Acceptability of banana (Musa Acuminata) pith filling in siopao

Abstract

This study aimed to find out the general acceptability of banana pith filling in siopao. Specifically, it aimed to determine which proportion will produce the most acceptable banana pith filling in siopao and at the same time to find out if there was a significant difference among the different treatments for banana pith filling in siopao in terms of appearance, aroma, taste and texture. The study had five treatments. These treatments were the banana pith filling in siopao made from 100% banana pith, 75% banana pith and 25% meat, 50% banana pith and 50% meat, 25% banana pith and 75% meat and 100% meat. An evaluation sheet was used to gather the data. The evaluators were five instructors, five (HM) students, and five members of the community. The experimental design used was the Completely Randomized Design (CRD). Data were analyzed using the Mean and Analysis of Variance (ANOVA) as statistical tools. Based on the findings of the study, banana pith filling in siopao with 50% banana pith and 50% meat was found to be generally acceptable. Likewise, this treatment produces a filling in siopao with the best taste. There were no significant differences in the appearance, aroma, taste, texture and generally acceptability of five treatments.