Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation

Purpose: The province of Quirino, Philippines, is a good source of the different varieties of banana. The purpose of this research is to determine the organoleptic assessment and acceptability of Banana blossom Cupcake fortified with Honey. Methodology: The study utilized a descriptive survey method. Data were gathered through structured questionnaires and were assessed using a Likert scale. The questionnaires were distributed to 50 trained and untrained respondents who were faculty and students at Quirino State University. Sensory evaluation was employed on the Honey Banana Blossom Cupcake in terms of the following parameters: taste, texture, appearance, color, aroma, and presentation. Main Findings: Generally, Honey Banana Blossom Cupcake is highly acceptable among the taster respondents particularly on its appearance, color, texture, and aroma where it was rated as moderately high while its flavor was rated as highly acceptable. Implications of study: This study specifically addresses the use of banana blossoms to exploit its potential and to support local farmers and growers to maximize their profit Novelty of study: This research aimed to produced policy to support local products in the province of Quirino.