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Development of banana blossom (Musa acuminata) and carrot (Daucus carota) embutido

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creativework.keywordsacceptability, development, experimental, microbiological, physicochemical
dc.contributor.advisorMartinez, Lynnie E.
dc.contributor.authorFontanoz, Kyne G.
dc.contributor.authorCasugay, Kathleen N.
dc.contributor.authorFernandez, James R.
dc.contributor.authorGayo, Kenneth L.
dc.contributor.authorPunongbayan, Melvin S.
dc.contributor.chairGacayan, Daniel B.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-04-10T07:33:41Z
dc.date.available2026-04-10T07:33:41Z
dc.date.issued2024-05
dc.descriptionFull text
dc.description.abstractThis study explored the development, experimentation, and description of embutido, a filipino meatloaf, incorporating banana blossom and carrot. This study developed a standardized formulation and process for banana blossom and carrot embutido, evaluating their sensory, microbiological, physicochemical properties, acceptability, shelf life, production costs, and marketing potential. Using developmental, experimental, and descriptive research designs, data were analyzed through frequency percentages, hedonic scales, cost analysis, shelf-life analysis, and DOST's microbiological and physicochemical assessments. Frequency percentages, cost analysis, and shelf-life analysis were employed to assess various aspects of embutido production. The findings indicated that incorporating banana blossom and carrot into embutido, composed of all-purpose flour, onion, garlic, paprika, salt, pepper, egg, sugar, cheese, and tomato paste, maintained favorable sensory qualities and extended shelf life. Microbiological and physicochemical qualities met safety standards, and cost analysis showed competitive production expenses. Acceptability attributes were high, suggesting market viability for the newly formulated embutido.
dc.format.extentxiv, 112 p.: ill. (col.)
dc.identifier.citationFontanoz, K. G., Casugay, K. N., Fernandez, J. R., Gayo, K. L. & Punongbayan, M. S. (2024). Development of banana blossom (Musa acuminata) and carrot (Daucus carota) embutido. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1291
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcCooking – Vegetables
dc.subject.ddcFood technology
dc.subject.ddcFood microbiology
dc.titleDevelopment of banana blossom (Musa acuminata) and carrot (Daucus carota) embutido
dc.typeThesis
dcterms.accessRightsOpen Access
dspace.entity.typePublication
local.subject.scientificnameMusa acuminata
local.subject.scientificnameDaucus carota
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration major in Marketing Management
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