Banana pasta / Jhon Eric S. Lleno [and 3 others].

Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023

Includes bibliographic references.

This study is an attempt to develop a health promoting food based product particularly pasta with utilization of local food resources specifically the use of banana saba as the main ingredient. The study aimed to analyze the nutritional composition of banana pasta, the level of acceptability of the product in terms of appearance, aroma, texture, and taste and lastly to produce the final output of the banana pasta. Experimental method and descriptive survey was used to show three different trials and procedures involved in the production of banana pasta as well as to assess the level of acceptability of the product from consumer perspective. The respondents of this study included 50 participants from the municipality of Nabua particularly in Camarines Sur Polytechnic Colleges, and near barangay areas. The following conclusions were drawn from the study: 1) The saba variety has high carbohydrate content which provides great source of energy nutrient, and contains less of potassium and other nutrients which are crucial in providing metabolism and oxygen flow through the body; 2) The banana pasta's appearance has pale yellow color, fruity aroma, crispy texture, a creamy taste for carbonara and a salty taste for guisado, and the most preferred by-product of the banana pasta is the carbonara recipe compared to the guisado recipe. The ingredients used in the production of banana pasta are: one hundred grams (100g) of pureed banana, two hundred fifty grams (250g) of sifted all purpose flour, two (2) medium seized whole eggs, and a pinch of iodized salt.