Product Acceptability of Mochi Mango Graham PDF

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
PRODUCT ACCEPTABILITY
OF MOCHI MANGO GRAHAM
In Partial Fulfillment of the Requirements for the Degree of

Bachelor of Science in Hospitality Management
By:
Sydney Olson
Philip Garcia
Laurrie James Alson
Joanna Tosoc
May 2019
i
COPYRIGHT
Philippine Copyright 2019

By the Author
And the
Polytechnic University of the Philippines
All rights reserved. Portions of this manuscript may be reproduced with proper
referencing
and due acknowledgement of the author.
ii
CERTIFICATION
This thesis, PRODUCT ACCEPTABILITY OF MOCHI MANGO GRAHAM

prepared and submitted by Joanna Tosoc, Laurrie James Alson, Sydney Olson
and Philip Garcia in partial fulfilment of the requirements for the degree, Bachelor
of Science in Hospitality Management has been examined and recommended for
Oral Examination.
Evaluation Committee
Ms.Mila Joy Martinez Ms.Catherine Llave

Adviser Research Instructor
-----------------------------------------------------------------------------------------------------------
APPROVAL
Approved by the Panel on Oral Examination on (March 23, 2018) with the grade
of _____%
Mr.Joey Tigas
Chair
Mr. Caple Lipa Mr.Meckmack Nartea

Member Member
Accepted in partial fulfillment of the requirements for the degree

Bachelor of Science in Hospitality Management.
Dr. Aaron Vito M. Baygan

Dean
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ACKNOWLEDGEMENT
Foremost, we would like to thank the Lord God Almighty for providing good health,
finances and endless hope in completing this research. Second, we would like to
express our gratitude to our adviser, Professor Mila Joy Martinez for her persistent help
and guidance on this thesis. Our deepest appreciation also to our Professor Catherine
Llave for her continuous presence in sharing her knowledge to make this research
possible. We also like to acknowledge our beloved family for the unconditional love,
financial support, and especially on filling our emotional needs in times of hopefulness.
We give our heartfelt thanks to everyone who encouraged us until the end.
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CERTIFICATION OF ORIGINALITY
This is to certify that the research work presented in this thesis/ dissertation,
PRODUCT ACCEPTABILITY OF MOCHI MANGO GRAHAM for the degree Bachelor of
Science in Hospitality Management at the Polytechnic University of the Philippines
embodies the result of original and scholarly work carried out by the undersigned. This
dissertation does not contain words or ideas taken from published sources or written works
that have been accepted as basis for the award of a degree from any other higher
education institution, except where proper referencing and acknowledgment were made.
ALSON, LAURRIE JAMES
TOSOC, JOANNA
OLSON, SYDNEY
GARCIA, PHILIP
Reseachers
25 March,2019
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ABSTRACT
Title : Product Acceptability of Mochi Mango Graham

Reasercher : Joanna Tosoc
Sydney Olson
Laurrie James Alson
Philip Garcia
Degree : Bachelor of Science in Hospitality Management
Institution : Polytechnic University of the Philippines
Year : 2019
Adviser : Catherine Llave
The objective of this study is to create a new variation of mochi by combining
a well-loved Filipino dessert, grahams with added fresh mango as a filling.
Researchers undergone two methods for the study: (1) Experimental method to
develop the product whereas glutinous rice flour was steamed for 30 minutes.
Then the dough was flattened in plate liberally dusted with cornstarch. Thus,
crushed grahams was mixed with condensed milk then rolled to make a ball-
shaped and diced mango was added at the center. The dough was equally
proportioned measuring 30 grams each. The dough was then encapsulated with
mango graham ball weighing 20 grams as the filling. (2) Qualitative method using
9- point Hedonic scale to determine the result of the following sensory evaluation:
(a) color/appearance; (b) taste/flavor; (c) after taste; (d) odor/ aroma; (e) texture in
first bite/ mastication stage; (f) texture/residual or swallowing stage; (g) uniformity
in size; and (f) is the product acceptable to the consumer?. A total of 150 randomly
selected respondents from Parañaque City participated in the survey using survey
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questionnaire. The result was treated using SPPS program. Weighted mean were
computed and taken. Result shows that the overall product is "like very much" but
researchers must also take consideration in the following criteria such as odor,
swallowing stage and uniformity in size that needs improvement. Thus,
researchers recommend to put mango essence for additional aroma in the product.
Furthermore, using cupcakes cups will prevent the Mochi Mango Graham to stick
in the rectangular container.
TABLE OF CONTENTS
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Title Page i
Certificate of Approval ii
Acknowledgement iii
Certificate of Originality iv
Abstract v
Table of Contents vii
List of Tables and Figures x
CHAPTER I INTRODUCTION
1.1. Introduction 1
1.2. Theoretical Framework 2
1.3. Conceptual Framework of the Study 2
1.4. Statement of the Problem 4
1.5. Scope and Limitations 5
1.6. Significance of the Study 5
CHAPTER II REVIEW OF RELATED LITERATURE AND STUDIES
2.1. Graham Crackers 6
2.1. Glutinous Rice 7
2.2.Mochi 10
2.3. Mochi Health Benifits 15
2.4. Filipinos Glutinous Rice Desserts 18
2.5.Carabao Mango 19
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2.6. Carabao Mango Health Benifits 20
2.7 Product Acceptability Studies) 24
2.8. Synthesis 28
CHAPTER III RESEARCH METHODOLOGY
3.1. Research Method 30
3.2. Research Instrument 30
3.3. Data Gathering Method 31
CHAPTERIV PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
3.1. Selection of Raw Materials 33
3.2. Functions of Ingredients33
3.3. Definition of Terms34
3.4. Preparations in Making Mochi Mango Graham35
CHAPTERV SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
4.1. Summary 40
4.2. Findings 40
4.3. Conclusion 42
4.4. Recommendation 43
BIBLIOGRAPHY 44
APPENDICES 50
LIST OF TABLES
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Table 1: Level of Likeness 31
Table 2: Frequency of Distribution of Age 36
Table 3: Frequency of Distribution of Gender 37
Table 4: Level of Excellence 37
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CHAPTER 1
PROBLEM AND ITS BACKGROUND
Introduction
Mochi is a Japanese dish with a unique soft, squishy and chewy texture,
which made from a kind of glutinous rice. Traditionally, Mochi was served as a
special dish at various celebrations, Mochi as a familiar everyday commodity (Kumi,
2018).The word “Mochi” mostly refers to the ball of sweet rice dough that
encapsulates that delicious ice cream. In Japan, Mochi in general is a type of rice
cake. A piece of Mochi about the size of a small matchbox is equivalent of eating
an entire bowl of rice. This made it a popular meal amongst Samurai, as they had
to find portable food that could keep them satiated for long a period of time. It was
made out of red rice, and was used in religious rituals in the Shinto religion, as it
was viewed as a “food of the Gods”. It’s known for being a symbol of good fortune
and happy marriages
Meanwhile, graham ball is another simple and easy dessert made of graham
crackers. It consists of crushed graham crackers and condensed milk, mixed
together until well combined. Mold into a ball shape then rolled in sprinkles and
refrigerated before serving, heavenly tasting, no-bake cookie, looks like a Dunkin'
Donuts munchkin and tastes somewhat like s'mores.
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Mochi graham is a fusion of the mochi glutinous rice dough with graham ball
inside. Instead of following the traditional size of a mochi, the researchers decided
to make a bite-size like graham balls so they can achieve the purpose of its
portability.
The reason why the researchers came up with this innovation is because of
the careful review and understanding of the people’s needs and cravings, these two
currently existing desserts will be made into one product that would suffice and
satisfy the cravings of every Filipino.
Conceptual Framework of the Study
This study utilized the paradigm presented in Figure 1.0. In conceptualizing
the product, researchers adopted the IPO (Input - Process - Output) model. The
input necessary for the development of Mochi Graham is Product Conceptualization
by thorough understanding and selecting for the components of the main
ingredients and development of Mochi Mango Graham in the process wherein trial
and error is done to perfect in Phase I. If successful, in the Phase II a product
acceptability will be done to test if the product is acceptable or not. Responses on
the test will be treated with frequency and its weighted mean to determine the
commonality of the responses.
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PHASE 1
INPUT PROCESS OUTPUT
Raw materials Production of the Finished Product

Mochi Mochi Mango Graham
Mango Graham Experimental research
PHASE 2
OUTPUT PROCESS INPUT
Product Survey Demographic

Acceptability Sample Testing Profile
Sensory Evaluation
Statistical Treatment Sensory
Evaluation
Figure 1.0 Research Paradigm
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Statement of the Problem
This study aims to determine the product acceptability of Mochi Mango Graham.
The researchers would like to know the answer to the question:
1. What are the ingredients of Mochi Mango Graham?
2. What are the functions of the ingredients?
3. What is the process in making Mochi Mango Graham?
4. What is the demographic profile of the respondents in terms of;
4.1 Age
4.2 Gender
5. What is the responses of the respondents in terms of the following;
5.1 Color/appearance
5.2 Taste/flavor
5.3 After taste
5.4 Odor/Aroma
5.5 Texture first bite or mastication stage
5.6 Texture/Residual or swallowing stage
5.7 Uniformity in size
5.8 Is the product acceptable to the consumer?
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Scope and Limitations
The study is only limited on the product acceptability of Mochi Mango
Graham. Mochi Mango Graham is a fusion of two desserts such as mochi and
encapsulates the graham ball. In terms of product acceptability, a random 150
respondents within Parañaque City will evaluate the product using
productAcceptability evaluation form. The product will be evaluated on its taste,
appearance, texture, aroma, uniformity in size and overall acceptability.
Significance of the Study
The results of this study are significant to the following:
Consumer- new food innovation to satisfy the cravings of the dessert lovers.
Entrepreneur- It can provide for a source of livelihood to the average Filipino since
it only has a low cost in production. Entrepreneurs can profit from selling this
product including students due to its minimal capital which they can make use as
an alternative sideline in order for them to have an extra income.
The future researchers- through this research, the researchers may earn from
their products if commercialized. This study will serve as reference for the future
researchers.
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Definition of Terms
The following terms are used in the study:
Mochi- Japanese rice cake made of mochigome, a short-grain japonica glutinous
rice. The rice is pounded into paste and molded into the desired shape. In Japan
it is traditionally made in a ceremony called mochitsuki.
Steaming - is a method of cooking using steam. This is often done with a food
steamer, a kitchen appliance made specifically to cook food with steam, but food
can also be steamed in a wok.
Sweetener - a sugar substitute is a food additive that provides a sweet taste like
that of sugar while containing significantly less food energy. Some sugar
substitutes are produced by nature, and others produced synthetically. Those that
are not produced by nature are, in general, called artificial sweeteners.
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CHAPTER 2
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the related literature and studies after the thorough and in-
depth search done that would help the researchers to pursue their study.
Mochi Mango Graham is mainly composed of glutinous rice, graham, and mango.
The following statements below discusses the literature behind each ingredient and the
studies conducted that is related to the propose study.
Graham cracker was the chosen filling of Mochi Mango Graham. For it creates a
unique taste and a new eating experience when combine with mochi. Graham flour is a
form of whole wheat flour. It is named after its inventor Sylvester Graham, a Presbyterian
minister and a forerunner of the health food movement. Graham developed this form of
flour in the 1830s in hopes of diverting people away from the less healthy refined white
flour. His Graham hotels promoted vegetarian meals and unseasoned foods, being of the
belief that condiments would encourage the imbibing of alcohol. Well-known by 1882,
graham crackers are a flat, crisp cookie made with graham flour and typically sweetened
with honey. They were created in the 1830's by Sylvester Graham as part of the other
health foods he served at his hotels. Along with and pie crusts, granola and Grape Nuts
cereal are also made with graham flour. The graham crackers were sold originally by
independent bakeries. It is actually Russell Thacher Trall, one of Sylvester Graham's
disciples who began manufacturing graham flour as stated by Hocip (2018). In 1898, the
National Biscuit Company (subsequently renamed Nabisco) was the first national
manufacturer of graham crackers. Nabisco extended the product line by introducing
Honey Maid Graham Crackers in 1934. Today, Graham may be best remembered for his
promotion of unsifted and coarsely ground wheat flour, which he liked for its high fiber
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content, and for the fact that it was free of commonplace additives alum and chlorine. The
flour was nicknamed "graham flour" and is the main ingredient in Graham Crackers. (Mary
Bellis, 2017)
Traditionally, mochi was wholly made of glutinous rice. The glutinous rice, Oryza
sativa var. glutinosa also called sticky rice, sweet rice or waxy rice is a type of rice
originated at South-eastern countries as according to Rosentrater and Evers (2017). Rice
is widely cultivated and consumed in East, Southeast, and South Asia. Through European
colonization, it reached Europe and America, but is not as widely consumed in the
mentioned regions. This type of rice has a high level of amylopectin, the component that
gives the rice its “sticky” texture when cooked. This makes the rice (japonica) very popular
as sushi rice and for other dishes that are traditionally eaten with chopsticks. However,
when pertains to the glutinous rice name, it may misguide the consumer, for it has been
called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky, and not in the
sense of containing gluten. There was a study conducted by Yang Qin (2016), about the
glutinous rice flour and glutinous rice starch that were modified by dry-heat treatment and
their rheological, thermal properties and freeze-thaw stability were evaluated. Compared
with the native GRF and GRS, the water-holding ability of modified GRF and GRS were
enhanced that both the onset and peak temperatures of the modified samples increased
while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry
heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly,
compared with GRS samples, the storage modulus (G') and loss modulus (G") values of
modified GRF increased more greatly and the tan values decreased more remarkably,
indicating that the dry-heat treatment showed more impact on the GRF and a higher
viscoelasticity compared with GRS. The results suggest that the dry-heat treatment of
GRF is a more effective method than that of GRS, which omits the complex and tedious
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process for purifying GRS, and thereby has more practical applications in the food
industry. Another studies conducted shows the genetic variation of germination cold
tolerance in Japanese rice germplasm. Low temperatures at the initial stages of rice
development prevent fast germination and seedling establishment and may cause
significant productivity losses. In order to develop rice cultivars exhibiting cold tolerance,
it is necessary to investigate genetic resources, providing basic knowledge to allow the
introduction of genes involved in low temperature germination ability from accessions into
elite cultivars. Japanese rice accessions were evaluated at the germination under two
conditions: 13°C for 28 days (cold stress) and 28°C for seven days (optimal temperature).
The traits studied were coleoptile and radicle length under optimal temperature, coleoptile
and radicle length under cold and percentage of the reduction in coleptile and radicle
length due to low temperature. Among the accessions studied, genetic variation for traits
related to germination under low temperatures was observed and accessions exhibiting
adequate performance for all investigated traits were identified. The use of multivariate
analysis allowed the identification of the genotypes displaying cold tolerance by smaller
reductions in coleoptile and radicle length in the presence of cold and high vigour, by
higher coleoptile and radicle growth under cold. (Fátima Bosetti et al, 2012)
Cultivated rice (Oryza sativa) is a global cereal crop in Southeast Asia. It serves
as staple food, thus has a major contribution to the calorie intake. Furthermore, a number
of antioxidant substances have been identified in rice including phenolic compounds and
melatonin. The concentration and composition of these antioxidant compounds were
studied on glutinous and non-glutinous grains for both pigmented and non-pigmented rice
varieties. Findings of Setyaningsih, et al. (2015) indicates that the composition of phenolic
compounds were noticeably different between glutinous and non-glutinous rice grains.
The level of both melatonin and total phenolics in non-glutinous rice was higher than its
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glutinous variety. Hence, higher amylose content exhibits relatively higher amount of
antioxidant compounds.
Mochi has a long cultural history in Japan. It was stated by Francisco (2017), that
while there is no exact date when was Japanese rice cakes were invented, archeologists
have discovered steaming tools, similar to those used in making mochi, which date all the
way back to the Japanese Kofun Period. While the when of mochi may be unclear,
scholars do know the where. Mochi has historical roots in Western Japan. This place was
dependent on rice agriculture and so the traditional of eating mochi on New Year’s
probably started there.
Mochi was a Japanese rice cake and a necessary food at important ceremonial
occasions in Japan. Mochi rice is steamed, pounded into paste, and made into various
shapes.Pounding Mochi is called Mochitsuki. Even though Japanese these days do not
eat Mochi as often as they used to, Mochi is an indispensable traditional food for New
Year in Japan.
Mochi started to became popular in Asia that happened to produce many different
varieties as years goes by. There are a several types of mochi including, Daifuku,
Kirimochi, Kusa Mochi, Sukura Mochi, Hanabira mochi, and Ice Cream Mochi. (Spacey,
2015). Daifuku was a soft round mochi stuffed with red bean paste or white bean paste.
Unlike Daifuku, Kirimochi was a type of mochi that are block toasted, it was eaten topped
with sweet toppings that serves as snacks or part of meal. Kusa Mochi also called Grass
Mochi was a type of mochi that was flavored of kusa, a wild grass used in medicine across
Europe and Asia. Its flavor was grassy and reminiscent of strong green teas, and were
usually used at tea ceremonies. Sakura Mochi was flavored and colored with cherry
blossom. It was filled with red bean paste, and similar to Daifuku, it has a smooth texture.
Hanabira mochi, or “flower petal mochi”, is a rarer confectionary from the Kyoto region
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that was traditionally enjoyed by the Japanese nobility during New Year festivities. There
are several elements to hanabira mochi, including a candied stick of gobo burdock root,
sweetened white bean paste with miso, and a very soft piece of white mochi that’s rolled
into a flat circle and folded to enclose the other ingredients. Hanabira mochi has a
distinctive appearance due to the uniquely flat shape of the mochi, which is folded in half
around the filling with the edges left unsealed. It also has a blushing red color due to the
colorful filling that shows through the white color of the mochi. One of the popular mochi
these days was the Ice Cream Mochi. It was a small colorful balls of mochi stuffed with
different flavors of ice cream. Each mentioned types of mochi differ from its texture, form,
color, flavor and purpose but importantly, could be enjoyed and bring delightto anyone.
There was a study made by Irene Choi and Saurin Holdheim from Verde magazine
next to the Kombucha display, that mochi bar in Whole Foods can be easily
overlooked. They stated that the appearance of mochi from its varieties of flavor and its
colorful appearance would affect the costumers buying decision in spite of how expensive
it is. They stated this trendy treats are quite expensive but due to the mochi appealing
appearance more mochi bars have been opening in other locations. Tejal Rao from The
New York Times magazine also stated that sometimes the pleasures of food was not
packed in remarkable tastes, but in textures. When it comes to mochi, much of its appeal
is due to its glorious bounce or a gelatinous squish. There was also a different influence
on the quality of mochi because of the different colloid used according to the study of Shu-
yi and Zhong Fang (2013). Their conclusion was that the gelatine increased the hardness,
chewiness of the soft sweet and made them stickier but decreased the springiness and
transparency of the soft sweets, starch and locust bean gum increased the hardness,
chewiness of the mochi and made them stickier but decreased the transparency of them.
Another study shows that the quality of mochi produced by different sugar has a great
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effect. It was Zhou Yang and Zheng Jianxian (2013) from South China University of
Technology from their study showed that when produced by different sugar of the same
adding ratio, the anti-aging effect of Mochi adding trehalose was the best, by maltose, and
sucrose was the worst; within a certain adding range (50%), the anti-aging effect gradually
became better with the increasing of sugar added.
Mochi has a numerous health benefits but the main benefit of it lies in its core
ingredient, theglutinous rice. This form of rice does have a unique nutritional profile, for
each cup of cooked sticky rice contains 169 calories, or 8 percent of daily calorie intake
based on a 2,000-calorie diet. Most of these calories 83 percent come from sticky rice's
carbohydrate content, and each serving provides 36.7 grams of total carbohydrates,
including 1.7 grams of fiber. It contributes to a high-fiber diet, which lowers the risk of heart
disease, explains the McKinley Health Center at the University of Illinois. Sticky rice also
serves as a good source of selenium, a beneficial mineral. It offers antioxidant protection
for tissues, shielding cells from damage caused by free radicals. Selenium benefits the
thyroid gland by regulating the activity of thyroid hormones and keeps the blood vessel
walls functioning properly. Sticky rice also offers health benefits due to its manganese
content. Manganese is needed for a healthy metabolism. It helps process the
carbohydrates, proteins and cholesterol. As well as helps to make proteoglycans, a family
of proteins needed for healthy cartilage and bone tissue. It as well contains smaller
amounts of other essential nutrients. Each cup of sticky rice contains 7 percent of the daily
vitamin B-5 intake requirements, and as well provides the 9 percent of the daily
recommended copper intake, set by the Institute of Medicine. Vitamin B-5 boosts the
metabolism and helps the cells to produce energy and also aids in hormone synthesis to
maintain the hormone balance. (Tremblay, 2017) .The decent amount of fiber in sticky rice
can help to lower risk of diabetes, as the fiber is able to regulate the release of insulin and
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glucose into the body. The copper, zinc, and B vitamins in this form of rice was known to
boost the strength of the immune system, which could reduce unnecessary inflammation
and reduce strain on the system. With a variety of essential minerals in sticky rice, this
popular variety could help to build strong bones and lower the risk of osteoporosis as the
person age. With no fat or cholesterol to speak of, sticky rice was a wise choice for those
with heart conditions, high blood pressure, or those struggling with their weight.
(Staughton, 2018)
Japanese believed that mocha said to bring health, good luck, and fortune.
Moreover, mochi was regarded as an excellent treat for pregnant women or lactating
mothers because it promotes the production of breast milk. One particular type of mochi,
kusa mochi, is often given to women after childbirth. This mochi variety is made with
mugwort, an herb that grows wild all over Japan and is high in calcium and iron. Both of
these nutrients are beneficial to a mother and her child. People who suffer from anemia
or who want to gain weight are recommended kusa mochi as well. (Bloomfield, 2017)
Artificial colors were greatly used towards many products. For it captures the
consumer attraction and the willingness to buy. The more colorful mochi was, the more it
becomes a delicious treat. There was a study conducted to check the quality and
determination of permitted and non-permitted additive colors in food products that was
very important for consumer‫׳‬s right protection and health. Data on prevalence of additive
colors in local food and beverage products at Tehran, Iran was studied by Asadnejad et
al (2018) of Department of Environmental Health Engineering, Food Safety Division,
School of Public Health and Center for Environmental Research, Tehran University of
Medical Sciences, Tehran, Iran. In their study, the survey was undertaken to demonstrate
the frequently use of additive colors and products targeted to color adulteration in Iranian
foods and beverages. From the 1120 of the samples, 18.86% contained artificial colors,
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11.89% contained natural colors and 69.25% of samples had no additive colors. Tartrazine
(E102) was the only non-permitted artificial dye used in samples. Among products with
additive colors, only 4.38% of samples failed to meet with national Iranian standard and
61.23% of non-compliance samples were from non-industrial sectors and mostly were
saffron and food containing saffron such as saffron rock candy and saffron chicken. These
places and products quality are main the concern to solve the color adulteration in Iranian
food market.
As rice centers the Philippine Cuisine and Filipinos being fond of sweet treats, it
creates an evident for having a different varieties of delicacies made of rice. Philippines
has known for rice cakes or locally called kakanin. The name kakanin has derived from
two Tagalog words: “kain” (to eat) and “kanin” (prepared rice). It is an umbrella term for
sweets made of glutinous rice and coconut milk, the two ingredients that tropical countries
have in abundance. The most popular kakanin, puto, a steamed rice cake that is
traditionally white in color and was usually eaten with paired of most notably the dinuguan,
a Filipino dish. While, the dessert called Ginataang Bilo bilo (sticky rice balls in coco milk)
is also a well- known dessert that is commonly serves as a mid-afternoon snack, and is
essentially composed of root- crops (such as kamote or ube), bananas, sliced jackfruits
and chewy rice balls. They have all cooked together in a soupy gruel thickened with
coconut milk. It was said to be a great comfort food in time of cold season. Other delicacy
like sapin- sapin, kutsinta, suman, palitaw made with glutinous rice carries with it a history
that is as rich and deeply-rooted in our culture. (Estrella, 2013). Another well-known
Filipinos favorite dessert has called Mango Float. It was made of mango sliced and
crushed graham that were made into a delightful dessert. Mango fruit creates the
sweetness that complements the taste and smooth creamy texture of graham. Moreover,
graham were often made into graham ball, a simple combination of crushed graham
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cracker, formed into a ball shaped using condensed milk with a marshmallow in the middle.
Filipino’s are fond of consuming these treat because of the simple way of preparing and
its affordable price that is easy to market.
Carabao mango’s distinct succulent taste puts the Philippines on the international
map as having the world’s best mango. The fruit’s popularity is so immense that other
countries have labelled some of their mangoes “Manila mango” just to attract consumers.
The crop’s clout as a top tourist drawer is truly undisputed as foreigners from Singapore
to Europe would flock the country only to get a taste of this delectable fruit treat. Without
a doubt, fruit connoisseurs from all over the world consider Philippine mango as one of
the finest fruit in the world. But for the Filipinos, it was more than being a national fruit, it
is a national pride and the backbone of the agricultural economy. The sweetness of
carabao mango from Guimaras was really hard to deny. Even If foreigners were asked on
what makes their visit to the Philippines memorable, they would only blurt out one word:
mangoes. (Delmo, 2010)
The mango is a species that produces recalcitrant seeds, which can be difficult to
store. There was a study conducted entitled, “Effects of storage period and mass on seed
germination of the Carabao Mango” by Galli et al (2017). The objective of the work was to
evaluate the effect of storage period and mass on the germination of Carabao mango
seeds. The fruits were picked and the pits were dried. The seeds were weighed and
separated in two classes: I) with a mass up to 19.0g, and II) above 19.0g. The seeds were
treated with 60% thiabendazol, wrapped in perforated transparent polyethylene bags,
maintained in a laboratory, and germinated directly in the plastic bags. Due to the small
number of seeds with a mass less than 19.0g, the germination tests using two classes
were done only for the periods of zero and the first seven days of storage. It was found
15
that the seeds of Carabao mango, when treated with fungicide, performed best when sown
after seven days of storage in polyethylene bags, and that the mass of the seeds positively
influenced germination.
Consuming fruits and vegetables of all kinds has long been associated with a
reduced risk of many lifestyle-related health conditions.Many studies have suggested that
increasing consumption of plant foods like mangoes decreases the risk of obesity and
overall mortality, diabetes, and heart disease and promotes a healthy complexion and
hair, increased energy, and overall lower weight. Mangoes could possibly help protect and
strengthen the body like the age-related macular degeneration, the antioxidant
zeaxanthin, found in mangoes, filters out harmful blue light rays and is thought to play a
protective role in eye health and possibly ward off damage from macular degeneration. A
higher intake of all fruits (three or more servings per day) has also been shown to decrease
the risk of and progression of age-related macular degeneration. The risk of developing
asthma is lower in people who consume a high amount of certain nutrients. One of these
nutrients is beta-carotene, found in mangoes, papaya, apricots, broccoli, cantaloupe,
pumpkin, and carrots; Cancer, diets rich in beta-carotene may also play a protective role
against prostate cancer, according to a study conducted by the Harvard School of Public
Health's Department of Nutrition and has been shown to reduce the risk of colon cancer
in a Japanese study. In a study conducted by Texas AgriLife Research, food scientists
tested mango polyphenol extracts on colon, breast, lung, leukemia, and prostate cancer
tissue. Mangoes were shown to have some impact on all cancers tested but were most
effective with breast and colon cancers. Low intakes of vitamin K are associated with a
higher risk of bone fracture. Adequate vitamin K consumption can be achieved by eating
a proper intake of fruits and vegetables. Vitamin K is important for improving calcium
absorption, essential for optimal bone health. Also, Diabetes Studies have shown that
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people with type- 1diabetes who consume high-fiber diets have lower blood glucose
levels; and individuals with type-2 diabetes may have improved blood sugar, lipids, and
insulin levels. One cup of mango provides about 3 grams of fiber. Because of their fiber
and water content, it really helps to prevent constipation and promote regularity and a
healthy digestive tract. The fiber, potassium, and vitamin content in mangoes all help to
ward off heart disease. An increase in potassium intake along with a decrease in sodium
intake is the most important dietary change that a person can make to reduce their risk of
hypertension. Mangoes are also great for your hair because they contain vitamin A, a
nutrient required for sebum production that keeps hair moisturized. Vitamin A is also
necessary for the growth of all bodily tissues, including skin and hair. Adequate intake of
vitamin C, found in just 1 cup of mango per day, is needed for the building and
maintenance of collagen, which provides structure to skin and hair. (Ware, 2017)
There are 12 reasons why mango should be eaten everyday as stated by Dr.
Anderson (2016), because mangoes may very well be the king of all fruits because they
fight cancer, alkalize the body, regulate diabetes, help digestion, aid in weight loss, clear
your skin and make the perfect snack.Since mangoes are so tasty, people forget they’re
healthy. Mango is a nutrition-filled wonder-fruit capable of giving the body the health it
needs. The 12 reasons why mango should be eaten every day are because it (1) Combats
cancer, mango has antioxidants such as isoquercitrin, quercetin, astragalin, gallic acid,
fisetin, and methyl gallate which protect the body against breast, colon, leukemia and
prostate cancers. (2)It keeps the cholesterol levels in check. When a personate a mango,
high levels of vitamin C, fibers, and pectin would be obtain to help lower serum cholesterol
levels. Fresh mangoes are rich sources of potassium, an essential component of cell and
body fluids for controlling the heart rate and blood pressure. (3) Skin cleanser, mangoes
help unclog pores and add freshness to the face. This fruit applies to any skin type and is
17
best for acne caused by clogged pores. The person just needs to place thin slices of
mango on the face for 10-15 minutes and wash the face. Repeating this quick procedure
every day and see the immediate results. (4) Alkalize the body, mango is rich in tartaric
acid, malic acid and traces of citric acid which helps in maintain the alkalinity of the body.
(5) Weight loss and digestion, mango is rich in vitamins and nutrients which help the
person to feel stuffed after eating. Also, its fibers boost the stomach’s digestive functions
by burning excess calories, aiding weight loss. The enzymes found in mango help break
down protein and aid in digestion because the fruit is rich in prebiotic dietary fiber,
minerals, and vitamins. (6) Diabetes regulator, aside from the fruit, mango leaves are
healthy too because they help regulate insulin levels. Just need to boil 5-6 mango leaves
in a vessel, soak it through the night, and drink the filtrate in the morning. The filtrate also
serves as a stomach tonic the person can drink every morning on an empty stomach. (7)
Aphrodisiac, there is a reason why people call mango “the love fruit.” Mangoes have the
ability to increase virility in men. Mango has a particular nutrient, vitamin E, which
regulates sex hormones and boosts sex drive. (8) To prevent heat stroke, the person
should put mango slices on a blender or juicer, add a little water and a tablespoon of
honey. (9) It strengthens the immunity. The powerful combination of mango’s vitamin C,
vitamin A, and 25 various carotenoids keep the immune system strong and healthy. (10)
It increasesthe concentration and memory retention. Mango is rich in glutamic acid which
is an important alpha-amino acid for the brain. If the person has an exam, presentation or
report, it was recommended to eat a mango the night before to get a refreshed mind. (11)
High iron for women. Mango is a natural solution for people suffering from anemia. The
fruit may aid menopausal and pregnant women because of its high iron and calcium levels.
(12) It reduces kidney stones. The Chinese believe mangoes have cooling energy capable
18
of reducing the risk of kidney stone formation. Chinese medicine practitioners always
recommend mangoes practitioners especially for those suffering this particular condition.
The researchers had chosen the following studies as the basis of method
procedure that would be use. By using Five Point Hedonic Scale, In the experimental
research entitled, “Acceptability of Canistel (Lacuma Nervosa A.DC) Fruit Flour in Making
Cookies’’ it aims to determine the acceptability in terms of appearance, aroma, texture,
flavor and general acceptability of canistel (Lacuma nervosa A. DC) fruit flour in different
proportions in making cookies. Overall there was 45 respondents that were surveyed and
according to Paragados (2014) It revealed that the 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 like moderately by the
evaluators.The study of Acceptability and Proximate Composition of Two Filipino
Delicacies, Puto Seko and Panganan from Arrowroot (Maranta arundinaceae, L.) starch
used also a 5-Point Hedonic Scale for color, aroma/flavour, texture or mouthfeel, taste
and general acceptability. From this study of Blasé M.E.M. Labay, P.M. (2017), they found
out that the arrowroot starch can be used in making these two Filipino delicacies with
better sensory attributes than the original products made from all-purpose flour and rice
flour. Another research study using 5-Point Hedonic Scale entittled ‘’Development of
Young Coconut (Cocos nucifera) Wine’’ that aimed to develop wine from young coconut
water. Sensory evaluation test was done by the panelists (N=30) to evaluate the
acceptability of the product quality attributes such as color, aroma and taste. The results
of the sensory evaluation showed from the study of Cuarto (2017), that young coconut
wine has a pale light color, powerful aroma and sweet taste. Statistical analysis showed
significant difference in the color and aroma between young coconut wine and commercial
wine but no significant difference in terms of taste. The 5-Point Hedonic Scale was also
19
used for describing the Acceptability Study of Kamias (Averrhoa bilimbi) Wine. It was
conducted to test if kamias can be made into wine. Two methods were used to determine
if there were differences on its quality attributes. The results from the study of Caoli (2017)
showed that the appearance and color of both wines were liked moderately by the
respondents. The fruity aroma of fresh kamias wine was liked very much by the
respondents compared to powerful aroma of sterilized kamias wine which was liked
moderately. The sweet taste of fresh kamias wine was liked very much by the respondents
compared to sterilized kamias wine which was liked moderately only.
The study of Sensory Acceptability of Squash (Cucurbita Maxima) in Making Ice
Cream’’ by Moreno (2015), used a Six Point Hedonic Scale. This experimental research
was conducted to determine the sensory acceptability of mashed squash (Cucurbita
Maxima) of different proportions in making ice cream in terms of appearance, aroma,
texture, taste and general acceptability. There were 30 respondents whom were selected
through random sampling. The result of the studyshowed that there was a significant
difference that existed in the level of acceptability of mashed squash in making ice cream
in terms of appearance, aroma, and general acceptability. Therefore, their null hypothesis
was rejected. However, no significant difference in the level of acceptability of using
mashed squash in making ice cream in terms of taste and texture. In the experimental
study of “Sensory Characterization of Cupcakes Made of Sweet Potato (Ipomoea batatas)
Flour with Turmeric (Curcuma longa) Powder’’, by Tabaldo–Tucar (2017) used also a
sensory evaluation score sheet based on the Six - Point Hedonic Scale. The level of
acceptability as to appearance, taste, texture, aroma and general acceptability was
evaluated and participated by selected panelist. The findings revealed that the outside
characteristics of sweet potato cupcakes enriched with 5grams turmeric powder has a
moderately rounded top, inside characteristic was yellow - orange in color. While, outside
20
characteristics, such as yellow- orange in color, moderately light in weight in proportion to
size and has a moderately shiny surface and inside characteristics such as thin-walled
cells with no larger air spaces, moderately moist, moderately tender, moderately distinct
sweet potato taste and have a moderately distinct sweet potato aroma were common to
5, 10 and 15grams turmeric powder.
The study of Preparation and Consumer Acceptance of Indian Mango Leather and
Osmo- Dehyrated Indian Mango’’ by Domingo (2017), used a Seven-Point Hedonic
Scale.This study exploits the potential of underutilized indian mango to value - added
products. Thirty- three member untrained panels were involved in consumer acceptance
evaluation. The overall result of the indian mango leather and osmo- dehydrated indian
mango developed in this study seemed to be acceptable for all the sensory parameters
as indicated by high scores of greater than five.
There was study conducted entittled‘’ Comparative Study on Practicability
of 9-Point Hedonic Scale and 5-Point Hedonic Scale for Beverages’’, it investigates
whether the 9-point and 5-point hedonic scales were interchangeable while comparing the
performance, potential limitations, and effects on the other typical consumer testing for
both scales. Overall, from the study of Cheng, M. McCulloch, M. Tran, T. (2010). ,150
respondents were surveyed and the result showed that the 9-point scale demonstrated a
higher sensitivity than the 5-point scale in acceptance discrimination. Ranking results may
be associated with the hedonic scores, as the 9-point hedonic scale was more discriminate
than the 5-point. Meanwhile, no difference found for the preference, attribute diagnostics,
and usage frequency intent questions in this study. In the same method procedure the
research study entitled, “An Alternative Frying Process for Wheat and Gluten-Free
Donuts’’, by Melito (2009) used a 9-point Hedonic Scale to measure the overall
acceptance, aroma, taste, and texture/mouthfeel. Overall, the par-frying, IR-finishing
21
process was shown to significantly lower the fat content of both wheat and GF donuts
while producing donuts instrumentally and sensorially comparable to fully-fried donuts
made with the same formulation. This process may be used instead of a full-frying process
to produce donuts instrumentally and sensorially similar to fully-fried donuts, but with a
significantly lower fat content. From another study using 9- Point Hedonic Scale, entitled
“Acceptability of Musa Balbisiana (Saba Banana) Puree in Two Treatments in Making Ice
Cream’’. In this study of De Castro Jr, M. Arenillo, S. (2016), they have chosen trained
panelist in the education sector in secondary, tertiary and graduate school level that
specialized in food related discipline such as Food Technology, Food Service
Management, Technology and Livelihood Education- Food Trades and Hotel and
Restaurant Management to participate. Overall, result in treatment 1 (cooked puree) the
taste and texture of the ice cream were “liked extremely,” however, its color was rated
“liked very much,” while in treatment 2 (uncooked puree) the texture and color were rated
“liked moderately,” while its taste was rated “liked very much”.
Synthesis
The related literatures and studies became the basis of the method procedure and
the number of respondents used by the researchers. The researchers chose daifuku as
the type of mochi as mentioned by Spacey, (2015), while the number of respondent
22
researchers selected was from the study of Cheng (2008) and the 9-point Hedonic Scale
was based on the study “An Alternative Frying Process for Wheat and Gluten-Free
Donuts’’, by Melito, Y. Shirley, H. (2009). The content of the related literature and studies
proves that mochi exists and still being studied. Mochi Mango Graham main ingredients,
the glutinous, grahams and mango is currently existing as a product and being accepted
by the consumer.
CHAPTER 3
RESEARCH METHODOLOGY
This chapter defined and discussed the information that were used by the
researchers in the entire study. This section also describes the research method,
23
research instrument, data gathering method, sample size and population,
statistical treatment of data, and experimental procedure used in the research.
Research Method
This study utilized mixed method. First is the experimental method, the
researcher used the experiments method in Phase 1 within the product
development of Mochi Mango Graham wherein trial and error was done. The
Phase II used the Qualitative Method for the product acceptability wherein the
respondents evaluate the quality of the product through our survey form based on
the parameters such as taste, appearance, texture, aroma, uniformity in size and
overall product acceptability and the help of food tasting of our Mochi Mango
Graham product itself. The data was gathered from the final product of Mochi
Mango Graham.
Research Instrument
The research instrument used by the researchers is survey questionnaire
of product acceptability. The product acceptability consists of demographic profile
of the respondents and to be followed by the survey questions using 9-Point
Hedonic Scale ranging from 1-dislike extremely as the lowestand like extremely as
the highest range. The questionnaire was validated by a food chef at shefu-denz,
a Japanese restaurant that specialize Japanese cuisine. The survey determines
the opinion of each random participant in terms of the following criteria indicated
in the evaluation form.
24
To analyze the responses of the respondents, the data were treated with a
weighted mean to analyze. The researchers assigned values as shown in table 1
to scale the responses.
HEDONIC VERBAL
RANGE
SCALE INTERPRETATION
9 like extremely 9.00
8 like very much 8-8.99
7 like moderately 7-7.99
6 like slightly 6-6.99
5 neither like nor dislike 5-5.99
4 dislike slightly 4-4.99
3 dislike moderately 3-3.99
2 dislike very much 2-2.99
1 dislike extremely 1-1.99
Table 1: Level of Likeness
Data Gathering Procedure
The researchers will invite 150 random respondents within Paranaque City
to examine the criteria of product acceptability of Mochi Mango Graham. The
duration of the survey will be done in the month of September 2018 to gather
enough data and information. The following statistical treatment will be used to
analyze and interpret the data gathered: Frequency is the number of times a data
value occurs. Weighted mean is a kind of average. Instead of each data point
contributing equally to the final mean, some data points contribute more “weight”
than others.
25
Statistical Treatment of Data
The following includes statistical treatment of data used to analyze and to
understand the data gathered by the researchers:
a. Frequency - the number of times a data value occurs.
b. Arithmetic Mean - is most common type of average.It is the sum of the as
divided by n (the sum of a collection of numbers divided by the number of
numbers in the collection).
CHAPTER 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
26
This chapter shows the presentation and analysis of the product
acceptability evaluation form that has been conducted and answer the questions
in statement of the problem in Chapter 1.
A. Selection of Raw Material
In this study, the researchers used glutinous rice flour for the base of mochi
and graham crushed with diced mango for the filling.
INGREDIENTS UNIT QUANTITY

Kangaroo Brand glutinous rice flour GRAMS 128
Water ML 175
M.Y San Graham crushed GRAMS 85
Hermano refined sugar GRAMS 68
Cream Pure Cornstarch GRAMS 43
Jersey Mango condense GRAMS 102
McCormick food coloring- yellow ML 0.5
Freshco Mango Puree ML 15
Fresh Mango GRAMS 330
Functions of ingredients
Glutinous rice flour- is a form of flour made from finely milled rice, it becomes
mochi when adding water and steaming
Sugar - adds sweetness to mochi dough
Cornstarch- used for dusting, it prevents the mochi dough from sticking to the
surface
Crushed graham - paste- like filling
Mango condense - provides flavor
Food coloring - gives artificial color to the product mochi
27
Mango Puree- adds mango flavor to the mochi glutinous flour
Fresh Mango- blended and mixed to the glutinous flour
Preparation in making Mochi Mango Graham
Mix 1 cup glutinous rice flour and 3/4 cup of water in a mixing bowl (or other
heat proof) bowl and mix well. Pour 1/ 8 tsp. food coloring in the mixture. Add 1
tbsp. of mango puree and 1tbs blended fresh mango. Mix well until it turns to a
batter like mixture. Pre-boil 0.6 liter of water in the steamer for 3 minutes. Medium
low heat 120 degree Celsius.Put the glutinous mixture (leaving the mixture in a
glass bowl). Put a cloth between the bowl and lid (the cloth will serve as an
absorbent of the evaporated water). Steam for 30 minutes. at 120 degree
Celsius.In another bowl, combine 1 cup crushed grahams and 1/3 cup of mango
condensed milk, then dice the remaining fresh mango. Scoop out grahams and roll
between your palms until it turns into round shape. Flatten the graham ball and put
the diced mango at the center.Fold the graham ball back in a round shape.
Transfer the steamed Mochi in a casserole and add 1/3 cup of sugar. Cook for 5
minutes in a medium to medium low heat. Take the time to melt the sugar. Be
careful not to burn it. Take the hot Mochi out from the pot onto a sheet pan or plate
liberally dusted with cornstarch. Put some cornstarch in your hands to prevent the
Mochi from sticking into palms. Stretch and flatten the Mochi dough. Make a
rounded shape then put the graham ball at the center of Mochi dough. Encapsulate
graham balls in the Mochi to make rounded bite size shape. Chill the Mochi
overnight.
28
AGE Frequency Percent
16-19 yo 22 14.7
20-23 yo 26 17.3
24-27 yo 29 19.3
28-31 yo 24 16.0
32-35 yo 24 16.0
36-39 yo 19 12.7
40 and up 6 4.0
Table 2:
Frequency of
Total 150 100.0
Distribution of
Age
Interpretation
150 respondents consists 16-19 ofage has a of frequency of 22 and 14.7%
of respondents, 20-23 of age has a frequency of 26 and 17.3% of respondents,
24-27 has a frequency of 29 and 19.3% of respondents, 28-31 has a frequency of
24 and 16.0% of respondents, 32-25 has a frequency of 24 and 16.0% of
respondents, 36-39 has a frequency of 19 and 12.7% of respondents, 40 and up
has frequency of 6 and 4.0% of respondents.
Table 3 Frequency of Distribution of Gender
29
Gender Frequency Percent
Male
72 48.0
Female
78 52.0
Total
150 100.0
Interpretation
150 respondents consist of 72 female and 78 male took the survey
questionnaire of Mochi Mango Graham product acceptability.
Table 4: Level of Excellence
Mean
Std.
Parameters Statistic Error
Color/ Appearance 8.5733 .06228
Taste/Flavor 8.6733 .05050
Odor/ Aroma 8.4600 .05567
After Taste 8.7067 .04492
Texture/Mastication
Stage 8.5800 .04940
Texture/Swallowing
Stage 8.4533 .06173
Uniformity in Size 8.3067 .07682
Overall mean 8.5400
Interpretation
The parameter in the survey questionnaire such as color/apperance shows
8.5733 which is “like very much” respondents have a positive response and Mochi
mango graham will be yellow in color to match the color of the mango fruit, It will
also be prepared and molded to be bite size so that it can be easily eaten. The
30
respondents’ response to taste is graham is delicious sweet and encapsulates the
graham ball in mango flavor shows 8.6733 which is “like very much”.The
respondents’ response to after taste of Mochi mango graham is delicious, it has a
consistent flavor of a mango graham flavour and shows 8.7067 which is “like very
much”.The respondents’ response to Odor/Aroma of Mochi
Mango graham smells like mango because of the mixed blended mango fruit in the
glutinous flour. The filling also has a mango flavored condensed ingredient for
adding flavor for the graham balls and it shows 8.4600 which is “like very much”.
The respondents’ response to texture should be chewy and gummy because of
the glutinous ingredient along with the soft texture of graham balls, it will have a
great combination for the eating experience and it shows 8.5800 which is “like very
much”. The respondents response in texture/Residual or swallowingstage of Mochi
Mango Graham is sticky in the mouth, it will give you squishy sensation when
chewing shows 8.4533 which is ‘’like very much’’ .The after taste of Mochi mango
graham is sticky in the mouth, it will give you squishy sensation when chewing and
it shows 8.7067 which is “like very much”.The respondents response Uniformity in
size in Mochi mango graham was basically rounded shape design and it shows
8.3067 which is “like very much”.
31
CHAPTER 5
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
Summary
All of the respondents surveyed in the study of product acceptability of
Mochi Mango Graham consisting of 150 random respondents within Parañaque
City. Using the results of the calculated evaluation of the product acceptability, it
came out that the product is acceptable in case it will be commercialized. Using
the “weighted mean” in the evaluation of product acceptability, the outcome from
the 150 random respondents ended up to be “like very much” in the following
criteria: taste, appearance, and texture in first bite aroma, texture in mastication
stage, uniformity of size.
Findings
1. The glutinous flour is accessible and is available in the convenience store
and also can be bought in the wet market in a cheaper price.
2. Glutinous flour has a major role in the texture of the product Mochi Mango
Graham,Mochi is squishy combined with graham ball it created a new eating
experience to the consumers.
32
3. There are two different processes in making Mochi Mango Graham:
Through Oven or through Steaming.The researchers through trial and error
in perfecting the proper texture of the development of the product Mochi
Mango Graham.
4. Based on the data provided by the researchers gathered through survey
questionnaire it turned out that the age and the gender have no significant
effect with the positive outcome in the survey.
5. The appearance of the product is enticing because it matches the color of
the mango which is yellow. It was also prepared in bite size.
6. The researchers used Mango condense milk flavor in the graham ball in
addition to the mango fruit and mango puree.
7. The researchers used blended mango fruit combined with the mango puree
in the glutinous flour and in the graham ball the researchers used Mango
condense milk.
8. The aroma of the product matches the mango.
9. It has a squishy sensation when you eat the product in the first bite.
10. In the swallowing stage it has this chewy sensation.
11. The researchers used equipment’s/utensils to perfect the exact
measurement of the quantity to have a uniform sizes in producing the
product.
33
Conclusion
The product acceptability evaluation shows that some of the criteria are “like
very much” based on the survey conducted, hence, the researchers will also take
into consideration in improving the following areas where the product should still
be further developed such as aroma, texture in mastication stage, uniformity of
size. The researchers also concluded that Mochi Mango Graham is acceptable
using the outcome of the 150 respondents ended up to be in the following criteria:
taste, appearance, texture in first bite, ranging up to 8.5 to 9.0 weighted mean in
Hedonic Scale.
1. The appearance/color of Mochi is white.The researchers used food gel as
food coloring rather than plain white to make it more appetizing. It was
prepared in bite size so it’s easier to eat.
2. Mango puree and mango condensed milk makes the product tastes more
mango rather than using blended mango fruit alone.
3. It has consistent flavor since the researchers used mango flavor in
condense milk and mango puree additional flavoring that is combined in the
glutinous flour.
4. Mango puree has an essence of mango that is combined in glutinous flour
that’s why it smells like mango fruit.
5. Glutinous flour has the characteristics of being squishy or gooey when
steamed.
6. Mochi is consistent in texture even in swallowing stage or residual stage.
34
7. The researchers mastered producing the product in uniform in size,through
trial and error using proper equipments using exact measurement in
quantity.
Recommendation
The researchers, suggests that the productshould have added mango
extract in the filling for additional aroma. By using cupcake cups as the container
of Mochi Mango Graham, it will not stick in the rectangular plastic container. This
research have a potential probability, an option would be look for entrepreneur to
invest and or the researcher itself pursue this as business look for business
partners.
35
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41
APPENDICES
PRODUCT ACCEPTABILTY EVALUATION FORM
Name: (Optional) __________________________

Gender:____________________________
Age: __________________________
Note to respondent: This survey aims to know the market acceptability of the Mochi
mango graham. In doing so, we shall determine which area we could improve. Your
honest response to this questionnaire will greatly help it in our goal to improve our
product. Thank you.
Note: Put check in the corresponding box
STATEMENT/CATEGORIES
1. Criteria: Color/appearance
The food appearance is appetizing, Mochi mango graham will be yellow in color to
match the color of the mango fruit, It will also be prepared and molded to be bite size so
that it can be easily eaten.
dislike dislike dislike like like like like

dislike neither like
extremel very moderatel slightl moderat very extrem
slightly nor dislike
y much y y ely much ely
2. Criteria: taste/flavor
Mochi mango graham is delicious sweet and encapsulates the graham ball in mango
flavor.

3. Criteria: after taste

The after taste of mochi mango graham is delicious, it has a consistent flavor of a mango
graham flavor.

4. Criteria: Odor/Aroma
42
Mochi Mango graham smells like mango because we mixed the blended mango fruit in
the glutinous flour. The filling also has a mango flavored condensed ingredient for
adding flavor for the graham balls.

5. Criteria: Texture/First bite or mastication stage

Texture should be chewy and gummy because of the glutinous ingredient along with the
soft texture of graham balls, it will have a great combination for the eating experience.

6. Criteria: texture/Residual or swallowing stage

The after taste of mochi mango graham is sticky in the mouth , it will give you squishy
sensation when chewing .

7. Criteria: Uniformity in size

Mochi mango graham is basically rounded shape design.

8. Criteria: Product Acceptability

Is the overall product acceptable in the consumer?
Yes NO
43
NUTRITIONAL ANALYSIS
44
45
46
47
48
DOCUMENTATION
MOCHI DOUGH MAKING
Making of glutinous mixture Steaming of glutinous Glutinous mixture

mixture after
steaming
ng of mixture into a Combining of sugar to Transferring of

h elastic, and the mixture mochi dough into a
dough utility plate
Molding and encapsulating

of mochi mango graham
49
Sydney Olson Philip Garcia
Taking Bachelor of Science Taking Bachelor of Science

in Hospitality Management, in Hospitality Management,
PUP Parañaque, an active PUP Parañaque, an active
member of HM Society member of HM Society
(Hospitality Management Society) (Hospitality Management Society)
Laurrie James Alson Joanna Tosoc
Taking Bachelor of Science Taking Bachelor of Science

in Hospitality Management, in Hospitality Management,
PUP Parañaque, an active PUP Parañaque, an active
member of HM Society member of HM Society
(Hospitality Management Society) (Hospitality Management Society)
50

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POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

In Partial Fulfillment of the Requirements for the Degree of

Philippine Copyright 2019

This thesis, PRODUCT ACCEPTABILITY OF MOCHI MANGO GRAHAM

Ms.Mila Joy Martinez Ms.Catherine Llave

Mr. Caple Lipa Mr.Meckmack Nartea

Accepted in partial fulfillment of the requirements for the degree

Dr. Aaron Vito M. Baygan

PRODUCT ACCEPTABILITY OF MOCHI MANGO GRAHAM for the degree Bachelor of

Science in Hospitality Management at the Polytechnic University of the Philippines

ALSON, LAURRIE JAMES

Title : Product Acceptability of Mochi Mango Graham

The objective of this study is to create a new variation of mochi by combining

a well-loved Filipino dessert, grahams with added fresh mango as a filling.

swallowing stage and uniformity in size that needs improvement. Thus,

in the rectangular container.

Table of Contents vii

List of Tables and Figures x

1.2. Theoretical Framework 2

1.3. Conceptual Framework of the Study 2

1.4. Statement of the Problem 4

1.5. Scope and Limitations 5

1.6. Significance of the Study 5

CHAPTER II REVIEW OF RELATED LITERATURE AND STUDIES

2.1. Graham Crackers 6

2.1. Glutinous Rice 7

2.3. Mochi Health Benifits 15

2.4. Filipinos Glutinous Rice Desserts 18

2.7 Product Acceptability Studies) 24

CHAPTER III RESEARCH METHODOLOGY

3.1. Research Method 30

3.2. Research Instrument 30

3.3. Data Gathering Method 31

CHAPTERIV PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

3.1. Selection of Raw Materials 33

3.2. Functions of Ingredients33

3.3. Definition of Terms34

3.4. Preparations in Making Mochi Mango Graham35

CHAPTERV SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

Table 2: Frequency of Distribution of Age 36

Table 3: Frequency of Distribution of Gender 37

Table 4: Level of Excellence 37

PROBLEM AND ITS BACKGROUND

special dish at various celebrations, Mochi as a familiar everyday commodity (Kumi,

and happy marriages

crackers. It consists of crushed graham crackers and condensed milk, mixed

Donuts munchkin and tastes somewhat like s'mores.

satisfy the cravings of every Filipino.

Conceptual Framework of the Study

This study utilized the paradigm presented in Figure 1.0. In conceptualizing

input necessary for the development of Mochi Graham is Product Conceptualization

by thorough understanding and selecting for the components of the main

and error is done to perfect in Phase I. If successful, in the Phase II a product

acceptability will be done to test if the product is acceptable or not. Responses on

commonality of the responses.

INPUT PROCESS OUTPUT

Raw materials Production of the Finished Product

OUTPUT PROCESS INPUT

Product Survey Demographic

Figure 1.0 Research Paradigm

Statement of the Problem

The researchers would like to know the answer to the question:

1. What are the ingredients of Mochi Mango Graham?