1

1 CHAPTER 1

2 INTRODUCTION

31.1 Background of the Study

4 In the science world, calabash is called Crescentia cujete. But in the Philippines,

5most Filipinos call it miracle fruit. This is because it is associated to cure some

6diseases, even cancer. In General Santos City, a group of students from the Notre

7Dame of Dadiangas University found that “calabash extracts have the ability to

8prevent blood vessel growth and development.” As such, it “could be used to help

9prevent the cancer cells in the human body (Tacio, 2015).

10 Calabash is not only known for its healing powers but also as an ally in food

11preparation. In Chinese cuisine, it is often fried and added to soups. In Japan, people

12buy it in the form of marinated strips, which they use in making rolled sushi. In

13Burma, the leaves are boiled and eaten with a hot and spicy fish sauce (Tacio, 2015).

14Because of its super fruit characteristics it is a very good raw material to be processed

15into convenience products such as juice in order to make it accessible to consumer.

16 Fruit juice is a popular choice of beverage for both adults and children because

17of its attractive taste and color, and the fact it is associated with many health benefits.

18In addition, there are various types of fruits or mixtures, some of them with many

19varieties, which grow in different parts of the world, and that can differ greatly in

20composition from each other. Moreover, the consumption of antioxidant-rich foods,

21e.g., vegetables and fruits, has been linked to a lessened risk of chronic degenerative

22diseases such as cancer and cardiovascular disorders. The components of fruit juices

23can be as effective as fresh fruits and vegetables in decreasing this risk. Indeed, they
 2

1can provide other components with potential health benefits such as fiber, vitamins,

2and minerals (Cilla 2015).

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11.2 Rationale

2 The researcher will formulate a calabash-orange juice blend as beverage.

3Despite the strong appeal and tradition that many pure fruit juices have, there are

4logical reason for producing single fruit and mixed pure juice blends and juice

5products. Since, there are many kinds of beverages out in the market. The researcher

6will formulate another one too, out of calabash-orange juice blend and for people to

7consume the health benefits of calabash fruit while enjoying it. Calabash fruit and leaf

8extracts contain flavonoids such as quercetin and anthraquinone, the important

9phytochemicals for antiangiogenic activities, a process that inhibits the growth and

10development of new blood vessels in the body. It is also known that has been used as

11a folkloric medicine in treating many illnesses including hyperglycemia, a condition

12in which a person has an increased blood sugar (glucose) in the body.

13

141.3 Significance of the Study

15The researchers claim that calabash extracts has the ability to prevent blood vessel

16growth and development and could be used to help prevent the spread of cancer cells

17in the human body. Researchers also believe that calabash tree could be a natural

18resource that can be used in the development of cheaper and locally available anti-

19cancer treatments (Agron 2017).

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21

22
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11.4 Objectives

2 The general objective of this study is to produce a beverage from calabash and

3orange juice blend.

4 Specific objectives are:

5 1. To evaluate the most acceptable formulation of calabash and orange juice

6 blend in terms of taste, color, aroma, clarity, and general acceptability.

7 2. To conduct physical analysis on the most acceptable juice blend in terms of:

8 A. pH

9 B. Total Soluble Solids

10 C. Total Titratable Acid

11 3. To evaluate the stability of juice blend after two (2) days.

 5

1 CHAPTER II

2 REVIEW OF RELATED LITERATURE

3A. Calabash

4 According to (Frantisek, 1998) all parts of the calabash (Crescentia cujete)

5tree have been found to be useful; the wood for tool handles, ribs in boat building,

6cattle yokes, and the gourd is used for cups, containers and musical instruments. The

7calabash (C. cujete) fruit was studied for its chemical constituents- proximate and

8mineral composition as well as phytochemical properties. The sugar content, energy

9content, electrical conductivity and pH of the fruit were also determined. The value of

10the fat, protein, nitrogen, crude fiber, moisture content, sucrose, fructose, galactose

11and energy content are quite high.

12 Flavonoids found in Calabash (Crescentia cujete) can act as anti- oxidants and

13protect the cells of the body from free radical damage; free radicals are reputed to

14damage cell and contribute to various health related problems (MacArthur, 1992). The

15presence of alkaloid was observed in the fruit sample. Alkaloids are very important in

16the medicine because, some alkaloids have been used as basic medical agent for their

17analgesic, anti-spasmodic and bacterial effects (Frantisek, 1998).

18 A.1. Nutritional Attribute

19 In a study conducted by Davao Medical School Foundation in Davao City

20confirmed that Calabash fruit has a blood sugar lowering effect to the tested animals.

21Calabash fruit (Crescentia cujete) commonly known as “Miracle Tree” has been used

22as folkloric medicine in treating many illnesses including hyperglycemia, a condition

 6

1in which a person has an increased blood sugar (glucose) in the body. The researchers

2administered calabash fruit decoction (juice from boiled calabash fruit) to

3hyperglycemia-induced rabbits and compared effects to Metformin, a standard drug

4for the treatment of diabetics (positive control) and a mineral water treatment

5(negative control).Analysis revealed that calabash fruit decoction and Metformin

6treated rabbits showed a significant decreased in the amount of blood sugar in the

7body. While rabbits administered with mineral water solution have constant high

8blood sugar levels.

9 According to the study, the decrease of blood sugar level was attributed to the

10effects of phytochemicals found in calabash fruit responsible for the release of insulin

11that lowers blood sugar in the tested animals. (DOST 2013)

12A.2. Uses

13 The main limbs on calabash originate close to the ground forming a low-

14branched tree without training or pruning. These limbs branch infrequently, forming a

15heavy, awkward-looking canopy. This is suitable for planting in an open area where

16there is plenty of space. Prune the tips of the branches regularly when the tree is

17young to develop more secondary branches close to the trunk. This will help increase

18the diameter of the main branches and thicken the canopy. The trunk can be trained

19straight by staking, and lateral branches directed to grow upright.

20Propagation is by seed. No pests or diseases are of major concern but occasionally

21bothered by Chinese rose beetles and a leaf-webbing caterpillar.

22
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1B. Orange

2 According to (YU QIAO BI JUN XIE CHI ZHANG GANG FAN 2010)

3orange juice is the most popular beverage in the world because of the fantastic flavor

4and abundant nutrition. The peeled orange fruits are usually used for juice processing.

5Great amounts of aroma components with intensive odor are located in the peel of

6orange. The aroma of pulp possessing weak fresh citrus odor is different from peel.

7The different parts of the orange utilized in processing have direct impact on juice

8quality. It is very essential to obtain the data of chemical and physical properties in

9juice from different parts of orange fruit. The quality information could be used to

10modify the orange aroma.

11 Orange peel, which is the primary waste fraction in the production of orange

12juice, contains flavonoids associated with antioxidant activity (Kanaze et al 2008).

13B.1. Nutrional Attribute

14 Oranges are low in calories and full of nutrients, they promote clear, healthy,

15skin and can help to lower our risk for many diseases as part of an overall healthy and

16varied diet [ CITATION Meg171 \l 13321 ].

17B.2. Uses

18 Oranges are low in calories and full of nutrients, they promote clear, healthy,

19skin and can help to lower our risk for many diseases as part of an overall healthy and

20varied diet. An orange has over 170 different phytochemicals and more than 60

21flavonoids. Many of these have been shown to have anti-inflammatory properties and

22strong antioxidant effects. According to the American Heart Association (AHA),

 8

1eating higher amounts of a compound found in citrus fruits like oranges and grapefruit

2may lower ischemic stroke risk for women. Those who ate the highest amounts of

3citrus had a 19 percent lower risk of ischemic stroke than women who consumed the

4least (Ware 2017).

5C. Flavored Water Juice

6 All flavored waters are sweetened with some type of sugar (eg, high fructose

7corn syrup, cane sugar, agave syrup) or with artificial sweetener (eg, sucralose,

8aspartame). Regardless of the name, any type of sugar is about 4 kcal/g and lacks

9significant nutrition. The main benefit of flavored water is fewer added calories from

10sugar (Appold K., 2011).

11D. Effect of sugar in Juice

12 According to (Gearing M. 2015) during juice processing, fiber is usually

13filtered out or pulverized, reducing its beneficial, pro-satiety effects. The juice’s

14dissolved sugar is thus efficiently absorbed by the small intestine and enters the blood

15quickly; fruit and fruit juice are not equivalent. Juice is much more similar to soda

16than it is to whole fruit. The sugar in processed fruit products is less harmful than

17found in soda and candy.

18D.1. Nutritional Attribute

19 Sugar is a source of carbohydrate and energy. It provides 4 calories per gram

20or 16 calories in a level teaspoon (4 g). This compares to 36 calories for the same

21amount (4 g) of fat or oil (e.g., butter, margarine, canola oil). On its own, sugar has no

22other nutrients. However, it occurs naturally in vitamin- and mineral- rich fruits,
 9

1vegetables and other carbohydrate-containing foods. It is also added to many nutrient-

2rich foods to improve their flavor, texture and appeal (Canadian Sugar Institute 2019).

4D.2. Uses

5 Sugar has many roles in foods. Some of these include: Sugar acts like a

6natural preservative for jams and jellies by absorbing extra moisture to prevent

7bacterial growth; When exposed to heat, the browning reaction of sugar adds flavor

8and color to bread crust and cookies; Sugar is used to keep baked goods moist and can

9delay staleness; Sugar feeds yeast in the fermentation that is part of bread-making;

10Sugar contributes to the light and fluffy texture of an angel food cake; and Sugar is

11responsible for the smoothness of frozen dairy products such as ice cream (Canadian

12Sugar Institute 2019).

13E. Pasteurization

14 Louis Pasteur who discovered Pasteurization process in 1856. Pasteurization

15of juice reduced the ascorbic acid content from 38.90 to 30.20 mg/100 g during shelf

16life while fresh juice preserved this compound (Dioconesa Z., Bele C., 2014). The

17main reason for the heat treatment of juice is to make them safe for consumption and

18prolong shelf life. According to (Tetra Pak 2015) pasteurization kills microorganisms

19than can grow during storage and inactivates enzymes that cause unwanted

20clarification. Since fruit beverage, in general, are high-acid products (pH 4,6 or less),

21they do not require ultra-high temperature treatment (UHT). Their heat treatment

22should be safe, but still be able to deliver quality in terms of vitamins, color and taste.
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1F. Filtration

2 Filtration is a process of separating liquid to solid small particles. The used of

3filtration began more than 4000 years ago. In modern times, the concern of potable

4water remains paramount. Throughout the years scientist is covered more and more

5contaminants in fresh water sources, other scientists noted having strong

6contaminated fresh water can led to health problems.

7 The filtration process which are beer trap filter, process gas sterilization filter,

8clarification filter, the final stabilization filter and wash water prefilter with bacteria

9filter used to properly separate small particles which is need to eliminate for the

10contamination were used.

11

12G. Physical Properties of Beverage

13 1. pH

14 “The main use of pH in water analysis is for detecting abnormal water. The

15normal pH range for irrigation water is from 6.5 to 8.4. An abnormal value is a

16warning that the water needs further evaluation. Irrigation water with a pH outside the

17normal range may cause a nutritional imbalance or may contain a toxic ion” [ CITATION

18MJS12 \l 1033 ]. The results, which are presented in graphic form, show the

19relationship of the titratable acidity, pH, and solids concentration during fermentation

20down to pH 4.4”[ CITATION HHW54 \l 13321 ].

21 The pH of most fruit juices ranges between 6 and 7, a low level of acidity. The

22exception to this is lemon juice which is an acidic 2.3 on the scale (Giglio L. 2017).
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1 2. Titratable Acidity (TA) of Beverage

2 Titratable Acidity (TA) is a measure of the amount of acid present in a

3solution. It is expressed as grams/liter (g/L) and is obtained by multiplying to percent

4TA by 10. So, a TA of 0.60% is expressed as 6g/L [ CITATION MMW13 \l 1033 ].

5 Titratable Acidity (TA) in fruit juices depends on the organic acids in the fruit.

6These organic acids mainly include citric acid, L-malic acid and (for grape juices)

7tartaric acid. The total acidity is subject to natural fluctuations caused by the fruit

8variety, ripeness, origin, climatic conditions in the crop year as well as the storage

9conditions of the fruits before processing (SGF International 2012).

10 3. Total Soluble Solid (TSS)

11 According to (Badilla M., Manara E. 2019) Total Soluble Solid is to measure

12the sugar content of sugar solutions (honey, juices, syrup) which the sugar is the

13major component using refractometer called Brix scale. And it is widely used during

14fruit and vegetable processing to determine the concentration of sugar in the products.

15According to [ CITATION Abh16 \l 1033 ] the test will examine the sugar concentration

16containing the solution or sample.

17H. Sensory Quality of the Beverage

18 Sensory evaluation applies the principles of experimental design and statistical

19analysis using senses (smell, taste, sight, touch, and hearing) to evaluating consumer

20products. Sensory analysis is applicable to an area that produces new develop

21products, improvement of the products, the quality control and the development of the

22processed foods.
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1 In sensory quality of beverage, the color, aroma, and taste are being observed.

2The color unit under Lovibond from 3-6 units corresponds with a numerical order in

3yellow hue [ CITATION DrG15 \l 1033 ]. The hedonic test is used to determine the total

4liking of the three maturity level in the fermentedbitter gourd leaves-corn beverage.

5The panelist of 20 judges ages 18 above should indicate the degree of liking of the

6prepared samples.

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1 CHAPTER III

2 METHODOLOGY

3A. Experimental Design

4 The experimental design of this research will consist of two (2) phases. The 1 st

5phase will determine the most acceptable formulation among the variables for

6calabash-orange juice ratio of the extracted of juice from the calabash and orange

7juice. The 2nd phase will determine the quality evaluation of the most acceptable has

8calabash-orange juice in terms of physical analysis and evaluate the stability of the

9juice product after 48 hours.

10B. Research Instrument

11 To answer the research problem, the study will be utilized a Hedonic score

12sheet for sensory evaluation.

13 The score sheet for sensory evaluation will be composed of two parts: Part I

14will include the Score sheet for Ranking Preference, and Part II Questioner used for

15descriptive test. The principle of the study is to test the taste, color, aroma, clarity, by

16using basic perceptions. Descriptive method is to indicate and describe these

17differences and to determine the quality evaluation of the most acceptable juice.

18 The panelists will assess the samples (proportionally with the variables and

19binders), rank and appraised them from the most to least preferred. The instrument

20together with the research proposal will be presented to the Technical Review and

21Ethics Committee of the College of Agriculture for approval.

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2C. Data Gathering Procedure

3 Formal letter will be prepared addressed to the panelists from the selected

4students of College of Agriculture and College of Forestry and Environmental Studies

5in Western Mindanao State University, San Ramon Zamboanga City to seek

6permission that they will be considered as consumer panelist for the study. It was also

7stipulated in the letter that any information that will be obtained from the panelists

8shall remain confidential and shall be used solely for academic purpose. Once

9permission will be granted researcher started the conduct of the sensory evaluation

10with the panelists.

11 In order to observe the ethical issues of the research, the panelists will be

12requested to sign up a written informed consent form from beginning of the sensory

13evaluation. The responses of the panelists will be recorded upon their agreement. In

14order to protect the panelist’s identity, each panelist will receive a coded number,

15which will be used instead of their actual names during data analysis.

16D. Data Analysis

17 The data obtained from the panelists will be coded and analyzed through their

18commonalities or differences, and categories will be formulated for the responses that

19are similar to see if patterns are shown. Descriptive test will likewise utilize.

20 This research will be utilized the analysis of variance (ANOVA) method to

21determine the most acceptable formulation of the Calabash-orange juice blend

22beverage.
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1 According to[ CITATION Wil191 \l 13321 ] , anova research is a tool used in

2statistics that splits an observed totality of variability found inside a data set into two

3parts: systematic factors and random factors. The systematic factors have a statistical

4influence on the given data set, while the random factors do not. Anova test used to

5determine the influence that independent variables have on the dependent variable in a

6study.

7Stage I.

8 The researcher will utilize the extraction of Calabash and orange fruit in (4)

9different treatments by boiling in 3 minutes. The initial Brix will be taken per

10treatment and adjustment of sugar to 16 Brix will follow using Graphical Method or

11Pearson’s Square. The sugar was added to the fruit syrup and heated for another 3

12minutes at 90˚ C let it cool. Do this in four different ratio of calabash-orange juice

13blend.

14 For sensory evaluation the preference test, hedonic test and the samples will

15be evaluated through sensory evaluation in terms of general appearance, color, taste

16and aroma to determine the most acceptable formulation for the 4 treatments.

17Stage II

18 Determine which Brix Concentration will give the significant effect on

19sensory properties of fruit blend beverage by using the most preferred variable and

20water in phase I. There will be 4 treatments.

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1 For Statistical Analysis will make to determine if there is significant effect on

2the sensory attributes and conduct physicochemical test such as TTA (Total titratable

3Acidity) and TSS (Total Soluble Solids).

4B. Raw Materials

5 Prior to the determination of the calabash-orange juice, the raw materials will be

6selected and prepared.

7 Calabash fruit and orange fruit is the main ingredient in making calabash-orange

8fruit blend beverage. Calabash fruit will be collected at Tale’s Residence in

9Tugbungan, Zamboanga City. Orange fruit and white sugar will be bought at

10Saavedra Magay Zamboanga City. This experiment will be conducted at the Food

11Processing laboratory room, Food Technology Department, College of Agriculture,

12Western Mindanao State University, San Ramon Zamboanga City. The water will be

13utilize in this study is distilled water to avoid changes in quality of the beverage.

14 The calabash fruit have a variety of shapes: they can be huge and rounded, small

15and they can be a meter long. Calabash is a green ball-shaped or oval, smooth and

16having a hard shell and turns brown when ripe. White is the flesh of the calabash fruit.

17C. Sampling

18 Calabash and orange fruit were washed thoroughly. These were subjected to

19undergo proximate analysis before proceeding to processing. The variables were

20different ratio of (1:1 Calabash-Orange) to be pasteurize at 90℃ at different level of

21time (0-5 mins, 10 mins, 20 mins, and 48 hours ) on the other hand, (1:1 Water-
 17

1orange) to be pasteurize at 90℃ at different level (50:50, 40:60, 30:70, and 20:80)

2were used as the control variable.

5D. Equipment

6 The equipment such as stirring rod, thermometer, weighing scale, spoon,

7plates, casserole, funnel and refractometer, pH meter and siphon will be borrowed at

8College of Agriculture, BS Food Technology department Stockroom, Western

9Mindanao State University, San Ramon Zamboanga City. While the glass bottles and

10cheesecloth will be bought at El Bonito Trading Store. The glass bottles will undergo

11sterilization for the reduction of microorganisms or other pathogens present.

12E. Addition of calabash-orange juice blend beverage preparation

13 White sugar will be utilized in this study for the brix concentration.

14F. Beverage from calabash-orange juice blend preparation

15 The ripe Calabash and orange fruit were used as an addition to water in the

16proportions.

Proportion Pasteurization Pasteurization Total

Calabash:Orange Temperature Time

80:20 30 min. 100%

70:30 5 min
60:40 90˚ C 10 min. 100%
50:50 20 min.
100%
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100%

Orange:Calabash
50:50 20 min. 100%
40:60 10 min.
30:70 90˚ C 5 min. 100%
20:80 30 min.
100%

100%

2G. Physicochemical Analysis

3 The pH and total soluble solids (°Brix) will be determined using pH meter and

4refractometer. For total titratable acidity (%TTA), a five milliliter (5 ml) sample was

5place in beaker (250ml) containing fifty milliliter (50 ml) distilled water and drops of

6phenolphthalein indicator. The NaOH was added into a solution until the pale pink

7endpoint is reached. The %TTA will be calculated using the formula below:

8 Was added,

Normality ( NaOH ) x volume ( NaOH ) x 0.64

9%TTA=
volume of the sample( ml)

10 The physicochemical analysis of the samples will be conducted before and

11after the fermentation process.

12H. Sensory Evaluation Stability

13 The principle of the study is to test its aroma, taste, and the texture of beverage

14by using basic perceptions.

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1 The evaluator has assessed the samples in the different ratios of calabash-

2orange juice blend beverage rank and appraised them from the most to least preferred.

9 1:1
(Water + Variable)
10

11 Calabash Orange

12 Pasteurize @90℃ for 3

13 minutes

14
ORANGE: CALABASH
15 CALABASH: ORANGE
16 80:20 20:80
17 70:30
18 40:60
19 60:40 30:70
20 50:50 50:50

21
Addition of Sugar
(white) @ 16 °Brix

24
Boil
25

26 For two days

Fermentation

29 Pasteurization
 20

1
Filtration
2

3
Sensory evaluation of Calabash-orange juice blend beverage
4

5 Figure 1.Schematic Diagram of the Experimental Procedure of Calabash Orange Juice

Blend Beverage
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1 LITERATURE CITED

2Tacio H., 2015. Calabash the miracle fruit. Retrieved from

3 https://businessmirror.com.ph/2015/10/15/calabash-the-miracle-fruit
4Cilla A, 2015. Special Issue "Fruit Beverages: Nutritional Composition and Health
5Benefits". Retrieved from
6https://www.mdpi.com/journal/beverages/special_issues/nutritional-
7 composition
8Agron E., 2017. Calabash contains active ingredients potential for cancer treatment.
9 Retrieved from www.worldngayon.com/2017/09/calabash-research

10Moncel B, 2019. All About White Sugar. Retrieved from

11 https://www.thespruceeats.com/what- is-white-sugar-1328679

12Canadian Sugar Institute 2019. How many calories and what nutrients are in sugar?
13 Retrieved from https://sugar.ca/Sugar-Basics/Uncover-the-Truth-
14About- Sugar/Nutritional-Value.aspx

15Canadian Sugar Institute 2019. Why are sugars added to foods? Retrieved from
16 https://sugar.ca/Sugar-Basics/Uncover-the-Truth-About-
17Sugar/Nutritional-Value.aspx

18CrossComm. (2012). Describe Pasteurization. Retrieved from foodsafetysite.cm:

19 foodsafetysite.com/educators/competencies/general/foodprocessing2.html

20Singer M, 0ctober. what is pH and why do we care? Agricultural and Natural

21 Resources.

22M&M Wine Grape Company, L. 2013. pH, Total Acidity, and Titratable Acid (TA)
23 defined [Motion Picture].

24Khasge A, 2016. What is meant by a total soluble solid? Retrieved april 22, 2016,
25 from Quora: What is meant by a total soluble solid?

26Koeser, A.K., Friedman, M.H., Hasing, G., Finley, H., Schelb, J. 2017. Trees:
27South Florida and the Keys. Gainesville: University of Florida Institute of Food and
28 Agricultural Sciences. Retrieved from
29 https://www.ajol.info/index.php/ajb/article/view/99140

30Williams C, 2013. Specialized dietary supplements. Retrieved from

31 www.sciencedirect.com/topics/agricultural-and-biological-sciences/orange-
32peels

33Ware M, 2017. Health benefits of orange. Retrieved from

34 https://www.medicalnewstoday.com/articles/272782.php
 22

1Ware M., 2017. Health benefits of oranges. Retrieved from

2 https://www.medicalnewstoday.com/articles/272782.php

3Dioconesa Z., Bele C., 2014. Physicochemical Characteristics of Orange Juice

4Samples From Seven Cultivars. Retrieved from

5Shelf_Life_on_the_Physicochemical_Properties_of_Physalis_Physalis_peruviana_L_
6 Juice

10

11

12

13

14

15

16

17
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7 APPENDICES

9
10
11

13

14
15
16
17
18
19

21
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3 APPENDIX A

4 CALABASH (CRESCENTIA CUJETE) ORANGE JUICE BLEND BEVERAGE

5 MATERIALS

6 Calabash and orange fruit is the main ingredient in making beverage from

7calabash-orange juice blend. Calabash fruit will be collected at Tale’s Residence

8Tugbungan, Zamboanga City. Orange fruit and white sugar will be bought at

9Saavedra Magay Zamboanga City. This experiment will be conducted at the Food

10Processing laboratory room, Food Technology Department, College of Agriculture,

11Western Mindanao State University, San Ramon Zamboanga City. The water will be

12utilize in this study is distilled water to avoid changes in quality of the beverage.

13 PROCEDURE

14 Calabash and orange fruit will be washing thoroughly so that no other

15unwanted material will be merging in the study. These will undergo in two phases:

16Phase I will undergo the extraction of Calabash and orange fruit in (4) different

17treatments by boiling in 3 minutes. The initial Brix will be taken per treatment and

18adjustment of sugar to 16 Brix will follow using Graphical Method or Pearson’s

19Square. The sugar was added to the fruit syrup and heated for another 3 minutes at

2090˚ C let it cool. Do this in four different ratio of calabash-orange juice blend. Phase

21II will undergo in determining which Brix Concentration will give the significant

22effect on sensory properties of fruit blend beverage by using the most preferred
 25

1variable and water in phase I. There will be 4 treatments. For Statistical Analysis will

2make to determine if there is significant effect on the sensory attributes and conduct

3physicochemical test such as TTA (Total titratable Acidity) and TSS (Total Soluble

4Solids).

5 APPENDIX B

6 *Questioner used for overall acceptability of eco-plastic spoons.

Scoresheet for Ranking Preference

NAME: ___________________________ SET NO: ____________
PRODUCT: _______________________ DATE: ______________

INSTRUCTION: You are presented three (3) samples. Please assess them for texture
and over-all qualities and rank the samples according to your preference, by writing the
corresponding sample code in the appropriate column. Rank first is most preferred and
fourth as least preferred.

Rank Sample Code

First ______________
Second ______________
Third ______________
Fourth ______________

Comment: ___________________________________________________
Thank you!

8
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1*Questioner used for descriptive test

Name (Optional): _______________________ Panelist #:____________

Course: ____________________ Product: ___________________
Instruction: Taste the given samples, then place an “x” mark on the point in the
scale which best describes your feelings
A. AROMA SAMPLE CODES
Like extremely
Live very much
Like moderately
Like slightly
Neighter like nor dislike
Dislike slightly
Dislike moderately
Dislike very much
Dislike extremely

B. TASTE
Like extremely
Live very much
Like moderately
Like slightly
Neighter like nor dislike
Dislike slightly
Dislike moderately
Dislike very much
Dislike extremely

C. TEXTURE
Like extremely
Live very much
Like moderately
Like slightly
Neighter like nor dislike
Dislike slightly
Dislike moderately
Dislike very much
Dislike extremely
RANK THE SAMPLES FROM 1-4

1: most preferred

4: least preferred

2
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1 APPENDIX C

2 WESTERN MINDANAO STATE UNIVERSITY

3 COLLEGE OF AGRICULTURE

4 DEPARTMENT OF FOOD TECHNOLOGY

6 Informed Consent Form

7 I am Katleen Mae V. Pangilis a 4th-year students taking up Bachelor of

8Science in Food Technology from the College of Agriculture, Western Mindanao
9State University. The undersigned will be conducting a study entitled “CALABASH
10– ORANGE JUICE BLEND BEVERAGE” under the advisory of Ms. Nor-queen
11T. Dumadaug.

12 Specifically, the study aims to evaluate the most acceptable formulation of

13calabash and orange juice blend in terms of taste, color, aroma, clarity, and general
14acceptability. To conduct physical analysis on the most acceptable juice blends in
15terms of: pH, Total Soluble Solids, Total Titratable Acid. And to evaluate the
16stability of juice blend after two days.

17 In line with this, the sensory evaluation will be conducted after the approval of
18the ethics review. The sensory evaluation will last for 10 to 15 minutes per session at
19the processing room/sensory room at the Department of Food Technology College of
20Agriculture, Western Mindanao State University-San Ramon Campus.

21 If you are interested, please fill in the attached questionnaire. For any
22questions or clarifications, you may contact me at 09057974683 or through email
23@Katypangilisgmail.com

24 Thank you very much. I am looking forward for your favorable response.

25

26Respectfully yours,

27KATLEEN MAE V. PANGILIS

28BSFT Student
29
30Noted by:
31
32Prof. NOR-QUEEN T. DUMADAUG
33Thesis Adviser
 28

1 WESTERN MINDANAO STATE UNIVERSITY

2 COLLEGE OF AGRICULTURE

3 DEPARTMENT OF FOOD TECHNOLOGY

5Informed Consent Form

6 I am inviting you to participate voluntarily as one of my respondents in the

7study entitled “ CALABASH – ORANGE JUICE BLEND BEVERAGE” under
8the supervision of Katleen Mae V. Pangilis (Principal Investigator) together with
9Ma’am Nor-queen T. Dumadaug (Thesis Adviser). Furthermore, this study will be
10done personally to all respondents from Western Mindanao State University-San
11Ramon Campus Zamboanga City. The letter was sought for the inconvenience and
12scheduled availability of the respondents/panelists. Specifically, my study focuses on
13the utilization of Beverage from calabash-orange juice blend.

14Purpose

15 Experimentation is the primary purpose of this study. The study generally

16aims is to to produce a beverage from calabash and orange juice blend. To evaluate
17the most acceptable formulation of calabash and orange juice blend in terms of taste,
18color, aroma, clarity, and general acceptability. To conduct physical analysis on the
19most acceptable juice blends in terms of: pH, Total Soluble Solids, Total Titratable
20Acid. And to evaluate the stability of juice blend after two days.

21Procedure

22 The study will be conducted at the processing room, Department of Food

23Technology, College of Agriculture, Western Mindanao State University-San Ramon
24Campus. Sensory evaluation sensory evaluation will be conducted after the approval
25of the ethics review. The sensory evaluation will last for 10 to 15 minutes per session
26at the processing room/sensory room at the Department of Food Technology College
27of Agriculture, Western Mindanao State University-San Ramon Campus.

28Benefits

29 There is no direct benefit to you for participating in this study. Your

30participation in this study will help the Principal Investigator in giving value to the
31study of Beverage from calabash-orange juice blend and its acceptability to whatever
32purposes. Also, this research would greatly contribute to further study of the
33utilization of calabash-orange juice extraction in the development of beverage juice
34blend and boost the fruit waste specifically here in the Philippines and also use as
35materials for future research purposes.

36
 29

1Compensation

2There will not be compensated for your participation since this will be voluntary.

3Provision for Injury or Related Illness

4Medical assistance will be provided in case of allergies or any discomfort that may
5occur from this research.

6Extent of Confidentiality

7Your performance and data in this research are confidential. Responses are coded to
8be confidential and publications or presentations of the results of the research will
9only include information about group performance. Names and other identifiable
10information will not be mention nor stated.

11Contact Information

12You are encouraged to ask any questions that you might have about the study whether
13before, during, or after your participation. Questions can be addressed to Ms. Katleen
14Mae V. Pangilis +639057974683 @Katypangilisgmail.com and to my adviser Ma’am
15Nor-queen T. Dumadaug. +639958414114.

16Acknowledgment

17 This research will be conducted in the Department of Food Technology,

18College of Agriculture WMSU San Ramon, and will be supported by my thesis
19adviser Prof. Nor-queen T. Dumadaug. Also, I would like to thank the member of the
20Technical working group Ms. Alnahar S. Sali, Ms.Signorina Y. Bueno, Prof. Eleanor
21B. Calumpang, as well as the member of the Ethics committee headed by the
22Chairman Prof.Gladess Pagal and the members of ethics committee Mr. Jerry Paul
23Caitum.

24Certificate of Consent

25 I have read and understood the above information and had been allowed to
26consider and ask questions on the information regarding the involvement in this study.
27I have received a copy of this Informed Consent Form. I voluntarily agree to the
28participant.

29Participant’s Signature

30

31__________________ __________________
32Signature (Validator) Signature (Participant)
33
 30

2 APPENDIX D

3 Consent Form

4 I _______________________________ Concur to participate in the sensory

5analysis of __________________________, which is being conducted by
6______________________
7 (name of P.I)
8from the College of Agriculture San Ramon, WMSU, Zamboanga City.

9 I decide that my partaking is solely on my own freewill. The following

10subjects have been discussed and clarified:

11  Sensory analysis will be done on ___________________ at the FT Processing

12 Room, College of Agriculture, WMSU San Ramon, Zamboanga City. I will
13 evaluate the presented samples and will write my evaluation in the provided
14 score sheets given. Sensory evaluation procedures are standard methods being
15 practiced by food scientists published by American society for testing
16 materials (1975).
17  No risks are foreseen during the sensory evaluation. It is my responsibility to
18 inform the principal investigators any food allergies that I may possess to any
19 food material or community. Allergies on : ____________________________
20 Signature over initials ____________________________
21  The data incurred or any results obtained from this participation will be strictly
22 confidential and will not be given to any per on without any prior consent. As
23 stated by law.
24  The private investigator will respond any injury about the study, before or
25 during the experiment.
26  My signature below states that the researcher has responded to all my inquiries
27 to my satisfaction and I allow to volunteer for this study. A copy of this
28 document is given to me.
29
30
31 ________________________ __________________
32 Signature (Investigator) Signature(Participant)

34
35 Witness: _________________ Date: __________________
36
37
 31

1 Note: please sign both copies and reserve one copy for ten participants
2 and one copy for investigator.
3

4 APPENDIX E

5Figure 1.Estimated Budgetary Requirements

Items Description Quantity Unit Price/ Unit Total /Value

(PHP)

Fruit Calabash 5 Kls 140 700

Fruit Orange 20 pcs 15 300

Sugar White sugar 1/2 kl 30 60

Water Distilled 5 L 65 65

Physical pH 3 test 325

Analysis TSS
TTA 168 1,053

560

Fee Ethics Fee ______ _______ 300 300

Soft bound 5 Pcs 200 1000

Hardbound Crimson color 4 Pcs 300 1200

TOTAL: Php 4,678.00

9
 32

4 APPENDIX G

5Figure 1.Program of Activities

OCTOBER NOVEMBER DECEMBER

ACTIVITIES
1-10 11-20 21-31 1-10 11-20 21-31 1-10 11-20 21-31

Pre-experimental period

Preparation of Ethics
review

Preparation of supplies
and materials

Experimental Phase

Collecting of calabash
and orange fruit

Extraction of Juices

Processing for beverage

juice blend
Pasteuriztion

Filtration

Physical analysis Test

Sensoey evaluation And to

evaluate the stability of
juice blend after two days.
storage Stability

Gathering/Collecting data

Post- Experimental
Phase
 33

Tabulating the collected

data

Analyzing data

Preparation of 1st draft

Preparation of final draft

Oral Defense schedule

Preparation of final
corrected manuscript

Submission of final
manuscript

1 APPENDIX F

2 CURRICULUM VITAE

3Personal Information
4 Name: KATLEEN MAE V. PANGILIS
5 Address: Tugbungan, Zamboanga City
6 Mobile: 09057974683
7Email Address: Katypangilis@gmail.com
8 Date of Birth: August 7, 1998
9Educational Attainment
10 Degree: Bachelor of Science in Food Technology (BSFT) Senior Student
11 Institution: Western Mindanao State University
12Secondary Education
13 Date Graduated: March 2014
14 Institution: Zamboanga City High School Main
15Elementary Attainment
16 Date Graduated: 2010
17 Institution: Tugbungan, Elementary School
18
19
20
21KATLEEN MAE V. PANGILIS
 34

1 Name and Signature Date

2
 20