Scribd
Upload
50 views14 pages

Utilization and Acceptability of Cantaloupe Rind in Tart Making

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.

Uploaded by

juzielou
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
50 views14 pages

Utilization and Acceptability of Cantaloupe Rind in Tart Making

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.

Uploaded by

juzielou
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 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!

You might also like