Development of healthy fried spring rolls from banana blossom / John Patrick Vincent G., John Edsel T. Marikit and Anthony A. Niñofranco.
Material type:
TextPublisher: Cebu City : University of Cebu, 2016Description: iv, 55 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Banana blossom, Musa acuminata or commonly known as banana heart belongs to the family of Musaceae. Banana blossom is used in many cuisines around the world because of its nutritional value and availability throughout the year. The primary focus of this study is to develop healthy fried spring rolls with banana blossom. This study utilized an experimental research design using a research made questionnaire to test the acceptability of the banana blossom filled spring rolls based on the perception of 282 people with regards to its taste, aroma and size. The most acceptable banana blossom filled spring rolls was lot 1 with the following ingredients: 30 grams of banana blossom, spring roll wrapper, 7g of both onion and garlic, 1 1/2 tsp. of both salt and pepper. The total cost of the banana blossom filled spring rolls in lot 1, which was the most acceptable, with 30 grams of banana blossom is P100.50. The cheapest formulation was lot 3 with 16 grams of banana blossom. The total cost of the banana blossom-filled spring rolls in Lot 3 is P84.40 the theoretical nutritional value of 100g of banana blossom includes Protein with 0.8 fiber with 20 mg, magnesium with 20 mg, Iron with 32mg, Manganese with 36 mg, copper with 1.1 mg, zinc with 3.7mg. There is no significant difference between and among the developed spring rolls with banana blossom samples in terms of its sensory attributes. It is therefore concluded that the best optimum ratio to make healthy friend spring rolls with banana blossom is to make use of 30 grams of banana blossom.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T M33de 2016 (Browse shelf) | Not for loan | 3UCBL000022267 |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 41-42).
Summary: Banana blossom, Musa acuminata or commonly known as banana heart belongs to the family of Musaceae. Banana blossom is used in many cuisines around the world because of its nutritional value and availability throughout the year. The primary focus of this study is to develop healthy fried spring rolls with banana blossom. This study utilized an experimental research design using a research made questionnaire to test the acceptability of the banana blossom filled spring rolls based on the perception of 282 people with regards to its taste, aroma and size. The most acceptable banana blossom filled spring rolls was lot 1 with the following ingredients: 30 grams of banana blossom, spring roll wrapper, 7g of both onion and garlic, 1 1/2 tsp. of both salt and pepper. The total cost of the banana blossom filled spring rolls in lot 1, which was the most acceptable, with 30 grams of banana blossom is P100.50. The cheapest formulation was lot 3 with 16 grams of banana blossom. The total cost of the banana blossom-filled spring rolls in Lot 3 is P84.40 the theoretical nutritional value of 100g of banana blossom includes Protein with 0.8 fiber with 20 mg, magnesium with 20 mg, Iron with 32mg, Manganese with 36 mg, copper with 1.1 mg, zinc with 3.7mg. There is no significant difference between and among the developed spring rolls with banana blossom samples in terms of its sensory attributes. It is therefore concluded that the best optimum ratio to make healthy friend spring rolls with banana blossom is to make use of 30 grams of banana blossom.
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