Acceptability of bitter gourd (momordica charantia, linn) as an added flavor in making leche flan Annie May F. Talavera... [et.al].

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

EXECUTIVE SUMMARY: This study was entitled "Acceptability of Bitter Gourd (Momordicacharantia) as an Added Flavor in making Leche Flan". This study aimed to make leche flan out of bitter gourd, calculating the level of acceptability of bitter gourd in making leche flan as evaluated by the URSM Laboratory, college students, and CIT professors. It determined the significant difference on the level of acceptability of bitter gourd leche flan as evaluated by the respondents in terms of the given variables. As revealed by the (3) groups of respondents in terms of color, college students, ranked first with a weighted mean of 4.45, interpreted as very much accepted. CIT professors ranked second which obtained a weighted mean of 4.30, and verbally interpreted as very much accepted. URSM Laboratory students ranked third, which obtained a weighted mean of 3.90 and verbally interpreted as very much accepted. In terms of aroma CIT professors ranked first with a weighted mean of 4.70 and verbally interpreted as very much accepted. College student ranked second with an obtained weighted mean of 4.40 and verbally interpreted as very much accepted. URSM Laboratory students ranked third with a weighted mean of 4.20 and verbally interpreted as very much accepted. In terms of Texture College student ranked first with a weighted mean of 4.45 verbally interpreted as very much accepted. URSM laboratory students and CIT professors got a weighted mean of 4.20 interpreted as very much accepted. In terms of taste/flavor College students ranked first which obtained a weighted mean of 4.60 and verbally interpreted as very much accepted. CIT professors ranked second which obtained a weighted mean of 4.60 and verbally interpreted as very much accepted. URSM laboratory ranked third with a weighted mean of 4.20 with a verbal interpretation of very much accepted. In terms of characteristics CIT professors ranked first which obtained a weighted mean of 8.0 and verbally interpreted as liked very much. College students ranked second which obtained a weighted mean of 7.75 verballyinterpreted as liked moderately. URSM Laboratory students ranked third which obtained a weighted mean of 7.70 verbally interpreted as liked moderately. The computed Sig-value on the level of acceptability of bitter gourd leche flan as evaluated by the respondents in terms of color, aroma, flavor and texture of the prepared leche flan has no significant difference. Therefore, the hypothesis is accepted, except the taste/flavor that there is significant difference which is rejected. As a result of the foregoing findings and conclusion, the following recommendations were offered: the flavor of the prepared bitter gourd leche flan should enhanced; bitter gourd leche flan should be kept refrigerated, and further studies should be conducted using other characteristics and variables.