CHAPTER I THE PROBLEM AND ITS BACKGROUND

Introduction Diabetes is a disease in which the body does not produce or properly use insulin. Insulin is a hormone that is needed to convert sugar, starches and other food into energy needed for daily life. This is the reason why diabetics need an insulin injection if the disease is already severe. The cause of diabetes continues to be a mystery, although both genetics and environmental factors such as obesity and lack of exercise appear to play roles. Filipinos love sweets and fatty foods. Also, rice is the staple food, which is a starchy food item. This makes diet as the primary risk factor to diabetes in the Philippines. Moreover, mathematical modeling on projection yields that 380 million people are expected to develop diabetes by 2025.

(http://www.pamf.org/diabetes/whatis, 2011). Based on International Diabetes Federation/World Health Organization data, a good percentage will be coming from Southeast Asian countries, including the Philippines. This finding is no longer astonishing considering the latest statistics on Filipinos afflicted with diabetes and hypertension which continues to increase on the scale of medical records. This goes to show that statistics on Diabetes Mellitus in the Philippines continues to be unfavorable to the general population because of the continuous rise in the number of Filipinos developing diabetes every year which adds to the number of people who cannot enjoy life and are becoming less productive due to this disease.

A diabetic person is not allowed to intake any kind of food that they were craving for because too much of everything can be harmful for them. They all have certain guidelines for their dietary food intake to be prescribed by the doctor. Hence the study envisions to create a unique kind of cold snack which is BITTER MELON YOGURT for diabetic people. Conceptualizing this kind of snack could help them to balance their diet and to live healthier life without suffering their craveness. Statement of the Problem This study was conducted to determine the effects of bitter melon and stevia in yogurt. Specifically, this study sought to answer the following question: 1. What is the most acceptable level of bitter melon to be added in yogurt? 2. What is the most acceptable level of stevia to be added in yogurt? 3. What is the direct material cost of yogurt using bitter melon and stevia? Objectives of the Study 1. To develop an acceptable yogurt flavored with bitter melon and stevia. 2. To determine the direct material cost of yogurt using bitter melon and stevia. Significance of the Study The research goal was aimed to come up with yogurt with bitter melon as flavoring and stevia as sweetener to be more acceptable to all ages and produce a healthier snack than the ordinary flavored yogurt. This study may primarily benefit the following: Nutritionist and Dietitians. This may be useful for them so that they can study how to plan food to prepare nutritional programs and supervise the preparation for this

product. They can assess patients and counsel individuals and groups on nutrition to prevent disease where urging their patients to be healthy in a luscious way. This study may help them to recommend a new healthy flavorful snack that will not overrule their diet program. Either health or non-health conscious persons may be benefited with the nutritional content of bitter melon and stevia in yogurt. Hotel and Restaurant Management Students. This study may provide knowledge and information to students on how to prepare a snack using bitter melon and stevia in yogurt. The study may enhance the skills of the student by creating snacks and coolers, with the use of vegetables. Bitter melon and stevia in yogurt could be helpful for HRM students especially students who are taking up Culinary for this may give them idea in preparing yogurt in different ways and styles. They could promote this product in hotels, restaurants and other tourist establishments. Diabetic people. This study may give them ideas or knowledge on how to enjoy food in alternative way such as making use of stevia as a sweetener rather than a sugar. By this, they would be able to control their diabetic condition. Hotel and Restaurant Owners. This study may be a good snack and cooler to be introduced to hotels and restaurants. This may help them in giving a good impression for their guests since most of them were looking for a healthier food. The more guests that are satisfied, the more profit for the owners. Future Researchers. This study may serve as a guide and reference in their thesis and other researches. This may also give information about making experimental thesis in which choosing a unique and interesting title is very significant. This can be

also one of the minor sources in making other studies in the pursuit of interests in the same field. Scope and Limitation of the Study The study focuses on the development of bitter melon and stevia in yogurt. This study also gathered pertinent data about the nutrient benefits of the product for the consumers. The procedure of the recipe was discussed and illustrated. However, every study has its limitations. The experiment was conducted at home and the Sensory Evaluation was conducted inside the campus which was tested by college students. The respondents were (25) college students of The Philippine Womens University. Seven (7) point hedonic scale rating were used for the attributes such as appearance, color, taste, texture and flavor while nine (9) point hedonic scale rating were used for general acceptability. Only two levels of bitter melon were incorporated into the yogurt mixture. There was no statistical treatment conducted. The study on bitter melon and stevia for yogurt would not offer treatment to any health problem. However, the result of the study may help people make a good choice in selecting a good flavor of yogurt, not only because they can have delicious yogurt but also they can have health benefits from it. This research was about making plain yogurt from scratch and how to incorporate bitter melon as flavoring for the plain yogurt. Definition of Terms Alakaloids are group of naturally occurring chemical compounds that contain mostly basic nitrogen atoms. This group also includes some related compounds

with neutral and even weakly acidic properties. Candy thermometer, also known as a sugar thermometer, is a thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. Denature or Denaturation is a process in which proteins or nucleic acids lose the tertiary structure and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), or heat. Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Flavonoids (or bioflavonoids) are class of plant secondary metabolites. Flavonoids were originally referred to as Vitamin P, probably due to the effect they had on the permeability of vascular capillaries, but this term is rarely used now. Insulin is a hormone produced by the pancreas which is central to regulating carbohydrate and fat metabolism in the body. Insulin causes cells in the liver, muscle and fat tissue to take up glucose from the blood, storing it as glycogen in the liver and muscle. Pickle or Pickling is a process of preserving food. Pickle or pickling may refer to bitter melon to lessen the bitterness for acceptable taste. Sterilize or sterilization is a term referring to any process that eliminates (removes) or kills all forms of microbial life, including transmissible

agents (such as fungi, bacteria, viruses, spore forms, etc.) present on a surface, contained in a fluid, in medication, or in a compound such as biological culture media. Stevia as a sweetener and sugar substitute, stevias taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste and high concentrations.

CHAPTER II REVIEW OF LITERATURE AND RELATED STUDIES

The review for this research is on the benefits of combining the three main ingredients such as yogurt, bitter melon and stevia to collaborate a very healthy snack for diabetic people and also for those health conscious people which majority nowadays, a lot of people are so curious on their food to be eaten whether on regular basis or part of their healthy lifestyle. The chapter contains the literature and study bitter melon, about diabetes and also about bitter melon, stevia and yogurt. Bitter Melon Bitter melon or bitter gourd in English, is a tropical and subtropical vine of the family Cucurbitaceae. It is also known as ampalaya for Filipinos. It is a crawling vine that grows well in tropical countries, particularly in the Philippines. The term Ampalaya refers to both the plant and its fruit, which is elongated, green and has a rough and rumpled skin. Known for its bitter taste, the Ampalaya is at once a staple ingredient in Filipino and Asian cuisine and a reliable home remedy for various illnesses, particularly diabetes (http://www.charantia.com/about-ampalaya, 2009). Benefits of Bitter Melon In the Philippines, not all Filipinos especially children would love bitter melon orampalaya due to its bitter taste. Bitter melon may not be very appealing or a

crowds favorite but studies shows that it has lots of good benefits particularly in terms of health. Why not eat bitter gourd? According to Nicole Wolf, bitter gourd has lots of benefits. This includes diet friendly, excellent source of Vitamins K, provides Vitamin C, contains Vitamin A and benefits for type -2 diabetics (http://www.livestrong.com/article/445901-what-are-thebenefits-of-eating-bitter-gourd, 2011). Diet Friendly

Bitter gourd is a good choice for restricted calorie diets -- a 1-cup serving of this vegetable adds only 24 calories to a meal plan. This can be added to soups and casseroles, but the total caloric intake would be greater. Bitter gourd is quite low in fat as well, containing 0.2 g per serving.

Excellent Source of Vitamin K

A serving of bitter gourd satisfies entire daily need of Vitamin K. The Vitamin K available in this bitter vegetable decreases your risk of excessive bleeding and contributes to the integrity of the bones. Taking antibiotics may leach Vitamin K from the body, so eating foods like bitter gourd is a good choice to boost intake.

Provides Vitamin C

Incorporating a bitter gourd into the diet increases intake of Vitamin C. One serving of bumpy-skinned vegetable contains 54 percent of the daily recommended intake of Vitamin C, which makes it a good option for blood vessel health due to its impact on collagen production.
8

Contains Vitamin A One serving of bitter gourd provides 28 percent of the Vitamin A a body requires each day. This Vitamin helps prevent night blindness and cataracts. A study published in the April 2011 issue of the "Cochrane Database of Systematic Reviews" correlates a Vitamin A deficiency with blindness triggered by measles, so consider adding bitter gourd to your diet if you have this disease to avoid eye problems. (http://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bittergourd, 2011) Benefits for Type-2 Diabetics The properties of the bitter gourd may offer a natural treatment option for people with type-2 diabetes. Certain compounds isolated in this vegetable activate an enzyme known as AMPK, which helps to regulate glucose metabolism. This action helps diabetics, who have trouble converting glucose to energy, use the insulin they produce more effectively (http://EzineArticles.com/941524, 2008). Other health benefits include: Helps to disinfect and heal cuts, wounds & burns - Is useful as a cough & fever remedy - Used in the treatment of intestinal worms and diarrhea - Helps prevent some types of cancers - Helps enhance the body's immune system to ward off infections - Serves as an effective antioxidant, antibacterial & antipyretic agent

Bitter Melon and Diabetes There are many studies linking bitter melon as a potent herbal medicine for a lot of ailments particularly in treating diabetes. The Philippine variety is known for its more potent anti-diabetic components. This fruit is composed of a mixture of flavonoids and alkaloids which make the pancreas produce insulin that controls the blood sugar levels in diabetics. In 2007, a study by the Philippine Department of Health determined that a daily dose of 100 mg per kilogram of body weight is comparable to 2.5 mg/kg of the anti-diabetes drug glibenclamide taken twice per day. Tablets of bitter melon extract are sold in the Philippines as a food supplement and exported to many countries (http://en.wikipedia.org/wiki/Bitter_melon, 2012). Teams from the Garvan Institute of Medical Research and the Shanghai Institute of MateriaMedica (Science Daily, Mar. 27, 2008) have uncovered the therapeutic properties of bitter melon,that make it a powerful treatment for Type 2 diabetes. They pulped roughly a tonne of fresh bitter melon and extracted very promising four bioactive components. These four compounds all appear to activate the enzyme AMPK, a protein well known for regulating fuel metabolism and enabling glucose uptake. DOH Recommends Ampalaya for Diabetes The Department of Health (DOH) is now advocating the use of bitter melon for type-2 diabetes. In light of the unabated spread of diabetes around the world, the recent positive developments on bitter melon further set the plant on the path of

10

becoming a globally accepted herb for diabetes. This can bring the Philippines one step closer to reaping the full health and economic fruits of bitter melon. The DOH list of the ten herbal medicinal plants the health agency said to have enough scientific proof of their safety and efficacy for a particular disease. Bitter melon is the only medicinal plant approved for diabetes. It has the most number of scientific reports among plants for diabetes, one factor that convinced the DOH to recommend it. Dr. William Torres (former Bureau of Food and Drugs Director) 2004, concludes that bitter melon Momordicacharantia, leaves, seeds and other parts, when used as dry powders, extracts, decoctions, fresh or cooled, have clearly demonstrated hypoglycemic activity. Researchers have identified the key compounds present in bitter melon, notably polypeptide-P, a plant insulin found only in the bitter melon. Similar to animal insulin, polypeptide-P lowers elevated blood sugar levels. (http://www.charantia.com/2007/02/doh-recommends-ampalaya-for-diabetes, 2007) Stevia Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licoricelike aftertaste at high concentrations (http://en.wikipedia.org/wiki/Stevia, 2012).

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Health Benefits of Stevia For centuries, the Guaran tribes of Paraguay, Bolivia and Brazil used stevia, which they called (sweet herb), as a sweetener in yerba mate and medicinal teas for treating heartburn and other ailments. More recent medical research has shown promise in treating obesity and hypertension. Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. Dr. Patrick B. Massey (2010) has suggested that stevia has some very interesting properties. It has no calories but has actions similar to several currently used medications. It stimulates the release of insulin and normalizes the response to glucose, especially in type 2 diabetes. It is used in Latin America as an inexpensive therapy for hyperglycemia. (http://www.diabeticlive.com/diabetes-101/stevia-anddiabetes, 2010) A research project known as Oviedo reported, A 35.2% fall in normal blood sugar levels 6-8 hours following the drinking of a Stevia leaf extract. Similar effects have been reported in humans and experimental animals by other researchers. These kinds of results have led physicians in Paraguay to prescribe Stevia leaf tea for the treatment of diabetes. Similarly, in Brazil, Stevia tea and Stevia capsules are officially approved for sale for the treatment of diabetes. The best part: Stevia does not lower blood glucose levels in normal people (http://www.diabeticlive.com/diabetes101/stevia-and-diabetes, 2012)

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Stevia for Diabetes Why is stevia good for diabetes? There are many studies that have come up that link stevia as a good substitute for sugar. It is recommended for everyone specially for diabetic people. Some studies include the following: According to Michael Dansinger, MD, a nutrition doctor, Stevia is a natural sugar substitute that belongs in the diabetes reversal bag of tricks. He highlighted the medical problems fueled by excess sugar, including obesity, type 2 diabetes, heart disease, metabolic syndrome and many other weight-related medical problems. Because of its properties stevia can be a significant part of the solution for many individuals (http://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-

stevia.html, 2010). Derived from a South American shrub, Stevia is recommended for anyone with diabetes, as well as those looking for natural, low-carb, low-calorie sweetener solutions. Stevia is also considered healthy for other reasons, but most importantly for diabetics, stevia stimulates the release of insulin and normalizes the response to glucose, particularly in type 2 diabetes, and is also used a therapeutic remedy for hyperglycemia (http://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.ht ml, 2006). In 1986, Brazilian researchers from the Universities of Maringa and Sao Paolo evaluated the role of stevia in blood sugar (Curi, 1986). Sixteen healthy volunteers were given extracts from 5 grams of stevia leaves every six hours for three days. The group given stevia was found to have significantly lower blood sugar levels as

13

indicated by the glucose tolerance tests. The results of this study were a positive indication that, potentially, stevia can be beneficial to diabetics

(http://www.thebetterhealthstore.com/SteviaFAQ.html, 2007) Yogurt It is most popular healthy snack for health conscious people. It is a product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk is most commonly used to make yogurt, but milk from water buffalo, goats, sheep, camels and yaks is also used in various parts of the world. Dairy yogurt is produced using a culture of Lactobacillus bulgaricus and

Streptococcus bacteria. A yogurt a day may not mean fewer doctor visits, but there are plenty of health reasons to make yogurt a dairy food a regular diet. One 8-ounce cup of plain low-fat yogurt provides around 400 milligrams (mg) of calcium, more than the 300 mg in an 8-ounce glass of milk. It also has as much potassium as a banana and as much protein as an egg or ounce of meat. The live bacteria in yogurt help in digestion and protect against other harmful bacteria. Yogurt, in its many forms, is great for snacks, lunch boxes and on the go. (http://www.medicalnewstoday.com/releases/24019.php, 2012). Benefits of Yogurt According to Elaine Magee, MPH, RD (2007), yogurts has lots of benefits. Some of the benefits include yogurt as a big help to prevent osteoporosis, reduce high

14

blood pressures, yogurt with active cultures help the gut, discourage vaginal infection and help a person feel fuller. (http://www.webmd.com/diet/features/benefits-ofyogurt, 2007) Other benefits or advantages of yogurt includes easy to digest than milk, contributes to colon health, boost immunity, lower cholesterol, decrease yeast infection, aids healing after intestinal infections and improves the bioavailability of other nutrients. Yogurt and Diabetes Yogurt sometimes has been included in the diabetic diet for diabetic people. It has been a good choice for people following a diabetes diet plan. Here are some of the reasons why yogurt is considered good for everyone especially diabetic people: Greek yogurt is one of the hottest foods around, and its popularity shows no signs of abating. With a pudding-like texture and a slightly tart flavor, Greek yogurt also has more protein and fewer carbs than traditional yogurt. This means that Greek yogurt can be appropriate for people with diabetes

(http://www.everydayhealth.com/diabetes/greek-yogurt-in-the-diabetic-diet.aspx,2012)

Fat-free yogurt naturally contains both high-quality carbohydrates and protein, making it an excellent food for slowing or preventing an unhealthy rise in blood sugar. Studies also show that a diet high in calcium from yogurt and other calcium-rich foods is associated with a reduced risk of type 2 diabetes (.http://www.joybauer.com/photo-gallery/best-foods-for-type-2-diabetes/NonfatYogurt.aspx,2012)

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Nonfat yogurt contains naturally occurring sugars and carbohydrates. Because of this, eating nonfat yogurt will cause your blood glucose levels to rise. However, nonfat yogurts that are plain or varieties that contain fruit but no added sugars have low glycemic indexes, according to the American Diabetes Association. (http://www.livestrong.com/article/465282-recommended-yogurt-fordiabetics/#ixzz1mz CBkLKr, 2011) Synthesis This selection supports the study by giving information about yogurt with bitter melon and stevia and the health benefits of the said vegetable and sugar. Bitter Melon, which is rich in Vitamins B1, B2, and B3, C, magnesium, iron, folic acid, zinc, phosphorus, manganese, and has high dietary fiber has lots of health benefits. Bitter melon can also help prevent many kinds of disease and disorders, like toxemia, respiratory disorder, piles, blood disorders, psoriasis, eye problems, hang over and boost immune system. Stevia, which is a natural food sweetener and noncaloric. It heals various conditions, heartburn, high blood pressure, hypertension, and water retention and heart problems. According to the literatures, it can replace artificial sweeteners in diet because it offers safe, all-natural, alternative to the "toxic time-bombs." Stevia can be a part of a healthy diet for anyone with blood sugar problems since it does not raise blood sugar levels. Yogurt, is not just a delicious snack, it has great health benefits. It is an excellent source of protein, calcium, riboflavin and vitamin B 12. When yogurt is compared to

16

milk, yogurt contains more calcium and protein because of the added cultures in the yogurt. Research Paradigm This study identified the input and the process of the study to be able to come up with an output. The input includes the profile of the bitter melon and stevia, recipes, background about bitter melon and stevia, and nutritive value. The studies developed recipe, formulated survey questionnaires, conducted a sensory evaluation, tabulated results, evaluated and analyzed as process to gather the data needed to convene the output which are the characteristics of bitter melon and stevia in yogurt in terms of: appearance, odor, taste, color and texture. The feedback would correspond to plan of action made through the process used in terms of the inputs as specified below. The output shall be in consonance to the input variables.

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Figure 1. The research paradigm

INPUT Profile of bitter melon and stevia Background about bitter melon and stevia Nutritive value

PROCESS Formulation of sensory evaluation

OUTPUT Most acceptable level of bitter melon and stevia in yogurt

Conduct of sensory evaluation

Data Gathering or Tabulation of result Evaluation and analysis

FEEDBACK

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CHAPTER III METHODOLOGY

This chapter shows the research design, participants of the study, instrumentation and data gathering procedure. This also shows the process of the study to be able to come up with accurate clarification to the respective statements upon the objectives. This study was divided into three phases, namely: Phase 1 Determination of the most acceptable level of bitter melon to be added in yogurt; Phase 2 Determination on the most acceptable level of stevia in yogurt with bitter melon; Phase 3 Determination on the direct material cost. Research Design This involves an experimental method wherein it focused on developing a bitter melon yogurt. Method used to formulate a successful yogurt was determined by evaluating the levels of bitter melon and stevia to be able to achieve a delicious yogurt out of these ingredients. Participants of the Study The experimentation on the acceptability of bitter melon in yogurt was made specifically for diabetic people. The sensory evaluation was conducted at PWU Manila Campus and there were twenty five college students of the school. After the taste testing, each of the respondents were given a sensory evaluation form (Appendix

19

A) to determine if the experiment is success and which among the three yogurt sample is acceptable. Instrumentation Sensory Evaluation to College Students A sensory evaluation was used to determine the sensory attributes of the developed products. Seven(7) point hedonic scale rating were used for the attributes such as appearance, color, taste, texture and flavor while 9 point hedonic scale rating were used for general acceptability. Phase 1. Development of Bitter Melon In Yogurt 1.1 Data Gathering Information
Books, articles, experimental studies, theories and concept served as the research instruments of this study. Moreover, information from the internet also helped comple te

this study. Majority of the ingredients were bought in Puregold at Makati City: Fresh milk, powdered milk, yogurt, sugar and bitter melon. All the cooking trials were done at Lois Zapantas residence in San Andres, Bukid. Flow diagrams for the processing of yogurt with bitter melon are shown in Figure 3. There were 3 lots made to be able to determine of which is acceptable to the taste, varies on the amount of bitter melon incorporated into the yogurt mixture. Appendix B shows the original recipe and procedure of making yogurt.

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Figure 2. Shows the steps in yogurt making are as follows: All the tools and equipment were sterilize by using a stock pot with a simmering water, and putting all the tools for about 5mins to be able to sterilized and make sure that upon using the tools should be only taken at the stock pot. In a sauce pan, pour the milk and put in a medium heat together with the candy thermometer at the pan. Let it simmer and reach at 130 `F to add powdered milk and make sure to stir well to incorporate. Then set aside. Lower the temperature from 220`F to 130`F and thats the time to add the milk with yogurt and mix well. Let the mixture stand in the oven at 90`F to 100`F and place in the oven for around 8 to 12hours. The next day, bitter melon were chopped in a blender in desired consistency. Placed into a mixing bowl together with the yogurt and boil in medium heat with continuous stirring. Table 1show the formulations considered for sensory evaluation. The same procedure on sensory evaluation (Figure 2) followed as in Phase 1 Table 1 The ingredients and formulation of yogurt with bitter melon
INGREDIENTS LOT 1 PLAIN YOGURT LOT 2 YOGURT W/ 14.56% BITTER MELON 15.53 % SUGAR SYRUP LOT 3 YOGURT W/A 17% BITTERMELON 26.07% SUGAR SYRUP

Grams Whole Milk Powdered Milk Yogurt Bitter melon Sugar syrup 1liter 120g 45g None None

% 85.84% 10.3% 3.86% None None

Grams 317.16g 38.05g 4.68g 75g 80g

% 61.58% 7.38% 0.91% 14.56% 15.53%

Grams 317.16g 38.05g 4.68g 165g 165g

% 46.03% 5.52% 0.68% 23.92% 23.92%

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Figure 2. Process diagram for the processing of yogurt with bitter melon and stevia

Sterilize ingredients needed for 5mins

Weigh ingredients

Simmer milk for 150oF (66oC)

Heat in oven with 90oF (32oC) to 100oF (38oC) for 8 to1 2 hours for fermentation

Wait until it reaches 200 F (94 C) then add yogurt and mix well. Lower the temperature to 130 F (55 C) then transfer in the bottled jars
o o o o

Add the powdered milk into saucepan then stir

Freeze for an hour

Blend bitter melon with sugar syrup in yogurt

Evaluate

Phase 2. Development of Stevia With Bitter Melon Table 2 Illustrates that there were two recipes of bitter melon yogurt. One recipe yogurt was made of plain yogurt, bitter melon and sugar syrup while the other was made of plain yogurt, bitter melon and stevia. Figure 3 shows process flow diagram.

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Figure 3 Process diagram in making yogurt with different levels of stevia

Conduct the preliminary studies adapting bitter melon in yogurt using different levels of stevia.

Select the best level based on the discussions between researches

Conduct the Study

Analyze and evaluate

Conduct material cost

Tabulate

Subject to Sensory evaluation

Sensory Evaluation Each of the participants were asked to rate the sensory questionnaires using the seven (7) point hedonic scale for attributes like appearance, taste, odor, texture and color and nine (9) point hedonic scale for general acceptability rating. Data were tallied and analyzed. The acceptability of bitter melon and stevia in yogurt was based on the result of the sensory evaluation.

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Figure 4 Process diagram of sensory evaluation

Provide questionnaires used 9 hedonic scales ratings for General Acceptability and 7 hedonic rating for appearance, color, texture, taste and odor.

Provide the yogurt samples for the respondents who were to conduct the sensory evaluation

Evaluated and conducted the tally of the sensory evaluation results

Make a conclusions for the most acceptable and least accepted by the respondents

Analyzed the tally result of the sensory evaluation of College Students

Table 2 shows the formulation considered for sensory evaluation. The Standard ingredients and formulation of the different experimental lots shown in Table 2.

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Table 2. The ingredients and formulation of yogurt with bitter melon and stevia.
CONTROL
YOGURT W/ 14.56% BITTERMELON 15.53% SUGAR SYRUP

LOT 2 YOGURT W/ 14.56% BITTER MELON 1.58% STEVIA

LOT 3 YOGURT W/ 14.56% BITTER MELON 0.91% STEVIA

INGREDIENTS

Whole Milk Powdered Milk Yogurt Bitter melon Sugar syrup Stevia

Grams 317.16 g 38.05g 4.68g 75g 80g None

% 61.6% 7.39% 0.91% 14.57% 15.54% None

Grams 317.16g 38.05g 4.68g 75g none 7g

% 77.77% 8.61% 1.06% 16.97% None 1.57%

Grams 317.16g 38.05g 4.68g 108g none 4g

% 67.21% 8.06% 0.99% 22.89% None 0.85%

Phase 3. Determination of Direct Materials Cost To get the total cost of each ingredient, get the unit cost by dividing the purchase price to the purchased weight, then multiply the unit cost to the quantity used. To get the yield, weigh the total recovered product. To get the cost per serving, divide the total amount to the number of servings (Appendix R).

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CHAPTER IV RESULTS AND DISCUSSIONS

This chapter presents and discusses the analysis and interpretation of the data obtained in this study. The data were gathered through sensory evaluation conducted by the twenty five (25) college students of Philippine Womens University after the taste testing.

Phase I Development of Yogurt with Bitter Melon Table 1 shows the different formulation. The result was evaluated in terms of taste, color, odor, appearance and texture. Lot 2 was the most acceptable among the 3 samples this contains 14.56% bitter melon and 15.53% sugar syrup. Lot 3 was got higher percentage of bitter melon (17%) exhibited stronger bitter taste the higher amount of sugar syrup added 25% didnt mask the bitter taste of yogurt with bitter melon. Table 3 shows the result of the sensory evaluation for phase 1 in terms of appearance, color, odor, flavor, texture and general acceptability. Data shows that samples composed of 14.56% bitter melon and 15.53% sugar syrup was the most acceptable in terms of appearance. It was rated 5.44 or with the qualitative description of good. The control got the score of 4.88 and was the least acceptable among the three samples in terms of appearance. Bitter melon bits add compliment to its appearance because it looks like a leaf in yogurt and could not be determined as bitter melon.

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Table 3 Sensory evaluation for yogurt with bitter melon

7 6
5.44 5.92 5.64 4.88 4.64 4.84 5.44 5.4 5.44 5.72 4.88 4.6 5.44 5.28 5.28 4.88 5.52

5 4 3 2 1 0

4.88

L1 (298)

L2 (627)

L3 (315)

Appearance Color Odor

Flavor Texture General Acceptability

In terms of color, the result of the sensory evaluation shows that participants of the study preferred both the control and yogurt with 23.91% bitter melon and 23.91% sugar syrup. Both have the result of 5.44 or with the qualitative description of good. However there was only small difference in terms of score since lot 2 composed of bitter melon with 15% sugar syrup got a score of 5.4.In terms of odor, data shows that lot 2 composed of yogurt with 14.56% bitter melon was the most acceptable sample. It has the result score of 5.44 or a qualitative description of good while the control was the least acceptable and got a score of 4.88. In terms of flavor, yogurt with 14.56% bitter melon got the highest score of 5.72 or a qualitative description of good. Lot 3 composed of 17% bitter melon and

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26% sugar syrup exhibited more bitter melon flavor compared to lot 2 with less bitter melon. In terms of texture, both Lots 2 and 3 tied for the score of 4.88 or qualitative descriptions of good. Bitter melon may have not affected the texture of yogurt since it was well blended. For the general acceptability, lot 2 got the highest score of 5. 92. The result of the sensory evaluation shows that participants liked slightly the lot 2 sample which has less bitter melon and sugar syrup compared with lot 1 that had plain yogurt and lot 3 which gave more bitter melon and sugar syrup. Table 4 shows the result of the sensory evaluation for phase 2 in terms of appearance, color, odor, flavor, texture and general acceptability. Data shows that the control and lot 2 which was composed of 17.42% and 1.58% stevia was tied for the most acceptable in terms of appearance. It obtained the rating of 5.12 or with the qualitative description of good. However for the least acceptable there was only small difference in terms of score since yogurt with 17.08% bitter melon and 0.91% stevia got the score of 5.The bitter melon bits in yogurt added a compliment to its appearance since it looks like natural color and it enhances ones appetite.

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Table 4 Determination of yogurt and bitter melon with stevia

7
6
5.12 5.12 4.88 4.6 4.68 5.8 5.12 5.16 4.72 4.48 5 4.64 4.52

5.64 4.92

5.64 5 4.96

5 4 3 2 1 0

L1 (298)

L2 (627)

L3 (315)

Appearance Color Odor

Flavor Texture General Acceptability

In terms of color, the result of the sensory evaluation shows that participants of the study preferred the yogurt with 17.42% bitter melon and 1.58% stevia. It obtained the result of 5.16 or with the qualitative description of good. Yogurt with 17.08% bitter melon and 0.91% stevia obtained a score of 4.96 which was the least acceptable in terms of color. Data shows that yogurt with 17.42% bitter melon was the most acceptable sample of the participants in terms of odor. It has the result score of 4.72 or a qualitative description of good while the control was the least acceptable and had the score of 4.6. In terms of flavor, the control with 14.56% bitter melon and 15.53% sugar syrup got the highest score of 4.68 or a qualitative description of good. Yogurt
29

composed of 17.42% bitter melon and 1.58% stevia was the least acceptable and obtained the score of 4.48. Yogurt with 17.08% bitter melon and 0.91% stevia was the most acceptable sample in terms of texture (rating of a score of 5) or qualitative descriptions of good. While the control which obtained the score of 4.88 was considered the least acceptable. It was noticed the presence of gritty texture. For the general acceptability, yogurt with 17.42% bitter melon and 1.58% stevia got the highest score of 5.8. The result of the sensory evaluation shows that participants liked slightly the lot 2 sample which has more stevia compared with lot 1 (14.56% bitter melon and 15.53% sugar syrup) and lot 3 (17.08% bitter melon and 0.91% stevia). However lots 1 and 3 tied for the score of 5.64 or qualitative description of liked slightly. Table 5. Direct Material Cost of Yogurt (Base) Purchased Ingredients price fresh milk powdered milk plain yogurt TOTAL P 149 P 308 P 28 P 485 weight 1000 ml 700 gram 125 gram used 1000 ml 120 gram 45 gram P 149 P 52.8 P 10.08 P 211.9 Purchased Quantity Total

YIELD: 9 COST PER SERVING: 23.50

30

Table 6. Direct Material Cost of Yogurt With 14.56% Bitter Melon and 15.53% Sugar Syrup Purchased Ingredients homemade yogurt bitter melon Sugar syrup TOTAL price P 211.9 P 40 P 45 P 296.9 Purchased weight 1165 ml 1000 gram 1000 gram Quantity used 360 ml 75 gram 75 gram Total P 65.47 P3 P 3.38 P 71.9

YIELD: 7 Number of SERVING: 10.27 Table 7 Direct Material Cost of Yogurt With 17.42% Bitter Melon and 1.58% Stevia Purchased Ingredients homemade yogurt Bitter melon now stevia balance TOTAL price P 211.9 P 40 P 660 P 911.9 Purchased weight 1165 ml 1000 gram 110 gram Quantity used 360 ml 75 gram 7 gram Total P 65.47 P3 P 42 P 110.47

YIELD: 4 COST PER ML: 27.6

31

CHAPTER V SUMMARY, CONCLUSION AND RECOMMENDATION

The development of bitter melon and stevia for diabetic people was developed to create a healthy dessert made of bitter melon, stevia and plain yogurt intended especially for diabetic people. An experimental method was used wherein it focused on developing a bitter melon yogurt that would be acceptable for everyone. Twenty five (25) college students from Philippine Womens University conducted the sensory evaluation after the taste testing. The participants were asked to evaluate the three samples according to different attributes. Seven (7) point hedonic scale was used for color, appearance, odor, flavor and texture and nine (9) point hedonic scale for general acceptability.

Summary of the findings for phase 1 The result of the sensory evaluation showed that in terms of appearance, lot 2 composed of 14.56% bitter melon and 15.53% sugar syrup was the most acceptable sample. In terms of color, lots 2 and 3 (23.91% bitter melon and 23.91% sugar syrup) tied as the most preferred. But there was only a small difference in terms of score for lot 1. Lot 2 got the highest score in odor(5.44) or a qualitative description of good. In terms of flavor, lot 3 got the highest score of 4.72 or a qualitative description also of good. Lot 3 composed of 17% bitter melon and 26% sugar syrup has more bitter melon compared to lot 2 while lot 1 has no bitter melon. This explains that the more

32

bitter melon the more bitter flavor was. In terms of texture, both lot 2 and 3 tied for the result. For the general acceptability, lot 2 got the highest score of 5. 92. The result of the sensory evaluation shows that participants like slightly the lot 2 sample which has less bitter melon and sugar syrup compare with lot 1 that is plain yogurt and lot 3 which has more bitter melon and sugar syrup. The results of the sensory evaluation also shows that lot 2 with 14.56% bitter melon is the most accepted bitter melon added in yogurt while 15.53% sugar syrup is the most acceptable stevia added for yogurt. The result of the direct material cost for phase 1. The total cost for the control was 211.9, for lot 2 (14.56% bitter melon and 15.53% sugar syrup) was 71.81 and 79.49 for lot 3 (17.06% bitter melon and 26.07% sugar syrup). Summary of the findings for phase 2 The result of the second sensory evaluation for phase 2 showed that in terms of appearance, lot 1 composed of 14.56% bitter melon and 15.53% sugar syrup and lot 2 composed of 17.42% bitter melon and1.58% stevia was tied for the most acceptable samples for the participants. Both lots 2 and 3 was good in terms of appearance. In terms of color, lot 2 composed of 17.42% bitter melon and1.58% stevia is the most acceptable samples for the participants and got the highest score of 5.16 or qualitative description of good. Lot 2 got the highest score in odor(4.72) or a qualitative description of good. In terms of flavor, the control got the highest score of 4.68 or a qualitative description also of good. Lot 1 composed of 14.56% bitter melon and 15.53% sugar syrup has no stevia. This explains that sugar syrup was more acceptable than stevia in terms of flavor since stevia has an after-taste of bitter flavor.
33

However there was only small difference in score since lot 2 got 4.48 and lot 3 got 4.52. In terms of texture, lot 3 composed of 17.08% bitter melon and 0.91% stevia is the most acceptable for the participants and obtained the score of 5 or qualitative description of good. For the general acceptability, lot 2 composed of 17.42% bitter melon and1.58% stevia is the most acceptable samples of the participants and obtained the score of 5.8 or qualitative description of good. Both lot 1 and 3 was tied for the score of 5.64. The result of the sensory evaluation for phase 2 shows that participants like lot 2 sample which has more stevia compare with lot 1 that has sugar syrup and lot 3 which has less stevia but has same levels of bitter melon. It shows that yogurt composed of 17.42% bitter melon and1.58% stevia is the most accepted bitter melon and stevia added in yogurt. The result of the direct material cost for phase 1. The total cost for the control was 71.85, for lot 2 (17.42% bitter melon and 1.58% stevia) was 110.5 and 92.47 for lot 3 (17.06% bitter melon and 26.07% sugar syrup). Conclusion This study therefore concludes that it was possible to create a healthy dessert like yogurt out of bitter melon that was known for its bitterness. The bitter melon which has lots of unique attributes in contribution with health and medicine as well as culinary. The result of the experiment showed that bitter melon yogurt could be accepted not just for diabetic people but also for everyone.

34

This study also concluded that bitter melon yogurt was bit more rough in texture compare to other flavored yogurt but then itwas in tolerable level to make it distinctive to other varieties of flavored yogurt. The most acceptable samples for phase 1 was the yogurt with 14.56% bitter melon and 15.53% sugar syrup and for phase 2 was yogurt with 17.42% bitter melon and 1.58% stevia. Recommendation This study recommends to everyone to try the bitter melon yogurt recipe especially for those people who wants a healthier option for a cooler dessert. Hopefully this study may help target to change some ones outlook regarding bitter melon as an undervalued vegetable. It must also be acknowledged, its importance and contribution in our health as it is also a part of Filipino cuisine. It was recommended for the government to make use of this recipe to promote the Filipino dessert to other nation especially that there is a possibility that this may bring recognition in our country in the field of health and medicine. To the upcoming study to further explore what bitter melon yogurt can still do and what other forms of dish can be made out of bitter melon that children will still be attracted to eat them and even for adults. Chefs, HRM students as well as ordinary individual should developed a product fusion into it and explore more of the advancement of the recipe that will lead people to the healthier future. The bitter melon yogurt should be developed in the field of culinary artistry.

35

Figure 5 Process flow of adding water

Add less water in blending and extracting the bitter melon

Test on the effect of direct addition of sugar

Further improve the formulation on the amount of bitter melon

Conduct pilot test.

Improve process directly incorporate with bitter melon during the fermentation

Test the different level of stevia.

BIBLIOGRAPHY

36

A. Web References/Internet American Diabetes Association. (2011, December). About diabetes. What is Diabetes?. Retrieved february 8, 2012, from http://www.pamf.org/diabetes/whatis Bauer, J. (November 3, 2011) 9 Foods You Should be Eating for Type 2 Diabetes. Retrieved February 8, 2012, from http://www.joybauer.com/photo-

gallery/best-foods-for-type-2-diabetes/Nonfat-Yogurt.aspx Curi. (1986) . Stevia for diabeties. Retrieved February 8, 2012, from http://www.thebetterhealthstore.com/SteviaFAQ.html Dr. Massey, P.B. (2010, October 29). Stevia and Diabetes. Retrieved February 8, 2012, from http://www.diabeticlive.com/diabetes-101/stevia-and-diabetes Dr. Torres, W. (2007). DOH Recommends Ampalaya for Diabetes. Retrieved February 8, 2012, from http://www.charantia.com/2007/02/doh-recommends-

ampalaya-for-diabetes/ Doctor, V.A. (2008, January 22). Health benefits of bitter gourd. Retrieved February 8, 2012 from http://EzineArticles.com/941524 8 Gilhuly, K. (June 7, 2007) Recommended Yogurt for Diabetics. Retrieved February 8, 2012, fromhttp://www.livestrong.com/article/465282-recommended-yogurt-

for-diabetics/#ixzz1mzCBkLK Glenn, K. (2011). What are the benefits of eating bitter gourd?. Retrieved february 8, 2012, from http://www.livestrong.com/article/445901-what-are-the-benefitsof-eating-bitter-gourd

37

Hebcare Corporation. (2009). About Ampalaya - Bitter Melon (Momordica charantia Linn). Retrieved february 8, 2012, from http://www.charantia.com/ about-ampalaya Jhansen, L. (2012, January 30) Greek Yogurt in the Diabetic Diet. Retrieved February 8, 2012, from http://www.everydayhealth.com/diabetes/greek-yogurt-in-thediabetic-diet Kessman, S. (2006, June 27). Using Stevia with Diabetes. Retrieved February 8, 2012, from http://voices.yahoo.com/article/40146/using-stevia-diabetes-

47850.html Magee, E. MPH. RD (2007) Benefits of Yogurt. Retrieved February 8, 2012, from http://www.webmd.com/diet/features/benefits-of-yogurt) Mayo Clinic Women's HealthSource (2005, May 8). Why Yogurt is good for you?. Retrieved February 8, 2012, from

http://www.medicalnewstoday.com/releases/24019.php Sahelian, R. MD and Gates, D. (2001) The Stevia Cookbook. Retrieved February 8, 2012, from http://www.thebetterhealthstore.com/SteviaFAQ.html WebMD. (2010). Stevia. Retrieved February 8, 2012, from http://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-stevia Wikepedia. (2012). Bitter Melon. Retrieved february 8, 2012, from http://en.wikipedia.org/wiki/Bitter_melon Wikepedia. (2012). Stevia. Retrieved february 8, 2012, from http://en.wikipedia.org/wiki/Stevia

APPENDIX A

38

ORIGINAL RECIPE OF YOGURT (BASE)

Ingredients: 1 Liter cup 3T Procedure: In a sauce pan, pour the milk and put in a medium heat together with the candy thermometer at the pan. Let it simmer and reach at 130 `F to add powdered milk and make sure to stir well to incorporate. Also get a cup of simmering milk in a small bowl and add the plain yogurt then set aside. While the milk is simmering and range the candy thermometer at 200` lower the heat and make sure not to over reach at 220`F and simmer for another 5mins. Then set aside Fresh milk Powdered milk Plain yogurt

While its cooling down make sure that you are aware of the temperature lowering from 220`F to 130`F and thats the time to add the milk with yogurt and mix well. Now its ready to be fermented by placing at the oven that has 90`F to 100`F and place in the oven for around 8 to 12hours. After the said time frame, it is ready to eat.

APPENDIX B

39

SAMPLE OF SENSORY EVALUATION FORM OF AMPALAYA IN YOGURT

Name: ______________________________________

Date: ________________

Instruction:

Please

evaluate

the

samples

on

the

following

attributes:

APPEARANCE, COLOR, ODOR, FLAVOR, TEXTURE using 7 point hedonic scale and GENERAL ACCEPTABILITY using 9 point hedonic scale. Drink water in between samples to wash your plate. Thank you.

Attributes Appearance Texture Color Odor Flavor General Acceptability

315

298

627

Comments: ___________________________________________________________________ ___________________________________________________________________

7 POINT HEDONIC SCALE for Appearance, color, odor, flavor and texture: 9 Like extremely 7 Excellent 6 Very Good 5 Good 4 Neither Good Nor Bad 3 Moderately Poor 2 Slightly Poor 1 Very Poor 8 - Like very much 7 Like moderately 6 - Like slightly 5 Neither like nor dislike 4 Dislike slightly 3 Dislike moderately 2- Dislike very much 9 POINT HEDONIC SCALE for General Acceptability

APPENDIX C

40

TABULATION RESULTS OF AMPALAYA YOGURT IN DIFFERENT LEVELS OF AMPALAYA IN TERMS OF APPEARANCE

315

296 Yogurt w/ 14.56% bitter melon 6 5 5 5 3 5 7 5 7 5 7 4 6 7 7 5 5 5 3 7 4 6 4 6 7 5.44

627 Yogurt w/ 17% bitter melon 6 5 5 6 4 7 6 6 5 7 7 4 5 6 5 4 5 5 4 5 4 5 4 6 6 5.28

Panel 1. I. Caling 2. J. Barlongay 3. M. Zalatar 4. M. Soco 5. J. Giltendez 6. M.A. Chua 7. M. Shainne 8. E. Cuenzu 9. M. Cabacoy 10. M. Torino 11. M. Anambra 12. K.C. Dulay 13. V. Aguas 14. C. Decena 15. L. Fermin 16. R.E. Velasquez 17. L. Caday 18. M. Malabanan 19. P. Palustre 20. M.A Nunag 21. B.H. Aguilar 22. A. Tandilangi 23. J. Marawis 24. S.J. Candidatto 25. P.A Javellana TOTAL

Plain Yogurt 6 5 3 5 4 6 5 6 5 5 5 4 5 5 6 4 5 5 4 5 4 5 5 6 4 4.88

APPENDIX D

41

TABULATION RESULTS OF AMPALAYA YOGURT IN DIFFERENT LEVELS OF AMPALAYA IN TERMS OF COLOR

315 Panel 1. I. Caling 2. J. Barlongay 3. M. Zalatar 4. M. Soco 5. J. Giltendez 6. M.A. Chua 7. M. Shainne 8. E. Cuenzu 9. M. Cabacoy 10. M. Torino 11. M. Anambra 12. K.C. Dulay 13. V. Aguas 14. C. Decena 15. L. Fermin 16. R.E. Velasquez 17. L. Caday 18. M. Malabanan 19. P. Palustre 20. M.A Nunag 21. B.H. Aguilar 22. A. Tandilangi 23. J. Marawis 24. S.J. Candidatto 25. P.A Javellana TOTAL Plain Yogurt 6 5 4 6 4 6 6 5 7 7 8 5 5 6 6 4 5 5 3 5 5 5 5 6 7 5.44

296 Yogurt w/ 14.56% bitter melon 6 5 5 6 4 6 5 7 7 6 8 5 6 5 7 4 5 5 3 6 5 5 3 5 6 5.4

627 Yogurt w/ 17% bitter melon 6 5 5 6 4 6 5 6 6 7 8 5 5 5 7 4 5 5 3 6 5 5 3 6 7 5.44

APPENDIX E

42

TABULATION RESULTS OF AMPALAYA YOGURT IN DIFFERENT LEVELS OF AMPALAYA IN TERMS OF ODOR

315 Panel 1. I. Caling 2. J. Barlongay 3. M. Zalatar 4. M. Soco 5. J. Giltendez 6. M.A. Chua 7. M. Shainne 8. E. Cuenzu 9. M. Cabacoy 10. M. Torino 11. M. Anambra 12. K.C. Dulay 13. V. Aguas 14. C. Decena 15. L. Fermin 16. R.E. Velasquez 17. L. Caday 18. M. Malabanan 19. P. Palustre 20. M.A Nunag 21. B.H. Aguilar 22. A. Tandilangi 23. J. Marawis 24. S.J. Candidatto 25. P.A Javellana TOTAL Plain Yogurt 6 6 5 4 4 6 7 5 5 6 7 6 5 5 7 6 5 4 6 6 4 5 6 3 7 5.44

296 Yogurt w/ 14.56% bitter melon 6 6 5 4 4 7 7 6 5 5 9 3 4 6 6 6 5 5 5 7 4 4 4 5 6 5.36

627 Yogurt w/ 17% bitter melon 6 6 5 7 4 7 4 4 6 7 7 6 5 6 7 3 5 4 2 7 3 4 2 3 5 5

APPENDIX F

43

TABULATION RESULTS OF AMPALAYA YOGURT IN DIFFERENT LEVELS OF AMPALAYA IN TERMS OF FLAVOR

315 Panel 1. I. Caling 2. J. Barlongay 3. M. Zalatar 4. M. Soco 5. J. Giltendez 6. M.A. Chua 7. M. Shainne 8. E. Cuenzu 9. M. Cabacoy 10. M. Torino 11. M. Anambra 12. K.C. Dulay 13. V. Aguas 14. C. Decena 15. L. Fermin 16. R.E. Velasquez 17. L. Caday 18. M. Malabanan 19. P. Palustre 20. M.A Nunag 21. B.H. Aguilar 22. A. Tandilangi 23. J. Marawis 24. S.J. Candidatto 25. P.A Javellana TOTAL Plain Yogurt 5 6 4 5 3 6 5 4 5 5 9 2 5 7 6 4 4 3 3 7 4 4 2 3 5
4.64

296 Yogurt w/ 14.56% bitter melon 5 5 5 6 3 5 6 5 6 6 6 2 6 6 6 3 4 5 1 7 4 4 2 4 3

4.6

627 Yogurt w/ 17% bitter melon 6 4 6 7 3 6 5 6 6 6 7 2 4 6 7 2 4 4 2 6 5 4 3 4 3

4.72

APPENDIX G

44

TABULATION RESULTS OF AMPALAYA YOGURT IN DIFFERENT LEVELS OF AMPALAYA IN TERMS OF TEXTURE

315 Panel 1. I. Caling 2. J. Barlongay 3. M. Zalatar 4. M. Soco 5. J. Giltendez 6. M.A. Chua 7. M. Shainne 8. E. Cuenzu 9. M. Cabacoy 10. M. Torino 11. M. Anambra 12. K.C. Dulay 13. V. Aguas 14. C. Decena 15. L. Fermin 16. R.E. Velasquez 17. L. Caday 18. M. Malabanan 19. P. Palustre 20. M.A Nunag 21. B.H. Aguilar 22. A. Tandilangi 23. J. Marawis 24. S.J. Candidatto 25. P.A Javellana TOTAL Plain Yogurt 5 6 5 5 5 6 5 5 5 5 6 2 5 5 5 5 5 4 1 6 4 6 5 5 5 4.84

296 Yogurt w/ 14.56% bitter melon 5 6 5 6 5 5 5 5 6 6 5 2 6 5 7 5 4 5 1 6 4 5 3 5 5 4.88

627 Yogurt w/ 17% bitter melon 6 6 5 6 5 5 4 5 5 6 6 2 6 5 6 4 5 5 1 6 4 5 4 5 5 4.88

APPENDIX H

45

TABULATION RESULTS OF AMPALAYA YOGURT IN DIFFERENT LEVELS OF AMPALAYA IN TERMS OF GENERAL ACCEPTABILITY

315 Panel 1. I. Caling 2. J. Barlongay 3. M. Zalatar 4. M. Soco 5. J. Giltendez 6. M.A. Chua 7. M. Shainne 8. E. Cuenzu 9. M. Cabacoy 10. M. Torino 11. M. Anambra 12. K.C. Dulay 13. V. Aguas 14. C. Decena 15. L. Fermin 16. R.E. Velasquez 17. L. Caday 18. M. Malabanan 19. P. Palustre 20. M.A Nunag 21. B.H. Aguilar 22. A. Tandilangi 23. J. Marawis 24. S.J. Candidatto 25. P.A Javellana TOTAL Plain Yogurt 6 7 4 5 5 7 6 5 6 6 7 5 5 7 8 5 7 4 3 7 4 6 6 5 5
5.64

296 Yogurt w/ 14.56% bitter melon 7 7 5 7 5 7 7 6 6 7 7 5 5 6 9 4 6 5 3 7 5 6 5 6 5

5.92

627 Yogurt w/ 17% bitter melon 6 5 5 7 5 6 5 4 6 7 7 5 4 6 7 5 6 5 3 7 6 6 6 6 3

5.52

APPENDIX I

46

TABULATION RESULTS OF AMPALAYA YOGURT WITH STEVIA IN TERMS OF APPEARANCE

Panel 1. D. Flores 2. J.A. Apostol 3. H. Hemady 4. A. Capito 5. N. Mariano 6. T.J Solis 7. A. Hernandez 8. S. Abangon 9. N. Kaur 10. H.L. Uy 11. N. Cuen 12. J.H. Javier 13. R. Saptang 14. G.A Terrenal 15. J. Kim 16. J.A. Omar 17. C. Belza 18. M. Socco 19. M.A. Guisto 20. Z. Carilla 21. N. Celina 22. J. Cadlucag 23. M. Borres 24. V. Cabilin 25. B. Agular TOTAL

Control 6 5 6 5 5 5 5 5 7 4 6 6 5 6 6 3 5 5 5 4 7 3 4 5 5
5.12

Yogurt w/ 14.56% of bitter melon and 1.58% stevia 6 4 5 5 5 6 5 6 5 5 5 4 5 5 6 4 6 5 5 5 6 6 5 5 4

5.12

Yogurt w/ 14.56% of bitter melon and 0.91% stevia 6 4 5 5 5 6 5 6 5 5 6 5 5 4 5 4 5 6 5 5 6 4 4 5 4

5

APPENDIX J

47

TABULATION RESULTS OF AMPALAYA YOGURT WITH STEVIA IN TERMS OF COLOR

315

296 Yogurt w/ 14.56% of bitter melon and 1.58% stevia 5 4 5 5 5 6 5 5 6 6 4 4 5 6 6 4 6 4 6 5 6 6 6 4 5

5.16

627 Yogurt w/ 14.56% of bitter melon and 0.91% stevia 7 4 5 5 4 5 5 5 6 4 5 4 5 6 5 5 5 5 6 4 5 5 6 4 4

4.96

Panel 1. D. Flores 2. J.A. Apostol 3. H. Hemady 4. A. Capito 5. N. Mariano 6. T.J Solis 7. A. Hernandez 8. S. Abangon 9. N. Kaur 10. H.L. Uy 11. N. Cuen 12. J.H. Javier 13. R. Saptang 14. G.A Terrenal 15. J. Kim 16. J.A. Omar 17. C. Belza 18. M. Socco 19. M.A. Guisto 20. Z. Carilla 21. N. Celina 22. J. Cadlucag 23. M. Borres 24. V. Cabilin 25. B. Agular TOTAL

Control 6 5 6 5 5 6 6 6 6 5 6 4 5 5 5 3 6 5 5 6 5 3 5 4 5
5.12

APPENDIX K

48

TABULATION RESULTS OF AMPALAYA YOGURT WITH STEVIA IN TERMS OF ODOR

315

296 Yogurt w/ 14.56% of bitter melon and 1.58% stevia 5 3 6 5 5 4 5 4 5 5 6 4 4 6 4 4 5 4 5 6 7 5 4 4 3

4.72

627 Yogurt w/ 14.56% of bitter melon and 0.91% stevia 7 3 6 5 5 5 5 5 5 2 5 4 4 5 6 5 4 5 5 5 5 4 3 5 3

4.64

Panel 1. D. Flores 2. J.A. Apostol 3. H. Hemady 4. A. Capito 5. N. Mariano 6. T.J Solis 7. A. Hernandez 8. S. Abangon 9. N. Kaur 10. H.L. Uy 11. N. Cuen 12. J.H. Javier 13. R. Saptang 14. G.A Terrenal 15. J. Kim 16. J.A. Omar 17. C. Belza 18. M. Socco 19. M.A. Guisto 20. Z. Carilla 21. N. Celina 22. J. Cadlucag 23. M. Borres 24. V. Cabilin 25. B. Agular TOTAL

Control 5 4 6 5 5 4 5 5 5 5 5 4 5 4 4 3 4 5 5 4 5 4 5 5 4
4.6

APPENDIX L

49

TABULATION RESULTS OF AMPALAYA YOGURT WITH STEVIA IN TERMS OF FLAVOR

315

296 Yogurt w/ 14.56% of bitter melon and 1.58% stevia 5 4 5 5 5 2 6 5 5 5 3 4 4 5 6 5 5 3 4 4 5 5 5 5 2

4.48

627 Yogurt w/ 14.56% of bitter melon and 0.91% stevia 7 5 3 5 5 3 5 5 5 1 3 4 4 6 6 6 5 4 4 4 5 5 5 5 3

4.52

Panel 1. D. Flores 2. J.A. Apostol 3. H. Hemady 4. A. Capito 5. N. Mariano 6. T.J Solis 7. A. Hernandez 8. S. Abangon 9. N. Kaur 10. H.L. Uy 11. N. Cuen 12. J.H. Javier 13. R. Saptang 14. G.A Terrenal 15. J. Kim 16. J.A. Omar 17. C. Belza 18. M. Socco 19. M.A. Guisto 20. Z. Carilla 21. N. Celina 22. J. Cadlucag 23. M. Borres 24. V. Cabilin 25. B. Agular TOTAL

Control 6 3 7 5 5 4 5 5 5 7 3 5 4 5 5 2 5 4 5 5 6 3 5 5 3
4.68

APPENDIX M

50

TABULATION RESULTS OF AMPALAYA YOGURT WITH STEVIA IN TERMS OF TEXTURE

315

296 Yogurt w/ 14.56% of bitter melon and 1.58% stevia 5 3 5 5 5 1 7 5 7 5 4 4 4 6 6 4 5 6 5 4 6 6 6 5 4

4.92

627 Yogurt w/ 14.56% of bitter melon and 0.91% stevia 6 5 5 5 5 2 5 5 7 6 4 4 4 6 6 5 5 5 5 4 6 5 5 5 5

5

Panel 1. D. Flores 2. J.A. Apostol 3. H. Hemady 4. A. Capito 5. N. Mariano 6. T.J Solis 7. A. Hernandez 8. S. Abangon 9. N. Kaur 10. H.L. Uy 11. N. Cuen 12. J.H. Javier 13. R. Saptang 14. G.A Terrenal 15. J. Kim 16. J.A. Omar 17. C. Belza 18. M. Socco 19. M.A. Guisto 20. Z. Carilla 21. N. Celina 22. J. Cadlucag 23. M. Borres 24. V. Cabilin 25. B. Agular TOTAL

Control 6 4 6 5 6 1 6 5 7 4 4 4 4 6 6 3 6 4 4 6 7 4 5 4 5
4.88

APPENDIX N

51

TABULATION RESULTS OF AMPALAYA YOGURT WITH STEVIA IN TERMS OF GENERAL ACCEPTABILITY

315

296 Yogurt w/ 14.56% of bitter melon and 1.58% stevia 8 4 6 6 6 6 6 6 8 5 4 4 4 7 7 6 7 4 6 6 6 7 7 5 4

5.8

627 Yogurt w/ 14.56% of bitter melon and 0.91% stevia 9 4 4 6 5 2 5 7 8 5 4 4 4 7 7 7 6 6 6 6 6 6 6 6 5

5.64

Panel 1. D. Flores 2. J.A. Apostol 3. H. Hemady 4. A. Capito 5. N. Mariano 6. T.J Solis 7. A. Hernandez 8. S. Abangon 9. N. Kaur 10. H.L. Uy 11. N. Cuen 12. J.H. Javier 13. R. Saptang 14. G.A Terrenal 15. J. Kim 16. J.A. Omar 17. C. Belza 18. M. Socco 19. M.A. Guisto 20. Z. Carilla 21. N. Celina 22. J. Cadlucag 23. M. Borres 24. V. Cabilin 25. B. Agular TOTAL

Control 8 3 7 6 5 5 5 6 8 1 1 5 4 7 6 4 7 6 8 6 9 6 6 5 7
5.64

APPENDIX O

52

DIRECT MATERIAL COST OF YOGURT (BASE)

Purchased Ingredients price fresh milk powdered milk plain yogurt TOTAL P 149 P 308 P 28 P 485

Purchased weight 1000 ml 700 gram 125 gram

Quantity Total used 1000 ml 120 gram 45 gram P 149 P 52.8 P 10.08 P 211.9

YIELD: 5 COST PER SERVING: 42.38

APPENDIX P

53

DIRECT MATERIAL COST OF YOGURT WITH 14.56% BITTER MELON AND 15.53% SUGAR SYRUP

Purchased Ingredients homemade yogurt bitter melon Sugar syrup TOTAL price P 211.9 P 40 P 45 P 296.9

Purchased weight 1165 ml 1000 gram 1000 gram

Quantity used 360 ml 75 gram 75 gram Total P 65.47 P3 P 3.38 P 71.9

YIELD: 7 COST PER SERVING: 10.27

APPENDIX Q

54

DIRECT MATERIAL COST OF YOGURT WITH 17.42% BITTER MELON AND 1.58% STEVIA Purchased Ingredients homemade yogurt Bitter melon now stevia balance TOTAL price P 211.9 P 40 P 660 P 911.9 Purchased weight 1165 ml 1000 gram 110 gram Quantity used 360 ml 75 gram 7 gram Total P 65.47 P3 P 42 P 110.47

YIELD: 4 COST PER ML: 27.6

APPENDIX R

55

FORMULATION ON HOW TO GET THE DIRECT MATERIAL COST

Unit Cost = Purchased Price Purchased weight

Total = Unit Cost x Quantity used

Yield = Total quantity used Total amount

Cost per serving = Total amount Yield

56