FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL FORMULATION AND SENSORY ANALYSIS OF RICE MILK-BASED MAJA BLANCA: A COMPARATIVE STUDY WITH TRADITIONAL DAIRY MAJA BLANCA A Senior High School Research Presented to the Faculty of Senior High School Department Dr. Maria D. Pastrana National High School Mauban, Quezon In Partial Fulfilment of the Requirements for Practical Research 2 By: SALIDO, ZYRELL JOY VELASCO, ROSEBELLE B. DIONCO, ROBEA P. September 2024 1 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Chapter 1 THE PROBLEM AND IT'S BACKGROUND Introduction Many people today love to explore various kinds of desserts, including Filipino delicacies. One such traditional Filipino dessert is Maja Blanca, often served during special occasions. Rice milk is generally lower in protein than regular milk, which may affect the texture and consistency of Maja Blanca, a dessert traditionally made with coconut milk. The higher protein content of regular milk contributes to a creamier texture. On the other hand, rice milk is typically sweeter and less rich than regular milk, which can alter the flavor profile of Maja Blanca, potentially making it sweeter and less creamy. While rice milk can be a suitable alternative for Maja Blanca, adjustments in recipe proportions and preparation methods may be required to achieve the desired taste and texture. Regular milk traditionally provides the creamy consistency expected from this dessert. However, rice milk offers a good alternative for those who are lactose intolerant or have dairy allergies, making Maja Blanca accessible to a broader audience. Background of the Study Maja Blanca has its roots in Spanish colonial influence in the Philippines. The term Maja means "elegant" or "refined" in Spanish, reflecting the sophistication of this creamy delicacy. Although the exact origins of Maja Blanca in the Philippines remain unclear, the dessert became a staple in Filipino cuisine over time. Filipinos 2 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL adapted the original recipe using local ingredients like coconut milk, which gives the dessert its distinct flavor and creamy texture. Beyond its rich taste, Maja Blanca offers health benefits due to its ingredients. Coconut milk, for example, contains vitamins C, E, and B, as well as minerals such as potassium, magnesium, and iron, all of which contribute to overall health by providing energy, supporting heart health, and improving brain function. Rice milk's origins are less well-documented, though it is known that Maria M. Gilbert introduced a recipe for rice milk in her 1914 book Meatless Cookery. The first commercial rice milk was produced by the Vita Rice Products Co. in 1921. Rice milk is known for its light, slightly sweet flavor and thin consistency. It is a plant-based, non-dairy beverage made primarily from milled rice and water. As a milk alternative, rice milk contains vitamins A, B12, and D and is often used where rice is abundant. 3 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Conceptual Framework This figure represents the conceptual framework and research paradigm of the study using the IPO (Input, Process, Output) method. INPUT Formulation and Sensory Analysis of Rice MilkBased Maja Blanca: A Comparative Study with Traditional Dairy Maja Blanca I-Recipe Adjustment: • Ingredients • Cooking techniques Sensory Evaluation on of Rice Milk-Based Maja Blanca Texture Aroma Taste Appearance Palatability PROCESS OUTPUT Formulation and Sensory Analysis of Rice MilkBased Maja Blanca: A Comparative Study with Traditional Dairy Maja Blanca Comparison of Rice Milk and Regular Milk as Alternatives in Maja Blanca through Sensory Attributes Development and Acceptability of Maja Blanca with Rice Milk as an Alternative Data Gathering, Tabulating, Analysis, and Interpretation of Data Figure 1: Research Paradigm Figure 1 illustrates the Input-Process-Output framework for the development of Maja Blanca using rice milk as a substitute. In the Input phase, the focus is on the formulation of Maja Blanca with rice milk, including recipe adjustments such as ingredient substitutions and cooking techniques. Sensory evaluation is conducted to assess the texture, aroma, taste, and palatability of the rice milk-based Maja Blanca. The Process phase involves exploring rice milk as a substitute in Maja Blanca and comparing it with the traditional version made with regular milk. This comparison is based on sensory attributes and includes data gathering, tabulating, analysis, and interpretation. 4 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL In the Output phase, the findings are presented, highlighting the development and overall acceptability of Maja Blanca with rice milk. The aim is to determine if rice milk can be a viable and acceptable alternative to regular milk in Maja Blanca based on its sensory characteristics. Theoretical Framework This study is grounded in food science and nutritional principles related to ingredient substitution. It explores how replacing regular milk with a plant-based alternative, such as rice milk, affects the sensory properties of Maja Blanca (taste, texture, and appearance). The framework incorporates theories about how ingredient changes can influence consumer acceptability and the overall quality of traditional recipes. Additionally, it considers the growing demand for non-dairy options due to dietary trends and restrictions. The study also examines the concept of embedded skills in cookery, focusing on how knowledge, skills, and attitudes integrate to promote vocational competence in food preparation The Product Development Lifecycle Theory Product Development Lifecycle Theory outlines the stages a food product undergoes from ideation through to market introduction, is crucial for understanding the development of Maja Blanca with rice milk. This theory encompasses phases such as concept development, formulation, testing, and commercialization, and can be applied to guide the formulation changes, sensory testing, and market acceptance of this alternative version of Maja Blanca. According to Fuller (2016), "The Product Development Lifecycle Theory provides 5 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL a structured approach to food innovation by detailing each stage from the initial concept to market entry, which is essential for effective product development and consumer acceptance" (p. 45). This perspective supports the application of the theory to Maja Blanca with rice milk, emphasizing the importance of each stage in the product's development process. Sensory Evaluation Theory Sensory Evaluation Theory involves assessing a product's attributes such as taste, aroma, and texture through human senses, is vital for understanding consumer preferences and product quality. Applying this theory to compare Maja Blanca with rice milk to the traditional version with regular milk will provide insights into how sensory attributes influence consumer acceptance and overall product quality. Lawless and Heymann (2010) assert that "Sensory evaluation is fundamental to understanding how a product's sensory attributes influence consumer perception and preference, making it a critical tool in product development and quality assessment" (p. 92). This supports the use of Sensory Evaluation Theory in assessing the sensory differences between Maja Blanca with rice milk and the traditional version. Nutritional Improvement Theory The Nutritional Improvement Theory emphasizes enhancing the nutritional profile of food products through ingredient substitutions or modifications, is essential for analyzing the impact of substituting rice milk for regular milk in Maja Blanca. This theory helps evaluate changes in the nutritional content, such as variations in vitamins, minerals, and overall health benefits, thereby guiding the development of a nutritionally improved version of Maja Blanca. s Fellows (2017) explains, "Nutritional Improvement Theory provides a framework for evaluating 6 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL how ingredient substitutions affect the nutritional profile of food products, allowing for the enhancement of health benefits and overall product quality" (p. 102). This perspective underscores the importance of the theory in assessing the nutritional impact of using rice milk in Maja Blanca. Consumer Acceptance Theory The Consumer Acceptance Theory examines how consumers respond to new or modified food products based on taste, health benefits, and cultural acceptability, is crucial for evaluating the acceptance of Maja Blanca with rice milk compared to the traditional version. This theory provides a framework for understanding consumer preferences and the factors influencing their acceptance of the modified product. Cardello (1995) notes that "Consumer Acceptance Theory explores the interplay of sensory attributes, health benefits, and cultural factors in shaping consumer preferences, offering valuable insights into how new or modified food products are received by the market" (p. 78). This insight supports the application of the theory in assessing consumer acceptance of Maja Blanca with rice milk. Food Science and Technology Principles The Food Science and Technology Principles encompass the scientific and technological aspects of food processing and formulation, including ingredient functionality and product stability, are essential for optimizing the formulation of Maja Blanca with rice milk. These principles aid in understanding how the functional properties of rice milk compare to regular milk, ensuring desirable texture, taste, and stability in the final product. According to Meilgaard, Civille, and Carr (2016), "Food Science and Technology Principles are critical for understanding ingredient functionality and product stability, which are essential for 7 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL developing food products that meet desired quality standards and consumer expectations" (p. 34). This perspective supports the application of these principles in optimizing Maja Blanca with rice milk. Statement of the Problem This study aims to determine the beneficial impact of using rice milk as an alternative to regular milk in Maja Blanca. Specifically, the study seeks to answer the following questions: 1. How does the nutritional value of Maja Blanca change when rice milk is used instead of regular milk? 2. What is the impact of rice milk on the flavor profile of Maja Blanca compared to the traditional recipe? 1.1 Appearance 1.2 Aroma 1.3 Taste 1.4 Texture 1.5 Palatability 3. How does the substitution of rice milk affect the texture of Maja Blanca? Hypothesis H01: There is no significant difference in the sensory attributes (texture, aroma, taste, and palatability) between Maja Blanca made with rice milk and traditional Maja Blanca made with regular milk. Significance of the Study This study will explore the beneficial impact of using rice milk as an alternative to regular milk in Maja Blanca. By analyzing how rice milk affects the 8 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL dessert’s taste, texture, and overall quality, the research aims to offer valuable insights for various stakeholders: 1. Students For students, particularly those studying culinary arts, food technology, nutrition, and related fields, this research provides a practical example of ingredient substitution and sensory evaluation. By examining the effects of rice milk on Maja Blanca, students gain a real-world understanding of how alternative ingredients can alter a food product’s characteristics. This study also serves as a practical reference for applying theoretical concepts in sensory evaluation and food product innovation, potentially inspiring students in their own sustainable food development projects. 2. School Community The broader school community can benefit from the study’s findings by promoting awareness of non-dairy alternatives and the potential health benefits of rice milk. Schools can integrate these insights into their food service programs, offering more inclusive options that cater to individuals with lactose intolerance or those preferring non-dairy diets. Furthermore, the study could encourage the development of school initiatives focused on healthy eating habits and inclusive food options, fostering a more adaptable and health-conscious environment. 3. Culinary Professionals Culinary professionals may find this study particularly useful for expanding the range of ingredient choices available for traditional recipes like Maja Blanca. By incorporating rice milk, chefs can make the dessert more adaptable to modern 9 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL dietary preferences and needs, thus broadening its appeal and inclusivity. The study provides a valuable model for integrating alternative ingredients into classic recipes, enhancing the versatility of culinary creations. 4. Future Researchers This research contributes to the existing body of knowledge on ingredient substitution and sensory evaluation in food products. Future researchers can use this study as a foundation for further exploration into non-dairy alternatives or other ingredient innovations. The methods and results presented offer a basis for comparative studies and can advance the understanding of consumer preferences and product quality in the context of modern dietary trends. 4. School Curriculum Development For schools offering courses in food technology and culinary arts, this study provides a relevant example of how ingredient changes can impact food products. By incorporating this case study into the curriculum, educators can teach students about the importance of ingredient substitution and sensory analysis in food innovation. This real-world application of theoretical concepts prepares students for careers in food science and related fields by highlighting practical skills and modern dietary considerations. Scope and Limitation of the Study The study aims to quantitatively evaluate the impact of substituting rice milk for regular milk in the preparation of Maja Blanca. This research will focus on key measurable factors such as texture, sweetness, and overall sensory attributes of the dessert. By maintaining the traditional Maja Blanca recipe, all other ingredients, 10 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL cooking techniques, and preparation times will remain consistent between the versions made with rice milk and regular milk. The evaluation will involve structured sensory tests and surveys to collect quantitative data on the dessert’s taste, texture, and overall satisfaction. Laboratory analysis will be conducted to measure changes in sweetness, texture, and other sensory attributes, comparing the Maja Blanca made with rice milk to that made with regular milk. A critical aspect of the research is the specific type of rice milk used. Only one variety of rice milk will be tested, acknowledging that different brands or formulations of rice milk may yield varying outcomes in terms of texture, flavor, and overall appeal. The study will consider the characteristics of this particular rice milk and how it affects the final product. The research will be limited to the evaluation of rice milk as the primary variable. It will not include other non-dairy alternatives or different ingredients in the Maja Blanca. The focus will be on quantitative data related to the dessert's sensory attributes, excluding in-depth qualitative analysis of consumer behavior or cultural influences. Ultimately, this study seeks to provide clear insights into how rice milk influences the quality of Maja Blanca compared to regular milk. By focusing on these measurable factors, the research aims to contribute valuable information regarding the feasibility of using rice milk as a suitable alternative, helping to understand its potential to maintain or enhance the traditional qualities of this beloved Filipino dessert. 11 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Definition of Terms For a better and clearer understanding of the study, the following terms are defined operationally: Rice Milk a non-dairy milk derived from rice and water, used here as a substitute for regular milk in making Maja Blanca. Regular Milk is a traditional dairy milk from cows, commonly used in recipes, including Maja Blanca, to provide creaminess and flavor. Maja Blanca is a traditional Filipino dessert typically prepared with ingredients such as coconut milk, corn, and sweeteners. Regular milk is often incorporated to enhance the richness and creaminess of the dessert (Gonzales & Reyes, 2021). In this study, conventional Maja Blanca refers to the traditionally prepared version of the dessert, used as a comparison benchmark for evaluating the sensory attributes of Maja Blanca made with rice milk. Sensory Attributes are the qualities of a food product perceived by the human senses, including texture, aroma, taste, and palatability (Lawless & Heymann, 2010). In this study, sensory attributes refer to the specific characteristics of both rice milk-based Maja Blanca and traditional dairy Maja Blanca, as evaluated by respondents. These attributes are assessed through sensory evaluation tests that focus on texture, aroma, taste, and overall palatability, allowing for a comparative analysis between the two versions of the dessert. Texture refers to the physical feel of a food product, determined by its structure and consistency when chewed or handled (Meilgaard, Civille, & Carr, 2016). 12 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL In this study, texture pertains to the respondents' evaluation of the physical properties of both rice milk-based Maja Blanca and traditional dairy Maja Blanca, specifically focusing on how soft, creamy, or firm the dessert feels during consumption Aroma is the smell of a food product, which can influence its overall acceptability and the sensory experience of eating (Lawless & Heymann, 2010). In this study, aroma refers to the respondents' assessment of the smell of rice milkbased Maja Blanca compared to traditional dairy Maja Blanca, as measured during the sensory evaluation process Taste refers to the flavor of a food product, which is detected by taste receptors on the tongue and significantly affects consumer preference (Meilgaard, Civille, & Carr, 2016). In this study, taste pertains to the respondents' perception of the flavor of rice milk-based Maja Blanca, evaluated in comparison to traditional dairy Maja Blanca during the sensory tests. Appearance refers to the visual aspects of a food product, including its color, shape, and overall presentation. It plays a crucial role in initial impressions and can influence the perceived quality and appeal of the food. In this study, appearance pertains to the respondents' evaluation of the visual characteristics of rice milk-based Maja Blanca compared to traditional dairy Maja Blanca, including aspects such as color uniformity, surface texture, and overall visual appeal. Consumer Acceptability is the degree to which a product meets the preferences and expectations of consumers, often determined through sensory 13 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL evaluations and surveys (Cardello, 1995). In this study, consumer acceptability refers to the overall evaluation of rice milk-based Maja Blanca by the respondents, assessing whether it is an acceptable alternative to traditional dairy Maja Blanca based on the sensory attributes measured. 14 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Chapter 2 LITERATURE REVIEW This chapter presents the review of related literature and studies centering on the variables to be investigated. The literature review examines key themes pertinent to the development of rice milk-based Maja Blanca, including food product development, sensory evaluation techniques, and consumer acceptability. Formulation and Sensory Evaluation of a Plant-Based Alternative to Traditional Dairy Desserts The increasing shift towards plant-based diets and heightened awareness of lactose intolerance have significantly influenced food product development, particularly in traditional recipes (Fuller, 2016). Rice milk, a popular plant-based alternative, has garnered attention for its potential to replace dairy in various culinary applications. Studies have demonstrated that rice milk not only meets dietary preferences but also offers a nutritional advantage by being lower in fat and cholesterol compared to dairy milk (Fellows, 2017). This research focuses on the formulation and sensory analysis of Rice Milk-Based Maja Blanca—a traditional Filipino dessert made with dairy milk—compared to its conventional counterpart. Previous research indicates that substituting rice milk for dairy in Maja Blanca can retain the dessert's desired sensory attributes while catering to those with lactose intolerance or those following vegan diets (Lawless & Heymann, 2010). For instance, Gonzales and Reyes (2021) highlighted that plant-based ingredients could enhance the nutritional profile of traditional recipes without compromising flavor and texture. Additionally, sensory evaluation studies, such as 15 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL those conducted by Meilgaard, Civille, and Carr (2016), show that carefully formulated rice milk-based products can achieve high consumer acceptance levels similar to traditional dairy-based products. This study aims to explore these findings further by evaluating the sensory qualities of rice milk-based Maja Blanca—such as texture, aroma, taste, and overall acceptability—against the traditional dairy version, providing insights into the viability of rice milk as a sustainable and inclusive ingredient. Sensory Evaluation in Formulation and Sensory Analysis of Rice MilkBased Maja Blanca Sensory evaluation is crucial in food product development, particularly in assessing the quality of desserts such as Maja Blanca, where texture, aroma, taste, and overall palatability significantly influence consumer preferences (Meilgaard, Civille, & Carr, 2016). These sensory attributes are essential for determining the acceptability and potential success of new formulations in the market. The sensory characteristics of Maja Blanca, including its texture and flavor, play a pivotal role in consumer enjoyment and acceptance (Lawless & Heymann, 2010). For example, studies have shown that substituting traditional dairy ingredients with plant-based alternatives, like rice milk, can impact sensory properties, leading to changes in texture and flavor that may affect consumer satisfaction (Gonzales & Reyes, 2021). Aroma, often derived from ingredient interactions and cooking processes, also plays a significant role in the overall sensory experience (Civille & Oftedal, 2012). This study aims to evaluate the sensory attributes of rice milk-based Maja Blanca compared to the traditional dairy version, focusing on texture, aroma, and taste to assess the feasibility of rice milk as a viable and enjoyable alternative. 16 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Texture of Dessert Product Texture is a vital sensory attribute in desserts like Maja Blanca, impacting consumer acceptance and overall quality (Lawless & Heymann, 2010). In traditional Maja Blanca, texture is influenced by the use of dairy milk, which contributes to the dessert's creamy and smooth consistency. The substitution of dairy with rice milk, a plant-based alternative, may alter the textural properties of the dessert, potentially affecting its palatability and consumer preference (Fellows, 2017). Research indicates that rice milk can affect the texture of dairy-based products, often leading to variations in creaminess and mouthfeel (Gonzales & Reyes, 2021). For example, studies on rice milk-based products have shown that while rice milk can mimic the smoothness of dairy, it may result in differences in viscosity and texture compared to traditional dairy (Meilgaard et al., 2016). This study aims to evaluate how the use of rice milk affects the texture of Maja Blanca compared to its traditional dairy counterpart, focusing on aspects such as creaminess, smoothness, and overall mouthfeel to assess the feasibility of rice milk as a suitable substitute. Aroma and Flavor Perception in Dessert Aroma and flavor perception are crucial sensory attributes that significantly influence consumer preference and acceptability in desserts like Maja Blanca (Civille & Oftedal, 2012). Traditional Maja Blanca, made with dairy milk, has a characteristic creamy aroma and flavor profile, which are key determinants of its overall enjoyment. The substitution of dairy milk with rice milk, a plant-based alternative, may alter these sensory attributes, potentially impacting the dessert's acceptability (Fellows, 2017). Studies have shown that rice milk can modify the aroma and flavor profiles of dairy-based products, often leading to distinct sensory 17 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL experiences compared to traditional dairy (Gonzales & Reyes, 2021). For instance, rice milk can introduce a subtle, nutty aroma and a slightly different flavor profile compared to dairy milk, which can affect the overall sensory perception of the dessert (Lawless & Heymann, 2010). This study aims to evaluate how the use of rice milk affects the aroma and flavor of Maja Blanca, comparing it to the traditional dairy version, and assessing whether rice milk can provide a comparable or distinct sensory experience. Dessert Appearance The appearance of a dessert plays a crucial role in consumer acceptance and overall enjoyment, as visual appeal can significantly influence perceived quality and desirability (Civille & Oftedal, 2012). Maja Blanca, a traditional Filipino dessert, is typically characterized by its creamy, smooth appearance, which is largely attributed to the use of dairy milk (Lawless & Heymann, 2010). The substitution of dairy milk with rice milk may alter the dessert's visual attributes, such as color, consistency, and overall presentation (Fellows, 2017). Research on food appearance has shown that changes in ingredient composition can affect visual characteristics, potentially impacting consumer perceptions and acceptability (Meilgaard et al., 2016). For instance, plant-based milk alternatives can result in differences in color and texture, which may influence how the product is perceived by consumers (Gonzales & Reyes, 2021). This study aims to evaluate how rice milk affects the appearance of Maja Blanca compared to the traditional dairy version, assessing whether it maintains or alters the dessert’s visual appeal and its impact on consumer preferences. 18 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Taste and Palatability in Consumer Acceptability Taste and palatability are critical factors in determining consumer acceptability of desserts like Maja Blanca, where flavor satisfaction plays a significant role in overall enjoyment (Lawless & Heymann, 2010). Traditional Maja Blanca, made with dairy milk, is known for its rich and creamy taste profile, which contributes to its consumer appeal. The incorporation of rice milk as a dairy alternative may affect these sensory attributes, potentially altering taste and palatability (Fellows, 2017). Research has demonstrated that while rice milk can provide a neutral base, its flavor and sweetness profiles differ from those of dairy milk, which can influence the overall sensory experience (Gonzales & Reyes, 2021). Studies on plant-based milk alternatives have shown that they can impact the taste and palatability of traditional recipes, often resulting in varying levels of consumer acceptance (Meilgaard et al., 2016). This study aims to assess how rice milk affects the taste and palatability of Maja Blanca compared to its traditional dairy counterpart, evaluating whether it meets consumer preferences and provides a satisfying sensory experience. Consumer Acceptability of Alternative Formulation in Food Products Consumer acceptability is a critical factor in the successful adoption of alternative formulations in food products. When introducing new ingredients or substitutes, such as rice milk in place of traditional dairy, understanding consumer preferences and perceptions is essential for ensuring market viability (Lawless & Heymann, 2010). Rice milk, as a plant-based alternative, offers potential benefits such as lower fat content and suitability for lactose-intolerant individuals, but it may also lead to variations in sensory attributes compared to dairy milk (Fellows, 2017). 19 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Research has shown that while alternative formulations can meet dietary needs and offer nutritional advantages, they often present challenges in maintaining the taste, texture, and overall acceptability of traditional recipes (Gonzales & Reyes, 2021). Studies on consumer acceptability of plant-based alternatives indicate that while there is a growing market for such products, the success of these alternatives largely depends on how well they match or improve upon the sensory characteristics of conventional options (Meilgaard et al., 2016). This study aims to evaluate the consumer acceptability of rice milk-based Maja Blanca compared to its traditional dairy version, focusing on taste, texture, and overall satisfaction to determine if rice milk can serve as a viable and preferred alternative. 20 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Chapter 3 RESEARCH METHODOLOGY This chapter presents the methods and procedure for the study, such as research design, respondents of the study, research instrument, gathering procedure, and statistical treatment of data. Research Design This study employs a comparative experimental design with a focus on sensory evaluation to analyze the formulation and sensory attributes of Rice MilkBased Maja Blanca in comparison to Traditional Dairy Maja Blanca. The research design consists of three main phases: (1) product development, where Maja Blanca recipes are formulated using rice milk and traditional dairy milk; (2) sensory evaluation, which involves assessing key sensory attributes such as taste, texture, aroma, and palatability through a panel of trained evaluators; and (3) data analysis, which compares the sensory profiles of rice milk-based Maja Blanca with the traditional dairy version to evaluate differences in consumer acceptance and overall quality. Research Locale The research will be conducted at Dr. Maria D. Pastrana National High School, situated in Mauban, Quezon. The sensory evaluation of Rice Milk-Based Maja Blanca compared to Traditional Dairy Maja Blanca will involve selected Grade 11 Technical-Vocational-Livelihood (TVL) senior high school students from this institution. Sensory assessments will be carried out in designated areas within the school, such as classrooms, to ensure minimal disruption to the school's regular activities. 21 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL The selection of Dr. Maria D. Pastrana National High School as the research locale is based on several key factors. Firstly, the school offers a diverse and accessible sample population, which is vital for obtaining a broad range of sensory preferences and evaluations. Secondly, the proximity and convenience of the location for both researchers and participants will facilitate efficient data collection and participant engagement. The study is scheduled to take place during the first semester of the academic year 2024-2025, to align with participant availability and to ensure that the findings accurately reflect the preferences and perceptions of students during this period. Respondents of the Study The respondents for this research will be from Dr. Maria D. Pastrana National High School, specifically targeting Selected Grade 11 TechnicalVocational-Livelihood (TVL) senior high school students. The primary focus will be on Selected Grade 11 students enrolled in the TVL strand, particularly those involved in culinary arts, food preparation, and evaluation. The selection of these respondents is based on their relevant experience and expertise in culinary practices and bread-making, which are essential for providing informed and reliable evaluations of the sensory attributes of Banana Saba Bread and conventional banana bread. Their specialized knowledge ensures that the data collected will be robust and reflective of well-informed opinions. Sampling Techniques Random sampling will be employed to select participants for the sensory evaluation in this study. This technique ensures that every individual within the target population has an equal opportunity to be included in the sample, thereby reducing selection bias and ensuring representativeness. For this study, random 22 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL sampling will be used to recruit participants from a specific demographic group, namely Grade 11 Technical-Vocational-Livelihood (TVL) senior high school students from Dr. Maria D. Pastrana National High School, who will taste and evaluate the bread samples. This approach is designed to capture a diverse range of opinions and preferences, thereby enhancing the validity and generalizability of the results. Research Procedure The research procedures for this study on the sensory attributes of Rice MilkBased Maja Blanca compared to Traditional Dairy Maja Blanca will be systematically implemented to ensure the accuracy and reliability of the data collected. The study will commence with the formulation of Rice Milk-Based Maja Blanca, incorporating rice milk as a substitute for dairy milk in the traditional Maja Blanca recipe. This formulation process will follow established culinary practices to create a variant that is suitable for sensory evaluation. Following the formulation phase, a sensory evaluation will be conducted with the selected respondents, who will be Grade 11 Technical-VocationalLivelihood (TVL) senior high school students from Dr. Maria D. Pastrana National High School. These respondents, with their relevant background in culinary arts and food preparation, will participate in a controlled sensory testing session. During this session, they will evaluate both Rice Milk-Based Maja Blanca and Traditional Dairy Maja Blanca using a 4-point Likert scale. The sensory attributes assessed will include texture, aroma, taste, and overall palatability. The evaluations will take place in designated areas within the school to ensure a consistent and unbiased testing environment. 23 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL The data collected will be compiled and analyzed using both descriptive and inferential statistical methods. Descriptive statistics, such as means and standard deviations, will offer an overview of the sensory attribute ratings for each type of Maja Blanca. To determine the significance of any observed differences, paired ttests will be employed to compare the mean ratings of sensory attributes between Rice Milk-Based Maja Blanca and Traditional Dairy Maja Blanca. Throughout the study, ethical standards will be upheld, ensuring that informed consent is obtained from all participants and that their responses are kept confidential. Research Instrument The primary research instrument for this study is a sensory evaluation questionnaire designed to assess and compare the sensory attributes of Rice MilkBased Maja Blanca and Traditional Dairy Maja Blanca. The questionnaire will be structured around a 4-point Likert scale, with five statements for each sensory attribute. This scale is an effective tool for capturing respondents' subjective evaluations of the sensory characteristics of both types of Maja Blanca. The scale will range from 1 (Strongly Dislike) to 4 (Strongly Like), enabling respondents to rate their perceptions of texture, aroma, taste, and overall palatability. Each sensory attribute will be evaluated separately to provide a comprehensive profile of the sensory qualities of Rice Milk-Based Maja Blanca compared to the traditional dairy version. Prior to the main data collection phase, the questionnaire will be pre-tested with a small group of participants to ensure clarity, reliability, and validity. This pre-test will help refine the instrument and address any potential issues, ensuring that the final questionnaire effectively captures accurate and meaningful data. 24 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Statistical Treatment of Data The statistical treatment of data for this study, which assesses the sensory attributes of Rice Milk-Based Maja Blanca compared to Traditional Dairy Maja Blanca, involves both descriptive and inferential statistical analyses. Descriptive statistics will be used to summarize the central tendency and dispersion of sensory attribute ratings, with participants rating attributes on a 4-point Likert scale ranging from 1 (Strongly Dislike) to 4 (Strongly Like). Mean ratings and standard deviations will be computed for each sensory attribute—texture, aroma, taste, and overall palatability—for both types of Maja Blanca. These descriptive measures will offer an overview of the comparative sensory profiles and reveal general trends in the evaluations. To determine the statistical significance of observed differences, paired ttests will be conducted. This test will compare the mean ratings of Rice Milk-Based Maja Blanca and Traditional Dairy Maja Blanca from the same set of participants, thereby identifying significant differences in sensory attributes. The paired t-test will provide insights into whether Traditional Dairy Maja Blanca is rated significantly higher than the rice milk variant. Additionally, reliability analysis will be performed using Cronbach’s Alpha to assess the internal consistency of the sensory evaluation scale, ensuring the dependability and validity of the study’s findings . 25 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL Directions: Carefully examine statements found in the survey questionnaire. Check the appropriate boxes corresponding to your answer and input the data required in the respondent’s profile. Part I. Respondent’s Profile Name (Optional) Strand Age Sex Male Female Part II. Sensory Evaluation Directions: Evaluate your sensory acceptability according to the criteria below. Please tick [✓] on the space provided opposite each statement that corresponds to your answer following the scale: 4 – Strongly Like 3 – Like 2 – Dislike 1 – Strongly Dislike Texture Statements 4 3 2 1 4 3 2 1 4 3 2 1 I find the texture of the Maja Blanca to be… 1 pleasantly smooth and well-consistent. 2 adequately soft and tender. 3 comfortably firm and cohesive. 4 evenly moist and well-balanced. 5 appealingly light and airy. Taste Statements I find the taste of the Maja Blanca to be… 1 exceptionally enjoyable and flavorful. 2 well-balanced and satisfying. 3 delightfully sweet and rich. 4 pleasantly strong and enjoyable 5 appealingly unique and flavorful. Aroma Statements 26 FIRST THREE WORDS OF YOUR TITLE… . LAGAY NATIONAL HIGH SHOOL 1 I find the aroma of the Maja Blanca to be… distinctly appealing and inviting. 2 pleasantly sweet and enticing. 3 richly aromatic and flavorful. 4 pleasantly warm and comforting. 5 refreshingly pleasant and inviting. Palatability Statements 4 3 2 1 4 3 2 1 I find the Palatability of the Maja Blanca to be… 1 very enjoyable and satisfying to eat. 2 pleasantly pleasing and enjoyable in flavor 3 delightfully satisfying and easy to consume 4 pleasant and enjoyable to eat. 5 overall taste. Appearance Statements 1 2 3 4 5 I find the Appearance of the Maja Blanca to be… appealing, smooth surface that enhances its visual attractiveness. visually pleasing, contributing to its overall presentation. appealing, well-structured form that adds to its aesthetic value. inviting and enhances the overall sensory enjoyment of the dessert. attractive, making it enticing and enjoyable to consume. 27
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