, and whole foods, can provide a range of nutritional benefits and contribute to
overall well-being.
Chapter 3
RESEARCH METHODOLOGY
This chapter presents the methodology and procedure used in conducting the research
study. It describes the research design, respondents of the study, instrumentation, data
gathering procedure and data analysis (statistical treatment of data)
3.1 Research Design
This study utilizes an experimental research design to investigate the cause-and-effect
relationships between the optimization of Banana Blossom Fritters and their sensory
attributes. The researchers will manipulate specific factors such as ripeness, storage
conditions, and variety to determine their impact on the taste, aroma, and texture of the
fritters. Additionally, a descriptive method of research will be employed, involving the use of
questionnaires to gather data on the acceptability of the fritters based on appearance, aroma,
colour, and texture. This approach allows for the systematic examination of variables and
their effects on the sensory experience of Banana Blossom Fritters, providing valuable
insights into their optimization and consumer preferences.

Research Literature Review

Research Questions
Problem and Objectives  Banana Blossom
Product Development
and experiment
Analysis of
Data Testing Gathering of Data
3.2 Locale of the Study
This study was conducted at the Food Laboratory of Cagayan State University,
specifically in the College of Industrial Technology, from January 2023 to February 2023.
Cagayan State University provided the necessary facilities and resources for the research,
allowing for the implementation of the experimental design and data collection. The Food
Laboratory served as the controlled environment where the optimization of Banana Blossom
Fritters and the assessment of their sensory attributes took place.

Figure 3.2 Map of Cagayan State University Carig Campus College of Industrial Technology
3.3 Materials
The materials used in the optimization of banana blossom fritters include:
 Banana blossom
 All-purpose flour
 Cornstarch
 Seasonings and spices
 Cooking oil
 Equipment and Utensils

The following equipment and utensils are required for the preparation of banana blossom
fritters:
 Measuring cup/spoon
 Strainer
 Chopping board
 Knife
 Food
 Large mixing bowl
 Molder
 Disposable container
 Parchment paper
 Weighing scale
 Container
3.4 Process Flow
The steps to be followed in the preparation of Optimization of banana blossom fritters (ready
to cook)
Figure 1: Optimization of Banana Blossom
Banana Blossom procurement
Wash and Clean
Minced
Boil
Mix
Measure
Mold
Flatten
Pack
3.5 Basic Procedure
The optimization procedure for making banana blossom fritters involves the following
steps:
1. Banana Blossom Procurement: Obtain fresh and high-quality banana blossoms
from a reliable source.

2. Wash and Clean Ingredients: Thoroughly wash the banana blossom and other
ingredients, such as seasonings or vegetables, to remove any dirt or impurities. Drain
excess water.
3. Cut the Ingredients into Minced: Using a knife and chopping board, finely mince
the banana blossom and other desired ingredients, ensuring uniformity in size for even
cooking.
4. Boil with Salt and Vinegar: In a pot, add water, salt, and vinegar. Bring the mixture
to a boil. Add the minced banana blossom to the boiling water and cook for
approximately 15-20 minutes or until the banana blossom becomes tender. Drain the
cooked banana blossom and allow it to cool.
5. Mix All the Ingredients with the Banana Blossom: In a large mixing bowl, combine
the cool and drained banana blossom with the other ingredients, such as flour, spices,
Herbs or additional vegetables. Mix well until all the ingredients are evenly
incorporated..
6. Measure the Mixture, Mold, and Flatten like a Patty: Once the mixture has frozen
and solidified, remove it from the container and measure the desired portion using a
weighing scale. Shape the mixture into patties or fritters, using a molder or by hand.
Flatten each portion to achieve the desired thickness.
7. Pack in the Container and Freeze It: Transfer the mixture into a disposable
container or mold. Ensure that the mixture is packed tightly to maintain its shape.
Place the container in the freezer and allow it to freeze for a specified time until it
reaches the desired firmness.

Preparation of Raw
Material
Boiling water Banana blossom
Add salt, Washing and cutting

spices,and vinegar
Weighing
Mixing
Mold and
Flatten
Packaging
3.6 Experimental Procedure
Table 3.6 Formulation of the three treatments of Banana Blossom Fritters.
Treatment 1 Treatment 2 Treatment 3
50 grams All-purpose flour 70 grams All-purpose flour 80 grams All-purpose
50 grams Corn-starch 30 grams Corn-starch flour
100 grams banana blossom 100 grams Banana blossom 20 grams Corn-
4.2 grams tsp. Salt 4.2 grams Salt starch
400grams Vinegar 400grams Vinegar 100 grams Banana
Oil Oil blossom
4.66 grams Pepper 4.66grams Pepper 4.2 grams Salt
3.16 grams Garlic powder 3.16grams Garlic Powder 400grams Vinegar
25grams textured Vegetable 25Grams textured Vegetable Oil
protein protein 4.66 grams Pepper
3.16 grams Garlic
powder
25grams textured
Vegetable protein
Figure 3
As shown from the table above three different treatments were used to prepare Banana
Blossom Fritters. Among this treatment will be one treatment choose by the technical age
group evaluators .Using the sensory evaluation sheet in evaluating the products the age group
evaluators, evaluates the banana blossom fritters (ready to cook) in terms of taste, aroma ,
appearance and texture. If the banana blossom fritters (ready to cook) need an improvement
then it will be enhance according to the given suggestion of the age group evaluators until it
suits their taste and preference. The final banana blossom fritters (ready to cook) will undergo
packaging and labeling.
Treatment 1 included 50 grams of all-purpose flour, 50 grams of cornstarch, 100 grams of
banana blossom, 4.2 grams of salt, 400 grams of oil, 4.66 grams of pepper, 3.16 grams of
garlic powder, and 25 grams of textured vegetable protein. Treatment 2 consisted of 70 grams
of all-purpose flour, 30 grams of cornstarch, 100 grams of banana blossom, 4.2 grams of salt,
400 grams of vinegar, oil, 4.66 grams of pepper, 3.16 grams of garlic powder, and 25 grams
of textured vegetable protein. Treatment 3 involved 80 grams of all-purpose flour, 20 grams
of cornstarch, 100 grams of banana blossom, 4.2 grams of salt, 400 grams of vinegar, oil,
4.66 grams of pepper, 3.16 grams of garlic powder, and 25 grams of textured vegetable
protein.
These treatments were designed to explore the effect of varying proportions of all-
purpose flour and cornstarch, as well as the inclusion of garlic powder, pepper, salt, vinegar,
oil, and textured vegetable protein on the sensory attributes of the Banana Blossom Fritters.
The use of different ratios and ingredients aims to determine the optimal combination that
will result in fritters with the desired appearance, aroma, color, and texture.
3.7 Data Gathering Procedure
The researcher collected data through the following procedures:
Approval and Permission : After finalizing the scorecard and obtaining approval from the
thesis teacher , a letter of permission to conduct the survey was submitted to the Dean of the
College , Professor Bryan T. Lacambra.
Floating Questionnaires : The researchers will distribute the questionnaires ensuring
immediate retrieval upon completion.
Personal Data Collection: The researchers themselves will personally administer the
questionnaires or scorecards, aiming for a 100% retrieval rate.
3.8 Statistical Treatment of Data
To interpret the data effectively the researchers was made use of the following
statistical treatment. The slovin’s Formula and hedonic scale are the tools to interpret dat
Also it use Descriptive statistics, such as calculating the mean, were used to summarize the
participants' responses and provide an overview of their acceptability ratings for each of these
sensory attributes. To determine if there were significant differences in acceptability ratings
among the different treatments (banana blossom fritters and existing product), an Analysis of
Variance (ANOVA) was conducted. This statistical test allowed for the comparison of means
across multiple treatment groups and helped identify if certain treatments were preferred over
others in terms of taste, aroma, texture, and general acceptability.
In cases where significant differences were found through ANOVA, post hoc tests, such as
Tukey's Honestly Significant Difference test, were utilized. These tests enabled pairwise
comparisons between specific treatment groups, providing further insights into which
treatments exhibited significantly different levels of acceptability.
Slovin’s Formula
This formula uses to determine the number of samples from population. The researchers used
Slovin’s formula with standard error of 5% or 0.05 So the sampling technique will be related
to the determination of the number of samples the solvin’s formula as follow:
Formula :
N
N= 2
1+ Ne
where :
n=number of sample
N=total number of population
e=the level of error in sampling
N
n= 2
1+ Ne
182
n= 2
1+ 182(0.05)
182
n= ❑
1+ 182(0.0025)
182
n= 1+0 . 455
n=125
The result of sample size is 125 , so the researcher took 125 student of food technology major
to be the sample of research and the results as follows.
3.9 Evaluation Instrument
A score card will be device and used to gathered data to this study , hence the banana
blossom will be evaluated in terms of aroma , texture , taste , appearance and overall.
A nine point Hedonic scale will be used to indicate the responses regarding
acceptability of the banana blossom.
Scale Interpretation
9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 neither like nor dislike
4 dislike slightly
3 dislike moderately
2 dislike very much
1 Dislike extremely
4.0 Data Analysis
The data gathered in this study will be statistically treated using the weighted mean to
determine the acceptability of the optimization of banana blossom fritters. The weighted
mean takes into account the ratings provided on the nine-point Hedonic scale to calculate an
average score that reflects the overall acceptability of the banana blossom fritters.
The nine-point Hedonic scale, ranging from extremely dislike (1) to extremely like
(9), will be used to assess the acceptability of the banana blossom fritters. Participants will
rate the aroma, texture, taste, appearance, and overall acceptability of the fritters on this scale.
To calculate the weighted mean, each rating will be multiplied by its corresponding
weight, which represents the importance or significance assigned to each criterion. The
weighted mean provides a more comprehensive understanding of the acceptability by giving
greater weight to criteria that are considered more important in evaluating the banana
blossom fritters.
Scale Interpretation
8.13-9.00 Like extremely
7.24-8.12 Like very much
6.35-7.23 Like moderately
5.46-6.34 Like slightly
4.57-5.45 Neither like nor dislike
3.68-4.56 Dislike slightly
2.79-3.67 Dislike moderately
1.90-2.78 Dislike very much
1.00-1.89 Dislike extremely
Chapter 4
RESULTS AND DISCUSSION
This chapter presents the result and discussion of the data collected in the study.
Table 4 1. The sensory evaluation of banana blossom flitters.
Table 1 presents the sensory evaluation scores for the different treatments of banana
blossom fritters. The scores are provided for four indicators: taste, aroma, texture, and
general acceptability. In terms of taste, Treatment 3 received the highest score of 8.38,
followed closely by Treatment 2 with a score of 8.08. Treatment 4 and Treatment 1 received
scores of 8.1 and 7.97, respectively. For aroma, all treatments received high scores, ranging
from 8.11 to 8.18. Treatment 3 obtained the highest score of 8.18, while Treatment 2 and
Treatment 4 received scores of 8.14 and 8.17, respectively. Treatment 1 had a score of 8.11.
In terms of texture, all treatments received similar scores, with Treatment 3 having the
highest score of 8.16, followed by Treatment 2 and Treatment 4 with scores of 8.1 and 8.11,
respectively. Treatment 1 received a score of 8.07. Regarding general acceptability, all
treatments were highly accepted, with scores ranging from 8.11 to 8.17. Treatment 3 had the
highest score of 8.17, followed closely by Treatment 2 with a score of 8.13. Treatment 4 and
Treatment 1 received scores of 8.14 and 8.11, respectively.

Indicator Treatment Treatment Treatment Treatment

1 2 3 4
Taste 7.97 8.08 8.38 8.1
Aroma 8.11 8.14 8.18 8.17
Texture 8.07 8.1 8.16 8.11
General
8.11 8.13 8.17 8.14
Acceptability
Table 4.2 The Significance between Banana Blossom Fritters to the existing product
beef patties.
Source of SS df MS F P-Value F crit

Variation
Between 6.43706 0.000458 3.2388715
1
Groups 0.06252 3 0.02084 6 1 7

0.00323
Within 0.0518 16 8
groups
Total 0.11432 19
The analysis of variance (ANOVA) was conducted to determine the significant difference
between Banana Blossom Fritters and the existing product, Burger Patties. The results of the
ANOVA are presented in table 4.2
The F-statistic value calculated based on the ANOVA is 6.437066. The corresponding p-
value is 0.004581. By comparing the p-value to the significant level (a=0.05) , which is
commonly used in statistical analysis, we observe that the p-value less than the f-critical.
Therefore we reject the null hypothesis and conclude that there is significant difference
between Banana Blossom Fritters and Beef Patties. The critical F-value at a significance level
of 0.05 with 3 and 16 degrees of freedom 3.28871517. Since the calculated F-value is greater
than the critical F-value , we can further support the conclusion that there is significant
difference between the two product .
This finding suggests that the Banana Blossom Fritters and Beef Patties differ significantly in
terms of the evaluated factors or characteristics. The specific factor that contribute to the
significant difference cannot be determined from the provided information. However , it is
evident that there are distinct variations in taste, aroma, texture, and general acceptability
between the two products.
Table 4.3. Proximate of Optimization of Banana Blossom fritters (ready to cook)
Sample code Sample description Test methods Result
Ft-2022-0293 Banana Blossom Moisture 56.26
Fritters (ready to (gravimetric method)
cook)
Source: Regional Feed Chemical Analysis Laboratory DA
Regional Field Office 02.
The proximate analysis of the Banana Blossom Fritters (ready to cook) sample
conducted by the Regional Feed Chemical Analysis Laboratory revealed a moisture content
of 56.26%. Moisture content is a crucial parameter for evaluating the quality and stability of
food products. In the case of Banana Blossom Fritters, a moisture content of 56.26% suggests
a relatively high level of moisture.
Typically, for semi-perishable food products, such as Banana Blossom Fritters, the
moisture content should ideally range between 20% and 50%. This moisture range helps
maintain the product's texture, flavor, and overall quality while also preventing microbial
growth and spoilage. However, the measured moisture content of 56.26% in this case exceeds
the upper limit of the recommended range.
This elevated moisture content may have implications for the shelf life and texture of
the fritters. Excess moisture can lead to faster spoilage and decreased product stability,
potentially resulting in a shorter shelf life. Additionally, a high moisture content may
negatively impact the texture of the fritters, making them less desirable to consumers. To
ensure optimal quality and prolong the shelf life of Banana Blossom Fritters, it is advisable to
reduce the moisture content within the recommended range of 20% to 50%. This can be
achieved through adjustments in the formulation, processing, or packaging techniques to
minimize moisture absorption or loss during production and storage
Table 7. Ash Analysis of Optimization of Banana blossom fritters. (ready to cook )
Sample code Sample description Test methods Result

Ft-2022-0293 Banana Blossom Ash (gravimetric 3.57
Fritters (ready to method)
cook)
Source: Regional Feed Chemical Analysis Laboratory DA
Regional Field Office 02.
The ash content of the Banana Blossom Fritters (ready to cook) sample was analyzed
using the gravimetric method by the Regional Feed Chemical Analysis Laboratory. The result
indicates an ash content of 3.57%.
Ash content represents the inorganic mineral content present in the food product after
complete combustion of organic material. It is an important parameter in assessing the
nutritional composition and quality of food products. The ash content provides an indication
of the mineral content, including essential elements such as calcium, potassium, phosphorus,
and trace elements.
In perishable processed foods, such as Banana Blossom Fritters, the ash content
typically falls within a range of 50% to 70%. This range indicates the presence of minerals
derived from the ingredients used in the formulation. The minerals, including essential
elements like calcium, potassium, phosphorus, and trace elements, contribute to the overall
nutritional profile and flavor of the product. The measured ash content of 3.57% suggests that
the Banana Blossom Fritters contain a moderate amount of minerals. While the specific
mineral composition cannot be determined from the provided information, the ash content
indicates the presence of essential elements that can contribute to the product's nutritional
value.
Chapter 5
SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION
This chapter concludes the summary of the research presented, and of the
findings of the study are discussed and interpreted.
5.1 Summary
The sensory evaluation was conducted on 125 student respondents, who were
majoring in food technology at Cagayan State University. The respondents rated the taste,
aroma, texture, and color of the banana blossom fritters on a scale of 1 to 9. Treatment 1
received the highest ratings of 8.38 for taste, color, aroma, and texture. The study evaluated
different treatments of banana blossom fritters based on taste, aroma, texture, general
acceptability, and overall mean scores. Treatment 1 received positive ratings for taste, aroma,
texture, and general acceptability, indicating that participants liked it very much. Treatment 2
also performed well in these aspects, with slightly higher scores for aroma. Treatment 3
surpassed the liking of both Treatment 1 and Treatment 2, receiving extremely high scores
for taste, aroma, texture, and general acceptability. Treatment 4 performed similarly to
Treatment 3, with slightly lower scores but still highly favorable. Overall, all treatments were
well-received, suggesting that they met the preferences and expectations of the participants.
The analysis of variance (ANOVA) confirmed a significant difference between banana
blossom fritters and burger patties, indicating distinct variations in taste, aroma, texture, and
general acceptability between the two products. The proximate analysis revealed a relatively
high moisture content of 56.26% in the fritters, which exceeds the recommended range for
semi-perishable foods. This may impact the shelf life and texture of the fritters. The ash
content of 3.57% indicates the presence of minerals that contribute to the nutritional value of
the fritters. Overall, the study provides valuable insights into the sensory attributes and
quality parameters of banana blossom fritters.
5.2 Conclusion
In conclusion, the sensory evaluation of different treatments of banana blossom
fritters showed positive ratings for taste, aroma, texture, and general acceptability. Treatment
3 received exceptionally high scores, surpassing the liking of other treatments. The analysis
of variance confirmed a significant difference between banana blossom fritters and burger
patties, indicating distinct variations in sensory attributes. The high moisture content in the
fritters suggests the need for adjustments to improve shelf life and texture. The presence of
minerals in the fritters contributes to their nutritional value. Overall, this study provides
valuable insights into the sensory characteristics and quality parameters of banana blossom
fritters, paving the way for further improvements and commercial viability.
5.3 Recommendation
Based on the findings of the study, the following recommendations can be made:
Further optimize Treatment 3: Treatment 3 showed exceptional performance in terms
of taste, aroma, texture, and general acceptability. It is recommended to analyze and identify
the specific factors that contributed to its success and further refine the recipe and processing
techniques to maintain its high-quality sensory attributes.

Adjust moisture content: The relatively high moisture content of 56.26% in the fritters
exceeds the recommended range for semi-perishable foods. To improve shelf life and texture,
it is advisable to adjust the formulation or processing methods to reduce the moisture content
within the optimal range of 20% to 50%.
Enhance product stability: Considering the perishable nature of banana blossom
fritters, it is essential to explore packaging techniques and storage conditions that can extend
their shelf life without compromising sensory attributes. Modified atmosphere packaging or
vacuum packaging may be considered to minimize moisture absorption and microbial
growth.
Conduct consumer preference studies: To gain further insights into consumer
preferences, conducting consumer preference studies can help identify the specific attributes
that drive liking and acceptance of banana blossom fritters. This information can guide future
product development and marketing strategies.
Explore market opportunities: Given the positive reception of the different treatments,
there is potential for commercializing banana blossom fritters. Conducting market research,
exploring distribution channels, and assessing consumer demand can help identify
opportunities for introducing these fritters to the market.
By implementing these recommendations, it is possible to enhance the sensory attributes,
quality, and commercial viability of banana blossom fritters, thereby meeting consumer
preferences and expanding their market potential.

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Evaluation Instrument
Optimization of Banana Blossom Fritters (ready to cook)
Name of the panelist: _____________ Date :
Name of the product: _____________
Evaluation Instrument
A score card will be device and used to gathered data to this study, hence the banana blossom
will be evaluate in terms of aroma , texture, taste, appearance and overall.
A nine point Hedonic scale will be used to indicate the responses regarding acceptability of
the banana blossom.
Interpretation
9 Like extremely
8 Like very much

7 Like moderately
6 Like slightly
5 neither like nor dislike
4 dislike slightly
3 dislike moderately
2 dislike very much
1 Dislike extremely
LABORATORY TEST
Treatment
Indicator Treatment 1 Treatment 2 3 Treatment 4
Taste 7.97 8.08 8.38 8.1
Aroma 8.11 8.14 8.18 8.17
Texture 8.07 8.1 8.16 8.11
General
8.11 8.13 8.17 8.14
Acceptability
Overall Mean 8.07 8.11 8.21 8.13
Anova: Single
Factor
SUMMARY
Groups Count Sum Average Variance
Treatment 1 5 40.33 8.066 0.00328
Treatment 2 5 40.56 8.112 0.00057
Treatment 3 5 41.1 8.22 0.00835
Burger Patties 5 40.65 8.13 0.00075

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Cagayan State University College of Industrial Technology

OPTIMIZATION OF READY TO COOK BANANA FRITTERS

In partial fulfillment of the requirements

The study “OPTIMIZATION OF READY TO COOK BANANA FRITTERS’ is

textured vegetable protein.

amount of banana blossom level of acceptability, significant difference and proximate

composition in terms of aroma, color, texture, taste, and general acceptability.

subjected analysis of variance and hedonic scale.

aroma, color, texture, and taste.

follow: Moisture = 56.26, Ash = 3.57.

for product diversification, meeting consumer preferences and promoting sustainable

in ready to cook market.

3.8 Statistical Treatment of Data

Chapter 4: RESULTS AND DISCUSSION …………………………………

1.1 Background of the study

and mainly grows in tropical and subtropical regions.

Hemicellulose fraction of Musa sapientum showed high amounts of total polyphenols

consumption is alarmingly low, it is important to investigate the potential of underutilized

potential of banana blossoms as a fibre and antioxidant-rich vegetable.

As banana blossom contains a high amount of antioxidants and quercetin, it can be

supplemented among the community. It is recommended that an analysis of banana blossoms

banana blossom fritter for cooking.

1.2 Statement of the Problem

Specifically, this study sought to answer the following questions:

1. What is the overall acceptability of the Optimization of Banana Blossom (Musa

acuminata Colla) Fritters in terms of:

3. What is the proximate composition of banana blossom fritters?

1.3 Significance of the Study

College of Food Technology - IGP (Income Generating Project): The production of

institution's ability to assist the community and promote sustainable development

the questions with the end -goal of benefitting the society.

1.4 Hypothesis of the Study

Null Hypothesis Ho: There is no significant difference on the general acceptability of

1.5 Scope and Delimitation

1.6 Definition of Terms

presentation of the produced banana blossom fritters. It encompasses the color

and overall visual appeal of the fritters.

Banana Blossom - Referring to the large, tear-shaped, maroon or purplish-colored flower

ingredient in creating the banana blossom fritters.

to provide a better understanding of the raw material used in the study.

D.A (Department of Agriculture)- is the executive department of the Philippines government

responsible for the promotion of agricultural and fisheries

development and growth

taste and smell.

General acceptability - overall outcome of the product developed.

taste, texture, appearance, and nutritional content.

acceptable paste preference of the respondents.

is an important aspect of the overall acceptability and enjoyment of the product.

blossom fritters. It describes the physical properties, such as the crispness,

experience and overall acceptability of the banana blossom fritters.

protein, and carbohydrates contents.

1.7 Conceptual Framework

Figure 1.IPO MODEL

involved in the study on the optimization of banana blossom fritters.

for the formulation.

measurements, providing a quantitative understanding of the results.

potential for widespread adoption.

REVIEW OF RELATED LITERATURE

refrigerating them, can help maintain their optimal taste.

more earthy scent.

can help preserve the desired aroma of bananas.

The texture of bananas is determined by various factors, including the variety,

plantains have a firmer and starchier texture.