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  CHAPTER III METHODOLOGY In the conduct of the study, different steps were formulated to achieve the accurate collection of data. Below is a diagram showing how the study was conducted.  A.   Research Design This study used Randomized Complete Block Design (RCBD) to provide observation on the acceptability test of the product. Respondents were chosen from different age groups in order to create a common characteristics among them. B.   Collection of Materials and Equipment The following materials and equipment needed in the research study: Jackfruit seed. Holy Basil. Flour.  It will be added as thickener of the pasta noodles. Vegetable oil.  It will serve as binder of the pasta noodles. Egg.  It will be added to smoothen the pasta noodles. Blender.  It will be used to grind the Jackfruit seed and Holy Basil leaves. Clean Pan.  It will be used as container of the treatments. Mixing Bowl.  It will be used in preparation of the flour and the Jackfruit seed and Holy Basil leaves. Spatula.  It will be used in mixing the ingredients in making the oasta noodles. Weighing scale . It will be used to measure the desired amount of materials needed in the study. Rolling Pin.  It will be used to get the right thickness of the pasta noodles. Pastry Board.  It will be used as portable surface for the mixing, kneading and rolling of the  pasta. Pasta Rack.  This is where the pasta strips will be hung out to dry  C.   Procedures 1. Gathering of Materials Twenty. One kilogram of flour, five pieces of eggs and 300 ml of vegetable oil were  purchased from the Nepo market of Alaminos City. 2. Preparation of the Jackfruit seed and Holy Basil leaves The collected were Jackfruit seed and Holy Basil leaves cleaned, washed and drained. Then, they were cut into thin slices and put to a blender to grind it with little amount of distilled water. All equipment/tools that were used were sterilized to remove the large residues. Then it was sun-dried for three days. The powdered were weighed to obtain 1 kilogram.  3. Preparation of Treatments The following were prepared in making the pasta noodles: Treatments   Amount of powedered Jackfruit seed and Holy Basil leaves   Amount of flour   Other Ingredients   T0  0 100 g 2 ml veg. oil, 1 egg white, 1 mg salt, 10 ml water T1  50 g 50 g 2 ml veg. oil, 1 egg white, 1 mg salt, 10 ml water  T2  60 g 40 g 2 ml veg. oil, 1 egg white, 1 mg salt, 10 ml water T3  40 g 60 g 2 ml veg. oil, 1 egg white, 1 mg salt, 10 ml water T4  Commercial pasta noodles 4. Making the pasta noodles The ingredients were put in a pan and mixed using a spatula until become batter/dough. Then the mixture was spread out on the pastry board. Rolling pin was used to flatten the dough until the desired thickness has been reached. Then using knife, it was cut into strips and were  placed in the pasta rack to be dried. 5. Cooking the pasta noodles The different pasta noodles were cooked separately using the same ingredients. They were  placed in different containers ready for sensory evaluation. 6. Identification of the Evaluators Twenty (20) evaluators of different age groups were randomly selected in Alaminos City. Each group was composed of 5 with age range of 13-20 years old, 21-30 years old, 31-40 years old and 41-50 years old. The school nurse helped in identifying if the respondent is qualified for the sensory evaluation. Each respondent was asked to fill up the human consent form if he/she is willing to undergo the sensory evaluation of the treatments.   7. Sensory Evaluation of the Treatments The cooked pasta noodles were placed in clean saucers to be used in the sensory test. For the aroma test and the taste test, each respondent was given 1 saucer for each treatment. They were asked to smell first the treatments then, taste it. To avoid biases, the respondents were blind-folded while smelling and tasting. During the taste test, they were asked to gargle and waited to for three (3) minutes to do the next tasting. Then, they evaluated the color and texture of the pasta noodles after the aroma and taste tests. After the sensory test, the respondents were given evaluation forms to rate the color, aroma, taste and texture of the noodles by checking the corresponding columns, The Likert Scale consists of five (5) rating points, one (1) being the lowest and five (5) as the highest will be used. Numerical Rating   Descriptive Rating   5 Like Extremely 4 Like Very Much 3 Like Moderately 2 Like Slightly 1 Dislike 8. Data Gathering The results of the evaluation were tabulated using the sample table and from which was used in the statistical computation.
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