APPENDIX E
PRODUCT QUALITY OF BANANA FLOUR AS AN ALTERNATIVE TO ALL-
PURPOSE FLOUR IN MAKING EMPANADA DOUGH
Survey Questionnaire on the Level ofProduct Quality of Banana Flour Asan Alternative To
All-Purpose Flour In Making Empanada Dough
Name (Optional): _________________________Profession: ________________________
Part I. Profile of the Respondents
Directions. Check the appropriate line that best describes you.
A. Sex B. Age C. Years in the Service
_____ Male _____ 20 yrs. old and below _____ 1-5 years
_____ Female _____ 21-30 years old _____ 6-10 years
_____ 31-40 years old _____ 11-15 years
_____ 41-50 years old _____ 16-20 years
_____ 51 yrs. old and above _____ 21 years and above
Part II. Level of Product Quality of Banana Flour as an Alternative to All-Purpose
Flour In Making Empanada Dough
Directions: The lists below are statements that are designed to determine theProduct Quality
of Banana Flour as an Alternative to All-Purpose Flour in Making Empanada Dough. You
are requested to give your honest rating by encircling the option that best represents your
answer.
Rating Interpretation Description
Very High The questionnaires is valid and can provide unbiased data for the
5
Valid investigation, allowing 0-5% error.
High Valid The questionnaires is valid and can provide unbiased data for the
4
investigation, allowing 6-10% error.
Valid The questionnaires is valid and can provide unbiased data for the
3
investigation, allowing 11-15% error.
Less Valid The questionnaires is valid and can provide unbiased data for the
2
investigation, allowing 16-20%5 error.
The questionnaires is valid and can provide unbiased data for the
1 Not Valid at all
investigation, allowing 21-25% error.
Table 1 Appearance/color
Legend
5 - Totally Agree (The product is perfectly golden brown and half-moon in shape)
4 – Agree (The product is golden brown and half-moon in shape)
3 – Moderately Agree (The product is moderately golden brown and half-moon in shape)
2 – Disagree (The product is slightly golden brown and half-moon in shape)
1 – Strongly Disagree (The product is not golden brown and half-moon in shape at all)
Statement T1 T2 T3
5 4 3 2 1 5 4 3 2 1 5 4 3 2 1
[Link] product has golden brown
color.
2. The product has a similar shape to
traditional empanada.
3. The product has uniform size,
shape and color of an empanada.
[Link] product has an appetizing
appearance.
[Link] product has an oily
appearance.
Table 2. Aroma
Legend
5 - Totally Agree (The product has perfect smells of banana)
4 – Agree (The product has smells of banana)
3 – Moderately Agree (The product has moderate smell of banana)
2 – Disagree (The product has slightly smell of banana)
1 – Totally Disagree (The product has no smell of banana at all)
Statement T1 T2 T3
5 4 3 2 1 5 4 3 2 1 5 4 3 2 1
[Link] product has a smell like
banana.
2. The product has a similar aroma
to all-purpose flour.
3. The product has a scent of all-
purpose flour.
4. The product has a distinctive
aroma.
5. The product has a unique scent
than the traditional empanada.
Table 3. Taste
Legend
5 - Totally Agree (The product is perfectly savory)
4 – Agree (The product is savory)
3 – Moderately Agree (The product is moderately savory)
2 – Disagree (The product is slightly savory)
1 – Totally Disagree (The product is not savory at all)
Statement T1 T2 T3
5 4 3 2 1 5 4 3 2 1 5 4 3 2 1
[Link] product has a taste of banana.
2. The product has the similar taste
to all-purpose flour.
3. The product has the same taste of
the traditional empanada.
4. The product has savory taste.
5. The product has a perfect taste of
dough.
Table 4. Texture
Legend
5 - Totally Agree (The product is perfectly flaky)
4 – Agree (The product is flaky)
3 – Moderately Agree (The product is moderately flaky)
2 – Disagree (The product is slightly flaky)
1 – Totally Disagree (The product is not flaky at all)
Statement T1 T2 T3
5 4 3 2 1 5 4 3 2 1 5 4 3 2 1
[Link] product has a flaky texture.
2. The product has the similar
texture to traditional empanada.
3. The product has a bread like
texture.
4. The product is firm and intact.
5. The product has banana like
texture.
Table 5. General Acceptability
Legend
5 - Totally Agree (The product quality is perfect which make it acceptable)
4 – Agree (The product quality is very good which make it quite acceptable)
3 – Moderately Agree (The product quality is good and need some adjustments which
makes it moderately acceptable)
2 – Disagree (The product quality is fairly good and need more adjustments, which makes it
not acceptable.)
1 – Totally Disagree (The product quality is bad and need revisions, which makes it not
acceptable)
Statement T1 T2 T3
5 4 3 2 1 5 4 3 2 1 5 4 3 2 1
[Link] product quality adheres to the
standard appearance, aroma, texture
and taste of an empanada.
2. The product qualities are
extraordinary.
3. The product is qualified for
business.
4. The product qualities are visually
appealing, appetizing, aromatic,
crispy and flavorful.
5. The product has perfectly taste of
a traditional empanada.