RESEARCH

DEFENSE
FORMULATION AND
SENSORY
ACCEPTABILITY OF PAN
DE OKRA
 Formulation and Sensory Acceptability

OVERVIEW
of Pan De Okra

Introduction SOP Methodology

Results Conclusions Recommendation

Thank You

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 Formulation and Sensory Acceptability

NTRODUCTION
of Pan De Okra

Pandesal is the most popular local bread in the Philippines that is traditionally
served as a breakfast roll which is made of flour, eggs yeast, sugar and salt.
Filipinos usually paired it with a cup of coffee and sometimes they served it
during snack time. From usual classic pandesal had grown to a unique kind of
bread, from old sweet variants to savory ones. People get perceived that the
baking industry is a profitable venture. Several studies have successfully created
a new­-unique products in addition to pandesal.

Hence, the researches carried out an experimental study to determine to the best
formulation of Pan de Okra and evaluate its acceptability in terms of aroma,
taste, appearance and texture

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STATEMENT OF THE Formulation and Sensory Acceptability
of Pan De Okra

OBJECTIVES

1. Determine the best formulation of Pan de okra?

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STATEMENT OF THE Formulation and Sensory Acceptability
of Pan De Okra

OBJECTIVES
2. Find out the sensory acceptability of pan de okra in
terms of the following?
A. aroma
B. taste
C. texture
D. appearance

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STATEMENT OF THE Formulation and Sensory Acceptability
of Pan De Okra

OBJECTIVES

3. What are the comments and suggestions of the respondents to

further improve the product?

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METHODOLOGY
Formulation and Sensory Acceptability
of Pan De Okra

Research Design

The researchers used descriptive experimental research design.

Respondents of the Study

10 professional education teachers and 30 second-year students from the

College of Hospitality Management at Cagayan State University -
Andrews Campus

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METHODOLOGY
Formulation and Sensory Acceptability
of Pan De Okra

Research Locale

Cagayan State University-Andrews Campus, Caritan Sur, Tuguegarao

City, Cagayan.

Research Instrument

9-point Hedonic Scale and 5-point Likert scale

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METHODOLOGY
Formulation and Sensory Acceptability
of Pan De Okra

Data Gathering Procedure

Phase 1 stated the preparation of raw ingredients.

Phase 2 stated the three lots of Pan de okra and its ingredients
and procedures.

Phase 3 stated the sensory evaluation.

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 Formulation and Sensory Acceptability

RESULT Summarry of the best formulation of the Pan De Okra

of Pan De Okra

TREATMENT SENSORY EVALUATION QUALITATIVE DESCRIPTION

T1
6.90 LIKE MODERATELY
(15 grams of Okra Powder)

T2
7.30 LIKE MODERATELY
(30 grams of Okra Powder)

T3
7.275 LIKE MODERATELY
(45 grams of Okra Powder)

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 Formulation and Sensory Acceptability

RESULT Lot 1

Sensory Evaluation Weighted Mean

of Pan De Okra

Descriptive Interpretation

APPEARANCE 6.80 Like Moderately

TEXTURE 6.80 Like Moderately

AROMA 7.10 Like Moderately

Overall Weighted Mean 6.90 Like Moderately

TASTE 6.90 Like Moderately

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 Formulation and Sensory Acceptability

RESULT Lot 2

Sensory Evaluation Weighted Mean

of Pan De Okra

Descriptive Interpretation

APPEARANCE 7.30 Like Moderately

TEXTURE 7.00 Like Moderately

AROMA 7.60 Like Very Much

TASTE 7.30 Like Moderately

Overall Weighted Mean 7.30 Like Moderately

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 Formulation and Sensory Acceptability

RESULT Lot 3

Sensory Evaluation Weighted Mean

of Pan De Okra

Descriptive Interpretation

APPEARANCE 7.10 Like Moderately

TEXTURE 7.00 Like Moderately

AROMA 7.80 Like Very Much

TASTE 7.20 Like Moderately

Overall Weighted Mean 7.275 Like Moderately

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 Formulation and Sensory Acceptability

RESULT Best Formulation

Sensory Evaluation Weighted Mean

of Pan De Okra

Descriptive Interpretation

APPEARANCE 4.933 Highly Acceptable

TEXTURE 4.733 Highly Acceptable

AROMA 4.466 Highly Acceptable

TASTE 5.000 Highly Acceptable

Overall Weighted Mean 4.933 Highly Acceptable

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SUMMARY OF FINDIN Formulation and Sensory Acceptability
of Pan De Okra

1. The following findings were based on the researcher’s accomplishments and gathered
data. The study found out that the Table 1 illustrates the best formulation of Pan de
Okra.
2. Thus, the table indicated that lot 2 was considered the best formulation since it has the
highest mean score of 7.30 for overall appearance, aroma, taste and texture. The
researchers used the mean to determine the level of acceptability of Pan de Okra using
hedonic scale.
3. The study found out that Table 2 illustrates the overall acceptability of Pan de Okra.
The study found out that the lot 2 had the highest mean score of 7.30 which indicates
that most of the participants accepted and like this formulation

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CONCLUSION
Formulation and Sensory Acceptability
of Pan De Okra

On the basis of the precedent findings, the researchers conclude

that the Pan de Okra is highly acceptable in terms of appearance,
texture, aroma, and taste.

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 Formulation and Sensory Acceptability

RECOMMENDATION
of Pan De Okra

Recommendation 01

To the future researchers, researchers recommend to dry the lady

finger/okra under the heat of the sun maximum of 3-5 days to easily
grind.

Recommendation 02

Researchers recommend to study about the shelf life of the Okra

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 Formulation and Sensory Acceptability

RECOMMENDATION
of Pan De Okra

Recommendation 03

Researchers recommend to study about the labeling and packaging of the

product.

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 Cagayan State University - Andrews
Campus

THANK
YOU