Iloveyou PR3

CHEESY KANGKONG PANDESAL AND ITS ACCEPTABILITY TO THE
LOCAL COMMUNITY OF SOLANO RESIDENTS
A Research Paper Presented to the Faculty of

Aldersgate College Senior High School
In Partial Fulfillment of the Course Requirements in Inquiries, investigation and

immersion (Practical Research 3)
AISHLEY JANE V. ALBANO

MAESON T. AQUINO
RICAELLA M. BALASOTO
XANDER O. CABBAT
ALLYSA JEREMY B. LODEVICO
JENARI MAE G. PALCON
March 2024
PAGE \* MERGEFORMAT v
ACKNOWLEDGEMENT
The researchers would like to express our gratitude and thanks to the following
person who helped us throughout the course of this research
To our research adviser, Abeabel Caoile who helped us in accomplishing this study
To our beloved parents whose financial and moral support remains constant
Above all to God almighty who showered us with blessings and bestow his guidance
throughout this research

DEDICATION
It is with genuine gratitude and warm regards that the researchers dedicate this
study to their loving parents, guardians, friends and to Almighty God. To our adviser for
heping and guiding us towards the completion of this study, and also to our almighty
Father who give us gas to not be drained and the wisdom and strength to succeed this
study.
TABLE OF CONTENTS
Page
TITLE PAGE i
ACKNOWLEGEMENT ii
DEDICATION iii
ABSTRACT iv
TABLE OF CONTENTS v
LIST OF TABLES vii
LIST OF FIGURES viii
CHAPTER
I THE PROBLEM AND ITS BACKGROUND

Introduction 1
Theoretical Framework 6
Statement of the Problem 8
Statement of the Null Hypothesis 8
Research Paradigm 9
Significance of the Study 11
Scope and Delimitation of the Study 12
Definition of Terms 12
II REVIEW OF RELATED LITERATURE AND STUDIES

Related Literatures 14
Related Studies 20
Synthesis 22
III RESEARCH METHODOLOGY

Research Design 24
Research Locale 25
Research Respondents 26
Research Instrument 27
Data Gathering Procedure 28
Statistical Treatment of Data 29
IV RESULTS AND DISCUSSION

Demographic Profile 31
Academic Performance 34
V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary of findings 43
Conclusions 45
Recommendations 46
REFERENCES 48
APPENDICES
A Data Analysis Clearance 50
B Survey Questionnaire 51
CURRICULUM VITAE 56
ABSTRACT
One of the Filipinos’ specialties is to prepare nutritious food because they put
importance on nutritional value to furnish their body with adequate nourishment for the
growth, maintenance, and repair of their cells and tissues. Health benefits area outweighing
factor in selecting a nutritionally adequate diet and an indication not only in the physical
state of an individual but also in his general attitude toward work, play, and life itself.
kangkong, Ipomoea aquatica, is widely known as kangkong (also spelled kangkung), its
common name in Maritime Southeast Asia Surprisingly the water spinach (kangkong) has a
lot of nutrients to offer. The nutrients in kangkong is almost equal to milk, banana and
orange. It can reduce blood pressure, gives immunity to cancer, improve vision, boost
immunity, and treat skin diseases. Kangkong is a rich source of various vitamins, minerals
and antioxidants. Studies have been made on baking pandesal with a mixture of a variety of
ingredients but not with kangkong. The researchers used random sampling and fishbowl
methods to know the sector and people that we used to survey. The researchers created
survey questionnaires and gave them to the respondents to collect information. The
researchers the results and placed them together to compute them. Pandesal is well-liked by
Filipinos, young and old alike, regardless of the flavors. It is most commonly served hot and
may be eaten as is or dipped in coffee, hot chocolate, or milk. It can also be complemented
with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings such as
eggs, sardines, and meat based on the findings above, it clearly states that the best variant
which is the cheesy kangkong pandesal that got the weighted mean of 8.42 and standard
deviation of 1.04 and remarks as outstanding.

CHAPTER I
THE PROBLEM AND ITS BACKGROUND
Introduction
Pandesal is the most common type of bread in the Philippines. Pandesal, which
means "salt bread" in Spanish, developed during the 16th century era of Spanish
colonialism in the Philippines. It is characterized by its pillowy texture and distinctive
breadcrumbs on top. The bread is delicately sweet, and the crust is light golden brown with
a subtle crunch. The key to this bread's airy structure is not to overwork the dough and to
knead it on a lightly floured surface without using too much more flour.Pandesal is best
served hot and freshly baked from the oven. Pandesal is a popular breakfast dish that is
often served with hot coffee. (Dena 2022)
According to Grana,2022, a lot of amateur bakers sell flavored pandesal online.
The variety of options offered has been unexpected, extending beyond the standard ube or
ube-cheese combination. There are now matcha pandesal, chocolate, red velvet, Nutella,
butternut, blueberry, and strawberry cream cheese flavors, among others. The common
Filipino snack when they have a rest is Bread which is the pandesal that they dunk into the
coffee.
As stated by Nagendra ,2021 the high presence of vitamin C in Kangkong can
leaves and can even speed up the healing process and the formation of scar tissue. Vitamin
C is also known to reduce the length of skin redness.
There are many explanations on how kangkong, Ipomoea aquatica, is widely known
as kangkong (also spelled kangkung), its common name in Maritime Southeast Asia, which
possibly originates from Hokkien kháng (孔 'hole') + khong (空 'empty, hollow'). got its
name, growing plants for protection, others believe the name originated. The earliest
instance of Kangkong is said to date back to the Chin Dynasty in China in 304 CE
(Shah,2019).
Furthermore Cheese is a great source of calcium, fat, and protein. It also contains
high amounts of vitamins A and B12, along with zinc, phosphorus, and riboflavin.
According to U.S. Dairy, the overall nutritional profile of conventional, organic, and grass-
fed dairy products is similar. Cheese contains nutrients such as protein and calcium. The
high-quality protein in cheese provides the body with essential building blocks for strong
muscles.citation
Notably, cheese complements most diets and, with more than 300 varieties available,
there's bound to be a cheese choice to suit any palate. Cheese is a common way for Filipino
culture to enjoy the nutritional advantages of dairy, even for people who are lactose
intolerant. It stands for the Filipino people's tenacity, resourcefulness, and solidarity
throughout history. A custom that has been passed down through the years, the simple act of
dipping pandesal into coffee captures the warmth and flavors of Filipino mornings.
(Zelman, 2020)
Cheese's high calcium, protein, magnesium, zinc, and vitamin A, D, and K levels can
help maintain healthy bones. Reliable Source for young adults' and children's healthy bone
growth contributes to the prevention of osteoporosis. According to certain views, eating
dairy products raises the body's acid levels, which might damage rather than strengthen
bones. Science, however, offers no evidence to support this theory. Cheese is good for your
teeth. Calcium is necessary for the development of teeth, and cheese is an excellent source
of the mineral.(Natalie, 2017)
In addition, Mollenhauer and Gabriel,2017. has shown that eating cheese can raise
the pH level in dental plaque, offering protection against dental cavities.Milk and sugar-free
yogurt appear not to have the same effect. Blood pressure statistics show that people who
eat more cheese have lower blood pressure, despite some cheeses being rich in fat and
sodium. Cottage cheese has a mild taste and a low fat content.Calcium can help reduce
blood pressure.
The economic aspect of this study cannot be overlooked, as the creation of Cheesy
Kangkong Pandesal potentially represents a source of income and livelihood local
entrepreneurs and food vendors. Investigating its marketability and economicviability is an
essential component of the research. The economic aspect of this study cannot be
overlooked, as the creation of Cheesy Kangkong Pandesal potentially represents a source of
income and livelihoodlocal entrepreneurs and food vendors. Investigating its marketability
and economic viability is an essential component of the research.
If people enjoy eating items made from Kangkong, we can save a lot of money
because Kangkong is a very affordable vegetable. Since the country's growth is expanding,
we should not waste it and instead use it to live a better and healthier life. The economic
aspect of this study cannot be overlooked, as the creation of Cheesy Kangkong Pandesal
potentially represents a source of income and livelihood local entrepreneurs and food
vendors. Investigating its marketability and economic viability is an essential component of
the research.(Collins 2020)
The study also takes into account the culinary expertise of the community members
and their ability to appreciate new and unconventional flavors. It aims to understand the
willingness of individuals in Solano Residents to embrace and incorporate Cheesy
Kangkong Pandesal into their daily meals, gatherings, and celebrations.(Anotia,2018)
Cheesy Kangkong Pandesal is often will be enjoyed as a breakfast or snack food,
and it can be eaten on its own or paired with coffee, tea, or other beverages. It is a popular
street food in the Philippines, and it can also be found in bakeries and cafes throughout the
country.
This research will employ methods such as surveys, taste tests, interviews, and
observation to collect data and insights from the residents of Solano. By analyzing these
findings, the study intends to provide a comprehensive perspective on the acceptability of
Cheesy Kangkong Pandesal in the local community of Solano Residents.
Conceptual Framework
The study was guided by the paradigm to give a clearer perspective of the study
INPUT PROCESS OUTPUT
INGREDIENTS
In a big bowl mix
together flour, salt,
 Kangkong
sugar and kangkong
 Flour paste and then pour in
milk, beaten egg and
 Milk melted butter and add
Freshly baked
 Sugar the instant dry yeast and
Cheesy Kangkong
mix until it becomes a
 Butter sticky dough forms and Pandesal
 Egg
then tip the dough a
flour surface and knead
 Dry yeast until it becomes elastic
about 5-10 minutes after
 Salt
that knead and form it in
 cheese a circle and put cheese
in the center and bake it
Figure 1. Research Paradigm.

The model illustrates the relationship between the three major parts of the research
paradigm namely the input, process and output.
The first box (INPUT) INGREDIENTS: kangkong, flour, sugar, salt, egg, oil ,
instant dry yeast, butter, and cheese.
The second box (PROCESS) In a big bowl mix together flour, salt, sugar and
chopped kangkong in a tiny pieces and then pour in milk, beaten egg and melted butter and
add the instant dry yeast and mix until it becomes a sticky dough forms and then tip the
dough a flour surface and knead until it becomes elastic about 5-10 minutes after that knead
and form it in a circle and put cheese in the center and bake it
The third box (OUTPUT) Freshly baked cheesy kangkong pandesal
Traditional Procedure
Pandesal is the most popular bread in the Philippines, and for good reason! This
Filipino-style bread roll has a golden, crumb-coated outside, a somewhat sweet flavor, and a
soft, fluffy texture.
Figure 2. Traditional Pandesal
Proofing the yeast

● Make sure the temperature of the water used for proofing is between 105 F to
115 F, as hot liquids (about 135 F and above) will kill the yeast.
● The purpose of activating or proofing the yeast is to ensure it's alive and active
before proceeding with the recipe.
● If bubbles don't appear on the surface of the mixture after about 6 to 10 minutes,
it might be the liquid is too hot or the yeast is too old.

Figure 3. Proofing of Yeast

Making the dough
● Add the milk mixture and 2 cups of flour to the yeast mixture. Using the
dough hook attachment, mix over medium speed until incorporated.
● Gradually add the remaining 2 and ¼ cups of flour in ½ cup increments and
continue to mix until a shaggy dough forms.
● Turn the dough over on a flat working surface to knead.
Figure 4. Making the dough

Kneading and rising
 You will need 4 ¼ cups of flour for the dough and about ¼ to ½ cups when
kneading.
● Add the remaining flour sparingly and just until the dough is manageable.
● Knead the dough until it is smooth, elastic, and no longer sticky. Yeast grows
and multiplies best at 75 F to 85 F.
● If your house is too cold, turn on the oven to the lowest setting for about 2
minutes, turn it off, and place the dough in the center of the oven to rise.
Figure 5. Kneading and rising
How to know if the bread dough has been adequately kneaded

● The dough turns from shaggy to smooth. It will lose its stickiness and will only
be tacky to the touch.
● The dough is elastic. Do the windowpane test! Take a little portion of the dough
and stretch it out with your fingers. It should form a thin and translucent window
in the center without breaking.
● The dimple test. After you poke a finger in the surface, the dough forms a
dimple, then springs back up again.
Objectives of the study

 To determine the Level of Acceptance among the residents of Solano, Nueva Vizcaya,
for the innovative “Cheesy Kangkong Pandasal” as a new pandesal variant in Filipino
traditional snacks.
 To conduct a sensory evaluation to understand how residents perceived the taste,texture,
and overall sensory attributes of “ Cheesy Kangkong Pandesal” in comparison to
traditional pandesal.
 Identify and address any potential concerns and what health benefits they can get.
Solano residents may have regarding the introduction of Cheesy Kangkong Pandesal as
Filipino traditional snacks.\
Significance of the Study
This study was anticipated to contribute additional information to serve the
following individuals and organizations.
Solano Residents. This study will give opportunity to Solano residents to try out
the affordable and nutritious Cheesy Kangkong Pandesal and can be a source of income
in their community.
Industry. Food innovation contributes significantly to the food industry in
various ways, driving growth, competitiveness, and meeting evolving consumer
demands.
Educational institutions, particularly those that provide
culinary, nutrition, or food science programs, might improve their curricula by
incorporating the most recent research findings on food innovation.
Consumers. Consumers gain from a wider selection of food options as a result of
innovation, such as healthier options, new flavors, and unique culinary experiences.
Culinary Students. Students can receive experience with cutting-edge
techniques, ingredients, and trends, preparing them for careers in the rapidly changing
culinary business.
Future Researchers. The researchers can write a good thesis relative to the
present one and it can serve as a reference to further enhance their research
Definition of Terms
Key concept in this study are defined as follows:
Aroma. refers to a distinct and often pleasant odor or scent. Aroma is frequently
connected with fragrances or odors that can be detected using the sense of smell.
Appearance. relates to how something or someone appears, their outer visual
traits, or the overall impression they leave.
Cheese. a solid meal derived from milk, usually through coagulation. It comes in
a variety of textures, flavors, and shapes and is used in Cheesy Kangkong Pandesal
Filling.
Health Benefits. Refers to the health benefits of Cheesy kangkong pandesal, and
refers to cheesy kangkong pandesal contributes to the health of Solano residents.
Kangkong. refers to the leafy green vegetable also known as water spinach or
morning glory. It is widely utilized in diverse cuisines and also used in our cheesy
kangkong pandesal as one of the main ingredients.
Pandesal. a sort of bread roll that is common in Filipino cuisine. The name
"pandesal" comes from the Spanish words "pan" (bread) and "sal" (salt), which
represent the traditional components.
Taste. refers to the sensation felt while eating or drinking that is use activation of taste buds
on the tongue. It is one of the five basic senses that perceives
flavors such as sweet, salty, sour, bitter, and umami.
Texture. refers to an object's perceived surface texture or feel. It is a tactile sense
that can be defined as smooth, rough, soft, firm, bumpy, or any combination thereof.
Scope and Delimitation
This study is entitled Cheesy Kangkong Pandesal production and its acceptability to
the local community of Solano residents. Experimental methods of research will be used in
the study and a total of twenty (30) Respondents coming from the Aldersgate College
involved as respondents who lives around solano. The respondents were chosen by the
researchers through a simple random sampling technique and located in Solano,Nueva

Vizcaya only. The questionnaire was the main tool in data gathering and this study was
conducted during the second semester year 2024.
Limitation of the Study
This study will not cover any other problems that are not concerning the study. Each
of the respondents have given the same sensory evaluation survey questionnaires.The results
of the study will only be applicable to the respondents of this study. The main source of the
data will be the survey questionnaires only, which is prepared by the researchers.
CHAPTER II
REVIEW OF RELATED LITERATURE
This chapter deals with the review of Literature and Studies. Various reading
materials like books, dissertation, and internet articles were gathered for related text and
were reviewed to obtain the necessary data that provided valuable information about the
present study.
Taste
According to Cole & Kramer (2016), taste perception, or gustation, is the sensory
detection of food on the tongue. Taste is the sensation that happens in the mouth when a
substance reacts chemically with taste receptor cells found on taste buds or papillae. The
process of tasting (known as 'gustation') begins in the taste buds of the oral cavity and is
eventually expressed in the brain, where sensations such as sweet','sour','salty', 'bitter', and
possibly 'umami' (from glutamic acid salts, such as monosodium glutamate),'metallic' (from
iron salts), and 'chalky' (from calcium salts) emerge.
Additionally,.Liem & Russell (2019) found that nutrient-poor foods have a sweet,
salty, and greasy mouthfeel, while nutrient-rich foods have a diversified taste profile.
Individual variances in taste preferences explain disparities in short-term intakes of diverse
foods. Taste preferences arise from hereditary and environmental influences, and non-shared
environmental influences may also contribute to unique taste and food preferences.
The sense of taste enables an animal to evaluate what it eats and drinks. At its most
basic level, this review aims to promote the consumption of healthy substances while
preventing the absorption of potential poisons or toxins. There is no question that animals,
including humans, acquire taste preferences. That is, they favor certain foods over others.
Interestingly, taste preferences frequently vary in response to physiological needs. Similarly,
animals frequently develop food aversions, especially if they fall ill shortly after eating a
specific item, even if that food was not the source of the illness - you've probably
experienced this yourself. Food preferences and aversions involve the sense of taste;
nonetheless, these phenomena are virtually certainly mediated through the central. Taste
receptor cells, grouped in clusters known as taste buds, mediate the experience of taste.
Taste receptor cells detect oral concentrations of a vast number of tiny chemicals and
transmit taste sensations to brain stem areas (Bowen, 2023).
Aroma
Technological difficulties influence the sensory, safety, and nutritional properties of

bakery products, such as food scent pattern, texture, color, chemical composition, toxicant
production, and shelf life. The use of encapsulated components in bakery product
formulation is a clever way to circumvent the primary processing limitations while also
increasing the nutritional content of foods. (Vitaglione 2018)
Texture
Eating is a sensory experience, and the way food looks, smells, and feels in the
mouth influences whether we enjoy it. Texture can influence how people perceive flavor,
opening up unlimited possibilities for innovation. While most people take texture for
granted, major firms frequently devote hundreds of hours to honing it before launching a
new snack bar, soup, or frozen dessert. dish texture is also known as mouthfeel, and it refers
to the physical sensations you feel in your mouth while eating a particular dish. Our tongue,
cheeks, teeth, and palate all respond to texture. Food might be crunchy, chewy, hard, soft,
smooth, lumpy, or a variety of textures, all of which contribute to the overall flavor
experience. Texture is crucial since it tells us more about a food's structure and how to
consume it. Toddlers and children utilize texture to distinguish between items that can and
cannot be manipulated in their mouths while their facial muscles develop. (Buttler, 2023)
Appearance
As stated by Juliana Maina (2018), food acceptance is directly related to the

interaction food has with the consumer at any given instant. time. This article examines the
elements that influence food acceptability, including customer Food's sensory properties and
the 'feel good' component. Through study, this paper reveals that sensory properties of food
are regarded as the major area in which food manufacturers can successfully employ
differentiation to improve product approval. Under sensory The paper thoroughly addresses
the impact of scent, appearance, taste, and texture on Food Acceptability. For example, it
reveals that meal texture impacts the belief regarding the satiation effects of Beverages or
foods that alter food acceptance during a given time period. With respect to The "feel-good"
component. Sensory aspects of food include taste, texture, fragrance, appearance has
different and powerful consequences on food. acceptability. The sensory qualities of Food is
considered the primary sector in which food manufacturers can effectively differentiate their
offerings. The accessibility of food goods has never been more crucial in society as opposed
to the modern world. In today’s world, when shoppers travel through streets and local
grocery stores, They are flooded with product information.
Health Benefits
According to Stein (2019), pan de sal, often known as pandesal, is a commonbread

in the Philippines. Its name is Spanish for "salt bread." Pan de sal doughcontains yeast to aid
in its rise, and bakers typically shape the dough into rolls or shortloaves before baking. The
actual nutrition information depends on the recipe and madiffer between producers. A dish
of pan de sal is one roll weighing 45 grams (1.6 ounces). It has 120 calories. The loaf has 4
grams of protein, which is 8% of the dailyrecommended consumption for a healthy adult on
a 2,000-calorie diet. Pan de sal has 25 grams of carbohydrates, 1 gram of fiber, and 3 grams
of total fat, or 5% of the daily recommended consumption of fat. One gram of this fat is
saturated.Cheese contains calcium, which is essential for bone and tooth health, blood
coagulation, wound healing, and blood pressure regulation. Men and women aged 19 to 50
should eat 1,000 mgTrusted Source of calcium daily. One ounce of cheddar cheese meets
20% of the daily requirement. However, cheese can be heavy in calories, salt, and saturated
fats. The breakdown of macronutrients in any cheese varies greatly depending on the
variety.
General Acceptability
This study was done to evaluate the chemical makeup of pandesal bread. Made using
wheat and milkfish flour mixes. This research also sought to evaluate the sensory level of
Acceptability of pandesal bread made from wheat and milkfish flour combinations in terms
of appearance, Aroma, taste, texture, and overall acceptability of milkfish flour in quantities
of 0%, 5%, 10%, and 15%. According to the study's findings, the most suitable therapy is
95% wheat flour. Using 5% milkfish flour were: moisture content, crude protein, total fat,
ash, carbohydrate, and energy. The values were 21.3, 10.9, 5.72, 1.58, and 60.5 g/100 g. and
337 kcal per 100 grams. respectively. In terms of appearance: Significant differences were
found in the levels of scent, texture, flavor, and overall acceptability. Sensory acceptability
Pandesal (Moreno, 2018).
The scent of Pandesal is an important part of its sensory evaluation. A freshly baked
Pandesal should have a warm, yeasty smell. The aroma may also include mild overtones of
sweetness from the dough, producing an appealing olfactory experience. Several factors are
considered while evaluating taste. The first bite should reveal a crust with a slight crunch
that transitions to a soft and airy inside. The flavor should be pleasantly sweet with a trace
of salty, like in classic Pandesal. The overall flavor should be well-balanced, not excessively
sweet or salty.In summary, the sensory evaluation of Pandesal is a holistic experience that
engages multiple senses. From the inviting visual appearance and the warm aroma to the
balance of flavors, textures, and even the subtle sounds during consumption, a well-made
Pandesal offers a sensory journey that is comforting, satisfying, and deeply rooted in the
traditional appeal of this beloved Filipino bread.(Harry 2017)
CHAPTER III
RESEARCH METHODOLOGY
This chapter presents the methodology used, sources of data-gathering procedures,

and statistical methods.
Research design
The study utilizes a qualitative design and will be used to determine the Level of
Acceptability of Cheesy Kangkong Pandesal in Solano, Nueva Vizcaya mainly the Solano
Residents of the Local community. The objective of this sort of research is to portray the
information and characteristics approximately what is being examined. The thought behind
this sort of inquiry is to fonder midpoints and other factual calculations. Therefore, this
inquiry is exceedingly precise, it does not accumulate the cause behind a circumstance.
Procedure Methods of Production
Food preparation is a sequence of steps that transform raw components into finished
dishes. The particular processes can differ depending on the type of cuisine, the dish's
intricacy, and personal tastes.
Table 1. Treatment 1 (Original Pandesal)
MEASRUEMENTS INGREDIENTS
3 Cups All purpse flour
¼ Cup Sugar
1 Teaspoon Salt
1 Egg
2 Tablespoon Butter
1 ½ Teaspoon Instant dry yeast
¼ cup Breadcrumbs
Procedures
 Add the instant dry yeast and fold until a sticky dough forms. Tip the dough on a
floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.
 Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a
kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubles in
size. Depending how warm it is, it could take 30 minutes to an hour.
 Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll
each into a log. Cut each log into 6 smaller pieces.
 Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch).
Leave them to rise a second time until doubled in size.
 While waiting, preheat the oven to 370° F /185°C. Bake the Pandesal for 15 minutes or
until the sides are a bit browned. Remove from the oven and serve while hot.
TABLE 2. Treatment 2 (Cheesy Kangkong Pandesal)
3 Cups All purpse flour
¼ Cup Sugar
1 Teaspoon Salt
1 Egg
2 Tablespoon Butter
¼ cup Breadcrumbs
2 Tablespoon Kangkong paste
Procedure
 In a big bowl, mix together flour, sugar, and salt. Pour in milk, beaten egg and melted
butter and two tablespoons of kangkong paste. Mix several times until well blended.
Make sure that the milk is only mildly warm and not hot.
kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubles
in size. Depending how warm it is, it could take 30 minutes to an hour.
each into a log. Cut each log into 6 smaller pieces.
 Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
Arrange the pieces on a baking sheet leaving some gaps in between (at least aninch).
 While waiting, preheat the oven 370° F /185°C. Bake the Pandesal for 15 minutes or
TABLE 3. Treatment 3 ( Rice flour)
3 Cups Rice flour
¼ Cup Sugar
1 Teaspoon Salt
1 Egg
2 Tablespoon Butter
¼ cup Breadcrumbs
Procedure
 In a big bowl, mix together riceflour, sugar, and salt. Pour in milk, beaten egg and
melted butter and two tablespoons of kangkong paste. Mix several times until well
blended. Make sure that the milk is only mildly warm and not hot
each into a log. Cut each log into 6 smaller pieces. Shape each piece into a ball and roll
it in breadcrumbs, completely covering all sides
 Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch).
TABLE 4. Treatment 4 ( Cornstarch)
3 Cups Cornstarch
¼ Cup Sugar
1 Teaspoon Salt
1 Egg
2 Tablespoon Butter

¼ cup Breadcrumbs
Procedure
 In a big bowl, mix together cornstarch, sugar, and salt. Pour in milk, beaten egg and
melted butter and two tablespoons of kangkong paste. Mix several times until well
blended. Make sure that the milk is only mildly warm and not hot.
each into a log. Cut each log into 6 smaller pieces. Shape each piece into a ball and roll
it in breadcrumbs, completely covering all sides.
 Arrange the pieces on a baking sheet leaving some gaps in between (at least an
inch).leave them to rise a second time until doubled in size.
until the sides are a bit browned. Remove from the oven and serve while hot!
Research Locale
The study was conducted at the local community of Solano, Nueva Vizcaya, this
place was selected for knowing the efficiency of the said study among the Local residents
of Solano, Nueva Vizcaya. This study was implemented in the second semester of Grade
12 students under TVL strand this A.Y 2023 to 2024. This study has tested the
effectiveness and health benefits of cheesy kangkong pandesal among the local residents
of Solano. The respondents will be interviewed one on one using the sensory evaluation
questionnaire to gather the correct data that the researchers need.
Private school Aldergate College is situated in Solano, Nueva Vizcaya's business

hub, 272 kilometers north of Metro Manila. The College is located 5 kilometers south of
Bayombong, the provincial capital town, and 21 kilometers south of the town of Sta. Fe is
the region's southernmost municipality and serves as its gateway to the enormous Cagayan
Valley. Students from the six upper land municipalities of Ambaguio, Kayapa, Kasibu, Sta.
Ana, and other distant citizens of Nueva Vizcaya from 14 of the province's 15 municipalities
attend Aldersgate College. Ifugao, Kalahan or Kalanguya, Isinai or Bugkalot are the most
prevalent cultural minorities in Fe, Dupax del Norte, and Dupax del Sur.
Figure 2. The map showing the research locale
Research Instrument
This study used sensory evaluation questionnaires that are used to survey the
local residents of Solano, Nueva Vizcaya about the acceptability of cheesy kangkong
pandesal and its health benefits. The questionnaire was developed based on the study
objectives. The questionnaire consisted of five tables pertaining to sensory evaluation
and consisted of (5) questions per table and four tests which are the different variants
of cheesy kangkong pandesal. The respondents answer the questionnaire using the likert
scale.
In order to gather accurate data, the researchers look for a questionnaire that is
related to the study. The researchers will have a one on one interview with the respondents
according to the sample tests that they try, The Hedonic Scale is a scale that measures the
extent to which respondents like or dislike something, such as a product they tried or a
notion they saw (Esomar 2016). the use of a rating scale to determine liking, approbation, or
enjoyment derived from an object (e.g., brand, product, concept) under evaluation. For
example, an overall like rating, generally viewed as the key criterion of overall product
performance, is a hedonic evaluation of how much the product was enjoyed by the
respondent.
SCALE RANGE Descriptive rating
9 8.50 - 9.00 Likely Extremely
8 7.50 - 8.49 Like Very much
7 6.50 - 7.00 Like Moderately
6 5.50 - 6.49 Like Slightly
5 4.50 - 5.49 Neither Like nor dislike
4 3.50 - 4.49 Dislike Slightly
3 2.50 - 3.49 Dislike Moderately
2 1.50 - 2.49 Dislike Very Much
1 0.50 - 1.49 Dislike Extremely
Figure 3. The 9 point hedonic scale

Data Gathering Procedure
The researcher constructed a questionnaire checklist, then the questionnaire checklist
was distributed randomly to Solano residents of Nueva Vizcaya. The researchers conducted
the study in the local community of Solano, Nueva Vizcaya through survey (sensory
evaluation). The researchers explain to the respondents the importance of their study and the
honest responses of each respondents and ask if they are resident of solano. The researchers
clarify some terms to the respondents in order for them to understand the questionnaire and
so they can answer the questionnaire with their full knowledge. The researchers requested
the respondents to carefully answer the questionnaire and answer it honestly.
The researchers use random sampling sampling total( 30) respondents within Solano
residents since this sampling is the easy way to gather the data that needed in the study.
Following the collected information was complete, the researchers encoded and compiled it
into a single spreadsheet before beginning to compute the weighted mean and standard
deviations. The researchers will prepare the data for treatment later, and the results will be
given after treatment. The researchers promise that their research is objective and fair. The
results were unaffected by external variables or wrongdoing, such as offering prizes to
respondents. The researchers report no conflicts of interest. The respondents were notified
initially through a consent form to affirm their desire to participate in the study. The data
collected is strictly for academic reasons. All data submitted was saved, kept trustworthy,
and not shared to outside interference.
Table 6. Verbal Interpretation
Scale Taste Aroma Texture Appearance Health

Benefits
5 Outstanding Outstanding Outstanding Outstanding Highly
Nutritious
4 Excellent Excellent Excellent Excellent Nutritious

3 Very Good Very Good Very Good Very Good Moderate

Nutritious
2 Good Good Good Good Not

Nutritious
1 Fair Fair Fair Fair Very Not

Nutritious
This table shows the linguistic interpretation of a 9-point hedonic scale that was used
to assess taste, scent, texture, appearance, and health benefits. The Verbal Interpretation
provided a qualitative description of the numerical values allocated to each category in the
table. A rating of 5 on the scale implies that the Acceptability of Cheesy Kangkong
Pandesal was "Excellent" in all variables. This Verbal Interpretation might help you
understand the sensory evaluation of Cheesy Kangkong Pandesal in a local community in
Solano, Nueva Vizcaya based on the responses of the participants. It can also aid in finding
areas for improvement or further development in the five variables examined on the scale.
Statistical Treatment of Data
The data obtained from the research instrument was analyzed using statistical
methods. To ensure data acceptance, analysis, and interpretation, the statistical
techniques and strategies listed below will be used.
A weighted mean is a mean determined by offering values in a data set that are
more influenced by data attributes.
Table 3. Statistical Treatment of Data
Statement of the Problem Statistical Formula

Level of Acceptability of Cheesy
Kangkong Pandesal in terms of Taste,
Aroma,Texture,Appearance and Health
Benefits.
Which among the variables is effective to the acceptability of Cheesy

Kangkong Pandesal to the Local Mean/Standard Deviation

community of Solano Residents.
Significant relationship between Level

of acceptance of Cheesy Kangkong
Pandesal to the Local community of
Solano Residents in Nueva Vizcaya.
CHAPTER IV
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter presents the data gathered, the results of the statistical analysis and
interpretation of the data findings. These are presented in tables following the sequence of
research regarding the Sensory evaluation of different sample testers of Cheesy Kangkong
Pandesal production and its acceptability to the local community of Solano Residents.
Table 7. Sensory Evaluation of Test 1 “ Original Pandesal” in terms of taste.
Sensory Evaluation Mean SD Remarks
Taste 7.90 1.12 Like Very Much

Verbal Interpretation Excellent
Based on the findings above, the sensory evaluation of test 1 the original pandesal
in terms of taste. The weighted mean is 7.90 and with a standard deviation of1.12.Remarks
as Like very much and verbally interpreted as excellent by the researchers. This means that
the taste of the original pandesal in terms of taste is flavorful and gives a good impression
to the respondents.
This sensory evaluation in terms of taste is supported by According to Cole &
Kramer (2016), taste perception, or gustation, is the sensory detection of food on the
tongue. Taste is the sensation that happens in the mouth when a substance reacts
chemically with taste receptor cells found on taste buds or papillae.
Table 8. Sensory Evaluation of Test 1 “ Original Pandesal” in terms of aroma.
Aroma 9.00 1.29 Likely Extremely

Verbal Interpretation Outstanding
Based on the findings above, the sensory evaluation of test 1 original pandesal in
terms of aroma got the weighted mean of 9.00 and with a standard deviation of 1.29.
Remarks as likely extremely, and was verbally interpreted as outstanding. This means that
the sensory evaluation in terms of aroma was good and aromatic. The flavor profile strikes
the ideal mix between the familiar comfort of classic pandesal and the added complexity of
the aromatic infusion. Aromatic pandesal, whether eaten alone, with a large spread of
butter, or as a compliment to savory or sweet pairings, is a sensory voyage that elevates a
simple bread roll to a spectacular culinary experience.
This sensory evaluation in terms of aroma is supported by According to Scollary
(2016), aroma and taste are thought to be the two most important components of flavor, a
subjective attribute to which the other senses contribute in a coordinated manner.
Table 9. Sensory Evaluation of Test 1 “ Original Pandesal” in terms of texture.
Texture 7.85 1.29 Like Very Much

Verbal Interpretation Very Good
Based on the findings above, the sensory evaluation of test 1 in terms of texture got
a weighted mean of 7.85 and with a standard deviation of 1.29 and remarks as like very
much, and verbally interpreted as very good. This means that the original pandesal in
terms of texture is average. Pandesal's texture is a sensory delight, combining a crusty
outside with a soft and pillowy interior, resulting in a wonderful contrast that makes it a
favorite Filipino bread.
This statement and sensory evaluation supported by Texture is important in food
and drink formulation because it can make the difference between customer
acceptance and quick repulsion. Texture has an impact that extends beyond
mouthfeel. (Williams 2021)
Table 10. Sensory Evaluation of Test 1 “ Original Pandesal” in terms of Health
Benefits.
Health Benefits 8.30 1.02 Like Very
Much Verbal Interpretation
Nutritious
Based on the findings above the sensory evaluation of the original pandesal in
terms of health benefits got the weighted mean of 8.30 and standard deviation of 1.02 and
remarks as like very much. And verbally interpreted as nutritious. This means that the
original pandesal is healthy to eat from kids to adults since it gives good health benefits to
the consumers.
This sensory evaluation is supported by According to (Stein 2019). The loaf has 4
grams of protein, which is 8% of the daily recommended consumption for a healthy adult
on a 2,000-calorie diet. Pan de sal has 25 grams of carbohydrates, 1 gram of fiber, and 3
grams of total fat, or 5% of the daily recommended consumption of fat. One gram of this
fat is saturated.
Table 11. General Acceptability of Test 1 Original Pandesal.
Health Benefits 8.30 1.02 Nutritious

Weighted Mean 6.40
Standard Deviation 1.18
Verbal Interpretation Good
Based on the finding above the general acceptability of original pandesal in terms
of the overall sensory evaluation from the respondents got the weighted mean of 6.40 and
standard deviation of 1.18 and verbally interpreted as excellent. This means that the
traditional pandesal or the original pandesal still got a high score and good impression to
the customer because of its flavorful and aromatic pandesal.
This statement is supported by In summary, the sensory evaluation of Pandesal is a
holistic experience that engages multiple senses. From the inviting visual appearance and
the warm aroma to the balance of flavors, textures, and even the subtle sounds during
consumption, a well-made Pandesal offers a sensory journey that is comforting, satisfying,
and deeply rooted in the traditional appeal of this beloved Filipino bread.
Table 12. Sensory Evaluation of Test 2 “Cheesy Kangkong Pandesal ” in terms of taste.

Based on the findings above the sensory evaluation of cheesy kangkong pandesal
in terms of taste got the weighted mean of 8.25 and standard deviation of 1.12 and
remarks as like very much and verbally interpreted as excellent. This means that the
innovation of cheesy kangkong pandesal gives a good impression and good taste to the
respondents.
This is supported by Taste of fragrance not only affects the perceived flavor as an
independent modality, but the combination of taste and scent can also influence the
strength and quality of the perceived flavor as a result of cross-modal association.(Yin
et.al. 2016)
Table 13. Sensory Evaluation of Test 2 “ Cheesy Kangkong Pandesal” in terms of aroma.

Based on the findings above, the sensory evaluation of cheesy kangkong pandesal
in terms of aroma got the weighted mean of 8.55 and standard deviation of
0.91 and remarks as likely extremely and verbally interpreted as outstanding. What
distinguishes this pandesal is the infusion of aromatic components that pervade each bite.
As you tear into the bread, you're met by the intoxicating smell of a harmonious
combination.
The sensory evaluation is supported by According to Scollary (2016), aroma and
taste are thought to be the two most important components of flavor, a subjective attribute
to which the other senses contribute in a coordinated manner. The majority of the changes
in aroma and flavor, as well as changes in color and texture, that determine a fruit's
commercial acceptability occur during the ripening period.
Table 14. Sensory Evaluation of Test 2 “Cheesy Kangkong Pandesal” in terms of texture.

Based on the findings above the sensory evaluation of test 2 cheesy kangkong
pandesal in terms of texture got the weighted mean of 8.40 and standard deviation of
1.12 and remarks as like very much and verbally interpreted as very good. This means
that the texture of cheesy kangkong pandesal does not affect the overall criteria of itself,
but it gives more good taste and texture to every bite of cheesy kangkong pandesal.
This is supported by Texture is important in food and drink formulation because it
can make the difference between customer acceptance and quick repulsion. Texture has an
impact that extends beyond mouthfeel. It is relevant to a product's flavor, look, and even
an associated auditory sound. (Williams 2021) that the texture of cheesy kangkong
pandesal does not affect the overall criteria of itself, but it gives more good taste and
texture to every bite of cheesy kangkong pandesal. that the texture of cheesy kangkong
pandesal does not affect the overall criteria of itself, but it gives more good taste and
texture to every bite of cheesy kangkong pandesal

This is supported by Texture is important in food and drink formulation because it
can make the difference between customer acceptance and quick repulsion. Texture has an
impact that extends beyond mouthfeel. It is relevant to a product's flavor, look, and even
an associated auditory sound. (Williams 2021)
Table 15. Sensory Evaluation of Test 2 “ Cheesy Kangkong Pandesal” in terms of Health
Benefits.
Health Benefits 8.50 1.02 Like Very Much

Verbal Interpretation Highly Nutritious
Based on the findings above, the sensory evaluation of cheesy kangkong pandesal
in terms of health benefits got the weighted mean of 8.50 and standard deviation of 1.02
and remarks as like very much and verbally interpreted as highly nutritious this means that
the kangkong have a big contribution to the healthy benefit of cheesy kangkong pandesal
that gives additional liking for the solano residents.
This is supported by Surprisingly, water spinach has a high nutritional value.
Kongkong contains about the same nutrients as milk, bananas, and oranges. It can lower
blood pressure, protect against cancer, improve vision, promote immunity, and heal skin
conditions.Because it grows and thrives in a semi-aquatic environment, it produces an
abundance of electrolytes. Another major health advantage of kangkong is the prevention
of constipation due to its high fiber content, which aids in bowel movement. (Nutritional
Council 2022).
Table 16. General Acceptability of Test 2 Cheesy Kangkong Pandesal.
Health Benefits 8.50 1.02 Highly Nutritious

Weighted Mean 8.42
Verbal Outstanding
Interpretation
Based on the finding above the general acceptability of cheesy kangkong pandesal
in terms of its overall sensory evaluation, the average weighted mean they got is 8.42 and
with a standard deviation of 1.04 and verbally interpreted as outstanding. This means that
the innovation of cheesy kangkong pandesal is good and nutritious.
This statement is supported by Bill Weekley (2017). Fermentation is the chemical
breakdown of complex organic compounds into simpler ones. With bread, this is the
process by which yeast converts sugar to carbon dioxide and alcohol in the absence of
oxygen, causing the dough to rise. A shorter fermentation procedure results in less flavor,
texture, and quality. For example, mass-produced bread is churned out swiftly in enormous
quantities for distribution, resulting in bread with little flavor.
Based on the findings of Table 17, which is the sensory evaluation of test 3 as rice
flour substitute to flour in terms of taste. The weighted mean is 7.90 and a standard
deviation of 1.12 and remarks as like very much and verbally interpreted as excellent. It
means that the rice flour still gives a good taste to the respondents as a substitute for flour.
Table 17. Sensory Evaluation of Test 3 “Using Rice Flour ” in terms of taste.

This is supported by Taste of fragrance not only affects the perceived flavor as an
independent modality, but the combination of taste and scent can also influence the
strength and quality of the perceived flavor as a result of cross-modal association. (Yin
et.al 2019).
Table 18. Sensory Evaluation of Test 3 “Using rice flour” in terms of aroma.

Based on the findings above the sensory evaluation of test 3 in terms of aroma got
the weighted mean of 9.00 and standard deviation of 1.29 and remarks as likely extremely
and interpreted as outstanding. In conclusion, while rice flour can be used as a substitute
for bread flour in gluten-free baking, it is vital to consider the changes in texture and
structure. Experimenting with different flour blends, adding gums, and following recipes
made expressly for gluten-free baking will help you get better results.
This is supported by Scollary (2016), despite significant breakthroughs in flavor
chemistry over the last few decades, our understanding of the metabolism of the molecules
involved and how they interact in the perception of fragrance and taste remains quite
incomplete. Aroma, or the feeling associated with smelling, needs the presence of volatile,
somewhat hydrophobic chemicals. On the other hand, chemicals

responsible for taste and other nonspecific saporous sensations are water-soluble and
nonvolatile
Table 19. Sensory Evaluation of Test 3 “Using rice flour” in terms of texture.

Based on the findings above, the sensory evaluation of test 3 in terms of texture got
the weighted mean of 7.85 and standard deviation of 1.29 and remarks as like very much
and verbally interpreted as very good. This means that the Baked goods made with rice
flour tend to be more crumbly and have a different mouthfeel compared to those made
with bread flour. The lack of gluten can affect the ability of the dough to trap air, resulting
in a denser product.
This is supported by Texture is crucial since it tells us more about a food's structure
and how to consume it. Toddlers and children utilize texture to distinguish between items
that can and cannot be manipulated in their mouths while their facial muscles develop.
(Biotech 2023)
Table 20. Sensory Evaluation of Test 3 “Using rice flour” in terms of Health Benefits.
Health Benefits 8.30 1.02 Like Very Much
Verbal Nutritious
Interpretation
Based on the findings above the sensory evaluation of test 3 in terms of health
benefits the weighted mean they got is 8.30 and standard deviation of 1.02 and remarks as
like very much and interpreted as nutritious. Using rice flour as a substitute for
bread flour can be done, but it's essential to consider the differences in properties between
the two flours. Rice flour is gluten-free, meaning it lacks the protein structure found in
wheat-based bread flour.
This is supported by Stein (2019), a dish of pan de sal is one roll weighing 45
grams (1.6 ounces). It has 120 calories. The loaf has 4 grams of protein, which is 8%
of the daily recommended consumption for a healthy adult on a 2,000-calorie diet.
Table 21. General Acceptability of Test 3 “using rice flour”.

Weighted Mean 6.40
Based on the findings above the overall general acceptability of test 3 using rice flour
in terms of all the sensory analysis. The weighted mean they got is 6.40 and standard
deviation of 1.18. They are high in terms of aroma that have the weighted mean of 9.00
this means that the test 3 is aromatic and is remarked as likely extremely by the
respondents.
This is supported by The overall flavor should be well-balanced, not excessively
sweet or salty.In summary, the sensory evaluation of Pandesal is a holistic experience that
engages multiple senses. From the inviting visual appearance and the warm aroma to the
balance of flavors, textures, and even the subtle sounds during consumption, a well-made
Pandesal offers a sensory journey that is comforting, satisfying, and deeply rooted in the
traditional appeal of this beloved Filipino bread.

Table 22. Sensory Evaluation of Test 4 “Using Cornstarch” in terms of taste.

Based on the findings above the sensory evaluation of test 4 using cornstarch
in terms of taste got the weighted mean of 8.60 and standard deviation of 0.91 and
remarks as like very much and verbally interpreted as excellent. Cornstarch has a
relatively neutral taste, which means that it shouldn't impart a strong flavor to the
pandesal. The primary taste should still come from the other ingredients, such as
yeast, sugar, and salt.
This is supported by Pienak et.al. (2022) Cook Islanders' preferences for five
primary food flavors (sweet, sour, use taste sprays to achieve salty, bitter, and umami
flavors. By comparing tastes Identification and preferences of residents from the same
culture, but living on two distinct islands with varying food supplies.
Table 23. Sensory Evaluation of Test 4 “Using Cornstarch” in terms of aroma.

in terms of aroma got the weighted mean of 8.45 and standard deviation of 1.14 and
remarks as likely extremely and verbally interpreted as outstanding. Cornstarch is not
typically used for its aromatic contribution in bread making. In bread recipes,
cornstarch is primarily employed as a thickening agent, and it lacks the proteins and
gluten that are essential for the structure, elasticity, and rise of traditional bread.
This is supported by Scollary (2016), aroma, or the feeling associated with
smelling, needs the presence of volatile, somewhat hydrophobic chemicals. On the
other hand, chemicals responsible for taste and other nonspecific saporous sensations
are water-soluble and nonvolatile, and they are typically found in larger quantities
than those responsible for odors. Time in oak causes structural changes to the aroma
and flavor.
Table 24. Sensory Evaluation of Test 4 “Using Cornstarch” in terms of texture.

in terms of texture. Got the weighted mean of 8.60 and standard deviation of 0.91 and
remarks as like very much and verbally interpreted as very good. Cornstarch tends to
contribute to a softer texture in baked goods. It can make the pandesal more tender
and crumbly. However, it lacks the gluten structure found in bread flour, so using too
much may result in a less elastic dough and a denser final product.
This is supported by dish texture, also known as mouthfeel, and it refers to the
physical sensations you feel in your mouth while eating a particular dish. Our tongue,
cheeks, teeth, and palate all respond to texture. Food might be crunchy, chewy, hard,
soft, smooth, lumpy, or a variety of textures, all of which contribute to the overall
flavor experience. (Biotech 2023).
Based on table 25, the findings in terms of health benefits of using cornstarch
in test 4 got the weighted mean of 8.60 and standard deviation of 0.97 and remarks as
like very much and verbally interpreted as nutritious. Cornstarch is primarily
composed of carbohydrates and provides very little nutritional value in terms

of
protein, fiber, vitamins, or minerals. Bread made predominantly with cornstarch may
lack the nutrients typically found in whole grain or enriched flours.
Table 25. Sensory Evaluation of Test 4 “Using Cornstarch” in terms of Health
Benefits.
Health Benefits 8.60 0.97 Like Very
Much Verbal Interpretation Nutritious
This is supported by Stein (2019), the actual nutrition information depends on
the recipe and may differ between producers. A dish of pan de sal is one roll weighing
45 grams (1.6 ounces). It has 120 calories. The loaf has 4 grams of protein, which is
8% of the daily recommended consumption for a healthy adult on a 2,000-calorie diet.
Pan de sal has 25 grams of carbohydrates, 1 gram of fiber, and 3 grams of total fat, or
5% of the daily recommended consumption of fat. One gram of this fat is saturated.
Table 26. General Acceptability of Test 4 Using Cornstarch.

Weighted Mean 6.40
The general acceptability of test 4 using cornstarch as substitute to flour gives
a bad experience from the respondents. The average weighted mean it got is 6.40 and
standard deviation of 1.18 and verbally interpreted as good. Cornstarch is not

typically used in bread recipes for its health benefits, as its primary role is as a
thickening agent rather than a nutritional component. In fact, using cornstarch as a
substitute for a significant portion of the flour in bread may result in a product that
lacks the essential proteins and fiber found in traditional bread.
This is supported by The overall flavor should be well-balanced, not
excessively sweet or salty.In summary, the sensory evaluation of Pandesal is a holistic
experience that engages multiple senses. From the inviting visual appearance and the
warm aroma to the balance of flavors, textures, and even the subtle sounds during
consumption, a well-made Pandesal offers a sensory journey that is comforting,
satisfying, and deeply rooted in the traditional appeal of this beloved Filipino bread.
Table 27. Best Variant of Test 1 to Test 4 of Pandesal based on sensory evaluation.
Variants Mean SD Remarks
Test 1 Original Pandesal 6.40 1.18 Good
Test 2 Cheesy Kangkong 8.42 1.04 Outstanding

Pandesal
Test 3 Using Rice Flour 6.40 1.18 Good
Test 4 Using Cornstarch 6.40 1.18 Good
Based on the findings above, it clearly states that the best variant is the Test 2
which is the cheesy kangkong pandesal that got the weighted mean of 8.42 and
standard deviation of 1.04 and remarks as outstanding.
The sensory evaluation of Cheesy Kangkong Pandesal involves a
comprehensive analysis of the various sensory attributes that contribute to the overall
eating experience of this unique bread. This synthesis focuses on the key aspects of
appearance, aroma/smell, taste, and texture, providing a holistic understanding of how
individuals perceive and interact with Cheesy Kangkong Pandesal. In summary, the
sensory evaluation of Cheesy Kangkong Pandesal is a multi-faceted experience that

engages various senses. From the enticing visual appeal and aromatic allure to the
harmonious blend of flavors and textures, this unique bread offers a sensory journey
that is both delightful and memorable for those who indulge in its cheesy,
kangkong-infused goodness. substitute for bread flour can be done, but it's essential to
consider the differences in properties between the two flours. Rice flour is gluten-free,
meaning it lacks the protein structure found in wheat-based bread flour.
This is supported by Stein (2019), a dish of pan de sal is one roll weighing 45
grams (1.6 ounces). It has 120 calories. The loaf has 4 grams of protein, which is 8%
of the daily recommended consumption for a healthy adult on a 2,000-calorie diet

CHAPTER V
SUMMARY, CONCLUSIONS AND RECOMMENDATION
This chapter presents the summary or the research work undertaken, the
conclusions drawn and the recommendation made as an outgrowth of this study. This
research emphasized on Cheesy Kangkong Pandesal Production and its acceptability
to the local community of Solano Residents.
Summary
This study "Cheesy Kangkong Pandesal " made use of the descriptive and
experimental method of research. The data that came from the respondents of this
study were subjected to statistical procedures. Data were gathered, analyzed, tally and
interpreted accordingly to the variables of the study.
The study sought to determine the relationship of Level of Acceptability of
Cheesy Kangkong Pandesal to the acceptability to the local community of Solano
Residents at Nueva Vizcaya. To answer the above cited problem, an answer to the
following will be sought: What is the Level of Acceptability of Cheesy Kangkong
Pandesal in terms of Taste, aroma, texture and health benefits.
● Best variant of Pandesal from Test 1 to test 4 based on the sensory
evaluation.
Based on the findings above, it clearly states that the best variant is the Test 2
which is the cheesy kangkong pandesal that got the weighted mean of 8.42 and
standard deviation of 1.04 and remarks as outstanding.
The sensory evaluation of Cheesy Kangkong Pandesal involves a
comprehensive analysis of the various sensory attributes that contribute to the overall
eating experience of this unique bread. This synthesis focuses on the key aspects of
appearance, aroma/smell, taste, and texture, providing a holistic understanding of how
individuals perceive and interact with Cheesy Kangkong Pandesal. In summary, the
sensory evaluation of Cheesy Kangkong Pandesal is a multi-faceted experience that
engages various senses. From the enticing visual appeal and aromatic allure to the
harmonious blend of flavors and textures, this unique bread offers a sensory journey
that is both delightful and memorable for those who indulge in its cheesy,
kangkong-infused goodness.
Conclusions
Based on the findings of the study, the following conclusions are drawn :
1. Level of Acceptability of test 1 in terms of overall sensory evaluation is

verbally interpreted as “Good”.
verbally interpreted as “Outstanding” .
verbally interpreted as “ Good”.
verbally interpreted as “ Good”.
Recommendations
The following were the study’s researchers’ recommendations based on the findings
and conclusions.
Ensure a well-balanced cheesy flavor by using a combination of cheeses.
Consider blending sharp cheddar for depth, mozzarella for stretchiness, and a touch of
parmesan for a savory kick. Experiment with ratios to achieve the perfect cheesy profile.
Add a vibrant and fresh element by finely chopping or sautéing kangkong
(water spinach) and incorporating it into the dough. This not only adds a pop of color
but also introduces a subtle earthy flavor and extra nutrients.
Experiment with different filling techniques to get an extra kick of cheesy

pleasure. You can wrap the dough around a strip of cheese or make a pocket of cheesy
delight inside each pandesal. Maintain uniform distribution to surprise and amaze with
each bite.
Incorporating herbs and spices improves the overall flavor profile. Consider
using finely chopped garlic for depth, a sprinkle of cayenne for a slight kick, or fresh
herbs like parsley or cilantro for a blast of flavor. This can enhance the cheesy and
kangkong aspects.
Experiment with the pandesal's exterior to create a pleasing textural

contrast.
A sprinkling of cheese on top immediately before baking can result in a crunchy, cheesy
crust. For extra crunch, sprinkle with sesame seeds or a thin dusting of breadcrumbs.
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CHEESY KANGKONG PANDESAL AND ITS ACCEPTABILITY TO THE

LOCAL COMMUNITY OF SOLANO RESIDENTS

A Research Paper Presented to the Faculty of

In Partial Fulfillment of the Course Requirements in Inquiries, investigation and

AISHLEY JANE V. ALBANO

person who helped us throughout the course of this research

throughout this research

LIST OF TABLES vii

LIST OF FIGURES viii

I THE PROBLEM AND ITS BACKGROUND

II REVIEW OF RELATED LITERATURE AND STUDIES

III RESEARCH METHODOLOGY

IV RESULTS AND DISCUSSION

V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

deviation of 1.04 and remarks as outstanding.

THE PROBLEM AND ITS BACKGROUND

colonialism in the Philippines. It is characterized by its pillowy texture and distinctive

often served with hot coffee. (Dena 2022)

According to Grana,2022, a lot of amateur bakers sell flavored pandesal online.

As stated by Nagendra ,2021 the high presence of vitamin C in Kangkong can

C is also known to reduce the length of skin redness.

growth contributes to the prevention of osteoporosis. According to certain views, eating

of the mineral.(Natalie, 2017)

Kangkong Pandesal potentially represents a source of income and livelihood local

entrepreneurs and food vendors. Investigating its marketability and economicviability is an

overlooked, as the creation of Cheesy Kangkong Pandesal potentially represents a source of

and economic viability is an essential component of the research.

vendors. Investigating its marketability and economic viability is an essential component of

the research.(Collins 2020)

willingness of individuals in Solano Residents to embrace and incorporate Cheesy

Kangkong Pandesal into their daily meals, gatherings, and celebrations.(Anotia,2018)

Cheesy Kangkong Pandesal is often will be enjoyed as a breakfast or snack food,

findings, the study intends to provide a comprehensive perspective on the acceptability of

Cheesy Kangkong Pandesal in the local community of Solano Residents.

INPUT PROCESS OUTPUT

Figure 1. Research Paradigm.

The third box (OUTPUT) Freshly baked cheesy kangkong pandesal

Figure 2. Traditional Pandesal

Proofing the yeast

before proceeding with the recipe.

it might be the liquid is too hot or the yeast is too old.

Figure 3. Proofing of Yeast

dough hook attachment, mix over medium speed until incorporated.

continue to mix until a shaggy dough forms.

● Turn the dough over on a flat working surface to knead.

Figure 4. Making the dough

Figure 5. Kneading and rising

How to know if the bread dough has been adequately kneaded

be tacky to the touch.

in the center without breaking.

dimple, then springs back up again.

Objectives of the study

 To conduct a sensory evaluation to understand how residents perceived the taste,texture,

and overall sensory attributes of “ Cheesy Kangkong Pandesal” in comparison to

Filipino traditional snacks.\

Significance of the Study

This study was anticipated to contribute additional information to serve the

following individuals and organizations.

Industry. Food innovation contributes significantly to the food industry in

various ways, driving growth, competitiveness, and meeting evolving consumer

Educational institutions, particularly those that provide

culinary, nutrition, or food science programs, might improve their curricula by

incorporating the most recent research findings on food innovation.