Publication: Development of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings
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Date
2024-05
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
The research aimed to investigate the utilization of Indian mango leaves and banana blossom as core components in the production process of steamed rice cakes. The research design incorporated developmental, experimental, and descriptive methodologies. The statement of the problem encompassed the need to establish a standardized formulation and process for production, evaluate sensory qualities, microbiological and physicochemical attributes, assess acceptability metrics, determine shelf life, analyze production costs, and devise a comprehensive marketing plan. Data analysis involved using frequency percentage for surveys, hedonic scale for sensory assessment, cost analysis for economic evaluation, shelf-life analysis for product stability assessment, and DOST microbiological and physicochemical analysis for quality assurance. The results indicated that incorporating Indian mango leaves and banana blossom, along with ingredients like rice flour, all-purpose flour, lye water, condensed milk, evaporated milk, brown sugar, and water, maintained favorable sensory qualities, met safety standards in terms of microbiological and physicochemical attributes, and showed competitive production costs, suggesting potential market viability for the steamed rice cakes.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Delos Santos, K., Corpuz, J., Quibalio, M. A., Sarmiento, J. A. M. & Villamayor, J. C. (2024). Development of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings. [Unpublished Undergraduate Thesis].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..