Journal of Food Processing & Technology

Abstract

Organoleptic Evaluation of Banana Pseudo Stem as Longganisa Extender

Hazelyn P Hilario*, Emilie S Estelloso and Jenny B Mamacus

This study aimed to evaluate the Organoleptic Appeal of Banana Pseudo Stem as Longganisa Extender in terms of appearance, taste and texture. The respondents of the study were purposively selected from longganisa vendors or makers of Kidapawan City, students and faculty members of University of Southern Mindanao- Kidapawan City Campus who were expert in food processing. An Analytical Method of sensory evaluation was used to obtain data for the study. The instrument was based on the Quality Test Likert scale which measure the qualities of the sample product in terms of appearance, taste, and texture, where 5 as the highest and 1 as the lowest. The result of the study revealed that all treatments were rated as “Very Good” in terms of their appearance, taste and texture quality. However, the treatment 1 which is fresh banana pseudo stem produces better quality among the other treatments. But since, the range of their rating are closely associated with each other, still they are more or less comparable in their characteristics. Further, it was found out that there is no significant difference among the three treatments at 0.05 level of significance which the null hypothesis was accepted. And also, it was found out that treatment 1 fresh banana pseudo stem is the best process in preparing the banana pseudo stem as longganisa extender among the treatments.

Published Date: 2023-08-25; Received Date: 2023-07-26