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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
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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
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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.
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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.
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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
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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
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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
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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
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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
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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,
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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.
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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).
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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
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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.
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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
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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.
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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
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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.
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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).
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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.
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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.
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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
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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.
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FIRST THREE WORDS OF YOUR TITLE…
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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.
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FIRST THREE WORDS OF YOUR TITLE…
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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 .
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FIRST THREE WORDS OF YOUR TITLE…
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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
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FIRST THREE WORDS OF YOUR TITLE…
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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.
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