The Production of Coconut (Cocos nucifera)

and Bread Flour Muffin

Undergraduate thesis submitted in partial fulfillment of the requirements for the degree of
Bachelor of Science in Hospitality Management from the Cagayan State University- Sanchez
Mira Campus, Sanchez Mira Cagayan. Prepared under the guidance of Mr. Lyndon Guittap

By:

Javier, Leslie Obispo

INTRODUCTION
 Background of the Study

Considering to be one of the most valuable natural resources in our country, being tagged

as the tree of life, coconut is an integral part in our daily diets. Initially, coconut was classified

along with saturated fatty acid food items and criticized for its negative impact on health.

However, research studies have shown that coconut is a rich source of medium-chain fatty acids.

Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking,

coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic,

antidiabetic, antioxidant, anti-inflammatory, antimicrobial and skin moisturizing properties.

Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of

supportive scientific evidence. Even though studies done in Asian countries claim a favorable

impact on cardiac health and serum lipid profile, the limitations in the number of studies

conducted among Western countries impede the endorsement of the real value of coconut.

Hence, long-term extensive studies with proper methodologies are suggested to clear all the

controversies and misconceptions of coconut oil consumption.

Coconut is an excellent source of unique taste and aroma and rich in vitamins, minerals

and dietary fibers, which might have potential application in baking products and human

nutrition. Even though the applications of coconut to health promotion and disease prevention

have received wide publicity, some of these claims have not been fully elucidated. This

particular food and vital ingredient in any pastry, has a unique role in the diet as an important

physiologically functional food. The health and nutritional benefits that can be derived from

consuming coconut have been recognized in many parts of the world for centuries.
 Although the advantage of regular consumption of coconut has been underappreciated by

the consumer and producer alike for the recent two or three decades, its unique benefits should

be compelling for the health minded consumer of today. A review of the beneficial literature

relevant to coconut clearly indicates that coconut is at worst neutral with respect to

atherogenicity of fats and oils and, in fact, is likely to be a beneficial oil for prevention and

treatment of some heart disease. Additionally, coconut provides a source of antimicrobial lipid

for individuals with compromised immune systems and is a nonpromoting fat with respect to

chemical carcinogenesis.

Even during the old times, coconuts and their extracted oil have served man as important

foods for thousands of years. These same attributes, in addition to some newly discovered ones,

should be of great interest to both the producing countries aan all across the globe. Now, with its

several health benefits, the researchers formulated a muffin out of coconuts to make it more

likeable for people of any age whilst absorbing its several benefits.
 Objectives of the Study

Generally, the study aims to produce Coconut (Cocos nucifera) and Bread Flour Muffin.

Specifically, it aims to assess the following:

1. The sensory evaluation score of the Coconut as Muffin in terms of:

a. taste

b. flavor

c. appearance

d. consistency

e. texture

f. general acceptability

2. Cost of Production

3. Shelf-life
 Significance of the Study

This research will be beneficial to the following:

Students. This study will be beneficial for the students to grasp ideas on the different

ways of utilizing ingredients of this particular delicacy into converting it to something beneficial

and likeable for children who rejects fruits and vegetables.

Parents. The results of this research will be beneficial to the parents, in a way where they

can look for an alternative form of this particular delicacy that will benefit them and their family.

It is cheap and could be made easily at home, saves time, attainable, and affordable.

Researchers. The results of this research acquired new skills and knowledge that helped

them in their future professions. It finally answered the questions of the researchers concerning

the study.

Future researchers. The result of this study can serve as their basis or additional

information in conducting research concerning or connected or in relation to this topic.

 Scope and Limitations of the Study

The study will be focused and limited only on the production of Coconut (Cocos

nucifera) and Bread Flour Muffin. The study will determine the sensory evaluation score of

the product in terms of taste, flavor, appearance, consistency, texture, and general acceptability.

50 respondents consisting of children, adults, and senior citizens and will be covered as part of

the respondents and will be given rating sheet for the sensory evaluation techniques. This study

will be conducted within the locality of Sanchez Mira, Cagayan.

 REVIEW OF LITERATURE

This chapter presents the related literature both foreign and local sources. It also includes the

ideas, finished thesis, and generalization of other researchers.

A Muffin is an individual-sized, baked product. Muffins are sweet baked products highly

appreciated by consumers because of their soft texture and characteristic taste. Coconut (Cocos

nucifera) is one of the major nut/drupes. India is the 3rd largest coconut producing country in the

world. It is very rich in fibre vitamins and minerals. Improves digestion, absorption of nutrients,

vitamins and minerals. Coconut flour, a significant byproduct of coconut milk. Coconut flour

was obtained by extraction of virgin oil from expeller, the residue left after virgin oil extraction

was ground to obtain flour. Coconut flour may play a role in controlling cholesterol and sugar

levels in blood and prevention of colon cancer. Studies revealed that consumption of high fibre

coconut flour increases faecal bulk (Arancon., 1999).

Results from various studies have indicated that the lauric acid in coconut oil has

antibacterial action and that the medium-chain fats in coconut oil are similar to fats in human

milk and have similar nutritional effects. Fresh coconut water has been shown to be a natural

electrolyte solution for intravenous replacement therapy. Coconut water, as extracted fresh and

collected aseptically from green immature coconuts, has higher potassium, calcium, magnesium,

phosphate, and glucose content than human plasma, but lower content of sodium, chloride, and

protein. Coconut can be a food allergen. Coconut-derived products can cause contact dermatitis.
They can be present in cosmetics, including some shampoos, moisturizers, soaps, cleansers, and

handwashing liquids. (Mann 2019)

In accordance to Fritsnaya et.al. (2017), coconuts was found to be good frying oil in

terms of stability and acceptability after 8 h of frying of soaked Bengal gram dhal. Blends of

VCO were found to be stable for up to 12 months of storage in various flexible and rigid

packaging systems, at varying temperatures. After VCO extraction, the resulting residual

material obtained, termed as virgin coconut meal (VCM), has been used to make different

traditional Indian sweets (ladoo & burfi) as well as baked goods (biscuit & cake).

Although popular literature of epidemiological studies usually attribute an increased risk

of coronary heart disease (CHD) to elevated levels of serum cholesterol, which in turn are

thought to derive from a dietary intake of saturated fats and cholesterol. But, saturated fats may

be considered a major culprit for CHD only if the links between serum cholesterol and CHD, and

between saturated fat and serum cholesterol are each firmly established. Decades of large-scale

tests and conclusions therefrom have purported to establish the first link. In fact, this relationship

has reached the level of dogma. Through the years metabolic ward and animal studies have

claimed that dietary saturated fats increase serum cholesterol levels, thereby supposedly

establishing the second link. But the scientific basis for these relationships has now been

challenged as resulting from large-scale misinterpretation and misrepresentation of the data.

(Enig 1991, Mann 1991, Smith 1991, Ravnskov 1995) Ancel Keys is largely responsible for

starting the anti-saturated fat agenda in the United States. From 1953 to 1957 Keys made a series

of statements regarding the atherogenicity of fats. These pronouncements were: "All fats raise

serum cholesterol; Nearly half of total fat comes from vegetable fats and oils; No difference
between animal and vegetable fats in effect on CHD (1953); Type of fat makes no difference;

Need to reduce margarine and shortening (1956); All fats are comparable; Saturated fats raise

and polyunsaturated fats lower serum cholesterol; Hydrogenated vegetable fats are the problem;

Animal fats are the problem (1957-1959)."

The lauric acid in coconut oil is used by the body to make the same diseasefighting fatty

acid derivative monolaurin that babies make from the lauric acid they get from their mothers=

milk. The monoglyceride monolaurin is the substance that keeps infants from getting viral or

bacterial or protozoal infections. Until just recently, this important benefit has been largely

overlooked by the medical and nutrition community. Recognition of the antimicrobial activity of

the monoglyceride of lauric acid (monolaurin) has been reported since 1966. The seminal work

can be credited to Jon Kabara. This early research was directed at the virucidal effects because of

possible problems related to food preservation. Some of the early work by Hierholzer and

Kabara (1982) that showed virucidal effects of monolaurin on enveloped RNA and DNA viruses

was done in conjunction with the Center for Disease Control of the US Public Health Service

with selected prototypes or recognized representative strains of enveloped human viruses. The

envelope of these viruses is a lipid membrane. Kabara (1978) and others have reported that

certain fatty acids (e.g., medium-chain saturates) and their derivatives (e.g., monoglycerides) can

have adverse effects on various microorganisms: those microorganisms that are inactivated

include bacteria, yeast, fungi, and enveloped viruses.

Sugar in the muffin formulation was replaced by honey as a sugar replacer at 5% on

weight basis (Table I). In addition of honey to the formulated muffins resulted in the increase in

volume of the product. The organoleptic evaluation of the muffins showed the significant
variation in the various parameters such as colour, texture, flavour and overall acceptability of

muffins. In case of muffins substituted with honey, significant variations were observed for

colour, texture, flavour and overall acceptability compared to control. According to Neha

Kharkwal, et al., 2018 The overall acceptability of 20 percent honey substituted muffins was

highest followed by 30 percent honey substituted muffins. The least acceptable muffins were in

which 50 percent sugar was replaced.

Conceptual Framework

Input Process Output

Step 1
2 cups all-purpose flour Preheat oven to 400 degrees F (205
Coconut (Cocos
degrees CELSIUS).
3 teaspoons baking
powder
Step 2.
A.Stir together the flour, baking
nucifera)and
½ teaspoon salt powder, salt and sugar in a large
bowl. Make a well in the center.
Bread Flour
¾ cup white sugar B.In a small bowl or 2 cup measuring Muffin
cup, beat egg with a fork.
1 egg C.Stir in milk and oil. Pour all at once
1 cup milk into the well in the flour mixture.
D.Mix quickly and lightly with a fork
1 cup of sliced coconut until moistened, but do not beat.
meat E.The batter will be lumpy. Pour the
batter into paper lined muffin pan
1 cup of steam bread cups.
flour Step 3.
A Variations:bread flour Muffins: Add
¼ cup vegetable oil 1 cup steam bread flour .
B. coconut Muffins: Add 1 cup finely
chopped coconut meat
Step 4.
Bake for 25 minutes, or until golden.

Figure 1. The system approach (input-process-output) was used in describing the conceptual

framework of the study. As shown in the figure below, the input consists of the ingredients and

material to use in making Muffin made out of Coconuts (Cocos nucifera)

 METHODOLOGY

This chapter presents the research methods and procedures that were utilized in the study. It

includes the research design, locale of the study, the respondents and sampling procedure,

research instruments, the treatments of the study, the general procedure, the data gathering

procedure, and the data analysis.

Locale of the Study

The study was conducted at the Municipality of Sanchez Mira since a majority of

resources are available here. In addition, it is for the conveniency of the researchers’ residential

service.

Research Design

In order to satisfy the objectives of the research, the researcher utilized Descriptive

Experimental method to test the hypotheses essential to the final output of the results and to

further determine the effectivity and general acceptability of the product. The design is suitable to

the study because the researchers’ conducted series of experiments to determine whether the

ingredients the researchers used were effective to produce the product. After the production, a survey

will be conducted to determine the respondents’ evaluation on product in terms of appearance,

fragrance, texture, effectiveness and general acceptability. The survey research approach was used in

this study, allowing the researchers to collect data from the study's population. The researchers
were able to examine data quantitatively using descriptive and inferential statistics thanks to the

survey technique, which used questionnaires to collect data. The data was also analyzed using a

quantitative approach in this study. When examining numerical data, a quantitative method is

applied. In order to analyze the data, the method used a questionnaire, graphs, tables, or

statistics.

Research Instrument

In accordance with the study's conceptual framework, indicated that the method to be

used in data-gathering will be trough conducting a survey to the respondents of the study. With

full adherence to the research instrument, a survey will be conducted that will utilize the use of

survey questionnaire in line with the objectives of the research. The questions in the instrument

will be the guide of the researchers as they obtain data for analysis, towards the satisfaction of

the objectives that will later result to the output that will be analyzed.

Respondents and Sampling Procedure

The present investigation employed purposive sampling in selecting the individuals as

evaluators according to the purposes of the researchers. This sampling method is a type of

nonprobability sample where a researcher selects the participants due to good evidence that

he/she is a representative of the total population.

Materials of the Study

The materials that were used in the study are mixing bowl, measuring cups, oven, scoops,

spatula, wire whisk, baking paper, cooling racks, and baking sheet
Data Gathering Procedure

The procedure in the structured approach of the research was specified as conducting a

survey towards the respondents, the data accumulated will later be analyzed and tabulated in the

preceding chapter. The survey questionnaire will be distributed to respondents. They are

expected to elicit proper answers from the respondents. The result will be tabulated and

presented.

Procurement of Raw Materials

The ingredients used in making Coconut Muffins, and other materials used in baking

were obtained from the research locale particularly at the Municipality of Sanchez Mira since a

majority of resources are available here. In addition, it is for the conveniency of the researchers’

residential service.

Preparation of the Coconut Bread Flour Muffin

The coconut meat were sun dried until all the moisture content was gone. The ingredients

were chopped into 1cm^2 piece using a stainless-steel knife before sun drying. Then the dry

chunks were ground into the powder in a laboratory dry blender for three minutes. The powdered

fruit were stored in a dark container to retain the color.

 Development of Coconut Bread Flour Muffin

COCONUT BREAD
FLOUR MUFFIN

Step 4.
Step 1 .Preheat oven to
400 degrees F (205
Bake for 25 minutes, or degrees C)
until golden.

Step 3.
Step 2.
A Variations:bread
flour Muffins: Add 1 A.Stir together the
cup steam bread flour . flour, baking powder,
salt and sugar in a large
B. coconut Muffins: bowl. Make a well in
Add 1 cup finely the center.
chopped coconut meat
Sensory Evaluation of the Coconut Bread Flour Muffin

The main sources of data on the sensory parameters of the Coconut Bread Flour Muffin

were the responses of the panel of evaluators. They evaluated the attributes of the samples as to

aroma, taste, color, texture, and overall acceptance of the products at weekly intervals for four

weeks. The scale used is a nine-point hedonic scale with nine representing the highest score (like

extremely) and one, the least score (extremely dislike).

Evaluation on the Physical Quality of the Coconut Bread Flour Muffin

The physical attributes of the candy identified were the diameter, thickness, fragrance,

consistency and texture of the product.

Product Costing

Product cost was determined by computing all the expenditures in buying the materials.

The specific measurement of the materials used in the conduct of the study were the basis for the

computation of the product’s price.

Statistical Treatment of Data

The data obtained from the respondent’s response to the statement checklist were

carefully tallied, tabulated, and organized. Data were subjected to Analysis of Variance

(ANOVA) to ascertain which mean yield among the treatments used were highly significant.
Least significant difference (LSD) was likewise performed to determine whether there are any

statistically significant differences within and between the means of the treatment groups.

And the percentage which is rate or proportion per hundred. It is use as descriptive

measure together with the frequency distribution to show the relationships of the magnitude of

the item of the variables described in relation to the whole.

The formula is %= f x 100

The obtained weighted mean was interpreted in the used of the following range.

Consistency. The texture of the product was tested by the respondents using the following nine-
point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Firm

8 7.50-8.49 Very Firm

7 6.50-7.49 Moderately Firm

6 5.50-6.49 Slightly Firm

5 4.50-5.49 Neither Firm nor Runny

4 3.50-4.49 Slightly Runny

3 2.50-3.49 Moderately Runny

2 1.50-2.49 Very Runny

1 1.00-1.49 Extremely Runny

Appearance. The appearance of the product was tested by the respondents using the following

nine-point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Appetizing

8 7.50-8.49 Very Appetizing

7 6.50-7.49 Moderately Appetizing

6 5.50-6.49 Slightly Appetizing

5 4.50-5.49 Neither Appetizing nor

Dull

4 3.50-4.49 Slightly Dull

3 2.50-3.49 Moderately Dull

2 1.50-2.49 Very Dull

1 1.00-1.49 Extremely Dull

Texture. The texture of the product was tested by the respondents using the following nine-

point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely

8 7.50-8.49 Very Smooth

7 6.50-7.49 Moderately Smooth

6 5.50-6.49 Slightly Smooth

5 4.50-5.49 Neither Smooth nor

 Grainy

4 3.50-4.49 Slightly Icy

3 2.50-3.49 Moderately Icy

2 1.50-2.49 Very Icy

1 1.00-1.49 Extremely Icy

Aroma. The aroma of the product was tested by the respondents using the following nine-point

Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Pleasant

8 7.50-8.49 Very Pleasant

7 6.50-7.49 Moderately Pleasant

6 5.50-6.49 Slightly Pleasant

5 4.50-5.49 Neither Pleasant nor

Unpleasant

4 3.50-4.49 Slightly Unpleasant

3 2.50-3.49 Moderately Unpleasant

2 1.50-2.49 Very Unpleasant

1 1.00-1.49 Extremely Unpleasant

Taste. The effectiveness of the product was tested by the respondents using the following nine-

point Hedonic Scale:

 Scale Range Descriptive

9 8.50-9.0 Extremely Savory

8 7.50-8.49 Very Appetizing

7 6.50-7.49 Moderately Savory

6 5.50-6.49 Slightly Savory

5 4.50-5.49 Neither Savory nor Bland

4 3.50-4.49 Slightly Bland

3 2.50-3.49 Moderately Bland

2 1.50-2.49 Very Bland

1 1.00-1.49 Extremely Bland

General Acceptability. The general acceptability of the product was tested by the respondents

using the following nine-point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely

8 7.50-8.49 Very Acceptable

7 6.50-7.49 Moderately Acceptable

6 5.50-6.49 Slightly Acceptable

5 4.50-5.49 Neither Acceptable nor

Unacceptable

4 3.50-4.49 Slightly Unacceptable

3 2.50-3.49 Moderately Unacceptable

2 1.50-2.49 Very Unacceptable

1 1.00-1.49 Extremely Unacceptable