TABLE OF CONTENT

PAGE
Tittle Page ...………………………………………………………………………………………….…i
Table of Contents………………………………………………………………………………………...ii

Abstract…………………………………………………………………………………………………..iii

CHAPTER 1 : INTRODUCTION

Introduction……………………………………………………………………………………………. . 1

Objecties of the study…………………………………………………………………………………….4

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

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

Hypothesis………………………………………………………………………………………………..5

CHAPTER 2: METHODS

Research

Design…………………………………………………………………………………………..6

Respondents………………………………………………………………………………………………7

Procedure…………………………………………………………………………………………………7

Table for Evaluating Letche Flan…………………………………………………………………………

Conclusion and

Recommendation……………………………………………………………………….13

Validation of Questionnairs……………………………………………………………………………..13
 iii

Data Collection………………………………………………………………………………………….13

Appendices……………………………………………………………………………………………....14

Referemces………………………………………………………………………………………………16

ABSTRACT

This research study aimed to ascertain the sensory acceptability of CORN (ZEA MAYS) of

varied quantities in cooking dessert as to appearance, taste, color, texture and general

acceptability. A panel of 6 evaluators, purposely picked, from the Ayala High School in

Magalang Pampanga were utilized as respondents. Formulated in the study were two

treatments- one of this used corn at various quantities while as the control variable, one

treatment, which contained no corn at all, was used. A modified sensory evaluation score sheet

anchored on Five-Point Hedonic Scale was used by the respondents to assess the finished

products. Means, ANOVA and Scheffe Test were utilized as the statistical tools. As a whole,

results disclosed that cooking dessert leche flan plain were liked very much by the respondents

while leche flan with 200 grams blended corn were liked very much by the respondents. There

were significant differences in the level of acceptability of the different treatments as to

appearance, taste, color, texture as well as general acceptability.

KEYWORDS: Sensory, acceptability, corn, leche flan.