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.
