CHAPTER I

INTRODUCTION

Background of the Study

Pasta is a processed food used in Italian cuisine, it is made from a mixture of

wheat flour. Pasta is served as a dish after boiling it. The meaning of the word fettuccine

in Italian is "small ribbon", and is well known as Roman and Tuscan cuisine. The shape

is long like spaghetti, the difference is its thickness. The raw materials in the manufacture

of pasta are wheat flour and eggs. Pasta is a healthy food and suitable for the success of

one's diet. (Kathy McManus, 2013) 

Various alterations with respect to size, shape and stronghold have been carried

out from time to time to make pasta nutritious and charming. Pasta is generally

considered healthy because of its very low sodium and fat content and at the same time it

is a rich source of complex carbohydrates (Giese, 1992). But, still the quality of pasta

depends on raw material, production recipe and the production process (Dawe, 2001). 

The Filipino pasta & noodles sector is led by the ‘dried & instant noodles’

category in both value and volume terms. Whereas, the dried pasta category is expected

to register fastest value and volume growth during 2018-2023. Hypermarkets &

supermarkets is the leading channel for the distribution of pasta & noodles products in the

country. Flexible packaging is the most commonly used pack material in the sector.

Monde Nissin, Rfm Corporation and Nissin Food Holdings Co., LTD are the leading

players in the Filipino pasta & noodles sector. (Data, 2019)

1
 According to the survey of the Philippines Statistics Authority in 2016, entitled

“Consumption of Selected Agricultural Commodities in the Philippines”, 99.37% of the

households in the country bought their supply of instant noodles and 0.68% received their

supply of instant noodles.  On the other hand, according to the Instant Noodles

Industry,Ph. , the Global demand of instant noodles reached 102.75 billion units in 2014

making the Philippines contribute around 2.7% of world’s consumption. Philippines has a

decent arable area and moderate population with appropriate climate and water for

cultivation of wheat and other crops used in instant noodles. Local market of the

Philippines is strong and possesses an opportunity to export to other countries as well.

Since the pandemic broke out people have become more health conscious to boost

immune system and body resistance. People became mindful of the food they consume.

This research study entitled “Production and Evaluation of Fortified Pasta Noodle” aims

to provide a healthier food option to fortify the pasta in order to improve its protein, iron

and vitamin content and additionally to make it more fibrous and easily digestible than

commercialized instant noodles in the market. 

2
Conceptual Framework

Research Questions

The study was formulated to determine the Production and Evaluation of Fortified

Pasta Noodles. Specifically, this study will answer the following questions:

1. What are the profile of respondents in terms of;

1.1 Age;

1.2 and Sex?

2. What are the perceptions of the respondents towards the Production and

Evaluation of Fortified Pasta Noodles to;

2.1 Age;

3
 2.2 and Sex?

3. Is there any significant difference in Production and Evaluation of Fortified

Instant Noodles in terms of;

3.1 Taste;

3.2 Aroma;

3.3 Texture;

3.4 and Appearance.

Scope and Delimitation

The research study entitled the “Production and Evaluation of Fortified Pasta

Noodle” aims to determine the production and evaluation of the product as instant noodle

with spinach (spinacia oleracea), sweet potato leaves (Ipomoea batatas), squash peel

(cucurbita maxima) and malunggay leaves (Moringa Oleifera), Water spinach leaves

(Ipomoea aquatica) as the main ingredients. The study is limited to the residents of the

municipalities of Cabarroguis , Quirino as part of the respondents. The delimitation of the

study includes the perceptions of the respondents towards the Production and Evaluation

of Fortified Pasta Noodles when group by age and sex.

Significance of the Study

Pasta Noodles have a high percentage of consumption, the researchers seek to

make healthier noodles for consumers. This study aims to improve the quality of noodles

4
by incorporating greens which contain various health benefits. This research would be

beneficial to the following:

 Researcher. This research study will provide further knowledge and understanding on

the health benefits of spinach, sweet potato leaves, squash leaves, and malunggay leaves

as noodles and can contribute in making other innovative products.

Consumers. This study will provide other healthy options for the consumers.

Nutritionists and Dietitians. They can recommend the fortified noodles on the

nutritional diet of their patient since the product has health benefits and has natural

ingredients.

Entrepreneurs. The fortified noodles can be their source of income.

Future Researchers. This study can be a future reference for studies about spinach,

sweet potato leaves, squash stem, and noodles. This study may help future researchers

generate ideas about food innovation. 

Definition of Terms 

Age. The period of time someone or something has been alive or has existed.

Air dry. The process of removing moisture from surfaces and coatings by using air

Appearance. The way the product looks.

Aroma.  A distinctive, dominant and usually pleasant or savory smell.

Evaluation. Systematic determination of a significant set of standards.

5
Food innovation.  The development and commoditization of new food products.

Fortified. Improved or enhanced through the addition of one or more ingredients. 

Pasta noodles. A mass of noodles made from dough of wheat flour mixed with water or

eggs, formed into sheets or strips.

Production. The process of combining various material inputs and immaterial inputs in

order to make something for consumption.

Sex. The classification of an individual either male or female.

Sun-dry. The process of removing moisture from surfaces and coatings under the heat of

sun.

Taste. The sensation of flavor perceived in the mouth and throat on contact with a

substance.

Texture. The feel, appearance, or consistency of a surface or substance

6
 CHAPTER II

REVIEW OF RELATED LITERATURES AND RELATED STUDIES

This chapter discusses the local and foreign literature, and studies which are

relevant to present the study. Literature and studies cited enables the researchers to have a

better understanding and a wider perspective about this study.

Related Literature 

Vegetables

Moringa Oleifera is a plant native to northern India that can grow in other tropical

and subtropical places like Asia and Africa. In medicine, leaves, flowers, seeds and roots

of this plant have been used for centuries. It’s traditionally used for diabetes, long lasting

inflammation, bacterial, viral and fungal infection, joint pain, heart health and cancer.

Moringa leaves have 7 times more   vitamin C than oranges and 15 times more potassium

than bananas. It also has calcium, protein, iron, and amino acids, which help your body

heal and build muscle. Packed with antioxidants, substances that can protect cells from

damage and may boost your immune system and can lower blood pressure and reduce fat

in the blood and body, (Wiginton, 2021).

The squash plant grows with an edible flower that has an orange and yellow hue.

Pumpkin flower consists of a rich amount of vitamin B9 that is essential for sperm

creation. It is also blessed with Vitamin A that can aid in improving vision. It enables

your eyes to adjust to light changes, keeps them moist, and also improves night vision.

7
Also, the phosphorus found sufficiently in pumpkin flower is a vital part of the growth

process and the maintenance of bones and teeth (LifestyleDesk, 2019). 

Sweet potato (Ipomoea batatas L.) leaves are consumed as vegetables around the

world, especially in Southeast Asia. The aim of this study was to investigate the

inhibitory effect of sweet potato leaves on low-density lipoprotein oxidation in vitro and

in human subjects. Researchers compared the antioxidant activity of 8 kinds of sweet

potato leaves. Every sweet potato leaf had high radical scavenging activity and prolonged

a lag time for starting low-density lipoprotein oxidation in vitro. Researchers found that

sweet potato leaves contained abundant polyphenol compounds and the radical

scavenging activity and prolongation rate of lag time were highly correlated with total

polyphenol content. Researchers also confirmed that thiobarbituric acid reactive

substances production was increased in endothelial cell-mediated low-density lipoprotein

oxidation, which was decreased by treatment with sweet potato leaves. These results

suggest that sweet potato leaves have antioxidant activity leading to the suppression of

low-density lipoprotein oxidation (Kazuo Kondo, 2011). 

Water spinach (Ipomoea aquatica) is a long, leafy green vegetable with hollow

stems that grows in water or damp soil. It goes by the name of ong choy in Cantonese or

kōng xīn cài ( 空 心 菜 ) in Mandarin, which translates to “hollow heart vegetable.” In

Malaysia and Indonesia, it is also known as kangkung. It’s known as phak bung in

Thailand, rau muong in Vietnam, trokuon in Cambodia, and kangkong in the Philippines.

Despite its English name, water spinach is not really spinach, nor is it botanically related

to it. It (ipomoea aquatica) is a member of the convolvulaceae (morning glory) family.

8
Other English names for it include: swamp spinach, river spinach, and Chinese spinach.

(Agriculture, 2020)

Water spinach is a water-rich dark green leafy vegetable with a high nutritional

profile. Water spinach benefits your health in many ways. Its high antioxidant, dietary

fiber, and protein content may help treat several ailments. It may reduce cholesterol

levels, help treat jaundice and liver problems, support anemia treatment, aid in digestion,

and protect against heart disease. In addition, regular consumption of this leafy veggie

may help rejuvenate skin and improve your hair texture. (Chouhary, 2022)

Pasta Noodles

Consumption of foods made with wheat flour, particularly instant pasta noodles,

is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals

may improve micronutrient intake in the region. The objective of this review was to

understand what is known about fortifying wheat flour used to make instant noodles.

Methods and study design: A literature review of seven databases was performed using

the search terms "noodle" and ("Asian" or "instant"). Grey literature was requested

through a food fortification listserv. Articles were title screened first for relevance and

duplicity, with exclusion criteria applied during the second round of abstract-level

screening. The available literature indicates that using fortified wheat flour for noodle

production results in retention of the added nutrients, except thiamin, with no significant

sensory change to the final product. This review provides a resource for the design of a

wheat flour fortification program in countries where a large proportion of wheat flour is

consumed as instant noodles. (Kayla L Bronder, 2017). 

9
 Air-dry

The drying is used for the removal of moisture content of different fruits and

vegetables, aiming for the efficient preservation and storage for long periods of time. It is

a complex process where a simultaneous heat and mass transfer in transient conditions

occurs. Knowledge of the heat and mass transfer mechanisms related to the process and

the role of the drying parameters has a direct impact on the improvement of the quality of

the dehydrated product. The main parameters affecting the drying process are

temperature, velocity and relative humidity of the drying air (Kayla L Bronder, 2017). 

Sun-dry

Sun drying is the evaporation of water from products by sun or solar heat, assisted

by movement of surrounding air. To be successful, it demands a rainless season of bright

sunshine and temperatures above 98° F coinciding with the period of product maturity.

Sun drying requires considerable care. Products must be protected from insects and must

be sheltered during the night. This method is relatively slow, because the sun does not

cause rapid evaporation of moisture. Reduced drying times may be Reduced drying times

may be achieved by using a solar dryer. (Brennand, 2021)

Taste preferences between male and female

A study showed that girls have a better sense of taste than boys. It is known that

they have a finer sense of taste than boys. According to the findings, boys are more

attracted to extreme and sour flavors while girls are more attracted to sweet taste as stated

by the (UniversityofCopenhagen, 2008)

10
Age

Bartlett, Dresler, Faller, Hoffman, and Salgado (2016) stated that sweet taste was

preferred in all ages in children over other tastes and preference for sugar was higher in

younger versus older adolescents and adults. On the other hand, younger children,

adolescents, and older adults preferred higher concentrations of sodium chloride

concentrations or salty compared with intermediate age groups. Nevertheless, sour tastes

were less preferred than sweet and salty tastes, but there is evidence that young children

preferred higher levels of sour compared with adults and that liking may increase in older

adulthood. However, bitter was the least preferred taste, particularly among those

younger than 13 years (Christopher Bartlett, 2016).

Research Studies 

Noodles

According to the study of (Rezoana Parvina, 2020) titled Quality improvement of

noodles with mushroom fortified and its comparison with local branded noodles, this

study was designed to develop noodles fortified with mushrooms at different levels and

nutritionally compared with locally available branded noodles in Bangladesh. Sensory

evaluation and proximate nutrient analysis were done by standard method. On the

sensory point of view, noodles prepared with 5% mushroom powder was better than 0%,

8%, and 10% mushroom fortified noodles and also had a good taste without odd flavors.

Nutritional composition of 5% mushroom containing noodles (per 100 g) were moisture

(7.4%), ash (1.75%), protein (14.40%), fat (1.08%), fiber (0.65%), carbohydrate

(74.72%) and energy (366.2 kcal). Mineral contents were also found at a significant (p

11
< .05) level than noodles made with only wheat flour. Mushroom fortified noodles

(MFN) had higher levels of protein, fiber, iron, calcium, and potassium content in

comparison with other branded noodles. This result also showed a lower level of

carbohydrate, fat, and sodium in the experimentally prepared noodles. Therefore, it could

be beneficial for human health.

The research project on studies on cooking, nutritional and storage qualities of

instant vegetable noodles outlined and executed as per the guidelines of scientific and

technological pedagogy emerged out as an objective justifying and innovative food

product development concluding asset. The lifestyle transition base consumer demand of

specialty noodles in coordination with minimal changes in process technology and

nutritional up-gradation by fortification of spinach and carrot puree may be admissible

for further scaling-up process. The cold extrusion process driven vegetable noodles

prepared, evaluated for composite quality (sensory, cooking, textural, nutritional and

storage) recorded comparative superiority for 40g vegetable puree against 100% refined

wheat flour noodles. As a consumable quality parameter, the improved cooking features

like, reduced cooking loss (7.4%, 8.74%), cooking time (5.18min., 4.5min.), cooking

weight (260.75%, 250.50) and water absorption (160.70%, 176.20%) for spinach and

carrot puree noodles respectively, observed to be encouraging for successful commercial

exploration. The noodle texture base mechanism justifiable for cooking quality in

coordination with reduced hardness, springiness and cohesiveness is observed to be

rightly associated with relative concentration of spinach and carrot puree (Shere, 2021). 

12
 Production of high protein quality noodles using wheat flour fortified with

different protein products from lupine: Noodles are very popular wheat foods made from

common wheat flour, water and some additives. During the last 20 years, the annual

consumption of pasta products has increased because of consumers changing perception

of pasta. Noodles contain 11–15% protein (dry basis) but is deficient in lysine and

therionine (the first and second limiting amino acid), common to most cereal products. A

growing demand for functional plant proteins could be identified, which properties are

customized for specific applications and formulations as food ingredients. Consequently,

legumes and cereals are nutritionally complementary (Eman A.M.Mahmoud, 2012).

This study of (P. D. Shere, 2018), titled Studies on Production of Functional

Noodles with Incorporation of Spinach Puree, was to explore the possibility of adding

spinach puree in preparation of vegetable noodles. The vegetable noodles were studied

for its sensorial qualities, cooking qualities and proximate composition. The spinach

puree was added at 10, 20, 30, 40 and 50 gm per 100gm of wheat flour. The results

showed that spinach puree can be added successfully in wheat flour up to 40 gm /100gm

of wheat flour. The sensorial qualities with respect to colour, flavour and texture were

greatly improved with addition of spinach puree. The cooking time was found to be

decreased with increase in level of spinach puree in noodles. The cooking weight and

water absorption were also found to be increased with increase in level of spinach puree.

The studies on color estimation revealed that green color of the product was slightly

reduced during cooking of noodles, color loss in cooking water was negligible. The

proximate composition results showed that with increase in level of spinach puree in

noodle, there was progressive increase in moisture, fiber and ash content, fat and protein

13
content increased non-significantly whereas carbohydrate content was decreased

significantly as compared to control noodles.

The research of (Titi Mutiara Kiranawati, 2014) titled Improvement of Noodles

Recipe for Increasing Breastmilk: Design of the Moringa Noodles, aims to seek the

method of making noodles through a substitution using Moringa oleifera leaf flour

functioning to maintain its lactagogum effects. The method of the research, meanwhile, is

in vivo using Wistar Rats (Rattus norvegicus) and the weighing method is used in

obtaining data. A number of treatments were conducted in this research including

standard food, noodles without any Moringa oleifera leaf flour, sautéed Moringa noodles,

steamed noodles, and boiled noodles in which the results of these are compared to the

mice that have not ever breastfed and the ones have. In this case, the data obtained are in

the form of mammae female mice. The result of the research then reveals that the female

rat given with the sautéed Moringa noodles have more mammary glands and its offspring

averagely have higher weight increase compared to other. It then can be concluded that

noodles with a sautéing processing method are the ones with the best treatment.

Though noodles are popular, it holds a notion of ‘low ber food' as they are

generally prepared from rened wheat our, which by its nature lacks ber. Hence an attempt

was made to develop ber enriched noodles by incorporating leaves of moringa (Moringa

olifera) as a ber source at dierent levels viz., 3, 4.5 and 6 % in which 3% was found to be

the best based on cook ing characteristics and sensory evaluation. The noodles thus

prepared were packed in exible polyethylene pouches and stored at room temperature and

were further analyzed for physicochemical, cooking, and sensory characteristics at

14
regular intervals of 60 days till 180 days of storage. All the analysis showed the non-

signicant dierence during the storage period stating that the product is good till 180 days

of storage. The dietary ber was found to increase from 3.3 to 4.1%, and in vitro method

of glycemic index (GI) analysis showed that the moringa ber noodle was a low GI food

when compared to the medium GI of control. The MUFA and PUFA content of moringa

ber noodles were increased to 3.4 and 2.2% respectively when compared to control, (M

Udhaya Ganga, 2019).

Vegetable

Fruit fiber have better quality due to higher total and soluble fiber content, water

and oil holding capacity and colonic fermentability, as well as lower phytic acid content

and caloric value (Sharoba et al., 2013). In the fresh mass of the pumpkin (Cucurbita

moschata), total carotenoid content, a major contributory factor in the high nutritional

value of pumpkins, ranges from 2 to 10 mg/100 g, the content of vitamins C and E

accounting for 9–10 mg/100 g and 1.03–1.06 mg/100 g, respectively (Hosseini Ghaboos

et al., 2016; Nawirska et al., 2009). Pumpkin fruit is also a valuable source of other

vitamins, e.g., vitamin A, B6, K, thiamine, and riboflavin, as well as minerals, e.g.,

potassium, phosphorus, magnesium, iron and selenium (Mirhosseini et al., 2015;

Obradović et al., 2015). The influence of replacement of wheat flour with pumpkin

powder on textural properties and sensory qualities of biscuit was studied by Kulkarni

and Joshi (2013). As the replacement level of wheat flour with pumpkin powder

increased, the firmness and fracturability values were increased. In this study, pumpkins

were used to improve and enhance the quality of sponge cake due to their high nutritional

value, fiber, β-carotene and minerals (calcium and iron (Farhad Khormali, 2021).

15
 CHAPTER III

METHODOLOGY 

This chapter uses the quantitative research methodology which consists of

research design, sampling procedure, data gathering and data analysis. The study focuses

on the production and evaluation of fortified instant noodles. 

A. Research Design 

The researchers will use a descriptive research method to investigate any

distinct phenomena in the data. McCombes (2019) defined that descriptive

research method aims to accurately and systematically describe a population,

situation or phenomenon. Data sources could be from surveys, observations and

case studies. Through this method, the researcher would be able to know the taste

preferences and their perception towards the Production and Evaluation of

Fortified Pasta Noodles. 

B. Sampling Procedure and Samples

The study was conducted at Mangandingay, Cabarroguis, Quirino and

Zamora, Cabarroguis, Quirino. The researchers used snowball sampling upon

selecting random participants bringing a total of 30 participants in the study. A

snowball sampling is a non-probability sampling technique where existing study

16
 subjects recruit future subjects from among their acquaintances. The purpose and

method of the study is explicated to the residents to get their permission. 

C. Data Gathering Methods

Ingredients (malunggay leaves, squash peel, sweet potato leaves, and

water spinach) was gathered and obtained in Mangandingay, Cabarroguis,

Quirino and Zamora, Cabarroguis, Quirino. The leaves underwent an air- drying

process for 48 hours and roasted in the oven and then powdered using a blender.

Prepared the pasta using wheat flour, water, egg, olive oil, and salt. Then,

incorporate the powdered leaves and pasta. Flatten the dough and cut it into long

strips. After that, the strips underwent a sun- drying process before cooking.

Lastly, the pasta can now be cooked and consumed. 

D. Data Analysis

This presentation summarizes the planning of a quantitative research

approach to analyzing, interpreting, and presenting data gained from surveys. The

analysis of the quantitative data will be used to encourage a large group of people

and entrepreneurs on the production and evaluation of fortified instant noodles.

The rationale for using a descriptive statistical approach to quantitative

data analysis is explored by using evidence from similar quantitative approaches

in the research literature and through the power of data processing software used

to analyze and present research findings. 

17
 The planning process further considers the benefits and caveats of certain

approaches to quantitative data analysis and their effects on attempting to conduct

an effective quantitative research process.

A conclusion brings together the various approaches taken in effective

planning for quantitative data analysis and demonstrates that careful planning can

lead to more reliable research results and outcomes.

18
 CHAPTER IV

RESULTS AND DISCUSSION

This chapter summarizes the gathered data and its associative implicating of the

Production and Evaluation of Fortified Pasta Noodles.

Part I. Profile of the Respondents 

This component of the study centered on the respondents' profile according to

age. 

Table 1. Frequency and Percentage Distribution of Respondents by Age

AGE FREQUENCY PERCENTAGE

15-17 16 53.33%

18 and above 14 46.67%

Total: 30 100%

In Table 1, there were 30 respondents from Cabarroguis, and Diffun, Quirino with

a percentage of 100% answered the questionnaire. There were 16 respondents with a

percentage of   53.33% from ages 15-17 answered the given questionnaire. There were 14

19
respondents with a percentage of 46.67% from ages 18 and above who answered the

questionnaire. 

Part II. Production and Evaluation of Fortified Pasta Noodles questionnaire to ages

15-17 years old.

Table 2. Frequency and Percentage Distribution in controlled independent variables in

terms of Taste.

Plain Veggie Pasta

OPTIONS FREQUENCY PERCENTAGE

1 - Not Good 0 0%

2 - Slightly Good  2 12.5%

3 - Moderately Good 3 18.75%

4 - Much Good 8 50%

5 - Very Good 3 18.75%

20
 Total: 16 100%

In Table 2, there were 0 and 0% of the respondents responded not good, 0 and

0%  of the respondents responded slightly good, 3 and 18.75% of the respondents

responded moderately good,  8 and 50%  of the respondents responded much good, 3 and

18.75% of the respondents responded very good to the questionnaire. A total of 16

participants.

Table 3. Frequency and Percentage Distribution in controlled independent variable in

terms of Aroma.

Plain Veggie Pasta

OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  2 12.5%

3 - Moderately Good 4 25%

4 - Much Good 7 43.75%

21
 5 - Very Good 3 18.75%

Total: 16 100%

In Table 3, there were 0 and 0% of the respondents responded not good, 2 and

12.5%  of the respondents responded slightly good, 4 and 25% of the respondents

responded moderately good,  7 and 43.79%  of the respondents responded much good, 3

and 18.75% of the respondents responded very good to the questionnaire. A total of 16

participants.

Table 4. Frequency and Percentage Distribution in controlled independent variables in

terms of Texture.

Plain Veggie Pasta

OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  1 6.25%

3 - Moderately Good 8 50%

22
 4 - Much Good 4 25%

5 - Very Good 3 18.75%

Total: 16 100%

In Table 4, there were 0 and 0% of the respondents responded not good, 1 and

6.25%  of the respondents responded slightly good, 8 and 50% of the respondents

responded moderately good,  4and 25%  of the respondents responded much good, 3 and

18.75% of the respondents responded very good to the questionnaire. A total of 16

participants.

Table 5. Frequency and Percentage Distribution in controlled independent variable in

terms of Appearance.

Plain Veggie Pasta

OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

23
 2 - Slightly Good  0 0%

3 - Moderately Good 4 25%

4 - Much Good 11 68.75%

5 - Very Good 1 6.25%

Total: 16 100%

In Table 5, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 4 and 25% of the respondents responded

moderately good, 11 and 68.75% of the respondents responded much good, 1 and 6.25%

of the respondents responded very good to the questionnaire. A total of 16 participants.

24
Part III. Production and Evaluation of Fortified Instant Noodles questionnaire to

ages 18 years old and above.

Table 6. Frequency and Percentage Distribution in controlled independent variable in

terms of Taste.

Plain Veggie Pasta

OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 6 42.86%

25
 4 - Much Good 5 35.71%

5 - Very Good 3 21.43%

Total: 14 100%

In Table 6, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 6 and 42.86% of the respondents

responded moderately good, 5 and 35.71% of the respondents responded much good, 3

and 21.43% of the respondents responded very good to the questionnaire. A total of 14

participants.

Table 7. Frequency and Percentage Distribution in controlled independent variable in

terms of Aroma.

Plain Veggie Pasta 

OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 6 42.86%

26
 4 - Much Good 5 35.71%

5 - Very Good 3 21.43%

Total: 14 100%

In Table 7, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 6 and 42.86% of the respondents

responded moderately good, 5 and 35.71%  of the respondents responded much good, 3

and 21.43% of the respondents responded very good to the questionnaire. A total of 14

participants.

Table 8. Frequency and Percentage Distribution in controlled independent variable in

terms of Texture.

Veggie Pasta with sauce

OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  1 7.14%

3 - Moderately Good 6 42.86%

27
 4 - Much Good 5 35.71%

5 - Very Good 2 14.29%

Total: 14 100%

In Table 8, there were 0 and 0% of the respondents responded not good, 1 and

7.14% of the respondents responded slightly good, 6 and 42.86% of the respondents

responded moderately good, 5 and 35.71% of the respondents responded much good, 2

and 14.29% of the respondents responded very good to the questionnaire. A total of 14

participants.

Table 9. Frequency and Percentage Distribution in controlled independent variable in

terms of Appearance.

Veggie Pasta with Authentic Sauce

OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

28
 2 - Slightly Good  1 7.14%

3 - Moderately Good 3 21.43%

4 - Much Good 7 50%

5 - Very Good 3 21.43%

Total: 14 100%

In Table 9, there were 0 and 0% of the respondents responded not good, 1 and

7.14% of the respondents responded slightly good, 3 and 21.34% of the respondents

responded moderately good,  7 and 50%  of the respondents responded much good, 3 and

21.43% of the respondents responded very good to the questionnaire. A total of 15

participants.

Part IV. Production and Evaluation of Fortified Instant Noodles questionnaire to

ages 15-17 years old. 

Table 10. Frequency and Percentage Distribution in Treatment in terms of Taste.

Veggie Pasta with Authentic Sauce

OPTIONS FREQUENCY PERCENTAGE

29
 1. Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 2 12.5%

4 - Much Good 5 31.25%

5 - Very Good 9 56.25%

Total: 16 100%

In Table 10, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 2 and 12.5% of the respondents

responded moderately good, 5 and 31.25%  of the respondents responded much good, 9

and 56.25% of the respondents responded very good to the questionnaire. A total of 16

participants.

Table 11. Frequency and Percentage Distribution in Treatment in terms of Aroma.

Veggie Pasta with Authentic Sauce

30
 OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 3 18.75%

4 - Much Good 7 43.75%

5 - Very Good 6 37.5%

Total: 16 100%

In Table 11, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 3 and 18.75% of the respondents

responded moderately good, 7 and 43.75% of the respondents responded much good, 6

and 37.5% of the respondents responded very good to the questionnaire. A total of 16

participants.

Table 12. Frequency and Percentage Distribution in Treatment in terms of Texture.

Veggie Pasta with Authentic Sauce

OPTIONS FREQUENCY PERCENTAGE

31
 1. Not Good 0 0%

2 - Slightly Good  1 6.25%

3 - Moderately Good 5 31.25%

4 - Much Good 8 50%

5 - Very Good 2 12.5%

Total: 16 100%

In Table 12, there were 0 and 0% of the respondents responded not good, 1 and

6.25% of the respondents responded slightly good, 5 and 31.25% of the respondents

responded moderately good, 8 and 50% of the respondents responded much good, 2 and

12.5% of the respondents responded very good to the questionnaire. A total of 16

participants.

Table 13. Frequency and Percentage Distribution in Treatment in terms of Appearance.

Veggie Pasta with Authentic Sauce

32
 OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 4 25%

4 - Much Good 11 68.75%

5 - Very Good 1 6.25%

Total: 16 100%

In Table 13, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 4 and 25% of the respondents responded

moderately good, 11 and 68.75% of the respondents responded much good, 1 and 6.25%

of the respondents responded very good to the questionnaire. A total of 16 participants.

Part III. Production and Evaluation of Fortified Instant Noodles questionnaire to

ages 18 years old and above.

Table 14. Frequency and Percentage Distribution in Treatment in terms of Taste.

Veggie Pasta with Authentic Sauce

33
 OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  1 7.15%

3 - Moderately Good 0 0%

4 - Much Good 6 42.85%

5 - Very Good 7 50%

Total: 14 100%

In Table 14, there were 0 and 0% of the respondents responded not good, 1 and

7.15% of the respondents responded slightly good, 0 and 0% of the respondents

responded moderately good, 6 and 42.85% of the respondents responded much good, 7

and 50% of the respondents responded very good to the questionnaire. A total of 14

participants.

Table 15. Frequency and Percentage Distribution is in Treatment in terms of Aroma.

Veggie Pasta with Authentic Sauce

34
 OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 1 7.15%

4 - Much Good 10 71.43%

5 - Very Good 3 21.42%

Total: 14 100%

In Table 15, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 1 and 7.15% of the respondents

responded moderately good, 10 and 7.15% of the respondents responded much good, 3

and 21.24% of the respondents responded very good to the questionnaire. A total of 14

participants.

Table 16. Frequency and Percentage Distribution in Treatment in terms of Texture.

Veggie Pasta with Authentic Sauce

35
 OPTIONS FREQUENCY PERCENTAGE

1. Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 6 42.85%

4 - Much Good 6 42.85%

5 - Very Good 2 14.30%

Total: 14 100%

In Table 16, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 6 and 42.85% of the respondents

responded moderately good, 6 and 42.85% of the respondents responded much good, 2

and 14.30% of the respondents responded very good to the questionnaire. A total of 14

participants.

Table 17. Frequency and Percentage Distribution in Treatment in terms of Appearance.

36
 Veggie Pasta with Authentic Sauce

OPTIONS FREQUENCY PERCENTAGE

1 - Not Good 0 0%

2 - Slightly Good  0 0%

3 - Moderately Good 5 35.7%

4 - Much Good 5 35.7%

5 - Very Good 4 28.6%

Total: 14 100%

In Table 17, there were 0 and 0% of the respondents responded not good, 0 and

0% of the respondents responded slightly good, 5 and 37.5% of the respondents

responded moderately good, 5 and 37.5% of the respondents responded much good, 4 and

28.6% of the respondents responded very good to the questionnaire. A total of 14

participants.

CHAPTER V

37
 SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary

This study entitled “Production and Evaluation of Fortified Pasta Noodles was

conducted at Mangandingay and Zamora, Cabarroguis, Quirino S. Y. 2021-2022 to

evaluate the production of fortified pasta noodles. 

The Production and Evaluation of Fortified Pasta Noodles questionnaires were

answered by the following respondents: 30 respondents from Mangandingay and Zamora,

Cabarroguis, Quirino with a percentage of 100% answered the questionnaire. There were

16 respondents with a percentage of 53.33% from ages 15-17 answered the given

questionnaires. There were 14 respondents with a percentage of 46.67% from ages 18 and

above who answered the given questionnaires. 

The result of the study proved that the production and evaluation of fortified pasta

noodles is much better. It shows that most of their responses range from moderately good

to very good in taste, aroma, texture, appearance.

Conclusions

38
The following conclusions were made upon results of the study:

1.  The respondents rated better feedback to the treatment of fortified pasta

noodles than controlled fortified pasta noodles in terms of taste, aroma,

texture, appearance.

2.  Data shows that the fortified pasta noodles are moderately good to the

participants.

3. The fortified pasta noodles in terms of texture have the lowest rating

among the participants.

4. The fortified pasta noodles in terms of taste had the highest rating among

the participants.

5. The controlled fortified pasta noodles garnered the highest rating in

appearance.

6. The treatment fortified pasta noodles garnered the highest rating in taste.

 Recommendation

1. Participants recommend making the pasta noodles thinner.

2. To double the production, make the pasta noodles to be precisely thin.

3. Add more flour to balance the saturation of the vegetable leaves.

References

39
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APPENDICES

42
A. Process in Making Pasta Noodles

I. Air-drying Vegetable Leaves

Figure 1. Air Drying Sweet Potato Leaves

Figure 2. Air Drying Water Spinach

43
 Figure 3. Air Drying Water Malunggay Leaves

Figure 4. Air Drying Squash Peel

II. Powderizing Vegetable Leaves

44
Figure 5. Powderizing Sweet Potato Leaves

Figure 6. Powderizing Water Spinach

45
 Figure 7. Powderizing Malunggay Leaves

Figure 8. Powderizing Squash Peel

46
III. Making Fortified Pasta Noodles

Figure 9. Hand Washing

Figure 10. Mixing all vegetable leaves

Figure 11. Combining vegetable leaves to wheat flour

47
Figure 12. Incorporating the dry ingredients to egg and seasonings

Figure 13. Making a pasta dough

Figure 14. Cutting the flattened pasta into thin strips

48
 Figure 15. Sun-drying the pasta

IV. Cooking the Pasta Noodles

49
 Figure 16. Cooking the pasta in boiling water

Figure 17. Mixing the pasta noodles in authentic carbonara sauce

V. Finished Product

Figure 18. Cooked Pasta

50
 VI. Taste-testing

Figure 19. Taste-testing in Quirino General High School

51
B. Survey Form

PRODUCTION AND EVALUATION OF FORTIFIED PASTA NOODLES

Name(optional):_______________________
Age:__
Sex:___

1 2 3 4 5

Taste

Aroma

Texture

Appearance

Note: 1- Not Good

2- Slightly Good
3-Moderately Good
4-Much Good
5-Very Good

C. Answered Survey Form among participants

52
 D. Curriculum Vitae

 Name: Pauline Grace S. Abuena

Birthday: March 25, 2004

Phone number:09552778504

Address: Mangandingay, Cabarrouguis, Quirino

Status: Single

Family Background:

Father’s Name: Nelson V. Abuena

Mother’s Maiden Name: Melynda D.C. Seroma

Siblings Name: Nean Glory S. Abuena

Educational Background:

Primary: Mangandingay Elementary School

Secondary: Quirino General High School

Achievements: With High Honors

53
Name: Cherry Blossom R. Escobar

Birthday: January 7, 2004

Phone number:09751719964

Address: Aurora West, Diffun, Quirino

Status: Single

Family Background:

Father’s Name: Ronaldo A. Escobar

Mother’s Maiden Name:Noemi G. Rambac

Siblings Name: Renj Nicole R. Escobar, Floriam Pearl R. Escobar

Educational Background:

Primary: Diffun Central School

Secondary: Quirino General High School

Achievements: With High Honors

Name: Jaimee Estelle R. Pacupac

54
Birthday: August 4, 2004

Phone number: 09560625154

Address: Mangandingay, Cabarrouguis, Quirino

Status: Single

Family Background:

Father’s Name: Tristan Melvin G. Pacupac 

Mother’s Maiden Name: Aimelee T. Ramos 

Siblings Name: Tristan Melvin G. Pacupac  Jr. 

Educational Background:

Primary: Mangandingay Elementary School

Secondary: Quirino General High School

Achievements: With High Honors

55
56