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    Utilization and Acceptability of Cantaloupe Rind in Tart Making

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    juzielou
    This document summarizes a study that aimed to develop and evaluate the utilization of cantaloupe rind in making tarts. Specifically, the study sought to determine the acceptability of cantaloupe rind tarts according to their appearance, texture, aroma, taste, and packaging when evaluated by respondents. Key findings indicated that the cantaloupe rind tart was rated as highly accepted across all evaluation criteria. Significant differences were also found in ratings for appearance, aroma, taste, and packaging/presentation. The study concluded that cantaloupe rind tarts were successfully developed and that customers would likely accept the product as an alternative snack food option.

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    Utilization and Acceptability of Cantaloupe Rind in Tart Making

    Uploaded by

    juzielou
    37 views14 pages
    This document summarizes a study that aimed to develop and evaluate the utilization of cantaloupe rind in making tarts. Specifically, the study sought to determine the acceptability of cantaloupe rind tarts according to their appearance, texture, aroma, taste, and packaging when evaluated by respondents. Key findings indicated that the cantaloupe rind tart was rated as highly accepted across all evaluation criteria. Significant differences were also found in ratings for appearance, aroma, taste, and packaging/presentation. The study concluded that cantaloupe rind tarts were successfully developed and that customers would likely accept the product as an alternative snack food option.

    Original Title

    Alipao Final Proposal2022

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    This document summarizes a study that aimed to develop and evaluate the utilization of cantaloupe rind in making tarts. Specifically, the study sought to determine the acceptability of cantaloupe rind tarts according to their appearance, texture, aroma, taste, and packaging when evaluated by respondents. Key findings indicated that the cantaloupe rind tart was rated as highly accepted across all evaluation criteria. Significant differences were also found in ratings for appearance, aroma, taste, and packaging/presentation. The study concluded that cantaloupe rind tarts were successfully developed and that customers would likely accept the product as an alternative snack food option.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    37 views14 pages

    Utilization and Acceptability of Cantaloupe Rind in Tart Making

    Uploaded by

    juzielou
    This document summarizes a study that aimed to develop and evaluate the utilization of cantaloupe rind in making tarts. Specifically, the study sought to determine the acceptability of cantaloupe rind tarts according to their appearance, texture, aroma, taste, and packaging when evaluated by respondents. Key findings indicated that the cantaloupe rind tart was rated as highly accepted across all evaluation criteria. Significant differences were also found in ratings for appearance, aroma, taste, and packaging/presentation. The study concluded that cantaloupe rind tarts were successfully developed and that customers would likely accept the product as an alternative snack food option.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 14

    “UTILIZATION AND

    ACCEPTABILITY OF
    CANTALOUPE RIND IN TART
    MAKING”
    Introduction

    Filipinos are known for having sweet tooth. In article of Lasco (2017) which was
    posted at the Inquirer.Net as cited by Canet et al., (2021), the Philippines was very
    much part of sugar’s history being in the region where sugarcane originated and
    where sugar haciendas figured greatly in its colonial economy. This heritage of
    sugar production hints at why Filipinos use sugar in everything.
    Introduction

    This study aimed to develop the utilization of cantaloupe rind. Also,


    this study will make use of the cantaloupe rind tart product that can be
    acceptable to the consumers.
    Statement of the Problem

    This study will determine the acceptability of Cantaloupe Rind Tart


    in the Market. Specifically, this research will answer the following
    questions.
    1.How to develop and utilize Cantaloupe Rind in making Tart?
    2. What ingredients are needed to develop and utilize Cantaloupe
    Rind in making Tart.
    Statement of the Problem

    3. At what level of acceptability of the Cantaloupe rind tart as a product


    evaluated by the respondents according to its:
    3.1 appearance;
    3.2 texture;
    3.3 aroma;
    3.4 taste, and
    3.5 packaging and presentation?
    Statement of the Problem

    4. Is there a significant difference on the evaluation of quality and


    acceptability of the Cantaloupe rind tart?
    5. Determine its physicochemical moisture, water activity, texture and
    microbiological of Cantaloupe rind tart.
    Methodology

    Research Design
    The study utilized a developmental research method. This design was
    deemed appropriate because the researcher set up an experiment to utilize
    the Cantaloupe rind in tart making. The techniques and technologies
    needed in the evaluation of the qualities of the cantaloupe rind tart.
    Specifically, the study focused on utilizing the Cantaloupe rind.
    Methodology

    Research Environment
    The study was carried out in the Foods Technology Innovation Center of Surigao
    State College of Technology. It is a state college in CARAGA Region, Philippines
    composed of over 10,000 students. It is mandated to inculcate academic,
    professional, technical, vocational, and technological instruction and competencies
    through the provision of high-quality training in Education, Engineering, Computer
    and Technology courses. Hence, the institution also offers graduate school
    programs specifically Master in Industrial Education major in Foods Technology.
    Methodology

    Research Respondents
    Distribution Respondents
    Sample Percent
    Name of Participants
    Teachers in Foods Technology 10 20.00

    NC II Holders in Cookery 10 20.00

    Students enrolled in cookery 30 60.00

    Total 50 100.00
    Methodology

    Research Instruments
    A researcher-made questionnaire is utilized especially in ascertaining its
    appearance, texture, aroma, taste, and packaging and presentation.
    Methodology

    Data Analysis
    • Statistical Tools:
    - Percent
    - Mean and Standard Deviation
    - ANOVA
    - Turkey Honest Significant Difference Test
    Findings

    This study revealed the following:


     The acceptability level of the Cantaloupe Rind Tart in all indicators are rated and described as Much Accepted.
     Significant difference was found along with appearance, aroma, taste or flavor, and the packaging/ presentation.
    Conclusions

     The Cantaloupe rind tart was successfully developed after considering its
    ingredients.
     Potentials customers may certainly accept the product-made holistically as an
    alternate food for snacks.
     The entire package of the product has significantly influenced the respondents
    to much accept the Cantaloupe rind tart as an alternative made-food for
    consumers.
    THANK YOU!!!

    GOD BLESS!

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