CHAPTER 1

THE PROBLEM AND IT’S BACKGROUND

Introduction

One of the Filipinos’ specialties is to prepare nutritious food

because they put on nutritional value in order to furnish their body with

adequate nourishment for growth. The essential for good health is an

outweighing factor in the selection of nutritionally adequate diet, and also

an indication not only in the physical state of an individual but also in his

general attitude towards work, play and life itself. Appropriate nourishment

gives a feeling of wellbeing; hence, a variety type of menu makes an

individual skillful in planning for such kind of menu.

Regarded as the best method of cooking to retain nutritive value of

food is baking. Baked products are not only rich in calories but also in

protein, fats, minerals, and vitamins. Since they do not contain much

cooking oil, baked products are digestible. They also have long keeping

quality. It allows also the individual to be creative. The baker who enjoys

his work tries out new recipes from time to time and consequently,

improves the quality of his/her products.

Among the fruit which have attained a great deal of popularity in

recent years, papaya ( carica papaya ) stands foremost, because of its

easy cultivation, quick returns, adaptability to deserve soil and climatic

condition, and above all it is an narrative delicious and wholesome fruit

that is credited with multifarious uses. It is the wholesome fruit having

more carotene compared to other fruit such as apples, guavas and etc. it
is one of the richest sources of vitamin A. It also contain vitamin C in

appreciate quantity besides being high in sugar and pectin. The raw fruit

are used for the treatment of gastric ulcers and other related stomach

ailments. A papaya fruit is delicious, nutritive, digestive and wholesome for

people of all ages and hence papaya tree finds a place in almost every

backyard. All of these aspects have made papaya in ideal dessert fruit.

Background of the study

There are numerous kinds of vegetable that children and teenagers

in this generation don’t like to eat. Vegetable are stereotyped as distasteful

and unpleasant. In any case, what they don’t know is that the kind of food

they would not prefer to eat can scrumptious when mix to a chocolate

cupcake. On the other hand, researchers know that people are

exceptionally attached on eating cupcake. It is greatly in demand every

day for snacks or for desserts. They like eating it because of its sweetness

and it can sate hunger.

Furtherrmore, it freshens up their mind and body in view of its taste

and sweetness. This dessert comes in various flavors which make it an all-

time favorite.

Chocolate is scientifically known as Theobroma cacao are made up

of cacao powder, cocoa butter, some type of sweetener such as sugar;

however modern chocolate includes milk solids, any added flavors,

modifiers, and preservatives. It is high in sugar and fat and is classified as

“discretionary” food.
 Papaya,(Carica papaya), also called papaw or pawpaw, succulent

fruit of a large plant of the family Caricaceae. The papaya plant is

considered a tree, though its palmlike trunk, up to 8 metres (26 feet) tall, is

not as woody as the designation generally implies.

Theoretical Framework

This theory determines how the Carica can combine its taste with

the chocolate cupcake and give the perfect taste that can catch the taste

of the researcher, students, and teachers. The Literature in Psychology

acknowledges that there are some ingredients that we can add to combine

the Carica and chocolate cupcake to enhance its taste. It will help the

researchers to prove if it will help the Carica to combine its taste to

chocolate cupcake so that it can be delicious.

Taste

The taste of the chocolate is one of the key to determinants of its

acceptance or rejection. It is a cumulative experience of what we see with

our eyes, taste with our tongue and smell with our noses. Upon seeing a

chocolate product, visual cues set an explanation of delight and

trepidation, dictating the first impression of acceptance or rejection of the

food. Five basic taste receptors on our tongue detect the different taste

characteristic in chocolate: sweet, salt, acid, bitter, and umami.( Afoakwa,

2011).

Cupcakes are small cakes. They are bake in a cupcake pan. The

pan has small molds to hold the cupcake batter. The molds are shape like
cups. Not all cupcakes taste the same because it depends on what flavors

it contains. Cupcakes are pretty. Some have fancy tops and some have

yummy fillings. ( Pearson, 2015 ).

Texture

According to Jones & Lenzi (2013) typical chocolate is smooth,

dense, and somewhat pliable. However, some of the chocolate are very

thick, crumbly, and almost dry, while others are quite wet and thin.

Chocolate in hand is hard and brittle, but because cocoa butters

melting point is just below the human body temperature, chocolate in the

mouth transforms almost instantly to smooth, velvety deliciousness.

(Frydenborg, 2015)

Cupcakes and muffins should have a bread-like texture. To the end

honoured their down home roots by using a variety flavour, whole wheat

and oat to name two of the most common recipes. And cut down sugar but

cupcakes are still sweet. Some are very sweet just like fudge of honey but

most are less sugary, more flavourful, and good for breakfast, lunch, or

dinner. (Weinstein & Scarbrough, 2009).

Aroma
Conceptual Framework

The conceptual paradigm of the study is illustrated in figure 1. The

independent variables are the students

Independent variable Dependent variable

Profile of the Respondents

 Age
 Sex
Quality
Acceptability
 Texture
Of Carica Chocolate
 Taste
Cupcake as dessert
 Aroma
Figure I. The Indep

Figure 1: The Research Paradigm of the Study

Statement of the Problem

This study aims to find out the acceptability of Carica Chocolate

Cupcake in terms of taste, texture, and aroma. In general, this study aims

to answer the question:

1. What is the profile of the respondent of Pagsanjan Integrated

National High School’s Grade 11 and Grade 12 students in terms of :

1.1 Age

1.2 Sex

2.What is the mean level of acceptability of the Carica Chocolate

Cupcake in terms of:

2.1 Taste
 2.2 Texture

2.3 Aroma

Significance of the Study

The findings of the study will rebound to the benefits of society

considering that the Carica Chocolate Cupcake plays an important role in

making chocolate cupcake.

Students. This study is very important to the student to be more

creative and knowledgeable to do an experimental product.

Community. This study will help the community by acquiring new

knowledge to create a cupcake by adding different ingredients.

Parents. This study will be a big and efficient help to those parent

who are having less time to take on feeding their children different kinds of

vegetable.

Future Researchers. The student might have findings that

enabling them to develop a new product since it could serve as a new

basis for other studies related to the development of combined product.

Scope and Limitation

This study will determine the acceptability of Carica Chocolate

Cupcake as a perceived by the students of Pagsanjan Integrated National

High School. Furthermore, the researchers scope for this study only in the

taste, texture and aroma of Carica Chocolate Cupcake. The respondents

of this study are only limited to respondents of Pagsanjan Integrated

National High School from its combined population of only a total sample

size selected.

Definition of Terms

Acceptability. Quality of being accepted, It generally means the

degree to which Carica Chocolate Cupcake is considered pleasant of the

respondents.

Aroma. A noticeable and usually pleasant smell. It refers to the

smell of the product.

Carica. A tropical fruit shaped like an elongated melon, with edible

orange flesh and black seeds. This is the new ingredient to be added to

cupcakes. The researchers want to know if the chocolate cupcake with

carica will be accepted by the people.

Chocolate. A food preparation in the form of a paste or block

typically sweetened. Since a lot of people are fond of eating chocolates,

the researchers decided to come up with the idea of having the chocolate

as the flavor of the cupcake. This will enhance the taste of the carica

cupcake.

Cupcake. A small cake design to serve one person. This is the

researchers product of the study. It is a cupcake that is mixed with

chocolate and papaya.

Gender. Relatively male or female. In this study, it is used to refer

to the male and female English teachers.

 Respondents. A person who gives an answer. It the person who

answer the question of taste, aroma and texture of the research product.

Texture. The way that a food or drink feels in your mouth. It is the

appearance of consistency of a surface. This refers on how will the

product looks like.

CHAPTER 2
 REVIEW OF RELATED LITERATURE AND STUDIES

The related literature and studies summarized below were found to

have significant bearing and relation to the present study. Their readings

served as basis in designing a conceptual frame of reference for the

researcher to elicit answers to the areas of investigation advanced in this

study.

Related Literature

Papaya

Papaya (Carica papaya Linn) is considered as one of the tastiest

and healthiest foods because it contains vitamins A, vitamin C, thiamine,

potassium, magnesium, iron, calcium, and riboflavin. Juice, frozen slices

or chunks, mixed beverages, papaya powder, baby food, concentrated

and candied items (OECD, 2005; OGTR, 2008).

Papayas, if like can be a beverages or drinks, mixed with other

fruit or veggies if likes to be a shake because it has vitamins that a human

body needs. It can also be a delicacy if handled rightly and also a baby

food, for a baby needs its nutrition

Cupcake

 "A cupcake is not plain like a pound cake or flat like a pancake

(Miller, pg 6)”. A cupcake by definition is a small individual portioned cake

baked in a cup-shaped container and usually frosted and/or decorated.

Today, cupcakes have become an incredible fad and a booming business.

According to Google, "cupcake recipes" are the fastest growing recipe

search.

Chocolate

According to Medrich (2013) the new and more interesting

chocolates purer, more flavorful, less sweet, different, even exotic had

started to appear next to the familiar brands, and ready to taste chocolate

in a new way.

But no one was explaining the difference between these

chocolates and the standard American chocolates, or providing guidance

to cooks who would naturally want to make their favorite recipe

successfully with the new chocolate.

Related Studies

Papaya

Fruits are tasty, sweet and juicy. Papaya fruits are a palatable

feedstuff and the leaves and fruit by-products are also used to feed

animals. Ripe papaya is consumed as a fresh fruit and is also used for

processing. At unripe stage, the fruit is consumed as a cooked vegetable

where papaya is widely grown (Mano et al., 2009)

Papaya can be eaten raw or cooked. It can be a dish or mix into

varieties of foods. It can also be eaten as it is, if is ripe. It has sweet taste

and can be a dessert.

 Cupcake

“Cupcakes have become totally mainstream,” says trendologist

Nielsen. “The novelty has worn off and they’ve become part of the

landscape.”

But their appeal goes much, much deeper. Cupcakes R us.

(Andleman, 2012).

A cupcake by definition is a small individual portioned cake baked in

a cup-shaped container and usually frosted and/or decorated. Today,

cupcakes have become an incredible fad and a booming business.

According to Google, "cupcake recipes" are the fastest growing recipe

search

Chocolate

Traditional chocolate based on cocoa mass, cocoa butter and

sucrose is high-calorie product owing to its sugar and fat content. Its fine

texture make difficult to develop alternatives that are acceptable in both

taste and texture. (Grenby,2009 ).

Generally, these can be used interchangeably, with semisweet

taste giving a slightly sweeter result. Bittersweet usually contains less

sugar than semisweet, but the distinction between the two types becomes

hazy between brands. For example, a bittersweet chocolate offered by a

supermarket brand likely has more sugar than a semisweet taste

chocolate made by a premium chocolate maker. (Fine Cooking, 2009 ).

 CHAPTER 3

RESEARCH METHODOLOGY

This chapter deals with the method that will be used to enable the

readers to see how our study will make. It also deals with the research

design, sampling procedure, data gathering instrument, research

procedure, and the statistical procedure that will be used.

Research Design

The experimental research design was used by the researchers to

collect information. This study was used in Grade 11 and Grade 12

students as the respondents. Experimental research designs are the

primary approach used to investigate causal (cause/effect) relationships

and to study the relationship between one variable and another. This is a

traditional type of research that is quantitative in nature.

Sampling Procedure

A sample method will be used to determine the particular

respondents of this study it is specified in the research title.

The researchers limited the study in a total of forty (40). Grade 11

TVL 1 students as the respondents, () of them were female students and ()

of them is male students in Pagsanjan Integrated National High School.

Data Gathering Instrument

 Questionnaire will be the instrument used in the study; it will be

answered by students of the Grade 11 students of Pagsanjan Integrated

National High School.

The self-constructed questionnaire will be used in this study was

made by the student researchers. The questionnaire for the students. The

questionnaire for the students will be consisting of two parts. Part I

includes the personal profile namely gender, age and personal profile. The

Part 2 will be the taste, texture and aroma of the cupcake. It also

composed of 3 categories. 5 item each. Each category composed of

texture, students profile and taste. The following scale will use 5-strongly

agree, 4-agrees, 3-neutral, 2-disagree and 1-strongly agree.

Research Procedure

The researchers sought the permission to their thesis adviser. Upon

the approval of their thesis adviser, they will distribute the questionnaire to

the student respondents.

Statistical Treatment

For the second part of the questionnaire, questions with regards to

aroma, texture and are all considered. The weighted mean of each

statement were obtained by dividing the product of the total weighted

mean of points and the frequency by total number of respondents.

The mean level of respondents answer will be used in analyzing the

acceptability of Carica Chocolate Cupcake.

 CHAPTER 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter includes the different table which presents the result of

the data gathered with their respective interpretation. The data were

analyzed and interpreted.

The representations of the results are as follows: student

respondent’s gender, age and their answers

Table 1. Demographic Profile of TVL 1 Students

Demographic Profile Frequency Percentage
in terms of Gender
Female 20 50%
Male 20 50%
Total 40 100%

Table 2 presents the frequency and percentage of the demographic

profile of the teachers in terms of gender. A total of 7 out of 10 or 70%

respondents are female as to 3 or 30% is male.

Table 3. Age of Student Respondents

Years Students Percentage
20 years 1 10%
19 years 2 10%
18 years 5 10%
17 years 13 10%
16 years 5 10%
Total 40 100%

Table 3 shows the percentage rate of the age of student

respondents.
Table 4. Taste of Product
Mean Standard Verbal interpretation
Deviation
1. The cupcake taste 3.7 0.95 Averagely
sweet because of its
chocolate content.
2. It has a pleasing 3.9 0.88 Averagely
taste because of the Acceptable
evenly mixture of the
ingredients.
3. The slimy taste of 3.7 0.82 Averagely
carica does not affect Acceptable
the taste of the
cupcake.
Total 3.77 0.86 Averagely Acceptable

Table 4 shows that the rhyme scheme of self-made poems has

ending rhymes as proved by mean of 3.7 and 0.95 standard deviation and

was verbally interpreted as averagely acceptable. The poems have variety

of sound patterns as revealed by the mean of 3.9 and standard deviation

of 0.88 and remarked as averagely acceptable. Lastly, the poems have

followed a systematic rhyme scheme pattern as proven by the mean of 3.7

and standard deviation of 0.82 which was averagely acceptable. Overall

mean of 3.77 and standard deviation of 0.86 revealed that the rhyme

scheme of the self-made poems is averagely acceptable for the

respondents.
 CHAPTER 5

SUMMARY, FINDINGS, CONCLUSION AND RECOMMENDATIONS

This chapter contains the summary of findings, conclusion and

recommendation of the study.

Summary

The main purpose of the study is to determine the acceptability of

carica chocolate cupcake as a dessert. This study is focused on how the

Grade 11 TVL 1 students accept the carica chocolate cupake.

The design used is experimental method in determining the

acceptability of the carica chocolate cupcake. 40 out of 45 students of

Garde 11 TVL1 were chosen as the respondents. The instrument used to

conduct the study is through questionnaires. Upon the approval of the

research adviser and after writing a request letter to the principal of

Pagsanjan Integrated National High School to conduct a study, they

distributed 40 questionnaires to 40 respondents of Grade 11 TVL 1

students of Pagsanjan Integrated National High School.

The statistical tools of this study are standard deviation, frequency,

percentage and mean. These are used to find the frequency and

percentage of demographic profile of English teachers in terms of gender.

Mean was used to determine the level of acceptability of carica chocolate

cupcake.
Findings

Based on the data gathered, the findings were hereby revealed:

1. Demographic Profile

1.1 Gender. Since female has the most number of frequency and a

percentage of 70%, therefore female are more interested in poetry.

1.2 Age. Most of the teachers where not new in teaching English

subject as revealed by almost 70%.

2. Quality

2.1. Taste Rhyme scheme which was accepted by English teachers

as evidenced by the weighted mean value of 3.77 and standard deviation

of 0.86.

2.2. Texture. Measurement was also accepted by English teachers

with the weighted mean value of 3.73 and standard deviation of 0.91.

2.3.Aroma. Content of the poems was highly accepted as

sustained further by the weighted mean value of 4.48 and standard

deviation of 0.68.

Conclusion

After studying and gathering of data from the English teachers

through the proper research instrument and interpretation, based on the

result, we therefore conclude that self-made poems can be used as an

instructional reading material in teaching Philippine literature.

Recommendations
 In the light of the foregoing findings and conclusions, the following

recommendations are offered:

For the teacher:

It is highly recommended for the teachers to use instructional reading

material that are easier to find and always available. The researchers are

recommending poems written by G12 students to be used as instructional

reading material.

For the students:

The researchers encourage the students to write their own poems

to express themselves. They may use the poems of G12 students as a

guide for they express human experiences wherein the readers can relate.

For the school:

There are many good Filipino writers in the country. Their writings

can be as good and beautiful as the poems of foreign authors. The

researcher recommends the readers to read and appreciate the works of

new writers like some G12 students of Pagsanjan Integrated National High

School.

For the future researchers:

The researchers recommend the future researchers to pursue and

appreciate those students who have the potential to write, poems that can

be used as instructional material in teaching and learning Philippine

literature.
 BIBLIOGRAPHY

Adleman, A. (July 20, 2018). The psychology of cupcakes.

Retrieved from https://www.washingtonpost.com/lifestyle/food/the-
psychology-of cupcakes/2012/01/27/gIQA7H2mwQ_story.html?
noredirect=on&utm_term=.27dcdc8b623d

Afoakwa, E. (2011). Chocolate Science and Technology. Retrieved

from https://books.google.com.ph/books?id=404r7yb-
618C&dq=what+is+the+taste+of+chocolate%3F&source=gbs_navlinks_s
 Bellis, M. ( 2018). Who invented the cupcake. Retrieved from

https://www.thoughtco.com/who-invented-the-cupcake-1991471

Fine Cooking (2009). Absolutely Chocolate: Irresistible excuses to

indulge

Mano R, Ishida A, Ohya Y, Todoriki H, Takishita S (2009). Dietary

intervention with okinawan vegetables increased circulating endothelial

progenitor cells in healthy young woman. Atherosclerosis 204:544-548.

Other processed products include puree or wine, nectar (Matsuura et

al.,2004;)

Medrich, A. (2013). Seriously bitter sweet the ultimate dessert

maker’s guide to chocolate.

Sensory acceptance of mixed nectar of papaya, passion fruit and

acerola. Sci. Agricola (Piracicaba, Braz.) 61:604-608. OECD (2008).

 Appendix A

Letter of Request

JEANNETTE D. DE LEON, Ed. D. February 20, 2019

Principal IV
Pagsanjan Integrated National High School

Dear Madame,

We are humbly requesting your good office for your permission to conduct
a study entitled “Acceptability of Carica Chocolate Cupcake.” Our
respondents will be Senior High Grade 11 TVL 1 students of Pagsanjan
Integrated National High School S.Y. 2018-2019.

Thank you for your kind consideration and outmost willingness to allow us
to gather data.

Attached to this letter is the sample questionnaire. More power and God
Bless!

Wholeheartedly Yours,
Syrus Farro
Rheniel Grevialde
Rheylan Napay
Regiena Quemada
Medilyn Quimson
Niambi Sanchez

Noted by:

Kim Graymar Valverde

Thesis Adviser

Approved by:

JEANNETTE D. DE LEON, Ed. D.

Principal IV

Appendix B

SURVEY QUESTIONNAIRE

“Good Day. We are Grade 12 Students of Technical

Vocational and Livelihood Strand. We are currently conducting a

study in our subject, Practical Research 2 about Acceptability of

Carica Chocolate Cupcake in terms of taste, texture and aroma.

With regard to this, we would like to request you to be our

respondents and answer these questions to collect the data of this

project. This survey will take approximately 5 minutes of your time

as a user, your opinion are very important to us. Remember, there

is no right or wrong answer to these questions that we ask you, but

rather it is your opinion that we are seeking. And the information

that you provide is strictly confidential.”

We are hoping for your kind consideration. Thank you and

God bless.
 Date:

I. Personal Information

Name (Optional): Age:

Grade and Section: Sex:

II. Carica Chocolate Cupcake

Tell us what you think about our product. Please check the

columns that satisfy the level of your agreement in each statement.

The rate of the product must be indicated according to your

personal opinion. (5) STRONGLY AGREE (4) AGREE (3)

NEUTRAL (2) DISAGREE (1) STRONGLY DISAGREE.

5 4 3 2 1

Taste

1. The cupcake taste sweet

because of its chocolate

content.

2. It has a pleasing taste

because of its evenly mixture of

the ingredients.

3. The slimy taste of carica does

not the taste of the cupcake.

Texture

1. The texture of the product is

slightly rough.

2. The texture of the product is

soft.

3. The cupcake has a moist

texture.

Aroma

1 The smell of the cupcake is

delicious

2 It smells like the usual

cupcake.

3 It has a bad smell.