Article Sidebar

Submitted
October 10, 2022
Published
October 10, 2022
Download
PDF
Statistic
Read Counter : 1296 Download : 4759

Downloads

Download data is not yet available.

Main Article Content

Abstract

Purpose: The province of Quirino, Philippines, is a good source of different varieties of bananas. The purpose of this research is to determine the organoleptic assessment and acceptability of Banana blossom Cupcakes fortified with Honey.


Methodology: The study utilized a descriptive survey method. Data were gathered through structured questionnaires and were assessed using a Likert scale. The questionnaires were distributed to 50 trained and untrained respondents who were faculty and students at Quirino State University. Sensory evaluation was employed on the Honey Banana Blossom Cupcake in terms of the following parameters: taste, texture, appearance, color, aroma, and presentation.


Main Findings: Generally, Honey Banana Blossom Cupcake is highly acceptable among the taster respondents, particularly on its appearance, color, texture, and aroma where it was rated as moderately high while its flavor was rated as highly acceptable.


Implications of study: This study specifically addresses the use of banana blossoms to exploit their potential and to support local farmers and growers to maximize their profit.


The novelty of the study: This research aimed to produce a policy to support local products in the province of Quirino.

Keywords

Banana Blossom Cupcake Fortified Honey

Article Details

License

Authors retain the copyright without restrictions for their published content in this journal. IJTHR is a Sherpa Romeo Journal. 

Publishing License

This is an open-access article distributed under the terms of  Creative Commons License

Author Biography

Jonathan N. Tariga, College of Hospitality and Tourism Management, Quirino State University, Philipppines

Assistant Professor II

How to Cite
Tariga, J. N. ., Quitan, N. G., & Vera, J. P. S. D. (2022). Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation. International Journal of Tourism & Hospitality Reviews, 9(2), 06–11. https://doi.org/10.18510/ijthr.2022.922
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
Crossref
Scopus
Google Scholar
Europe PMC

References

  1. Alarcon-Aguilara, F. J., Roman-Ramos, R., Perez-Gutierrez, S., Aguilar-Contreras, A., Contreras-Weber, C. C., & Flores-Saenz, J. L. (1998). Study of the anti-hyperglycemic effect of plants used as antidiabetics. Journal of ethnopharmacology, 61(2), 101–110. https://doi.org/10.1016/s0378-8741(98)00020-8 DOI: https://doi.org/10.1016/S0378-8741(98)00020-8
  2. Bagavan, A., Rahuman, A. A., Kaushik, N. K., & Sahal, D. (2011). In vitro antimalarial activity of medicinal plant extracts against Plasmodium falciparum. Parasitology research, 108(1), 15–22. https://doi.org/10.1007/s 00436-010-2034-4 DOI: https://doi.org/10.1007/s00436-010-2034-4
  3. Calderon, R. P., & Rola, A. C. (2003). Assessing benefits and costs of commercial banana production in the philippines. http://www.uplb.edu.ph
  4. Clark, J. (2015). Scholarly Commons @ Ouachita Sensory Evaluation of Banana Bread With Varying Levels of Sugar Substitutes. http://scholarlycommons.obu.edu/scholars_dayhttp://scholarlycommons.obu.edu/scholars _day/9
  5. De Vera MCA. (1992). Reduction of Polyphenols in Banana Buds (Musa paradisiaca va Sapientum cv. lakatan). BS Thesis, University of the Philippines, Los Baños, Laguna.
  6. Hoppu, U., Puputti, S., & Sandell, M. (2020). Factors related to sensory properties and consumer acceptance of vegetables. In Critical Reviews in Food Science and Nutrition. Taylor and Francis Inc. https://doi.org/10.1080/10408398.2020.1767034 DOI: https://doi.org/10.1080/10408398.2020.1767034
  7. Horwood, C. (2006). Food and Agriculture Organization of the United Nations (FAO). The economic lives of smallholder farmers.
  8. Kendall, C. W. C., Esfahani, A., & Jenkins, D. J. A. (2010). The link between dietary fibre and human health. Food Hydrocolloids, 24(1), 42–48. https://doi.org/10.1016/j.foodhyd.2009.08.002 DOI: https://doi.org/10.1016/j.foodhyd.2009.08.002
  9. Mishra, S., & Sutar, N. (2010). Banana and its by-product utilisation: An overview. Journal of Scientific and Industrial Research (Vol. 481). https://www.researchgate.net/publication/230650431
  10. Mohiuddin, A., Saha, M. K., Hossian, M. S., & Ferdoushi, A. (2014). Usefulness of Banana (Musa paradisiaca) Wastes in Manufacturing of Bio-products: A Review. The Agriculturists, 12(1), 148–158. https://doi.org/10.3329/agric.v12i1.19870 DOI: https://doi.org/10.3329/agric.v12i1.19870
  11. Nann, K., & Swe, N. (2012). Title Study on Phytochemicals and Nutritional Composition of Banana Flowers of two Cultivars (Phee Kyan and Thee hmwe) Study On Phytochemicals and Nutritional Composition Of Banana Flowers Of Two Cultivars (Phee kyan and Thee hmwe). Universities Research Journal, 5(1).
  12. Nataraj. L. et al. (2010). Antioxidant capacity and phenolic content of different solvent extracts from banana (Musa paradisiaca) and mustai (Rivea hypocrateriformis). Himalayan homeremedies: Menstruation. Food and Science Biotechnology, https://doi.org/10.1007/s10068-010-0179-7 DOI: https://doi.org/10.1007/s10068-010-0179-7
  13. Pari, L., & Maheswari, J.U. (1999). Hypoglycaemic effect of Musa sapientum L. in alloxan-induced diabetic rats. Journal of ethnopharmacology, 68(1-3), 321-325. https://doi.org/10.1016/S0378-8741(99)00088-4 DOI: https://doi.org/10.1016/S0378-8741(99)00088-4
  14. Rapsomanikis, G. (2015). Food and Agriculture Organization of the United Nations Rome. www.fao.org/publications
  15. Salvador, I. F. (2018). Consumer acceptability of banana blossom sisig.
  16. Tariga, J. N. (2019). Standardization and Nutritional Content Determination of Ready-To-Eat Bamboo Shoot Dishes. Journal of Critical Reviews, 7(11), 2020. https://doi.org/10.31838/jcr.07.11.19 DOI: https://doi.org/10.31838/jcr.07.11.19
  17. Tasnim, T., Das, P. C., Begum, A. A., Nupur, A. H., & Mazumder, M. A. R. (2020). Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour. Journal of Agriculture and Food Research, 2. https://doi.org/10.1016/j.jafr.2020.100071 DOI: https://doi.org/10.1016/j.jafr.2020.100071
  18. Tiwari, S., & Shukla, S. (2015). The Pharma Innovation Journal 2015; 4(3): 74-77 Evaluation of quality parameters of banana bread prepared with gluten free flour. TPI, 4(3), 74–77. http://www.cfs.purdue.edu/fn/ fn453/pdf_full/obj_methods
  19. Valmayor, R.V., Espino, R.R.C. and Pascua, O.C. 2002. The Wild and Cultivated Bananas of the Philippines. PARRFI, Los Banos, Laguna, Philippines. 242p.
  20. Vilasrao, D. T. (2019). Preparation of Banana Bread to Utilize The Over Ripe Banana International Journal of Food Science and Nutrition, 4(2).
  21. Wickramarachchi, K. S., & Ranamukhaarachchi, S. L. (2005). Preservation of Fiber-Rich Banana Blossom as a Dehydrated Vegetable. Science Asia, 31(3), 265. https://doi.org/10.2306/scienceasia1513-1874.2005.31.265 DOI: https://doi.org/10.2306/scienceasia1513-1874.2005.31.265

Most read articles by the same author(s)