Potentiality and Consumer Acceptability of Tofu with Banana Peel Dumpling

Abstract

This study aimed to develop tofu-banana peel dumplings and to determine the significant differences between fried dumplings (T0) and (T1) steamed dumplings in terms of appearance, taste, aroma, and texture. An experimental research design was used. A total of 50 respondents evaluated the developed product, comprising students and teaching personnel of the College of Business Administration and Accountancy. Weighted mean was used to analyze the data. Results of the study revealed that the fried dumpling (T0) mixtures were very much acceptable in terms of appearance, taste, aroma, and texture, while the steamed dumpling (T1) was very much acceptable. Significant differences existed between the acceptability of the two mixtures. Fried tofu-banana peel dumplings (T0) produced a better quality than the steamed tofu-banana peel dumplings (T1).