TIESA CANISTEL PASTILLAS 1

CHAPTER I

The Problem and Its Setting

Introduction

Canistel is very abundant in our locality yet often disregarded and wasted.

Morton (1987) cited that Canistel scientifically called “pouteria campechiana” is a

pear- orange, yellow fruit which is also known as yellow sapote, and egg fruit.

The flesh of canistel fruit is sweet flavored. Fruitipedia (2014) cited that it is rich

in niacin and carotene (provitamin A), ascorbic acid, riboflavin and fiber. National

Park Board (2013) cited that the fruit is eaten with condiments, including salt

and pepper, with fresh or after light baking. The flesh may be pureed and used

in custards, ice creams and other confectionaries. The fruit can also be

dehydrated and reduced to a nutritional powder, which has become available as

a commercial product. While edible, it is not juicy or crispy like many other fruits,

and hence not highly regarded. As a medicine adecoction of the astringent bark

is known to be used in Mexico to reduce fevers, as well as to treat skin

conditions. Seeds are used in treatment against ulcers. 

MSBAKER (2015) cited that Pastillas is one of the popular sweet delicacy

in the Philippines. This delicacy is made of powdered milk and condensed milk.

Pastillas can come in a variety of flavors like pandan, melon, strawberry, or

cookies and cream. Souichi (2013) cited that Pastillas de Leche if directly

translated from Spanish means “milk tablets” or “milk pills” which basically

describes this Filipino sweet delicacy. This is made from evaporated milk with
TIESA CANISTEL PASTILLAS 2

some mixtures to make it like a dough. The dough will be formed into small

shape and be coated with sugar. Pastillas de leche are Filipino candies made with

milk.

EFSSA (2015) cited that flavorings are substances used in small amount to

enhance food flavors. It is use in wide variety of foods, from confectionery, soft

drinks, cereals, cakes and yoghurts. European Union (EU) legislation classify

flavorings, as natural flavorings and smoke. Food Additives World (n.d.) cited

that there are certain natural food flavors which are derived from herbs, spices

and substances having an exclusively sweet, sour or salt taste. These natural

food flavors are not included in the definition of flavorings for regulatory

purposes.

This study make use of canistel as the raw material in pastillas production,

at the same time, to reduce the amount of milk needed. Based from the cited

nutritional value of canistel, making it as a sweet delicacy will be an advantage.

Statement of the Problem

This study utilized Tiesa Canistel in pastillas production. Specifically it seek to

answers to the following questions:

1. What processes were involved in the Tiesa Canistel pastillas production?

2. What is the acceptability level of the consumers of the Tiesa Canistel pastillas

in terms of:

a. taste

b. odor
TIESA CANISTEL PASTILLAS 3

c. color

d. texture

3. What is the cost analysis of the Tiesa Canistel Pastillas?

4. What suggestions/recommendation can be given to improve the Tiesa Canistel

Pastillas?

Scope and Delimitation

This study focused on the production of pastillas with the use of Tiesa

Canistel as the raw material. It involved the processes, acceptability level in

terms of taste, odor, color and texture:, cost analysis and and future

suggestions/ recommendations.

The quality of the product was evaluated by 30 randomly selected teachers and

students of Pag-asa National High School as the respondents. A questionnaire

was utilized applying Likert scale. The numeral value and its description is as

follow: a scale of 4 as Highly Accepted, 3 as Accepted, 2 as Fairly Accepted and

1 as poorly Accepted. The expiration of the product was not discussed in this

study.

Significance of the Study

This study utilized Tiesa Canistel in the production of pastillas. The result

was of great significance to the following:

Researchers. The result of this study can serve as a basis for further product

development, and can enhance skills and knowledge in the line of production of

pastillas.
TIESA CANISTEL PASTILLAS 4

Students. This study can serve as an avenue of learning.

Consumers. The result of this study can be an alternative to the available

pastillas in the market.

Entrepreneur. This study can help in the production of locally made product

out of Tiesa Canistel.

TIESA CANISTEL PASTILLAS 5

Notes:

Morton, J. (1987). Canistel.Retrieved on August 2018, from

https://hort.purdue.edu/newcrop/morton/canistel.html

Fruitipedia (2014).Canistelpouteriacampechiana.Retrieved on August 2018, from

http://www.fruitipedia.com/Canistel.htm

National Park Board (2013).Pouteriacampechianakunth. Retrieved on August

2018, from

https://florafaunaweb.nparks.gov.sg/Special-Pages/plant-detail.aspx?id

Msbaker(2015).Assorted pastillas. Retrieved on August 2018, from

http://filipinostylerecipe.com/2015/05/assorted-pastillas/

Souichi (2013).Pastillas de leche.Retrieved on August 2018, from

http://www.instructables.com/member/souichi/

EFSSA (2015).Flavourings. Retrieved on August 2018, from

https://www.efsa.europa.eu/en/topics/topic/flavourings (EFSSA) 2015

TIESA CANISTEL PASTILLAS 6

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter contains the presentation of the review of related literature

and studies which have a direct bearing on the research study. It contains also

the discussion of the gap bridge of the study, conceptual and theoretical

framework.

Review of Related Literature

Tiesa Canistel with a scientific name of Pouteria Campechiana is an erect

tree growing to a height of 15-20 meters. Leaves are alternative, smooth, dark

green, elliptic to a narrow-obviate with entire margins. Flowers are greenish

white in axillary clusters. Pedicels are long. Fruit are extremely variable in size

from oval, sub-gloves, pear- shaped or spindle-shaped, with or without a pointed

apex or curved beak, yellow- orange when ripe with an edible sweet and meat

pulp. The fresh is somewhat pasty, although the best varieties have a creamy

mousse like- texture (Stuart, 2013).

Tiesa Canistel can be eaten fresh. In some parts of the world, fruit used

for jams, jelly, marmalades and flavoring for ice cream. Fruit is also dehydrated

into a nutritious powder and pudding mixes. In Mexico, decoction of astringent

bark used for fevers. In Cuba, decoction of bark used for skin eruptions; seeds

used for ulcers and the fruits for anemia. It is used as a remedy for coronary

problems, liver disorders, epilepsy, skin diseases and ulcers (Mina, 2015).
TIESA CANISTEL PASTILLAS 7

Tiesa Canistel is rich in niacin, carotene and Vitamin C. The bark and seed

had a hydrolyzable tannins, saponins and glycoside. The pulp and peel have 70%

ethanol extract and the leaves have gallic acid, quercetin, myricetin-3-0-B-

rhamanoside, myricetin-3-0-B-galactoside. The nutrient analysis of fruit has an

energy value 580-630 kJ. It also contains fair levels of ascorbic acid and has a

relatively high content of carotenoid, an organic pigment of yellow, orange or red

color suitable for food application (Nair, 2014).

Food preservation is essential since it extends the length of time during

with the food is naturally viable. One way of preserving fruits is converting it into

a processed food product (Desrosier, 2018). One of the food product can be the

Pastillas. It is also known as pastillas de leche, a popular processed food product

composed of chocolate, ube, and others. It contains vitamins and minerals such

as calcium, copper, potassium (Merano, 2013).

Related Studies

Paragados (2014) conducted the study entitled Acceptability of Canistel

Fruit Flour in making cookies determined the acceptability of canistel fruit flour in

terms of appearance, aroma, texture, and flavor. Five treatments were used in

the study- four of them utilized canistel fruit flour at various proportions and one

treatment was used as the control group which utilized all-purpose flour. The

respondents of the study were the 15 faculty and staff, 15 Food Technology and

BSHRM students of WVSU- Calinog Campus, and 15 housewives at Brgy.

Simsiman, Calinog, Iloilo who were selected through purposive sampling. The
TIESA CANISTEL PASTILLAS 8

respondents evaluated the finished products using as a modified sensory

evaluation score sheet based on Five Point Hedonic Scale. There were five

treatments replicated three times. The study revealed that cookies prepared

using all treatments were “liked very much” in terms of appearance, aroma,

texture, flavor and general acceptability. While cookies with 100% all- purpose

flour were liked moderately by the evaluators. The present study is similar since

it utilized tiesa canistelas the main ingredient for pastillas production and

employed the use of sensory analysis to evaluate the acceptability level in terms

of taste, color, odor, and texture. However the present study involve only three

treatments in the pastillas production.

Padilla et. al (2014) conducted the study entitled Development of a

Healthy, Nutritious and Delicious Tiesa Polvoron. This study make used of tiesa

fruit added to the classic polvoron. Three trials were conducted to standardize

the procedure and ingredients. This research determined the acceptability of

tiesa polvoron in terms of appearance, aroma, flavor, and texture. The

respondents of the study were 60 grade two students of Puting Kahoy

Elementary School who were selected through purposive sampling and used

modified sensory evaluation form to evaluate the tiesa polvoron. The study

revealed that tiesa polvoron were liked very much in all criteria, these result led

to the conclusion that tiesa polvoron is healthy, nutritious and delicious. The

present study is similar since it utilized tiesa canistelas the main ingredient for

pastillas production and employed the use of sensory analysis to evaluate the
TIESA CANISTEL PASTILLAS 9

acceptability level in terms of taste, color, odor, and texture.

Nagallo (2016), conducted a study on the processes and methods used in

making native sweet delicacies in Brgy. Trapiche, Oton, Iloilo. This study utilized

different kinds of sweet delicacies such as pastillas de leche, kuchinta, bayi-bayi,

and polvoron. The finished products were subjected to sensory analysis

evaluation. The significance of this study is to know the differences of the

processes and method in delicacy n making in Brgy. Trapiche, Oton, Iloilo. The

study determined the uniqueness and differences of the processes and method

in delicacy making. This study also determined the native practices and methods

in making the signature sweet delicacies of Oton that was conducted through

interviewing two delicacy-maker of Brgy. Trapiche. Results revealed that majority

of the respondents highly accepted the products. The present study is similar

since it utilized the same method used in the production of tiesa pastillas. Three

treatments were used in the study. However the present study made use of tiesa

canistel as alternative to the commercial sweet delicacy.

Nutrinet-Dost (2014) conducted a research report on Tiesa as Natural

Food Coloring. The report showed the use of tiesa as a source of natural food

coloring. A standardized procedure for the production of natural food color out of

tiesa was developed. The produced natural yellow coloring is a good alternative

for the synthetic food coloring FD and C yellow 5. Various parameters during

extraction and purification of tiesa’s carotenoid pigment were investigated and

optimized (temperature and time) to achieve the most efficient process. The
TIESA CANISTEL PASTILLAS 10

natural food coloring developed in the emulsifier mixture was found most

promising. It was characterized and evaluated for its physicochemical properties

and acceptability in food application. The result showed enhanced yellow color

on the product and no immediate degradation of the color as observed during

processing. The present study is similar since it utilized tiesa as the main

ingredient for pastillas production and employed the use of sensory analysis to

evaluate the acceptability level in terms of taste, color, odor, and texture.

However the present study don’t utilized tiesa for food coloring.

Botangen et. al, (2010) conducted the study entitled Product Development

on Tiesa Food Products. It aims to identify the suitable process for production of

tiesa grits, identify an acceptable formulation for candied and snack products and

estimate the product cost and nutritional analysis of the different products. The

project includes the utilization of tiesa fruit into grits. It can be processed into

pastillas and polvoron. Toasted and untoasted grits were compared were it was

found out untoasted grits had an astringent taste while toasted grits has no

astringent taste. Thus the households prefer the taste and flavor of toasted tiesa

grits. The present study is similar since it utilized tiesa as the main ingredient for

pastillas production and employed the use of sensory analysis to evaluate the

acceptability level in terms of taste, color, odor, and texture.

Synthesis of the State- of the- Art

The concept of the related literature and studies provided insights to

enhance and to the conduct of the present study. The related study highlights
TIESA CANISTEL PASTILLAS 11

the use of tiesa through different products.

The study conducted by Paragados et.al., Padilla et.al., Nutrinet-dost,

Nagallo, and et. al serves as a reference of the present study in the production

of pastillas. The present study focused in the tiesa canistel fruit in the production

of pastilllas candy. It’s objectives were to determine the processes involved in

the production of tiesa canistel fruit as the main ingredient in pastillas

production, to determine the science concepts involved in the conduct study, to

test the level of acceptance of tiesa canistel pastillas in terms of: taste,

appearance, odor, and texture to determine the necessary recommendation for

further improve the quality of the product utilizing tiesa canistel pastillas.

Theoretical Framework

Food production is one of the most important things we do in society.

Most food is produced hundreds, sometimes thousands of miles from where it is

consumed requiring significant energy consumption for handling, transportation

and storage, resulting in significant food waste from spoilage during this journey.

The food production industry takes fruits, vegetables and grains in their

harvested farm as well as meat directly after butchering process and processes

these into the types of food products that are available for sale in supermarkets.

Food production ranges from minimal processing such as cleaning, packaging, to

complicated processes involving lots of additives and ingredients.

Food preservation has been defined as the science which deals with the

processes of prevention of decay or spoilage of food thus allowing it to be stored

TIESA CANISTEL PASTILLAS 12

in a fit condition for future use. It has also been described as the state in which

any food may be retained over a period of time without being contaminated by

pathogenic organisms or chemicals and losing optimum qualities of color,

texture, flavour, and nutritive value.

Candy making is the preparation of candy and sugar confections. Candy is

made by dissolving sugar in water or milk to form a syrup, which is boiled until it

reaches the desired concentration or starts to caramelize. The type of candy

depends on the ingredients and how long the mixture is boiled. Candy comes in

a wide variety of textures, from soft and chewy to hard and brittle. Figure 1 is

the theoretical paradigm that is shown in the succeeding page.

TIESA CANISTEL PASTILLAS 13

Pounding

Food Production Mixing Good quality

Food Preservation Molding Product/s

Candy Making Packaging

Figure 1: Theoretical Paradigm

TIESA CANISTEL PASTILLAS 14

Conceptual Framework

The study entitled utilization of Tiesa Canistel (Pouteria Campechiana) for

pastillas production. Aims to determine the processes involved in the production

of Tiesa Canistel pastillas, determine the acceptability level of the consumers of

the Tiesa Canistel pastillas in terms of taste, odor, color and texture, determine

the cost analysis of the Tiesa Canistel pastillas, and to determine the suggestions

/recommendation can be given to improve the Tiesa Canistel pastillas.

Tiesa Canistel is considered as a simple food that have vitamins to help

one’s body to have a healthy life. However, this fruit is disregarded and

unrecognized and this fruit can be utilized in pastillas production. This pastillas

meant to help a lot of people specifically the researcher, student, consumer, and

entrepreneurs.

In making the product, the pastillas that is made from tiesacanistel

undergo the mixing process. Next is the food packaging of the pastillas. Food

packaging was done after the mixing of the raw materials. Lastly, is the testing

of the product using the sensory analysis.

In this study, we researchers are expecting to make a nutritious tiesa

canistel pastillas that can be consumed by people who are not familiar and

interested in tiesa canistel and to the future researchers to develop a better

quality of pastillas. Figure 2 is the conceptual paradigm that is shown in the

succeeding page.
TIESA CANISTEL PASTILLAS 15

Input Process Output

Tiesa Canistel Mixing Highly Accepted

Evaporated milk Food Packaging Tiesa Canistel

Powdered milk Analysis of Data Pastillas

Sugar

Butter

Figure 2. Conceptual Paradigm

TIESA CANISTEL PASTILLAS 16

Gap Bridged by the Study

The presented literature and studies have explored the experimentation of

tiesa canistel that became sources of raw material for flour, polvoron, natural

food coloring, grit. The reviewed related studies conducted by the earlier

researchers that have the same aspects to the latter study but greatly differ on

their contents.

Hence, this study intends to fill the absence of experimentation which

highlights the use of tiesa canistel as a raw material for pastillas production. This

study will be useful in addressing the needs for alternative sources for pastillas

production. This is the gap that the study bridged.

TIESA CANISTEL PASTILLAS 17

Definition of Terms

Tiesa Canistel (Pouteria Campechiana). It is the raw material used in

pastillas production of the present study.

Sensory Analysis. It is a scientific discipline that applies principles of

experimental design and statistical analysis to the use of human senses (sight,

smell, taste, touch and hearing) for the purpose of evaluating consumer

products.

Pastillas. It is a common delicacy in our country.

Candy making. Is the process of making candy from different ingredients.

Food production. It is the way of producing food formed by different

substance and to supply and manufacture food in different area.

TIESA CANISTEL PASTILLAS 18

Notes:

Stuart, G. (2013). Tiesacanistel. Retrieved on November 2018, from

https://www.stuartxchange.org/tiesa.html

Nair, P. (2014). Fruits. Retrieved on November 2018, from

https://www.valuefood.info/2278/health-benefits-of-canistel

Mina, A. (2015). Natural nutrition facts. Retrieved on November 2018, from

https://www.purenutritionfacts.com/canistel-fruit/

Labau, E. (2018). Candy making for beginners. Retrieved on November 2018,

from

https://www.thespruceeats.com/candy-making-for-beginners-520303

Desrosier, N. (2018). Food preservation. Retrieved on November 2018, from

https://www.britannica.com/topic/food-presevation

Singh, P. (2018). Preservation. Retrieved on November 2018, from

https://www.britannica.com/topic/food-preservation

Paragados, D. (2014) Canistel fruit flour in making cookies . Retrieved on

November 2018, from

https://www.scribd.com/document/253464872/Tiesa-Flour

Padilla, et. al., (2014).Healthy, nutritious, and delicious tiesapolvoron . Retrieved

on November 2018, from

https://www.development-of-a-healthy-nutritious-and-delicious-tiesa-

pouteria-campechiana-polvoron.pdf
TIESA CANISTEL PASTILLAS 19

Botangenet.al, (2010). Product development on tiesa food products. Retrieved

on December 2018, from

http://www.bsu.edu.ph/files/Rangtay2010Vol11-1.pdf

Nagallo, A. (2016). Methods used in making native sweet delicacies. Retrieved on

November 2018, from

http://huminamingminahal2016.wordpress.com/2016/12/07/a-research-

study-
TIESA CANISTEL PASTILLAS 20

CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

This chapter is a presentation of the research design and methodology

that is employed in the conduct of the study. This involved the discussion of the

materials or equipment that will be used, the procedures, and instrumentation as

well as the statistical treatment that will be used to analyze and interpret the

data obtained.

Materials and Equipments

In order to produce tiesa canistel pastillas, the following materials were

needed: 150 g tiesa, 30 g sugar, 60 mL evaporated milk and 30 g flour. The

equipment that were needed are bowl, measuring spoon, ladle, wok and cooking

stove.

Research Design

This study was a qualitative-quantitative experimental research that

attempts to accumulate existing information and data regarding the acceptability

of tiesa canistel as a raw material in pastillas production in terms of taste, odor,

color and texture. The researchers decided to use sensory analysis form.

Sources of Data

Thirty (30) respondents who are randomly selected from the teachers and

students of PNHS from grades 10 performed sensory analysis provided with 5 g

of samples per treatment, in order to determine the acceptability level of

TIESA CANISTEL PASTILLAS 21

tiesacanistelpastillas. The researchers get the secondary sources from related

literatures, studies, books and other references.

Research Procedure

A. Production

In the production of tiesa canistel pastillas the following procedures were

followed: Prepare all the materials and equipment needed. Proper sanitary

practiced was observed prior to the peeling of ripe tiesa and removal of seed.

During the preparation of pastillas, a treatment of 100g of tiesa, 20ml of

condensed milk, 60g of powdered milk 10g of butter, 1.25ml of vanilla and 5g of

sugar were used. Firstly, the pan is in a low heat. Then the butter was added in

the pan. As the butter melt the condensed milk and vanilla was added in the

mixture. The mixture is continuously stirred until it thickens. As the mixture

boiled, the ripe tiesa fruit is added. Continuously stir until the tiesa fruit is mixed

well and add the powdered milk. Once the mixture thickens the fire is adjust in

low heat. The mixture is now transferred in a bowl, as it cooled after a few

minutes it is shaped into cylinder and rolled in sugar until fully coated. Then it is

wrapped.

B. Sensory Analysis

A five-point Likert scale type sensory analysis form was utilized to determine

the acceptability level of the product in terms of taste, odor, color and texture.

The respondents will check the numerical value with a descriptive rating 5 –

excellent 4 – very good 3 – good 2 – fair and 1 – poor. On the succeeding page
TIESA CANISTEL PASTILLAS 22

is the sensory analysis form.

Instrumentation

Sensory Analysis Form

Name: Age:

Please rate the following indicators. Check the numerical value with the

corresponding description. 5 – Excellent 4 – Very Good 3 – Good 2 – Fair 1 –

Poor

Treatment A

INDICATOR 4 3 2 1

Taste

Odor

Appearance

Texture

What other suggestions can you give to enhance the quality of the

product in terms of: a. Taste b. Odor c. Color d. Texture

TIESA CANISTEL PASTILLAS 23

Statistical Treatment

To get the weighted mean of respondent’s responses the weighted mean

results will be utilized in determining the acceptability of the tiesa canistel

pastillas in terms of: A. taste B. odor C. color D. texture. Below is the formula

for the weighted mean.

Weighted Mean = ∑ of n
N
Where:

∑ of n= Total score/responses

N= number of respondents
TIESA CANISTEL PASTILLAS 24

Gathering of Materials

- Tiesa
st
1 Phase Experimentation Preparation
- Peeling

Product

2nd Phase Experimentation Sensory Analysis

Analysis of Data

Results and Conclusion

Figure 1: Flowchart
TIESA CANISTEL PASTILLAS 25

CHAPTER IV

RESULTS AND DISCUSSION

This chapter presents the discussion of the results, data interpretation

derived from the conduct of the study, and the analysis of data.

1. Processes involved in the tiesa canistel as a raw material for

pastillas production.

Preparation of tiesa canistel

The tiesa canistel was acquired through the process of peeling. Then, it

was smashed make it smaller pieces. After a while, it was added on the frying

pan with the mixture of condensed milk, powdered milk, butter and vanilla which

was exposed on heat. Continuously stir until the mixtures thicken.

Pastillas Candy Preparation

The frying pan was exposed to low heat. Then the butter was stirred to a

frying pan and was brought to be melt. As the butter melted the condensed milk

was added. The mix condensed milk and butter was stirred to be a dough.

Finally the grind tiesa canistel was added to the mixture. For the cooling process,

wait for the cooked tiesa canistel pastillas until it cool. Take a pinch of a small

dough and shaped it into a cylinder form. Then, coat it with white sugar. Finally,

placed it into the parchment paper and cellophane for packaging.

2. Acceptability of Tiesa Canistel as a Raw Material for Pastillas

Production
TIESA CANISTEL PASTILLAS 26

The data were gathered by distribution of sensory analysis to 30

randomly selected teachers and students from Pag-asa National High School. The

acceptability was determined in terms of taste, odor, texture and appearance.

The following rating scale were used: 4- highly accepted, 3- moderately

accepted, 2- less accepted, 1- poorly accepted. For the summary result the

following rating were used: 3.51 -4.00- highly accepted, 2.51-3.50- moderately

accepted, 1.51-2.50- less accepted and 1.0-1.50-poorly accepted. The taste

rating was 3.63, which means highly accepted, the appearance was 3.77 which is

highly accepted by the respondents, the texture rating was 3.70 which is also

highly accepted, and the odor rating is 3.6 which means highly accepted . The

rating of each indicator were summed up that yield to overall acceptability of

3.67 with a description of highly accepted. Majority of the respondents highly

accepted the Tiesa Canistel Pastillas in terms of taste, appearance, odor, and

texture. Table 2 shows the sensory analysis result.

TIESA CANISTEL PASTILLAS 27

Table 2.Summary of Sensory Analysis Result

Indicators Mean Score Description

Taste 3.63 Highly Accepted
Appearance 3.77 Highly Accepted
Odor 3.60 Highly Accepted
Texture 3.70 Highly Accepted
Total Average 3.67 Highly Accepted
Legend: 3.51 -4.00- highly accepted

2.51-3.50- moderately accepted

1.51-2.50- less accepted

1.0-1.50-poorly accepted

3. Cost Analysis in the production of Tiesa Canistel Pastillas

The total expenses in the production of Tiesa Canistel Pastilas was 157

php.

4. Necessary Recommendation to Further Improve the Quality of the

Product Utilizing Tiesa Canistel as a Raw Material for Pastillas

Production

Some recommendations for further improvement of the study; conduct

other studies to determine the correct ratio and proportion on the number of

ties over the amount of condensed milk, and milk powder to prevent pastillas

from melting and ensure the packaging of product is appealing to consumers.

CHAPTER V

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

TIESA CANISTEL PASTILLAS 28

This section contains summary of the study giving emphasis in the

findings, which lead to the conclusion and recommendation.

SUMMARY OF FINDINGS

1. Peeling of tiesa canistel, grinding of tiesa canistel, melting of butter, stirring

of of mixed tiesa canistel, vanilla, condensed milk, powdered milk and butter,

and packaging of the tiesa canistel pastillas are the processes involved in the

production of tiesa canistel as a raw material for pastillas production.

2. The tiesa canistel pastillas involving taste, appearance, odor and texture is

highly accepted by majority of the respondents.

3. The total expenses in the production of Tiesa Canistel Pastilas was 157 php.

4. The following recommendations are set forth: conduct other studies to

determine the correct ratio and proportion on the number of tiesa over the

amount of condensed milk, and milk powder to prevent pastillas from melting

and ensure the packaging of product is appealing to consumers. It was indicated

to improve the quality of the product.

CONCLUSION

1. Processes involved in the production of tiesa canistel as a raw material foe

pastillas production were: peeling of tiesa canistel, grinding of tiesa canistel,

melting of butter, stirring of tiesa canistel, vanilla, condensed milk, powdered

milk and butter, and packaging of tiesa canistel pastillas.

2. Food production is the science concept that is used in the utilization of the

tiesa canistel pastillas.

TIESA CANISTEL PASTILLAS 29

3. The taste, odor, texture and appearance are highly accepted by majority of

the respondents.

4. The conduct other studies for the revisions, enhancement, and development

of the study and utilized same product that would be necessary for further

improvement.

RECOMMENDATION

In the light of the findings and conclusion made the following

recommendations for the future research are set forth.

1. Utilization of analogous study for revisions, enhancement, and development.

2. Utilization of the same product would be necessary for further improvement of

the study.

3. Comparison of the present study to the future researcher is necessary.

APPENDIX A. Summary of Sensory Analysis Result

Table 3. Summary Sheet of the Taste Test on the Acceptability of TiesaCanistel

TIESA CANISTEL PASTILLAS 30

as a Raw Material for Pastillas

Indicator 4 3 2 1 Average Description

Taste 76 33 0 0 3.63 Highly

Accepted
Appearanc 96 15 1 0 3.77 Highly

e Accepted
Odor 76 30 1 0 3.6 Highly

Accepted
Texture 88 21 1 0 3.70 Highly

Accepted
Over all Acceptance 3.675 Highly

Accepted

APPENDIX B. Raw Data

Table 4.RAW DATA

Respondents Taste Appearance Odor Texture

1 4 4 3 4
2 3 4 4 4
3 4 4 3 4
4 4 4 3 3
5 4 4 4 4
TIESA CANISTEL PASTILLAS 31

6 4 4 4 4
7 3 4 3 3
8 3 4 4 4
9 4 4 4 4
10 4 3 3 3
11 4 4 4 4
12 4 3 3 3
13 4 4 3 3
14 4 4 4 4
15 3 4 3 3
16 4 3 4 4
17 3 4 4 4
18 4 4 3 3
19 3 4 4 4
20 3 4 4 4
21 3 4 4 4
22 4 4 4 4
23 4 4 4 4
24 3 4 4 4
25 4 4 3 4
26 3 2 2 2
27 4 4 4 4
28 4 4 4 4
29 3 3 3 4
30 4 4 4 4
Total 109 113 108 111
Average 3.63 3.77 3.60 3.70
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APPENDIX C. SENSORY ANALYSIS FORM

Table 5. Sensory Analysis Form

Name: Age:

Please rate the following indicators. Check the numerical value with the

corresponding description. 5 – Excellent 4 – Very Good 3 – Good 2 – Fair 1 –

Poor

Treatment A

INDICATOR 4 3 2 1
Taste
Odor
Appearance
Texture

What other suggestions can you give to enhance the quality of the

product in terms of: a. Taste b. Odor c. Color d. Texture

TIESA CANISTEL PASTILLAS 33

APPENDIX D. DOCUMENTATION