Eulogio "Amang" Rodriguez Institute of Science and Technology Cavite Campus General Mariano Alvarez, Cavite

EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY

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General Mariano Alvarez, Cavite
CERTIFICATION
This Project Feasibility Study entitled “SUNFLOWER

KERNEL AS FLAVORING IN DAIRY PRODUCTS” prepared and
submitted by Joan B. Hilvano, Louie Lee Del Rosario, Ashley
Doroin, Abegail Labarda and Racquel Rada in partial
fulfillment of the requirement for the degree of Bachelor
of Science in Industrial Technology major in Food
Technology has been examined and recommended for ORAL
EXAMINATION.
MA. LEE DELOS REYES, Ed. D

Adviser
APPROVAL SHEET
Approved by the Oral Defense Panel on March 8, 2021
with a rating of _________.
AGNES N. COO, Ed. D
JOEL TOLENTINO
Member
Accepted in partial fulfillment of the degree Bachelor
of Science in Industrial Technology major in Food
Technology.
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ABSTRACT
TITTLE: SUNFLOWER KERNEL AS FLAVORING IN DAIRY PRODUCTS
Researchers: Joan B. Hilvano
Louie Lee Del Rosario
Ashley Doroin
Abegail Labarda
Racquel Rada
Degree Course: Bachelor of Science in Industrial
Technology Major in Food Technology
Year: 2020
Adviser: Ms. Ma. Lee Delos Reyes
Rationale of the Study
The usage of sunflower kernel as flavoring in dairy
products in order to encourage the creative society
particularly in General Mariano Alvarez, Cavite. Many of us
know that sunflower kernel is just a snack and food for
pets only. This study will introduce the new innovation of

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using sunflower kernel as custard tart, sour cream and
cheddar cheese
Statement of the Problem
This study will utilize sunflower kernels as a flavor
in preparing dairy products. Specifically, the study will
seek to answer the following questions:
1. What are the characteristics of the Sunflower Kernel as
to:
1.1 Nutritional & health value;
1.2 Market price; and
1.3 Source of sunflower?
2. What are the ingredients and procedures in preparing
dairy products utilizing Sunflower kernel as flavoring in
the following?
2.1 Sour Cream;
2.2 Cheddar Cheese; and
2.3 Custard Tart?

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3. What is the level of acceptability of the sunflower
kernel as flavoring in selected dairy products in terms of:
3.1 Flavor;
3.2 Texture;
3.3 Aroma;
3.4 Appearance;
3.5 Consistency; and
3.6 General Acceptability?
4. Is there a significant difference in the sensory
evaluation among the three groups of respondents as to the
above-mentioned variables?
5. Based on the findings, what improvement on the food
product may be proposed?
Summary of Findings
Based from the results, the following are the
findings:
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1. Nutritional & health value of the sunflower kernel
30grams or ¼ cup total fat of 14grams that includes
saturated fat 1.5grams, polyunsaturated 9.2 grams and
monounsaturated 2.7grams. It also contains Protein
5.5grams, carbs 6.5 grams, fiber 3 grams, Vitamin E
37% of RDI, Niacin 10% of the RDI, Vitamin B6 11% of
the RDI, Folate 17% of the RDI, Pantothenic acid 20%
of the RDI, Iron 6% of the RDI, Magnesium 9% of the
RDI, Zinc 10% of the RDI. The Market Price of
sunflower seeds can be bought for 100 pesos per kilo.
Sunflower seeds can be found in agricultural supplies
around General Mariano Alvarez, Cavite.
2. The ingredients in making Sunflower sour cream: 1cup
sunflower kernel, ½ cup Milk, 2 tbsp lemon, 1 tsp
onion powder, ½ tsp sea salt. 1/8 cup water and 1tsp
sugar. Ingredients of Sunflower custard tart: for the
filling 400ml(14oz) of Full milk, 4 Egg yolks, 50grams
caster sugar and 1cup sunflower kernel. For the
Sunflower Cheddar cheese: 1 cup Sunflower kernel, 1
Lemon juiced, 3tbsp Nutritional yeast, 1clove garlic,

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1sliced onion, ½ tsp turmeric, ¼ tsp Cayenne pepper,
1tbsp salt, 1tbsp agar-agar powder, and 1 ½ cups/360
ml of water. Procedure in making sunflower sour cream:
Dehulling the sunflower seeds and soaking overnight.
Blend the milk and sunflower seeds until smooth and
then sift to separate the lumps. Thereafter bring it
back to the blender and put the rest of the
ingredients. For the sunflower custard tart: In a
bowl, put flour and cut in the butter. Stir in the
icing sugar, then add egg yolk and 2tbsp. water mix,
it until stiff. Roll out the dough and mold it in the
boat tart molder and chill. Preheat the oven. Warm the
milk mixture in a pan, beat the egg yolks and sugar
until pale and creamy. Pour the warm milk onto the
milk mixture. Put it in the jug and fill the top of
the pastry. Bake for 10 minutes until custard is
lightly set. For Sunflower cheddar cheese: In a pan
mix together the agar-agar and water simmer for 5
minutes stir constantly. Drain the sunflower. Put all
the rest of the ingredients in the blender and blend

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until smooth and pour it to the agar-agar mixture and
mix until well combined. Put in the ceramic molder and
chill.
3. The respondents’ overall acceptability on Sunflower
custard tart is 4.09 or moderately like; Sunflower
cheddar cheese is 3.98 or moderately like; and
Sunflower sour cream is 3.48 or neither like or
dislike.
4. There is a difference on the assessments of the
respondents on Sunflower Cheddar Cheese (p=0.000);
Sunflower Sour cream (p=0.000); and Sunflower custard
tart (p=0.023) which is less than the level of
significance at 0.05.
5. There is a significant difference among the assessment
of the respondents on the level of acceptability on
Sunflower cheddar cheese, Sunflower sour cream, and
Sunflower custard tart.

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Conclusions
From the findings, the following conclusions are
drawn:
1.Sunflower Kernel is available in the community of
General Mariano Alvarez, Cavite.
2. The developed product is acceptable as to Flavor,
Texture, Aroma, Appearance and Consistency.
3. The level of acceptability on Sunflower custard tart
and Sunflower cheddar cheese is moderately like; and
Sunflower sour cream is neither like or dislike.
4. There is a significant difference among the
assessments of the respondents on the level of
acceptability on Sunflower cheddar cheese, Sunflower
sour cream, and Sunflower custard tart.
Recommendations
1. It is suggested that the flavor, appearance and
consistency of sunflower sour cream should be improved,

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moreover, the sunflower custard Tart and Sunflower Cheddar
Cheese maybe offered in the market.
2. As to the acceptability of sunflower Cheddar cheese,
it is suggested that the flavor, texture, appearance
consistency and general acceptability be improved.
3. As to the acceptability of sunflower sour cream in
terms of flavor, texture, aroma, appearance, consistency
and general acceptability must be improved.
4. As to the acceptability of sunflower custard tart in
terms of flavor, texture, aroma and appearance must be
improved.
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ACKNOWLEDGEMENT
Our sincere gratitude to all who gave our much-needed
understanding and untiring support throughout the
preparation in our Feasibility study.
In preparation and accomplishment of this study, we
would like to deliver our heartfelt and profound
appreciation to the following:
First, to Almighty God who showered us his
unconditional loved and blessed us with talent and wisdom
that we need in accomplishing the study. For providing us
with good health and energy to be able to sustain and
attend to our duties and activities efficiently, our
immense gratitude.
To our subject professor, Dr. Shirley P. De Leon, for
guiding us all through-out this study.

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To our adviser, Prof. Ma. Lee Delos Reyes, for the
consultation, guidance, support, encouragement, untiring
supervision and knowledge as we go along the study.
To our supportive mommy in our room, Judith T. Ituhat,
who was always there to help us improve our product.
Lastly, to the Researchers’ parents, guardians and
supporters, Josie and Antipatro L. Hilvano, Maria Soledad
O. Labarda, Gina A. Del Rosario, Marita and Renato Rada,
and Maricel and Jerson Doroin for the moral, emotional and
financial support given by them.
The Researchers
Hilvano, Joan B.
Del Rosario, Louie Lee
Doroin, Ashley
Labarda, Abigail
Rada, Raquel
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DEDICATION
The researchers would like to dedicate this
feasibility study to the Almighty God for giving them
strength and patience to finish their study. And to their
beloved parents who have supported them in their ups and
downs in making the research and untiringly supporting
them financially, to their siblings and friends who helped
them, to their classmates, instructors and consultants who
have shared knowledge and time to the researchers to make
this study more reliable and possible.
The proponents would also like to dedicate this
project to their fellow Food Technology Students, that this
study will give them recommendations and possible decisions
for their own well-being.

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TABLE OF CONTENTS
TITLE PAGE i
APPROVAL SHEET ii
CERTIFICATION iii
ACKNOWLEDGEMENT ix
TABLE OF CONTENT xii
LIST OF TABLE/FIGURES
CHAPTER PAGES
1 The Problem and Its Background
Introduction 1
Theoretical Framework 2
Conceptual Framework 4
Statement of the Problem 5
Scope and Limitation of the Study 6
Significance of the study 7
Definition of Terms 8
2 Review of related literature and studies
Local Literature 10
Foreign Literature 13
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Local Studies 15
Foreign Studies 18
Synthesis 22
3 Methodology
Research Design 24
Population Sampling 24
Research Instrument 25
Data Gathering Procedure 26
Statistical Treatment of the Data 26
4 Presentation, Analysis, and Interpretation of the Data
Sub- problem No. 1 29
5 Summary of findings, Conclusion and Recommendation
Summary of Findings 49
Conclusion 52
Recommendation 53
REFERENCE
APPENDIX
CURRICULUM VITAE
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LIST OF TABLES
Table Page
1. Distribution of the Respondents.
2 Characteristics of Sunflower kernels as
to Nutritional Health Value.
3. Characteristics of Sunflower Kernel as
to Market Price
4. Proportion of the Ingredients for
Sunflower Sour cream
Sunflower Custard Tart
Sunflower Cheddar Cheese
7. Level of Acceptability of Sunflower
Sour Cream

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Custard Tart
Cheddar Cheese
10. Summary of Assessment of the Respondents
11. Difference on the Evaluation of the
Three Groups of Respondents on Cheddar
Cheese as to Flavor
Cheese as to Texture
Cheese as to Aroma
Cheese as to Appearance
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Cheese as to Consistency
Cheese as to General Acceptability
Three Groups of Respondents on Sour cream
as to Flavor
Three Groups of Respondents on Sour Cream
as to Texture
as to Aroma

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as to Appearance
as to Consistency
as to General Acceptability
Three Groups of Respondents on Custard Tart
as to Flavor
as to Texture
as to Aroma
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as to Appearance
as to Consistency
as to General Acceptability
LIST OF FIGURES
Figures Page
1. Conceptual Frameworks of Sunflower Kernel
2. Procedure in preparing of sunflower Sour Cream

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3. Procedure in preparing of sunflower Custard Tart
4. Procedure in preparing of sunflower Cheddar Cheese

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SUNFLOWER KERNEL AS A FLAVORING IN DAIRY PRODUCTS
A Project Feasibility Study
Presented to
The Faculty of the College of Industrial Technology
EARIST- Cavite Campus, G.M.A Cavite
In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Industrial Technology
Major in Food Technology.
By
JOAN B. HILVANO
LOUIE LEE DEL ROSARIO
ASHLEY DOROIN
ABEGAIL LABARDA
RACQUEL RADA
2020
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CHAPTER 1
The Problem and Its Background
Introduction
The sunflower kernel as flavoring in dairy products is
used in order to encourage the creative society
particularly in General Mariano Alvarez, Cavite. Many
people know that sunflower kernel is just a snack and food
for pets only. For some reason, the food experts are
continuously searching to find some products made by
sunflower kernel.
Sunflower seed, also known as Helianthus can be found
anywhere in General Mariano Alvarez, Cavite. Numerous food
experts had conducted research about the use of sunflower
seed. The kernel is pressed to extract oil or dehull and
roasted or consumed as a popular snack. It can also be
added to salads, bars, breakfast bowls and desserts to give
dishes a crunchy and satisfying twist. It can also be used
to produce sunflower butter, a popular allergy-friendly
alternative to nut butters made from peanut or almonds. But

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few people take notice of the usability of sunflower as a
dairy product.
This study will introduce the new innovation in
using sunflower kernel as custard tart, sour cream and
cheddar cheese.
Theoretical Framework
This study is anchored on the product development
theory of Claudio S. De Leon. It is said that food storage
will only be addressed by creating new recipes and new
foods on the Filipino table by utilizing every available
resources both from plants and animals. In fact, according
to him, the discovery of a new dish is more relevant than
the discovery of a new star. Stars fade away but dishes
that are patronized by families will be handed down from
generation to generation, thereby creating sustainability
in the human diet and consumption. Sunflower seeds have
health benefits, some of which are: reduce risk of heart
disease, may help fight against cancer, support thyroid
function, combat bone loss and muscle cramps and balance
blood sugar levels. It also promotes skin health. Sunflower

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seeds are nutritious, looking at the nutrition profile,
it is easy to see why it is considered one of the most
nutrient-dense foods on the planet. Although there are
relatively few calories in sunflower seeds, each serving
packs in a serious punch of micronutrients like vitamin E,
thiamine, manganese and copper. The potency and safety of
this seed is ensured by the health specialist.
Figure 1 presents the conceptual framework of the
study which is categorized according to Input, Process and
Output frame.
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Conceptual Framework
INPUT PROCESS OUTPUT
1.Characteristic
of Sunflower
Kernels in terms 1. Gathering of
of:
1.1 Nutritional data through
& health value; Dairy product
reading and
1.2 Market
Price; research. utilizing
1.3 Source of
Sunflower; 2. Preparing of sunflower kernel
2. Ingredients of sunflower kernel as a flavoring

sunflower products as a flavor of
2.1 Sour Cream
2.2 Cheddar dairy products.  Sunflower
Cheese
2.3 Custard 3. Sensory sour cream
evaluation of
3. Sunflower  Sunflower
Kernel dairy products.
Acceptability: cheese
3.1 Flavor 4. Analysis and
3.2 Texture  Sunflower
3.3 Aroma statistical
3.4 Appearance treatment of data custard
3.5 Consistency
3.6 General
Acceptability
Feedback
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Figure 1. Conceptual framework of the study
Statement of the Problem
This study utilizes sunflower kernel as a flavor in
preparing dairy products. Specifically, the study seeks to
answer the following questions:
1. What are the characteristics of the Sunflower Kernel as
a flavoring with regards to the following:
2. What are the ingredients and procedures in preparing
dairy products utilizing Sunflower kernel as flavoring to
the following?
2.1 Sour Cream;
2.2 Cheddar Cheese; and

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2.3 Custard Tart?
3. What is the level of acceptability of the sunflower
kernel as flavoring in selected dairy products in terms of:
3.1 Flavor;
3.2 Texture;
3.3 Aroma;
3.4 Appearance;
3.5 Consistency; and
3.6 General Acceptability?
4. Is there a significant difference in the sensory
evaluation among the three groups of respondents on the
above-mentioned variables?
5. Based on the findings, what product improvement on the
food product may be proposed?
Scope and Limitations of the Study

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This study is about the development of dairy products
utilizing sunflower kernel as a flavor. Other ingredients
not explored. Processing of these raw materials makes them
shelf-stable, prevent losses and could eventually increase
the market value. Development of the food product is the
most effective way in processing technology to promote
under-utilized crops as an alternative food source. This
study will be conducted in Eulogio ”Amang” Rodriguez
Institute of Science and Technology, Cavite Campus.
Respondents are composed of three groups, namely the
students, mothers and faculty members.
Significance of the Study
This study will be significant and valuable to
the following:
Food Technology and related field This will give an insight
into how product development will help answer what the
benefits of Sunflower kernel as a flavor of dairy products
are.
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Customers The customers may help the people who don’t know
that the Sunflower Kernel can be a product that is
marketable. Many people may consider as a snack.
Future Researchers This innovation will serve as a
reference to the next proponents or students of EARIST to
improve their present performance through acceptability of
a new product.
Definition of Terms
This study gives the readers an idea and better
understanding of the research.
Appearance It refers to foods that include all attributes
and are derive from the interactions between a substance or
object and its environment as perceived by the human
observer.
Aroma It refers to the distinctive, typically pleasant
smell of food.
Consistency It is the way in which a substance, typically a
liquid, holds together, thickness or viscosity.

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Consumers Persons who purchase goods and services for
personal use.
Custard Tart It is a sweet pastry crust with a custard
filling, typically eaten cold.
Dehull It is a process to remove the hulls from the seed
Flavor It refers to the distinctive taste of a food or
drink.
Flavoring It is a substance used to give a different,
stronger, or more agreeable taste to food or drink.
Market Price It refers to the price of a commodity when
sold in a given market.
Nutritional value It refers to contents of food and the
impact of constituents on the body.
Pastry It is a dough of flour, water and shortening (solid
fats, including butter) that may be savory or sweetened.

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Production It is the act of creating an output, goods or
service which have value and contribute to the utility of
individuals.
Sunflower seeds are popular in trail mix, multi-grain bread
and nutrition bars, as well as for snacking straight from
the bag.
Sunflower Sour Cream It refers to a sour cream that is
flavored by sunflower kernel that is blended to the milk to
provide its flavor.
Vegan Cheddar Cheese It is a cheese that is made up of
sunflower kernel flavor and favorable to those on a diet.

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CHAPTER 2
Review of Related Literature and Studies
This chapter presents the different literature and
studies relevant to the study. It includes literature which
are gathered from both local and foreign resources.
Local Literature
According to Campos (2014) “Helianthus annus L.”
Sunflower is a member of the family Composite.
Inflorescence is a head in which the disk flowers upon
fertilization bear oil seed. The main product is an edible
oil of superior quality poly saturated, relatively
cholesterol free and contains no trypsin-inhibitory factor.
Agustin (2017) cited that Sunflower (Helianthus annus)
is an annual plant that has a large flower head
(Inflorescence). The four(4) parts of the head is the outer
Florets – ray florets, Inner Florets – disc florets,
Matured disc florets – sunflower seeds ->fruits (achene, at

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bud stage exhibit – heliotropism. This plant needs full
sunlight and it grows best in fertile, moist, well-drained
soil. The major worldwide sunflower growing countries are
European Countries, North America, Latin America, Asia,
Africa, and Peoples Republic of China.
According to Putnam (2016) Sunflower (Helianthus
annuus L.) is one of the few crop species that originated
in North America (most originated in the fertile crescent,
Asia or South or Central America). It was probably a "camp
follower" of several of the western native American tribes
who domesticated the crop (possibly 1000 BC) and then
carried it eastward and southward of North America. The
first Europeans observed that sunflower was cultivated in
many places from southern Canada to Mexico.
Glotha (2019) The common sunflower (H. annuus) is
an annual herb with a rough hairy stem 1–4.5 meters (3–15
feet) high and broad, coarsely toothed, rough leaves 7.5–30
cm (3–12 inches) long arranged in spirals. The attractive
heads of flowers are 7.5–15 cm wide in wild specimens and

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often 30 cm or more in cultivated types. The disk flowers
are brown, yellow, or purple, while the petal-like ray
flowers are yellow. The fruit is a single-seeded achene.
Oilseed varieties typically have small black achenes, while
those grown for direct seed consumption, known as
confection varieties, have larger black-and-white achenes
that readily separate from the seed within.
Halvorson and Guertin, (2014) Helianthus annuus L. is
a stiff, plump and common annual plant 1-3 meters high. It
has initially tap roots but when the plant becomes mature
it then develops large, fibrous and lateral roots. Stems of
this plant are 1-6ft tall, hispid, round and unbranched.
Stem length is determined by the number of internodes.
Leaves are arranged in such a way that lower leaves mostly
opposite
along stem and upper leaves alternate along stem. Leaves
are mostly ovate shaped and mostly 4-20cm long and 3-15cm
wide or more, apex acute to abruptly auminate and margins
are serrated. Inflorescence of this plant is a capitulum
composite heads, solitary at terminal of peduncle or

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terminal on a branch or axillary, ray and disc florets
present. Ray flowers are sterile, 0.6-1.6 inch long,
ligules yellow. Disc flowers perfect, corolla lobes 5, 0.2-
0.3 inch long,tubular and purple brown to yellow. Pappus
is 2 and deciduous and ovary is inferior in disc flower.
Fruit of H. annuus is an achene. Achenes vary from 7 to
25mm in length and 14 to13 mm in width.
Foreign Literature
Khaleghi Zadeh (2011) Helianthus, being derived from
Helios (the sun) and Anthos (a flower) and is also called
sunflower in English. H. annuus, has a large inflorescence
(flowering head), that is derived from the flower’s image
and used to depict the sun. This plant has a rough, hairy
stem, broad, coarsely toothed, rough leaves and circular
heads of the flower.
Muller (2011) the world’s fourth largest oil-seed crop
is the sunflower. It is also used as an ornament plant in
ancient ceremonies.
According to Fernández-Luqueño et al. (2014)
sunflowers are botanically classified as Helianthus annuus

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L. They are large plants and are grown throughout the world
because of their relatively short growing season. The
sunflower is an annual herb, with a rough, hairy stem, 3 to
12 feet high, broad, coarsely toothed, rough leaves, 3 to
12 inches long and circular heads of flowers, 3 to 6 inches
wide in wild specimens and often a foot or more in
cultivation. The flower-heads are composed of many small
tubular flowers arranged compactly on a flattish disk:
those in the outer row have long strap-shaped corollas,
forming the rays of the composite flower. Each sunflower
head, or inflorescence, is actually composed of two types
of flowers. What appears to be yellow petals around the
edge of the head are actually individual ray flowers. The
face of the head is comprised of hundreds of disk flowers,
which each form into a seed (achene). The basic chromosome
number for the Helianthus genus is 17. Diploid, tetraploid
and hexaploid are the species known. There are only 14
annual species of Helianthus. Plant breeders have made
interspecific crosses within the genus and have transferred
such useful characters as higher oil percentage,

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cytoplasmic male sterility for use in production of
hybrids, and disease and insect resistance to commercial
sunflower.
Jabeen and Ahmad, (2012) rooting system, sunflower is
able to use nitrogen from soil layers that are inaccessible
to wheat, corn or other field crops. The plant requires a
maximum of 150 kg of nitrogen per hectare to produce three
tons hayfield. Over fertilization may lead to sunflower
lodging. Phosphorous, potassium, boron, magnesium and
molybdenum are also needed to achieve the best yields.
FAOSTAT (2013) sunflower is an important oilseed crop
and is globally the fourth largest source of vegetable oil
after soybean, palm and rapeseed. Sunflower was
introduced in the 1960’s as an oilseed crop in Pakistan and
now is the second most important source of edible oil after
cottonseed. This crop has great potential in producing high
achene yield under the agro-ecological conditions of
Pakistan. It is a short duration crop (90-110 days) and
can be grown twice in a year under both irrigated and
rainfed conditions.
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Local Studies
According to Roque (2017) it was pointed out that
sunflower oil, has a pleasant flavor and contains linoleic
acid (also known as Omega-6 fatty acid essential for a
healthy diet) and vitamin and is also a good source of
biodiesel. Sunflower extract for the oil, sunflower meal
can be processed into flour or a major source of protein in
preparation of feeds for livestock and poultry.
In a review, Saini et al. (2011) described the
traditional uses of Helianthus annuus L. like food and
source of different disease treatments. It is utilized for
several treatments like speedy recovery of wounds,
treatment of kidney diseases, treatment of chest pains and
pulmonary troubles, alleviate rheumatism and treatment of
asthma. It is also used worldwide as a lubricant,
stimulant, antidiarrheal, as dermatological aid and as a
disinfectant. Apart from these, tea and other preparation
made from different parts of the plant is used in the
treatment of high fevers, as a poultice on sores,

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swellings, snakebites and spider bites, in the treatment of
malaria, lung ailments and diabetes.
Catiempo, et al. (2020) This work demonstrated how
priming durations affect high‐ and low‐vigor sunflower
(Helianthus annuus L.) seeds and relate to the dynamics of
enzymatic and nonenzymatic antioxidant systems against heat
stress. Heat tolerance of high‐vigor seeds were enhanced
when primed 3–6 h, and low‐vigor seeds were enhanced when
primed 3–12 h. Priming at optimum duration led to increases
in ascorbate peroxidase (APX) activity and higher levels of
total phenolic content (TPC), vitamin C and total
chlorophyll combined with decreased H2O2 content. After
exposure to heat stress, the primed seeds maintained
reactive oxygen species (ROS) levels and alleviated seeds
damage. This may be due to protective mechanisms of priming
that prevented severe loss in catalase (CAT) and APX
activities, maintained superoxide dismutase (SOD) activity,
and increased TPC, proline, vitamin C, and carotenoid
accumulation. However, extending priming to 18 h with
subsequent heat stress decreased germination percentage.

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Control seeds lost viability, as oxidative balance was not
maintained due to heat stress. These results support the
participation of nonenzymatic antioxidants in the improved
tolerance to heat stress of primed seeds.
Ariharan, et al. (2016) discussed that sunflower oil
is an important oil seed crop, a triglyceride derived from
the seeds of sun flower. Study evaluated the physico-
chemical properties of sunflower oil biodiesel blends 10%
(B1O) and 20% (B2O). Blend B20 is found to be within the
ASTM standard and could be used as alternative energy
source as biodiesel.
Furthermore Salgın, et al. (2006) sunflower seeds
contain high amount of vitamin E rich oil. This oil is
very beneficial for human due to the high amount of vitamin
E and low amounts of saturated fat. The most active
component of this oil is α-tocopherol which is an
antioxidant that protect against ROS (Reactive oxygen
species). This oil is largely utilized by the food
industry. This oil can withstand high cooking

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temperature. Sunflower oil is used as a lubricant and
cosmetic ingredient. It is also used as a vegetable oil
Foreign Studies
According to Mashwani et al. (2015), Helianthus annuus
commonly known as “Sunflower” is a well-known plant in
India and Pakistan. It is native to North America. It is
used in ethnomedicine for treating a number of disease
conditions which include heart disease, bronchial,
laryngeal and pulmonary affections, coughs and colds and in
whooping cough. Helianthus annuus contains various
bioactive compounds which include phenol, terpene
compounds, carbohydrates, flavonoids, tannins, alkaloids,
saponins, steroids, fixed oil and active proteins, all of
these contribute to its remedial properties. H. annuus is
pharmacologically studied for various activities including
anti-inflammatory, anti-oxidant, antitumor, antiasthma tic,
antigen, antipyretic, astringent, antihyperglycemic effect,
antifungal activities, cathartic, diuretic, stimulant,
vermifuge, vulnerary purposes and antimicrobial activities.
The analysis of the phytochemical constituents, uses and

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pharmacological properties of H. annuus was carried out by
using different sources such as medicinal plant databases,
ethnobotanical and ethnopharmacological books and different
published papers. This review presents a reasonable study
of the chemical; nutritional and pharmacological properties
of H. annuus.
Bashir et al. (2015) Helianthus annuus commonly
known as “Sunflower” is a well-known plant in India and
Pakistan. It is native to North America. It is used in
ethnomedicine for treating a number of disease conditions
which include heart disease, bronchial, laryngeal and
pulmonary affections, coughs and colds and in whooping
cough. Helianthus annuus contains various bioactive
compounds which include phenol, terpene compounds,
carbohydrates, flavanoids, tannins,alkaloids, saponins,
steroids, fixed oil and active proteins, all of these
contribute to its remedial properties. H. annuus is
pharmacologically studied for various activities including
anti-inflammatory, antioxidant, antitumor, antiasthmatic,
antigen, antipyretic, astringent, antihypoglycemic effect,

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antifungal activities, cathartic, diuretic, stimulant,
vermifuge, vulneray purposes and antimicrobial activities.
The analysis of the phytochemical constituents, uses
and pharmacological properties of H. annuus were carried
out by using different sources such as medicinal plant
databases, ethnobotanical and ethnopharmacological books
and different published papers. This review presents a
reasonable study of the chemical; nutritional and
pharmacological properties of H. annuus.
(Bartholomew & Olubukola 2020)

In South America
currently, the important oilseed crop is sunflower that is
based on the nutritional and medicinal value. The
sunflower has many compound that has functional and
nutraceutical development like mineral element and has a
potential energy that comes from sunflower extract. And it
has health benefits like blood pressure and diabetic
control, skin protection and lowering of cholesterol.
Edrees, et al. (2015) the composition of sunflower
(Helianthus annuus) seed heads was investigated. High

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amounts of lignin (12%) were found while glycosides
comprised a minor component of the plant material. Lipids
were isolated and a total sterol content of 1.05% was
found. A protein content of 12.5% was also found. Acid
hydrolysis of the plant material showed the presence of
combined galacturonic acid (8%), galactose (3.4%), glucose
(1.7%), arabinose (0.63%), xylose (0.7%) and rhamnose
(21%). The factors influencing the extraction of pectin
(11.85%) were studied.
Likewise, Nandha, et al. (2015) Sunflower plant
(Helianthus annus) is a miraculous oil seed crop which is
cultivated globally for its seeds. Sunflower seeds, a
nutrient dense food has been found to have a potential role
in chronic inflammatory conditions, bacterial and fungal
infections, cardiovascular diseases, skin diseases and even
cancers. These benefits of sunflower seed are attributed to
the presence of phytosterols, unsaturated fatty acids,
protein, variety of vitamins and mineral.
Various studies have demonstrated the therapeutic
usefulness of sunflower seeds in multiple clinical

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conditions. This article gives an overview of the wide
array of uses of sunflower seeds and to enlighten the
therapeutic potential of cheap, accessible and easily
available oil seed crop.
Synthesis
The local literature of Campos (2014) used the edible
oil while Glotha (2019) used the head of the flower.
Halvorson and Guertin (2014) described the concept of the
sunflower(roots) this study used the seeds in the
development of the product.
The foreign literature taken from Muller (2011) without use
of sunflower as ornamental plants while Fernandez-Luqueno
et al. (2014) and FAOSTAT (2013) emphasized all that
characterized the sunflower. The local studies of Roque
(2017) stated that sunflower fatty acid contains essential
fatty acids which is good for healthy diet and its extract
can be used as biodiesel. These gives the researcher the
idea to use and develop another product by utilizing its
seeds.
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CHAPTER 3
Methodology
This Chapter outlines the methods of research used,
the respondents and their demographic profile, sampling
procedure, the instruments and their composition, the
treatment of data and the statistical tools utilized in the
study.
Research Design
The study used the descriptive method of research. It
is a descriptive exploratory research that involves data
analysis to identify the acceptability of dairy products
utilizing sunflower kernel as a flavor.

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Population and Sampling
The Quota sampling technique was used in this study.
The data are gathered from the total of 167 respondents.
The 46 mothers were taken as sample from the residence of
Barangay Población 4, and the 90 BSIT students were taken
from different year levels and majors of BSIT and 31
faculty members.
Table 1. Distribution of the Respondents
Respondents Number of Percentage

Respondents
Mothers 46 28%
Students 90 54%
Teachers 31 18%
Total 167 100%
Research Instrument
The sensory evaluation form developed by Sonia Deleon
was used as instrument in order to gather the data on the
acceptability of food products.
Scale Range Verbal
5 4.50-5.00 Extremely Like
4 3.50-4.49 Moderately Like
3 2.50-3.49 Neither Like or Dislike

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2 1.50-2.49 Moderately Dislike
1 1.00-1.49 Extremely Dislike
Data Gathering Procedure
In this study, the following were executed in
gathering the data:
1. Gathering of data through reading and research.
2. Preparing of sunflower kernel as a flavor of dairy
products.
3. Sensory evaluation of dairy product.
4. Analysis and statistical treatment of data
Statistical Treatment of Data
The following statistical tools were used in the
analyses and interpretation of the data:

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Weighted Mean. To answer sub-problem number 3, this
was used to quantify the results of the data. This was used
to compute the weights of the individual values.
To answer sub-problem number 4, the Analysis of
Variance (ANOVA) is used to find the difference between the
assessment of the teachers, mothers and students.
Below is the formula for Analysis of Variance (ANOVA)

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CHAPTER 4
Presentation, Analysis and Interpretation of Data
This chapter shows the presentation of analysis and
interpretation of data of product acceptability and market
acceptability form that has been conducted and answers the
questions in the statement of the problem in Chapter 1.
Sub-problem No. 1 What are the characteristics of
sunflower kernel as to:
1.1 Nutritional & Health Value;

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The main nutrients in 1 ounce (30 grams or 1/4 cup) of
shelled Sunflower seed are:
Table 2 Characteristics of Sunflower kernel as to
Nutritional Health Value.
Sunflower seeds:
Nutritional Content Nutritional Value

Calories 163
Total fat, which includes: 14 grams
• Saturated fat 1.5 grams
• Polyunsaturated fat 9.2 grams
• Monounsaturated fat 2.7 grams
Protein 5.5 grams
Carbs 6.5 grams
Fiber 3 grams
Vitamin E 37% of the RDI
Niacin 10% of the RDI
Vitamin B6 11% of the RDI
Folate 17% of the RDI
Pantothenic acid 20% of the RDI
Iron 6% of the RDI
Magnesium 9% of the RDI
Zinc 10% of the RDI
Copper 26% of the RDI
Manganese 30% of the RDI
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Selenium 32% of the RDI
1.2 Market Price; and
The selling price of sunflower seed is 100 pesos per
kilogram via online shop, it can be bought dehulled
for about 300-400 pesos.
Table 3 Characteristics of Sunflower Kernel as to Market
Price.
Source Market Price
(Per kilo)
Agricultural supplies 100
Lazada 300
Shopee 400
1.3 Source of sunflower;
It is available in pet shops and poultry supplies
around the General Mariano Alvarez, Cavite area. It can

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also be bought and ordered at online shops like Lazada and
Shopee.
Sub-problem No. 2 What are the ingredients and
procedures in preparing the different sunflower dairy
products?
2.1 Sunflower sour cream;
2.2 Sunflower Custard tart; and
2.3 Sunflower Cheddar Cheese?
Table 4 Proportion of the ingredients for Sunflower Sour
cream.
Description Quantity Unit Price

Sunflower Kernel 1 Cup 25
Milk ½ Cup 18.75
Lemon 2 Tbsp 20
Onion powder 1 Tsp 2
Sea salt ½ Tsp 1
Water 1/8 Cup n/a
Sugar 1 Tsp 5
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Procedure:
 Dehull the sunflower seed and wash it, then soak it

in the water overnight.
 Put the milk and sunflower in the blender, mix and

blend it until smooth and then strain it to avoid
lumps.
 After sifting, put it back into the blender and add

the rest of the ingredients.
 Put it into an air tight container.
Figure 2 The procedures in preparing Sunflower Sour cream

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Table 5 Proportion of the ingredient for Sunflower Custard
Tart
Filling
Full Milk 400(14) ml/oz 18
Egg yolks 4 pieces 28
Caster sugar 50 grams 15

Plain flour 180(6) grams/oz 7
Butter 20(4) grams/oz 20
Icing sugar, 25(1) Grams/oz 20
sieved
Egg yolk 1 Piece 7
For pastry
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Procedure:
Dehull the sunflower seed, wash it and soak in

water, put it in the fridge overnight.
To make the pastry, put the flour into a bowl and rub
in the butter. Stir in the icing sugar, then add the
egg yolk and 2 tsp water and mix to a stiff dough. Roll
out onto a lightly floured surface.
 Mold it into a boat tart molder. Put in the

fridge to chill for 15 minutes.
Heat the oven to gas 6, 200°C, fan 180°C.
Blend the milk and sunflower and sift it separate the
lumps.
Warm the milk mixture in a small pan. Beat the egg

yolks and sugar until pale and creamy. Pour the warm
milk onto the egg mixture, stirring well.
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then carefully pour the custard into the pastry cases,
fill up to the top.
Bake for 10 minutes, reduce heat to gas 4, 180°C, fan

160°C and bake for a further 10 -15 minutes until
custard is lightly set.
Cool for 15 minutes before removing.
Figure 3 Procedures in Preparing Sunflower custard tart
Table 6 Proportion of the ingredient for Sunflower Cheddar
Cheese
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Description Quantity Units Price

Lemon juice 1 Piece 20
Nutritional Yeast 3 Tbsp 15
Garlic 1 Clove 2
Onion 1 Sliced 8
Turmeric ½ Tsp 5
Cayenne pepper ¼ Tsp 5
Salt 2 Tbsp 1
Agar-agar powder 1 Tbsp 7
Water 1 ½ / 360 Cups/ml n/a
Procedure:
Dehull the sunflower seed, wash it and soak it in water

for about 2 hours but much better if overnight
In a pan, mix together the agar-agar with some water

until dissolved. Then mix in 1 cup / 240 ml of water.
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Bring the agar-agar mixture to a boil and simmer for 5

mins, stir it constantly to prevent any sticking at the
bottom.
Take the pan off the heat and allow to cool for few
minutes
Drain and rinse the sunflower seeds.
Place everything in a blender, apart from the agar-agar

mixture, with half a cup / 120 ml of water and blend
until smooth.
Whisk together the sunflower seed cheese mixture and

the agar-agar until it’s all combined.
Pour into a dish, about 6″ in diameter, and then place

in the fridge for an hour to set.
You may want to oil your dish, but better to use a

shiny ceramic dish and the seed cheese comes out easy
enough without any oil.
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Take the sunflower cheese out of the dish, once set

and enjoy this cheddar cheese in place of normal
cheese. It will last a few days in the fridge.
Figure 4 Procedure in Preparing Sunflower Cheddar Cheese
Sub-problem No. 3 What is the level of acceptability
of the Sunflower kernel in terms of:
Table 7
Level of Acceptability of Sunflower Sour Cream
Teacher Mother Student

V.I V.I Ran
Indicators
Mean V.I. Mean . Mean . CM V.I. k
Flavor 3.80 ML 3.33 NL 3.17 NL 3.33 NL 5
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Texture 4.00 ML 3.40 NL 3.67 ML 3.65 ML 2

Aroma 4.50 EL 3.40 NL 3.90 ML 3.87 ML 1
Appearance 3.70 ML 2.60 NL 3.00 NL 3.02 NL 6
Consistent 4.10 ML 3.07 NL 3.47 NL 3.47 NL 4
General
Acceptability 4.20 ML 3.40 NL 3.43 NL 3.56 ML 3

Average weighted
mean 4.05 ML 3.20 NL 3.44 NL 3.48

Legend:
4.50-5.00 Extremely Like EL
3.50-4.49 Moderately Like ML
2.50-3.49 Neither Like or Dislike NL
1.50-2.49 Moderately Dislike MD
1.00-1.49 Extremely Dislike ED
Table 7 presents the level of acceptability of
Sunflower sour cream as assessed by the teachers, mothers,
and students. From the results, the teachers’ evaluation
based on the average weighted mean is 4.05 or moderately
like while the mothers’ and students’ evaluation are 3.20
and 3.44 respectively and interpreted as neither like or
dislike.
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Further, the combined evaluation of the respondents
showed that Aroma (CM=3.87); Texture (CM=3.65); and General
Acceptability (CM=3.56) are all interpreted as moderately
like. Moreover, as to Consistency (CM=3.47); Flavor
(CM=3.33); and Appearance (CM=3.02) and are all interpreted
as neither like or dislike. This means that the mothers
moderately like the Sunflower sour cream while Teachers and
Students considered Sunflower sour cream as neither like or
dislike.
Table 8
Level of Acceptability of Sunflower Custard Tart

V.I V.I
Indicators
Mean V.I. Mean . Mean . CM V.I. Rank
Flavor 4.40 ML 4.67 EL 4.00 ML 4.25 ML 1
Texture 4.10 ML 4.67 EL 3.57 ML 3.96 ML 5
Aroma 4.40 ML 4.60 EL 3.90 ML 4.18 ML 4
Appearance 4.40 ML 4.07 ML 3.33 NL 3.73 ML 6
Consistent 4.40 ML 4.47 ML 4.00 ML 4.20 ML 2.5
General 4.40 ML 4.47 ML 4.00 ML 4.20 ML 2.5
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Acceptability
Average weighted
mean 4.35 ML 4.49 ML 3.80 ML 4.09 ML
Table 8 shows the level of acceptability of Sunflower
Custard Tart. The three groups of respondents’ evaluation
on Sunflower custard tart is moderately like with an
average mean rating of 4.35 (Teachers); 4.49 (Mothers); and
3.80 (Students). Furthermore, all indicators are rated
moderately like when the evaluation of the teachers,
mothers and students are combined.
Table 9
Level of Acceptability of Sunflower Cheddar Cheese

Indicators
Mean V.I. Mean V.I. Mean V.I. CM V.I. Rank
Flavor 4.70 EL 3.80 ML 4.17 ML 4.16 ML 1
Texture 4.50 EL 3.60 ML 3.77 ML 3.85 ML 4
Aroma 4.40 ML 3.87 ML 4.20 ML 4.15 ML 2
Appearance 4.50 EL 3.33 NL 3.87 ML 3.84 ML 5.5
Consistent 4.60 EL 3.27 NL 3.87 ML 3.84 ML 5.5
General Acceptability 4.60 EL 3.87 ML 4.00 ML 4.07 ML 3
Average weighted
mean 4.55 EL 3.62 ML 3.98 ML 3.98 ML

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As shown in Table 9, the level of acceptability of
Sunflower cheddar cheese according to the teachers is
AWM=4.55 or Extremely like; mothers’ assessment is
AWM=3.62; and students’ assessment is 3.98 and all are
interpreted as moderately like.
The combined assessment (CM=3.98) showed that it is
moderately like.
Table 10
Summary of Assessment of the Respondents
on the Acceptability of Sunflower
Product 1 Product 2 Product 3

Indicators
Mean VI Mean VI Mean Rank
Flavor 3.33 NL 4.25 ML 4.16 ML
Texture 3.65 ML 3.96 ML 3.85 ML
Aroma 3.87 ML 4.18 ML 4.15 ML
Appearance 3.02 NL 3.73 ML 3.84 ML
Consistent 3.47 NL 4.20 ML 3.84 ML
General Acceptability 3.56 ML 4.20 ML 4.07 ML
Average weighted 3.48 NL 4.09 ML 3.98 ML
mean (Rank 3) (Rank 1) (Rank 2)

Note: Legend:
4.50-5.00 Extremely Like EL Product 1 = Sunflower Sour Cream
3.50-4.49 Moderately Like ML Product 2 = Sunflower Custard Tart

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2.50-3.49 Neither Like or Dislike NL Product 3 = Sunflower Cheddar Cheese
1.50-2.49 Moderately Dislike MD
1.00-1.49 Extremely Dislike ED
The data in Table 10 is the summary of assessment of
the respondents on the acceptability of Sunflower seed.
The data reveals that the respondents’ overall
acceptability on Sunflower custard tart is 4.09 or
moderately like; Sunflower cheddar cheese is 3.98 or
moderately like; and Sunflower sour cream is 3.48 or
neither like or dislike.
Sub-problem No. 4 Is there a significant difference in
the sensory evaluation of the three groups of respondents
as to the above-mentioned variables?
4.1 Cheddar Cheese

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Table 11
Difference in the sensory Evaluation of the Respondents on

Sunflower Cheddar Cheese as to Flavor
Degree
Sum of of Mean Conclusio
Flavor F-value p-value Interpretation
Squares Freedo Square n
m
Between 9.957 3 3.319 7.434 0.000 Reject Ho Significant
Groups
Within 22.770 51 0.446
Groups
Total 32.727 54
Note: Level of significance = 0.05
Table 11 describes the difference on the evaluation of
the three groups of respondents on Cheddar Cheese as to
flavor. Data shows that the computed p-value is 0.000
which is less than 0.05 level of significance, thus the
null hypothesis is rejected. Therefore, there is a
significant difference on the assessment of the respondents
on Cheddar Cheese as to flavor.
Table 12
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the Sunflower Cheddar Cheese as to Texture
Degree
Texture F-value p-value Interpretation
m
Groups
Within 26.278 51 0.515
Groups
Total 32.727 54
Table 12 shows the difference on the evaluation of the
three groups of respondents on Cheddar Cheese as to
texture. Data reveal that the computed p-value is 0.010
which is less than 0.05 level of significance, hence the
on Cheddar Cheese as to texture.
Table 13
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Difference in the Sensory Evaluation of the Respondents on

Sunflower Cheddar Cheese as to Aroma
Degree
Aroma F-value p-value Interpretation
m
Groups
Within 20.336 51 0.399
Groups
Total 32.727 54
Table 13 presents the difference on the evaluation of
aroma. Data reveal that the computed p-value is 0.000
on Cheddar Cheese as to aroma.
Table 14
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Sunflower Cheddar Cheese as to Appearance
Degree
Appearance F-value p-value Interpretation
m
Groups
Within 13.816 50 0.276
Groups
Total 32.727 54
Table 14 shows the difference on the evaluation of the
three groups of respondents on Cheddar Cheese as to
appearance. Data reveal that the computed p-value is 0.000
on Cheddar Cheese as to appearance.
Table 15
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Sunflower Cheddar Cheese as to Consistency
Degree
Consistency F-value p-value Interpretation
m
Groups
Within 22.571 51 0.443
Groups
Total 32.727 54
consistency. Data reveal that the computed p-value is
0.000 which is less than 0.05 level of significance, hence
the null hypothesis is rejected. Therefore, there is a
on Cheddar Cheese as to consistency.
Table 16
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Sunflower Cheddar Cheese as to General Acceptability
Degree
General Sum of of Mean Conclusio
F-value p-value Interpretation
Acceptability Squares Freedo Square n
m
Groups
Within 22.571 51 0.443
Groups
Total 32.727 54
general acceptability. Data reveal that the computed p-
value is 0.000 which is less than 0.05 level of
significance, hence the null hypothesis is rejected.
Therefore, there is a significant difference on the
assessment of the respondents on Cheddar Cheese as to
general acceptability.
3.2 Sour Cream
Table 17
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Sunflower Sour Cream as to Flavor
Flavor Sum of Degree Mean F-value p-value Conclusion Interpretation

Squares of Square
Freedo
m
Groups
Within 20.000 52 0.385
Groups
Total 32.727 54
Table 17 presents the evaluation of the three groups
of respondents on sour cream as to flavor. Results shows
that the computed p-value is 0.000 which is less than 0.05
level of significance, thus the null hypothesis is
rejected. Hence, there is a significant difference on the
assessment of the respondents on sour cream as to flavor.
Table 18
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Sunflower Sour Cream as to Texture
Degree
Sum of of Mean F- p- Conclusio
Interpretation
Squares Freedo Square value value n
Texture m
Groups
Within 24.767 52 0.476
Groups
Total 32.727 54
Table 18 shows the evaluation of the three groups of
respondents on sour cream as to texture. Results shows that
the computed p-value is 0.001 which is less than 0.05 level
of significance, thus the null hypothesis is rejected.
Hence, there is a significant difference on the assessment
of the respondents on sour cream as to texture.
Table 19
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Sunflower Sour Cream as to Aroma
Degree
Sum of of Mean F-
p-value Conclusion Interpretation
Squares Freedo Square value
Aroma m
Groups
Within 19.543 52 0.376
Groups
Total 32.727 54
Table 19 shows the evaluation of the three groups of
respondents on sour cream as to aroma. Results shows that
the computed p-value is 0.000 which is less than 0.05 level
of significance, thus the null hypothesis is rejected.
Hence, there is a significant difference on the assessment
of the respondents on sour cream as to aroma.
Table 20
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Sunflower Sour Cream as to Appearance
Appearanc Sum of Degree Mean F- p- Conclusio Interpretatio

e Squares of Square value value n n
Freedo
m
Groups
Within 21.260 52 0.409
Groups
Total 32.727 54
of respondents on sour cream as to appearance. Results
shows that the computed p-value is 0.000 which is less than
0.05 level of significance, thus the null hypothesis is
assessment of the respondents on sour cream as to
appearance.
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Table 21

Sunflower Sour Cream as to Consistency
Consistenc Sum of Degree Mean F- p- Conclusio Interpretatio

y Squares of Square value value n n
Freedo
m
Groups
Within 15.464 52 0.297
Groups
Total 32.727 54
of respondents on sour cream as to consistency. Results
shows that the computed p-value is 0.000 which is less than
0.05 level of significance, thus the null hypothesis is
assessment of the respondents on sour cream as to
consistency.
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Table 22

sunflower Sour Cream as to General Acceptability
Degree
General Sum of of Mean F- p- Conclusio Interpretatio
Acceptabilit Squares Freedo Square value value n n
y m
Groups
Within 14.411 51 0.283
Groups
Total 32.727 54
of respondents on sour cream as to general acceptability.
Results shows that the computed p-value is 0.000 which is
less than 0.05 level of significance, thus the null
hypothesis is rejected. Hence, there is a significant
difference on the assessment of the respondents on sour
cream as to general acceptability.

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3.3 Custard Tart
Table 23

Sunflower Custard Tart as to Flavor
Flavor Sum of Degree Mean F- p-value Conclusion Interpretation

Squares of Square value
Freedo
m
Between 1.773 3 0.591 0.974 0.412 Accept Ho Not
Groups Significant
Within 30.954 51 0.607
Groups
Total 32.727 54
Table 23 manifests the evaluation of the respondents
on custard tart as to flavor. Data reveal that the computed
p-value of 0.412 is greater than 0.05 level of significance
which means that null hypothesis is accepted. Therefore,
there is no significance difference in the assessment of
the respondents on custard tart as to flavor.

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Table 24

Sunflower Custard Tart as to Texture
Texture Sum of Degree Mean F- p- Conclusio Interpretation

Squares of Square value value n
Freedom
Groups
Within 26.688 51 0.523
Groups
Total 32.727 54
Table 24 describes the evaluation of the respondents
on custard tart as to texture. Data reveal that the
computed p-value of 0.015 is less than 0.05 level of
significance which means that null hypothesis is rejected.
Therefore, there is a significance difference in the
assessment of the respondents on custard tart as to
texture.
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Table 25

Sunflower Custard Tart as to Aroma
Aroma Sum of Degree Mean F- p- Conclusion Interpretation

Squares of Square value value
Freedo
m
Groups Significant
Within 32.524 52 0.625
Groups
Total 32.727 54
Table 25 shows the evaluation of the respondents on
custard tart as to aroma. Data reveal that the computed p-
value of 0.851 is greater than 0.05 level of significance
which means that null hypothesis is accepted. Hence, there
is no significance difference in the assessment of the
respondents on custard tart as to aroma.

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Table 26

Sunflower Custard Tart as to Appearance
Appearanc Sum of Degree Mean F- p- Conclusio Interpretatio

e Squares of Square value value n n
Freedo
m
Groups Significant
Within 31.853 51 0.625
Groups
Total 32.727 54
Table 26 manifest the evaluation of the respondents on
custard tart as to appearance. Data reveal that the
computed p-value of 0.707 is greater than 0.05 level of
significance which means that null hypothesis is accepted.
Therefore, there is no significance difference in the
appearance.
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Table 27

Sunflower Custard Tart as to Consistency
Consistenc Sum of Degree Mean F- p- Conclusio Interpretatio

y Squares of Square value value n n
Freedo
m
Groups
Within 26.059 51 0.511
Groups
Total 32.727 54
Table 27 describes the evaluation of the respondents
on custard tart as to consistency. Data reveal that the
computed p-value of 0.008 is less than 0.05 level of
significance which means that null hypothesis is rejected.
Therefore, there is a significance difference in the
consistency.
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Table 28

Sunflower Custard Tart as to general acceptability
Degree
General Sum of of Mean F- p- Conclusio Interpretatio
Acceptabilit Squares Freedo Square value value n n
y m
Groups Significant
Within 28.772 51 0.564
Groups
Total 32.727 54
Table 28 manifests the evaluation of the respondents
on custard tart as to general acceptability. Data reveal
that the computed p-value of 0.085 is greater than 0.05
level of significance which means that null hypothesis is
accepted. Therefore, there is no significance difference in
the assessment of the respondents on custard tart as to
general acceptability.
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Sub-problem No. 5 Based on the findings; what
improvement maybe proposed?
Based from the findings, the cheddar cheese and sour
cream need to be improved in terms of Flavor, Texture,
Aroma, Appearance, consistency and General Acceptability,
the two products need to be improved, as to the Custard
tart, the Appearance is acceptable to the 3 groups of
respondents.
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Chapter 5
Summary, Conclusions and Recommendations
This Chapter Presents the summary of findings, conclusion
and recommendations of the study. These are all about the
result or outcome of the investigation during the survey
made in the research, the use of questionnaire to be
answered by the respondents will show or determine the
quality, characteristics and acceptability of a certain
product.
Summary
Based from the results, the following are the
findings:
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6. Nutritional & health value of sunflower kernel 30grams
or ¼ cup total fat of 14grams that includes saturated
fat 1.5grams, polyunsaturated 9.2 grams and
monounsaturated 2.7grams. It also contains Protein
5.5grams, carbs 6.5 grams, fiber 3 grams, Vitamin E
37% of RDI, Niacin 10% of the RDI, Vitamin B6 11% of
the RDI, Folate 17% of the RDI, Pantothenic acid 20%
of the RDI, Iron 6% of the RDI, Magnesium 9% of the
RDI, Zinc 10% of the RDI. The Market Price of
sunflower seed is 100 pesos per kilo. The sunflower
seed can be found in agricultural supplies around
7. The ingredients in making Sunflower sour cream: 1cup
sunflower kernel, ½ cup Milk, 2 tbsp lemon, 1 tsp
onion powder, ½ tsp sea salt. 1/8 cup water and 1tsp
sugar. Ingredients of Sunflower custard tart: for the
filling 400ml(14oz) of Full milk, 4 Egg yolks, 50grams
caster sugar and 1cup sunflower kernel. For the
Sunflower Cheddar cheese: 1 cup Sunflower kernel, 1
Lemon juice, 3tbsp Nutritional yeast, 1clove garlic,

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1sliced onion, ½ tsp turmeric, ¼ tsp Cayenne pepper,
1tbsp salt, 1tbsp agar-agar powder, and 1 ½ cups/360
ml of water. Procedure in making sunflower sour cream:
Dehulling the sunflower seed and soaking overnight.
Blend the milk and sunflower until smooth and then
sift to separate the lumps. Then bring it back to the
blender and put the rest of the ingredients. For the
sunflower custard tart: In a bowl put flour and cut in
the butter. Stir in the icing sugar, then add egg yolk
and 2tbsp. water mix it until stiff. Roll out the
dough and mold it in the boat tart molder and chill.
Preheat the oven. Warm the milk mixture in a pan beat,
the egg yolks and sugar until pale and creamy. Pour
the warm milk into the milk mixture. Put it in the jug
and fill the top of the pastry. Bake for 10 minutes
until custard is lightly set. For Sunflower cheddar
cheese: In a pan mix together the agar-agar and water,
simmer for 5 minutes stirring constantly. Drain the
sunflower. Put all the rest of the ingredients in the
blender and blend until smooth and pour it into the

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agar-agar mixture and mix until well combined. Put in
the ceramic molder and chill.
8. The respondents’ overall acceptability on Sunflower
custard tart is 4.09 or moderately like; Sunflower
cheddar cheese is 3.98 or moderately like; and
Sunflower sour cream is 3.48 or neither like or
dislike.
9. There is a difference on the assessments of the
respondents on Sunflower Cheddar Cheese (p=0.000);
Sunflower Sour cream (p=0.000); and Sunflower custard
tart (p=0.023) which is less than the level of
significance at 0.05.
Conclusions
From the findings, the following conclusions are
drawn:
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1.Sunflower Kernel is available in the community of
2. The developed product is acceptable as Flavor,
Texture, Aroma, Appearance and Consistency.
3. The level of acceptability on Sunflower custard tart
and Sunflower cheddar cheese is moderately like; and
Sunflower sour cream is neither like or dislike.
Recommendations
1. It is suggested that the flavor, appearance and
consistency of sunflower sour cream should be improved,
moreover, the sunflower custard Tart and Sunflower Cheddar
Cheese maybe offered in the market.
2. As to the acceptability of the sunflower Cheddar
cheese, it is suggested that the flavor, texture,

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appearance consistency and general acceptability should be
improved.
3. As to the acceptability of the sunflower sour cream
in terms of flavor, texture, aroma, appearance, consistency
and general acceptability, it should be improved.
4. As to the acceptability of the sunflower custard tart
in terms of flavor, texture, aroma and appearance, it
should be improved.
References
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REFERENCES
A. Books
B. Periodicals, Journals & Magazine
C. Thesis/Dissertations
D. Online Source
https://www.researchgate.net/publication/278196396_Chemistr
y_Pharmacology_and_Ethnomedicinal_Uses_of_Helianthus_annuus
_Sunflower_A_Review
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https://www.researchgate.net/publication/278196396_Chemistry_Pharmacology_and_Ethno
medicinal_Uses_of_Helianthus_annuus_Sunflower_A_Review
https://pubmed.ncbi.nlm.nih.gov/32994929/
https://www.researchgate.net/publication/264552864_An_Intro
duction_to_the_Sunflower_Crop
https://newsinfo.inquirer.net/892990/the-many-uses-of-
sunflowers
https://www.scribd.com/document/202144715/Sunflower-
Research
https://newsinfo.inquirer.net/892990/the-many-uses-of-
sunflowers
https://link.springer.com/article/10.1007/BF02590302
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https://www.semanticscholar.org/paper/THERAPEUTIC-
POTENTIAL-OF-SUNFLOWER-SEEDS%3A-AN-Nandha-
Singh/641e763559af99fa4510ee45c3c5d23fd50e0608
http://www.map-
abcdf.com.ph/documents/presentations/Agribusiness/Agricultu
ral%20Activities%20and%20Services/Sunflower
%20Production(final)%20PPT.compressed.pdf
https://hort.purdue.edu/newcrop/afcm/sunflower.html
http://www.phytopharmajournal.com/Vol3_Issue2_11.pdf
https://acsess.onlinelibrary.wiley.com/doi/abs/10.1002/csc2
.20403?af=R
http://www.stuartxchange.org/Mirasol
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APPENDIX A

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February 10,2020
PROF. Flordeliza C. Navarro
Instructor Supervisor
EARIST Cavite Campus
Madam:
The undersigned are presently conducting a research

study entitled “Sunflower Kernel as a Flavor” as a
requirement for the undergraduate thesis of Bachelor of
Science in Industrial Technology major in Food Technology.
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In this connection, we would like to request your good

office to allow us to conduct a sensory test to target
respondents of the study.
We shall greatly appreciate your response regarding

this matter.
Thank you very much.
Noted by: Respectfully yours,
MA. LEE DELOS REYES D. HILVANO, JOAN B.
Thesis Adviser DEL ROSARIO, LOUIE LEE
DOROIN, ASHLEY
LABARDA, ABEGAIL
SHIRLEY P. DE LEON, Ed,d. RADA, RACQUEL
Prof. ITECH 104 Researchers
APPENDIX B
APPENDEIX B. SURVEY QUESTIONAIRE FOR RESPONDENTS

Part I Profile of the Respondent
Name: ____________________________
Age: ____
Gender: Female Male
Part II
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Please indicate your response by checking the number

that corresponds to your assessment of the product. The
rating scale below serves as guide.
Rating Verbal Interpretation

5 Extremely Like
4 Moderately Like
3 Neither Like or
Dislike
2 Moderately dislike
1 Extremely Dislike
Rate Acceptability
Quality Factor Sunflower Sunflower Sunflower
Kernel Custard Kernel Vegan Kernel Sour
Cheese Cream
Flavor
Texture
Appearance
Aroma
Palatability
Comments/Suggestions:
___________________________________________________________
___________________________________________________________
________________________________________________________
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CURRICULUM
VITAE
LOUIE LEE ARROGANTE DEL ROSARIO
___________________________________________
BLOCK 45 LOT 7 ZONE 16 MABUHAy HOMES 2000

DASMARIÑAS, CITY CAVITE 4115
09109252000
LOUIELEEKIMMON@GMAIL.COM
PERSONAL INFORMATION
 Birthdate: October 01, 1995
 Birthplace: Manila, City
 Gender: Male
 Civil Status: Single
 Height: 5’6”
 Weight: 50 kgs.
 Mother: Gina Del Rosario Occupation: Housewife
 Father: Roy Del Rosario Deceased
EDUCATIONAL BACKGROUND
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College: Eulogio Amang Rodriguez Institute of Science And

Technology – Cavite Campus
BSIT MAJOR IN FOOD TECHNOLOGY (2nd Year)
GMA Cavite
2016 - Present
Secondary: Imus National High School – Main Campus

Bucandala III Imus City Cavite
2008 - 2012
Primary: Imus Pilot Elementary School

Nueno Ave. Imus City Cavite
2002-2008
CHARACTER REFERENCES
Racquel E. Rada
Address: Brgy. Dacon Upper Quarry Site, GMA,
Cavite
Contact No.: 09386536363
Email Address: Radaracquel.eccFT4@gmail.com
PERSONAL DATA
Date of Birth: April 25,1993
Civil Status: Single
Height: 5'3
Weight: 45 kg
Religion: Roman Catholic
Sex: Female
Place of Birth: General Mariano Alvarez, Cavite
Citizenship: Filipino
Language: English /tagalog
Father name: Renato A. Rada
Occcupation : Security Officer
Mother Name: Marita E. Rada
Occupation: House wife
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Elementary : San Gabriel 1 Elementary

school
SY 2005-2006
Secondary: General Mariano Alvarez
Technical Highschool
SY 2009-2010
College: Bachelor of Science
Information Technology
Major in Foods and Technology EULOGIO"AMANG"
RODRIGUEZ INSTITUTE OF Science and
TECHNOLOGY SY 2017-Present
JOAN B. HILVANO
Blk. 12 Lot 12 Zone 1 AFP Housing Bulihan, Silang Cavite
09958037687
joan.hilvano20@gmail.com
Birthdate: June 20,1999
Birthplace: Pasay, City
Age: 19 yrs. old
Gender: Female
Height: 5’3” Weight: 46 kg.
Religion: Roman Catholic
Mother: Josie T. Bingayan
Father: Antipatro L. Hilvano
College: Eulogio‘Amang' Rodriguez Institute of Science

and Technology – Cavite Campus
Trade Technical Education major in Food
Technology GMA, Cavite
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2016 - Present
Secondary: Pasay City South High School
Piccio Garden Villamor Air Base
Pasay City
2011-2015
Primary: Villamor Air Base Elementary

School
Piccio Garden Villamor Air Base Pasay City
2005 – 2011
LABARDA, ABEGAIL O.
Adress: Blk 42 Lot 3 Brgy Pulido GMA Cavite
Contact No: 09481540481
Email Adress: labardaabegail.eccft4@gmail.com
Age: 23 yrs old
Sex: Female
Birthday: November 5, 1997
BirthPlace: Muntinlupa
Citizenship: Pilipino
Father's Name: Jorge V. Labarda Jr.
Father's Occupation:Sewer
Mother's Name: Margie Labarda
Mother's Occupation: Qc LineLeader
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College: Bachelor of Science in Industrial Technology

Major in FoodTechnology in Eulogio "Amang"
Rodriguez Institute of Science and Technology
(2017-2021)
Secondary: General Mariano Alvarez Technical Highschool
Primary: San Gabriel II Elementary School

DOROIN, JAMES ASHLEY V.

Address: P3 B9 L30 POB. 5 FVR G.M.A Cavite
Contact No.
E-mail Address
AGE: 22
Sex: Male
Birthdate: August 5, 1998
Birthplace: Gma. Cavite
Civil status: Single
Citizenship: Filipino
Father’s name: Jerson Doroin
Father’s Occupation:
Mother’s name: Maricel Doroin
Mother’s Occupation: Vendor
College: Bachelor of science In Industrial

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Technology Major in Food Technology in

Eulogio “Amang” Rodriguez Institute of Science
And Technology(2019-2020)
Secondary:General Mariano Alvarez Technical High School

General Mariano Alvarez, Cavite(2013-2014)
Primary: Family Village Elementary School

General Mariano Alvarez, Cavite(2009 – 2010)
Dr. Shirley P. De leon

Adviser: ( FOOD TECHNOLOGY ) In ECC
09204145008

Eulogio "Amang" Rodriguez Institute of Science and Technology Cavite Campus General Mariano Alvarez, Cavite

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EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY

This Project Feasibility Study entitled “SUNFLOWER

MA. LEE DELOS REYES, Ed. D

AGNES N. COO, Ed. D

TITTLE: SUNFLOWER KERNEL AS FLAVORING IN DAIRY PRODUCTS

Researchers: Joan B. Hilvano

Louie Lee Del Rosario

Degree Course: Bachelor of Science in Industrial

Technology Major in Food Technology

Adviser: Ms. Ma. Lee Delos Reyes

Rationale of the Study

The usage of sunflower kernel as flavoring in dairy

products in order to encourage the creative society

particularly in General Mariano Alvarez, Cavite. Many of us

know that sunflower kernel is just a snack and food for

pets only. This study will introduce the new innovation of

using sunflower kernel as custard tart, sour cream and

Statement of the Problem

This study will utilize sunflower kernels as a flavor

in preparing dairy products. Specifically, the study will

seek to answer the following questions:

1. What are the characteristics of the Sunflower Kernel as

1.1 Nutritional & health value;

1.2 Market price; and

1.3 Source of sunflower?

2. What are the ingredients and procedures in preparing

dairy products utilizing Sunflower kernel as flavoring in

2.1 Sour Cream;

2.2 Cheddar Cheese; and

2.3 Custard Tart?

3. What is the level of acceptability of the sunflower

kernel as flavoring in selected dairy products in terms of:

3.5 Consistency; and

3.6 General Acceptability?

4. Is there a significant difference in the sensory

evaluation among the three groups of respondents as to the

5. Based on the findings, what improvement on the food

product may be proposed?

Based from the results, the following are the

1. Nutritional & health value of the sunflower kernel

30grams or ¼ cup total fat of 14grams that includes

saturated fat 1.5grams, polyunsaturated 9.2 grams and

monounsaturated 2.7grams. It also contains Protein

5.5grams, carbs 6.5 grams, fiber 3 grams, Vitamin E

37% of RDI, Niacin 10% of the RDI, Vitamin B6 11% of

the RDI, Folate 17% of the RDI, Pantothenic acid 20%

of the RDI, Iron 6% of the RDI, Magnesium 9% of the

RDI, Zinc 10% of the RDI. The Market Price of

sunflower seeds can be bought for 100 pesos per kilo.

Sunflower seeds can be found in agricultural supplies

around General Mariano Alvarez, Cavite.

2. The ingredients in making Sunflower sour cream: 1cup

sunflower kernel, ½ cup Milk, 2 tbsp lemon, 1 tsp

sugar. Ingredients of Sunflower custard tart: for the

filling 400ml(14oz) of Full milk, 4 Egg yolks, 50grams

caster sugar and 1cup sunflower kernel. For the

Sunflower Cheddar cheese: 1 cup Sunflower kernel, 1

Lemon juiced, 3tbsp Nutritional yeast, 1clove garlic,

1sliced onion, ½ tsp turmeric, ¼ tsp Cayenne pepper,

1tbsp salt, 1tbsp agar-agar powder, and 1 ½ cups/360

ml of water. Procedure in making sunflower sour cream: