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THESIS POWERPOINT (UBE GARGANELLI)_054858.pptx

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THESIS POWERPOINT (UBE GARGANELLI)_054858.pptx

  1. 1. Ube Garganelli Pasta In Partial Fulfillment in Technological Research II (BTLE-HE) Bachelor of Technology and Livelihood Education Major in Home Economics Institute Of Education And Teacher Training Davao Oriental State University Researchers JONNA MAE L. LABACO ANTONETTE R. NOYA TITO JR. S. VILLARASA ANDREA ALBO NOVEMBER, 2022
  2. 2. INTRODUCTION Yams contain a variety of beneficial substances, including the storage protein dioscorin, the tropical corticosteroid saponins flavonoid and dioscin, and anthocyanins. Due to the existence of anti-nutritional elements, the majority of the species are unique in terms of food, medicine, and economic value, but their widespread usage is limited. On the other hand, the production of pasta is a widespread food processing activity since pasta is a staple that most people eat and prepare for a variety of events. However, there are several reasons why a person would decide to cut gluten out of their diet, including the recurrence of gastrointestinal and non-gastrointestinal symptoms, the conviction that gluten may be harmful, and the idea that avoiding it represents leading a healthy lifestyle.
  3. 3. Yam is a staple food for small and marginal rural families and forest- dwelling populations during times of food scarcity. This ube garganelli pasta is appropriate for everyone as it is gluten-free pasta that accounts for so many functional nutrients. This pasta can help make a gluten-free food by offering a different source of flour or powder that is highly nutritious. Ube is a starchy root vegetable with a high carbohydrate, vitamin C, and potassium content that is a potent antioxidant in the body. Due to the widespread use of pasta and the abundance of underutilized tuberous root crops of this purple yam, product developers have opened up new perceptions to create prospective ideas for tuberous purple yam growers as well as for community members and consumers. In order to give an alternative product that may assist people with particular dietary needs in consuming a gluten-free product and meets nutritional requirements, the researchers of this study intend to develop fortified food items from a tuberous purple yam that has a functional nutrient.
  4. 4. OBJECTIVES OF THE STUDY 1.To produce ube garganelli pasta coming tuberous purple yam. 2.To recognize the acceptability of the ube garganelli pasta in terms of taste, texture, aroma and appearance. 3.To identify what are the benefits of tuberous purple yam that could be extracted into ube garganelli pasta. 4.To produce alternative and gluten free ube garganelli pasta. 5.To determine the potentiality of utilizing tuberous purple yam into ube garganelli pasta and recognize the satisfaction of the product through the response of the respondents.
  5. 5. SIGNIFICANCE OF THE STUDY  The local farmers of ube growers  The local vendors of ube  Persons who want to eat gluten free pasta
  6. 6. SCOPE AND DELIMITATION OF THE STUDY  This research study focuses on the utilization of tuberous purple yam/ube together with the production of Ube garganelli pasta.
  7. 7. METHODS This developmental study used Completely Randomized Design to test different ube garganelli pasta blends to produce bake goods with or without the application of different thickening agents until the desired outcome met. The product (ube garganelli pasta) is evaluated based on baked products taste, texture, aroma, and appearance.
  8. 8. RESEARCH DESIGN  This research is a developmental-experimental study that uses a quantitative approach to compute the methodologies.
  9. 9. RESEARCH INSTRUMENT  The researchers made a questionnaire base on the qualifications of their product, to gather pertinent information about the flavor, texture, aroma and appearance of the ube gargenelli pasta product.
  10. 10. Respondents/Participant of the study Exper ts • The bakers Teach ers • Home economic teachers Studen ts • Random TVL students Random individu als • 15 random person Respondents is categorized into three (45) namely; This study accumulated forty (40) respondents that is resident from the specific area of Mati City.
  11. 11. Data Collection The data were gathered and interpreted using the indicators used in the consumer’s sensory perception of food attributes. The effectiveness of the product was determined by conducting a survey and giving survey questionnaires to forty-five (45) respondents.
  12. 12. 15 Random Individuals Computation The 15 respondents are the people who were selected randomly during the initial tasting.
  13. 13. Formula and Interpretation
  14. 14. 40 Respondents Computation The 40 respondents are the people who responded during the final tasting of ube gargenelli pasta and they were categorized into 3; which is the (10) expert from the bakers, (10) HE teachers, (10) TVL students. Repondent 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 1 5 4 4 5 4 5 5 5 5 4 5 5 5 4 4 3 5 5 4 5 4 5 5 5 5 5 5 5 2 5 5 3 4 4 5 4 5 5 5 4 5 5 4 5 5 4 4 4 4 5 5 5 4 5 4 5 5 3 5 5 5 4 5 4 5 5 4 5 5 5 4 4 5 5 4 5 5 5 5 5 4 3 5 4 5 5 4 4 4 4 3 4 5 5 4 5 5 5 5 5 5 3 4 5 5 5 5 5 4 5 4 5 5 5 5 5 5 5 5 5 5 4 5 4 4 5 5 4 5 4 5 5 5 4 5 5 5 5 5 5 5 4 5 5 6 5 5 5 5 4 5 5 5 5 5 5 4 4 5 5 5 5 4 5 5 5 5 5 5 5 4 3 5 7 5 5 5 5 4 5 5 5 5 5 5 5 4 4 5 5 5 5 4 4 4 4 5 4 4 5 5 5 8 5 5 5 4 5 4 5 5 5 5 4 5 5 5 5 5 5 4 4 5 5 4 5 5 5 5 5 5 9 5 4 5 4 4 5 5 4 5 4 4 5 5 4 5 5 4 5 5 5 5 4 4 4 5 5 5 5 10 4 5 5 5 4 5 5 4 4 5 4 5 5 5 5 4 5 4 4 5 5 5 5 5 5 5 5 5 48 47 46 44 43 47 49 46 47 48 46 48 47 44 47 46 47 45 45 48 48 46 48 44 49 46 48 50 10 Mean 4.80 4.70 4.60 4.40 4.30 4.70 4.90 4.60 4.70 4.80 4.60 4.80 4.70 4.40 4.70 4.60 4.70 4.50 4.50 4.80 4.80 4.60 4.80 4.40 4.90 4.60 4.80 5.00 7 GMW 4.63 4.66 4.66 4.73 Variance 0.16 0.21 0.44 0.44 0.21 0.21 0.09 0.24 0.21 0.16 0.24 0.16 0.21 0.24 0.41 0.44 0.21 0.25 0.25 0.16 0.16 0.24 0.16 0.44 0.09 0.24 0.36 0.00 EXPERTS Taste Aroma Texture Appearance
  15. 15. 11 4 5 4 4 4 5 5 4 5 4 5 5 5 4 5 5 4 5 5 4 5 4 5 4 4 5 5 5 12 5 4 4 5 5 4 4 5 5 5 4 5 5 4 5 5 5 4 4 4 4 5 4 4 5 4 5 5 13 4 4 3 4 4 4 4 5 5 5 5 5 5 5 4 5 3 5 4 5 4 5 5 5 5 4 5 5 14 4 4 4 3 3 4 4 3 4 5 4 4 4 4 4 4 3 3 4 4 4 4 3 4 4 5 4 5 15 5 5 4 5 5 5 4 5 5 5 5 5 5 5 4 4 5 4 4 4 5 5 4 4 5 5 4 5 16 4 5 4 5 4 4 4 5 4 5 3 3 3 3 5 5 4 5 4 4 5 5 5 4 5 4 4 4 17 5 5 5 5 4 4 4 5 4 4 4 5 5 4 5 5 4 5 5 4 5 5 5 5 4 5 5 4 18 5 5 4 5 4 4 5 5 5 4 5 4 5 4 5 4 3 5 5 5 4 4 5 5 4 5 4 5 19 4 4 3 4 4 4 4 5 4 4 5 5 4 5 5 5 4 3 4 5 5 4 5 5 5 5 5 5 20 4 4 5 5 5 5 4 4 5 5 4 5 5 5 5 5 5 4 5 5 5 5 4 4 4 5 4 3 44 45 40 45 42 43 42 46 46 46 44 46 46 43 47 47 40 43 44 44 46 46 45 44 45 47 45 46 10 Mean 4.40 4.50 4.00 4.50 4.20 4.30 4.20 4.60 4.60 4.60 4.40 4.60 4.60 4.30 4.70 4.70 4.00 4.30 4.40 4.40 4.60 4.60 4.50 4.40 4.70 4.70 4.50 4.60 7 GMW 4.30 4.53 4.44 4.57 Variance 0.24 0.25 0.40 0.45 0.36 0.21 0.16 0.44 0.24 0.24 0.44 0.44 0.44 0.41 0.21 0.21 0.60 0.61 0.24 0.24 0.24 0.24 0.45 0.24 0.25 0.21 0.25 0.44 CONSUMERS
  16. 16. 21 5 5 5 4 5 5 4 5 4 5 5 5 5 5 5 5 5 5 5 4 5 5 4 4 5 5 5 5 22 5 4 5 5 5 4 5 5 5 5 4 4 5 5 5 5 4 4 5 5 5 5 5 4 3 4 5 5 23 5 5 4 5 5 4 5 5 5 4 5 5 5 5 4 5 4 5 5 5 5 5 4 5 5 5 4 5 24 5 5 5 4 4 4 5 4 4 4 4 4 4 5 4 4 5 5 5 5 5 5 5 5 5 4 5 4 25 5 4 5 5 4 5 4 5 4 4 4 5 5 5 5 5 5 4 5 5 5 4 4 4 5 5 5 4 26 4 5 5 5 5 5 4 4 4 5 5 4 5 5 5 5 4 5 5 5 5 5 5 5 5 4 4 4 27 5 5 4 5 5 4 3 5 5 4 5 5 5 4 5 5 4 5 5 5 4 5 5 4 5 5 5 4 28 4 4 4 4 5 4 5 4 4 5 5 5 4 4 5 4 4 4 5 5 5 5 4 4 4 5 4 5 29 4 4 4 5 4 5 5 4 4 4 5 4 4 5 4 5 4 4 5 5 4 4 5 5 4 4 5 4 30 5 5 5 4 4 4 5 5 5 5 4 5 5 4 5 4 5 4 4 5 5 4 4 4 4 5 4 5 47 46 46 46 46 44 45 46 44 45 46 46 47 47 47 47 44 45 49 49 48 47 45 44 45 46 46 45 10 Mean 4.70 4.60 4.60 4.60 4.60 4.40 4.50 4.60 4.40 4.50 4.60 4.60 4.70 4.70 4.70 4.70 4.40 4.50 4.90 4.90 4.80 4.70 4.50 4.40 4.50 4.60 4.60 4.50 7 GMW 4.57 4.59 4.70 4.54 Variance 0.21 0.24 0.24 0.24 0.24 0.24 0.45 0.24 0.24 0.25 0.2 0.2 0.2 0.2 0.21 0.21 0.24 0.25 0.09 0.09 0.16 0.21 0.25 0.24 0.45 0.24 0.24 0.25 TEACHERS
  17. 17. Variables K Description # of items sum of the item variance variance of total score cronbach alpha 28 9.10 48.46222 0.84226 Internal Consistency Good Value ∑ s2 y s2 x items 28 sum of the item variance 9.10 variance of total score 48.46222222 cronbach alpha 0.842259721 =counta() =var.p()
  18. 18. Analysis of the data The result from the gathered data which was interpreted and analyzed showed the very satisfactory rating of the product in terms of taste, aroma, texture and appearance. The ube garganelli pasta was perceived to be very visually appealing to the respondent. The respondents were also very satisfied with the overall potential of the product for marketing. Moreover, the packaging of the ube garganelli pasta was perceived by the teachers, the expert or the respondents as well-packed and has appropriate packaging for ube garganelli pasta product. Overall, the expert, and teachers loved the presentation of the product which showed satisfaction as justified by the grand mean of 4.50 (taste), 4.60 (texture), 4.59 (aroma), 4.61 (appearance). The evaluation tool had undergone test for validity and acceptability in terms of the taste, texture, aroma, and appearance of the product. As a result, the respondents agreed and assessed that the product is good. The product satisfaction index obtained a grand mean of 4.67 experts, 4.46 consumers, 4.60 teachers and 4.46 random person.
  19. 19. CONCLUSION AND RECOMMENDATIONS Conclusion From the results in finding of the data gathered, the ube garganelli pasta was concluded as: 1. A completely produced by-product created from the production phases systematically undergone by the researchers. 2. A relevant output which can be a new source of literature for future studies supported by previous literature, making this study more feasible and reliable. 3. Very satisfactory among respondents in terms of taste, texture, aroma and appearance. Therefore, researchers conclude that the ube garganelli pasta has been approved very satisfactory by the respondents and can also have satisfactory feedback for future consumers.
  20. 20. Recommendation The researchers would like to recommend the following for further development of the product: 1. The researcher recommends adding another vegetable to make the ube pasta more healthful. 2. Future researchers may choose to create a unique method of preparing ube pasta and may turn to this study or related material for inspiration.

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