Chapter I
Background of Study
Cookies are all time favorites of everyone who love tasty and healthy snacks.
Having a lot of health benefits with this energy healthy snack.
Most foods prepared nowadays tend to improve the nutritional value by
substituting other ingredients, or incorporating raw ingredients with health benefits.
With the goal to come up with a new food product utilizing the abundance of Malabar
spinach as the major ingredient, the researcher conceptualized of incorporating to the
conventional or classic cookies.
Basella alba is an edible perennial vine in the family Basellaceae. It is found in
tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to
the Indian subcontinent, Southeast Asia and New Guinea. It is naturalized in China,
tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.
In the Philippines, they call it "Alugbati" in Tagalog. "Alukbati" or "Lukbati" in
Ilocano dialect. (JSTOR, 2019).
Basella alba is known by common names including Malabar spinach, vine
spinach, Ceylon spinach and Indian spinach.
This plant is good for health due to the presence of mineral, protein, oil,
carbohydrate, fiber, and vitamins. In the winter season, Malabar spinach can be used
in place of normal spinach as it has similar Nutritional and medicinal
value. Basella plant species contain betacyanin,
Chapter II
REVIEW OF RELATED LITERATURE AND STUDIES
Basella alba is an edible perennial vine in the family Basellaceae. It is found in
tropical Asia and Africa where it is widely used as a leaf vegetable. There are two
varieties - green and red. The stem of the Basella alba is green with green leaves and
the stem of the cultivar Basella alba 'Rubra' is reddish-purple; the leaves form green and
as the plant reaches maturity, older leaves will develop a purple pigment starting at the
base of the leaf and work towards the end, JSTOR (2019).
Malabar spinach is full of nutrition, including minerals, proteins, oils,
carbohydrates, fibers, carotenoids, organic acids, and vitamins. Chaurasiya, & RK Pal,
(2021)
Malabar spinach has antibacterial, antiviral, anti-inflammatory, antiulcer, and
antioxidant properties according to the study of Açikgöz (2018).
Using a combination of natural dyes produced from Malabar spinach and red
spinach, a dye-sensitized solar cell has been developed according to study of F. Kabir, &
M.A. Khan (2019).
Malabar nut use in modern pharmacopeia and traditional medicine. Sobia (2020)
Qiu (2020) study provides a cultivation guide for Malabar spinach in Florida.
Chapter III
RESEARCH METHODOLOGY
To ensure the correct conduct of the study, this chapter discusses the research
design, study site materials, research techniques, data gathering procedure, statistical
tools to determine the acceptability, and profitability analysis of alugbati leaves cookies.
Research Design
This study used an experimental research design. Experimental research deals
with variables or experiment components that are purposefully changed so that their
effects on the test materials may be measured and analyzed.
In this study, the researcher performed an experimental research using four treatments
in making alugbati cookies which are:
Treatment 0: 0g pulverized alugbati leaves+ 160g of all-purpose flour+ 170g butter+
150g sugar+ 50g egg
Treatment 1: 5g pulverized alugbati leaves+ 160g of all-purpose flour+ 170g butter+
150g sugar+ 50g egg
Treatment 2: 10g pulverized alugbati leaves+ 160g of all-purpose flour170g butter+ 150g
sugar+ 50g egg
Chapter IV
RESULTS AND DISCUSSION
This chapter presents the findings and analysis of the results of the study
after appropriate data processing and statistical procedures have been applied.
Level of Acceptability of Dried Malabar Spinach Cookies
Table 2 presents the level of acceptability of Dried Malabar Spinach Cookies in
four different compositions in terms of appearance, aroma, taste, texture, and general
acceptability based on a conducted sensory evaluation to 50 participants.
Table 2. Level of acceptability of Dried Malabar spinach cookies in four compositions in
terms of appearance, aroma, taste, texture, and general acceptability
Parameters Control Treatment 1 Treatment 2 Treatment 3
Mean QI Mean QI Mean QI Mean QI
Appearance 4.38 LM 4.30 LM 4.46 LM 3.88 LM
Aroma 4.20 LM 4.28 LM 4.26 LM 4.32 LM
Taste 4.12 LM 4.44 LM 4.32 LM 4.14 LM
Texture 4.24 LM 4.40 LM 4.48 LVM 4.10 LM
General Acceptability 4.24 LM 4.42 LM 4.50 LVM 4.18 LM
Legend:1.00-1.49: Disliked Very much (DVM); 1.50-2.49: Dislike Moderately (DM); 2.50-
3.49: Neither like/Dislike (NL); 3:50-4.49: Liked Moderately (LM); 4.50-5.00: Liked
Very Much (LVM)
CHAPTER V
FINDINGS, CONCLUSIONS AND RECOMMENDATION
This chapter summarizes the findings and conclusions drawn from the study’s findings
and recommendation.
Findings
This study was conducted to improve the processing technologies of cookies with the
additional ingredient of different quantity of Malabar spinach. Likewise, it looks into
the level of acceptability as an ingredient in making cookies as well as its economic
profitability.
1. The level of acceptability of Malabar spinach cookies in four different treatments in
terms of appearance, aroma, taste, texture, and general acceptability is describe
as “like moderately” for control, treatment 1, treatment 2, treatment 3. Thus,
treatment 2 is the most accepted and enjoyed by the panelist.
2. There is no significant difference in the level of acceptability of Malabar spinach
cookies in four different treatments in terms of its sensory characteristics.
3. Control gave a more promising Return of Investment (ROI) compared to the
experimental treatments (T1, T2 and T3). The results imply that adding more
amounts of dried Malabar spinach to the cookies lessens the rate of investment
return; however, the figures are still promising. Thus, investing in this product is
economically profitable.
4. There is no significant relationship between the general acceptability and
economic value of Malabar spinach cookies as an additive ingredient in making
cookies in the four treatments.
