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

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 Weig... Mehr ...