Philippine E-Journals

Polvoron with Malunggay: A Tickle to Taste

Ruby A. De La Mar

 

Abstract:

This quasi-experimental study involved fifty seven (57) respondents composed of HRM Students, HRM Instructors, Bakers, Nutritionist and H.E. Teachers of different Institutions and Establishments who were selected using the purposive sampling technique. The checklist was used with specific criteria on taste, color, aroma and texture to determine the level of acceptability. Mean, standard deviation and Wilcoxon were utilized as statistical tools. Findings of the study revealed that treatment B was highly acceptable in terms of taste, color and aroma. There was a significant difference in the level of acceptability in all treatments in terms of taste, color, aroma and texture. Based on the findings of the study, the following recommendation was made: Researchers should continue improving the quality of Polvoron with Malunggay, on the bases of taste, color and aroma to be more attractive to the students. Malunggay can also be explored in baking bread and other pastry.