Dizon, Catherine T. <br/><br/>
Development And Acceptability Of Banana (Musa) Oat Cookies  [manuscript] / 
Dizon, Catherine T. 
 - Magalang, Pampanga :  Pampanga State Agricultural University,  July 2022. 
 - xii, 58 leaves ;  28 cm + 1computer disc (4 3/4 inch) 
<br/><br/> DEVELOPMENT AND ACCEPTABILITY OF  BANANA (Musa) OAT COOKIES  Adviser: Evangeline A. Galatierra, Ph.D.  ABSTRACT  The study was conducted to evaluate the acceptability of  utilizing banana flour in the preparation of oatmeal cookies  1n terms of appearance, taste, flavor, texture and overa11  acceptability  There were three treatments: T1 (50 grams of banana  flour), T2 (100 grams of banana flour), T3 (150 grams of  banana flour). A total of 30 randomly selected panelists were  invited to sensory evaluate the three sample products.  The collected data were subjected to Analys is of Variance  (ANOVA) to test for significance.  Findings revealed that the oat cookies with 100 grams  banana flour was the most acceptable in appearance whereas  the oat cookies with 150 grams banana flour gained the highest  acceptability in taste,, texture and overall acceptability.  ANOVA results revealed no significant difference in all the  five (5) parameters and among the three (3) treatments at ps.  The use of banana flour in the preparation of oat cOokies is  recommended.