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CHAPTER I

INTRODUCTION

Healthy foods should be available in the market because most of the consumer would

prefer to buy nutritious food. These kinds of food are important part of our life that can lead

us to healthy lifestyle. According to U.S. Department of Health & Human Services (2017), it

is essential to people on how to choose their food because it affects our health, not only today

but it also includes how people feel tomorrow and in the future. So, it is better to act today

and choose the food we eat wisely. People should only eat foods that will benefit their health

and not will bring them threat to their health such as chronic diseases (like heart disease and

cancer).

One of the healthy foods in our country is Malunggay, or scientifically known as

Moringa Oleifera (Life Oil, 2019). It has variety of names in different countries in Asia such

as Drumstick Tree because its fruit is look like a drumstick and also Horseradish Tree and

others call it Benzoil Tree. Malunggay is very rich in many nutritional values and in fact it is

used as medicine both traditional and modern. According to Philippine Council for Health

Research and Development (PCHRD), they mentioned that malunggay leaves is specifically

rich in vitamins and minerals. And according to them malunggay can benefit those people

with diabetes because the leaves of the malunggay can lower blood sugar levels which can

help them lower the risk of stroke and heart attack.

Tacio (2010) stated that Malunggay can be considered as “Miracle Vegetable”

because the production of moringa oleifera will be the solution to the problem of our country
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which is the hunger and malnutrition. It has been recognized as a low-cost health enhancer in

poor countries in the world based on World Health Organization (WHO). This is why the

Philippines want to promote the increase in production of malunggay in our country as it is

an excellent source of nutrition.

Malunggay vegetables are easily found everywhere and anytime because even in the

backyard of many houses malunggay are present and it can be bought in the market in a very

cheaper price. Because malunggay is used as an ingredient in many kinds of dishes such as

tinola. But despite of the essential nutrients found in malunggay most of the children refuse

to eat malunggay vegetable because of its taste. Because of that they find a way to make the

children eat malunggay unknowingly by means of malunggay powder. Malunggay leaves are

separated from the stalks and are either oven dried, or sun dried although this will alter the

appearance or colour of the leaves and will cause a little loss of nutritional value due to its

preparation (Pere, 2007). The pounded dried leaves are turned into powder which can be

mixed into common Filipino delicacies such as soups, sauces, cookies, chocolates and even

tarts as an added ingredient which is the study all about.

Tart came from the French word tarte which can also be translated into pie because

they are mainly the same but unlike tart, pie cover it’s filling in pastry. Tart is a shortcrust

pastry which is an open top that consist of filling over the base. Usually, the fillings used in a

modern tart are fruit based and this can also be sweet or savoury filling, sometimes with

custard. During the early medieval period, tarts generally had meat fillings, but later ones

were often based on fruit and custard. There are different types of tart such as Tartlet which
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is a miniature tart like for example the egg tart. Another example includes Jam Tart that have

different flavour and colours and Bakewell Tart (Potae&Dessert hour, 2016).

The utilization of malunggay, which is readily available in and beyond the backyard

to most Filipino family homes, could enhance the nutritional value of Tart, like the attempt in

this study as well as a good source of nourishing substances. To use easily available and

nutritive means to develop and enrich a product is the chief purpose of the researchers.

Highly due to the nutritional value, affordability, availability and benefit of malunggay which

is abundant in the locality, this study is conducted.

The purpose of this study is to produce a product that is not yet available in the

market that is something healthy and new to the consumers. That will surely fulfill the

satisfaction of the consumers. And develop a product that is cost friendly which will be

affordable for the consumers. The researchers will assure that the product is safe to eat and

will not cause any harm to the consumers.

Business Packaging and Modeling

Labeling is an important part of the brand of the product and the company as well. It

helps the product to be exposed in the market and recognize it as a part of a particular brand.

This is important in the era of high and intense competition. Labelling is essential because it

helps to catch the attention of the customers. Also, packaging can be used by marketers to

encourage potential buyers to purchase the product. Packaging can also use for convenience

and information transmission. Packages and labels tell how to use, transport, recycle or
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dispose the package or product. It helps spread awareness among the customers about the

item they are consuming and labeling also helps to mention ingredients (Toppr, nd).

Whenever you are making a product, you want to communicate the value and details

of the product to the customers. One of the best ways to do is using product labelling.

Product labelling has become a means of communication between the brand and the

consumer. Product labelling states very important information which is printed on the

product packaging. The label on the product serves as the primary identity of the product.

The name of the product and the brand itself is considered as part of product labelling and

these product labels form the brand identity (Bhasin, 2017).

To make the product presentable, the researchers will use cellophane and a box for

packaging. First the researchers will wrap the malunggay tarts with cellophane. After that the

researchers will put a number of wrapped malunggay tarts in a box and label it so that it

could be used for business purposes when accepted.

Statement of the Problem

The aim of this study is to describe the acceptability level of Dried Malunggay as

dough alternative in making tarts. Specifically, the following questions will also be

answered:

1. How may the Dried Malunggay developed into a tart dough in terms of:

1.1. Preparations

1.2. Ratio of Ingredients

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2. What are the characteristics of Dried Malunggay Tarts in terms of:

2.1. Sensory Attributes

2.1.1. Appearance

2.1.2. Taste

2.1.3. Aroma

2.1.4. Texture

2.2. Physicochemical

2.2.1. Ph Acid Taste

2.3. Microbiological Content

2.3.1. Mold

2.3.2. Yeast

3. What is the cost producing of Dried Malunggay Tarts as compared to commercial Tarts?

4. What design for packaging and business model should be used in Dried Malunggay as a

Tarts?

Significance of the Study

The importance of this study is to provide deeper understanding about the Malunggay

Tarts with Yema Filling. The researchers want to expand more of their knowledge about the

product, through gathering information.

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The result of the Study will be a great benefit for the following:

To the Students, the results of this study can benefit them by discovering their own

taste about the uniqueness of the product.

To the FSM Instructor, this study will help them to promote the uniqueness of the

product to other instructor. The product will also serve as one of the newly experiment for

them.

To the CCA Community, the study can benefit them by imparting the result to its

students and other people in the said community.

To the Future Researcher, the outcome of the study can help the Future Researchers

to gain information and knowledge about the said topic and use them with their research.

Scope and Delimitation

This study is limited to the use of Malunggay (moringa oleifera) as the primary

ingredient of the tarts, wherein the researchers will determine the over-all acceptability in

terms of appearance, odor, taste and texture. Since the respondents that will rate the product

are not expert, the response of the respondents may give varying results. Also the researchers

will not check the nutritional content of Malunggay Tarts with Yema Filling because it will

not undergo on any laboratory test. There are 40 respondents that will be selected using

purposive sampling technique (20) from the student population of Bachelor of Technical-

Vocational Teacher Education, (6) FSM Instructors, (9) IEAS Instructors, also (5) non

teaching staff of City College of Angeles to determine the acceptability factor of the study.
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The study will be conducted at City College of Angeles on September 2019 to November

2019, A.Y 2019-2020.

Definition of terms

The following terms are defined for reference and clarity of the study.

Acceptability. The quality of being satisfactory and able to be agreed to or approved of

(Cambridge, Dictionary).

In this study, acceptability refers to the approval of the product.

Ambient. Existing or present around you (Macmillan, Dictionary)

In this study, ambient refers to the condition of the surroundings when drying malunggay.

Appearance. Intrinsic characteristics of the physical product (Lesser, 1938).

In this study, appearance refers to the factor that is to be determined acceptable.

Benefits. In advantage or profit gained from something (Oxford Dictionaries).

In this study, benefits refer to advantages that the product contains to eliminate diseases.

Health. The word "health" refers to a state of complete emotional and physical well-being

(Nordqvist, 2017).

In this study, health refers to what will be affected by the food we intake.

Malunggay. A widely grown plant in the Philippines, malunggay is a plant with the scientific

name moringa oleifera (://www.tagaloglang.com).

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In this study, malunggay refers to the main ingredient added to tarts.

Overall acceptability. Totality of something being acceptable (Singh-Ackbarali & Maharaj,

2013).

In this study, overall acceptability refers to the total acceptability of the product.

Tarts. A tart is a shallow pastry case with a filling of food, especially sweet food

(collinsdictionary.com).

In this study, tarts refers to the product that would be developed by adding malunggay.

Taste. To try or test the flavor or quality of something by taking some into the mouth

(www.dictionary.com).

In this study, taste refers to the factor that is to be determined acceptable.

Volatile. Likely to change suddenly and unexpectedly. (Cambridge, Dictionary)

In this study, volatile refers to the rapidly change of removing liquid into any heated gas.

9-Point Hedonic Scale. Term used in tasting panels where the judges indicate the extent of

their like and dislike for the food. (Bender, 2005)

In this study, 9-Point Hedonic Scale used to determine the acceptability of malunggay tartz.
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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature

The Importance of Eating Nutritious Foods

Conant (2016) mentioned that for humans to be able to perform all their physical

tasks and their brain to remain healthy and active, they must fulfill the needs of their body by

eating right combination of foods such as fresh vegetables, fruits, dairy and meat products.

Eating the right foods will increase the efficiency of a person while doing their work and

exercising. Having a fit body and mind does not only mean that you will have a long and

healthy life, this also encompass preventing you from having major and minor diseases that

results in a general sense of wellbeing and contentment. Therefore, having a healthy food in

your everyday meal is an essential thing to our body since it affects a person’s health

physically and mentally.

History of Tarts

Tart can also be called a tartlet which refers to a miniature tart. It came from the word

tarte which is a French word that means either pie or tart, maybe you may be confused if

these two are similar with each other. Well, a Tart is quite similar to Pie, they are both a

baked dish that consist of a filling, but the difference is the pie covers its filling in pastry and
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a Tart is an open pastry base. Also, a tart has a firm pastry, its filling is thick, and the sides

are usually perpendicular while the Pie may have softer pastry, looser filling, and sloped

sides, necessitating service from the pie plate. In the mid-15th century, an Italian pastry

named crostata was described as a “rustic free-form version of an open fruit tart”

(Potae&Dessert hour, 2016).

Dating back to Early medieval period, tarts generally had meat fillings, but later ones

were often based on fruit and custard. In the modern tarts the fillings used are fruit based and

this can also be sweet or savory filling, sometimes with custard. This includes jam tarts

(Potae&Dessert hour, 2016).

Malunggay (Moringa Oleifera)

Moringa oleifera is a plant which is also called the miracle tree, the ben oil tree, or the

horseradish tree in other countries. Since it has a lot of medicinal properties and health

benefits, it became a useful plant for the past years that lasted for centuries. It also contains

other properties such as antifungal, antiviral, antidepressant, and anti-inflammatory

properties. It has a component of a variety of proteins, vitamins, and minerals. Many people

believed that moringa had a lot of benefits and it's uses range from health and beauty to help

prevent and cure diseases. Moringa benefits include, Protecting and nourishing skin and hair,

Protects the liver against damage, Preventing and treating cancer, Fighting against bacterial

diseases etc. On the other hand, like all supplements, the United States Food & Drug

Administration (FDA) do not monitor moringa, so there might be concerns about quality. It is

essential to understand and know the validity of the claims made by the manufacturers,
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whether it is safe to use or not and what are the potential side effects there may be. There is

still plenty of recent research to back up the benefits stated, though many of the studies are

still in the preliminary stages, so there is more research should be done (Cadman, 2017).

Drying Method

Drying has been defined as the process whereby moisture is vaporized from a

material and is swept away from the surface, sometimes under vacuum, but normally by

means of carrier gas which passes through or over the material (Keey, 1992). In other words,

drying is the removal of water into a hot airstream, but drying may include the removal of

any volatile liquid into any heated gas. By means of convection, radiation or conduction, or

by internal generation such as dielectric or inductive heating the moist material obtain heat

from its surroundings; the moisture in the body evaporates and the vapor is received by a

carrier gas.

In this study, the researchers would use drying method to make the malunggay leaves

turn into powder. Cause it helps to extend the shelf life of malunggay and store them for

future use. Also, it will be easier for the researcher to use it as an ingredient in making a tart

dough.

Yema History

Yema has been inherited by Filipinos during the Spanish colonial period. Because

during those years, egg whites and eggshells was used as mortar to hold the stone together.

They used that technique to build churches in the Philippines since Christianity that time was
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spread by the Spaniards in the country. Filipinos were known for its ingenuity and passion

for food, they do not want to see food fall into waste therefore they come up with an idea in

creating recipes that are mainly based on yolks, since there are abundance of egg yolks left

while building churches. Some recipes are Leche Flan and the Yema (Piccio, 2014)

Estrella (2019) stated that Yema is a custard candy which came from the Spanish

word that can be translated into yolks. It is more likely similar to the French crème brûlée

when it comes to texture because it became more appealing by adding thin, crisp coating of

caramelized sugar. It has a characteristic of having a golden yellow appearance which has a

composition of traditionally a batter of egg yolks, lime peel, and sugar. Wrapped in squares

of colorful cellophane, yema can be bought everywhere, from sari-sari stores, roadside stalls,

to street vendors outside churches, as well as a few select groceries and bakeries.

Small Tart Packaging

Usually, bakery products packaging such as tarts is the flow pack packaging because

of its economical, versatile and it is capable of high performance. This type of packaging

allows to easily distribute the product even in multipack packaging with customized and

complete graphics (GNASrl, 2019).

Related Studies

Local

According to the study of Caurez (2014), Moringa Oleifera that is also known as

‘malunggay’ was recognized as an essential crop in our country. Because its part was used as
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vegetable specifically its leaves and young pods. In addition to what has been said, its roots

(as decoction of boiled roots) is also been utilized in rural folks with the purpose of washing

sores and ulcers. Over the past decades, it has been proved by the scientific reports that

malunggay has an outstanding medicinal property, this means that it does not only used for

its nutritional properties. This study evaluated the antibacterial potential of root extracts in

gram-positive (Staphylococcus aureus and Bacillus subtilis) and gram-negative (Escherichia

coli and Salmonella typhi) bacteria. It was also stated that the aqueous (distilled water) and

alcohol (95% ethyl alcohol) root extracts of malunggay exhibited antibacterial activity

against S. aureus and S. typhi. On the other hand, only the alcohol extract showed

antibacterial activity against B. subtilis. However, both extracts did not show any

antibacterial activity against E. coli. The antibacterial activity of Streptomycin (positive

control) was higher compared to that of the alcohol and aqueous root extracts of malunggay

in all the four test organisms.

Foreign

(Adenike, 2014) stated in his study that determining the appropriate drying method

for moringa oleifera is indeed absolutely needed because it influences nutritional content of

the malunggay. Moringa Oleifera is known for its very high level of nutritional value but will

have a chance to reduce during the drying process. The study concluded that drying generally

resulted in the decrease in phosphorus, vitamins E and A contents of Moringa Oleifera

leaves, while it increased the potassium, magnesium and vitamin C contents. It however has

no significant effects (p < 0.05) on the zinc and copper contents of Moringa Oleifera leaves.
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The sundried samples have higher content of vitamin C and E while the samples dried at the

ambient conditions have the higher content of phosphorus, potassium, magnesium and

vitamin A. It is therefore recommended that Moringa Oleifera leaves should be dried at

ambient conditions due to the higher retention of some essential minerals and vitamins in the

dried samples.

Conceptual Framework

This study focuses on the reaction, comments, and criticisms from the respondents,

using the level of acceptability of Malunggay Tarts. The over-all acceptability will be the

appearance, odor, taste and texture.

As shown in Figure 1, it shows how the study will be done. First, the researchers

introduced the study by determining the statement of the problem and gathered reliable

references to seek information or data to have a knowledge and background about the topic.

For the process of the study, the researchers indicate the recipe that will be use in making

malunggay tarts, distribute the 9-point hedonic scale to make a survey to get the factual and

accurate answers regarding the product. Then, after the distribution of the 9-point hedonic

scale the researchers analyzed the data gathered that help enhanced the results of the product.

Lastly, interpretation and presentation of results to determine the Level of Acceptability of

the Malunggay Tarts and formulation of conclusion and recommendation are the output of

these processes.

Therefore, the acceptability of the product will depend on feedbacks of the

respondents on what their taste buds prefer with regards on the product of the researchers.
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This will serve as an instrument for the evaluation of the malunggay tarts and the respondents

has the freedom to give their suggestions on what is best for the product.

INPUT PROCESS OUTPUT

Introduction to the Topic Preparation of Dried

Malunggay as dough
1. How may the Dried Substitute:
Malunggay developed into
a tart dough in terms of: 1. Collecting of
1.1. Preparations Malunggay Leaves
1.2. Ratio of Ingredients 2. Sun drying the
2. What are the malunggay
characteristics of Dried 3. Powderizing the
Interpretation
Malunggay Tarts in terms malunggay
and
of: 4. Combining the
Presentation
2.1. Sensory Attributes ingredients
of Results
- Appearance  Butter  High
- Taste  Granulated and
- Aroma Sugar Low
- Texture  Salt Level of
2.2. Physicochemical  Powdered Accepta
- Ph Acid Taste malunggay -bility
2.3. Microbiological Procedure: of the
Content Pre-heat the oven to 350°F. Malung
- Mold Combine the butter, sugar, and -gay
- Yeast salt in a large bowl and stir Tarts.
3. What is the level of until evenly incorporated. Add
acceptability of the dried the measured powdered
Malunggay as an alternative malunggay and stir until just Formulation
in making tart dough based combined and a soft dough of Conclusion
on the following: forms. Put the dough on a tart and
3.1. Sensory Attributes molder then evenly press it. Recommenda-
- Appearance Cover the tart shell with plastic tion
- Taste wrap and let it rest in the
- Aroma refrigerator for 30 minutes.
- Texture Once chilled, prick it all over
4. What is the cost with a fork and bake until
producing of Dried golden brown, about 20 to 25
Malunggay Tarts as minutes. Remove from the
compared to commercial oven and cool completely on a
Tarts? wire rack before filling and
5. What design for removing from the pan.
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FEEDBACK
Figure 1. Conceptual Paradigm
CHAPTER III

METHOD OF STUDY AND SOURCES OF DATA

This chapter presents the research design, the respondents of the study, the gathering

instruments, and the statistical treatment of the gathered data.

Research Design

The researchers used the quasi-experimental design to determine the acceptability

level of dried malunggay among respondents as to general acceptability, appearance, taste,

aroma and texture. Quasi-Experimental research involves selecting groups which the variable

is tested without any processes. (Shuttleworth, 2008)

The research involves situations which the product-development process is

scrutinized and described and evaluate the final product. The aim of the study is to produce a

product that is something healthy and new to the consumers; Dried malunggay will be used

in making tarts.

This research used a quantitative method in order to collect data based on the level of

acceptability and utilization of Dried Malunggay as Tarts.

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Research Instrument

The researchers will adopt the instrument Sensory Evaluation Score Sheet developed

by Calmorin, P.I. (2005). This was used to measure, analyze and interpret reactions to the

characteristic of the food and materials as they are perceived by the senses of sight, smell,

taste and touch. The researchers will also use the Sensory Perception of the 9- point hedonic

scale by Dr. David R. Peryam to easily analyzed the responses of their respondents. In

addition, T-Test is another effective instrument that will be used by the researchers to see and

analyze the relationship of the gathered data.

The instruments are categorized into four parts; taste, texture, aroma and appearance.

Each part contains statements where the respondents are asked to put a check that indicates

their perception. The Sensory Evaluation Score Sheet will be validated by the experts to seek

improvement.

In gathering needed information, the researchers used constructed survey form to be

answered by instructors and students of City College of Angeles.

Respondents of the Study

Four sets of respondents were included in this study, the (6) FSM and (9) IEAS

instructors, (20) Bachelor of Technical Vocational Teacher Education Students, (5) Staff of

the City College of Angeles who will be purposively selected to answer the question about

the malunggay yema tarts candies. And the reason why the researchers chose them as the

respondents because they can easily answer properly and give some opinion that are prepared

for the product because it is their expertise. These respondents mentioned were the
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participants of this study. The time allotment of the researchers to gather data is three to four

days needing two hours per day.

Questionnaire

The researchers will adopt the instrument Sensory Evaluation Score Sheet developed

by Calmorin, P.I. (2005). This was used to measure, analyze and interpret reactions to the

characteristic of the food and materials as they are perceived by the senses of sight, smell,

taste and touch. The researchers will also use the Sensory Perception of the 9- point hedonic

scale by Dr. David R. Peryam to easily analyzed the responses of their respondents. In

addition, T-Test is another effective instrument that will be used by the researchers to see and

analyze the relationship of the gathered data.

The instruments are categorized into four parts; taste, texture, aroma and appearance.

Each part contains statements where the respondents are asked to put a check that indicates

their perception. The Sensory Evaluation Score Sheet will be validated by the experts to seek

improvement.

Data Gathering

The researchers gathered the specified data by means of the Sensory Evaluation Score

Sheet. It will be distributed to each of the respondents and instructions will be clearly given

to the respondents on how it is going to be answer. Also, the researchers will provide an
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explanation on what kind of product they will evaluate. Each of the participants will have a

security with regards to their confidentiality and any harm that could cause the

developmental product will be liable from the researchers.

Preparation of the Questionnaire

The researchers asked for authorization to conduct a survey from the food processing

instructors, Any year from the Bachelor of Technical Vocational Teacher Education

Students, City College of Angeles Community, Future Researchers, and Parents/ Consumers

from City College of Angeles and in the community.

Data Analysis

In this study, descriptive statistic such as numerical values that gives meaning to the

data collected. All the data were carefully read and checked for analysis that will be

classified, organized, tallied and tabulated. Percentage was used to the profile of the

respondents. The mean was computed to find out the level of acceptability of Dried

malunggay tarts in terms of appearance, taste, aroma and texture.

The researchers will also used 9- point hedonic scale with its verbal description to

interpret the weighted mean. It is a type of scale wherein the interpretation of results is

discussed for the methods validity of a certain food.

The researchers use 9-point hedonic scale to interpret the perceptions of the

respondents. 1 will be the lowest and 9 as the highest.

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Score Corresponding Remark
8.50-9.00 Like extremely
7.50-8.49 Like Very Much
6.50-7.49 Like Moderately
5.50-6.49 Like Slightly
4.50-5.49 Neither Like Nor Dislike
3.50-4.49 Dislike Slightly
2.50-3.49 Dislike Moderately
1.50-2.49 Dislike Very Much
0.50-1.49 Dislike Extremely

References:
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Adenike, A.B. (2014, September 17). The Effects of Drying on some Nutrients Moringa

Oleifera Leaves. Annals Food Science and Technology, 15(2), 246-250.

Bhasin, H. (2017, December 18). What is Product Labelling & what is the Importance of

labelling? Retrieved from https://www.marketing91.com/product-labelling/?

fbclid=IwAR1zmFUSU62wgqW62GCENiSrjunatoEMUa39IptP8_CcRrc29iA5F

1T4tJ8.

Cadman, B. (2017, November 4). Moringa: Benefits, side effects, and risks. Retrieved from

https://www.medicalnewstoday.com/articles/319916.php?

fbclid=IwAR2j2SJZXodMF4aB2ZFX9r18Fj0YKkeo9jqk1iY89BSzy2OIRWUC

1O2_sP8#what-is-in-moringa.

Caurez, C.L. (2014). Antibacterial potential of malunggay (Moringa oleifera Lam.) root

extracts. Philippine Journal of Crop Science (Philippines), 37(1), 146. Retrieved

from http://agris.fao.org/agris-search/search.do?recordID=PH2014000298

Conant, D. (2016, January 19). The Importance of Eating Nutritious Foods. Retrieved from

https://darylconant.com/2016/01/the-importance-of-eating-nutritious-foods.

Estrella, S. (2019, March 31). Yema: The Origins of a Classic Filipino Candy. Retrieved

from https://www.pepper.ph/yema-origins-classic-filipino-candy/.

GNASrl. (2019). Small Tart - Flow pack Package. Retrieved from

https://www.gnasrl.com/en/packaging-solutions/food/bakery-products/small-tart-

flow-pack-package_58.html#targetText=Small Tart - Flow pack

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Package&targetText=The most common style for,with customized and complete

graphics.

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CITY COLLEGE OF ANGELES

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