Acceptability of corn (zea mays l.) kernel in making polvoron

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

EXECUTIVE SUMMARY: This study aimed to determine the acceptability of corn kernel in making polvoron. The study was conducted at University of Rizal System Morong Rizal during the second semester, school year 2014-2015. The researchers gathered information about the standard variety recipe of polvoron. The researchers thought of utilizing Corn kernel polvoron. The acceptability of corn kernel in making polvoron was determined by the use of Hedonic Scale. Score card was also used to rate the food from Liked Very Much and Accepted to Not Accepted at all as the characteristics of food with respect to the different characteristics. The respondents of the study are one group of instructors and students, the findings revealed in terms of aroma obtained the weighted mean of 4.5 verbally interpreted as Very Much Acceptable and ranked at no.2 as revealed by the students. For the responces of the instructors weighted mean of 3.9 verbally interpreted highly acceptable and ranked at no. 1.5 was obtained. In terms of color and appearance obtained the weighted mean of 4.4 verbally interpreted as Very Much Acceptable and ranked no. 3.5 for the students. For the responses of instructors, it obtained the weighted mean of 3.9 verbally interpreted as, highly acceptable and ranked at no. 4. In terms of flavor the weighted mean of 4.6 verbally interpreted as Very Much Acceptable and ranked at no. 3.5 was obtained by the students. For the responces of the instructor, weighted mean of 3.8 verbally interpreted as Highly Acceptable and ranked at no. 3 was obtained. Based on the gathered data in the significant difference on the level of acceptability of Corn Kernel in Making polvoron as evaluated by the two groups of respondent with respect to the different characteristics there is sufficient evidence to claim that there is significant difference on the level of acceptability as evaluated by the two groups of respondents. It could be gleaned from the table that student rank first in terms of flavor with the weighted mean of 4.6 then followed by aroma with weighted mean of 4.5 and last by are color with weighted mean of 4.4 and all items are verbally interpreted as very much acceptable. Like with the instructor rank first on aroma and color with weighted mean of 3.9 next is the flavor with weighted mean of 3.8 and lastly in appearance with weighted mean of 3.5 and all items are verbally interpreted as highly acceptable. Based on the summary of findings the following conclusion were drawn. The corn polvoron was liked very much by the respondents. The corn polvoron was accepted by the two groups of respondents. There is significant difference on the level of acceptability of corn kernel in making polvoron with respect to the different characteristics as evaluated by the two groups of respondents. Based on the summary of findings and conclusion some recommendations were made. The objective testing should be done for more reliable result, like using the proper grinding, cooking, condition, etc. further improvement in the aroma should be done for better acceptability of the product.