The General Acceptability of Orange-Flavored Candy with Ikmo (Piper betel) Leaf Extract

Researchers:

Argana, John Patrick F.

De Villa, Jess Nino H.

Guico, Melwin M.

Cruz, Clairezelle Maclaine I.

Regulano, Jean Paula B.

Research Adviser: Mrs. Ma. Regaele A. Olarte 

Methods

A. Preparation of Materials

            The researchers gathered Ikmo (Piper betel) leaves. The leaves, instead of drying them, were used fresh so as to maintain the nutrients and essence. Ultra-violet rays from the sun and moisture from dew and frost can tarnish and severely lessen the quality of many herbs. Thus, it was best to use freshly picked leaves and be processed instantaneously. The leaves were treated cautiously to avoid letting their juices before conducting the extraction. For proper sanitation, all the materials used in handling the gathered leaves were sterilized before use.

B. Processing of the Ikmo leaves

The leaves that were chosen had soft structure. After collecting the leaves, the researchers rinsed the fresh herbs very lightly and briefly in distilled water, avoiding shaking.  Blotting was also avoided; instead, they were allowed to just naturally dry.   The researchers used 50 pieces of fresh Ikmo leaves and pounded them using the mortar and pestle.

C. Testing and Quality Scoring

The researchers applied the principles of quality scoring as it was found to be very functional in product improvement and in quality control and storage studies.  In preparing the score sheets, the code number assignment is the sample following the succession of code ordered arrangement was copied.  The scoring consisted of rating the properties of the sample on the properly defined scale that best described the intensity of the taste of the candy.   A numerical value for each descriptive term on the scale was also assigned so that the data could be analyzed statistically.  The quality attribute analyzed was listed and arranged on the score sheet in the order they were normally perceived by the judges. A master sheet that contained all the necessary information about the test was prepared.  The researchers referred to the table of numbers for the code assignments of each sample per judge.  The order of presentation of samples for each judge was determined the sample were prepared and labeled A, B, and C.  Three-digit numbers were assigned to each sample to serve to each in order.  The codes stood for commercial orange-flavoured candy, orange-flavoured candy with Ikmo leaves extract and candy with Ikmo leaves extract without any flavour, respectively. 

The samples were arranged on a tray according to the order of serving.  The order had to tally with the score sheet and master sheet.  The score sheet was also placed on the tray.  A glass of drinking water was also provided for each judge to neutralize the taste after testing each sample.  The results were then decoded.  The appropriate numerical value of the scale that reflected the judge’s evaluation on the intensity of each quality attribute was written opposite the code number.

Sensory Attributes and General Acceptability of Okra (Abelmoschus esculentus) Seed Herbal Tea

 Researchers:

de Manuel, Joann

Estandarte, Alyssa Jerrene

Ma, Sharinah Mae

Natividad, Hannah

Reyes, Ma. Angelica

Research Adviser:

Ma. Regaele A. Olarte

 Scope and Limitations 

        The study covered the sensory attributes and general acceptability of the prepared herbal tea from okra (Abelmoscus esculentus) seed. The only part of the okra that was studied was its seed. The seed from matured and young seed were used in the preparation of okra seed tea. A known commercial tea (Lipton_TM) that was bought from the market served as the control. Instead of extracting, canning, or bottling, the okra seed tea was presented in sealed tea bags. The sensory characteristics that were evaluated include color, sweetness, flavor, and general acceptability.  In testing the flavor, the original essence of okra seed herbal tea was tested. Then, pandan flavoring was used sparingly (one drop per 15 mL) to enhance the effect without masking the original flavor of the okra seed. The overall or general acceptability of the tea was also considered. This study used human subjects only as respondents for the quality scoring but not as instruments to test the medical properties of the okra seed. The venue where human subjects were used was in Bliss, Muntinlupa. The respondents were asked to sign their informed consent forms as they voluntarily performed the sensory tests.

The restriction of this study was the inability of the researchers to conduct survey using people above 18 years old. Pregnant women and children were also not allowed to be used as subjects. The duration of the complete study was from August 25, 2010 to January 29, 2011.

The Anti-fungal Activity of Sesame Seed (Sesamum indicum L.) in White Bread

Researchers: 
Shenna Marie Sonio
Pete Wendell Mangmang
Angela Gener
Dhalia Cielo
Pauline Marie Siazon
Research Adviser: Ma. Regaele A. Olarte

Background of the Study

Molds are problems in bread production.  Bread molds maybe dealt by using various ways.  Adding something on bread that prevents the growth of molds can be done by the baker; it involves either managing the pastries or managing the fungi. The method of managing the fungi in bakery bread includes various physical and mechanical operations, the encouragement of the use of additives, and the use of sesame seeds.  Most likely, a baker often resorts to the use of unsafe ingredients that can have an extra effect on the consumers.  However, the use of this can cause harmful effect on human beings.  Consequently, the fungi on the bread proliferate and become difficult to control.  Until now, the use of harmful additive remains as man’s control measure against bread molds.  The environmental and health hazards brought about by the indiscriminate use of harmful additive to improve production have caused unprecedented health hazards to the populace.  The World Health Organization (WHO) reported thousands of death that occur in developing countries every year due to food poisoning.Utilization of organic resources as means of eradicating bread molds has been viewed as very promising and advantageous in terms of cost, practicality and availability.  It is of great advantage that the search for natural resources of killing bread molds be made. Our market is rich in natural seed products and dried goods such as Sesamun indicum L, also known as sesame seed, which is a potential source of anti-fungal alternative or to reduce these food contamination in the pastry world.

Photo credit: http://lab.scorpiious.net/breadchem/images/moldy_bread.jpg

The Analysis of the General Attributes of Mangifera indica Leaves Extract as an Additive to Common Vanilla Ice Cream

Researchers:

Raemel Niklaus P. Leyretana
Sherwin O. Abril
Sharmaine C. Enaje
April Joy A. Vizcarra

Research Adviser:  Mrs. Ma. Regaele A. Olarte

Background of the Study

              With regards to the world of herbal medicine, boiling and extracting of juices from leaves of plants is common.  Evidently, here in the Philippines, treating minor and sometimes major diseases is commonly done by consuming juices of leaves. Science also has proven that some herbal methods done by humans are effective and are proven.  Moreover, scientific institutions has also claimed that there are numerous plants that are potential to do such herbal thing.  They are, as scientists call, “undiscovered treasures.”  According to the Philippine Pharmacists Association which supports the Philippine Health Department, aside from preparing herbal plants as a common tea and be consumed by drinking, it will also be effective for herbal plants to be ingested in food without neglecting proper managing of plants to prolong and preserve its nutrients.

            With these statements and tradition that is widely spreading in the country, it is very notable, that science and humans have agreed on both sides that utilization of plants to prolong life and to prevent its eradication is acceptable.  

            Being in a good and healthy condition nowadays is much difficult than the times before.  All that is seen in the market has preservatives, additives that have a negative feedback to our system.  It is such that these products being merchandised in the market are way too far from the times where products and goods are low-fat, cholesterol free, etc.

            Ice cream in the pre 21^st century times was prepared in home.  Ice cream makers make use of traditional, non-chemical way of producing ice cream.  Ice creams before were made using real fruit extract and not powders which are being used today.  They cool it manually using crushed ice and rock salt.

Ice cream, per se, is one of those products sold in the market and consumed, that is innovated along with time.  We can see the nutritional value of these goods which have high fat consistency and saturation that contribute much in cholesterol build up of the body. As time passes by, ice cream manufacturers made the production faster and easier by neglecting traditional ways and changing it to prepared solutions by machines. One major cause of the negative effects of ice cream is its high sugar/glucose level.

           

            Rhetorically, sugar makes up the whole ice cream.  Sugar sums all for the ice cream to have its unusual taste and appeal to consumers.  Whereas, if the glucose rate will be lessened and a different component be added into natural ice cream, diseases caused by sugar can somehow be alleviated.    

            Sugar, as science has proved, has many bad effects.  Mainly, it can cause diabetes, and disorientation of system organs.  Too much intake and wrong intake of glucose can contribute to early mortality.

            Resolved that, this study tries to investigate the possibility of inserting infused Mangifera indica (tropical mango) leaves into traditionally made ice cream and determine its general acceptability, and that of mango leaves was proven to decrease blood glucose level in diabetics and potentials. 

Jackfruit (Artocarpus heterophyllus) Seeds as Feedstock for Bioethanol

RESEARCHERS:

Accad, Marlon Bernard Jay O.

Aguilar, Jhon Martin A.

Leyva, Prince R.

Rivera, Ashley F.

Tagongtong, Jasper R.

RESEARCH ADVISER: Mrs. Ma. Regaele Olarte

Significance of the Study

                        The use of Jackfruit (Artocarpus heterophyllus) seed as another source of bioethanol will be of great help to the following:

                        Community. It may lessen the pollution in the environment especially in the atmosphere due to its nearly complete combustion as only a very little amount of carbon monoxide is formed. The use of bioethanol has been gaining worldwide acceptance for the following reasons:

1.  It is a much cleaner fuel. Bioethanol’s high oxygen content reduces carbon monoxide levels and significantly reduces harmful exhaust emissions.

2.  It boosts the octane levels to help the car run smoothly. As an octane enhancer, ethanol can cut emissions of cancer-causing benzene and butadiene by more than 50%.

3.  It is biodegradable and has no harmful effects to the environment.

                        Jackfruit Farmers. Instead of treating the Jackfruit (Artocarpus Heterophyllus) seed as waste, Jackfruit Farmers may use the seeds as their source of income.

                        Researchers. This research may serve as their basis for another research. It can be a foundation that may strengthen other ideas.