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Chapter 1

INTRODUCTION

This chapter presents the origin and justification, objectives, scope and

limitations of the study.

A. Origin and Justification of the study

In this ever-changing world, the only key that can sustain long-run growth

of the country is innovation. Business industries engage in innovative activities

such as product improvement for customer satisfaction. It is not only about

technology, but is also about understanding and exploring. It helps to reduce the

total cost of production and increase income. In a world where it is critical, and we

are all busy, it is too easy to reach repeatedly for the similar. However, if we want

to innovate, we need difference, and if we want the change to trigger creativity, we

need the right chemistry (Crabbe, 2014).

The government is encouraging everyone to be innovators, and one

common area is in the field of food innovation. It involves the design and

development of new food products, the improvement or combination of existing

food products, research into food trends and food management (Ackers, 2016).

Food is a basic need. Though tastes and trends will change, technology will

advance, and demographics will shift, people will always need to eat (Lynn, 2006).

Homemakers must be challenged to produce quality products using nutritious

ingredients found within the locality but rarely consumed especially the children. In
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food technology, the availability of local components is something that could

greatly help boosts the economy of every community and the country. It can make

them aware that several things could be made out of the plants and the animals in

the locality and make themselves self-sufficient individuals who contribute to the

progress of their community (Sabondo, 1995).

According to Ramos (2013), there are vast of coconut trees in this tropical

archipelago. These trees grow in the farm where children usually play and observe

how fruits are harvest. The coconut trees are a real symbol of the Philippines, or

I'm going to say an epitome of a true Filipino blooded. Why? The Filipinos are so

versatile and at one time they can do a lot of work. While the almost finished dress

is being sewn, they can cook. A father can clean the car while watering the plants

at the same time. On the other hand, the coconut tree also has its many uses.

That's why it's called the Life Tree. Like the ordinary Filipino, this tree is simple yet

can provide as one of the people's basic needs.

In this tropical archipelago there are a vast number of coconut trees. As a

little child, on the farm where we usually play, we saw these trees growing. We've

seen how harvesting fruits worked. The term "coconut" may refer to the entire palm

of coconut, seed or / and fruit, which is a drupe botanically. Coconut is not a nut

but the coconut palm's stone fruit. This coconut has a brown, hairy shell with white

flesh on the inside. The fruit also contains coconut water, but much less than the

drinking coconut. Coconut is delicious in desserts. It also used to add an exotic

touch to meat fish dishes (Pearsall,1999).

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The Philippines is the second largest coconut producer in the world; coconut

production plays a major role in the economy. Usually, coconuts are used in the

Philippines to make major dishes, refreshments, and desserts. Coconut juice in

the country is also a popular drink. Rice is wrapped in coconut leaves for cooking

and subsequent storage in the Philippines, especially Cebu; these packets are

called puso. In the preparation of dishes such as laying, ginataan, bibingka, ube

halaya, pitsi-pitsî, palitaw and buko pie, coconut milk, known as gata, and rubbed

coconut flakes are used. Coconut jam is produced by mixing coconut milk with

muscovado. Fruits from coconut sport are also harvested. One such coconut

variety is called macapuno. Its meat is sweetened, cut into strands and sold as

coconut strings in glass jars, sometimes labeled as "gelatinous coconut mutant." It

is possible to ferment coconut water to make another product — nata de coco

(coconut gel).

Moringa is one of the world's most useful trees and in the Philippines almost

all parts of the plant are used for food and traditional medicine. Various research

and development efforts are currently focused on food fortification to utilize the

nutritional value of moringa and its medicinal potentials. For the past 10 years the

moringa industry in the Philippines has grown significantly as research and

development efforts have focused on this crop. Moringa leaves and seed oil are

the major raw materials used in the food and nutrition industry, in cosmetics and

herbal medicine (Padala, 2017).

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According to Learn Filipino (2015), Moringa Oleifera known as Malunggay

in the Philippines which is also called the Drumstick tree or horseradish tree grows

best in a tropical climate.

With the vast usefulness of the coconut tree, the researchers are also

prompted to use the coconut pulp as the main ingredient in making polvoron with

moringa flavor. Most parents use coconut milk as one of the common components

of cooking food. The researchers noticed that the desiccated coconut would be left

or thrown. So the researchers find ways on how to use the desiccated coconut not

to be wasted. The researchers added malunggay leaves to the desiccated coconut

to higher its nutritional value.

Objective of the Study

This study aimed to determine the acceptability of “Polmonut” in terms of

colour, aroma, texture, and taste.

Scope and Limitation

This study was conducted at Palompon Institute of Technology during the

second semester of SY 2018-2019. The respondents were the PIT students and

instructors. This study has certain limitations from the selection of the respondents

down to the evaluation of the product.

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Prior Art

The study of De La Mar (2012) on “Polvoron with Malunggay; Tickle to

Taste” had encouraged the researchers in pursuing the present study. Wherein,

the researchers made certain revisions for the convenience and efficiency of

producing desiccated coconut and malunggay in rural communities, which were

the primary beneficiaries of this study.

Hence, to promote Polvoron with Malunggay, the researcher thought

of making recipes out of desiccated coconut and malunggay so that it can be fully

utilized and to use the desiccated coconut as the main ingredient in creating food

products and further to promote a healthy diet using low-cost ingredients.

Chapter 2
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CONCEPTUAL FRAMEWORK

This chapter presents the framework where the study was founded and

justified. It covers the conceptual literature, research literature, concept of the

study, the conceptual process, and the operational definition of terms.

Conceptual Literature

Many studies that are concerning about technologies for the production of

new foods that are unceasingly developing in this contemporary world without the

value of determining their acceptability to ensure consumers contentment and

approval.

As the nature of human beings, there is no satisfaction for us. We always

look for what is new, we go for what we wanted, and we explore and experiment.

The researchers wanted to discover and experiment with a new kind of food.

Since food is both important for physical and mental well-being, the

importance of food in life is enormous. We, Filipinos are born as food lovers

because of how we treasure our food in our surroundings. One most abundant

food in the Philippines is palm trees. There are many kinds of palm trees here in

our country.

Coconuts, ranging from food to cosmetics, are known for their versatility of

use. The mature seed's inner flesh is a regular part of many people's diets in the

tropics and subtropics. Coconuts are distinct from other fruits because their

endosperm contains a large amount of clear liquid, known in the literature as

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"coconut milk," and when immature, they can be harvested for their drinking

"coconut water," also known as "coconut juice."

The world was inhabited by man, there were coconut trees. Coconuts were

used as a traditional Asian and Pacific Island folk remedy, not only to produce fibre,

fuel, and even musical instruments.

The coconut has been claimed as a powerful cure for nausea, rash, fever,

earache, sore throat, bronchitis, kidney stones, ulcers, asthma, syphilis, dropsy,

toothache, bruises, and lice for centuries. And that's only the short list. While

coconut milk is a great base for all kinds of Thai dishes, coconut oil is increasingly

being used in the United States for nutritional benefits (Mercola 2016).

Eating coconuts is excellent for one's immunity in addition to this statement.

They are antiviral, antifungal, antibacterial, and antiparasitic, meaning harmful

bacteria, viruses, fungi, and parasites are killed. Because of this, if you consume

coconut in any of its different forms (whether it is raw coconut, coconut oil, coconut

milk, coconut butter, etc.), it can help treat some of the worst and most resilient

diseases of mankind such as influenza, giardia, lice, throat infections, urinary tract

infections, tapeworms, herpes, gonorrhea, bronchitis, and many other microbial

disorders.

As cited above, it is of no doubt that coconut has so many nutritional and

health benefits. This is one of the reasons why the researchers chose this kind of

palm tree.

Table 1. Nutritional Value of Desiccated Coconut

Nutritional Facts
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Calories 547

Calories from fat 482

% Daily Value 1

Total Fat 53.6g 82%

Sat Fat 47.5g 237%

Cholesterol 0mg 0%

Sodium 31mg 1%

Total Carbs. 19.6g 7%

Dietary Fiber 13.5g 54%

Sugars 6.1g

Protein 5.7g

Calcium 21.6mg

Potassium 450.7mg

Source: https://www.calorieking.com/foods/calories-in-nuts-unsweetened-
desiccated-coconut-meat_f-ZmlkPTYyNjE5.html

Moringa has numerous applications in cooking throughout its regional

distribution. The fruits or seed pods, known as "drumsticks", are a culinary

vegetable commonly used in soups and curries. The leaves are also commonly

eaten with many culinary uses, and the flowers are featured in some recipes as

well. In developing countries, moringa has the potential to improve nutrition, boost

food security, foster rural development, and support sustainable landcare Dressler,

S.; Schmidt, M. & Zizka, G. (2014).

Table 2. Nutritional Value of Moringa Leaves

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Per serving(10g) Per 100g

Energy 128.1kj/30.6kcal 281 1kj/306kcal

Fat 0.6g 6g
Of which: saturates 0.17g 1.7g
Carbohydrates 2.6g 26g
Of which: sugars 0.79g 7.9g
Fiber 2.4g 24g
Protein 2.5g 25g
Salt 2.5g 25g
0.017g 0.17g
%NVR %NVR
Vitamin A 151mg 1.9% 151mg 189%
Vitamin E 8.1mg 67.4% 81mg 674%
Vitamin K 119mg 158.7% 1190mg 1587%
Vitamin C 2.3mg 2.9% 23mg 29%
Thiamin (B1) 0.08mg 7.3% 0.8mg 73%
Riboflavin (B2) 0.1mg 7.9% 1.1mg 79%
Vitamin B6 0.1mg 7.2% 1mg 72%
Vitamin B12 0.2mg 8.1% 2mg 81%
Potassium 145mg 7.3% 1450mg 7.3%
Calcium 198mg 24.7% 1980mg 247%
Magnesium 49.5mg 13.2% 495mg 132%
Iron 4.5mg 32.2% 45mg 322%
Zinc 0.25mg 2.5% 2.5mg 25%
https://www.google.com/search

However, Rastall (n.d.) stated that if consumers do not choose to eat them,

producing healthy foods and functional foods is of little benefit. The task of sensory
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analysis is to understand how to make a product appealing to consumers. This

food science branch is aimed at understanding how food is tasted and smelled.

Reau (2011) also stressed that one of the major challenges of creating a

new food product is to predict how consumers will accept it. Several factors

determine consumer acceptance, including price, convenience, and packaging,

but the sensory experience consumers have with the food is a key factor that

deserves significant evaluation.

Also, Maina (2018) stressed that under sensory characteristics, the paper

extensively discusses the influence of aroma, appearance, taste, and texture on

food acceptability. For instance, it confirms that food texture controls the belief

about satiation effects of beverage or foods which ultimately influence food

acceptance at a particular period about the "feel good" factor.

Finally, Clark (1998) stated that there is a good deal of evidence that the

sensory characteristics of food, in particular, the taste and flavour have a very

specific effect on the consumer’s food choice. The sensory characteristics of food

will influence the consumers’ decision on whether or not they like the food.

According to Raymundo (2005), she stressed that all good food affords

pleasure; deserts are derived for pleasure alone. Dessert, on the other hand, is a

food that is sweetened to bring complete difference and has a range of ingredients

that makes the product that unique in any other foods. These are served after a

meal; it includes salad, ice creams, and many others.

Polvoron is another kind of dessert, a candy-like that can easily dissolve in

your mouth. It came from the Spanish word “Polvo” which means dust or powder,
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and “polvoron” is a popular Philippine dessert in fully-packed powder form with

these ingredients: all-purpose flour, powdered milk, sugar, butter, and vanilla

extract (Surtida, 2000).

It would not be enough that one can cook a new kind of food nor would it be

enough that the finished product must look attractive. Cooked or baked products

must prove their worth by passing a sensory evaluation test, every quality that it

needs to be accepted by the consumers. (Raymundo, 2005)

The food product can be determined through the process of sensory

evaluation. Sensory evaluation is an analysis and interpretations of the identified

and measured food product properties–as there are perceived through the five

senses: Sight or appearance; Smell or aroma; Taste or flavour. Touch or texture;

Hearing or crunchiness of food (Oliveira, 2011).

The aroma is the term used for fragrant scent. The fragrance of the food to

be evaluated pleases the nose in a way that makes the consumer crave to taste it.

The level of acceptability of the aroma should be pleasing (Oliveira, 2011).

Colour is one of the qualitative attributes that can also be evaluated. By

colour, it helps to capture the attention of the buyers for it adds beauty to the

product itself. It is another quality to determine during the sensory evaluation it

should be appealing to the eyes. Every food product attains a desirable colour of

food (Oliveira, 2011).

Taste is composed of three basic tastes. In an article of Science Cooking,

scientists describe basic tastes: sweetness, saltiness, and bitterness. Sweetness

is the presence of sugar. Saltiness is the presence of salt or sodium chloride and
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bitterness which detect the bases. The taste of the “Coconut” can be evaluated

according to its palatability

The texture defines the creamy, crispy, firmness, juicy, solid, dryness and

moistness. According to the article of Food and Science Technology 2013, it

defines the most important character in every food. Textures of food can be

determined by the process it undergoes and the components and ingredients

within the food. The sensory attributes of food in referring to acceptability are

based mainly on the consumer’s assessment of the sensory qualities of food in

terms of physical appearance and flavour. This view points out that determining

the acceptability of a food product can be done through making some people asses

the product with the use of their senses plus a method of translating their

perception into is certain measures of quality. (Nutrition and Dietetics Association

of the Philippines, 1981)

Research Literature

The researchers conducted a review of the various studies that were found

to be closely linked to the present study in terms of the research project's concepts,

objectives, use, and evaluation.

Bandanggo (2000) as cited in the Paciňo and Torillas study (2012), which

conducted a study on the acceptability of polvoron squash-moringa as a substitute

for polvoron wheat flour. This study yielded a positive result, meaning that polvoron

can only be made by replacing the desired ingredients in it.

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Also, the study of Entera, Sumalinog, and Yare (2015 focuses on

determining the acceptability of taro polvoron in terms of its quality attributes such

as texture, colour, taste, and smell. The researchers used taro corm as a flour

substitute in making polvoron for production purposes. An evaluation sheet was

used to serve as a guide in gathering the data. With the data gathered, the

respondents rated its texture, colour, taste, and smell weighted means of 2.80,

2.77 and 2.79 respectively. The respondents perceived the texture, colour, taste,

and smell as fine, off white, delicious and very pleasant, respectively. The

researchers conclude, based on the results of the study, that the taro polvoron is

acceptable to children, students and teachers.

The previous studies can be useful to the recent study which allowed the

researchers to pursue their study in producing “Polmonut”. The researchers

believed that “Polmonut” has a big possibility to be accepted for the previous study

made it possible that substituting an ingredient when processed properly is

converted into acceptable polvoron and the level of acceptability according to its

aroma, taste, appearance, and texture.

Concept of the Study

With the advancement of technology, many different discoveries are

unfolded in the various fields of endeavor that includes the identification,

processing, and production of food. The need to start discovering new beneficial

things is of greater importance.

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At present, we see different kinds of foods that are sold out of the market.

Polvoron is one of those; it is a dessert that some of the Filipinos like to eat

because it is delicious. Aside from that, they can get a lot of vitamins from the main

ingredients.

Figure1: Parts of the coconut tree

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Figure2: Actual coconut tree

Figure 1: Parts of the Moringa Tree

Figure 2: Actual moringa tree

Preparation of Desiccated Coconut

1. Toast the desiccated coconut in the frying pan until light brown.
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2. Blend the toasted desiccated coconut

3. Set aside the blended desiccated coconut.

Preparation of Moringa Leaves

1. Air dry the Moringa Leaves.

2. Blend the air dried Moringa Leaves.

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3. Set aside the blended Moringa Leaves.

Conceptual Process

The workflow of the study is shown in Figure 3. The first step was to

conceptualize the product. This step ensures that the conducted study was unique

and there was no duplication. The second step was the preparation of tools,

utensils, and materials used in the making of the study. This preparation enables

the work to be done easily without any delay and could achieve the desired time

in the process. The third step was the cooking process of “Polmonut”. The fourth

step was to use the sensory evaluation with taste, aroma, colour, texture, and

appearance if the product is to be accepted or rejected. If the product is accepted,

production of “Polmonut” follows, but if the product is rejected, makes other ways

to improve the product.

Production of “Polmonut”

Product Acceptability:

No  Taste Yes
 Color

 Texture

 Aroma
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Cooking Process

Preparation of tools,
equipment, ingredients,
and materials

Conceptualization of
“Polconut”

Figure 3. Flow of the Study

Definition of Terms

For a clearer understanding of this study, the following terms are defined

operationally:

Acceptability. It refers to the respondents ' discernment as to the level of

"Polmonut" correctness and appropriateness with moringa leaves as a food

product to their aspects.

Aroma. This refers to the attributes of the evaluation that describe the

product's distinct fragrance or smell. The product's anticipated aroma smells good.
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Color. This refers to "Polmonut" with moringa leaves ' physical appearance.

The color you want to achieve is light brown. Light brown shows the Polvoron is

thoroughly cooked.

Desiccation. It refers to a product that has been extracted.

Taste. This refers to the sensation produced by chemically reacting a

substance in the mouth with taste bud receptors. The desired taste with moringa

leaves is very delicious for the "Polmonut." It implies the consumer's satisfaction

and appetite for the product.

Texture. It refers to the qualities of a food that you can feel when you taste

it. In this study, the desired texture is very fine. Touch or taste can be used to

measure texture. The product's quality is very fine.

Chapter 3

PROJECT DEVELOPMENT AND METHODOLOGY

This chapter presents the development procedures, revisions made in

the study, development cost, time element involved in development and evaluation

procedures conducted by the researcher.

Project Development
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This product came about to innovate a food product made of coconut pulp

known as “Polmonut”. This is made for the additional utilization of this palm tree in

the community. Since it is abundant in the local market, it can also ensure to give

health benefits to the people especially to the children that can be justified by its

nutritive value and its low cost.

Development Procedure

This recipe was based on cookies and cream polvoron

(https://www.yummy.ph/recipe/cookies-and-cream-polvoron-recipe)

Ingredients:

4 cups desiccated coconut

1 cup and 12 tsp. margarine

2 cups powdered milk

2 cups white sugar

1 cup dried moringa leaves

Tools and materials:

Measuring cup

Measuring spoon

Blender

Utility plates and bowls

Frying pan

Ladle

Mixing Bowl
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Water cellophane

Moulder

The following are the steps in making the “Polmonut" .

Cooking process

Step 1: Toast the powdered desiccated coconut and after it put it in a mixing

bowl.

Step 2: Melt the margarine in the frying pan and add the vanilla extract.
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Step 3: Turn off the heat of melted margarine and mix the toasted powdered

desiccated coconut together with the sugar, powdered milk, and dried moringga

leaves.

Step 4: Carefully wrap the “Polconut” with moringa leaves individually in

water cellophane.
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Revisions Made In the Project

In processing desiccated coconut into powder, there were many problems

met by the researchers. These problems were all manageable and they were able

to come up with a solution that enabled them to continue the production. Here are

the solutions found by the researcher and the revisions they made to obtain the

desired quality of “Polmonut”.

The final revision in the processing of “Polmonut” is through the use of a

blender. This could be done in minutes with a good result in texture and even in

appearance. In polvoron making, there were some revisions done most especially

in drying and powdering the desiccated coconut and moringa leaves. Listed below

were the revisions in the process.

In the first trial of the desiccated coconut, the researchers dried it under

the heat of the sun. The result was good, but the desiccated coconut has an

unpleasant odour, and couldn’t find a factory to powder their dried desiccated

coconut.

In the final trial, the researchers fried the desiccated coconut to make it

dry. Moreover, they blended the dried desiccated coconut to become powder and

it yielded a good result.

In the first trial of the moringa leaves, the researchers dried the moringa

leaves under the heat of the sun. The result was good but they found out that sun

dry contains less nutritive value.

In the final trial, the researchers air dry the moringa leaves so that the

nutritive value will remain.

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Development cost

The total cost of the project was ninety-seven pesos and seventy-five

centavos (Php. 97.75). It consisted of 50 pieces. Each piece of “Polmonut” costs

P3.00.

Table 3. List of cost for ingredients used in making “Polmonut”

Quantity Unit Description of Unit Cost Total Cost

Ingredients

4 cup Desiccated Coconut 5 5

2 cups Dried Moringa Leaves 5 10

250 g Sugar P48/kilo 12

99 g Powdered Milk P45/sachet 45

250 g Margarine P75/kilo 18.75

1 pc Water Cellophane P7.00 7

Total P 97.75

Time Consumed in the Development of the Project

The table below shows the time that is consumed in each area of work in

the making of “Polmonut”.

Table 4. Time Table in “Polmonut” Production

Activities Time Allotment(hrs)

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Conceptualization of the Product 168hrs

Preparation of materials, tools, equipment 1hr

and measurement of the ingredients

Cooking Process 3hrs

Preliminary Evaluation 5hrs

Final Evaluation 3hrs

Total 180hrs

Evaluation of the Project

This consists of four phases of presentation namely, the Preliminary

Evaluation, Final Evaluation, Evaluation Instrument and the Treatment of Data.

1. Preliminary Evaluation

Preliminary tests were conducted to find out any problems that might arise

during the cooking process. First, the tools, materials, and ingredients were

secured and checked if all were available, complete, clean, and ready to use during

the cooking process. After that, before mixing all the ingredients needed, the

researchers made sure that the measurement of each ingredient was exactly

correct to come up with a good result. The researchers followed the steps in

making “Polmonut” to avoid the failure of the product. The researchers also

considered time management as one important aspect of cooking. Then it came

up that the result was good and the taste was very acceptable.
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2. Final Evaluation

This study used the qualitative type of evaluation to determine the

acceptability of “Polmonut” based on the identified criteria namely: colour, taste,

aroma, and texture. These qualities were given corresponding adjectival ratings

with their numerical equivalent from one (1) to three (3).

The expected plan of the researchers in evaluating the “Polmonut” was to

provide a sample of this product to the selected correspondents. They were going

to rate the qualitative attributes of the product using the rating sheet where the

identified criteria were written. The selected respondents of the research project

were composed of PIT students and faculty members. The respondents were

chosen based on their competence to evaluate the product.

Table 5. The Distribution of respondents of the Study

Respondents Population Percentage

Senior High School 4 10%

Junior High School 3 7.5%
College Students 28 70%
Faculty 5 12.5%
Total 40 100%

3. Evaluation Instrument

In the gathering of data, this study utilized a structured evaluation sheet

adopted from the unpublished thesis of Raymundo (2005). The evaluative

measures employed a three-point scale with corresponding qualitative description,

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which is as follows: (2.33-3.00) very acceptable, (1.67-2.32) moderately

acceptable, and (1.00 -1.66) not acceptable.

4. Treatment of Data

The weighted mean ( x ̅) was used as a statistical tool in the treatment of

data gathered from the respondents. The average mean for each criterion is

computed, and the grand mean (x ̅) is derived, based on the average mean ratings

of the identified criteria to determine the level of acceptability of the “Polmonut”.

The formula is:

x ̅=□((∑▒x)/N)

Where:

∑ ̶ sum

x̅ ̶ Scores

N ̶ Number of Cases

STD ̶ Standard Deviation

5. Scoring Procedure

A. Color

Range of Weighted Mean Adjectival Description

2.33-3.00 Light Brown

1.67-2.32 Off White

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1.00-1.66 White

B. Taste

Range of Weighted Mean Adjectival Description

2.33-3.00 Very Delicious

1.67-2.32 Delicious

1.00-1-66 Not Delicious

C. Texture

Range of Weighted Mean Adjectival Description

2.33-3.00 Very Fine

1.67-2.32 Fine

1.00-1.66 Coarse

D. Aroma

Range of Weighted Mean Adjectival Description

2.33-3.00 Very Pleasant

1.67-2.32 Pleasant

1.00-1.66 Not Pleasant

Level of Acceptability

Range of Weighted Mean Adjectival Description

2.33-3.00 Very Acceptable

1.67-2.32 Acceptable

1.00-1.66 Not Acceptable

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Chapter 4

FINDINGS OF THE STUDY

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This chapter presents the result and detailed discussion obtained in the

evaluation. The data are based on the devised valid evaluation instrument. The

data is shown in tables followed by its textual (narrative) explanation.

Table 6 shows the level of acceptability of “Polmonut” in terms of its colour.

Respondents Weighted Mean Description

Senior High School Students 3.00 Light Brown

Junior High School Student 3.00 Light Brown

Faculty 2.60 Light Brown

College Students 2.93 Light Brown

Overall 2.88 Light Brown

The colour of “Polmonut” is light brown to the senior high school and junior

high school students with a weighted mean of 3.00. The color of “Polmonut”

according to the college students and faculty is light brown with a mean of 2.93

and 2.60. This implies that the desired colour of “Polmonut” has achieved.

In general, the colour of “Polmonut” is light brown with a mean of 2.88.

From a white color of a raw desiccated coconut to light brown which

indicates that the polvoron is cooked thoroughly.

Table 7 shows the level of acceptability of “Polmonut” in terms of its aroma.

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Respondents Weighted Mean Description

Senior High School Students 2.75 Very Pleasant

Junior High School Students 3.00 Very Pleasant

Faculty 2.40 Very Pleasant

College Students 2.86 Very Pleasant

Overall 2.80 Very Pleasant

The aroma of “Polmonut” is very pleasant to the junior high school students

with a mean of 3.00. The aroma of “Polmonut” according to the college students,

senior high school students, and faculty is also very pleasant with a mean of 2.86,

2.75, and 2.40. This implies that the desired aroma of “Polmonut” with is satisfying.

In general, the aroma of “Polmonut” is very pleasant with a mean of 2.80.It

means that the aroma of “Polmonut” is satisfying according to the selected

respondents.

Table 8 shows the level of acceptability of “Polmonut” in terms of its texture.

Respondents Weighted Mean Description

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Senior High School Students 2.25 Fine

Junior High School Students 2.33 Very Fine

Faculty 2.60 Very Fine

College Students 2.21 Fine

Overall 2.40 Very Fine

The texture of “Polmonut” is very fine to the faculty and junior high school

students with a mean of 2.60, and 2.25. The very fine indicates an acceptable and

very good quality of the product through touch and/or taste.

However, the texture of “Polmonut” according to the senior high school and

college students are fine with a mean of 2.25 and 2.2 respectively. Fine texture

strongly means that the product is good enough. The respondents showed a

different evaluation of the texture of the product.

In general, the texture of “Polmonut” is very fine with a mean of 2.40. Most

respondents are satisfied with the texture of the product.

Table 9 shows the level of acceptability of “Polmonut” in terms of its taste.

Respondents Weighted Mean Description

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Senior High School Students 3.00 Very Delicious

Junior High School Students 2.67 Very Delicious
Faculty 2.80 Very Delicious
College Students 2.89 Very Delicious
Overall 2.84 Very Delicious

The taste of “Polmonut” is very delicious to the senior high school students

with a mean of 3.00. The taste of "Polmonut" is very delicious with an average of

2.89, 2.80 and 2.67, as well as for college students, faculty and junior high school

students. This means that “Polmonut” desired taste is palatable. Overall, the taste

of “Polmonut” is very delicious with an weighted mean of 2.84. The product's

desired taste is achieved satisfactorily.

Table 10. Level of Acceptability of “Polconut” with Moringa leaves

“Polconut” Standard Deviation Weighted Mean Interpretation

Color 0.26 2.88 Very Acceptable

Aroma 0.30 2.80 Very Acceptable
Texture 0.10 2.40 Very Acceptable
Taste 0.25 2.84 Very Acceptable
General 0.09 2.73 Very Acceptable

In Table 5, “Polmonut” was rated very acceptable in all its quality attributes

with a grand overall mean of 2.73. The colour got an average mean of 2.88; aroma
 34

with an average mean of 2.80; texture with an average mean of 2.40; and taste

with an average mean of 2.84.

The sensory evaluation result of the acceptability of “Polmonut” indicated to

be a good source for a nutritious snack as well as a potential income to the

interested entrepreneurs as well.

Chapter 5

CONCLUSION AND RECOMMENDATION

 35

This chapter presents the conclusion and recommendations of the study.

Conclusion

Based from the data gathered from the evaluation, the new product known

as “Polmonut’ was accepted in terms of colour, aroma, texture, and taste as

evaluated by the selected evaluators. Therefore, “Polmonut” was interpreted as

acceptable as perceived by the selected PIT respondents.

Recommendations

Based on the findings and conclusion, the researchers offer the following

recommendations:

1. The desiccated coconut can be used as a substitute for flour in making

polvoron.

2. A “Polmonut” can be a source for income generation.

3. The formulated recipe must be disseminated to the community through the

COED Extension program.

BIBLIOGRAPHY

A. Book
 36

Jacquelyn Lynn (2006) “Start Your Restaurant and More”.

B. Unpublished Materials

Cahigus, F., Linganay, S., Bentoy, M., Mendigo, G. The Acceptablility of Wild Yam
Polvoron, Unpublished College Thesis, Palompon Institute of Technology,
2016.

Entera, J., Sumalinog, J., Yare, J. Acceptability of Taro Polvoron, Unpublished

College Thesis, Palompon Institute of Technology, 2015.

Pacino & Torillas Acceptability of Squash-moringa Polovoron, Undergrad Thesis,

Palompon Institute of Technology, 2012.

Sabondo, Erlinda P. “A Comparative Study on the Effectiveness of Coco Oil and

Pork Lard on Butter Cake Product: Basis for Improved Baking Instruction.”
Unpublished Master’s Thesis, Cebu State College of Science and
Technology, 1995 .

C. E- source

Adkins S.W., M. Foale and Y.M.S. Samosir (eds.) (2006)

https://en.wikipedia.org/wiki/Coconut

Aduna<https://www.google.com/search?q=moringa+nutritional+value&client=firef
ox-b-

Cruz, C “Cookies and Cream Polvoron Recipe” January 30, 2017

https://www.yummy.ph/recipe/cookies-and-cream-polvoron-recipe

Dr. Mercola <http://foodfacts.mercola.com/coconut.html>

Copyright©2019CalorieKingWellnessSolutions,Inc.https://www.calorieking.com/fo
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ZmlkPTYyNjE5.html

Editors of Encyclopaedia Britannica <https://www.britannica.com/plant/coconut-

palm>

Karen Ansel, M.S., R.D.N http://www.eatingwell.com/article/274802/the-health-

benefits-of-coconut-coconut-oil-coconut-milk-coconut-water-coconut-flour-
more/
 37

Minmin 2014 http://www.imageplan.org/king-coconut-tree-scientific-name/

Rosemarie Ramos Jun 21, 2013 https://thedailyroar.com/culture/the-coconut-tree-

the-philippines-tree-of-life/