Chapter 1

THE PROBLEM AND ITS BACKGROUND

This Chapter consists of Introduction, Background of the study,

Statement of the Problem, Hypothesis, and Significance of the study, Scope

and Limitation, and Definition of Terms.

Introduction

In the world we all know that all most of the people have an affinity for

sweets. It is common to give in to our cravings to satisfy our own sweet tooth.

There are arrays of sugar filled products that can do the job, from pastries to

candies to chocolates.

Even fruit can defined sweet there are some fruits that sweet such as

confections dishes or fruit, and possibly a beverage such as dessert wine or

liqueur, but may include coffee, cheeses, nuts, or other savory items. ... Some

cultures sweeten foods that are more commonly savory to create desserts.

Pastillas de leche are sweet milk candies are made out

of carabao (water buffalo) milk formed into small cylinders like shape, it is

hardened by evaporation and addition of sugar during the cooking process.

Ginger (Zingiberofficinale) is a flowering plant whose rhizome, ginger

root or simply ginger, is widely used as a spice or a folk medicine

Kaong or sweet palm fruit if we all known is a monoecious solitary palm.

Most notably used as an ingredient in haluhalo. It’s the fairly small jellybean-

shaped nut or seed of the sugar palm tree, which of course grows in

the Philippines.
Background of the Study

Pastillas de Leche if directly translated from Spanish means “milk

tablets” or “milk pills” which basically describes this Filipino sweet delicacy.

Pastillas de leche are sweet milk candies made out of carabao (water buffalo)

milk shaped into small cylinders, it is hardened by evaporation and addition of

sugar during the cooking process. This sweet confectionary can be found in

some places in South America as well as the Philippines more specifically

in San Miguel Bulacan where sweets like this is an industry and a main source

of income. This is made from evaporated milk with some added ingridients to

make it like a dough. The dough will be formed into small shape and be coated

with sugar.

Arengapinnata also known as Kaongis an economically important

feather palm native to tropical Asia, from eastern India east to Malaysia,

Indonesia, and the Philippines in the east.Common names include sugar palm,

arenga palm, areng palm, black-fiber palm, and gomuti palm.

Ginger is a flowering plant whose rhizome, ginger root or ginger, is

widely used as a spice and a folk medicine. It is a herbaceous perennial which

grows annual pseudostems about a meter tall bearing narrow leaf blades. The

inflorescences bear pale yellow with purple flowers and arise directly from the

rhizome on separate shoots. Ginger is in the family Zingiberaceae, to which

also belong turmeric, cardamom, and galangal. Ginger originated in the tropical

rainforests from the Indian subcontinent to Southern Asia where ginger plants

show considerable genetic variation.

Theoretical Framework

Arengapinnata also known as Kaong is an economically important

feather palm native to tropical Asia, from eastern India east to Malaysia,

Indonesia, and the Philippines in the east.Common names include sugar palm,

arenga palm, areng palm, black-fiber palm, and gomuti palm.Ginger is a

flowering plant whose rhizome, ginger root or ginger, is widely used as a spice

and a folk medicine. It is a herbaceous perennial which grows annual

pseudostems about a meter tall bearing narrow leaf blades. The inflorescences

bear pale yellow with purple flowers and arise directly from the rhizome on

separate shoots. Ginger is in the family Zingiberaceae, to which also belong

turmeric, cardamom, and galangal. Ginger originated in the tropical rainforests

from the Indian subcontinent to Southern Asia where ginger plants show

considerable genetic variation.

Conceptual Framework
The Independent Variable shows the procedure in making the product,

which is the ginger kaong candy pastillas.

INDEPENDENT VARIABLE DEPENDENT VARIABLE

Method in preparing
Acceptability of Ginger
Steamed Ginger Kaong Kaong Pastillas in terms
of:
Pastillas  Taste
 Aroma
 Texture
Frame 1  appearance
Frame 2

Frame 1 Frame 2
 Figure 1. Research Paradigm

Statement of the problem

The main purpose of the study is to produce and determine the

acceptability of Ginger kaong pastillas, specifically it aims to answer the

following questions:

1. What is the method in preparing Ginger Kaong Pastillas?

2. What is the level of acceptability of Ginger Kaong Pastillas as

perceived by the respondents in terms of sensory qualities, such

as:

2.1 Taste?

2.2 Aroma?

2.3 Texture?

2.4 Appearance?

3. Is there a significant difference between the level of acceptability

of Steamed Ginger Kaong Pastillas in terms of its sensory

qualities as perceived by:

3.1 Students;

3.2 Faculty;

Research Hypothesis

There is no significant difference between the level of acceptability of

Ginger Kaong Pastillas Steamed in terms of its sensory qualities as perceived

by the respondents.
Hypothesis

There is no significant difference on the level of acceptability of Ginger

Kaong Pastillas. As evaluated by respondents in terms of taste, aroma, texture

and appearance.

Scope and Limitation

This experimental study focused on the process of producing Ginger

Kaong Pastillas using fruits and later finds the indication of acceptability in

terms of appearance, aroma, taste and texture.

This study was conducted at Grade 10 ofPedro Guevara Memorial

National High School, Sta. Cruz Lagunaduring academic year 2018-2019. (The

research product was evaluated using scorecard by thirty (30) respondents.

Significance of study

The result of this product development study will beneficial to the

following

Future Researcher this study will help them to gather some information so

they can improve their work and more specific.

Student this study will help the student to have an idea through self-discovery

and encourage them to find out something new from the resources that were

available in their locality.

Parents this study will help parents to have an extra income for their family

and also it helps them to produce new flavor or variety of dessert for their

family.
Teacher for them to be able to try some new type of candy and to know the

benefits of ginger and kaong.

Definition of Terms

The following terms are operationally defined for better understanding

of the study.

Appearance refers to the shape and presentation of the product.

Aroma this refers to the smell of the ginger kaong.

Texture it refers to the chewiness of the ginger kaong candy in one

ofthe determining factors to come up with its level of acceptability.

Ginger Kaong Pastillas this refers to the product of the methodthat

innovations / enhance the flavor of pastillas

Pastillasit pertains to a Filipino sweet delicacy that comes in different

flavors.
 Chapter 2

Related Literature and Study

Related Literature

Appearance

According to ifood.tv.com (2010), the appearance of candy was

determined by its color, shape and its design and presentation. Candy items

were generally decorated well for enhancing their desirability for consumption.

According to foodproduct.com (2011) the appearance of a food or

beverage influences crave ability and acceptance, before the product ever

touches the lips. Whether it’s an herb-encrustedchicken breast, a topical

seasoned low-fat snack cracker or crystal-clear, vitamin-enhanced water,

formulation rely on ingredients that provide visual cues to a produce sensory

experience to order to encourage purchase.

 Merriam Webster’s Dictionary (2010) appearance is an impression

given by someone about something.

Bradley (2013), be stated that the appearance is act opening look

dress, and general bearing on the outlook of the product.

Mc Milian Dictionary (2012) defined appearance as the outward visible

of a person or things in forms of color shape and size.

Taste

Food-Easy Comforts (2012) state that the taste must be the first

frontier, our tongue, our throats, reacting to the flavor that our taste bud

encounter.

Hutchison Encyclopedia (2010) stated that taste is the sense detect

some chemical constituent of food.

As cited to candy.blog.net (2012) orange candy it was ordinary

popsicles than a good, zesty orange gummy. Taste buds so named because

the arrangement of their cells was similar to the shape of the flower located

primarily on the tongue, but were also found on mouth place.

As stated by food magazine (2012) taste must be the frontier. Although

there were really only basic flavors salty, sour, sweet, and bitter. There were

so many nuances gradation, combination, fusion that very from dish to dish,

region country culture to culture.

Texture

De Torres Jr., et.al (2012) stated that texture refers to the physical

structure given or arrangement of the parts or anything it also refers to the

quality if surface.

Foodscience-avenue.com (2008) texture also an index of quality. The

texture of a food can change as it is stored, for various reasons. It fruits or

vegetables lose water during storage they will or lose their turgor pressure,

and a crisp apple becomes un-acceptable and leathery on the outside.

Aroma

Bacer and Cortwz (2008) conducted the study “Kalamansi Nuts into

Tart Candy”his study was rated by the respondents “Excellent”in terms of

aroma flavor.

According to Cardona (2008), “Squash Halaya” stated that the squash

is possible to be made into halaya and majority of the respondents rated

among as “Liked Extremely”.

Abaquin, J, and Caluza, M. (2012), found out that “Cucumber Soap”

was very scented and it was rated as “Highly Accepted” by respondents.

Anoneuvo, C. (2012), her study about “Saba Yema”, she found out that

this product has a good aroma that accepted by the respondents.

Related Studies

Appearance

Espiritu (2011), comments on the study “Acceptability of Mango

Pastillas” in terms of appearance showed that taste of the product was

accepted by the respondents because they rated it as “Excellent” it means the

product is appetizing in color.

Flores (2011), in his study about “Sweet Potato Muffins” the

appearance ten (10) or fifty percent (50%) out of twenty (20) respondents

rated the appearance of sweet potato muffins “very satisfactory”.

De Leon (2009), made a research about “Aratiles Candy” the study

found out that 40% of her respondents said that was “Highly Acceptable” and

60% said that it was “Moderately Acceptable” in terms of its appearance,

Ranada (2010), conducted a study about “Chayote Candy” that it was

accepted with the average weighted means of 3.42 which was interpreted as

“Moderately Acceptable” because of its appetizing appearance.

Veridiano (2015), in his study about “pomelo (Citrus Maxina) Rind

Candy” the appearance was rated by the respondents as “very appealing”

Taste

Nequinto (2008), in his experimental study on “Acceptability of Squash

Yema” show that their end-product is highly accepted by the respondents with

respect to the taste.

 Lintay (2011), conducted a study entitled “Carrot [Daucus Carota]

Pastillas” and stated on the findings that the finished product was “Highly

Accepted” in terms of tatste.

Delos Reyes (2012), in her study, “Pastillas De Malunggay” Stated on

the findings that the taste was “accepted”by the respondents with the average

weighted mean of 4.6.

A study conducted by Espiritu (2011) ebtitled “Mango Pastillas” shows

that seventy five percent (75%) of the respondents rated the test as highly

accepted in terms of aroma.

Texture

Molina (2008), in his study about “Sweet Potato Craker” the texture

was acceptable as reflected on frequency of 14 and 56 percentage.

Velasco (2011), “Milky Tomato Candy” data of texture sixteen (16) or

eighty percent (80%) of them rated ”excellent ” three (3) or fifteen percent (15)

rated “very good” and one (1) or five percent (5%) rated as “good”

Monteza (2011), made an experimental research paper about “Luyang

Dilaw (Zinggeber officen alce) Candy” the findings were proven “Highly

Acceptable” in terms of its texture.

Hibas (2012), conducted a research about “Tomato Yema” that tomato

can be made into yema, it stated that the product was evaluated by the

sensory qualities such as texture and it was rated “Excellent”.

Aroma

Espiritu (2011), in her study “Acceptability of Mango into Pastillas

Candy”, finds that the 60% of the respondents rated it “Excellent” which

means that it is accepted by the respondents.

Kuan (2009) conducted a study entitled “La Caramel de Patillas” and

stated on the findingsthat the aroma of the finished product was rated by the

respondents as acceptable.

Oblepias et.al (2012) conducted a study entitled “Acceptability of chesa

(Lacuma Nervosa) Pastillas” and stated on the findings that the aroma of the

finished product was “highly acceptable” with the average weighted mean of

4.63.

Veridiano (2012), in his study about “Pomelo (Citrus Maxima) Rind

Candy” aroma was rated of respondents as “very pleasant”.

 Chapter 3

Research Methodology

This chapter present the research design, subject of the study, population and

sampling techniques, Data gathering procedure.It also includes the ingredients,

utensils, and equipment, production procedure, try-outs and visions, production

timeframe, cost of production, research instrument, and statistical treatment of

data.

Research Design

The researcher tested if kaong can be made in a nutritious dessert and

if kaong is possible to be made low cost ginger kaongpastillas using different

methods. The finished product obtained from the method adopted was subject

for acceptability test and analysis on its sensory qualities such as appearance,

aroma, taste, texture.

Population and Sampling Techniques

 The study was applied guly to the acceptability to Ginger KaongPastillas

as dessert. Ginger KaongPastillas underwent a series of evaluation and tests

to the thirty(30) respondents in Senior High School of Laguna State Polytechnic

University.

Data Gathering Procedure

The researcher asked a permission to the fifty selected students from

Senior High School in Laguna State Polytechnic University in Sta. Cruz

Campus to evaluate the Ginger KaongPastillas. The researcher discussed and

explained the product and how to evaluate it. Each respondents received a

piece of Ginger Kaong Pastillas to taste it together with the questionnaire for

them to evaluate the product.

Ingredients and Measurement

Table 1 Consist of the list of ingredients and measurements. This further,

show the different ingredients needed in preparing Ginger Kaong Pastillas

Table 1.Ingredients in preparing Ginger KaongPatillas

Ingredients Measurement

Kaong 1/2 kilo

Milk powder 180g

Condensed milk 330mL

Ginger powder 1pcs.

Sugar ¼ kilo
 Table 1 show the ingredients and measurements in preparing Ginger

Kaong Pastillas such as skimmed milk, sugar, ginger powdered, kaong,

condensed milk, and powdered milk. It was inferred from the said table that

there was no significant different between unit cost and total cost showing

affordability in the ingredients in preparing Ginger Kaong Pastillas.

Toolsand Equipment

Table 2 shows the tools and Equipment needed its functions.

Table 2 Tools and Equipment

Casserole Used in cooking the Ginger Kaong Pastillas

Mixing Bowl Used as container for washing the Ginger and

Kaongand also for mixing ingredients.
Weighing Scale Used for measure the kilo of all ingredients.

Wooden Spoon Used for mixing all ingredients.

Table 2 shows the tools and equipment and its function. Casserole

used in cooking the Ginger Kaong Pastillas; mixing bowl used as a container

for washing the Ginger and Kaong and also for mixing ingredients; weighing

scale used for measure the largest amount of all ingredients; and the wooden

spoon used for mix all ingredients.

Production Procedure

Ginger kaong can be made into Pastillas by using the following method

and procedure.

1. Prepare all the ingredients, materials, and utensils needed.

2. Boiled the kaong in sugar

3. Slice the kaong into small pieces

4. Put the powder milk and condensed and the powder ginger mix well until it

becomes.

5. Mix the slice kaong to the pastillas.

6. Mash the pastillas form it and roll into sugar.

7. Cut the cellophane and wrap it.

Try- out and Revision

In preparing “ginger kaong” pastillas , the researcher encountered

difficulties to improve the product. Trials were done to obtain favorable

results.

Table 3. Common defect and revision of the production

TRIALS DEFECTS REVISIONS

1 Less boiled the More time to boiled the kaong

kaong
2 Less taste of ginger Add enough amount ginger powder

3 Too much big Reduce size

On the first trial, less boiled the kaong so the researcher do more time

to boiled kaong.

On the second trial, it did not have the exact taste of ginger so the

researcher added enough amount of ginger.

 And the third trial, the size of Ginger Kaong Pastillas was too big so

that researcher reduced size of Ginger Kaong Pastillas.

Production Time Frame

The Table 4 exhibits the methods in production of ginger kaong

pastillas. The time allocation in preparing the product is also reflected in the

table.

Table 4. Projected Time Table in preparing Ginger Kaong Pastillas

Time 15 minutes 45 minutes 1 hour 2 hours Commented [P1]:

Commented [P2]:
Preparing

Boiling

Slicing

Mixing

Mashing

Packaging

Table 4 show the activities done in order to make pastillas and the time

to be consumed in making Ginger Kaong Pastillas. The activities were

consisting of preparation of ingredients, tools and equipment, boiling, slicing,

mixing, mashing, and packaging that consume 2 hours.

Cost of Production
 Cost of analysis was made to find out if the experimental product met

the economic minimum cost.

Quantity Unit Description Unit Cost Total Cost

1/2 kilo kilo Kaong 30 30

180g gram Milk powder 18 18

330mL ml. condensed 25 20

1pcs. pieces Ginger powder 5 5

¼ kilo kilo Sugar 15 15

Total 88

Research Instrument

Questionnaire were used to evaluate the sensory of qualities of Ginger

Kaong Pastillas in terms of appearance, taste, texture and aroma.

The evaluation sheet checked and approved by then distributed to the

respondents composed of thirty (30) student in Pedro Guevara Memorial

National High School in Sta. Cruz.

After the questionnaire as distributed to thirty (30) respondents and

gathered the responses were tabulated.

Rating Scale:

5- Strongly Agree

4- Agree

3- Moderately Agree

2- Fairly Agree

1-Not Agree
Statistical Treatment

In this study, weighted mean and standard deviation were used to

determine the mean acceptability of Ginger kaong pastillas in terms of its

appearance, aroma, texture, and taste of variants as rated by the respondents

Formula:

Wx= Weighted mean

F= Frequency

S= Scale

N= Sample size.

Formula for the standard deviation:

√Σ(𝑥−𝑥)2
sd=
𝑛−1

Where:

sd= Standard deviation

∑= Summation

N= Number of respondents

X= Mean
 Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents, analyses and interprets the data of gathered

from the Grade 10 students in Pedro Guevara Memorial National High School

it includes the appearance, aroma, texture, and taste.

Table 5.

4.21-5.00 Very Satisfied

3.41-4.20 Satisfied

2.26-3.40 Neutral

1.81-2.25 Unsatisfied

1.00-1.80 Very Unsatisfied

Table 6. Sensory qualities in terms of Appearance

 Appearance Standard Deviation Mean

Question 1: It looks 0.71

like the commercial
available patillas. 3.66

Question 2: It can
attract pastillas lovers. 0.88
4.03

Question 3:The 0.97 3.76

finished product had
shape similar to
commercial pastillas.

Question 4: It is very 0.86 3.93

appealing to the eyes.

Table number 6 shows the sensory qualities in terms of appearance, in

question no.1 the standard deviation is0.71,and the mean is3.66, which means

they are satisfied. In question number 2 the standard deviation is0.88and the

mean is 4.03, which means they are satisfied. In question number 3 the

standard deviation is0.97 and the mean is 3.76, which means they are satisfied.

In question number 4 the standard deviation is 0.86 and the mean is 3.93, which

means they are satisfied.

Table 7. Sensory qualities in terms of Aroma

Aroma Standard Deviation Mean

Question 1: Ginger
kaongpastillas is
acceptable in terms of 0.64 4.16
aroma.

Question 2: The smell

of the product is not
4.16
 common into the other 0.79
pastillas.

Question 3: The
product is pleasant in
its appetizing scent. 0.67 4.4

Question 4: The
product is fascinating 0.77 4.13
because of its delicious
and attractive smell.

Table number 7 shows the sensory qualities in terms of aroma, in question

number 1 the standard deviation is0.64, and the mean is4.16, which means

they are satisfied. In question number 2, the standard deviation is0.79, and the

mean is4.16, which means they are satisfied. In question number 3, the

standard deviation is 0.67, and the mean is 4.4, which means they are satisfied.

In question number 4, the standard deviation is 0.77, and the mean is 4.13,

which means they are satisfied.

Table 8. Sensory qualities in terms of Texture

Texture Standard Deviation Mean

Question 1: Ginger
kaongpastillas is
acceptable in terms of 0.77 4.23
texture.

Question 2: The
product has a good
texture. 0.80 4.1

Question 3: The ginger

kaongpastillas has a 1.05 4
smooth texture
 Question 4:Ginger 0.92 3.96
kaongpastillas
achieved its desired
pastillastexture.

Table number 8 shows the sensory qualities in terms of texture. In question

number 1 the standard deviation is0.77, and the mean is 4.23, which means

they are very satisfied. In question number 2, the standard deviation is 0.80,

and the mean is 4.1, which means they are satisfied. In question number 3 the

standard deviation is 1.05 and the mean is4which means they are satisfied in

its desired texture. In question number 4 the standard deviation is0.9and the

mean is 3.96, which means they are satisfied.

Table 9. Sensory qualities in terms of Taste

Taste Standard Deviation Mean

Question 1: Ginger
kaongpastillas has an
after taste effect. 0.73 4.2

Question 2: Ginger
kaongpastillas has a
unique taste. 0.81 4.1

Question 3: The taste

of ginger kaong 0.78 3.9
pastillas has a similar
taste to other pastillas.

Question 4:Ginger 0.92 3.9

kaong pastillas can
reach a high degree of
sensation
Table number 9 shows the sensory qualities in terms of taste. In question

number 1 the standard deviation is 0.73, and the mean 4.2, which means they

are satisfied. In question number 2, the standard deviation is0.81, and the

mean is 4.1, which means they are satisfied. In question number 3 the standard

deviation is 0.78, and the mean is3.9, which means they are satisfied in its

desire taste. In question number 4 the standard deviation is 0.92, and the mean

is 3.9, which means they are satisfied.

Chapter 5

Summary, Findings, Conclusion and Recommendation

This Chapter presents the summary of findings based on the statistical

treatment of data, corresponding conclusion and recommendation.

Summary

This study entitled Ginger Kaong Pastillas sought answers to the

following question. (1)What is the procedure in making Ginger Kaong Pastillas?

(2) What is the level of acceptability of Ginger Kaong Pastillas in terms of

its sensory qualities such as taste, texture, aroma, and appearance? (3) Is

there a significant difference in the acceptability of Ginger Kaong Pastillas as

rated by respodents?
 The experimental method of research was used to determine the

acceptability of the finished product of Ginger Kaong Pastillas in terms of

sensory qualities.

Research product underwent a series of evaluation and taste test using

self-mad questionnaire distribution to find out the

Findings

1. The methods observe in preparing Ginger Kaong Patillas include the

preparation of all ingredients< preparation of the tools and equipment,

peeling, chopping, blending, mixing, mashing, cutting, and wrapping.

2. The mean acceptability of Ginger Kaong Pastillas in terms of aroma,

appearance, taste, and texture as rated by respondents is satisfied.

3. There is no significant difference between the sensory qualities such as

appearance, aroma, taste, and texture as rated by the respondents with

all the same computed by mean 3.41-4.40 as “Satisfied”.

Conclusion

1. Kaong can be made into Pastillas through the processes or methods

in preparing Ginger Kaong Pastillas, are peeling, chopping, bending,

mixing, mashing, cutting, and wrapping.

2. Ginger Kaong Pastillas is “Satisfied” by the respondents in terms of

its sensory qualities such as appearance, aroma, taste and texture.

3. There was no significant difference in the level of acceptability of

Ginger Kaong Pastillas among students.

Recommendation
 1. Parents can have substitute for commercial candies.

2. The housewives can produce Ginger Kaong Pastillas among

students.

3. Further the researcher may make other food products out of kaong

the shelf-life of Ginger kaong Pastillas should be conducted.

Appendices

Apperance
Respondents Q1 Q2 Q3 Q4 mean
1 3 3 2 3 2.75
2 3 3 3 2 2.75
3 2 3 3 2 2.5
4 4 5 3 3 3.75
5 4 5 4 4 4.25
6 5 5 5 5 5
7 5 5 5 4 4.75
8 4 5 4 4 4.25
9 4 5 5 4 4.5
10 4 4 5 3 4
11 4 5 3 3 3.75
12 4 3 3 4 3.5
13 4 4 3 3 3.5
14 4 3 5 5 4.25
15 3 3 3 4 3.25
16 3 4 3 5 3.75
17 3 4 4 4 3.75
18 3 2 4 4 3.25
 19 4 4 4 4 4
20 5 4 4 5 4.5
21 4 5 3 4 4
22 3 4 5 5 4.25
23 3 5 5 5 4.5
24 4 4 5 5 4.5
25 3 3 3 3 3
26 4 5 3 4 4
27 3 4 5 5 4.25
28 4 5 3 4 4
29 4 3 4 4 3.75
30 3 4 2 4 3.25
3.66667 4.03333 3.76667 3.93333 3.85 mean
SD 0.71116 0.88992 0.97143 0.86834 0.61798 sd
Apperance mean sd remarks
Q1 3.66 0.71 accepted
Q2 4.03 0.88 accepted
Q3 3.76 0.97 accepted
Q4 3.93 0.86 accepted
Taste

Respondents Q1 Q2 Q3 Q4 mean
1 4 4 4 4 4
2 4 3 3 3 3.25
3 3 2 3 3 2.75
4 5 4 4 5 4.5
5 5 5 5 5 5
6 5 5 5 5 5
7 5 5 4 5 4.75
8 5 5 4 4 4.5
9 5 5 5 5 5
10 5 5 4 4 4.5
11 4 5 3 4 4
12 4 4 4 4 4
13 5 5 4 4 4.5
14 5 5 5 5 5
15 5 5 3 4 4.25
16 4 3 3 5 3.75
17 5 4 4 5 4.5
18 4 3 5 4 4
19 4 4 4 4 4
 20 4 4 4 5 4.25
21 5 4 3 2 3.5
22 5 4 5 3 4.25
23 4 4 5 3 4
24 4 4 3 3 3.5
25 3 3 4 4 3.5
26 3 4 4 2 3.25
27 3 3 3 3 3
28 4 5 3 3 3.75
29 3 4 3 4 3.5
30 4 4 5 3 4
4.26667 4.13333 3.93333 3.9 4.05833 mean
SD 0.73968 0.81931 0.78492 0.92289 0.60772 sd
Taste mean sd remarks Texture
Q1 4.26 0.73 highly accepted Q1
Q2 4.13 0.81 accepted Q2
Q3 3.93 0.78 accepted Q3
Q4 3.9 0.92 accepted Q4

Aroma
Respondents Q1 Q2 Q3 Q4 mean
1 4 5 5 4 4.5
2 5 5 5 5 5
3 5 5 5 4 4.75
4 3 5 3 5 4
5 4 4 5 5 4.5
6 4 4 4 4 4
7 3 5 4 3 3.75
8 4 5 5 4 4.5
9 4 5 5 4 4.5
10 4 4 5 4 4.25
11 4 5 5 3 4.25
12 4 4 5 5 4.5
13 4 3 4 5 4
14 5 4 5 4 4.5
15 4 4 5 5 4.5
16 5 5 4 5 4.75
17 5 5 4 4 4.5
18 5 4 4 4 4.25
19 5 4 5 5 4.75
 20 5 5 5 5 5
21 4 5 5 5 4.75
22 4 3 4 3 3.5
23 3 3 3 3 3
24 4 4 4 3 3.75
25 4 3 3 4 3.5
26 4 3 4 3 3.5
27 4 4 4 4 4
28 5 4 4 5 4.5
29 4 3 5 4 4
30 3 3 4 3 3.25
4.16667 4.16667 4.4 4.13333 4.21667 mean
SD 0.64772 0.79148 0.67466 0.77608 0.51584 sd
Aroma mean sd remarks
Q1 4.16 0.64 accepted
Q2 4.16 0.79 accepted
Q3 4.4 0.67 accepted
Q4 4.13 0.77 accepted

Texture
Respondents Q1 Q2 Q3 Q4 mean
1 5 5 5 5 5
2 5 5 5 4 4.75
3 4 3 3 4 3.5
4 4 3 3 3 3.25
5 3 4 2 3 3
6 5 5 4 5 4.75
7 4 5 5 5 4.75
8 5 4 5 5 4.75
9 5 5 5 5 5
10 5 5 5 3 4.5
11 5 5 5 5 5
12 5 4 5 4 4.5
13 5 4 4 3 4
14 5 5 5 4 4.75
15 5 4 5 4 4.5
16 4 4 3 5 4
17 3 2 1 2 2
18 4 3 3 4 3.5
19 5 4 4 5 4.5
 20 3 4 4 3 3.5
21 4 4 4 3 3.75
22 4 4 5 5 4.5
23 4 4 4 3 3.75
24 5 5 4 4 4.5
25 3 3 3 3 3
26 4 5 3 4 4
27 3 4 4 3 3.5
28 4 3 4 5 4
29 4 4 5 5 4.5
30 3 4 3 3 3.25
4.23333 4.1 4 3.96667 4.075 mean
SD 0.77385 0.80301 1.05045 0.92786 0.73447 sd
Texture mean sd remarks
Q1 4.23 0.77 highly accepted
Q2 4.1 0.8 accepted
Q3 4 1.05 accepted
Q4 3.96 0.92 accepted

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