Banana (Musa balbisiana) Spanish Bread
Abstract
The study was conducted at Hospitality Management Laboratory of CAPSU Pilar Campus
last October 17, 2024. The study aimed to determine the acceptability of Banana Flour (Musa
balbisiana) Spanish Breadin terms appearance, taste, texture and general acceptability. The study
was also conducted to find out if there is significant difference among the variations of treatments
using flour and banana flour. Cost and yield among treatments of Banana Flour (Musa balbisiana)
Spanish Bread were also presented. The study adopted the experimental method in Completely
Randomized Design (CRD) with five (5) treatments and three (3) replications. A sensory
evaluation sheet using five-point hedonic scale was used to collect data from the 48 panel of
evaluators. Mean, ANOVA and LSD were the statistical tools used for data analysis. For
acceptability level, all treatments are constant and there are significant difference among
treatments in terms of appearance, taste, texture and general acceptability.
Keywords
Acceptability Banana flour Spanish bread Sensory QualityRecommended Citation
Diaz, R.V., & Garagara, H.D. (2025). Banana (Musa balbisiana) Spanish Bread [Undergraduate thesis, Capiz State University Pilar Satellite College]. CAPSU Institutional Repository.
Type
ThesisDegree Discipline
Hospitality ManagementDegree Name
Bachelor of Science in Hospitality ManagementDegree Level
UndergraduateDepartment
Hospitality ManagementCollections
- Undergraduate Theses [466]