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Research Chapter 1

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68 views

Research Chapter 1

Uploaded by

mariellebargo12
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CHAPTER 1

INTRODUCTION

Background of the Study

Yema is a traditional Filipino confection known for

its sweet, creamy taste and soft, chewy texture.

Traditionally made from condensed milk, egg yolks, and

sugar, it is often shaped into bite-sized pieces and

wrapped in colorful cellophane. Over time, yema has

evolved with various flavors and textures, appealing to

modern consumers. In an effort to explore new and

innovative flavor profiles, this study aims to

incorporate natural ingredients such as guava (Psidium

guajava) and pandan (Pandanus amaryllifolius) leaves into

yema production.

Guava is widely known in the Philippines for its

distinct sweet and slightly tart flavor, as well as its

rich vitamin content. Pandan leaves, on the other hand,

are valued for their aromatic qualities and are commonly

used in Southeast Asian cuisine to enhance both flavor

and fragrance. Combining these two natural flavors into

yema presents an opportunity to create a unique variant

that may appeal to consumers seeking new taste

experiences while also benefiting from the potential

health benefits associated with these natural

ingredients.
This study will investigate the utilization of guava

and pandan leaves as flavoring agents in making yema. It

will assess consumer acceptance, sensory characteristics,

and the potential advantages of using these locally

available ingredients in confectionery production.

Objectives of the study

1. determine the sensory qualities of guava and pandan-

flavored yema in terms of appearance, aroma, taste,

and texture.

2. Identify the significant differences in the sensory

qualities of yema among the different formulations

(traditional vs. guava and pandan-flavored).

3. assess the acceptability of guava and pandan-flavored

yema based on consumer preferences regarding its

appearance, aroma, taste, and texture.

4. Analyze how the sensory qualities influence the

overall acceptability of guava and pandan-flavored

yema among consumers.

Statement of Hypothesis

1. There is no significant difference in the sensory

qualities (appearance, aroma, taste, and texture) of


guava and pandan-flavored yema compared to traditional

yema.

2. There is no significant difference in the sensory

qualities among the different formulations of yema.

Scope and limitation of the study

This study was conducted at Capız, University, Main

Campus. This research study is limited only to the

Utilization of guava and pandan flavored yema with the

use of guava and pandan leaves that can be found in the

locality. It aimed to determine the following sensory

and utilization of the product in terms of appearance,

aroma taste and texture; level of utilization of the

respondents towards guava and pandan leaves as flavor in

making yema considering the sensory qualities;

significant difference in the sensory qualities and

utilization of the products among treatments. The time,

temperature, and ingredients are to be measured and also

be limited.

Significance of the study

This study aims to benefit the following groups:

Children: This study would help children to enjoy yema

in a healthy way.
Students: This study would help students to use this

research study as their guide to enhance their study for

future purposes. It can also give them refreshment as

they enjoy eating.

Teachers: The study will give teachers ideas on how to

use guava and pandan leves to encourage students to

think critically and develop problem-solving skills as

they explore the benefits and challenges of using

alternative ingredients in food production.

Farmer: This study would help the farmer to produce

more fruit and leaf product to have more income, because

they see from the result of this study that they are

readily marketable.

Household cooks: This study will focus on the product

that can be made from guava and pandan leaves,

specifically yema.

Health-conscious consumers: Guava and pandan-flavored

yema are rich in essential vitamins and antioxidants,

offering a healthier alternative to traditional sweets.

Researchers: They can use the findings of this study to

discover and manufacture guava and pandan leaves, which

could lead to new applications and innovations.

Definition of terms
Yema: A traditional Filipino sweet made primarily

from condensed milk, egg yolks, and sugar, known for its

creamy texture and sweet flavor, often shaped into small

balls or cones.

Guava (Psidium guajava): A tropical fruit that is

native to Central America and is widely cultivated in the

Philippines. Guava is known for its sweet and slightly

tart flavor, as well as its high content of vitamin C,

fiber, and antioxidants.

Pandan (Pandanus amaryllifolius): A fragrant tropical

plant commonly used in Southeast Asian cuisine, valued

for its aromatic leaves. Pandan leaves are often used to

enhance the flavor and fragrance of various dishes and

desserts.

Acceptability: The degree to which consumers find a

food product agreeable or favorable based on its sensory

qualities. This includes preferences for taste, aroma,

appearance, and texture.

Utilization - is adopted that states an information

system is utilized if the information system is included

in the human information system. In this study,

utilization refers to how the researchers use the guava

and pandan leaves in making yema.

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