The Acceptability of Moringa-

Carabao’s Milk and Its Variants

Eliazar Bitco
Jandel Lacaba
Lourd Vincent Malaran
Nikki Pagsiat
April Angel Pajo
Overview

 Introduction
 Statement of the Problem
 Methodology
 Findings
 Conclusions
Introduction

 The history and popularity of milk tea, which originated in Taiwan in the 1980s and has
become a global phenomenon due to the versatility of its toppings and flavor
combinations. Filipinos are among the highest consumers of milk tea in Southeast Asia.
The article notes that carabao's milk, which is abundant in the Philippines, is a healthy
milk containing many nutrients. The rising price of milk globally and the pandemic's effect
on the price of matcha powder and other tea extracts have contributed to the rising cost of
milk tea. The use of moringa oleifera leaves and carabao's milk as a cheaper alternative to
matcha powder and other tea extracts in making milk tea. Hoping that the research will
provide a systematic way to use moringa oleifera and carabao's milk as an alternative to
make milk tea cheaper, more affordable, and enjoyable among the Boholano masses.
 Statement of the Problem
 THE PROBLEM

 Statement of the Problem

 The research aims to explore the big possibilities of creating different milk tea products with the use of moringa
oleifera and carabao’s milk as the main ingredients and substitute matcha for industrial and economical
purposes. 3 variants namely: plain, with honey, and without honey will be used in order to diversify the results.
This study is conducted in Holy Name University in the Academic Year 2022-2023.
 Specifically, this study sought to answer the following questions:
 1. The level of acceptability of moringa oleifera and carabao’s milk as milk tea ingredient substitute to whole
cow’s milk and matcha powder in terms of:
 1.1 aroma;
 1.2 appearance;
 1.3 taste;
 1.4 texture
Methodology
Research Design

 This experimental research involves producing a novel food product and its possible
variants. These food products will be tested for acceptability through sensory testing
followed by an evaluation through a questionnaire that uses a 5 point hedonic scale. This
study has found the acceptability level of Moringa- Carabao‘s milk tea in terms of
appearance, aroma, taste, and texture.
Research Participants
 Non-CBA Holy Name University
College Students who are not lactose
intolerant.
 Research Procedure
 The proponents gathered all the tools and ingredients in creating different variants of the milk tea.
 After finalizing the variants, the proponents gathered data near the Botanical Garden beside the Clinic, a sign was
created signifying that there is a taste test of the said product and its variants.
 During the taste test, the types of variant was blindly introduced by marking them: variant A, variant B, and
variant C.
 Variant A- With chocolate syrup
 Variant B- With honey
 Variant C- Plain
 After tasting the variants, the respondents were asked to answer the questionnaire. After answering, the
questionnaires were collected for safekeeping and secrecy.
 Findings
In terms of Appearance

 First, the college students like the appearance of all three variants, having an average
weighted mean of 3.82, yielding a description of like. To be more specific, the weighted
mean score of with chocolate syrup is 3.93, with honey is 3.93, and plain is 3.59. Among
all variants, with chocolate syrup and with honey is tied for having the most preferred
appearance with a core of 3.93, second is plain.
In terms of Aroma

 Second, the college students like the aroma of all variants, having an average weighted
mean of 3.91, which is translated to ‘like’ according to the descriptions of the respective
weighted mean score ranges. With honey has the most preferred aroma with a weighted
mean score of 4.02, followed by with chocolate syrup with a weighted mean score of 3.92,
and last would be plain with a weighted mean score of 3.79.
In terms of Taste

 Third, the college students like the taste of all variants, having an average weighted mean
of 3.93, which is described as ‘like’ in reference to the qualitative descriptions of
respective weighted mean score ranges. With honey has the most favorable taste with a
weighted mean of 4.10, second is plain with a weighted mean of 3.94, followed by with
chocolate syrup with a weighted mean of 3.74.
In terma of Texture

 Lastly, the college students like the texture of all variants, having an average weighted
mean of 3.82 which is translated as ‘like’ in reference to the descriptions of respective
weighted mean score ranges. With honey has the most favorable texture with a weighted
mean of 4.01, second is With chocolate syrup with a weighted mean of 3.94, and last
would be plain with a weighted score of 3.73.
Conclusion

 Based on the results and findings, the researchers conclude that all three variants were
favored by respondents in terms of appearance, aroma, taste, and texture. Though having
different weighted mean score, the appearance, aroma, taste, and texture of all three
variants translates to ‘like’, in reference to the description of varied weighted mean score
ranges.
 The high level of acceptability of all variants in terms of appearance, aroma, taste, and
texture solidifies that Moringa-Carabao’s milk tea is truly an enjoyable and patentable
product.
  THANK YOU!
 Thank you for listening to our presentation, we are now ready for your questions and
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