A Special Research Project of the Bachelor of Technical Teacher Education major in Food Service Management of Mindoro State College of Agriculture and Technology Calapan City Campus.

Author: Mario De Castro, Sonia Gamboa and Vincent Fedelin

Curriculum Vitae

Personal Data

Name: Mario A. De Castro Jr.

Address: Morning Breeze Sub. Tawiran Calapan City, Or. Mindoro

Birth date: November 20, 1989

Age: 21

Civil Status: Single

Religion: Roman Catholic

Guardian: Jovita C. Closa

Educational Attainment

Tertiary: Bachelor of Technical Teacher Education – Food Service Management Mindoro State College of Agriculture and Technology Calapan City Campus

Masipit Calapan City

Seafarer Steward Rating Course South Western Luzon Maritime Institute Foundation M.H Del Pilar St., Calapan City, Oriental Mindoro

Secondary:

School: Polytechnic College of Calapan Laboratory High SchoolPlace: Masipit Calapan City Or. MindoroS.Y: 2005 – 2006

Primary:

School: Talahib Pandayan Elementary SchoolPlace: Talahib Pandayan Batangas CityS.Y: 2001 – 2002

Curriculum Vitae

Personal Data

Name: Vincent F. Fedelin

Address: Morning Breeze Sub. Tawiran Calapan City, Or. Mindoro

Birth date: April 6, 1988

Birth Place: Yabawon, Banton, Romblon

Age: 22

Civil Status: Single

Religion: Roman Catholic

Parents: Agustino Fedelin Angelina Fedelin

Educational Attainment

Tertiary: Bachelor of Technical Teacher Education – Food Service Management Mindoro State College of Agriculture and Technology Calapan City Campus

Masipit Calapan City

Secondary:

School: Banton National High SchoolPlace: Banton, RomblonS.Y: 2004 – 2005

Primary:

School: Balogo Elementary SchoolPlace: Banton, RomblonS.Y: 2000 –2001

Curriculum Vitae

Personal Data

Name: Sonia P. Gamboa

Address: Malvar, Naujan Or. Mindoro

Birth date: March 7, 1986

Age: 24

Civil Status: Single

Religion: Roman Catholic

Parents: Surbis Gamboa Paulina Gamboa

Educational Attainment

Tertiary: Bachelor of Technical Teacher Education – Food Service Management Mindoro State College of Agriculture and Technology Calapan City Campus

Masipit Calapan City

Secondary:

School: Jose S. Leido Jr. Memorial National High SchoolPlace: San Vicente East Calapan City Or. MindoroS.Y: 2002 – 2003

Primary:

School: Mabini Main Elementary SchoolPlace: Malvar, Naujan Or. MindoroS.Y: 1998 - 1999

OBJECTIVES OF THE STUDY

The research project attempted to:

1. To make pastillas from banana fruit ( Saba )

2. To determine the nutritive value from banana pastillas

3. To measure the acceptability of the product in terms of:

a. Tasteb. Appearancec. Texture

Research Methodology

A. Materials

CasseroleKitchen knifeChopping boardGraterWooden spoon

Non sticky frying panMeasuring cupPolvoron shaperPlastic hand gloves

B. Ingredients

2 cups of mashed banana1 cup sifted white sugar1 cup sifted skim milk1/8 cup cornstarch

C. Procedures

1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba) 30 – 4 5 minutes in a casserole.

Peel and remove the seeds

Cut the banana into halves and grate in a fine grater

Mash firmly the grated banana until it form in a dough texture

2. Add the sugar in mashed banana until the sugar dissolve and cook over slow fire.

3. Add gradually the sifted cornstarch, stirring should be done constantly until a clear mixture is obtained with the desired consistency. The mixture should not stick to the sides of the frying pan.

4. Transfer the mixture on a plate and let it stand for 5 minutes or until it cool.

5. You may now shape the mixture into cylinder like the traditional pastilas or use polvoron moulder to have a new version of pastillas.

6. Dip each pastillas in sifted milk and weigh each pastillas in a kitchen scale to assure the uniform size of the banana pastillas.

7. Wrap individually and keep refrigerated if not consume immediately.

DISCUSSION OF THE RESULT

I. Production of banana pastillas

Two cups of mashed banana and one cup of sugar are combined with the addition of cornstarch and milk. By following these procedures and using the materials and tools needed the banana pastillas are produced.

II. Determine the nutritive value from banana pastillas

Banana pastillas was made from banana fruit that contains considerable amount of Vitamin B6 that improves digestion and appetite, Vitamin C that fights against infection, Vitamin A that helps prevent eye diseases, Phosphorus that keeps muscles and nerves healthy and Potassium that control water balance in the body cell. Sugar adds sweetness to the product that provides quick source of energy for the body. Skim Milk that contains Protein that well known as body builder and tissue repairer, Carbohydrates that regulates intestinal peristalsis, Iron that produce haemoglobin in red blood cells and Zinc that helps the body cell grow. Thus, banana pastillas is expected to be nutritious for everybody.

III. The acceptability of the product in terms of:

1. Taste is highly acceptable because the product is not too sweet and the natural taste of banana is still tasted.

2. Appearance is moderately acceptable because the packaging needs improvement.

3. Texture is moderately acceptable because the banana pastillas texture is not as finer as the commercial pastillas in the market.

Table 1 Mean acceptability of banana pastillas in terms of taste, appearance and texture.

INDICATORS MEAN DESCRIPTION

Taste 4.00 Highly Acceptable

Appearance 2.80 Moderately Acceptable

Texture 2.60 Moderately Acceptable

Conclusion

1. Banana pastillas making is possible with the use of banana fruit, because it is affordable and always available in the market.

2. The nutritive value of banana pastillas rich in vitamin A, B6 and C, protein, phosphorus, potassium, iron and zinc provides multi- immunity and regenerating factors against infection.

3. The taste of banana pastillas is highly acceptable but the appearance and texture is moderately acceptable.

Recommendation

1. Banana pastillas should be dredge in confectioner sugar to avoid moisture.2. Banana pastillas should be kept in a refrigerator because it easily spoils.3. To produce more fine texture mashed banana should be sieved before

cooking.4. Packaging needs improvement.5. Try to make unsweetened pastillas.

BANANA PASTILLAS MAKING

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A Special Research ProjectPresented to

Dr. Sonia ArenellioOf

MinSCAT Calapan City Campus

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In Partial fulfilmentIn the Requirements for the subject

Educ. 418

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Presented by:

Mario De Castro Sonia Gamboa Vincent Fedelin

Table of Contents

Title Page i

Table of Contents ii

Appendix

Curriculum Vitae iii

Introduction

Background of the study 1

Objective of the study 3

Research Methodology

Materials 4

Procedures 5

Discussion of the results 8

Conclusion 9

Recommendation 9