Republic of the Philippines

EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY

Nagtahan, Sampaloc, Manila i

COLLEGE OF INDUSTRIAL TECHNOLOGY

PREPARATION AND DEVELOPMENT OF SWEET CORN FLAVOURED

LECHE PLAN WITH CARROT AS A NEW PRODUCT COMBINATION

A Thesis

Presented to the Faculty of the

College of Industrial Technology

Eulogio “Amang” Rodriguez

Institute of Science and Technology

In Partial Fulfillment

of the Requirement for the Degree of

Bachelor of Science in Industrial Technology

Major in Food Technology

by

MELANIE L. BIGYAN
MARY GRACE F. ESCOTO
REYNALYN A. PAGILAGAN

2020
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila ii

COLLEGE OF INDUSTRIAL TECHNOLOGY

CERTIFICATION

This thesis entitled “PREPARATION AND DEVELOPMENT OF SWEET

CORN FLAVOURED LECHE FLAN WITH CARROT AS A NEW PRODUCT
COMBINATION" was prepared and submitted by MELANIE L. BIGYAN, MARY
GRACE F. ESCOTO, and REYNALYN A. PAGILAGAN in partial fulfillment of the
requirements for the degree of Bachelor of Science in Industrial Technology
major in Food Technology has been examined and recommended for ORAL
EXAMINATION.

Prof. MARIVIR M. PIELAGO

Adviser

APPROVAL SHEET

Approved by the Oral Defense Panel on _____________ with a rating of

_________.

Dr. JOSIE R. SONIO

Chairman

Prof. EVELYN A. GABAS Prof. MAUREEN D. BASI

Member Member

Accepted in partial fulfillment of the degree of Bachelor of Science in

Industrial Technology major in Food Technology.

JOSIE R. SONIO, Ed.D.

Dean, CIT
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila iii

COLLEGE OF INDUSTRIAL TECHNOLOGY

ABSTRACT

Title : PREPARATION AND DEVELOPMENT OF

SWEET CORN FLAVOURED LECHE FLAN WITH
CARROT AS A NEW PRODUCT
COMBINATION

Researchers : MELANIE L. BIGYAN

MARY GRACE F. ESCOTO
REYNALYN A. PAGILAGAN

School : Eulogio “Amang” Rodriguez

Institute of Science and Technology
Nagtahan, Sampaloc, Manila

Degree : Bachelor of Science in Industrial Technology

Major in Food Technology

Year : 2020

Adviser : MARIVIR M. PIELAGO

----------------------------------------------------------------------------------------------------------

The researchers conducted this study to gathered more ideas, opinions, and
information about the new flavored Leche Flan with corn and Carrot Toppings,
with the help of some respondents. Evaluating the flavor, texture, appearance,
consistency, of a product, and if it’s acceptable to the market.

Specifically, it sought to answer the following sub-problems:

1. What are the tools, utensils, ingredients, procedures, in the preparation

of Sweet Corn Flavoured Leche Flan with Carrot?

2. How do the Food Technology students, Faculty, and Food

experts/bakers evaluate the level of acceptability of Sweet Corn Flavoured Leche
Flan with Carrot in terms of:
2.1 Flavor;
2.2 Texture;
2.2 Appearance; and
2.4 Consistency?
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila iv

COLLEGE OF INDUSTRIAL TECHNOLOGY

3. Is there a significant difference in the assessment of the respondent as

the level of acceptability of Sweet Corn Flavoured Leche Flan with Carrot in terms
of the following:
3.1 Flavor;
3.2 Texture;
3.3 Appearance; and
3.4 Consistency?

4. What are the nutritive value and moisture content of Sweet Corn
Flavoured Leche Flan with Carrot?

This study used the descriptive method of research. The purpose of this
method aims to accurately and systematically describe a population, situation, or
phenomenon. It can use a wide variety of research methods to investigate one or
more variables.

The respondents of the study were thirty (30) which were composed of
twenty (20) consumers and ten (10) experts, who were selected through random
sampling. The respondents evaluated the finished product through a survey
questionnaire sheet that will assess the acceptability of the product.

The following are the salient findings of the study.

1. On the ingredients, materials, apparatuses, and procedure in the

preparation and development of the Sweet Corn Flavoured Leche Flan with
Carrot.
Ingredients. Eggs, Condensed Milk, Evaporated Milk, Sweet Corn,
Sugar, and Carrot.
Materials and Apparatuses. Measuring Spoon and Cups, Grater,
Mixing Bowl, Whisk, Strainer, Aluminum Foil, and Llanera (pan).
Procedures in the Preparation of Sweet Corn Flavoured Leche Flan
with Carrot. Prepare all the tools and ingredients needed; Grate the carrot;
Caramelize sugar till golden brown then add grated carrot and mix, set aside; In a
bowl, mix all the remaining ingredients aside from the corn, then strain the mixture
to lessen air bubbles for a smoother effect then add the corn; Divide mixture
among the Llaneras then cover with foil; Steam on low heat for about 45 minutes
to 1 hour or until almost firm; and Chill overnight or at least 4 hours to set.

2. On the respondent assessment in the level of acceptability of

Sweet Corn Flavoured Leche Flan with Carrot. Sweet Corn Flavoured Leche
Flan with Carrot was highly acceptable to the expert and consumer respondents
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila v

COLLEGE OF INDUSTRIAL TECHNOLOGY

in terms of its flavor, texture, appearance, and consistency as back up by the

overall composite weighted mean of 4.52.

3. On the significant difference in the assessment of respondents on

the level of acceptability of Sweet Corn Flavoured Leche Flan with Carrot.
Looking at the data in Table 9, it could be gleaned in the results of the statistical
analysis that it obtained a computed t value of 5.9530 which is greater than the
tabular value of 2.048 at a .05 percent level of significance with 28 degrees of
freedom and verbally interpreted significant. Hence, resulted in the rejection of the
null hypothesis. Since we reject the null hypothesis, there is a strong indication
that there is a significant difference in the assessment of the expert and consumer
respondents on the level of acceptability of Sweet Corn Flavoured Leche Flan
with Carrot in terms of flavor, texture, appearance, and consistency.

4. On the results of nutritional facts and moisture content of Sweet

Corn Flavoured Leche Flan with Carrot. Nutrition facts amount per 6 servings
(14.4 oz) 408 grams, Calories 650 from fat 227. Amount percent daily value, total
fat 30.7 grams or 47 percent, saturated 12.7 grams or 63 percent, cholesterol 947
grams or 316 percent, sodium 222 milligrams or 9 percent, calcium 40 percent,
iron 15 percent, total carbohydrates 73 grams or 24 percent, dietary fiber 1 gram
or 6 percent, sugars 64 grams, protein 22 grams or 44 percent, vitamin A 96
percent and vitamin C 3 percent. The result of the moisture test of Sweet Corn
Flavoured Leche Flan with Carrot is 28.129 percent moisture content with a
specification of 5.00 grams and a standard heating process of 110 C.

Based on the findings of the study, the following conclusions were

formulated:

1. Sweet Corn and Carrot can be used as the main ingredients in the
preparation and development of Leche Flan.

2. A highly acceptable assessment of the selected respondent in the level

of acceptability of Sweet Corn Flavoured Leche Flan with Carrot in terms of flavor,
texture, appearance, and consistency.

3. The results of statistical analysis manifests that the expert and consumer
respondents do not concur with their assessment on the variables presented
under the level of acceptability of Sweet Corn Flavoured Leche Flan with Carrot in
terms of flavor, texture, appearance, and consistency.

4. Nutrition facts amount per 6 servings (14.4 oz) 408 grams, Calories 650
from fat 227. Amount percent daily value, total fat 30.7 grams or 47 percent,
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila vi

COLLEGE OF INDUSTRIAL TECHNOLOGY

saturated 12.7 grams or 63 percent, cholesterol 947 grams or 316 percent,

sodium 222 milligrams or 9 percent, calcium 40 percent, iron 15 percent, total
carbohydrates 73 grams or 24 percent, dietary fiber 1 gram or 6 percent, sugars
64 grams, protein 22 grams or 44 percent, vitamin A 96 percent and vitamin C 3
percent. The result of the moisture test of Sweet Corn Flavoured Leche Flan with
Carrot is 28.129 percent moisture content with a specification of 5.00 grams and a
standard heating process of 110 C.

The following recommendations were

1. Minor adjustments and improvements of the product to patronize by the

customers because the market is very competitive.

2. The researchers must continue to improve the ingredient by using

different healthy food.

3. The results of the study should be taken as a reference for a future

related study.

4. The researchers can make some improvements in packaging to appear

more attractive and profitable.

5. The researchers can make use of a microwave oven to caramelize sugar

for a better result.
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila vii

COLLEGE OF INDUSTRIAL TECHNOLOGY

ACKNOWLEDGEMENTS

History of all great works into a witness that no great work was ever done

without the support of a person's surroundings and one's close quarters.

This thesis/research becomes a reality with the kind support and help of

many individuals. We would like to extend our sincere thanks to all of them.

We would like to express our deep and sincere gratitude to the following

persons who one way or the other helps us to finish this research.

Mr. Ariel E. Tobias, Our subject teacher for allowing us to do research and

providing invaluable guidance throughout this research. He has taught us the

methodology to carry out the research and to present the research works as

clearly as possible. It was a great privilege and honor to work and study under his

guidance.

Mrs. Marivir M. Pielago, our thesis adviser for her active guidance

throughout the completion of our research paper/thesis.

To the panels, Dr. Josie R. Sonio, the Dean of the College of Industrial

Technology, Prof. Evelyn A. Gabas, Area Chair, Food Technology, Industrial

Chemistry, and Fashion and Apparel Technology, for their valuable suggestions

and recommendations for the betterment of the research study.

We are extremely grateful to our parents for their love and support, for their

prayers, sacrifices for educating and preparing us for our future. They always

encourage us which helped us in the completion of our research paper.

 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila viii

COLLEGE OF INDUSTRIAL TECHNOLOGY

We are also thankful to all our friends, who always support and stay by our

side every time we needed them for help. Also our thanks and appreciation to all

our colleagues, and to those who could not be mentioned here but have well

played their role to inspire us behind the curtain.

We have no valuable words to express our thanks, but our heart is still full

of the favors received from every person, thanks to all of us for the success!

Above all, praises and thanks to GOD ALL MIGHTY, for the wisdom, he

bestowed upon us, the strength, peace of our mind, good health, and for all of his

showers of blessings throughout our research work to complete the research

successfully.

M. L. B.
M. G. F. E.
R. A. P.
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila ix

COLLEGE OF INDUSTRIAL TECHNOLOGY

TABLE OF CONTENTS

Page
LIST OF TABLES iv
LIST OF FIGURES v

CHAPTER
1 The problem and It’s Background 1
Introduction 1
Conceptual Framework 3
Statement of the Problem 4
Hyphothesis 5
Scope and Limitation of the Study 5
Significance of the Study 6
Definition of Terms 6

2 Review of Related Literature and Studies 9

Local Literature 9
Local Studies 9
Foreign Literature 13
Foreign Studies 13
Synthesis 18
3 Methodology 19
Research Design 19
Population and Sampling 19
Respondents of the Study 20
Research Instrument 24
Data Gathering Procedure 25
Statistical Treatment of Data 25

4 Presentation, Analysis, and Interpretation of Data 28

Sub-problem No.1 28
Sub-problem No.2 33
Sub-problem No.3 36
Sub-problem No.4 37

5 Summary, Conclusions, and Recommendations 39

Summary 39
Conclusions 41
Recommendations 41
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila x

COLLEGE OF INDUSTRIAL TECHNOLOGY

Page

REFERENCES 42
APPENDIX 44
A Letter of Permission 44
B Letter of the Respondents 45
C Survey Questionnaire 46
D Nutritional Facts and Moisture Content 49
CURRICULUM VITAE 51
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila xi

COLLEGE OF INDUSTRIAL TECHNOLOGY

LIST OF TABLES

Page
TABLE

1 Respondent of the Study 20

2 Distribution of Respondents 20
According to Sex

3 Distribution of Respondents 21
According to Age

4 Distribution of Respondents
According to Civil Status 23

5 Distribuition of REspondents
According to Educational Attainment 24

6 Ingredients Used 28

7 Tools and Apparatuses Used 28

8 Assessment in the Acceptability of

Sweet Corn Flavoured Leche Flan with Carrot 33

9 Significant Difference in the Acceptability of

Sweet Corn Flavoured Leche Flan with Carrot 36
 Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila xii

COLLEGE OF INDUSTRIAL TECHNOLOGY

LIST OF FIGURES

Page

FIGURE

1 The Conceptual Framework of the Study 1

2 Preparing tools and utensils 29

3 Grating the carrot 30

4 The caramelization of sugar and addition of carrots 30

5 Mixing of the remaining ingredients 31

6 Filling the molder 31

7 Steaming the custard mixture 32

8 Chilling the product 32