Chapter II

CONCEPTUAL FRAMEWORK AND REVIEW OF RELATED LITERATURE

This chapter contains the conceptual framework and review of related

literature that shows the graphical presentation of the research and support the

claims of the researcher in this study.

Conceptual Framework

The study focused on the sensory evaluation of jackfruit, pineapple and

ube as siopao fillings. Figure 1 presents the outline or the overview of the study.

The sensory evaluation of Siopao fillings has significant factors such as

appearance, taste, texture and smell in determining the general acceptability of

the product. Moreover, utilizing of jackfruit, pineapple and ube is varied determine

which filling is most accepted by the respondents on the study.

In addition, the result of the sensory evaluation is based on the factors and

different flavours that will bring to the improvement of new fillings of Siopao. It is

also the way of bringing new concept to siopao. Having an innovative way to

improve siopao.
SENSORY EVALUATION DIFFERENT FILLING
OF SIOPAO OF SIOPAO

 Appearance  Pineapple
 Taste  Jackfruit
 Texture  Ube
 Smell

GENERAL ACCEPTABILITY

IMPROVEMENT OF NEW FILLINGS OF SIOPAO

Figure 1. Conceptual Framework

Review of Related Literature

Siopao

According to Colinares (2008), siopao is a dish that is adopted by

Filipino’s from Chinese, it becomes popular and like by many. Siopao is also

called Baozi in China, Salapao in Thailand, Pau in Hongkong and simply known

as steamed buns in English. In the Philippines, there are a lot of fillings that can

be used in siopao but Asado is the most famous (Ortigas, 2016). In addition,

siopao is a steamed rice flour bun that contains a savory flavour.

Jackfruit

According to Simone (2018), Artocarpus heterphyllus commonly known as

Jackfruit is a tropical fruit that belongs to Moraceae family. Jackfruit is a fruit that

contains a lot of nutrients and benefits, it is a great source of minerals,

phytonutrients, vitamins and carbohydrates (Gaswani, 2016). Some countries

developed food products such as jellies, jam, and ice cream by utilizing jackfruit

(Marapana, 2018).

Pineapple

Ananas cosmusus commonly known as Pineapple is a tropical fruit which

grow in countries that are suited in the tropical and sub-tropical regions (Lawler,

2017). According to Sanmukhiya (2012), pineapple contains water, sugar,

vitamins A,C and carbohydrates. Pineapple produce hard fiber called gravata in

South America and called pineapple cloth in the Philippines (Columbia University
Press,2009). The pineapple fruit has juicy, sweet taste and has spiny skin that

turns in yellowish brown when it is ripe.

Ube

According to Roberts (2017), Ube has a scientific name “Dioscorea alata”

that is popularly known as a purple yam. It is a kind of yam, an eatable starchy

tuber of a clamber plant usually distributed in tropical countries. It has a esthetic

purple interior and a reddish brown skin that can be use as a raw material for the

production of a food coloring (Ethnic Groups Philippines, 2016).In addition, Ube

is a bright purple potato that can be use as a material for the production of food.

Food Acceptability

According to Murray and Baxter (2003), Food Acceptability is a pretention

by many factors which may be related to the independent, the food or the

environment in which the food is swallowed. Acceptability is a bigoted measure

based on hedonics, which in turn is regulate by the sensory properties of the

food. The food assumption measurement is extremely complex and depend on

psychometrics (scales). It indicates acceptance of the individual measured based

on hedonics and psychometrics (Murray and Baxter, 2003).

Sensory Evaluation

According to Sidel (2010), Sensory Evaluation is a scientific domain

whose methods and principles an have wide application over a broad range of

products. The variousness of test procedures are attainable for measuring the
differences of product, perceived characteristics, acceptability and quality (Stone,

2010). Sensory Evaluation involves evaluation of human satisfaction on a

particular product on appearance, texture,smell and taste.

Taste

Taste is a feeling or a flavour produced by food and drinks in your mouth

(Cambridge Dictionary, 2018). According to Encyclopaedia Britannica (2018),

taste was also called gestation,it is the identification and detection of the sensory

system. In addition taste,also tells and help a person on what food should be

eaten.

Smell

According to Encyclopaedia Britannica (2018), Smell is also called

olfaction the identification and detection of sensory organs on airborne

chemicals. In determining the smell, the odorant stimulates the chemoreception

to the nose and pass on electrical impulses to the brain (Spacey, 2008). Smell is

the sense by which people take in scents through their nose, or an odor or the

act of sensing or giving off an odor.

Appearance

Color is the main characteristic of food appearance especially when it is

directly related with other food quality attributes (Science Direct, 2015). Food

appearance is divided into two factors which are the physical and physiological

physical attributes the food measurement of size, shape, and light scattering
power of the food structure (Mac Dougall,2003). It is also the way that someone

or something looks. Using your eyes to see and judge by that someone or

something.

Texture

Texture is seen as essential in determining the quality of eating the foods,

it can be achieve by using sensory methods (Wiley, 2013). According to Kilcast

and Lewis (2001), the sense of food texture has important part in terms of liking

and food preference of a the consumer. The way when you use your sense of

touch. You can identify the better parts of how the food physical aspects.