COMPOSITION OF A COOKIE WITH BANANA (Musa karpuravalli)
Patent Information
- Authority / Receiving Office
- PH · PH
- Patent Type
- Utility models
- Current Assignee / Owner
- CAPIZ STATE UNIVERSITY
- Filing Date
- 2023-06-07
- Publication Date
- 2026-06-26
AI Technical Summary
Banana (Musa karpuravalli), a locally indigenous variety, is underutilized as a food commodity due to its perishability and low value, despite being highly nutritious, and there is a need to convert it into a stable food form like cookies.
A cookie composition comprising all-purpose flour, mashed banana, baking soda, salt, butter, white sugar, egg, vanilla, and water, with specific proportions, is developed to utilize banana as a food ingredient, enhancing its value and acceptability.
The developed cookies with varying levels of banana (10-40%) achieve high sensory acceptability, cost-effectiveness, and market preference, with 20% banana content showing the best consumer preference and quality parameters.
Abstract
Description
Composition of Cookie with banana (Musa karpuravalli)Field of Utility ModelThis utility model provides a cookie with banana, comprising of all-purpose flour,mashed banana, baking soda, salt, butter, white sugar, egg, vanilla and water.Background of the Utility ModelBanana (Musa karpuravalll) is an indigenous banana variety at theprovince of Capiz locally known as Espanola. It as a common knowledge in localfolks of Capiz of its utilization as feed for backyard hog raisers. Thus, it is of lowvalue and underutilized as a food commodity. Banana is extremely nutritional asthey contain around 1% protein, 23% carbohydrates and 75% water. The bestpart is that the fat content in a banana Is usually negligible. It is considered a richsource of vitamin B and contains dietary fiber, manganese and vitamin C. Thetaste of a banana can vary from sweet to starchy depending upon the ripenessand cultivar. Compounds such as isobutyl acetate and isoamyl acetate directlycontribute to the flavor and aroma of fresh bananas. In many parts of the world,banana peel is also consumed due to its high nutritional value. It also containspotassium, vitamin B12 and B6 in copious amount. But in its fresh form it is highlyperishable and thus to be converted into a more stable form as food commoditysuch as cookies.Cookies are ready to eat, convenient and inexpensive snack preparedfrom unpalatable dough which is transformed into easily digestible, light, porousappetizing product by application of heat. The principal ingredients are wheatflour, fat, sugar and water while optional ingredients are milk, salt, flavoring agent,VOQO8PV30VU2024VPU 30 Aug 2024 08:55:04 PM 1COMPOSITION OF A COOKIE WITH BANANA (Musa karpuravalli).pdfaerating agent and other food additives. Cookies are a rich source of fat, proteinand carbohydrate; hence they provide energy and are also a good source ofminerals (Kure, ef a / ., 1998 as cited by Adepeju, et a / ., 2015).Prior art on cookies with patent no. PH22017050316 discloses a cookieproduct utilizing composite flour made from banana flour and sweet potato. Thecookie product is comprised of: 3 cups of composite flour, cup of butter, 1tablespoon of baking powder, 1 teaspoon of vanilla, 2 eggs, and 1 cup of sugar.CN103598301A discloses a banana cookie comprises bananas, coconutjuice, butter, castor sugar, egg yolk, rum, self-rising flour and baking soda. Themethod includes making banana sauce; softening the butter and adding otherraw materials into the butter to make cookie dough; shaping the cookie dough inmoulds; baking the cookie dough to obtain the banana cookie; cooling andpackaging the banana cookie.CN102461628A discloses a banana cookie, comprising the followingcomponents: 90-115 parts of butter, 65-75 parts of brown sugar, 45-55 parts ofeggs, 165-170 parts of banana puree, 130-140 parts of all-purpose flour, 0.5-1.5parts of sodium carbonate, 10-20 parts of oatmeal, 60-80 parts of walnuts, andaright amount of water.The main objective of this utility model is the utilization of banana (Musakarpuravalli) Espanola as food commodity for human under than feed for hogs.Summary of Utility ModelA cookie comprising of all-purpose flour, mashed banana, baking soda,salt, butter, white sugar, egg, vanilla and water, wherein said all-purpose flour isabout 150-187.5 g of said mixture, said banana is about 62.5-100 g of saidmixture, the said baking soda is 2-5g of said mixture, the said salt is about 2-5gof said mixture, the said unsalted butter is about 150-200 g of said mixture, thesaid white sugar is about 250-300g of said mixture, the said egg is about 30-50mlVOQO8PV30VU2024VPU 30 Aug 2024 08:55:04 PM 2COMPOSITION OF A COOKIE WITH BANANA (Musa karpuravalli).pdfof said mixture, the said vanilla syrup is about 5-10 ml of said mixture, and thesaid water is about 350-500ml of said mixture.Detailed DescriptionThe utility model was conducted from November 2018 to January 2019 atFood Technology Laboratory Room Capiz State University, Mambusao SatelliteCollege, Poblacion, Mambusao, Capiz. Generally, the utility model aimed todevelop and evaluate cookies with varying levels of espafola. Specifically, itaimed to determine the quality of cookies in terms of color, aroma taste, flavor,texture, and general acceptability; determine the best treatment in terms of color,aroma taste, flavor texture and general acceptability; determine the physic-chemical properties (TSS and pH); determine the cost of production of espanolacookies; and determine the market potential of the product through consumerassessment test. This utility model was limited on the utilization of espanola asflour substitute in making cookies. Four treatments (10%, 20%, 30% and 40%espanola) and a control were used and arranged in a Randomized CompleteBlock Design (RCBD). Cookies with varying levels of espanola were evaluatedand rated using a 9-point hedonic scale. Parameters evaluated includes: color,aroma, taste, flavor, texture and general acceptability. The product was evaluatedby 30 panelists composed of students of Food Technology Department of CapizState University, Mambusao Satellite College, Poblacion, Mambusao, Capiz.The utility model is a cookie with banana (Musa karpuravalli), comprising of all-purpose flour, mashed banana, baking soda, salt, butter, white sugar, egg, vanillaand water, wherein said all-purpose flour is about 150-187.5 g of said mixture,said banana is about 62.5-100 g of said mixture, the said baking soda is 2-5g ofsaid mixture, the said salt is about 2-5g of said mixture, the said unsalted butteris about 150-200 g of said mixture, the said white sugar is about 250-300g of saidmixture, the said egg is about 30-50ml of said mixture, the said vanilla syrup isabout 5-10 ml of said mixture, and the said water is about 350-500mlI of saidmixture.The process of producing the cookie comprises the steps of: washing , peelingand mashing of banana (Musa karpuravalll); manual mixing of said banana (MusaVOQO8PV30VU2024VPU 30 Aug 2024 08:55:04 PM 3COMPOSITION OF A COOKIE WITH BANANA (Musa karpuravalli).pdfkarpuravalli) for 10 mins with all-purpose flour, white sugar, baking soda, salt,unsalted butter, water and egg; chilling of the mixture for 10 mins at roomtemperature; molding or shaping of the said mixture in the baking pans; bakingof the mixture for 20mins at 350-370 °F; cooling at room temperature for 20 mins;and packaging into polyethylene bags.The results of sensory evaluation showed that cookies made with 10% espanolagot the highest mean acceptability rating in terms of aroma, taste, flavor andgeneral acceptability; and cookies made with 20% espanola got the highest meanacceptability in terms of color, taste, texture , and general acceptability whilecookies without espanola got the lowest acceptability mean in terms of color,aroma, taste and general acceptability; and cookies with 40% espanola got thelowest acceptability mean in flavor and texture. Analysis of variance furtherrevealed that the levels of espanola (Musa karpuravalli) did not significantly affectall the sensory parameters.The results of the physico-chemical analysis of cookies with varying levels ofespanola in terms of total soluble solids (TSS) and pH content were notsignificantly affected by the levels of espanola. Cookies without espanola got thehighest TSS value of 22.5°B and lowest pH value of 5.85.The product cost of cookies with espanola showed that cookies without espanolahad the highest cost of production of ?91.00 while cookies with 40% espafolagot the cheapest cost of P76.13.The result for consumer testing revealed that cookies with 20% espanola wasliked by 97% of the consumers while commercially available cookies were like by11% of the consumers. Consumer preference test revealed that cookies with 20%espanola were preferred by 89% of the consumers over a commercially availablecookies in the locality of Mambusao. Consumer chi-square test result revealedthat there are no significant differences in cookies with 20% espanola andcommercial cookie when offered to the market.VOQO8PV30VU2024VPU 30 Aug 2024 08:55:04 PM 4COMPOSITION OF A COOKIE WITH BANANA (Musa karpuravalli).pdf
Claims
Claims1. Acomposition of a cookie with banana comprising of:all-purpose flour5 bananabaking sodasaltunsalted butterwhite sugar10 eggvanilla syrupwater150-187.5g62.5-100g2-5g2-5g150-200g250-300g30-50ml5-10ml350-500mlI2. The composition of a cookie with banana according to claim 1, wherein15 said banana is espanola (Musa karpuravalli)VOQO8PV30VU2024VPU 30 Aug 2024 08:55:04 PMCOMPOSITION OF A COOKIE WITH BANANA (Musa karpuravalli).pdf