Thesis Chapter Ni Mico, Norlie, JM
Thesis Chapter Ni Mico, Norlie, JM
Thesis Chapter Ni Mico, Norlie, JM
Table 3 showed that ___ of the total respondents said that Chayote Muffin,
while ___ or only four(4) of the respondents said that the Chayote Muffin is ___. The
resulted into a mean score of ______ which denotes that the taste of this Chayote Muffin
was _____.
as extremely like, moderately like, slightly like, dislike, very much dislike. Results of
Table 4
N=50
(Score)
Dislike (2) 1 2
(1) 0 0
Table 4 shows that _____ of the total respondents moderately like the Chayote
Muffin, while_____ or only three (3) of the respondents dislike the aroma of the
Chayote Muffin. This resulted into a mean score of 5 which denotes that the aroma of
Chayote Muffin is Moderately Liked by the consumers. To reduce the effect of the
Chayote on the Muffin add 1/8 salt to reduce the Aroma of Chayote.
very soft, slightly soft, soft, hard, and slightly hard which are presented in Table 5.
Table 5
N=50
(Score)
Soft (5) 15 30
Table 5 shows that _____ of the total respondents said that the Chayote Muffin
is very soft, while 4% or only two (2) of the respondents said that Chayote Muffin is
hard. This resulted into a mean score of 5 which denotes that the teture of this muffin
dark brown, golden brown, brown, pale brown, and pale. Results which are presented
in table 6.
TABLE 6
N=50
(Score)
(5) 28 56
(4) 19 38
(3) 3 6
(2) 0 0
(1) 0 0
Table 6 shows that _____ of the total respondents said that the Chayote Muffin
color is golden brown, while 4% or only two (2) of the respondents said that the color
of the Chayote Muffin is pale. This resulted into a mean score of 5 which denotes that
the color of the Chayote Muffin is golden brown said by the consumers. Therefore, the
determined as extremely like, moderately like, slightly like, dislike, very much dislike.
Table 7
N=50
(Score)
(5) 21 42
(4) 22 44
(3) 7 14
(2) 0 0
(1) 0 0
Table 7 shows that 60% of the total respondents moderately like the Chayote
Muffin, while 6% or only three (3) of the respondents dislike the color of the Chayote
Muffin. This resulted into a mean score of 4 which denotes that the color of this muffin
is colored by consumers.
determined as extremely like, moderately like, slightly like, dislike, very much dislike.
Table 8
N=50
(Score)
(5) 32 64
(4) 17 34
(3) 2 4
(2) 0 0
(1) 0 0
Table 8 shows that 50% moderately liked the Chayote Muffin, while 8% or only
four (4) of the respondents disliked the Chayote Muffin. This resulted into a mean of 5
which denotes that generally, the Chayote Muffin was moderately liked by the
consumers. Most of the respondents moderately like the Chayote Muffin by its taste,
aroma, texture, color and appearance. The general acceptability of the Chayote Muffin
The study provided data that can serve as a basis of the TVL teachers for their
curriculum development and for students to serve as reference to their researches. The
study will help the parents to eat their children vegetables and help the local producers
of Muffin to give avenue for potential market of their product. Producing Chayote
addition to other flavors of their muffin. It will also serves as an avenue to those
Chapter v
Summary of Findings
1.Process and formulation of the Chayote Muffin was determined by using five
parameters namely, taste, texture, appearance, color, aroma. As a result the researchers
resulted to 74% of the respondents liking the product moderately and with a mean score
of 4.2 denotes that the product respondents liked the product moderately.
2.2 With a mean score of 5, 60% of the consumers rated Chayote Muffin as a
2.3 Findings revealed that 76% of the respondent rated Chayote Muffin is slightly
resulted to 52% of the respondents said that the texture is soft. The mean score of 5
showed that the product respondents liked the product because of its soft texture.
appearance resulted to 60%of the respondents moderately like the product. A mean
score of 4 denote that the appearance of Chayote Muffin is moderately liked by the
consumers.
50% of the total respondents with ‘moderately like’ garnering the highest frequency of
responses. This corresponds to a mean score of 5 which denotes that generally, the
aroma, taste, texture, appearance, and color of this muffin is liked moderately by the
consumers.
Conclusions
1. Blanching chayote before add it into batter will avoid unpleasant aroma to the
main ingredients was found that acceptable in terms of five parameters (taste,
Recommendations
1. If the Chayote Muffin will be acceptable for the consumers it will become an
2. This research will be one of the guideline for those related researches on the
future.
APPENDICES
Appendix A
measure in cups.
Mixing
20 minutes.
Cooling
Place on cooling rack
Appendix B
not Soft
Soft Sweet
Soft Sweet
Acceptability
Extremely Dislike 1 1 1
Dislike 2 2 2
Slightly Like 3 3 3
Moderately Like 4 4 4
Extremely Like 5 5 5
Comment:____________________________________________________________
_____________________________________________________________________
Appendix C
Ingredients
PERCENTAGE
Grams Sugar
Grams Oil
MISE EN PLACE
1. Blanched Chayote
2. Measure all ingredients using measuring scale and place on a separate container.
PROCEDURE:
1. Mixing:
Ingredients
PERCENTAGE
Grams Sugar
Grams Oil
MISE EN PLACE
1. Grate Chayote.
2. Measure all ingredients using measuring scale and place on a separate
container.
PROCEDURE:
1. Mixing:
2. Scaling and Make-up: 23 oz.
Appendix D
Raw Data on Sensory Evaluation of Chayote Muffin
Panel Color Texture Aroma General Taste Appearance
Acceptability
1 3 4 4 5 4 4
2 4 4 5 5 5 5
3 5 5 5 5 5 5
4 5 5 5 5 5 5
5 5 5 5 4 4 5
6 5 5 5 5 5 4
7 3 5 4 5 5 4
8 4 5 4 5 4 5
9 5 4 5 5 4 3
10 4 5 5 4 5 4
11 4 4 5 4 4 3
12 4 4 4 4 5 4
13 4 4 4 4 4 4
14 4 4 4 4 3 4
15 4 3 5 3 5 3
16 4 5 5 3 5 4
17 5 5 4 5 4 4
18 4 5 5 4 5 4
19 4 5 5 5 3 4
20 5 5 3 4 5 4
21 5 5 5 4 5 5
22 4 5 5 5 5 5
23 4 3 5 4 5 5
24 4 4 3 5 5 5
25 4 5 5 4 5 4
26 4 4 4 4 4 4
27 4 4 4 4 4 4
28 4 5 5 5 5 3
29 4 5 5 4 4 5
30 4 5 4 5 5 4
31 4 4 5 5 4 5
32 4 5 4 4 5 5
33 4 4 5 5 4 5
34 5 5 4 5 4 4
35 4 5 3 3 4 4
36 4 3 3 4 5 5
37 4 5 4 5 5 5
38 4 4 4 5 5 5
39 5 5 2 4 5 5
40 5 4 4 4 4 5
41 4 5 4 4 5 3
42 4 4 5 5 5 5
43 5 4 5 5 4 3
44 5 5 4 4 5 3
45 4 4 3 5 5 5
46 5 5 4 4 5 4
47 5 4 3 3 4 5
48 4 4 4 4 5 4
49 4 5 5 5 5 4
50 4 5 5 5 3 5
Total 213 225 216 220 234 214
Mean 4.26 4.5 4.32 4.4 4.68 4.28
APPROVAL SHEET
This thesis of John Michael S. Santos, Mary France T. Pascua and Renzo C.
Antalan entitled “Utilization of Paragis (Eleucine indica) in making Pandesal: Its
Process and Acceptability”, which is prepared and submitted in partial fulfillment of
the requirements for the Practical Research 2, is hereby accepted.
GERALD C. PRESIADOS, MAEd-TLE
THESIS COMMITTEE
Accepted and approved in partial fulfillment of the requirements for the Practical
Research 2.
CIELO G. CULLISON, MAEd-Administration &Supervision
Principal II
March, 2019
APPROVAL SHEET
This thesis of Jude Mico B. Nool, Arvin C. Labutong and Dennis G. Mintal entitled
“Utilization of Chayote: Its Process and Acceptability”, which is prepared and
submitted in partial fulfillment of the requirements for the Practical Research 2, is
hereby accepted.
GERALD C. PRESIADOS, MAEd-TLE
THESIS COMMITTEE
Accepted and approved in partial fulfillment of the requirements for the Practical
Research 2.
CIELO G. CULLISON, MAEd-Administration &Supervision
Principal II
March, 2019
APPROVAL SHEET
This thesis of Norlie L. Lactaotao, Jhake D. Basco and Jener R. Santiago entitled
“Entrepreneurial acceptability and purchase intent of Fried Halo-Halo: Its
Process and Acceptability”, which is prepared and submitted in partial fulfillment of
the requirements for the Practical Research 2, is hereby accepted.
GERALD C. PRESIADOS, MAEd-TLE
THESIS COMMITTEE
Accepted and approved in partial fulfillment of the requirements for the Practical
Research 2.
CIELO G. CULLISON, MAEd-Administration &Supervision
Principal II
March, 2019
ACKNOWLEDGEMENT
To MR. GERALD C. PRESIADOS, their adviser, who gave his full support,
guidance, efforts and supervision during and after the preparation of the manuscript
To the Chairman of the panel MS. Charito P. Ramilo, Principal of Estipona National
High School, Senior High School, and to the other members of the panel, MR, Darwin
S. Nool and MS. May N. Cordova, for their comments and recommendations and for
And most especially to out almighty God his endless love and guidance.
ACKNOWLEDGEMENT
To MR. GERALD C. PRESIADOS, their adviser, who gave his full support,
guidance, efforts and supervision during and after the preparation of the manuscript
To the Chairman of the panel MS. Charito P. Ramilo, Principal of Estipona National
High School, Senior High School, and to the other members of the panel, MR, Darwin
S. Nool and MS. Liezel C. Lacsinto, for their comments and recommendations and for
And most especially to out almighty God his endless love and guidance.
ACKNOWLEDGEMENT
To MR. GERALD C. PRESIADOS, their adviser, who gave his full support,
guidance, efforts and supervision during and after the preparation of the manuscript
To the Chairman of the panel MS. Charito P. Ramilo, Principal of Estipona National
High School, Senior High School, and to the other members of the panel, MR, Darwin
S. Nool and MS. May N. Cordova, for their comments and recommendations and for
And most especially to out almighty God his endless love and guidance.
DEDICATION
DEDICATION
DEDICATION
TABLE OF CONTENTS
APPROVAL SHEET………………………………………………………….i
TITLE PAGE………………………………………………………………....ii
ABSTRACT…………………………………………………………………..iii
ACKNOWLEDGEMENT…………………………………………………...iv