MALABAR SPINACH (BASELLA ALBA) FLAVOURED GELATO

An Investigatory Project

Presented to the faculty of

Consolacion National High School - Evening Class

Cebu Province

In Partial Fulfillment of the Requirements in Inquiry, Investigation & Immersion

Presented by:
Baquiro, Janene M.
Baricuatro, Princess Grace M.
Gorre, Alberto A.
Lacno, Janice P.
Reveche, Leonel O.
Sabayle, Nishina F.
Sagrado, Angielene M.
Sarra, Jessa Mae D.
Tapia, Ervien G.
Toston, Charles L.

Date Submitted:
June 8, 2022
 TABLE OF CONTENTS

List of Tables........................................................................................................................i

List of Figures......................................................................................................................ii

Dedication...........................................................................................................................iii

Acknowledgment................................................................................................................iv

CHAPTER I INTRODUCTION.............................................................................................

The Rationale................................................................................................................1

Conceptual Framework.................................................................................................4

Statement of the Problem.............................................................................................5

Hypotheses...................................................................................................................5

General And Specific Objectives.................................................................................6

Significance of the study..............................................................................................7

Scope and Delimitation................................................................................................8

Definition of Terms......................................................................................................9

CHAPTER II REVIEW OF RELATED LITERATURE..................................................10

CHAPTER III METHODOLOGY.........................................................................................

Research Design.........................................................................................................16

Research Respondents................................................................................................17

Research Locale..........................................................................................................17

Research Instruments..................................................................................................17

Research Procedure....................................................................................................18

Statistical Tools for Data Analysis.............................................................................20

CHAPTER IV PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA..........22

CHAPTER V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS..............29

APPENDICES .......................................................................................................................

Appendix I Letter for Approval.................................................................................31

Appendix II Letter for Statistician.............................................................................32

Appendix III Letter for Grammarian.........................................................................33

Appendix IV Research Instrument.............................................................................34

Appendix V Research Locale....................................................................................36

Appendix VI Experiment Procedures........................................................................37

Appendix VII Trials...................................................................................................41

Appendix VIII Ingredients.........................................................................................51

Appendix IX Actual Survey/Product Tasting............................................................52

CURRICULUM VITAE....................................................................................................54

REFERENCES..................................................................................................................64
 List of Tables

Table 1.1. Score Range, interpretations with descriptions of the survey ranking.............21

Table 1.2. Table for Experimentations .............................................................................21

Table 2.1. Frequency of the Respondents in terms of Gender...........................................22

Table 2.2. Frequency of the Respondents in terms of Age................................................23

Table 2.3. Mean distribution and interpretation in terms of Aroma..................................24

Table 2.4. Mean distribution and interpretation in terms of Color....................................25

Table 2.5. Mean distribution and interpretation in terms of Texture ................................25

Table 2.6. Mean distribution and interpretation in terms of Taste ....................................26

Table 2.7. Summary of the Overall Weighted Means ......................................................27

Table 2.8. Difference between Malabar Spinach Gelato from the commercial Green Tea Gelato....28

i
 List of Figures

Figure 1. The Research Paradigm........................................................................................4

Figure 2. Summary of the Overall Weighted Means.........................................................27

Figure 3. Research Locale..................................................................................................36

Figure 4. Interviewing the Gulayan Coordinator ..............................................................37

Figure 5. Researcher's Meeting..........................................................................................37

Figure 6. Planting Malabar Spinach (Basella alba) ..........................................................38

Figure 7. 1st week of Malabar Spinach ............................................................................38

Figure 8. 2nd week of Malabar Spinach ...........................................................................39

Figure 9. 3rd week of Malabar Spinach ............................................................................39

Figure 10. 4th week of Malabar Spinach ..........................................................................39

Figure 11. 5th week of Malabar Spinach ..........................................................................40

Figure 12. Harvesting Malabar spinach ............................................................................40

Figure 13. Approval of Letters ..........................................................................................40

Figure 14. Final product with label and packaging............................................................50

Figure 15. Introducing the Malabar spinach gelato to the respondents.............................52

Figure 16. Gelato or product tasting to the respondents....................................................52

Figure 17. Giving questionnaire to the respondents..........................................................53

ii
 Dedication

This research is heartily and proudly dedicated to our parents and guardians, who

have been there to keep supporting and to motivate this research. Their continuous moral,

financial support and to our classmates, friends whom extended their help in doing this

study.

We also dedicate this study to our research adviser, Mrs. Rowena Despares-

Loqueloque, who always guide and her effort of checking this paper and helped us to

better understand the key points of this research, without their love and support this

project would not have been made possible.

Lastly, to the Almighty God for his guidance, power of mind ideas wisdom

bestowed upon us in the formulation of this research and to be able to carry out this work.

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 Acknowledgment

Researchers are hereby acknowledging these names as a part in the process of a

successful research work on developing the all throughout contribution and aid in the

study:

First and foremost, praises and thanks be to God, the Almighty for his abounding

grace as for our health to endure, persevere and carry the load within the process of this

research. Given his strength and guidance which lead us safely reach the requirement

needed in the research mechanism, and in his abiding knowledge and wisdom which help

our thinking capacities to extent in completing the process throughout of this research

work satisfactorily. Without his blessings, this achievement would not have been possible.

We would like to express our sincere gratitude to our research mentor, teacher and

adviser in Inquiry, Investigation & Immersion, Mrs. Rowena Loqueloque for giving us

the opportunity to conduct quality research and in also providing us guidance, motivation,

great encouragement and patience for preparation in finishing this research work. This

research study would’ve not been accomplished and done without her advises. Her skills

and talent in her profession reflects as she taught us on how to do research as quality and

as clearly as possible. It is a privilege to get taught and do research study under her

support and correction.

We have big and great pleasure in acknowledging our fellow researchers

because their support, encouragement and credible co-ideas of help have been a part on

contributing in the completion for the research.

iv
 We would also offer a token of gratitude and appreciation for those who supports

this research study in general and especially those respondents who partake willingness

and volunteering themselves for participation in order to complete the process of research

methodology or considering the process of whole research.

We would consider be giving attention of thanks for the authors with relevant

coordination in our study within our source materials in reference which used in the

process of this research, as an internet source.

Our acknowledgment would be incomplete without thanking the biggest source of

our strengths, our family. We were extremely grateful and give our deepest gratitude

within our parents. In their full-time support, care, sacrifices in terms with our education,

in preparation with our future. Their concern on our health, financial support and

understanding which plays an important role in contributing completion within this whole

research process. The blessings of our parents have all made a tremendous contribution in

helping us reach this stage of success. We thank them for putting up with us in difficult

moments especially in providing our financial needs during the conduction of the process

of this whole research work.

 CHAPTER I

INTRODUCTION

The Rationale

Gelato means ice cream in Italian and is derived from the Latin word "gelātus"

(frozen). Gelato is low in cream, high in milk, and slow to whisk, so it is low in fat, low

in air, and rich in flavor. It is the first Italian frozen confectionery made in the 16th

century. Historians do not know who invented it first, but one of the most popular

versions of the story is that Bernard Buontalenti from Florence created the shape of

modern ice cream. Gelato is one of the most delicious desserts people can eat. It is a

sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy

products such as milk and cream, and often combined with fruits or other ingredients and

flavors. It is typically sweetened with sugar or sugar substitutes. Furthermore, Ice cream

is a superb source of energy as well as a good source of nourishment. It is high in carbs,

lipids, and proteins, all of which our bodies require to create energy. This type of dessert

is satisfying for everyone, especially during the summer season. Whenever they are hot

and sweaty, gelato is the best medicine. Also, because the Philippines is a tropical

country with a long dry season, Filipinos enjoy cold meals such as ice cream. Ice cream is

essential for any event or celebration, even on birthdays, anniversaries, reunions, and

when there's nothing to celebrate (Southern Icecream 2021).

Malabar spinach or ceylon spinach, commonly known as alugbati (scientifically

known as Basella Alba) is a vegetable which belongs to Basellaceae family. It is a fast-

growing vegetable, native to tropical Asia (India or Indonesia) and extremely heat

tolerant. It is commonly grown for its young shoots which make an excellent succulent,

1
slightly mucilaginous vegetable. It is high in Vitamins A, B9 C, iron and calcium

(Grubben and Denton, 2004). Alugbati is a very productive leafy vegetable, suitable for

both home and market garden in the lowland tropics (Siemonsma and Piluek, 1994). Its

thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture.

Daily consumption of malabar spinach has been shown to provide vitamin A especially in

populations at high risk of that are vitamin A deficiency (Haskell et al., 2004). Alugbati

leaves has a good number of antioxidants, particularly beta carotene and lutein, those

naturally occurring chemicals that help keep your cells from aging. It is essential in

controlling blood pressure, preventing constipation, relieving ulcers, preventing cancer,

preventing anemia, losing weight, releasing toxins, improving eyesight and boosting

immunity, can soften the skin, has anti-aging properties, reduces swelling, is good for

pregnancy, can help you sleep, and is also rich in vitamins A and B. (Hermano, A. J.1930,

pp.387-401). According to figures from USDA’s Economic Research Service, annual

consumption of all kinds of spinach (fresh, frozen and canned) jumped 66 percent in the

decade between 1992 and 2002. This is mostly due to the availability of pre-cut, bagged

spinach.

Young people today are growing fonder of fast food and junk food and getting less

familiar with vegetables. Additionally, the outbreak of Coronavirus must be a threat to

everyone to keep safe and healthy. Therefore, the researchers believe that maintaining a

healthy diet is a must. The vegetable that the study focusing on is Malabar spinach

(Basella Alba). If people grow fond eating foods made out of Malabar Spinach (Basella

Alba), then everyone can save a lot of money in view of the fact that Malabar Spinach

(Basella Alba) is a very affordable and easy to plant.

2
 In a poll of 1,971 consumers conducted by research company Harris Interactive,

70% of 18 to 24-years-old said they would devour a full tub of a low-calorie brand. And

66% of 25 to 34-years-old said they would do the same. Ice cream is surely popular or in

demand every summer. Hence, researchers came up with the idea of testing Malabar

spinach in ice cream production. Ice cream known as being creamy, the original taste of

Malabar spinach will not change and the nutrients in it, it will not decrease but increase.

All of these are excellent qualities and benefits for changing the ingredients of ice cream.

Not only is it healthy, it is easy to grow and make. It's perfect for a healthy diet, not to

mention that it is a budget-friendly dessert and each person will generally appreciate

eating it because of its sweet taste.

The purpose of this experimental study is to determine the effectiveness of Malabar

Spinach (Basella Alba) as the main ingredient for summer's dessert yet healthy gelato and

compare them with a commercial ice cream flavored with green tea and to provide the

public with another alternative to better increase their consumption of spinach by turning

it into a delicious and healthy gelato.

3
 Conceptual Framework

INPUT PROCESS OUTPUT

1. Demographic Profile
Planting Effectiveness of the
of the Repondents:
1.1 Age Gelato made from
Collection of Malabar
1.2 Gender Malabar Spinach
Spinach leaves
2. Efficacy of gelato
made from malabar Experimentation
spinach in terms of:
2.1 Aroma Difference between
Testing
2.2 Color Malabar spinach
2.3 Texture Survey Gelato from
2.4 Taste commercialized Green
3. Difference between Data Gathering tea Gelato
Malabar spinach Gelato
from commercialized Observation
Green tea Gelato in
terms of: Computation
3.1 Aroma
3.2 Color Analyzing
3.3 Texture
Interpretation
3.4 Taste

Figure 1. The Research Paradigm

The figure shows the conceptual framework of the study. The input contains the

demographic profile of the respondents in terms of age and gender. It also contains the

Efficacy of gelato made from malabar spinach in terms of Aroma, Color, Texture and

Taste. The input also contains the Difference between Malabar spinach Gelato from

commercialized Green tea Gelato in terms of Aroma, Color, Texture and Taste. The

Process contains planting, collection of Alugbati leaves, experimentation, testing, survey,

data gathering, observation, computation, analyzing and interpretation. The output

includes the effectiveness of the gelato made from Malabar Spinach and the difference

between Malabar spinach Gelato from commercialized Green tea Gelato from our

respondents.

4
Statement of the Problem

This experimental study aims to determine the potency of Malabar Spinach

(Basella Alba) as the main ingredient for summer's dessert yet healthy ice cream. The

research sought to answer the following;

1. What is the profile of the respondents in terms of:

1.1 Gender
1.2 Age

2. What is the efficacy of Basella Alba in terms of:

2.1 Aroma
2.2 Color
2.3 Texture
2.4 Taste

3. Is there a difference between "Malabar Spinach (Basella Alba) Gelato" from

the "commercialized one" in terms of:
3.1 Aroma
3.2 Color
3.3 Texture
3.4 Taste

4. Base on the findings, what action plan can be proposed?

Hypotheses
H0 : Malabar Spinach (Basella Alba) cannot be used as a main ingredient in

making gelato.

H02 : There is no difference between Malabar Spinach (Basella Alba) Gelato and

Commercialized One.

5
General And Specific Objectives

The outbreak of Coronavirus leads us to keep ourselves healthy. Therefore, the

researchers are aiming to produce a healthy and budget-friendly dessert by experimenting

with a nutritious Malabar Spinach (Basella Alba) as the main ingredient for ice cream

making. The following are the objectives of this experimental study:

General Objectives

 This study primarily aims to determine the potency of malabar spinach as the
main ingredient in making gelato.

Specific Objectives

 To determine the quality of gelato out of Malabar Spinach (Basella Alba) in terms
of aroma, color, texture and taste.

 To differentiate the aroma, color, texture and taste of Malabar Spinach (Basella

Alba) gelato from regular or commercialized Green Tea ice cream.

6
Significance of the study

This experimental study focuses on the refreshing and nutritious Gelato from

Malabar Spinach (Basella Alba).

The following will benefit from the findings of this study:

Teachers. As a result of this information, they will be able to develop more

effective techniques and approaches for more thorough learning.

Parents. This is an excellent resource for parents who are having trouble getting

their children to eat vegetable like Malabar Spinach. We all know how much kids enjoy

ice cream, so if it becomes widely accepted, parents won't have to worry about their

children obtaining enough vitamins and minerals from the Malabar Spinach flavoured

gelato. Because of the vitamins in ice cream, they will enjoy and appreciate eating it.

Children. The children will receive nutrients from the product, which they will

undoubtedly enjoy. They will see vegetables as their favorite dessert rather than the worst

thing they have ever tasted as a result of this.

Environment. This product has a positive impact on the environment because it

is nutritious to the people who eat it, and allows individuals to earn money by selling it.

Community. The people living in the community will provide with products that

are beneficial to their health. Hence, the product is applicable in almost all ages.

Researchers. They will obtain new knowledge and product as a result of this

research, and will also gain a better grasp of the scientific process.

Future Researchers. The students will have a tool to help them study in their

future research. The ideas given could be utilized as a starting point for new research or

to assess the efficacy and validity of previous findings.

7
Scope and Delimitation

The general intent of this experimental study is to know the perceptions of

respondents regarding the newly experimented Malabar Spinach (Basella Alba) Gelato

using sensory evaluation likert scale as survey questionnaire. This research will only

cover the point of view of the respondents in regards to the topic. The participants’

insights will make a big contribution to the study.

The study will be conducted in Consolacion National High School - Evening

Class Senior High School Department, located in Laray, Consolacion, Cebu 6001. The

educators of the aforementioned school are the chosen respondents with 9 participants.

Each respondent will be given a survey questionnaire after testing the sample gelato

spinach and their responses will be gathered from the collected data.

This study is designed for experimental research and is expected to end at the

second quarter of 2022.

8
Definition of Terms

For the purpose of clarification, the important terms used in this study have been

defined.

The following terms are:

Aroma- a distinctive, pervasive, and usually pleasant or savory smell.

Benefits- an advantage or profit gained from something.

Green tea ice cream- is a Japanese dessert made with matcha, an earthy, grassy green

tea powder.

Experiment- a study in which a treatment, procedure, or program is intentionally

introduced and a result or outcome is observed.

Flavour- the sensory impression of a food or other substance, and is determined mainly

by the chemical senses of taste and smell.

Malabar spinach- (Basella Alba) is an edible perennial vine in the family Basellaceae.

Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous

texture.

Mise en place- a French culinary phrase which means "putting in place" or "gather". It

refers to the setup required before cooking, and is often used in professional kitchens to

refer to organizing and arranging the ingredients that a cook will require for the menu

items that are expected to be prepared during a shift.

Potency- the ability or capacity to achieve or bring about a particular result.

Taste- the special sense that perceives and distinguishes the sweet, sour, bitter, salty, or

umiak quality of a dissolved substance and is mediated by taste buds on the tongue.

Texture- qualities of a food that can be felt with the fingers, tongue, palate, or teeth.

9
 CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter discusses the literature as well as the outcomes of the preceding

chapters, researches that are linked to or have some influence on the current study

similarity. This provided the author with sufficient background to comprehend the study.

Related Readings

Malabar Spinach (Basella Alba)

Malabar spinach, Basella alba, is a popular green leafy vegetable in other parts of

the world. This tender perennial native to tropical Asia, likely India and Sri Lanka or

Indonesia (hardy only to zone 10), is easily grown as an annual during the heat of

summer. This species in the family Basellaceae (unrelated to true spinach in the

Chenopodiaceae) sometimes goes by other common names including Indian spinach,

Ceylon spinach, vine spinach, and climbing spinach. In addition to being edible it can

also be grown as an ornamental foliage vine. (Susan Mahr, University of Wisconsin –

Madison 2022)

Based on the study of Rachelle Ignacio from Steemit she concludes that Alugbati

is like a green vegetable with a high level of iron and it has nutrition which is beneficial

to our health. The nutritional information of each 100 grams of alugbati leaves are listed

as follow: Calories 19%, Carbohydrate 3.4 gr., Fat 0.3 gr., Protein 1.8 gr., Vitamin A

160%, Magnesium 16%, Vitamin C 170%, Iron 6%, Vitamin B6 10%, Sodium 24 mg.,

Potassium 510 mg., Calcium 10%

10
 According to Sara Ipatenco, state that Alugbati is a common vegetable in the

Philippines, and it's also known as Malabar spinach, though it isn't spinach at all. The

vegetable has heart-shaped leaves that grow along a vivid red stem. The alugbati plant

bears fruit that ranges in color from dark green to red. Alugbati,though it's not spinach,

can be used as a substitute for spinach in salads and other recipes. If you opt to expand

your palate and give alugbati a try, you'll get a wealth of nutrients, as well as a few health

benefits. Conclude by Cagayandeoro about year 2013, illutrates the stems are green or

purplish. The leaves are somewhat fleshy, ovate or heart-shaped, 5-12 centimetres (cm)

in length, stalked, tapering to appointed tip and heart shape at the base. The spikes are

axillary, solitary and 5-29 cm inlength. The flowers are pink and about 4 millimetres (mm)

long.

Based on All About Alugbati about year 2014, it invocates that Alugbati can heal

Diabetes. The studies that show that as an antioxidant, action of B. Rubra in alugbati

showed potential ability to reduce blood sugar levels. The positive results however only

apply to rats and has not been confirmed or validated if the same effect happens to

diabetic humans

Asst. Professor Darcy Garza from the Department of Chemistry at De La Salle

University, presented the study entitled “The Genotoxic Potential of Basella alba Linn.

Var. rubra on MCF-7 Cells” during the Metro Manila Health Research and Development

Consortium’s (MMHRDC) 2nd International Symposium and 9th Annual Scientific

Conference Oral Presentation held on 24-25 May 2018 at Pan Pacific Hotel, Manila. The

event was bannered by the theme “Food Fortification in Universal Health Care.” The

study was recognized as the best research presented during the conference. The study was

11
a result of the collaboration of De La Salle University and St. Luke’s Medical Center.

The research determined the genotoxicity of alugbati leaf extracts on MCF-7 cells which

is the most studied human breast cancer cell line in the world. The researchers found out

that alugbati leaves subjected to enzyme-assisted hydrolysis or juice extractions prepared

in an organo sulfur compound caused considerable damage in MCF-7 cells. This means

that alugbati shows promising properties that could fight off breast cancer cell lines.

Noted by Cagayande Oro about year 2013, emphasizes that the Alugbati is

commonly grown for its young shoots which make an excellent Succulent, slightly

mucilaginous vegetable, used as a pot herb in stews or soup; consumed boiled, fried in oil

or sometimes as a green salad. Its fruits seem to have been earlier used for dyeing

purposes in China. The red fruit juice can be used as ink, cosmetic and for coloring foods.

The young leaves can be used as laxative, the pulped leaves to poultice sores, red fruit

juice as eye drops to treat conjunctivitis and the roots as rubefacient. The red forms are

commonly planted as ornamentals and are, even becoming popular in Europe as pot plant.

State by Natural Care about 2007, reveals that it's good for health and works as a

soft laxative. The roots are quite effective in removing redness of the skin. It has been

used in dressing to cover up the swelled area to minimize the puffiness. In case of burn

and scald, apply the mixture of leaf pulp and butter on wound. It produces a cooling

effect. Liquid of the plant is effective for acne eruptions and also eases inflammation. For

child and pregnant lady, the decoction of the leaves makes a better laxative.

12
Gelato

Artisanal Italian ice cream (also known as gelato) is one of the most popular

Italian cuisine specialties. The most commonly used emulsifiers for gelato are mono- and

diglycerides of fatty acids, however customers are increasingly demanding "clean label"

goods with fewer or no chemicals or stabilizers. The effects of three phospholipid

emulsifiers (soy, milk, and rice phospholipids) on the physicochemical, thermal, and

flavor properties of a basic Italian gelato formulation were compared to those of mono-

and diglycerides of fatty acids, which were employed as controls. (Dairy Science &

Technology, 2014)

According to Lisa Wartenberg (2019), Gelato and ice cream are two popular

frozen sweets. Gelato is softer and more flavorful than ice cream, which is airier and has

a higher fat content. Although both are high in sugar, gelato is usually produced with far

less fat. When consumed in moderation and only on occasion, both can be part of a

balanced diet. However, as with any high-sugar, high-calorie item, it's recommended to

keep your intake to a minimum for optimal health.

History

Sicily is known to a lot as the birthplace of gelato because during the Middle

Ages. The habit of mixing fruit juices and ice were brought to Italy by the Moors resulted

in making Italian sorbetto. However, a breakthrough in the history of gelato took place in

Florence in the 16th century. Caterina de Midici was so in love with the fruits, sugar and

ice dessert made by Rugerri, a chicken farmer, that she brought him along with her to

France so that he can prepare deserts for the guests during her wedding of the Duke of

Orleans. Others claim that the first gelato was made when Bernardo Buontalenti prepared

13
ice cream made from milk, egg yolks, sweet wine, lemon, orange and honey and served it

to Charles V the king of Spain.Sicily is known to a lot as the birthplace of gelato because

during the Middle Ages. The habit of mixing fruit juices and ice were brought to Italy by

the Moors resulted in making Italian sorbetto. However, a breakthrough in the history of

gelato took place in Florence in the 16th century. Caterina de Midici was so in love with

the fruits, sugar and ice dessert made by Rugerri, a chicken farmer, that she brought him

along with her to France so that he can prepare deserts for the guests during her wedding

of the Duke of Orleans.

Stated by Roberta Oddati (2021), others claim that the first gelato was made when

Bernardo Buontalenti prepared ice cream made from milk, egg yolks, sweet wine, lemon,

orange and honey and served it to Charles V the king of Spain.

How to make gelato at home

In accordance with Sahara Haas (2015), to avoid the creation of ice crystals when

making gelato at home, you must work quickly with cold equipment and ingredients.

Commercial gelato-making machines churn and store gelato at 5 degrees Fahrenheit, the

ideal freezing temperature. When utilizing a simple stainless-steel bowl or an ice cream

machine, home cooks must rely on basic kitchen gear, which is a difficult order.

Furthermore, traditional household freezers keep food at around zero degrees Fahrenheit,

which is cold enough to transform gelato into a block of ice.

Health

Based on the study of Bruce Y. Lee (2016), gelato contains more milk than cream and

so contains less fat. Gelato is made by churning the mixture at a much slower speed than

ice cream. Churning the mixture quickly adds air to the mixture, making it fluffier. As a

14
result, gelato is significantly milkier and denser with less air, whereas ice cream is

creamier and contains anywhere from 25% to 90% air. Gelato has a stronger flavor

because of its higher density. Gelato is often served at a greater temperature than ice

cream due to its higher density and lower fat content. Gelato would be rock hard

otherwise, making it gelato.

As stated by Rool Ice cream (2019), Ice cream is a nutritious food for kids when

consumed in moderation. Most children, on the other hand, are unlikely to be pleased by

hearing about ice cream's health benefits, calorie level, or ingredients, therefore it is up to

the adults to deliver this delicacy in a way that will pique their attention. This isn't to

imply that many kids need much persuasion to eat ice cream; it's a favorite pleasure that

doesn't require any explanations! Ice cream and kids are a natural match.

15
 CHAPTER III

METHODOLOGY

This chapter explains the various methodologies that were used in gathering the

data and analysis which is relevant to the research. The methodologies will include the

research design, research respondents, research locale, research instruments, research

procedures, statistical tool for data analysis, interpretations, score range table, and table

of experimentations.

Research Design

This study used a quasi-experimental research design which focused on making

gelato from malabar spinach, aiming to understand respondents’ perceptions of the

subject and its difference from commercialized one, like green tea gelato at Consolacion

National High School – Evening Class Senior High School Department.

Quasi-experimental research design examines whether there is causal relationship

between independent and dependent variables. Simply defined, the independent variable

is the variable of influence and the dependent variable is the variable that is being

influenced (Loewen & Plonsk, 2016).

Among the research study methods, survey was used in this study to assess the

insights as responses of the respondents by using the data-gathering tool, survey

questionnaires. This study focused on determining the efficacy of Malabar spinach as the

main ingredient in gelato production. Malabar spinach acting as an independent variable

and the effectiveness of Malabar spinach for gelato as a dependent variable.

16
Research Respondents

The respondents of this study were the instructors from Consolacion National

High School-Evening Class Senior High School Department. One of the vital

processes in order to make this study successful. A total of nine (9) teachers will serve as

the respondents in this study. The researchers believe that they have the extensive

experience in providing the information the researchers are seeking for.

Research Locale

This study was conducted at Consolacion National High School- Evening Class

Senior High School Department, located at Laray, Consolacion, Cebu 6001. It is headed

by Teacher-in-charge, Mrs. Garnet G. Posas. Additionally, this school offers two tracks

which are General Academic Strand (GAS) and Technical Vocational Livelihood (TVL).

The researchers chose the place of implementation for the reason that it will give

the researchers the needed information in seeking answers if the product is suitable for

the environment in relation to the significance of the study.

Research Instruments

In this experimental study, the instrument used was the researcher-made sensory

evaluation questionnaire based on Likert scale to gather the needed data for the study.

Research provided with a three-part sensory evaluation questionnaire to obtain

required data. Part 1 of the research instrument consists of items which gathers

respondents' profile such as their name (optional), gender, and age. Part II of the research

instrument consists of 4-point likert scale sensory evaluation questionnaire for Malabar

17
Spinach (Basella Alba) flavoured Gelato. The researchers used this type of evaluation in

view of the fact that it coordinates to what the researchers are seeking for.

The survey questionnaire used the first column to express the level of agreement

namely Strongly Agree (SA), Agree (A), Disagree (D), and Strongly Disagree (SD). The

first row contains the sensory characteristics of the product, which composes four

elements such as aroma, color, texture, and taste and every element contains three

statements. There is also a comment section where respondents can think and share

thoughts about the characteristics of the gelato.

Lastly, part III of the research instrument is the table that reveals the difference

between malabar spinach gelato and commercialized one, particularly, green tea gelato.

The first column contains degree of differences such as Very slightly difference (VSD),

Moderate Difference (MD) and Large Difference (LD), which can be expressed by a

check mark. Respondents can leave comments about the differences and other thoughts

about the product beside each characteristic.

Research Procedure

In this study, the researchers will be discussing the different methods and

procedure in making the gelato produce using Malabar Spinach (Basella Alba).

Planting and harvesting of Malabar Spinach

The researchers were tasked to plant its chosen vegetable, malabar spinach was

planted last March 10, 2022 and harvested on April 27, 2022 with a weight of 250grams

for sample making.

18
Preparation of Materials

Materials that are needed are malabar spinach leaves, egg yolk, white sugar, water,

whipping cream, full cream milk, a pan or saucepan, mixing materials, and a stove.

Making the Gelato

First, perform Mise en place, make the malabar spinach paste, next, simmer the

milk and whipping cream in a low-medium heat, while waiting for it to simmer, mix the

mixture of egg yolks and white sugar until foamy. Mix the egg yolks and white sugar

mixture to the milk an whipping cream mixture slowly and stir until it thicken. When

pouring the gelato into a container, make sure to strain it to prevent it from solidifying

and stir the mixture every 45 minutes to avoid ice crystallization.

Data Gathering Procedure

In gathering the data, before going to the proper analysis, the researchers made a

request letter first. Upon the approval, the researchers retrieved the request letter. The

teacher-in-charge as well as research adviser and other faculty members were selected in

the administration. In administering the questionnaire, the researchers used the time

allotted for vacant to avoid destruction of class discussions. After testing the Malabar

Spinach flavoured Gelato and the commercialized one, the researchers conducted a

survey and gather data regarding the assessment of the respondents. A questionnaire was

devised by the researchers to gather data necessary in the assessment of the effectiveness

of the produced gelato from Malabar spinach or Basella alba and its differences from the

commercialized one which is the green tea Gelato.

19
Statistical Tools for Data Analysis

The data gathered were analyzed and interpreted to get the overall rating of the

product. The weighted mean was employed to find the effectiveness of the sample gelato

from malabar spinach leaves. Chi-square test of independence was used in order to know

if there is a significant differences of Malabar Spinach flavoured Gelato from the

commercialized Green Tea Gelato.

Mean

���
μ=
��

Where:

μ = mean score
f = frequency or number of occurrences
x = numerical rating for a given criteria
� = the sum of

Chi-square test of independence:

(� − �)2
�� =
�
Where:

x2 = Chi-square obtained
� = the sum of
O = observed number
E = expected number

20
 Table 1.1

Score Range and interpretations with descriptions of the survey ranking for
“Malabar Spinach (Basella Alba) flavoured Gelato only”

Rank Score Range Interpretation Description

1 1.00 - 1.75 Strongly Disagree Expresses a firm oppose.
2 1.76 - 2.50 Disagree Contradict in an undesirable
remark.
3 2.51 - 3.25 Agree Acknowledging the outcome.
4 3.26 - 4.00 Strongly Agree Firmly assent with the idea.

The table above shows the ranges and interpretations with descriptions on the

scaling of the questionnaire in which the researchers computed the interval to get the

average range.

Table 1.2

Table for Experimentations

Trial Malabar Milk Whipping Sugar Egg yolk Water

Spinach Paste Cream

1 1/3 cup 2 cups 1 cup 1/2 cup 5pcs 500ml

2 1/2 cup 2 cups 1 cup 1/3cup 5pcs 500ml

In the first trial, the taste was sweet in a pleasant way, the color was light, but

there was no scent or aroma, the texture was not icy, it was even and smooth rather. The

second trial, considering as the last, the sweetness was well-balanced, not too sweet nor

bland. The color and aroma got better. The taste and original color of Malabar Spinach

dominated which is one of the goals in the study.

21
 CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF THE DATA

The researchers used the second trial in gathering the data from the school

administrators. This chapter overseen the presentation, analysis and interpretation of data

gathered by the researchers. Present data were studied and documents were examined to

answer the questions communicated in the statement of the problem. The analytical

procedures are arranged according to the sequence of specific questions.

More specifically, the researchers sought to answer the following questions:

Statement of the Problem no. 1. What is the demographic profile of the respondents in
terms of:

2.1 Gender
Table 2.1
Frequency of the Respondents in terms of Gender
Gender Frequency Percentage

Male 1 11.11%

Female 8 88.89%

Total 9 100%

Table 2.1 shows the profile of the respondents in terms of gender. Out of 9

respondents, one or 11.11% is male and eight or 88.89% of the respondents are female. A

total of 100%. This implies that majority of the participants are female.

22
2.2 Age

Table 2.2
Frequency of the Respondents in terms of Age
Age Frequency Percentage

25-34 years old 8 88.89%

35-44 years old 1 11.11%

Total 9 100%

Table 2.2 shows the profile of the respondents in terms of their age. There are a total

of nine (9) respondents, 88.89%, who are in the age range of 25-34 years old and the

remaining 11.11% respondent whose age is within 35-44 years old.

The table implies that majority of the respondents, precisely, 8, are in the age range of

25-34 years old, belonging to middle-aged people. While 1 respondent is in the age range of

35-44, belonging to adulthood.

23
Statement of the Problem no. 2. What is the efficacy of Basella Alba in terms of:

2.3 Aroma

Table 2.3
Mean distribution and Interpretation in terms of Aroma
AROMA 1 2 3 4 Total � Interpretation

Strongly
1. Gelato smells sweet. 0 1 4 4 9 3.33
Agree

2. I can smell the aroma of malabar

1 4 3 1 9 2.44 Disagree
spinach from the sample gelato.

3. The smell of the gelato smells

exactly the same with 0 5 3 1 9 2.56 Agree
regular/commercialized ice cream.

Average Weighted Mean Agree

2.78

Table 2.3 shows the different remarks of respondents in terms of the gelato’s aroma.

According to statement number 1, it presents that nearly half of the respondents strongly

agree that the gelato smells sweet, the same number of respondents remarked agree only

while one respondent does not agree that the gelato smells sweet. Statement number 1 has

then computed and garnered a mean of 3.33 and is interpreted as strongly agree which means

that the product’s smell suits the respondents' expectations. A mean of 2.44, interpreted as

disagree that the smell of the main ingredient (malabar spinach) dominated. Additionally, the

third statement with a mean of 2.56 interpreted as agree, only reveals that the product has the

exact smell as to the commercialized one. Lastly, after some deliberation, it is then proved

that the overall response of the respondents to the products’ aroma is agree.

24
2.4 Color

Table 2.4
Mean distribution and Interpretation in terms of Color

COLOR 1 2 3 4 Total � Interpretation

The color of the gelato is

0 0 3 6 9 3.67 Strongly Agree
appealing

The color of the gelato is the same

with my own preferred gelato 1 1 5 2 9 2.89 Agree
color.

The color of the gelato suits well

with the natural color of malabar 0 0 6 3 9 3.33 Strongly Agree
spinach.

Average Weighted Mean 3.30 Strongly Agree

Table 2.4 shows the data gathered from the respondents regarding the gelato’s color. Notice

that the result has a strong agreement for each statement which only means that the color of the gelato

passed the preference of the respondents. The average weighted mean for the color is 3.30 and is

clarified as strongly agree.

2.5 Texture
Table 2.5
Mean distribution and Interpretation in terms of Texture
TEXTURE 1 2 3 4 Total � Interpretation

1. The gelato has a silky texture. 0 4 3 2 9 2.78 Agree

2. Malabar spinach gelato's texture

1 1 3 4 9 3.11 Agree
is consistent, there are no lumps.

3. The texture of gelato does not

2 1 2 4 9 2.89 Agree
contain ice crystals.

Average Weighted Mean 2.93 Agree

25
 Shown in table 2.5 is the data gathered for the texture of the gelato. It can be

perceived in statement number 1 where the gelato has a silky texture with a mean of 2.78 is

interpreted as agree. Where statement number 2 states that the gelato’s texture is consistent

and no lumps gathered the highest mean of 3.11, interpreted as agree also. Statement number

3 has a mean of 2.89 where it states that the texture of the gelato does not contain ice crystals,

which means that the product has a smooth-creamy-like texture and still, interpreted as agree.

The overall weighted mean for the product’s texture is 2.93 and is interpreted as agree.

Table 2.6

Mean distribution and Interpretation in terms of Taste

TASTE 1 2 3 4 Total � Interpretation

1. The taste of the main ingredient

1 1 4 3 9 3.00 Agree
of ice cream prevails.

2. It suits my taste buds. 0 3 4 2 9 2.89 Agree

3. The ingredients of the gelato are

0 2 4 3 9 3.11 Agree
well combined.

Average Weighted Mean 3.00 Agree

Table 2.6 reveals that every characteristic of the spinach gelato’s color is definitely
positive in the respondents’ insights of the product. The overall mean of the data gathered is
3.00 which is then interpreted as agree.

26
 Table 2.7
Summary of the Overall Weighted Means on the Aroma, Color, Texture and Taste of
Malabar Spinach (Basella Alba) flavoured Gelato

Sensory Characteristics of � Interpretation

Gelato
AROMA 2.78 Agree
COLOR 3.30 Strongly Agree
TEXTURE 2.93 Agree
TASTE 3.00 Agree
Average Weighted Mean 3.00 Agree

Figure 2. Summary of the Overall Weighted Means on the Aroma, Color, Texture and Taste
of Malabar Spinach (Basella Alba) flavoured Gelato

The graph displays that the computed average mean ratings of the malabar spinach

gelato’s aroma, color, texture and taste with the overall average weighted mean of 3.00

which interpreted and clarified as Agree and which means that the Malabar spinach gelato

can be effectively use as the main ingredient in making a gelato.

27
Statement of the Problem no. 3. Is there a difference between "Malabar Spinach (Basella

Alba) Gelato" from the "commercialized one".

Table 2.8
Difference between "Malabar Spinach (Basella Alba) Gelato" from the commercialized
one “Green Tea Gelato”.

Very Statistical
Moderate Large
Slight Difference Difference
Total df �2 cal �2 tab Decision
Interpretation
Difference

3 4 2 There is no
AROMA 9
(1.75) (3.75) (3.50) significant
difference
2 3 4 between
COLOR 9 Do not “Malabar
(1.75) (3.75) (3.50)
Reject Spinach
6 4.34 12.59
H0 since Gelato”from
2 4 3 the
TEXTURE 9 x2cal < x2tab
(1.75) (3.75) (3.50) commercializ
ed one
0 4 5 “Green Tea
TASTE 9
(1.75) (3.75) (3.50) Gelato”

Table 2.8 shows the difference between the Malabar Spinach Gelato from the commercialized

one which is Green Tea Gelato using the Chi-square Test of Independence. In terms of aroma,

color, texture, and taste, it was found that there is no significant difference among the two

samples since x2calculated (4.34) is respectively are less than x2tabulated (12.59). Therefore the null

hypothesis is accepted.

28
 CHAPTER V

SUMMARY, CONCLUSIONS & RECOMMENTATIONS

A. Summary of Findings

This study aims to determine the potency of Malabar Spinach as the main ingredient

in making gelato. Two trials occurred in attempting to make the best gelato the researchers

could produce. The second trial was then used to provide samples for the respondents, to

assess their insights regarding the product which will serve as the data.

The gelato produced from malabar spinach has four characteristics, namely, aroma,

color, texture, and taste, which will be answered with levels of agreement such as, strongly

disagree, disagree, agree, and strongly agree. Part of the researchers aim is to know the

difference of the spinach gelato from a commercialized one, like green tea gelato.

In terms of aroma, according to the evaluators, the sample given to them smells sweet

and is exactly the same smell as the commercialized one, the green tea gelato which was

provided as well. However, the respondents do not agree that the original smell of the

spinach is distinguishable. In terms of color, the respondents strongly agree that the hue of

the gelato is appealing and that the color of the product suits well with the natural color of

malabar spinach. Additionally, a positive response from the evaluators dictating that the color

of the sample shaped out their preferred color of a gelato.

In terms of texture, the respondents agreed that the sample has a silky texture, it does

not contain ice crystals, and the texture is consistent, which means that no lumps are visible.

Lastly, for the characteristics, in terms of taste, the evaluators agreed again that the

taste of malabar spinach itself prevailed, nevertheless, the ingredients of the sample were

29
well combined. Positively, the taste of malabar spinach gelato suited the evaluator’s taste

buds.

Based from the ratings given by the evaluators, the malabar spinach gelato has a

moderate difference from green tea gelato in terms of aroma, a large difference in terms of

color, a moderate difference in terms of texture, and large difference in terms of taste. Based

on the Chi-square Test of Independence, malabar spinach gelato has no difference from

commercialized green tea gelato.

B. Conclusions

The researchers concluded that Malabar Spinach can be used to make gelato based on

the result of evaluation through overall weighted mean among the nine evaluators. The gelato

in terms of aroma, color, texture, and taste has an originality, a budget-friendly dessert, and

has a variety of advantages when consumed.

However, it was found out that there is no significant difference of the spinach gelato

from commercialized green tea gelato. Although malabar spinach is an effective ingredient

for gelato production, in comparison with green tea gelato, the latter is still what the

respondents likes better.

C. Recommendations

1. To improve the texture of the gelato, it is better to use an electric mixer than a

manual hand mixer.

2. The sweetness of the product depends on the consumer but the researchers

recommend if it is not too sweet, to better grasp the nutrients of the spinach.

3. Decrease the amount of malabar spinach paste to avoid the strong after taste.

4. To enhance the aroma of the ice cream, add vanilla essence or any fragrance agent.

30
 APPENDIX I
Letter for Approval

31
 APPENDIX II

Letter for Statistician

32
 APPENDIX III

Letter for Grammarian

33
 APPENDIX IV

Research Instrument

“Malabar Spinach (Basella Alba) Flavoured Gelato”

Survey Questionnaire

To the respondents:

A pleasant day! We, the researchers from GAS 12 Pearl would like you to answer the
following variables below. Your cooperation will be a huge help in fulfilling the
requirements of the researchers need in Inquiries, Investigation and Immersion. The
responses will remain confidential and will be used for data gathering purposes only.

Name (optional): _____________________________

Gender: ________

Age: ________

A. Sensory Evaluation on Experimental study for Malabar Spinach (Basella Alba) Flavoured
Gelato

Instructions: Kindly check the variables which you think is appropriate to the given sample.
Do not leave any items unchecked. Please be guided to the following ranking:

4 - Strongly Agree (SA) 2 - Disagree (D)

3 - Agree (A) 1 - Strongly Disagree (SD)

(SD) (D) (A) (SA)

I. AROMA 1 2 3 4
1. Gelato smells sweet.
2. I can smell the aroma of malabar spinach from the
sample gelato.
3. The smell of the gelato smells exactly the same
with regular/commercialized ice cream.
II. COLOR
1. The color of the gelato is appealing.
2. The color of the gelato is the same with my own
preferred gelato color.
3. The color of the gelato suits well with the natural
color of malabar spinach.

34
III. TEXTURE
1. The gelato has a silky texture.
2. Malabar spinach gelato's texture is consistent,
there are no lumps.
3. The texture of gelato does not contain ice crystals.
(SD) (D) (A) (SA)
IV.TASTE 1 2 3 4
1. The taste of the main ingredient of ice cream
prevails.
2. It suits my taste buds.
3. The ingredients of the gelato are well combined.
Comment/s:_________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

B. Difference between “Malabar Spinach Gelato” from commercialized “Green Tea Gelato”
in each characteristic

Instructions: Kindly check the variable which you think is appropriate to the given sample.
Do not leave any items unchecked. Please be guided to the following ranking:

1 - Very Slight Difference (VSD)

2 - Moderate Difference (MD)

3 - Large Difference (LD)

Sensory Degree of difference

Characteristics Comment/s
(VSD) (MD) (LD)
of Food 1 2 3

Aroma

Color

Taste

Texture

35
 APPENDIX V

Research Locale

Figure 3. Research Locale

The study was conducted at Consolacion National High School- Evening Class

Senior High School Department. It is located at Laray, Consolacion, Cebu 6001. The

researchers find the locale appropriate for the study as it is connected to the chosen

respondents and is suitable for research area.

36
 APPENDIX VI

Experiment Procedures

Figure 4. Interviewing the gulayan coordinator

Last March 7, 2022, before choosing what kind of vegetable the researchers must
plant, the group interviewed the gulayan coordinator first, Ms. Centra Loberanes.

Figure 5. Researcher’s meeting

On the same day, after knowing the different kinds of vegetables the gulayan
coordinator suggested, the researchers gathered together to start brainstorming of what
plant the members will be planting and started sharing ideas of what will be the product
which will stand as the study’s main topic.

37
 Figure 6. Planting malabar spinach (basella alba)

Three days later, March 10, 2022, after some deliberation over what plant the

group will be planting, malabar spinach also known as alugbati won as the study’s main

topic.

Observing our plants every week

Figure 7. 1ST week of Malabar spinach, March 17

38
 Figure 8. 2nd week of Malabar spinach, March 24

Figure 9. 3rd week of Malabar Spinach, March 31

Figure 10. 4th week of Malabar Spinach, April 7,2022

39
 Figure 11. 5th week of Malabar Spinach, April 14, 2022

Harvested alugbati last April 27, 2022 for sample making.

Figure 12. Harvesting malabar spinach

April 26, 2022, the approval of letters

APPENDIX VII

Figure 13. the approval of letters

40
 APPENDIX VII

TRIALS

1ST TRIAL

For Alugbati paste making

1. Wash and pluck the leafs of Malabar Spinach.

2. Boil a water in the medium heat of pot/pan.

41
3. When the water starts boiling, blanch the alugbati leaves for a minute, turn off the heat

and strain the blanched alugbati leaves from the water and let it cool.

4. After cooling the blanched alugbati leaves, Blend it together with the 1/4 cup of milk.

Blend it until it will be well blend and put it aside for later.

42
For gelato making

1. Mix 2 cup of milk and 1 cup of whipping cream in a pan.

2. Heat the mixture over medium-high heat until it begins to simmer and foam.

3. Meanwhile, in a mixing bowl, Separate the 5 egg yolks and whisk together with the 1/2

cups of sugar using a whisk or hand mixer. Continue whisking/ mixing until the mixture

is smooth and ribbon-like.

43
4. Once the milk begins to simmer, remove it from the heat. Slowly pour half of it into

the egg mixture while whisking rapidly. Working quickly' transfer the egg mixture into

the saucepan' pouring in a slow stream and whisking rapidly until everything is combined.

It is important to work quickly here so that the egg doesn't cook and create little chucks

of cooked egg.

44
5. Heat over medium heat and whisk with the 1/3 cup of alugbati paste. Continue heating
and mixing until the mixture starts to thicken.

6. Remove from heat and pour the mixture into a container. Let it cool first before putting
it into the freezer for 45 minutes.

7. Because we are doing this by hand rather than an ice cream maker' it is important to churn
the gelato by hand as it freezes in order to break up the ice crystals and create a smooth
texture. Whisk (or use a hand mixer) on the gelato every 30-45 minutes until it reaches the
texture of frozen yogurt, then simply leave it in the freezer until ready to eat. This should take
3 to 4 hours pr about 6 churnings.
8. Let sit for 5-10 minutes on the room temperature before serving. Garnish the gelato if
desired.

45
2nd or Final trial

For Alugbati paste making

1. Perform Mise en place.

2. Boil a water in the medium heat of pot/pan. While waiting from the water to boil, wash

and pluck or separate the alugbati leaves.

46
3. When the water starts boiling, blanch the alugbati leaves for a minute, turn off the heat

and strain the blanched alugbati leaves from the water and let it cool.

4. After cooling the blanched alugbati leaves, Blend it together with the 1/4 cup of milk.

Blend it until it will be well blend and put it aside for later.

For gelato making

1. Mix 2 cups of milk and 1 cup of whipping cream in a pan.

47
2. Heat the milk and whipping cream in a sauce pan over medium-high heat until it

begins to simmer and foam.

3. Meanwhile, in a mixing bowl, separate and whisk the 5 egg yolks together with the 1/3

cup of sugar using a whisk or hand mixer. Continue whisking/ mixing until the mixture is

smooth and ribbon-like.

48
4. Once the milk begins to simmer, remove it from the heat. Slowly pour half of it into

the egg mixture while whisking rapidly. Working quickly' transfer the egg mixture into

the saucepan' pouring in a slow stream and whisking rapidly until everything is combined.

It is important to work quickly here so that the egg doesn't cook and create little chucks

of cooked egg.

5. Heat over medium heat and whisk with the 1/2 cups of alugbati paste. Continue

heating and mixing until the mixture starts to thicken.

49
6. Remove from heat, strain and pour the mixture into a container. Let it cool first before

putting it into the freezer for 45 minutes.

7. Because we are doing this by hand rather than an ice cream maker' it is important to

churn the gelato by hand as it freezes in order to break up the ice crystals and create a

smooth texture. Whisk (or use a hand mixer) on the gelato every 30-45 minutes until it

reaches the texture of frozen yogurt, then simply leave it in the freezer until ready to eat.

This should take 3 to 4 hours pr about 6 churnings.

8. Let sit for 5-10 minutes on the room temperature before serving. Garnish the gelato if

desired.

Figure 14. Final product with label and packaging.

50
 APPENDIX VIII

INGREDIENTS
For Alugbati paste

For gelato
250 grams of malabar spinach 5 egg yolks

1/4 cup of milk 2 cups of milk

1/3 cup of white sugar

500 ml water

1 cup of whipping cream

51
 APPENDIX 9

ACTUAL SURVEY/PRODUCT TASTING

Figure 15. Introducing the Malabar spinach gelato to the respondents

Figure 16. Gelato or product tasting to the

respondents, April 29,2022

52
Figure 17. Giving questionnaire to our respondents

Patiently waiting for respondents to complete answering the survey questionnaire

53
 CURRICULUM VITAE

JANENE M. BAQUIRO
549 Red Roses St., Hilltop Homes Subd.,
Brgy. Casili, Consolacion, Cebu
+639069110306
baquirojanene0727@gmail.com

PERSONAL INFORMATION
Age: 19
Sex: Female
Birth Date: July 27, 2003
Civil Status: Single
Religion: Roman Catholic
Nationality: Filipino
Father's Name: Benjamin S. Baquiro
Mother's Name: Estrellita M. Baquiro
EDUCATION/EDUCATIONAL BACKGROUND
CEBU
Senior High School 2020-2022 Laray, Consolacion

Junior High School 2019-2020 (2nd Quarter) National Highway

Road, Poblacion Occidental,
Consolacion 6001 Cebu
SAMAR
Junior High School 2019 (1st Quarter) Sta. Rita National
High School [Sta. Rita, Samar]

Junior High School 2016-2018 Sta. Rita National High School

Elementary School 2013-2016 Sta. Rita I Central School

LEYTE
Elementary School 2010-2013 Gutosan Elementary School

AWARDS/ACHIEVEMENTS
Most Behave Student in 2010
Consistent Achiever in Elementary (2010-2016)
Consistent Honor Student in High School (2016-2020)

54
 CURRICULUM VITAE

PRINCESS GRACE M. BARICUATRO

Sampaguita 3, Lamac, Consolacion, Cebu
+639335333238
princessgracebaricuatro@gmail.com

PERSONAL INFORMATION

Age: 18
Sex: Female
Birth Date: March 15, 2004
Civil Status: Single
Religion: Roman Catholic
Nationality: Filipino
Father's Name: Domingo E. Baricuatro
Mother's Name: Jeaneme M. Baricuatro

EDUCATION/EDUCATIONAL BACKGROUND
SENIOR HIGH SCHOOL: Consolacion National High School - Evening Class SHS
2020 - 2022

JUNIOR HIGH SCHOOL: Nangka National High School

2016 - 2020

ELEMENTARY: Lamac Elementary School

2010 - 2016
AWARDS/ACHIEVEMENTS:
Consistent Honor Student S.Y. 2018 - 2021
1st Placer District Nutrition Month Quiz Bee S.Y. 2019
Service Awardee (SSG Auditor) S.Y. 2018 - 2020
Science Awardee S.Y. 2019-2020
Mathematics Awardee S.Y.. 2019-2020
Technical- Vocational Awardee S.Y. 2019-2020

55
 CURRICULUM VITAE

ALBERTO A. GORRE JR.

Sitio Bato, Casili, Consolacion, Cebu
+639608277553
Janjangorre1@gmail.com
_______________________________________________________________________
PERSONAL INFORMATION
Age: 21

Sex: Male

Birth Date: September 21, 2000

Civil Status: Single

Religion: Roman Catholic

Nationality: Filipino

Father's Name: Alberto Gorre Sr.

Mother's Name: Editha Gorre

EDUCATION/EDUCATIONAL BACKGROUND

SENIOR HIGH SCHOOL: Consolacion National High School-Evening Class SHS

2020-2022

JUNIOR HIGH SCHOOL: Consolacion National High School - Evening Class

2016-2020
ELEMENTARY: Central Elementary School
2010-2016
AWARDS/ACHIEVEMENTS

Most in Religion Awardee

56
 CURRICULUM VITAE

JANICE P. LACNO
Pitogo, Consolacion, Cebu
+639686163758
janicelacno78@gmail.com

PERSONAL INFORMATION

Age: 19

Sex: Female

Birth Date: November 05 2002

Civil Status: Single

Religion: Roman Catholic

Nationality: Filipino

Father's Name: Larry M. Lacno

Mother's Name: Eden P. Lacno

EDUCATION/EDUCATIONAL BACKGROUND:

SENIOR HIGH SCHOOL: Consolacion National High School-Evening Class SHS

2020-2022

JUNIOR HIGH SCHOOL: Jugan National High School

2015-2019

ELEMENTARY: Jugan Elementary School

2010-2015

AWARDS/ACHIEVEMENTS

Graduated with Honor

57
 CURRICULUM VITAE

LEONEL O. REVECHE
Purok 4, Nangka, Consolacion, Cebu
+639222130096
LeonelReveche2@gmail.com

PERSONAL INFORMATION

Age: 18

Sex: Male

Birth Date: March 5 , 2004

Civil Status: Single

Religion: Roman Catholic

Nationality: Filipino

Father's Name: Heraldo P. Reveche

Mother's Name: Sisa O. Reveche

EDUCATION/EDUCATIONAL BACKGROUND:

SENIOR HIGH SCHOOL: Consolacion National High School - Evening Class SHS
2020 - 2022

JUNIOR HIGH SCHOOL: Nangka National High School

2016 - 2020

ELEMENTARY: Nangka National High School

2010 - 2016

AWARDS/ACHIEVEMENTS

Graduated in Junior High School with Honor

58
 CURRICULUM VITAE

NISHINA F. SABAYLE
Shenna Homes subd. Cansaga Laray Road
+639454658712
nishinasabayle@gmail.com

PERSONAL INFORMATION

Age: 18

Sex: Female

Birth Date: October 30,2004

Civil Status: Single

Religion: Roman Catholic

Nationality: Filipino

Father's Name: Jonathan Sabayle

Mother's Name: Maria Christy Sabayle

EDUCATION/EDUCATIONAL BACKGROUND:

SENIOR HIGH SCHOOL: Consolacion National High School - Evening Class SHS
2020-2022

JUNIOR HIGH SCHOOL: Schildknect School

2016-2020

ELEMENTARY: Nangka Elementary School

2010-2016

WARDS/ACHIEVEMENTS:

Most neat and clean in Elementary

Honor student in High School

59
 CURRICULUM VITAE

ANGELIENE M. SAGRADO
Mandaue City Cebu
+639359530958
Sagradoangeilene02@gmail.com

PERSONAL INFORMATION

Age: 18

Sex: Female

Birth Date: December 02,2003

Civil Status: Single

Religion: Born Again Christian

Nationality: Filipino

Father's Name: Alfredo R. Sagrado Sr.

Mother's Name: Wilma M. Sagrado

EDUCATION/EDUCATIONAL BACKGROUND:

SENIOR HIGH SCHOOL: Consolacion National High School - Evening Class SHS
2021-2022

JUNIOR HIGH SCHOOL: Cadiz Viejo National High School

2016-2021

ELEMENTARY: Pantao Elementary School

2010-2016

AWARDS/ACHIEVEMENTS

Graduated with Honor

60
 CURRICULUM VITAE

JESSA MAE D. SARRA

Sitio Mabolo Basak, Mandaue City
+639311212903
jessamaesarra@gmail.com

PERSONAL INFORMATION

Age: 19

Sex: Female

Birth Date: April 19, 2003

Civil Status: Single

Religion: Roman Catholic

Nationality: Filipino

Father's Name: Baby D. Sara

Mother's Name: Elisa D. Sara

EDUCATION/EDUCATIONAL BACKGROUND:

Senior High School: Consolacion National High School - Evening Class SHS
2020-2022

Junior High School: Consolacion National High School - Evening Class

2016-2020

Elementary: Monte Alegre Elementary School

2010-2016

AWARDS/ACHIEVEMENTS:
Graduated in high school with conduct award,
Perfect attendance awardee
Top student

61
 CURRICULUM VITAE

ERVIEN G. TAPIA
Purok 2 Sampaguita Lamac, Consolacion, Cebu
+639358517046
Ervien667@gmail.com

PERSONAL INFORMATION

Age: 18

Sex: Male

Birth Date: April 17, 2003

Civil Status: Single

Nationality: Filipino

Religion: Born Again Christian

Father’s Name: Edwin M. Tapia

Mother’s Name: Rosalie Tapia

EDUCATION/EDUCATIONAL BACKGROUND

SENIOR HIGH SCHOOL: Consolacion National High School - Evening Class SHS
2020-2022

JUNIOR HIGH SCHOOL: Nangka National High School

2016-2020

ELEMENTARY: Lamac Elementary School

2010-2016
AWARDS/ACHIEVEMENTS

Graduated with Awardee

62
 CURRICULUM VITAE

CHARLES L. TOSTON
Sitio Mabolo Basak Mandaue City
+639455001242

Charlestoston03@gmail.com

PERSONAL INFORMATION

Age: 17

Sex: Male

Birth Date: October 22, 2003

Civil Status: Single

Religion: Roman Catholic

Nationality: Filipino

Father’s Name: Marlon E. Toston

Mother’s Name: Rosana L. Toston

EDUCATION/EDUCATIONAL BACKGROUND:

SENIOR HIGH SCHOOL: Consolacion National High School - Evening Class SHS
2020-2022

JUNIOR HIGH SCHOOL: Consolacion National High School-EC

2016-2020

ELEMENTARY: Basak Elementary School

2010-2016
AWARDS/ACHIEVEMENTS
Top Student
Interpretatibong Pagbasa Awardee
Campus Journalist 63
 REFERENCES
Books

Abd El-Rahman A.M, Madkor S,A, Ibrahim F,S, Kilara A (1997). Physical
characteristics of frozen dessertsmade with cream, anhydrous milk fat, or milk fat
fractions. J Dairy Sci 80:1926–1935

Grubben, G.J.H. & Denton, O.A. (2004). Plant Resources of Tropical Africa 2. Vegetable.
PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen. 4: 103-
111.

Haskell, M. J. (2004). Daily consumption of Indian spinach or sweet potato has positive
effect on total-body B. alba vitamin A store in Bangladeshi men. 80(3): 705-714

Loewen, S., & Plonsky, L. (2016). An A-Z of applied linguistics research methods.
London: Palgrave.

Siemonsma, J.S. & Piluek K. (1994). Plant Resources of South-East Asia: Vegetables.
vol. 8.

Websites

Admin, W. G. (2017). How it's made. WhyGelato. Retrieved (May 2, 2022) from:
https://whygelato.com/gelato-101/how-its-made/

Durand, F. (2020). What is Malabar Spinach? Kitchn. Retrieved (March 17, 2022) from:
https://www.thekitchn.com/what-is-malabar-spinach-9147725

Harlan, J. (2021). Learn the difference between gelato and ice cream. The Spruce Eats.
Retrieved (March 21, 2022) from: https://www.thespruceeats.com/whats-the-
difference-between-gelato-and-ice-cream-909197

Hassan,A.S. (2020). Research Methods Information: Research Study

Design. Retrieved (May 2, 2022) from: https://libguides.alfaisal.edu/research

Oddati, R. (2021). Ice cream is a nutritious food for kids when consumed in moderation.
Retrieved (2022) from: https://blog.alcas.us/author/roberta-oddati/

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