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100	0		_aDizon, Catherine T.
245	0	0	_aDevelopment And Acceptability Of Banana (Musa) Oat Cookies _h[manuscript] / _cDizon, Catherine T.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJuly 2022.
300			_axii, 58 leaves ; _c28 cm + 1computer disc (4 3/4 inch)
500			_aDEVELOPMENT 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.
700	1		_aEvageline A. Galatierra, _eAdviser.
730	0		_aDevelopment And Acceptability Of Banana (Musa) Oat Cookies.
999			_c16726 _d16726