Acceptability of Avocado Mousse Cake Product of Grade 12 Senior High

School Students in San Policarpo National High School

S.Y. 2019-2020

A Quantitative Research
Presented to
The Faculty of Senior High School Department
SAN POLICARPO NATIONAL HIGH SCHOOL
Brgy. San Policarpo, Calbayog City

In Partial Fulfillment for the Requirements in

Practical Research 2

Presented by:

Amador, Mariza C.
Antiola, Airamie D.
De la Rosa, Jocelyn M.
Espelimbirgo, Judei S.
Salurio, Christine Joy J.
Lazarte, Sherwin B.
Lentejas, Brix Franciel M.
Maloloy-on, Carlo L.
GAS 12-C
 Chapter 1
Background of the Study

INTRODUCTION

The Avocado is a fruit of the Avocado tree scientifically known as Persia

Americana. Avocados are an excellent healthy food, and loaded with important

nutrients. They have a creamy, rich, fatty texture and blend well with other

ingredients. They’re weight loss friendly, heart healthy and, last but not least,

taste incredible. These days, the Avocado has become health-conscious

individuals. (Healthline; Gunnars. K 2018, June 29).

This information fuelled the interest of the researchers to use it as part of

the ingredients in Mousse Cake. Mousse is a dessert that’s made of cream and

eggs that have been whipped until they’re light and creamy (Vocabulary

Dictionary, 2013).

Some of the study stated, Avocado (Av) is a fruit that belongs to the Lauraceae

family. The fruit of the plant, also called an avocado, is botanically a large berry

containing a large seed (Blanco, C., Carrillo, T., Castillo, R., Quiralte, J., & Cuevas, M.

(1994).

In the Philippines, there is still a limited number of literature that directly

links of an Avocado Mousse Cake Products, especially those that look into the

Senior High School (SHS) students and their ability to focus on creating a

products. Furthermore, the researchers conducted on this topic does provide

evidence that the result of the product is acceptable through the new texture,
 color, and appearance. It is in this light that the purpose of this study will be able

to contribute research-based data and knowledge on the possibility of

Acceptability of Avocado Mousse Cake Product in School. Also, this is

beneficial and recommended to the students, parents, school administrator/

faculty concerned and the future researchers.

Statement of the Problem

This study generally aims to determine if the Acceptability of Avocado

Mousse Cake product of Grade 12 students in San Policarpo National High

School SY 2019-2020.

Specifically, this study shall seek answers to the following questions:

1. What is the perception of the respondents on Avocado Mousse

Cake product in terms of:

a. Texture

b. Color

c. Appearance

2. What is/are the possible effects of Avocado Mousse Cake

product to the Grade 12 Students?

3. Is there a significant relationship between the Acceptability and

Avocado and Mousse Cake Product Grade 12 students in San

Policarpo National High School?

Significance of the Study

This study will be able to contribute research-based data and knowledge

on the possibility of Acceptability of Avocado Mousse Cake Product in School.

 Furthermore, the society, in general can make informed decisions that are

relevant to this area.

More specifically, this study shall be beneficial to the various groups of

people.

Students. The findings of the study may help the student to adopt the

best performance on how to make a product and manage themselves from the

newly implemented skills. Also, provide them to putting up the business by

learning the strategies of making product.

Parents. This study guides the parents to know their students capacity

on making the product.

Teachers. This study guides the teachers to adopt of the students skill

on how to maintain and enhance their teaching tactics and strategies for the

students to be learned in making a products.

School Administrator. This study guides the school administrators and

faculty concerned the student performance/skill and provide them the other

tools use on making a product that needed.

Future Researcher. The result of this study will serve as a basis for

valuable reference point in similar future studies for the progress of the school.

Scope and Limitation

This study is an experimental research focusing on the association

between the Acceptability of Avocado Mousse Cake Product of Grade 12

students of San Policarpo National High School under the General Academic

strand in the first term of Academic year. S.Y. 2019-2020.

Furthermore, the study delimits itself the acceptance of the product and

will not attempt to measure this variable in other environment. The respondents

of the study covers only the Grade 12 students from the General Academic

strand meaning ABM, STEM and HUMSS are outside the scope of this study.

CHAPTER 2
REVIEW OF THE LITERATURE AND CONCEPTUAL FRAMEWORK

Related Literature

Those that were Hass avocados, the most common commercial avocado

cultivars in the world, contain a variety of essential nutrients and important

phytochemicals. Although the official avocado serving is one-fifth of a fruit (30

g), according to NHANES analysis the average consumption is one-half an

avocado (68 g), which provides a nutrient and phytochemical dense food

consisting of the following: dietary fiber (4.6 g), total sugar (0.2 g), potassium

(345 mg), sodium (5.5 mg), magnesium (19.5 mg), vitamin A (43 μg), vitamin C

(6.0 mg), vitamin E (1.3 mg), vitamin K1 (14 μg), folate (60 mg), vitamin B-6 (0.2

mg), niacin (1.3 mg), pantothenic acid (1.0 mg), riboflavin (0.1 mg), choline (10

mg), lutein/zeaxanthin (185 μg), phytosterols (57 mg), and high-

monounsaturated fatty acids (6.7 g) and 114 kcals or 1.7 kcal/g. There are eight

preliminary clinical studies showing that avocado consumption helps support

cardiovascular health. Exploratory studies suggest that avocados may support

weight management and healthy aging.

Hass avocado (Persea Americana) is a medium-size fruit with a pleasant,

creamy, smooth texture. About 90% of the avocados consumed in the US and a

majority of avocados worldwide are Hass avocados. The avocado is a medium

energy dense (1.7 kcal/g) fruit because it contains about 80% water and dietary

fiber. Unlike other fruits, avocados are low in sugar and contain 15% MUFA rich

oil, which helps to increase the bioavailability of carotenoids from salads and

salsa often consumed with avocados (Fulgoni, V. L., Dreher, M., & Davenport,

A. J. (2013).

According to Lu and colleagues (2009), the California Hass avocado

(Persea americana) is an example of a domesticated berry fruit that matures on

the tree during its growing season but ripens only after being harvested.

Avocados are typically harvested multiple times during the growing season in

California. Previous research has demonstrated potential health benefits of

avocados and extracts of avocado against inflammation and cancer cell growth,

but seasonal variations in the phytochemical profile of the fruits being studied

may affect the results obtained in future research.

Therefore, in the present study, avocados were harvested in January,

April, July, and September, 2008, from four different growing locations in

California (San Luis Obispo, Ventura, Riverside, and San Diego) and analyzed

for total fat content, fatty acid profile, carotenoids, and vitamin E. A significant

increase in total carotenoid and fat content of avocados from all regions was
noted as the season progressed from January to September. Four carotenoids

not previously described in the avocado were quantified. The total content of

carotenoids was highly correlated with the total fat content (r = 0.99, p < 0.001)

demonstrating a remarkable degree of constancy of carotenoid intake per gram

of fat content in the California Hass avocado. Future clinical research on the

health benefits of the avocado should specify the time of harvest, degree of

ripening, growing area, and the total phytochemical profile of the fruit or extract

being studied. These steps will enable researchers to account for potential

nutrient−nutrient interactions that might affect the research outcomes (Lu et al.

2009).

Conceptual Framework
The table below clearly presents the flow, procedure and outcome of this

research study.
Perception of the
respondents on
Avocado Mousse Possible effects of Proposed the new
Cake product in terms implemented
Avocado Mousse
of: Avocado Mousse
Cake product to the
Cake Product to the
1. Texture Grade 12 Students?
Grade 12 students.
2. Color
3. Appearance

Figure 1. Conceptual Framework of the Study

The figure 1 shows the input, process and output of this research study.

The input covers the perception of the respondents on Avocado Mousse Cake

product in terms of texture, color and appearance. This is generally aims to

determine if the mentioned external variables will affect the student’s appetite
with regards the newly implemented product in San Policarpo National High

School to the senior high students.

As of process,

Definition of Terms
The following terms are used for better understanding of the study; the

foregoing terms are unlocked conceptually and operationally.

Acceptability.

Avocado.

Mousse Cake.

Texture.

Color.

Appearance.

Chapter 3
RESEARCH METHODOLOGY

This chapter clearly presents the research design, the sample, locale and

time of the study.

Research Design

This study is quantitative in nature since the research question we seek to

answer lead to numerical data.

 Specifically, the study is an experimental as it aims to determine if there is

an association between the Acceptability and Avocado Mousse Cake Product of

Grade 12 students and assess whether the degree of association between

these variables is significant.

The Sample

The target populations of the study are the Senior High School students

during the second term of the academic year 2019-2020 of San Policarpo

National High School in Calbayog City. These students belongs to four different

strands of the Senior High School program, namely: General Academic Strand

(GAS): Accountancy and Business Management (ABM): Humanities and Social

Sciences (HUMSS): Science, Technology, Engineering, and Mathematics

(STEM).

Locale and Time of the Study

San Policarpo National High School

Figure 1. Site and Locale of the Study

 The figure 1 shows the site and locale of the study – San Policarpo

National High School specifically the Senior High School located in San

Policarpo, Calbayog City. In addition, the collected data from the respondents

implied that any findings from this study will be limited to this area. Data

collection for the conducted study is on the month of (specific month).