CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

According to Caroline McClatchey in her article in BBC News Magazine, pasta is

world’s favorite food based on a global survey by the Charity Oxfam. Pasta is a basic staple food

used in cooking around the world. It became popular because of its affordability and versatility

in the kitchen. It can be cooked with sauce. It is made from durum wheat semolina is what pasta

made from. Then it is pressed and squeezed by bare hands to form into a new shape and dried.

Various ingredients like vegetable can be mixed to form dough before it is dried. To make a

change, the researchers decided to study on producing pasta using vegetables namely ampalaya

and malunggay as a flavor and determine its acceptability in the market.

Moringa Oleifera or commonly known as Malunggay has a high nutritional value and

herbal medicine. Malunggay contains amino acids, vitamins and other nutrients which promote

general well-being primarily for the various health benefits that can cure almost kind of diseases

and medical condition. In the same source, Ampalaya or scientifically known as

MomordicaCharantia or also known as bitter gourd has a bitter taste as the name implies because

of its momordicin. This vegetable is among the most bitter of all vegetables. Ampalaya has many

medical usage and health benefits. (Medical Health Guide, 2011)

Therefore, the present study was intended to determine the market acceptability of

Ampalunggay as a flavor in making pasta that will be introduced in Santiago City. It was

intended to produce new variant of pasta which can be a source of income that is acceptable by

community, easy to produce and cheaper than other pasta.

Statement of the Problem

The study attempted to determine the acceptability of Ampalunggay as a flavor in making

pasta; especially it aims to answer the following questions:

1. What is the profile of the respondents in terms of:

a. age;

b. sex; and

c. grade/year level?

2. What is the level of acceptability of Ampalunggay as a flavor of pasta in terms of

different attributes, such as:

a. appearance;

b. taste/flavor;

c. aroma; and

d. texture?

Significance of the Study

This study is significant to the following:

a. To the Students – The study is beneficial to the students for they will be aware of the

health benefits of ampalaya and malunggay and how these two vegetables can be

combined to make healthy and nutritious pasta.

b. To the Health Conscious Persons – This study provides relevant and useful

information about ampalaya and malunggay to those people who are health conscious

to cure their diseases.

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 c. To the Business Industry – When this study will be found acceptable in the market,

it is beneficial to the business industry for it will provide other variant of pasta that is

cheaper and healthier than other pasta.

d. To the Future Researchers– This study will serve as a reference or basis by making

use of the information that is gathered by the researchers in conducting their

researches in the future.

Scope and Delimitations

This study focuses only in the acceptability of Ampalunggay as an ingredient of pasta and

was conducted at Cagayan Valley Computer and Information Technology College, Centro East

Santiago City during the 1st semester of school year 2017-2018, where the students and faculty of

the institution were chosen as respondents on the Food Tasting and/or Product Presentation.

Review of Related Literature and Studies

a. Related Literature

Meals with pasta are healthy according to different physicians and nutritionist because of

its main substance-- slowly digested carbohydrate. Pasta is healthier when it is paired with other

healthy ingredients such as vegetables, fish, and meat.

Carbohydrate is one of the main sources of energy. Pasta is totally a carbohydrates but it

can be a good type of carbohydrate. There are two types of carbohydrate; the simple and the

complex. These two are made up of sugar but in difference, complex carbohydrate has fiber and

starch which can help to improve the body health. (BushakLecia, 2016)

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 Pasta is a versatile, nutritious, economical, thus democratic, and increasingly

international food. In past times, it was fried and sweetened with honey, or tossed with garum

(fish paste) by the ancient Romans. It might have been boiled, or baked in rich pies, called

timballi, that defied Renaissance sumptuary laws. Today, pasta is usually boiled to a slightly

chewy, resistant consistency (al dente), and dressed with a variety of sauces, eaten in soup, or

baked. The oldest, most traditional Italian condiment from the thirteenth to the nineteenth

centuries consisted of butter and cheese (and sugar, cinnamon, and other spices); Pasta was also

boiled in meat broths. Only since the 1830’s, it was combined with the now familiar tomato

sauce. In the course of its history, pasta has been both a luxury, and only recently (in the

nineteenth century), a popular food.

According to Nutritional Pasta Association, carbohydrates like pasta provide glucose, the

crucial fuel for your brain and muscles. Pasta is an excellent source of complex carbohydrates,

which provide a slow release of energy. Unlike simple sugars that offer a quick, yet fleeting

boost of energy, pasta helps sustain energy. It is very low in sodium and cholesterol-free. It

provides a good source of several essential nutrients, including iron and several B-vitamins.

Whole wheat pasta can provide up to 25% of daily fiber requirements in every one cup portion.

Pasta is part of a well-balanced diet. Current dietary guidance calls for up to 65% of daily

calories to come from carbohydrates, such as pasta.

b. Related Studies

A study on ‘Carbohydrate Nutrition Insulin Resistance and the prevalence of the

metabolic syndrome in the Framingham offspring cohort’ concluded that grain-based foods with

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flow glycemic index, such as pasta and oats, are beneficial for the people with diabetes.

(McKeon et al, 2004)

Mediterranean Diet and Risk for Alzheimer’s diseases’ researchers concluded that

following Mediterranean Diet in which pasta is one of the cornerstone food, may reduce the risk

for developing Alzheimer’s diseases. Researchers also found that the following Mediterranean

Diet may increase life span in those who develop Alzheimer’s diseases. (Scarmeas et al, 2006)

A study on ‘Dietary Glycemic Index and Glycemic Load and Breast Cancer Risk’, a case

control stated that high glycemic index foods may increase the risk of breast cancer, while intake

of pasta, a low glycemic index food seem to have no influence. (Agustin et al, 2001)

As the researchers look for different studies that are related to their study, they found out

that there were no studies conducted similar to their study. Thus, the researchers conducted, their

study is novel to conduct.

Definition of terms

Acceptability- capable and worthy of being accepted; satisfactory agreeable

Ampalaya- is a climbing vine vegetable that is widely used herbal remedy for different diseases

Malunggay- is a plant that grows in a tropical climate and gives high nutritional value

Pasta-any various flour-and-egg food preparations of Italian origin, made of thin, unleavened

dough and produced in a variety of forms, usually served with a sauce and sometimes stuffed.

Carbohydrates- one of the main type of nutrients and an important source of energy for your

body