International Journal of Tourism & Hospitality Reviews eISSN: 2395-6518, Vol 9, No 2, 2022, pp 06-11 6 | Visit IJTHR at https://mgesjournals.com/ijthr/ Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation Jonathan N. Tariga 1* , Nida G. Quitan 2 , John Paul S. De Vera 3 1*,2 Assistant Professor II, College of Hospitality and Tourism Management, Quirino State University, Philipppines; 3 Instructor, College of Hospitality and Tourism Management, Quirino State University, Philipppines. Email: 1* jonathan.tariga@qsu.edu.ph, 2 nida.quitan@qsu.edu.ph, 3 johnpaul.devera@qsu.edu.ph INTRODUCTION The food industry continually develops new products by keeping up with consumer preferences, which are shifting more and more toward ready-to-eat foods. Freshly cut fruits and vegetables are at the top of every consumer's list among these. Ergo, the market has expanded quickly in recent years due to changes in consumer behavior. Therefore, in order to attain general market acceptance, it is imperative to identify new approaches to product creation. Since the beginning of mankind's civilization, bread has been a staple food that has been prepared using a wide range of ingredients and techniques (Vilasrao D.T, 2019 ). It was prepared using flour and water to produce dough and baked using an oven or the traditional wood fired oven or the so called pugon. The patisserie industry includes a wide range of breads and pastries. The sweet patisseries market is experiencing a wave of innovation that includes the revival of old classics, the rise of the individual portion, and new dining occasions to enjoy them. As a result, a subset of modern, urban "foodies" has emerged, who regard baking and cooking as a form of art, an extension of self. The banana plant, widely regarded as nature's gift to mankind, is well known for its fruit due to its enormous nutritional and health benefits (Mohiuddin, et al. 2014 ), and the unnoticed banana blossom has potential to be regarded as a functional food or superfood due to its high nutrient content. Despite of being such a wonder food it is still underrated in most part of the world. Therefore, it is the demand of present time to increase the awareness about banana blossom as it will not only reduce the banana waste but will also help people all over the world, reap its health benefits. LITERATURE REVIEW Banana is an edible fruit produced mainly in any tropical country where the climate contributes to the flavor and quality enhancement of this fruit. It usually comes in many sizes and color depending on the planted variety. Accordingly, this fruit has been said to contribute a sum amount of money to the economic development of one ’s country because of its ability of producing variety of products (Clark, J. 2015 ). Not only used as main dish but in bakery products as well. It has also been said that cultivating such plant will not require the producer to throw any waste since every part or so to say all parts of this tree has its own benefits. The leaves of it are used as traditional foil in the preparation of bibingka and in different finished products among Filipinos. The fact that its fruit is so delicious, it can be also used as part of the diet. Banana blossom is a part of banana plant that was proven edible. In 135 countries and territories across the tropics and subtropics, bananas are being produced ( Mishra, S., & Sutar, N. 2010 ). The majority producers are farmers who grow the crop for either home consumption or for local markets ( Tiwari, S., & Shukla, S. 2015 ). Banana is the second most produced fruit after citrus. It has 16% contribution in the world’s total fruit production. It has also stated that India is the most or the largest producer of banana in the world estimating up to 27% of banana’s production. According to them the banana is useful in every part just like food, feed, pharmaceutical, Abstract Purpose: The province of Quirino, Philippines, is a good source of the different varieties of banana. The purpose of this research is to determine the organoleptic assessment and acceptability of Banana blossom Cupcake fortified with Honey. Methodology: The study utilized a descriptive survey method. Data were gathered through structured questionnaires and were assessed using a Likert scale. The questionnaires were distributed to 50 trained and untrained respondents who were faculty and students at Quirino State University. Sensory evaluation was employed on the Honey Banana Blossom Cupcake in terms of the following parameters: taste, texture, appearance, color, aroma, and presentation. Main Findings: Generally, Honey Banana Blossom Cupcake is highly acceptable among the taster respondents particularly on its appearance, color, texture, and aroma where it was rated as moderately high while its flavor was rated as highly acceptable. Implications of study: This study specifically addresses the use of banana blossoms to exploit its potential and to support local farmers and growers to maximize their profit Novelty of study: This research aimed to produced policy to support local products in the province of Quirino. Keywords Banana Blossom, Cupcake, Fortified, Honey. Article History Received on 13 th September 2022 Accepted on 4 th October 2022 Published on 10 th October 2022 Cite this article Tariga, J. N., Quitan, N. G., & Vera, J. P. S. D. (2022). Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation. International Journal of Tourism & Hospitality Reviews, 9(2), 06-11. https://doi.org/10.18510/ijthr.20 22.922 Copyright @Author Publishing License This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License