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Chapter 1

The Problem

Introduction

Today, people are introducing a wide array of baked food such as cake and pastries

displayed in bakeshops, malls and other outlets. But sensitivity to taste and preference are one

the consideration for nutritional value and sanitation and are strong factors with regards to

stability of cupcake products. One of the goals of a product test with consumers is to increase

product acceptance in the actual marketplace.

Cupcakes are small cakes designed to serve one person which may be baked in a small

thin paper or aluminum cup. standard cupcake uses the same basic ingredients as standard si!e

cakes" butter, sugar, eggs and flour. #early any recipe that is suitable for a layer cake can be used

to bake cupcakes. Because their small si!e is more efficient for heat conduction cupcakes bake

much faster than a normal layered cake.

The researchers came up with the idea of formulating a cupcake with the combination of

mango pulp and malunggay e$tract, a uni%ue combination of taste but a nutritious one. &ango

'Mangifera indica( is always available in the market. )t is generally sweet, although the taste and

te$ture of the flesh varies across cultivars. *ome has soft, pulpy te$ture similar to an overripe

plum, while others firmer, like cantaloupe or avocado and some may have a fibrous te$ture. )t

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contains a variety of phytochemicals and nutrients. The variety of mango used in the study is

manga+Cebu.

On the other hand, &alunggay which is very nutritious and known to be a miracle plant

have a big role in peoples health. The &oringa tree is very common in )ndia and *outh+east

sia. The two most commonly used parts of &oringa are the leaves and the young pods.

'Barbara, -/(

This e$perimental formulation of cupcake with a combination of a sweet and bitter taste

aim to prove that the two contrasting taste will find their way to complement each other and

produce a nutritious product that will fit into the modern market.

0e intend to research the acceptability of cupcake using mango and malunggay. By

adusting the amount of our variables use in the mi$ture, which was mango and malunggay, we

will create a formulation as samples to test. These samples consisted of varying amounts of

mango and malunggay. The criteria of the survey were the acceptability of flavor 'taste and

aroma(, te$ture 'appearance( and color. 0ith the results of the sensory test, we were able to

determine which formulation was the most acceptable in terms of its sensory attributes and

which among the samples was the most preferred by the respondents.

*tatement of the Problem

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The study seeks to develop a formulation of mango+malunggay cupcake was highly

acceptable and most preferred by the consumer. *pecifically, it seeks to answers the following

problems.

1. 0hat is the level of acceptability of the four formulations mango+malunggay

cupcake in terms of "

2 roma

2 Color

2 Taste

2 Te$ture

-. 0hich of the four formulations of mango+malunggay cupcake were preferred by

the respondents3

Conceptual Framework

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)ndependent variable 4ependent variable

Figure 1.Conceptual framework for the determination of cceptability and Preference of

the 5our 5ormulations of &ango+&alunggay Cupcake.

The acceptability of the four formulations was based on the result given and what

samples is preferred by the panelists. The final products were assessed by 6 panelists on a 7+

point hedonic scale with 1 being the 8dislike e$tremely and 7 being the 8like e$tremely. The

aroma, color, taste and te$ture of the 6 formulations were evaluated for their acceptability by

statistically linking, i,e, mapping the liking of the respondents. )t could actually drive out

preference of the panelist to get the most preferred formulation.

Scope and Limitation of the Study

5our formulations

of &ango+

&alunggay Cupcake

Consumers

acceptability of the

&ango'mangifera

indica),&alunggay

'Moringa oleifera)

cupcake in terms

of"

roma

Color

Taste

Te$ture

The most preferred

formulation of

&ango+&alunggayCupcake

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The study aimed to determine the consumer acceptability and preference ratings of the

four formulations of mango+malunggay cupcake. )t focused on the development of &ango+

&alunggay Cupcake, determining the acceptability of the different samples presented to attain

the most desirable product formulation based on the result given by the panelist. The aroma,

color, taste and te$ture of the cupcake were the attributes to be subected to hedonic scale rating.

The panelists would be the 6thyear 5ood Technology students of Bukidnon *tate 9niversity,

&alaybalay City who had taken *ensory :valuation subect and who are familiar with the

sensory evaluation test.

Significance of the Study

The researchers believe that the study was relevant to the consumers and the panelists. )t

aims to promote new flavored cupcake that was not yet available in the market.

The study benefited by thepanelist who rated the product were used the hedonic scale

rating, and if they like the product had a better acceptance to consumer also.

The consumer would have new options to choose from other flavored cupcake products if

this will be sold in the market.

efinition of !erms

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horseradish tree, from the taste of the roots which resembleshorseradishE orben oiltree, from the

oil derived from the seeds. The tree itself is rather slender, with drooping branchesthat grow to

appro$imately 1m in height 'Courter F Ahodes, 17?7(

Mango 'Mangifera indica(. &ango refers to a fleshy stone fruit belonging to the genus

&angifera, consisting of numerous tropical fruiting trees in the flowering plant family

nacardiaceae. This fruit is popularly known to be yellow in color obtained addictive taste

through its meticulous harvest procedure '*usser, -1(

'anelist. Panelist is a person serving on a panel. panelist can be a member of a

committee or in legal arenas, ury '5arle$, -11(. )n this study there are 6 panelists who rated

the sample formulation using the 7+point hedonic scale rating with 1 being the 8dislike

e$tremely and 7 being the 8like e$tremely.

'aper cup is an accordion+sided paper or foil cup in which cupcakes and muffins are

baked and then removed for individual serving. )t also called cupcake liner, cupcake cup.

'Bryan, -1(

'reference test.Preference test refers to consumers test in which the consumers are given

a choice and asked to indicate their most liked product were used to determine whether a specific

consumer group like or prefer a particular product 'Gawless, 1??-(.

Sensory (aluation . *ensory :valuation refers to a scientific discipline that applies

principles of e$perimental design and statistical analysis for the purpose of evaluating consumer

products 'Gawless, -D(.

http://en.wikipedia.org/wiki/Horseradishhttp://en.wikipedia.org/wiki/Ben_oilhttp://en.wikipedia.org/wiki/Branchhttp://en.wikipedia.org/wiki/Horseradishhttp://en.wikipedia.org/wiki/Ben_oilhttp://en.wikipedia.org/wiki/Branch

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!aste. Taste is the sense by which the %ualities and flavor of the substance are

distinguished by the taste buds '0illiam Collins *ons, -7(.

Chapter -

Aeview of Giterature

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Mango

&angoes have been cultivated in *outh sia for thousands of years and reached :ast

siabetween the fifth and fourth centuries BC, where an appropriate climate allowed its growth.

The mango originated in *outheast sia where it had been grown for over 6, years. Over the

years mango groves have spread in many parts of the tropical and sub+tropical world, where the

climate allowed the mango to grow best. &ango trees are evergreens that will grow to ? feet

tall. The mango tree will fruit 6 to ? years after planting. &ango trees re%uire hot, dry periods to

set and produce a good crop. &ost of the mangoes sold in the 9nited *tates are imported from

&e$ico, @aiti, the Caribbean and *outh merica. Today there are over 1, different varieties

of mangos throughout the world 'Gaurence,1776(.

The ripe fruit varies in si!e and color. Cultivarsare variously yellow, orange, red or

green, and carry a single flat, oblong pit that can be fibrousor hairy on the surface, and which

does not separate easily from the pulp. Aipe, unpeeled mangoes give off a distinctive resinous,

sweet smell.

Bakery products were varied by addition of value added ingredients. mong the added

ingredients, dietary fiber had gained tremendous attention. &angoes were one of the most

commonly sold in the market and it is rich in fiber. They were not only consumed as raw or

cooked as a meal, but were also processed into various food products, including chips, flakes

ellies, uices, puree, nectar and processed into fruit leather. )n this study the researchers decided

to bake product such as cupcake, using mango as one of its main ingredients.

https://en.wikipedia.org/wiki/East_Asiahttps://en.wikipedia.org/wiki/East_Asiahttps://en.wikipedia.org/wiki/Cultivarhttps://en.wikipedia.org/wiki/Fibrehttps://en.wikipedia.org/wiki/Resinhttps://en.wikipedia.org/wiki/East_Asiahttps://en.wikipedia.org/wiki/East_Asiahttps://en.wikipedia.org/wiki/Cultivarhttps://en.wikipedia.org/wiki/Fibrehttps://en.wikipedia.org/wiki/Resin

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Malunggay

&alunggay&'Moringa oleifera( the &oringa tree is native to the foothills of @imalayas.

There are many other names for the &oringa in different countries. The name &oringa is most

common derived from the &uringa a &alay Term, one of the many dialects of )ndia. )n )ndia

alone there are so many different names for it. )n the Philippines it is called &alunggay. )t is

called kelor in )ndonesia, and kalor in &alaysia. The Chinese name is la mu, in &andarin or

latmok in Cantonese, which means chilli+hot wood. &oringa tree was regarded as the

&iracle Tree. Other elevated names were Tree of Gife and Tree of Paradise. The &oringa

trees are very common in )ndia and *outh+east sia. The two most commonly used parts of

&oringa are the leaves and the young pods 'Barbara, -/(.

&alunggay baked products has been out in the market place for %uite a period of time.

Though the product already e$ists, it is not usual for a bakery to make it a front line. )n this study

the researchers wanted bake products using malunggay as one of its main ingredients.

Cupcake

cupcake is known in British :nglish as fairy cake, and in ustralian :nglish it is

known as patty cake or cupcake.

http://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/Australian_Englishhttp://en.wikipedia.org/wiki/Australian_Englishhttp://en.wikipedia.org/wiki/Australian_Englishhttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/Australian_English

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Cupcake is a small cakedesigned to serve one person, which may be baked in a small

thin paper or aluminum cup. s with larger cakes, frostingand other cake decorations, such

as sprinkles, are common on cupcakes '&ackley F Gesley, 177-(.

The first mention of the cupcake can be traced as far back as 1>7?, when a recipe

notation of Ha cake to be baked in small cupsH was written in "merican Cookeryby melia

*immons. The earliest documentation of the term cupcakewas in H*eventy+five Aeceipts for

Pastry, Cakes, and *weetmeatsH in 1=-= in :li!a GeslieIs %eceiptscookbook 'Byrn, -D(.

)n the early 17th century, there were two different uses for the name cup cakeor cupcake.

)n previous centuries, before muffin tinswere widely available, the cakes were often baked in

individual pottery cups, ramekins, or molds and took their name from the cups they were baked

in. This is the use of the name that had remained, and the name of HcupcakeH is now given to any

small cake that is about the si!e of a teacup. The name Hfairy cakeH is a fanciful description of its

si!e, which would be appropriate for a party of diminutivefairiesto share. 0hile :nglishfairy

cakesvary in si!e more than merican cupcakes, they are traditionally smaller and are rarely

topped with elaborate icing '

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sugar, three cups of flour, and four eggs. They were plain yellow cakes, somewhat less rich and

less e$pensive thanpound cake, due to using about half as much butter and eggs compared to

pound cake. The names of these two maor classes of cakes were intended to signal the method

to the bakerE HcupcakeH uses a volume measurement, and Hpound cakeH uses a weight

measurement '5arrow, -D(.

Chapter /

Aesearch &ethodology

This chapter presented the e$perimental study of the acceptability and preference of

&ango+&alunggay Cupcake. )t also presented the research locale, research design, and the

%uality rating of the sensory attributes of the cupcake

http://en.wikipedia.org/wiki/Pound_cakehttp://en.wikipedia.org/wiki/Pound_cake

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%esearch esign

This study used the e$perimental research design and development. The researchers

conducted several product developments to come up with four samples of mango+malunggay

cupcake, after which these will be tested for acceptability and preference test. The panelists will

be given evaluation sheet for a better understanding of what they are going to do in the product

evaluation test. They will assess the acceptability of four formulations of the mango+malunggay

cupcake and will choose the most preferred sample.

This is a developmental study where the mango and malunggay is processed into a

cupcake. @ere, the researchers have four formulations. The variables were manipulated the

amount of mango and malunggay, while the amount of other ingredients used were the same.

%esearch Locale

The study was conducted at -nd 5loor, 5ood Technology Gaboratory CC:)T #ew

Building, Bukidnon *tate 9niversity, &alaybalay City. The researchers conducted a sensory

evaluation of the four formulations. *pecifically the researchers have these activities at school in

order to have their desired panelist with knowledge of what is being researched.

Ingredients

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The ingredients for the preparation of &ango+&alunggay Cupcake were mango,

malunggay e$tract, sugar, flour, egg, water, dairy cream, powdered milk, cheese, baking powder,

and cream of tartar. The mangoes were bought from the market of &alaybalay City. The other

ingredients were bought from the convenient stores.

5ormulation of &ango and &alunggay Cupcake

The four formulations stated in the table below seek to find the most acceptable and

preferred cupcake formulations.

Table 1. aria#les to #e controlled are the Mangopureeand Malunggaye$tract

5ormulations &ango 'g( &alunggay 'g(

1 1// +/

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* +/ 1//

+ 0/ /

/ 0/

These sets of variables controlled were chosen by the researchers. They intend to develop

a new flavored cupcake product. The cupcake was evaluated by the panelists in terms of their

sensory attributes 'aroma, color, taste and te$ture(. The panelists were the one to choose the

samples they preferred the most.

Table -. !he Constant aria#les of the Mango2 Malunggay Cupcake

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paper cup liner. Aipe mangoes and malunggay leaves were bought from the local market of

&alaybalay City, Bukidnon.

'rocessing 'rocedure

)n the processing of mango+malunggay cupcake all dry ingredients were sifted together,

such as flour, sugar, powdered milk, baking powder and salt. 0hile beating the egg whites, the

cream of tartar was added in a little amount to make it frothy and adding gradually the white

sugar while beating continuously until the peaks form. )t was followed with the combination of

the wet ingredients malunggay e$tract, egg yolks, water, mango puree and dairy cream. Beating

the mi$ture at moderate speed, the dry ingredients are added until batter 'the combination of

mi$ture( is free of lumps. The mi$ture was folded into beaten egg whites mi$ture with dry

ingredients and is poured into paper+ lined baking cups and cooked in the oven at 1? C, for 1D

minutes.

Aeceiving of raw

materials

0ashing

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&i$ing of dry

ingredients

&i$ing of wet

ingredients

ddition of wet

and dry ingredients

Pouring

Figure *. Process flow of &ango+&alunggay Cupcake

Sensory (aluation

*ensory evaluation of &ango+&alunggay Cupcake was evaluated through acceptability

test by hedonic scale rating. This sampling techni%ue was used because the obective is to

determine the most acceptable formulations using different amount of mango and malunggay and

having the same amount used for other ingredients. The selected panelists rated the product

Cooking

Cooling

*erving

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according to their sensory attributes 'aroma, color, flavor and te$ture( and determined ultimately

what formulation was the most preferred one. The researchers used purposive sampling in

choosing who would be the panelists based on who they think would be %ualified for the study.

'anelists

The &ango+&alunggay Cupcake was carried out with 6 panelists who were composed

of 5ood Technology *tudents The panelists chose re%uested to rate the product for the aroma,

color, taste, and te$ture. The researcher will have the panelists who were all 5ood Technology

*tudentE because they have the background of what was the study all about.

Sampling 'rocedure

The sample products of &ango+&alunggay Cupcake are taken fresh from the oven. fter

an hour of preparation, the samples will be subected to evaluation for the acceptability of the

product and to determine which of the samples presented is most preferred. The samples will be

presented to the panelists in a tray with four formulations. :ach sample is coded to avoid bias.

Scoring 'rocedures

The hedonic scale method was used in the scoring procedure. The respondents were

given an evaluation sheet that contained specific parameters for the sensory attributes of the

products. 5actors to evaluate were aroma, color, taste, and te$ture of the &ango+&alunggay

Cupcake. ;uality of the product will be rated according to the degree of liking by the

respondents. The hedonic scale rating was carried out for the scoring of mango+malunggay

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>+Gike moderately 6+4islike moderately 1+4islike e$tremely

5ormulations roma Color Taste Te$ture

>-=

?=>

7D-

=/?

Of the 6 formulations which do you prefer3

Comments and *uggestions"

Chapter 6

The chapter shows the result of the acceptability of the four formulations of &ango+

&alunggay Cupcake, and the preferred formulation by the respondents.

Leel of accepta#ility of Mango2Malunggay Cupcake

)n this study, there were four parameters in the level of acceptability of four formulations

of &ango+&alunggay Cupcake that the researcher wanted to know. These are aroma, color, taste

and te$ture.

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Figure . 5re%uency ratings of 5our 5ormulation of the &ango+ &alunggay Cupcake

)n evaluating the sample, these forty panelists 1> out of 6 were preferred formulation 6

in terms of its all sensory attributes. )t contained Dg mango puree with =g e$tracted malunggay

which was like very much by the panelist with consideration to the color. 5ormulation 1 was like

very much by the panelist in terms of taste but only there was a difficulty in increasing its

volume due to the mango puree which was too heavy in weight and vice versa to the formulation

- which contained less mango puree, but all of its attributes were like moderately by the panelist.

Only proving that everyone had a different preferences in terms of aroma, color, taste and

te$ture.

3ualitatie rate of the respondents

*ince cupcake is already available in the market with varied flavors, the researcher came

up with an idea of processing a new combination of flavor which is not yet available and that is

&ango+&alunggay Cupcake. The product was evaluated by respondents so that the researchers

can determined which of the four samples will be preferred by the respondents. t first the

respondents were little in perspective on the study, because cupcake was already a common

baked product. Gater on, they analy!ed that the taste of this product is different from the common

one sold in the market. *ome think that its ust normal taste of a cupcake. 0hen the researcher

e$plained this new flavored cupcake the respondents were interested on what would be the taste

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of the &ango+malunggay cupcake. The respondents were confident that the new flavored

cupcake is delicious because the ingredients have higher nutritional value were it is uni%ue for a

cupcake product.

Chapter D

Summary

The researcher had two problems in this study these are the level of acceptability in terms

of aroma, color, taste and te$ture, and what is most preferred, in which the respondents need to

choose which of the 6 formulations they prefer most. The data were gathered through sensory

evaluation in which the researcher has 6 respondents who evaluated the four samples. These

were the students of Bukidnon *tate 9niversity, specifically all 6th year 5ood Technology

*tudents. They were the ones who evaluated the level of the acceptability of the product and

according to their preference.

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The statistical instrument used is @edonic *cale Aating. This is to know the rate of

parameters being evaluated 'aroma, color, taste, te$ture(. This is used for better understanding of

the study.

Findings

The following results were revealed after analy!ing the data.

1. mong the sensory attributes of the four formulations, aroma, color taste and te$ture, the

aroma of the formulation 1 and - were like moderatelyand formulation / and 6 were like

ery much. The formulation 1 and - was slightly yellow in color were evaluated as like

moderatelyby the panelist, while formulation / and 6 was slightly brown in color and

like moderately.

-. 5ormulation 6 has the highest level of acceptability and most preferred among the

panelists.

Conclusion

mong the formulation which was presented to the panelists, formulation 6 which

contain more grams of &alunggay e$tract showed most preferred and accepted product in terms

sensory attributes and the product has a potential to the commerciali!ed.

%ecommendation

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1. The use of mango and malunggay against the commercially available cupcake flavor can

enhance cost reduction.

-. Promote good health due to its nutritional value.

/. Pure volume of mango puree produces a %uality product, which resulted in 5ormulation

6.

Aeference

Bryn and nne '-D(. Cupcakes" 5rom the cake mi$ 4octor. 0orkman Publishing.pp.7=+

1.)*B# +>?11+/D6=+

Aetrieved from http"KKen.wikipedia.orgKwikiK*pecial"Book*ources.

5arrow Joana '-D(, Cupcakes" Lancouver" 0hitecup Books. Pp.6+61.)*B# 1+DD-=D+?-?+>

Aetrieved from http"KKen.wikipedia.orgKwikiKCupcake

@arry T. Gawless and @ildergarde @eyman '-1(, *ensory :valuation of 5ood" Principles andPractices. 5ood *cience Te$t *eries. Chapman F @all 5ood *cience Book.

http"KKwww.google.com.phKbooks.

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*immons, '17>7(. 0ebster #ew 0orld College 4ictionary '/rded.(

&acmillan Company 1?// Broadway #ew Mork City.

*usser '-1(.The Nreat &ango Book" Nuide with Aecipes.

Aetrieved from http://www.amazon.com/The-Great-Mango-BookAecipes.

0ebsite

Barbara, '-/(, @orse Aadish. &other :arth #ews.

http"KKen.wikipedia.orgKwikiK@orseradish

Courter,J.0.E Ahodes,'17?7(, @istorical notes on @orse Aadish. :conomic Botany.

http"KKen.wikipedia.orgKwikiK@orseradish

5arle$, '-1(, 0orld :nglish 4ictionary. Panelist for sensory evaluation.

http"KKdictionary.reference.comKbrowseKpanelist

0agnalls standard 4esk 4ictionary, vol.1, 177=.

Aetrieved from http"KKwww. &eriam 0ebster.com.

0illiam Collin sons, '-7(. The Collins :nglish 4ectionary. Aetrieved from

Aetrieved from http"Kwww.&erriam 0ebster.comKmedical.

Journal

Gaurence, '1776(, The Oils and 5ats *pecialist Nroup of #ew ealand )nstitute of Chemistry 1->

Pont 0ells Aoad, A4C 0arkworth, uckland 7=?, #ew ealand.

http://www.amazon.com/The-Great-Mango-Bookhttp://en.wikipedia.org/wiki/Horseradishhttp://en.wikipedia.org/wiki/Horseradishhttp://dictionary.reference.com/browse/panelisthttp://www/http://www.amazon.com/The-Great-Mango-Bookhttp://en.wikipedia.org/wiki/Horseradishhttp://en.wikipedia.org/wiki/Horseradishhttp://dictionary.reference.com/browse/panelisthttp://www/

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