Acceptability of capsicum frutescens (cayene pepper) as flavor Mediatrix P. Quintos... [et. al]

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2017

EXECUTIVE SUMMARY: This study entitled ACCEPTABILITY OF CAPSICUM FRUTESCENS L. (CAYENNE PEPPER) AS FLAVOR IN MAKING SPICY TART was conceptualized and conducted by the selected students from college of industrial technology bachelor of technology major in Hotel and Restaurant Management at the University of Rizal System Morong Campus during the first semester up to second semester academic 2016-2017. The study was mainly concerned with the acceptability of Capsicum frutescens L. (Cayenne Pepper) as flavor in making spicy tart. The researchers used the descriptive method of research in gathering data and information to determine the acceptability of Capsicum frutescens L.Cayenne Pepper) as flavor in making spicy tart in terms of color, appearance, texture and taste. In the particular study, the researchers used Hedonic Scale and Score sheet as instrument to measure the acceptability of Capsicum frutescens L. (Cayenne Pepper) as flavor in making spicy tart. The respondents of the study included twenty (20) CIT instructors, twenty (20) CIT students, twenty (20) senior high school and twenty (20) HRM Students. The researchers chose these respondents because their specialization on this matter clearly understood all the operations and purposes of the said research study. The product has ingredients (all-purpose flour, unsalted butter, refined sugar, egg, vanilla extract, lemon, fresh cream/all-purpose cream, honey cayenne powder, roasted peanuts, egg yolk,milk) that are needed in making the product during the production proper, the researchers conducted and developed the product assisted by a professional. After the production, initial tasting and series of trials were made to check if there were some adjustments and corrections needed to complete the product. The summary of findings showed that on the acceptability of cayenne pepper as flavor in making spicy tart in terms of color, appearance, texture and taste is "highly acceptable" as evaluated by CIT instructors, CIT students, Senior high school students and HRM students. The researchers concluded that the cayenne pepper was "Liked Very Much" by the respondents and also the researchers proved that there was significant difference on the level of acceptability of Capsicum frutescens L. (cayenne pepper) as flavor in making spicy tart by the respondents in terms of color, texture, and taste revealed that the null hypothesis was not accepted. Likewise, there is no significant on the evaluation made by the four groups of respondents on the acceptability of spicy food tart in terms of appearance. Based on the evaluation of the study, the cayenne pepper must be recommended to be used as flavor in making spicy tart as revealed by the responses of the respondents on the further improvement of the texture of the product, follow standard recipe to avoid inaccurate measurement of the ingredients and further study should be conducted in making spicy tart using other healthy and medicinal plants.