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    Chapter 3 Leche Flan

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    Angelica Atanacio Rosario
    This chapter outlines the methodology used in the study, including: 1. The materials and ingredients used to make rootcrop flans with cassava, sweet potato, and gabi as treatments. 2. An experimental design using a single-factor completely randomized design with 3 replications to compare the 3 treatments. 3. Data was collected through scorecards rated on a hedonic scale to evaluate taste, odor, texture, and appearance. Statistical analysis included ANOVA and F-tests.

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    Chapter 3 Leche Flan

    Uploaded by

    Angelica Atanacio Rosario
    1K views4 pages
    This chapter outlines the methodology used in the study, including: 1. The materials and ingredients used to make rootcrop flans with cassava, sweet potato, and gabi as treatments. 2. An experimental design using a single-factor completely randomized design with 3 replications to compare the 3 treatments. 3. Data was collected through scorecards rated on a hedonic scale to evaluate taste, odor, texture, and appearance. Statistical analysis included ANOVA and F-tests.

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    This chapter outlines the methodology used in the study, including: 1. The materials and ingredients used to make rootcrop flans with cassava, sweet potato, and gabi as treatments. 2. An experimental design using a single-factor completely randomized design with 3 replications to compare the 3 treatments. 3. Data was collected through scorecards rated on a hedonic scale to evaluate taste, odor, texture, and appearance. Statistical analysis included ANOVA and F-tests.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views4 pages

    Chapter 3 Leche Flan

    Uploaded by

    Angelica Atanacio Rosario
    This chapter outlines the methodology used in the study, including: 1. The materials and ingredients used to make rootcrop flans with cassava, sweet potato, and gabi as treatments. 2. An experimental design using a single-factor completely randomized design with 3 replications to compare the 3 treatments. 3. Data was collected through scorecards rated on a hedonic scale to evaluate taste, odor, texture, and appearance. Statistical analysis included ANOVA and F-tests.

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    You are on page 1of 4

    CHAPTER III

    METHODOLOGY

    This chapter contains the materials / ingredients,


    utensils, experimental treatment, experimental design,
    collection of the data, statistical tools and analysis used in
    the study.

    Materials

    The Materials, tools and utensils used in the study


    are the following: chopping board, measuring spoon,llanera/ flan
    moulds , knives, measuring spoon, strainer, measuring cup,
    mixing bowl, whisk , sauce pan , tray,casserole.

    Ingredients

    The ingredients used in making Rootcrops Flan are the


    following : cassava, sweet potato, gabi, evaporated milk,
    condensed milk, egg (yolk), sugar, vanilla, water.

    Experimental Design

    The study used the single-factor experiment in Completely


    Randomized Design (CDR) with 3 replications. The analysis of
    variance ( ANOVA) was the statistical tools used to analyze the
    data at 5% and 1% level of significance.

    Experimental Treatments

    The study conducted using three(3) replicates: Replicate A


    (cassava ), Replicate B (sweet potato) , Replicate C (gabi) as
    the control variable. The proportion of the ingredients used was
    the same.
    Table 1. Distribution of ingredients per treatment.

    Ingredients Treatment A Treatment B Treatment C

    (cassava) (sweet potato) (gabi )

    Egg 1 whole 1 whole 1 whole

    Condensed milk ¼ cup ¼ cup ¼ cup

    Condensed milk ¼ cup ¼ cup ¼ cup

    Sugar 4 tbsp. 4 tbsp. 4 tbsp

    Vanilla 1 tbsp . 1 tbsp. 1 tbsp.

    Water 2 tbsp. 2 tbsp. 2tbsp

    Procedure in Making Rootcrops Flan

    The following were the steps used making rootcrops flan.

    1.Wash and peel the cassava, sweet potato, gabi thoroughly,


    then peel the cassava . Put it all in the casserole and cook
    until the rootcrops is ready to mash .

    2. In a saucepan, mix the sugar & water. Bring to a boil for a


    few minutes until the sugar caramelize.
    3. Pour the caramelized sugar into aluminum moulds - you can
    use any shape: oval, round or square. Spread the caramel on the
    bottom of the moulds.
    4. Mix well the evaporated milk, condensed milk, egg yolks,
    mashed rootcrop ( cassava, gabi or sweet potato) and vanilla
    by whisk. Then strain the mixture so that the leche flan will
    become fine.
    5 .Gently pour the mixture on top of the caramel on the
    aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch
    thick.
    6. Cover moulds individually with aluminum foil.
    7. Steam for about 30 minutes to 1 hour, or until the leche
    flan is cooked.
    8. To serve: run a thin knife around the edges of the mould to
    loosen the Leche Flan. Place a platter on top of the mould and
    quickly turn upside down to position the golden brown caramel
    on top.

    Data Collection

    Data were gathered using scorecards. The panelists rated


    the score card using Hedonic Scale to evaluated the
    acceptability in terms of odor, taste, texture and general
    appearance.

    Scoring of Variables

    The criteria used to evaluated qualify of the product were


    on taste, odor, texture and general appearance. Based on the 9-
    point Hedonic Scale where 5.45-6.38 (like slightly), 6.34-7.22
    (liked moderately), 7.23-8.11 9 ( like very much ) 8.12-9.0
    (like extremely) acceptable ( calmorin, 2006).

    The scores for each item was interpreted based on the


    results of the computation as to odor, taste, texture and
    general appearance.

    Weighted Score

    Score Interval Verbal Interpretation


    8.12-9.0 Liked extremely
    7.23-8.11 Liked very much
    6.34-7.22 Liked moderately
    5.45-6.33 Liked slightly
    4.56-5.44 Neither liked nor disliked
    3.67-4.5 Disliked slightly
    2.78-3.66 Disliked moderately
    2.79 1.88-2.77 Disliked very much
    1.00-1.87 Dislike extremely

    Statistical Analysis

    The data were analyzed using mean and analysis of variance


    (ANOVA) in Completely Randomized Design (CDR) and F-test.

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