President Ramon Magsaysay State University

College of Industrial Technology

 THE DEVELOPMENT AND
ACCEPTABILTY OF CREAMY
ALUGBATI CON QUEZO QUICHE
• Antonio Miguel M. Dizon
• Danielle D. Bausa
• Mary Lyndhel C. Empeno
• Crisanta J. Javier
• John Paul Edra

President Ramon Magsaysay State University

College of Industrial Technology
BACKGROUND

 Tarts are thought to have either come from a tradition of layering

food, or a by-product of Medieval Pie Making. Enriched dough
( Short Crust) is thought to have been first commonly used in 1550,
approximately 200 years after Pies. Viewed as High Cuisine during
that time, it was popular with nobility, a stark contrast with the view
of a Commoner’s Pie. Although originally savoury, with meat
fillings, culinary taste led to the development of Sweet Tarts, filling
tarts with fruits and custard.

President Ramon Magsaysay State University

College of Industrial Technology
BACKGROUND

 Athough Filipinos love desserts both sweet and savory, our

selections in Pies and Tarts are rather very limited. We only know of
few staple recipes that we use that being Egg Pie/Egg Tarts, Buko
Pie, Ube Pie or “Boat Tarts”, and Pineapple Pies that are mainly sold
in Bakery Shops all over the Country. Our Tarts and Pies tend be
overly sweet, so a savoury tart like a quiche might be a good way to
diversify our selection in tarts.

President Ramon Magsaysay State University

College of Industrial Technology
BACKGROUND

 Alugbati is a ingredient that, although grown in abundance in our

country, it is solely used in most cuisine as a ingredient in vegetable
and soup dishes like Monggo, Sinigang etc.

 So the problem we will have to take on is the challenge of

developing a savory tart dish (Quiche) that uses Alugbati and Cheese
as a primary ingredient and showcase the finished product to our
fellow filipinos.

President Ramon Magsaysay State University

College of Industrial Technology
PROJECT OBJECTIVES
 1.Develop a Quiche recipe using Alugbati and Cheese as a main
ingredient.
 2.Cook a Alugbati con Quezo Quiche recipe using Alugbati and
Cheese as a main ingredient.
 3.Determine the capabilities and limitations of developed Alugbati con
Quezo.
 4.Evaluate the degree of acceptability of the developed Alugbati con
Quezo recipe in terms of:
 1. Texture
 2. Taste
 3. Appearance
 4. Aroma

President Ramon Magsaysay State University

College of Industrial Technology
ASSUMPTION

The Creamy Alugbati con Quezo is very

acceptable as evaluated by the respondents in
terms of texture, taste, appearance and aroma.
RESEARCH PARADIGM
OUTPUT
INPUT PROCESS
1. Review of the 1. Project planning Spicy Nutted
existing flavors of and designing Moringa Muffin
muffin
2. Project
2. Study on health
benefits of development
malunggay, chili
and nuts 3. Testing and
validation
3. Conceptualization Evaluation on
of Spicy Nutted Acceptability of
4. Revision
Moringa Muffin Spicy Nutted
5. Finalization Moringa Muffin

President Ramon Magsaysay State University

College of Industrial Technology
INGREDIENTS USED IN THE PROJECT
 Unit Quantity Item/Description Unit Price
cups 2 1/4 Flour 25
cups 3/4 Cold Butter, cubed 30
tablespoon 4-6 Water 0
teaspoon 1 Salt 0
Tablespoon 2 Cooking Oil 0
teaspoon 1/2 Salt 0
teaspoon 1/4 Pepper 1
teaspoon 1/4 Nutmeg 1
Pcs 1 Yellow Onion 5
Pcs 1 Red Onion 5
Pcs 2 Garlic Cloves 2
Pcs 3 Eggs 18
grams 400 Fresh Alugbati 50
grams 240 Heavy Cream/All Purpose Cream 55

grams 200 Cheese 70

Total for Ingredients php 309.00
Labor php 15.00
Total Expenses php 324.00
EQUIPMENT AND UTENSILS USED
No. Equipment Function

1 Mixing Bowl Used for mixing ingredients

2 Rubber Scraper It is used to remove or scrape batter mixture
from the mixing bowl
3 Tart Pan It is used to Bake Tart Shells used to hold the
filling.
4 Sifter/Strainer It is used to sift dry ingredients
5 Measuring spoon It is used to measure dry or liquid ingredients
6 Measuring cup It is used to measure dry ingredients
7 Pastry brush It is used to spread butter, oil or glazed on food
8 Cooking Pan It is used to Cook the Alugbati in preparation for
the filling.
9 Spatula Used in cooking the Alugbati for filling
10 Pie Weights Used when Blind Baking the Tart Shell, you may
use Rice as alternative
TRIAL 1 PROCEDURE
1. In a Mixing bowl, mix together flour, salt and cold cubed
butter. Mix until crumbs are formed. Add cold water, knead
together until dough is formed.

2. Transfer the dough to a work surface, pat into a ball and flatten
into a disk. Wrap in plastic and refrigerate for 30 minutes.

3. Meanwhile make the filling: chop onions. In a large pan, melt

2 tablespoons butter and some olive oil. Add chopped onions
and sauté for 5 minutes. Add crushed garlic and Alugbati.
Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, cream, salt, pepper and nut meg. Set
aside.

5. Roll out the dough on a lightly floured board. Lightly dust the
top of the dough. Roll until the dough is about 1/8 inch thick.

6. Transfer the dough to your preferred pie pan. Evenly press the
pastry onto the bottom and up the sides of your pan. Trim off
the excess dough off the top of the pan.

7. Gently pierce the bottom of the crust with a fork. Transfer to

the freezer for 30 minutes.
8. Preheat oven to 350F (175C) . Blind baking: line a parchment
paper over the dough. Fill with dry beans, rice or pie weights.

9. Bake for 15 min. Remove the weights and the parchment

paper. Return to oven for another 5-10 minutes or until crust is
slightly golden. Remove from oven.

10. Sprinkle the spinach into the pie crust, sprinkle shredded
cheese and. Pour the eggs and cream mixture over the Alugbati
and cheese.

11. Bake until golden brown and set, about 35 minutes. Allow to
cool slightly.
TESTING
• The texture is expected to be creamy and melt in the
mouth.

• The taste is expected to be savory, a little sweet, and with a

hint of slight bitterness.

• The appearance of the Quiche is expected to have a golden

color on the surface with some browning.

• The aroma is expected to be strong custard aroma.

RESULT
• The outcome of the product is presentable.

• Its texture is creamy and melt in the mouth.

• It taste savory, sweet, and have a slightly bitter aftertaste,

• Its appearance is golden brown surface with some darker

spots, has a strong custard aroma
TRIAL 2 PROCEDURE
• Follow the trial 1 procedure except that we are going to
add another cup of cheese .
TESTING
• The texture is expected to be creamy and melt in the
mouth.

• The taste is expected to be savory, a little sweet, and with a

hint of slight bitterness.

• The appearance of the Quiche is expected to have a

golden color on the surface with some browning.

• The aroma is expected to be strong cheesy smell and

enticing custard aroma.
RESULT
• The outcome of the product is presentable

• Its texture is creamy and melt in the mouth

• It taste savory, sweet, and have a slightly bitter aftertaste

• Its appearance is golden brown surface with some darker

spots, has a strong cheesy smell and enticing custard
aroma
PROJECT EVALUATION
• The outcome of the product is presentable

• Its texture is creamy and melt in the mouth

• It taste savory, sweet, and have a slightly bitter aftertaste

• Its appearance is golden brown surface with some darker

spots, has a strong cheesy smell and enticing custard
aroma
RESEARCH DESIGN
The developmental method of research was applied in this
study.This type of research was applied as the focus of the
study is to develop a new Savory Tart recipe using Alugbati
and cheese as a new ingredient.
PROJECTED END USER
• Twenty (20) of the total numbers of respondents were
Zambales National High School.
• The sample of 20 for a group of respondents is adequate
enough as the minimum requirement was ten (10)..
RESULT
• The outcome of the product is presentable

• Its texture is creamy and melt in the mouth

• It taste savory, sweet, and have a slightly bitter aftertaste

• Its appearance is golden brown surface with some darker

spots, has a strong cheesy smell and enticing custard
aroma
METHODOLOGY

 This chapter presents the method of research, the subjects of the

study, the method of gathering data, the research instruments or tools
and the statistical treatment of the gathered data.

President Ramon Magsaysay State University

College of Industrial Technology
METHODOLOGY
Random sampling is a part of the sampling technique in which
each sample has an equal probability of being chosen. It is a
method of choosing a sample of observations from a population to
make assumptions about the populationto make assumptions about
the population. (https://byjus.com/maths/random-sampling).
The researcher need to compare the taste and appearance or cost in
the suitable community. The researcher conducted a survey for the
acceptability of Creamy Alugbati con Quezo Quiche then it was
conducted target in the vicinity of Zambales National High School
in terms of sales. The researcher chose Zambales National High
School as the location.

President Ramon Magsaysay State University

College of Industrial Technology
METHODOLOGY
 The subject of the study are the people working at Zambales
National High School. The researcher selected thirty (20)
respondents, mainly both the Teaching and Non-Teaching
Staff of the School because the researcher need to know the
acceptability of the product that was to be sold.

President Ramon Magsaysay State University

College of Industrial Technology
METHODOLOGY

 The researchers used survey questionnaire the tool used in the

study includes data gathering instrument in the form of
survey questionnaire.
 Tallying, counting, arranging, organizing, studying,
analyzing, presenting, explaining and interpreting were
conducted by the researchers to all the data gathered through
the research instruments used. To interpret the data
effectively, the following statistical were used:

President Ramon Magsaysay State University

College of Industrial Technology
METHODOLOGY

1. Percentage.

This was used to find out how many numbers of the

respondents belong to the specific category such as the

number of respondents.

President Ramon Magsaysay State University

College of Industrial Technology
METHODOLOGY

2. Weighted Mean.
This was used to determine the weighted mean as well as
the overall weighted mean of each indicator in the
questionnaire regarding Veggie Siomai.

President Ramon Magsaysay State University

College of Industrial Technology
METHODOLOGY 1

1. Likert Scale- It is a psychometric scale to determine the satisfaction, likelihood and

frequency of the research instrument used. The following qualitative description was

adapted to quantify the responses of each indicator.

Numerical Scale Points Interpretation Symbol

5 4.20-5.00 Like Extremely LE
4 3.40-4.19 Like Very Much LVM
3 2.60-3.39 Like Slightly LS
2 1.80-2.59 Neither Like or Dislike NLD
1 1.00-1.79 Dislike D

President Ramon Magsaysay State University

College of Industrial Technology
Flow Chart of the Development of Creamy Alugbati con Quezo Quiche

Planning and Designing Canvassing and Preparation of

of Marketing of Ingredients and
Creamy Alugbati con Ingredients Equipment
Quezo Quiche.

Cooking the Creamy Taste Testing Finalization of the

Alugbati con Quezo and Revision Creamy Alugbagti con
Quiche Evaluation Quezo Quiche

President Ramon Magsaysay State University

College of Industrial Technology
REFERENCES

WHAT IS BASELLA ALBA

https://en.wikipedia.org/wiki/Basella_alba
NUTRTITION FACTS PERTAINING BASELLA
ALBA
https://www.nutrition-and-you.com/basella.html
https://www.aessensegrows.com/en/fresh-produce-ca
talog/malabar_spinach
DIFFERENCES BETWEEN A PIE AND A TART
https://timesofindia.indiatimes.com/life-style/food-ne
ws/pie-vs-tart-whats-the-difference-between-the-two/
photostory/80410389.cms
https://en.wikipedia.org/wiki/Tart
https://en.wikipedia.org/wiki/Quiche
IMPLICATIONS OF ANTI-BREAST CANCEER
POTENTIAL OF ALUGBATI
https://www.healthresearch.ph/index.php/news/541-s
tudy-on-the-anti-breast-cancer-potential-of-alugbati-
wins-mmhrdc-2nd-international-symposium
Thank you…

President Ramon Magsaysay State University

College of Industrial Technology