Cagayan State University College of Industrial Technology

OPTIMIZATION OF READY TO COOK BANANA FRITTERS

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A Thesis
Presented to the Panel Members
of the College of Industrial Technology
Cagayan State University. Carig Campus

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In partial fulfillment of the requirements

in Thesis Writing

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JANUARY, 2023
 Cagayan State University College of Industrial Technology

DEDICATION

This study is wholeheartedly dedicated to our beloved parents, who have been our
source of inspiration and gave us strength when we thought of giving up, who continually
provide their moral, spiritual, emotional, and financial support.

To our Professors, who helped us to improve our study and for imparting your
knowledge to us.

To our Parents who gave their unconditional support to our study and who allowed us
prove and improve ourselves through all o
ur walks of life.

To our Brothers and Sisters who shared their words of advice and encouragement to
finish this study.

To our Friends and Classmates we found the real essence of friendship, for giving us
hope and encouragement, especially to our family BSIT- Food technology 4-D who is always
there to cheer us when we are down.

And lastly, we dedicated this book to the Almighty God, thank you for the
guidance, strength, power of mind, protection and skills and for giving us a healthy life. All of
these, we offer to you.

-Researchers
 Cagayan State University College of Industrial Technology

ABSTRACT
TITTLE: OPTIMIZATION OF READY TO COOK BANANA
FRITTERS

This study aims to explore the optimization of banana fritters in formulation in terms

of sensory evaluation.

The study “OPTIMIZATION OF READY TO COOK BANANA FRITTERS’ is

another product of potential commercial value especially for home industry in the Region II.

Ready to cook products are available in our local market nationwide. To optimize he

ready to cook banana blossom fritters gives interest to the researchers due to its abundant

supply year-round and limited utilization of banana blossom. The experimental formulation for

banana blossom fritters done using materials and equipment also with varied amount of 100

grams banana blossoms, 80 grams all-purpose flour, 20 grams corn-starch, 25 grams textured

vegetable protein.

Likewise, this study optimized ready to cook banana fritters, determined the optimum

amount of banana blossom level of acceptability, significant difference and proximate

composition in terms of aroma, color, texture, taste, and general acceptability.

Based on the findings of experimental research of the three (3) treatment were subjected

analysis of variance and hedonic scale.

 Cagayan State University College of Industrial Technology
The field test done to the 125 students, Major in Food Technology gave a favourable

response to the newly product from optimized ready to cook banana blossoms for commercial

production. Most of the evaluator want the treatment three (3) because it has the balance aroma,

color, texture, and taste.

These results falls under the scale “Like very much” which present to be accepted

treatment according to the presented standard, and in the overall mean rating per group. Senior

earned the highest rating of 8.17 like extremely. The analysis of variance of various evaluators

was the null hypothesis accepted the proximate composition of the product as follow: Moisture

= 56.26, Ash = 3.57.

This study provides valuable insights to industry stake holders, including banana

farmers to contribute to the innovative ready to cook product offering potential opportunities

for product diversification, meeting consumer preferences and promoting sustainable

agricultural practice. This value added functional optimized ready to cook banana blossom

appeals to a wide variety of consumers. Therefore, it may have the potential to increase sales

in ready to cook market.

Cagayan State University College of Industrial Technology

TABLE OF CONTENTS
TITLE PAGE …………………………………………………………………… i
APPROVAL SHEET …………………………………………………………... ii
ACKNOWLEDGEMENT………………………………………………………. iii
DEDICATION ……………………………………………………………………iv
TABLE OF CONTENTS …………………………………………………...……v
ABSTRACT ……………………………………………………………………...vi
Chapter 1: THE PROBLEM AND ITS BACKGROUND
1.1 Introduction ………………………………………………………………..
1.2 Statement of the Problem …………………………………………………
1.3 Significance of the Study…………………………………………………..
1.4 Hypothesis of the Study ……………………………………………………
1.5 Scope and Delimitation …………………………………………………….
1.6 Definition of Terms ………………………………………………………..
1.7 Conceptual Framework …………………………………………………….
Chapter 2: REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature …………………………………………………..
Related Studies ………………………………………………………
Chapter 3: RESEARCH METHODOLOGY
3.1 Research Design …………………………………………………………….….
3.2 Locale of the Study ……………………………………………………….…...
3.3 Materials Statistical Analysis ………………………………..........................
3.4 Basic Procedure …………………………………………
3.5 General Procedure
3.6 Experimental Procedure
3.7 Data Gathering Procedure

3.8 Statistical Treatment of Data

3.9 Evaluation Instrument
4.0 Data Analaysis
Cagayan State University College of Industrial Technology
Appendix A: Letter to CEO …………………………………………………….
Appendix B: Letter to the DEAN ………………………………………………
Appendix C: Evaluation Instrument ……………………………………………

Chapter 4: RESULTS AND DISCUSSION …………………………………

Presentation, Analysis, and Interpretation of Data ……………………………
Chapter 5: SUMMARY, CONCLUSIONS, AND
RECOMMENDATIONS ………………………………………...
Summary ……………………………………………………………………….
Conclusion ………………………………………………………………………
Recommendations …………………….……………………………………….
REFERENCES ………………………………………………………………….
APPENDICES …………………………………………………………………
 Cagayan State University College of Industrial Technology
Chapter 1

INTRODUCTION

1.1 Background of the study

The Philippine banana industry contributes significantly to the agriculture sector and

the economy in general. Banana production is a source of income and employment in the

countryside with more than 5.6 million smallholder farmers dependent on it (Horwood C.

(2006). In 2000, the banana sector contributed about 7% to the total value of production in

agriculture. Banana is also one of the country’s top export earners. Banana (Mesa sp.) is grown

in all regions of the Philippines throughout the year. It was described by Worobetz \, K. (2000),

the first botanist in the Philippines, as variety compress a. The banana blossom is rich in

vitamins, flavonoids, and proteins. The flower has been used in traditional medicine to treat

bronchitis constipation and ulcer problems. It eases menstrual bleeding. The extracts of banana

blossom have antioxidant properties that prevent free radicals and control cell and tissue

damage. The flavor is a little starchy and bitter. The banana is a typical climacteric fruit and

mainly grows in tropical and subtropical regions.

Hemicellulose fraction of Musa sapientum showed high amounts of total polyphenols

and total antioxidants, indicating that banana blossom is a rich source of dietary fibre associated

with polyphenols, which could promote health benefits. As dietary fibre consumption is

alarmingly low, it is important to investigate the potential of underutilized vegetables as potent

antioxidants and blood lipid-lowering agents. Though banana blossom

 Cagayan State University College of Industrial Technology
has been in the Sri Lankan diet for years, no research has been done to investigate the health

potential of banana blossoms as a fibre and antioxidant-rich vegetable.

As banana blossom contains a high amount of antioxidants and quercetin, it can be

supplemented among the community. It is recommended that an analysis of banana blossoms

from different regions of the state can be carried out to get a range of anti-oxidant and quercetin

levels. Future nutritionists should consider a special effort in inculcating the banana blossom

into a routine diet and to create awareness and share knowledge with the community at large.

Hence the food industry should focus on the incorporation of banana blossom into ready-to-eat

products.

Therefore, the study aims to investigate the banana blossom fritters incorporated

experimental optimization on the health and economic coverage of the participants in this

study. Additionally, comparative studies aligned with this were examined and assessed in both

local and international countries. The purpose of the present study is to optimize the banana

blossom fritter for cooking.

1.2 Statement of the Problem

The study generally aimed to optimize Banana Blossom (Musa acuminata Colla) Fritters.

Specifically, this study sought to answer the following questions:

1. What is the overall acceptability of the Optimization of Banana Blossom (Musa acuminata

Colla) Fritters in terms of:

a. Taste

b. Color

c. Texture and

d. General Acceptability
 Cagayan State University College of Industrial Technology
2. Is there a significant difference of the banana blossom flitters (ready to cook) to the beef

patty?

3. What is the proximate composition of banana blossom fritters?

1.3 Significance of the Study

The significance of this research can be understood through the following aspects:

College of Food Technology - IGP (Income Generating Project): The production of Banana

Blossom Fritters holds the potential to become a profitable income-generating project for the

College of Food Technology. By commercializing the optimized fritters based on the study's

findings, the project can contribute to the generation of revenue and further development

opportunities.

Department of Science and Technology - The study on banana blossom fritters aligns with

the goals of the Department of Science and Technology in addressing priority concerns in

science and technology within the Philippines. By identifying and exploring innovative ways

to utilize banana blossom, the research contributes to the advancement of the institution's

ability to assist the community and promote sustainable development

Local Banana Farmers- The research findings have implications for local banana farmers

as the demand for banana blossom could increase. By incorporating banana blossom as a raw

material for the production of fritters, farmers can potentially experience a surge in demand for

their produce, leading to increased revenue and improved economic prospects.

Consumers- The proposed product, banana blossom fritters, offers significant benefits to

consumers. These fritters provide excellent nutritional value, and serve as a cost-effective meat
 Cagayan State University College of Industrial Technology
snack option. By introducing this product to the market, consumers can enjoy a tasty and

nutritious snack that meets their preferences and dietary needs.

Researcher- The researcher valued this study to discover new information or to answer the

questions with the end -goal of benefitting the society.

Future Researchers- The results of this study contribute to the existing body of knowledge

in food product development, particularly in the area of product optimization. The findings and

methodologies can serve as a valuable reference for future researchers and scholars interested

in exploring further advancements in the field of food science and technology.

1.4 Hypothesis of the Study

Null Hypothesis Ho: There is no significant difference on the general acceptability of

the Optimized Banana Blossom Fritters (Musa acuminata Colla) with beef patty.

1.5 Scope and Delimitation

This study was limited to the optimization of banana blossom fritters (ready to cook)

in terms of sensory qualities as on taste , aroma, color and general acceptability to the

respondents. The source of our raw materials which is banana blossom at Tuguegarao

City, Cagayan.

1.6 Definition of Terms

The following terms are defined according to their context and how they will be used

in this study:

Acceptability - In this study, acceptability refers to the degree to which the respondents

approve of and are satisfied with the appearance, aroma, texture, color, and
 Cagayan State University College of Industrial Technology
taste of the banana blossom fritters.

Appearance - In the context of this study, appearance refers to the visual aspect and food

presentation of the produced banana blossom fritters. It encompasses the color

and overall visual appeal of the fritters.

Banana Blossom - Referring to the large, tear-shaped, maroon or purplish-colored flower

found at the end of a banana cluster, the banana blossom is the specific

female flower of the banana plant (Musa spp.). It will be used as the main

ingredient in creating the banana blossom fritters.

Banana Fruit - The term "banana fruit" pertains to the long curved fruit that grows in

clusters, with soft pulpy flesh enclosed in a yellow skin when ripe. It is used

to provide a better understanding of the raw material used in the study.

D.A (Department of Agriculture)- is the executive department of the Philippines government

responsible for the promotion of agricultural and fisheries

development and growth

Flavor - Flavor refers to the combined taste and aroma characteristics of the produced banana

blossom fritters. It encompasses the sensory experience of the product in terms of its

taste and smell.

Food Product Development - tool use to identify if the product accepted by target market.
 Cagayan State University College of Industrial Technology
Fritters - In this study, fritters are defined as a dish made by deep frying food that is coated in

batter. The banana blossom fritters will be prepared using this cooking technique.

General acceptability - overall outcome of the product developed.

Moisture - Moisture refers to the level of dryness or moisture content present in the produced

banana blossom fritters. It is an important aspect of the texture and overall quality

of the fritters.

Optimization - Optimization in this study refers to the process of making the banana blossom

fritters recipe the most effective and efficient, considering factors such as

taste, texture, appearance, and nutritional content.

Sensory Evaluation- tool use to trial and error by the researchers for identifying what is

acceptable paste preference of the respondents.

Taste - Taste in this study refers to the sensory perception and sensation of flavor

experienced in the mouth and throat upon contact with the banana blossom fritters. It

is an important aspect of the overall acceptability and enjoyment of the product.

Texture - Texture refers to the tactile sensation and tenderness of the produced banana

blossom fritters. It describes the physical properties, such as the crispness,

softness, or crunchiness, of the fritters. Texture plays a crucial role in the sensory

experience and overall acceptability of the banana blossom fritters.

 Cagayan State University College of Industrial Technology

Proximate Composition - it refers to the composition of foods includes moisture, ash, lipids,

protein, and carbohydrates contents.

1.7 Conceptual Framework

The study utilized the input, process, and output framework The input pertains to the

raw materials like banana blossom other sources that will be used in the study process pertains

to the optimization of banana blossom fritters. Output of the study represents the conclusion of

data collected after being processed and the optimized of banana blossom fritter.

INPUT PROCESS
OUTPUT
• Recipe
• Raw Materials Development • Optimized
• Experimental banana
• Cooking
Optimization blossom
utensils • Sensory fritters
Evaluation
•
(ready to
Equipment • Statistical
cook )
Analysis

Figure 1.IPO MODEL

The IPO (Input-Process-Output) framework outlines the key components and steps

involved in the study on the optimization of banana blossom fritters.

 Cagayan State University College of Industrial Technology
The input phase involves the essential elements necessary for the study. First, the banana

blossom serves as the primary ingredient for the fritters. Other ingredients such as Banana

blossom all-purpose flour, cornstarch, seasonings ,spices and cooking oil were also utilized

for the formulation.

Moving on to the process phase, several steps are undertaken to optimize the banana

blossom fritters. Recipe development is the initial stage, where researchers formulate and

refined the recipe, considering factors such as ingredient proportions, cooking techniques, and

seasoning. Experimental optimization follows, involving the systematic testing and adjustment

of these variables to achieve the desired characteristics of the fritters. Sensory evaluation is

then conducted to assess the taste, aroma, and texture of the developed fritters, utilizing sensory

analysis techniques and collecting consumer feedback. Finally, statistical analysis is performed

to analyze the data gathered from sensory evaluation and other relevant measurements,

providing a quantitative understanding of the results.

In the output phase, the main outcome of the study is the optimized of banana

blossom fritters, ready for cooking. Through the iterative process of recipe development,

experimental optimization, and sensory evaluation, the fritters are refined to achieve the ideal

taste, aroma, and texture. The ultimate goal of the study is to deliver high-quality banana

blossom fritters that are well-received by consumers, ensuring their marketability and

potential for widespread adoption.

 Cagayan State University College of Industrial Technology

Chapter 2

REVIEW OF RELATED LITERATURE

The ripeness of a banana also plays a significant role in its taste. Unripe bananas tend

to have a starchy and slightly sour taste, while fully ripe bananas have a sweet and rich flavor.

Overripe bananas can become mushy and develop an unpleasant taste. Proper storage

conditions, such as storing bananas at room temperature until they are ripe and then

refrigerating them, can help maintain their optimal taste.

The aroma of bananas is another important factor that contributes to their overall

sensory experience. Similar to taste, the aroma of bananas is influenced by the variety, ripeness,

and storage conditions. Different banana varieties possess distinct aroma profiles. Cavendish

bananas are known for their tropical and sweet aroma, whereas plantains emit a more earthy

scent.

As bananas ripen, their aroma becomes more pronounced. Unripe bananas have a mild

and faint aroma, but as they ripen, the aroma intensifies. Overripe bananas may develop an

unpleasant odor. Proper storage, following the same guidelines as for taste optimization, can

help preserve the desired aroma of bananas.

The texture of bananas is determined by various factors, including the variety, ripeness,

and storage conditions. Each banana variety has its unique texture characteristics.

For instance, Cavendish bananas are recognized for their soft and creamy texture, while

plantains have a firmer and starchier texture.

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The ripeness of a banana directly affects its texture. Unripe bananas are firm and contain

more starch, resulting in a harder and less yielding texture.

As bananas ripen, the starches convert to sugars, making the fruit softer and tenderer.

Overripe bananas can become mushy and lose their desired texture. Storage conditions also

impact the texture of bananas. Storing bananas at room temperature until they reach their

desired ripeness and then refrigerating them can help maintain their optimal texture.

Banana Blossom

A banana blossom, also known as a banana flower or banana heart, refers to the large,

maroon-colored, teardrop-shaped flower found at the end of a cluster of bananas (Tasnim et

al., 2020). According to the same research, a very rich source of high-quality protein, dietary

fiber, vitamins, minerals including magnesium, iron, and copper, as well as flavonoids, may be

found in banana blossoms thus, around 51 kcal of calories, 5.7 g of fiber, 56.0 mg of calcium,

73.3 mg of phosphorus, 56.4 mg of iron, 13.0 mg of copper, 553.3 mg of potassium, 48.7 mg

of magnesium, 34.0 mg of vitamin E, and 137.0 mg of flavonoids, including quercetin, are

found in 100 g of banana blossom. In addition to that, banana blossom is the female

reproductive part of the banana plant (Musa spp.). It develops between the layers of bracts and

covers the emerging hand of bananas (Rosa et al., 2020).

A by-product of banana farming is the banana bloom. When the bunch is formed and

the hands are turning up, banana blossom is used to cut off and discard. However, many Asian

nations including Thailand, Sri Lanka, Malaysia, Indonesia, and the Philippines often eat it as

a vegetable (Mapanao et al., 2022).

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Acceptability of the Product

This study intends to determine if product type and nutritional information impact the

acceptance of banana blossom fritters among consumers. Thus, it is possible to assess the

acceptability of banana blossom as a product using a variety of criteria, including sensory

qualities, customer preferences, and market demand. For the sensory assessment of the product,

panelists of evaluators who are representative of the target customer group or pertinent

specialists were enlisted. Nutritional information did not influence the acceptance of these

items for the entire set of customers; the outcome is based on their actual reaction. They were

given examples and reference samples to assist them calibrate their judgements. Moreover, the

acceptability of this product was examined using hedonic assessment of a commercial sample.

Hedonic assessment was used to acquire important information on customer acceptability and

preferences for the research on the optimization of ready-to-cook banana fritters. This

information will help to direct the product's development and improvement. Additionally,

studying the reactions of customer subgroups with various individual preferences or traits can

yield a wealth of full and reliable information (Nielsen et al., 2019).

Optimization

The formulation, processing, and general quality of banana fritters that are quick and
simple to prepare are all goals of the optimization research of ready-to-cook banana fritters. To
find the ideal combination that produces the optimum sensory properties, nutritional
composition, and customer acceptance, the study normally entails methodically altering
various aspects and characteristics (Auerswald et al., 2019).

Based on the data analysis, identify the optimal formulation and cooking parameters

that yield the best sensory attributes, nutritional composition, and overall quality of the ready-
 Cagayan State University College of Industrial Technology
to-cook banana fritters. By systematically optimizing the recipe, formulation, and cooking

parameters, the study aims to create ready-to-cook banana fritters that deliver an enjoyable

eating experience, have a desirable nutritional profile, and meet consumer expectations for

convenience and quality (Tan et al., 2021).

Health Benefits Of Banana Blossom

Banana blossom caters a lot of health benefits. Given are the few benefits provided by

banana blossoms:

Helpful In Diabetes

It has been found that consumption of banana blossoms regularly for about a month

reduces the blood sugar level and raise the haemoglobin level in the body as it is rich in fibre

and iron which assists in the production of red blood cells (Ara et al., 2020).

Lowers Menstrual Bleeding

Banana flowers have been used for treating excessive blood loss during the menstrual

cycle since ancient times. Because blossom has the capacity to control the progesterone

hormone, which can lessen unpleasant bleeding, it is useful in reducing muscular cramps.

Additionally, it contains magnesium, which might lessen anxiety during that time. Source of it

is also thought to benefit ladies with polycystic ovarian syndrome (Muhammad et al., 2021).

Good for Gastrointestinal Health

As an excellent source of both soluble and insoluble dietary fiber, banana blossom is

beneficial for those with diarrhea and irritable bowel syndrome (IBS). These individuals have

to incorporate these flowers into their usual diet. Food is readily digested because to the soluble
 Cagayan State University College of Industrial Technology
fiber, which dissolves in water and gels to make a gel. Those who have constipation are

recommended to consume more banana blossoms since the insoluble fiber in them does not

dissolve in water and helps give undigested waste items volume. Both types of dietary fibers

are necessary for optimal food digestion and absorption in the gastrointestinal tract, and banana

blossoms are a rich source of both. origin of it (DMello, 2018).

Helpful In Ulcers

Patients suffering from ulcers are encouraged to increase the consumption of vitamin

C rich foods as it is believed that vitamin C plays important role in promoting tissue repair and

wound healing. Since the blossoms are rich in that vitamin, it can be helpful in ulcer

management as it neutralizes the gastric juices and reduce ulcer irritation (Muchahary et al.,

2021)

Helpful In Treatment

Banana blossoms extract has been found to be very useful for treating the infection in

natural way. During a research on antimicrobial activity of ananda blossom extract, it was

suggested that certain bioactive compounds extracted from banana blossoms exhibited

antibacterial activity against bacteria Bacillus (Mokbel and Hashinaga, 2005). The research

further mentioned that the bioactive compound malic acid found in blossom exhibited a

stronger antibacterial activity 44517 Shilpi Singh, Banana blossom-an understated food with

high functional benefits against Bacillus subtilis, Bacillus cereus, and Escherichia coli (Jahan

et al., 2010). Along with that the flower extract is also useful in healing wounds especially in

children and preventing the malarial parasite, Plasmodium falciparum from growing and
 Cagayan State University College of Industrial Technology
developing in the body. Besides fighting against infections, the juice of banana blossom is very

helpful in healing the wound and burn faster.

Rich in Antioxidants and Phytochemicals

Earlier researches have shown that different parts of banana plants including the

blossoms have significant antibacterial and antioxidant properties (Padma et al., 2012; Roobha

et al., 2011; China et al., 2011; Bhaskar et al., 2012). Since the banana blossoms are rich in

phytochemicals like vitamins, flavonoids and protein. The blossoms can be used for the

treatment of bronchitis, constipation and peptic ulcer (Timsina and Nadumane, 2014). It has

been suggested from scientific research that banana blossom extracts can be used for various

industrial application due to its high phenolic contents and flavonoids. It was found during the

study that the best antioxidant activity can be obtained when the extraction is done at 60 degrees

centigrade with ethanol concentration of 50 percent for the time of 30 minutes and stirring

extraction without the use of ultrasound (Schmidt et al., 2015). The antioxidant property of

extract scavenge the free radical and control cell and tissue damage. In an another study it has

been reported that glucose uptake in Ehrlich ascites tumour cells was stimulated by banana

(Musa species) flower and pseudo stem extract (Bhaskar et al., 2011). Therefore, due to its high

antioxidant property it is suggested to include the banana blossom in health supplements. Keeps

mood elevated and reduces anxiety.Banana blossom can boost mood in every person especially

in kids who have mood swings and are anxious by nature. Banana blossoms can act as remedy

for mentally imbalanced kids who suffer from bouts of anxiety as it reduces the feelings of

anxiety. Anxiety reducing property of banana blossom can be

 Cagayan State University College of Industrial Technology
attributed to the fact that it contains magnesium which acts as antidepressant without side

effects.

Helpful In Weight Loss

Since the banana blossoms are rich in fibre, it gives a sated feeling for longer period,

so it is very useful for kids and adults who are overweight or obese. Adding banana blossom

in one's meal in the form of soup, salad, curry or any other form, can facilitate weight loss.

Banana blossom as part of cuisine in different parts of world Apart from providing

various therapeutic benefits, banana blossom also possess the distinctive taste and makes a

place for itself in culinary area. It is mostly consumed in South East Asian countries like in

Indian, Thai and Vietnamese cuisine. It finds an important place in Ayurvedic cooking. It can

be eaten raw as well as cooked form. Its petal is believed to taste like artichoke leaves. As with

artichoke, the heart as well as fleshy part of the bracts, both are edible. The aromatic profile is

less strong and more delicate when it is in blossom form as compared to the fruits. The flower

is starchy and slightly bitter, with more vegetal flavours. In India, banana blossoms are

primarily used in salads, curries or soups. In South Indian cuisine, it is mostly used in curries,

soups, fritters, stir fried or fried dishes. In Thailand, it is mostly served raw on the side with

pad Thai, whereas in Indonesia, it is mixed with pork and a hot sambal, cooked in a section of

bamboo and served at their festivals. It can be used to make stew also, as in Philippines, it is

added to kari-kari, the famous beef stew. In Laos, it is used in combination with galangal, a

rhizome similar to ginger . In Sri Lanka, more than 32 million banana bunches are produced

annually (Department of Census and Statistics, 1998, Agricultural Statistics, Sri Lanka). It is
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considered as a popular ingredient in their cuisine and is considered as a very tasty ingredient

to make curries, fritter or are used as salad.

Sensory Evaluation

In the study titled "Optimization of Ready-to-Cook Banana Fritters," the researchers

aimed to optimize the formulation and cooking parameters of banana fritters to enhance their

sensory attributes and overall quality. The study investigated the effects of different variables

on the texture, color, and sensory acceptability of the ready-to-cook banana fritters.

The researchers prepared banana fritters using various formulations and cooking

conditions, systematically varying factors such as the type and ratio of flour, proportion of

banana blossom, binding agents, spices, and frying parameters. The samples were then

evaluated by a panel of trained sensory evaluators to assess their sensory attributes.

The results of the study indicated that the optimization of ready-to-cook banana fritters

had a significant impact on their sensory properties. With the variation of the formulation and

cooking parameters, several sensory attributes were affected. For example, the texture of the

banana fritters was improved, as evidenced by increased hardness, gumminess, chewiness,

cohesiveness, and springiness values. However, the adhesiveness level was found to be reduced

in the optimized samples.

In terms of color, the addition of specific ingredients or adjustment of cooking

parameters led to significant differences compared to the control sample. The color of the

optimized banana fritters was found to be different, with changes in the L* (lightness), a*

(redness), and b* (yellowness) values.

 Cagayan State University College of Industrial Technology

Furthermore, the sensory evaluation also included attributes such as taste, aroma,

appearance, and overall acceptability. The optimized banana fritters received positive feedback

in terms of taste, texture, and appearance, indicating an improvement in sensory attributes

compared to the non-optimized samples. The overall acceptability of the optimized banana

fritters was generally favorable, suggesting that the optimization process led to a product that

was well-received by the panelists.

In conclusion, the optimization of ready-to-cook banana fritters through the variation

of formulation and cooking parameters resulted in improved sensory attributes. The texture,

color, and overall acceptability of the banana fritters were enhanced through the optimization

process. These findings contribute to the development of high-quality ready-to-cook banana

fritters with desirable sensory characteristics, offering consumers a satisfying culinary

experience (Khayhan et al., 2018).

Texture

A fleshy, purple-skinned flower with a tear-shaped form known as a "banana blossom"

or "banana heart" develops at the end of a cluster of banana fruits. It is typically used in south-

east Asian and Indian cuisine, but its chinky, flaky texture also makes it suitable for eating raw.

Taste

A sweet and luscious banana heart may be found in Banana Blossom. For all of you who
adore bananas, it's tough to pinpoint the specific flavor of this plant. It has a little flowery and
nutty flavor. In addition, if not prepared properly or when eaten raw, it may be rather harsh.
These flowers are frequently compared to the flavor of bamboo shoots or artichoke leaves.
 Cagayan State University College of Industrial Technology
However, its flavor is often rather modest, enabling it to take on the tastes of whatever is cooked
with.

General Acceptability

The optimization of banana blossom fritters is carried out with the following objectives:
(1) ascertain the general acceptability of the optimization of banana blossom fritters in terms
of: taste, color, and aroma; (2) ascertain the general acceptability of banana blossom fritters;
and (3) assess the significant difference of the optimization of the banana blossom fritters
among three treatments. The study was conducted at the Carig Campus of Cagayan State
University.

Significant Difference

The flavor, scent, texture, and overall acceptance of hamburger patties and banana
blossom fritters were evaluated in the study, and substantial differences were discovered. The
fritters' moisture content was high (56.26%), above the level advised for semi-perishable meals.
Their texture and shelf life could be impacted by this. The fritters also contained 3.57% ash, a
sign that minerals are present and add to their nutritious value. In general, the study offers
significant knowledge regarding the sensory qualities and consistency of banana flower fritters
(Jaiswal et al., 2013).

Proximate Composition

The proximate composition of banana blossom refers to the relative amounts of

macronutrients and other important components present in the blossom. The composition can

vary depending on factors such as variety, maturity, and processing methods. Here is a general

overview of the proximate composition of banana blossom:

• Moisture: Banana blossom typically contains a significant amount of moisture, ranging

from around 80% to 90%. This indicates that it has a high water content.
 Cagayan State University College of Industrial Technology
• Carbohydrates: Carbohydrates are a major component of banana blossom. It mainly

consists of complex carbohydrates such as dietary fiber, including both soluble and

insoluble fibers. The fiber content of banana blossom contributes to its texture and

potential health benefits.

• Proteins: Banana blossom contains a moderate amount of protein. The protein content

can vary but is generally lower compared to other plant-based protein sources.

• Fats: Banana blossom is generally low in fat. The fat content is typically minimal, with

most of the fat being in the form of trace amounts of healthy unsaturated fats.

• Minerals: Banana blossom is a good source of various minerals. It contains essential

minerals like potassium, calcium, magnesium, phosphorus, and iron, among others. The

mineral content may vary depending on factors such as soil conditions and cultivation

practices.

• Vitamins: Banana blossom also contains vitamins, including vitamin C, vitamin A,

vitamin E, and several B vitamins. The vitamin content can contribute to the nutritional

value of the blossom.

It is important to note that the specific proximate composition of banana blossom can

vary depending on factors such as the specific cultivar, growing conditions, and preparation

methods. Detailed analyses conducted in a laboratory setting can provide more precise

information on the proximate composition of banana blossom.

Moreover, a very rich source of high-quality protein, dietary fiber, vitamins, minerals

including magnesium, iron, and copper, as well as flavonoids, may be found in banana

blossoms thus, around 51 kcal of calories, 5.7 g of fiber, 56.0 mg of calcium, 73.3 mg of
 Cagayan State University College of Industrial Technology
phosphorus, 56.4 mg of iron, 13.0 mg of copper, 553.3 mg of potassium, 48.7 mg of

magnesium, 34.0 mg of vitamin E, and 137.0 mg of flavonoids, including quercetin, are found

in 100 g of banana blossom (Tasnim et al., 2020).

Table 1. Proximate Composition of Banana Blossom (per 100g)

Moisture 85-90g
Carbohydrates 5- 10 g

Protein 1-2 g

Fat 0.5-1 g

Fiber 3-5 g

Minerals:

Potassium 330-400 mg

Calcium 30-50 mg

Magnesium 25-35 mg

Phosphorus 25-35 mg

Iron 1-2 mg

Zinc 0.5-1 mg

Vitamins:

Vitamin C 6-10 mg

Vitamin A 100-200 IU

Vitamin E 0.5-1 mg

Vitamin B6 0.1-0.2 mg

Folate 30-50 mcg

 Cagayan State University College of Industrial Technology
Consumers can enjoy several benefits when incorporating banana blossom into their

diet. Banana blossom is a nutrient-rich food that provides various essential vitamins, minerals,

and dietary fiber. It contains potassium, calcium, magnesium, vitamin C, vitamin E, and other

beneficial nutrients. Including banana blossom in your diet can contribute to meeting your daily

nutrient requirements and supporting overall health. Banana blossom is a good source of dietary

fiber, which plays a vital role in maintaining healthy digestion (Jaiswal et al., 2012). Fiber adds

bulk to the diet, promotes regular bowel movements, and helps prevent constipation. By

supporting proper digestion, banana blossom can contribute to gastrointestinal health. The fiber

content of banana blossom can help regulate blood sugar levels. It slows down the digestion

and absorption of carbohydrates, preventing rapid spikes in blood glucose levels. This makes

banana blossom a potentially beneficial food for individuals with diabetes or those aiming to

manage their blood sugar levels Aguilar et al., 2016). The potassium content in banana blossom

is beneficial for heart health. Potassium helps maintain healthy blood pressure levels and

supports proper heart function. Including banana blossom as part of a balanced diet can

contribute to heart health and may help reduce the risk of cardiovascular diseases (Kim et al.,

2015). Banana blossom contains antioxidants such as phenolic compounds and flavonoids.

These antioxidants help protect the body against oxidative stress and damage caused by free

radicals. By neutralizing free radicals, banana blossom may support overall health and help

reduce the risk of chronic diseases. The fiber content in banana blossom can promote satiety,

helping you feel fuller for longer. This can aid in weight management by reducing excessive

calorie intake and supporting healthy portion control. The dietary fiber in banana blossom acts

as a prebiotic, promoting the growth of beneficial gut bacteria. A healthy gut microbiota is
 Cagayan State University College of Industrial Technology
associated with various health benefits, including improved digestion, enhanced nutrient

absorption, and a strengthened immune system (Mohapatra et al., 2010).

Incorporating banana blossom into a balanced and varied diet, along with other fruits,

vegetables, and whole foods, can provide a range of nutritional benefits and contribute to

overall well-being.

Chapter 3

RESEARCH METHODOLOGY

This chapter presents the methodology and procedure used in conducting the research

study. It describes the research design, respondents of the study, instrumentation, data

gathering procedure and data analysis (statistical treatment of data)

3.1 Research Design

This study utilizes an experimental research design to investigate the cause-and-effect

relationships between the optimization of Banana Blossom Fritters and their sensory attributes.

The researchers will manipulate specific factors such as ripeness, storage conditions, and

variety to determine their impact on the taste, aroma, and texture of the fritters. Additionally, a

descriptive method of research will be employed, involving the use of questionnaires to gather

data on the acceptability of the fritters based on appearance, aroma, colour, and texture. This

approach allows for the systematic examination of variables and their effects on the sensory

experience of Banana Blossom Fritters, providing valuable insights into their optimization and

consumer preferences.
 Cagayan State University College of Industrial Technology

Research Research Literature Review

Problem Questions and • Banana Blossom

Objectives

Product Development
and experiment

Analysis of
Data Testing Gathering of Data

3.2 Locale of the Study

This study was conducted at the Food Laboratory of Cagayan State University,

specifically in the College of Industrial Technology, from January 2023 to February 2023.

Cagayan State University provided the necessary facilities and resources for the research,

allowing for the implementation of the experimental design and data collection. The Food

Laboratory served as the controlled environment where the optimization of Banana Blossom

Fritters and the assessment of their sensory attributes took place.

 Cagayan State University College of Industrial Technology

Figure 3.2 Map of Cagayan State University Carig Campus College of Industrial Technology

3.3 Materials

The materials used in the optimization of banana blossom fritters include:

• Banana blossom

• All-purpose flour

• Cornstarch

• Seasonings and spices

• Cooking oil

• Equipment and Utensils

 Cagayan State University College of Industrial Technology
The following equipment and utensils are required for the preparation of banana blossom

fritters:

• Measuring cup/spoon

• Strainer

• Chopping board

• Knife

• Food

• Large mixing bowl

• Molder

• Disposable container

• Parchment paper

• Weighing scale

• Container

3.4 Process Flow

The steps to be followed in the preparation of Optimization of banana blossom fritters (ready

to cook)
 Cagayan State University College of Industrial Technology

Figure 1: Optimization of Banana Blossom

Banana Blossom procurement

Wash and Clean

Minced

Boil

Mix

Measure

Mold

Flatten

Pack

3.5 Basic Procedure

The optimization procedure for making banana blossom fritters involves the following

steps:

1. Banana Blossom Procurement: Obtain fresh and high-quality banana blossoms from

a reliable source.
Cagayan State University College of Industrial Technology
2. Wash and Clean Ingredients: Thoroughly wash the banana blossom and other

ingredients, such as seasonings or vegetables, to remove any dirt or impurities. Drain

excess water.

3. Cut the Ingredients into Minced: Using a knife and chopping board, finely mince

the banana blossom and other desired ingredients, ensuring uniformity in size for even

cooking.

4. Boil with Salt and Vinegar: In a pot, add water, salt, and vinegar. Bring the mixture

to a boil. Add the minced banana blossom to the boiling water and cook for

approximately 15-20 minutes or until the banana blossom becomes tender. Drain the

cooked banana blossom and allow it to cool.

5. Mix All the Ingredients with the Banana Blossom: In a large mixing bowl, combine

the cool and drained banana blossom with the other ingredients, such as flour, spices,

Herbs or additional vegetables. Mix well until all the ingredients are evenly

incorporated..

6. Measure the Mixture, Mold, and Flatten like a Patty: Once the mixture has frozen

and solidified, remove it from the container and measure the desired portion using a

weighing scale. Shape the mixture into patties or fritters, using a molder or by hand.

Flatten each portion to achieve the desired thickness.

7. Pack in the Container and Freeze It: Transfer the mixture into a disposable container

or mold. Ensure that the mixture is packed tightly to maintain its shape. Place the

container in the freezer and allow it to freeze for a specified time until it reaches the

desired firmness.
Cagayan State University College of Industrial Technology

Preparation of Raw
Material

Boiling water Banana blossom

Add salt, Washing and cutting

spices,and vinegar

Weighing

Mixing

Mold and
Flatten

Packaging
 Cagayan State University College of Industrial Technology
3.6 Experimental Procedure

Table 3.6 Formulation of the three treatments of Banana Blossom Fritters.

Treatment 1 Treatment 2 Treatment 3

50 grams All-purpose flour 70 grams All-purpose flour 80 grams All-purpose

50 grams Corn-starch 30 grams Corn-starch flour

100 grams banana blossom 100 grams Banana blossom 20 grams Corn-

4.2 grams tsp. Salt 4.2 grams Salt starch

400grams Vinegar 400grams Vinegar 100 grams Banana

Oil Oil blossom

4.66 grams Pepper 4.66grams Pepper 4.2 grams Salt

3.16 grams Garlic powder 3.16grams Garlic Powder 400grams Vinegar

25grams textured Vegetable 25Grams textured Vegetable Oil

protein protein 4.66 grams Pepper

3.16 grams Garlic

powder

25grams textured

Vegetable protein

Figure 3

As shown from the table above three different treatments were used to prepare Banana

Blossom Fritters. Among this treatment will be one treatment choose by the technical age group

evaluators .Using the sensory evaluation sheet in evaluating the products the age group
 Cagayan State University College of Industrial Technology
evaluators, evaluates the banana blossom fritters (ready to cook) in terms of taste, aroma ,

appearance and texture. If the banana blossom fritters (ready to cook) need an improvement

then it will be enhance according to the given suggestion of the age group evaluators until it

suits their taste and preference. The final banana blossom fritters (ready to cook) will undergo

packaging and labeling.

Treatment 1 included 50 grams of all-purpose flour, 50 grams of cornstarch, 100 grams of

banana blossom, 4.2 grams of salt, 400 grams of oil, 4.66 grams of pepper, 3.16 grams of garlic

powder, and 25 grams of textured vegetable protein. Treatment 2 consisted of 70 grams of all-

purpose flour, 30 grams of cornstarch, 100 grams of banana blossom, 4.2 grams of salt, 400

grams of vinegar, oil, 4.66 grams of pepper, 3.16 grams of garlic powder, and 25 grams of

textured vegetable protein. Treatment 3 involved 80 grams of all-purpose flour, 20 grams of

cornstarch, 100 grams of banana blossom, 4.2 grams of salt, 400 grams of vinegar, oil, 4.66

grams of pepper, 3.16 grams of garlic powder, and 25 grams of textured vegetable protein.

These treatments were designed to explore the effect of varying proportions of all-

purpose flour and cornstarch, as well as the inclusion of garlic powder, pepper, salt, vinegar,

oil, and textured vegetable protein on the sensory attributes of the Banana Blossom Fritters.

The use of different ratios and ingredients aims to determine the optimal combination that will

result in fritters with the desired appearance, aroma, color, and texture.
 Cagayan State University College of Industrial Technology
3.7 Data Gathering Procedure

The researcher collected data through the following procedures:

Approval and Permission : After finalizing the scorecard and obtaining approval from the thesis

teacher , a letter of permission to conduct the survey was submitted to the Dean of the College

, Professor Bryan T. Lacambra.

Floating Questionnaires : The researchers will distribute the questionnaires ensuring immediate

retrieval upon completion.

Personal Data Collection: The researchers themselves will personally administer the

questionnaires or scorecards, aiming for a 100% retrieval rate.

3.8 Statistical Treatment of Data

To interpret the data effectively the researchers was made use of the following statistical

treatment. The slovin’s Formula and hedonic scale are the tools to interpret dat Also it use

Descriptive statistics, such as calculating the mean, were used to summarize the participants'

responses and provide an overview of their acceptability ratings for each of these sensory

attributes. To determine if there were significant differences in acceptability ratings among the

different treatments (banana blossom fritters and existing product), an Analysis of Variance

(ANOVA) was conducted. This statistical test allowed for the comparison of means across

multiple treatment groups and helped identify if certain treatments were preferred over others

in terms of taste, aroma, texture, and general acceptability.

In cases where significant differences were found through ANOVA, post hoc tests, such as

Tukey's Honestly Significant Difference test, were utilized. These tests enabled pairwise
 Cagayan State University College of Industrial Technology
comparisons between specific treatment groups, providing further insights into which

treatments exhibited significantly different levels of acceptability.

Slovin’s Formula

This formula uses to determine the number of samples from population. The researchers used

Slovin’s formula with standard error of 5% or 0.05 So the sampling technique will be related

to the determination of the number of samples the solvin’s formula as follow:

Formula :

𝑁
N= 1+𝑁𝑒2

where :

n=number of sample

N=total number of population

e=the level of error in sampling

𝑁
n=1+𝑁𝑒2

182
n=
1+182(0.05)2

182
n =1+182(0.0025)

182
n=
1 + 0.455

n=125
 Cagayan State University College of Industrial Technology

The result of sample size is 125 , so the researcher took 125 student of food technology major

to be the sample of research and the results as follows.

3.9 Evaluation Instrument

A score card will be device and used to gathered data to this study , hence the banana

blossom will be evaluated in terms of aroma , texture , taste , appearance and overall.

A nine point Hedonic scale will be used to indicate the responses regarding

acceptability of the banana blossom.

Scale Interpretation
9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 neither like nor dislike
4 dislike slightly
3 dislike moderately
2 dislike very much
1 Dislike extremely
4.0 Data Analysis

The data gathered in this study will be statistically treated using the weighted mean to

determine the acceptability of the optimization of banana blossom fritters. The weighted mean

takes into account the ratings provided on the nine-point Hedonic scale to calculate an average

score that reflects the overall acceptability of the banana blossom fritters.

The nine-point Hedonic scale, ranging from extremely dislike (1) to extremely like (9),

will be used to assess the acceptability of the banana blossom fritters. Participants will rate the

aroma, texture, taste, appearance, and overall acceptability of the fritters on this scale.
 Cagayan State University College of Industrial Technology
To calculate the weighted mean, each rating will be multiplied by its corresponding

weight, which represents the importance or significance assigned to each criterion. The

weighted mean provides a more comprehensive understanding of the acceptability by giving

greater weight to criteria that are considered more important in evaluating the banana blossom

fritters.

Scale Interpretation
8.13-9.00 Like extremely
7.24-8.12 Like very much
6.35-7.23 Like moderately
5.46-6.34 Like slightly
4.57-5.45 Neither like nor dislike
3.68-4.56 Dislike slightly
2.79-3.67 Dislike moderately
1.90-2.78 Dislike very much
1.00-1.89 Dislike extremely
 Cagayan State University College of Industrial Technology

Chapter 4

RESULTS AND DISCUSSION

This chapter presents the result and discussion of the data collected in the study.

Table 4 1. The sensory evaluation of banana blossom flitters.

Table 1 presents the sensory evaluation scores for the different treatments of banana

blossom fritters. The scores are provided for four indicators: taste, aroma, texture, and general

acceptability. In terms of taste, Treatment 3 received the highest score of 8.38, followed closely

by Treatment 2 with a score of 8.08. Treatment 4 and Treatment 1 received scores of 8.1 and

7.97, respectively. For aroma, all treatments received high scores, ranging from 8.11 to 8.18.

Treatment 3 obtained the highest score of 8.18, while Treatment 2 and Treatment 4 received

scores of 8.14 and 8.17, respectively. Treatment 1 had a score of 8.11. In terms of texture, all

treatments received similar scores, with Treatment 3 having the highest score of 8.16, followed

by Treatment 2 and Treatment 4 with scores of 8.1 and 8.11, respectively. Treatment 1 received

a score of 8.07. Regarding general acceptability, all

 Cagayan State University College of Industrial Technology
treatments were highly accepted, with scores ranging from 8.11 to 8.17. Treatment 3 had the

highest score of 8.17, followed closely by Treatment 2 with a score of 8.13. Treatment 4 and

Treatment 1 received scores of 8.14 and 8.11, respectively.

Indicator Treatment Treatment Treatment Treatment

1 2 3 4
Taste 7.97 8.08 8.38 8.1
Aroma 8.11 8.14 8.18 8.17
Texture 8.07 8.1 8.16 8.11

General
8.11 8.13 8.17 8.14
Acceptability

Table 4.2 The Significance between Banana Blossom Fritters to the existing product beef

patties.

Source of SS df MS F P-Value F crit

Variation
Between 6.43706 0.000458 3.23887151

Groups 0.06252 3 0.02084 6 1 7

0.00323
Within 0.0518 16 8
groups
Total 0.11432 19
 Cagayan State University College of Industrial Technology
The analysis of variance (ANOVA) was conducted to determine the significant difference

between Banana Blossom Fritters and the existing product, Burger Patties. The results of the

ANOVA are presented in table 4.2

The F-statistic value calculated based on the ANOVA is 6.437066. The corresponding p-value

is 0.004581. By comparing the p-value to the significant level (a=0.05) , which is commonly

used in statistical analysis, we observe that the p-value less than the f-critical. Therefore we

reject the null hypothesis and conclude that there is significant difference between Banana

Blossom Fritters and Beef Patties. The critical F-value at a significance level of 0.05 with 3

and 16 degrees of freedom 3.28871517. Since the calculated F-value is greater than the critical

F-value , we can further support the conclusion that there is significant difference between the

two product .

This finding suggests that the Banana Blossom Fritters and Beef Patties differ significantly in

terms of the evaluated factors or characteristics. The specific factor that contribute to the

significant difference cannot be determined from the provided information. However , it is

evident that there are distinct variations in taste, aroma, texture, and general acceptability

between the two products.

Table 4.3. Proximate of Optimization of Banana Blossom fritters (ready to cook)

Sample code Sample description Test methods Result

Ft-2022-0293 Banana Blossom Moisture 56.26

Fritters (ready to (gravimetric method)

cook)
 Cagayan State University College of Industrial Technology
Source: Regional Feed Chemical Analysis Laboratory DA

Regional Field Office 02.

The proximate analysis of the Banana Blossom Fritters (ready to cook) sample

conducted by the Regional Feed Chemical Analysis Laboratory revealed a moisture content of

56.26%. Moisture content is a crucial parameter for evaluating the quality and stability of food

products. In the case of Banana Blossom Fritters, a moisture content of 56.26% suggests a

relatively high level of moisture.

Typically, for semi-perishable food products, such as Banana Blossom Fritters, the

moisture content should ideally range between 20% and 50%. This moisture range helps

maintain the product's texture, flavor, and overall quality while also preventing microbial

growth and spoilage. However, the measured moisture content of 56.26% in this case exceeds

the upper limit of the recommended range.

This elevated moisture content may have implications for the shelf life and texture of

the fritters. Excess moisture can lead to faster spoilage and decreased product stability,

potentially resulting in a shorter shelf life. Additionally, a high moisture content may negatively

impact the texture of the fritters, making them less desirable to consumers. To ensure optimal

quality and prolong the shelf life of Banana Blossom Fritters, it is advisable to reduce the

moisture content within the recommended range of 20% to 50%. This can be achieved through

adjustments in the formulation, processing, or packaging techniques to minimize moisture

absorption or loss during production and storage

 Cagayan State University College of Industrial Technology
Table 7. Ash Analysis of Optimization of Banana blossom fritters. (ready to cook )

Sample code Sample description Test methods Result

Ft-2022-0293 Banana Blossom Ash (gravimetric 3.57

Fritters (ready to method)

cook)

Source: Regional Feed Chemical Analysis Laboratory DA

Regional Field Office 02.

The ash content of the Banana Blossom Fritters (ready to cook) sample was analyzed

using the gravimetric method by the Regional Feed Chemical Analysis Laboratory. The result

indicates an ash content of 3.57%.

Ash content represents the inorganic mineral content present in the food product after

complete combustion of organic material. It is an important parameter in assessing the

nutritional composition and quality of food products. The ash content provides an indication

of the mineral content, including essential elements such as calcium, potassium, phosphorus,

and trace elements.

In perishable processed foods, such as Banana Blossom Fritters, the ash content

typically falls within a range of 50% to 70%. This range indicates the presence of minerals

derived from the ingredients used in the formulation. The minerals, including essential

elements like calcium, potassium, phosphorus, and trace elements, contribute to the overall

nutritional profile and flavor of the product. The measured ash content of 3.57% suggests that
 Cagayan State University College of Industrial Technology
the Banana Blossom Fritters contain a moderate amount of minerals. While the specific mineral

composition cannot be determined from the provided information, the ash content indicates the

presence of essential elements that can contribute to the product's nutritional value.

Chapter 5

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

This chapter concludes the summary of the research presented, and of the findings

of the study are discussed and interpreted.

5.1 Summary

The sensory evaluation was conducted on 125 student respondents, who were majoring

in food technology at Cagayan State University. The respondents rated the taste, aroma, texture,

and color of the banana blossom fritters on a scale of 1 to 9. Treatment 1 received the highest

ratings of 8.38 for taste, color, aroma, and texture. The study evaluated different treatments of

banana blossom fritters based on taste, aroma, texture, general acceptability, and overall mean

scores. Treatment 1 received positive ratings for taste, aroma, texture, and general

acceptability, indicating that participants liked it very much. Treatment 2 also performed well

in these aspects, with slightly higher scores for aroma. Treatment 3 surpassed the liking of both

Treatment 1 and Treatment 2, receiving extremely high scores for taste, aroma, texture, and

general acceptability. Treatment 4 performed similarly to Treatment 3, with slightly lower

scores but still highly favorable. Overall, all treatments were well-received, suggesting that

they met the preferences and expectations of the participants. The analysis of variance

(ANOVA) confirmed a significant difference between banana blossom fritters and burger

patties, indicating distinct variations in taste, aroma, texture, and general acceptability between
 Cagayan State University College of Industrial Technology
the two products. The proximate analysis revealed a relatively high moisture content of 56.26%

in the fritters, which exceeds the recommended range for semi-perishable foods. This may

impact the shelf life and texture of the fritters. The ash content of 3.57% indicates the presence

of minerals that contribute to the nutritional value of the fritters. Overall, the study provides

valuable insights into the sensory attributes and quality parameters of banana blossom fritters.

5.2 Conclusion

In conclusion, the sensory evaluation of different treatments of banana blossom fritters

showed positive ratings for taste, aroma, texture, and general acceptability. Treatment 3

received exceptionally high scores, surpassing the liking of other treatments. The analysis of

variance confirmed a significant difference between banana blossom fritters and burger patties,

indicating distinct variations in sensory attributes. The high moisture content in the fritters

suggests the need for adjustments to improve shelf life and texture. The presence of minerals

in the fritters contributes to their nutritional value. Overall, this study provides valuable insights

into the sensory characteristics and quality parameters of banana blossom fritters, paving the

way for further improvements and commercial viability.

5.3 Recommendation

Based on the findings of the study, the following recommendations can be made:

Further optimize Treatment 3: Treatment 3 showed exceptional performance in terms

of taste, aroma, texture, and general acceptability. It is recommended to analyze and identify

the specific factors that contributed to its success and further refine the recipe and processing

techniques to maintain its high-quality sensory attributes.

 Cagayan State University College of Industrial Technology

Adjust moisture content: The relatively high moisture content of 56.26% in the fritters

exceeds the recommended range for semi-perishable foods. To improve shelf life and texture,

it is advisable to adjust the formulation or processing methods to reduce the moisture content

within the optimal range of 20% to 50%.

Enhance product stability: Considering the perishable nature of banana blossom fritters,

it is essential to explore packaging techniques and storage conditions that can extend their shelf

life without compromising sensory attributes. Modified atmosphere packaging or vacuum

packaging may be considered to minimize moisture absorption and microbial growth.

Conduct consumer preference studies: To gain further insights into consumer

preferences, conducting consumer preference studies can help identify the specific attributes

that drive liking and acceptance of banana blossom fritters. This information can guide future

product development and marketing strategies.

Explore market opportunities: Given the positive reception of the different treatments,

there is potential for commercializing banana blossom fritters. Conducting market research,

exploring distribution channels, and assessing consumer demand can help identify

opportunities for introducing these fritters to the market.

By implementing these recommendations, it is possible to enhance the sensory attributes,

quality, and commercial viability of banana blossom fritters, thereby meeting consumer

preferences and expanding their market potential.

 Cagayan State University College of Industrial Technology

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 Cagayan State University College of Industrial Technology

Evaluation Instrument

Optimization of Banana Blossom Fritters (ready to cook)

Name of the panelist: _____________ Date :

Name of the product: _____________

Evaluation Instrument

A score card will be device and used to gathered data to this study, hence the banana blossom

will be evaluate in terms of aroma , texture, taste, appearance and overall.

A nine point Hedonic scale will be used to indicate the responses regarding acceptability of

the banana blossom.

Interpretation

9 Like extremely

8 Like very much

7 Like moderately

6 Like slightly
 Cagayan State University College of Industrial Technology
5 neither like nor dislike

4 dislike slightly

3 dislike moderately

2 dislike very much

1 Dislike extremely

LABORATORY TEST

Treatment
Indicator Treatment 1 Treatment 2 3 Treatment 4
Taste 7.97 8.08 8.38 8.1
Aroma 8.11 8.14 8.18 8.17
Texture 8.07 8.1 8.16 8.11
General
8.11 8.13 8.17 8.14
Acceptability
Overall Mean 8.07 8.11 8.21 8.13
Anova: Single
Factor

SUMMARY
Groups Count Sum Average Variance
Treatment 1 5 40.33 8.066 0.00328
Treatment 2 5 40.56 8.112 0.00057
Treatment 3 5 41.1 8.22 0.00835
Burger Patties 5 40.65 8.13 0.00075