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Research 2 (Avocado Mousse Cake Product)
Research 2 (Avocado Mousse Cake Product)
A Quantitative Research
Presented to
The Faculty of Senior High School Department
SAN POLICARPO NATIONAL HIGH SCHOOL
Brgy. San Policarpo, Calbayog City
Presented by:
Amador, Mariza C.
Antiola, Airamie D.
De la Rosa, Jocelyn M.
Espelimbirgo, Judei S.
Salurio, Christine Joy J.
Lazarte, Sherwin B.
Lentejas, Brix Franciel M.
Maloloy-on, Carlo L.
GAS 12-C
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CHAPTER 1
INTRODUCTION
Americana. Avocados are an excellent healthy food, and loaded with important
nutrients. They have a creamy, rich, fatty texture and blend well with other
ingredients. They’re weight loss friendly, heart healthy and, last but not least,
the ingredients in Mousse Cake. Mousse is a dessert that’s made of cream and
eggs that have been whipped until they’re light and creamy (Vocabulary
Dictionary, 2013).
Some of the study stated, Avocado (Av) is a fruit that belongs to the Lauraceae
family. The fruit of the plant, also called an avocado, is botanically a large berry
containing a large seed (Blanco, C., Carrillo, T., Castillo, R., Quiralte, J., & Cuevas, M.
(1994).
links of an Avocado Mousse Cake Products, especially those that look into the
Senior High School (SHS) students and their ability to focus on creating a
evidence that the result of the product is acceptable through the new texture,
color, and appearance. It is in this light that the purpose of this study will be able
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to contribute research-based data and knowledge on the possibility of
School SY 2019-2020.
a. Texture
b. Color
c. Appearance
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Furthermore, the society, in general can make informed decisions that are
people.
Students. The findings of the study may help the student to adopt the
best performance on how to make a product and manage themselves from the
Parents. This study guides the parents to know their students capacity
on making the product. Also, provide the parents to do the same and have
another income.
Teachers. This study guides the teachers to adopt of the students skill
on how to maintain and enhance their teaching tactics and strategies for the
faculty concerned the student performance/skill and provide them the other
Future Researcher. The result of this study will serve as a basis for
valuable reference point in similar future studies for the progress of the school.
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National High School under the General Academic strand in the first term of
Furthermore, the study delimits itself the acceptance of the product and
will not attempt to measure this variable in other environment. The respondents
of the study covers only the Grade 12 students from the General Academic
strand meaning ABM, STEM and HUMSS are outside the scope of this study.
CHAPTER 2
The literature and conceptual framework cited in this chapter tackles the
different development related to the study from the past up to the present and
which serves as the researchers guide in developing it. Those that were
included in this chapter helps in familiarizing information that are relevant and
Related Literature
Those that were Hass avocados, the most common commercial avocado
avocado (68 g), which provides a nutrient and phytochemical dense food
consisting of the following: dietary fiber (4.6 g), total sugar (0.2 g), potassium
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(345 mg), sodium (5.5 mg), magnesium (19.5 mg), vitamin A (43 μg), vitamin C
(6.0 mg), vitamin E (1.3 mg), vitamin K1 (14 μg), folate (60 mg), vitamin B-6 (0.2
mg), niacin (1.3 mg), pantothenic acid (1.0 mg), riboflavin (0.1 mg), choline (10
monounsaturated fatty acids (6.7 g) and 114 kcals or 1.7 kcal/g. There are eight
creamy, smooth texture. About 90% of the avocados consumed in the US and a
energy dense (1.7 kcal/g) fruit because it contains about 80% water and dietary
fiber. Unlike other fruits, avocados are low in sugar and contain 15% MUFA rich
oil, which helps to increase the bioavailability of carotenoids from salads and
salsa often consumed with avocados (Fulgoni, V. L., Dreher, M., & Davenport,
A. J. (2013).
the tree during its growing season but ripens only after being harvested.
Avocados are typically harvested multiple times during the growing season in
avocados and extracts of avocado against inflammation and cancer cell growth,
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but seasonal variations in the phytochemical profile of the fruits being studied
April, July, and September, 2008, from four different growing locations in
California (San Luis Obispo, Ventura, Riverside, and San Diego) and analyzed
for total fat content, fatty acid profile, carotenoids, and vitamin E. A significant
increase in total carotenoid and fat content of avocados from all regions was
not previously described in the avocado were quantified. The total content of
carotenoids was highly correlated with the total fat content (r = 0.99, p < 0.001)
of fat content in the California Hass avocado. Future clinical research on the
health benefits of the avocado should specify the time of harvest, degree of
ripening, growing area, and the total phytochemical profile of the fruit or extract
being studied. These steps will enable researchers to account for potential
nutrient−nutrient interactions that might affect the research outcomes (Lu et al.
2009).
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Conceptual Framework
The table below clearly presents the flow, procedure and outcome of this
research study.
Perception of the
respondents on
Avocado Mousse Possible effects of Proposed the new
Cake product in terms implemented
Avocado Mousse
of: Avocado Mousse
Cake product to the
Cake Product to the
1. Texture Grade 12 Students?
Grade 12 students.
2. Color
3. Appearance
The figure 1 shows the input, process and output of this research study.
The input covers the perception of the respondents on Avocado Mousse Cake
determine if the mentioned external variables will affect the student’s appetite
with regards the newly implemented product in San Policarpo National High
As of process,
Definition of Terms
The following terms are used for better understanding of the study; the
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Avocado. A pulpy green- to purple-skinned nutty-flavored fruit of any of
laurel family also: a tree bearing avocados, a light yellowish green (Merriam-
flavored whipped cream or egg whites and gelatin or a cold and sweet food
made with whipped cream or egg whites and usually fruit or chocolate.
Texture. The way that something feels when you touch it or the way
Webster, 2013).
CHAPTER 3
RESEARCH METHODOLOGY
This chapter clearly presents the research design, the sample, locale and
Research Design
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concerned with the cause and effect relationships in studies that involve
The Respondents
The target populations of the study are the Senior High School students
during the first term of the academic year 2019-2020 of San Policarpo National
The Instrument(s)
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