International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 7, Issue 1 (January-February 2025) Submit your research before last 3 days of February to publish your research paper in the issue of January-February.
Submit Research Paper Join as a Reviewer

Plagiarism is checked by the leading plagiarism checker TurnItIn

Call for Paper

Volume 7 Issue 1
January-February 2025

Submit your research paper

Indexing Partners
Academia Advanced Sciences Index Bielefeld Academic Search Engine CiteSeer DRJI Google Scholar Independent Search Engine & Directory Network ISI (International Scientific Indexing) Issuu Mendeley Research Networks
RefSeek ResearcherId - Thomson Reuters ResearchGate Scirus Scribd Semantic Scholar UTeM - Universiti Teknikal Malaysia Melaka Wiki for Call for Papers WorldCat Zenodo

Product Development of Banana-Turmeric Cookies

Author(s) Edelyn N. Nales
Country Philippines
Abstract The study aimed to develop and innovate cookies using lagkitan banana flour and turmeric powder as the main ingredients. The study sought to determine the possibility of using lagkitan banana flour and turmeric in the formulation of competitive and nutritious food. The study focuses on the following objective: 1. determine the possible formulation of banana-turmeric cookies 2. determine the sensory characteristics of the three samples of banana-turmeric cookies in terms of appearance, aroma, taste, and texture 3. determine the most preferred sample of banana-turmeric cookies. Descriptive analysis of sensory attributes was done using quantitative descriptive analysis. A rank preference test was also conducted to identify the most preferred sample of banana-turmeric cookies that was evaluated with the same participants. Three research methods were utilized: developmental, evaluative, and descriptive. The study was preparing 3 samples of which each had varying amounts of banana flour and turmeric powder. Sensory evaluation showed that sample 2 containing 250 grams of banana flour and 20 grams of turmeric was the most appealing. It was described to have a golden-brown color; the aroma of banana and turmeric was pronounced with a moderate taste of banana and turmeric and the texture was crispy yet tender. The results of the study can be useful for employing Indigenous raw materials for making food products from lagkitan bananas and turmeric powders that are nutritive, inexpensive, and appealing to consumers.
Keywords Banana-Turmeric Cookies, Product Developement, Lagkitan Banana
Published In Volume 7, Issue 1, January-February 2025
Published On 2025-01-26
Cite This Product Development of Banana-Turmeric Cookies - Edelyn N. Nales - IJFMR Volume 7, Issue 1, January-February 2025. DOI 10.36948/ijfmr.2025.v07i01.35744
DOI https://doi.org/10.36948/ijfmr.2025.v07i01.35744
Short DOI https://doi.org/g829rb
View / Download PDF File

Share this



E-ISSN 2582-2160
CrossRef

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads
Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 7 Isu 1Cover Page Vol 6 Isu 6Cover Page Vol 6 Isu 5

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA Open Access

About IJFMR
Fees & Payment
Current Issue
Publication Archive 		Submit Research Paper
Track Submission Status
Publication Guidelines
Publication Ethics
Peer Review & Plagiarism 		Join as a Reviewer
Editors & Reviewers
Reviewer Referral Program
Get Reviewer Membership Certi. 		Website/Journal Policies
Usage Policy
Content Policies
Privacy Policy
Contact Us +91-9687-828-838 editor@ijfmr.com