Republic Of The Philippines

Tarlac Agricultural University

Malacampa, Camiling, Tarlac

ACCEPTABILITY OF DUMPLINGS
USING DIFFERENT TYPES OF
VEGETABLE FILLINGS

Mhar Regine C. Diaz

BSFT- 3B
 INTRODUCTION

In this chapter I will present my study about the Acceptability of Dumplings we will

present the overview of the study from the problem it needs to answer up to the possible solution

that can be adapted to combat this problem. Moreover, this chapter will cover the objectives,

significance, and the place and time of the study.

Background of the study

A better sustainable global food system offers a more secure future for everyone in terms

of food security and nutrition. As a food technology students, knowing our role in how to

achieve a better sustainable global food system is different from understanding our role on how

to make a plausible action to make such a goal possible to happen. Food technology deals with

food preservation, processing, packaging, and production. These tasks are the duties of a food

technology student that can contribute to have a better sustainable food system during this time

of the pandemic and for the future.

The current situation we are encountering right now will serve as a warning for everyone

to be aware of all aspects of life, especially when it comes to a sustainable food system. Local

traditions and customs may affect the food supply chain but it is to emphasize the abundance of

a certain area. Building our own understanding of the current events can help people solve the

problem in food system sustainability. The spread of coronavirus disease is one of the main

reasons we are experiencing such an extreme impact on the food supply chain.

The challenge in the food supply chain is the availability of produce goods in different

areas. These cause delays in the delivery of goods which is the reason for food deterioration and

food waste and one of the good example for that is the perishable goods like banana. Minimizing
food waste is possible in different ways such as creating fertilizers for some crops like

vegetables and root crops even just inside the house's backyards, or converting food waste or

waste to edible and nutritional food.

There are varieties of characteristics in food consuming such as vegans, meat-eater, and

flexitarians, where they vary on how they honor food. As a future food technologist, making

innovation, development, and preservation of food will certainly help make people like vegans

taste the food they are not used to eat without disobeying their beliefs. Everyone has their

responsibility and part to achieve this goal with cooperation and unity. Make your life worth

every second, do not waste food.

Banana is a tropical climacteric fruit

and universally
comprises a number of species in the
genus Musa of the
family Musaceae. It is one of the most
favored fruits in the
world and the fourth most important
crop produced glob-
ally (Aurore et al. 2009). Nearly all of
the identified cul-
tivars derived from two diploid
species, Musa acuminata
and Musa balbisiana, in which the
Cavendish variety is the
most common. Plantain is related to
the hybrid triploid
cultivars of banana and is longer,
more angular and diverse
in shape. Even in the mature state,
plantain is firmer than
Cavendish and thus it is less valued as
a fresh product
(Zhang et al. 2005).
Banana is a tropical climacteric fruit
and universally
comprises a number of species in the
genus Musa of the
family Musaceae. It is one of the most
favored fruits in the
world and the fourth most important
crop produced glob-
ally (Aurore et al. 2009). Nearly all of
the identified cul-
tivars derived from two diploid
species, Musa acuminata
and Musa balbisiana, in which the
Cavendish variety is the
most common. Plantain is related to
the hybrid triploid
cultivars of banana and is longer,
more angular and diverse
in shape. Even in the mature state,
plantain is firmer than
Cavendish and thus it is less valued as
a fresh product
(Zhang et al. 2005).
Banana is a tropical climacteric fruit
and universally
comprises a number of species in the
genus Musa of the
family Musaceae. It is one of the most
favored fruits in the
world and the fourth most important
crop produced glob-
ally (Aurore et al. 2009). Nearly all of
the identified cul-
tivars derived from two diploid
species, Musa acuminata
and Musa balbisiana, in which the
Cavendish variety is the
most common. Plantain is related to
the hybrid triploid
cultivars of banana and is longer,
more angular and diverse
in shape. Even in the mature state,
plantain is firmer than
Cavendish and thus it is less valued as
a fresh product
(Zhang et al. 2005).
Banana is a tropical climacteric fruit
and universally
comprises a number of species in the
genus Musa of the
family Musaceae. It is one of the most
favored fruits in the
world and the fourth most important
crop produced glob-
ally (Aurore et al. 2009). Nearly all of
the identified cul-
tivars derived from two diploid
species, Musa acuminata
and Musa balbisiana, in which the
Cavendish variety is the
most common. Plantain is related to
the hybrid triploid
cultivars of banana and is longer,
more angular and diverse
in shape. Even in the mature state,
plantain is firmer than
Cavendish and thus it is less valued as
a fresh product
(Zhang et al. 2005).
Banana is a tropical climacteric fruit
and universally
comprises a number of species in the
genus Musa of the
family Musaceae. It is one of the most
favored fruits in the
world and the fourth most important
crop produced glob-
ally (Aurore et al. 2009). Nearly all of
the identified cul-
tivars derived from two diploid
species, Musa acuminata
and Musa balbisiana, in which the
Cavendish variety is the
most common. Plantain is related to
the hybrid triploid
cultivars of banana and is longer,
more angular and diverse
in shape. Even in the mature state,
plantain is firmer than
Cavendish and thus it is less valued as
a fresh product
(Zhang et al. 2005).
Banana is a tropical climacteric fruit and universally comprises a number of species in genus

Musa of the family Musaceae. It is one of the most favored fruits in the world and most

important crop produce globally.

OBJECTVES

 Generally, this study will aim produce high quality nutritious flour and evaluate the

overall acceptability of Banana Peel flour using different varieties of banana. With this,

the specific objectives of this study will be as follows:

 To develop a high value of nutritive baking flour.

 To evaluate the acceptability banana peels using different varieties four main types of

bananas grown widely in the Philippines

 To be able to determined the potential of banana peel flour to pastry product

 To know the production outcome using different variety of banana peel

 To convert the waste into nutritious product

Importance of the study

Banana fruits are highly consumed, thus creating an issue of enormous disposal of

banana peels. Previous studies have shown that banana peels have potentials as functional

ingredients to be added in food products. This study was aimed to produce high quality of

Banana Peel flour using different types or varieties of banana. In the past years has rapid

development of value-added food products. Using banana peel largely wasted fruit by creating

or recycling a potential sustainable use for edible materials. The high levels of antioxidant
activity, phenolic compounds, dietary fibers and resistant starch in banana peel have an

outstanding source of nutritive ingredient for enrichment of foodstuffs.

Accordingly, processing of separate banana parts into flour has been of interest by many

researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum

oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive

compounds, especially resistant starch in banana flour, the application of its flour in starchy

foods provides a great opportunity for product development, even in gluten free foods. This

review aims to provide concise evaluation of the health benefits of banana bioactive components

and covers a wide range of literature conducted on the application of different parts of banana and

the flour produced at various ripeness stages in the food industry. Of particular interest, the impact

of drying methods on banana flour properties are discussed.

Place and Time of the Study

This study will be set-up in Research and Development Training Center and will be

established at (TAU) Malacampa, Camiling Tarlac. The researchers will choose this location as

site of their experiment since there's a complete tools and cooking equipments. After choosing

this study the researchers may share this to others because they have a background. Moreover,

this study will be conducted from January 2021 - March 2021.

REVIEW OF RELATED LITERATURE

Musa paradisiaca ( banana) as source of fiber - Banana is one of the most important

fruit crop plants and belongs to the genus Musa. After harvesting the fruit, the plant is cut down

and thrown away, mostly as waste. The banana plant is largely divided into three parts- pseudo
stem, peduncle and leaf. The pseudo stem portion of the plant fiber is suitable for making ropes

and twines ( Saikia et al ., 1997).

In 135 countries and territories across the tropics and subtropics, Bananas are being

produced. The majority producers are farmers who grow the crop for either home consumption

or for local markets (Bergh, Picq, & Vézina, 2013) . Banana is the second most produced fruit

after citrus. It has 16% contribution in the world’s total fruit production. It has also stated that.

India is the most or the largest producer of banana in the world estimating up to 27% of banana’s

production. According to them the banana is useful in every part just like food, feed,

pharmaceutical, packaging, and many other industrial applications (Debabandya

Mohapatra,2010).

As stated by Vigneswara, Pavithra, Gayathri, and Mythili (2015), banana fibers have a

huge contribution for textile and packaging industry. However, the banana stem forms a major

source of waste material. But today, most of banana fibers are used for making ropes and

cordage. They have compositions, properties, and structures that are suitable for using in

industrial applications (Vigneswara, 2015).

Banana ( Musa paradisiaca, family Musaceae) is a central fruit crop of the tropical and

subtropical regions of the world grown on about 8.8 million hectares (Mohapatra, Mishra,

&Sutar, 2010). It is possibly the world's oldest cultivated crop (Bhowmik, Duraveil, Kumar, &

Umadevi, 2012). It is one of the tallest herbaceous plants with a pseudo stem. Its tough treelike

pliable stem is composed of the sheathing twisting leaf bases, which contains fibers of sufficient

strengths to keep the tree upright. In different countries, about 300 varieties of bananas are

grown, of which a vast majority are grown in tropical Asia (Simmonds, 1962).
 Banana is one of most important fruit crops grown in India. With continuous increase of

production, huge quantity of waste biomass from Pseudo stem, burnt or left situ causing

detrimental impact on environment. They have available technologies for extraction of fibers

and paper making from Pseudo stem, but it is not being adopted in industries due to lack of

awareness (Ravindran, 2016).

In the study of Mohiuddin , Saha, Hossian, and Ferdoushi (2013), Banana is one of the

most important fruit crops grown everywhere in Bangladesh. In Bangladesh, pseudo stem is

abandoned and is a hazardous waste while other countries used it to make different products.

The study provided the usefulness of banana, not only the fruit itself, but also the benefits of

recreation through banana pseudo stem. They concluded that the research information they

gathered will be of immense help to the farmers, entrepreneurs, planners, scientists as well as the

Bangladesh government to take proper initiatives for the betterment of their nation.

The banana plant has a very juicy aerial stem, properly denoted as the pseudo stem,

which is a clustered, cylindrical aggregation comprised of leaf stalk bases of leaf-petiole sheaths

(Fanquiero, et al., 2008). There is also a subterranean stem, known as the corm, as well as the

part that supports the banana fruit, peduncle, stalk, or rachis. The leaves and stalk of the pseudo

stem are disposed of after the fruit has been harvested. Collectively, the waste of banana

production is an estimated 220 tons of byproduct per hectare annually (Padam et al ., 2012).

Banana has long been considered a food, fruit and fodder crop. In addition to this, now a

day, it is also gaining importance as a source of fiber. Annually about 1.5 million tons of dry

banana fibers can be produced from the outer sheath of pseudo stem. Being a rich source of
natural fibers, the pseudo stem can be profitably utilized for numerous applications and

preparation of various products (Bhowmik , et al., 2012).

Banana pseudo stem is a large biomass resource that is usually wasted, inspite of the

possibility that it can be used as a source of organic compounds such as cellulose and hemi-

cellulose (Pereira et al ., 2014). The banana fiber spin ability and weaving performance were

invested, so that it can be used as a good substitute for jute in making of sacks and packaging

materials (Sinha, 1973).

It was concluded that banana fiber can replace certain percentage of Mesta, a cellulosic

fiber in the composition of agricultural ropes. The Mesta or allied fibers thus saved could be

more profitably be used for packaging textiles and other materials fiber yarn makes the cloth

brighter, impart better dyeing properties and can also be bleached. This additional outlet for the

products of banana plantations would benefit the farmer, but a prerequisite for economic use of

banana fiber will be a steady bulk supply, initially at a somewhat lower price than that of the

existing comparable fibers. The fibers are 1.5-2.7m long have a tensile strength and are

traditionally used for making ropes (Karolia, 2005).

Many authors, who have studied the utilization of banana pseudo stem as a bio resource, even

using a bio refinery, usually consider the whole trunk as a uniform material (Akpabio et

al .,2012). However, the pseudo stem can be separated into several sheaths. The

physicochemical properties of each sheath may be different, because they have different physiol

ogical ages andfunctions. So, it could be possible to fractionate the same pseudo stem in several

sheaths, as a simple physical pretreatment, and each group of sheaths can be used for the most

suitable application in accordance to its properties instead of using a mixture of all the fractions
and performing chemical treatments to separate each organic fraction (Gabhane et al., 2014).

Pseudo stem and peduncle are the major source of fiber for banana. These fibers can be used as

raw material for making paper, cardboards, tea bags, and etc. The strong proper

of pseudostem as a fiber is an advantage for it to be a main product for making a rope since itcon

tains a massive amount of cellulose. And cellulose contains an indigestible or insoluble

substance, making it hard (Preethl, 2013).

According to M.K.V Karthikeyan, A.N. D. Balaji and V. Vignesh ( 2016 ) Banana

ribbon is a new natural fiber, it has a polyester composites and have more improvement than a

regular fiber, they studied about the fiber and use electron microscope to probe the fiber matrix

interaction, and they learned that mat composites are used to fabricate windshield of cars and

mudguard of two wheelers.

Antibacterial activity of ethanolic and aqueous extract of banana peels All parts of

the banana plant have medicinal applications, the flowers in bronchitis and dysentery and on

ulcers; cooked flowers are given to diabetics; the astringent plant sap in cases of hysteria,

epilepsy, leprosy, fevers, haemorrhages, acute dysentery and diarrhea, and it is applied on

haemorrhoids, insect and other stings and bites; young leaves are placed as poultices on burns

and other skin afflictions; the astringent ashes of the unripe peel and of the leaves are taken in

dysentery and diarrhea and used for treating malignant ulcers.

Ehiowemwenguan, et al., (2014) investigated the in vitro antibacterial activity of

ethanolic and aqueous extract of banana (Musa sapientum) peels on both gram-positive

and gram-negative bacteria using agar well diffusion technique. The ethanolic extract of

peels had MIC values ranging from 16mg/ml to 512.5mg/ml. The least MIC was 16mg/ ml

against Salmonella typhi while Bacillus subtilis and Staphylococcus aureus showed the
highest MIC of 512.5 mg/ml. In the aqueous extract the MIC ranged between 512.5mg/ ml to

>1025mg/ml. Salmonella typhi, Micrococcus luteus and Staphylococcus aureus were not

inhibited by the water extract. Phytochemical result showed ethanol to be a better solvent for

the extraction of the bio active agents in banana peels which include: glycosides, alkaloids.

METHODS AND PROCEDURE

Research Design : For this study we will Descriptive design.

Respondents of the Study : We will use random sampling for this study. 30 students and 30

Teachers Data Gathering Procedure : The researchers will make a letter and ask permission to the

School to allow us to conduct this research. Data Gathering Instrument - The instrument will be used

in collecting data was checklist.

MATERIALS AND PROCEDURE

Ripe bananas of berangan clone were obtained from a banana plantation of

Plantation Department of Gong Pauh located in Kuala Terengganu. The peels were subjected
to drying followed by size reduction to produce flour, prior to incorporation into WMB.
Substitution of WMF with BPF for 0%, 3.5%, 7.0%, 10.5%, 14.0% and 17.5% were applied in
production of WMB. Samples were tested for evaluation of sensory acceptance by 30 untrained
panels. The most accepted bread formulation, which was 7% of substitution of WMF with
BPF, was subjected to comparison analysis with control sample. Characteristics observed
were microstructure, total dietary fiber content, antioxidant activity through Ferric
Thiocyanate method (FTC) and microbiological shelf life, which included Aerobic Plate Count
and Yeast and Mould Count.
Microstructure.
For microstructure analysis, samples were dried in an oven at 105°C overnight prior to
observation under TM-1000 tabletop microscope, as shown in Fig. 1.

Fig. 1. Microstructure of (a) control WMB and (b) WMB with 7% BPF
Fig. 1 shows that control sample had larger pores compared to sample with 7% BPF substitution.
Several measurements of pore size were taken and subjected to statistical analysis of t-test as
presented in Table 1.
Table 1. Effect of BPF substitution on pore size of WMB
Sample : Pore size (µm)
0% BPF and 717.76 ±65.68a , 7% BPF and 388.44 ±37.21b

Notes: values with different superscript letters are significantly different (p<0.05)
As can be observed in Table 1, addition of BPF caused a decrease in pore size of
samples. Cellulosic content of fiber strongly interrupts gluten network in dough [11]. High
water holding capacity and lack of viscoelasticity were also the reasons for the disadvantageous
effect that fiber has on gluten functionality, which causes difficulty in development of gluten
matrix, thus, poorer pore characteristics [12].
Total Dietary Fiber. Table 2 presents total dietary fiber (TDF) content in samples of
both formulations.
Table 2. Efect of BPF substitution on TDF content of WMB
Sample Total Dietary Fiber (%) 0% BPF 11.3 7% BPF 14.4

As shown in Table 2, substitution of WMF with BPF has increased TDF content in
WMB. WMB with 7% BPF substitution had higher amount of TDF, which was 14.4%,
while control sample had only 11.3% of fiber. It was reported that TDF content of banana
peel was between 35 – 50%, while whole grains contain about 20% of TDF [5,13].

Banana peels are rich source of dietary fiber such as lignin (6 – 12%), pectin (10 –
21%), cellulose (7.6 – 9.6%), hemicelluloses (6.5 – 9.4%) and galacturonic acid [6,7]
Total Phenolic Content. Total phenolic content of both samples are presented in Table 3 below.

Table 3. Effect of BPF substitution on total phenolic content of WMB

Sample
Total Phenolic Content (mg GAE/g)
0% BPF
29.50 ± 2.06
7% BPF
36.06 ± 1.90

Table 3 shows that total phenolic content in sample of WMB substituted with 7% BPF was
higher than that of control sample. It was reported that the phenolic content of banana (211.86
± 2.24 mg GAE/g dry weight) was found to be higher than that of wheat (106.72 ± 19.01 mg
GAE/g dry weight) [14].
Similar results were also demonstrated in a study b a on biscuits, where incorporation of
mango peel and mango seed kernel powder had increased the biscuit’s total phenolic content
from 3.84 to 24.37 mg GAE/g [15].
Inhibition of lipid peroxidation. Analysis of antioxidant activity through Ferric Thiocyanate
Method (FTC) had been carried out on both samples for eight consecutive days. The
absorbance values obtained were calculated in order to obtain percentage of inhibition of lipid
peroxidation.

Table 4 shows the percentage of lipid peroxidation in both

samples from day 0 to day 7.

Table 4: Effect of BPF on percentage of inhibition of lipid peroxidation in WMB

Day

0% BPF (%) 15.53 ± 1.46a

7% BPF (%) 4
0 7.49 ± 2.69a
10.74 ± 5.06a 19.39 ± 5.93a
7.16 ± 8.93a 5
1 6.83 ± 1.30a
26.52 ± 1.60a 7.33 ± 1.56a
19.12 ± 5.08a 6
2 9.17 ± 4.47a
9.60 ± 9.67a 13.12 ± 6.44a
22.67 ± 28.28a 7
3 6.99 ± 2.80a
8.05 ± 8.07a 16.65 ± 5.40a
Notes: values with similar superscript letters within the same column are not significantly
different (p>0.05) A graph was plotted in order to observe the trend of total antioxidant activity
on daily basis. Fig. 2 summarizes the percentage of inhibition of lipid peroxidation
performed by both WMB formulations as well as by Butylated Hydroxytoluene (BHT) as
the standard.

Fig. 2. Effect of BPF on percentage of inhibition of lipid peroxidation in WMB

As can be observed in Fig. 2, on the 7 th day, the percentage of inhibition of lipid
peroxidation in WMB substituted with 7% BPF was higher than that of control sample.
An increase in phenolic content is associated with increased antioxidant activity, thus,
increased inhibition of lipid peroxidation [16,17,18]. However, statistically, values for both
formulations were not significantly different (p>0.05) from each other. These results show that
incorporation of BPF into WMB could increase its antioxidant properties, even though the
gap between values obtained by the two formulations was not large enough to exhibit a
statistical significant difference.
Microbiological shelf life (aerobic plate count). Aerobic plate count (APC) was
performed for five consecutive days to observe the growth of bacteria in samples of both
formulations. The end of microbiological shelf life was determined at 105 CFU/g [19]. Fig. 3
shows the results of APC analysis carried out on samples stored at ambient temperature and
packaged in polypropylene plastic bag.

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** NOTE: Ma’am si Shamirra po Objectives lang po ako naiambag nya po dito hindi nya po

kasi ginawa ung part nya as a researcher. Unfair naman po samin ni Argie ma’am kasi

pinagpuyatan din po naming na gawin ito, ang sa amin lang po baka po magreklamo pa po sya

kasi kami nap o nag aapproach sakanya po ma’am kayo nap o bahala . thank you po sap ag

iintindi ma’am.