Thesis Chapter Ni Mico, Norlie, JM

ESTIPONA NATIONAL HIGH SCHOOL 1
Table 3 showed that ___ of the total respondents said that Chayote Muffin,
while ___ or only four(4) of the respondents said that the Chayote Muffin is ___. The
resulted into a mean score of ______ which denotes that the taste of this Chayote Muffin
was _____.
2.2 Consumer Acceptability on the Aroma of the Chayote Muffin
Consumer acceptability on the aroma of the chayote muffin was determined
as extremely like, moderately like, slightly like, dislike, very much dislike. Results of
which are presented in table 4.
Table 4
Consumer Acceptability on the Aroma of the Chayote Muffin
N=50
Verbal Description Frequency of Responses Percentage
(Score)
Extremely Like (5) 24 48
Moderately Like (4) 19 38
Slightly Like (3) 6 12
Dislike (2) 1 2
(1) 0 0
MEAN SCORE 100
Table 4 shows that _____ of the total respondents moderately like the Chayote
Muffin, while_____ or only three (3) of the respondents dislike the aroma of the
Chayote Muffin. This resulted into a mean score of 5 which denotes that the aroma of
UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

Chayote Muffin is Moderately Liked by the consumers. To reduce the effect of the
Chayote on the Muffin add 1/8 salt to reduce the Aroma of Chayote.
2.3Consumer Acceptability on the Texture of the Chayote Muffin
Consumer acceptability on the texture of the chayote muffin was determined as
very soft, slightly soft, soft, hard, and slightly hard which are presented in Table 5.
Table 5
Consumer Acceptability on the Texture of Chayote Muffin
N=50
(Score)
Soft (5) 15 30
Moderately Soft (4) 33 66
Slightly Soft (3) 2 4
Not Soft (2) 0 0
Extremely not Soft (1) 0 0
MEAN SCORE 5 100
Table 5 shows that _____ of the total respondents said that the Chayote Muffin
is very soft, while 4% or only two (2) of the respondents said that Chayote Muffin is
hard. This resulted into a mean score of 5 which denotes that the teture of this muffin
is soft according to the consumers.
2.4Consumer Acceptability on the Color of the Chayote Muffin

Consumer acceptability on the color of the Chayote Muffin was determined as
dark brown, golden brown, brown, pale brown, and pale. Results which are presented
in table 6.
TABLE 6
Consumer Acceptability on the Color of Chayote Muffin
N=50
(Score)
(5) 28 56
(4) 19 38
(3) 3 6
(2) 0 0
(1) 0 0
MEAN SCORE 5 100
Table 6 shows that _____ of the total respondents said that the Chayote Muffin
color is golden brown, while 4% or only two (2) of the respondents said that the color
of the Chayote Muffin is pale. This resulted into a mean score of 5 which denotes that
the color of the Chayote Muffin is golden brown said by the consumers. Therefore, the
Chayote didn’t affect the color of the traditional muffin.
2.5Consumer Acceptability on the Appearance of the Chayote Muffin

Consumer acceptability on the appearance of the Chayote Muffin was
determined as extremely like, moderately like, slightly like, dislike, very much dislike.
Results of which are presented in Table 7.
Table 7
Consumer Acceptability on the Appearance of Chayote Muffin
N=50
(Score)
(5) 21 42
(4) 22 44
(3) 7 14
(2) 0 0
(1) 0 0
MEAN SCORE 4 100
Table 7 shows that 60% of the total respondents moderately like the Chayote
Muffin, while 6% or only three (3) of the respondents dislike the color of the Chayote
Muffin. This resulted into a mean score of 4 which denotes that the color of this muffin
is colored by consumers.
2.6Consumer General Acceptability of the Chayote Muffin
Consumer general acceptability on the utilization of the Chayote Muffin was
determined as extremely like, moderately like, slightly like, dislike, very much dislike.
Results of which are presented in Table 8.

Table 8
Consumer General Acceptability of Chayote Muffin
N=50
(Score)
(5) 32 64
(4) 17 34
(3) 2 4
(2) 0 0
(1) 0 0
MEAN SCORE 5 100
Table 8 shows that 50% moderately liked the Chayote Muffin, while 8% or only
four (4) of the respondents disliked the Chayote Muffin. This resulted into a mean of 5
which denotes that generally, the Chayote Muffin was moderately liked by the
consumers. Most of the respondents moderately like the Chayote Muffin by its taste,
aroma, texture, color and appearance. The general acceptability of the Chayote Muffin
tells that the product is probably acceptable for the consumers
3. Implication of the Study to TVL Industry
The study provided data that can serve as a basis of the TVL teachers for their
curriculum development and for students to serve as reference to their researches. The
study will help the parents to eat their children vegetables and help the local producers
of Muffin to give avenue for potential market of their product. Producing Chayote

Muffin will provide additional product in small-scale bakeries in the community in
addition to other flavors of their muffin. It will also serves as an avenue to those
vegetable farmers specially chayote plantation owners to increase their sales.

Chapter v
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of findings, conclusion and implications
recommendations of the study.
Summary of Findings
1.Process and formulation of the Chayote Muffin was determined by using five
parameters namely, taste, texture, appearance, color, aroma. As a result the researchers
found out that Chayote muffin is moderately liked by the consumers.
2. Consumer acceptability on utilization of Chayote Muffin is rated by the use a
five (5) point hedonic scale.
2.1 The consumer acceptability on utilization of Chayote Muffin in terms of taste
resulted to 74% of the respondents liking the product moderately and with a mean score
of 4.2 denotes that the product respondents liked the product moderately.
2.2 With a mean score of 5, 60% of the consumers rated Chayote Muffin as a
moderately liked flavor of muffin in terms of its aroma.
2.3 Findings revealed that 76% of the respondent rated Chayote Muffin is slightly
brown in terms of its color and garner a mean of 5.
2.4 The consumer acceptability on utilization of Chayote Muffin in terms of texture
resulted to 52% of the respondents said that the texture is soft. The mean score of 5
showed that the product respondents liked the product because of its soft texture.
2.5 The consumer acceptability on utilization of Chayote Muffin in terms of
appearance resulted to 60%of the respondents moderately like the product. A mean

score of 4 denote that the appearance of Chayote Muffin is moderately liked by the
consumers.
2.6 The consumers general acceptability on utilization of Chayote Muffin show
50% of the total respondents with ‘moderately like’ garnering the highest frequency of
responses. This corresponds to a mean score of 5 which denotes that generally, the
aroma, taste, texture, appearance, and color of this muffin is liked moderately by the
consumers.
Conclusions
1. Blanching chayote before add it into batter will avoid unpleasant aroma to the
finish product which is Chayote Muffin.
2. Production and formulation on utilization of Chayote Muffin using 1 cup of
main ingredients was found that acceptable in terms of five parameters (taste,
aroma, color, texture, appearance, and general acceptability).
3. In the general parameters on utilization of Chayote Muffin, all of the 5
parameters gathered high percentage of acceptability

Recommendations
In reference to the conclusions drawn from the study, the following
recommendations are made:
1. If the Chayote Muffin will be acceptable for the consumers it will become an
avenue for those small scale bakeries to earn extra income.
2. This research will be one of the guideline for those related researches on the
future.
3. Bakers must develop the Chayote as a new flavored of muffin.
4. TVL/TLE teachers must consider Chayote in preparing pastry products and
other dishes in their laboratory classes.

APPENDICES

Appendix A
Process Flow on Utilization of Chayote Muffin: Process and Its Acceptability
Process Flow Process Description
Weighing Measure all the ingredients using the
weighing scale, measure in grams and
measure in cups.
Mixing
Combine all the ingredients on a
separate mixing bowl and mix using
Baking Place on baking sheet and bake it for 15-
20 minutes.
Cooling
Place on cooling rack

Appendix B
Sensory Evaluation Score Sheet
Attributes Color Attributes Texture Attributes Taste
Pale Green 1 Extremely 1 Tasteless 1
not Soft
Light Green 2 Not Soft 2 Not Sweet 2
Yellow Green 3 Slightly 3 Slightly 3
Soft Sweet
Lime Green 4 Moderately 4 Moderately 4
Soft Sweet
Green 5 Soft 5 Sweet 5
Attributes Appearance Aroma General
Acceptability
Extremely Dislike 1 1 1
Dislike 2 2 2
Slightly Like 3 3 3
Moderately Like 4 4 4
Extremely Like 5 5 5
Comment:____________________________________________________________
_____________________________________________________________________

Appendix C
Process and Formulation on Utilization of Chayote Muffin
FORMULATION CHAYOTE MUFFIN
Ingredients
QUANTITY UNIT DESCRIPTION BAKERS
PERCENTAGE
200 Grams All Purpose Flour 100%
60 Grams Egg 10%
10 Grams Salt 1.6%
Grams Sugar
Grams Baking Powder
Grams Oil
132 Grams Chayote
MISE EN PLACE
1. Blanched Chayote
2. Measure all ingredients using measuring scale and place on a separate container.
PROCEDURE:
1. Mixing:
A. Combine all ingredients in the mixing bowl and mix.
2. Scaling and Make-up: 23 oz.
3. Baking: 15-20 minutes at 130 Degrees Celsius.

FORMULATION CHAYOTE MUFFIN
Ingredients
QUANTITY UNIT DESCRIPTION BAKERS
PERCENTAGE
200 Grams All Purpose Flour 100%
60 Grams Egg 10%
10 Grams Salt 1.6%
Grams Sugar
Grams Baking Powder
Grams Oil
132 Grams Chayote
MISE EN PLACE
1. Grate Chayote.
2. Measure all ingredients using measuring scale and place on a separate
container.
PROCEDURE:
1. Mixing:
2. Scaling and Make-up: 23 oz.
3. Baking: 15-20 minutes at 130 Degrees Celsius.

Appendix D
Raw Data on Sensory Evaluation of Chayote Muffin
Panel Color Texture Aroma General Taste Appearance
Acceptability
1 3 4 4 5 4 4
2 4 4 5 5 5 5
3 5 5 5 5 5 5
4 5 5 5 5 5 5
5 5 5 5 4 4 5
6 5 5 5 5 5 4
7 3 5 4 5 5 4
8 4 5 4 5 4 5
9 5 4 5 5 4 3
10 4 5 5 4 5 4
11 4 4 5 4 4 3
12 4 4 4 4 5 4
13 4 4 4 4 4 4
14 4 4 4 4 3 4
15 4 3 5 3 5 3
16 4 5 5 3 5 4
17 5 5 4 5 4 4
18 4 5 5 4 5 4
19 4 5 5 5 3 4
20 5 5 3 4 5 4
21 5 5 5 4 5 5
22 4 5 5 5 5 5
23 4 3 5 4 5 5
24 4 4 3 5 5 5
25 4 5 5 4 5 4
26 4 4 4 4 4 4
27 4 4 4 4 4 4
28 4 5 5 5 5 3
29 4 5 5 4 4 5
30 4 5 4 5 5 4
31 4 4 5 5 4 5
32 4 5 4 4 5 5
33 4 4 5 5 4 5
34 5 5 4 5 4 4
35 4 5 3 3 4 4
36 4 3 3 4 5 5
37 4 5 4 5 5 5
38 4 4 4 5 5 5
39 5 5 2 4 5 5
40 5 4 4 4 4 5
41 4 5 4 4 5 3
42 4 4 5 5 5 5
43 5 4 5 5 4 3

44 5 5 4 4 5 3
45 4 4 3 5 5 5
46 5 5 4 4 5 4
47 5 4 3 3 4 5
48 4 4 4 4 5 4
49 4 5 5 5 5 4
50 4 5 5 5 3 5
Total 213 225 216 220 234 214
Mean 4.26 4.5 4.32 4.4 4.68 4.28

Republic of the Philippines

Department of Education
Region III Central Luzon
Division of Tarlac Province
ESTIPONA NATIONAL HIGH SCHOOL
Pura, Tarlac
APPROVAL SHEET
This thesis of John Michael S. Santos, Mary France T. Pascua and Renzo C.
Antalan entitled “Utilization of Paragis (Eleucine indica) in making Pandesal: Its
Process and Acceptability”, which is prepared and submitted in partial fulfillment of
the requirements for the Practical Research 2, is hereby accepted.
GERALD C. PRESIADOS, MAEd-TLE
THESIS COMMITTEE
CIELO G. CULLISON, MAEd-Administration & Supervision

Chairman
HERBERT P. ARELLANO, Head Teacher 1- English

Member
FERDINAND C. MELEGRITO, AB-BSE., Head Teacher 1 TLE

Member
Accepted and approved in partial fulfillment of the requirements for the Practical
Research 2.
CIELO G. CULLISON, MAEd-Administration &Supervision
Principal II
March, 2019


Pura, Tarlac
APPROVAL SHEET
This thesis of Jude Mico B. Nool, Arvin C. Labutong and Dennis G. Mintal entitled
“Utilization of Chayote: Its Process and Acceptability”, which is prepared and
submitted in partial fulfillment of the requirements for the Practical Research 2, is
hereby accepted.
THESIS COMMITTEE

Chairman

Member

Member
Research 2.
Principal II
March, 2019


Pura, Tarlac
APPROVAL SHEET
This thesis of Norlie L. Lactaotao, Jhake D. Basco and Jener R. Santiago entitled
“Entrepreneurial acceptability and purchase intent of Fried Halo-Halo: Its
Process and Acceptability”, which is prepared and submitted in partial fulfillment of
the requirements for the Practical Research 2, is hereby accepted.
THESIS COMMITTEE

Chairman

Member

Member
Research 2.
Principal II
March, 2019

ACKNOWLEDGEMENT
The researchers gratefully acknowledge the support, motivation, supervision,
inspiration and other forms of assistance of those who in one-way or another
contributed to the realization of this research.
To MR. GERALD C. PRESIADOS, their adviser, who gave his full support,
guidance, efforts and supervision during and after the preparation of the manuscript
and for suggestions for the improvement of the research.
To the Chairman of the panel MS. Charito P. Ramilo, Principal of Estipona National
High School, Senior High School, and to the other members of the panel, MR, Darwin
S. Nool and MS. May N. Cordova, for their comments and recommendations and for
extending their expertise, which really enhance the research work.
And most especially to out almighty God his endless love and guidance.

ACKNOWLEDGEMENT
S. Nool and MS. Liezel C. Lacsinto, for their comments and recommendations and for

ACKNOWLEDGEMENT
S. Nool and MS. May N. Cordova, for their comments and recommendations and for

DEDICATION
This research is dedicated to our beloved parents
and to our very supportive adviser, MR. GERALD
C. PRESIADOS for being a good teacher to us.
We thank you from the of our heart Sir.

DEDICATION

DEDICATION

TABLE OF CONTENTS
APPROVAL SHEET………………………………………………………….i
TITLE PAGE………………………………………………………………....ii
ABSTRACT…………………………………………………………………..iii
ACKNOWLEDGEMENT…………………………………………………...iv

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ESTIPONA NATIONAL HIGH SCHOOL 1

2.2 Consumer Acceptability on the Aroma of the Chayote Muffin

Consumer acceptability on the aroma of the chayote muffin was determined

which are presented in table 4.

Consumer Acceptability on the Aroma of the Chayote Muffin

Verbal Description Frequency of Responses Percentage

Extremely Like (5) 24 48

Moderately Like (4) 19 38

Slightly Like (3) 6 12

MEAN SCORE 100

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

2.3Consumer Acceptability on the Texture of the Chayote Muffin

Consumer acceptability on the texture of the chayote muffin was determined as

Consumer Acceptability on the Texture of Chayote Muffin

Verbal Description Frequency of Responses Percentage

Moderately Soft (4) 33 66

Slightly Soft (3) 2 4

Not Soft (2) 0 0

Extremely not Soft (1) 0 0

MEAN SCORE 5 100

is soft according to the consumers.

2.4Consumer Acceptability on the Color of the Chayote Muffin

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

Consumer acceptability on the color of the Chayote Muffin was determined as

Consumer Acceptability on the Color of Chayote Muffin

Verbal Description Frequency of Responses Percentage

MEAN SCORE 5 100

Chayote didn’t affect the color of the traditional muffin.

2.5Consumer Acceptability on the Appearance of the Chayote Muffin

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

Consumer acceptability on the appearance of the Chayote Muffin was

Results of which are presented in Table 7.

Consumer Acceptability on the Appearance of Chayote Muffin

Verbal Description Frequency of Responses Percentage

MEAN SCORE 4 100

2.6Consumer General Acceptability of the Chayote Muffin

Consumer general acceptability on the utilization of the Chayote Muffin was

Results of which are presented in Table 8.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

Consumer General Acceptability of Chayote Muffin

Verbal Description Frequency of Responses Percentage

MEAN SCORE 5 100

tells that the product is probably acceptable for the consumers

3. Implication of the Study to TVL Industry

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

Muffin will provide additional product in small-scale bakeries in the community in

vegetable farmers specially chayote plantation owners to increase their sales.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of findings, conclusion and implications

recommendations of the study.

found out that Chayote muffin is moderately liked by the consumers.

2. Consumer acceptability on utilization of Chayote Muffin is rated by the use a

five (5) point hedonic scale.

2.1 The consumer acceptability on utilization of Chayote Muffin in terms of taste

moderately liked flavor of muffin in terms of its aroma.

brown in terms of its color and garner a mean of 5.

2.4 The consumer acceptability on utilization of Chayote Muffin in terms of texture

2.5 The consumer acceptability on utilization of Chayote Muffin in terms of

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY 2018

2.6 The consumers general acceptability on utilization of Chayote Muffin show

finish product which is Chayote Muffin.