The Production of Coconut (Cocos nucifera)

and Tiessa/Canistel Fruit (Pouteria campechiana) Tart

Undergraduate thesis submitted in partial fulfillment of the requirements for the degree of
Bachelor of Science in Hospitality Management from the Cagayan State University- Sanchez
Mira Campus, Sanchez Mira Cagayan. Prepared under the guidance of Mr. Lyndon Guittap

By:

Yague, Irish Mae

INTRODUCTION
 Background of the Study

Desserts are meals that are traditionally served after the initial food meal in various

cultures throughout the world. Rather than other food products, ice cream is becoming the most

popular dessert item. Canistel fruits have more health benefits for the human body. However,

due of the bitter taste and peculiar flavor, many fruit enthusiasts and children reject canistel fruit.

Incorporating canistel fruit powder into ice cream is a great technique to improve the dessert's

quality.

In the 19th century, tart was British slang for "pretty woman." Some believe it is a

shortening of "sweetheart." But by the end of that century, tart described a prostitute, something

many language scholars trace back to the tart that you get at the bakery. Tarts are similar to pies

and the names are often used interchangeably. Tarts are made with short rather than flaky pastry

and are frequently baked “blind,” or empty, and filled after baking. A flan is a tart made in an

open-bottom pan that is placed on a baking sheet. Tarts and flans, which are usually straight-

sided, are often removed from their pans before serving. Because pies are baked in pans with

flaring sides, they are usually served from the pans.

It is uncommon in the Philippines that we see Tarts, only at high-end restaurants were

able to taste this western delicacy. But with the use of local ingredients such as Coconut and

Canistel, a tart was made possible. The reality is, a coconut may be classified as a nut, a fruit, or

a seed, depending on the criteria you use. In the culinary world, coconuts are generally viewed as

fruits. They are known for adding a sweet, nutty perhaps even tropical flavor to dishes.
 Coconuts grow on palm trees with the scientific name Cocos Nucifera. They likely

originated in India and Southeast Asia. Today, coconuts grow in warm climates across the globe,

such as the Caribbean and parts of Africa and South America. Coconut meat is the edible white

flesh lining the inside of a coconut, also called the "kernel." Coconut meat can be used to create

coconut oil, coconut cream, coconut milk, and dried coconut. Of course, you can eat it fresh, too.

Research suggests that coconut meat provides nutritious fats and various other potential health

benefits. Coconut is generally regarded as a source of healthy fat. The meat contains protein and

fiber, as well as some essential minerals such as Iron, Manganese, Copper and Magnesium.

Historically, people have used coconut as part of traditional medicine. The meat is said to,

among other things: Counteract some poisons, protect against disease, ease inflammation, and

kill bacteria. This particular ingredient improves your endurance. These can be useful in

preventing infections related to root canals and other teeth issues. Although eating coconut meat

is not a substitute for proper dental hygiene, it can help kill some of the unwanted bacteria found

in your mouth and protect your gums and teeth from infection or cavities.

On the other hand, Canistel Fruit is rich in niacin and carotene (provitamin A) and have a

fair level of ascorbic acid. The following analyses show that the canistel excels the glamorized

carambola (Averrhoa carambola L.) in every respect except in moisture and fiber content, and

riboflavin. With the combination of these two healthy options in making a tart, it is a potential

big shot in the culinary world.

 Objectives of the Study

Generally, the purpose of this study is to examine the acceptability of Coconut (Cocos nucifera)
and Tiessa/Canistel Fruit (Pouteria campechiana) Tart

Specifically, it aims to assess the following:

1. The sensory evaluation score of the Coconut (Cocos nucifera) and Tiessa/Canistel Fruit
(Pouteria campechiana) Tart in terms of:

a. taste

b. flavor

c. appearance

d. consistency

e. texture

f. general acceptability

2. Cost of Production

3. Shelf-life
 Significance of the Study

This research will be beneficial to the following:

Students. This study will be beneficial for the students to grasp ideas on the different

ways of utilizing ingredients of this particular delicacy into converting it to something beneficial

and likeable for children who rejects vegetables and fruits.

Parents. The results of this research will be beneficial to the parents, in a way where they

can look for an alternative form of this particular delicacy that will benefit them and their family.

It is cheap and could be made easily at home, saves time, attainable, and affordable.

Researchers. The results of this research acquired new skills and knowledge that helped

them in their future professions. It finally answered the questions of the researchers concerning

the study.

Future researchers. The result of this study can serve as their basis or additional

information in conducting research concerning or connected or in relation to this topic.

 Scope and Limitations of the Study

The study will be focused and limited only on the production of Coconut (Cocos

nucifera) and Tiessa/Canistel Fruit (Pouteria campechiana) Tart. The study will determine

the sensory evaluation score of the product in terms of taste, flavor, appearance, consistency,

texture, and general acceptability. 50 respondents consisting of children, adults, and senior

citizens and will be covered as part of the respondents and will be given rating sheet for the

sensory evaluation techniques. This study will be conducted within the locality of Sanchez Mira,

Cagayan.
 REVIEW OF RELATED STUDIES AND LITERATURE

This chapter presents the related literature both foreign and local sources. It also includes the

ideas, finished thesis, and generalization of other researchers.

In accordance to a study by G. M. C. G. Silva*a , M. B. F. Jemziyab , S. Gunathilakac ,

A. M. Rikasa (2018) Canistel fruit is the world’s most nutritionally, underutilized natural source.

As a result, using canistel powder for ice cream development might be nutritionally beneficial.

With the incorporation of locally available fresh milk, ice cream was developed using canistel

fruit powder as a key ingredient. This canistel fruit had physicochemical features that were very

comparable to regular desserts, however, it had potentially higher protein and energy properties

than regular ice cream. When compared to other evaluated combinations, the ice cream

developed with 30% canistel fruit powder was extremely satisfactory in the terms of nutritional

and organoleptic properties.

Coconut, also known as Cocos Nucifera, a tree known for its many nutritional and

medicinal properties has gained new found interest in western medicine. It is believed that

certain parts of the coconut, for example, tender coconut water and kernel have medicinal

qualities including but not limited to antibacterial, antiviral, antifungal, antioxidant, low

glycemic index, hepatoprotective, and immune system enhancement. Coconut oil is very

commonly used as a tropical edible oil in many Asian cultures and is composed of almost 90-

95% saturated fatty acids (Padmini Shankar, Suman Ahuja, Alexandra Trachio 2018)

It has been used widely around the world, more particularly in the tropical regions of

Southern Asia and Pacific, Africa, Central America and the Caribbean due to the abundant
coconut palms that grow there. Historical information claims that coconut oil was the cure for

illness in ancient India and China, treating anything from infections and disease, to nausea and

toothaches. The creamy, soft texture of coconut oil has also been used as a skin moisturizer and

as hair therapy, aiding in the prevention and treatment of dry skin and damaged hair in the hot,

tropic sun. Claimed to guarantee blemish and infection free skin as well as strong bones, Samoan

mothers massage their children’s entire bodies frequently since infancy with the miracle oil.

Coconut oil is also rubbed on the gums of babies to ease the pain during teething. In the

Philippines, coconut oil has been used as a muscle relaxer and joint pain reliever. Jamaicans

believed coconut oil to be valuable to heart health, and drank it as a tonic whenever sick. In

India, coconuts, known as the “fruits of aspiration”, are offered to the gods and have a prominent

role in many Indian religions.

Coconut oil has a unique role in the diet as an important physiologically functional food.

The health and nutritional benefits that can be derived from consuming coconut oil have been

recognized in many parts of the world for centuries. Although the advantage of regular

consumption of coconut oil has been underappreciated by the consumer and producer alike for

the recent two or three decades, its unique benefits should be compelling for the health minded

consumer of today. A review of the diet/heart disease literature relevant to coconut oil clearly

indicates that coconut oil is at worst neutral with respect to atherogenicity of fats and oils and, in

fact, is likely to be a beneficial oil for prevention and treatment of some heart disease.

Additionally, coconut oil provides a source of antimicrobial lipid for individuals with

compromised immune systems and is a nonpromoting fat with respect to chemical

carcinogenesis.
 Coconut oil has a record in the Ayurvedic script of India of being used as food and to

cure illness as far back as 4,000 years ago. The Chinese had used it for more than 2,000 years to

cure 69 diseases (Fife 2005). Likewise, people in most other lands where the coconut palms are

grown have made use of it to cure all kinds of ailments for thousands of years. Similarly, coconut

oil, together with its precursor, the coconut milk, has been used as foods in most countries from

time immemorial. In this connection, Thailand is number one in the world in using coconut milk

as a food ingredient. It is fair to say that it is the coconut milk that has made Thai dishes one of

the most popular foods in the world.

Since almost 40 years ago coconut oil has been blamed to be the cause of heart disease.

Because of its high saturated fat content it is assumed that it has a negative effect on blood

cholesterol and, therefore, according to the diet-heart hypothesis (Weinberg 2004), promotes

heart disease. After years of study researchers have been unable to link coconut oil consumption

with an increased risk of heart disease. In fact, the evidence shows that coconut oil may actually

protect against heart disease (Fife 2005). Research to date has shown that coconut oil has the

potential to protect against not only heart disease (Lindeberg and Lundh 1993) but a wide variety

of chronic health problems including diabetes and cancer as well as a whole range of infectious

diseases. It is now gaining popularity in being used as medicine, foods and cosmetics (Peat 2004,

2005).
 Conceptual Framework

The system approach (input-process-output) was used in describing the conceptual

framework of the study. As shown in the figure below, the input consists of the ingredients and
material to use in making tart made out of Coconut and Canistel fruit.

Input Process Output

Coconuts (fresh, dried, Preheat oven to 350 degrees F (175
degrees C). Coconut (Cocos
powdered)
Canistel Fruit
Combine butter with 1/4 cup nucifera) and
confectioners' sugar in a bowl until
CRUST: smooth. Stir in 1 cup flour. Press Tiessa/Canistel Fruit
½ cup butter, softened dough into prepared baking pan (Pouteria
and pierce crust with fork in several
¼ cup sifted confectioners' places to prevent crust from puffing campechiana) Tart
sugar up during baking.
1 cup sifted all-purpose flour Bake crust in the preheated oven
FILLING: until slightly golden brown, 10 to 15
minutes. Let cool.
1 cup white sugar
Using a processor, blend white
2 eggs sugar and eggs. Stir 3 tablespoons
3 tablespoons all-purpose flour into mixture and add grated
flour coconut meat, canistel pulp, and
salt. Blend until thoroughly
1/2 cup canistel pulp combined. Pour mixture into baked
1 1/4 cup grated coconut tart crust
meat Bake until filling is set, 20 to 25
¼ teaspoon salt minutes. Let cool and dust with 3
tablespoons confectioners' sugar.
3 tablespoons confectioners'
sugar
 METHODOLOGY

This chapter presents the research methods and procedures that were utilized in the study. It

includes the research design, locale of the study, the respondents and sampling procedure,

research instruments, the treatments of the study, the general procedure, the data gathering

procedure, and the data analysis.

Locale of the Study

The study was conducted at the Municipality of Sanchez Mira since a majority of

resources are available here. In addition, it is for the conveniency of the researchers’ residential

service.

Research Design

In order to satisfy the objectives of the research, the researcher utilized Descriptive

Experimental method to test the hypotheses essential to the final output of the results and to

further determine the effectivity and general acceptability of the product. The design is suitable to

the study because the researchers’ conducted series of experiments to determine whether the

ingredients the researchers used were effective to produce the product. After the production, a survey

will be conducted to determine the respondents’ evaluation on product in terms of appearance,

fragrance, texture, effectiveness and general acceptability. The survey research approach was used in
this study, allowing the researchers to collect data from the study's population. The researchers

were able to examine data quantitatively using descriptive and inferential statistics thanks to the

survey technique, which used questionnaires to collect data. The data was also analyzed using a

quantitative approach in this study. When examining numerical data, a quantitative method is

applied. In order to analyze the data, the method used a questionnaire, graphs, tables, or

statistics.

Research Instrument

In accordance with the study's conceptual framework, indicated that the method to be

used in data-gathering will be trough conducting a survey to the respondents of the study. With

full adherence to the research instrument, a survey will be conducted that will utilize the use of

survey questionnaire in line with the objectives of the research. The questions in the instrument

will be the guide of the researchers as they obtain data for analysis, towards the satisfaction of

the objectives that will later result to the output that will be analyzed.

Respondents and Sampling Procedure

The present investigation employed purposive sampling in selecting the individuals as

evaluators according to the purposes of the researchers. This sampling method is a type of

nonprobability sample where a researcher selects the participants due to good evidence that

he/she is a representative of the total population.

Materials of the Study

 The materials that were used in the study are oven, baking pan, food processor,

measuring cups and spoons, mixing bowl, sifter, fork, and spatula.

Data Gathering Procedure

The procedure in the structured approach of the research was specified as conducting a

survey towards the respondents, the data accumulated will later be analyzed and tabulated in the

preceding chapter. The survey questionnaire will be distributed to respondents. They are

expected to elicit proper answers from the respondents. The result will be tabulated and

presented.

Procurement of Raw Materials

Coconut and Canistel fruit were obtained from the research locale particularly at the

Municipality of Sanchez Mira since a majority of resources are available here. In addition, it is

for the conveniency of the researchers’ residential service.

Preparation of the Coconut and Canistel Fruit Tart

The peels of the canistel fruit were sundried until all the moisture content was gone. The

Canistel fruit was chopped into 1cm^2 piece using a stainless-steel knife before sun drying. Then
the dry chunks were ground into the powder in a laboratory dry blender for three minutes. The

powdered fruit were stored in a dark container to retain the color.

Development of the Coconut and Canistel fruit Tart

5. Bake until filling is

set, 20 to 25 minutes.
Let cool and dust with
3 tablespoons
confectioners' sugar.

4. Using a processor, blend

white sugar and eggs. Stir 3
tablespoons flour into
mixture and add grated 1. Preheat oven to 350
coconut meat, canistel degrees F (175 degrees
pulp, and salt. Blend until Celsius
thoroughly combined. Pour
mixture into baked tart
crust Coconut and Canistel

Fruit Tart

2. Combine butter with 1/4 cup

3. Bake crust in the confectioners' sugar in a bowl
preheated oven until until smooth. Stir in 1 cup flour.
Press dough into prepared
slightly golden brown, baking pan and pierce crust
10 to 15 minutes. Let with fork in several places to
cool. prevent crust from puffing up
during baking.
Sensory Evaluation of the Coconut/Canistel Tart

The main sources of data on the sensory parameters of the Tart were the responses of the

panel of evaluators. They evaluated the attributes of the samples as to aroma, taste, color, texture,

and overall acceptance of the products at weekly intervals for four weeks. The scale used is a

nine-point hedonic scale with nine representing the highest score (like extremely) and one, the

least score (extremely dislike).

Evaluation on the Physical Quality of the Tart

The physical attributes of the tart identified were the diameter, thickness, fragrance,

consistency and texture of the product.

Product Costing

Product cost was determined by computing all the expenditures in buying the materials.

The specific measurement of the materials used in the conduct of the study were the basis for the

computation of the product’s price.

Statistical Treatment of Data

 The data obtained from the respondent’s response to the statement checklist were

carefully tallied, tabulated, and organized. Data were subjected to Analysis of Variance

(ANOVA) to ascertain which mean yield among the treatments used were highly significant.

Least significant difference (LSD) was likewise performed to determine whether there are any

statistically significant differences within and between the means of the treatment groups.

And the percentage which is rate or proportion per hundred. It is use as descriptive

measure together with the frequency distribution to show the relationships of the magnitude of

the item of the variables described in relation to the whole.

The formula is %= f x 100

The obtained weighted mean was interpreted in the used of the following range.

Consistency. The texture of the product was tested by the respondents using the following 9-
Point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Firm

8 7.50-8.49 Very Firm

7 6.50-7.49 Moderately Firm

6 5.50-6.49 Slightly Firm

5 4.50-5.49 Neither Firm nor Runny

4 3.50-4.49 Slightly Runny

3 2.50-3.49 Moderately Runny

2 1.50-2.49 Very Runny

1 1.00-1.49 Extremely Runny

Appearance. The appearance of the product was tested by the respondents using the following

9-Point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Appetizing

8 7.50-8.49 Very Appetizing

7 6.50-7.49 Moderately Appetizing

6 5.50-6.49 Slightly Appetizing

5 4.50-5.49 Neither Appetizing nor

Dull

4 3.50-4.49 Slightly Dull

3 2.50-3.49 Moderately Dull

2 1.50-2.49 Very Dull

1 1.00-1.49 Extremely Dull

Texture. The texture of the product was tested by the respondents using the 9-Point Hedonic

Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely

8 7.50-8.49 Very Smooth

7 6.50-7.49 Moderately Smooth

 6 5.50-6.49 Slightly Smooth

5 4.50-5.49 Neither Smooth nor

Grainy

4 3.50-4.49 Slightly Icy

3 2.50-3.49 Moderately Icy

2 1.50-2.49 Very Icy

1 1.00-1.49 Extremely Icy

Aroma. The aroma of the product was tested by the respondents using the 9-Point Hedonic

Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Pleasant

8 7.50-8.49 Very Pleasant

7 6.50-7.49 Moderately Pleasant

6 5.50-6.49 Slightly Pleasant

5 4.50-5.49 Neither Pleasant nor

Unpleasant

4 3.50-4.49 Slightly Unpleasant

3 2.50-3.49 Moderately Unpleasant

2 1.50-2.49 Very Unpleasant

1 1.00-1.49 Extremely Unpleasant

Taste. The effectiveness of the product was tested by the respondents using the following 9-

Point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Savory

8 7.50-8.49 Very Appetizing

7 6.50-7.49 Moderately Savory

6 5.50-6.49 Slightly Savory

5 4.50-5.49 Neither Savory nor Bland

4 3.50-4.49 Slightly Bland

3 2.50-3.49 Moderately Bland

2 1.50-2.49 Very Bland

1 1.00-1.49 Extremely Bland

General Acceptability. The general acceptability of the product was tested by the respondents

using the following 9-Point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely

8 7.50-8.49 Very Acceptable

7 6.50-7.49 Moderately Acceptable

6 5.50-6.49 Slightly Acceptable

5 4.50-5.49 Neither Acceptable nor

Unacceptable
 4 3.50-4.49 Slightly Unacceptable

3 2.50-3.49 Moderately Unacceptable

2 1.50-2.49 Very Unacceptable

1 1.00-1.49 Extremely Unacceptable

Materials to be Used from T1-T3

Items T1 T2 T3

Grated Coconut Meat 22.05 19.74 13.23

Canistel Pulp 13.23 13.23 13.23

Sugar 6.61 6.61 6.61

All-Purpose Flour 17.64 17.64 17.64

Butter 50.0 50.0 50.0

Salt 0.07 0.07 0.07

Egg 1.00 1.00 1.00

 RATING SHEET

Directions. Please rate the treatments using the number scale below to mark which number that you liked
or disliked about _______________________

Treatments Flavor Taste Appearance Consistency Texture General

Acceptability

T1

T2

T3

Aroma Taste Appearance

9 - extremely pleasant 9 - extremely savory 9 - extremely appetizing

8 - very pleasant 8 - very savory 8 - very appetizing

7 - moderately pleasant 7 - moderately savory 7 - moderately appetizing

6 - slightly pleasant 6 - slightly savory 6 - slightly appetizing

5 - neither pleasant nor unpleasant 5 - neither savory nor bland 5 - neither appetizing nor dull

4 – slightly unpleasant 4 - slightly bland 4 - slightly dull

3 - moderately unpleasant 3 - moderately bland 3 - moderately dull

2 - very unpleasant 2 - very bland 2 - very dull

1 - extremely unpleasant 1 - extremely bland 1 - extremely dull

Consistency Texture General Acceptability

9 - extremely firm 9 - extremely smooth 9 - extremely acceptable

8 – very firm 8 - very smooth 8 - very acceptable

7 - moderately firm 7 - moderately smooth 7 - moderately acceptable

6 - slightly firm 6 - slightly smooth 6 - slightly acceptable

5 - neither firm nor runny 5 - neither smooth nor grainy 5 - neither acceptable nor unacceptable

4 - slightly runny 4 - slightly icy 4 - slightly unacceptable

3 - moderately runny 3 - moderately icy 3 - moderately unacceptable

2 - very runny 2 - very icy 2- very unacceptable

1- extremely runny 1 - extremely icy 1 - extremely unacceptable

__________________________

Name and Signature of Rater