Republic of the Philippines

BATANGAS STATE UNIVERSITY

ALANGILAN CAMPUS
Alangilan, Batangas City

COLLEGE OF ENGINEERING, ARCHITECTURE & FINE ARTS

Chemical & Food Engineering Department

TITLE

EMERGENCY FOOD NUTRITION: WHOLE WHEAT CHEESE CRACKERS

INFUSED WITH SQUASH (Cucurbita maxima) and MORINGA (Moringa oleifera)

Prepared by:

BANAAG, PATRICIA

CARANDANG, NICOLE JANE

MARQUEZ, MARK KEVIN

Submitted to:

ENGR. JULIANA KASSANDRA RODIL

DATE

NOVEMBER 2021

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 APPROVAL SHEET

In partial fulfillment of the requirements for the degree of Bachelor of Science in Food
Engineering, this research study “EMERGENCY FOOD NUTRITION: WHOLE WHEAT
CHEESE CRACKERS INFUSED WITH SQUASH (Cucurbita maxima) and MORINGA
(Moringa oleifera)”, submitted by Patricia Banaag, Nicole Jane Carandang and Mark Kevin
D. Marquez is hereby accepted.

ENGR. JULIANA KASSANDRA P. RODIL

Adviser

Approved by panel on oral examination with a grade of .

Chairman

Member Member

Accepted as partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN FOOD ENGINEERING

Date DR. REYNATO A. GAMBOA

Dean, CEAFA

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 TABLE OF CONTENTS

Page

TITLE PAGE………………………………………………………….. i

APPROVAL SHEET………………………………………………...... ii

TABLE OF CONTENTS….…………………………………………... iii

RATIONALE…………………………………………………………... vi

CHAPTER I THE PROBLEM AND ITS BACKGROUND

Introduction…………………………………………………….. 1

Statement of the Problem...……………………………………. 2

Null Hypothesis……………………………………………….... 3

Scope and Limitation…………………………………………... 3

Definition of Terms…………………………………………….. 3

CAHPTER II REVIEW OF LITERATURE

Conceptual Literature…………………………………………. 4

Related Literature……………………………………………… 6

CHAPTER III RESEARCH AND METHODOLOGY

Research Procedure……………………………………………. 8

Procedures………………………………………………. 8

Schematic diagram...……………………………………. 9

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 Equipment Used…………………………………………. 10

Quantitative Analysis……………………………………………. 10

Test procedures (AOAC)………………………………... 10

Packaging Designs………………………………………………... 11

Layout……………………………………………………... 11

Materials…………………………………………………... 11

CHAPTER IV – PRESENTATION, ANALYSIS AND INTERPRETATION OF RESULTS

Presentation of Results……………………………………………. 14

Analysis of Results………………………………………………… 15

Interpretation of Results………………………………………….. 18

CHAPTER V – SUMMARY, CONCLUSION AND RECOMMENDATION

Summary…………………………………………………………… 20

Conclusion………………………………………………………….. 23

Recommendation…………………………………………………... 23

APPENDICES

REFERENCES

GRADING SHEET

LISTS OF FIGURES

Figure 1……………………………………………………………… 9

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 Figure 2……………………………………………………………… 11

Figure 3……………………………………………………………… 11

Figure 4……………………………………………………………… 12

Figure 5……………………………………………………………… 18

LIST OF TABLES
Table 1………………………………………………………………. 10

Table 2………………………………………………………………. 14

Table 3………………………………………………………………. 15

Table 4………………………………………………………………. 15

Table 5………………………………………………………………. 16

Table 6………………………………………………………………. 16

Table 7………………………………………………………………. 17

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RATIONALE

Every year, both man-made and natural calamities affect millions of individuals.
Explosions, earthquakes, floods, storms, tornadoes, and fires are all examples of disasters. In a
calamity, people are risk in death or serious injury. They may also lose their house, belongings,
and sense of community. Such tensions put them in emotional and physical health at risk.
However, talking about emergencies this can occur at any point in time and in any location. An
emergency's nature is unpredictable, and its scope and influence might shift at any time. To
protect people, the environment, and property, being prepared and planning ahead of time is
essential. In a world where tragedies strike without warning, everyone may be cut off from their
food supply. With this in mind, there must be food in the pantry that doesn't require cooking or
refrigeration and for emergencies that can possibly cut off power supply.

As a result, keeping emergency food with the family is ideal. Crackers, to be more
particular, are one of those foods that can be taken with you straight immediately. In this study,
the researchers propose to innovate a product where it can be convenient for everyone during
pandemics and crises. Keeping this in mind, cheese is the specific food element that is being
improvised. There has been a great deal of innovation in the cheese snack business. This
innovation is being driven by consumers, who are increasingly opting for convenient, ready to-
eat snack options. Consumers, on the other hand, are looking for healthier options. This must be
taken into consideration when selecting vegetables. In addition, the study's purpose is to increase
the edibility of vegetables that contain cheese as a primary element. Calcium is abundant in
cheese, which is beneficial to bone and dental health, blood coagulation, wound healing, and
blood pressure control. Aside from that, the researchers chose squash and moringa as a nutritious
and pleasant vegetable combination. At the same time, everyone will benefit from this cracker
because it is not only delicious but also cost-effective. This food product's development is useful,
especially as emergency food. Whole-grain crackers, pretzels, and snack chips in a package
survive longer than bread, making them ideal for an emergency food supply. This cracker is
tasty; however, it needs to be packed in smaller quantities. An unopened package of crackers will
keep its finest quality for roughly 6 to 9 months if stored properly. Whole wheat crackers, are
supposed to be the cracker in question. It is done through home-based baking, and it is innovative

vi
throughout the process in a way that no one else makes the so-called vegetables crackers that are
tasty with cheese.

vii
 Chapter I – THE PROBLEM AND ITS BACKGROUND

This chapter includes the introduction, statement of the problem, null hypothesis, scope
and limitation, and the definition of terms used.

Introduction

Before a natural disaster strikes, there is frequently little to no notice. Having an

emergency preparedness kit consisting of nonperishable food products might help people relax.
Any of these tragedies might render people powerless for an extended period of time. A limited
food supply necessitates the procurement of high-quality foods. Following a natural disaster such
as a tornado, flood, storm, or blizzard, safe food and water supplies are a primary issue. They
should eat high-protein foods because they will most likely use more energy during an
emergency. When putting together an emergency kit, many people think of foods that don't need
to be cooked or refrigerated and have a lengthy shelf life. Another thing is, getting to the food
shop to restock your fridge and cabinets isn't always straightforward or possible. Perhaps the
roads are flooded or iced over, and may be unable to leave. Alternatively, if the power goes out,
the only food available is non-refrigerable food. However, people frequently overlook the
nutritional value of the food in their emergency supplies. One alternative is to stock up on goods
that can be used in an emergency, such as crackers.

In this study, whole wheat crackers will have an innovation from which the majority of
individuals will likely profit. Whole-grain crackers, pretzels, and snack chips in a package
survive longer than bread, making them ideal for an emergency food supply. Look for crackers
that come in smaller packets and don't open them until they are ready to use them. The key
ingredient of this food product innovation will be cheese that has been infused with moringa and
squash for a better and healthier option. In addition, crackers are a great alternative to bread and
work well in sandwiches. Whole-wheat or whole-grain crackers have a shorter shelf life than
ordinary crackers due to their higher fat content, but the extra fiber makes up for it when you're
hungry. To keep the crackers fresh, consider vacuum-packing them. Purchase a family-sized bag
of 100 percent whole grain Wheat Thins for great value. The toasted crackers add a little
additional nutrition and are also free of high-fructose corn syrup.

1
 Furthermore, whole grains are high in protein, fiber, B vitamins, antioxidants, and trace
minerals, among other things (iron, zinc, copper, and magnesium). In reality, consuming whole
grains has been linked to a lower risk of diabetes, heart disease, and high blood pressure, among
other things. However, because there are commercial and ordinary crackers, the difference in the
product that will be innovated is that the health advantages that will be incorporated. Although
the ordinary crackers have a longer shelf life, the benefits they bring to people are incomparable.
It is essential because it contains cheese, moringa, and squash. Many individuals claim they can't
live without cheese, yet they dislike the fact that it can make people obese and lead to heart
disease. The truth is that cheese is a complete meal. Whole foods are generally healthful as long
as they don't consume too much of one thing. The authors of this study will empower readers
with all of the information they require to make healthy cheese choices.

Statement of the Problem

The consistency of food nutrition is one of the study's key topics. Unfortunately, when it
comes to having emergency food, stability in nutritional content of a product is minimal, which
now requiring an innovation that can produce healthy crackers that are acceptable for everyone's
health. Due to the market's demand for non-perishable commodities, ongoing purchases of less
nutritious foods are on the rise. This research intends to address the following questions in order
to present a well-informed study to the readers.

1. What is the innovative aspect of this product?

2. What distinguishes it from other crackers sold commercially?
3. How do whole wheat crackers alter people's health?
4. Why is it required to classify it as an emergency food product?
5. Is it practical to keep this food product on hand as an emergency food?

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Null Hypothesis

The null hypotheses formulated in this study are the following:

1. There is no significant difference on the flavor of whole wheat cheese crackers infused
with squash (Cucurbita maxima) and malunggay (Moringa oleifera) in the emergency
category of food and what is commercially available with other fillings.

Scope and Limitation

This research focuses on developing a whole wheat cheese cracker that is infused with
squash and horseradish (malunggay). A healthy and affordable emergency food in the
Philippines. All of the needed ingredients are locally distributed in any public markets in
Batangas Province. Each of the ingredients will undergo cleaning methods first. Shelf life,
packaging and labeling are going to be observe in this study. Furthermore, since the product
development is done using home-based techniques, this study is limited in its ability to undertake
several testings. That being said, the resources and equipment required for product development
are readily available in the researchers' location. It is solely for the purpose of developing the
product, and the outcomes are entirely dependent on observation of the cracker-making process.
Moreover, these will be suitable for everyone except infants as an emergency nutrition cracker;
nonetheless, toddlers and up will be allowed to purchase them.

Definition of Terms

Emergency food is simply the food stored in case of emergencies.

Protein is one of the most abundant nutritional content of the crackers that is involve in human
growth.

Whole wheat refers to the wheat kernel that has been left completely intact.

Whole grain is simply graining that have all three parts intact.

Shelf life is the longevity of an item remains usable or fit for consumption.

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 Chapter II – REVIEW OF LITERATURE

This part of the study shows the gathered concepts from articles, research paper, journal
and dissertation that has relevant to the current study.

Conceptual Literature

Natural disasters, like floods, earthquakes, and unusual weather patterns, are part of
human civilization's unavoidable experiences, and they usually have similar effects on various
food systems. They frequently have an impact on the victims' food security by restricting short-
or long-term access. After a natural disaster, providing a balanced diet, including micronutrients,
has been a key problem in natural disaster management efforts. Throughout history, rural and
agricultural societies have preserved food such as cereals, legumes, nuts, meat, dried fruits, and
meats in order to live in times of famine. To survive from the natural disasters, the use of
emergency food goods (like ready-to-eat food items) for a few hours to several weeks is
unavoidable.

According to (Brown, 2002), Cheese is a popular food due to its diversity in application,
nutritional value, convenience, and good taste. Producing high quality cheeses that meet
consumer expectations is crucial in order for cheese makers to remain competitive. These
expectations include proper end-use functionality (shred, melt, stretch, etc.) and appropriate
texture. Cheese-making has historically been a way to preserve the most desirable components of
milk (Adda et al., 1982). It is considered an ideal food due to its high nutrition, convenience,
variety, availability, and good taste (Bogue et al., 1999). With its widespread popularity and
production, the consumers’ palate is becoming more discriminating when determining cheese
purchases. Now, more than ever, producing high quality cheeses that meet the consumers’
expectations is crucial in order for cheese makers to remain competitive. Ifediba and Egbuna,
2019 stated that moringa plant is totally edible and this presents a great advantage in many poor
areas of Africa, where the leaves are important food supplements to fight and prevent
malnutrition. Capalakrishnan et al. (2016) reported that leaves of Moringa oleifera fresh or dried
are known to be excellent source of antioxidants and they have significantly higher antioxidant
content comparing to fruits such as strawberries known for high antioxidant content. Saini et al.
(2016) found that the relative bioavailability of folate from M. Oleifera leaves using rat model

4
was very high (approximately 82%) suggesting that the M. Oleifera leaves can be a potential
source of dietary folate.

According to (Tapun, Sayuti and Syukri, 2021), moringa oleifera is a type of non-timber
forest that has a strategic position to develop. M. oleiferais one type of tropical plant that is easy
to breed because it does not require intensive care and has a high drought tolerance. With these
properties, moringa plants allow being cultivated on marginal lands to optimize land use. In
addition, various parts of the Moringa plant contain good nutrition and are widely beneficial in
various fields such as food, health, beauty, and the environment, so it is very natural to get the
nickname Tree for Life. High nutritional content and antioxidants in moringa leaves have an
opportunity in the diversification of moringa leaves as a source of nutrients and functional
substances. Antioxidants are needed in the manufacture of crackers because they can prevent
oxidation.

Crackers are foods that belong to the biscuit group that people like in various age groups.
The main raw material of crackers is wheat flour that contains carbohydrates. The addition of
M. oleifera to the cracker’s dough will enrich the nutrients of the crackers produced. The leaves
of M oleifera contain protein and coarse fiber that is quite high. The proximal content in the
leaves is influenced by the growing environment. Ismawati, Wahini, Romadhani and Aina, 2019
stated that Crackers are one of the snack foods that belong to a special group of dry long shelf-
life biscuits with most of the dough’s fermented with yeast. Crackers are low in sugar, thin and
crisp. Usually, sponge-and-dough method involving longer periods of dough fermentation (up to
24 hours) is used in the production. After fermentation, the dough is laminated while layers of fat
are rolled in, which contributes to flaky cracker structure. Crackers as one of snacks are easily
found in the market with various types and flavors. There are three major types of crackers:
cream crackers, soda crackers and savory crackers. Nowadays, there are various flavors of
crackers such as salty, sweet, or cheese, and also supplemented with shredded, vegetables, and
seaweed. Therefore, it can be indicated that crackers become one of the most popular snacks in
our society.

Moringa known as the miracle tree or magical tree because of it is scientifically proven
that the leaves of this plant can contribute significantly to the daily recommended allowance
needed for many vitamins and mineral needs as well as serve as a rich source of polyphenols. It

5
confirms the importance and role that Moringa can play to improve the health and nutrition
particularly in malnourished populations. Mol contain vitamin A, vitamin C, vitamin B, calcium,
potassium, iron and protein in very high numbers which is very easily digested and assimilated
by the human body, as well as dietary fiber, moisture and dye chlorophyll of Moringa are very
helpful for human health the studies prove that Moringa did not contain harmful substances to
the body. Moringa leaf has been purported to be a good source of nutrition and a natural organic
health supplement that can be used in many therapeutic ways. According to (Reyes and
Zamorano, 2014), cheese cracker is one of the most popular snacks (sales $4.47 in 2012)
products in North America, with an excellent acceptability and well-liked dairy products
(Whitaker, 2013). The alternative to reduce the sodium content in cheese crackers without using
sodium chloride replacer is to maintain constant the sodium chloride composition and at the
same time modifying the physical aspects of salts. It has been speculated that lowering the
particles size of nutritional salts would lead to enhanced saltiness (Noort et al., 2012).

Related Literature

According to (Dachana, Rajiv, Indrani, and Prakash, 2010), Moringa oleifera Lam., from
Moringacaeae family is of importance to food and medical industries and widely grown in
tropics and sub-tropics. Its root, bark, pods, leaves are used in traditional medicine for the
treatment of human diseases whereas pods and young leaves are used as vegetables (Mughal et
al. 1999; Foidl et al. 2001). The leaves are highly nutritious, being a significant source of b-
carotene, Vitamin A, C, protein, iron, calcium and potassium. The leaves are cooked and used
like spinach. Gram for gram, moringa leaves contains seven times the vitamin C found in
oranges, four times the calcium and two times the protein found in milk, four times the vitamin
A found in carrots, and three times the potassium found in bananas (Fahey 2005). Fuentes-
Arismendy, Rodriguez-Sandoval, Mejia-Villota, Velez-Uribe and Hernandez, 2020 stated that, in
the industrial production of costeño cheese, pasteurized milk is used, conditions are improved,
and the microbiological load is adjusted to the permitted levels; however, the sensory quality and
physicochemical properties of the cheese are affected (Serpa et al., 2016). Regardless the way in
which the cheese is produced, it is still a fresh product with high moisture content and a short
shelf-life, which requires chilling to keep it in a good condition and increases its cost as raw
material in the industrial process (Quisca et al., 2019).

6
 However, based on the statement of (Swapna and Rao, 2015), cheese products are
versatile foods that can be incorporated as ingredients or as flavoring substances in the bakery
and snacks industries. Cheese confers several nutritional benefits. In particular, it is a good
source of fat and protein in easily digestible form and rich source of calcium and vitamins A, B2
and B12 and minerals. It is also a useful source of highly bioavailable zinc (Buttriss 2003;
Hemantbhai 2010). Cheese is used in baked products such as biscuits, pizza, pasta, cheesecake,
filled in crackers, bread, sandwich etc. but published literature pertaining to this is very less.
From the foregoing description, it may be understood that biscuits containing cheese and oats
will be healthier than plain biscuits and they would appeal to all age groups of people. Therefore,
this work was taken to develop cheese and oat incorporated / flavored biscuits. Despite its high
saturated fat and sodium content, cheese is also high in calcium and protein, and certain
fermented varieties contain probiotics. Cheese can be used in moderation as part of a healthy
diet, but how it is consumed is crucial. Cheese's health benefits may be negated if eaten
alongside refined grains (white pasta, bread, crackers, etc.) and processed meats. Cheese, on the
other hand, may be beneficial to one's health when used as a substitute for red and processed
meats or as a snack instead of potato chips. According to (Riaz and Wahab, 2021), wheat flour
biscuits are of widely consumed bakery products and mostly considered as nutritionally poor due
to lacking in certain essential micronutrients. Moringa leaves are very rich in nutrients namely
proteins, fibers and minerals.

Keeping in view the nutritional importance of moringa leaves powder, the present study
was carried out to investigate the effect of moringa leaves enrichment on the overall quality of
whole wheat flour biscuits. Composite flours were made by incorporating moringa leaves
powder in different ratios (2, 4, 6, 8 and 10%) in whole wheat flour. Biscuits were prepared from
the composite flours and were analyzed for physical attributes, proximate composition and
sensory evaluation. This might be stated that moringa leaves powder can be employed as a
functional ingredient in food items based on the results of moringa leaves powder. The fiber
level, ash content, and protein content of biscuits added with 10% moringa leaves powder
increased significantly. Cheese and crackers provide some variety and may burn calories if you
can keep your calorie intake low while eating them, but a more diverse meal is still a far
healthier option. Incorporating reasonable amounts of cheese and crackers into your daily has
numerous potential benefits. Crackers are a good source of whole grains, which can help you

7
avoid heart disease, high cholesterol, obesity, diabetes, and constipation, according to
ChooseMyPlate.gov. Cheese has a lot of protein, which helps to create and repair skin, blood,
bone, and lean muscular tissue.

Chapter III – RESEARCH AND METHODOLOGY

The research approaches employed in the study are presented in this chapter. This chapter
covers the research methodology, as well as the schematic diagram and equipment used,
qualitative analysis, and package design.

Research Procedure

 Procedures
1. Preheat an oven to 180°C/360°F fan oven, 200°C/400°F normal oven.
2. Take the whole wheat flour, sugar, baking powder, salt, paprika and grated cheese; whisk
them together in a bowl and set aside. Add the butter and rub it into the flour until there
are no more butter chunks visible.
3. Make a well in the center and pour in 160 grams of water and 2 tablespoons of vegetable
oil and melted cheese, then mix to form a good dough.
4. Add the chopped moringa leaves and smashed squash in a dough.
5. Knead the dough until it is smooth and clay-like. Divide it into four portions to make
rolling out more manageable. You can make thin sheets by using a heavy rolling pin on a
light floured surface.
6. The thinner you make your cracker sheets, the crisper they will be. Cut them into 2 x 2
squares using a rolling pizza wheel or just a very sharp knife.
7. Carefully transfer the squares onto a lightly greased baking sheet. Place the squares fairly
close together to fit in as many as possible, they actually shrink down as they bake.
8. Take a fork and prick each square once or twice to create perforations like those in
commercial crackers.
9. Bake at 400 degrees for 8 to 10 minutes. Watch them carefully because they can easily
brown too much.

8
10. Take them out of oven to cool. Check that the cooled crackers are nice and firm. If any
crackers are slightly soft in the middle place them on a baking tray and bake for a further 5
minutes.
11. Store and preserve in an airtight container.

 Ingredients Used:
o 300g (10 oz) Whole Wheat Flour
o 1 tbsp sugar
o 3 tsp baking powder
o 1 ½ tsp Salt
o ¼ tsp Paprika
o 75 g Butter
o 160 g (5 ½ oz) Water
o 2 tbsp Vegetable Oil
o Grated Cheese
o Melted Cheese
o Chopped Moringa Leaves
o Smashed Squash
 Schematic diagram

9
 Figure 1. Schematic Diagram of Whole Wheat Cheese Crackers
 Equipment Used
o Whisk
o Bowl
o Rolling Pin
o Baking Paper
o Rolling Pizza Wheel
o Knife
o Tray
o Fork
o Oven

Quantitative Analysis

 Sensory Evaluation

A sensory evaluation test or acceptance test was conducted on the whole wheat cheese
crackers with squash and malunggay. This evaluated the produced cheese infused with squash
and malunggay has the best characteristics and properties compatibility and acceptability for the
consumers. A nine-point hedonic scale will be conducted to assess the appearance, aroma,
texture, taste and overall acceptability of each of the formulated snack bars. The following table
shows the nine-point hedonic scale with their corresponding descriptions. The scale starts from 9
until 1 in which the descriptions are “like extremely” to “dislike extremely” respectively.

Score/Rating Standard Hedonic Scale

9 Like Extremely
8 Like Very Much
7 Like Moderately

10
 6 Like Slightly
5 Neither Like nor Dislike
4 Dislike Slightly
3 Dislike Moderately
2 Dislike Very Much
1 Dislike Extremely
Table 1. Standard Hedonic Scale for Sensory Evaluation

The randomization among the serving orders and panelists were asked to drink water
between each tasting. A quota sampling, non-probability sampling method, was employed in
order to determine the number of panelists for the sensory evaluation. As a result, a total of 30
untrained panelists will be subjected for the test. This will ensure to determine the significant
difference among the different volumes of the cheese with squash and malunggay. Thus, the
most acceptable volume of cheese with squash and malunggay will go through to the analytical
testing methods in terms of physio-chemical properties.

 Analytical Testing

Some of the analytical testing methods employed by the researchers were based on the
Association of Official Analytical Chemists (AOAC) standards and other convenient test
standards. However, due to the constraints experienced by the researchers while conducting this
experiment, some of the materials used were modified which were based upon the home-based
procedures.

Packaging Designs

 Layout

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 Figure 2. Exterior Packaging Layout of Figure 3. Interior Packaging Layout
Whole Wheat Cheese Crackers of Whole Wheat Cheese Crackers

Figure 4. Packaging Layout of Whole Wheat Cheese Crackers

 Materials

The material needed in the exterior packaging is the coated recycled paperboard, coated
recycled paperboard can be single ply or multiply depending on the application, and it can be cut
to any size the customer desires. Because of its versatility, coated recycled paperboard is a
logical choice for packaging a variety of products. In addition, the smooth surface of paperboard
makes it ideal for graphic printing companies to use as a platform for marketing and branding.
Other reasons dominating the global coated recycled paperboard market include product shelf
life, eco-friendliness and recycling capabilities, application for a wide range of products,
branding and marketing tactics, and fast developing e-commerce firms, and some others.

While, the material need in the interior packaging is the stand-up with zip-lock pouch
packaging. One of the most popular ones of flexible packaging is the stand-up with zip-lock
pouch, which features a zipper for easy opening and resealing. There are three layers of stand-up
with zip-lock pouch which are inner layer, middle layer and outer layer. The crunchiness of the
crackers can be maintained.  PET (Polyethylene Terephthalate) is the outer layer, which is clear,

12
strong, and provides a good barrier against oils and aromas. Because of its great clarity and
stiffness, this layer is commonly used to print packaging logos. Finally, the inner layer, CPP
(Cast Unoriented Polypropylene), is a low-cost, high-performance translucent cast polypropylene
film with a low density. CPP films are known for their optical clarity, high gloss, good seal
strength, machinability, and tear and puncture resistance. Stand-up pouches can help keep food
fresher for longer while also providing great barrier shelter from the environment.

13
 Chapter IV – PRESENTATION, ANALYSIS AND INTERPRETATION

OF RESULTS

This chapter presents the data in tabular form, as well as analyzes and interprets the
findings based on the product development outcomes. The data is organized in a sequential order
depending on the problem description in Chapter 1.

Presentation of Results

Sensory Evaluation Results

Appearance
(Moderately Attractive)
Texture
(Wonderful Texture)
Taste
(Tasted Great)
Overall Acceptability
(Extremely Acceptable)
Squares are the shape of a cracker. Furthermore, the hue
is yellow in shading due to the smashed squash, with
green sprinkled all over the crackers owing to the
moringa leaves employed. However, due of the cracker
deformation, sensory responses are only moderate.
Crackers are distinguished by their unique qualities,
which are typically thin, crunchy, dry, savory, or well-
seasoned.
Because the usage of cheese was a primary consideration
in the development of this product, it does taste like
cheese with a hint of squash. Aside from that, as you
chew a cracker, the amylase starts breaking down the
carbohydrates into sugars, giving it a sweet flavor.
The whole wheat cheese crackers are highly acceptable
because they may be used as an emergency food and
provide nutritional value to individuals. This cracker can
be made at home as well.

Table 2. Sensory Evaluation Results

14
 Cracker Changes in the Oven Temperature Duration of
Time
The crackers are still in the dough shape and 100 Degrees Celsius -----
still soft.
Gradually, the changes are taking place in 150 Degrees Celsius 5 mins
such a way that the crackers have become
fluffier and less golden sponge as a result of
the lower temperature compared to the
desired temperature.
It has already achieved the optimum 200 Degree Celsius 10 mins
temperature for the crackers, resulting in the
formation of the crackers' shape and structure.
The sponge or pastry has a more golden,
crisper crust.

Table 3. Cracker Changes in the Oven

Table 3 represents the changes that happened to the crackers while it is in the oven with
different temperatures. Given the data that are stated in the table, it concludes or gives an
affirmation that the amount of time and different temperatures could gave the researches
different outcomes of the product that could affect the overall appearance and taste of the
cracker.

Analysis of Results

1.1. Level of Acceptability in terms of Appearance

Sensory Evaluation Results

Squares are the shape of a cracker.
Furthermore, the hue is yellow in shading due
Appearance to the smashed squash, with green sprinkled
(Moderately Attractive) all over the crackers owing to the moringa
leaves employed. However, due of the cracker
deformation, sensory responses are only
moderate.

15
 Table 4

Table 4 presents the accumulated level of acceptability in terms of appearance of the cheese
infused with squash and malunggay as a flavor of crackers. Thirty untrained panelists
participated in the sensory evaluation test as conducted by the researchers. The color influence of
the squash and the green flakes of the moringa added to the value of the crackers. The crackers
are giving the consumers the upfront appearance that is expected from a regular cracker but with
added kick to it because of the chosen additives to it (squash and moringa).

1.2. Level of Acceptability in terms of Texture

Sensory Evaluation Results

Texture Crackers are distinguished by their unique
(Wonderful Texture) qualities, which are typically thin, crunchy,
dry, savory, or well-seasoned.

Table 5

Table 5 revealed the importance of texture in the cheese infused with squash and
malunggay as a flavor of crackers. Almost all of the respondents interpreted it as the crackers are
quite unique in texture because of the moringa or malunggay flakes that are added to it. The
crackers are also thin and is very well-flavored. This was supported by the perceptions that other
crackers that are out in the market is sometimes not consistent when it comes to the texture and
flavor when consumed.

1.3. Level of Acceptability in terms of Taste

Sensory Evaluation Results

Because the usage of cheese was a primary
consideration in the development of this
Taste product, it does taste like cheese with a hint of
(Tasted Great) squash. Aside from that, as you chew a
cracker, the amylase starts breaking down the
carbohydrates into sugars, giving it a sweet

16
 flavor.

Table 6

Table 6 shows how the thirty panelists assessed the whole wheat cheese infused with
squash and moringa crackers based on its flavor/taste. The gathered data shows that taste affects
the acceptability of the product with the combination flavor of squash and moringa, it could
provide a refreshing sensation for those who will consume the product. Based also on the
gathered information from the respondents/consumers of the sensory evaluation, the researchers
assume that the product is competitive enough to be out in the market.

1.4. Level of Acceptability in terms of Taste

Sensory Evaluation Results

Overall Acceptability
(Extremely Acceptable)
The whole wheat cheese crackers are highly
acceptable because they may be used as an
emergency food and provide nutritional value
to individuals. This cracker can be made at
home as well.

Table 7

Table 7 presents the overall acceptance/acceptability of the consumers for the product.
Having all the information that was accumulated from the consumers saying that the product was
unique in appearance and taste, flavorful, healthy due to the nutrients that are given by the
squash and malunggay, and is satisfying for their appetite had the researchers assume that the
whole wheat cheese infused with squash and moringa crackers are acceptable as an emergency
food.

Interpretation of Results

17
 Figure 5. Whole Wheat Cheese Crackers

The current study depicts the whole wheat cheese cracker's innovation process. The
reader can better visualize the study by looking at the tables and figures in the previous chapter.
In this section, the problem statement will be briefly discussed. When it comes to the product's
unique feature, the color effect of the squash and the green flakes of moringa boosted the value
of the cheese crackers in terms of form. The crackers have the appearance of a traditional
cracker, but with the addition of squash and moringa, owing to the indicated components. The
crackers are light and airy, with a good taste.

For individuals who would ingest the product, the combination of squash and moringa
might provide a wonderful sensation when blended with cheese. It is truly innovative in the sense
that no one has ever made a cracker stuffed with cheese and vegetables before. It has a particular
flavor that distinguishes it from other commercially available crackers, which is one of the traits
that defines it from other crackers marketed generally. Because cheese was a major priority in
the manufacturing of this product, which other commercial crackers don't have, it tastes like
cheese with a squash flavor.

However, in terms of its health benefits to consumers it is indeed acceptable because

whole grains are high in protein, fiber, B vitamins, antioxidants, and trace minerals, among other
things (iron, zinc, copper, and magnesium). Type 2 diabetes, obesity, and several types of cancer
have all been linked to a protein found in whole grains and it's a healthier alternative to normal
wheat. Starches and sugars are broken down into glucose by the body (blood sugar). It gets its

18
energy from this glucose. Assist you in losing weight, many carbohydrates contain fiber, which
makes you feel full. Defend against some diseases, whole grains can help you reduce your risk of
heart disease. It is not harmful to consume both refined and unrefined whole wheat, but whole
wheat is healthier because all of the nutrients are preserved.

Furthermore, because the product contains cheese, squash, and moringa, it can help and
nourish anyone. Calcium, fat, and protein are all abundant in cheese. Vitamins A and B-12, as
well as zinc, phosphorus, and riboflavin, are abundant in this food. Squash has a variety of
vitamins, minerals, and antioxidants that have a variety of health advantages. Squash's
antioxidants may aid in the reduction of oxidative stress. As a result, cancer prevention may be
aided. With that being said, required to classify it as an emergency food product because it is a
healthy cracker and it has a unique combination of foods. Crackers are a good snack, but they're
also perfect for emergency food and they can be substitute for bread. Consumers will be
confused by the flavor because it is unfamiliar to them. This cracker is also affordable and, due
to its packaging, may be resealed and eaten anytime.

Emergency food is food that is kept on hand in case of an emergency. In a world where
tragedies can strike without warning, you and your family may find yourself cut off from your
food supply. Crackers can be used as an emergency food especially by our frontline workers
during the pandemic because these crackers are ready to eat and contain nutrients. This may be
beneficial to their immune system. They can hold this in their hands at any time and consume it
at any moment because it is resealable.

Chapter V – SUMMARY, CONCLUSION AND RECOMMENDATION

19
 This chapter summarizes the findings, provides a conclusion, and makes
recommendations based on the findings.

Summary

The consistency of food nutrition is one of the study's key topics. Unfortunately, when it
comes to having emergency food, stability in nutritional content of a product is minimal, which
now requiring an innovation that can produce healthy crackers that are acceptable for everyone's
health. Due to the market's demand for non-perishable commodities, ongoing purchases of less
nutritious foods are on the rise. This research intends to address the following questions in order
to present a well-informed study to the readers.

1. What is the innovative aspect of this product?

2. What distinguishes it from other crackers sold commercially?
3. How do whole wheat crackers alter people's health?
4. Why is it required to classify it as an emergency food product?
5. Is it practical to keep this food product on hand as an emergency food?

Discussion
1. What is the innovative aspect of this product?
In terms of form, the cheese crackers' worth was enhanced by the color effect of the
squash and the green flakes of moringa. Because of the specified ingredients, the crackers have
the obvious appearance of a conventional cracker but with added of squash and moringas.

2. What distinguishes it from other crackers sold commercially?

It has a distinct flavor that distinguishes it from other commercially available crackers. It
tastes like cheese with a flavor of squash because cheese was a significant concern in the
production of this product.

3. How do whole wheat crackers alter people's health?

20
 The fibrous husk, bran, and endosperm are all present in whole wheat. Regular wheat is
stripped of its nutrient-dense husk and bran. Whole grains can help you reduce your risk of heart
disease by reducing the intake of cholesterol.

4. Why is it required to classify it as an emergency food product?

Crackers are a good snack, but they're also perfect for emergency food. Consumers will
be confused by the flavor because it is unfamiliar to them. This cracker is affordable and, due to
its packaging, may be resealed and eaten anytime. It is a healthy cracker and it has a unique
combination of foods.

Result and Discussion of Sensory Evaluation

Table 1. Sensory Evaluation. Appearance. Squares are the shape of a cracker.

Furthermore, the hue is yellow in shading due to the smashed squash, with green sprinkled all
over the crackers owing to the moringa leaves employed. However, due of the cracker
deformation, sensory responses are only moderate.

Table 1. Sensory Evaluation. Texture. Crackers are distinguished by their unique

qualities, which are typically thin, crunchy, dry, savory, or well-seasoned.

Table 1. Sensory Evaluation. Taste. Because the usage of cheese was a primary
consideration in the development of this product, it does taste like cheese with a hint of squash.
Aside from that, as you chew a cracker, the amylase starts breaking down the carbohydrates into
sugars, giving it a sweet flavor.

Table 1. Sensory Evaluation. Overall Acceptability. The whole wheat cheese crackers
are highly acceptable because they may be used as an emergency food and provide nutritional
value to individuals. This cracker can be made at home as well.

21
 Table 2. Cracker Changes in the Oven. The amount of time and different temperatures
could give the researches different outcomes of the product that could affect the overall
appearance and taste of the cracker.

Discussion of Analysis of Results

Table 3. 1.1. Level of Acceptability in terms of Appearance. Squash and moringa

crackers are giving consumers the appearance that is expected from a regular cracker but with
added kick to it because of the chosen additives. Thirty untrained panelists participated in the
sensory evaluation test as conducted by researchers at the University of Bristol.

Table 4. 1.2. Level of Acceptability in terms of Texture. Malunggay crackers are quite
unique in texture because of the moringa or malunggay flakes that are added to it. This was
supported by the perceptions that other crackers that are out in the market is sometimes not
consistent when it comes to the texture and flavor.

Table 5. 1.3. Level of Acceptability in terms of Taste. The combination of squash and
moringa could provide a refreshing sensation for those who will consume the product. Based
also on the gathered information from the respondents/consumers of the sensory evaluation, the
researchers assumes that the product is competitive enough to be out in the market.

Table 6. 1.4. Level of Acceptability in terms of Taste. The researchers had assumed
that the whole wheat cheese infused with squash and moringa crackers are acceptable as an
emergency food.

22
Conclusion

Based from the findings formulated, the conclusions drawn by the researchers are the
following:

1. The innovative aspect of this product is that it can be considered as an emergency food
that would really satisfy the appetite of the consumers. And it is unique because of the
added flavorings namely, squash and moringa.
2. This cracker differs from other crackers in the market based on their nutritional contents
which makes it a possible emergency food. As stated, the researchers infused the product
with squash and moringa which is rare on the market.
3. The gathered studies by researchers show that consuming two to three servings of whole
wheat foods per day will provide health benefits, possibly reducing the risk of
cardiovascular disease, hypertension, type 2 diabetes, colon cancer, and obesity. In
prospective studies, the protection from these diseases that results from consuming whole
wheat far exceeds the protection expected from the individual nutrients and
phytochemicals found in whole grains.
4. There is significant difference on the flavor of whole wheat cheese crackers infused with
squash (Cucurbita maxima) and malunggay (Moringa oleifera) in the emergency category
of food and what is commercially available with other fillings.

Recommendation

Due to the limited scope of this study, there are various areas of research that merit
further investigation. The study has various potential ramifications for future research, including
both the methods used in gathering and evaluating the data and the study's major findings. The
following research directions for future research can be recommended based on the findings of
this study:

1. This study proposes that after using materials and equipment in product development, the
finished product should be subjected to additional analytical testing and scrutiny before
being authorized and released.
2. Given that these crackers are not suitable as an emergency food for infants, it is suggested
that further research be conducted to develop a cracker that is comparable to a cereal that

23
 can be consumed by infants. It should be easy to digest and iron-fortified, as most
newborns require.
3. Future research could be done to look into or improve the appearance and flavor of the
chosen product. It is up to them to decide what vegetables they will utilize in the future.

24
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001