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ACCEPTABILITY OF PAN DE KAONG (Arengapinnata)

McGian L. Dumalaon
Joemari D. Flora
JohnEdmar C. Mallari
Ronald Mari M. Maristela
Dan Mark R. Pillerva
Don Maico M. Salamatin

A research manuscript submitted to the faculty of Department of Home Economics,

Vocational and Technical Education Department, College of Education, Cavite State
University, Indang Cavite in partial fulfillment of the requirements for the subject HRML
26. Prepared under the supervision of Mrs. Nancy C.Alaras and Ms. GianinaNonieca
Aquino.

INTRODUCTION

Pan de coco or simply coconut filled bread originally from Spain and how the

oldest running bread in the Filipino bakery platter. The bread is filled with sweetened

coconut meat and has a light brown color and soft texture. It is commonly eaten as snack

and one of many varieties of the Pan De Sal bread.

There are many Pan de Sal variety throughout the country some province used

sweetened fruit seed and even vegetables, but even though they seem unique they are the

same in one province to another province. In the province of Cavite there were many kind

of sweetened fruit a produced like the coconut, pineapple, jackfruit etc. That is also been

used in making a bread filling. There is another fruit that can be processes and sweetened

that look like similar to the Nata de Coco but different in their texture. The ‘kaong’ it
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comes from ‘kaong’ tree that grows mostly beside river banks in some parts of Cavite.

Since Cavite is one of a province in the country that they can findkaong also known as

`irok’ in othermunicipality in`cavite. There is a demand in producing another product

from this fruit. So the researcher finds out that “kaong” can also be used for bread filling

to be added for its existing variety of Pan De Sal. And they will name it as ``Pan de

kaong”.

It is necessary to conduct a study for the development of existing product made

from kaong to enhance its acceptability by making it as bread filling. There is also need

to discover another product from kaong that will help to widen its capability in product

making the sweetened kaong needs to be improved as bread filling because it is not

impossible for it to be profitable. It can help for the kaong producer for them to have

another product from kaong.

The researchers have taken up Bread and Pastry production subject. By this, they

got an idea to develop another variety of Pan de Sal using the kaong. They conduct the

study to develop kaong into bread filling to improve its capability in product making.

The researcher got inretested in determining the acceptability of Pan de kaong, so

they conducted the research.

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Statement of the Problem

Generally, the study was conducted to determine the acceptability of Pan de

Kaong.

The study was aimed to answer the following.

1. What are the sensory properties of pan de kaong in terms of?

a) Color
b) Aroma
c) Taste
d) Texture

2. What is the level of acceptability of pan dekaong?

3. What is the production cost of pan de kaong?

Objectives of the study

The study was dim to determine the acceptability of pan de kaong.

1. Determine the using sensory characteristics of pan de kaong. In terms of

a. Color
b. Aroma
c. Taste
d. Texture
2. Determine the acceptability of Pan de Kaong
3. Determine the production cost of Pan de kaong

Significance of the Study

The kaongfruit had a capability in making a pan de sal filling so it is necessary to

conduct a study toproduced it. The study is very timely relevant because pan de sal
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varieties are the same in one province to another province in the country. So if

kaongproduced a good filling for pan de sal it can be said that it is unique. This study was

contributed for the

Student for them to include an experience to taste a new kind pan de sal filling that is

different from the usual pan de coco and pan de mungo,

and for the Instructor for them to know that kaong have a capacity in making a pan de

sal filling and also for

Kaongfarmersfor them to have an idea for a new innovation for their crop. And last for

the Bakery owners that seek ideas for them to have another variety for the pan de sal

they are selling.

Scope and Limitation of the Study

This study focuses in the acceptability of pan de kaong. The data was gathered

using score sheet that was given to the participants. The study wasparticipated by 10

faculty members of DHEVTE and40BSHRM student in Cavite StateUniversity–

MainCampus.

The study was not includes the shelf life of the product and its nutritional value.

The participants are only limited to the HRM student in Cavite State University-

MainCampus and faculty of DHEVTE. Any entity or participants outside the main

campus was not included to the study.

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Definition of terms

Pan De Kaongisa bread filled with sweetened Kaong.

Pan De Coco is a bread filled with coconut meat.

Pan de salisa bread that is well known in the Philippines.

Irok another term for kaong used in some municipality in Cavite

Filling is the mixture of Kaong and caramelize mixture to make a Pan De Kaong

Cavite is a province where you can find kaong

Taste is the sensation of the Pan de Kaong flavor perceived in the mouth.

Color isadifferent sensation of Pan de Kaong on the eye as a result of the way it

reflect

Texture is a texture of Pan de Kaong based on mouth filled.

Muscuvadois anunrefined sugar made from the juice of sugar cane by

evaporating it and draining off the molasses.

Washed Sugar is simply refined white sugar with a molasses syrup mixed in,

then dried again.

Refined Sugar comes from sugar cane or sugar beets, which are processed to

extract the sugar.

Consumer’s Acceptability is the acceptability of thePan de Kaong is based on

consumers.
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Cost Production is a sum of the cost of the resources that went through every

treatment and replication in making the Pan de Kaong.

REVIEW OF RELATED LITERATURE

Pan de Coco or simply coconut bread is a slightly sweet, coconut enriched buns

complimenting various meals. Originally from Spain, the rich buns are now the oldest

running breads in the Filipino bakery platter. The coconut buns are found all over the

bakeries in Philippines and have become an absolute favorite. These soft buns are a must

have with the morning milk, teas or coffees but also are served with Caribbean themed
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meals comprising of beans, rice or even fresh fish. Thus, Pan de Coco fulfils the needs of

a snack as well as a desert. The buns are soft sweet rolls from the outside and have a

blissful coconut filling form the inside.

The buns are fluffy and light in surface due to its precise dough preparation

consisting of flour, warm milk and water, instant yeast, eggs along with a good balance of

sugar and butter. If not carefully timed and watched, these buns might get under or

overcooked due to its runny dough. While the dough rests before bake, a mouth-watering

filling can be processed this includes coconut flakes, brown sugar preferably and butter.

Each piece of bun is constant in its look and flavor. Now, the buns can be cooked

traditionally or with help of a mixer. A slight sprinkle of butter or egg wash on the top of

the buns will give a shine and beautiful light brown color soothing to the eyes.

Pan de sal, which literally means “bread of salt”, is a typical Filipino bread that is

traditionally served as a breakfast roll. It is Portuguese in origin. Pan de sal is made of

flour, yeast, sugar and salt. Usually, it is soft, airy, and chewy and has a slightly crunchy

crust outside. It is commonly referred to as “poor man’s bread” because Pan de sal

becomes the cheaper alternative for rice during the war era. These days now, you can find

variety of pan de sal everywhere like raisin pan de sal, whole wheat pan de sal, cheese

pan de sal, vegetable pan de sal, but nothing beats the original home-made plain Pan de

Sal. Most of us Filipinos cannot spend a day without eating pan de sal. You can have it

anywhere at any time and is available pretty much everywhere in the country. All over the

country, you can find people eating it in different ways but the normal way most Filipinos

eat pan de sal is by dipping it into a hot coffee, just like what Filipinos say

“WalangmatigasnaPandesalsamainitnakape”. You can do many things with it. You can

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make Pan de sal pizza or make sweet treats like spreading it with strawberry jam, peanut

butter, margarine or butter sprinkled with sugar, condensed milk, melted chocolate or

even ice cream. Leave it in the oven to brown for a bit, or toast it when you’re ready to

eat, to allow it to develop its crust and it’ll be absolutely perfect! It is best served hot.

Even cold, pan de sal is a favorite snack.

INGREDIENTS

½ Cup warm water (wrist-temperature)

3 Tablespoons sugar

1 Package dry yeast, about 2 1/4 teaspoons

½ Cup unsweetened kaong

3 ½ Cups all-purpose flour, plus extra for kneading

½ Teaspoon fine salt

1 cup canned unsweetened coconut milk 3 tablespoons salted butter, softened,

plus extra to grease the pan

DIRECTIONS

1. Combine the warm water, sugar and yeast in a glass bowl. Stir to dissolve, and

cover to keep warm. Let it sit until bubbly, about 10 minutes. Add the kaong, and

let it sit uncovered 5 more minutes.

2. Combine the flour and salt in a large bowl. Pour the yeast mixture and coconut

milk into the bowl with the flour. Stir together with a wooden spoon until the

dough starts to come together.

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3. Turn the dough out onto a floured board and knead the softened butter into the

dough. After incorporating the butter, continue to knead for 5 minutes on a

wooden board. Add extra flour if necessary, but the dough does not generally

stick, due to the fat content.

4. Form the dough into a ball and let it rest, covered with a damp kitchen cloth, in a

warm place until doubled, about 1 1/2 hours.

5. Split the dough into two balls, and roll each of those into eight balls. Place each

set of 8 balls in either a buttered 8-inch round cake pan (if one likes them to stick

together and be slightly softer) or on a buttered cookie sheet (if one prefers them

to be separate and a bit crustier).

Health benefit of kaong

According to Dr. Lorenzo Lapitan Jr., an agroforester from Indang, Cavite

province, has realized the many benefits of kaong(sugar palm) other than to produce

fruits commonly known as dessert ingredients.Addition of fiber and carbohydrates kolang

forth also contains calcium which is quite high, for 100grams kolang
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forth contains 91 milligrams of calcium so it is very suitable to fill the need for

calcium. Especially for those who are allergic to milk.

Acceptability of Spanish bread with coffee flavored filling

The study was conducted to determine the acceptability of Spanish bread with

coffee flavored filling, conducted in Cavite state University. The study aimed to produce

Spanish bread with coffee flavored filling. Specification, the study aimed to produce

sensory properties of Spanish bread with coffee flavored filling in terms of aroma, color,

flavor and texture, to determine the most acceptable treatment of Spanish bread with

coffee flavored filling, to determine the level of consumer of Spanish bread with coffee

flavored filling, to determine the nutritional content of Spanish bread with coffee flavored

filling, to determine the production cost of Spanish bread with coffee flavored filling.

Health benefit of Pan de sal

According to Kamuning bakery (1939) Pan de sal has 4 grams of protein, 25

grams of carbohydrates, 1 gram fiber, and 3 grams of fat.

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Pandesal contains around 200 milligrams of sodium or salt which is basically used for

providing flavor to the bread. The low sodium content is ideal for people with kidney

disease or hypertension.

Pandesal also has iron, which is necessary for developing hemoglobin, for carrying

oxygen in the blood. This is helpful for people with anemia and pregnant women.

The nutritional benefits of pandesal varies according to its recipe or ingredients. Some

pandesal may have more fiber. Still others add eggs which allows the person eating the

pandesal to obtain the nutritional benefits of eggs

Acceptability of Pan de Café

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds

of berries from the Coffee plant. The plant is native to subtropical Africa and some

islands in southern Asia. The plant was exported from Africa to countries around the

world and coffee plants are now cultivated in over 70 countries, primarily in the

equatorial regions of the Americas, Southern Asia, India, and Africa. The two most

commonly grown are the highly regarded Arabica, and the less sophisticated but stronger

and more hardly robusta. Once ripe, coffee beans are picked, processed, and dried. Dried

coffee beans are roasted to varying degrees, depending on the desired flavor. Roasted

beans are grounded and brewed to produce coffee as a beverage.

PandesalTheory

In the analysis of the pandesal theory of consumer, it was relied on the foundation

that individual chooses good services which they deem to value the most. Utility denotes
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satisfaction, a subjective pleasure that an individual can derive from consuming good

services. The word utility is different from the concept of psychology.

The theory of pandesal in the consumer can be described in a straight forward

manner. The consumer repairs the best bundle of good that can be afforded. Taste of

preferences and income are the factors that make an individual decide what bundle of

good to consumer. Taste or preferences define what someone likes about the good and an

individual’s income defines what bundle of goods and the quantity an individual can

afford. Simple as it may seem, but the process involves in a decision is very complex.

Pandesal or bread salt (which is also the title of a popular short story written by

NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the

favorite “agahan or almusal” (breakfast food) of most Filipinos.

Pandesal can be eaten plain or with filling. It is best to have it while freshly hot

from the oven. Common fillings or ‘palaman’ for pandesal are cheese pimiento,

cheezwhiz, coco jam, butter and liver spread.

Benefits of Pandesal

Pandesal is the most common and the most popular bread in the Philippines. Its

name is Spanish for “salt bread”. Unlike the typical loaf of bread, the pandesaldough is

rolled and cut to smaller pieces before baking it. Today, is the most common breakfast

bread used by most Filipinos which they stuff with different spreads, sardines, butter,

peanut butter, cheese, bacon, ham, egg or anything that will suit their taste. Another

common way Filipinos eat pandesal is dipping it in coffee. This, pandesal and coffee is

the most common breakfast among Filipino.

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The exact nutrition benefits of pandesal differs depending on the particular recipe

used by the bakers. However, a typical piece of pandesal which weigh, between 40-50

grams has over 100 calories. Theputokvariation of the pandesal which weighs heavier 60-

70 grams, has over 120 calories. It also has four grams of protein, 25 grams of

carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal contains around 200 milligrams

of sodium or salt which is basically used for providing flavor to the bread. The low

sodium content is ideal for people with kidney disease or hypertension.

A mentioned earlier, the nutritional benefits of pandesal varies according to its

recipe or ingredients. Some pandesal may have more fiber. Still others add eggs which

allows the person eating the pandesal to obtain the nutritional benefits of eggs. In early

2000, some nutritionists have started to include malunggay in pandesal. The malunggay

leaves are dried, crushed and mixed with the flour to make pandesal.

Sugar

Sugar is a vital for all life on earth, supplying every muscle, organ and cell in the

body, while simultaneously being blamed for the obesity and diabetes onslaught in the

county. Perhaps, Dr. Andrew Weil said it best on his website: “The problem with sugar is

not that bad for you, but what we eat far too much of it.” No doubt nearly every

nutritionist on this planet feels the same as Weil. The American Heart Association has the

facts to prove it. The AHA recommends no more than nine teaspoon a day of sugar for

men (equal to 150 calories or about a little more than a can of regular soda) and six

teaspoon for
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Muscovado Sugar

Muscuvado is the real deal, a top of the line sweetener, which brings the goodness

of the sugar cane to our table. Naturally, if we would stop refining nature, we would able

to enjoy greater nutritional benefit from every kind of food including sweets.

The sweetener has an intense dark brown color, while being substantially coarser

and stickier than brown sugar. This sugar that gets its flavor and color from the source,

which is sugarcane juice. Unlike brown sugar, which are made up of refined white sugar

with molasses added, Muscovado sugar has a distinct flavorful taste and is known as the

purest form of sugar.

Muscovado sugar got its name from the Spanish word “mascabado” meaning

unrefined. Known as the “poor man’s sugar”, because of its coarse texture and unrefined

appearance. It is common sweetener in South Africa and South East Asia, but difficult to

find in America

Salt

Salt has gotten a bad rap in the last few years because it is attributed to increased

blood pressure. There is now conflicting information as to if salt is the cause of blood

pressure problems or if it is just an antagonist. Unfortunately, most of this salt is hidden

in foods that are already prepared and that makes it harder for one to regulate.

Sea salt is considered to be a living salt. This means that it has a positive effect on

the body. A complex salt solution surrounds and circulates throughout the body cells,

forms the plasma of the blood, and constitutes the lymphatic and duodenal fluids.
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The benefits of using sea salt in European medical circles have shown the

following benefits restoration of hemoglobin count, normalized heart function, improve

muscular tone, enhanced functions of the parathyroid and adrenal glands best assimilation

of nervous system and neutralization of gastric, angina and cancer. They again are using

live or real salt.

Instant Yeast

Saf-instant yeast is suitable for all kinds of bread-making processes. It can be

poured directly into the mixer, mixed with flour or added at the beginning of the mixing

process. Two grades are available (saf-instant Red ) for non-sweet or low-sweetness

dough’( from zero to 10% sugar as a proportion of the flour weight.( Saf-instant Gold )

for sweet dough varieties ( with a sugar content in excess of five percent of the total flour

weight ,Bakers choose between the two grades according to the special usage condition s

( the addition of sugar, fat ,coloring or preservatives ,and other ) , and the production

processes employed ( temperatures, baking times ) and to make the bread soft or fluffy

when cooked for the recipe concerned.

Water

Water, this simple ingredient, too often taken from granted, is as important as

flour for the baker .The mineral content will determine the hardness and the softness of

the water. The main ones being calcium, magnesium and sodium. Hard water contains a

large amount of minerals while soft water contains more limited amount of minerals.
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Dough characteristics could be affected by the mineral content of the water.

Minerals will be used as nutrients by the yeast, therefore, a change in their concentration

in the water will affect making it stronger.

It is important to realize that water is the second main ingredient used in baking

and that is quality can affect the dough and bread characteristics. However, because of

modern technology used by water companies, the odds having a problem due to the water

quality are very low compared to all the other factors involved in the baking process

(flour, quality, fermentation time, handling of dough).Before blaming the water for some

potential problems in the dough, the baker needs to check if everything else in his baking

process and formula is well balanced.

Shortening

Any fat that is a solid at room temperature and used to make crumbly pastry and

other food products. Shortening is used in pastries that should not be elastic, such as cake.

[citation needed] Although butter is solid at room temperature and is frequently used in

making pastry, the term "shortening" seldom refers to butter, but is more closely related

to margarine.

Bread Flour

Bread flour is an unbleached, specially formulated, high-gluten blend of 99.8

percent hard-wheat flour, a small amount of malted barley flour (to improve yeast

activity) and vitamin C or potassium bromated (to increase the gluten's elasticity and the

dough's gas retention). It is ideally suited for yeast breads. The fuller-flavored whole-
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wheat flour contains the wheat germ, which means that it also has a higher fiber,

nutritional and fat content. Because of the latter, it should be stored in the refrigerator to

prevent rancidity.

Bread flour is an unbleached, specially formulated, high-gluten blend of 99.8

percent hard-wheat flour, a small amount of malted barley flour (to improve yeast

activity) and vitamin C or potassium bromate (to increase the gluten's elasticity and the

dough's gas retention). It is ideally suited for yeast breads. The fuller-flavored whole-

wheat flour contains the wheat germ, which means that it also has a higher fiber,

nutritional and fat content. Because of the latter, it should be stored in the refrigerator to

prevent rancidity.

Production of Flour

Milling of flour is accomplished by grinding grain between stones or steel wheels.

Today, "stone-ground" usually means that the grain has been ground in a mill in which a

revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with

the grain in between.

Shelf Life

Shelf life is the recommended maximum time for which products or fresh

(harvested) produce can be stored, during which the defined quality of a specified

proportion of the goods remains acceptable under expected (or specified) conditions of

distribution, storage and display.

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Most expiration dates are used as guidelines based on normal and expected

handling and exposure to temperature. Use prior to the expiration date does not guarantee

the safety of a food or drug, and a product is not necessarily dangerous or ineffective after

the expiration date.

According to the USDA, "canned foods are safe indefinitely as long as they are

not exposed to freezing temperatures, or temperatures above 90 °F (32.2° C). If the cans

look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid

canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid

canned foods (meats, vegetables) for two to five years. 80 °F (27 °C).

"Sell by date" is a less ambiguous term for what is often referred to as an

"expiration date". Most food is still edible after the expiration date. A product that has

passed its shelf life might still be safe, but quality is no longer guaranteed. In most food

stores, waste is minimized by using stock rotation, which involves moving products with

the earliest sell by date from the warehouse to the sales area, and then to the front of the

shelf, so that most shoppers will pick them up first and thus they are likely to be sold

before the end of their shelf life. This is important, as consumers enjoy fresher goods, and

furthermore some stores can be fined for selling out of date products; most if not all

would have to mark such products down as wasted, resulting in a financial loss.

Shelf life depends on the degradation mechanism of the specific product. Most

can be influenced by several factors: exposure to light, heat, moisture, transmission of

gases, mechanical stresses, and contamination by things such as micro-organisms.

Product quality is often mathematically modeled around a parameter (concentration of a

chemical compound, a microbiological index, or moisture content).

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For some foods, health issues are important in determining shelf life. Bacterial

contaminants are ubiquitous, and foods left unused too long will often be contaminated

by substantial amounts of bacterial colonies and become dangerous to eat, leading to food

poisoning. However, shelf life alone is not an accurate indicator of how long the food can

safely be stored. For example, pasteurized milk can remain fresh for five days after its

sell-by date if it is refrigerated properly. In contrast, if milk already has harmful bacteria,

the use-by dates become irrelevant.

Procedures of making a Pan de Coco

Ingredients

Filling Dough

2 cups grated fresh coconut 1 tbs Instant Yeast

2 cups sugar ¼ cup lukewarm

water

1 tsp Salt

Egg Wash ½ cup sugar

2 Eggs ½ cup Melted

Shortening

2tbs Water 2 Eggs

3 ½ cup MAYA APF

PROCEDURE
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Prepare filling. Cook together coconut and sugar on low heat until brown, stirring

occasionally. Set aside.

Prepare dough. Dissolve yeast in lukewarm water and let stand for 5 minutes. In a bowl,

combine salt, sugar, milk, shortening and eggs. Add 1 ½ cups of flour and yeast mixture.

Mix until thoroughly blended. Add the remaining 1 ½ cups of flour and mix until dough

leaves the sides ofthe bowl. Use remaining flour for dusting hands and table. Knead until

smooth and elastic. Place dough in a greased mixing bowl, cover with a damp cloth and

let rise for an hour or until double in volume. Punch down dough.

To assemble. Preheat oven to 375°F/191°C. Portion the dough into 30-50 gram balls.

Flatten each ball then fill center with 1 tablespoon of coconut filling. Gather the edges to

seal the bread and arrange on a lined baking sheet. Poke holes on top using a fork or cut a

cross on top of the dough. Let the dough rise for 10-15 minutes. Brush with beaten egg

wash on top to get the golden brown or yellowish brown color of pan de coco and

sprinkle with sugar, if desired. Bake for 15-20 minutes or until golden brown.

Baking with Butter

When preparing pastry and pie crusts, butter can make the dough slightly more

difficult to work with because it's harder than shortening. On the other hand, shortening

doesn't have any flavour not just the flavour the butter can give, but also the aroma that can

coat the pie crust or bread or when it is used in cooking it has at strong smell when it is

started to melt.. And as I mentioned above, shortening can leave a greasy feeling in your
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mouth. As a compromise, some bakers use a combination of butter and

shortening.Remember also that shortening is pure fat, whereas butter is only about 80

percentfat. So if you substitute one for the other, keep in mind that shortening has 20

percent more fat by weight, while butter brings additional water to the mixture, which

could affect how the recipe turns out. There's also a product called European butter, which

can go as high as 82–86 percent fat. In addition to being more flavourful, European butter

is also better for making flaky pie dough or puff pastry that gives aromatic scent of buttery.

METHODOLOGY

This chapter was presented the methods and procedures in conducting the study. It

includes the Research design, Source of Data, Participants of the study, Sampling

Technique, Data to be Gathered and Research instruments.

The following materials and equipment are used to make the study:
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Materials (Fillings)

1500g Kaong 60ml Fresh Milk

60g Butter ¼ tsp Vanilla Extract

380g Refined Sugar (Treatment 3) 380g Washed Sugar

(Treatment 2)

Muscovado Sugar (Treatment 1)

Equipment

Casserole Gas Stove

Wooden ladle Knife

Measuring Spoon Chopping Board

Measuring Cup Chopping Board

Materials (Dough)

500g Bread Flour 10g Instant Yeast

3g Bread Improver 36g Shortening

7.5g Salt 275ml Water

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105g Muscovado Sugar (Treatment 1) 105g Washed Sugar

(Treatment 2)

105g Refined Sugar (Treatment 3)

Equipment

Mixing Bowl Weighing Scale (Digital)

Sifter Tong

Rubber Scrapper Cling Wrap

Dough Cutter Monkey Dish

Measuring Cup Electric Mixer

Measuring Glass Oven

Measuring Spoon Baking Sheet

Research Design

This study utilized experimental research design. It is defined as a method or

procedure involving the control or manipulation of condition for the purpose of studying

the relative effect of various treatment applied to members of different samples. It was
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used to determine the best treatment for the product which has been evaluated by

participants.

The Pan de kaonghas used 3 treatment processes and also have a three replication

each treatment. First treatment, all sugar ingredients will change to refined sugar for the

caramelized filling and dough, second treatment all sugar will used Washed sugar, and

the last treatment all sugar will used Muscovadosugar for caramelized filling and dough.

The treatments made were the following;

Treatment 1 – Refined Sugar

Treatment 2 - Washed Sugar

Treatment 3 – Muscovado Sugar

TREATMENT CONTENT
Replication 1 Refined Sugar
Treatment 1 Replication 2 Refined Sugar
Replication 3 Refined Sugar
Replication 1 Washed Sugar
Treatment 2 Replication 2 Washed Sugar
Replication 3 Washed Sugar
Replication 1 Muscovado Sugar
Treatment 3 Replication 2 Muscovado Sugar
Replication 3 Muscovado Sugar

Gathering of Materials and Equipment

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All the materials and equipment are prepared ahead before the experiment. The

materials are purchase from the market of Alfonso and Indang Cavite. The ingredients are

1500g Kaong, 60ml fresh milk, 60g butter, ¼tspvanilla extract, 380g for fillings and 105

for the dough Refined Sugar (Treatment 1), 380 for the filling and 105 for the dough

Washed Sugar (Treatment 2), 380 for the filling and 105 for the dough Muscovado Sugar

(Treatment 3), 500g bread flour, 10g instant yeast, 3g bread improver, 36g shortening, 7.5

salt and 275 water. The equipments are provided by our College Laboratory Custodian.

Flow Chart Preparing of

Equipments

Preparing the
Recipe

Cooking the Pan

de Kaong

Presenting the
Pan De Kaong

Evaluating Pan de
Kaong
Process Layout
Data Gathering

To facilitate the study, the researchers used score sheet. The score sheet

wascomposed of three (3) pages. The first part of the questionnaire includes letter for the

participants and the satisfactory or acceptance rate of the participants. Data gathering was

done during work periods. And the respondents was randomly approached and given the

score sheet. The data gathered in this study hasarranged accordingly. These have been
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done to summarize the general acceptance of HRM students and DHEVTE professors

and instructors in Cavite State University- Main Campus Indang, Cavite.

Evaluation of Product

A. Sensory Evaluation
The panel was composed of 10 faculty members of DHEVTE and 40 BSHRM

students of Cavite State University-Main Campus Indang, Cavite evaluated the sensory

properties of Pan de Kaong

.
Three (3) treatments were produced and placed on a plate with the three

replication was served and evaluated by each of the 10 faculty members of DHEVTE and

40 BSHRM student using a score sheet. Each replication has the sensory attributes of the

three treatments of Pan de Kaong. Each replication has a corresponding number of rating

scale in which the consumers choose accordingly on how they have describe and evaluate

the produced product. The mean scores of the study was computed and Friedman’s

Analysis of Variance was used to determined if there are significant differences in each of

the sensory properties in terms of; color, aroma, taste, texture and level of acceptability.

The sample with highest mean score in level of acceptability served as the best treatment

of this study.

B. Consumer’s Acceptability
The participant was served with the three (3) treatments and replications and

chooses the best treatment according on how they describe the produced product. The

score sheets have a 5 rating scale that have used by the participant to choose which has be

the best treatment. The percentage score of the results were computed.

Cost Production
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The cost production was computed by adding all the prices that used in the

materials for the Pan de Kaongonly. Each treatment made a cost production for the

differences of the price of the different sugar used in the three (3) treatments. The cost

was based only on the current cost of the materials and related expenses. Production cost

of the three (3) treatments are computed and also the best treatment determine the control

samples.

Statistical Analysis

The date on sensory scale and consumer’s acceptability evaluation was subjected

to descriptive measure to determine their characteristics.

The Friedman’s Analysis of Variance was used to determine if the treatments

willcause a significant effect or difference by the used of Post Hoc test in terms of color,

aroma, taste, texture and the level of acceptability. All the consumers evaluation was

analyzed by the used of percentage to know the magnitude of respondents.

 28

RESULTS AND DISCUSSION

This section discusses the sensory attributes of the produced pan de kaong in

terms of color, aroma, taste, texture, and general acceptability.

Sensory Attributes of Produced Pan de Kaong

The sensory attributes of pan de kaong were evaluated in terms of color, aroma,

taste, and texture. Likert’s rating scale was used to measure objectively the sensory

characteristics of the produced pan de kaong.

Color.As shown in Table 2, results revealed that Treatment 1 and Treatment 2 had

a rating of “Golden Brown”. And Treatment 3 had a rating of “Yellowish Brown”.

 29

Treatment 2 obtained the highest mean score of 4.46 which is the best in terms of color

among the experimental treatments. It was then followed by Treatment 1 with a mean of

4.38 and Treatment 3 obtained the least mean score of 3.73.

The post hoc test showed the significant differences among the treatments. It can

be noted that the means indicated by each treatment at Table 2 are followed by letters, a,

b, and ab respectively. Mean Scores with a common letter are significantly different from

each other at .05 significance level. This indicates that when it was subjected to post hoc

test, significant exist between Treatment 1 and 3, and Treatment 2 and 3.

The table shows that treatment 1 and 2 got a mean of 4 and an interpretation of

golden brown and treatment 3 got yellowish brown. This color got it because of the

combination of beaten egg and water, this can be seen at page 18 about the “Procedure of

Making an Pan de Coco” they used a combination of beaten eggs and water to brush at

the top of the Pan de Coco to get the Golden brown or Yellowish Brown color of the Pan

de Coco. This technique was used by the researchers to make their Pan de Kaong got also

the Golden Brown and Yellowish Brown color of their produced product.

Table 2. Weighted mean scores of the color of different treatments of pan de kaong
TREATME REPLICATIONS ME INTERPRETA
NTS AN TIONS
REPLICATI REPLICA REPLICA
ON1 TION 2 TION 3

Treatment 4.32 4.44 4.38 4.38a Golden Brown

1
Treatment 4.52 4.4 4.46 4.46 Golden Brown
b
2
Treatment 3.84 3.6 3.76 3.73a Yellowish
b
3 Brown
 30

Scale: 5.00-4.20- Golden Brown

4.19-3.40 – Yellowish Brown
3.39- 2.60- Light Brown
2.60-1.80 – Brown
1.79-1.00- Dark Brown

Aroma. Table 3shows the evaluation of produced pan de kaong. Treatment 1 was

rated “Buttery” with a mean of 3.91. Treatment 2 rated as “Buttery” got a mean of 3.65.

Treatment 3 had a rating of “Buttery” with a mean 3.89. It revealed that all treatments

have a buttery aroma.

The post hoc test showed the significant differences among the treatments. It can

be noted that the means indicated by each treatment at Table 3 are followed by letters, a,

b, and ab respectively. Mean Scores with a common letter are significantly different from

each other at .05 significance level. This indicates that when it was subjected to post hoc

test, significant exist between Treatment 1 and 2, and Treatment 2 and 3.

The table shows that the aroma of all treatments of the produced pan de kaong

was buttery. It is the aroma of the butter that is ingredient when they cooked the fillings

for the produced pan de kaong. The syrup of the fillings that pops out when it is cooking

in the oven has a strong smell of butter that could cover the aroma of a whole pan de

kaong. According to the “Procedure in Making Pan de Coco” at page 19, butter can make

a very attractive smell whenever it is used in cooking.

Table 3. Weighted mean scores of the aroma of different treatments of pan de kaong
TREATMEN REPLICATIONS MEA Interpretatio
TS N ns
REPLICATIO REPLICATIO REPLICATIO
N1 N2 N3
 31

Treatment 1 3.94 3.9 3.88 3.91a Buttery

Treatment 2 3.64 3.72 3.6 3.65ab Buttery
Treatment 3 4.02 3.92 3.74 3.89b Buttery
Scale: 5.00-4.20- Aromatic
4.19-3.40 – Buttery
3.39- 2.60- Milky
2.60-1.80 – Slimy
1.79-1.00- Smoky

Taste.Table 4 shows the results of the descriptive statistics on the level of

acceptability in terms of taste, results revealed that three treatments were rated

“Moderately Sweet”. Treatment 1 with a mean 4.17, Treatment 2 with a mean 3.93 and

Treatment 3 with a mean 3.60. It shows that Treatment 1 is the best in terms of taste

among the experimental treatments.

The post hoc test showed the significant differences among the treatments. It can

be noted that the means indicated by each treatment at Table 4 are followed by letters, a,

b, and ab respectively. Mean Scores with a common letter are significantly different from

each other at .05 significance level. This indicates that when it was subjected to post hoc

test, significant exist between Treatment 1 and 3, and Treatment 2 and 3.

The table 4 shows that every treatment have a moderately sweetness on the taste

of the produced pan de kaong. According to the best treatment on the general

acceptability, the treatment having “Muscovado” in the fillings and dough could make the

produced product strongly sweet than normal sweetness. This can be seen at page 13 at

the review of related literature that muscovado is much sweetner than other sugar that is
 32

because it is a pure sugar cane without molasses and also it has a distinct taste and it is

known as the most purest form of sugar.

Table 4. Weighted mean scores of the taste of different treatments of pan de kaong.
TREATMEN REPLICATIONS MEA INTERPRETATIO
TS N NS

REPLICATIO REPLICATIO REPLICATIO

N1 N2 N3

Treatment 1 4.04 4.12 4.36 4.17a Moderately Sweet

Treatment 2 4 3.84 3.96 3.93b Moderately Sweet
Treatment 3 3.54 3.58 3.68 3.60ab Moderately Sweet
Scale: 5.00-4.20- Very Sweet
4.19-3.40 – Moderately Sweet
3.39- 2.60- Sweet
2.60-1.80 – Not even Sweet
1.79-1.00- Bitter

Texture. Table 5 shows the results of the produced pan de kaong in terms of

texture. It shows that all the treatments were rated “Moderately Soft” Treatment 1 with a

mean 3.88. Treatment 2 got a mean of 3.69. And Treatment 3 with a mean 3.87.It shows

that Treatment 1 is the best in terms of taste among the experimental treatments. The

results of post hoc test revealed that there is no significant difference in three treatments.

The table 5 shows that the produced pan de kaong of the researchers have the

same results of moderately soft. According to the study at page 14 and 15 that flour and

water help to make the bread retain their moisture during cooking afterwards and help to
 33

build a longer shelf life. Instant yeast could make the bread soft or fluffy in right resting

of the dough that all the treatment got the results.

Table 5. Weighted mean scores of the texture of different treatments of pan de kaong.
TREATMEN REPLICATIONS MEA Interpretatio
TS N ns
REPLICATIO REPLICATIO REPLICATIO
N1 N2 N3

Treatment 1 3.76 3.82 4.06 3.88a Moderately

Soft
Treatment 2 3.7 3.74 3.62 3.69b Moderately
Soft
Treatment 3 3.8 3.44 4.36 3.87c Moderately
Soft
Scale: 5.00-4.20- Very Soft
4.19-3.40 – Moderately Soft
3.39- 2.60- Soft
2.60-1.80 – Fluffy
1.79-1.00-Firm

General Acceptability of the Pan de Kaong

Table 6 shows the mean scores of general acceptability of the produced pan de

kaong. Treatment 3 obtained the highest mean score of 4.15 which is the most acceptable

treatment among the experimental treatments. It was then followed by Treatment 2 with a

mean of 4.11, and then Treatment 1 obtained the least mean score of 4.04. Based on

descriptive scale, Treatment 1, 2, and 3 were described to have a like very much.

Table 6 shows that the researchers have collect the result and got the highest mean

of 4.15 which has taken as best treatment for this manuscript. This was considered as the
 34

most pick or chosen by the participants who have been done during the evaluation.

Treatment 3 was the muscovado sugar that was explained as the most purest form of

sugar that can cause a distinct smell and taste that the participants chooses it as the best

treatment.

TREATMEN REPLICATIONS MEA Interpretatio

TS N ns
REPLICATIO REPLICATIO REPLICATIO
N1 N2 N3

Treatment 1 4.1 4.02 4 4.04 Like Very

Much
Treatment 2 4.08 4.12 4.14 4.11 Like Very
Much
Treatment 3 4.08 4.14 4.22 4.15 Like Very
Much
Table 6. Weighted mean scores of the general acceptability of different treatments of pan
de kaong
Scale: 5.00-4.20- Like Extremely
4.19-3.40 – Like Very Much
3.39- 2.60- Neither Like or Dislike
2.60-1.80 – Dislike Very Much
1.79-1.00- Dislike Extremely

Analysis of Variance of the Level of Acceptability of the Pan de Kaong

Table 7 shows the results based on the Analysis of Variance of the treatments in

terms of their level of acceptability. It revealed that the treatments obtained significant

value of .215 which is more than the significance level of 0.05 this indicates that there’s

no significant difference among the treatments.

 35

The researchers have discovered that all the treatments of the produced pan de

kaong have no significance differences that are because of the same portion of the dough

and filling with each treatments and replications. Their only variable is their sugar that

changes every treatments but not the proportion or portion of each piece of their

treatments.

Table 7.Analysis of Variance of the level of acceptability of the pan de kaong.

SOURCE Sum of DF MEAN F SIG.
Squares SQUARE
TREATME .018 2 .009 2.310 .215
NT

*significance at 5% level

Cost Production of the Pan de Kaong

Table shows the cost of production of Pan de Kaong for treatment 1 (Refined

Sugar), treatment 2 (Washed Sugar) and treatment 3 (Muscovado Sugar). On kilogram of

the mixture produces 24 pieces of Pan de Kaong. It shows that the Pan de Kaong with

Refined Sugar cost 126.00 Php, Washed Sugar is 126.00 Php and Muscovado Sugar is

184.00 Php

.
 36

Based on this, the Pan de Kaong produced 100 persent treatment 1 (Refined

Sugar) and treatment 2 (Washed Sugar) is the cheaper than with treatment 3 (Muscovado

Sugar) as a filling. This can be attributed to the higher price of the raw material for

treatment 3 which is Muscovado.

Table 9. Cost of Production for treatment 1

QUANTITY UNITCOST TOTAL COST
(GRAMS)
Bread Flour 1000 grams ₱ 40.00/kl 40
Instant Yeast 20 grams ₱ 5.00/14g 7.142857143
Bread Improver 6 grams ₱ 20.00/125g 0.96
Shortening 70 grams ₱ 35.00/250g 9.8
Salt 15 grams ₱ 10.00/250g 0.6
Sugar Refined 590 grams ₱ 52.00/kl 30.68
Sugar
Butter 60 grams ₱ 25.00/200g 7.5
 37

Treatment 1 Kaong 500 grams ₱ 50.00/kl 25

Fresh Milk 60 mL ₱ 6.133333333
23.00/225mL
Vanilla Extract 1 tsp ₱ 15.00/80g 0.9375
Water 150 mL ₱ 0/L 0

TOTAL ₱ 128.74
Yield : 34
Cost per Piece : 3.76

Table 10. Cost of Production for treatment 2

QUANTITY UNITCOST TOTAL COST
(GRAMS)
Bread Flour 1000 grams ₱ 40.00/kl 40
Instant Yeast 20 grams ₱ 5.00/14g 7.142857143
Bread Improver 6 grams ₱ 20.00/125g 0.96
Shortening 70 grams ₱ 35.00/250g 9.8
Salt 15 grams ₱ 10.00/250g 0.6
Sugar Washed 590 grams ₱ 48.00/kl 28.32
Sugar
Butter 60 grams ₱ 25.00/200g 7.5
Treatment 2 Kaong 500 grams ₱ 50.00/kl 25
Fresh Milk 60 mL ₱ 6.133333333
23.00/225mL
 38

Vanilla Extract 1 tsp ₱ 15.00/80g 0.9375

Water 150 mL ₱ 0/L 0

TOTAL ₱ 126.00
Yield : 34
Cost Per Piece : 3.70

Table 11. Cost of Production for treatment 3

QUANTITY UNITCOST TOTAL COST
(GRAMS)
Bread Flour 1000 grams ₱ 40.00/kl 40
Instant Yeast 20 grams ₱ 5.00/14g 7.142857143
Bread 6 grams ₱ 20.00/125g 0.96
Improver
Shortening 70 grams ₱ 35.00/250g 9.8
Salt 15 grams ₱ 10.00/250g 0.6
Sugar 590 grams ₱ 145.00/kl 85.55
Muscovado
Butter 60 grams ₱ 25.00/200g 7.5
Treatment 3
Kaong 500 grams ₱ 50.00/kl 25
Fresh Milk 60 mL ₱ 6.133333333
23.00/225mL
Vanilla Extract 1 tsp ₱ 15.00/80g 0.9375
Water 150 mL ₱ 0/L 0
 39

TOTAL ₱ 184.00
Yield : 34
Cost Per Piece : 5.5

SUMMARY, CONCLUSION AND RECOMENDATIONS

Summary

The study entitled acceptability of pan de kaong was conducted from August to

December 2017.

Specifically the study aimed to determined the sensory properties of pan de kaong

in terms of color, aroma, taste, texture and general acceptability determined the best

treatment for pan de kaong and .

The study focused on the evaluation of the general acceptability of different

sensory properties of pan de kaong using different treatments. The sensory properties

were evaluated only on terms of color, aroma, taste, texture and general acceptability of

food tasting, likewise limited to 10 faculty members of DHEVTE and 40 Bachelor of

 40

Science in Hotel and Restaurant Management of Cavite State University – Main Campus

Indang, Cavite.

The study was conducted at the Department of Home Economics Vocational and

Technical Education (DHEVTE) of College of Education Cavite State University – Main

Campus Indang, Cavite from August to December 2017. The preparation of pan de sal

filled with sweetened kaong mixture was conducted in the food laboratory of DHEVTE.

The food tasting of the produced product took place at DHEVTE.

Conclusion

The analysis of data shows pan de kaong has a golden brown and yellowish

brown color while in terms of aroma is buttery with a taste of moderate sweetness and

texture of moderately soft which is very acceptable to the majority of participants.

The researchers found out through the data they gathered that treatment three or

pan de kaong with muscovado sugar in terms of filling and dough is the best treatment

among the three treatments.

Recommendations

Based on the results of the study the researchers would like to recommend the

following:
 41

1. Future researchers could also propose a different treatment using different fillings

or different sugars for the pan de kaong.

2. Nutritional facts of the pan de kaong could also be added.
3. Provide an appropriate packaging that suits the sweetened syrup that pops out from

the pan de kaong.

4. Determine the life span of the pan de kaong.
5. Further extended studies for the pan de kaong.

REFERENCES

Acceptability of Pan de Café

Acceptability of Spanish bread with coffee flavored filling
All About Sugar, (2014).
https://www.sugar.org/publications/: September 17, 2016
Baking with Butter
https://www.thespruce.com/all-about-butter-995507
Degrano J., (2004). Kinds of Sensory Attributes of Foods, 2ndedition: Los Angeles
California: Los Angeles University
Health benefits of kaong, (2016).
http://newsinfo.inquirer.net/716630/kaong-more-than-a-dessert-ingredient/ March
7, 2017
Health benefits of Pan de sal, (2014)
.https://www.facebook.com/kamuningbakery1939/posts/538567639571711/
March 7, 2017
History of Salt, (2001).
https://www.seasalt.com/salt-101/history-of-salt/: September 17, 2016.

History of Water, (2004).

https://www.nrv.gov.au/nutrients/water: September 17, 2016.

Ilano, P. (2012) Development of Selected Bakery Products using Coffee (coffee

rubiaceae) Blend as Flavor and Aroma Enhancer: Master’s Thesis: Cavite State
University.
 42

Know Your Ingredients: Shortening, (2009).

http://www.popsugar.com/food/What-Shortening-Anyway-6216647: September
17, 2016.

Muscovado Sugar, (2011).

http://www.naturalhealth365.com/real-sugar.html/: May 15, 2017

Pan de Coco, (2015).

http://lutongfilipino.com/pan-de-coco/: March 7, 2017
Pan de sal, (2016).
http://thedailyroar.com/culture/pan-de-sal-philippine-national-bread/ March
7,2017.
Procedure in Making a Pan de Coco
https://themayakitchen.com/pan-de-coco-recipe/
Susan, P., (2008) Let Us Now Praise Instant Yeast: Northern California: San Francisco
Institute.
The Definition of “Shelf Life”, (2002).
http://www.eatbydate.com/shelf-life-definition/: September 17, 2016
 43

APPENDICES