Dragon Fruit

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite
PITAYA “DRAGON FRUIT” AS A MAIN INGREDIENT IN SELECTED

FOOD PRODUCTS
A Project Feasibility Study
Presented to
The Faculty of the College of Industrial Technology
EARIST- Cavite Campus, G.M.A Cavite
In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Industrial Technology
Major in Food Technology.
By
NOEMI S. MARGEN
ANGELICA P. ABASTILLAS
CHARLES RANDOLPH C. GONZALES
JAYRON L. JAKOSALEM
NHICO B. SAN FRANCISCO
2020
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Certification/Approval Sheet
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ABSTRACT
TITLE: PITAYA “DRAGON FRUIT” AS A MAIN INGREDIENT IN

SELECTED FOOD PRODUCTS
Researchers: MARGEN, NOEMI S.
ABASTILLAS, ANGELICA P.
GONZALES, CHARLES RANDOLPH C.
JAKOSALEM, JAYRON L.
SAN FRANCISCO, NHICO B.
Degree Course: Bachelor of Science in Industrial Technology
Major in Food Technology
Year: 2020
Adviser: Ms. Ma. Lee Delos Reyes
Rationale of the study:
Pitaya or “Dragon Fruit” is known in the market
globally. Due to its surprising health benefits, products
are developed made from the fruit, pulp and peel of the
dragon fruit namely pitaya caramel candy, pitayaditas and
pitaya dressing. It will be safe for consumption by the

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Earist Faculty members and BS HM and BSIT Food Technology
students.
Statement of the Problem
This study aims to develop a caramel candy,
dressing and pitayaditas made of Pitaya “Dragon Fruit” with
its nutritional value.
This study seeks to answer the following questions :
1. What are the characteristics of Pitaya fruit in
terms of?
1.1 Nutritional content;
1.2 Market price; and
1.3 Source of fruit?
2. What are the ingredients and procedures in
preparing the following?
2.1 Pitaya caramel candy;
2.2 Pitaya dressing; and
2.3 Pitayaditas ( small empanada)?
3. What is the sensory evaluation of Pitaya food
products as to:
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3.1 Flavor;
3.2 Texture;
3.3 Aroma;
3.4 Appearance; and
3.5 General acceptability?
4. Is there a significant difference in the sensory
evaluation of the faculty and student respondents on the
above-mentioned variables?
5. Based on the findings, what product improvement
maybe proposed?
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ACKNOWLEDGEMENT
This feasibility study has never been easy for us,
that is why we extend our deepest gratitude to all the
people behind this study .In response, we sincerely
appreciate the support of all those people who have been
instrumental in making this study a success.
First, to Almighty God who gave us strength, knowledge
and wisdom in making this study become possible.
To Professor Ma. Lee Delos Reyes, our adviser who
helped and guided us by extending her patience throughout
the study.
To our Panelists, for their critical advices and expert
guidance.
And lastly, to our parents, guardians and supporters,
Marilou and Eduard Margen, Ma. Cristina and Arnold
Abastillas, Norma and Victor Gonzales, Eva and Roy
Jakosalem and Rosanna and Randy San Francisco.

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We gratefully thank them for supporting us financially
and emotionally since the beginning of the research.
DEDICATION
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We, the Researchers would like to dedicate this
Project Feasibility Study to our families who gave us
financial help and endless support to finish this study, to
almighty god who gave us strength through our ups and
downs, to our friends and schoolmates who were always by
our side to cheer us up.
To our adviser who supported and guided us along the
way, to the Panelists and Campus Administrator who made
this study possible and continuously encourage us to pursue
our dreams to create a better future. To God be the Glory.
Margen, Noemi S.
Abastillas, Angelica P.
Gonzales, Charles Randolph C.
Jakosalem, Jayron L.
San Francisco, Nhico B.
TABLE OF CONTENTS
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TITLE PAGE i
APPROVAL SHEET ii
CERTIFICATION
ACKNOWLEDGEMENT
TBLE OF CONTENT
LIST OF TABLE/ FIGURES
CHAPTER PAGES
1 The Problem and Its Background
Introduction 1
Theoretical Framework 2
Conceptual Framework 3
Statement of the Problem 4
Scope and Limitation of the Study 5
Significance of the study 6

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Definition of Terms 7
2Review of related literature and studies
Local Literature 9
Foreign Literature 11
Local Studies 12
Foreign Studies 14
Synthesis 16
3 Methodology
Research Design 17
Population Sampling 17
Respondents of the Study 17
Research Instrument 19
Data Gathering Procedure
Statistical Treatment of the Data 18

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4 Presentation, Analysis, and Interpretation of Data
Sub- problem No. 1 21
5 Summary of Findings, Conclusion and Recommendation
Summary of the Finding 37
Conclusion 42
Recommendation 43
REFERENCES
APPENDIX
CURRICULUM VITAE
LIST OF TABLES
Table Page
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1. Shows the number of respondents.
2. Characteristics of Pitaya fruit as to
Nutritional and Health Value
3. Characteristics of Pitaya fruit as to
Market Price
4. Proportion of the ingredients for Pitaya

Empanaditas.
5. Proportion of the ingredients for Pitaya

Empanaditas.
6. Proportion of ingredients for pitaya dressing
7. Level of Acceptability of on Dressing
8. Level of Acceptability on Caramel
9. Level of Acceptability on Pitaya Empanaditas
10. Difference on the Evaluation of the
Two Groups of Respondents on Dressing
as to Flavor
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as to Texture
as to Aroma
as to Appearance
as to Consistency
as to General Acceptability

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Two Groups of Respondents on Caramel
as to Texture
as to Aroma
as to Aroma
as to Consistency
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Two Groups of Respondents on Pitaya
Empanaditas as to Flavor
Empanaditas as to Texture
Empanaditas as to Aroma
Empanaditas as to Appearance
Empanaditas as to Consistency

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Empanaditas as to General Acceptability
LIST OF FIGURES
Table Page
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1. Conceptual framework of the study
2. The procedure in preparing pitaya

empanaditas
3. The procedure in preparing pitaya caramel
Candy
4. The procedure in preparing pitaya dressing
CHAPTER 1
The Problem and Its Background

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Introduction
Some people especially kids nowadays are more into
snacks than fruits. That is why in the study, an
innovation of a product was made using dragon fruit or
pitaya that is suitable on the taste of some people that
are more into snacks or candy rather than fruits. The group
used dragon fruit as a main ingredient because of its
amazing health benefits that are good for the body.
Dragon fruit or pitaya is a tropical fruit that has
red skin with green fins on the fruit. It belongs to the
cactus family, Cactaceae. The pulp of the dragon fruit
contains high quantities of vitamin C and water-soluble
fiber.
Backed by studies and real-life experiences, the
following are some of the surprising benefits and uses of
dragon fruit that not many have realized. Rich in
anthocyanin and antioxidants. A great source of soluble
dietary fiber
Energy and mood booster it also has minerals and vitamins
that are good for the body that is why pitaya is one of the
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tremendous fruit in the market today. Because of its unique
color and green tipped overlapping scales, it is called
dragon fruit. In this study, the dragon fruit peel, pulp
and juice will be used for selected products.
Theoretical Framework
This study is anchored on the product development
theory of Claudio De Leon. It is said that food shortage
will only be addressed by creating new recipes and new food
on the Filipino table by utilizing every available
resources both plants and animals. In fact, according to
him, the discovery of a new dish is more than the discovery
of a new star. A star fades away but a dish that is
patronized by the family will be handed down from
generation to generation thereby creating sustainability in
the human diet and consumption. Since the pitaya (Dragon
fruit) has more nutrients it is good for human health and
can cure diseases and boost the immune system.
Conceptual Framework
INPUT PROCESS OUTPUT

1.Characteristic 1. Preparation Product
s of Pitaya as and development improvement
to; of the Pitaya in
1.1Availability
selected product - Pitaya
1.2 Nutritional
content procedures. Caramel
1.3Market price candy
2. Subjecting
2. Ingredients
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Feedback
Figure 1. Conceptual framework of the study
Frame 1 is the input which indicates the
characteristics of pitaya in selected products and to show
the nutritional content, market price and source of fruit.

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Frame 2 is the process wherein the experimentation
and development of pitaya fruit (dragon fruit) are done in
selected products.
Frame 3 is the output wherein it is determined if the
pitaya fruit is suitable as the main ingredient of Pitaya
Empanaditas, Pitaya caramel candy and Pitaya dressing.
Statement of the Problem
This study aims to develop caramel candy, dressing and
empanaditas made of peel, fruit and juice of the pitaya
(Dragon fruit) with nutritional value.
This study seeks to answer the following questions:
1.What are the characteristics of the pitaya (Dragon fruit)
in selected products as to;
1.1Nutritional content;
1.2 Market price; and
1.3 Source of Fruit?
. 2. What are the ingredients and procedures in
preparing the following:
. 2.1 Pitaya caramel candy;
. 2.2 Pitaya dressing; and

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. 2.3 Pitayaditas (small empanada)?
. 3. What is the sensory evaluation of pitaya food
products as to:
3.1Flavor;
3.2Texture;
3.3Aroma;
3.4Appearance; and
3.5General acceptability?
4. Is there a significant difference in the sensory
evaluation of the faculty and student respondents on the
above-mentioned variables?
5. Based on the findings, what product improvement maybe
proposed?
Scope of Limitation
This study focuses on development of Pitaya
(Dragon fruit) in three selected products. This study is on
product development using the juice, pulp and peel of the
pitaya (Dragon Fruit) as a product which is pitaya caramel
candy, pitaya empanaditas and pitaya dressing.
Respondents are composed of Earist Faculty Members and HM
and Food tech 2nd year level Earist students.

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Significance of the study
This study will be significant and valuable to the
following:
Food Technology and related field This study will give an
insight into product development that will help answer how
pitaya fruit can make three products using its juice, pulp
and peel.
Academe The study will help establish the necessities of
product development as a research. It will also serve as a
guide on establishing priorities in its mirrored present
situation.
Consumers This study may help the people who are health
conscious especially those persons who have health
problems.
Earist Cavite Campus This study may help the school to
produce some products that are made of dragon fruit. Since
the BSBA and BSOA have their own studies in cultivating and
planting the Pitaya “Dragon fruit” at the school back yard,
with this, it will help the Earist Cavite Campus to
manufacture products that are made with pulp, peel and
juice of the dragon fruit.

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Future Researchers The findings of this study will serve as
a reference to the next proponents and EARIST students as a
whole to improve their present performance through
acceptance of new products for the benefit of the
consumers.
Definition of Terms
The terms that are utilized in this study are
defined conceptually or operationally to give the readers
an idea and better understanding of the study.
Appearance It refers to foods that include all attributes
and are derived from the interactions between a substance
of an object and its environment as perceived by the human
observer.
Aroma The odor arising from spices, plants, cooking, etc.
especially an agreeable color and fragrance.
Consistency The physical nature of a substance, especially
a thick liquid, for example by being thick or thin, smooth
or lumpy, etc.
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Dressing It refers to a sauce for salads, typically one
consisting of oil and vinegar mixed together with herbs or
other flavorings
Flavor It refers to the distinctive taste of a food or
drink.
Nutritional Value It refers to the contents of food and the
impact of constituents on the body.
Palatability It is a food or fluid unlike its flavor or
taste, varies with the taste of an individual.
Pitaya Also called: dragon fruit, the edible red pulpy
fruit of such cacti, which has a mild sweet flavor.
Sensory Evaluation It is a science that measures, analyzes,
and interprets the reactions of people to products as
perceived by the senses.
Texture It is defined as those properties of a food that
are sensed by touch, in the mouth and with the hands.
CHAPTER 2
Review of Related Literature and Studies

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This study contains information obtained from the
different sources of literature and to give support to the
ideas and views regarding the research. This includes the
related literature both foreign and local, which are
pertinent to the study.
Local Literature
This study discusses the health benefits and origin of
pitaya (Dragon Fruit). Pitaya or also known as Dragon Fruit
has many health benefits to the body that is why it became
popular especially in Asia. Dragon fruit has a sweet taste,
its taste captivates people.
According to Syakira (2016) there are some benefits of
the dragon fruit for beauty essentials. It smooths and
moisturizes the skin preventing premature aging, prevents
and eliminates acne and drug burns. The dragon fruit or
pitaya has more surprisingly health benefits throughout
the body that is why it became popular in the whole of
Asia.
According to Fernandez (2012) A “dragon fruit” is fast
emerging as the “apple of the eye” of the local industry.

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Because of its unique color and green tipped overlapping
scales it is named as dragon fruit. In the Philippines
dragon, fruit were started to be planted in several
provinces , it is also available in supermarkets nowadays.
Pitaya “Dragon Fruit” has three different types, the
Hylocerus megalantus(yellow skinned with white
flesh),Hylocerus polyrhizus (red skinned with red flesh)
and Hylocerus Undatus (red skinned with white flesh).
Ballener (2013) Hobbies are a gate way to past time.
He is the owner of three hectares of dragon fruit farm in
Lemery, Iloilo. He is one of the thousand providers of
dragon fruit in the market. It is not only good to the body
and promotes healthy living but it is a great source of
income and it can also cure some internal and skin
diseases.
Reynoso (2012), Dragon fruit is an emerging crop in
the Philippine market. It has a great economic potential
because of its attractive color and unique peculiar
appearance supplemented with its therapeutic values.
Pascua (2016) Ilocos Norte is one of the biggest
producers of pitaya in the country next to Indang Cavite

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with six hectares of pitaya farm. Now with almost 400
hectares of pitaya farm in the Philippines, it is now
importing the products in Taiwan, Thailand and Vietnam.
Foreign Literature
Liaotrakoon (2013) Mentioned that Dragon fruit also
known as pitaya or pitahaya, is increasingly gaining
interest in many countries, including Thailand which is a
country with a climate ideal for breeding different
varieties of tropical and subtropical fruits in general,
dragon fruit more specifically. The benefits of dragon
fruit in human health can be explained by its essential
nutrients such as vitamins, minerals, complex
carbohydrates, dietary fiber and antioxidants.
Furthermore, Hardjadinata (2010) dragon fruit is
believed as a beneficial fruit to balance blood glucose,
prevent bowel cancer, protect oral health, decrease
cholesterol, strengthen kidney and bone function, prevent
bleeding and such, it can increase endurance overall.
Likewise, Gusti (2011) dragon fruit is often
cultivated in Indonesia because it has its own advantages
namely, has a larger size, more attractive color and

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containing many nutrients. Now Indonesia is one of the
sources of dragon fruit in exporting in other countries
like Thailand.
Dragon fruit is a tropical fruit. According to Bowman
(2010) “pitaya” is one kind of cactus that came from
Mexico, United States and South of America, then brought to
Indochina (Vietnam) as an ornamental plant because it has a
unique shape, beautiful flower and red shiny fin fruit.
Shelton (2015) claimed that the dragon fruit is
suitable with the tropical climate, for example Vietnam and
Thailand, they become the largest producers of dragon
fruit.
Local Studies
In the Philippines, dragon fruit is becoming a
favorite of many Filipinos for its known therapeutic
properties. Moreover the fruit is now considered as
“healthy food for the table” because of low calories but
rich fiber and minerals. The red Moroccan dragon fruit can
also be made into different products such as juice,
pastries, sweets, jellies and also wines from researcher
(Le Bellec et al, 2016; Khalili et al., 2016).

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According to Pascual et al,.(2015) The Hylocerus
Polyrhizus, the dragon fruit with red skin and red flesh is
high in nutrients, low in calories but rich in vitamins and
minerals and beneficial plant compounds such as
polyphenols, carotenoids and betacyanins. It also contains
antioxidant lycopene that is good for the body and reduces
chronic disease.
This study aims to determine the growth, fruit quality
and economic efficiency of the growing flesh of the dragon
fruit. Specifically, it seeks to determine the recommended
NPK level suitable under Claveria, Northern Mindanao.
(Mercado 2015).
Pitahaya fruit or commonly known as the Dragon fruit
is among the most nutritious and wonderful exotic fruits.
It is favorite to many, particularly people with Asian
origin. It features a mouthwatering, light sweet taste, an
intense shape and color, not forgetting its outstanding
flowers. In addition to being tasty and refreshing,
this beautiful fruit boasts of a lot of water and other
vital minerals with varied nutritional ingredients.
According to the study of (Mercado 2017).

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Red Dragon fruit known for its unique vibrant red
skin, sweet seed speckled pulp and nutritious content has
proven why it became a superfood as technology turned it
into jam, wine and ready to drink juice products during the
training on dragon fruit based products conducted by UPLB
of Food Science and Technology, Hernandez (2018).
Foreign Studies
Fitri (2017) in his study aimed to evaluate the
effectiveness of dragon fruit peel extracts as an addition
on beef sausages. Dragon fruit peel extracts were obtained
by maceration using solvent at ph 5, antioxidant and
antimicrobial activities of the peel extracts were
observed. Nowadays, some people in Asia are innovating
pitaya in other products because of its surprisingly health
benefits.
According to Kriswiyanti (2015) his study aimed to
investigate the generative reproductive characteristics of
the dragon fruit in the characteristics and development of
male and female reproductive system and embryo.
Analianasan (2018) The composition of dragon fruit
skin with fruit has a weight of 30-35% of the fruit weight

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and has not been widely utilized. Previous studies have
suggested that dragon fruit skin extract with water solvent
contains 1.1 mg/ 100ml anthocyanin. The content of
anthocyanin can function in lowering the cholesterol
content in blood.
Furthermore Tang (2015) cited that it could be an
attractive source of red colourant for food application.
This paper presents results on the extraction of betacyanin
pigments from pitaya fruit grown locally in Malaysia. Both
the flesh of the fruit and its mesocarp were investigated
and it was found that the flesh has higher pigment contents
compared to its peel component.
Idris (2015) mentioned that the effectiveness
of dragon fruit foliage as a natural coagulant for
treatment of concentrated latex effluent, it was
investigated and compared with ferric sulfate, a chemical
coagulant.
Dragon fruit is a round and often red-colored fruit with
scale-like texture and is native to south American
countries which is also cultivated and heavily marketed in
southeast Asian countries. Its foliage represents a part of

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its overall plant system. Latex effluent is one of the main
byproduct from rubber processing factories in Malaysia.
Synthesis
The foreign studies of Fitri (2017), Analianasan
(2018), Idris (2015), and Tang (2015) also investigated
Dragon fruit same as this study.
The local literature of Syakira (2016)discussed the
health benefits of Dragon fruit which is also aimed in the
development of this study while the study of Reynoso (2018)
emphasized the therapeutic values. On the other hand
Ballener (2013) cited that aside from health benefits, it
can give great income which provides additional concept to
the study.
CHAPTER 3
Methodology
The methodology selected for the proposed study will
be detailed here. The planned research design, methods of
sample selection, data collection and analysis of results

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will be explained. Ethical considerations for this
particular research study will be detailed. It is hoped
that the chosen methodology will generate useful
information through the collection and analysis of data.
Research Design
This used the descriptive method of research. It is
descriptive exploratory research that involves the data and
analysis to identify the utilization and development of
pitaya fruit in selected products.
Population and Sampling
The quota sampling technique was used in this study.
The data were gathered from the population of Eulogio Amang
Rodriguez Institute of Science and Technology, Cavite
Campus.
Table 1. Shows the number of respondents.
Respondents Number of Percentage
Respondents
Faculty member 30 26%
Students 86 74%
Total 116 100%

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Respondents of the Study
There are two (2) groups of respondents utilized in
the study. The Earist Faculty and Foodtech and HM
students. These respondents were utilized to ensure the
acceptability of local consumers to determine the
satisfactory and the efficiency of the following products-
pitaya caramel candy, pitaya dressing and pitaya
Empanaditas. These two (2) respondents are from Eulogio
“Amang” Rodriguez Institute of Science and Technology,
Cavite Campus from different ages and gender. They are
composed of 36 Earist Professors and 86 Students.
Research Instrument
We used the sensory evaluation form developed by Sonia
Deleon as instrument in order to gather the data on the
acceptability of food products.
Scale Range Verbal Interpretation

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5 4.50-5.00 Extremely Like
4 3.50-4.49 Moderately Like
3 2.50-3.49 Neither Like or Dislike
2 1.50-2.49 Moderately Dislike
1 1.00-1.49 Extremely Dislike
Data Gathering Procedure
In the study, the following were executed in gathering
the data:
1. Preparation and development of the Pitaya in selected
product procedures.
2. Subjecting the product
3. Food product in sensory evaluation
4. Statistical treatment of data
5. Gathering of the data
Statistical Treatment of Data

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Weighted Mean. This will be used to get the best
information about the central value of the composite
sample. This procedure is the quotient of the sum of the
values being totaled each multiplied by its appropriate
weight and the sum of weights. This will be used in
addressing sub-problem no.3
To answer sub-problem number 4, T-test is used to
determine the difference between the assessments of the two
groups of respondents.
Below is the formula for T-test.

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CHAPTER 4
Presentation, Analysis and Interpretation of Data

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This chapter deals with the presentation, analysis,
and interpretation of the respondents’ responses through
the gathering instruments.
Sub-problem No.1. What are the characteristics of
pitaya (dragon fruit) as to:
1.1 Nutritional and Health Value;
1.2 Market Price;
1.3 Source of Fruit?
It described the nutritional and health value of
market price and source of fruit in Table 3, Table 4 and
Table 5.
1.1 Nutritional and Health Value;
Table 2 Nutritional and Health Value

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Principle Nutrient Value

Energy 50 Kcal
Protein 0.159-0.229 g
Total Fat 0.21-0.61 g
Dietary Fiber 0.7-0.9 g
Vitamins
Thiamin 0.28-0.043mg
Riboflavin 0.043-0.045mg
Niacin 0.297-0.43mg
Vitamin C 8.0-9.0mg
Minerals
Calcium 6.3-8.8mg
Iron 0.55-0.65mg
Phosphorus 30.2-36.1mg
Phyto-Nutrients
Carotene 0.005-0012 mg
1.2 Market Price
The market price of the pitaya is dependent on the
season. If the pitaya it on its season the lesser the value
of pitaya. It is round to 100 to 150 pesos per kilo when it
is in season, while if the pitaya is not in season,
approximately it is round to 200 to 300 per kilo.
Table 3 Pitaya Fruit
Source Seasonal price Not seasonal Price
(Per Kilo) (Per Kilo)

Supermarket 100-150 200-300
Public Market 90-150 180-250
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1.3 Source of Fruit
Many Filipinos are now cultivating and planting pitaya
in different provinces. That’s why one may see it in any
fruit stand in the market and even in the supermarket.
Sub-problem No.2 What are the ingredients and
procedures in preparing the different pitaya fruit
products?
2.1 Pitaya Empanaditas;
2.2 Pitaya Caramel Candy; and
2.3 Pitaya Dressing?
2.1 Pitaya Empanaditas
Table 4 Proportion of the ingredients for Pitaya
Empanaditas.
Ingredients Measurement
Crust
Margarine ½
Egg(separated) 1
All purpose Flour 2 cups
Iodized salt 1 tsp
Evaporated milk ¾ cup
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Calamansi juice 1 tsp

Filling
Peel of pitaya(2nd layer) 2 cups
Calamansi juice 2tsp
All purpose flour 4 tbsp
Margarine 2 tbsp
Sugar 1 cup
Procedure:
Cream margarine and egg yolk until light and

fluffy. Set aside. Combine milk and calamansi
juice.
Let stand until milk is curdled. Add to the

egg mixture while stirring. Add flour
gradually while mixing until formed into ball.
Wrap in wax paper and chill for one hour.
Knead dough for 10 minutes. Cut into 28 pieces.

Flatten each piece into two diameter. Put 1-1/2
tsps of filling on half side of dough and fold
half moon shape.
Dent edges with fork. Brush top with beaten

egg white. Baked on greased baking sheet at
350F for 30 minutes or deep fry until golden
brown. Drain on paper towels.
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Filling- Combine all ingredients and cook over

medium heat while stirring for 15 minutes.
Figure 2. The procedure in preparing of pitayaditas
Table 5 Proportion of ingredients for Pitaya Caramel Candy
Pitaya Caramel Candy
Ingredients Measurement
Pitaya juice 2 cup
Evaporated milk 1 cup
Butter ¼ cup
Sugar 1 cup
Corn syrup 1 cup
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Procedure:
Combine all ingredients in a saucepan. Cook over

low heat stirring constantly to prevent
scorching. Milk curdles and scorches when heated
rapidly over a hot stove. Not only appearance
and consistency affect the texture but the
flavor as well.
Cook until the firm ball stage, Over medium heat

this may take 20-25 minutes. Remember that the
consistency of the finished product is chewy not
sticky.
When firm but still warm, score and cut into

2.5cm and wrap in cellophane.
Figure 3 The procedure in preparing pitaya caramel candy

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2.2 Pitaya Dressing
Table 6 Proportion of ingredients for pitaya dressing
Ingredient Measurement
Pitaya Pulp 2 cup
Lemon 1 cup
Salt 1 tbsp
Pepper 1 tbsp
Olive oil 1 cup
Garlic 2 tbsp (minced)
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Procedure:
Blend the pitaya pulp in blender until the juice is

extracted. Squeeze the lemon and separate the
juice, peel the garlic and mince.
Combine all the ingredients.
Add pepper and salt to taste. Place it in a jar or
plastic bottle and chill.
Figure 4.The procedure in preparing the dressing
Sub-problem No. 3 What is the sensory evaluation of pitaya
food products as to:
3.1 Flavor;
3.2 Texture;
3.3 Aroma;
3.4 Appearance; and
3.5 General Acceptability?

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Table 7
Level of Acceptability of Dressing
Teacher Student
Indicators
Mean V.I. Mean V.I. CM V.I. Rank
Flavor 4.00 ML 3.50 ML 3.75 ML 6
Texture 4.50 EL 3.56 ML 4.03 ML 1
Aroma 4.30 ML 3.39 D 3.84 ML 4.5
Appearance 4.00 ML 3.83 ML 3.92 ML 2
Consistent 3.90 ML 3.78 ML 3.84 ML 4.5
General Acceptability 4.00 ML 3.78 ML 3.89 ML 3
Average weighted mean 4.12 ML 3.64 ML 3.88 ML
Legend:
4.50-5.00 Extremely Like EL
3.50-4.49 Moderately Like ML
2.50-3.49 Neither Like or Dislike D
1.50-2.49 Moderately Dislike MD
1.00-1.49 Extremely Dislike ED
Table 7 shows that the general acceptability of the
dressing based on the computed composite mean is 3.89;
Consistency is 3.84; Aroma is 3.84; Appearance is 3.92;
texture is 4.03; flavor is 3.75 and all are interpreted as
moderately like. Moreover, the results of evaluation based

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on the average weighted mean as assessed by the teachers is
4.12; students is 3.64; and interpreted as moderately like.
Table 8
Level of Acceptability on Caramel
Teacher Student
Indicators
Mean V.I. Mean V.I. CM V.I. Rank
Flavor 4.40 ML 4.35 ML 4.38 ML 2
4.31
Texture 4.40 ML 3.95 ML 8 ML 3

Aroma 4.30 ML 3.30 D 3.80 ML 6
Appearance 4.50 EL 3.80 ML 4.15 ML 4
Consistent 4.30 ML 3.90 ML 4.10 ML 5
General Acceptability 4.50 EL 3.95 ML 4.22 ML 1
Average weighted mean 4.40 ML 3.88 ML 4.14 ML
#Table 8 presents that the acceptability of the
caramel as to flavor based on the computed composite mean
is 4.38 and interpreted as moderately like. As to general
acceptability it is 4.22; as to appearance it is 4.15; as
to consistency it is 4.10; as to texture it is 4.18; and as
to aroma it is 3.80 and all are interpreted as moderately
like. Further, the results reveal that as to the average
weighted mean, the assessment of the teacher is 4.40;
student is 3.88 and are all interpreted as moderately like.

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Table 9
Level of Acceptability on Pitaya Empanaditas
Teacher Student
V.I V.I
Indicators
Mean . Mean . CM V.I. Rank
Flavor 4.50 EL 4.37 ML 4.44 ML 3
Texture 4.20 ML 4.26 ML 4.13 ML 5
Aroma 4.40 ML 4.68 4.54 EL 1.5
Appearance 4.10 ML 4.32 ML 4.30 ML 6
Consistent 4.40 ML 4.42 ML 4.41 ML 4
General Acceptability 4.60 EL 4.47 ML 4.54 EL 1.5
Average weighted 4.54M
mean 4.37 ML 4.42 ML L

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Table 9 shows that the results of combined assessments
of the two groups of respondents on the acceptability on
Pitaya Empanaditas as to Flavor is 4.44; Appearance is
4.30; General acceptability is 4.54; consistency is 4.41;
texture is 4.13; and aroma is 4.54 and are all interpreted
as moderately like. The assessment of teachers based on
the average weighted mean is 4.37; students is 4.42; and
all are interpreted as moderately like.
Sub-problem No. 4 Is there a significant difference in the
sensory evaluation of the faculty and student respondents
as to the above-mentioned variables?
Table 10
Difference on the Evaluation of the Two Groups of

Respondents on Dressing as to Flavor
p-
Variable F T df value Conclusion Interpretation
Flavor 0.696 1.995 26 0.412 Accept Ho Not Significant
1.753 13.072
Note: p<.05 = Significant
The results on the difference between the assessments
of the two groups of respondents on the acceptability of

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the dressing as to flavor is shown in Table 4. The
computed value is equal to 0.412 which is greater than at
0.05 level of significance. This means that there is no
significant difference among the assessment of the two
groups of respondents on the sensory evaluation on dressing
as to flavor.
Table 11

Respondents on Dressing as to Texture
p-
Variable F t df value Conclusion Interpretation
Texture 1.973 4.083 26 0.172 Accept Ho Not Significant
3.718 14.347
the dressing as to texture is shown in Table 5. The
as to texture.
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Table 12

Respondents on Dressing as to Aroma
p-
Aroma 1.020 4.070 26 0.322 Accept Ho Not Significant
3.734 14.641
the dressing as to aroma is presented in Table 6. The
as to aroma.
Table 12

Respondents on Dressing as to Appearance
p- Conclusio Interpretatio
Variable F t df value n n
Appearanc 3.149 0.665 26 0.088 Accept Ho Not Significant
e 0.535 10.683

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the dressing as to appearance is presented in Table 7. The
as to appearance.
Table 14

Respondents on Dressing as to Consistency
Consistenc 2.144 0.558 26 0.155 Accept Ho Not Significant
y 0.481 12.445
the dressing as to consistency is presented in Table 8.
The computed value is equal to 0.155 which is greater than
at 0.05 level of significance. This means that there is no
as to consistency.
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Table 15

Respondents on Dressing as to General Acceptability
General 3.217 0.952 26 0.085 Accept Ho Not Significant
Acceptabilit 0.802 11.809
y
the dressing as to general acceptability is presented in
Table 9. The computed value is equal to 0.085 which is
greater than at 0.05 level of significance. This means
that there is no significant difference among the
assessment of the two groups of respondents on the sensory
evaluation on dressing as to general acceptability.
Table 16

Respondents on Caramel as to Flavor
p-
Variable F t Df value Conclusion Interpretation
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0.203 13.563
Table 16 shows the evaluation of the two groups of
respondents on caramel as to flavor. Data reveal that the
computed p-value of 0.082 is greater than at 0.05 level of
significance which means that the null hypothesis is
accepted. Thus, there is no significant difference on the
evaluation of the respondents on caramel as to flavor.
Table 17

Respondents on Caramel as to Texture
p-
Variable F t Df value Conclusion Interpretation
Texture 6.755 2.658 28 0.015 Reject Ho Significant
2.425 14.424
respondents on caramel as to texture. Data reveal that the
computed p-value of 0.015 is less than at 0.05 level of
rejected. Thus, there is a significant difference on the
evaluation of the respondents on caramel as to texture.

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Table 18

Respondents on Caramel as to Aroma
p-
Aroma 7.818 4.257 28 0.009 Reject Ho Significant
3.562 12.023
respondents on caramel as to aroma. Data reveal that the
computed p-value of 0.009 is less than at 0.05 level of
evaluation of the respondents on caramel as to aroma.
Table 19

Respondents on Caramel as to Appearance
p-
Appearance 0.933 3.447 28 0.342 Accept Ho Not Significant
3.438 17.984
respondents on caramel as to appearance. Data reveal that

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the computed p-value of 0.342 is greater than at 0.05 level
of significance which means that the null hypothesis is
evaluation of the respondents on caramel as to appearance.
Table 20

Respondents on Caramel as to Consistency
p-
Consistency 4.749 1.944 28 0.038 Reject Ho Significant
1.697 13.086
respondents on caramel as to consistency. Data reveal that
the computed p-value of 0.038 is less than at 0.05 level of
evaluation of the respondents on caramel as to consistency.
Table 21
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Respondents on Caramel as to General Acceptability
p-
General 8.051 3.219 28 0.008 Reject Ho Significant
Acceptability 2.917 14.208
respondents on caramel as to general acceptability. Data
reveal that the computed p-value of 0.008 is less than at
0.05 level of significance which means that the null
hypothesis is rejected. Thus, there is a significant
difference on the evaluation of the respondents on caramel
as to general acceptability.
Table 22

Respondents on Pitayaditas as to Flavor
p-
0.464 19.661
Table 22 presents the evaluation of the two groups of
respondents on Pitaya empanaditas as to flavor. Data

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reveal that the computed p-value of 0.618 is greater than
at 0.05 level of significance which means that the null
hypothesis is accepted. Thus, there is no significant
difference on the evaluation of the respondents on Pitaya
empanaditas as to flavor.
Table 23

Respondents on Pitaya empanaditas as to Texture
p-
Texture 0.465 -0.230 27 0.501 Accept Ho Not Significant
-0.217 15.653
respondents on Pitaya empanaditas as to texture. Data
empanaditas as to texture.
Table 24
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Respondents on Pitayaditas as to Aroma
p-
Aroma 1.149 -1.166 27 0.293 Accept Ho Not Significant
-1.100 15.724
respondents on Pitayaditas as to aroma. Data reveal that
the computed p-value of 0.293 is greater than at 0.05 level
of significance which means that the null hypothesis is
evaluation of the respondents on Pitayaditas as to aroma.
Table 25

Respondents on Pitaya empanaditas as to Appearance
p-
Appearance 0.000 -0.626 27 0.999 Accept Ho Not Significant
-0.589
respondents on Pitaya empanaditas as to appearance. Data

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empanaditas as to appearance.
Table 26

Respondents on Pitaya empanaditas as to Consistency
p-
Consistency 0.775 -0.072 27 0.386 Accept Ho Not Significant
-0.068 15.543
respondents on Pitaya empanaditas as to consistency. Data
empanaditas as to consistency.
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Table 27

Respondents on Pitaya empanaditas as to General
Acceptability
p-
General 0.003 0.503 27 0.957 Accept Ho Not Significant
Acceptability 0.482 16.384
respondents on Pitaya empanaditas as to general
acceptability. Data reveal that the computed p-value of
0.957 is greater than at 0.05 level of significance which
means that the null hypothesis is accepted. Thus, there is
no significant difference on the evaluation of the
respondents on Pitaya empanaditas as to general
acceptability.
Sub-problem No.5 Based on findings what product improvement
maybe proposed.
Based on the findings there is a difference in the
assessment of the two groups of respondents on caramel as

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to texture, aroma and consistency. The results of general
acceptability revealed that there is a difference on the
assessment of two respondents thus caramel needs to
improved.
CHAPTER 5
Summary, Conclusions and Recommendations

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This chapter presents the summary of findings,
conclusion and recommendations of the study. These are all
about the results or outcome of investigations during the
survey that was made in the study, use of questionnaires
answered by the respondents will know or determine the
quality.
Summary
Based from the results, the following are the
findings:
1. Dragon fruit contains small amounts of several
nutrients. It’s also a decent source of iron, magnesium,
and fiber. Here are the nutrition facts for a serving of
3.5 ounces, or 100 grams. Calories 60, Protein 1.2 grams,
fat 0 grams, carbs 13 grams, Fiber 3 grams, Vitamin C 3% of
the RDI, Iron 4% of the RDI, Magnesium 10% of the RDI.
Given the high amount of fiber and magnesium, as well as
the extremely low calorie content, dragon fruit can be
considered as a highly nutrient-dense fruit.
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The market price of pitaya ranges to 50-100 pesos
according to season. The pitaya is sold on public markets,
supermarkets and in any fruit stalls along the highway.
2. Pitayaditas the ingredients of pitayaditas for crust
is ½ cup of margarine, one piece egg, 2 cups of all purpose
flour, 1 tsp of salt, ¾ evaporated milk, 1 tsp of calamansi
juice. For filling, 2 cups of pitaya “dragon fruit” 2 nd
layer of the peel of dragon fruit, 1 tsp of calamansi, 2
tbsp of all purpose flour, 1 tbsp of margarine, ¼ cup of
sugar. Hereunder are the step by step procedure in making
pitayaditas.
Cream margarine and egg yolk until light and fluffy. Set
aside. Combine milk and calamansi juice. Let stand until
milk is curdled. Add to the egg mixture while stirring. Add
flour gradually while mixing until formed into a ball. Wrap
in wax paper and chill for one hour. Knead dough for 10
minutes. Cut into 28 pieces. Flatten each piece into two
diameters. Put 1-1/2 tsp of filling on half side of dough
and fold half moon shape. Dent edges with fork. Brush top
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with beaten egg white. Baked on greased baking sheet at
350F for 30 minutes or deep fry until golden brown. Drain
on paper towels. Filling- Combine all ingredients and cook
over medium heat while stirring for 15 minutes or until
dry.
Pitaya caramel the ingredients in pitaya caramel candy are
two cups of Pitaya juice from the extract of the pulp of
pitaya “dragon fruit”, evaporated milk one cup, butter ¼
cup, sugar one cup, corn syrup one cup. Here are the step
by step procedure in making pitaya caramel candy
Combine all ingredients in a saucepan. Cook over low heat
stirring constantly to prevent scorching. Milk curdles and
scorches when heat rapidly over a hot stove. Not only
appearance and consistency are affect the texture but
flavor as well.
Cook until the firm ball stage, Over medium heat this may
take 20-25 minutes. Remember that the consistency of the
finished product is chewy not sticky.

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When firm but still warm, score and cut into 2.5cm and
wrap in cellophane.
Pitaya Dressing here are the ingredients in making
pitaya dressing. Pitaya pulp two cups, lemon one cup,
pepper one tbsp, olive oil one cup, garlic two tbsp minced,
salt one tbsp. Here are the step by step procedure in
making pitaya dressing.
Blend the pitaya pulp in blender until juice extract.
Squeeze the lemon and separate the juice, peel the garlic
and mince. Combine all ingredients. Add salt and pepper to
taste. Place it on a jar or plastic bottle and chill.
3. The results of the assessment of the two groups of
respondents as to the level of acceptability of Caramel is
CM=4.40; Pitaya Empanaditas is CM=4.24; and Dressing is
CM=3.71 are all moderately like.
4. The results on the difference between the assessments
the dressing is p= 0.000; and Pitaya Empanaditas is
p=0.001 is less than at 0.05 level of significance which

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means that the null hypothesis is rejected. Further, the
difference on the assessment of the respondents on the
level of acceptability of Caramel based on the computed
value is equal to 0.135 which is greater than at 0.05
level of significance which means that the null
hypothesis is accepted.
Conclusions
From the findings, the following conclusions are drawn:
1. Pitaya (Dragon Fruit) is available in supermarkets or
any fruit stands in General Mariano Alvarez.
2. The developed product is acceptable as to flavor,
aroma, appearance and texture
3. The level of acceptability of caramel, Pitaya
empanaditas, and dressing are moderately acceptable
according to the two groups of respondents.
4. Based on the findings there is a difference in the
assessments of the two groups of respondents on caramel
as to texture, aroma and consistency. The results of
general acceptability revealed that there is a

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difference on the assessments of the two respondents
thus caramel needs to be improved.
Recommendation
From the aforementioned findings and conclusions, the
proponents formed the following recommendations:
1. Recommend to the upcoming researchers in the
same/related expertise to use this research as a
reference in their undertaking of studies.
2. Maximum utilization of recipe is encouraged.
3. Use attractive packaging for the pitaya caramel to
encourage the consumers to buy.
4. Conduct follow up study on the developed product of
pitaya fruit. Improve the Pitaya caramel candy.
5. It is suggested that Pitaya pulp as a dressing, the
flavor, the texture, aroma, appearance should be
improved.
6. As to Acceptability, the use of pitaya juice as
caramel should be improved as well.

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7. It is suggested that the second layer peel of
pitaya (Dragon fruit) as the filling of pitaya
empanaditas, flavor should be improved as well.

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References
REFERENCES
A. Books
B. Periodical, Journals & Magazine
C. THESIS/DISSERTATION
D.ONLINE SOURCES
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APPENDIX

INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
February 17, 2020

PROF. Flordeliza C. Navarro
Academic Supervisor
EARIST Cavite Campus
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Madam:
The Undersigned are presently conducting a research
study entitled “Pitaya Fruit as Main Ingredient in Selected
Food Product” as a requirement for the undergraduate thesis
of Bachelor of Science in Industrial Technology major in
Food Technology students.
In this connection, we would like to request your good
office to allow us to conduct a sensory test evaluation to
the Selected Professors, BSHM and Food Technology students.
We shall greatly appreciate your response regarding
this concern.
Thank you very much.
Noted by:
MA. LEE DELOS REYES D. MARGEN, NOEMI S.

Thesis Adviser ABASTILLAS, ANGELICA P.
GONZALES,CHARLES RANDOLPH C.
JAKOSALEM, JAYRON L.
SHIRLEY P. DE LEON, Ed,d. SAN FRANCISCO, NHICO B.
Prof. ITECH 104 Researchers
APPENDIX B
APPENDEIX B. SURVEY QUESTIONAIRE FOR RESPONDENTS

Part I Profile of the Respondent
Name: ____________________________
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Age: ____
Gender: Female Male
Part II
Please indicate your response by checking the number
that corresponds, to your assessment of your product. The
rating scale below serves as guide.
Rating Verbal Interpretation

5 Extremely Like
4 Moderately Like
3 Neither Like or
Dislike
2 Moderately dislike
1 Extremely Dislike
Rate Acceptability
Sunflower Sunflower Sunflower
Quality Factor Kernel Custard Kernel Vegan Kernel Sour
Cheese Cream
Flavor
Texture
Appearance
Aroma
Palatability
Comments/Suggestions:
___________________________________________________________
___________________________________________________________
________________________________________________________
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|1

EULOGIO “AMANG” RODRIGUEZ

PITAYA “DRAGON FRUIT” AS A MAIN INGREDIENT IN SELECTED

A Project Feasibility Study

The Faculty of the College of Industrial Technology

EARIST- Cavite Campus, G.M.A Cavite

Of the Requirements for the Degree

Bachelor of Science in Industrial Technology

Major in Food Technology.

CHARLES RANDOLPH C. GONZALES

NHICO B. SAN FRANCISCO

EULOGIO “AMANG” RODRIGUEZ

EULOGIO “AMANG” RODRIGUEZ

TITLE: PITAYA “DRAGON FRUIT” AS A MAIN INGREDIENT IN

Researchers: MARGEN, NOEMI S.

GONZALES, CHARLES RANDOLPH C.

SAN FRANCISCO, NHICO B.

Degree Course: Bachelor of Science in Industrial Technology

Major in Food Technology

Adviser: Ms. Ma. Lee Delos Reyes

Rationale of the study:

Pitaya or “Dragon Fruit” is known in the market

globally. Due to its surprising health benefits, products

dragon fruit namely pitaya caramel candy, pitayaditas and

pitaya dressing. It will be safe for consumption by the

EULOGIO “AMANG” RODRIGUEZ

Earist Faculty members and BS HM and BSIT Food Technology

Statement of the Problem

This study aims to develop a caramel candy,

dressing and pitayaditas made of Pitaya “Dragon Fruit” with

its nutritional value.

This study seeks to answer the following questions :

1. What are the characteristics of Pitaya fruit in

1.1 Nutritional content;

1.2 Market price; and

1.3 Source of fruit?

2. What are the ingredients and procedures in

preparing the following?

2.1 Pitaya caramel candy;

2.2 Pitaya dressing; and

2.3 Pitayaditas ( small empanada)?

3. What is the sensory evaluation of Pitaya food

EULOGIO “AMANG” RODRIGUEZ

3.4 Appearance; and

3.5 General acceptability?

4. Is there a significant difference in the sensory

evaluation of the faculty and student respondents on the

5. Based on the findings, what product improvement

EULOGIO “AMANG” RODRIGUEZ

This feasibility study has never been easy for us,

that is why we extend our deepest gratitude to all the

people behind this study .In response, we sincerely

appreciate the support of all those people who have been

instrumental in making this study a success.

First, to Almighty God who gave us strength, knowledge

and wisdom in making this study become possible.

To Professor Ma. Lee Delos Reyes, our adviser who

helped and guided us by extending her patience throughout

To our Panelists, for their critical advices and expert

And lastly, to our parents, guardians and supporters,