ORGANOLEPTIC EVALUATION

IN THE UTILIZATION OF
MANGO (Mangifera indica)
PEELING IN MAKING PATTY

ANGELA RAMAYLA BATINGAL

MARY-AN JANIOLA REGIDOR
BACHELOR OF SECONDARY EDUCATION
(Technology and Livelihood Education)
 INTRODUCTION

 Background of the Study

Mango peel that is usually thrown into
waste can be a potential substitute to patty as
main ingredient because mostly of the people
wanted a healthy diet and mango peeling is a great
source of dietary fiber with good antioxidants
which is good to our body (Aziz, et. al., 2012).
The peel of the cardava cultivate are made
into burger patty in the recently directed research.
To utilize the mango peel as a substitute on
chicken meat in the preparation of burger patty
and to develop new recipe which is useful,
nutritious and cheaper to the makers
 Objectives of the Study

This study aims to find out the organoleptic

quality of mango peeling burger patty.
Specifically it aims to:
1. determine the organoleptic quality of mango peeling
burger patty in different treatments in terms of aroma,
color, taste, and texture.
2. determine the agreement or concordance among
evaluators/raters regarding the organoleptic quality of
mango peeling burger patty.
3. determine the best formulation among treatments.
Significance of the Study
The study will benefit the following:
 TLE Students. This will provide new knowledge in utilizing mango
peel. They can also provide new ideas and information on possible
dishes that can be developed.
 TLE Teachers. They can introduce another recipe to their students
especially in mango peeling processing.
 Future researcher. It encourage them to create new recipes
utilizing mango peeling as the main product.
 Entrepreneur. This gives opportunity for the entrepreneur to
venture new product, to gain additional income. Thus, indirectly it
could help improve the economic condition of the country.
 Homemakers. Through this study, they can prepare new recipe
which is easy to prepare because of the rich supply of main
ingredients. They can prepare cheap, yet nutritious food stuff for their
own consumption.
 Factories. These would help them to utilize waste material product
of mango instead of making them part of the waste.
 Farmers. It can help them in using their own product to gain
additional income.
 School Administration. Results of the study will give them insight
in the planning and implementation of programs that will make
students and teachers more updated with current development of
foods especially in making patty.
 Scope and Delimitation of the Study

The study will be delimited only in the

utilization and organoleptic quality of mango peel
burger patty in terms of aroma, color, taste, and
texture. Also to determine the agreement or
concordance among evaluators/raters regarding the
organoleptic quality of mango peeling burger patty.
Moreover, the study will seek to determine the best
formulation among treatments.
 Time and Place of the Study

The study will be conducted at the Agusan

del Sur State College of Agriculture and
Technology, Trento Campus Trento Agusan del
Sur. The college is situated along national highway
in front of D.O. Plaza Memorial Park at between
the R.M. Billanes Gym and Trento Rural Health
Unit. The study will be conducted on the first
semester of the Academic Year 2019-2020.
The students who studied in the said
institution and in the chosen courses who are our
respondents belongs to a middle class of family in
the society.
 Operational Definition of Terms

The following terms were operationally defined in this

study:
 Aroma refers to the fragrance or agreeable odor which
constitutes the mango peel patty.
 Burger refers to sandwich consisting of such meat placed
between the halves of a bun or round roll.
 Color refers to a phenomenon of light or a visual perception of
the burger patty to be able to distinguish its distinct color.
 Mango refers to an edible fruit mainly use as a primary
ingredient in making burger patty.
 Organoleptic refers on how the patty will be test in terms of
aroma, color, taste and texture using the respondents sense
organs to test the patty quality.
 Patty refers to a little pie, generally with a savoury filling and
usually round shape.
 Taste refers to the sense using the tongue in distinguishing
the characteristics of the mango peeling burger patty.
 Texture refers to the quality of the mango peeling burger
patty by the composition of fineness and coarseness.
Conceptual Framework
Independent Variable Dependent Variable

Formulation Organoleptic evaluation in

Mango Peeling Burger Patty terms of:
T0 (100% Chicken Flesh)
a. aroma
T1 75% Ground Chicken Flesh and
25% Ground Mango peeling (Ripe) b. color
T2 75% Ground Chicken Flesh and c. taste; and
25% Ground Mango peeling d. texture
(Unripe)
T3 50% Ground Chicken Flesh and
50% Ground Mango Peeling (Ripe)
T4 (50% Ground Mango Peeling
and 50% Ground Mango Peeling
(Unripe)
T5 25% Ground Mango Peeling and
75% Ground Mango Peeling (Ripe)
T6 25% Ground Mango Peeling and
75% Ground Mango Peeling
(Unripe)
T7 100% Ground Mango Peeling
(Ripe)
T8 100% Ground Mango Peeling
(Unripe)

Figure 1. Conceptual Framework of Mango Peeling into Burger Patty

 REVIEW OF RELATED LITERATURE

Characteristics of Mango
Mangoes have been known as the most
broadly consumed fruit on the planet. The mango
belongs to the drupe family, a type of plant food
with a fleshy body surrounded by a shell or a pit in
the other term that contains a single seed. There
are wide range of kinds of mangoes, they go in
shading, shape, flavour and seed sizes. While the
skin shade of mangoes can change from green to
red, yellow, or orange. The inward tissue of the
mango is for the most part is a brilliant yellow.
Mangoes have sweet and rich taste (Ware, 2017).
 Nutritional Value of Mango
In certain pieces of the world, mango (Mangifera
indica) is known as the "king of fruits."This organic
product isn't just flavorful yet additionally flaunts a
noteworthy nourishing profile. Actually, considers
interface mango and its supplements to medical
advantages, for example, improved insusceptibility,
stomach related wellbeing and visual perception, just as
a lower danger of specific tumors. Mango is low in
calories yet brimming with supplements especially
nutrient C, which helps resistance, iron retention and
development and fix. It is stuffed with polyphenols ,
carotenoid who intensifies that work as cancer
prevention agents. Antioxidants are significant as they
ensure your cells against free extreme harm. Free
radicals are exceedingly responsive intensifies that can
tie to and harm your cells Mango is a decent wellspring
of safe boosting supplements (Raman, 2018).
 Mango Peel

The skin, peel or rind of fruits acts as a

protective covering for the softer, more delicate
flesh inside. Despite the fact that regularly
disposed of, most of these strips are eatable and
stuffed with supplements like fiber, nutrients,
minerals and incredible plant mixes. Like the
substance of the mango natural product, the skin is
profoundly nutritious. Research demonstrates that
mango skin is stacked with polyphenols,
carotenoids, dietary fiber, vitamin C, and vitamin
E. Individuals who eats diet high in vitamin C,
polyphenols, and carotenoids have lower risk of
coronary illness and certain malignant growths of
cells (Kubala, October 2018).
 Patty

Ground beef or patty is versatile, easy to

prepare, and relatively inexpensive; which is why it
is one of the most popular meat products. Patty is
utilized extensively in fast food restaurants and
school lunch programs. Patty is commonly known
as lean finely textured beef. According to the code
of Federal Regulations 319.15 ground beef, also
called chopped beef, is chopped fresh and/or frozen
beef with or without seasoning, having no more
than 30% fat, and with no added water,
phosphates, binders, or extenders (Neilson, 2016).
 Aroma

Black pepper is one of the most commonly

used spices in the preparation of hamburger to
enhance flavour and aroma. It is known as the king
of spices and is one of the oldest and the most
important spices in the world. The characteristics
pungent aroma of black pepper is due to a mixture
of several compounds. Since turmeric and black
pepper are commonly used together in flavouring
meat, and its effect in combination during the
preparation of hamburger meat. It contributes to
the aroma of the patty (Zhang et al., 2015).
 Color

The major factor by which consumers judge

their acceptability is the colour of processed chicken
patty that depends on various factors that includes the
concentration of the physical properties of the meat
presence. Patties were significantly darker and the
colour was not change compared with control patty.
On other hand, chicken patties decreased the lightness
and yellowness but did not change the redness of
cooked chicken patties (Rosli, W. et al., 2011).
 Taste

For some had patty experience, patty had a

pleasant flavour, it is gamier with a flavour less like a
veggie and taste more like a meat. The divine taste of
burger is the absolute most important part of patty
that makes your mouth water. There are some things
that can make the burger break is obviously the taste
of a ‘’good’’ burger, that is delectable in its own unique
way. ( Gollust, 2019).
 Texture

Qualities of burger suffer from a dry and

mealy texture. Adding mixture would keep the patty
moist. Forming patties will seem gloopy, well firm
up, fine and flip rest assured when you’re done
manhandling a patty that toss into the grill on time
will end up with a pretty and unforgettable burger
(Hirsch, 2010).
 METHODOLOGY
Research Design

This study will used experimental method of

research. Employing two-group experimental design.
Experimental method of research is a collection
of research designs, guidelines for using them,
principles and procedures for determining the quality
of the study. (Golena, 2012).
Treatment and treatment combination

T0 (100% Chicken Flesh)

T1 75% Ground Chicken Flesh and 25% Ground Mango
peeling (Ripe)
T2 75% Ground Chicken Flesh and 25% Ground Mango
peeling (Unripe)
T3 50% Ground Chicken Flesh and 50% Ground Mango
Peeling (Ripe)
T4 (50% Ground Chicken Flesh and 50% Ground Mango
Peeling (Unripe)
T5 25% Ground Chicken Flesh and 75% Ground Mango
Peeling (Ripe)
T6 25% Ground Chicken Flesh and 75% Ground Mango
Peeling (Unripe)
T7 100% Ground Mango Peeling (Ripe)
T8 100% Ground Mango Peeling (Unripe)
Research Respondents
The researchers will be using purposive random
sampling design, it is a form of a non-probability
sampling in which decisions concerning the individuals
to be included in the sample are taken by the
researchers
The study will have an exact allocation of forty 40
respondents from Technology and Livelihood students
third year students of Agusan del Sur State College of
Agriculture and Technology, Trento Campus and street
vendors from outside the school.
Twenty (20) third year
Bachelor in Secondary Education major in Technology
and Livelihood Education students and;
Twenty (20) street vendors that will be randomly
selected as evaluators.
Research Instrument

This study will use scorecard hedonic scale for

organoleptic evaluation from Ackbarali and Maharaj,
2014 as an instrument in gathering data.

The stimuli are presented and are rated on a

scale where there are 9 categories range from “dislike
extremely” to “like extremely”.
The Descriptive Equivalent of Numerical Ratings
Numerical Ratings Range Interval Description

9 8.56-9.00 Like Extremely

8 7.56- 8.55 Like Very Much

7 6.56- 7.55 Like Moderately

6 5.56- 6.55 Like Slightly

5 4.56- 5.55 Neither Like nor Dislike

4 3.56- 4.55 Dislike Slightly

3 2.56- 3.55 Dislike Moderately

2 1.56- 2.55 Dislike Very Much

1 1.00- 1.55 Dislike Extremely

Data Gathering

The gathering of data will be initiated by asking

permission from the Agusan del Sur State College of
Agriculture and Technology Trento Campus
Administrator, including the Department
Chairpersons to conduct the study. If the approval is
secured, the researchers will proceed to the next
procedure.
Sensory Evaluation

The sensory evaluation will be done right after cooking

which is conducted at Agusan del Sur State College of
Agriculture and Technology, Trento Campus, Food
Laboratory. The selected forty (40) respondents, twenty(20)
from third year Technology and Livelihood Educaton students
and twenty (20) street vendors outside the school will be
initially oriented before the evaluation started. Each
evaluators will be invited and will be given samples in
individual saucers and scorecard to taste and evaluate the
output. Using the score card they will rate the organoleptic
quality of Mango peeling Burger patty in terms of aroma,
color, taste and texture in the colors corresponding to each
treatment. The data will be collected after the respondents
will rate each treatment, then it will be analysed and
interpreted.
Statistical Analytical Data

Collected data was analyzed, evaluated and

interpreted using different statistical treatments;
arithmetic means to determine the organoleptic
quality of mango peeling patty in terms aroma,
color, taste, and texture to evaluate what
formulation is the best using Analysis of Variance
(ANOVA).