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Research Article

Sensory Evaluation of Herbs Flavored Muffin Using Banana Blossom “Saba” (Musa Acuminata x Balbasiana) Flour

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Donabelle Soberano , Robin Parojenog , Vincent Bernell Crisologo
Psych Educ Multidisc J, 2022, 5 (2), 16-28, DOI: https://doi.org/10.5281/zenodo.7197285, ISSN 2822-4353
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Abstract

This study aimed to evaluate the banana blossom as an alternative flour with the following treatments: (Treatment 0) Banana Blossom Muffin, (Treatment 1) Oregano Flavored Muffin, and (Treatment 2) Sambong Flavored Muffin. The developed muffins were evaluated in appearance, aroma, taste, and texture. This study employed the three-group design using the 4-point Hedonic Scale conducted in Ubay, Bohol, during the 1st semester of the school year 2021-2022. There were 40 respondents in the study: bakers, Food Technology teachers, and Canteen personnel. The data gathered were tabulated using the Weighted Mean and ANOVA Test and the corresponding pairwise comparison to determine the respondents' preference for sensory evaluation and significant differences in the degree of likeness in different treatments. Findings revealed that Treatment 1, the Oregano Flavored Muffin, was liked very much among the respondents in all sensory attributes, which will last only for two (2) days at room temperature while (7) seven days when stored under chilling conditions at 4°C. The findings showed the banana blossom's potential and viability as an alternative flour source in the baking muffin. The flavor of muffins made with banana blossom flour can be improved by using herbs like oregano as a flavoring. More research is needed to improve the sensory attributes of the herbs flavored muffin, which can be accomplished by working with local bakers and future researchers.

Keywords herbs alternative flavored muffin banana blossom saba banana flour
Authors 3
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The team behind this paper

3 authors, 1 institution.

This paper Biabas Trade High School Biabas Trade High School 2 authors Donabelle Soberano — corresponding author DS Donabelle Soberano ✉ Vincent Bernell Crisologo VC Vincent Bernell Crisologo Robin Parojenog RP Robin Parojenog

1 of them has not recorded an affiliation.

Readership

2,060 reads over 34 months.

February 2024 November 2026

Related work on SciMatic

Closest of 3 articles sharing keywords with this one. A rarer shared keyword counts for more than a common one.

On SciChain

This article is token #672 of SciMatic Articles (ERC-1155): 1,000,000 tokens, minted once, never more. The chain also stores a fingerprint (SHA-256) of the article's record, so anyone can check that it has not been altered.

HolderWalletTokens
SciMatic 0xc35709…277732 100,000 (10%)
Donabelle Soberano 0xF515Ed…E187bF 300,000 (30%)
Robin Parojenog 0xFE8fbC…8F80C7 300,000 (30%)
Vincent Bernell Crisologo 0x0e27fE…daA85a 300,000 (30%)
Content hash 0x690e9e177952bf9a7144514d5e6d1729b898911207672f9bb09697ab2e983ffa
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Bibliographic Information

Donabelle Soberano, Robin Parojenog, Vincent Bernell Crisologo, (2022). Sensory Evaluation of Herbs Flavored Muffin Using Banana Blossom “Saba” (Musa Acuminata x Balbasiana) Flour, Psychology and Education: A Multidisciplinary Journal, 5(2): 16-28
Bibtex Citation
@article{donabelle_soberano2022pemj,
author = {Donabelle Soberano and Robin Parojenog and Vincent Bernell Crisologo},
title = {Sensory Evaluation of Herbs Flavored Muffin Using Banana Blossom “Saba” (Musa Acuminata x Balbasiana) Flour},
journal = {Psychology and Education: A Multidisciplinary Journal},
year = {2022},
volume = {5},
number = {2},
pages = {16-28},
doi = {10.5281/zenodo.7197285},
url = {https://scimatic.org/show_manuscript/672}
}
APA Citation
Soberano, D., Parojenog, R., Crisologo, V.B., (2022). Sensory Evaluation of Herbs Flavored Muffin Using Banana Blossom “Saba” (Musa Acuminata x Balbasiana) Flour. Psychology and Education: A Multidisciplinary Journal, 5(2), 16-28. https://doi.org/10.5281/zenodo.7197285

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