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0 DEVELOPMENT AND ACCEPTABILITY OF A HEALTHY GOURMET MEAL USING WILD GREENS A Thesis Manuscript submitted to the Faculty of the Graduate School of Hospitality Management Philippine Women’s University Taft Avenue, Manila In partial fulfillment of the requirements for the degree of Master of Science in Culinary Arts

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DEVELOPMENT AND ACCEPTABILITY OF A HEALTHY GOURMET MEAL USING WILD GREENS

A Thesis Manuscriptsubmitted to the Faculty of the

Graduate School of Hospitality ManagementPhilippine Women’s University

Taft Avenue, Manila

In partial fulfillmentof the requirements for the degree of

Master of Science in Culinary Arts

REDEN COSTAApril 2013

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Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Gourmet is a cultural ideal associated with the culinary arts of fine food

and drink, or haute cuisine, which is characterized by refined, even elaborate

preparations and presentations of aesthetically balanced meals of several

contrasting, often quite rich courses. The term and its associated practices are

usually used positively to describe people of refined taste and passion (McGrath,

2007). Gourmet may describe a class of restaurant, cuisine, meal or ingredient of

high quality, of special presentation, or high sophistication (Kamp, 2006).

Gourmet cooking is essentially an art. One considers balances between

textures and colors, the lasting, memorable effect it has on the diner, and there is

an element of striving for perfection that only comes with practice. One uses

decorative garnishes that basic cooking doesn't bother with, and

variety/uniqueness is the key. Cooking time is much more critical as it affects

color, texture, and taste. The ingredients are meant to impress so often they are

more rare and/or expensive (Irving, 2009).

The world food scene today is focused on local sustainable ingredients.

Food grown, cooked and eaten within a reasonable distance of where it’s

consumed always tastes better. Many wild edible plants are nutritionally rich and

can supplement nutritional requirements, especially vitamins and micronutrients

(Ali-Shtayeh et al., 2008).

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Wild greens are traditionally important items of diet in many Filipino

homes. Apart from the variety which they add to the menu, they are valuable

sources of nutrients especially in rural areas where they contribute substantially

to protein, mineral, vitamins, fiber and other nutrients which are usually in short

supply in daily diets. Besides, they add flavor, variety, taste, color and aesthetic

appeal to what would otherwise be a monotonous diet. They are in abundance in

the Philippines (Lugod and de Padua, 1989).

Vitamin A deficiency (VAD) continues to constitute a major health problem

in developing countries like the Philippines (Faber, Venter and Benade, 2001),

with a total of 250 million children suffering from VAD and over 3 million

manifesting clinical signs. This is a serious public health problem in the low-

income populations such as the Philippines (Haskell et al., 2004).

According to Faber et al. (2001), the essential role of vitamin A in vision

and eye health has been recognized as a critical factor in health and survival of

individuals. The Recommended Energy and Nutrient Intake (RENI) of vitamin A

is 400 micrograms per day for 7-9 year old Filipino children (FNRI-DOST, 2002).

Males aged 19 to more than 65 years old have Vitamin A RENI of 550

micrograms per day, while females in the same age group have 500 micrograms

(FNRI-DOST, 2002). For pregnant women, the recommended vitamin A intake is

800 micrograms, while for lactating women the recommended vitamin A intake is

900 micrograms.

Although an abundance of plant sources rich in β-carotene is available to

most households, people in developing countries still suffer from VAD. This may

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be caused by lack of knowledge, lack of care and the apparently lower vitamin A

activity of the pro-vitamin (β-carotene-rich) foods (Louw, 2001).

As such, this study emphasized the significance of edible wild greens in

supplementing vitamin A deficiency among target consumers of gourmet meal.

This research was conducted to develop a healthy gourmet meal comprising of

main course, soup, salad and dessert prepared with local wild greens. It is the

aim of this study to determine the effect of using alugbati, pako and pansit-

pansitan on the sensory characteristics, theoretical nutrient content and overall

acceptability of the developed gourmet meal.

Background of the Study

Consumers now demand higher quality in all aspects of life. Gourmet

dishes are developed to produce food with superior sensory qualities and

sophistication compared to other cuisines (Novelli, 2004).

For centuries, the greens have helped Filipinos endure through lean times,

and they still do today, but they are also a beloved food and a delicacy. Many

Filipinos keep a knife and a few plastic bags for the spontaneous gathering of

wild greens, be it from a river banks, or along a busy roadside.

Wild greens form the cheapest source of nutrients. Wild greens also rank

among the world's most nutritionally potent superfoods (Afolayan and Jimoh,

2009; De Caluwé, 2010). Alugbati, pako and pansit-pansitan are popular wild

greens of the Philippines with healing and therapeutic properties which help in

combating several diseases and provide valuable source of nutrients. These wild

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greens have incredible energizing and healing powers and they are generally

free. Most Filipinos know these plants already and they are very easy to

recognize and find (Lugod and de Padua, 1989).

According to modern nutritional studies, the consumption of wild greens

brings numerous health benefits (Block, 1991). Wild greens are a source of

vitamins, folic acid, antioxidants, carotenoids and many other valuable chemicals

(Hasler, 2002; Pieroni et al., 2002; Tapsell et al., 2006). Wild greens may be a

particularly rich source of these compounds and are more likely to be free of

agricultural pollutants.

After being dismissed for many years, wild plants are now being used in

some of the best restaurants in the world and people travel long distances to

taste them. Wild plants are now celebrated, raised up to become stars of the new

cuisine (Irving, 2009). However, the culinary uses of wild edible greens that grow

in the Philippines such as alugbati, pako and pansit-pansitan are still unknown in

terms of their nutritional content, taste and aroma.

Though many of the local wild greens are still unexplored in their culinary

potential, modern chefs around the world mainly use wild plants for their diverse

and interesting aromas. Incorporating wild greens in various cuisines would result

in sustainability and acceptability for providing nutritional security.

The researcher believes that this study would encourage chefs to use and

learn more about local wild edible greens that would help bring people into a

greater awareness of the wild ingredients available in the Philippines. This would

help foragers to communicate with chefs and chefs to exchange knowledge with

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each other, as well as showing people that it is possible to use wild greens as

vegetables, herbs, and spices in the development of dishes.

Raising people’s awareness about the edibility and palatability of wild

greens found in the environment will allow them to see it through different eyes:

one’s knowledge makes the natural world meaningful, and this meaningfulness

compels one to protect and preserve the larger system of which everybody is a

part. 

The researcher likewise believes that the problem of having not enough

food on the table could be addressed. Food producers could be encouraged to

include cultivation of wild greens in extensive scale. Furthermore, households

and individuals will reflect on their food preparation and consumption practices

and habits to eat healthy, thereby improving their overall quality of life.

As such, this study utilized local wild greens, namely: alugbati, pako and

pansit-pansitan in the development of a gourmet meal.

Statement of the Problem

This study will be conducted to develop gourmet dishes using local wild

greens.

Specifically, this answered the following research problems:

1. What are the sensory characteristics of the developed gourmet meal

using different formulations of wild green in terms of the following:

a. general appearance,

b. color,

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c. aroma,

d. texture, and

e. taste?

2. Is there a significant difference in the sensory characteristics of the

developed gourmet meal prepared using three local wild greens such

as alugbati, pako and pansit-pansitan?

3. Is there a significant difference in the ratings of the two groups of

panelist such as: a) trained panelists (culinary instructors), and b)

experts (chefs) with regard to sensory characteristics and overall

acceptability of the developed gourmet meal prepared with three local

wild greens such as alugbati, pako and pansit-pansitan?

4. Are the nutritional contents of the most acceptable gourmet meal meet

the recommended vitamin A based on Recommended Energy and

Nutrient Intake (RENI) for Filipino adults?

5. What is the direct material cost in the production of gourmet meal?

Hypotheses

To answer the objectives of this study, the hypotheses that were tested

are:

H1. There is no significant difference in the sensory characteristics of the

developed gourmet meal prepared with three local wild greens such as alugbati,

pako and pansit-pansitan.

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H2. There is no significant difference in the overall acceptability of the

developed gourmet meal prepared with three local wild greens such as alugbati,

pako and pansit-pansitan.

H3. There is no significant difference in the ratings of the two groups of

panelist such as: a) trained panelists (culinary instructors), and b) experts (chefs)

with regard to sensory characteristics and overall acceptability of the developed

gourmet meal prepared with three local wild greens such as alugbati, pako and

pansit-pansitan.

Scope and Limitations of the Study

The study focused on the development of a complete gourmet meal

comprising of a main course (chicken scallopini), clear soup, salad (green salad)

and desert (buco smoothies) which will be prepared using different formulations

of local wild greens. The wild greens that were utilized were alugbati, pako and

pansit-pansitan. The gourmet dishes that were tested with local wild greens

include chicken scallopine, clear soup, green salad and buco smoothies.

Two groups of panelists were invited to participate in this experimental

study, namely: 15 culinary instructors from Cavite State University, Indang,

Cavite and 15 chefs in Cavite. These two groups of panelist evaluated the

sample gourmet dishes for general appearance, color, aroma, texture, taste and

overall acceptability. The 9- point hedonic scale was used to evaluate the

sensory properties and overall acceptability of the developed gourmet dishes

using wild greens.

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Significance of the Study

The abundance of nutritious local wild greens in the Philippines prompted

the researcher to find alternative ways of developing gourmet meal using local

and abundant ingredients such as alugbati, pako and pansit-pansitan.

It is hoped that this study would benefit the following:

Hotel and restaurant management faculty and students. The results

of this study would expand the knowledge of faculty members and HRM students

in the development of recipes utilizing local wild greens.

Gourmet chefs. It is hoped that the results of the experiment will assist

chefs in finding the culinary potential of local wild greens and use them in the

kitchen.

Consumers. It is hoped that this study would be appreciated by

consumers particularly health food lovers on benefits to the immune system

these wild greens provide.

Local community. The use of local wild greens in the production of

gourmet dishes would hopefully help sustain the local economy and upholds the

way of life of local farmers.

Future researchers. Finally, this study may also serve as valuable

reference to students and other researchers conducting related study.

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Definition of Terms

For the purposes of clarity to establish a common frame of reference for

the study, the following terms are defined operationally as they were used in this

study:

Aroma refers to total (positive) olfactory impression gained from breathing

through the nose and from expiratory olfaction of the food.

Blind test refer to food samples which are presented without any

distinguishing features relating to treatment used.

Coding refers to the procedure wherein food samples are given a code

and tested with their identity unknown to the subjects in order to eliminate the

influences of the type of treatment used and product marking. The code can take

the form of a 3-digit random number or a letter.

Gourmet meal refers to an elegant meal meticulously prepared with great

taste intended for the family.

Food expert refers to formally qualified assessor who possesses

specialist technical knowledge and experience and who is responsible for testing

particular products/product groups. In this study, this referred to qualified

gourmet chefs who will evaluate the sensory and overall acceptability of gourmet

dishes produced with wild greens.

Hedonic test refers to an affective test to evaluate the popularity of an

aroma, appearance, taste/flavor, texture or off-flavor impression.

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Overall acceptability refers to overall sensory assessment based on a

combination of all characteristic attributes contributing to sensory quality which

influence the acceptability or rejection of food products.

Panel refers to group of assessors selected to take part in a sensory test.

Sensory evaluation is a scientific discipline used to evoke, measure,

analyze and interpret reactions to those characteristics of foods and materials as

they are perceived by the senses. It is a subjective product examination using the

human senses. This will be performed by the participants to detect, identify, and

evaluate characteristics of the gourmet dishes using wild greens utilizing all of

the sensory pathways (olfactory, visual, gustatory, auditory, and tactile).

Taste refers to the taste qualities, sweet, sour, salty and bitter. In principal

this means all gustatory, olfactory and haptic impressions that occur as a result

of taking food into the mouth

Taste/flavor refers to the sum of olfactory, gustatory, thermal and haptic

impressions. It includes the intensity to which the food taste and smell.

Wild greens are leafy greens collected from the wild and used as a

substitute for other vegetables eaten raw, boiled, cooked in casseroles, and as

herbs. For this study, wild greens will refer to alugbati, pako and pansit-pansitan.

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Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

A view of the work done by several scholars helps in planning future

research in the use of wild greens to various cuisines. Hence, the literature

related to local wild greens and studies on the use of wild greens in different

dishes are reviewed to substantiate the kind of study undertaken. Keeping in

view the objectives set forth in this study, the relevant references available are

critically reviewed in this chapter.

Alugbati

Alugbati (Basella rubra Linn., B. alba Linn.) also known as ‘arogbati’;

‘dundula’; ‘grana’; ‘ilaibakir’; ‘libato’; Ceylon spinach, Malabar spinach, Indian

spinach, Climbing spinach (Eng.); and ‘Lok’uei’ or ‘luo kui shu’ (Chinese) is one

of the most popular indigenous leafy vegetables in the Philippines. Originally

from India, it is usually found in settled areas, in hedges, old cultivated areas

throughout the Philippines. It is extensively grown in market gardens and home

gardens and is being sold even in supermarkets in Visayas and Mindanao. It is

also cultivated in tropical Asia, Africa and the Malaya (DTI, PCCARD and DOST,

2009).

Its leaves are somewhat fleshy, ovate or heart-shaped. The fruit is fleshy

and stalkless, which turn purple when mature. The young stems, shoots, and

leaves are usually blanched. The edible species Basella rubra has red flowers

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and bright purple-red stem while Basella alba, which is more popular, has green

leaves and stems (DTI, PCCARD and DOST, 2009). Alugbati production in 2006

was 32,303 tons from 2,482 hectares. It is grown almost anywhere, but major

producers were Iloilo, Zamboanga del Norte and Negros Oriental (Bureau of

Agricultural Statistics, 2006).

Varieties

There are three common types of alugbati: Basella alba with green stern

and oval to almost round leaves; Basella rubra with red stems and green, oval to

round leaves; and a third type, which is a hybrid of the two. The Institute of Plant

Breeding of the University of the Philippines Los Baños (IPB-UPLB) has released

two stopgap varieties in 1981 through its Germplasm Registration and Release

Office: the red-stemmed ‘Pulahan’ and the green-stemmed ‘Luntian’.

Uses and Nutritional Value

Alugbati has a pleasant, mild spinach flavor that some may find earthy. It

is slimy when overcooked, which makes it an excellent thickening agent in soups

and stews. The purplish dye from the ripe fruit is used is used as food color and

as rouge for the face. The cooked roots are used to treat diarrhea, while cooked

leaves and stems are used as laxative. The flowers are used as antidote for

poison. A paste of the root is used as a rubefacient or applied to swellings. A

paste of the leaves is applied externally to treat boils.

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Per 100 grams edible portion, alugbati leaves contain the following:

Properties AmountWater (g) 92.5Energy (kcal) 23.0Protein (g) 2.0Fat (g) 0.3Carbohydrates (g) 3.0Crude Fiber (g) 0.9Ash (g) 2.2Calcium (mg) 128.0Phosphorous (mg) 40.0Iron (mg) 4.9Beta-carotene (µg) 2735.0Vitamin A (RE-µg) 456.0Thiamine (mg) 0.04Riboflavin (mg) 0.12Niacin (mg) 0.50Ascorbic acid (mg) 89.0

Source: The Philippine Food Composition Tables (1997). Food and Nutrition Research Institute- Department of Science and Technology (FNRI-DOST)

Pansit-pansitan

The pansit-pansitan (Peperomia Pellucida) is an herb also known as

‘ulasiman-bato’, ‘olasiman-ihalas’ and ‘tangon-tangon’ in the Philippines. It

belongs to the family Piperaceae, comprising of about 5 genera and 1,400

species. The genus Peperomia represents nearly half of the Piperaceae.

Peperomia pellucida herb can be commonly found in many South American

countries, and in Asia. The plant grows 15 to 45 cm, its shiny light-green leaves

are succulent, well-spaced, and heart shaped. This herb thrives in loose, humid

soils under the shade of trees, especially during rainy seasons, (dos Santos et

al., 2001).

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Uses and Nutritional Value

Peperomia pellucida has been used for treating multitude of disease like

abdominal pain, gout, headache, renal disorders, acne, and abscess. It has been

used in salads or as cooked vegetable to help in the treatment of rheumatic joint

pain (Khan and Omoloso, 2002).

There are numerous chemical investigations, primarily focusing on the

essential oils of the plant, one study identified 71 compounds from the essential

oils of piperaceae species with Sesquiterpenes was found to be the major

constituent. Cartotol was the major hydroxylated sesquiterpene in the chemical

analysis of P. pellucida. Flavonoids, phytosterols, arylpropanoids, substituted

styrenes, and a dimeric ArC2 compound or pellucidin A has been isolated. These

compounds have a documented anti-inflammatory, chemotherapeutic, and

analgesic properties found in P. pellucida in crude form (dos Santos et al., 2001).

Peperomia pellucida is one of the 10 recommended herbal medicines

promoted by the Department of Health (DoH). This herb particularly used to treat

gout and arthritic conditions, this is also being advocated by the Philippine

medicinal plant website, (DoH).

The leaves and stalk of pansit-pansitan are edible. It can be harvested,

washed and eaten as fresh salad. Taken as a salad, pansit-pansitan helps relive

rheumatic pains and gout. An infusion or decoction (boil 1 cup of leaves/stem in 2

cups of water) can also be made and taken orally - 1 cup in the morning and

another cup in the evening. It can be used as facial rinse for complexion

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problems. It is also good for kidney problems as it cleanses the kidneys (dos

Santos et al., 2001).

Per 100 grams of edible portion of pansit-pansitan or ulasimang bato, it

contains the following:

Properties AmountWater (g) 97.2Energy (kcal) 11.00Protein (g) 0.5Fat (g) 0.5Carbohydrates (g) 1.1Crude fiber (g) 0.7Ash (g) 0.7Calcium (mg) 94.0Phosphorous (mg) 13.0Iron (mg) 4.3Beta-carotene (µg) 1250.0Vitamin A (RE-µg) 208.0Thiamin (mg) 0.01Niacin (mg) 0.1Ascorbic acid (mg) 2.0

Source: The Philippine Food Composition Tables (1997). Food and Nutrition Research Institute- Department of Science and Technology (FNRI-DOST)

Pako

Pako is part of the Athyrium genus and its scientific name is Athyrium

esculentum. It is known as linguda in northern India, referring to the curled

fronds. It is an edible fern found throughout Asia and Oceania. It is probably the

most commonly consumed fern (Kagyung et al., 2010)

It is a terrestrial fern with a creeping rhizome and stout black roots on the

undersurface. The rootstocks are stout, the caudex erect, woody thickened,

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bearing many blank, wiry roots, and the tip clothed with brown linear scales. The

stipes are green and somewhat smooth, 20 to 50 cm long. The fronds are 2- or

3- pinnate, 50 to 80 cm long, about half as wide as long. The pinnules are

lanceolate, 2 to 3 cm long and rather coarsely toothed. The sori are superficial,

arranged in pairs on the side of the veins, or veinlets (DENR, 2003).

Pako is a characteristic plant on gravel bars and banks of swift streams. It

is widely distributed in the Philippines. It is propagated vegetatively and by

spores (DENR, 2003).

Variety

Pako and its variations is a local name shared by many medicinal

plants: (1) Pako - Athyrium esculentum; (2) Pakong-alagdan - Blechnum

orientale; (3) Pakong-anuanag, pako, buhok-virgin, dila-dila - Onychium

siliculosum; (4) Pakong-gubat, pakong kalabao, Pityrogramma calomelanos; (5)

Pakong-parang - Pteris ensiformis; (6) Pakong-roman - Ceratopteris thalictroides;

(7) Pakong-tulog, pakong-cipres, Selaginella tamariscina; (8) Pakong buwaya -

Cyathea contaminans (DENR, 2003).

Uses and Nutritional Value

The young fronds of this fern are much desired and are eaten in all parts

of the country, either raw or cooked. They are used as a leafy vegetable, or as an

ingredient in salads or stews and they are even pickled. Pako is a fair source of

calcium, a very excellent source of phosphorous and a good source of iron and

vitamin B (DENR, 2003).

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Decoction of the rhizomes and young leaves, simple or sugared, used for

hemoptysis and coughs. In India, boiled young fronds taken with boiled rice as

vegetables for laxative effect. In gardening, wiry roots sold as "osmunda roots"

for growing orchids, esp. Cattleyas. Mature fronds used as fodder in livestock.

Per 100 grams edible portion, pako leaves contain the following:

Properties AmountWater (g) 89.9Energy (kcal) 44.0Protein (g) 3.8Fat (g) 1.7Carbohydrates (g) 3.3Crude Fiber (g) 1.3Ash (g) 1.3Calcium (mg) 36.0Phosphorous (mg) 76.0Iron (mg) 3.0Beta-carotene (µg) 3100.0Vitamin A (RE-µg) 517.0Riboflavin (mg) 0.1Niacin (mg) 1.9Ascorbic acid (mg) 10.0

Source: The Philippine Food Composition Tables (1997). Food and Nutrition Research Institute- Department of Science and Technology (FNRI-DOST)

Vitamin A as an Essential Nutrient for Human Health

Promoting dietary change to improve vitamin A intake has been

recommended as a feasible long-term strategy in combating vitamin A deficiency

(VAD) among humans (WHO, 1994).

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Vitamin A is a fat-soluble vitamin and an essential micronutrient for

humans, because the body cannot produce it (Tompson et al., 2005). According

to Hands (2000), vitamin A comprises a large family of fat-soluble compounds,

including retinoids (animal foods) and carotenoids (plant foods). There are three

active forms of vitamin A in the body, namely retinol, retinal and retinoic acid.

These are collectively known as retinoids (Tompson et al., 2005; Ensminger et

al., 1999).

Vitamin A is essential for the health and well-being of an individual and

performs many essential functions in the human body. It helps to keep all the

cells on the inner and outer surface of the body healthy so that it is difficult for

microorganisms to enter the body. Vitamin A also plays a major overall role in the

body’s immune system. The eyes need vitamin A in order to function properly, to

maintain their health, and to see in dim light. Thus, vitamin A plays an importan

role in maintaining good eyesight (Tompson et al., 2005; Ensminger et al., 1999;

Hands, 2000; Reddy, 1999). Vitamin A can be obtained from foods naturally rich

in vitamin A, pro-vitamin A, vitamin A supplements and foods fortified with vitamin

A (WHO, 1994; Faber et al., 2001).

Vitamin A is needed by the human body for many physiologically

important functions, the most obvious deficiency symptom being blindness,

preceded by night blindness (XN) and Bitot's spots (X1B). These and other

ocular manifestations are termed xerophthalmia or "dry eye". Xerophthalmia

affects 2.8 to 3 million children under five years of age. Vitamin A is also of great

importance for growth and development of bone tissue, normal function of skin

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and mucous membranes, normal reproductive health and in the immune defense

(Ross, 1992). The non-ocular manifestations are largely hidden from view and do

not provide a ready basis for specific clinical diagnosis. However, subclinical

deficiency affects an estimated 251 million children under five years of age. The

results of a meta-analysis of studies performed on vitamin A supplementation

and young child mortality concluded that improving a low to marginal vitamin A

status will reduce the risk of death due to infectious diseases by 23% (Beaton et

al., 1993).

Gourmet

Gourmet food is a style of cooking that is found in any type of food,

whether it is Italian, French, Modern American, Asian, or any other cuisine.

Gourmet food, by definition, is a high-quality food that is more sophisticated and

takes greater preparation. But it is also a state of mind. There is no one

ingredient that one can add to turn a simple dish into a gourmet one. There is

certainly no one way to cook a standard meal so that it becomes gourmet. There

are many methods, many styles, and many recipes that one can use to make a

simple food into a gourmet food (Kendrick, 2012).

Brinlee (u.d.) stated that many people associate gourmet food with great

taste. However, taste is not everything there are other factors that make a food

gourmet. One of the things that make a food a gourmet food is meticulous

preparation. Often, a cook will have to carefully monitor a dish as it cooks in

order to get it just right. Many gourmet foods are designed to be served under the

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right conditions so over-cooking or under-cooking can ruin a gourmet dish

(Brinlee, u.d.).

Quality and price of the food is also a big factor in what classifies food as

gourmet. Certain foods have always been more costly than others. That is

because these foods are high in quality and more expensive (Brinlee, u.d.).

But preparation and quality are not the only things that make a food a

gourmet food. Ingredients play a big role. Generally, the cook is going to need

more than a dash of salt and pepper to turn a simple dish into a gourmet dish. It

all depends on what kind of cuisine one is preparing. Some of these ingredients

might not be used more than once or twice a year. They can also be quite

expensive. Sometimes, the ingredients might also be hard to find (Kendrick,

2012).

The business of gourmet cuisine is more than just cooking a dish and

slapping it down in a big mess on a plate. Many cooks and critics view gourmet

food as an art. It is about creating something unique that is not seen at the dinner

table every other night. It is about putting one’s soul into what he cooks. Gourmet

dish at some of the finer restaurants is often presented on a plate with a bit of

artistic flair. When preparing gourmet food, it is often like creating a masterpiece

work of art that appeals to one’s vision as well as one’s taste (Kendrick, 2012).

Sensory Evaluation

Sensory analysis uses human senses to consistently measure such food

characteristics as taste, texture, smell, and appearance in a controlled

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environment. The information collected assists the food industry in addressing

consumer demands and introducing new and improved products (Stone and

Sidel, 2004).

According to Stone and Sidel (2004) sensory evaluation can be divided

into two categories of testing: objective and subjective. In objective testing, the

sensory attributes of a product are evaluated by a selected or trained panel. In

subjective testing, the reactions of consumers to the sensory properties of

products are measured. The power of sensory evaluation is realized when these

two elements are combined to reveal insights into the way in which sensory

properties drive consumer acceptance and emotional benefits. Linking sensory

properties to physical, chemical, formulation and/or process variables then

enables the product to be designed to deliver optimum or appropriate consumer

benefits.

Descriptive sensory evaluation identifies, describes and quantifies the

sensory attributes of a food material or product using human subjects (Einstein,

1991). These human subjects are trained to describe the complete profile of food

products in all sensory parameters such as appearance, taste, aroma, smell or

odor and texture/mouthfeel characteristics. A descriptive sensory panel

comprising of people trained to consistently and reliably identify and quantify

individual sensory characteristics of a particular food material (Meilgaard, Civille,

and Carr, 2007).

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Consumer sensory evaluation is a process for evaluation personal

opinions of current or potential customers of a particular product in terms of

specific sensory attributes or overall liking (Resurreccion, 1998).

Meilgaard and colleagues (2007) emphasized that sensory testing can

determine the impact of scaling up kitchen and/or pilot samples to large-scale

production and is invaluable in determining whether raw ingredient changes or

modifications to the production process, e.g. for cost reduction or change of

supplier, will impact on sensory quality and/or product acceptability.

In terms of quality assurance, it can be used as part of a QA programme

on raw materials. In addition, sensory testing can set consumer acceptability

limits for sensory specifications used during quality testing (MacFie, 2007).

For those products susceptible to taints, sensory testing can ensure

substandard products are not released onto the market. For many products, the

sensory properties deteriorate ahead of microbial quality and so, in tandem with

microbial tests, sensory testing can be used to determine shelf life and product

variability through the supply chain.

From a marketing perspective, sensory and consumer testing can inform

understanding concerning product preferences and acceptability. It can provide

the data to support marketing claims such as ‘best ever’, ‘new creamier’, and

‘most preferred’. It can also ensure that sensory properties work in synergy with

brand communication and advertising.

Moskowitz et al. (2006) purport that sensory and consumer testing is

widely employed in the research arena. It is used at a more fundamental level to

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investigate new technologies to aid product development and to understand

consumer behavior.

Furthermore, multidisciplinary investigations linking sensory testing with,

for example instrumental analyses, brain-imaging techniques, psychophysical

tests and genomics provide a wider understanding of the mechanisms involved in

sensory perception and the variations that exist within the population (MacFie,

2007).

Successful sensory testing is driven by setting clear objectives, developing

robust experimental strategy and design, applying appropriate statistical

techniques, adhering to good ethical practice and successfully delivering

actionable insights that are used to inform decision-making. Appropriate training

is crucial to ensure that the sensory professional has the necessary technical

capability and interpersonal skills (Moskowitz et al., 2006).

General Appearance

Appearance is the visual quality of a food. It is one of the five dimensions

used to evaluate food. Overall appearance includes all visible sensory attributes

such as color, size and shape as well as surface texture (Cardello, 1994).

Appearance is commonly used by consumers to infer food product quality;

frequently this is the only cue available, especially at the moment of purchase

(Schröder, 2003). Flavor involves sensory attributes like taste, specific flavor,

aroma and sweetness. It can be defined as “the complex combination of the

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olfactory, gustatory, and trigeminal sensations perceived during tasting”

(Shröder, 2003).

Aroma

Aroma is the smell that emanates from food. Along with appearance,

texture, flavor and taste, aroma is one of the five dimensions used to evaluate a

product. Aroma is the odor of a food, resulting from the process that involves the

course of volatiles through the nasal passages located in the nose, when a

person inhales them (voluntarily or otherwise) (Meilgaard et al., 1999).

It is believed that aroma is more important than taste in determining the

overall appreciation of food (Taylor and Linforth, 1996). Volatile compounds that

are perceived by the odors receptors either directly through the nose (nasal

reception) or indirectly through the pharynx during eating or drinking (retro-nasal

perception) are called "aroma compounds" (Pierce and Halpern, 1996).

Furthermore, it has to be emphasized that changes in stimuli occur when a food

is ingested or masticated. This affects the rate of release and concentration of

both tastants and odorants (Halpern, 1977).

Texture

Texture is another important parameter which affects shelf life of food and

consumer acceptance (Pomeranz and Meloan, 1994). When a food generates a

physical sensation in the mouth (hard, soft, crisp, moist, dry), the consumer uses

these sensory attributes as reference parameters for judging food quality (fresh,

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stale, tender, ripe). Texture is referred as the tactile feel properties, measured as

geometrical, mechanical and moisture properties by the tactile nerves in the

surface of the skin of the hand, lips, or tongue (Piggott, 1988). Overall liking can

be defined as a complex expression of liking of the product as a whole.

Taste

Taste in this study is experienced exclusively by the tongue, and not in

conjunction with the sense of smell. The non-volatile compounds that are

perceived by the tongue are called taste compounds (sweet, sour, salty, bitter,

astringent and pungent) (Frank et al., 1989). The interaction between substances

that contribute to the taste of food, e.g. acids or salts is very important for the

perception of aroma compounds. The appreciation of food is very much

depending on the synergy between taste and aroma (Pomeranz and Meloan,

1994).

Studies on the Use of Wild Greens in Dishes

A study was conducted by Kulkarni (2003) to explore the utility of

underutilized leafy vegetables to enrich routine diets for nutrition security. Five

underutilized leafy vegetables were selected on the basis of the micronutrient

profile (drumstick, chakramuni, bengal gram leaves, chandanabatta leaves and

sambar soppu) and 14 value added traditional foods were developed by

incorporating these at different levels (10 or 25 or 50%). The products were

evaluated for sensory characteristics using nine point hedonic scales by 10 semi

trained judges. The results showed that coconut chutney with sambar soppu

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scored highest for all sensory attributes followed by bisebilebath and little millet

upma with drumstick leaves and the least scores were obtained for barnyard

millet upma with drumstick leaves.

Kaur and Kochar (2005) carried out a study on organoleptic evaluation of

preparations using underexploited greens (greens of cauliflower, radish, turnip

and carrot). To evaluate the products for sensory attributes Hopkin’s seven point

scale was used. The study revealed that the most acceptable level for prantha

with radish and cauliflower greens was 30 percent whereas; in case of carrot and

turnip greens it was 50 per cent. The respective scores for overall acceptability

ranged from 5.42 (cauliflower greens) to 6.02 (radish greens). Bhurji prepared by

using cauliflower greens scored highest (6.08). Puri with turnip and carrot greens

was scored 5.54 and 6.52 at 50 and 60 per cent incorporation respectively.

Acceptable pulav could be developed by incorporating carrot and turnip greens at

30 and 40 percent with scores 5.78 and 5.52 respectively. Pakora prepared by

incorporating cauliflower and radish leaves at 40 per cent was best acceptable

with scores of 5.42 and 6.30, respectively.

Nande et al. (2007) studied acceptability of recipes prepared from different

varieties of betel leaves. Three recipes namely coconut burfi, cutlet and muthia

were developed and the recipes prepared from spinach served as control. Sixty

grams of leaves was incorporated in coconut burfi and cutlet whereas, 70 g

leaves was incorporated in muthia preparation. Coconut burfi prepared from

sweet betel leaves was given high scores ranging from 4.17 (color) to 4.34

(taste) on five point scale followed by kapuri betel leaves (3.61 to 4.17) and

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bangla betel leaves (2.54 to 3.50) respectively. Burfi with spinach received high

scores of 4.5. Cutlets prepared from kapuri betel leaves (3.83 to 4.49) were

highly acceptable and very close to spinach cutlets (4.17 to 4.61) for all sensory

characteristics followed by cutlets prepared from sweet betel leaves (3.67 to

4.34) and bangla betel leaves (2.45 to 4.17). Muthia with betel leaves and control

showed significant difference for their overall acceptability (t = 3.1, P<0.01 for

spinach versus sweet; t = 2.2, P<0.05 for spinach versus kapuri and t = 9.2, P<

0.01 for spinach versus bangla betel leaves).

Synthesis

The literatures contained in this chapter indicate the description, uses and

nutritional values of using wild greens as food and medicine. Likewise, the

studies discussed on the literature review have outlined different ways of utilizing

wild greens as an ingredient in dishes.

This study reviewed the literatures presented in this chapter to lend

empirical support to the findings of this study.

Conceptual Framework

The Input-Process-Output model was adopted in this study. Figure 1

illustrates the research paradigm of the study.

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INPUTS PROCESS OUTPUT

Figure 1. The Research Paradigm

FEEDBACK

Acceptable and

Healthy Gourmet

Meal prepared

with Wild Greens

Chicken scallopini

Clear soup

Green salad

Buco smoothies

Sensory evaluation for the most acceptable wild greens in the development of gourmet meal

Theoretical nutrient content analysis of the developed gourmet meal based on RENI

Test for significant differences in sensory ratings and overall acceptability

Different Formulations of Wild Greens using

Alugbati Pako Pansit-pansitan

Standard recipes for Gourmet Meal

Ingredients Processes Cooking

technologies

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CHAPTER 3

METHODOLOGY

This chapter discusses the research design, the data collection, and the

statistical and mathematical tools that were used.

Research Design

This study employed within-subjects experimental research design.

According to Cohen, Manion and Morrison (2007), experimental research design

is a systematic and scientific approach to research in which the researcher

manipulates one or more variables, and controls and measures any change in

other variables. In a within subjects design, every single participant is subjected

to every single treatment. It looks for differences between treatment conditions

within the same group of participants. A within subjects design is often called a

repeated-measures design because the research study repeats measurements

of the same individuals under different conditions (Montgomery, 1997).

In this study, participants were tested under all experimental lots to study

the effect of three different local wild greens on the sensory characteristics,

nutrient content and overall acceptability of the developed gourmet meal.

The advantage of within subjects design is that it requires relatively few

participants and it essentially eliminated all of the problems based on individual

differences that are the primary concern of a between-subjects designs - a

within-subjects design has no differences between groups and each individual

serves as his or her own control or baseline (Montgomery, 1997).

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This experimental research was undertaken to develop a gourmet meal

using three local wild greens.

Panel Selection

Two groups of panelist were utilized for this study: the trained laboratory

panel and the expert sensory panel. They were preselected on the basis of good

health conditions, time availability and absence of allergies to wild plants.

Initial orientation session was conducted by the researcher where

panelists received detailed explanation about the descriptive organoleptic

methodology and general description of the gourmet meal products.

A. Trained Laboratory Panel

Fifteen HRM faculty members from Cavite State University, Main Campus

will be invited to participate in sensory evaluation of food samples. These faculty

members have a National Certificate II (NC II) in commercial cooking which is

issued by TESDA when a candidate has demonstrated competence in all units of

competency that comprised the qualification for commercial cooking. They were

chosen since they have knowledge and experience in food production and

preparation. They were classified as trained laboratory panel with particular

sensory abilities, which are trained in order to participate in a test group.

B. Expert Sensory Panel

A convenience sample of 15 chefs in Cavite will be selected as the expert

sensory panel. The chefs that were used as the expert sensory panel in the

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panel, with the assumption that they had more formal training on what to look for

in a gourmet meal sample in terms of preparation, presentation, general

appearance, color, aroma, texture and taste.

Methods

This study developed a gourmet meal that utilized three local wild greens

such as alugbati, pako and pansit-pansitan. The process involved three

experimental lots and a control. This study determined which among the three

local wild greens are best suited in the development of the gourmet dishes.

The experimental lots were as follows:

GourmetDish

Experimental LotLot 0

(control)Lot 1 Lot 2 Lot 3

Chicken scallopini

Without wild green

300 g pako 450 g alugbati 950 g pansit-pansitan

Clear Soup 250 g cauliflower

250 g pako 250 g alugbati 550 g pansit-pansitan

Green salad 250 g lettuce 350 g pako 380 g alugbati 800 g pansit-pansitan

Buco smoothies Without wild green

15 g pako 12.5 g alugbati 80 g pansit-pansitan

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Ingredients

The following are the ingredients and procedure in the production of the

three gourmet dishes using local wild greens:

A. Chicken Scallopini

Source: Retrieved from http://allrecipes.com/recipe/chicken-scallopini/?

scale=6&ismetric=0

IngredientsExperimental Lot

(in grams)Lot 0 Lot 1 Lot 2 Lot 3

6 skinless, boneless chicken breast halves

600 600 600 600

Wild green (alugbati/pako/pansit-pansitan)

0 300 450 950

Cloves garlic, pressed 6 6 6 6Butter, softened 170 170 170 170All-purpose flour 187 187 187 187Salt and ground black pepper to taste 10 10

1010

Sliced mushrooms 300 300 300 300Capers, or to taste 20 20 20 20Lemon juice 32 32 32 32White wine 90 90 90 90Chicken-flavored demi-glace, or to taste

90 90 90 90

Chopped fresh parsley, or to taste 10 10 10 106 lemon slices 30 30 30 30

Total Formula (in g) 1545 1845 1995 2495

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Figure 2. Process Flow Chart in the Preparation of Chicken Scallopine

Preparation of chicken cutlets - In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with

the thick side facing to the right, and place the left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about

1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the

butterflied chicken breast out until it's an even thickness.

Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8

minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.

Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in wild greens, capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and

stir the parsley into the sauce.

Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

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B. Clear Soup

Source: http://localfoods.about.com/od/winter/r/CauliflowerSoup.htm

IngredientsExperimental Lot

(in grams)Lot 0 Lot 1 Lot 2 Lot 3

Cauliflower, chopped 250 150 100 50Wild green, chopped 0 250 250 550Butter 45 45 45 45Onion, roughly chopped 150 150 150 150Salt 3 3 3 3Garlic, chopped 12 12 12 12Chicken or vegetable broth 400 400 400 400Freshly ground white pepper 1 1 1 1Freshly grated nutmeg 1 1 1 1Finely chopped parsley 3 3 3 3

Total Formula (in g) 865 1015 965 1215

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Figure 3. Process Flow Chart in the Preparation of Clear Soup

In a large pot over medium heat, melt 15 g. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not

browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add cauliflower (and/or wild greens), stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer

and cook until cauliflower is tender to the bite, about 10 minutes.

Purée soup with a hand-held blender or, whirl in batches in a blender or food processor until smooth.

Stir in pepper and nutmeg.

Add milk and cook over medium-low heat until hot. Taste and add more salt, pepper, and/or nutmeg to taste.

Add the parsley butter swirl, melt remaining 30 g butter and stir in parsley.

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C. Green Salad

Source: http://www.simply-salads.com/cucumber-salad-recipes.html

IngredientsExperimental Lot

(in grams)Lot 0 Lot 1 Lot 2 Lot 3

Lettuce, chopped 250 150 100 50Wild green, chopped 0 350 380 800Cucumber 300 300 300 300Carrot 150 150 150 150Tomatoes, quartered 250 250 250 250Canned tuna, drained and flaked 320 320 320 320Hard-boiled egg, sliced 65 65 65 65Salt and pepper 12 12 12 12Vinaigrette 5 5 5 5Croutons 50 50 50 50

Total Formula (in g) 1402 1652 1632 2002

Figure 4. Process Flow Chart in the Preparation of Green Salad

Combine all the ingredients in a bowl and toss to evenly coat.

Serve immediately, or prepare it up to a few hours in advance and keep it in the refrigerator

until needed.

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D. Buco Smoothies

Source: http://dishismylife.wordpress.com/2010/08/21/buco-

smoothies/

IngredientsExperimental Lot

(in grams)Lot 0 Lot 1 Lot 2 Lot 3

Wild green, mashed 0 15 12.5 80Buco meat, shredded 186 186 186 186Coco sap 15 15 15 15Evaporated milk 120 120 120 120Crushed ice 250 250 250 250

Total Formula (in g) 571 586 583.5 651

Figure 5. Process Flow Chart in the Preparation of Buco Smoothies

Combine all the ingredients in a blender and stir to evenly mix.

In a blender, blend all the ingredients until smooth.

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Sensory Evaluation

Sensory evaluation was used to assess the acceptability of the gourmet

meal utilizing three local wild greens such as alugbati, pansit-pansitan and pako

to determine the level of its acceptance or rejection by panel members. Two

separate sensory testing for trained panel and expert panel were conducted

between January and February 2013.

Prior to sensory evaluation of food samples, panel members were

informed on what to do. The researcher explained the experimental procedure

and instructions on how to answer the score card.

The prepared recipes will be subjected to sensory evaluation. Sensory

evaluation will be done by a trained panel consisting of 15 culinary instructors

and experts consisting of 15 chefs using seven-point hedonic scale.

Clean and sterile utensils will be provided for serving food samples.

Samples will be coded with numbers and will be served individually. Food

samples will be presented individually by experimental lots. Each of the

participants will evaluate the sensory characteristics of the developed gourmet

meal using three local wild greens.

The panel will be given sufficient amount of samples at room temperature

in white glass containers of same size and shape. The evaluation will be carried

out in a quiet, odor-free room maintaining ideal conditions for testing. Each

panelist will be given a score card shown in Appendix A and will be asked to

evaluate the samples for different attributes viz. general appearance, color,

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texture, aroma, taste and overall acceptability. A separate score card will be

provided for each gourmet dish in a test session.

Basic sensory method for food evaluation will be used. Hedonic test will

be used to measure the sensory characteristics and overall acceptability of each

of the food samples.

A 7-point hedonic scale will be used in the sensory evaluation and overall

acceptability evaluation of coded food samples. The categories will be converted

to numerical scores ranging from 1 to 7.

The hedonic scale that will be used is represented as:

7 – Very Good

6 – Moderately Good

5 – Good

4 – Fair

3 – Very Fair

2 – Poor

1 – Very Poor

Theoretical Nutrient Content Analysis

All dishes will be subjected for nutritional assessment. Appendix B shows

the theoretical nutrient content analysis of each of the ingredients included in the

preparation of chicken scallopini, clear soup, green salad and buco smoothies.

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Data Collection

Permission to conduct this study will be secured from the Research

Adviser. Likewise, permission to conduct sensory tests to professionals and

expert evaluators will be secured from the Dean of Graduate School of

Hospitality Management of Philippine Women’s University, Manila. Once

approval is granted, informed consent will obtained from target panel members.

Panel members grouped into trained laboratory panelists and expert

panelists will participate in this experiment. Sensory evaluation will conducted

from January to February 2013.

Statistical Treatment

Frequency counts, weighted mean and percentages will be used for

descriptive variables. The analysis of data will be done using t-test and F –

statistics. Analysis of Variance (ANOVA) to determine if there is a significant

difference among the food samples in terms of all the parameters that will be

measured such as: general appearance, color, texture, taste, nutrient content

and overall acceptability. T-test will be used to determine if there is a significant

difference between the ratings of two groups of panelist with regard to sensory

characteristics and overall acceptability of the food samples prepared using three

local wild greens. Significance will be accepted at 5% level.

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Chapter 4

RESULTS AND DISCUSSION

This chapter discusses the sensory characteristics of the developed

gourmet meal using different formulations of wild green; the comparison in the

sensory characteristics of the developed gourmet meal prepared using three

local wild greens such as alugbati, pako and pansit-pansitan; the comparison in

the ratings of the two groups of panelist such as: a) trained panelists (culinary

instructors), and b) experts (chefs) with regard to sensory characteristics and

overall acceptability of the developed gourmet meal prepared with three local

wild greens such as alugbati, pako and pansit-pansitan; the nutritional contents

of the most acceptable gourmet meal based on Recommended Energy and

Nutrient Intake (RENI) for Filipino adults; and the direct material cost in the

production of gourmet meal.

Sensory Characteristics of the Developed Gourmet Meal using Different

Formulations of Wild Green

The sensory characteristics of the developed gourmet meal using different

formulations of wild green was evaluated by trained laboratory panel and expert

panelists in terms of general appearance, color, aroma, texture, and taste.

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A. Clear Soup

The sensory characteristics of clear soup across treatment are

summarized in Tables 1 to 5.

Table 1. General appearance of clear soup across treatment

Treatment N MeanStd.

DeviationGeneral Appearance

Interpretation

Lot 0 = 250 g cauliflower 30 5.8000 .76112 Moderately AcceptableLot 1 = 250 g pako 30 4.8333 .94989 Slightly AcceptableLot 2 = 250 g alugbati 30 5.1333 1.33218 Slightly AcceptableLot 3 = 550 g pansit-pansitan

30 5.1667 1.39168 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

As shown in Table 1, the highest weighted mean of 5.8 was noted in the

control (T0) or clear soup with 250 g cauliflower indicating that the general

appearance of clear soup in the control (Lot 0) was “moderately acceptable” to

panelists. This was followed by Lot 3 or clear soup with 550 g pansit-pansitan (x=

5.1667) indicating that it was “slightly acceptable” to the panelists. Similarly, clear

soup in Lot 2 (250 g alugbati) and in Lot 1 (250 g pako) were “slightly acceptable”

to panelists with weighted mean of 5.13 and 4.83, respectively.

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The weighted mean scores by experimental lot showed that clear soup

without wild greens (T0) recorded the highest rating in general appearance while

clear soup with 250 g pako (Lot 1) had the lowest rating in general appearance.

Results suggest that clear soup without wild greens was rated more favorably in

general appearance than clear soup with wild greens.

Table 2. Color of clear soup across treatment

Treatment N MeanStd.

DeviationColor

InterpretationLot 0 = 250 g cauliflower 30 5.8000 .76112 Moderately AcceptableLot 1 = 250 g pako 30 4.8333 .94989 Slightly AcceptableLot 2 = 250 g alugbati 30 5.1333 1.33218 Slightly AcceptableLot 3 = 550 g pansit-pansitan 30 5.1667 1.39168 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

With regards to color of clear soup (Table 2), the control (Lot 0) posted the

highest weighted mean of 5.8 indicating that the color of clear soup with 250 g

cauliflower was “moderately acceptable. The remaining experimental lots (Lot 1,

Lot 2 and Lot 3) were only “slightly acceptable” to panelists as supported by the

weighted means of 5.1667 (Lot 3), 5.1333 (Lot 2), and 4.8333 (Lot 1),

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respectively. Findings reveal that clear soup without wild greens had more

acceptable color as compared to clear soup with wild greens.

Table 3. Aroma of clear soup across treatment

Treatment N MeanStd.

DeviationAroma

InterpretationLot 0 = 250 g cauliflower 30 5.8000 .76112 Moderately AcceptableLot 1 = 250 g pako 30 4.8333 .94989 Slightly AcceptableLot 2 = 250 g alugbati 30 5.1333 1.33218 Slightly AcceptableLot 3 = 550 g pansit-pansitan 30 5.1667 1.39168 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

Data on Table 3 show that with regards to aroma, clear soup from the

control (Lot 0) recorded the highest weighted mean of 5.8 suggesting that the

aroma of clear soup with 250 g cauliflower was “moderately acceptable” to panel

members while the aromas of clear soup from Lot 3 (x= 5.1667), Lot 2 (x=

5.1333) and Lot 1 (x= 4.8333), were “slightly acceptable” to the panel members,

respectively. Results indicate that clear soup without wild greens had more

acceptable aroma as compared to clear soup with wild greens.

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Table 4. Texture of clear soup across treatment

Treatment N MeanStd.

DeviationTexture

InterpretationLot 0 = 250 g cauliflower 30 5.8000 .92476 Moderately AcceptableLot 1 = 250 g pako 30 5.0333 1.09807 Slightly AcceptableLot 2 = 250 g alugbati 30 4.9333 1.14269 Slightly AcceptableLot 3 = 550 g pansit-pansitan 30 5.3000 1.26355 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

As shown in the table above, the texture of clear soup from the control

(T0) was “moderately acceptable” to the panelists. On the other hand, the

textures of clear soup on Lot 3 (x= 5.30), Lot 1 (x= 5.0333) and Lot 2 (x= 4.9333)

were only “slightly acceptable” to the panel members. This indicates that clear

soup without wild greens were more acceptable in texture than clear soup that

utilized wild greens.

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Table 5. Taste of clear soup across treatment

Treatment N MeanStd.

DeviationTexture

InterpretationLot 0 = 250 g cauliflower 30 5.9333 1.04826 Moderately AcceptableLot 1 = 250 g pako 30 5.1333 1.19578 Slightly AcceptableLot 2 = 250 g alugbati 30 5.2667 1.08066 Slightly AcceptableLot 3 = 550 g pansit-pansitan 30 5.3000 1.39333 Moderately Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

Table 5 shows that the taste of clear soup from the control (T0) had the

highest weighted mean of 5.9333 followed by clear soup produced with 550 g

pansit-pansitan (Lot 3). This means that clear soup from the control and Lot 3

were both “moderately acceptable” in taste as rated by the panelists. On the

other hand, the taste of clear soup on Lot 3 (x= 5.30) and Lot 1 (x= 5.1333) were

only “slightly acceptable” to the panel members. Findings suggest that clear soup

produced in the control (T0) and with 550 g pansit-pansitan (Lot 3) had the most

acceptable taste while the lowest rated in terms of taste was clear soup with

pako.

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B. Chicken Scallopini

The sensory characteristics of the main course, the chicken scallopini

across treatment are summarized in Tables 6 to 10.

Table 6. General appearance of chicken scallopini across treatment

Treatment N MeanStd.

DeviationGeneral Appearance

Interpretation

Lot 0 = without wild green30 6.1667 .64772 Highly Acceptable

Lot 1 = 300 g pako30 5.2333 .89763

Slightly Acceptable

Lot 2 = 450 g alugbati30 4.8667 1.19578

Slightly Acceptable

Lot 3 = 950 g pansit-pansitan30 4.8000 1.09545 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

As shown in Table 6, the highest weighted mean of 6.1667 was recorded

in the control (T0) or chicken scallopini without wild green indicating that the

general appearance of chicken scallopini in the control (Lot 0) was “highly

acceptable” to panelists. This was followed by Lot 1 or chicken scallopini with

300 g pako (x= 5.2333) indicating that it was “slightly acceptable” to the

panelists. Similarly, chicken scallopini in Lot 2 (450 g alugbati) and in Lot 3 (950

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g pansit-pansitan) were “slightly acceptable” to panelists with weighted mean of

4.8667 and 4.80, respectively.

The results showed that chicken scallopini without wild greens (T0)

recorded the highest rating in general appearance while chicken scallopini with

wild greens were rated only as “slightly acceptable” in general appearance by the

panel members. Results suggest that chicken scallopini without wild green was

rated more favorably in general appearance than chicken scallopini with wild

greens.

Table 7. Color of chicken scallopini across treatment

Treatment N MeanStd.

DeviationColor

Interpretation

Lot 0 = without wild green 30 5.6000 1.24845 Moderately Acceptable

Lot 1 = 300 g pako 30 5.3000 1.02217 Moderately Acceptable

Lot 2 = 450 g alugbati 30 5.0667 1.25762 Slightly Acceptable

Lot 3 = 950 g pansit-pansitan 30 5.1000 .99481 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

With regards to color of chicken scallopini (Table 7), the control (Lot 0)

posted the highest weighted mean of 5.6 followed by Lot 1 (300 g pako)

indicating that the colors of chicken scallopini in the control and Lot 1 were

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“moderately acceptable to the panel members. The remaining experimental lots ,

Lot 2 and Lot 3, were only “slightly acceptable” to panelists as supported by the

weighted means of 5.0667 and 5.10, respectively. Findings indicate that similar

ratings in the color of chicken scallopini were found on chicken scallopini without

wild greens and chicken scallopini with 300 g pako (T1).

Table 8. Aroma of chicken scallopini across treatment

Treatment N MeanStd.

DeviationAroma

Interpretation

Lot 0 = without wild green 30 5.9000 .99481 Moderately Acceptable

Lot 1 = 300 g pako 30 5.3333 .84418 Moderately Acceptable

Lot 2 = 450 g alugbati 30 5.4333 1.22287 Moderately Acceptable

Lot 3 = 950 g pansit-pansitan 30 5.1000 1.32222 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

Table 3 shows that with regards to aroma, chicken scallopini in the control

(Lot 0), Lot 1, and Lot 2 had ratings of “moderately acceptable” aroma as

supported by weighted means of 5.90, 5.33, and 5.43, respectively. This means

that chicken scallopini without wild green (T0), with 300 g pako (T1) and with 450

g alugbati (T2) were comparable in aroma.

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In contrast, the lowest weighted mean of 5.1 was recorded in Lot 3 (950 g

pansit-pansitan) suggesting that the aroma of chicken scallopini in Lot 3 was only

“slightly acceptable” to the panel members. Results imply that chicken scallopini

with 300 g pako (Lot 1) and with 450 g alugbati (Lot 2) had similar aroma with the

control.

Table 9. Texture of chicken scallopini across treatment

Treatment N MeanStd.

DeviationTexture

Interpretation

Lot 0 = without wild green 30 5.6000 1.06997 Moderately Acceptable

Lot 1 = 300 g pako 30 5.1667 .94989 Slightly Acceptable

Lot 2 = 450 g alugbati 30 5.2667 1.17248 Slightly Acceptable

Lot 3 = 950 g pansit-pansitan 30 5.2000 1.06350 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

As shown in Table 9, the texture of chicken scallopini from the control (T0)

had the highest weighted mean of 5.6 suggesting that it was “moderately

acceptable” to the panelists. On the other hand, the textures of chicken scallopini

on Lot 3 (x= 5.20), Lot 2 (x= 5.2667) and Lot 1 (x= 5.1667) were only “slightly

acceptable” to the panel members. This indicates that chicken scallopini without

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wild greens had more acceptable texture than chicken scallopini that utilized wild

greens.

Table 10. Taste of chicken scallopini across treatment

Treatment N MeanStd.

DeviationTexture

Interpretation

Lot 0 = without wild green 30 6.0333 .99943 Moderately Acceptable

Lot 1 = 300 g pako 30 4.8333 1.23409 Slightly Acceptable

Lot 2 = 450 g alugbati 30 4.9333 .98027 Slightly Acceptable

Lot 3 = 950 g pansit-pansitan 30 5.2667 1.36289 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

Table 10 shows that the taste of chicken scallopini from the control (T0)

had the highest weighted mean of 6.033 suggesting that it was “moderately

acceptable” to the panelists. The remaining experimental lots such as Lot 3 (x=

5.2667), Lot 2 (x= 4.9333), and Lot 1(x= 4.8333) were only “slightly acceptable”

to the panelists.

This means that chicken scallopini from the control were rated highest in

terms of taste compared to chicken scallopini with wild greens. Hence, chicken

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scallopini without wild green had the most acceptable taste while chicken

scallopini with wild green were rated lower in taste by the panelists.

C. Green Salad

The sensory characteristics of the green salad across treatment are

summarized in Tables 16 to 20.

Table 16. General appearance of green salad across treatment

Treatment N MeanStd.

DeviationGeneral Appearance

Interpretation

Lot 0 = 250 g lettuce 30 6.1000 .88474 Moderately Acceptable

Lot 1 = 350 g pako 30 5.8333 .94989 Moderately Acceptable

Lot 2 = 380 g alugbati 30 5.6000 1.13259 Moderately AcceptableLot 3 = 800 g pansit-pansitan

305.4333 1.10433

Moderately Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

As shown in Table 16, the highest weighted mean of 6.1 was recorded in

the control (T0) or green salad with 250 g lettuce indicating that the general

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appearance of green salad in the control (Lot 0) was “moderately acceptable” to

panelists. This was followed by Lot 1 or green salad with 350 g pako ( x= 5.8333)

indicating that it was also “moderately acceptable” to the panelists. Similarly,

green salad in Lot 2 (380 g alugbati) and in Lot 3 (800 g pansit-pansitan) were

“moderately acceptable” to the panelists with weighted means of 4.8667 and

4.80, respectively.

The results suggest that green salad with and without wild greens were

comparable in general appearance since all experimental lots were rated as

“moderately acceptable”.

Table 17. Color of green salad across treatment

Treatment N MeanStd.

DeviationColor

Interpretation

Lot 0 = 250 g lettuce 30 5.7667 1.10433 Moderately Acceptable

Lot 1 = 350 g pako 30 5.5333 1.50249 Moderately Acceptable

Lot 2 = 380 g alugbati 30 5.5000 1.27982 Moderately Acceptable

Lot 3 = 800 g pansit-pansitan 30 5.4333 1.07265 Moderately Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

With regards to color of green salad, all the experimental lots including the

control (Lot 0) were “moderately acceptable to the panel members. The highest

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weighted of 5.7667 was noted in the control (Lot 0= 250 g lettuce) followed by Lot

1 (350 g pako) with weighted mean of 5.5333. The colors of green salad in Lot 2

and Lot 3 had weighted means of 5.5 and 5.4333, respectively.

Results revealed that the color of green salad were similar across

experimental lots. This means that green salad with or without wild greens had

generally comparable evaluations in terms of color.

Table 18. Aroma of green salad across treatment

Treatment N MeanStd.

DeviationAroma

Interpretation

Lot 0 = 250 g lettuce 30 6.0000 1.17444 Moderately Acceptable

Lot 1 = 350 g pako 30 5.4667 1.38298 Moderately Acceptable

Lot 2 = 380 g alugbati 30 5.4333 1.10433 Moderately Acceptable

Lot 3 = 800 g pansit-pansitan 30 5.8000 1.18613 Moderately Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

Table 18 shows that with regards to aroma, green salad produced in all

experimental lots had similar adjectival ratings of “moderately acceptable” as

evidenced by the weighted means of 6.0, 5.8, and 5.46, and 5.43 for Lot 0, Lot

3, Lot 1 and Lot 2, respectively. This means that green salad with or without wild

greens were comparable in aroma.

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Table 19. Texture of green salad across treatment

Treatment N MeanStd.

DeviationTexture

Interpretation

Lot 0 = 250 g lettuce 30 6.0667 1.01483 Moderately Acceptable

Lot 1 = 350 g pako 30 5.8000 1.24291 Moderately Acceptable

Lot 2 = 380 g alugbati 30 5.6000 1.30252 Moderately Acceptable

Lot 3 = 800 g pansit-pansitan 30 5.5667 1.19434 Moderately Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

Data on Table 19 shows that the textures of green salads across all

experimental lots were “moderately acceptable” to the panelists. The highest

weighted mean of 6.0667 was noted in the control (T0) followed by Lot 1 (x=

5.80), Lot 2 (x= 5.60) and Lot 3 (x= 5.5667). This indicates that green salads with

and without wild greens had similar ratings in texture across treatment.

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Table 20. Taste of green salad across treatment

Treatment N MeanStd.

DeviationTexture

Interpretation

Lot 0 = 250 g lettuce 30 6.2000 1.03057 Highly Acceptable

Lot 1 = 350 g pako 30 5.7000 1.05536 Moderately Acceptable

Lot 2 = 380 g alugbati 30 5.4000 1.16264 Moderately Acceptable

Lot 3 = 800 g pansit-pansitan 30 5.3667 1.18855 Moderately Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

As shown in Table 20 the taste of green salad from the control (T0) had

the highest weighted mean of 6.2 suggesting that it was “highly acceptable” to

the panelists. The remaining experimental lots such as Lot 1 (x= 5.70), Lot 2 (x=

5.40), and Lot 3(x= 5.3667) were “moderately acceptable” to the panelists.

Data suggest that green salad from the control or with 250 g lettuce was

rated highest in terms of taste compared to green salad with wild greens. Hence,

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green salad without wild green had the most acceptable taste while green salad

with wild greens were rated lower in taste by the panelists.

D. Buco Smoothies

The sensory characteristics of the buco smoothies across treatment are

summarized in Tables 21 to 25.

Table 21. General appearance of buco smoothies across treatment

Treatment N MeanStd.

DeviationGeneral Appearance

Interpretation

Lot 0 = without wild green 30 5.7667 1.38174 Moderately Acceptable

Lot 1 = 15 g pako 30 4.7333 .98027 Slightly Acceptable

Lot 2 = 12.5 g alugbati 30 5.1333 1.07425 Slightly Acceptable

Lot 3 = 80 g pansit-pansitan 30 5.1667 1.28877 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

The table above shows that the highest weighted mean of 5.7667 was

recorded in the control (T0) or buco smoothies without wild green indicating that

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the general appearance of buco smoothies in the control (Lot 0) was “moderately

acceptable” to panelists. The remaining experimental lots prepared with wild

greens, on the other hand, were only “slightly acceptable” in general appearance.

The results imply that buco smoothies without wild greens or the control

had more favorable ratings in general appearance compared to buco smoothies

with wild greens.

Table 22. Color of buco smoothies across treatment

Treatment N MeanStd.

DeviationColor

Interpretation

Lot 0 = without wild green 30 5.8000 1.09545 Moderately Acceptable

Lot 1 = 15 g pako 30 5.0000 1.23176 Slightly Acceptable

Lot 2 = 12.5 g alugbati 30 5.0667 1.28475 Slightly Acceptable

Lot 3 = 80 g pansit-pansitan 30 5.1333 .97320 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

Table 22 shows that the highest weighted mean of 5.1 was recorded in

the control (T0) or buco smoothies without wild green indicating that the color of

buco smoothies in the control (Lot 0) was “moderately acceptable” to panelists.

On the other hand, the remaining experimental lots prepared with wild greens

were only “slightly acceptable” in color.

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The results suggest that buco smoothies without wild greens or the

control had more favorable ratings in color compared to buco smoothies with wild

greens.

Table 23. Aroma of buco smoothies across treatment

Treatment N MeanStd.

DeviationAroma

Interpretation

Lot 0 = without wild green 30 5.9667 1.35146 Moderately Acceptable

Lot 1 = 15 g pako 30 5.4333 1.22287 Moderately Acceptable

Lot 2 = 12.5 g alugbati 30 4.8333 1.01992 Slightly Acceptable

Lot 3 = 80 g pansit-pansitan 30 5.0667 1.38796 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

With regards to aroma, buco smoothies produced in the control (Lot 0 =

without wild green) and in Lot 1 (15 g pako) were rated as “moderately

acceptable” by the panelists as supported by the weighted means of 5.9667 and

5.4333, respectively. On the other hand, buco smoothies produced in Lot 2 (12.5

g alugbati) and in Lot 3 (80 g pansit-pansitan) were rated as “slightly acceptable”

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by the panel members as supported by the weighted means of 4.833 and 5.0667,

respectively.

Findings indicate that the aroma of buco smoothies in Lot 0 and Lot 1

were rated highest by the panel members. This also imply that the aroma of buco

smoothies without wild green and with 15 g pako were generally the same. In

contrast, the lowest rated buco smoothies in terms of aroma was prepared with

12.5 g alugbati (Lot 2).

Table 24. Texture of buco smoothies across treatment

Treatment N MeanStd.

DeviationTexture

Interpretation

Lot 0 = without wild green 30 5.8667 1.19578 Moderately Acceptable

Lot 1 = 15 g pako 30 5.3000 1.02217 Moderately Acceptable

Lot 2 = 12.5 g alugbati 30 5.2000 1.29721 Slightly Acceptable

Lot 3 = 80 g pansit-pansitan 30 5.5000 1.00858 Moderately Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

In terms of texture, Table 24 shows that buco smoothies produced without

wild green (Lot 0), with 15 g pako (Lot 1) and with 80 g pansit-pansitan (Lot 3)

had similar ratings of “moderately acceptable”. The highest weighted mean of

5.8667 was noted in the control (T0) followed by Lot 3 (x= 5.50) and Lot 1 (x=

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5.30). The lowest rated buco smoothies in terms of texture was recorded in Lot 2

with weighted mean of 5.2.

The results indicate that buco smoothies without wild green (control), buco

smoothies with 15 g pako (Lot 1) and buco smoothies with 80 g pansit-pansitan

(Lot 3) were generally comparable in texture. Conversely, the texture of buco

smoothies prepared with 12.5 g alugbati or Lot 2 had the lowest rating.

Table 25. Taste of buco smoothies across treatment

Treatment N MeanStd.

DeviationTexture

Interpretation

Lot 0 = without wild green 30 6.2000 1.12648 Moderately Acceptable

Lot 1 = 15 g pako 30 5.4333 1.33089 Moderately Acceptable

Lot 2 = 12.5 g alugbati 30 4.7333 1.28475 Slightly Acceptable

Lot 3 = 80 g pansit-pansitan 30 4.7667 1.10433 Slightly Acceptable

Scale:

Weighted Mean forInterpretation

Adjectival Interpretation

6.142 - 7.000 Highly Acceptable5.285 - 6.141 Moderately Acceptable4.428 - 5.284 Slightly Acceptable3.571 - 4.427 Neither Acceptable nor Unacceptable2.714 - 3.570 Slightly Unacceptable1.857 - 2.713 Moderately Unacceptable1.000 - 1.856 Highly Unacceptable

As shown in Table 20 the taste of buco smoothies in the control (T0) and

Lot 1 (15 g pako) were “moderately acceptable” to the panelists as supported by

the weighted mean of 6.2 and 5.4333, respectively. The remaining experimental

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lots such as buco smoothies in Lot 2 (x= 4.7333) and Lot 3 (x= 4.7667) had taste

that were “moderately acceptable” to the panelists.

Data suggest that the taste of buco smoothies prepared without wild green

was comparable to the taste of buco smoothies prepared with 15 g pako. In

contrast, the taste of buco smoothies with 12.5 g alugbati had the lowest rating in

taste.

Difference in the Sensory Characteristics of the Developed Gourmet Meal

Prepared using Three Local Wild Greens

Analysis of variance was used to determine the differences in the sensory

characteristics of the developed gourmet meal using local wild greens across

treatment. Tables 26 to 30 summarize the results of the statistical analysis.

Table 26. Results of the Friedman Analysis of Variance on the sensory characteristics of clear soup across treatment

Parameter N dfFr

valuep-

valueDecision Interpretation

General Appearance

30 3 12.149** 0.007 Reject Ho Highly Significant

Color 30 3 15.397** 0.002 Reject Ho Highly Significant

Aroma 30 3 20.904** 0.000 Reject Ho Highly Significant

Texture 30 2 8.457ns 0.057 Accept Ho Not significant

Taste 30 2 12.041** 0.007 Reject Ho Highly Significant

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Overall Acceptability

30 2 10.765* 0.013 Reject Ho Significant

** = significant at 1% level; *= significant at 5% level, ns = not significant,

As shown in Table 26, highly significant differences were found in the

general appearance (Fr = 12.149, p = 0.007), color (Fr = 15.397, p = 0.002),

aroma (Fr = 20.904, p = >.001), and taste (Fr = 12.041, p = 0.007) of clear soup

across experimental treatments. Meanwhile, significant difference was found in

the overall acceptability of clear soup across treatment (Fr = 10.765, p = 0.013).

This indicates that the null hypothesis of no significant differences in the sensory

characteristics of clear soup in terms of general appearance, color, aroma and

taste prepared with three local wild greens was rejected. Likewise, the null

hypothesis of no significant difference in the overall acceptability of clear soup

prepared with three local wild greens was rejected.

On the other hand, no significant difference was found in the texture of

clear soup across treatment. The computed Fr of 8.457 was not significant at 5

percent level (p = 0.057). Hence, the null hypothesis of no significant difference

in the textures of clear soup prepared with three local wild greens was accepted.

Table 27. Results of the Friedman Analysis of Variance on the sensory characteristics of chicken scallopini across treatment

Parameter N dfFr

valuep-

valueDecision Interpretation

General Appearance

30 2 35.656** 0.000 Reject Ho Highly Significant

Color 30 2 7.068ns 0.070 Accept Ho Not significant

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Aroma 30 2 10.873* 0.012 Reject Ho Significant

Texture 30 2 6.600ns 0.086 Accept Ho Not significant

Taste 30 2 17.019** 0.001 Reject Ho Highly Significant

Overall Acceptability

30 2 15.462** 0.001 Reject Ho Highly Significant

** = significant at 1% level; *= significant at 5% level, ns = not significant,

Data on Table 27 show that, highly significant differences were found in

the general appearance (Fr = 35.656, p = > 0.001), taste (Fr = 17.019, p =

0.001), and overall acceptability (Fr = 15.462, p = 0.001) of chicken scallopini

across experimental lots. Meanwhile, significant difference was found in the

aroma of chicken scallopini across treatment (Fr = 10.873, p = 0.012). This

indicates that the null hypothesis of no significant differences in the sensory

characteristics of chicken scallopini in terms of general appearance, aroma and

taste prepared with three local wild greens was rejected. Likewise, the null

hypothesis of no significant difference in the overall acceptability of chicken

scallopini prepared with three local wild greens was rejected.

On the other hand, no significant difference was found in the color (Fr =

7.068, p = 0.070) and texture (Fr = 6.6, p = 0.086) of chicken scallopini across

treatment. Hence, the null hypothesis of no significant difference in the color and

texture of chicken scallopini prepared with three local wild greens was accepted.

Table 28. Results of the Friedman Analysis of Variance on the sensory characteristics of green salad across treatment

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Parameter N dfFr

valuep-

valueDecision Interpretation

General Appearance

30 2 17.205** 0.001 Reject Ho Highly Significant

Color 30 2 3.197ns 0.362 Accept Ho Not significant

Aroma 30 2 8.392* 0.039 Reject Ho Significant

Texture 30 2 6.518ns 0.089 Accept Ho Not significant

Taste 30 2 17.675** 0.001 Reject Ho Highly Significant

Overall Acceptability

30 2 3.367ns 0.338 Accept Ho Not significant

** = significant at 1% level; *= significant at 5% level, ns = not significant,

Table 28 shows that, highly significant differences were found in the

general appearance (Fr = 17.205, p = 0.001) and taste (Fr = 17.675, p = 0.001),

of green salad across experimental lots while significant difference was found in

the aroma of green salad across treatment (Fr = 8.392, p = 0.039). This indicates

that the null hypothesis of no significant differences in the sensory characteristics

of green salad in terms of general appearance, aroma and taste prepared with

three local wild greens was rejected.

On the other hand, no significant difference was found in the color (Fr =

3.197, p = 0.362), texture (Fr = 6.518, p = 0.089) and overall acceptability (Fr =

3.367, p = 0.338) of green salad across treatment. Hence, the null hypothesis of

no significant difference in the color and texture of green salad prepared with

three local wild greens was accepted. Likewise, the null hypothesis of no

significant difference in the overall acceptability of green salad prepared with

three local wild greens was accepted.

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Table 29. Results of the Friedman Analysis of Variance on the sensory characteristics of buco smoothies across treatment

Parameter N dfFr

valuep-

valueDecision Interpretation

General Appearance

30 2 19.279** 0.000 Reject Ho Highly Significant

Color 30 2 10.394* 0.015 Reject Ho Significant

Aroma 30 2 18.036** 0.000 Reject Ho Highly Significant

Texture 30 2 4.004ns 0.261 Accept Ho Not significant

Taste 30 2 25.972** 0.000 Reject Ho Highly Significant

Overall Acceptability

30 2 27.173** 0.000 Reject Ho Highly Significant

** = significant at 1% level; *= significant at 5% level, ns = not significant,

As shown in Table 29, significant differences were found in the sensory

characteristics of buco smoothies across experimental treatments. All computed

Fr values in terms of general appearance (Fr = 19.279, p = > 0.001), color (Fr =

10.394, p = 0.015), aroma (Fr = 18.036, p = >.001), texture (Fr = 4.004, p =.261),

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and taste (Fr = 25.972, p = >0.001) were significant at five percent level.

Likewise, highly significant difference was found in the overall acceptability (Fr =

27.173, p = > 0.001) of buco smoothies across experimental lots. The results

imply that the null hypothesis of no significant difference in the sensory

characteristics of buco smoothies was rejected. Meanwhile, the null hypothesis of

no significant difference in the overall acceptability of buco smoothies prepared

with three local wild greens was also rejected.

The results pointed to the existence of heterogeneity in the sensory

characteristics and overall acceptability of buco smoothies prepared with local

wild greens.

Difference in the Ratings of the Two Groups of Panelist such as: a) Trained

Panelists (Culinary Instructors), and b) Experts (Chefs) with regard to

Sensory Characteristics and Overall Acceptability of the Developed

Gourmet Meal Prepared with Three Local Wild Greens such as Alugbati,

Pako and Pansit-Pansitan

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Vitamin A Content of the Most Acceptable Gourmet Meal based on RENI for

Filipino Adults

The vitamin A contents of the most acceptable gourmet meal such as:

clear soup, chicken scallopini, green salad and buco smoothies prepared with

different levels of wild green were evaluated in terms of the recommended

Vitamin A intake for Filipino adults as shown in Tables 31 to 34.

Table 31. Vitamin A content of clear soup prepared with 250 g alugbati (Lot 2)

IngredientsQuantity

(in grams)Vit. A Content

(per 100 g)

Total Vit. AContent(µg RE)

Cauliflower, chopped 100 8 8.00Alugbati, chopped 250 456 1140.00Butter 45 411 184.95Onion, roughly chopped 150 Tr TrSalt 3 0 0Garlic, chopped 12 0 0Chicken or vegetable broth 400 - -Freshly ground white pepper 1 Tr TrFreshly grated nutmeg 1 0 0Finely chopped parsley 3 258 7.74

965 1340.69

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Total Formula (in g)Recommended Vitamin A for adults (based on RENI) Vit. A (µg RE)

Males, y19-29 55030-49 55050-64 55065+ 550

Females, y19-29 50030-49 50050-64 50065+ 500

Except for the control (Lot 0), the most acceptable clear soup based on

the findings of the study was clear soup prepared with 250 g alugbati (Lot 2).

Table 31 shows that the vitamin A content of clear soup prepared with 250 g

alugbati (Lot 2) totaled to 1340.69 µg. The recommended vitamin A for male and

female adults from age 19 to 65+ was 550 µg and 500 µg, respectively.

Comparing the total vitamin A content of clear soup to the recommended vitamin

A, it can be said that the clear soup prepared with 250 g alugbati (Lot 2) more

than meet the recommended vitamin A intake for Filipino adults.

Table 32. Vitamin A content of chicken scallopini prepared with 950 g pansit-pansitan (Lot 3)

IngredientsQuantity

(in grams)Vit. A Content

(per 100 g)

Total Vit. AContent(µg RE)

6 skinless, boneless chicken breast halves

600 31 186.0

Pansit-pansitan 950 208 1,976.0Cloves garlic, pressed 6 0 0Butter, softened 170 411 698.7All-purpose flour 187 0 0

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Salt and ground black pepper to taste 10

0 0

Sliced mushrooms 300 0 0Capers, or to taste 20 138 27.6Lemon juice 32 Tr TrWhite wine 90 0 0Chicken-flavored demi-glace, or to taste

90 27 24.3

Chopped fresh parsley, or to taste

10 258 25.8

6 lemon slices 30 Tr Tr

Total Formula (in g) 2495 2938.4

Table 32 continued…

Recommended Vitamin A for adults (based on RENI) Vit. A (µg RE)

Males, y19-29 55030-49 55050-64 55065+ 550

Females, y19-29 50030-49 50050-64 50065+ 500

With regards to main course, except for the control (Lot 0), chicken

scallopini prepared with 950 g pansit-pansitan (Lot 3) was the most acceptable

formulation across treatment. As shown in Table 32, the vitamin A content of

chicken scallopini prepared with 950 g pansit-pansitan (Lot 3) totaled to 2938.4

µg. The recommended vitamin A for male and female adults from age 19 to 65+

was 550 µg and 500 µg, respectively. This means that the total vitamin A content

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of chicken scallopini more than meet the recommended vitamin A intake for

Filipino adults.

Table 33. Vitamin A content of green salad prepared with 350 g pako (Lot 1)

IngredientsQuantity

(in grams)Vit. A Content

(per 100 g)

Total Vit. AContent(µg RE)

Lettuce, chopped 150 300 450.0Pako, chopped 350 517 1,809.5Cucumber 300 Tr TrCarrot 150 1668 2,502.0Tomatoes, quartered 250 63 157.5Canned tuna, drained and flaked

320 0 0

Hard-boiled egg, sliced 65 89 57.9Salt and pepper 12 0 0Vinaigrette 5 0 0Croutons 50 7.5 3.8

Total Formula (in g) 1652 4980.6Recommended Vitamin A for adults (based on RENI) Vit. A (µg RE)

Males, y19-29 55030-49 55050-64 55065+ 550

Females, y19-29 50030-49 500

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50-64 50065+ 500

Except for the control (Lot 0), green salad prepared with 350 g pako (Lot

1) was the most acceptable formulation across treatment. As presented in Table

33, the vitamin A content of green salad prepared with 350 g pako (Lot 1) totaled

to 4980.6 µg. The recommended vitamin A for male and female adults from age

19 to 65+ was 550 µg and 500 µg, respectively. This means that the total vitamin

A content of green salad more than meet the recommended vitamin A intake for

Filipino adults.

Table 34. Vitamin A content of buco smoothies prepared with 15 g pako (Lot 1)

IngredientsQuantity

(in grams)Vit. A Content

(per 100 g)

Total Vit. AContent(µg RE)

Pako, mashed 15 517 77.6Buco meat, shredded 186 0 0Coco sap 15 0 0Evaporated milk 120 116 139.2Crushed ice 250 0 0

Total Formula (in g) 586 216.75Recommended Vitamin A for adults (based on RENI) Vit. A (µg RE)

Males, y19-29 55030-49 55050-64 55065+ 550

Females, y19-29 50030-49 50050-64 50065+ 500

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Buco smoothies prepared with 15 g pako (Lot 1) was the most acceptable

formulation across experimental lots. Table 34 shows that the vitamin A content

of buco smoothies prepared with 15 g pako (Lot 1) totaled to 216.75 µg. This

level of vitamin A did not meet the recommended vitamin A for male and female

adults from age 19 to 65+ which were 550 µg and 500 µg, respectively. However,

it should be noted that all other dishes included in the gourmet meal more than

meet the recommended vitamin A for Filipino adults. Since buco smoothies was

the dessert of the entire gourmet meal, other dishes such as chicken scallopini,

green salad and clear soup would more than compensate the recommended

vitamin A for Filipino adults.

BIBLIOGRAPHY

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plants used for gastro-intestinal diseases by Adi tribes of Dehang-Debang

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Appendix A

SCORE CARD FOR EVALUATION OF THE DEVELOPED GOURMET MEAL

Name of the Judge: ________________________________

Date: ___________________________

Instruction: Please check the appropriate column for your evaluation of each of the food samples presented using a 7-point hedonic scale. Each food sample will be evaluated in terms of general appearance, color, aroma, texture, taste and overall acceptability.

Please write the number for your evaluation using the scale below:

7 = Highly Acceptable

6 = Moderately Acceptable

5 = Slightly Acceptable

4 = Neither Acceptable nor Unacceptable

3 = Slightly Unacceptable

2 = Moderately Unacceptable

1 = Highly Unacceptable

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PARAMETERSoup Salad Main Course Dessert

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

General AppearanceSoup:

Low consistency Vegetables are cut uniformly to ensure

an attractive soup Size is large enough to be identifiable

but small enough to eat with spoon Ingredients do not appear overcooked There is no visible fat or scum Vegetables do not turn brown and

cooked by sweating

Salad: Ingredients are distinct or identifiable and

neatly cut and uniform in shape & size Ingredients are arranged neatly in

appropriate container Simple and natural arrangement but

appetizing

Main Course: Ingredients are tender and appropriate in

size & shape Chicken is cut in reasonable size

Dessert: Serve in an attractive glass

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PARAMETERSoup Salad Main Course Dessert

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

ColorSoup:

Stock/liquid/broth is clear and color is consistent with the main ingredients

Salad: With varied colors but not over mixed

and no yellowing of leaves and vegetables

Main Course: Chicken and sauce is golden brown

Dessert: Attractive and dominantly green

AromaSoup:

No distinct odor

Salad: Smells sweet but not bitter

Main Course: With fragrant aroma

Dessert: Sweet and refreshing aroma

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PARAMETERSoup Salad Main Course Dessert

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

Lot 0

Lot 1

Lot 2

Lot 3

TextureSoup:

Chicken meat are not overcooked

Salad: With crunchy and soft ingredients

Main Course: With thick sauce/consistency and chicken

meat is not dry but glace

Dessert: Thick and smooth

TasteSoup:

Mild saltiness, seasoning are balance with no additive (predominant salt is not an obvious taste)

True flavor with no taste of burned ingredients or off flavor

Ingredients complement each other

Salad: With a little taste of salt and pepper

Main Course: With thick sauce and flavorful Moderately seasoned with salt and pepper With no taste of burned ingredients Chicken is properly seasoned

Dessert: Creamy and no aftertaste

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Appendix B

THEORETICAL NUTRIENT CONTENT OF DEVELOPED GOURMET MEAL

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Appendix Table 1. Nutrient composition per 100 grams of each ingredient used in the production of “chicken scallopini”

CHICKEN SCALLOPINI

INGREDIENTS

NUTRIENT COMPOSITIONWate

r(g)

Energy(kcal)

Protein(g)

Fat(g)

Carbo-hydrate

(g)

Crude

Fiber(g)

Ash(g)

Calcium(mg)

Phos-phorus

(mg)

Iron(mg)

Retinol(µg)

β –carotene

(µg)

Vit. A

(RE)

(µg)

Thiamin(mg)

Ribo-flavin(mg)

Niacin

(mg)

Ascor-bic

Acid(mg)

Chicken breast 73.1 131 21.6 5.0 0.0 0.2 1.0 24 162 1.0 30 5 31 0.06 0.06 97 0

Alugbati 92.5 23 2.0 0.3 3.0 0.9 2.2 128 40 4.9 0 2735 456 0.04 0.12 0.5 89

Pako 89.9 44 3.8 1.7 3.3 1.3 1.3 36 76 3.0 0 3100 517 0.00 0.10 1.9 10

Pansit-pansitan 97.2 11 0.5 .05 1.1 0.7 0.7 94 13 4.3 0 1250 208 0.01 0.00 0.1 2

Garlic (bulb) 66.5 129 7.0 0.3 24.6 (2.5) 1.6 28 121 1.2 0 0 0 0.23 0.08 0.4 7

Butter 16.0 772 0.585.5 0.0 0.1 1.5 18 18 0.6 355 335 411 0.01 0.01 Tr 0

All-purpose flour 12.3 352 12.6 0.8 73.7 (3.3) 0.6 82 105 4.4 0 0 0 0.02 0.11 5.2 0

Salt 10.3 128 0.0 0.0 31.9 0.057.8 267 27 5.5 0 0 0 Tr Tr Tr 0

Ground black pepper 255 10.95

3.26 64.81 26.5 - 437 173

28.86 0 156 299 0.109 0.24 1.142 21

Mushrooms -canned 93.6 23 2.3 0.4 2.5 (1.8) 1.2 40 54 0.4 0 0 0 0.02 0.10 1.8 2

Capers 23 2.360.86 4.89 3.2 40 10 1.67 0 83 138 0.018

0.139 0.652 0

Lemon juice 91.4 42 0.5 1.6 6.3 (0.1) 0.2 8 7 0.2 0 Tr Tr 0.04 0.02 0.2 45

White wine 92.6 30 0.07 0.0 0.3 0 0.2 2 4 0.2 0 0 0 0.00 0.02 0.1 0

Chicken-flavored demi-glace 4.1 306 15.3

22.3 11.0 0

47.3 58 143 18 25 10 27 0.84 0.14 2.7 0

Fresh parsley 84.2 58 4.0 0.9 8.4 (6.5) 2.5 264 46 1.8 0 1550 258 0.17 0.18 0.9 117

Lemon 91.4 42 0.5 1.6 6.3 (0.1) 0.2 8 7 0.2 0 Tr Tr 0.04 0.02 0.2 45

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Appendix Table 2. Nutrient composition per 100 grams of each ingredient used in the production of “clear soup”

CLEAR SOUP INGREDIENTS

NUTRIENT COMPOSITIONWater

(g)Energ

y(kcal)

Protein

(g)

Fat(g)

Carbo-hydrat

e(g)

Crude

Fiber(g)

Ash(g)

Calcium

(mg)

Phos-phoru

s(mg)

Iron(mg)

Retinol

(µg)

β –carotene

(µg)

Vit. A

(RE)

(µg)

Thiamin(mg)

Ribo-flavin(mg)

Niacin

(mg)

Ascor-bic

Acid(mg)

Cauliflower 91.7 32 2.1 0.3 5.2 (2.1) 0.7 41 42 0.8 0 45 8 0.05 0.12 0.7 82

Alugbati 92.5 23 2.0 0.3 3.0 0.9 2.2 128 40 4.9 0 2735 456 0.04 0.12 0.5 89

Pako 89.9 44 3.8 1.7 3.3 1.3 1.3 36 76 3.0 0 3100 517 0.00 0.10 1.9 10

Pansit-pansitan 97.2 11 0.5 .05 1.1 0.7 0.7 94 13 4.3 0 1250 208 0.01 0.00 0.1 2

Butter 16.0 772 0.5 85.5 0.0 0.1 1.5 18 18 0.6 355 335 411 0.01 0.01 Tr 0

Onion 87.0 52 1.7 0.3 10.5 (2.0) 0.5 40 51 0.6 0 Tr Tr 0.04 0.01 0.4 5

Salt 10.3 128 0.0 0.0 31.9 0.057.8 267 27 5.5 0 0 0 Tr Tr Tr 0

Garlic (bulb) 66.5 129 7.0 0.3 24.6 (2.5) 1.6 28 121 1.2 0 0 0 0.23 0.08 0.4 7

Chicken broth 86.2 61 1.7 1.8 9.5 - 0.8 8 14 0.7 25 - - 0.02 0.02 0.4 0

White pepper11.4

2 296 10.4 2.12 68.611.59 0.265 176

14.31 0 - Tr 0.02

0.126 0.212 -

Nutmeg 14.3 525 5.8436.3

1 49.29 20.8 - 184 213 3.04 0 16 0 0.346 - 1.3 0

Fresh parsley 84.2 58 4.0 0.9 8.4 (6.5) 2.5 264 46 1.8 0 1550 258 0.17 0.18 0.9 117

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Appendix Table 3. Nutrient composition per 100 grams of each ingredient used in the production of “green salad”

GREEN SALAD INGREDIENTS

NUTRIENT COMPOSITIONWater

(g)Energy(kcal)

Protein

(g)

Fat(g)

Carbo-hydrat

e(g)

Crude

Fiber(g)

Ash(g)

Calcium

(mg)

Phos-phoru

s(mg)

Iron(mg)

Retinol

(µg)

β –caroten

e(µg)

Vit. A

(RE)(µg)

Thiamin

(mg)

Ribo-flavin(mg)

Niacin

(mg)

Ascor-bic

Acid(mg)

Lettuce 94.1 22 1.3 0.4 3.4 0.6 0.8 97 34 3.4 0 1800 300 0.06 0.11 0.5 19

Alugbati 92.5 23 2.0 0.3 3.0 0.9 2.2 128 40 4.9 0 2735 456 0.04 0.12 0.5 89

Pako 89.9 44 3.8 1.7 3.3 1.3 1.3 36 76 3.0 0 3100 517 0.00 0.10 1.9 10

Pansit-pansitan 97.2 11 0.5 .05 1.1 0.7 0.7 94 13 4.3 0 1250 208 0.01 0.00 0.1 2

Cucumber 95.9 16 0.6 0.2 2.9 (0.5) 0.4 22 17 0.4 0 Tr Tr 0.02 0.02 0.1 10

Carrot 86.7 52 1.5 0.4 10.5 (3.4) 0.9 69 38 2.1 0 10005166

8 0.04 0.04 0.8 8

Tomato 93.0 27 0.9 0.3 5.2 (1.5) 0.6 31 26 1.0 0 380 63 0.05 0.03 0.6 34

Tuna flakes, canned 54.3 309 15.4 26.7 1.7 0.1 1.9 16 105 0.7 0 0 0 0.01 0.10 9.4 0

Egg, whole boiled 72.1 170 13.9 12.4 0.7 0.0 0.9 73 180 3.5 85 25 89 0.09 0.46 0.1 0

Salt 10.3 128 0.0 0.0 31.9 0.057.8 267 27 5.5 0 0 0 Tr Tr Tr 0

White pepper11.4

2 296 10.4 2.12 68.61 -1.59 0.265 176

14.31 0 - Tr 0.02

0.126 0.212 -

Vinaigrette66.2

5143.7

5 0.5 0.40 28.13 0.0 - 18.75 37.5 0.63 0 18.75 0 0.0060.01

3 0 6.25

Croutons, seasoned 3.6 465 10.8 6.7 63.5 5 - 95 140 2.83 32.5 5 7.5 0.505 0.42 4.65 0

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Appendix Table 4. Nutrient composition per 100 grams of each ingredient used in the production of “buco smoothies”

BUCO SMOOTHIES INGREDIENTS

NUTRIENT COMPOSITIONWater

(g)Energy(kcal)

Protein(g)

Fat(g)

Carbo-hydrate

(g)

CrudeFiber

(g)

Ash(g)

Calcium

(mg)

Phos-phorus

(mg)

Iron(mg)

Retinol

(µg)

β –carotene

(µg)

Vit. A

(RE)(µg)

Thiamin(mg)

Ribo-flavin(mg)

Niacin(mg)

Ascor-bic

Acid(mg)

Buco meat 80.6 102 1.4 5.3 12.1 (6.6) 0.6 10 54 0.7 0 0 0 0.02 0.02 0.6 8

Alugbati 92.5 23 2.0 0.3 3.0 0.9 2.2 128 40 4.9 0 2735 456 0.04 0.12 0.5 89

Pako 89.9 44 3.8 1.7 3.3 1.3 1.3 36 76 3.0 0 3100 517 0.00 0.10 1.9 10

Pansit-pansitan 97.2 11 0.5 .05 1.1 0.7 0.7 94 13 4.3 0 1250 208 0.01 0.00 0.1 2

Coco sap 7.6 369.4 1.3 1.8 89.2 - 2.2 6.0 79 1.6 0 0 0 0.01 0.01 0.2 0

Evaporated milk 71.3 148 7.7 0.12 11.7 0.0 1.5 313 202 2.0 110 35 116 0.41 0.39 0.2 23.4

Ice, crushed 99.8