FRUIT-FLAVORED BANANA BLOSSOM BUNS

DUMDUMAN, KIMBERLY D.
GREGORIO, RENA MIE U.
PATRICIO, MARIANE U.

An Undergraduate Thesis Submitted to the Faculty of the College of Education,

Capiz State University- Main Campus, Roxas City in Partial Fulfillment of the
Requirement in the Degree of Technology Research II

BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION

Major in Home Economics

February 2022
i
 APPROVAL SHEET

Thesis Title : Fruit-Flavored Banana Blossom Buns

Researchers : Dumduman, Kimberly D.
Gregorio, Rena Mie U.
Patricio, Mariane U.

Course : Bachelor of Technology and Livelihood Education Major in Home

Economics

Advisory Committee:

ii
 ACCEPTANCE SHEET

In partial fulfilment of the requirements for the degree Bachelor of Technology

and Livelihood Education major in Home Economics, this thesis entitled “Fruit-

Flavored Banana Blossom Buns”, prepared by Kimberly D. Dumduman, Rena Mie U.

Gregorio and Mariane U. Patricio of BTLED 3B has been examined and recommended

for acceptance.

___________________
Adviser

Approved by the Advisory and Examining Committee with a grade of _________

on ________________.

Accepted and approved as partial fulfilment of the requirements for the degree of
Bachelor of Technology and Livelihood Education major in Home Economics.

HAZEL D. JOAQUIN, PhD

iii
 Dean, College of Education
ACKNOWLEDGEMENTS

First and foremost, I would like to acknowledge and give my warmest thanks to

our Almighty God, for his blessing, wisdom, strength and guidance to complete our

research successfully.

We thank our University Professors for their guidance, kindness and for providing

information, knowledge and experiences in this research paper.

We would like to express how grateful we are to our beloved families for their

love, understanding, sacrifices and unending support financially and emotionally. We are

very much thankful to Gregorio family for allowing us to stay in their house and to

Patricio family for the materials and equipment we used, and also to Dumdum family for

the free and unlimited banana blossom. We are so grateful for all of you!

We would also like to give thanks to our individual circle of friends and to our

classmates for their genuine love, support and understanding throughout this research

paper.

Finally, thank you to all the people who have supported, guide and motivate us to

complete our research paper, we appreciate all of your help.

Thank you!

iv
 TABLE OF CONTENTS

PRELIMINARIES PAGE
Title Page i
Approval Sheet ii
Acceptance Sheet iii
Acknowledgements iv
Table of Contents v
List of Tables vi
List of Figures vii
List of Appendices viii
Abstract ix
CHAPTER
I INTRODUCTION 1
Background of the study 1

Objectives of the Study 3

Hypotheses 3
Scope and Limitation of the Study 3
Significance of the Study 4
Definition of Terms 5
II REVIEW OF RELATED LITERATURE 7
Foreign Literature
8
Local Literature 8
III METHODOLOGY 10
Methods of Research 10
Tools and Equipment 10
Experimental Design 11
Ingredients to be use in the Study 11
Experimental Procedure 12
Application Form 16
Evaluation Form 18
References 19
Appendices 20

v
 Summary of Correction 21

LIST OF TABLES

TABLE TITLE PAGE

1 Ingredients to be used in making Dough 11

2 Ingredients to be used for fruit-filling 11

vi
 LIST OF FIGURES

FIGURE TITLE PAGE

1 Process flow chart in the preparation of Banana Blossom 13

Puree

2 Process flow chart in the preparation of the Dough 14

3 Process flow chart in the Preparation of filling 14

4 Preparation of the Fruit-flavored Banana Blossom Buns 15

vii
 Abstract

Banana is one of the most well-known and useful plants in the world. Almost all the

parts of this plant, that are, fruit, leaves, flower bud, trunk, and pseudo-stem, can be utilized.

Banana blossoms sometimes they’re called banana hearts. They're a completely edible delicacy

and can be found fresh at farmer’s markets and wherever bananas are grown; especially it is

abundant in our place. This is the very reasons why the researcher likes to make the study on

making a much healthier version of buns. The abundance and high potential of fruit-flavoured

banana blossom buns as a functional food in creating a recipe that is healthier, more nutritious

and less expensive.

This study aimed to find out the acceptability of banana blossom in making fruit-

flavoured buns to determine the sensory qualities of fruit flavoured buns in terms of its

appearance, aroma, flavour, and texture.

The method used in this study was the experimental-developmental method research.

Experimental method shall be used to investigate the proportion of banana blossom and fruits-

flavored buns using the three (3) treatments. In the developmental research the product

developed was Fruit-flavored Buns using Banana Blossoms. The experimental design used in the

study was Completely Randomized Design (CRD) in which the acceptability of Fruit-Flavoured

Banana Blossom Buns.

This research study focuses in affordable products using Banana blossom as the main

ingredient that can be a source of income of the family.

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 CHAPTER I

INTRODUCTION

Background of the Study

Healthy foods provide all the essential nutrients needed by body by supplying it

with the right amount of energy to do daily work. It is needed for the functioning of the

entire body system. All the nutrients derived from healthy foods trigger body cells and

brain cell to actively run. Healthy food is extremely needed to stimulate the growth

hormones.

Innovation in food becomes very important to people most especially to the young

ones to take food out of preference and appearance. It has therefore, become a challenge

to nutritionists, dieticians, food business owners and even homemakers to provide the

young a healthy and flavorful options.

A bun is a small, sometimes sweet, bread or roll. Though they come in many

shapes and sizes, they are most commonly hand-sized or smaller, with a round top and

flat bottom. Buns are usually made from flour, sugar, milk, yeast and butter. Common

sweet varieties contain small fruit or nuts, and may top with icing or caramel, or filled

with jam or cream. Developing world is facing the menace of protein malnutrition and

mineral deficiency, especially countries like India where wheat and rice are the dietary

staples. Food fortification is one of the best cost-effective strategies to combat mineral

deficiency. Buns are part of the traditional street scene in the Philippines. Countless cook

shops, food stalls and bakeries offer this delicious finger food. The sweetish yeast
dumplings are at their best when they come fresh and fluffy out of the steamer. The

Filipinos often treat themselves to a little bite from the bun on the spot, at their favorite

stall, and have the rest packed for eating in the office or at home.

Philippine food is a culinary mix of European and Asian elements. Besides

Spanish and Portuguese influences dating back to the colonial era, it is largely a Chinese-

type food that dominates eating habits. Therefore, it is not surprising that the Filipinos

acquired their enthusiasm for filled steamed buns from South Chinese immigrants: siopao

is a Philippine adaptation of the Cantonese “char siu bao” dumpling.

The Health Benefits of Banana Blossom are supporting menstrual wellness,

controls diabetes, boosts mood and reduces anxiety, averts cancer and heart disease,

improves lactation, slows the ageing process promotes kidney function and can also help

in curing infection.

Banana blossom have tremendous nutritional value and are rich sources of dietary

fiber and some biologically active compounds like vitamin C, tannin, myoinositoil

phosphates and alpha tocopherol. It is well-known and easy to find in the Philippines.

The researchers think of something nutritious and affordable product to produce using

Banana Blossom as the main ingredient. It can be sold and turned into source of income

of the family.

This is the very reasons why the researcher likes to make the study on making a

much healthier version of buns. The abundance and high potential of fruit-flavored

banana blossom buns as a functional food in creating a recipe that is healthier, more

nutritious and less expensive.

2
Objectives of the Study

This study aimed to find out the acceptability of banana blossom in making fruit-

flavored buns. Specially, this study aims to:

1. Determine the sensory qualities of fruit flavored buns in terms of its

appearance, aroma, flavor, and texture;

2. Determine the general acceptability of fruit flavored banana blossom buns

among the three (3) treatments in terms of the sensory qualities;

3. Find out if there is a significant difference in the sensory qualities of fruit

flavored buns in terms of its appearance, aroma, taste, and texture;

Hypotheses

1. There is no significant difference in the sensory qualities of the fruit-flavored

banana blossom buns among the three products in terms of appearance,

aroma, color, taste and texture.

2. There is no significant difference in the acceptability of the fruit flavored

banana blossom buns.

Scope and Limitation of the Study

This study was limited only in making Fruit Flavored Buns using Banana

Blossom as the main ingredient. The researcher will use trial and error method in

conducting the study.

2
Significance of the Study

The researchers conducted this study because it foresees it utmost significance to

the entrepreneurs, food business owners, food industries, home economics teachers and

home makers.

Entrepreneurs. Innovations for storing fruit and vegetable could help save some

of the food that goes to waste in a continent where millions are hungry. (The Guardian,

2016)

Food Business Owners. It is the ultimate site for every food business and this can

be a great way to achieve their entrepreneurial dreams and become successful small

business owners in starting a food truck business. Fruit-flavored Banana Blossom Buns

can be a good start in making a business. (Hunger, 2014)

Food Industries. In this study Fruit-flavored Banana Blossom buns can be a

family run business. Food industry today has become highly diversified, with

manufacturing ranging from small, traditional, family-run activities that are highly labor

intensive to large, capital-intensive and highly mechanized industrial processes. Many

food industries depend almost entirely on local agriculture. ( Ilocis, 2015)

Home Economic Teachers. In this study teachers inspire and motivate young

people to learn about food and nutrition and understand the connections between what

they eat and their health (My World of Work, 2014)

Homemakers. They manage household and care for their own and family by

cleaning, cooking nutritious meals (Homemaker, 2016)

3
 Researchers. This could serve as reference for those who wish to make similar

studies on buns using indigenous resources.

Definition of Terms

To have a common understanding of the terms used in the study, the following

terms are conceptually and operationally defined:

Banana Blossom is a large, purple-skinned flower that grows at the end of a bunch of

bananas. Its tightly packed petals are neutral in flavor but mimic the flaky texture of

fish, making it an ideal whole-food substitute.

Buns is a small, sometimes sweet, bread-based item or roll. Though they come in many

shapes and sizes, they are most commonly hand-sized or smaller, with a round top and

flat bottom. Buns are usually made from flour, sugar, milk, yeast and butter. Common

sweet varieties contain small fruit or nuts, and may topped with icing or caramel, or filled

with jam or cream. Some types of buns are filled with various meats, or used to serve

meats (such as hotdogs or hamburgers).

Dough is a thick, malleable, sometimes elastic paste made out of any grains, leguminous

or chestnut crops. Dough is typically made by mixing flour with a small amount of water

and/or other liquid, and sometimes includes yeast or other leavening agents as well as

other ingredients such as various fats or flavorings.

Fillings used to enhance the taste and flavours of your cakes, cookies, pies, puffs, donuts

and more.

4
Kneading is the process of developing dough into a smooth, elastic ball. When flour is

mixed with liquid, gluten strands are formed. Kneading develops the gluten by making it

stronger and more elastic for better volume and gas retention. Well-developed gluten

allows the yeasted dough to stretch and expand as it rises.

Proofing also called proving is a step in the preparation of yeast bread and other baked

goods where the dough is allowed to rest and rise a final time before baking. During this

rest period, yeast ferments the dough and produces gases, thereby leavening the dough. In

contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the

process of first suspending yeast in warm water, a necessary hydration step when baking

with active dry yeast. Proofing can also refer to the process of testing the viability of dry

yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still

alive, it will feed on the sugar and produce a visible layer of foam on the surface of the

water mixture.

5
 Chapter II

REVIEW OF RELATED LITERATURE

Foreign Literature

You might think that the hardest thing about the baking industry is to start. Sure, it takes

a lot of effort and you might experience a few sleepless nights and some anxiety.

However, after you have your bakery up and running, surviving the competition will

become your main concern. Moreover, your goal is not just to stay afloat but to become a

go-to place for people looking for delicious pastries. As an entrepreneur you aim to make

a profit in the bakery business. This will require you to handle your finances, reports, and

inventories with great care, but there’s a side of the business that is often neglected:

Marketing. Whatever products your business specializes in, croissants, donuts, buns,

bread, healthy gluten-free pastries, mini pastries, and so on, you should build a strong

marketing and sales strategy for your bakery. Otherwise, it will be challenging to reach

new customers, increase bakery sales and brand awareness. Before you open your bakery,

it’s important to understand who your target market is and how you’re going to reach

them through a bakery marketing plan. This allows you to pick viable location for your

business and discover how many future customers are willing to spend on your sweet

treats. In addition, it's important to include market research and a bakery market analysis

in your business plan to provide evidence to future investors that your business has the

potential for success. Below are a few common marketing strategies to help achieve your

bakery's sales goals before and after opening day. Economics’ “Bakery Café Consumer

6
Trend Report” has some good news for those who own and operate a bakery-cafe.

According to the survey and an article from Nation’s Restaurant News, 43% more

respondents had been to a bakery than when they last surveyed in 2008. 72% of those

people said that they visit bakeries at least once a month. According to the article, “…the

most common reasons given by consumers who do not visit bakery-cafés have to do with

location and unfamiliarity.”

The basic trends in bread, bakery, and pastry innovation are related to health, pleasure,

and convenience. This article analyzes how culinary trends are influencing product

innovation in bread and similar products. New cuisine and leading chefs consider bread

and bakery not solely a complement to the dishes served in their restaurants but a

fundamental aspect of their innovation offerings. A case study of various leading small

innovation firms in Spain will serve as an example of the drivers of innovation and

critical elements in this craft. The influence of these innovation trends in the bread and

dessert industry will be analyzed as well. Bread is a basic dietary item dating back to the

Neolithic era, which is prepared by baking that, is carried out in oven. Control of the

production and distribution of bread has been used as a means of exercising political

influence over the populace for at least the last two millennia.

Local Literature

Native to most parts of south and Southeast Asia, as well as Australia, the banana

plant is one of the world’s biggest fruit crops. Close to 140 countries cultivate bananas

now, with India and China being the largest producers. The name banana is thought to

stem from the West African word banana, which was passed into the

English language through Spain or Portugal. Carl Linnaeus was responsible for creating

7
the genus Musa, of which the banana tree is part of. The term musa is possibly from the

Arabic word for banana, mauz. The two most common banana tree species in usage are

the Musa sapientum and the Musa paradisiacal, bearing the dessert banana and plantain.

Grown from a corm, the banana plant is the largest herbaceous flowering plant in

existence. The plant is very often mistaken for a tree due its tall stature, when in reality

what appears to be a trunk is a pseudo stem. The plants can grow anywhere from 3 feet to

23 feet. Banana plant leaves, growing around 9 feet long, are made up of a petiole and a

lamina. Once the plant has matured, each of the pseudo stems produce one sole

inflorescence, sometimes referred to as the banana heart. The inflorescence is made up of

many bracts, spaced between a series of flowers. These flower hearts, shaped somewhat

like a teardrop, are quite elegant and have a lovely purple color. Each heart can produce

up to 20 fruits. The banana plant is a perennial and can last for quite a few years.

Blossom of the banana plant (Musa acuminata Colla), by-product of banana

cultivation, is often consumed as a vegetable in many Asian countries such as Sri Lanka,

Malaysia, Indonesia, and the Philippines.

8
 CHAPTER III

METHODOLOGY

This chapter presents the research tool, equipment, ingredients, procedures, experimental

design, treatment proportions, and statistical analysis of the study.

Methods of Research

The method used in this study was the experimental-developmental method

research. Experimental method focuses the study in the future (what will be) when the

variables or the study are carefully controlled or manipulated. (Calmorin, 2010).

Experimental method shall be used to investigate the proportion of banana blossom and

fruits-flavored buns using the three (3) treatments. In the developmental research the

product developed was Fruit-flavored Buns using Banana Blossoms.

Tools and Equipment

The tools and equipment that are used in the study are: one (1) long-working table, one

(1) set of two-burner and gas stove, one (1) unit blender, one (1) steamer, five (5) pieces

medium-sized stainless mixing bowl, one (1) large size mixing bowl, one (1) set of

plastic measuring spoons and cups, one (1) liquid measuring glass, one (1) knife, one (1)

piece spatula, one (1) piece frying pan and one (1) piece ladle.

9
Experimental Design

The experimental design used in the study was Completely Randomized Design (CRD) in

which the acceptability of Fruit-Flavored Banana Blossom Buns was studied with

successive replications conducted to determine the cause of change.

Ingredients to be use in the Study

The ingredients to be used to conduct this study are: banana blossom, mango,

flour, yeast, milk powder, water, sugar, salt and oil.

Ingredients Measurements

Flour 3 cups

Yeast 2 tsp (6grams)

Sugar ½ cup

Milk Powder ¼ cup (30 grams)

Lukewarm Water 1 cup (240 ml)

Salt ½ tsp

Vegetable Oil ½ cup

Table 1. Ingredients to be used in making Dough

Ingredients Measurements

Mango 1cup

Sugar ½ cup

Table 2. Ingredients to be used for fruit-filling

10
Experimental Procedure

Step 1. Preparing of Raw Materials

The raw materials needed for the production of Fruit-Flavored Banana Blossom

Buns was gathered and inspected to ensure the good quality.

a. Preparation of Banana Blossom

The ¾ cups of raw Banana Blossom was picked in vegetable garden. Gathered all

the needed tools, materials and equipment. Separate and dried the banana blossom

in a bowl. Sliced the banana floret thinly. Blend the floret with ½ cup of water

and a pinch of salt blend until it become a puree. After which, the blended Banana

Blossom was strained and set aside.

b. Preparation of Filling

We bought a ½ kilo mango at Ivisan Public Market from a known vendor.

Washed the mango in clean running water. Peel and mince the mango and set

aside.

Step 2. Procedures in Making Fruit- flavored Banana Blossom Buns

The tools and equipment that we need was prepared and clean. All the ingredients

were measured using dry and liquid measuring cups and spoon. In a large mixing

bowl, put 1 cup or 240 ml of lukewarm water, 2 tsp. or 6grams of yeast, ¼ cup of

sugar, ¼ cup milk powder, mix thoroughly until sugar and milk powder dissolves,

put 3 cups of all- purpose flour and ½ tsp. of salt. Mix until dough become soft, if

your dough turned out too wet, may add up some flour. Knead for around 10

11
 minutes or until smooth and elastic. In a large bowl, place and grease the dough

with oil and cover with cloth or cling wrap for 1hour or until it double its size.

Banana Blossom

Separation of the large branches of the bell from the floret

Slicing and Blending of floret

Banana Blossom Puree

Straining and Drying of Puree

Figure 1. Preparation of Banana Blossom Puree

Mixing of Ingredients

Kneading

12
 Proofing

Cutting

Figure 2. Preparation of the Dough

Washing and Peeling

Mincing the mango

Caramelization

Cooling

Stuffing

Figure 3. Preparation of filling.

13
 Cutting the dough in the same sizes

Proofing

Stuffing

Egg wash

Baking

Figure 4. Preparation of the Fruit-flavoured Banana Blossom Buns

14
 Document Type: Document Code INS-F20
FORM
ISO 9001:2015 Revision No. 00

Document Title: Effective Date September 05, 2019

APPLICATION FOR TITLES, PROPOSAL, PRE-
ORAL AND FINAL DEFENSE PRESENTATION Page 1 of 1

COLLEGE: Education

CAMPUS: Roxas City-Main Campus

Date

HAZEL D. JOAQUIN, PhD

Dean
This college

Sir/Madam:

I have the honour to apply for Proposal Presentation with details

indicated below:

Thesis/Dissertation Title:
_____________________________________________________________________________________
____________

Venue: Date: Time:

Very truly yours,

Signature over Printed Name

NOTED BY THE ADVISORY COMMITTEE

Adviser

Member Member

15
 Member Member

Recommending Approval:

MARYBELLE F. AMENAMEN, EdD EMMANUEL D. DAYALO, EdD

Program Chair, BTLEd Research Coordinator, CoEd

MA. CONSUELO Y. YAP, EdD

Research Chair

Approved:

HAZEL D. JOAQUIN, PhD

Dean

16
EVALUATION FORM

17
REFERENCES

The Guardian, 2016

https://www.theguardian.com

Oxford English Dictionary

https://en.wikipedia.org/wiki/Bun

Kate Palanchuk, 2019

https://joinposter.com/en/post/

https://www.google.com/search?

rlz=1C1GCEB_enPH953PH953&q=Banana+blossom+scientific+name&sa=X&ved=2ah

UKEwius_Xyk_PxAhWVH3AKHXwYBncQ1QIwEXoECBsQAQ&biw=1366&bih=65

https://www.google.com/search?

q=dough&rlz=1C1GCEB_enPH953PH953&oq=dough&aqs=chrome.0.69i59j69i57j69i6

1j69i60.1415j0j4&sourceid=chrome&ie=UTF-8

https://www.bakerykart.com/baking-world-blog/blog-detail/baking-world-blog-general/

amazing-facts-about-bakery-fillings

https://en.wikipedia.org/wiki/Proofing

18
https://www.google.com/search?

q=kneading&rlz=1C1GCEB_enPH953PH953&oq=kneading&aqs=chrome..69i57j0l5.27

44j0j4&sourceid=chrome&ie=UTF-8

APPENDICES

19
 College of Education

SUMMARY OF SUGGESTIONS AND CORRECTIONS

OF THE ADVISORY COMMITTEE/EXAMINING COMMITTEE
Name of Researcher/s:
_____________________________________________________

Degree: _____________________________
Major:_____________________________

Title of Thesis: _____________________________________________________

Advisory Committee:

Adviser: ______________________
Members: _____________________________________________________
Date: ____________________________

Examining Committee:

HAZEL D. JOAQUIN, PhD _________________________________

Dean, College of Education Program Chairperson

EMMANUEL D. DAYALO, EdD

Research Coordinator, CoEd (Undergraduate Program)

Date: ____________________________

Name of the Member Page Suggestions/ corrections Action

of the Advisory number Taken/Degree of
Committee Compliance

20
Name of the Member Page Suggestions/ corrections Action
of the Examining number Taken/Degree of
Committee Compliance

21