ANGELES CITY NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL

INQUIRIES, INVESTIGATION, AND IMMERSION
.

Malunggay Tart : A Product Development Study On

The Acceptability Of Moringa oleifera As A Flavoring

A Thesis Presented to the

Faculty of the Senior High School
Technical Vocational Livelihood
Angeles City National High School
Angeles City
 Ramon Dancel
- NC 2 Holder In Food and Beverages
- SSG Officer in Angeles City National High School Senior High School
 Kayla Quintero
-NC 2 Holder In Food and Beverages
-Graduated in Angeles City National High School Junior High School
 Jessalin Tayag
-NC 2 Holder In Food and Beverages
-Graduated in Alternative Learning System (ALS)
 JM Santos
-Graduated in Angeles City National High School Junior High School
 Introduction
• Filipinos simply called it "Malunggay” and moringa" by English
speaker with the scientific name Moringa oleifera,
(Katherine,2018).

• The malunggay tree or moringa tree is common throughout to the

tropical regions and subtropical regions ,(Trees of life international
, 2011)

• Natural flavoring is important when it comes to the development of

a food. , (Spritzler, 2016).

• The tree is claimed to have potential when it comes to raise food

security, develop nutrition.( Upasana ,2017)
 Introduction
• Nutritional and medicinal benefits These foods, also known as
"functional foods,“ (Katherine,2018).

• A tart is a small pie made of pastry folded over a filling taste might
be sweet or savory,(Corley &Dinah ,2011).

• Food is valuable and useful,( Mahtab Alam Quddusi ,2018).

• the level of acceptability in terms of flavor and over-all

acceptability, (Margie, Pet & Manolito 2015).
 STATEMENT OF THE OBJECTIVES (1/3)
• This study seeks to determine the acceptability of Moringa
oleifera as a flavoring in preparing a tart of selected senior high
school student at Angeles City National High School.
• It seeks to attain the following objectives :

1. To prepare the tart using Moringa oleifera as a flavoring.

 STATEMENT OF THE OBJECTIVES(2/3)
2. To subject the product to evaluation by food experts in terms
of:
2.1Texture

2.2 Taste

2.3 Appearance

2.4 Color
 STATEMENT OF THE OBJECTIVES(3/3)

3. To conduct a survey on the food acceptability of the product

among consumers. ;
CONCEPTUAL PARADIGM

Development of Product

Survey on the Food Acceptability

Among Consumers

Validation of Food Experts

RECIPE JOURNAL
• Malunggay Tart
• INGREDIENTS:
• CRUST
1 CUP APF
¼ CUP SUGAR
¼ CUP BUTTER
1 EGG BEATEN
3TBSP MALUNGGAY
RECIPE JOURNAL
• INGREDIENTS;
• FILLINGS
• 3 EGGS
• ½ CUP SUGAR
• 1/3 CUP MELTED BUTTER
• ½ CUP MALUNGGAY SYRUP.
PROCEDURE
• Crust
• Combine flour and sugar.
• Cut in butter until mixture resembles coarse crumbs.
• Stir egg, and malunggay
• Working with hands ,mix well to form smooth dough.
• Press into sides and bottom of Pan.
• Prick pastry well with fork.
• Refrigerate for 30 mins.
• Bake on lower oven rack for 10 to 12 mins
• Cool
PROCEDURE
• Fillings;
• Whisk together with eggs,sugar, malunggay , and cooled melted
butter.
• Pour carefully into pastry shell.
• Baked for 25-30 minutes or until filling is set and pastry is light
golden. Cool completely and then served.
RESEARCH METHODOLOGY
• Research Design
Developmental Research

• Locale & Participants of the Study

Angeles City National High School (N=1050)
Participants (n=100) SHS Students
Slovin’s Formula
n = N / (1+Ne2).
Random Sampling
 RESEARCH INSTRUMENT

• The researchers 4pt adapted the Hedonic scale ( Peryam &

Pilgrim, 1957)
Statistical Treatment
Statistical Treatment
• Percentage
• % = f / N (100%)
• Where: Percentage (%). It was used for the frequency distribution
particularly in the profile of the respondents and criteria. The formula
was:
• P = Percentage
• f = Frequency
• N = Total number of respondents
Thank you!