acceptability of patty burger with the use of Saba banana from the Philippines

 acceptability of patty burger with the use of Saba banana from the Philippines

Bananas are among the world’s most vital food crops widely cultivated in diverse tropical countries. Among the many banana producing country, the Philippines is renowned for producing different banana species. The food crop is applied in numerous food industries to provide nutritious products. Similarly, the enormous products serve as sources of raw materials for enterprises through the recycling of agricultural wastes. Burger remains a dominant food consumed by a couple of people. As for patty burgers, the patties infused with Saba banana blossoms to produce the delicious product. Numerous studies depict the effectiveness of banana blossoms in the preparation of burgers. It is specifically essential innovation by business enterprises as it takes care of vegetarian burger lovers. Therefore, the paper seeks to explore the acceptability of patty burger with the use of Saba banana from the Philippines.

In a study by Popa, patty burgers of banana blossoms were processed to assess the chemical composition, sensory characteristics as well as its effects when consumed[1]. The study aimed at assessing the composition of burgers made using banana blossoms to ascertain its suitability for consumption and its acceptability in entrepreneurship. According to Vishwakarma , the chemical composition of burger patties from banana blossoms depicts similarity with other burger products[2]. The findings from different studies reveal that patty burgers from banana products persist in being healthy. It is because the product contains little cholesterol, high in fiber, thus associated with reduced health conditions such as diabetes heart diseases, among others. Besides, the development of burgers using banana blossoms contributes to low fats foods in the market.

Furthermore, fruits dismembered from the banana blossoms not directly consumed are in the burger preparation. Different SWOT analyses reveal that patty burgers using banana blossoms are an essential innovation in entrepreneurship. It is because of the premium ingredients available for business enterprises that persists to be the high strength for different businesses. From the study, the patty burger using banana blossoms appeal to diverse customers[3]. Therefore, since food boards have proven it as safe for human consumption, patty burgers apply in many business enterprises. Besides, the burgers are inexpensive, and thus, their affordability creates a pool of consumers. The burger remains a competitive advantage over the meat burgers as it caters to individual needs. Besides, it has low-fat content, which makes it practical for healthy conscious populations. As such, the burger business recommended for individuals who desire to start a business. It serves as a gateway for entrepreneurs as it remains a unique product for consumers.

According to Vishwakarma, schools and different entities collaborate with banana burger entrepreneurs to showcase the skills to students. The process allows for conceptualized product presentations to be promoted and sold sell in various activities. The activity serves as a breakthrough for business enterprises as it attracts more consumers into trying the product. Similarly, it gives shoppers in need of new and fresh forms of burger an opportunity to grab a full range of merchandise from the delightful patty burger.

In summary, just like other burgers, patty burger made from banana blossoms provides nutritious values to individuals running their daily errands. As for entrepreneurs, patty burgers using banana blossoms remain a progressive innovation with vast benefits. Therefore, entrepreneurs desiring to start a business can begin with that of patty burgers using banana blossoms since it is cheap and holds more preferences from the consumers.

Bibliography

Popa, Mona Elena, Amalia Carmen Mitelut, Elisabeta Elena Popa, and Florentina Matei. “Creating Products and Services in Food Biotechnology.” In Introduction to Biotech Entrepreneurship: From Idea to Business, pp. 141-178. Springer, Cham, 2019.

Vishwakarma, R. K., Rupesh S. Chavan, U. S. Shivhare, and Santanu Basu. “Textural and Rheological Properties of Fruit and Vegetables.” In Methods in Food Analysis, pp. 11-53. CRC Press, 2016.

[1] Popa, Mona Elena, Amalia Carmen Mitelut, Elisabeta Elena Popa, and Florentina Matei. “Creating Products and Services in Food Biotechnology.” In Introduction to Biotech Entrepreneurship: From Idea to Business, pp. 141-178. Springer, Cham, 2019.

[2] Vishwakarma, R. K., Rupesh S. Chavan, U. S. Shivhare, and Santanu Basu. “Textural and Rheological Properties of Fruit and Vegetables.” In Methods in Food Analysis, pp. 11-53. CRC Press, 2016.

[3] Vishwakarma, R. K., Rupesh S. Chavan, U. S. Shivhare, and Santanu Basu. “Textural and Rheological Properties of Fruit and Vegetables.” In Methods in Food Analysis, pp. 11-53. CRC Press, 2016.