Kurt 2ND Reading

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Chapter I
THE PROBLEM AND ITS BACKGROUND
Introduction
Everyone in the community has the right to adequate food. Aside from
human's health, good nutrition is important in the economic and social
development within the country. Nutrition is primary important throughout a
person’s life. It is interrelated to many other basic needs. It is reflected not only
for the physical state of an individual, but also in the personal attitude towards
life.
According to the Dietary Guidelines for Americans (2010) one of the rich
sources of nutrients is those from vegetables and crops. The huge farming of
plants to produce yields and provide products as potential resource for industries
is a necessity. The state of the art of crop farming alters generally in its capacity
ranging from largely managed limited plots to commercialize farms over
thousands of acres.
The Philippines, primarily an agricultural country, with insular
geographical location and ideal tropical climate is blessed with vegetables and
crops such as ampalaya and carrots. These vegetables and crops are known to
be good sources of nutrients.
According to PhilippineHerbalMedicine.org (2016) it also contains high
levels of vitamins A, B and C. In addition, bitter melon and carrots have been
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used as medicinal herb for many centuries in Asian countries like China, India
and the Philippines. It is found in tropical and subtropical areas.
Dumplings are well-loved, bite-sized treats that have dozens of variations
around the world. You will most likely see them in Asian cuisine, especially as
Chinese, Japanese, Vietnamese, and Korean staples. For example, dumplings
are part and parcel of a traditional Chinese dim sum menu, and serve as a
common appetizer or side dish in Japanese menus.
The researcher found interest to develop and evaluated the acceptability
of fortified dumpling wrapper in different treatment such as dumpling wrapper
with ampalaya, dumpling wrapper with carrots. Pertaining to the demographic
profile of the respondents’ acceptability level of fortified dumpling wrapper and
the significant among the levels of acceptability of fortified dumpling wrapper in
different variants in terms of category characteristics.

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Background of the study
The food industry is one of the top growing industries of today’s world.
Philippines as a source of quality food products derived from fresh, healthy, and
natural ingredients. In this generation, Filipino tend to discover or invent a more
cuisine. Filipino always use a common egg wrapper or flour wrapper. Wrapper
generally refers to a type of packaging, such as a flat sheet made out of flour,
water and salt to enclose an object.
Today’s living; we use generally two types of wrapper that is made out of
egg and flour. So we conducted this research to develop more choices on the top
of the two types that other people commonly used. We came up with an idea to
use common food wrapper mixed a vegetables.
Li et al. (2012) had studied on the relationship between sensory quality
and texture quality of dumpling wrappers. The results showed that the texture
and quality of fresh dumpling wrappers could be reflected by texture testing
indexes such as Cohesiveness,
It is one of the main reasons why the researcher wants to innovate the
dumpling wrapper to make it more nutritious and essential food for the people.
Vegetable are relevant for us people today. As we all see, many people
use wrappers in wrapping a food. So we improvise the wrapper and make it as a
healthy one. Wrappers with vegetables are healthier than the old one. We
choose Carrot and ampalaya vegetable because of the benefits that a person
might get in these vegetables. Nowadays people would choose an artificially

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made food product that has less healthy nutritional content over the conventional
foods that is said to be “Good for our health” that is available in the market.
Ampalaya decreases the risk of obesity, diabetes, and heart disease. The
benefits of Ampalaya are:Protection from radiation therapy, Cancer prevention,
Heart health, and Immunity and digestion. Cabbage is an excellent source of
natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g.
It is also rich in essential vitamins such as pantothenic acid (vitamin B-5),
pyridoxine (vitamin B-6) and thiamin (vitamin B-1). It also contains a adequate
amount of minerals like potassium, manganese, iron, and magnesium.
Potassium is an important component of cell and body fluids that helps
controlling heart rate and blood pressure. Manganese is used by the body as a
co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for
the red blood cell formation. Cabbage is a very good source of vitamin K,
provides about 63% of RDA levels. Vitamin K has the potential role in bone
metabolism through promoting osteotrophic activity. It is also enough in the diet
that would give you healthy bones.
We choose carrot because of the benefits that a person might get and a
turnip for a little sweetness of that wrapper. Traditionally, food wrappers are filled
with cooked rice or rice noodles, which help to make the meal more substantial.
Instead of using rice noodles, which are higher in calories despite being low-fat,
consider filling your wrapper with vegetables. These vegetables provide fiber and
nutrients and are low in calories. A diet high in fiber can help you lose weight by
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making you feel fuller with fewer calories consumed and also it help you to lose
weight.
Literature review
This will help the readers and the future researchers of the same study to
improve and develop to have a better understanding of the study.
Based on Kumar, et.al., 2010, the leaf tea and/or fruit juice of
Momordica charantia is employed for sores and wounds, infections, worms
and parasites, as an emmenogogue, and for measles, hepatitis, fevers,
diabetes, colic and malaria. Momordica charantia has shown good larvicidal
activity against three container breeding mosquitoes
According to Olasehinde GI, et.al.(2014), natural products isolated from
plants used in traditional medicine, which have potent anti-plasmodial action in
vitro, represent potential sources of new anti-malarial drugs. The research
study presented sensitivity of 100 Plasmodium falciparum isolates to
chloroquine, quinine, amodiaquine, mefloquine, sulphadoxine/pyrimethamine,
artemisinin, Momordica charantia ('Ejirin') Diospyrosmonbuttensis ('Eguneja')
and Morindalucida ('Oruwo') .
In a separate study by Singh, et.al.(2016) , Momordica charantia has
shown good larvicidal activity against three container breeding mosquitoes—
An. stephensi, Cx. quinquefasciatus and Ae. aegypti in laboratory
experiments. Toxicological studies have shown that Momordica charantia is

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safe for human health and there is no toxic effect18,22,23 . Momordica
charantia is used as a vegetable for human consumption. Hence the larvicidal
action of the fruits extract of Momordica charantia could be exploited for use in
potable waters against mosquito larvae.
According to Batugal, et. al., (2015), Momordica charantia is used to
treat arthritis, asthma and malaria together with Makahiya and Avocado.
The results of a separate study conducted by Lim et.al. (2010)
compared the effects Momordica charantia tablets at different doses versus
placebo on the early and extended profiles of mealtime insulin secretion in
individuals with type 2 diabetes mellitus, as well as the associated effects on
the glycemic response to a meal
Dr. Lydia Marero of Food and Nutrition Research Institute (FNRI) of the
Department of Science and Technology (DOST) stated that carrots are
credited with many natural medicine properties; they are said to cleanse the
intestines and to be diuretic, remineralizing, antidiarrheal and overall tonic and
antianemic. Carrot is rich in alkaline elements which purify and revitalize the
blood.”
She added that carrot also nourish the entire system and help in the
maintenance of acid-alkaline balance in the body. The carrot also has a
reputation as a vegetable that helps to maintain good eyesight. It is a rich

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source of carotenoids, chemicals found in plants which is now being studied
for their cancer-fighting activity.
Based on the study of Roberto B. Barba jr.and Rubetr P. Tabilaso as of
2014 ampalaya, amargoso or bitter gourd one of the most important commercial
and backyard vegetables widely ground and its edible fruit in Philippines the
bitter taste of ampalaya is popular. The bitter gourd is very nutritionally and rich
in vitamins and has an excellent source of iron and calcium.
Hammersh et al., (2010) explained the important benefit of carrot roots is
their high carotenoid content, and particularly betacarotene, a precursor of
vitamin Aretinol, involved in the eye function, reproduction,growth and the
maintenance of skin and mucous membranes. Carotenecontent depends on the
carrot variety orange types contain mostly A and Bcarotene but purple, red
and yellow carrots have different carotenoid composition .
. Raw orange carrots contain 200-1000 mg/kg of betacaroteneances 2016. B
etacarotene is located in the chromoplasts as crystals and stabilize by
lipoproteins, and its stability is rather highFrias et al., (2010).
Lyon and Lyon, (2012) mentioned that the sensory attributes, such as
appearance, odor, flavor, taste, and texture of foods detectable by human
senses, are often used to evaluate food quality. These characteristics may also
serve as references during the selection of foods.

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Walker (2014) explained that the tongue recognizes five basic tastes:
sweet, salty, sour, and bitter and umami. Umami the latest addition to the four
basic tastes, is a savory aspect associated with meat and mushrooms. In recent
years, a growing no.of studies have shown that the taste can be influenced by a
host of surprising factors such as age. According to her, taste discrimination
tends to decrease with increasing age.
According to Szczesniak (2002),that the Texture, defined as “a sensory
and functional manifestation of the structural, mechanical and surface properties
of foods detected through the senses of vision, hearing, touch and kinesthetic”
comprises complicated characteristics that can be sensed and evaluated though
human senses.
Costell (2010) opened that consumer responses to food are not only base
on the sensory characteristics of the product and on their physiological status but
they are also related to other factors, such as previous information acquired
about the product, their past experience, and their attitudes and beliefs.
Theoretical Framework
This theory supports the evaluation process undertaken by the
researcher to gauge perception from the data gathered on the professional and
non-professional to substantially evaluate problems and solutions.
Sensory Evaluation of Food: Theory and Practice by Gisela Jellinek
(2012). When evaluating the sensory attributes of products, people, whether
consumers or sensory panelists, respond based on their perceptions. However,

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some characteristics, such as color and texture, can also be quantitatively
measured using instruments. Instead of measuring sensory characteristics
directly, instruments measure the physicochemical properties of samples that
provides stimuli to human senses. By using sensory analysis, producers can
identify and respond to consumer preferences more efficiently, thus increasing
their competitiveness.
Sensory evaluation is a scientific discipline that analyses and measures
human responses to the composition of food and drink, e.g. appearance, touch,
odor, texture, temperature and taste. In schools it provides an ideal opportunity
for students to evaluate and give feedback on their dishes, test products and
experimental designs.
The precise way, in which sensory evaluation is conducted, along with the
different tests and sensory language used, need to be taught. This would help
students to understand the process and develop their sensory vocabulary. It also
means that students will record and generate evaluative feedback to support
their work.
Conceptual Framework
With the forgoing back ground the researcher paradigm composed of
three boxes showing the Input, Process and Output. The first box shows the
input composed of tools, equipment, ingredients, procedures and references
needed. The second box at the right shows the process composed of different
procedures in making Development and Acceptability of fortified Dumpling

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Wrapper. The third box shows the output composed of the scorecard in
evaluating the Development and acceptability of fortified dumpling wrapper
Input Process Output

t
Acceptability of
Fortified dumpling Processing Fortified dumpling

Wrapper All wrapper
ingredients Cooking
Equipment/tools
Details/Procedure
Figure 1. Paradigm of the study

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Statement of the Problem
This study aimed to develop and determine the level of acceptability of
fortified dumpling wrapper.
Specifically the researcher seeks to answer the following questions:
1. What is the demographic profile of the respondents in terms of:
1.1 Age
1.2 Gender
1.3 Educational Attainment
2. What is the acceptability level of fortified dumpling wrapper using
ampalaya and carrots in terms of:
2.1 Color
2.2 Aroma
2.3 Texture
2.4 Taste
2.5 General acceptability
3. Is there a significant relationship between the profile of the respondents
and the level of acceptability of dumpling wrapper using different
treatment?
4. Is there a significant difference between the levels of acceptability of
dumpling wrapper using different treatments when classified according to
the profile?
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5. Is there a significant difference between the levels of acceptability among
the different treatments?
Hypothesis of the study
 There is no significant relationship between the profile of the respondents
and the level of acceptability of Dumpling Wrapper using different
treatment.
 There is no significant difference between the levels of acceptability of
Dumpling Wrapper using different treatments when classified according to
the profile.
 There is no significant difference between the levels of acceptability
among the different treatments.
Significance of the study
This study was conducted to provide some information that can benefit the
following stakeholders:
To Students-The result of this study would serve as a springboard in exploring
other local materials in making dumpling wrapper.
To Street food vendor-They would also benefit from the study as this could help
them in adding new ideas in their business using the product studied
To Researchers -This study may give idea or serve as a starting point in
pursuing more researches.

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To Prospective Entrepreneurs-They would gain new ideas and knowledge to
produce new products and to encourage them to enter in this kind of business.
To Food Industry-This study would manufacture a product which will economize
the budget of the customers and develop a healthy lifestyle among others.
To Community-This study would help the community to have a healthy living
and added source of income with a minimal capital for those who are willing to
start a business
Scope and Limitations of the Study
The study evaluated the development and acceptability of fortified
dumpling wrapper with different treatment using ampalaya and carrots including
sensory qualities such as color, aroma, texture, taste and general acceptability.
The study utilized experiment in the development of the products and evaluating
the acceptability of fortified dumpling wrapper with different treatment. The study
conducted at Siniloan, Laguna consisting of streets food vendors served as
respondents. The researchers conducted the said study among 100 active
vendors in Siniloan Laguna. This will also include the food preservation which is
the process treating and handling food to stop or slow down food spoilage, loos
of quality, edibility or nutritional value and thus allow for longer food storage.
Definition of Terms
For better and clearer understanding of this study the following terms were
operationally defined.
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Acceptability. This is something that is considered to be socially ok or within the
realm of what is appropriate, or something that is tolerable but not necessarily
desired.
Aroma. The quality of principle of plants or others, substances which constitutes
to its fragrance: agreeable and distinctive odor.
Color. The visual perceptual property corresponding in humans to the
categories called red, green, blue and others.
Dumplings are cooked balls of dough. They are based on flour, potatoes or
bread, and may include meat, fish, vegetables, or sweets.
Evaluation. Is the systematic collection and analysis of data needed to make
decisions, a process in which most well-run programs engage from the outset.
Texture. The feel, appearance, or consistency of a surface or a substance

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Chapter 2
RESEARCH METHODOLOGY
This chapter presented the methods used in the conduct of the study,
determination of the research design, subject of the study, sampling technique,
materials, tools and equipment’s, special technique and procedure gantt chart,
budgetary requirements, data gathering procedures, data processing and
statistical analysis
Research Design
The study utilized the experimental design, using descriptive and
statistical treatment in processing of data. This method is applied to find out the
strength of the ampalaya and carrot that produced a dumpling wrapper with a
better quality along with such aspect as taste, texture, color, aroma and general
acceptability of the product to the public. The experiment covered a period of one
month which started from February to March, 2018. This study consisted of the
basic recipe of wonton wrapper using all-purpose flour, ampalaya and carrot.
CALMORIN (2004) defined the experimental method as method which is
conducted to find new facts and to verify the results of previous experiments. The
research is subjected for evaluation in terms of color, taste, aroma, flavor texture
and general acceptability.

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Subject and Sampling Techniques
The researcher made use of purposive sampling method in finding
participants of the study. Sample of the products was conducted from street food
vendors of Siniloan, Laguna appropriate containers for tasting. For the taste
panelist, quota sampling technique would be used. A total of 100 respondents
Data Gathering Instrument
To attain the objectives of this study an interview would be conducted with
self-formulated question as a guide to gathered the necessary information
needed in the study, the question were dividing into several parts such as:
demographic profile of the respondents and the level to the acceptability of the
fortified dumpling. The researcher decided to use one set of sensory evaluation
as tool to gather information and feedback from respondents. The said
instrument was divided into two parts; the first part is the personal information of
the respondents. The second part is consist of Fortified dumpling wrapper using
different treatment in terms of taste, color, aroma, texture, and general
acceptability that measure its acceptability by putting a check mark on the
appropriate variants describes as follows:

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Scale Range Descriptive
5 4.21-5 Very much acceptable
4 3.41-4.20 Moderately acceptable
3 2.61-3.40 Acceptable
2 1.81-2 Least acceptable
1 1-1.80 Not acceptable
Data Gathering Procedure
The researcher understood several steps which led to the completion of
the study. First the researcher formulated the research title and let it approve by
his adviser. Second the researcher prepared the research instrument which is
self-made questionnaire measure the level to the acceptability of the fortified
dumpling wrapper. Third the researcher decided to get the sample of the
respondents and started to administer score and interpret the test.
Statistical treatment
The data gathered from the results of the sensory evaluation as perceived
from the panelists were treated statistically using Frequency, Percentage,
Weighted Mean, in order to determine the mean scores from the formulations.
Analysis of Variance (ANOVA) was used to determine the significant mean
differences between each formulation subjected to P- value and F- critical value.

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Variables Statistical tool
1. Demographic profile of the Frequency, Percentage and rank

respondents in terms of:
1.1. Age
1.2. Gender
1.3. Educational Attainment
2. Level of acceptability of fortified Weighted mean, Verbal interpretation

dumpling wrapper in terms of: and rank
2.1. Color
2.2. Aroma
2.3. Texture
2.4. Taste
2.5. General acceptability
3. significant relationship between the Chi Square
profile of the respondents and the
level of acceptability of Dumpling
Wrapper using different treatment
4. significant difference between the
levels of acceptability of Dumpling Mann Whitney U test
Wrapper using different treatments
when classified according to the
profile
5. significant difference between the Mann Whitney U test
levels of acceptability among the
different treatments
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GANTT chart
The Conduct of the study would be carried out according to the Gantt chart show
below:
2017 2018
Jan Feb Mar Apr May Jan Feb Mar Apr May
Preparation
for title
proposal
Title defense
Creating
Chapter 1
Research for
the literature
review
Creating the
Chapter 2
Chapter 1 and
2 colloquium
Conduct of
research
Chapter 3 and
4
Research
Chapter 3 and
4 final Oral
Defense
Manuscripts
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Special Techniques and Procedures
Collection of raw
The fresh ampalaya and carrots was obtained directly in Siniloan
market; dumpling production center located in Brgy. KapatalanSiniloan, Laguna.
Ingredients of dumpling with
ampalaya
Ingredients of dumpling with carrots
1/8 cup of fresh ampalaya

1/8 cup of carrots
1 tsp. salt
1 tsp salt
½ cup water
½ cup water
2 cup all purpose flour

2 cup all-purpose four
2/3 cup of cornstarch

2/3 cup of cornstarch
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Preparation of Dumpling with Ampalaya
Prepare the entire ingredients grate the ampalaya using a grater, salt,
water, all purpose flour and cornstarch. In a large bowl put the flour, water, salt
and the ampalaya stir until well mixed and then get the dough put in the clean
plastic bag and set aside for 10 minutes After that use the rolling pin till it gets
thinner
Preparing of dumpling with carrots
Prepare the entire ingredients grate the carrots using a grater, salt, water,
all-purpose flour and cornstarch. In a large bowl put the flour, water, salt and the
carrots stir until well mixed and then get the dough put in the clean plastic bag
and set aside for 10 minutes after that use the rolling pin till it gets thinner.
Budgetary Requirements
The cost of production would be computed based on the actual cost of
materials.
Particular Cost
Tranportation 200.00
Cost of ingredients 500.00
Cost of materials in comp. shop 350.00
Total cost 1050.00

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FLOW CHART
Preparation of materials ingredients
Washing and cleaning of ingredients
Mixing fo all the ingredients
Kneading of dough
Resting and flatting of dough
Packing the product

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Chapter 3
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter discussed the findings obtained from the primary instrument
used in the study. It shall be discussing the characteristics of the respondents,
present and analyze the gathered data for Development and Acceptability of
Fortified dumpling wrapper in order to simplify the discussion, the researcher
provided tabulation of data that summarize the collective data gathered provided
by outline in the statement of the study.
Profile of the respondents
Table 1 shows the frequency, percentage and rank distribution of the
profile of the respondents. The perceiving table shows the highest frequency of
sex, male has frequency of 58 which is rank 1, Followed by the female with a
frequency of 42 with have 42% were the rank 2,
In terms of Civil status majority of the respondents were married with a
frequency of 69 which have 69.00% were the rank 1, followed by the
respondents who were single with a frequency of 16 with a16.00% were the rank
2, Next is respondents who were widow with a frequency of 10 with a percentage
of 10.00.Laslty who were separated with a frequency of 5 with a 5% were the
rank 4
In terms of Educational Attainment, majority of the respondents were
collage undergrad with a frequency of 63 with a 63.%, followed by respondents

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who were High school undergraduate with a frequency of 16 with 16% were
the rank 2.,
Next were the respondents who were Elementary Undergrad/ High school
Graduate with a frequency of 8 with 8.% and lastly respondents were belong to
College Graduate with a frequency of 2 with 2.% were the last rank.
It also indicated that majority of the respondents were male vendors rather
than female vendors, it also implies that they were married and belong to the
college undergraduate.
However, FAO (2012) mentioned that the majority of the vendors were
male, which is inconsistent with the predominance of studies around the world
finding street vendors to be predominantly women.
Table 1 Demographic profile of the respondents
Profile Frequency Percentage Rank

Sex
Female 42 42.00 2
Male 58 58.00 1
Total 100 100.00
Civil Status
Married 69 69.00 1
Single 16 16.00 2
Separated 5 5.00 4
Widow 10 10.00 3
Total 100 100.00
Highesteducationalattainment
College Graduate 2 2.00 5
Collage Undergrad 63 63.00 1
Elementary Graduate 3 3.00 4
Elementary Undergrad 8 8.00 3.5
High school Graduate 8 8.00 3.5
High school undergraduate 16 16.00 2
Total 100 100.00
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Table 2. Acceptability level of fortified dumpling wrapper using ampalaya in

terms of taste
Indicators Weighted mean Verbal Rank

interpretation
1. The dumpling 1.76 Not acceptable 3
has bitter taste.
has rancid aroma
3. the dumpling 2.47 Acceptable 2
has salty taste
4. The dumpling 3.68 Moderately 1
has after taste acceptable
5. General 4.27 Very much
Acceptability acceptable
Table 2 presents the Acceptability level of fortified. Overall result the
General Acceptability with a weighted mean of 4.27 with a verbal interpretation of
“Very much acceptable”. Next is The dumpling has after taste wrapper using
ampalaya in terms of taste. It shows that the “dumpling has after taste” was
moderately acceptable by the respondents with a weighted mean of 3.68. Next
the dumpling has salty taste with a weighted mean of 2.47 with a verbal
interpretation of acceptable. Next in rank is the dumpling has bitter taste with a
weighted mean of 1.76 with a verbal interpretation of acceptable. Last is the
dumpling has rancid aroma with a weighted mean of 1.69
It revealed that the fortified dumpling wrapper using ampalaya was
accepted by the respondents.

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Table 3. . Acceptability level of fortified dumpling wrapper using ampalaya

in terms of color

interpretation
1.The dumpling 1.84 Least acceptable 4
has light-green
color
has light-brown
color
3. The dumpling 2.13 Least acceptable 2
has creamy-white
color
4. The dumpling 3.78 Acceptable 1
has white color
5. General 4.27 Very much
acceptability acceptable
Table 3 presents the Acceptability level of fortified dumpling wrapper using
ampalaya in terms of color. Overall result the General Acceptability with a
weighted mean of 4.27 with a verbal interpretation of “Very much acceptable”.
Next is It shows that the dumpling has white color” was moderately acceptable by
the respondents with a weighted mean of 3.78. Next the dumpling has creamy-
white color with a weighted mean of 2.13 with a verbal interpretation of Least
acceptable. Next in rank is the dumpling has light-brown with a weighted mean of
1.84 with a verbal interpretation of Least acceptable. Last is the dumpling has
light-green with a weighted mean of 1.84

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in terms of aroma

interpretation
1.The dumpling 4.26 Very much 2
has pungent acceptable
aroma
has rancid aroma
has appetizing
aroma
4. The dumpling is 2.74 Acceptable 4
odorless
5. General 4.27 Very much 1
ampalaya in terms of taste. Overall result the General Acceptability with a
weighted mean of 4.27 with a verbal interpretation of “Very much acceptable”..
Next is that the “dumpling is odorless” was acceptable by the respondents with a
weighted mean of 2.74. Next the dumpling has appetizing aroma with a weighted
mean of 2.6 with a verbal interpretation of acceptable. Next in rank is the
dumpling has rancid aroma with a weighted mean of 1.87 with a verbal
interpretation of least acceptable. Last is the dumpling has pungent aroma with a
weighted mean of 4.26

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in terms of texture

interpretation
1.Thedumpling has 4.45 Very much 1
soft texture acceptable
has hard texture
has lumpy texture
4. the dumpling 2 Least acceptable 4
has mushy texture
ampalaya in terms of taste. Overall result the General Acceptability with a
weighted mean of 4.17 with a verbal interpretation of “Very much
acceptable”..Mext is that the “dumpling has mushy texture” was Least acceptable
by the respondents with a weighted mean of 2. Next the dumpling has lumpy
texture with a weighted mean of 2.39 with a verbal interpretation of Least
acceptable. Next in rank is the dumpling has hard texture with a weighted mean
of 2.39 with a verbal interpretation of Least acceptable. Last is the dumpling has
soft texture with a weighted mean of 4.45

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Table 6. . Acceptability level of fortified dumpling wrapper using carrots in

terms of taste

interpretation
has bitter taste.
has spicy taste
3. the dumpling 2.37 Least acceptable 3
has salty taste
has after taste
Acceptability acceptable
Carrots in terms of taste. Overall result the General Acceptability with a weighted
mean of 4.27 with a verbal interpretation of “Very much acceptable”.. Next is that
the “dumpling has after taste” was acceptable by the respondents with a
weighted mean of 3.57. Next the dumpling has salty taste with a weighted mean
of 2.37 with a verbal interpretation of Least acceptable. Next in rank is the
dumpling has spicy taste with a weighted mean of 1.49 with a verbal
interpretation of Not acceptable. Last is the dumpling has bitter taste with a
It revealed that the fortified dumpling wrapper using ampalayawas

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Table 7. Acceptability level of fortified dumpling wrapper using carrots in

terms of color

interpretation
1.The dumpling 1.23 Not acceptable 4
has light-green
color
has light-brown
color
has creamy-white
color
4. The dumpling 3.91 Moderately 2
has white color acceptable
the “dumpling has white color” was moderately acceptable by the respondents
with a weighted mean of 3.91. Next the dumpling has creamy white color with a
weighted mean of 2.21 with a verbal interpretation of Least acceptable. Next in
rank is the dumpling has light brown color with a weighted mean of 1.75 with a
verbal interpretation of not acceptable. Last is the dumpling has light green with a
It revealed that the fortified dumpling wrapper using ampalayawas

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terms of aroma

interpretation
1.The dumpling 4.08 Very much 2
has pungent acceptable
aroma
has rancid aroma
has appetizing
aroma
4. The dumpling is 2.29 Least acceptable 3
odorless
the “dumpling is odorless” was Least acceptable by the respondents with a
weighted mean of 2.29. Next the dumpling has appetizing aroma with a weighted
mean of 1.7 with a verbal interpretation of Not acceptable. Next in rank is the
dumpling has rancid aroma with a weighted mean of 1.7 with a verbal
interpretation of not acceptable. Last is the dumpling has pungent aroma with a
It revealed that the fortified dumpling wrapper using carrots was accepted
by the respondents.
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terms of texture

interpretation
1.Thedumpling has 4.38 Very much 1
soft texture acceptable
has hard texture
has lumpy texture
4. the dumpling 2.44 Least acceptable 4
has mushy texture
5. General 4.17 Moderately 2
Table 9 presents the Acceptability level of fortified the dumpling wrapper
using Carrots in terms of taste. Overall result the General Acceptability with a
weighted mean of 4.27 with a verbal interpretation of “Very much
acceptable”.Next is that the “dumpling has mushy texture” was Least acceptable
by the respondents with a weighted mean of 2.44. Next the dumpling has lumpy
texture with a weighted mean of 2.44 with a verbal interpretation of acceptable.
Next in rank is the dumpling has hard texture with a weighted mean of 1.78 with
a verbal interpretation of Least acceptable. Last is the dumpling has soft texture
with a weighted mean of 4.38
It revealed that the fortified dumpling wrapper using carrots was accepted
by the respondents.
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Test of relationship between the profile of the respondents and the level of
acceptability of Dumpling Wrapper using different treatment
Table 3 shown the relationship between the profile of the respondents and
the level of acceptability of Dumpling Wrapper using different treatment. It
revealed that Dumpling wrapper with ampalaya (bitter gourd) for the profile
respondents, Taste the sex has a P-value of 0.539, civil status of 0.388,
educational attainment of 0.428with a verbal interpretation of not significant in the
profile of the respondents and the level of acceptability of Dumpling Wrapper
using different treatment.
Color the sex has a P-value of 0.568. Civil status of 0.000, educational
attainment of0.266, with a verbal interpretation of not significant in the profile of
the respondents and the level of acceptability of Dumpling Wrapper using
different treatment.
Aroma the sex has a P-value of 0.632. civil status of 0.187, educational
attainment of 0.994, with a verbal interpretation of not significant in the profile of
Texture the sex has a P-value of 0.228. civil status of 0.867, educational
34
This implies that the Dumpling Wrapper using different treatment is
accepted by the respondents. Furthermore, the study concluded that there are no
significant differences in sensory characteristics.
It revealed that Dumpling wrapper with carrots (Daucuscarota subsp.
sativus)for the profile respondents, Taste the sex has a P-value of 0.568, civil
status of 0.021, educational attainment of 0.796with a verbal interpretation of not
significant in the profile of the respondents and the level of acceptability of
Dumpling Wrapper using different treatment.
Color the sex has a P-value of 0.624. Civil status of 0.936, educational
Aroma the sex has a P-value of 0.376. civil status of 0.404, educational
Texture the sex has a P-value of 0.578. civil status of 0.508, educational
35
This implies that the Dumpling Wrapper using different treatment is
accepted by the respondents. Furthermore, the study concluded that there are no
significant differences in sensory characteristics.
Table 3.Test of relationship between the profile of the respondents and the level
of acceptability of Dumpling Wrapper using different treatments.
Indicators Treatments Profile P-Value Decision Interpretation

Sex 0.539 Accept Ho Not Significant
1
Civil Status 0.388 Accept Ho Not Significant
HEA 0.428 Accept Ho Not Significant
Taste
2
1
Color
2
1
Aroma
2
1
Texture
2
36
Table 4.Test of significant difference between the levels of acceptability of

dumpling wrapper using different treatments when classified according to the
profile.
Indicators Treatments Profile P-Value Decision Interpretation

1 Civil
0.633 Accept Ho Not Significant
Status
Taste
2 Civil
Status
1 Civil
Status
Color
2 Civil
Status
1 Civil
Status
Aroma
2 Civil
Status
1 Civil
Status
Texture
2 Civil
Status
37
Significance difference between the levels of acceptability among the
different treatments
Table 5It Indicated that a one way analysis of variance test was utilized to
identify if significant statistical differences existed in the levels of acceptability
among the different treatments.LSD and Duncan tests were applied to detect if
significant statistical differences existed between the groups. The data indicates
that sensory Status by the respondents in terms of color and texture with a p-
value of 0.693 and 0.794 has no differences in the levels of acceptability among
the different treatments.
While that taste and aroma with a p-value of 0.002 and 0.003 has have
differences in the levels of acceptability among the different treatments.
Table 5.Test of significance difference between the levels of acceptability among

the different treatments.
Indicators Stat Tool P-Value Decision Interpretation

Highly
Taste 0.002 Reject Ho
Significant
Mann-
Color 0.693 Accept Ho Not Significant
Whitney U
Highly
Aroma Test 0.003 Reject Ho
Significant
Texture 0.794 Accept Ho Not Significant
38
CHAPTER 4
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter presents the summary of the research work undertaken, the
conclusion drawn and the recommendations made as an outgrowth of this study.
This study was about the Acceptability of Fortified Dumpling Wrapper in different
variants
The profiles of the respondents were age, sex, educational attainment,
religion, cooking ability and food preferences was undertaken.
Summary of findings
This study was conducted in the town of Siniloan, Laguna.100 respondents
such as Streets vendors were involved in this study.
Based on the data gathered majority of the respondents were male
vendors rather than female vendors, it also implies that were married and belong
to the college undergraduate.
Based on the result, Acceptability level of fortified dumpling wrapper using
ampalaya in terms of taste. It indicated that the “dumpling has after taste” was
moderately acceptable by the respondents with a weighted mean of 3.68. Overall
result the General Acceptability of taste with a weighted mean of 4.27 with a
verbal interpretation of “Very much acceptable”.
In terms of color “dumpling has white color” was moderately acceptable by
the respondents with a weighted mean of 3.78. Overall result the General
39
Acceptability with a weighted mean of 4.27 with a verbal interpretation of “Very
much acceptable
In term of Aroma It shows that the “dumpling is odorless” was acceptable
by the respondents with a weighted mean of 2.74. Overall result the General
much acceptable”.
In terms of texture It shows that the “dumpling has mushy texture” was
Least acceptable by the respondents with a weighted mean of 2. Over all result
the General Acceptability with a weighted mean of 4.17 with a verbal
interpretation of “Very much acceptable”.
Results shows that Dumpling wrapper ampalaya has a potential market
and high satisfaction rating prospective
Acceptability level of fortified dumpling wrapper using Carrots in terms of
taste it indicated that the “dumpling has after taste” was acceptable by the
respondents with a weighted mean of 3.57.Overall result the General
much acceptable
In term of color It shows that the “dumpling has white color” was
moderately acceptable by the respondents with a weighted mean of 3.91. Over
all result the General Acceptability with a weighted mean of 4.27 with a verbal

40
In term of Aroma It shows that the “dumpling is odorless” was Least
acceptable by the respondents with a weighted mean of 2.29Overall result the
General Acceptability with a weighted mean of 4.27 with a verbal interpretation of
“Very much acceptable”.
In term of texture It shows that the “dumpling has mushy texture” was
Least acceptable by the respondents with a weighted mean of 2.44. Over all
result the General Acceptability with a weighted mean of 4.27 with a verbal
Result shows that Dumpling wrapper a Carrot has a potential market and
high satisfaction rating prospective.
Based on the result, that majority of the respondents were accepted the
overall sensory qualities of the product. Overall average of the acceptability of
the product received a mean of 2.90 and verbally interpreted as acceptable. This
results shows that Dumpling wrapper ampalaya and carrots has a potential
market and high satisfaction rating prospective consumers.
Based on the data gathered that the Dumpling Wrapper using different
treatment is accepted by the respondents. Furthermore, the study findings that
there are no significant differences in sensory characteristics.
All variants got verbal interpretation of like extremely and the overall
computed P-value was greater than percent level of significance of 0.05. the
decision was not significant therefore the null hypothesis is accepted.

41
Conclusion
Variety of delicious menus could be made from Ampalaya (bitter gourd)
and carrots (Daucuscarota subsp. sativus). Among which the Dumpling wrapper
cooked with different treatment such as Dumpling wrapper Ampalaya (bitter
gourd) and Dumpling wrappe rcarrots (Daucuscarota subsp. sativus) . In
conclusion, Dumpling wrapper Ampalaya (bitter gourd) and Dumpling wrapper
carrots (Daucuscarota subsp. sativus) seems to be a suitable alternative for
wrapper in dissum and Dumpling for low capital production and have highly
nutritive content.
Furthermore, Dumpling wrapper can with different treatment such as
Dumpling wrapper Ampalaya (bitter gourd) and Dumpling wrapper carrots
(Daucuscarota subsp. sativus) resulted in not significant differences in its general
sensory acceptability and in terms of, taste, color and texture; hence the null
hypothesis was rejected. Dumpling wrapper cooked with different treatment such
as Dumpling wrapper Ampalaya (bitter gourd) and Dumpling wrapper
carrotsDaucuscarota subsp. sativus), very nutritious and is locally abundant,
should be maximized as a key ingredient. Since the use of amapalaya and
carrots in dumpling wrapper is proved to be very acceptable.

42
Recommendations
Based on the following findings, the study arrived at the following
recommendation.
 A further investigation to determine the shelf-life of the product is
recommended.
 The community will provide attention in farming ampalaya and
carrots and enhance gain new ideas and knowledge to produce
new products and to encourage them to enter in this kind of
business.
 The streets vendors will provide time and effort to acknowledge and
cultivate ampalaya and carrots as accepted dumpling wrapper and
will help the community to have a healthy living and added source of
income with a minimal capital for those who are willing to start a
business.
43
Bibliography
https://www.yummy.ph/lessons/prepping/kinds-of-dumpling-wrappers-how-to-
shop-grocery
Steinier(2012)Taste and flavor
https://www.cambridge.org/core/journals/proceedings-of-the-
nutritionsociety/article/taste-and-flavour-their-importance-in-food-choice-
andacceptance/ECF4D52E9B714DC791163168DADCBEFB
Szczesniak (2012) AS. Texture is a sensory property. Food Qual Prefer.

2002;13:215–225. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478495/
Food and Nutrition Research Institute, Department of Science and Technology.

URL: http//www.fnri.dost.gov.ph a pink color (Lynch et al
Food and Nutrition Research Institute, Department of Science and Technology.

URL: http//www.fnri.dost.gov.ph
Sensory Evaluation of Food: Theory and Practice Ellis Horwood series in food
science and technology. Author, Gisela Jellinek.Edition, reprint.Publisher, VCH,
1985.Original from, Pennsylvania State University.Digitized, Feb 3, 2012. ISBN,
089573401X, 9780895734013. Length, 429 pages.
https://www.leaf.tv/articles/what-is-the-nutrition-in-ampalaya/

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1

THE PROBLEM AND ITS BACKGROUND

human's health, good nutrition is important in the economic and social

development within the country. Nutrition is primary important throughout a

ranging from largely managed limited plots to commercialize farms over

The Philippines, primarily an agricultural country, with insular

be good sources of nutrients.

According to PhilippineHerbalMedicine.org (2016) it also contains high

and the Philippines. It is found in tropical and subtropical areas.

Dumplings are well-loved, bite-sized treats that have dozens of variations

Chinese, Japanese, Vietnamese, and Korean staples. For example, dumplings

common appetizer or side dish in Japanese menus.

The researcher found interest to develop and evaluated the acceptability

of fortified dumpling wrapper in different treatment such as dumpling wrapper

with ampalaya, dumpling wrapper with carrots. Pertaining to the demographic

profile of the respondents’ acceptability level of fortified dumpling wrapper and

the significant among the levels of acceptability of fortified dumpling wrapper in

different variants in terms of category characteristics.

Background of the study

natural ingredients. In this generation, Filipino tend to discover or invent a more

water and salt to enclose an object.

use common food wrapper mixed a vegetables.

Li et al. (2012) had studied on the relationship between sensory quality

and quality of fresh dumpling wrappers could be reflected by texture testing

indexes such as Cohesiveness,

use wrappers in wrapping a food. So we improvise the wrapper and make it as a

might get in these vegetables. Nowadays people would choose an artificially

benefits of Ampalaya are:Protection from radiation therapy, Cancer prevention,

Heart health, and Immunity and digestion. Cabbage is an excellent source of

It is also rich in essential vitamins such as pantothenic acid (vitamin B-5),

amount of minerals like potassium, manganese, iron, and magnesium.

Potassium is an important component of cell and body fluids that helps

metabolism through promoting osteotrophic activity. It is also enough in the diet

that would give you healthy bones.

improve and develop to have a better understanding of the study.

Momordica charantia is employed for sores and wounds, infections, worms

and parasites, as an emmenogogue, and for measles, hepatitis, fevers,

activity against three container breeding mosquitoes

According to Olasehinde GI, et.al.(2014), natural products isolated from

plants used in traditional medicine, which have potent anti-plasmodial action in

vitro, represent potential sources of new anti-malarial drugs. The research

study presented sensitivity of 100 Plasmodium falciparum isolates to

chloroquine, quinine, amodiaquine, mefloquine, sulphadoxine/pyrimethamine,

artemisinin, Momordica charantia ('Ejirin') Diospyrosmonbuttensis ('Eguneja')

and Morindalucida ('Oruwo') .

In a separate study by Singh, et.al.(2016) , Momordica charantia has

shown good larvicidal activity against three container breeding mosquitoes—

An. stephensi, Cx. quinquefasciatus and Ae. aegypti in laboratory

experiments. Toxicological studies have shown that Momordica charantia is

safe for human health and there is no toxic effect18,22,23 . Momordica

charantia is used as a vegetable for human consumption. Hence the larvicidal

potable waters against mosquito larvae.

According to Batugal, et. al., (2015), Momordica charantia is used to

The results of a separate study conducted by Lim et.al. (2010)

compared the effects Momordica charantia tablets at different doses versus

placebo on the early and extended profiles of mealtime insulin secretion in

individuals with type 2 diabetes mellitus, as well as the associated effects on

the glycemic response to a meal

Department of Science and Technology (DOST) stated that carrots are

intestines and to be diuretic, remineralizing, antidiarrheal and overall tonic and

maintenance of acid-alkaline balance in the body. The carrot also has a

reputation as a vegetable that helps to maintain good eyesight. It is a rich

source of carotenoids, chemicals found in plants which is now being studied