1

INTRODUCTION

The global yogurt market is mainly driven by the health benefits

associated with consuming yogurt and increasing awareness among people

for losing weight. Primarily yogurt is consumed directly as a dessert or it is

used in various recipes. Also, yogurt drinks is sub segmented as regular and

flavored yogurt. Increasing availability of various fruit flavored yogurt with

health benefits is expected to support the demand of flavored yogurt drinks in

the near future (Kaitlin Guest, Nutraceuticals world, n.d).

Yogurt is made when heated milk is combined with bacteria,

specifically probiotics left to sit for several hours at a warm temperature. While

in manufacturing yogurt, dairy processors often encounter grainy texture, too-

tart flavor, weak body or syneresis and the faster the fermentation time will be,

the faster they can break so that the researcher wants to add an additional

flavor on yogurt that can help to produce additional protein and other health

benefits to avoid defects in processing yogurt. (Fisberg, M. and Machado, R.)

Some manufacturers of yogurt that contains probiotics can be incorporate with

the ice cream base or in a chocolate coating of the ice cream. Probiotics have

also been included in chocolate, providing extremely long shelf lives of up to

2 years. Today, yogurt can be found in a variety of forms including plain, but

often with added fruit or sweeteners. Thickeners and stabilizers such as

gelatin and pectins may also be added for a thicker texture and richer taste

(Marco, M.L., et al, n.d).

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There are few products that are made from yogurt, therefore the

researcher have an idea to come to encourage the farmers to plant cacao as

an additional source of income and also it helps the small yogurt vendors to

have a new recipe. As such, the researcher aims to study about the product

quality of Tablea Flavored Yogurt in Different Fermentation Period. It would

become more helpful to the homemakers, culinary master and people in the

food production that needs another product and source, but have the same

quality of the existing yogurt.

Objectives of the Study

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The general objective of this study was to enrich the yogurt with tablea

flavored in different fermentation period.

Specifically, it aimed to:

1. Determine the product quality of Tablea Flavored Yogurt in Different

Fermentation Period, in terms of:

1.1 body, and

1.2 taste.

Significance of the Study

The result of this study served as a reference for those students who

desire to study on tablea. It also gave an option for homemakers for an

additional recipe or knowledge in preparing tablea. Moreover, this will provide

additional knowledge for researchers in the field of culinary.

Finally, this study would be a great help to the farmers and

manufacturers of tablea, as well as to various establishments like cafes,

brews, hubs, coffee shops which features chocolate drinks and yogurt.

Scope and Delimitation of the Study

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This study aimed to determine the product quality of tablea flavored

yogurt in different fermentation period namely: Treatment 1 (overnight),

Treatment 2 (two days), and Treatment 3 (four days). This study did use one

procedure, which has the ingredients of 70% milk and 30% tablea in making

tablea flavored yogurt. The product was evaluated using sensory evaluation

score sheet.

Operational Definition of Terms

The following terms were operationally defined for the study:

Yogurt- it refers as the product made of fermented milk and flavored tablea

added and is the subject for experimentation.

Tablea- refers to the ingredient being used as a substitute from traditional fruit

flavoring in making yogurt.

Taste- refers to the sweetness, sourness and creaminess of yogurt.

Body- refers to the fermentation of the yogurt, inoculates the milk with the

yogurt culture.

REVIEW OF RELATED LITERATURE

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Yogurt is a milk product obtained by fermentation of milk specific

microorganisms, which shall be viable, active and abundant in the

product Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus.

It is a food produced by bacterial fermentation of milk. The fermentation

process of yogurt takes a week. The bacteria used to make yogurt are known

as yogurt cultures. Fermentation of lactose by these bacteria produces lactic

acid, which acts on milk protein to give yogurt its texture and characteristic tart

flavor. Cow's milk is commonly available worldwide, and as such, the milk

most commonly used to make yogurt. Yogurt is often included on healthy food

lists and for good reason (Trina Holden, June 15, 2011).

Yogurt is highly nutritious and is an excellent source of protein, calcium

and potassium. It provides numerous vitamins and minerals and is relatively

low in calories. Although yogurt is often associated with probiotics having

positive effects on immune, cardiovascular or metabolic health, high-quality

clinical evidence is insufficient to conclude that consuming yogurt lowers risk

of diseases or improves health (Tamime and Robinson, 2007).

The starter cultures are mixed into the cooled milk. This process can

take several hours. The increase in lactic acid causes the milk to become

thick, or form the soft gel that is characteristic of yogurt. The fermentation of

lactose also produces the flavor compounds that are characteristic of yogurt

(Jeffrey I.B. and O’Toole P.W. n.d).

 The flavor of yogurt has played an important role in increasing its

consumer demand. Sweeteners like sugar, honey, and aspartame. Flavorings

like vanilla and coffee and other ingredients like fruits, preserves, and
 6

stabilizers such as gelatin to improve the textural property are added that

modify the flavor of yogurt. Some of the fruits and fruit flavors are currently

used. The aroma, body, and taste of yogurt and other cultured dairy products

can vary depending on the type of culture and milk, amount of milk fat and

nonfat milk solids, fermentation process, and temperature used (Kurmann JA,

Basic JL, Kroger M. 1992).

Yogurt production from milk using the standard yogurt cultures

Lactobacillus bulgaricus and Streptococcus thermophiles requires about 8 to

12 hours, under optimum conditions. Unless the finished product was kept at

refrigeration temperature and kept at room temperature, the bacterial cells will

continue to multiply slowly and produce more acid, causing excretion of water

on top and giving the yogurt an acrid taste. With time there will be some

proteolysis giving some off flavor and due to protein breakdown, the texture

will be soft. With longer storage duration some mold may grow on the top.

These are the likely changes where the yogurt container was handled under

sanitation, inhibiting contaminants to enter in the yogurt (Bibek R, 2002).

The possibilities may seem endless for dairy manufacturers looking to

use various fruits, but the top flavors still account for 25 percent of yogurt

flavors, with strawberry and blueberry still leading the way, In fact data from

Mintel Group shows the top-selling spoonable yogurt flavors for the U.S. are

strawberry and blueberry, followed by vanilla, peach, plain, raspberry, honey,

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banana and strawberry, black cherry, berry, pineapple, cherry, key lime,

lemon and banana (Flavorchem Downers Grove Ill, n.d).

Tablea is a Spanish word meaning tablet, and tsokolate is a Filipino

word meaning chocolate. It is a thick hot chocolate specially made from cacao

balls. The tablea can also be a thick disk or flat, and even in square form

made, and is considered as one of Batangas delicacies. The tablea itself is

made by adding sugar most often muscovado to the paste and shaping it into

balls or tablets (Flavorchem Downers Grove Ill, n.d).

During the Spanish era hot chocolate made from tablea is served

during breakfast on special occasions. Cacao chocolate drinking has long

been a tradition in Batangas and other provinces in the Philippines. Cacao

Tablea is the main ingredient for the purest, yummiest, and healthiest

chocolate drink tsokolate de batirol, a thick, creamy, hot chocolate drink,

otherwise referred to as sikawate in the Visayas region (Chino L. Cruz,

February 12, 2016).

It is an ideal breakfast compliment to give a boost of antioxidants to

start off the day.  It is also ideal for baking and other cooking purposes, once

dissolved tablea in the water, it can actually use it in all manner of desserts

aside from hot chocolate. It can make things such as cupcakes, brownies,

tortes, and cakes (Chino L. Cruz, February 12, 2016).

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Fermentation of Theobroma cacao (cacao) seeds is an absolute

requirement for the full development of chocolate flavor. An adequate aeration

of the fermenting cacao seed mass is a fundamental prerequisite for a

satisfactory fermentation. Cocoa beans are fermented to develop the typical

chocolate flavor. Chocolate can be a solid, liquid or a paste, and along with

the cocoa solids and cocoa butter, generally contains some variety of added

sweetener, such as sugar or condensed milk, to offset the bitter taste of

cocoa. Modern commercial varieties of chocolate can also include added

flavors, preservatives, milk solids and modifiers (David Black, March 2000).
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Conceptual Framework

Figure 1 shows the schematic diagram of Tablea Flavored Yogurt.

The independent variable refers to the experimental group namely: Treatment

1 (overnight), Treatment 2 (two days), and Treatment 3 (four days). On the

other hand, the dependent variable the product of three (3) treatments. The

ingredients and procedure used is based on the standard recipe of yogurt.

Independent Variables Dependent

T1- overnight (24 hours)

T2- two days (48 hours)
T3- four days (72 hours) Tablea flavored Yogurt

Fig.1. Conceptual Framework of the Study

METHODOLOGY
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This chapter presents the research design, research locale, research

materials, ingredients and procedure, research instrument, respondent of the

study, sampling procedure, data gathering procedure and statistical treatment.

Research Design

This study used the experimental method, which treatments were the

subject of the experimentation. Treatments were the treatment 1 overnight (24

hours), treatment 2 two days (48 hours), treatment 3 four days (72 hours).

Locale of the Study

The experimentation of the study was done in the Food, Science and

Technology Department laboratory room of the University of Southern

Mindanao – Kidapawan City Campus, Barangay Sudapin, North Cotabato.

However, the sensory evaluation was conducted at the Fit Power Gym,

Pendaton street, Kidapawan City.

Research Materials, Ingredients and Procedure

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The materials used in making Tablea Flavored Yogurt were cooking

pot, mixing bowl, spoon, ladle, wire whisk, measuring cups and measuring

spoon. The ingredients needed in this study were skim milk, yogurt, tablea,

fermented milk, sour cream, water and sugar.

In making a Tablea Flavored Yogurt, all ingredients needed were

measured and prepared. After preparing all the ingredients, the skim milk was

poured into a sauce pot, added two cups of water and placed over medium to

medium high heat. It was then stirred gently as it heat. After which, the milk

was then set aside to cool until it is just warmed to touch, like the tablea,

Stirring occasionally to prevent from foaming. The other ingredients were

added, whisking until yogurt and tablea were smoothly dissolved on the milk.

Finally, it was set aside in three (3) different containers, labeled accordingly to

treatments and allowed to set to inoculates the milk with the yogurt culture.

Research Instrument

The study used the sensory evaluation score sheet to determine the

development of Tablea Flavored Yogurt in terms of taste and body. The

descriptions of the variables are in the following tables.

Table A. Likert Scale of Taste

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Rating Range Verbal Interpretation

Description
5 4.6-5.0 Very tasty The product has an
exact amount of
sweetness, sourness
and creaminess taste.
4 3.7-4.5 Tasty The product has an
equal amount of
sweetness, sourness
and creaminess.
3 2.8-3.6 Moderately tasty The product has a
moderate sweetness,
sourness and
creaminess taste.
2 1.9-2.7 Slightly tasty The product has less
sweetness, sourness
and creaminess taste.

1 1.0-1.8 tasteless The product has no

sweetness, sourness
and creaminess taste.

Rating Range Verbal Interpretation

Description
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5 4.6-5.0 Very thick The fermentation of the

yogurt inoculates very
well.

4 3.7-4.5 Thick The fermentation of the

yogurt inoculates well.

3 2.8-3.6 Moderately thick The fermentation of the

yogurt inoculates
moderately.

2 1.9-2.7 Slightly thin There is a slight

fermentation of the
yogurt.

1 1.0-1.8 Slender There is no fermentation

of the yogurt.

Table B. Likert scale of Body

Research Respondents
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The respondents of the study were the thirty (30) randomly selected

people who frequently go to Fit Power gym in Kidapawan City. They were

chosen as the respondents of the study because Yogurt is high in protein,

calcium and vitamins which can develop muscles. These can offer protection

for bones, teeth and help prevent digestive problems. It can also be

a useful source of protein on a weight-loss diet.

Sampling Procedure

This study used the random sampling method which refers to a variety

of selection in which respondents were selected by chance and the randomly

selected people in Fit Power Gym were the respondents. The randomly

selected respondents were requested to taste and rate the three (3)

treatments base on the given sensory evaluation sheet. They rated first the

treatment 1 overnight (24 hours), then treatment 2 two days (48 hours), and

lastly treatment 3 four days (72 hours).

Data Gathering Procedure

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The researcher aspired first the approval of the gym owner to conduct

the study of Tablea Flavored Yogurt. The sample product of the three (3)

treatments were distributed to the thirty (30) persons who frequently go to

gym along with the sensory evaluation score sheets. The researcher

explained how to answer the score sheets. Then, the evaluation sheets were

collected after the respondents evaluation for analysis and tabulation.

Statistical Treatment

The data obtained from the sensory evaluation score sheet, were

tallied, tabulated and analyzed. The frequency count and weighted mean

were used to determine the product quality of the tablea flavored yogurt.
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RESULTS AND DISCUSSION

This chapter contains the results and discussion of data.

The study entitled Tablea Flavored Yogurt in Different Fermentation

Period was conducted to determine the product quality of tablea in making

yogurt in terms of taste and body. The thirty (30) randomly selected people

who frequently go to Fit Power Gym in Kidapawan City evaluated the product

with the use of likert scale.

Table 1.1 shows the total weighted mean of the product quality of

Tablea Flavored Yogurt in different fermentation period in terms of taste.

Three treatments got the same rating as tasty and got the weighted mean of

4.07, 4.51, and 3.84 respectively. It means that the products have equal

amount of sweet, sourness and creaminess. But among the three (3)

treatments, treatment two (2) got the highest mean and treatment three (3)

got the lowest mean.

The flavor of yogurt has played an important role in increasing its

consumer demand. Sweeteners like sugar, honey, and aspartame. Flavorings

like vanilla and coffee and other ingredients like fruits, preserves, and

stabilizers such as gelatin to improve the textural property are added that

modify the flavor of yogurt. Some of the fruits and fruit flavors are currently

used. The aroma, body, and taste of yogurt and other cultured dairy products

can vary depending on the type of culture and milk, amount of milk fat and

nonfat milk solids, fermentation process, and temperature used (Kurmann JA,

Basic JL, Kroger M. 1992).

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Table 1.1 Product Quality of Tablea Flavored Yogurt in Different

Fermentation Period in terms of taste.
R1 R2 R3 Total Mean Verbal Description

T1 (overnight) 4.5 3.53 4.17 4.07 tasty

T2 (two days) 4.47 4.37 4.70 4.51 tasty
T3 (four days) 3.63 3.37 4.53 3.84 tasty
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Table 1.2 shows the product quality of Tablea Flavored Yogurt in

different fermentation period in terms of body. Three treatments got the same

rating as thick and got the total weighted mean of 4.11, 4.12, and 3.97

respectively and described as the product is thick. But among the three (3)

treatments, treatment two (2) got the highest mean and treatment three (3)

got the lowest mean. It implied that the treatment (2) product were produces

better quality of body than the two (2) treatments. The treatment (3) three got

the lowest mean. The longer the fermentation develops curds and molds.

The increase in lactic acid causes the milk to become thick, or form

the soft gel that is characteristic of yogurt. The fermentation of lactose also

produces the flavor compounds that are characteristic of yogurt (Jeffrey I.B.

and O’Toole P.W. n.d).

Table 1.2 Product Quality of Tablea Flavored Yogurt in Different

Fermentation Period in terms of body.
R1 R2 R3 Total Mean Verbal Description

T1 (overnight) 4.17 3.80 4.37 4.11 thick

T2 (two days) 4.27 3.67 4.43 4.12 thick
T3 (four days) 4.30 3.63 3.97 3.97 thick
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FINDINGS, CONCLUSION AND RECOMMENDATION

This chapter presents the summary, conclusion, and recommendation

on the product quality of Tablea Flavored yogurt in different fermentation

periods as perceived by the respondents.

Findings

In this study, there were three (3) treatments namely; T1 (overnight),

T2 (two days), and T3 (four days). The treatments were evaluated by 30

respondents, in 3 replications, using analytical method based on 5 rating likert

scale.

Based on the results, three (3) treatments got the rating of tasty.

However, treatment two (2) got the highest mean and treatment three (3) got

the lowest mean. In terms of body, the three (3) treatments rated as thick,

treatment two (2) got the highest weighted mean while treatment three (3) got

the lowest mean.

Conclusion

Based on the findings of the study, the researcher concluded that the

two days of fermentation of Tablea Flavored Yogurt has the best quality in

terms of taste and body.

Recommendation
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In view of the conclusion and findings of the study, the following

recommendations were formulated.

1. Further research about local fruits and flavorings that can be used

in making yogurt.

2. Further improvement of the study of tablea flavored yogurt in terms

of texture and smell.

3. Further research study about the shelf life of tablea flavored yogurt.

4. Study for a longer fermentation of yogurt.

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LITERATURE CITED

Arnott, D. R, Deman, J. M. 1986.  Physical Properties of Yogurt. Retrieved

On February 10, 2019 from https://en.wikipedia.org/wiki/Yogurt

Cabrera, M.  December 13, 2018. Sokolate Filipino Hot Chocolate

Retrieved on February 11, 2019 from https://en.wikipedia.org/wiki/Yogurt

Christensen, E. September 13, 2017. How to make yogurt? How to

make yogurt at home, Cooking lessons from the kitchen. Retrieved on
November 18, 2018 from http://www.thekitchn.com

Cruz, C.L. February 12, 2016. Facts about tablea, lessons, baking
tablea, Things you need to know about Filipino tsokolate. Retrieve on
November 18, 2018 from http://www.yummy.ph/ -a00009-20160212.

Global Opportunity Analysis and Industry Forecast, 2017-2023. Yogurt

Market. Retrieve on December 15, 2018 from
https://www.alliedmarketresearch.com

Hutkins, R. January 2013. Making Yogurt at Home.  Retrieved on

February 10, 2019 from https://en.wikipedia.org/wiki/Yogurt

Levan, J. November 22, 2011. Taste of yogurt, Why does yogurt taste
sour? Retrieved on December 3, 2018 from
http://www.foodrepublic.com

Nummer, B. A.  January 8, 2013 . Fermenting Yogurt at Home.

Retrieved on February 11, 2019 from https://en.wikipedia.org/wiki/Yogurt

Rapiras, R. July 25, 2013. Flavored yogurt as beverage, Why malagos

tablea is extra special? Retrieved on December 3, 2018 from
http://lifestyle.inquirer.net
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APPENDICES

APPENDIX A
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Letter of Request

Republic of the Philippines

UNIVERSITY OF SOUTHERN MINDANAO
KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City

August 15, 2018

REY B. TALJA
Owner/ Manager
Fit Power Gym, Kidapawan City

Sir:

Greetings of peace and prosperity!

The undersigned, is a fourth year student of Bachelor of Technical

Teacher Education (BTTE) Major in Food Service and Management (FSM) is
conducting a research study entitled “TABLEA FLAVORED YOGURT IN
DIFFERENT FERMENTATION PERIOD”

In line with this, he is asking permission to allow him conduct the

evaluation regarding his research on October 04, 2018, among your
costumers, in your establishment.

Your approval on this request is highly appreciated.

Very truly yours,

(Sgd) JILMAR F. JACOLBE

Researcher
NOTED BY:

(Sgd) JANICE R. EXIM-REYNES, MA

Adviser
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APPENDIX B

Experimental Recipe in Making Tablea Flavored Yogurt

Ingredients:

1 C - skim milk

1 c – whipped cream

½ c- evap milk

3 tbsp – tablea

2 tbsp- sugar

1 tbsp- sour cream

1 tbsp – yogurt

1 tbsp – water

Materials:

Cooking pot measuring cups

Mixing bowl measuring spoon

Spoon wire whisk

Ladle

Procedure:

In making a tablea flavored yogurt, all ingredients needed were

measured and prepared. After preparing all the ingredients, the skim milk was

poured into a sauce pot, added two cups of water and placed over medium to

medium high heat. It was then stirred gently as it heat. After which, the milk

was then set aside to cool until it is just warmed to touch, like the tablea,

Stirring occasionally to prevent from foaming. The other ingredients were

 25

added, whisking until yogurt and tablea were smoothly dissolved on the milk.

Finally, it was set aside in three (3) different containers, labeled accordingly to

treatments and allowed to set to inoculates the milk with the yogurt culture.
 26

APPENDIX C

Sensory Evaluation Score Sheets

Republic of the Philippines

UNIVERSITY OF SOUTHERN MINDANAO
KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City

Dear evaluators,

Greetings!

The undersigned is presently conducting a research entitled “TABLEA

FLAVORED YOGURT IN DIFFERENT FERMENTATION PERIOD’’. In this
connection, the researcher would like to request you as one of the evaluators
of the said study.

Thank you.

Very truly yours,

(Sgd) JILMAR F. JACOLBE

Researcher
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APPENDIX C

Sensory Evaluation Score Sheets

Name of the Evaluator: ________________________

Date: ____________
Product: Tablea Flavored Yogurt

Direction: Put a Check mark on the box that corresponds to your rating for
each treatment.
A. Taste
5- Very Tasty (The product has an exact amount of sweet, sourness
and creaminess taste).
4-Tasty (The product has an equal amount of taste, sweet, sourness
and creaminess).
3-Moderately tasty (The product has moderate sweetness, sourness
and creaminess taste).
2-Slightly tasty (The product has less sweetness, sourness and
creaminess taste).
1-Tasteless (The product has no sweetness, sourness and creaminess
taste).
Taste 5 4 3 2 1

Treatment
1
Treatment
2
Treatment
3
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B. Body
5- Very thick (The fermentation of the yogurt inoculates very well).
4-Thick (The fermentation of the yogurt inoculates well.)
3- Moderately thick (The fermentation of the yogurt inoculates
moderately.)
2- Slightly thick (There is a slight fermentation of the yogurt.)
1- Slender (There is no fermentation of the yogurt.)
Taste 5 4 3 2 1

Treatment
1
Treatment
2
Treatment
3
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APPENDIX D

Documentation

Making of Tablea Flavored Yogurt

Ingredients Tablea

Whipped cream Yogurt

Added two cups of water Stirred the milk gently

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CURRICULUM VITAE

Personal Data

Name : JILMAR FERNANDO JACOLBE

Nickname : ”Bibijil”

Home address : Angie Subdivision, Kidapawan City

Age : 19 years old

Date of Birth : November 29, 1998

Place of Birth : Angie Subdivision, Kidapawan City

Citizenship : Filipino

Civil Status : Single

Height : 5’6

Weight : 45 kg

Religion : Roman Catholic

Family Background

Father’s Name : Paquito O. Jacolbe

Occupation : Radio Anchor

Mother’s Name : Nochie F. Jacolbe

Occupation : Business Woman

Siblings Name : Jefferyl F. Jacolbe

: Jenmark John F. Jacolbe

Educational Attainment

Elementary : Felipe Suerte Memorial

Elementary School
SY 2010-2011
 31

Secondary : Kidapawan City National

High School
SY 2014-2016

Tertiary Education : University of Southern

Mindanao-Kidapawan City
Campus
SY 2018-2019

Degree : Bachelor of Technical

Teacher Education (BTTE)

Major : Food and Service

Management Technology

Experiences

On the Job Training : The Apo View Hotel

Davao City

Certified true and correct

JILMAR F. JACOLBE
Researcher