MARKETABILITY OF CURRY GARLIC MEATBALLS WITH SUN DRIED TOMATOE AMONG THE 3RD YEAR STUDENT OF THE CALASIAO

COMPREHENSIVE NATIONAL HIGH SCHOOL

A Thesis On Product Development Presented to the Faculty of International School of Hospitality and Tourism Management College of Management and Accountancy In Partial Fulfillment Of the Requirements Of the Subject Methods of Research Bachelor of Science and Hospitality Management By: Marnie Ferrer Beverly Licuanan Jazz Andaya

PALATABILITY OF BELL PEPPER PASRTY AMONG THE 3RD YEAR HIGH SCHOOL STUDENTS OF MANGALDAN NATIONAL HIGH SCHOOL A Thesis On Product Development Presented to the Faculty of International School of Hospitality and Tourism Management College of Management and Accountancy In Partial Fulfillment Of the Requirements Of the Subject Methods of Research Bachelor of Science and Hospitality Management By: Nelo Cereno Mark Anthony Fernandez Alejandro Celi Raul Mendoza Khero Valdez

C hapter 1Rationale and background of the study Statement of the problem Theoretical framework Conceptual Framework Assumption of Study Scope and delimination of the study Significance of the study Definition of terms Chapter 2 Conceptual literature Research literature Palatability of bell pepper pastry in the 3rd year Students of Mangaldan National High School

CHAPTER 1 Rationale and background of the Study Culturally, Filipinos has this inherent love for foods. It has been part of their everyday living to create foods of their taste, and desire. Including this is their creation of Recipes that has quite originated from their culture, beliefs and years of experience in their culinary space. Filipino usually has three meal categories each day inclusive of Breakfast, Lunch, and dinner. But in addition to that, they have in between meals such as what they term as Miryendas or the meals that are usually taken in each meal categories. It is evident that Filipinos love to eat and that isnt just a fact that has been observed but also proven. Through that, Filipino foods have so much variety, including Appetizers, Viands and Desserts. Cooking and eating in the Philippines has traditionally been an informal and communal affair centered on the family kitchen. Filipinos traditionally eat three main meals a

day: agahan or almusal (breakfast), tanghalan (lunch)and hapunan (dinner) plus an afternoon snack called mirienda. Snacking is normal. Dinner, while still the main meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal. Food tends to be served all at once and not in courses. Unlike many of their Asian counterparts Filipinos do not eat with chopsticks. Due to Western influence, food is often eaten using flatwareforks, knives, spoonsbut the primary pairing of utensils used at

a Filipino dining table is that of spoon and fork not knife and fork. The traditional way of eating is with the hands, especially dry dishes such as inihaw or prito. The diner will take a bite of the main dish, then eat rice pressed together with his fingers. This practice, known as kamayan, is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature during out of town trips, beach vacations, and town fiestas. As in most Asian regions, rice is the most respected staple, for hunger is always a reality. Although many Filipinos enjoy a prosperous life and happily mingle foods, meal patterns, and eating customs that blend Malay, Chinese, Spanish, and American patterns, there are still many who cook and eat their meals traditionally, savoring every grain of rice and the slight taste of fishy condiment. Native fruits and vegetables in season fill many plates. (Chaves, 2011)

Traditional Filipinos begin their day with a meal of fish and rice; others enjoy fresh fruits and ensaimada, sugary yellow buns that are the Filipino coffeecake. For others, frothy cups of hot chocolate accompanied by crusty white sourdough bread (pan de sal) means breakfast.

Diversity of tastes is less apparent in the other meals of the day, depending, of course, on economic circumstances. Lunch and dinner tend to consist of several dishes served buffet style, followed by fruits in season and then a variety of sweet desserts of which the flan is always one.

The dishes presented often span several cultures, but somehow end up being unquestionably Filipino. The merienda, the small, sweet meal served in the late afternoon with tea or coffee, is suffering competition from the many street vendors, cafes, and restaurants, as well as quick-snack bars in the American style. One can snack in almost any language, or at least with enough diversity to satisfy any taste, whether the hunger pangs arrive in the morning, afternoon, or late evening. Despite its penchant for rice, the Philippines do not use chopsticks; western or European eating customs prevail. Hospitality is always gracious and the best dishes proudly presented to guests. Many Filipinos will even temper their own tastes for fermented fish condiments and heavy garlic to please what they believe to be an American palate, saving their traditional seasonings for when they are dining with family. With this, Desserts has always been an important part of Filipino food and diet. Compared to Western countries, Filipino desserts have always been according to what Filipino tastes craves for. It possess so many traits that explain how Filipinos love a certain flavor. Here in desserts, there are numerous Filipino desserts and flavors as well as categories to choose form. Sometimes in desserts, Filipinos tend to share their creative side in culinary due to artistic coercive flavors they incorporate as well as the ingredients they use for their unique recipes. Filipinos are also recognized for their wonderful pastries, commonly included in their desserts. These pastries

become snacks and favorite chewables of Filipinos that can be eaten anytime of the day. Mirineda concept in Filipino

Usually taken in the afternoon or for brunch, it fills in the meal gap between lunch at noon and dinner, or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, cookies, yogurt, and other snacks paired with juice, hot chocolate, coffee, spirits, and other beverages. (Remualdez, 2010) This can also include dessert like recipes and sweet accompanied by cold drinks usually taken anytime of the day and in between meals. From this pastries themselves, we can cite so many things about the countrys culture, lifestyle, as well as history. It also helps in promoting delicacies and foods once recognized of the countrys unique and exquisite pastries. Pastries create businesses for so many Filipino people and contribute to the tourism industries in the Philippines. This can be a very good subject matter to be experimented especially in relation to Hospitality Management because this topic can be a worth notice for advancement and innovation. Thus it is perfect to be one of the subject matters ever to be analyzed in this kind of Thesis. That why, we have chosen Filipino product pastries that can be easily innovated and can be easily accompanied with another new idea that is perfect for the taste and palatability of ordinary Filipino people.

In our study, one of the famous Filipino pastries that have clinged into our minds were that of the Pasttillas type. Pastillas is a famous Filipino pastry commonly known as Milk Candy because of its one dominant ingredient, which is the milk and condensed milk. Pastillas has been one of our prospect beacsue it has simple ingredients as well as that it is affordable. We believe that incfeating this Pastillas recipe, we could use normal, cheap products but at the same time, we can make it as delicious as ever. In our own perspectives, we have discovered that this pastillas recipe can be converted and at the same time adjusted. It may be innovated and so many other products can be innovated without compromising the original recipe. This is due to its simplicity and that the fact that there were less than anything in the ingredients. The simplicity of the ingridients has become the gateway why we can be able to innovate the product and incorporate another ingridienst regarding his to create another taste and a brand new twist to the products. Usual Pastillas Recipe: Ingridients: 1 1/2 cups Fortified Full Cream Milk Powder 1/2 cup condensed milk 1/4 cup melted butter white sugar (for rolling) cellophane paper

Procedure 1. Sift powdered milk into the condensed milk and butter. 2. Mix and blend well. 3. Knead and set aside 5 to 10 minutes before shaping into small balls or 1/2" thick logs. 4. Roll in sugar and wrap in cellophane. Preparation Time: 15 Minutes Cooking Time: 0 Minutes Servings: 10 Pieces ( Thick Logs)

Innovated Bell Pepper Pastry 1 1/2 cups Fortified Full Cream Milk Powder 1/2 cup condensed milk 1/4 cup melted butter white sugar (for rolling) cellophane paper 2 medium Bell Pepper PROCEDURE:
1. Sift powdered milk into the condensed milk and butter.

2. Mix and blend well. 3. Knead and set aside 5 to 10 minutes before shaping into small balls or 1/2" thick logs.

4. Infuse bell pepper pastry 4. Roll in sugar and wrap in cellophane.

Palatability Criteria Palatability is a characteristic of being acceptable to the mouth. It refers to the property of food that has a good taste and that it is composed of good quality and proper preparation to have a good and palatable property. Palatability is the hedonic reward provided by foods or fluids that are agreeable to the "palate" in regard to the homeostatic satisfaction

of nutritional, water, or energy needs. The palatability of a food or fluid, unlike its flavor or taste, varies with the state of an individual: it is lower after consumption and higher when deprived. Palatability of foods, however, can be learned. It has increasingly been appreciated that this can create a hedonic hunger that is independent of homeostatic needs. (Jemor, 1993)

STATEMENT OF THE PROBLEM This study aims to determine the Palatability of Bell Pepper Pastry among The 3rd Year High School Student of the Mangaldan National Highschool. It sought to answer the following questions: 1) The Palatability Criteria of the Bell pepper pastry A) The foods texture B) The foods presentation C) The fusion of ingredients 2) The affordability of Bell Pepper pastry A) The individual price of the ingredients B) The selling price of the bell pepper pastry

3) Is it beneficial to the health of the consumers? 4) Does it suit the taste of the consumers?

THEORETICAL FRAMEWORK This study is based on the Palatability Criteria That by innovating the product, can we gain enhanced flavors of the Pastillas as usually known here in the country. That the improvements and the innovations made by this research shall fully change the way we see our ordinary, usual Filipino pastry making and open up another possibility of improved products. This shows that the creation for Culinary and Pastry culture, can always be innovated and is always open for newer possibilities. (Newman 1999) Product innovation is the creation and subsequent introduction of a good or service that is either new, or improved on previous goods or services. This is broader than the normally accepted definition of innovation to

include invention of new products which, in this context, are still considered innovative. This also fully integrated within the product much more nutritious components of the pastry product. That it can fully show that to have a nutritious product, one can use different ingredients that cannot jeopardize the palatability of the recipe. There can be withdrawn nutritional benefits and that consumers may experience nutritional benefits through the nutritious components of the products. This also opens the theory that by creating this product recipe, it can be sold through any type of market, for

students, adults and anywhere else. This can give the sellers the ultimate chance for marketing and that this product is consumable by almost all consumers. Through our data that can be given and reached out to the prospect consumers, we can clarify the details and the perceived market outcomes that can be determined by the factors that come herewith: a) Age of the respondents Age typically defines how products are being patronized. The targeted prospective age can be varied according to their level of understanding regarding their products that if herewith shall be determined has no effect to the product outlay. b) Number of respondents The number of respondents can outay the results by which numbers and quantities can vastly affect the resulst of the dtata questions given herewith. c) Geographical location This determines where this product shall be introduced. The place shall define what consumers can take the product samples and answer the data questions given. This can affect adversely the marketing agents of the product for in geographical locations, it can define what type of consumers can have a taste for the product. Example of this is whether it is distributed in school, church, restaurants and others.

That by defining this product, one can determine the affectivity of the product form its nutritional benefits up to its palatability among the selected range of consumers. CONCEPTUAL FRAMEWORK INPUT:

ASSUMPTION OF STUDY Through this study, we hope to able to determine the palatability of our marketed product, that is the bell pepper pastry. It soothes to find what the reaction, the suggestions of the marketed segments with which our product was built. That by determining the nutritional value of ascertain product can we only define its affectivity and the theories as well as assumptions located therein shall verify the actual results of this study. We assume that we will be able to see the benefits of consuming the product as well as the proper way of costing the product to make it affordable in the market. SCOPE AND DELIMINATION OF THE STUDY The respondents of the study include 180 3rd year students in the Mangaldan National Highschool with perceived ages of 15-16 Years of age. Students are divided into different sections and shall be visitd upon appointment with full permission of school authorities. Respondents shall be given one sample each. Sample numbers that shall be made ranges form 200-250 Bell pepper pastries, each on its own package. The type of research shall be in the form of survey questionnaires and shall be distributed to all 18o students. Their answers shall be talled, validated and documented afterwards.

SIGNIFICANCE OF THE STUDY The study shall be significant to the following: The HM Students The HM students shall be benefited in the analysis of the Platablity of a certain product. Moreover, with this research activity, one might be empowered and be knowledgeable in the aspects of marketing.

The HM Education- The product, when tested can contribute to the study of HM students, particularly in the Culinary and Food and Beverage costing for their academe. The knowledge that shall be gathered in this study shall be recorded and documented and can be used for study in the future.

The HM Practice- The practices, guidelines as well as the knowledge utilized herein can provide more deep insights into the study of the Hospitality Management Units.

The HM Research-The results of this study can provide future HM students more insights for their quest in answering the questions to their research articles, studies and propositions. DEFINITION OF TERMS The key terms used in this study are conceptually and operationally defined: Pastry- An item of food consisting of sweet pastry with a cream, jam, or fruit filling.

Puffed pastry- A light flaky pastry that is formed by rolling and folding the dough in layersso that it expands when baked. Palate- The roof of the mouth, separating the cavities of the nose and the mouth in vertebrates.

Palatability- the property of being acceptable to the mouth. Texture- The feel, appearance, or consistency of a surface or a substance: "skin texture"; "the cheese is firm in texture"; "the textures of bark". Presentationis the art of modifying, processing, arranging, or

decorating food to enhance its aesthetic appeal.

CHAPTER 2 REVIEW OF REALTED LITEARATURE The general purpose of this study was to document the Palatability of Bell Pepper Pastry among the 3rd Year High School Students of the Mangaldan national Highschool. The primary goal of this chapter is to review and summarize literature that is relevant to the understanding of the Palatability of innovated product to the students. Current views and related reviews shall be the part of this chapter.

CONCEPTUAL LITERATURE Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking

powder, and/or eggs. Small tartsand other sweet baked products are called "pastries." (Guitelli, 2000) Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. (Guitelli, 2000)

Bell Peppers A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annuum. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Paprika can be prepared from red bell peppers (as well as from chili peppers). Bell peppers are not 'hot'. The primary substance that controls "hotness" in peppers is called capsaicin, and it's found in very small amounts in bell peppers. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early fall months. Nutritional Benefits of the components of Bell pepper Pastry The benefits of good nutrition are multiple. Besides helping you maintain a healthy weight, good nutrition is essential for the body and all its systems to function optimally for a lifetime. In fact, the benefits of good nutrition can be found in physical and mental health because a healthy diet provides energy, promotes good sleep, and gives the body what it needs to

stay healthy. When you consider the benefits of good nutrition, it's easier to eat healthy. Component Ingredients of Bell pepper Pastry a) Fortified Milk- Good source of Vitamin A, Vitamin B12 and Potassium, Riboflavin and Calcium. b) Condensed Milk- High Calcium Content and low in Sodium c) Butter (Salted)-High in Calcium Content, Vitamin A, and Vitamin B12 d) Sugar For so many years, there have been vast problems issues concerning the issues of foods and health of Filipino People. Children who experience chronic hunger are deprived of the essential proteins, micronutrients, and fatty acids that they need to grow up properly physically and mentally. Hunger also affects childrens ability to learn at an early age and pursue their dreams when they grow up. (Martinnez. 2012) On the other hand, freedom from hunger means food security, which happens when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food which meets their dietary needs and food preferences for an active and healthy life. (Equibral, 2011) According to the National Nutrition Council Technical Committee, hunger deprives people of a basic fundamental right the right to food. Second, there is also the need to fast track actions to reduce hunger to meet the first Millennium Development Goal on eradicating extreme poverty and hunger. Third, hunger incidence in the

Philippines has worsened in recent years, affecting more Filipino families. And fourth, addressing hunger contributes to national growth and development. The Family Income and Expenditure Survey (FIES), done by the National Statistics Office every three years, revealed that food poverty or subsistence incidence was estimated at 10.0 percent in the first semester of 2012. This figure has not significantly changed from the first half of 2009 at 10.0 percent and 10.8 percent in the first half of 2006. More, the survey described how people coped with food insecurity, thus: by skipping meals; borrowing money and food from relatives, friends, and neighbors; buying food on credit; adults eating less frequently; reducing portion sizes; shifting to less expensive foods like root crops, corn, banana; skipping school; working abroad. To achieve its first goal of eliminating extreme poverty and hunger, the Millennium Development Goals aims to: reduce by half the prevalence of underweight-for-age under-five from 27.3% in 1990 to 13.7% in 2015; reduce by half the percentage of households with inadequate energy intake from 74.2% in 1993 to 37.1 % in 2015. Common Filipino Diet Problems The SW Survey, which was conducted from March 19 to 22, showed that 19.2 percent of the 1,200 adults polled experienced hunger during the first three months of the year.

This is a nearly three-point rise from the 16.3-percent hunger incidence recorded in December 2012. The survey also showed that 15.6-percent of the respondents experienced moderate hunger in their families while 3.6 percent experienced severe hunger. In Visayas, however, hunger among households slightly increased from 14.6 percent to 15 percent.Mindanao had the highest hunger incidence as it rose from 26.3 percent to 29.2 percent.Hunger also surged among the self-rated food poor from 25.8 percent to 33.1 percent. It also increased from 8.8 percent to 10.4 percent among those who claimed to be not food poor. Last April, an SWS survey also showed that 50 percent of Filipino families consider themselves as poor. Nutritional Health Check (Flemming, 2011) a) Lactose Intolerant Since most of the products ingredient is Milk, consumers who are Lactose Intolerant may experience negative effects when this product is consumed. (Fleming, 2002) Lactose intolerance, also called lactase deficiency and hypolactasia, is the inability to digest lactose, a sugar found in milk and to a lesser extent milk-derived dairy products. It is not a disorder as such, but a genetically-determined characteristic.

b) Diabetes Consumers that have Diabetes Disease can also experience rise in sugar activity through the consumption of this product.

c) Allergic reactions Those that have experience allergies through any of the components of this recipe can experience mild to adverse reactions through the intake of the product. Mechanism of Product Palatability The palatability of a substance is determined by opioid receptorrelated processes in thenucleus accumbens and ventral pallidum. The opioid processes involve mu opioid receptorsand are present in the rostromedial shell part of the nucleus accumbens[4] on its spiny

neurons. This area has been called the "opioid eating site" (De Vin, 1996) The rewardfulness of consumption associated with palatability is dissociable from desire or incentive value which is the motivation to seek out a specific commodity.[3] Desire or incentive value is processed by opioid receptor-related processes in the basolateral amygdala. Unlike the liking palatability for food, the incentive salience wanting is not downregulated by the physiological consequences of food consumption and may be largely independent of homoeostatic processes influencing food intake. Appetite is controlled by a direct loop and an indirect one. In both the direct and indirect loops there are two feedback mechanisms. First a positive feedback involving its stimulation by palatability food cues, and second, a negative feedback due to satiation and satiety cues following ingestation.

RESEARCH LITERATURE According to related research studies conducted by Jorge Mateljan Foundation (2000) There are many Health Benefits of Bell Pepper.
a)

Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family. A recent study from Spain took a close look vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods and found that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was tomato, and the other was sweet bell pepper! Bell pepper alone provided 12% of the total zeaxanthin found in the participants' diets. (Bell pepper also provided 7% of the participants' total vitamin C intake.)

b)

If you want to maximize the availability of vitamin C and carotenoids from bell pepper, allow this amazing vegetable to ripen. Recent studies have shown that the vitamin C content and the carotenoid content of bell pepper both increase with ripening. When the vitamin C and carotenoid content of bell peppers increases, so does their total antioxidant capacity, which can be a source of great health benefits. Growers can allow bell peppers to ripen on the plant prior to harvest (which means that you will be able to purchase them in the grocery store in a ripened state). Or, if harvested early in the ripening stage, bell peppers can still be allowed to ripen post-harvest and after you've

purchased them and brought them home from the market. In one recent study, the vitamin C in not-fully-ripe bell peppers continued to increase during home storage over a period of about 10 days. It can, though, be difficult to tell whether a bell pepper is optimally ripe. Most--but not all--green bell peppers will turn red in color over time, but they may be optimally ripe before shifting over from green to red. A good rule of thumb is to judge less by their basic color and more by their color quality as well as overall texture and feel. Whether green, red, yellow, or orange, optimally ripe bell peppers will have deep, vivid colors, feel heavy for their size, and be firm enough to yield only slightly to pressure.
c)

Higher heat cooking can damage some of the delicate phytonutrients in bell peppers. In one recent study from Turkey, the effects of grilling on sweet green bell peppers were studied with respect to one particular phytonutrient--the flavonoid called luteolin. Prior to grilling, the bell peppers were found to contain about 46 milligrams/kilogram of this important antioxidant and anti-inflammatory flavonoid. After grilling for 7-8 minutes at a temperature of 150C (302F), about 40% of the luteolin was found to be destroyed. This loss of luteolin from higher heat cooking is one of the reasons we like cooking methods for bell peppers that use lower heat for a very short period of time.

d)

Although we tend to think about cruciferous vegetables like broccoli or allium vegetables like onions and garlic as vegetables that are

richest in sulfur-containing compounds, bell peppers can also be valuable sources of health-supportive sulfur compounds. Several recent studies have taken a close look at the presence of enzymes in bell peppers called cysteine S-conjugate beta-lyases and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These enzymes and this pathway may be involved in some of the anticancer benefits that bell pepper has shown in some animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer.