1

Chapter 1

The Problem

Introduction

Today, people are introducing a wide array of baked food such as cake and pastries

displayed in bakeshops, malls and other outlets. But sensitivity to taste and preference are one

the consideration for nutritional value and sanitation and are strong factors with regards to

stability of cupcake products. One of the goals of a product test with consumers is to increase

product acceptance in the actual marketplace.

Cupcakes are small cakes designed to serve one person which may be baked in a small

thin paper or aluminum cup. A standard cupcake uses the same basic ingredients as standard size

cakes: butter, sugar, eggs and flour. Nearly any recipe that is suitable for a layer cake can be used

to bake cupcakes. Because their small size is more efficient for heat conduction cupcakes bake

much faster than a normal layered cake.

The researchers came up with the idea of formulating a cupcake with the combination of

mango pulp and malunggay extract, a unique combination of taste but a nutritious one. Mango

(Mangifera indica) is always available in the market. It is generally sweet, although the taste and

texture of the flesh varies across cultivars. Some has soft, pulpy texture similar to an overripe

2

plum, while others firmer, like cantaloupe or avocado and some may have a fibrous texture. It

contains a variety of phytochemicals and nutrients. The variety of mango used in the study is

manga-Cebu.

On the other hand, Malunggay which is very nutritious and known to be a miracle plant

have a big role in people’s health. The Moringa tree is very common in India and South-east

Asia. The two most commonly used parts of Moringa are the leaves and the young pods.

(Barbara, 2003)

This experimental formulation of cupcake with a combination of a sweet and bitter taste

aim to prove that the two contrasting taste will find their way to complement each other and

produce a nutritious product that will fit into the modern market.

We intend to research the acceptability of cupcake using mango and malunggay. By

adjusting the amount of our variables use in the mixture, which was mango and malunggay, we

will create a formulation as samples to test. These samples consisted of varying amounts of

mango and malunggay. The criteria of the survey were the acceptability of flavor (taste and

aroma), texture (appearance) and color. With the results of the sensory test, we were able to

determine which formulation was the most acceptable in terms of its sensory attributes and

which among the samples was the most preferred by the respondents.

3

Statement of the Problem

The study seeks to develop a formulation of mango-malunggay cupcake was highly

acceptable and most preferred by the consumer. Specifically, it seeks to answers the following

problems.

1. What is the level of acceptability of the four formulations mango-malunggay

cupcake in terms of :

• Aroma

• Color

• Taste

• Texture

2. Which of the four formulations of mango-malunggay cupcake were preferred by

the respondents?

4

Conceptual Framework

Independent variable Dependent variable

Figure 1. Conceptual framework for the determination of Acceptability and Preference of

the Four Formulations of Mango-Malunggay Cupcake.

The acceptability of the four formulations was based on the result given and what

samples is preferred by the panelists. The final products were assessed by 40 panelists on a 9-

point hedonic scale with 1 being the ‘dislike extremely’ and 9 being the ‘like extremely’. The

aroma, color, taste and texture of the 4 formulations were evaluated for their acceptability by

statistically linking, i,e, mapping the liking of the respondents. It could actually drive out

preference of the panelist to get the most preferred formulation.

Four formulations of Mango-Malunggay Cupcake

Consumers acceptability of the Mango(mangifera indica),Malunggay (Moringa oleifera) cupcake in terms of:

Aroma

Color

Taste

Texture

The most preferred formulation of Mango-Malunggay Cupcake

5

Scope and Limitation of the Study

The study aimed to determine the consumer acceptability and preference ratings of the

four formulations of mango-malunggay cupcake. It focused on the development of Mango-

Malunggay Cupcake, determining the acceptability of the different samples presented to attain

the most desirable product formulation based on the result given by the panelist. The aroma,

color, taste and texture of the cupcake were the attributes to be subjected to hedonic scale rating.

The panelists would be the 4th year Food Technology students of Bukidnon State University,

Malaybalay City who had taken Sensory Evaluation subject and who are familiar with the

sensory evaluation test.

Significance of the Study

The researchers believe that the study was relevant to the consumers and the panelists. It

aims to promote new flavored cupcake that was not yet available in the market.

The study benefited by the panelist who rated the product were used the hedonic scale

rating, and if they like the product had a better acceptance to consumer also.

The consumer would have new options to choose from other flavored cupcake products if

this will be sold in the market.

6

Definition of Terms

The following terms used in the study were defined for the better understanding of the

readers.

Food Acceptability test. Food Acceptability test is often referred to as liking, preference,

enjoyment, selection and consumption of a food or drink or food quality. Food acceptability

represents different forms of behavior to food products. (Quirien E.A. van Oirschot and Keith I.

Tomlins, 2002).

Color. Color is a visual attribute of bodies or substance that depends on the spectral

composition of the wavelengths stimulating the retina and its associated neural structure

(Wagnalls Standard Desk Dictionary, vol.1, 1998).

Cupcake. Cupcake is a small cake designed to serve one person, which may be baked in a

small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations,

such as sprinkles, are common on cupcakes (Simmons, 1976).

Formulations. Formulation in this study is a mixture of ingredients prepared in a certain

way and used for a specific purpose (Wagnalls Standard Desk Dictionary, vol. 1998)

Hedonic Scale Rating. Hedonic Scale Rating is a rating scale and a test procedure. The

scale has nine points, and these points are given word description ranging from “dislike

extremely” to “like extremely”. Further, the instructions are designed to direct the test subject’s

attention to his feeling about the foods rather than the food itself (Peryam, 1952).

7

Malunggay (Moringa oliefera.). Malunggay is the most widely cultivated species of the

genus Moringa, which is the only genus in the family Moringaceae. English common names

include Moringa; drumstick tree, from the appearance of the long, slender, triangular seed pods;

horseradish tree, from the taste of the roots which resembles horseradish; or ben oil tree, from the

oil derived from the seeds. The tree itself is rather slender, with drooping branches that grow to

approximately 10m in height (Courter & Rhodes, 1969)

Mango (Mangifera indica). Mango refers to a fleshy stone fruit belonging to the genus

Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family

Anacardiaceae. This fruit is popularly known to be yellow in color obtained addictive taste

through its meticulous harvest procedure (Susser, 2001)

Panelist. Panelist is a person serving on a panel. A panelist can be a member of a

committee or in legal arenas, jury (Farlex, 2011). In this study there are 40 panelists who rated

the sample formulation using the 9-point hedonic scale rating with 1 being the ‘dislike

extremely’ and 9 being the ‘like extremely’.

Paper cup is an accordion-sided paper or foil cup in which cupcakes and muffins are

baked and then removed for individual serving. It also called cupcake liner, cupcake cup.

(Bryan, 2001)

Preference test. Preference test refers to consumers test in which the consumers are given

a choice and asked to indicate their most liked product were used to determine whether a

specific consumer group like or prefer a particular product (Lawless, 1662).

8

Sensory Evaluation . Sensory Evaluation refers to a scientific discipline that applies

principles of experimental design and statistical analysis for the purpose of evaluating consumer

products (Lawless, 2005).

Taste. Taste is the sense by which the qualities and flavor of the substance are

distinguished by the taste buds (William Collins Sons, 2009).

9

Chapter 2

Review of Literature

Mango

Mangoes have been cultivated in South Asia for thousands of years and reached East

Asia between the fifth and fourth centuries BC, where an appropriate climate allowed its growth.

The mango originated in Southeast Asia where it had been grown for over 4,000 years. Over the

years mango groves have spread in many parts of the tropical and sub-tropical world, where the

climate allowed the mango to grow best. Mango trees are evergreens that will grow to 60 feet

tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to

set and produce a good crop. Most of the mangoes sold in the United States are imported from

Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties

of mangos throughout the world (Laurence, 1994).

The ripe fruit varies in size and color. Cultivars are variously yellow, orange, red or

green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which

does not separate easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous,

sweet smell.

Bakery products were varied by addition of value added ingredients. Among the added

ingredients, dietary fiber had gained tremendous attention. Mangoes were one of the most

10

commonly sold in the market and it is rich in fiber. They were not only consumed as raw or

cooked as a meal, but were also processed into various food products, including chips, flakes

jellies, juices, puree, nectar and processed into fruit leather. In this study the researchers decided

to bake product such as cupcake, using mango as one of its main ingredients.

Malunggay

Malunggay ((Moringa oleifera) the Moringa tree is native to the foothills of Himalayas.

There are many other names for the Moringa in different countries. The name Moringa is most

common derived from the “Muringa” a Malay Term, one of the many dialects of India. In India

alone there are so many different names for it. In the Philippines it is called Malunggay. It is

called kelor in Indonesia, and kalor in Malaysia. The Chinese name is “la mu”, in Mandarin or

“latmok” in Cantonese, which means “chilli-hot wood”. Moringa tree was regarded as the

“Miracle Tree”. Other elevated names were “Tree of Life” and “Tree of Paradise”. The Moringa

trees are very common in India and South-east Asia. The two most commonly used parts of

Moringa are the leaves and the young pods (Barbara, 2003).

Malunggay baked products has been out in the market place for quite a period of time.

Though the product already exists, it is not usual for a bakery to make it a front line. In this study

the researchers wanted bake products using malunggay as one of its main ingredients.

11

Cupcake

A cupcake is known in  British English as fairy cake, and in Australian English it is

known as patty cake or cupcake.

Cupcake is a small cake designed to serve one person, which may be baked in a small

thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such

as sprinkles, are common on cupcakes (Mackley & Lesley, 1992).

The first mention of the cupcake can be traced as far back as 1796, when a recipe

notation of "a cake to be baked in small cups" was written in American Cookery by Amelia

Simmons. The earliest documentation of the term cupcake was in "Seventy-five Receipts for

Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook (Byrn, 2005).

In the early 19th century, there were two different uses for the name cup cake or cupcake.

In previous centuries, before muffin tins were widely available, the cakes were often baked in

individual pottery cups, ramekins, or molds and took their name from the cups they were baked

in. This is the use of the name that had remained, and the name of "cupcake" is now given to any

small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its

size, which would be appropriate for a party of diminutive fairies to share. While English fairy

cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely

topped with elaborate icing (Klivans & Elinor, 2005).

12

The other kind of "cupcake" refers to a cake whose ingredients were measured by

volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were

measured using a standard-sized cup could also be baked in cups; however, they were more

commonly baked in tins as layers or loaves. In later years, when the use of volume measurements

was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter

cakes, so called because they were made up of four ingredients: one cup of butter, two cups of

sugar, three cups of flour, and four eggs. They were plain yellow cakes, somewhat less rich and

less expensive than pound cake, due to using about half as much butter and eggs compared to

pound cake. The names of these two major classes of cakes were intended to signal the method

to the baker; "cupcake" uses a volume measurement, and "pound cake" uses a weight

measurement (Farrow, 2005).

13

Chapter 3

Research Methodology

This chapter presented the experimental study of the acceptability and preference of

Mango-Malunggay Cupcake. It also presented the research locale, research design, and the

quality rating of the sensory attributes of the cupcake

Research Design

This study used the experimental research design and development. The researchers

conducted several product developments to come up with four samples of mango-malunggay

cupcake, after which these will be tested for acceptability and preference test. The panelists will

be given evaluation sheet for a better understanding of what they are going to do in the product

evaluation test. They will assess the acceptability of four formulations of the mango-malunggay

cupcake and will choose the most preferred sample.

This is a developmental study where the mango and malunggay is processed into a

cupcake. Here, the researchers have four formulations. The variables were manipulated the

amount of mango and malunggay, while the amount of other ingredients used were the same.

14

Research Locale

The study was conducted at 2nd Floor, Food Technology Laboratory CCEIT New

Building, Bukidnon State University, Malaybalay City. The researchers conducted a sensory

evaluation of the four formulations. Specifically the researchers have these activities at school in

order to have their desired panelist with knowledge of what is being researched.

Ingredients

The ingredients for the preparation of Mango-Malunggay Cupcake were mango,

malunggay extract, sugar, flour, egg, water, dairy cream, powdered milk, cheese, baking powder,

and cream of tartar. The mangoes were bought from the market of Malaybalay City. The other

ingredients were bought from the convenient stores.

15

Formulation of Mango and Malunggay Cupcake

The four formulations stated in the table below seek to find the most acceptable and

preferred cupcake formulations.

Table 1. Variables to be controlled are the Mango puree and Malunggay extract

Formulations Mango (g) Malunggay (g)

1 100 30

2 30 100

3 80 50

4 50 80

These sets of variables controlled were chosen by the researchers. They intend to develop

a new flavored cupcake product. The cupcake was evaluated by the panelists in terms of their

sensory attributes (aroma, color, taste and texture). The panelists were the one to choose the

samples they preferred the most.

16

Table 2. The Constant Variables of the Mango- Malunggay Cupcake

Ingredients Quantity

Sugar 100g

Flour 70g

Egg 50g

Water 150ml

Dairy cream 100g

Powdered milk 30g

Cheese 25g

Baking powder 2g

Cream of tartar 2g

Baking time 15min.

Temperature 160 C

17

Equipment and Materials

The utensils, equipment and apparatuses used in the preparation of Mango-Malunggay

Cupcake were kitchen utensils, processor, and stove, oven, weighing scale, cupcake molder and

paper cup liner. Ripe mangoes and malunggay leaves were bought from the local market of

Malaybalay City, Bukidnon.

Processing Procedure

In the processing of mango-malunggay cupcake all dry ingredients were sifted together,

such as flour, sugar, powdered milk, baking powder and salt. While beating the egg whites, the

cream of tartar was added in a little amount to make it frothy and adding gradually the white

sugar while beating continuously until the peaks form. It was followed with the combination of

the wet ingredients malunggay extract, egg yolks, water, mango puree and dairy cream. Beating

the mixture at moderate speed, the dry ingredients are added until batter (the combination of

mixture) is free of lumps. The mixture was folded into beaten egg whites mixture with dry

ingredients and is poured into paper- lined baking cups and cooked in the oven at 160C, for 15

minutes.

18

Receiving of raw

materials

Washing

Mixing of dry

ingredients

Mixing of wet

ingredients

Addition of wet

and dry ingredients

Pouring

Cooking

Cooling

Serving

19

Figure 2. Process flow of Mango-Malunggay Cupcake

Sensory Evaluation

Sensory evaluation of Mango-Malunggay Cupcake was evaluated through acceptability

test by hedonic scale rating. This sampling technique was used because the objective is to

determine the most acceptable formulations using different amount of mango and malunggay and

having the same amount used for other ingredients. The selected panelists rated the product

according to their sensory attributes (aroma, color, flavor and texture) and determined ultimately

what formulation was the most preferred one. The researchers used purposive sampling in

choosing who would be the panelists based on who they think would be qualified for the study.

Panelists

The Mango-Malunggay Cupcake was carried out with 40 panelists who were composed

of Food Technology Students The panelists chose requested to rate the product for the aroma,

color, taste, and texture. The researcher will have the panelists who were all Food Technology

Student; because they have the background of what was the study all about.

Sampling Procedure

The sample products of Mango-Malunggay Cupcake are taken fresh from the oven. After

an hour of preparation, the samples will be subjected to evaluation for the acceptability of the

20

product and to determine which of the samples presented is most preferred. The samples will be

presented to the panelists in a tray with four formulations. Each sample is coded to avoid bias.

Scoring Procedures

The hedonic scale method was used in the scoring procedure. The respondents were

given an evaluation sheet that contained specific parameters for the sensory attributes of the

products. Factors to evaluate were aroma, color, taste, and texture of the Mango-Malunggay

Cupcake. Quality of the product will be rated according to the degree of liking by the

respondents. The hedonic scale rating was carried out for the scoring of mango-malunggay

cupcake. The result of samples evaluated were the basis to know what sample was preferred by

the panelists.

21

Name: Product:

Judge No: Date:

Evaluate the 4 formulations of mango-malunggay cupcake. Use the corresponding scale

that describes your feeling about the characteristics mentioned.

9-Like extremely 6-Like slightly 3-Dislike slightly

8-Like very much 5-Niether neither like nor dislike 2-Dislike very much

7-Like moderately 4-Dislike moderately 1-Dislike extremely

Formulations Aroma Color Taste Texture

728

687

952

836

Of the 4 formulations which do you prefer?

22

Comments and Suggestions:

Chapter 4

The chapter shows the result of the acceptability of the four formulations of Mango-

Malunggay Cupcake, and the preferred formulation by the respondents.

Level of acceptability of Mango-Malunggay Cupcake

In this study, there were four parameters in the level of acceptability of four formulations

of Mango-Malunggay Cupcake that the researcher wanted to know. These are aroma, color, taste

and texture.

23

Figure 5. Frequency ratings of Four Formulation of the Mango- Malunggay Cupcake

In evaluating the sample, these forty panelists 17 out of 40 were preferred formulation 4

in terms of its all sensory attributes. It contained 50g mango puree with 80g extracted malunggay

which was like very much by the panelist with consideration to the color. Formulation 1 was like

very much by the panelist in terms of taste but only there was a difficulty in increasing its

volume due to the mango puree which was too heavy in weight and vice versa to the formulation

2 which contained less mango puree, but all of its attributes were like moderately by the panelist.

It was proving that everyone had different preferences in terms of aroma, color, taste and texture.

24

Qualitative rate of the respondents

Since cupcake is already available in the market with varied flavors, the researcher came

up with an idea of processing a new combination of flavor which is not yet available and that is

Mango-Malunggay Cupcake. The product was evaluated by respondents so that the researchers

can determined which of the four samples will be preferred by the respondents. At first the

respondents were little in perspective on the study, because cupcake was already a common

baked product. Later on, they analyzed that the taste of this product is different from the common

one sold in the market. Some think that it’s just normal taste of a cupcake. When the researcher

explained this new flavored cupcake the respondents were interested on what would be the taste

of the Mango-malunggay cupcake. The respondents were confident that the new flavored

cupcake is delicious because the ingredients have higher nutritional value were it is unique for a

cupcake product.

25

Chapter 5

Summary

The researcher had two problems in this study these are the level of acceptability in terms

of aroma, color, taste and texture, and what is most preferred in which the respondents need to

choose which of the 4 formulations they prefer most. The data were gathered through sensory

evaluation in which the researcher has 40 respondents who evaluated the four samples. These

were the students of Bukidnon State University, specifically all 4th year Food Technology

Students. They were the ones who evaluated the level of the acceptability of the product

according to their preferences.

The statistical instrument used is Hedonic Scale Rating. This were evaluated the rate of

parameters of (aroma, color, taste, texture). This is used for better understanding of the study.

Findings

The following results were revealed after analyzing the data.

1. Among the sensory attributes of the four formulations, aroma, color taste and texture, the

aroma of the formulation 1 and 2 were like moderately and formulation 3 and 4 were like

very much. The formulation 1 and 2 was slightly yellow in color were evaluated as like

26

moderately by the panelist, while formulation 3 and 4 was slightly brown in color and it

were like moderately.

2. Formulation 4 has the highest level of acceptability and most preferred among the

panelists.

Conclusion

The formulation which was presented to the panelists, formulation 4 which contain more

grams of Malunggay extract showed most preferred and accepted product in terms sensory

attributes and the product has a potential to the commercialized.

Recommendation

1. The use of mango and malunggay against the commercially available cupcake flavor can

enhance cost reduction.

2. Promote good health due to its nutritional value.

3. Pure volume of mango puree produces a quality product, which resulted in Formulation

4.

27

Reference

Bryn and Anne (2005). Cupcakes: From the cake mix Doctor. Workman Publishing.pp.98-100.ISBN 0-7611-3548-0

Retrieved from http://en.wikipedia.org/wiki/Special:BookSources.

Farrow Joana (2005), Cupcakes: Vancouver: Whitecup Books. Pp.40-41.ISBN 1-55285-626-7

Retrieved from http://en.wikipedia.org/wiki/Cupcake

Harry T. Lawless and Hildergarde Heyman (2010), Sensory Evaluation of Food: Principles and Practices. Food Science Text Series. Chapman & Hall Food Science Book.

http://www.google.com.ph/books.

Klivans and Elinor (2005). Cupcakes. San Francisco: Chronicle Books. Pp.80-81

Retrieved from http://en.wikipedia.org/wiki/Special:BookSources/0-8118-4545-1

Lawless (1662). Sensory Evaluation of Food. Principles and Practices (2nd.ed)

Retrieved from http://www.google.com.ph/books.

Mackeley and Lesley (1992).The Book of Afternoon Tea, Los Angeles: HP Books. Pp. 69. ISBN 0-7611-3548

Retrieved from http://en.wikipedia.org/wiki/Special:BookSources/1-55788-046-80

Simmons, (1979). Webster New World College Dictionary (3rd ed.)

Macmillan Company 1633 Broadway New York City.

Susser (2010). The Great Mango Book: A Guide with Recipes.

Retrieved from http://www.amazon.com/The-Great-Mango-Book Recipes.

28

Website

Barbara, (2003), “Horse Radish”. Mother Earth News.

http://en.wikipedia.org/wiki/Horseradish

Courter,J.W.; Rhodes,(1969), Historical notes on Horse Radish. Economic Botany.

http://en.wikipedia.org/wiki/Horseradish

Farlex, (2010), World English Dictionary. Panelist for sensory evaluation.

http://dictionary.reference.com/browse/panelist

Wagnalls standard Desk Dictionary, vol.1, 1998.

Retrieved from http://www. Meriam Webster.com.

William Collin sons, (2009). The Collins English Dectionary. Retrieved from

Retrieved from http:/www.Merriam Webster.com/medical.

Journal

Laurence, (1994), The Oils and Fats Specialist Group of New Zealand Institute of Chemistry 127 Pont Wells Road, RDC Warkworth, Auckland 0986, New Zealand.

Retrieved from http:/www.oilsfats.org.nz/oilsfatsnews.htm

Peryam, (1952). The 9-Point Hedonic Scale Rating. QM Food And Container Institute For the Armed Forces Chicago.

http://www.pk.research.com/services/media/paperAndPublications/TheNinePointHedonicScale-Papers.pdf

Quirien E.A. van Oirschot* and Keith I. Tomlins, (2002). Applying analytical sensory evaluationtechniques, which translate qualitative perceptions to numerical data to research on development issues. Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent ME4 4TB UK.

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.200.2291&rep=rep1&type=pdf

29