Banana Pastillas Making

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 School

Place: Masipit Calapan City Or. Mindoro
S.Y: 2005 – 2006

Primary:

School: Talahib Pandayan Elementary School

Place: Talahib Pandayan Batangas City
S.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 School

Place: Banton, Romblon
S.Y: 2004 – 2005

Primary:

School: Balogo Elementary School

Place: Banton, Romblon
S.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 School

Place: San Vicente East Calapan City Or. Mindoro
S.Y: 2002 – 2003

Primary:

School: Mabini Main Elementary School

Place: Malvar, Naujan Or. Mindoro
S.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. Taste
b. Appearance
c. Texture
Research Methodology

A. Materials

Casserole Non sticky frying pan

Kitchen knife Measuring cup
Chopping board Polvoron shaper
Grater Plastic hand gloves
Wooden spoon

B. Ingredients

2 cups of mashed banana

1 cup sifted white sugar
1 cup sifted skim milk
1/8 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
__________________________________

A Special Research Project

Presented to
Dr. Sonia Arenellio
Of
MinSCAT Calapan City Campus

_________________________

In Partial fulfilment
In the Requirements for the subject
Educ. 418

_________________________

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