Chapter I

THE PROBLEM

This chapter discusses the problem of the study. This also

involves the introduction, statement of the problem, assumptions

of the study, scope and delimitation, and significance of the study.

Introduction

According to Sutton (2021), food innovation is the

development and commoditization of new food products, processes,

and services. Right now, it’s happening rapidly.  Food innovations

includes plenty of ideas one could borrow for business no matter

which industry they are in.

Righini (2021) said that it is inevitable that the food

industry will open up to all the different forms of innovation

perhaps rethinking its approach to business. Also,

because food and innovation are two key themes of

sustainability. Example of this is innovation on dessert.

Talens (2012) explained that desserts are known in many

cultures of the world as courses that typically come at the end of a

meal. They usually consist of sweet and creamy food and

consequently, high in sugar and fat. One example of food

innovation in dessert is polvoron.

1
 Goodies (2014) disclosed that polvorón also known

as pulburon or polboron in Tagalog is a type of shortbread and

holiday delicacy that originated from the Iberian Peninsula. It is

produced mostly in Spain and Latin America and is a popular

dessert in the Philippines.“Polvo” which means powder in Spanish

literally translates to “powder” snack or cookie; hence “powder

cookie”. It is made by combining toasted flour, milk powder, sugar,

and butter. In the Philippines, it refers to a soft crumbly treat

whose ingredients are mainly powdered milk, butter and toast

flour. Possible ingredients of polvoron are mango, chocolate and

menthol.

Augustine (2021) noted that mango or scientifically called

Mangifera indica is a member of the cashew family anacardiaceae

and one of the most important and widely cultivated fruits of the

tropical world. Mangoes are rich source of vitamins A, C and D.

Mangoes are sweet creamy fruits that have a range of possible

health benefits. There are many different kinds of mango. They

vary in color, shape, flavor, and seed size. Although mango skin

can be green, red, yellow, or orange, its inner flesh is mostly golden

yellow. Mangoes taste best when slightly chilled, if not eaten

straight from the tree.

Rattray (2020) elaborated that mango is used in a wide variety

of dishes spanning sweet and savory, raw and cooked. Raw mango

2
can be eaten plain as a sweet snack, added to smoothies and

cocktails, used to top cakes and tarts, or served with coconut sticky

rice as a popular Thai dessert. The ripe fruit can also be used to

make savory sauces, chutneys, or added to stir-fries and curries.

Crunchy unripe mango is popularly used in salads and made into

pickles. Dried mango is also a popular snack and is often added to

granola and trail mix.

Mango Polvoron can also be coated with chocolate. Blumberg

(2021) presented that chocolate is a food product made from cocoa

beans consumed as candy and used to make beverages and to

flavor or coat various confections and bakery products. Rich in

carbohydrates, it is an excellent source of quick energy and it also

contains minute amounts of the stimulating alkaloids theobromine

and caffeine.

Sundara (2014) explained that enrobing is a process that

involves covering a confection or snack with chocolate or chocolate

coatings. Traditionally, this process was slow and involved

manually dipping the pieces into melted chocolate by hand. As

demand for chocolate-coated sweets increased, it became

impractical or impossible to employ enough people to dip sweets

into melted chocolate to keep up with production demand.

Enrobing can be carried out with chocolate or compound coatings.

3
Compound coating is a replacement product made from a

combination of cocoa, vegetable fat, and sweeteners. An advantage

of compound coatings is that they may set faster and no tempering

which is the process in which chocolate masses are thermally

treated to produce a small fraction of homogeneously dispersed,

highly stable fat crystals of the correct type and size is needed.

BASF SE(2021) shared that menthol is the very essence

of freshness. Whether in chewing gum or candies, the minty

taste of the world's most-sold flavor ingredient can be found in

countless everyday products. This is usually referred to as the

"taste" of food. This is actually an interplay between the sense

of taste and smell. In the mouth or more precisely on the

tongue and in the oral mucosa, five to six simple basic

qualities of taste are perceived: sweet, salty, sour and bitter

are the best known. Smell and taste sensations are

transmitted to the brain by separate pathways, where they are

finally combined to create an overall sensory impression of a

food.

Statement of the Problem

This study will focus on the Mint Chocolate-Coated Mango

Polvoron at Donsol, Sorsogon, Academic Year 2021-2022 of Donsol

4
Community College. Specifically, this aims to answer the following

questions:

1. What are the ingredients and procedures in making the

Mint Chocolate-Coated Mango Polvoron?

2. What is the level of acceptance of the respondents to the

Mint Chocolate-Coated Mango Polvoron in terms of aroma, texture,

taste, and appearance?

3. What are the recommendations of the respondents to

improve the Mint Chocolate-Coated Mango Polvoron in terms of

aroma, texture, taste, and appearance?

4. What action plan could be proposed to introduce the product

to the food industry?

Assumptions of the Study

This research study entitled Mint Chocolate-Coated Mango

Polvoron has the following assumptions.

1. There are ingredients and procedures in making the Mint

Chocolate-Coated Mango Polvoron.

2. There is a high level of acceptance of the respondents to the

Mint Chocolate-Coated Mango Polvoron in terms of aroma,

texture, taste, and appearance.

5
 3. There are recommendations of the respondents to improve

the Mint Chocolate-Coated Mango Polvoron in terms of aroma,

texture, taste, and appearance.

4. There is an action plan that could be proposed to introduce

the Mint Chocolate-Coated Mango Polvoron to the food

industry.

Scope and Delimitation

The Mint Chocolate-Coated Mango Polvoron is a dessert to

be made by Bachelor of Technical Vocational Teacher Education

Major in Food Service and Management at Donsol Community

College, Donsol, Sorsogon, Academic Year 2021-2022. This study

will cover the ingredients and procedure in making the Mint

Chocolate-Coated Mango Polvoron. This will also cover the level of

acceptance and recommendations of the respondents to improve

the Mint Chocolate-Coated Mango Polvoron in terms texture, taste,

and appearance. A proposed action plan will also be made to be

used in the introduction of the polvoron to the food industry.

This study will delimit its respondents to forty (40) food

technology enthusiasts which are selected using purposive

sampling. They will be composed of fifteen (15) households, ten

(10) Food and Service Management teachers and cookery

6
technologies. Fifteen (15) fourth year students of Food Service and

Management.

Significance of the Study

The findings of this study will be beneficial to the following:

Municipality of Donsol. This study can help the town of

Donsol. The municipality can promote and produce the Mint

Chocolate-Coated Mango Polvoron. This will promote economic

progress of the town. The Mint Chocolate-Coated Mango Polvoron

can be sold by the town through its food industry. People will be

able to generate income thereby sustaining their economic needs.

Donsol Community College. The institution will be

provided of the product of this study. This will enhance the

students’ food entrepreneurial skill. They can create and make a

product like Mint Chocolate-Coated Mango Polvoron. This study

may also serve as added information for college students in

creating and innovating similar food products.

Donsol Community College Food and Service

Management Department. This study can help the department in

innovating and producing new kind of product of polvoron. They

can showcase the Mint Chocolate-Coated Mango Polvoron. The

innovation may also be used as a simple dessert menu for

laboratory among students and instructors in their class.

7
 Households. This study will provide the households Mint

Chocolate-Coated Mango Polvoron. This will be added as dessert of

every household. They can make, eat or serve this food to visitors

and different occasions.

Food Business Owners. This research will give the idea to

the Food Business Owners about the Mint Chocolate-Coated

Mango Polvoron. They will gain information from this research.

This is a high potential source of income.

Researchers. This study may serve as a reference of

researcher about Mint Chocolate-Coated Mango Polvoron. They will

gain information from this research. This may encourage

researchers connected to this study. This may encourage other

researchers to conduct related studies on the same specialization.

8
 Chapter II

REVIEW OF ALLIED LITERATURE AND STUDIES

This chapter present the available literature and studies

acquired locally and internationally from various references which

has bearing on this technology research. This also consists the

synthesis-of-the-art, gap to be bridged by the study, theoretical

and conceptual frameworks and definition of terms.

Allied Literature

There are various articles read that provided sufficient

background information and become the bases in making this

technology research. These include the following;

According to Del Rosario (2015), polvoron is powdered milk

candy, made of flour, sugar butter and powdered milk. The flour is

toasted, all the ingredients are mixed and shaped into round or

oval-shaped molds. There are many home based small business

that are making polvoron and selling them in the market, you will

even find polvoron in the supermarket shelves and the traditional

version have come a long way, now you will find polvoron in choco

flavor, polvoron and pinipig, polovoron and nuts and the latest

craze is white and dark chocolate covered polvoron. It is believe

that making polvoron started during the American occupation to

9
use up the huge amount of powdered milk brought in by the

Americans in the Philippines (hubpages.com, 2015).

The literature tackled about the variety of polvoron

ingredients and flavors. This was related to the current study

because it focused on the ingredients and flavors. The Mint

Chocolate Coated Mango Polvoron will be made by combining flour,

milk powder, sugar, and butter.

According to Buarao (2016), one of the most sought-after

items and a favorite gift to give to overseas friend and family is the

polvoron. This sweet treat is basically made using toasted flour,

powdered milk, sugar and melted butter that is pressed in a

special mold. You can take advantage of this demand and make a

profitable business out of it even while at home. In fact, there is

such a huge demand for polvoron as shown in a survey conducted

by the Business section of the Philippine Daily Inquirer last 2007.

Also, the Goldilock’s Bakeshop named polvoron as their top-selling

item that sold more than their cakes (TrixieBuarao.com, 2016).

This literature stated that polvoron is a profitable business

out of it even while at home. Polvoron is now becoming a favorite

“pasalubong” gifts to overseas friends and family. This previous

was relevant to present study because the Mint Chocolate Coated

Mango Polvoron can be sold by the town through its food industry.

10
People will be able to generate income thereby sustaining them

economic needs.

According to Barba (2004), mangoes are one of the world’s

most prized tropical fruits. Indigenous to the Indian subcontinent,

they are today cultivated in many tropical and subtropical regions.

Their unique flavor and richness in vitamins and minerals make

them popular with consumers around the world.

In additional according to Musica (2020), mangoes are an

absolutely delicious sweet fruit with the perfect amount of

tartness, which goes well in desserts, smoothies, salads or paired

with savory and spicy dishes as well. Mangos are incredibly sweet

with flavors ranging from tropical flowers to more citrusy notes.

Mangoes are a tasty, nearly fat-free, and nutritious fruit, rich in

vitamins A, C, E, K, and B6. They are a good source of fiber,

potassium and copper. Mangoes come in a variety of different hues

of yellow, red, and green. They have a smooth leathery skin that is

inedible. The soft and juicy orange flesh inside surrounds a large,

hard seed pod that is also inedible (fruitstand.com, 2020).

The cited literature discussed about the taste and nutrients

of mango. This was significant to the current study because Mint

Chocolate Coated Mango Polvoron will use mango as an ingredient.

11
 According to Patwal (2021), Chocolate is perhaps the world’s

most favorite food. Kids love it, and women stand by it. Whether

you are happy, sad, excited, tired or plain bored, a bar of chocolate

is all like the luckiest one on the earth, at least until the chocolate

lasts. Chocolate is made from cocoa beans, which are fermented,

dried, and roasted cacao seeds, or seeds of the cacao plant. The

seeds from the cacao pods are carefully removed and left exposed

to light to let them ferment for around nine days or less. Once that

is done, they are dried for a week or two under the hot sun, then

roasted and blended to make the cocoa powder that is used for

making chocolate. (momjunction.com, 2021)

This literature stated that chocolate is the world’s most

favorite food. This was relevant to this study because the Mint

Chocolate Coated Mango Polvoron will also use chocolate as

coating of the polvoron.

According to Mathew Attokaran (2017) Mint has a long

history and in earlier days the most popular mint was peppermint.

Peppermint is native to Mediterranean countries. Like Japanese

mint, peppermint contains a large percentage of menthol. Mint

leaves are widely used for garnishing preparations in Asia, Asia

Minor, Europe, and America. In the production of processed foods,

it is more convenient to use the oil. On steam distillation,

12
peppermint oil can be obtained from the herb with a yield of 0.8-1

percent. Harvesting of the aerial part should be carried out when

the plant begins to bloom. Peppermint oil is an all-time favorite

flavor for chewing gum, confectionery, ice cream, and sauces. It

also has use in dental preparations and medicinal preparations for

digestive disorders. Because of its cooling sensation, it is used in

tobacco products. For the same reason, it is used in nonalcoholic

beverages, soft drinks, and cookies.

The cited literature focused on the taste of mint. It described

as a powerful aromatic taste followed by a sensation of coldness

when air is drawn in to the mouth. This was relevant to this study

because Mint Chocolate Coated Mango Polvoron, includes mint

which will give sensation of coldness when it is drawn into the

mouth.

Allied Studies

The researchers review several allied studies which enriched

the concept of this study. This study included the following

discussions:

Argis (2019) conducted a study about Oyster Mushroom

Polvoron. The researcher was motivated to utilize mushroom in

producing polvoron which is useful not only for consumption but

13
also in producing products for commercial purposes. This served

as an additional source of income for the low income group.

This is the most relevant study to the present one. They are

both deal in the production of polvoron. However, they differ in

flavor. The previous study focused on Oyster Mushroom Polvoron by

mixing oyster and mushroom, while the current study focused on

Mint Chocolate Coated Mango Polvoron.

Lavilla, Gaytos, Lacaba, Doblon, and Quimbo (2019) studied

about Sensory Evaluation of Malunggay (Moringa Oliefera)

Polvoron with Sesame Seeds. Maluggay (Moringa Oleifera) plant is

a very nutritious vegetable which can help prevent sickness

because of its many health benefits. It can help fight hunger,

poverty and chronic malnutrition suffered by millions. With this

reason the researchers looked for a better way to provide other

ways to enjoy eating the said vegetable while, at the same time

combatting malnutrition. Moreover, by making Malungay Polvoron

with Sesame Seeds, the livelihood opportunities of community

members will hopefully be on the rise.

This study is relevant to the present one. Both are deal with

Polvoron. However, they differ in flavor, taste and aroma. The

previous study similar with polvoron which was made of

14
Malunggay, while the current study focused on Mint Chocolate

Coated Mango Polvoron.

Antolak (2018) made a study about Mentha piprerita L.

Ethanol Extract against Acetic Acid Bacteria Asaia spp. The fresh

and dried parts of Mentha spp, as well as their extracts, are used

in aromatherapy, pharmacology and nutrition. In the food

industry, the essential oils and extracts of mint are used as

flavoring agents in various products, including: cheese, chocolate,

soft drinks, jellies, syrups, candies and chewing gums. It is worth

noting that mint phytochemicals can be successfully used as

natural food preservatives to prevent the growth of spoilage

microorganisms. The mint extracts can be used as additives to

prolong the shelf-life of products, eliminating or reducing the use

of synthetic preservatives and flavoring.

There was similarity between the previous and present study

for the reason that they use mint as flavoring agent in various

products including polvoron. The previous study deal with using

Mentha piprerita L. Ethanol Extract, while the current study is

using mint extract in making Mint Chocolate Coated Mango

Polvoron. To add sensation of coldness in to the mouth.

15
 Guiamba (2016) conducted a study about Mango

(Mangifera indica L.) that is one of the most important tropical

fruits commercialized and consumed worldwide, and an excellent

source of fibre, bioactive compounds such as provitamin A

carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was

used in this study as a model fruit of fruits and vegetables that are

rich sources of nutrients. They are highly perishable, prone to

progressive undesired changes if stored untreated. As a result,

large amounts of mango are lost annually in many areas of the

world including Mozambique. To reduce postharvest losses of

fruits, processing is recommended since it extends the shelf life

and enable the availability off-season, and the promotion of

consumption is a potential health enhancing strategy. However,

processing of fruits and vegetables must be carefully designed to

achieve a high sensory and nutritional quality of the final

products. The aim of the present thesis was thus to evaluate the

effect of conventional and novel processing techniques on the

retention of vitamin C and β-carotene, two major bioactive

compounds, in minimally processed or dried mango products.

This mentioned study is similar to the current study because

it deals about mango as one of flavoring agent in making Mint

Chocolate Coated Mango Polvoron. The Mango was use to add

aroma, taste and flavor.

16
 Montagna (2019) conducted a study about chocolate is well

known for its fine flavor, and its history began in ancient times,

when the Maya considered chocolate (a cocoa drink prepared with

hot water) the “Food of the Gods”. The food industry produces

many different types of chocolate: in recent years, dark chocolate,

in particular, has gained great popularity. Interest in chocolate has

grown, owing to its physiological and potential health effects, such

as regulation of blood pressure, insulin levels, vascular functions,

oxidation processes, prebiotic effects, glucose homeostasis, and

lipid metabolism. However, further translational and epidemiologic

studies are needed to confirm available results and to evaluate

other possible effects related to the consumption of cocoa and

chocolate, verifying in humans the effects hitherto demonstrated

only in vitro, and suggesting how best to consume (in terms of

dose, mode, and time) chocolate in the daily diet.

This study is relevant to the present study because

Chocolate produced a satiation response and reduced appetite.

However it differ to the Mint Chocolate Coated Mango Polvoron

because the chocolate used to coat the polvoron.

Synthesis of the State-of The-Art

The related literature and studies gathered and analyzed

were nearly related to the present study. In the literature of Del

17
Rosario, polvoron is powdered milk candy, made of flour, sugar

butter and powdered milk. The flour is toasted, all the ingredients

are mixed and shaped into round or oval-shaped molds. Also

polvoron have different kinds of flavors such as choco flavor,

polvoron and pinipig, polovoron and nuts and the latest craze is

white and dark chocolate covered polvoron. The literature of Barba

focused on the uniqueness flavor of mango and richness in

vitamins and minerals make them popular with consumers. In

additional literature of Musica, mangoes are absolutely delicious

sweet fruit with the perfect amount of tartness, which goes well in

desserts, smoothies, salads or paired with savory and spicy dishes

as well. In the literature of Patwal, defined that chocolate is made

from cocoa beans, which are fermented, dried, and roasted cacao

seeds, or seeds of the cacao plant. In the literature of Sanjay and

Co. described that menthol is a powerful aromatic taste followed by

a sensation of cold when air is drawn in to the mouth. It also adds

a great taste to sweets and confectionaries, where it is preferably

used in the form of the pure essential oil. The freshness of menthol

goes extremely well with chocolate flavor.

Gap to be Bridged by the Study

There were previous studies presented directly connected to

the present study. One of the researchers studied menthol which

18
was highlights its cooling effects. Another researcher studied on

chocolate which was used as a major ingredient in coating

polvoron. A researcher studied about polvoron which can prevent a

disease such as osteoporosis due to calcium deficiency. Although

studies were found similar to the present research work, no

research study was exactly the same as the Mint Chocolate Coated

Mango Polvoron. This was the gap bridged by the study.

Theoretical Framework

This study will be anchored on two theories. These are the

Theory of Innovation by Sabelli (2009) and Theory of New Product

Development by Gurbuz ( 2018).

Sabelli (2009) in his Theory of Innovation focuses on the

materialization of the novel idea and capturing of creative idea. It

gives maturation as a useful subject or procedure. It involved the

process of revising adding or changing product that already

existed. The researchers consider this theory in order to make the

study feasible.

According to Michaut (2004), new products are vital for

sustainability in today’s markets. Innovation specifically provides

corporate vitality, enhanced performance-price index for

consumers and a much needed opportunity to differentiate from

competitors (Fusco, 1994 as cited in Michaut, 2004). Moreover,

19
inputs for innovation were found to have a positive impact on

profitability (Capon, Farley, & Hoenig, 1990 as cited in Michaut,

2004).

Costa and Jongen (2006) state that product innovation may

help maintain a firm’s growth thereby protecting the interests of

investors, employees and food chain actors, reduce the market

risk, enhance the company’s stock market value and increase

competitiveness. Conversely, the authors state that the European

food and beverage industry is quite conservative in the type of

innovations it introduces to the market, with much lower Research

and Development [R&D] investments than industries in other

sectors.

Polyakova (2013) in marketing literature, packaging is a part

of the product and the brand. A product's package represents its

characteristics and communicates the product information. For

consumers, the product and the package are one and the same

when they see it on the supermarket shelves. During the

purchasing decision, the package assists the consumer by creating

the overall product perception which helps the evaluation and the

making of the right choice. Furthermore, the package is the

product until the actual product is consumed and the package is

recycled (Polyakova, 2013).

20
 Rundh (2009) the package design adds value to the package

and to the product respectively. Design elements such as colors,

font, text, and graphics h ave an important role in package

appearance. Pictures on the package in form of attractive

situations (mountains, beaches, luxury houses and cars) can

assist in triggering lifestyle aspirations (Rundh, 2009). At the point

of purchase, the primary role of the package and packaging design

is to catch the consumers‟ attention and to stand out among the

competition in the store or at the supermarket.

Kotler (2001) labeling is anything written on the packaging

or product or anything else ranging from simple tag or a designed

graphics. It is possible that a label only contain brand name of the

product or it could contain all the information about the

ingredients and use of the product (Kotler, 2001).

According to the FDA (1998), a label of the product must

contain at least brand name of the product, ingredients, its

manufacturer’s name and address, net weight and other nutrition

facts about the product. If label of the product is not in a proper

way or not clear to the consumers then there is possibility that

consumer will not purchase that type of product. Many companies

use packaging and labeling as a tool to attract the buyers towards

the product and to increase their sales.

21
 These theories will help the researchers to conduct this

research work with its product. The product will be made

considering innovation.

Another Theory used was the theory of Production by

Prateek Agarwal (2017). The Theory of Production explains the

principles by which a business firm decides how much of each

commodity that it sells its “outputs” or “products” it will produce.

And how much of each kind of labor, raw material, fixed capital

goods, etc., that it employs its “inputs” or “factors of production” it

will use (intelligenteconomist.com (2017).

These two theories gave the researchers idea on making Mint

Chocolate Coated Mango Polvoron with acceptable appearance,

taste, and texture. These theories were useful in innovating and

improving another polvoron. These people were interested in

adopting new ideas.

22
 Theory of Innovation Theory of New Product
Development

Materialization of a novel Result of a creative and

idea and capturing of unique idea
creating idea

Mint Chocolate Coated Mango Polvoron

Figure 1: Theoretical Paradigm

Conceptual Framework
23
 The conceptual framework of this study will be based on

System Approach with input, process and output. This is shown

on Figure 2.

There were three inputs in this study. The inputs of this

study consisted the ingredients and procedures used by the

researchers in making the Mint Chocolate Coated Mango Polvoron,

the level of acceptance of the respondents to the Mint Chocolate

Coated Mango Polvoron in terms of aroma, appearance, taste and

texture and the recommendations of the respondents to improve

the Mint Chocolate Coated Mango Polvoron in terms of aroma,

appearance, taste and texture.

There are three inputs in this study. The inputs of this study

consisted the ingredients and procedures used by the researchers

in making the Mint Chocolate Coated Mango Polvoron, the level of

acceptance of the respondents to the Mint Chocolate Coated

Mango Polvoron in terms of aroma, appearance, taste and texture

and the recommendations of the respondents to improve the Mint

Chocolate Coated Mango Polvoron in terms of aroma, appearance,

taste and texture. The processes to be involved will be survey and

data analysis and administration and retrieval of the survey-

questionnaire. These

INPUT PROCESS OUTPUT

24
1. The Ingredients
and Procedure in
Making the Mint
Chocolate Coated
Mango Polvoron
2. The Level of
Acceptance of the
Respondents to
the Mint
Chocolate Coated
Mango Polvoron Survey Mint Chocolate
in Terms of Coated Mango
Data Analysis
Appearance, Polvoron
Aroma, Texture,
and Taste
3. The
Recommendation
s of the
Respondents to
improve the Mint
Chocolate Coated
Mango Polvoron
in Terms of
Appearance,
Taste, and
Texture

FEEDBACK

Figure 2. Conceptual Paradigm

25
form the process of improving the Mint Chocolate Coated Mango

Polvoron. The tool used was survey-questionnaire. This collected

and gathered data on the level of acceptance of the respondents to

the Mint Chocolate Coated Mango Polvoron in terms of aroma,

appearance, taste, and texture and the recommendations of the

respondents to improve the Mint Chocolate Coated Mango Polvoron

in terms of aroma, appearance, taste and texture. Data analysis

was done after gathering, tabulating, and subjecting these data to

statistical tools.

There are three inputs in this study. The inputs of this study

consisted the ingredients and procedures used by the researchers

in making the Mint Chocolate Coated Mango Polvoron, the level of

acceptance of the respondents to the Mint Chocolate Coated

Mango Polvoron in terms of aroma, appearance, taste and texture

and the recommendations of the respondents to improve the Mint

Chocolate Coated Mango Polvoron in terms of aroma, appearance,

taste and texture.

The output included the Mint Chocolate Coated Mango

Polvoron and the action plan to introduce the Mint Chocolate

Coated Mango Polvoron in the food industry. Feedback was made

part to provide quality Mint Chocolate Coated Mango Polvoron.

26
Definition of Terms

The following terms are defined operationally for better

understanding and clarity of this study.

Appearance. The way that someone or something looks.

(yourdictionary.com, 2020). Operationally, this refers to the look or

physical characteristics of Mint Chocolate Coated Mango Polvoron.

This is the visual appeal of the product of this study.

Aroma. A distinctive or typically pleasant smell. Pervasive

and usually pleasant or savory smell (Merriam Webster Dictionary,

2021). In this study, this refers to the pleasant smell of Mint

Chocolate Coated Mango Polvoron.

Chocolate. A food product made from cocoa beans,

consumed as candy and used to make beverages and to flavor or

coat various confections and bakery products. Rich

in carbohydrates, it is an excellent source of quick energy, and it

also contains minute amounts of the stimulating

alkaloids theobromine and caffeine (britannica.com, 2021). In this

study, the chocolate is used as main ingredient in coating the

polvoron.

Ingredients. A food that is used with other foods in the

preparation of particular dish (Cambridge dictionary, 2021). In this

study, this refers to the ingrdients needed in making Mint

27
Chocolate Coated Mango Polvoron. These are flour, mango, sugar,

powdered milk, margarine, chocolate, and menthol.

Menthol. This refers to a substance that smells a bit like

peppermint and is used to flavor things such

as cigarettes and toothpaste. It is also used in some medicine,

especially, for curing colds (collinsdictionary.com, 2021). In this

study, the mint is used in making Mint Chocolate Coated Mango

Polvoron.

Polvoron. This is a type of heavy, soft and very crumbly

Spanish shortbread made of flour, sugar, milk, and nuts

(definition.net, 2021). In this study, thin is the Mint Chocolate

Coated Mango Polvoron.

Procedure. A series of steps followed in a regular definite

order (Meriam webster.com, 2021). As used in this study, this is a

set of instructions or a method used to produce the Mint Chocolate

Coated Mango Polvoron.

Recommendation. A suggestion or proposal as to the best

course of action (English Filipino dictionary, 2015). In this study,

this refers to the suggestions and comments that come from the

respondents in order to improve the Mint Chocolate Coated Mango

Polvoron in terms of appearance, taste, and texture.

Taste. To ascertain the flavor of by taking a little into the

28
 mouth (merriam-webster.com, 2021 ). In this study refers

to perceive or taste Mint Chocolate Coated Mango Polvoron.

Texture. The quality of something that can be decided by

touch, the degree to which something is rough or smooth, or soft

or hard (dictionary.cambridge, 2021). In this research work, this

refers to the tactile quality of the polvoron’s surface.

29
 Chapter III

RESEARCH DESIGN AND METHODOLOGY

This chapter presents the research design and methodology

used in the conduct of the study. This includes the research

design, respondents, instrumentation, data gathering procedures

and statistical treatment of data.

Research Design

This study will use descriptive research design. According to

Manuel and Medel (1976) descriptive research involves the

description, recording, analysis, and interpretation to the present

nature, composition or process of phenomena. The focus is on

prevailing conditions, or how a person, group or thing behaves of

functions in the present.

Descriptive research is a type a quantitative research, though

qualitative research can also be used descriptive purposes.

Descriptive research design can used wide variety of research

method to investigate one or more variables. It aims to accurately

and systematically describe a population, situation or

phenomenon.

Descriptive research varies to quantitative research. This

research comes to the ideas of not just one person but for the

30
many. People nowadays are having same situations and problems,

so descriptive research is more likely to quantitative research.

Respondents

This study is composed of forty (40) respondents from the

Municipality of Donsol. Lavrakas (2008), said that purposive

sample also referred to as a judgmental or expert sample, is a type

of non-probability sample the main objective of a produce a sample

that can be logically assume to be representative of the population.

This is often accomplished by applying expert knowledge of the

population to select in a non-random manner a sample of elements

that represents across-section of the population. Presented on

Table 1 are the respondents of this study.

TABLE 1

The Respondents

Types of Number of Percentage (%)

Respondents Respondents
Households 15 37.5
Food and Service 10 25
Management
teachers and
cookery
technologies

31
Fourth year 15 37.5
students of Food
Service and
Management.

Total 40 100

The respondents of this research work are composed of

fifteen (15) households, ten (10) Food and Service Management

teachers and cookery technologies and Fifteen (15) fourth year

students of Food Service and Management.

Instrumentation

To facilitate this study, the researchers will use survey-

questionnaire. Questionnaire can be a kind of written interview.

They can be carried out face to face by telephone, computer, or

post. A questionnaire is a research instrument consisting of a

series of questions for the purpose of gathering information from

respondents (Mc Led2018). Survey was defined by Enanoria (2005)

Survey is a systematic method for gathering information from (a

sample of) individuals for purposes of describing the attributes of

the larger population of which individuals are members.

The questionnaire will be composed of two parts. The first

part will be about the level of acceptance of the respondents to the

Mint Chocolate Coated Mango Polvoron in terms of aroma, texture,

taste and appearance. The second part will be composed of the

32
recommendations of the respondents to improve the Mint

Chocolate Coated Mango Polvoron in terms of aroma, texture, taste

and appearance.

Data Gathering Procedures

The researchers will formulate the survey-questionnaire

which will use Hedonic Scale to generate data on the level of the

acceptance of the respondents to Mint Chocolate Coated Mango

Polvoron in terms of aroma, taste, texture, and appearance, this

will also generate data on the recommendations to improve the

Mint Chocolate Coated Mango Polvoron in terms of aroma, taste,

texture, and appearance. The health and benefits protocols will be

observed by the researchers. This will be wearing of facemask,

observing social distancing and sanitizing hands.

The researchers will personally distribute the prepared

questionnaire to the respondents. All questionnaires will be

retrieved after all are accomplish the conduct. The computation

and tabulation of responses of the respondents will be processed

and subjected to statistical treatment. The findings will be

extracted and interpreted based on the processed data.

33
Statistical Treatment of Data

After gathering the data, the researchers will use statistical

tools to solve the problem presented. The following statistical tools

will be used in this study.

Frequency count. This is a measure of number of times

that an event occurs (stattreck. Com, 2021) frequency count was

used to determine the number of respondents who rated 1-9 using

9- Point Hedonic Scale for each variable such as aroma, texture,

taste, and appearance.

Percentage. This is particularly used in expressing the

relative frequency of survey responses and other data (lavrrakas,

2008). This was used to give data on the relative number of

respondents who responded in this research work.

Weighted Mean. Weighted mean is a kind of average.

Instead of each data point contributing equally to the final mean,

some data points contribute more “weight” than the others

(statisticshow. Com, 2021). The Weighted Mean will be used to

determine the level of acceptance of the respondents to the Mint

Chocolate Coated Mango Polvoron in terms of aroma, texture,

taste, and appearance. The equation for the weighted mean is

given below:

34
 ∑ fw
WM=
N

Where:

WM = weighted mean.

Σfw = sum of all the product of (f) the frequency and (w)

rating.

N = total number of respondents.

f = frequency

To interpret the level of acceptance of the respondents to

Mint Chocolate Coated Mango Polvoron in terms of texture, aroma,

taste and appearance, the numerical rating range, and descriptive

rating below will be used.

Numerical Rating Scale Descriptive Rating

9 8.50- 9.00 Like extremely

8 7.50- 8.49 Like Very Much

7 6.50- 7.49 Like Moderately

6 5.50- 6.49 Like Slightly

5 4.50- 5.49 Neither Like Nor Dislike

4 3.50- 4.49 Dislike Slightly

3 2.05-3.49 Dislike Moderately

2 1.50- 2. 49 Dislike Very Much

35
1 1.0- 1.49 Dislike Extremely

36
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40
APPENDICES

41
 Appendix 1

Republic of the Philippines

Commission on Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

December 12, 2021

JOAQUIN G. ATAYZA, MATEA
Dean

Sir:
Greetings!
The undersigned third year Bachelor of Technical-Vocational
Teacher Education major in Food and Service Management
Students of Donsol Community College, Donsol, Sorsogon are
conducting technology research entitled Mint Chocolate Coated
Mango Polvoron. The researcher are asking permission to conduct
the survey to the selected 40 respondents. They are the fourth year
students of Food Service and Management, Food and Service
Management teachers and cookery technologies and households.
This will be done on . Rest assured that the IATF minimum
health standard will be observed during the conduct of this
activity. The researcher are looking forward for your favorable
approval regarding this matter.
Thank you very much.
Very truly yours,
MARY ANN A. CORTEZ
ROSELYN B. NEBRIA
JANIN E. POLLARCA
IVY N. PUBLICO
JANE ROSE B. TONGA

42
 JOSSA MAY
T.VILLANUEVA
Researchers

Noted:

RENE C BAROLA, MAM

Researcher Instructor

Approved:

JOAQUIN G. ATAYZA, MATEA

Dean

43
 Appendix 2

Republic of the Philippines

Commission on Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

Dear Respondents,

The researchers’ study is about “MINT CHOCOLATE

COATED MANGO POLVORON”. In connection with this, we would

like to ask for your cooperation by answering the questionnaire as

honestly as you can. Rest assured that your answers will be

treated with confidentiality and will be used for research purposes

only.

Thank you in advance for your cooperation.

-The Researchers

MINT CHOCOLATE COATED MANGO POLVORON

Survey-Questionnaire

Name (Optional): ______________________________

Type of Respondents: _________Instructor

44
 _________4th Year Student

_________Household

Part I. The Level of Acceptance of the Respondents to the

Mint Chocolate Coated Mango Polvoron in terms of

Appearance, Aroma, Texture, and Taste

Directions: Please rate the appearance, aroma, texture, and taste

of the Mint Chocolate Coated Mango Polvoron using the given scale

and its description.

Rating Scale Description

9 Extremely Liked

8 Very Much

7 Moderately

6 Slightly

5 Nor Dislike

4 Dislike Slightly

3 Dislike moderately

2 Dislike Very Much

1 Dislike Extremely

Food Characteristics Rating

Appearance

Aroma

45
Texture

Taste

Part II. The Recommendations of the Respondents to Improve

the Mint Chocolate Coated Mango Polvoron in Terms of
Appearance, Aroma, Texture, and Taste

Directions: Please write down your recommendation to improve

the appearance, aroma, texture, and taste of the Mint Chocolate
Coated Mango Polvoron

1. Appearance

2. Aroma

3. Texture

4. Taste

Signature of Respondent

46
CURRICULUM VITAE

47
 Republic of the Philippines
Commission on Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

CURRICULUM VITAE

MARY ANN A. CORTEZ

Pang pang, Donsol, Sorsogon, 4715
09634446825
maryanncortez@gmail.com

I. PERSONAL INFORMATION

Date of Birth : February 20, 2001

Place of Birth : Pang pang, Donsol Sorsogon
Age : 20
Gender : Female
Civil Status : Single
Height : 5’0
Weight : 45
Citizenship : Filipino
Religion : Roman Catholic

II. EDUCATIONAL ATTAINMENT

TERTIARY EDUCATION

 Bachelor of Technical Vocational Teacher Education

Major in Food and Service Management
Donsol Community College
Tres Marias, Donsol, Sorsogon
A.Y. 2019 to Present

48
 SECONDARY EDUCATION

 Senior High School

Track: Accountancy Business and Management
Donsol National Comprehensive High School, Main Campus
Tres Maria, Donsol, Sorsogon
S.Y. 2017-2019

 Junior High School

Donsol Vocational High School-Gimagaan Annex
Gimagaan, Donsol, Sorsogon
S.Y. 2013-2017

ELEMENTARY EDUCATION
 Pang Pang Elementary School
Pang Pang, Donsol, Sorsogon
S.Y. 2007-2013

49
 Republic of the Philippines
Commission of Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

CURRICULUM VITAE

ROSELYN B. NEBRIA
PWWD, Donsol, Sorsogon, 4715
09665389270
nebriaroselyn32@gmail.com

I. PERSONAL INFORMATION

Date of Birth : August 18, 2000

Place of Birth : Donsol District Hospital
Age : 21
Gender : Female
Civil Status : Single
Height : 5’3
Weight : 57
Citizenship : Filipino
Religion : Roman Catholic

I. EDUCATIONAL ATTAINMENT

TERTIARY EDUCATION

 Bachelor of Technical Vocational Teacher Education

Major in Food and Service Management
Donsol Community College

50
 Tres Marias, Donsol, Sorsogon
A.Y. 2019 to Present

SECONDARY EDUCATION

 Senior High School

Track: (TVL) Cookery
Donsol National Comprehensive High School
Tres Marias, Donsol, Sorsogon
S.Y. 2017-2019

 Junior High School

Donsol National Comprehensive High School
Tres Marias, Donsol, Sorsogon
S.Y. 2013-2017

ELEMENTARY EDUCATION

 Donsol East Central School

Poso, Donsol, Sorsogon
S.Y. 2007-2013

51
 Republic of the Philippines
Commission of Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

CURRICULUM VITAE

JANIN E. POLLARCA
PWWD, Donsol, Sorsogon, 4715
09456941636
pollarcajanin@gmail. Com

II. PERSONAL INFORMATION

Date of Birth : February 14, 2001

Place of Birth : San Rafael, Donsol Sorsogon
Age : 20
Gender : Female
Civil Status : Single
Height : 5’4
Weight : 50
Citizenship : Filipino
Religion : Roman Catholic

II. EDUCATIONAL ATTAINMENT

TERTIARY EDUCATION

 Bachelor of Technical Vocational Teacher Education

Major in Food and Service Management
Donsol Community College
Tres Marias, Donsol, Sorsogon
A.Y. 2019 to Present

52
 SECONDARY EDUCATION

 Senior High School

Track: Beauty Care, Hilot Wellness @ Hairdressing
Antipolo City Senior High School
Olalia Road Sta. Cruz Antipolo City
S.Y. 2017-2019

 Junior High School

Antipolo National High School
Olalia Road Sta. Cruz Antipolo City
S.Y. 2013-2017

ELEMENTARY EDUCATION

 San Rafael Elementary School

San Rafael Donsol, Sorsogon
S.Y. 2007-2013

53
 Republic of the Philippines
Commission of Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

CURRICULUM VITAE

IVY N. PUBLICO
PWWD, Donsol, Sorsogon, 4715
09298001117
ocilbupivy@gmail.com

I. PERSONAL INFORMATION

Date of Birth : April 1 2000

Place of Birth : PWWD, Donsol, Sorsogon
Age : 21
Gender : Female
Civil Status : Single
Height : 5’2
Weight : 45
Citizenship : Filipino
Religion : Roman Catholic

II. EDUCATIONAL ATTAINMENT

TERTIARY EDUCATION
 Bachelor of Technical Vocational Teacher Education
Major in Food and Service Management
Donsol Community College
Tres Marias, Donsol, Sorsogon
A.Y. 2019 to Present

54
 SECONDARY EDUCATION

 Senior High School

Track: Beauty Care
Donsol National Comprehensive High School Main Campus
Tres Marias, Donsol, Sorsogon
S.Y. 2017-2018

 Junior High School

Donsol National Comprehensive High School
Tres Marias, Donsol, Sorsogon
S.Y. 2013-2016

ELEMENTARY EDUCATION

 Donsol East Central School

POSO, Donsol, Sorsogon
S.Y. 2007-2012

55
 Republic of the Philippines
Commission of Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

CURRICULUM VITAE

JANE ROSE B. TONGA

Tres Maria, Donsol, Sorsogon, 4715
09664201138
janerosetonga549@gmail.com
I. PERSONAL INFORMATION

Date of Birth : May 4, 2000

Place of Birth : General Hospital QC
Age : 21
Gender : Female
Civil Status : Single
Height : 4’11
Weight : 47
Citizenship : Filipino
Religion : Roman Catholic

II. EDUCATIONAL ATTAINMENT

TERTIARY EDUCATION

 Bachelor of Technical Vocational Teacher Education

Major in Food and Service Management
Donsol Community College

56
 Tres Marias, Donsol, Sorsogon
A.Y. 2019 to Present

SECONDARY EDUCATION

 Senior High School

Track: Humanities and Social Sciences
Donsol National Comprehensive High School
Tres Marias, Donsol, Sorsogon
S.Y. 2017-2019

 Junior High School

Donsol National Comprehensive High School
Tres Marias, Donsol, Sorsogon
S.Y. 2013-2017

ELEMENTARY EDUCATION

 Donsol East Central School

Poso, Donsol, Sorsogon
S.Y. 2007-2013

57
 Republic of the Philippines
Commission of Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon

CURRICULUM VITAE

JOSSA T. VILLANUEVA
Dancalan, Donsol, Sorsogon, 4714
09486887731
Jossamay08@gmail.com

I. PERSONAL INFORMATION

Date of Birth : May 8 2000

Place of Birth : Dancalan, Donsol Sorsogon
Age : 21
Gender : Female
Civil Status : Single
Height : 4’11
Weight : 42
Citizenship : Filipino
Religion : Iglesia ni Cristo

III. EDUCATIONAL ATTAINMENT

TERTIARY EDUCATION
 Bachelor of Technical Vocational Teacher Education

58
 Major in Food and Service Management
Donsol Community College
Tres Marias, Donsol, Sorsogon
A.Y. 2019 to Present
SECONDARY EDUCATION

 Senior High School

Track: Accountancy Business and Management
Donsol National Comprehensive High School, Main Campus
Tres Marias, Donsol, Sorsogon
S.Y. 2017-2019

 Junior High School

Donsol National Comprehensive High School
Tres Marias, Donsol, Sorsogon
S.Y. 2013-2017

ELEMENTARY EDUCATION

 Dancalan Elementary School

Dancalan, Donsol, Sorsogon
S.Y. 2006-2012

59
60