An Experimental Study on

The Acceptability of Banana Blossom

as Meat Alternative in Siopao

A Thesis
Presented to the Faculty of School of
International Tourism and Hospitality Management

In Partial Fulfillment for the Bachelor of Science in Hospitality Management

Major in Culinary Science for the Subject of Research in Hospitality Management

Submitted by:
Andal, Patricia Mae Berenice L.
Aragon, Julliana Leor D.
Manga, Cyrus V.
Rase, Julia Rose E.
San Juan, Armie Mae

Submitted to:
Prof. Carl Francis Castro

February 2025
 CHAPTER I

The Problem and Its Background

Introduction

The Philippines, being officially known as a tropical country, is characterized for its wide

diversity of fruit crop cultivation that contributes to both domestic consumption and world

markets. Bananas are, among them, the most economically important, chiefly because of the

large volume produced and the foremost contribution to export revenues of the country. In 2017,

Davao City was a leader with the production of approximately 918.97 thousand metric tons,

which amounted to over 38.6% of the country's total banana production (Philippine Statistics

Authority [PSA], 2018). The country has strong export ties with over 15 nations, among them

being Japan, China, South Korea, and New Zealand (Department of Agriculture, 2021).

A less common but very useful part of the banana plant is the Banana Heart—also known

as the banana blossom, bud, or flower. The edible, tear-shaped, purple inflorescence forms at the

base of the fruit cluster and is widely used in Southeast Asian cuisine.India is one of the major

producers and consumers of banana flowers, yet large-scale cultivation is also undertaken in

Malaysia, Sri Lanka, and the Philippines, as reported by Kavya (2023).

Banana flowers are being more recognized with their nutritional value. They possess

approximately 57.4% dietary fiber and 16% protein, aside from potassium, vitamins A, E, and C

(Kavya, 2023). They also have a high content of bioactive compounds like polyphenols and

flavonoids that provide antioxidant, anti-inflammatory, anti-cancer, and anti-aging benefits

(Soberano et al., 2022). Banana flowers are therefore a potential product in vegan diets and are

healthy enough for health-conscious consumers, especially the elderly.

 The increasing demand for plant-based diets and meat alternatives is a main opportunity

for banana blossoms to be marketed as a meat alternative. The trend is fueled by rising health

issues related to the consumption of meat on a daily basis, as well as rising awareness on

environmental sustainability (Tso, Forde, & Lim, 2021). But creating plant-based meat that

perfectly replicates the sensory and nutritional attributes of traditional meat—texture, aroma,

visual appeal, and taste—remains a challenge for food scientists (Kyriakopoulou, Keppler, & van

der Goot, 2021).

Though having a storied past, the Philippines remains an ill-developed nation plagued

with such troubling issues as food insecurity, poverty, and inadequate research budgets for

alternative sources of food.These limitations often eclipse the value of innovative opportunities

from local materials such as the banana blossom. However, there is an apparent need to unlock

this underused resource to produce cheap, environmentally friendly, and locally produced vegan

meat substitutes.

The primary objective of this study is to promote banana blossom as a vegan-friendly

meat alternative through the creation of affordable and low-value food products that can be

obtained from local markets. Marketing banana blossoms in such a manner benefits health-

conscious consumers and budget-conscious families, as well as the livelihoods of Filipino

farmers. If embraced across a broad reach, banana flowers can meet the local demand as well as

realize export earnings to benefit the financial strength of Philippine agriculture (Food and

Agriculture Organization [FAO], 2020).

Background of the Study

The international food market is in the midst of a revolutionary transformation towards

sustainable and plant-based options for traditional animal-based products. This is driven

primarily by increasing health, environmental, and ethical concerns associated with animal

farming (Choudhury et al., 2020). As increasing attention to the health effects of excessive

indulgence in meat eating—such as cardiovascular disease, obesity, and certain cancers—is

being raised by consumers, plant food-rich diets are becoming more popular (Willett et al.,

2019). Consumers' demand for alternatives that deliver the meat's sensory attribute with better

nutritional and environmental ratings is developing rapidly. As per Kawabe (2022), increasingly

consumers are proactively looking for plant-based alternatives which meet their nutrition needs

and symbolize their environmental and ethical credentials.

One of the new plant-based meat substitutes is the banana blossom—a fleshy, tear-shaped

flower with deep purple color that develops at the end of banana fruit clusters. Traditionally used

in Indian and Southeast Asian cuisine, banana blossoms are increasingly seen as a likely vegan

food star because they are versatile and mild-flavored, yet fibrous with a meat-like texture when

cooked (White, 2024). Their special texture enables them to replicate the pulled pork or shredded

chicken texture, hence being versatile for a variety of dishes such as stews, curries, fritters, and

even Western-style fast foods like burgers (Tso, Forde, & Lim, 2021).

Banana flowers are not just a convenient fruit to eat but also high in dietary fiber,

potassium, polyphenols, and antioxidants, which only make them suitable as a healthful meat

substitute (Soberano et al., 2022). Their growing ubiquity in Southeast Asia and low acquisition

cost only make them all the more attractive as a sustainable produce option.In the Philippines,
where consumers increasingly demand new plant-based food, placing banana blossom as an

addition to culturally iconic foods such as Siopao—a steamed bun typically filled with chicken

or pork—is a promising product development opportunity. Stacking banana flowers in Siopao in

a test capacity can actually come up with a new and refreshing twist on a comfort food and still

meet dietary needs and sustainability.

However, in light of the emerging popularity of banana blossoms as an alternative meat,

further empirical investigations are called for to determine just how well they will be accepted in

that capacity. There are inherent questions as to how consumers up and down the value chain will

find banana blossoms satisfying, across dimensions of taste, texture, odor, and visual aspects—

all factors determining food acceptability (Kyriakopoulou, Keppler, & van der Goot, 2021). In

addition, it needs to be analyzed whether banana blossoms can hold their own for meat

replacement based on both nutrition and sensory acceptance.

This research aims to answer these questions through experimental testing of the

possibility of employing banana blossoms as the major source of protein in Siopao. Consumer

acceptance and preference will be assessed through sensory testing, such as taste and texture

tests. Comparative nutritional analysis of banana blossom-based fillings to meat-based

alternatives will also be made. In so doing, the research seeks to provide evidence-based

perspectives regarding the feasibility of banana flowers as a cost-friendly, healthy, and

sustainable substitute for meat.

Theoretical Framework

Figure 1. Theoretical Framework

This study is based on Icek Ajzen (1991) Theory of Planned Behavior (TPB), which is an

expanded version of explaining and predicting human conduct in a specified environment. TPB

hypothesizes that human behavior is governed by three essential determinants, namely, attitude

towards the action, subjective norms, and perceived behavioral control. For the purposes of this

research, TPB is used to examine acceptability of banana blossom as a vegetable substitute for

Siopao, a favorite Filipino snack food. Attitude component is how individuals assess vegetable

substitutes—to what degree do they believe banana blossom is healthy, green, and tasty.

Subjective norms are social pressures and influences, i.e., popularity of veganism and green

consciousness, that convince people to embrace meat alternatives. Perceived behavioral control
is where customers believe that they can use banana blossom Siopao, due to the availability

consideration, price affordability, and ease of preparation. This study aims to investigate the

psychological and behavior determinants of consumer decision towards plant-based innovations.

It may be employed as an indicator of the likelihood of individuals applying banana blossom as a

food source rather than meat depending on their attitudes, social status, and personal sense of

control of food.

Conceptual Framework

INPUT PROCESS OUTPUT

1. Demographic profile 1. Survey Questionnaire
1.1 Age To recommend an
1.2 Sex 2. Data Gathering alternative siopao
1.3 Educational Attainment Process recipe or food to health
1.4 Diet Type conscious people
3. Statistical Treatment
2. Food Characteristic 3.1 Frequency and
2.1 Aroma Percentage
2.2.Appearance 3.2 Weighted Mean
2.3 Taste 3.3 Kruskal-Wallis Test
2.4 Taste

3. Assessment of
significant difference in the
assessment of the
respondents on the Four
sensory evaluations when
grouped according to
profile

Figure 1. Conceptual Framework

Researchers employed the Input-Process-Output (IPO) model in evaluating the sensory

analysis of siopao taking into account the demographic profile of respondents and food

characteristics. Under the Input process, the study collected information about the demographic

profile of the respondents in terms of age, sex, educational level, and diet category. Furthermore,
the sensory evaluation was carried out on four characteristics of the food: aroma, appearance,

and taste. During the Process phase, the researchers distributed a survey questionnaire to gather

answers from participants. The data was then processed through statistical treatments, including

frequency and percentage computation, weighted mean, and Kruskal-Wallis test. The Kruskal-

Wallis test was utilized particularly to determine if there were significant differences in the

sensory ratings based on the demographic profiles of the respondents. The Output of the study

will serve to make a recommendation for a substitute siopao recipe or food choice that is

healthier for health-conscious individuals, based on the sensory preferences determined by the

evaluation process.

Statement of the Problem

This research seeks to establish the acceptability of banana blossom as an alternative

meat in Siopao, a steamed Filipino bun that is normally filled with pork or chicken. In particular,

it aims to assess how banana blossom fares as a plant-based filling in terms of sensory properties

like taste, texture, aroma, and overall appearance. With the increasing need for healthier and

more sustainable foods, this research investigates whether banana blossom can be used as a

potential, healthy, and culturally acceptable alternative to traditional meat in a popular local food.

At the same time, it also addresses the impact of consumer acceptance on future food product

innovation and sustainable eating habits.

Specifically, it sought to answer the following questions:

1. What is the profile of the respondents in terms of:

1.1. Age

1.2. Gender

1.3. Educational Attainment

 1.4 Diet Type

3. What is the level of preference of the respondents to Banana Blossom as Meat Alternative in

Pao Burger in terms of:

3.1. Aroma

3.2. Appearance

3.3. Taste

3.4. Texture

4. Is there a significant difference in the assessment of the respondents on the Four sensory

evaluations when grouped according to profile?

5. What recommendation can be proposed based from the findings of the study?

Hypothesis

The following hypothesis of the study will be tested at .05 level of significance.

H0: There is no significant difference in the assessment of the respondents on the four sensory

evaluations when grouped according to profile.

Significance of the Study

This study is of significant practical and academic value, particularly in food science,

nutrition, sustainability, and local economic development. By exploring the acceptability of

banana blossom as a meat alternative for Siopao, a culturally significant Filipino staple food, this

study contributes to the ongoing body of literature on plant-based meat alternatives and their

integration into culturally significant foods.

To consumers, the research provides a possibly healthier and sustainable option to meat

products. In the face of an increasing wave of lifestyle conditions associated with high meat

consumption, including heart disease and obesity, banana blossom provides a vegetable option
with high fiber, antioxidant, and nutrient density. It helps to support the dietary objectives of

healthy individuals, vegetarians, and vegans seeking locally produced, healthy, and affordable

substitutes.

For researchers and food scientists, the research is an invitation to innovation in the

creation of new meat substitutes using underutilized local food components.

To Filipino farmers and local industries, the study challenges the value-added use of

banana blossom, usually discarded as a byproduct. Increased commodity demand will generate

new sources of income, reduce agricultural waste, and support rural livelihoods. It also ensures

resource efficiency and agricultural resilience.

For food manufacturers, the findings may guide the development of affordable,

sustainable foods that meet the demands of modern consumers without compromising cultural

identity. Incorporating banana blossom into food items like Siopao may have the potential to

diversify the plant-based market and offer inclusive products for various dietary requirements.

For future researchers, this study offers the ground for further study of banana blossom

and other plant foods similar to it in more traditional and new food products. Future researchers

can research further in fields such as shelf life, preservation methods, nutritional content

comparison with animal-based protein, and market acceptability on a larger level. This study also

gives way to opportunities for researchers to investigate the economics of viability and

scalability of cultivating commercial food with banana blossom.

Scope and Limitation of the Study

This study examines the Acceptability of Banana Blossom as a Meat Substitute in Siopao,

and the researchers will gather data through product tasting and questionnaire surveys from One

Hundred (100) respondents made up of consumers outside the Salad Stop at Bonifacio High
Street - Central Square. The study aims to quantify Respondents' liking for Siopao Banana

Blossom's aroma, taste, texture, appearance, and overall experience against pork, as well as its

possible ecological and health advantages as well. Respondents' population provided may

constrain the extent to which the findings can be extended to others as attitude is a function of

individual taste, intolerance to food, and ethnicity.

Definition of Terms

Demographic Profile - The demographic profile refers to the personal characteristics of the

respondents that may influence their sensory evaluation of food. It includes:

Educational Attainment - The highest level of formal education completed by the respondent,

such as high school, college, or graduate degree.

Diet Type - The kind of dietary preferences or restrictions followed by the respondent, such as

vegetarian, vegan, or omnivorous.

Aroma - The smell or fragrance of the food that can influence its appeal.

Appearance - The visual appeal of the food, including its color, shape, and presentation.

Taste - The flavor profile of the food, including how it is perceived by the taste buds (e.g., sweet,

salty, bitter, sour).

Survey Questionnaire - A tool used to collect data from respondents, consisting of structured

questions designed to gather information about their demographic profile and sensory evaluation

of the food.

Frequency and Percentage - A method to determine how often certain responses occur, expressed

as a proportion of the total responses.

Weighted Mean - A measure of central tendency that accounts for varying degrees of importance

assigned to different responses.

Kruskal-Wallis Test - A non-parametric statistical test used to determine whether there are

significant differences between groups based on ordinal or continuous data.

CHAPTER II

Review of Related Literature and Study

Banana Blossom Origin and History

The banana plant, native to regions of South and Southeast Asia and Australia, is a

significant crop of global agricultural importance as one of the world's biggest fruit crops. It is

cultivated in approximately 140 countries, led by India and China in terms of production. This

extensive cultivation also indicates the significance of the banana as an economic and staple crop

throughout most of the world (FAO, 2020). Bananas are also important not just because of the

contribution they play in the economy of the world but also as a source of nutrients, given that

they form a key portion of vitamins, minerals, and dietary fiber (FAO, 2020; Stover &

Simmonds, 2018).

The term "banana" reportedly originated from the West African term "banaana," which

was later introduced into the English language by Spanish or Portuguese (Merriam-Webster,

n.d.). In plant nomenclature, Carl Linnaeus called the banana tree genus Musa, with "musa"

possibly derived from the Arabic term "mauz," once again emphasizing the cultural and

historical significance of the fruit in various regions of the globe (Kew Science, 2021).

There exist two large species of bananas that are widely cultivated: Musa sapientum and

Musa paradisiaca. Musa sapientum is the species largely responsible for dessert bananas, which

commonly are eaten raw or used in various culinary functions. Musa paradisiaca is, however,

typically known for producing plantains and is typically cooked rather than eaten raw. The
difference between the two species serves a significant role in global cuisine, where plantains

form the base of most tropical and subtropical diets (Simmonds, 2021). The difference also

indicates the difference within the banana clan, revealing how much diversity the species

exhibits in different food cultures and patterns of consumption (Stover & Simmonds, 2018).

Culinary Innovation and Recipe Development

In order to maximize the acceptability of banana blossoms as ingredients in dishes such

as the Pao Burger, creativity in culinary process and recipe formulation is needed. Integrating

banana blossoms into dishes such as Banana Blossom Siopao involves careful preparation,

marinating, and sautéing, in order to boost their flavor and replicate the taste experience of the

traditional Siopao. Marinating banana blossoms tenderizes their texture, while sautéing enables

them to imbibe aromatic flavors from spices and seasonings, making them more versatile in the

kitchen (Knelly, 2024). These processes enable banana blossoms to be converted into a filling

that is as satisfying as meat-based alternatives in terms of texture and flavor. As more demand is

experienced for plant-based diets, particularly among health-conscious consumers, substituting

banana blossoms as a filling in a traditional food such as Siopao is a plant-based alternative

without compromising the integrity of the food (Garcia et al., 2022).

Aside from taste and texture, visual appeal plays a role in the popularity of new recipes.

The pale color and elegant texture of banana blossoms enhance the dish's appearance, offering a

dish that is visually attractive and can make it a desirable choice among health-conscious

consumers looking for something new (Liu et al., 2021). Innovative cooking techniques, like

combining banana blossoms with other plant ingredients, can variegate their uses in numerous

dishes, from burgers to wraps, offering cooks the potential for new possibilities to integrate this

forgotten ingredient into conventional cuisine (Reina et al., 2023). In addition, the incorporation
of banana blossoms in traditional dishes provides a sustainable alternative, which is in line with

the current trend of minimizing the environmental footprint of food production (Hodges et al.,

2021).

Nutritional Composition and Health Benefits

Banana blossoms are highly regarded for their nutritional composition, which includes a

rich supply of dietary fiber, essential vitamins, and minerals. They are an excellent source of

vitamin A, which plays a critical role in maintaining healthy vision, skin, and immune function,

and vitamin C, a powerful antioxidant that supports collagen production and boosts the immune

system (Thagunna, B., Kandel, K., & Lamichhane, B., 2023). Furthermore, banana blossoms

provide important minerals such as potassium and magnesium, which are vital for regulating

blood pressure and supporting proper muscle and nerve function (Shekhara et al., 2023).

The high dietary fiber content of banana blossoms aids in digestion by promoting healthy

bowel movements and reducing the risk of constipation (Thagunna et al., 2023). This fiber also

contributes to overall gut health by fostering the growth of beneficial bacteria in the digestive

tract. Additionally, studies have shown that banana blossoms may have potential benefits in

managing blood sugar levels, making them a suitable food choice for individuals with diabetes or

those looking to improve metabolic health (Shekhara et al., 2023). These health benefits

highlight the functional food status of banana blossoms, positioning them as an ingredient that

promotes overall well-being.

Beyond their nutritional benefits, banana blossoms also possess antimicrobial properties,

which suggest their potential applications in infection prevention. Recent studies have identified

bioactive compounds in banana blossoms that exhibit inhibitory effects on certain bacteria and

fungi, indicating that they could play a role in improving food safety and enhancing immune
function (Shekhara et al., 2023). This discovery opens new possibilities for utilizing banana

blossoms not only for their nutritional value but also for their potential health-promoting effects.

The growing body of research on the antimicrobial properties of banana blossoms suggests that

they could be incorporated into functional foods designed to boost the body's defenses against

infections and inflammation (Garcia et al., 2022).

Sensory Evaluation Variables in Food Studies: Taste, Appearance, and Aroma

Sensory evaluation is a scientific method used to assess food products based on human

perception, helping to quantify sensory characteristics such as taste, appearance, aroma, texture,

and sound. These attributes play a significant role in determining the acceptability, consumer

preference, and overall market success of food products. Among these, taste, appearance, and

aroma are particularly crucial, as they are directly related to the sensory experience that defines

food satisfaction.

Taste is a fundamental sensory characteristic. It refers to the perception of flavors through

the taste buds on the tongue. Taste can be categorized into five basic tastes: sweetness, sourness,

saltiness, bitterness, and umami. These tastes significantly impact how consumers perceive food,

as they influence overall flavor and satisfaction (Lawless & Heymann, 2010). In the case of

banana blossoms, their naturally mild taste can be enhanced through various preparation

methods, such as marinating, sautéing, or combining them with other savory ingredients like

spices and herbs. This enhancement of taste is crucial for making banana blossoms a desirable

ingredient in dishes like Siopao, Pao Burger, and other plant-based alternatives. Research

suggests that the right seasoning and cooking techniques can transform banana blossoms into a

flavor-packed filling that appeals to both plant-based eaters and those seeking healthier options

(Reina et al., 2023).

 Appearance is another critical factor in food perception. Visual attributes, including color,

shape, and presentation, often influence the initial acceptance of food. The human brain often

equates visual appeal with food quality and palatability (Spence, 2020). In the case of banana

blossoms, their color can range from pale white to deep purple, and the structure of the petals

may resemble that of traditional meat fillings when prepared properly. Studies have shown that

consumers are more likely to be attracted to foods with bright, vibrant colors, which are often

associated with freshness and nutritional content (Lee & Chen, 2020). The visual appeal of

banana blossoms can be enhanced through proper cooking techniques that preserve or enhance

their natural color, making them more attractive when used in dishes like Siopao or Pao Burger.

Furthermore, the presentation of banana blossoms in dishes can further increase consumer

acceptance, especially in high-end dining or markets focusing on plant-based foods (Hodges et

al., 2021).

Aroma plays a significant role in the overall sensory experience of food. Aroma is

perceived through the olfactory receptors and contributes to the overall flavor of food, as taste

and smell are closely linked in the human sensory system. The scent of a food item can

significantly influence its perceived taste, and thus, its appeal. For banana blossoms, their natural

aroma is often subtle, but it can be enhanced when cooked with aromatic herbs, spices, and

sauces. The aroma of banana blossoms can be transformed into a savory, satisfying fragrance,

which helps mimic the appeal of traditional meat dishes when used as a filling in plant-based

alternatives (Kelly et al., 2019). Studies have shown that the scent of plant-based foods can

evoke similar emotional responses to those elicited by traditional meat-based foods, making

aroma a critical factor in the acceptance of alternatives like banana blossoms (Moskowitz &

Krieger, 2018).
Banana Blossoms in Sensory Evaluation: Applications and Trends

Banana blossoms, traditionally used in Southeast Asian and Indian cuisines, are gaining

attention as a plant-based alternative due to their unique sensory properties. As the demand for

plant-based foods grows, understanding the sensory characteristics of banana blossoms becomes

essential for their incorporation into modern recipes. Sensory panels often evaluate the taste,

appearance, and aroma of banana blossoms to determine how well they can replace or mimic

traditional meat-based fillings in popular dishes.

Taste Sensory Evaluation of Banana Blossoms

The taste profile of banana blossoms is generally mild and slightly bitter, but with the

right preparation, these natural flavors can be enhanced. Marinating or sautéing banana blossoms

in savory or tangy sauces, combined with umami-rich ingredients like soy sauce or miso, can

elevate their flavor, making them more appealing to consumers (Thagunna et al., 2023). Sensory

tests often assess these enhancements, measuring consumer preferences for dishes like Banana

Blossom Siopao or Pao Burger, which offer plant-based fillings without sacrificing the authentic

flavor and texture of traditional meat-based alternatives. Research indicates that banana blossoms

can effectively absorb surrounding flavors, making them versatile for various culinary

applications (Simmonds, 2021).

Appearance of Banana Blossoms

The appearance of banana blossoms plays an important role in their consumer

acceptance, as people are often more inclined to try visually appealing foods. Sensory
evaluations have shown that banana blossoms, when cooked properly, can take on a meat-like

texture and look, which increases their attractiveness in dishes like Siopao (Liu et al., 2021).

Their color, which can range from light purple to white, and the structure of their petals can

resemble traditional meat fillings like pork or chicken when properly prepared. This visual

similarity helps bridge the gap between plant-based ingredients and traditional meat-based

dishes, making them more acceptable to consumers who may be hesitant to adopt plant-based

alternatives.

Aroma of Banana Blossoms

Aroma is another key factor in the sensory evaluation of banana blossoms. As with taste

and appearance, aroma influences the perception of a dish. Sensory panels have shown that when

banana blossoms are sautéed or cooked with herbs, spices, and other seasonings, their aroma

becomes more complex and savory, which enhances their appeal as a plant-based filling in

various dishes (Shekhara et al., 2023). The transformation of the banana blossom's natural scent

into something more familiar, like that of meat or traditional fillings, is an important aspect of

making plant-based alternatives more attractive to a broader audience. Aroma is also vital in

promoting the idea that plant-based foods can evoke similar emotional and sensory experiences

as meat-based dishes, which is essential for shifting consumer perceptions.

The sensory characteristics of banana blossoms—taste, appearance, and aroma—play a

crucial role in their potential as a plant-based alternative in traditional dishes like Siopao, Pao

Burger, and other savory foods. Understanding how to manipulate these sensory variables

through proper preparation and cooking methods is key to creating an appealing product that

satisfies both health-conscious consumers and traditionalists. As research and culinary

experimentation continue, banana blossoms could become a staple ingredient in plant-based

diets, offering a nutritious, sustainable, and satisfying alternative to meat.

Research Gap

There are several research gaps in the current literature regarding the sensory evaluation

of banana blossoms, especially in relation to their use in processed foods and as a plant-based

alternative to traditional meat fillings. While studies have focused on the nutritional and health

benefits of banana blossoms, such as their high fiber content and antimicrobial properties

(Thagunna et al., 2023; Shekhara et al., 2023), there is a notable lack of research examining their

sensory qualities when prepared as part of processed foods, such as in Siopao or Pao Burger.

Most research has concentrated on their raw use in traditional dishes, leaving a gap in

understanding how cooking methods, like marinating and sautéing, impact their taste,

appearance, and aroma in more modern culinary applications.

Additionally, there is insufficient comparative research on the sensory characteristics of

banana blossoms in relation to traditional meat-based alternatives. While studies have shown that

sensory attributes like appearance and aroma significantly influence consumer acceptance of

plant-based foods (Spence, 2020; Kelly et al., 2019), few studies have specifically compared

how banana blossoms measure up against meat fillings in terms of sensory appeal. This gap is

crucial, especially when considering the importance of taste, texture, and aroma in dishes like

Siopao, which traditionally uses pork or chicken.

 Furthermore, research on consumer preferences for banana blossoms is still limited.

Studies that explore how different demographic groups—such as those based on age, dietary

preferences, and cultural background—perceive the sensory qualities of banana blossoms are

sparse. Understanding how these factors influence consumer acceptance is important, as the

success of plant-based alternatives depends heavily on sensory satisfaction. While there has been

significant research on sensory preferences in plant-based foods, more targeted studies are

needed to assess how banana blossoms fit into the growing demand for plant-based alternatives

in various culinary contexts.

Another area of exploration is the application of advanced sensory evaluation techniques

to banana blossoms. Although methods such as the Kruskal-Wallis test and weighted mean are

commonly used in sensory analysis, their application to banana blossoms remains underutilized.

These methods could provide deeper insights into how different preparation styles impact the

sensory experience of banana blossoms, and more research is needed to develop standardized

evaluation protocols that could generate comparable results across studies.

Finally, there is a gap in understanding the combined impact of aroma and taste on the

overall sensory experience of banana blossoms. While previous studies have shown that aroma

plays a significant role in the perception of food, little research has been done on how the natural

aroma of banana blossoms, when cooked or enhanced through seasoning, affects their overall

appeal in plant-based dishes. Exploring this would be crucial for enhancing the flavor profile of

banana blossoms and improving their acceptance as a plant-based alternative.

 CHAPTER III

METHODOLOGY

This chapter was divided into various sections, each of which contained information

about the study’s approach and methodology, population and sample size, instrument, and data

processing and statistical treatment that were utilized.

Research Design

The research design of the study is a descriptive quantitative research design which

evaluates the benefits and challenges of work-from-work employees currently residing in BGC.

Descriptive type of research focuses on describing the characteristics, behaviors, and experiences

of an individual or group (Gcu, 2021).

The study will gather numerical data which will be analyzed and interpreted to identify

the patterns, trends, and relationships. The primary data is the collected survey questionnaires,

which includes questions such as demographic data, and questions that will measure the

feasibility of the product. The research design will ensure the collection of clear, measurable, and

structured data in order to meet the objective of the study.

Population, Sample and Sampling Technique

 The selection of a sample for a research study is crucial for ensuring the success and

validity of the study’s methodology.

The population required in the study cannot be determined, thus, the researcher will only

be needing 100 respondents along BGC to participate in the study’s data gathering procedure.

This number of respondents is sufficient to determine the feasibility and acceptance of the

product. Convenience sampling is the technique that will be used to choose the respondents of

this study. It is a non-probability sampling method that happens to be the easiest for the

researchers to access. In this method, participants will be selected upon their accessibility and

availability.

Research Instrument

The research instrument used in this study is a structured questionnaire designed to

collect data on the sensory characteristics of Banana Blossom Siopao as a meat alternative. The

questionnaire is divided into several parts to gather detailed information from the respondents.

Part 1 focuses on the demographic profile of the respondents, collecting data on gender, age, and

education level. This section is essential for analyzing any patterns or differences in perceptions

based on demographic factors, allowing for a deeper understanding of how various groups

evaluate the sensory qualities of Banana Blossom Siopao.

Part 2 captures information on the respondents' diet types, including categories such as

regular diet, plant-based, low carbohydrates, vegan, and others. This section helps identify if

dietary preferences influence perceptions of Banana Blossom Siopao as a meat alternative. Part 3

assesses the respondents' views on the aroma of the Banana Blossom Siopao. Aroma plays a

crucial role in food appeal, and this section evaluates how important aroma is in food
preferences, whether the aroma of the Banana Blossom Siopao enhances its attractiveness, and

how it compares to traditional Siopao.

Part 4 evaluates the appearance of the Banana Blossom Siopao, focusing on factors like

visual resemblance to traditional Siopao, color, portion size, and overall presentation. Since food

appearance often influences appetite and consumer acceptance, this section is important in

understanding if the Banana Blossom Siopao meets visual expectations. Part 5 focuses on taste,

which is a critical factor in food acceptance. Respondents are asked to evaluate the flavor of the

Banana Blossom Siopao, including its meaty flavor, consistency, and overall acceptability as a

plant-based alternative to traditional Siopao.

Finally, Part 6 addresses the texture of the Banana Blossom Siopao, examining whether

its texture is similar to that of traditional meat-based Siopao, its softness and chewiness, and its

overall suitability as a meat substitute. Each of these sections uses a Likert scale ranging from

"Strongly Agree" to "Strongly Disagree" to measure respondents' perceptions of the food's

sensory attributes. The inclusion of options for neutrality or uncertainty allows respondents to

express their true opinions without feeling pressured to select an extreme answer.

Validation

To ensure the accuracy of the research instrument, the researchers will consult a research

adviser for the initial review of the correctness of the research instrument. The research

instrument will be sent to five (5) jurors who are experts in the field of discipline in research for

validation. A validation form will be accomplished by the jurors in evaluating the validity of

questions to ensure the questions are correct and essential to include in the questionnaire.

Data Gathering Procedure

 The data gathering procedure for this study was conducted in a systematic manner to

ensure accurate and reliable results. Initially, the research instrument, a structured questionnaire,

was developed to assess the sensory characteristics of Banana Blossom Siopao. This

questionnaire was designed to capture information on the demographic profile of the

participants, their diet types, and their perceptions of the food's aroma, appearance, taste, and

texture. The instrument utilized a Likert scale, ranging from "Strongly Disagree" to "Strongly

Agree," to gauge the respondents' level of agreement with various statements. Before

distribution, the questionnaire was reviewed to ensure clarity and relevance.

For participant selection, a convenience sampling technique was employed, targeting

individuals who had either consumed Siopao before or were willing to try a plant-based

alternative. The sample size was set to at least 100 respondents to ensure a diverse range of

perspectives. The participants were informed about the purpose of the study and voluntarily

consented to participate. The questionnaires were distributed both online and offline. The online

version was shared through a Google Forms link via email and social media platforms, enabling

participants to complete the survey at their convenience. In addition, hard copies of the

questionnaire were distributed to those who preferred a paper format, with assistance provided

when necessary to ensure accurate responses. Once the questionnaires were distributed,

participants were given ample time to carefully consider and respond to the questions,

particularly those focused on evaluating the sensory attributes of the Banana Blossom Siopao.

The respondents provided their opinions on the aroma, appearance, taste, and texture of the dish,

helping to gather detailed insights into its acceptability as a plant-based alternative.

Statistical Treatment

To analyze the data collected from the survey responses, various statistical methods were

employed to ensure the results were valid and meaningful. The primary statistical treatments

used in this study were frequency and percentage distributions, weighted mean, and the Kruskal-

Wallis test.

1. Frequency and Percentage Distribution

Frequency and percentage distributions were used to summarize the demographic profile

of the respondents, including their age, gender, and educational attainment, as well as their diet

type.

2. Weighted Mean
 The weighted mean was applied to analyze the respondents' ratings for the sensory

characteristics of Banana Blossom Siopao (aroma, appearance, taste, and texture). This measure

was crucial in evaluating the overall acceptability of Banana Blossom Siopao based on its

sensory attributes.

3. Kruskal-Wallis Test

The Kruskal-Wallis test was used to assess if there were significant differences in the

sensory evaluations of Banana Blossom Siopao based on the respondents' demographic profiles

(such as age, gender, and diet type). This non-parametric test is appropriate for comparing more

than two independent groups when the data does not follow a normal distribution.
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