CHAPTER 1 THE PROBLEM AND ITS SCOPE INTRODUCTION Rationale The Philippines is known as one of the agricultural countries in the world where varieties of food sources were grown. Bohol, as one of its provinces has an abundant supply of raw materials such as crops, vegetables and fruits. But despite this scenario, millions of Filipinos still live along the poverty line. Due to this situation, people were prevented from buying nutritious food which is required for the body’s vital functions. Furthermore, hunger is the most crucial manifestation of poverty. In many parts of the country, the soaring prices of food, fuel and other basic goods have triggered social Unrest and a growing sense of urgency. Hence, to solve this situation, one should find ways to utilize every possible source of food like the different
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
CHAPTER 1
THE PROBLEM AND ITS SCOPE
INTRODUCTION
Rationale
The Philippines is known as one of the agricultural
countries in the world where varieties of food sources were
grown. Bohol, as one of its provinces has an abundant supply
of raw materials such as crops, vegetables and fruits. But
despite this scenario, millions of Filipinos still live
along the poverty line. Due to this situation, people were
prevented from buying nutritious food which is required for
the body’s vital functions.
Furthermore, hunger is the most crucial manifestation
of poverty. In many parts of the country, the soaring prices
of food, fuel and other basic goods have triggered social
Unrest and a growing sense of urgency.
Hence, to solve this situation, one should find ways to
utilize every possible source of food like the different
parts of a plant. Along this contest, the researchers wanted
to introduce a menu that is not so popular in the place.
This menu is made up from the banana plant which was the
banana pith and banana blossom.
Banana plant is distinguished to be the most locally
grown plant in Bohol. It is abundant in many houses
especially in rural areas which are used as the substitute
or an alternative for rice because of its high content of
carbohydrates. It is a popular fruit bearing herb for
Boholano’s. In connection to this, it has been observed that
people just disregard the banana stem after harvesting the
fruit specially the banana pith which is the innermost part
of the banana stem and the banana blossom which is the
flowering part of the banana plant.
With regards to this situation, the researchers
conducted an experimental study to assess the acceptability
of the edible parts of the banana plant. This was on the
acceptability of banana pith salad and banana blossom salad
in terms of taste, texture, appearance and aroma. The
researchers were looking forward to change the consumer’s
perception towards the banana pith and banana blossom to be
used in preparing a menu that can be taped as an
entrepreneurial product.
Literature Background
Nouvelle Cuisine is a culinary philosophy. First, a
dinner was an opportunity to satisfy all man’s senses,
beginning with sight. Food had to be presented in an
artistic manner playing with colors and forms, and the plate
had to be arranged as a work of art similar to a sculpture
or a painting. New instruments were available such as food
processors and state-of-the-art ovens and there was no
reason not to use them for elaborate new preparations. But
mostly, these stress the quality of the products and their
freshness and proclaimed that it was not necessary to
overload foods with heavy sauces or to overcook then. This
simplification would reveal the true taste of the food
(Gayot, 2009).
Likewise, New American cuisine is decidedly upscale and
contemporary. For the most part, the dishes sing with
balanced flavors. The service, while not top notch, is
friendly and relaxed. The menu is centered on fresh,
seasonal ingredients combined in an approachable yet
innovative manner (Walters, 2008).
Food replenishes the element that make up human bodies.
Eating delicious food is one of life’s greatest pleasures.
Food pleases man’s appetite not only with there taste but
also with the food texture, color and aroma. Every person
has individual habits and food preferences (Miler, 2004).
One’s food choices are affected by food availability
and familiarity. Availability of food is very much
influenced by how food is produced and distributed (Drumond,
2004). Moreover, man’s food choices must be influenced by
ethnic identity, religious beliefs and social status
(Miller, 2004).
In many families, meals and food poses social value.
Creativity is one value in effective food management in
which the colors, shapes, textures, flavors and aromas are
to be considered (McWilliams, 2005).
Plants play an essential role in man’s diet. Plants
also provide all living things oxygen and food. Actually,
food sources on earth still depend on plants. One of the
food sources is the banana plant (Miller, 2004). The banana
family is musacea, and is related to the heliconias and
travelers palm. Banana is really not a “tree” but an
Herbaceous perennial (Graf, 2009). It is not a real tree
because there is no wood in the stem that rises above the
ground. The stem is made up of leaves growing very close
together, one inside the other (Thornton, 2006).
The domestication of bananas took place in Southeastern
Asia. Many species of wild bananas still exist
Culinary Philosophy Nouvelle Cuisine
- The quality of the products and their freshness.
New American Cuisine- Centered on fresh, seasonal ingredients combined in an approachable yet innovative manner.
1987 Philippine Constitution
Article XII Section I- Sustainable good and services.
Article XII Section 11- Available services at affordable cost.
Article IV- Promotion of innovation.
Banana Pith Salad Banana Blossom Salad
Acceptability in Sensory Levels of: Taste Texture Aroma Appearance
QuestionnaireInterview
Analysis and Interpretation of Data
Proposed entrepreneurial Activity in the Production of Banana Pith Salad and Banana Blossom Salad
THEORITICAL AND CONCEPTUAL FRAMEWORKFigure 1
in New Guinea, Malaysia, Indonesia, and the Philippines.
Areas of secondary diversity are found in Africa, indicating
a long history of banana cultivation in the region. Bananas
were introduced to the Americans by Portuguese sailors who
brought the fruits from West Africa in the 1500’s. The word
banana is of West Africa origin, and passed into English via
Spanish or Portuguese
(http://hubpages.com/hub/Eat_Banana_An_amazing_fruit).
The edible bananas are restricted to tropical or near
tropical regions. The banana plant will grow and fruit under
very poor conditions but it will not flourish and be
economically productive without deep, well-drained soil-
loam, rocky sand, marl, red laterite, volcanic ash, sandy
clay, even heavy clay but not fine which holds water
(Morton, 2009). It produces banana flower, a deep purplish-
crimsom-colored which was used as vegetable. The flower is
born at the end of the stem. Long, slender, sterile male
flowers with a faint sweet fragrance are lined up in tidy
rows and protected by large reddish bracts. Higher up the
stem are groups of female flowers which develop into fruit
without fertilization.
In the Philippines, banana blossom is added to the
famous kari-kari, a rich beef stew. Banana blossom or banana
heart is the favored names in the Philippines (Solomon,
2009).
The banana flower, while striking, is one blossom more
at home in woks and pans than in vases and centerpieces.
With most buds weighing in at a pound or more, the petals,
actually called “bracts,” are too densely wrapped to really
blossom. But however brawny they may be for bouquets and the
like, banana flowers have abundant uses in the kitchen,
including soup, stir fries, meat and vegetable stews and
salads. The inner petals, or bracts, are the edible parts
(Hailstone, 2009).
Another part of the banana plant is the pith. It is the
centermost layer and whitest part of the banana trunk
(Pearson, 2008). Pith is known for its best tasting
vegetable dishes in the province of Aklan and considered as
the most delicious specialty dish (Eligio, 2008). One of its
special dishes is the banana pith salad.
Vegetables salads are made from cooked or raw
vegetables or a combination of both. They can be served on
buffets as appetizer or as a salad course. As with other
salads, vegetable must successfully combine color, texture
and flavor. It is a dish that consists of a variety of
ingredients which generally has some type of dressing mixed
with greens (Hause and Lavensky, 2007).
Flavorings are items that add a new taste to a food and
other its natural flavors, flavorings include herb, spices,
vinegar and condiments. Most herbs are available fresh or
dried. Because drying alters its flavor and aroma, herbs are
generally preferred and should be used if possible. One of
the most common herbs is the spearmint. It has soft, bright,
green leaves and tart aroma and flavor (Hause and Labensky,
2007).
Spices are generally more strongly flavored than herbs.
They are also considered as aromatic ingredients such as
onions, ginger and tomato (Armentrout, 2000). Onions are
vegetables which are prized for their strong flavor and are
used to enliven many food dishes (Simon, 2006). Ginger is
used in fresh and powdered foods. In cooking, ginger is used
for flavored meats, chickens, fruits and desserts (Dourkin
and McNeil, 2006). While tomatoes are vegetables which can
be served raw, stewed, baked, fired, or in meat dishes. It
is an excellent source of vitamins A, C and antioxidant
lycopene (Webb, 2006).
Vinegar is a versatile liquid that results from the
fermentation of ethanol. The key ingredient of vinegar is
acetic acid, which gives it an acidic taste (Chen, 2009).
The word vinegar derived from old French”vinaigre”, meaning
sour wine (Deloria, 2006).
Condiments are any item added to a dish for flavor such
as prepared mustards, relishes, bottled sauces and pickles.
Ingredient substitutes an alternative such as salt, coconut
milk and lemon juice.
Salt is a mineral that is vital to life. It is made up
of sodium and chlorine, both of which play very important
roles in good health. It is necessary to the functioning of
animal and human bodies that life cannot go on without it.
(Perkins, 2006).
Coconut milk is derived from the flesh of the coconut.
To make coconut milk, the coconut flesh must be finely
grated and steeped in hot water. Next, the soaked pieces are
squeezed through cheesecloth, and the liquid collected is
coconut milk. This process may be repeated once or twice to
produce lighter coconut milk, as different consistencies are
required for different recipes. When the first pressing is
allowed to sit for a while, coconut cream rises to the top.
This ingredient is commonly used in desserts or rich sauces
(Foster, 2009).
Lemon juice is used in salad dressings and in tea.
(Ford, 2005). Lemons are rich in many food ingredients,
particularly citric acid. It is widely used in medicine due
to their citric acid and vitamin c content. They are highly
valued for their juice, which is often used as an accessory
food. Lemon juice increases the flavor and improves the
taste of various dishes. Additionally, lemon juice poured
over other fruits prevents discoloration of the flesh when
exposed to air. There are many benefits to drinking lemon
juice, including the prevention and curing of various
disorders, digestive problems, cold, circulatory disorders,
beauty aid and etc. (Kitchens Best Manufacturing Group Ltd.,
2009)
According to a culinary educator and Asian specialist
that Asian flavor profile is a culmination of all the
senses, taste, smell, sight, touch interplay to create one
of the most exciting cuisines (Danhi, 2007).
The taste might be acidic, salty, and sweet or better,
there are various compounds in foods and the taste buds on
our tongues respond to these tastes. The sense of taste can
be challenged by factors both within and beyond ones control
like age, health, smoking and etc. (Delwiche, 2007)
Texture also refers to the way a food might feel
between our fingers, or in our mouths. You might sometimes
read the term “mouth feel” this literally means how the food
feels in the mouth. Foods can be rough on smooth, soft or
hard, soft or crunchy. Sometimes there can be a difference
between the texture of the food on the outside (shell or
skin) compared to the inside of a food (Major & Maes,
2007).
Food Presentation is an important part of good cooking,
and imaginative use of garnishes can make an ordinary dish
into something really special. The perfect garnish should
make a dish look both decorative and appetizing. But not
only that, a garnish is an affectionate gesture, a
compliment to your guests as well as a compliment to the
food (Saigal, 2009).
Smell also affects the properties of foods. It is
called aroma if pleasant and odor if unpleasant. Our ability
to enjoy food is linked to our ability to smell it. Some
foods have very distinctive smells, while others have
scarcely any smell at all (Major & Maes, 2007).
As cited in the 1987 Constitution of the Philippines,
Article XII, Section I states that:
The goals of the national economy are a more equitable distribution of opportunities, income and wealth. A sustained increase in the amount of goods and services produced by the nation for the key to raising the quality of life for all, specially the under privileged.
Every citizen is given a chance to contribute knowledge, expertise and to expand the productivity of things for the benefit of the community.
Article XII, Section 11 of the Republic of the Philippines
discusses that:
The state shall adopt an integrated and comprehensive approach to health development which shall endeavor to make essential goods, health and other services available to all the people at affordable costs.
Therefore, the government shall support and give enough
attention to different ways that aim for the improvement of
human life, especially in the filed of human health. Food
is important to sustain our daily activities.
In article XIV, Section 10 of the Philippine
Constitution states that:
Science and Technology are essential for national development and progress. The state shall give priority to research and development, invention, innovation and other utilization.
The state shall provide sufficient support and
foundation on various aspects of improvement for the benefit
of the citizen in the country.
Furthermore, this study was undertaken to promote the
awareness in utilizing banana pith and banana blossom as
another food sources. The researchers will be able to
contribute to the development of other common sources for
the food supply.
Statement of the Problem
The main purpose of this research is to determine the
acceptability of banana pith salad and banana blossom salad.
This study was conducted in CVSCAFT-TCC during first
semester of academic year 2009-2010.
Specifically, this research aimed to answer the
following questions:
1. What is the acceptability of the banana pith
salad and banana blossom salad in terms of taste,
texture, appearance and aroma?
2. Is there a difference in the acceptability of
the banana pith salad and banana blossom salad in
terms of taste, texture, appearance and aroma?
3. What entrepreneurial activity may be proposed
in the utilization of banana pith and banana blossom
salads?
Statement of Hypothesis
There was no difference in the acceptability of the
different flavors of banana blossom and banana pith salad in
terms of taste, texture, appearance and aroma.
Significance of the Study
This research will benefit the following:
Students. This study will help the students become more
aware on the utility of banana pith and blossom as main
ingredients for salads.
Parents. This study will expand the food preferences in
the family. Through this research, parents will be able to
cook a new dish from the banana pith.
Entrepreneurs. The fulfillment of this research will
serve as a new source for the improvement of food menu.
Food Teachers and Cook. This research will guide them
in preparing new menus out of banana pith.
Researchers. This research will contribute knowledge
and information for the development of various fields of
researches, inventions and new discoveries.
Environment. This study will utilize the banana pith
after harvesting. It also helps in promoting the clean and
green environment.
RESEARCH METHODOLOGY
Research Design
The researchers used experimental design in conducting
the study, specifically the two group design in which
treatment was present in every recipe. The design aided the
determination of the difference between the different aided
flavors of banana pith salad and banana blossom salad in
terms of taste, texture, appearance and aroma. There were
variables which were manipulated or controlled in the set
up. Where sizes and shapes of the two variables were the
same. Therefore, biased could not be possible.
The two recipes were as follows:
Recipe 1 – Banana Pith Salad with coconut milk, lemon juice,
and mint.
Recipe 2 – Banana Blossom Salad with coconut milk, lemon
juice and mint.
Research Environment
The researchers conducted the study at the Central
Visayas state College of Agriculture, Forestry and
Technology - Tagbilaran City Campus which was located along
C.P.G Avenue, Tagbilaran City, Bohol. This school was the
only State College in Bohol which offers a variety of
technology courses, particularly Food Technology courses.
The study was conducted in Food Technology shop
Building.
Research Participants
Purposive sampling was used in this study because the
participants were chosen since they can provide more
accurate information needed in the study. These participants
were exposed in theory, as well as in the actual field of
cooking. Likewise, students were given opportunities to
explore, experience and enhance their skills in food
preparations and tasting.
The participants of this study where composed of (17)
first year and (13) second year Food technology students in
Bachelor of Technology Education (BTE) and (26) first year
and (9) second year students of Bachelor of Secondary
Education Major in Technology and Livelihood Education (BSEd
– T.L.E). The researchers get 15 students for the pilot
testing and were already excluded from the list of
respondents. There were 50 participants in all. They were
taking Food Technology as one of their shop exploratory
subjects.
Research Instrument
The researchers used the questionnaire in determining
the acceptability of the different flavors of Banana Pith
Salad and Banana Blossom Salad in terms of taste, texture,
appearance and aroma (Hause and Labensky, 2007).
The researchers used the 9-point Hedonic Scale for the
participants to identify and rate their sensory preferences
as a way of evaluating the product as cited by Lawless,
Harry.
The questionnaire was made in a form of a rating scale.
The researchers personally provide the questionnaires and
facilitated in product sampling. There were four categories
in rating the Banana Pith Salad and Banana Blossom Salad in
terms of taste, texture, appearance and aroma. The
questionnaires were immediately retrieved after the filling
out of the rating scale. Analysis and interpretation of the
gathered data were done.
Research Procedure
Phase I. Permission to Conduct the Study. The
researchers asked permission from the Dean of the college of
Teacher Education and the College Director through a formal
letter stating the purpose of the study.
To get the number of respondents, a letter of request
to the registrar was passed for the list of BTE I and II and
BSEd T.L.E I and II students. After determining the exact
number of respondents, the researchers provided the
questionnaires that would determine the respondent’s
comments about the product.
Phase II. Search for Related Information. The
researcher visited different government agencies such as the
Department of Agriculture, Department of Science and
Technology, Tagbilaran City Health and APC that were linked
to the study. In visiting the different agencies, the
researchers interviewed personnel who specialize in the
banana plant. The information, opinions, ideas from the
personnel were consolidated and applied to the research
study.
Phase III. Preparation of the needed materials,
apparatus and equipment for the study.
The Materials
In conducting this study, the researchers used the
following materials:
Recipe 1 Banana Pith Salad
Banana Pith-
1 kl.
Water-
5 cups
Salt-
1 tablespoon
Ginger-
1 medium size
Tomato-
2 pcs.
Coconut Milk - 1 ½ cup
Sugar - 1 teaspoon
Lemon Juice - 2 pcs.
Bell pepper - 2 pcs.
Mint - 10pcs
Vinegar - 1 pouch
Recipe 2 Banana Blossom Salad
Banana Blossom
-1 kl.
Water-
5 cups
Salt-
1 tablespoon
Ginger-
1 medium size
Tomato -2 pcs.
Coconut Milk - 1 ½ cup
Sugar - 1 teaspoon
Lemon juice - 2 pcs.
Bell pepper - 2 pcs.
Mint - 10pcs
Vinegar - 1 pouch
Apparatus and Equipment
The apparatus and equipment used in this study are the
following:
Basin Ladle
Chopping board Wok
Measuring Cups Knives
Measuring Spoons Bowl
Plates Strainer
Phase IV. Procedure in Preparing Banana Pith Salad and
Banana Blossom Salad:
a. Banana Pith Salad
Steps
1. Cut the Banana Pith into circular forms.
2. Remove the intervening fibers.
3. Slice the Banana Pith into thin pieces about
1 ½” long, together with the spices.
4. After slicing, soak in water with salt to
avoid browning.
5. Place the Banana Pith in the wok and boil for
about 10 minutes or until firm.
6. Prepare all the ingredients
7. After boiling, remove the Banana Pith and
drain. Set aside
8. Heat the coconut milk and put all the spices
and the Banana Pith mix well.
9. Add the lemon juice and garnish with mint.
10. Serve
b. Banana Blossom Salad
Steps
1. Cut the Banana Blossom into circular forms.
2. Remove the intervening fibers.
3. Slice the Banana blossom into thin pieces
about 1 ½” long, together with the spices.
4. After slicing, soak in water with salt to
avoid browning.
5. Place the Banana Blossom in the wok and boil
for about 10 minutes or until firm.
6. Prepare all the ingredients
7. After boiling, remove the Banana Blossom and
drain. Set aside
8. Heat the coconut milk and put all the spices
and the Banana Blossom mix well.
9. Add the lemon juice and garnish with mint.
10. Serve.
Phase V. Tasting of the Product. The Banana pith salad
and the Banana blossom salad of different flavor were
presented to the respondents for tasting at an interval of
15 minutes.
Phase VI. Administration of Questionnaires in
Assessment of Sensory Characteristics of the Product.
Evaluation and comments based on food taste, texture,
appearance and aroma were given thereafter.
Statistical Treatment To determine the acceptability of the different flavors
of banana pith salad and banana blossom salad in terms of
taste, texture, appearance and aroma. The Weighted mean was
used.
WM = f1 x1 + f2 x2 + ….. + fn xn
f1 + f2 + …..+ fn
Where:
wm = weighted mean
f = frequency of responses
x = weight of each responses
After getting the weighted mean, the results were
integrated using the 9-point hedonic Range. The word
“hedonic” can be defined as “pertaining to or consisting in
pleasure and a hedonic test directly measures the degree of
liking and acceptability of products (according by Colwill
as quoted by Gatchalian(1989).
Average weighted Range and Descriptive Ratings of the
9-point Hedonic Scale.
Numerical Range Descriptive Rating
8.50 – 9.0 Like Extremely
7.50 – 8.49 Like very much
6.50 – 7.49 Like moderately
5.50 – 6.49 Like slightly
4.50 – 5.49 Neither Like nor Dislike
3.50 – 4.49 Dislike Slightly
2.50 – 3.49 Dislike moderately
1.50 – 2.49 Dislike Very much
1.0 – 1.49 Dislike Extremely
To determine the difference of the different flavors of
banana pith salad and banana blossom salad in terms of
taste, texture, aroma and general appearance, the two-way
ANOVA was used.
The name “two-way” analysis of variance in determined
the effect of the two factors A and B on a criterion
measures Y (Padua, 2000).
TWO-WAY ANOVA
SST = ∑(x2) - (∑TR)2 rc
SSTr= 1[∑(TR)2]- (∑TR)2 c rc SSB = 1 [∑(Tc)2]- (∑TR)2 r rc
SSE = SSr -SSr-SSB
dft = rc -1
dftr= C-1
dfb = r-1
dfe = dft - dftr - dfb
Msstr = SSTr
dfTr
MSSB = SSB
dfb
MSSE = SSE
dfe
Ft = MSSTr
MSSE
Fb = MSSB
MSSE
Where:
SSt = Sum of squares total
∑(x2) = Sum of the squares of all scores
∑TR = ∑Tc = Grand Total (of rows & columns)
∑(TR)2 = sum of the squares of the total by rows
∑(Tc)2 = sum of the squares of the total by columns
r = no. of rows
c = no. of columns
dft = degrees of freedom total
dftr = degrees of freedom for treatments
dfb = degrees of freedom for blocks
dfe = degrees of freedom for errors
MSSTr = Mean of Sum of Squares for Treatments
MSSB = Mean of Sum of Squares for Blocks
MSSE = Mean of Sum of Squares for Errors
Ft = F-value for Treatments
Fb = F-value for Blocks
DEFINITION OF TERMS
Acceptability. The degree of acceptance of food taste,
aroma, texture, and appearance of the banana pith salad and
banana blossom salad.
Aroma. The olfactory state of acceptability of the
banana pith salad and banana blossom salad.
Appearance. Refers to the physical presentation of the
banana pith salad and banana blossom salad.
Banana Blossom. The flowering part of a banana plant
that will be used as the main ingredient in preparing banana
blossom salad.
Banana Pith. The whitest and the innermost portion of
the banana stalk which is used in preparing banana pith
salad.
Salad. Refers to the method of mixing the ingredients
in preparing banana pith salad and banana blossom salad.
Taste. The sweetness, bitterness, sourness, and
saltiness of banana pith salad and banana blossom salad.
Texture. Refers to the tenderness, crispness,
crunchiness, chewiness, gumminess and brittleness of the
banana pith and banana blossom.
BIBLIOGRAPHY
A. Books
Thornton, RBanana. (2006). Encyclopedia Americana. Vol.3. USA: Scholastic Library Publishing Inc. pp.144-145.
Berkoff, N. (2005). Fundamentals of Food and Nutrition in the culinary Arts. Singapore: Pearson Education Inc.
Horwood C. (2006). Banana, the New Book of Knowledge, Vol.2, Danbury, Connecticut: Scholastic Library Publishing, Inc., 40-42.
Kittler, P.G., Sucher, K.P. (2001). Food and Culture, Southeast Asians and Pacific Islander. USA: Thomson Learning Inc.
Hause, A.M., Labensky, S.R. (2007). On cooking: A textbook of Culinary Fundamentals, Jurong , Singapore 629733: Pearson Education South Asia Pte Ltd.
Mcwilliams, M. (2005). Meal Planning and
Management. Ist Edition. United States:
Pearson Education, Inc., Publishing as Prentice Hall pp. 47-48.
Negi, J. (2004). Food and beverage: Management and Cost Control. New Delhi: Kanishka Publisher.
Ford, H. (2006). The New Book of Knowledge. Vol.
11. U.S.A.: Scholastic Library Publishing Inc. pp.138.
Perkins, H. (2006). The New Book of Knowledge. Vol. 17. U.S.A.: Scholastic Library Publishing Inc. pp. 22-23.
Webb, R. (2006). The New Book of Knowledge. Vol. 18. U.S.A.: Shcolastic Library Publishing Inc..p223.
Simon, J.(2006). The New Book of Knowledge. Vol. 14. U.S.A.: Scholastic Library Publishing Inc..p123.
Dvorkin, L.,McNeill, E.(2006). The New Book of Knowledge. Vol. 8. U.S.A.: Scholastic Library Publishing Inc..pp. 119-121.
Hayter, R. (2006). Food Preparation and Cooking. Singapore: Hotel and Catering Training Company Ltd and Thomson Learning. p.102.
B. Internet Sources
Foster, N., (2009) Lemon Juice (http://www.wisegeek.com/what-is-coconut-milk.htm)
Graf,A.B.(2009)Banana(http://mgonline.com/banana.html)
Lawless,Harry(2009)(http://zingerone.foodsci.cornell.edu/fs410/lectures/basic.pdf)
Morton,J.F.,(2009)Banana(http://www.hort.purdue.edu/newcrop/morton/banana.html)
Solomon's,Charmaine ,(2009) Banana Blossom(http://www.asiafood.org/glossary_1.cfm?alpha=B&wordid=3219&startno=1&endno=25)
Kitchen's Best Manufacturing Group Ltd(2009)Coconut Milk(http://www.soymilkquick.com/lemonjuice.php)
Lawless,Harry(2009)9- Point Hedonic Scale
(http://www.nysaes.cornell.edu/fs430/lock/430_07.pdf)
Pearson (2009) Banana Pith (http://carinderia.net/blog/?p=25)
Eligio(2008) Banana Pith (http://www.wowparadisephilippines.com/aklan-boasts-most-delicious-specialty-dishes.html)
Chen, Y. (2009) Vinegar (http://www.wisegeek.com/what-is-vinegar.htm)
Gayot, G. (2009) Nouvelle Cuisine (http://www.gayot.com/restaurants/features/nouvellecuisine.html)
Walters (2008) New American Cuisine (http://www.azcentral.com/ent/dining/articles/2008/02/07/20080207basis.html)
Hailstone(2009) Banana flower(http://heavytable.com/cooking-with-banana-flower/)
Saigal (2009) Presentation Food (http://www.indianfoodsite.com/garnishing.htm)
Lawless,H.(2009)9- Point Hedonic Scale(http://zingerone.foodsci.cornell.edu/fs410/lectures/basic.pdf)
QUESTIONNAIRE
Evaluation Sheet in product sampling of Banana Pith Salad and Banana Blossom Salad
Name: _______________ Date: _______ Yr. & Section: ___________
Direction: Please assess the sensory attributes of the different flavors of Banana Pith
Salad and Banana Blossom Salad in terms of taste, texture, appearance and aroma
using the 9-point Hedonic Scale provided below. Drink or rinse your mouth with
water before and after tasting each sample.
Legend: 9- Point Hedonic Scale
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
RATING SCALEFor Banana Blossom Salad
with coconut milk
Sensory Properties of the Salad
RATING SCALEFor Banana Pith Salad with coconut milk
1 2 3 4 5 6 7 8 9 A. Taste 9 8 7 6 5 4 3 2 11. The sweetness of the Salad.2. The sourness of the Salad.3. The spiciness of the Salad.4. The saltiness of the Salad.5. The overall taste of the Salad.
B. Texture
1. The firmness of the Salad.2. The chewiness of the Salad.3. The sticky property of the Salad.4. The creaminess of the Salad.
C. Appearance1. The visual appeal of the Salad.2. The Garnish of the Food.3. The appetizing effect of the food4. The overall appearance of
the food.D. Aroma
1. The Appetizing scent of the food.2. The dominant aroma of the salad.3. The spicy scent of the food.
Comments/ Suggestions:
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________.
Thank you very much.
Chapter 2
Presentation, Analysis and Interpretation of Data
The chapter covers the presentation of the gathered
data for analysis and interpretation.
Taste is usually the most influential factor in the
selection of food. Tasting abilities may also vary within
the individual depending on a number of outside influences
(Brown, 2005). People detect the taste of a substance when
it is absorbed in the taste buds.
Table 1
Acceptability Level of Banana Blossom Salad and Banana
Pith Salad in terms of Taste
N=46
Sensory
Property
of the
Salad
Banana Blossom Salad Banana Pith Salad
Taste
1. The
sweetness
of the
Weighted
Mean
Description Weighted
Mean
Description
7.26 Like
Moderately
6.85 Like
Moderately
salad
2. The
sourness
of the
salad
7.61 Like
moderately
7.24 Like
moderately
3. The
spiciness
of the
salad
7 Like
moderately
6.33 Like
slightly
4. The
saltiness
of the
salad
7.39 Like
moderately
6.56 Like
moderately
5. The
overall
taste of
the salad
7.82 Like
moderately
7.33 Like
moderately
Average
Weighted
Mean
7.42 Like
moderately
6.86 Like
moderately
Table 1 exhibits the acceptability level of banana
blossom salad and banana pith salad in term of taste. The
overall taste of the salad in banana blossom got the highest
rate of 7.82 “like very much”. The items sweetness,
spiciness and saltiness of the salad in banana blossom salad
were described “like moderately” with the range of 7-7.39
while its sourness got the rate of 7.61 “like very much”.
Likewise, in banana pith salad, the items sweetness,
sourness, saltiness and the overall taste of the salad were
described “like moderately” with the range of 6.56-7.33.
While the spiciness rated the lowest 6.33 “like slightly”.
As revealed in this table, banana blossom salad had a
greater acceptability than the banana pith salad in term of
taste.
Texture refers to the way a food might feel between
man's fingers or in the mouth. With regards to the study,
the texture was determined by terms of firmness, chewiness,
stickiness and creaminess if the salad.
Table 2
Acceptability of Banana Blossom Salad and Banana Pith
Salad in Term of Texture
N=46
Sensory
Property
of the
Salad
Banana Blossom Salad Banana Pith Salad
Texture Weighted Description Weighted Description
1.
Firmness
of the
salad
Mean
7.26 Like
moderately
Mean
7.13
Like
moderately
2. The
chewiness
of the
salad
7.41 Like
moderately
7.02 Like
moderately
3. The
sticky
property
of the
salad
6.93 Like
moderately
6.57 Like
moderately
4. The
creaminess
of the
salad
7.28 Like
moderately
6.5 Like
moderately
Average
Weighted
Mean
7.22 Like
moderately
6.81 Like
moderately
Table 2 presents the acceptability of banana blossom
salad and banana pith salad in term of texture. The
chewiness of the salad for the banana blossom salad got the
highest rate of 7.41 “like moderately”. Whereas, the
creaminess of the salad for banana pith salad got the lowest
rating of 6.5 which was also equivalent to “like
moderately”. The firmness of the salad, sticky property of
the salad and creaminess of the salad has a weighted mean
range from 6.93-7.13 which was also equivalent to “like
moderately” in banana pith salad.
According to Marvin Edward Thorner in his book “Quality
Control in Food service”, the role of touch or texture in
odor and flavor identification is extremely important, since
these senses are modified or intensified by it so that the
final determination can be altered or misinterpreted and it
also embodies such sensations as firmness, softness,
juiciness, chewiness and sandiness.
Another aspect that affects food choice is by means of
presentation. Presentation is a process of offering the
selected food to diners in a fashion that is visually
pleasing. When presenting food, always bear in mind that
diners consume first their eyes and then with their mouths.
Food must be appropriately and pleasantly
Colored, cut or molded. Any decorative touches such as the
manipulation of sauces or the addition of garnishes should
be done thoughtfully(Labensky, 2007).
Table 3
Acceptability Level of Banana Blossom Salad and Banana Pith
Salad in Term of Appearance
N=46
Sensory
Property
of the
Salad
Banana Blossom Salad Banana Pith Salad
Appearance
1.The
visual
appeal of
the salad
Weighted
Mean
7.19
Description
Like
moderately
Weighted
Mean
6.93
Description
Like
moderately
2. The
garnish of
the salad
7.23 Like
moderately
7.04 Like
moderately
3. The
appetizing
effect of
the salad
7.5 Like very
much
6.99 Like
moderately
4. The
overall
appearance
7.54 Like very
much
7.28 Like
moderately
of the
food
Average
weighted
Mean
7.37 Like
moderately
7.06 Like
moderately
Based on the above table, it reveals that most of the
items were rated “like moderately”. The items visual appeal
of the salad and the garnish of the food were rated “like
moderately” as well as with the items appetizing effect of
the food and the overall appearance of the food in banana
pith salad. Furthermore, in banana blossom salad, the items
appetizing effect of the food and overall appearance of the
food were rated “like very much”. With the overall
appearance rated as the highest which were 7.54.
The first impression of the customer or the respondents
is based largely on sight as to how the food was served.
Garnishing is a way to get the attention of the diners. The
garnish are edible items used to decorate and reflect the
flavors of the dish.
According to Barbara Tropp,China Moon Cookbook as cited
in Labensky, 2007, foods presentation needs to make sense on
tongue. A garnish is primarily designed to tickle the eye
and attract the attention of the customers.
Aroma is one of the aspects in determining the food
flavor. Baines(2005) states that smell is 20,000 times more
sensitive than taste. Sense of smell enables the individual
to detect the flavor of food.
Table 4
Acceptability Level of Banana Blossom Salad and Banana Pith
Salad in Term of Aroma
N=46
Sensory
Property
of the
Salad
Banana Blossom Salad Banana Pith Salad
Aroma
1.
Appetizing
scent of
the food
Weighted
Mean
7.59
Description
Like very
much
Weighted
Mean
7.15
Description
Like
moderately
2. The
dominant
aroma of
the salad
7.54 Like very
much
7.30 Like
moderately
3. The
spicy
7.41 Like very 7 Like
scent of
the food
much moderately
Average
Weighted
Mean
7.51 Like very
much
7.15 Like
moderately
Table 4 shows the acceptability of banana blossom salad
in term of aroma. Most of the rating in banana blossom salad
has “like very much”. The appetizing scent of the food got
the highest rate of 7.59. The banana pith salad's dominant
aroma was rated highest 7.30 while the spicy scent of the
food got the least acceptability level of 7.
This table shows that the respondents favored the aroma
of the banana blossom salad than the banana pith salad.
Table 5
Average Weighted Mean of the Acceptability of Banana Blossom
Salad and Banana Pith Salad
N=46
Sensory
Property
Salad
Banana Blossom Salad Banana Pith Salad
Weighted Description Weighted Description
Mean Mean
A. TASTE 7.42 Like
Moderately
6.86 Like
Moderately
B.TEXTURE 7.22 Like
Moderately
6.81 Like
Moderately
C.APPEARNCE 7.33 Like
Moderately
7.06 Like
Moderately
D.AROMA 7.51 Like
Moderately
7.05 Like
Moderately
AVERAGE
Tables 5 show the overall acceptability of Banana
Blossom Salad and Banana Pith Salad in terms of taste,
texture, appearance and aroma. In which Banana Blossom Salad
and Banana Pith Salad have the same descriptive rating “Like
Moderately ". Above table reflect that the Banana Blossom
Salad got the highest rating likely rate with aroma 7.51
“Like Moderately".
However, the textures of t5he both salads go the lowest
rate 7.22 and 6.81 “Like Moderately ", respectively.
The above table presented that banana blossom salad is
more acceptable when it comes to rating as well as in
numerical points. Thus, both banana blossom salad and banana
pith salad got the same equivalent qualitative description
of "Like Moderately"
Interpretation:
The T- value obtained was 6.06. This value of 3.707
with df 6 at .o1 level of probability; hence, the t-value of
6.06 is significant. This means that the weighted mean of
banana blossom salad and banana pith salad realloiy differs
from each other. Therefore, the null hypothesis is rejected.
CHAPTER 3
Summary, Findings, Conclusions and Recommendations
This chapter gives the summary, findings and conclusions of
the study based on the analysis and interpretation of data.
The recommendations were attached to solve the proposition
for the benefit of the students, researchers, food
technology teachers and school. The last part of this
chapter covers the proposed action plan for the utilization
of banana pith salad and banana blossom salad.
Summary
The main purpose of this research was to determine the
acceptability level of banana pith salad and banana blossom
salad conducted at CVSCAFT- TCC during first semester of
academic year 2009-2010.
This study made use of inferential design through a
questionnaire upon gathering the needed data. The
respondents were given enough time in answering the
questions with a time interval of 15 minutes for each salad.
Specifically, this research aimed to answer the
following questions:
1. what is the acceptability level of the banana pith
salad and banana blossom salad in terms of taste,
texture, appearance and aroma?
2. is there a difference in the acceptability level of
different flavors of the banana pith salad and banana
blossom salad in terms of taste, texture, appearance,
and aroma?
3. what entrepreneurial activity may be proposed in the
utilization of banana pith salad and banana blossom
salad?
The study has an exemplified size of 46 students from the
second year and third year food technology students in
Bachelor of technology Education(BTE) and second year and
third year of Bachelor of secondary Education major in
Technology and Livelihood Education(BSEd-TLE) were the
respondents.
The results acquired from the questionnaire were being
recorded, analyzed and interpreted using the arithmetic mean
and weighted mean.
Findings
The researchers were able to come up with the following
findings based on the statistical data:
1. as shown in table 1, the acceptability level of two
products is being recorded. Banana blossom salad shows
its acceptability level in terms of taste with the
rate of 7.42 as well as in the texture with the rate
of 7.22. in terms of appearance, it also get the rate
of 7.33 so with the aroma which as the rate of 7.51
all belong to the description level of “like
moderately”. however, banana pith salad got also the
level of 6.86 in the item taste and got also the rate
of 6.81 in texture, 7.06 in appearance, so with 7.15
in aroma which still belong to the description level
of “like moderately”. The two products were at the
same description level of acceptability but it differs
with its specific points.
2. as reflected in table – which is the average weighted
mean of banana blossom salad and banana pith salad,
the highest level of acceptability is the banana
blossom salad with the rate of 7.22 to the rate of
7.51 still belongs to the description under “like
moderately”. However banana pith salad has a
description of “like moderately” with the rating of
6.81-7.15.
Conclusions
Based on the data gathered the researchers came up with the
following conclusions:
Banana pith salad and banana blossom salad are acceptable to
the respondents but qualitatively different.
The respondents like the banana blossom salad due to
frequent use as a main ingredient in preparing salad.
The banana blossom salad and banana pith salad should be
consumed for one day.
Recommendation:
Based on the gathered findings, the researchers come up with
the following recommendations for the improvement of the
banana blossom salad and banana pith salad.
1. The spiciness of the salad should be improved by
putting additional spices to it.
2. Banana plantation should be promoted in Bingag, dauis
in order to improve the production of banana blossom
and banana pith and at the same time it utilizes the
land.
3. the products should be advertised in order for the
public to know the usability of banana blossom and
banana pith salad.
4. seminar should be conducted in order for all the
students, teachers, entrepreneurs and parents to know
the value of the banana blossom and banana pith.
ENTREPRENEURIAL PROPOSE PLAN FOR BANANA PITH SALAD AND
BANANA BLOSSOM SALAD
Rationale
Transformation of a raw/processed foods into an acceptable
finished product, is an essential function. Involves
interrelated procedures. It requires the purchase of food
products of good quality, storage and desire temperature
prior to service.
Numerous processing procedures are needed to transform raw
food into an acceptable finish product.
Food production planning and scheduling are vital to the
production of high quality food and are important management
responsibilities. It said that true test of the planning the
production of food that is appealing to the clientele. And
use of its production is the recipe development in which the
recipe are standardized in order for the customer to ensure.
Objectives:
The main thrust of this proposed entrepreneurial plan was
to:
1. to utilized the banana blossom and banana pith after
harvesting.
2. to sell the two finished products to the people in
the locality.
3. to improved the acceptability level of the two
products in terms of taste, texture appearance and
aroma.
4. to augment the entrepreneurial aspect of the school.
Mechanics of implementation:
The researcher shall send the result and recommendation of
the study to the school in order to enhance the proposal.
And to see the significance and importance of the said
proposal.
As well as ask the permission of the school to serve banana
blossom salad and banana pith salad to hometel and cafeteria
to improve its acceptability.
Thus, researchers shall accept any comments and suggestion
that would realize the aim of the proposal/study.
Related Documents
