CITY SCHOOLS DIVISION OF CABUYAO

Pulo Senior High School

Pulo, City of Cabuyao, Laguna

ACCEPTABILITY AND SENSORY CHARACTERISTICS OF AMPALAYA

PANDESAL

An innovation

Presented in the

3rd PSHS Final Defense

SY 2019 -2020

In Partial Fulfillment
Of the Requirements for the Strand
Home Economics

Jerome C. Nueva
Ryan B. Palcotilo
Clarisse Dalan
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

Abstract

Jerome Nueva, Clarisse Dalan, & Ryan Palcotilo

Ampalaya Pandesal is one of the most innovative pandesal that made from Home

Economics student of Pulo Senior High School. A new version of pandesal flavor. We all

know that fresh ampalaya is better than other vegetables, it has a bitter taste. A lot of

vitamins that are here, a kind of vitamins that provides good for the flow of blood and of

course good for the diabetic one.

This study aimed to evaluate if ampalaya pandesal has potential with other existing

pandesal in bakeries. The researchers utilized survey to conduct the study on the

acceptability and sensory characteristics of ampalaya pandesal. A total of 67

respondents which included teachers, bakery owner, parents, and students in barangay

Pulo, City of Cabuyao. Appropriate statistical analysis was applied for the different

sensory evaluation and product acceptability methods used for the product, valid

information and conclusions that can prove product quality and acceptability was

gathered and can be presented to any product development and marketing department

in any food department that may wish to adopt and produce these product.

Keyword: ampalaya, sensory characteristics, pandesal

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

Acknowledgment

The proponents of this study are grateful to the Lord for the strength and wisdom He

has bestowed on them to complete this paper work.

The researchers wish to express their sincere thanks to all their respondents and

teachers of Pulo Senior High School especially Mr. John Lamano and Mrs. Leinada

Demonteverde for their assistance.

To the principal, Dr. Evelyn L. Embate and teacher in research Mrs. Caroline Bobiles for

their support and guidance. And to all who extended support with all the necessary

needs.

The researchers would like to express their sincere thanks to their parents/guardians for

the unceasing encouragement and support.

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

Introduction of Research

Pandesal is a common bread Filipinos eat. This bread is a favorite breakfast

paired with steaming coffee. Pandesal is made from dough, where its dough is

composed of flour, sugar, milk, yeast, salt. Pandesal originated from Portuguese

that made up of flour as the base, yeast, sugar and salt. Pandesal was created in

late 16th century. It is commonly characterized as soft, airy, chewy and slightly

crunchy crust outside. Pandesal is usually known as “the poor man’s bread”

because during the Philippine revolution it became an alternative to rice. It was

well thought as the bread of the masses during the Hispanic era and it became a

staple breakfast in the Philippines. Pandesal is a type of Filipino bread sweet

baked as small, oval loaves. The name comes from the Spanish pan de sal, which

literally means 'bread of salt. Filipinos like dipping pandesal in coffee or hot

chocolate. Even when cold, pandesal is a favorite snack. Some modifications of

pandesal are the fillings added to it like margarine, peanut butter, condensed milk,

cold cuts, cheese, corned beef, sardines, tomato sauce, fruit, jam and etc (Huerta,

2016).

Filipinos nowadays much likely want a pandesal with a new look and taste

such as raisin pandesal, cheese pandesal, and vegetable pandesal.

The researchers incorporated dried ampalaya leaves in the dough of

pandesal, ‘ampalaya pandesal’ because of the benefits of bitter melon or

ampalaya. Bitter gourd or bitter melon supplementation appeared to have benefits

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
in lowering elevated fasting plasma glucose in prediabetes (Krawinkel, Ludwig,

Swai, Yang, Chun, & Habicht, 2018). Moreover, according to Dumlao (2013),

partakes of herbal healing effects of the ampalaya bitter herb namely addition of

flavonoids and alkaloids which are the main ingredients used for producing insulin

for blood sugar control as well as vitamins A, B, and C, iron, folic acid, phosphorus

and calcium, among others.

The ampalaya pandesal will not only fill the stomach but a healthy food for

individuals with diabetes.

The ampalaya pandesal is basically the typically pandesal which included

ground dried ampalaya leaves, and fruit which make the bread extra healthy

especially for diabetics for controlling blood sugar levels. At the moment, the

ampalaya pandesal is not as popular across the Philippines.

This study sought to determine the feasibility or applicability of Ampalaya

pandesal. Enclosed in our study would be information regarding the acceptability

and sensory characteristics of ampalaya pandesal as an innovation through a

research design that would be the combination of business and the development

of conventional products.
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

II. Review Related Literature

Benefits of Ampalaya Leaves

Ampalaya is a fruit that commonly known as bitter melon or it is called

pare in Indonesian. As its name, this fruit is quite bitter; however, it has a lot of

health benefits. Not only its fruit but also its leaves recently used as a natural

medicine. Ampalaya leaves can be used to treat hemorrhoid due to its astringent

properties. These properties can shrink the tissues as well as hemorrhoid. The

topical astringents in Ampalaya leaves have an effect of reducing inflammation in

skin disorder like eczema, psoriasis, and skin rashes..Another significant benefit

of Ampalaya leaves is it can heal burn injury better. The astringent content makes

the burn injury heal quickly (Phin, 2016).

Moreover, bitter melon (Momordica charantiaL) has traditionally been used as a medicinal food
in many developing countries. It is a tropical fruit claimed to have therapeutic effects due to its
content of bioactive compounds that is linked to its therapeutic effects, especially antidiabetic
effect, in vitro and in vivo models, and understanding of the mechanisms of actions of bitter
melon that are associated with epidemiological evidences Kha, Parks, & Roach, P. D.
(2016). Similarly, bitter melon (Momordica charantia Cucurbitaceae) is a popular
edible medicinal plant, which has been used as a botanical dietary supplement
for the treatment of diabetes and obesity in Chinese folk medicine. Previously,
our team has proved that cucurbitanes triterpenoid were involved in bitter melon's
anti-diabetic effects as well as on increasing energy expenditure. The
triterpenoids composition can however be influenced by changes of varieties or
habitats (Zhou, Allard, Wolfrum, Ke, Tang, Ye, & Wolfender, 2019).

According to the study of Saeed, Afzaal, Niaz, Arshad, Tufail, Hussain, & Javed,
(2018), they have proven that bitter melon provides health benefits against
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
various ailments for improving the quality of life. It is nutrient dense plant-based
food containing versatility of bioactive compounds such as alkaloids, polypeptide,
vitamins, and minerals. Owing to presence of bioactive compounds, it has the
ability to fight against various lifestyle related disorders, e.g. cancer insurgence,
diabetes mellitus, abdominal pain, kidney (stone), fever, and scabies. Amongst
bioactive moieties, p-insulin is similar to insulin whose subcutaneous injection
significantly lower blood glucose levels in diabetic patients. It also contains
steroidal saponins called charantin, act alike peptides and certain alkaloids that
effectively control sugar level in blood. With regards to the therapeutic
perspectives bitter melon is helpful in regulating blood cholesterol thus protecting
the body from cardiovascular disorders like atherosclerosis. Whole fruit, seeds
and leaves of bitter melon regulates impaired antioxidant status and suppress fat
accumulation. Ampalaya is also being considered as treatment of viral diseases
that include HIV, malaria, chicken fox and measles. Ampalaya tea is taken as a
remedy for pain and discomfort associated to menopause. Anti-inflammatory
activity. Ampalaya leaf extract combined with coconut oil is used to alleviate
inflammation and pain associated to gout, arthritis, rheumatism and other body
pains (Cornejo, 2018). Boiling some leaves of ampalaya can help cure stomach
problems diarrhea. Bitter melon boosts the immune system. Ampalaya is also
used to boost the immune system and as a supplement to build body resistance
during sickness. Ampalaya can be a Medicine that lowers body temperature to
prevent or alleviate fever (De Luna, 2019).

Hyperlipidemia is a social problem nowadays and associated with diabetes

leading to increase in morbidity and mortality. Major risk factor of high blood lipid

concentration is associated with ischemic heart diseases, atherosclerosis, and

cerebrovascular disease. Momordica charantia significantly showed

antihyperlipidemic effect. Metformin, a fraction of Momordica charantia and other

fractions such as flavonoids, saponins, tannins, triterpenes, and alkaloids effect

total cholesterol level in diabetic rats. More recently, a different mechanism of bitter

melon has been described which suggests that it repairs damaged β-cells thus

increasing the levels of insulin and its sensitivity. It also stimulates the release and

synthesis of adiponectin and thyroid hormones and by inhibiting the activity of

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
glucosidase inhibits the absorption of glucose (Saeed, Afzaal, Niaz, Arshad, Tufail,

Hussain, & Javed, 2018).

Nutritional contents of ampalaya

In terms of nutritional contents, the fruits and leaves of the ampalaya are

reportedly rich in minerals and vitamins, notably iron, calcium, phosphorus and

Vitamin B. In the Philippines, it is prepared into various dishes (Tacio,2010).

Bitter melon is especially rich in vitamin C, an important micronutrient

involved in disease prevention, bone formation, and wound healing. It’s also high

in vitamin A, a fat-soluble vitamin that promotes skin health and proper vision.

Bitter melon is a good source of catechin, gallic acid, epicatechin, and chlorogenic

acid, too — powerful antioxidant compounds that can help protect your cells

against damage (Rachael, 2019).

Bitter Melon, Products and Role of Plants

The bitter melon is natural product with ability to overcome or delay the

process of aging due to presence of bioactive molecules. A variety of functional

ingredients are found to be present in bitter melon comprise phytochemical

components essentially terpenoids, glycosides, flavonoids, phenolic, alkaloids,

charantin, and tannins. The plant of Momordica charantia is also rich in numerous

saponins including kuguacin, momordicin, karaviloside, momordin,

momordicoside, and karavilagenin. Bitter melon possess wide range of

pharmacological activities for instance, antioxidant, antifungal, anti-diabetic, ant

obesity, stomachic, anticancer, hypotensive, and blood cholesterol lowering

effects. The diabetes mellitus and associated complications are true example of
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
lifestyle related disorders. The sedentary lifestyle, high intake of dietary energy,

and obesity are amongst various causes leading to metabolic syndrome and

diabetes mellitus. In general, bitter melon holds hypoglycemic perspectives owing

to different modes of actions, i.e. repairing damaged β-cells, increased insulin

levels & its sensitivity, inhibiting the absorption of glucose by inhibiting glucosidase,

and also suppresses the activity of disaccharides (Saeed, Afzaal, Niaz, Arshad,

Tufail, Hussain, & Javed, 2018).

How Pandesal Originate

Pándesal (Spanish: pan de sal, “salt bread”) is a breadroll made

of flour, eggs, yeast, sugar, and salt.It has become a common food item in

the Philippines.Its taste and texture closely resemble those of the Puerto

Rican bread pan de agua and Mexicanbolillos. These breads all use a lean type of

dough and follow similar techniques learnt from Spaniards or Spanish-trained

bakers early in their history. Despite the Spanish origins of its name, pandesal

was introduced in the Philippines in the 16th century. Pandesal originally started

out as a plain roll, traditionally served for breakfast and accompanied by butter,

cheese, scrambled eggs or filled omelette, sausages, bacon, Spanish sardines,

jams, jellies and marmalade, coffee, tea or hot chocolate. Pandesal can be made

from any type of dough and still resemble pandesal as long as the dough is rolled

in fine breadcrumbs before baking. The softness of the newer type of pandesal—
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
which consumers unaware of the proper texture now find desirable—is due to a

weak dough structure derived from inferior quality flour (Clerc, 2012).

Resemblance of Pandesal to dinner rolls

Pandesal can be made from any type of dough and still resemble pandesal

as long as the dough is rolled in fine breadcrumbs before baking. The softness of

the newer type of pandesal—which consumers unaware of the proper texture now

find desirable—is due to a weak dough structure derived from inferior quality

flour.They look very similar to dinner rolls like Parker House rolls. However, the

main difference, being that pan de sal is pretty much served anytime of

day except during dinner. It is a classic breakfast or midday snack (Unknown,

2019).

Pandesal as typical Filipino Breakfast

Pandesal is the most popular local bread in the Philippines. It is the Spanish

term for “salt bread,” since the name originated during the 16th century Spanish

colonial era. Most bakeries all over the country, from small backyard

establishments to industrial bakeries, produce and sell this bread. This staple food

has become part of the typical Filipino breakfast as a substitute for rice. Four

pieces of pandesal are equivalent to one cup of rice. Consumers like pandesal to

be served hot and freshly baked from the oven. They expect it to have a soft crumb

texture and a slightly crunchy crust that is light brown in color. The Filipinos’ unique

way of eating pandesal is by dipping it into hot coffee. It can also be served with a

variety of spreads or fillings such as butter, cheese or jam. Nowadays, some

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
bakeries sell pandesal not only for breakfast but also as a snack at any time of the

day (Gabriel and Mollenhauer, 2016).

Varieties of Pandesal

Pan de sal, and the original spelling is like this, divided into 3 words, not like

how we spell it today pan de pugon (baked in hearth oven) pan de monggo (red

mongo bean paste) pan de silang (i have no idea) pan de limon (small soft buns)

pan de ciosa (egg rich sweet yeast dough loaf or braided) pan de pinya ( designed

with spikes) pan de coco (yes, with sweet coconut filling) pan de agua (no, it does

not have water as a filling, similar to a hotdog bun) etc etc... there is also, Senorita,

Kalihim, Pinagong, Pacencia, Kababayan and many other Filipino flour based

treats (Unknown, 2010).

III. RESEARCH QUESTIONS

This study aimed to determine the acceptability and sensory

characteristics of ampalaya pandesal.

Specifically, the study intended to answer the following questions:

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
1. What is the level of evaluation on the sensory characteristics of ampalya

pandesal in terms of:

1.1 appearance;

1.2 texture;

1.3 aroma; and

1.4 taste?

2.) What is the acceptability evaluation of ampalya pandesal in terms of:

2.1 quality; and

2.2 price?

IV. SCOPE AND DELIMITATION

This study focused mainly on innovating the usual bread into a unique one

by infusing ampalaya as one of the ingredients in making the dough. Furthermore,

this study was conducted for the evaluation of the different sensory characteristics

and product acceptability only.

V. RESEARCH METHODOLOGY

This study is a quantitative in nature through innovation. Innovation, as

stated by Greenwald (2014), can be described as challenging conventional notions

of how things have been done before, and bringing ideas from one industry to

another, or from one geographic region to another. Dwyer (2018) proposed that
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
innovation is the process of creating value by applying novel solutions to

meaningful problems.

Specifically, the study is descriptive as it aims to determine that possibility

of ampalaya pandesal to excel in the food business industry.

a. Sampling

Purposive sampling was utilized in this study in order to have a variety of

respondent of the product. The respondents consisted of 5 bakery owners, 5 TVL

teachers, 16 parents, and 41 students.

b. Data Collection

Evaluation of sensory characteristics and acceptability were determined using

appropriate descriptions with well-defined numbering scores for aroma, texture,

appearance, taste, color, and weighted mean for acceptability. Sensory

characteristics evaluation involved descriptive analysis of the sensory attributes

under consideration. 67 respondents composed of students, teachers, parents,

bakery owners mainly from Cabuyao assessed the overall acceptability of

ampalaya pandesal using a survey.

All acceptability of descriptive sensory data we’re analyzed using frequency,

percentage, and weighted mean. In here, the data we’re classified, tabulated, and

coded for analysis. A scale 1 to 4 was used with 1 as the lowest and 4 is the

highest. The responses we’re equivalent weights and to interpret the acceptability

of sensory characteristics values, the scale used was as follows: 3.5-4.00:

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
Extremely Satisfied; 2.5-3.49: Very Much Satisfied; Very Satisfied;1:00-1.49:

Satisfied.

VI. DISCUSSION OF RESULTS AND RECOMMENDATIONS

Ampalaya pandesal appearance, texture, aroma, and taste

Sensory Characteristics WEIGHTED MEAN Verbal Interpretation

Appearance 3.18 Very Much Satisfied

Texture 3.01 Very Much Satisfied

Aroma 3.00 Very Much Satisfied

Taste 3.18 Very Much Satisfied

OVER ALL 3.09 Very Much Satisfied

The appearance of the product collected a weighted average mean of 3.18

with a verbal interpretation of as much like, same for texture, aroma, and taste the
texture gathering 3.01 while the aroma gathered 3.00 and the taste gathered 3.18.

Ampalaya Pandesal Price and Quality

Acceptability Weighted Mean Verbal Interpretation

characteristics

Price 3.52 Extremely Satisfied

Quality 3.34 Very much satisfied

OVER ALL 3.43 Very much satisfied

 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

Price is interpreted as extremely satisfied with a weighted mean 3.52. The

results on ampalaya pandesal quality garnered the highest weighted average
mean of 3.34 meaning it was very much satisfied

Overall Sensory Characteristics Evaluation

Appearance and taste got the highest average. The survey showed texture
as sensory characteristic with lowest weighted mean. The appearance of the
ampalaya pandesal is similar to that our usual pinoy pandesal of the color and the
dusting of bread crumbs to avoid it from sticking while baking. Pandesal is usually
light and airy type of bread that can be bought from local bakeries. The survey
showed that texture is the second bottom in rating. Its texture also like our usual
malungay pandesal its light, airy and has crispy texture. However, since the idea
of ampalaya in pandesal is just like malungay pandesal so it is quite ordinary for
the consumers to see but ampalaya has its different purpose and health benefits.

Overall Acceptability Evaluation

Based from the results, the over all evaluation on the acceptability of the

product, the respondents were extremely satisfied with the price which got the

highest weighted mean, primarily due to the fact that our ampalaya pandesal sells

only for 2 pesos its affordability can capture the consumers attention.

Conclusion
From the results, it is concluded that the product ampalaya pandesal made
the respondents very much satisfied from both sensory and acceptability of the
product like its taste, appearance, texture and aroma.
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
VII. DISSEMINATION AND ADVOCACY PLANS
This project will serve as a pilot for other innovative products at Pulo senior

High School. The results of our evaluation will be disseminated on the school’s

official page, which will contain a special presentation devoted to ‘amplaya

pandesal’ project. Additional dissemination will occur through presentations at

conferences, such as innovative products conferences, regionally and nationally,

and through articles published in peer-reviewed journals.

References

Clerc, 2012, Fil-stop, 2018) Pandesal is very similar to dinner rolls

(https://thecookingapprentice.com/2012/11/11/pandesal-variety/

Huerta, 2016) https://thedailyroar.com/culture/pan-de-sal-philippine-national-

bread/

Link, 2019Phin, 2016) Benefits of Ampalaya Leaves

https://www.healthline.com/nutrition/bitter-melon.

McCombes, 2019) https://www.scribbr.com/methodology/descriptive-research/

S. P., Kha, T. C., Parks, S. E., & Roach, P. D. (2016). Bitter melon ( Momordica
charantia L.) bioactive composition and health benefits: A review. Food Reviews
International, 32(2), 181–202. https://doi.org/10.1080/87559129.2015.1057843

Tacio,2010; Gaia Discovery, Rachael, 2019, Cornejo, 2018, De Luna,

2019)Nutritional contents of ampalaya

https://www.gaiadiscovery.com/food-healthy-living/health-benefits-of-bitter-gourd-
or-ampalaya.html?format=amp

Zhou, S., Allard, P.-M., Wolfrum, C., Ke, C., Tang, C., Ye, Y., & Wolfender, J.-L.
(2019). Identification of chemotypes in bitter melon by metabolomics: a plant with
potential benefit for management of diabetes in traditional Chinese
medicine. Metabolomics, 15(8), N.PAG. https://doi.org/10.1007/s11306-019-
1565-7
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna
Saeed, F., Afzaal, M., Niaz, B., Arshad, M. U., Tufail, T., Hussain, M. B., &
Javed, A. (2018). Bitter melon (Momordica charantia): a natural healthy
vegetable. International Journal of Food Properties, 21(1), 1270–1290.
https://doi.org/10.1080/10942912.2018.1446023

FINANCIAL REPORT

Gas Stove………………………………………………………… 100

Ingredients………………………………………………………...500
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

Jerome C. Nueva

NIA Rd. Batalyones Motorpool,

Banay Banay, Cabuyao City 4025, Laguna
09193343579
Nuevajerome@gmail.com

Personal Information
Birth date: February 04,2001
Birth place: Calamba City, Laguna

Age: 19
Gender: Male
Nationality: Filipino
Religion: Roman Catholic

Educational Background
Primary: Niugan Elementary School
2006- 2013
Secondary: Agustinian School Of Cabuyao
2013-2014

Pulo National High School

2014- 2017
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

Clarisse L. Dalan

105 Banay Banay, Cabuyao City, Laguna

09613889070
dalanclarisse@gmail.com

Personal Information
Birth date: August 04,2001
Birth place: Pulo Cabuyao City, Laguna
Age: 18
Gender: Female

Nationality: Filipino
Religion: Roman Catholic

Educational Background
Primary: Banay- Banay Elementary School

2013-2014
Secondary: Cabuyao Integtrated National High School
2017-2018
Pulo Senior High School
2019-2020
 CITY SCHOOLS DIVISION OF CABUYAO
Pulo Senior High School
Pulo, City of Cabuyao, Laguna

Ryan Bia Palcotilo

Blk5-Lot13 Centennial Town Homes San Isidro

City of Cabuyao, Laguna
09129563946
ryanpalcotilo23@gmail.com

Personal Information
Birth date: December 21, 1993
Birth place: Juban, Sorsogon City

Age: 26
Gender: Male
Nationality: Filipino
Religion: Roman Catholic

Educational Background
Primary: Bacolod Elementary School
2007-2008
Secondary: Bacolod National High School
2011-2012
Pulo Senior High School
2019-2020