defense powerpoint CX - ids

Report
Alternative Sandwich Spread from
Sweet Potato (Ipomoea batatas)
RESEARCHERS:
ANNA MARIE B. BOLIGOR
SANDRA CLAIRE D. SINAHON
Background of the Study
 Sandwiches are easy to prepare
 Unhealthy consumption of preservative-loaded foods
 Sweet potatoes are healthy
 Sweet potatoes are affordable and can be easily
bought in local markets
Statement of the Problem
This study deals with the feasibility of sweet
potato as an ingredient in making a
sandwich spread
Statement of the Problem
Sub-problems:
 What are the characteristics of the different sandwich
spread samples in terms of color, texture, aroma, taste,
and consistency?
 Is there a significant difference among the characteristics
of the sandwich spread samples in terms of color,
texture, aroma, taste, and consistency?
 What is the acceptability of the different sandwich spread
samples?
 Is there a significant difference in the acceptability of the
different sandwich spread samples?
Hypotheses
 There is no significant difference among the different
sweet potato sandwich spread samples in terms of
their color, texture, aroma, taste, and consistency.
 There is no significant difference among the different
sweet potato sandwich spread samples in terms of
their general acceptability.
Scope and Delimitation
 Limited to the feasibility of sweet potato in making a
healthy sandwich spread
 Aims to determine which of the three samples is the
most acceptable
Evaluation of the three samples was according to
their characteristics and their general acceptability.
A board of 30 evaluators was chosen among the
students of MSU-IIT IDS.
Methodology
Preparation
of sweet
potato and
other
ingredients
Mixing all
ingredients
and blended
with a
blender
Put into
separate glass
containers
and stored in
a refrigerator
Results and Discussion
Table 1. Characteristics of Sweet Potato Sandwich Spread Samples
Characteristics
Sample A
Sample B
Sample C
Color
4.21
(Yellow)
4.47
(Yellow)
4.83
(Yellow)
Texture
4.13
4.03
(Slightly Smooth) (Slightly Smooth)
4.33
(Smooth)
Aroma
4.03
(Pleasant)
3.57
(Pleasant)
4.27
(Very Pleasant)
Taste
4.07
(Very sweet)
3.50
(Very Sweet)
4.23
(Sweet)
Consistency
4.10
(Very Thick)
4.13
(Very Thick)
4.20
(Not So Thick)
Results and Discussion
Final
Sample A
Sample B
Sample C
7.37
(Like Very Much)
6.67
(Like Moderately)
7.70
(Like Very Much)
Table 2. General Acceptability of Sweet Potato Sandwich Spread Samples
Results and Discussion
Characteristics
P-Value
Interpretation
Color
0.0001
There is a significant
difference between the three
samples.
Texture
0.2520
There is no significant
difference between the three
samples.
Aroma
0.0054
There is a significant
difference between the three
samples.
Taste
0.0025
There is a significant
difference between the three
samples.
Consistency
0.6850
There is no significant
difference between the three
samples.
Table 3. Difference Between the Three Samples of Sweet Potato Sandwich Spread
Results and Discussions
Characteristics
P-Value
Interpretation
Acceptability
0.0136
There is a significant
difference between the
three samples
Table 4. Difference Between the Acceptability of the Three Sweet
Potato Sandwich Spread Samples
Summary of Findings
All three samples has




•
•
•
two cups of ground sweet potato
2 teaspoons of calamansi extract
¼ teaspoon of vanilla
10 tablespoons of white sugar
Sample A has 1 cup of evaporated milk
Sample B has 1 cup of soy milk
Sample C has 1 cup of coconut milk.
Summary of Findings
Thirty evaluators were chosen to rate the products
on a score sheet, given the Score Card and Hedonic Scale
as their guides.
Kruskal-Wallis Test was used to determine whether
the samples have a difference in various characteristics.
Sample A and Sample B are yellow, slightly smooth,
have pleasant aroma, very sweet, and have very thick
consistency. Sample A is liked very much by the
evaluators, while Sample B was liked moderately.
Sample C, on the other hand, is yellow, smooth, has
a very pleasant aroma, sweet, and not so thick
consistency and is liked very much by the evaluators.
Conclusions

Sandwich spread can be made with sweet potato.

Different samples vary in characteristics such as color, aroma,
and taste.

They do not differ when it comes to texture and consistency.

They differ in terms of general acceptability.
Recommendations

Use another kind of sweet potato.

Try using powdered milk.

Put in more sugar or other sweeteners.

Add salt for better palate.

Observe the shelf-life of the sandwich spread.
End.
Thank you.
God bless.
^_^

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