PRODUCTION AND EVALUATION OF FORTIFIED PASTA NOODLES

Presented to the Faculty and Staff of

QUIRINO GENERAL HIGH SCHOOL

Zamora, Cabarroguis, Quirino

In Partial Fulfillment of the Requirements

In Practical Research II

Abuena, Pauline Grace S.

Escobar, Cherry Blossom R.

Pacupac, Jaimee Estelle R.

Researchers

S. Y. 2021-2022
 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)
 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. 

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;

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 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.

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. drying something under the sun, instead of artificial heat.

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.

 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. 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)

Water spinach 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. 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).

 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)

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 < .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).

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 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 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 has 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).

 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. 

0. 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 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) were 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. 

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.

 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 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%

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%

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%

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%

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.

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%

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%

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%

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%

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

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

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

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

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

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

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

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.

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.

 Controlled

1 2 3 4 5

Taste 0 2 9 13 6

Aroma 0 2 10 12 6

Texture 0 1 15 9 5

Appearance 0 1 7 18 4

Treatment

1 2 3 4 5

Taste 0 1 2 11 16

Aroma 0 0 4 17 8

Texture 0 1 11 14 4

Appearance 0 0 9 16 5
 Chapter V

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

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.

Recommendations

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.

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Curriculum Vitae
Name: Pauline Grace S. Abuena

Birthday: March 25, 2004

Phone number: 09552778504

Address: Mangandingay, Cabarroguis, Quirino

Status: Single

Family Background:

Father’s Name: Nelson V. Abuena

Mother’s Maiden Name: Melynda S. Abuena

Siblings Name: Nean S. Abuena

Educational Background:

Primary : Mangandingay Elementary School

Secondary: Quirino General High School

Achievements: With High Honors

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 Highest Honors

Name: Jaimee Estelle R. Pacupac

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 Highest Honors