Banana (Musa Paradisiaca L) Tart Shell

Abstract

This experimental research aimed to find out the sensory characteristics and level of acceptability of Banana (Musa paradisiaca L.) Tart Shell in terms of appearance, aroma, taste and texture.

This study was conducted on the month of December, 2016 at Jose Monfort National Science High School and Iloilo Science and Technology University, Barotac Nuevo Campus.

The respondents of the study were 20 Home Economics teachers, 20 students taking up cookery as their elective and 20 homemakers. Sensory evaluation and level of acceptability score sheets were used based on the Nine-Point Hedonic Scale. After the evaluation by the panel of evaluators, the results were tabulated and tallied. The data collected was computed using the frequency and percentage for the sensory characteristics. The statistical tools used were Mean and Standard Deviation to determine the level of acceptability and Two-Way Analysis of Variance set at 0.01 level of significance to determine the significant differences.

Results of the study revealed that the sensory characteristics of banana tart shell were as follows, moderately followed molder's shape, wheat brown in color (outside), moderately rough crusty surface, khaki color (inside), moderately distinct banana aroma, moderately distinct banana taste and moderately flaky.

As to the level of acceptability, the banana tart shell prepared from 75% all purpose flour and 25% banana flour were liked very much by the respondents in terms of appearance, taste and texture while 50% all- purpose flour and 50% banana flour was liked very much by the respondents in terms of aroma.

There was a notable difference in the acceptability of the banana tart shell in terms of appearance, aroma, taste, and texture. Consequently, the null hypothesis, which proposed no significant difference in these aspects, was rejected.

It is recommended that the findings of this study be shared with the public through lectures, livelihood training, and food expositions. Additionally, a follow-up study should be conducted to verify the results and assess the proximate composition and shelf-life of the banana tart shell.