ILOCOS SUR POLYTECHNIC STATE COLLEGE

FEASIBILITY OF MAKING MORIDOCHE PUFF FROM MALUNGGAY

AND CAMOTE LEAVES WITH CHEESE

Flores, Ashley Kate I.

Ordonez, Joanna Grace G.
Racca, Rayma Abigail B.
Estrada, Ashley Joy M.
Ong, Genesis Miguel E.

A Research Capstone Presented by the Researchers of

Ilocos Sur Polytechnic State College
Laboratory High School

In Partial Fulfillment of the Requirement for the Subject

Research Capstone

GRADE 12 HUMSS and STEM

JUNE 2024
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ACKNOWLEDGEMENT

The journey to this point was such a sequence of challenges and

uncertainties we thought we'd never overcome as we walked the paths to our

destination. But because of the helping hands that were offered to us,

especially for all the unwavering love, unending support, guidance,

knowledge, and wisdom, together, we managed to get this far. As

acknowledgement to all of your help and support to us through all this time,

we therefore dedicate the success of our study to all of you we owe, and from

the bottom of our hearts, thank you!

First of all, to our Almighty God, for guiding us right from the start,

for strengthening us whenever we are feeling weary and weak to continue,

for etching hope onto our heart, and for reminding us that he is always with

us;

To the respondents, for giving the best of your cooperation and for

playing one of the biggest role in our study, we owe you for your

participation in providing the needed data in completing our study;

To our research adviser: Dr. Arlene P. Ablog, for lending us hand

when we needed help and for accepting us, for sharing helpful advices,

knowledge and wisdom;

And to our dear family, friends, and classmates, thank you for being

our sanctuary, our cheerleaders, and the wind beneath our wings. You are

the quiet melody that hums in our heart, the rhythm that guides our every

step. Your unconditional love was the safe harbor we returned to, the

unwavering belief that propelled us forward, and your encouragement is the

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fuel that kept our spirits fighting, and now we’ve finally and succeeding

reached our destination.

We dedicate this piece of work to all of you!

- AKIF, JGGO, RABR, AJME, GMEO.

DEDICATION

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The success of this hardship is dedicated to all who played a role and

contributed efforts in this study. Without you all, this would have been

impossible. Most especially to our Almighty God, parents, teachers, and

friends who were always ready to lend us a shoulder to lean on whenever we

feel tired and weary, for sharing knowledge, wisdom, for supporting us

endlessly, for being patient with us, and for serving as a ladder for us to the

top and achieve the success we have always rooted for this study.

- AKIF, JGGO, RABR, AJME, GMEO.

ABSTRACT

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ASHLEY KATE I. FLORES, JOANNA GRACE ORDONEZ, RAYMA ABIGAIL

RACCA, ASHLEY JOY M. ESTRADA, & GENESIS MIGUEL ONG, 2024,
“FEASIBILITY OF MAKING MORIDOCHE PUFF FROM MALUNGGAY AND
CAMOTE LEAVES WITH CHEESE”, Ilocos Sur Polytechnic State College-
Laboratory High School, Poblacion Norte, Sta. Maria, Ilocos Sur.

Dr. Arlene P. Ablog, Ed. D

Research Instructor

This study aimed to determine the sensory characteristics of

Moridoche Puff, a new innovation snack, in terms of appearance, texture,
aroma and taste whether it is very much acceptable, much acceptable,
acceptable, fairly acceptable or unacceptable is important. It also determines
its availability in the market. A Descriptive Experimental Research design
was used in this study, while Grade 12 students from ISPSC-LHS are the
participants of the study. Random Sampling technique was used in this
study to ensure the representative a fair selection of participants. This study
made use of evaluation survey questionnaire as instruments and through
distribution of survey questionnaire the data was gathered and data
analysis was performed. The study confirms the feasibility of the Moridoche
Puff product. Respondents rated its appearance at 4.16, indicating it is
much acceptable. The texture was rated 4.12, the aroma 4.36, and taste
4.32, all demonstrating highly acceptance. All 25 respondents expressed
willingness to purchase the product if available on the market. The
product's shelf life is 1-2 days at room temperature in a container and up to
1 week when refrigerated. These findings suggest promising market
potential for the Moridoche Puff.

Keywords: feasibility, malunggay, camote, cheese

TABLE OF CONTENTS

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PRELIMINARIES

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Title Page 1

Acknowledgement 2

Dedication 4

Abstract 5

Table of Contents 6

CHAPTER I: INTRODUCTION

Background of the Study 8

Statement of the Problem 10

Significance of the Study 10

Review of Related Literature 11

Conceptual Framework 16

Objectives of the Study 17

Time and Place of the Study 17

Scope and Delimitation 17

Definition of Terms 18

CHAPTER II: METHODOLOGY

Materials and Methods 19

Research Design Treatment 19

Data Gathering Instrument 19

Data Gathering Procedure 20

Statistical Treatment of Data 24

CHAPTER III: RESULT AND

DISCUSSION

Findings of the Study 25

Conclusion 27

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Recommendation 28

REFERENCES 29

APPENDICES 31

A. Letter to the Respondents 31

B. Sensory Evaluation Instrument 32

CURRICULUM VITAE 34

CHAPTER I

INTRODUCTION

Background of the Study

Pandesal has been a staple breakfast and afternoon snack for

Filipinos for centuries. It has steadfastly remained one of our favourites,

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especially when eaten freshly baked. So it's really not a surprise that there

are so many new varieties that came out in recent years (Bebs, 2022).

Malunggay leaves, also known as Moringa oleifera, are packed with vitamin

C, vitamin A, and calcium—making it a super-healthy ingredient that’s

usually used in soupy dishes and stews. Adding malunggay leaves to

pandesal makes it a nutrient-packed pandesal (Yum, 2018).

Malunggay leaves contain a lot of vitamins, minerals, and other

necessary phytochemicals (Deriya&Gopalakrishnan, 2016). There is

evidence that the leaves are abundant in minerals such as iron, copper, and

calcium, zinc, potassium, and magnesium (Kasolo, Ojok, Bimenya, Ochieng

and Ogwal-Okeng, 2010), and rich in vitamins including vitamin A’s beta-

carotene, vitamin B’s such as nicotinic acid, pyridoxine, and folic acid as

well as the vitamins D, E, and C (Mbikay, 2012).

Sweet potato or Camote (Ipomoea batatas) leaves provide a dietary

source of vitamins, minerals, antioxidants, dietary fiber, and essential fatty

acids. Bioactive compounds contained in this vegetable play a role in health

promotion by improving immune function, reducing oxidative stress and free

radical damage, reducing cardiovascular disease risk, and suppressing

cancer cell growth (Johnson & Pace, 2011).

Malunggay and camote leaves are both very beneficial to our health

and well-being, as they are full of vitamins and other nutrients. Mixing

cheese with these two main ingredients has a perfect harmonious balance,

making it perfect for a snack. Cheese is a highly versatile dairy ingredient

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that contributes to structure, texture, flavor, mouthfeel, cooking properties,

and nutrition in various culinary dishes and food products.

Every morning and during snack time, the craving for bread and

various pastries, paired with a cup of coffee, becomes a daily routine.

Running a pastry business is not merely about combining flour, eggs, and

sugar; it's a culinary art. The primary goal is to deliver creativity and

artisanal excellence with passion and love. As the years passed, our desire

for delicious pastry snacks continued. Numerous successful pastry

businesses have evolved, transforming from simple bread to an array of

innovative creations. Bakers infuse their creativity and burning passion,

elevating ordinary treats into extraordinary snacks.

Moridoche Puffs, our product, are bite-sized delights filled with the

goodness of malunggay and camote leaves, harmoniously blended with

various ingredients. These snacks provide guilt-free indulgence, creating a

perfect balance between taste and nutrition. This not only satisfies your

taste buds but also gives you a comforting feeling of home. The combination

of malunggay and camote leaves in our puffs delivers a wealth of vitamins

and minerals, promoting a healthy lifestyle and overall well-being. Each

ingredient, including cheese, green onions, ground pepper, and garlic, is

carefully selected to achieve the ideal balance of savory and nutritious

elements.

Our product is more than just a snack, it's a special creation made

with our love and dedication to the art of pastries. For those seeking a

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convenient snack on the go, Moridoche Puffs are the perfect choice.

Embrace this nutritious snack that not only satisfies your cravings but also

nourishes your soul.

Statement of the Problem

The study was conducted to know and determine the appeal of

Moridoche Puff among respondents. This study aims to prove that this

product is very helpful for health-conscious consumers. In this study

specifically, it aimed to answer the following questions:

1. What are the sensory characteristics of Moridoche Puff in terms of

a. appearance

b. texture

c. aroma

d. taste

2. What is the marketability of Moridoche Puff?

Significance of the Study

This study will focus on the production of moridoche puff, and the

results will provide specific procedures that will benefit all the contributors

to the improvement of moridoche puff. The information on the prevailing

procedures in terms of the production of moridoche puff will help the

producers find out how to produce moridoche puff at their source of income.

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Community. Moridoche Puff making provides a mechanism in processing

malunggay and camote leaves into other by-products to vary the usual plain

pandesal, thus, also helps minimize wastage of malunggay and camote

leaves on its peak harvest.

Researchers. It develops the researchers' ability in making malunggay and

camote leaves puff and promote the local products oftheir locality like

malunggay and camote leaves.

Pastry Makers. The result of the study will help the pastry makers to used

indigenous ingredients in making a good tasting and nutritious puffs.

Review of Related Literature

Pan de sal, which is Spanish for bread of salt, is traditionally made

with wheat flour, yeast, water, and a pinch of salt added to the dough. Over

the years, ingredients such as eggs, milk, and butter were incorporated into

the basic recipe resulting in a sweeter-than-salty flavor. Adding different

flavors, such as ube, chocolate, coffee, pandan, and red velvet, is also

common. For variety, the bread buns are sometimes baked with meat fillings

such as shredded chicken adobo, flaked tuna, or sauteed corned beef

(Manalo, 2023).Just like the trending Ube Pandesal with Cheese, which gave

the bread such an appetizing purple color and cheesy flavor. Malunggay

Pandesal recipe, is an awesome way to sneak all those nutrients into one's

daily dietwith its appetizing looks but goes with some health benefits as well

(Bebs, 2022) .

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Malunggay, botanically classified as Moringa Oleifera, is a Southeast

Asian name for the Moringa tree, an ancient, medicinal plant belonging to

the Moringaceae Family. Malunggay is native to Asia and has been used for

its healing properties for thousands of years, often called the “miracle tree.”

All parts of the three, including the roots, fruits, flowers, and leaves, are

utilized in various medicinal and culinary preparations, and in the modern-

day, Malunggay is being planted and studied as a source of nutrition for

regions of the world struggling with poverty, malnutrition and hunger.

Moringa trees are known by over four hundred names worldwide, and

Malunggay is a descriptor often used for the tree in the Philippines.

Malunggay is valued for its versatility, ease of cultivation, and prolific

nature.

According to studies, 3 tablespoons of powdered malunggay leaves

contain 27 percent vitamin A and 22 percent vitamin C, which is equivalent

to 7 oranges. It has 42 percent protein, 71 percent iron and 125 percent

calcium equivalent to 4 glasses of milk. It's potassium content, meanwhile,

is tent amount to 3 bananas, malunggay leaves are also three times more

nutritious than spinach, and have four times more beta-carotene." There are

some dishes of malunggay, like malunggay classic chocolate, malunggay

milk cookies, malunggay oatmeal chip, malunggay Ashitaba cookies

lactation cookies with malunggay,marshmallow mama's malunggay,

malunggay chip, malunggay with cashew, malunggay mint chocolate chip

ice cream paleo white chocolate with malunggay, herbal tea malunggay,

malunggay with caramel, malunggay muffins with cheese, and there are also

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a beauty products using malunggay. Malunggay leaves can be eaten cooked

or raw. They can be used in soups, stews, curries, salads and other dishes.

Malunggay leaves have a subtle earthy and peppery taste, with a very slight

bitterness that mind remind you of spinach or arugula. The flavor is not

overpowering, which makes them great for many dishes (Reyes, 2024).

According to Cadman (2024), moringa may help prevent rheumatoid

arthritis, heart disease, treat mood and nervous system disorders, treat

diabetes, and prevent kidney stones. It also has potential to lower blood

pressure, improve eye health, and treat anemia and sickle cell disease due

to its antioxidant and anti-inflammatory properties. These properties may

also be beneficial in treating an infection and reducing inflammation.

In a study by Jeska (2022), various health benefits of malunggay

leaves were highlighted, emphasizing their significant nutritional and

medicinal properties: promotes heart health, reduces inflammation, prevents

anemia, improves skin health and reduces symptoms of diabetes.

Malunggay is a wonderful herb known all over the world. It helps to reduce

blood pressure and assure a good night in sleep. moringa is natures

medicine cabinet it is best known as an excellent source of nutrition and a

nature energy booster. The benefits of moringa is the important nutrients of

moringa leaves may lead to reduced blood sugar level and cholesterol. The

Moringa to compared equivalent amount of the other foods, Moringa has

seven time more vitamin C than oranges, four proteins than milk, four times

more vitamin A than carrots and three times more potassium than banana.

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A study by Dreher & Davenport (2013) highlights the nutritional

benefits of incorporating nutrient-dense ingredients into new food products.

In our product, the combination of malunggay and sweet potato leaves is an

example of this, making it much more likely to be a perfect product for

health-conscious consumers due to their high nutritional value. According

to Hsieh (2007) convenient health foods that impart extra value in the form

of nutritious and functional foods are now the highest priority for local

product development in the modern food industry. In baking, pastry

products like boat tart and pies are usually added with "buko" and

pineapple available in the Philippine market. Due to the higher demands

from increasingly health conscious consumers, studies are focused on the

nutritional information for consumer needs by developing baked products

like pastry dough and fillings that provide not only superior sensory

qualities but also nutritional and functional benefits. Moringa leaves and

camote leaves were added variables to baked product for good nutrition

most especially among the diet of Filipinos nowadays.

Enhanced baked product with dried “malunggay” leaves, “camote”

leaves decoction, and “camote” root could serve as a valuable source of

nutrient in all age groups. Both “malunggay” and “camote” leaves are

indigenous and inexpensive food ingredients to boost the nutritional quality

of various baked products. Malnutrition in the Philippines causes a great

deal of human suffering and is associated with more than half of all deaths

of children worldwide. Malnutrition severely affects the socio-economic

development of a nation because a work force that is stunted both mentally

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and physically may reduce work capacity (Dhakar et. al, 2011). Both

powerful vegetables are home grown and are available in a locality.

“Modern nutritional science and in the context of food technology is

providing more information on the functions and mechanisms of specific

food components in health promotion and/or disease prevention” (Hsieh and

Ofori, 2007). There are programs in the Philippines addressed to food

insecurity through product development for alleviating malnutrition (Barba

and Feliciano, 2002). Modern food technology thus provides an alternative

health pathway for individuals who are unable to prepare their own healthy

foods in order to conveniently obtain desired supplements or special

nutrients from prepared baked products of their choice (Hsieh and Ofori,

2007). Thus, “malunggay” leaves and “camote” leaves decoction for pastry

and filling products have a chance to prove in a commercial market that

have great impact to our country’s economy. According to Department of

Agriculture (DA) "malunggay can save lives, increase incomes, generate

millions of jobs, utilize vast tracts of idle agriculture lands. and make

Philippines globally competitive, impact local and international market and

help attain socio-economic equity."

Cheese is the big calcium contributor. In other words, we can say that

cheese filled puff is very good for our need of calcium. A dairy product such

milk and cheese is able to improve cognitive skill compared to those who

didn't regularly take any dairy product. The dairy product supplies our

brain with its beneficial nutrients. Therefore, it helps us a lot to be more

concentrate and even able to improve our intelligent. Cheese for puff is not

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merely a tasty filling. It also gives benefits for health. Puff with a fillings of

cheese contains healthy mineral which are beneficial for health such as

potassium and iron. Iron and potassium are able to strengthen muscle,

including the heart muscle. Puff is very friendly to our digestive system. The

flour of a puff contains dietary fiber which maintains normal bowel system.

Therefore, the waste removal process is going to be good (Ladjahasan, 2022).

It was studied by Gopalakrishnan, Doriya, and Kumar in 2016 that

the nutritional and medicinal benefits of malunggay make it a suitable

ingredient for innovative food products. The polyphenolic content in sweet

potato leaves also supports their use as a health-enhancing ingredient in

food innovation (Islam, Yoshimoto, Yahara, et. al., 2002).

Developing functional snacks using sweet potato and malunggay

leaves is a perfect combination that gives health benefits to individuals. This

demonstrates the feasibility of combining ingredients into a better food

innovation (Karunanayaka & Adikaram, 2017).

Conceptual Framework

This Conceptual Framework will serve as a guide on how to prepare

the product and assesses whether the final product will be feasible.

Input Process Output Outcome

Ingredients Preparation of the
Materials and ingredients,
Equipments of materials and
the study equipments Moridoche Puff Feasible
Process of the
formulated
procedure

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Objective of the Study

1. Determine the sensory characteristics of Moridoche Puff in terms of

a. appearance

b. texture

c. aroma

d. taste

2. Determine the marketability of Moridoche Puff

Time and Place of the Study

The study was conducted at ISPSC, located in Poblacion Sur, Sta.

Maria, Ilocos Sur. The finished product was evaluated at the ISPSC, Sta.

Maria Campus.

Scope and Delimitation

The scope of the study is to determine the sensory evaluation of

Moridoche Puff. The respondents of our study were ISPSC-LHS composing of

twenty five (25) participants.

Definition of Terms

Appearance. The visual characteristics and presentation of moridoche puff.

Aroma. Aroma refers pleasant or savory smell of the moridoche puff.

Malunggay. This will be the main ingredient in the product.

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Production. The action of making or manufacturing the moridoche puff.

Puff. A type of pastry that was used for the innovation of the product.

Sweet Potato. Another main ingredient in the product.

Taste. The distinguishing flavor of moridoche puff.

Texture. Characteristic that refers to the physical structure of the

moridoche puff, this includes the combination of flour, water, milk, yeast,

butter, eggs and sugar mixed and formed into a dough which is further

rolled, flattened and cut into squares.

CHAPTER II
METHODOLOGY

This chapter presents the methods used by the researchers includes:

research design, data gathering instrument, data gathering procedure and

statistical treatment of data.

Materials and Methods

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This developmental research will be utilized the following ingredients:

malunggay leaves, camote leaves, green onions, cheese, bear brand sterilized

milk, butter, sugar, dry yeast, all purpose flour and egg.

The tools and equipment will be used are: measuring cups, chopping

board, rolling pin, baking sheets, oven, ladle, bowl, whisk, knife and cheese

grater.

Research Design Treatments

The study uses a descriptive experimental design, this research design

is a valid method for researching specific subjects for quantitative studies.

Data Gathering Instrument

The study used a descriptive experimental research design method

using an evaluation instrument and administered a structured evaluation

wherein participants were asked to evaluate their best described perceptions

as to the general appearance, texture, aroma and taste of the sample food.

Data Gathering Procedures

Population and-Sampling. The researchers used stratified random

sampling in the selection of the respondents. Stratified random sampling is

a method of selecting a sample in which researchers first divide a population

into smaller subgroups, or strata, based on shared characteristics of the

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members and then randomly select among each stratum to form the final

sample (Simkus, 2023). The respondents of the study were twenty five (25)

Grade 12 Students from ISPSC-LHS.

TABLE 1

RESPONDENTS N

TOTAL 25

Sensory Evaluation of Moridoche Puff. These were presented for

sensory evaluation to the 25 respondents. The respondents were asked to

evaluate Moridoche Puff based on the the following parameters: appearance,

texture, aroma and taste. A rubric was provided as the basis of their

evaluation. All the necessary requirements for an effective sensory

evaluation of food products were given a preferential attention.

Shelf-life. The product was observed for 1 week and placed in a

container under room temperature.

Cost and Return Analysis. This was the basis in the computation of

the product produced to determine the income and return investment.

Net Income
Formula: ROI = x 100 %
Total Expenses

Ingredients Quantity Unit Cost per Unit Total Cost

Green Onions 1 Piece Php 10 Php 10

Cheese 1 Box Php 50 Php 50

Milk 1 Box Php 35 Php 35

Butter 1 Box Php 60 Php 60

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Dry Yeast 1 Pack Php 15 Php 15

Allpurpose flour 1 Kilo Php 60 Php 60

Egg 1 Piece Php 10 Php 10

Expenses: 250

Quantity Price

Box 30 Php 60

Cupcake Paper 30 Php 35

Expenses: 60

TOTAL Expenses: Php 310

Quantity

Products Produced 30 pieces

Pieces per Pack 6

Packs produced 5

Price per Pack Php 90

Total Sales: Php 450

Preparation of Moridoche Puff

Figure 1 and 2 presents the standard process in the preparation of the

product.

Process Flow in Preparing the dough

PROCESS PROCEDURAL LIMITS

Preparation of Wash and dry all tools and

Tools and equipment to be used.
Equipment

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All the ingredients were prepared
such as the ff: flour (1 kilo) milk
(1 cup), butter (1/4), dry yeast (1
pack), egg (1 piece), salt (1 tbsp),
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Process Flow in Preparing the filling

PROCESS PROCEDURAL LIMITS

Preparation of Wash and dry all tools and

Tools and equipment to be used.
Equipment

All the ingredients were prepared

such as the ff: chopped
Preparation of malunggay leaves (1 cup),
Ingredients chopped camote leaves (1 cup),
green onion (1/4), cheese (160
g).

Grab the chopped malunggay,

camote leaves and green onion
and cheese in a large bowl and
Preparation for mix it. Make careful about
the filling mixing it.

After dividing the dough into

small sphere shape make a hole
and place a rounded tablespoon
of the filling. Use the sides of the
Filling the dough to cover the hole packed
dough with fillings using the fingers to
seal the edge. Transfer to a
baking tray, add a butter as a
substitute of parchment paper,
brush each puff's top surface
with the saved egg yolk.

Place on the oven and bake for

12-15 minutes. Flip the puff if
Cooking the top becomes golden brown
after 7 minutes then put it back
on the oven for another 7
minutes.

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Statistical Treatment of Data

Statistical metrics such as means, frequencies, and percentages will

be used in summarizing and presenting the data. The data gathered in the

survey used the evaluation instrument scorecard.

The following scale is used in the study:

Numerical Rating Scale Descriptive Rating

5 4.21-5.00 Very Much Acceptable
4 3.41-4.20 Much Acceptable
3 2.61-3.40 Acceptable
2 1.81-2.60 Fairly Acceptable
1 1.00-1.80 Unacceptable

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CHAPTER III

RESULT AND DISCUSSION

This chapter presents the results and discussions of the data that we

gathered in this study.

Table 1. Evaluation of respondents regarding the sensory

characteristics of Moridoche Puff in terms of appearance, texture,
aroma and taste.

Sensory Characteristics Weighted Mean Descriptive Rating

Appearance 4.16 Much Acceptable
Texture 4.12 Much Acceptable
Aroma 4.36 Very Much Acceptable
Taste 4.32 Very Much Acceptable

Sensory Characteristics

Appearance. As shown in Table 1, the majority of respondents rated

moridoche puffs' appearance as much acceptable with a weighted mean of

4.16. Studies have shown that the way food looks greatly affects how people

accept and perceive its quality (Nguyen & Wismer, 2020; Clydesdale, 2018).

Texture. As the table illustrates, most respondents rated the

Moridoche Puff as much acceptable, with a weighted mean of 4.12.

According to the study of Chen (2019) and Szczesniak (2018), texture is a

key factor that influences how satisfied consumers are with the food.

Aroma. Table 1shows that the respondents rated the aroma of

Moridoche Puff at a high scale with a weighted mean of 4.36, indicating it

was very much acceptable. The smell of food is very important and can

greatly affect the overall flavor and acceptability (Drake & Gerard, 2020;

Delwiche, 2019).

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Taste. As the table illustrates, the majority of respondents rated the

Moridoche Puff very much acceptable, with a weighted mean of 4.32. Taste

is the most important factor in food choice and preference, as many studies

in food science have shown (van Kleef & Trijp, 2019; Stone & Sidel, 2018).

Marketability of the Product

Table 2. Willingness to Buy Product

Paricular Frequency Percentage

Yes 25 100
No 0 0
TOTAL 25 100

The table above shows that all 25 respondents are in favor of buying

Moridoche Puff when it is available, with a percentage of 100%. As the

respondents suggest, the product is close to perfection in different sensory

characteristics. The appearance of the moridoche puff was complimented by

the egg-washed yolk glazed in the surface of the puff, which gives it its

appealing shiny and yellowish color. While it's fillings made up of the perfect

combination of malunggay, sweet potato leaves, cheese, and well-

proportioned seasonings give it its savory flavor.

Shelf life of the Product

Researchers observed that the product lasts 1-2 days at room

temperature when placed in a container, but can last up to 1 week when

stored in a refrigerator. This observation is supported by food preservation

literature, which shows that refrigeration extends the shelf life of perishable

goods by slowing microbial growth and enzyme activity. Studies have shown

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that temperature control is crucial in maintaining the quality and safety of

perishable foods (Jun et al., 2021). Additionally, low temperatures help

minimize the metabolic rate of food items, thereby reducing spoilage and

extending shelf life (Agriculture & Food Security, 2021).

Cost and Return Analysis

Sales (Php) Total Expenses (Php) Net Income (Php)

450 310 140

ROI (%) = 45%

As regards to the cost and return analysis, results shows that the the

sales of the product is Php 450 with a total expenses of Php 310, thus

having a net income of Php 140. From these, the estimated return of

investment of Moridoche Puff is 45%.

CONCLUSION

Based on the findings of the study, the product's feasibility is

accepted. In terms of appearance, the overall rating of respondents is 4.16,

indicating that it is much acceptable. While the rating of 4.12 is "much

acceptable," the aroma was evaluated as very much acceptable, with a

rating of 4.36. Lastly, the taste received a rating of 4.32, which shows that

the product is very much acceptable. All 25 respondents answered "yes" to

the question, "Are you willing to buy this product?". This suggests that they

are willing to avail the product if it's already available on the market.

RECOMMENDATION
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To meet consumer expectations for puff pastry, it is recommended

that the dough be adjusted to achieve a crisper texture. This could involve

tweaking the baking process or ingredients to enhance crispiness.

To extend the shelf life beyond 1-2 days at room temperature, it is

recommended to use advanced packaging solutions such as vacuum sealing

or incorporating natural preservatives. Refrigeration and freezing options

should also be explored to maintain freshness.

REFERENCES

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Aihara, H., Watanabe, K., & Nakamura, R. (1988). Degradation of

Cholesterol in Egg Yolk by Rhodococcus equi No. 23. Journal of Food
Science, 53(2), 659–660. https://doi.org/10.1111/j.1365-
2621.1988.tb07782.x
Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. M. R., & Khan, M. S.
(2017). A review on mechanisms and commercial aspects of food
preservation and processing. Agriculture & Food Security, 6(1).
https://doi.org/10.1186/s40066-017-0130-8
Chen, L., & Opara, U. L. (2013). Texture measurement approaches in fresh
and processed foods — A review. Food Research International, 51(2),
823–835. https://doi.org/10.1016/j.foodres.2013.01.046
Clydesdale, F. M. (1993). Color as a factor in food choice. Critical Reviews in
Food Science and Nutrition, 33(1), 83–101.
https://doi.org/10.1080/10408399309527614
Creswell, J. W. (2014). Research design: Qualitative, quantitative and mixed
method approaches (4th ed.). SAGE Publications.

Deriya, J. K., & Gopalakrishnan, L. (2016). Nutritional and medicinal value

of Moringa Oleifera leaves: Progress and prospects in the 21st Century.
International Journal of Pure & Applied Bioscience, 41(1), 89-95.

Drake, S., Gerard, P., & Drake, M. (2008). Consumer preferences for mild
cheddar cheese flavors. Journal of Food Science, 73(9).
https://doi.org/10.1111/j.1750-3841.2008.00960.x
Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and
potential health effects. Critical Reviews in Food Science and Nutrition.

Friedman, M. (2017). Antibacterial, antiviral, and antifungal properties of

wines and winery byproducts in relation to their flavonoid content.
Journal of Agricultural and Food Chemistry.

Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A

review on nutritive importance and its medicinal application. Food
Science and Human Wellness.

Hong, H. H., & Kim, M. K. (2020). Comparison of orthonasal thresholds of

key volatile flavor compounds responsible for traditional doenjang
flavor in two matrices: Water‐based and soybean‐based model system.
Journal of Sensory Studies, 35(3).
https://doi.org/10.1111/joss.12567
Islam, M. S., Yoshimoto, M., Yahara, S. et. al. (2002). Identification and
characterization of foliar polyphenolic composition in sweetpotato
(Ipomoea batatas L.) genotypes. Journal of Agricultural and Food
Chemistry.

Johnson, M., & Pace, R. D. (2011). Sweet Potato leaves: Properties and
benefits. Nutrition and Food Science, 41 (1), 68-79.
https://doi.org/10.1108/00346651111101382

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Karunanayaka, D. S., & Adikaram, N. K. b. (2017). Development of a

functional snack using sweet potato and moringa oleifera leaves. Journal
of Food Processing and Preservation.

Kasolo, J. N., Ojok, L., Bimenya, G. S., Ochieng, J., & Ogwal-Okeng, J.W.
(2010). Photochemicals and uses of Moringa oleifera leaves in Ugandan
rural communities. Journal of Medicinal Plants Research, 4(9), 753-757.

Mbikay, M. (2012). Therapeutic potential of Moringa oleifera leaves in

chronic hyperglycemia and dyslipidemia: A review. Frontiers in
Pharmacology, 3, 24. https://doi.org/10.3389/fphar.2012.00024

Meilgaard, M., Civille, G. V., & Carr, B. T. (2015). Sensory evaluation

techniques (5th ed.). CRC Press.

Sensory evaluation practices. (2020, October 18). Elsevier Shop.

https://shop.elsevier.com/books/sensory-evaluation-practices/stone
/978-0-12-815334-5
Shadish, W. R., Cook, T. D., & Campbell, D. T. (2001). Experimental and
quasi-experimental designs for generalized causal inference. Houghton
Mifflin.

Simkus, J. (2023). Stratified random sampling: Definition, method and

examples. Simply Psychology.
https://www.simplypsychology.org/stratified-random-sampling.html

So, J., Joe, S., Hwang, S., Jun, S., & Lee, S. (2021). Analysis of the
temperature distribution in a refrigerated truck body depending on
the box loading patterns. Foods, 10(11), 2560.
https://doi.org/10.3390/foods10112560

APPENDICES

A. LETTER TO THE RESPONDENTS

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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 31

Republic of the Philippines

Ilocos Sur Polytechnic State College
Laboratory High School
Sta. Maria, Ilocos Sur

Dear Respondents:

A pleasant day!

We, the grade 12 HUMSS and STEM students researchers of Ilocos

Sur Polytechnic State College-Laboratory High School, are currently
conducting our Research Capstone entitled "Moridoche Puff: A New
Innovative Snack Development", as one of our subject’s partial
requirements.

In this connection, may we respectfully requesting for your

cooperation to answer our questionnaires in our current study. Your
knowledge, concerns, and response are a sure help for us in achieving our
goal.

It is with high hopes that this request merits your kind approval. Rest
assured that all information obtained will be kept strictly confidential and
will only be used to further the study.
Thank you very much and God bless!

Respectfully yours,

ASHLEY KATE I. FLORES

JOANNA GRACE ORDONEZ
RAYMA ABIGAIL RACCA
ASHLEY JOY M. ESTRADA
GENESIS MIGUEL ONG
Researchers

B. SENSORY EVALUATION INSTRUMENT

ACCEPTABILITY OF MORIDOCHE PUFF

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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 32

Name of Evaluator: ___________________________

PART I. SENSORY EVALUATION OF MORIDOCHE PUFF

Direction: Check your best perception about our product.

Numerical Rating Descriptive Rating

5 Very Much Acceptable
4 Much Acceptable
3 Acceptable
2 Fairly Acceptable
1 Unacceptable

5 4 3 2 1
Very Pleasant Moderately Slightly Not
pleasant in color pleasant in pleasant pleasant
in color color in color in color
APPEARANCE
5 4 3 2 1
Very Soft, Moderately Slightly Not soft,
soft, crispy soft, soft, crispy
crispy and crispy and crispy and
and tender tender and tender
tender tender
TEXTURE
5 4 3 2 1
Very Pleasant, Moderately Slightly Not
pleasant and pleasant pleasant pleasant
and savory and savory and and
savory aroma aroma savory savory
aroma aroma aroma
AROMA
5 4 3 2 1
Very Savory Moderately Slightly Not
savory and well- savory and savory savory
and well- balanced well- and well- and well-
balanced flavor balanced balanced balanced
flavor flavor flavor flavor
TASTE

PART II. MARKET ABILITY OF THE PRODUCT

Put a check (/) mark that corresponds to your answer in each item.

Are you willing to buy Yes No

this product?
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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 33

CURRICULUM VITAE

ASHLEY KATE I. FLORES

Cappa-Cappa, San Esteban, Ilocos Sur
09196558322
ashleykateimperialflores@gmail.com

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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 34

PERSONAL INFORMATION
Name: Ashley Kate I. Flores
Age: 17
Address: Cappa-Cappa, San Esteban,
Ilocos Sur
Birthdate: August 17, 2006
Place of Birth: Cappa-Cappa, San Esteban, Ilocos Sur
Sex: Female
Citizen: Filipino
Religion: Roman Catholic

EDUCATIONAL BACKGROUND
Elementary: San Esteban North Central School
Villa Quirino, San Esteban, Ilocos Sur
2017 - 2018

Secondary: San Esteban National High School

Junior High School Villa Quirino, San Esteban, Ilocos Sur
2021-2022

Senior High School Ilocos Sur Polytechnic State College

Laboratory High School
Sta. Maria, Ilocos Sur
Present

JOANNA GRACE G. ORDONEZ

Cappa-Cappa, San Esteban, Ilocos Sur
09353915819
joannagraceordonez@gmail.com

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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 35

PERSONAL INFORMATION
Name: Joanna Grace G. Ordonez
Age: 17
Address: Cappa-Cappa, San Esteban,
Ilocos Sur
Birthdate: June 27, 2006
Place of Birth: San Pablo, San Esteban, Ilocos Sur
Sex: Female
Citizen: Filipino
Religion: Roman Catholic

EDUCATIONAL BACKGROUND
Elementary: San Esteban North Central School
Villa Quirino, San Esteban, Ilocos Sur
2017 - 2018

Secondary: Ilocos Sur Polytechnic State College

Junior High School Laboratory High School
Sta. Maria, Ilocos Sur
2021-2022

Senior High School Ilocos Sur Polytechnic State College

Laboratory High School
Sta. Maria, Ilocos Sur
Present

RAYMA ABIGAIL B. RACCA

San Antonio, Narvacan, Ilocos Sur
09361996414
abigailracca10@gmail.com

PERSONAL INFORMATION

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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 36

Name: Rayma Abigail Racca

Age: 17
Address: San Antonio, Narvacan,
Ilocos Sur
Birthdate: January 18, 2007
Place of Birth: Taft Avenue, Manila
Sex: Female
Citizen: Filipino
Religion: Roman Catholic

EDUCATIONAL BACKGROUND
Elementary: Santa Maria West Central School
Sta. Maria, Ilocos Sur
2017 - 2018

Secondary: Ilocos Sur Polytechnic State College

Junior High School Laboratory High School
Sta. Maria, Ilocos Sur
2021-2022

Senior High School Ilocos Sur Polytechnic State College

Laboratory High School
Sta. Maria, Ilocos Sur
Present

ASHLEY JOY M. ESTRADA

Villa Quirino, San Esteban, Ilocos Sur
09558969749
estradaashley467@gmail.com

PERSONAL INFORMATION
Name: Ashley Joy M. Estrada

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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 37

Age: 18
Address: Villa Quirino, San Esteban
Ilocos Sur
Birthdate: March 26, 2006
Place of Birth: Reyes Hospital, Sta. Maria, Ilocos Sur
Sex: Female
Citizen: Filipino
Religion: Iglesia ni Cristo

EDUCATIONAL BACKGROUND
Elementary: San Esteban North Central School
Villa Quirino, San Esteban, Ilocos Sur
2017 - 2018

Secondary: San Esteban National High School

Junior High School Villa Quirino, San Esteban, Ilocos Sur
2021-2022

Senior High School Ilocos Sur Polytechnic State College

Laboratory High School
Sta. Maria, Ilocos Sur
Present

GENESIS MIGUEL E. ONG

San Rafael, San Esteban, Ilocos Sur
09614875124
genesismiguelong@gmail.com

PERSONAL INFORMATION
Name: Genesis Miguel E. Ong
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 ILOCOS SUR POLYTECHNIC STATE COLLEGE 38

Age: 18
Address: San Rafael, San Esteban
Ilocos Sur
Birthdate: December 23, 2005
Place of Birth: Reyes Hospital, Sta. Maria, Ilocos Sur
Sex: Male
Citizen: Filipino
Religion: MCGI

EDUCATIONAL BACKGROUND
Elementary: San Esteban South Central School
Poblacion, San Esteban, Ilocos Sur
2017 - 2018

Secondary: Ilocos Sur Polytechnic State College

Junior High School Laboratory High School
Sta. Maria, Ilocos Sur
2021-2022

Senior High School Ilocos Sur Polytechnic State College

Laboratory High School
Sta. Maria, Ilocos Sur
Present

Senior High School