Acceptability of mongo sprouts (phaseolus radiatus l.) in making candy

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2015

EXECUTIVE SUMMARY: This study aimed to evaluate the acceptability of mongo sprouts in making candy. It determined the level of acceptability of mongo sprouts by using Hedonic Scale and score sheets. This study was undertaken at the University of Rizal System, Morong Rizal, in the Hotel and Restaurant Management (HRM) Laboratory Room. This aimed to determine the acceptability of candy made out of mongo sprouts in terms of color, flavor, texture, aroma and appearance. The respondents of this study are 10 URSM College of Industrial Technology (CIT) Instructors, 20 HRM students and 20 Laboratory high School students who evaluated this study. Selected students of Bachelor of Technology major in Hotel and Restaurant Management conducted this study during this school year 2014-2015 at the University of Rizal System. Weighted mean was used to measure the level of acceptability while the One way Anova was used to determine the significant difference on the acceptability of mongo sprouts in making candy in terms of color, flavor, texture, aroma and appearance. Based on the gathered data the following significant findings were summarized. On the level of acceptability of mongo sprouts in making candy in terms of aroma, appearance, color, flavor, and texture as evaluated by the three groups of respondents. The respondents who are CIT Instructors, HRM Students and Laboratory High School students rated the level of acceptability of mongo sprouts candy in terms of the product as "Like Very Much". With the use of hedonic scale, the three groups of respondents of the level of acceptability as 7.73 and verbally interpreted as "Like Very Much". On the acceptability of mongo sprouts in making candy in terms of aroma, appearance, color, flavor and texture as evaluated by different groups of respondents. The CIT instructors evaluated the acceptability of mongo sprouts candy in terms of five characteristics as "Much Accepted". The HRM students evaluated the acceptability of mongo sprouts candy in terms of five characteristics as "Much Accepted". The Laboratory High School Students evaluated the acceptability of mongo sprouts candy in terms of five characteristics as "Much Accepted". With the use of score cards, the three groups of respondents evaluated as 4.07 and it is "Much Accepted". On the significant difference on the level of acceptability of mongo sprouts candy as evaluated by the three groups of respondents of the product. It was statistically found out that the level of acceptability of mongo sprouts in making candy by the three groups of respondents considering the significant value of .483 therefore there is no significant difference thus the null hypothesis was accepted. On the significant difference on the level of acceptability of mongo sprouts in making candy in terms of aroma, appearance, color, flavor and texture as evaluated by the three groups of respondents considering the significant values of .145, .896, 1.893, 4.66 and 1.443, therefore there is no significant differences thus the null hypothesis is accepted. Based on the summary of findings, the following conclusions were drawn. Mongo sprouts in making candy were as Liked Very Much. The level of acceptability of mongo sprout candy is rated by the group of respondents as "Liked Very Much". Based on a result of the ongoing findings and conclusions, some recommendations were offered like the taste, size, and texture of mongo sprouts should be improved by adding or using essence for aroma.