1

CHAPTER I

PROBLEM AND ITS BACKGROUND

Introduction
Ampalaya pan de sal is bread with vegetable bits. The
Ampalaya or Momordica Charantia,itsdough is made up of
flour, sugar, butter, milk, salt, yeast and Ampalaya bits. A
nutritious meal for everybody, that aims to give health
benefits. The Pandesal comes from our idea to give
consumers/customers option in buying nutritious food to the
family. It is a budget saver because to things they will get
in this product bread and vegetable. It also target the
unhealthy appetite of children and teenage. We all know that
junk foods are everywhere, so this pandesal will help to have
healthy food especially in our important meal in everyday
life. As simple as pandesal we make them satisfy their
unhealthy tummies (Wikipedia.com, 2013).
Pandesal (or pan de sal; literally, bread of salt) is a
rounded bread usually eaten by Filipinos during breakfast. It
is bread made of flour, eggs, lard, yeast, sugar, and salt.
It has a soft, powdery texture and can be prepared in a
number of ways by using numerous sandwich spreads. It is also
used for dipping into tsokolate (fromSpanish chocolate), a
Spanish chocolatedrink very much like hot chocolate but with
pure cocoa as its main ingredient. Despite the literal
2

meaning of its name, the taste of pandesal varies from bland
to slightly sweet. It usually costs one Peso (about two cents
U.S.), with larger varieties costing 2 Pesos.
Pandesal is the most popular yeast-raised bread in the
Philippines. They are shaped like garrison caps due to its
unique method of forming. The dough is rolled into long logs
(baston) that are rolled in fine bread crumbs first before
being cut into individual portions with a dull dough cutter
and then allowed to rise and baked on sheet pans. Its taste
and texture closely resemble those of the very popular rolls
of the Dominican Republic called Pan de Agua and Mexicos
most popular type of bread Bolillos for the reason that they
all use a lean type of dough and follow similar techniques
that were learned from Spanish or Spanish trained bakers
early in their history.
As in most commercially produced food items, they vary
in quality to meet taste requirements and economic standards
of various communities in the Philippines where there are
bakers in particular cities and towns that simply produce
better quality pandesal such as in certain towns of Pampanga
and Bulacan so that they command higher price, gain renown
and their pandesal sought after by consumers all over the
region.
3

Over the years, many types of breakfast meals (foreign
and local) came to challenge the Pan de Sal. It would one day
give way to much nourishing almusal. Who can blame people
nowadays for turning their backs on this Filipino tradition,
the Pan de Sal you buy in the local panaderia is hardly
filling anymore. They dont make them (fist sized) like
they used to. With the rising cost of commodities people are
just opting to buy other, lower priced but heavy on the gut
breakfast alternatives. Ampalaya (Bitter Melon) or its
scientific name, Momordicacharantia has been a folkloric cure
for generations but has now been proven to be an effective
herbal medicine for many aliments (Anda, 2011).
The Philippine Department of Health (2013) has endorsed
Ampalaya Bitter Melon (MomordicaCharantia) as an alternative
herbal medicine for liver problems. Research about Ampalaya
has shown that Ampalaya increases the production of beta
cells by the pancreas, thereby improving the bodys ability
to produce insulin that controls the blood sugar for
diabetics.
Ampalaya leaves and fruits are excellent sources of
Vitamin B, iron, calcium, and phosphorus. It is also rich in
beta carotene. Ampalaya is used as herbal treatment for
diabetes, HIV, coughs, skin diseases, and sterility in women,
parasiticide, antipyretic and as purgative among others.
4

Ampalaya is for Diabetes. Clinical Studies for Ampalaya
Bitter Melon demonstrated hypoglycaemic properties (blood
sugar lowering) or other actions of potential benefit against
diabetes mellitus.
It is for the reason that the researchers conducted this
study in order to determine the feasibility or applicability
of Ampalaya pandesal. Also the researchers wanted to know the
peoples response on its distinct characteristics when mixed
with pandesal dough.

Statement of the Problem
This study generally aimed to prepare/bake and evaluate
a bread/pandesal using Ampalaya (bitter gourd; Momordica
charantia) as the main ingredient mixed with dough.
Specifically, this study aimed to answer the following
questions:
1. How may the Ampalaya pandesal be prepared in terms of:
1.1 Ingredients; and
1.2 Materials needed?
2. How may the respondents evaluate the finished product in
terms of:
2.1 Appearance;
2.2 Color; and
2.3 Taste?
5

3. Which of the two types of Ampalaya pandesal (sweetened
and unsweetened) was more preferred by the respondents?

Conceptual Framework
This study aimed to seek practical and informative data
about applicability and peoples response to Ampalaya as a
component of pandesal. This food-innovative study on bread
product utilized the Ampalaya Meat as the main ingredient.
This particularly included the detail of the ingredients, its
benefits, nutritional content, value and other uses; the
process and procedures on making Pandesal with Ampalaya as an
ingredient, and its quality in terms of appearance, taste and
color. These data will be gathered through product evaluation
wherein data will be coming by way of survey tool.

6


Research Paradigm

Asdasdasdasda




















.


Figure 1. The process of baking and testing the product.



GRATED AMPALAYA MEAT:

Salted and Pressed
Caramelized

PROCESSING AND BAKING
BAKED AMPALAYA PANDESAL
TESTING AND EVALUATION
BY THE RESPONDENTS
7




















Figure 2. The I-P-O Model of this study



INPUT






PROCESS





OUTPUT

An innovative baked product
utilizing and accepting Ampalaya meat
as an ingredient
of Ampalaya Pandesal
Finished Product:
Ampalaya Pandesal
Testing and
evaluation using
QUESTIONNAIRE
8

Significance of the Study
The researchers believe that the findings of this
history would be beneficial to the following:
Researchers. They gained quality experience in actual
practice in conducting this kind of study where they could
create a healthy variety of pandesal, and at the same time,
determine its feasibility and respondents response to its
applicability. Its potential for business was also
identified.
Students and Professors. This study may serve as a guide
in the preparation of Pandesal using the Ampalaya as an
ingredient. The students would be able to learn about
innovations in the Food Industry where they can acquire new
ideas and creative ways of preparing healthy meals for their
family or future clients.
Cooks/Chefs. This study would bring out more ideas about
the meal or products that could be cooked using Ampalaya
Meat. They were given new ideas about other uses of Ampalaya.
Future Proprietors. This study gave insights regarding
the feasibility of this kind of business. Pioneering business
which may offers this product may be conducted in order to
determine its profitability other than its health benefits.
9

Future Researchers. This study may serve as a reference
material which could guide future researchers in conducting
their study.
Research Setting/Locale. Stakeholders and constituents
of Cabanatuan City may also find results of this study
significant. They may as well find profits out of this
product. For the general community/public, utilizing this
kind of bread and substituting this to the existing or usual
bread that they take may offer them certain health benefits
especially to the individuals with elevated blood sugar
(diabetes).

Scope and Delimitation
This study generally aimed to prepare/bake and evaluate
to bread using Ampalaya (bitter gourd; Momordica charantia)
as the main ingredient. A descriptive method of research was
used. After creating the sweetened and unsweetened ampalaya
pandesal, 50 respondents (2
nd
year HRM students of NEUST) were
asked to evaluate its characteristics if it is feasible to
become another healthy variety of pandesal.
On the second week of January 2013, cooking of pandesal
was done at the HRM laboratory. Testing/evaluating with
respondents using survey/questionnaire was done right after
the bread product was perfected. Mainly descriptive
10

statistics was employed to interpret the results. The entire
study lasted from November 2013 to March 2014.

Definition of Terms
The following terms or concepts were operationally
defined and specific only for this study:
Ampalaya refers to a warty, green colored, unripe fruit
of an untropical vine, used in Asian Cooking and for it
medical properties. This was the main ingredient used to
create a variety of pandesal. In this study, bitter gourd,
bitter melon or Momordica charantia meant the same.
Aroma refers to one of the subject descriptions of the
respondents regarding the characteristics of the product by
using their sense of smell.
Appearance refers to one of the subject descriptions of
the respondents regarding the characteristics of the product
by using their sense of vision or observations.
Bread Crumbs refers to the small particles of dry bread
which are used for breading. It was used to cover the dough
before the pandesal was baked.
Butter refers to a pale yellow edible fatty substance
made by churing cream used as spread in cooking. In this
study, this was used to enhance the taste of the pandesal.
11

Dissolve, with reference to a solid, refers to become or
causes to become incorporated into a liquid so as to form a
solution. In this study, all ingredients were ensured to be
dissolved before the actual cooking/baking in order to ensure
quality texture, consistency or taste of the pandesal.
Dough refers to the mixture of flour, water, and eggs
which produced a solid clay-like consistency. This was where
the Ampalaya meat was mixed.
Mixture refers to a substance made by mixing other
substances together. Generally, a mixture of a dough and the
Ampalaya meat were the main raw material prior to
cooking/baking. In this study, all ingredients were mixed
properly in order to ensure quality texture, consistency or
taste of the pandesal.
Sugar refers to a sweet crystalline substance obtained
from various plants, especially sugar cane and sugar beet,
consisting essentially of sucrose, and used as a sweetener in
food and drink. In this study, sugar added taste and somehow
masked the bitter taste of the Ampalaya pandesal.


12

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES


This chapter presents the available literature and
studies acquired locally and internationally from various
references. These reviews also provide a general evidence-
based background about the phenomenon being studied.

Foreign Literature
Momordicacharantia often called bitter melon, bitter
gourd or bitter squash in English, has many other local
names. Goya from the indigenous language of
Okinawa and karavella from Sanskrit are also used by English-
language speakers.
It is a tropical and subtropical vine of the
family Cucurbitaceae, widely grown in Asia, Africa, and
the Caribbean for its edible fruit, which is extremely
bitter. Its many varieties differ substantially in the shape
and bitterness of the fruit. Bitter melon originated on the
Indian subcontinent, and was introduced into China in the
14th century (Wikipedia.com, 2013).
General Description of the Bitter Melon
According to the medicalhealthguide.com (2011),
this herbaceous, tendril-bearing vine grows to 5 m. It bears
13

simple, alternate leaves 412 cm across, with three to seven
deeply separated lobes. Each plant bears separate yellow male
and female flowers. In the Northern Hemisphere, flowering
occurs during June to July and fruiting during September to
November.
Moreover, the fruit has a distinct warty exterior and an
oblong shape. It is hollow in cross-section, with a
relatively thin layer of flesh surrounding a central seed
cavity filled with large, flat seeds and pith. The fruit is
most often eaten green, or as it is beginning to turn yellow.
At this stage, the fruit's flesh is crunchy and watery in
texture, similar to cucumber, chayote or green bell pepper,
but bitter. The skin is tender and edible. Seeds and pith
appear white in unripe fruits; they are not intensely bitter
and can be removed before cooking.
In addition, as the fruit ripens, the flesh (rind)
becomes tougher, more bitter, and too distasteful to eat. On
the other hand, the pith becomes sweet and intensely red; it
can be eaten uncooked in this state, and is a popular
ingredient in some Southeast Asian salads.
When the fruit is fully ripe, it turns orange and mushy,
and splits into segments which curl back dramatically to
expose seeds covered in bright red pulp.

14

Varieties of Bitter Melon
Bitter melon comes in a variety of shapes and sizes. The
cultivar common to China is 2030 cm long, oblong with
bluntly tapering ends and pale green in color, with a gently
undulating, warty surface. The bitter melon more typical
of India has a narrower shape with pointed ends, and a
surface covered with jagged, triangular "teeth" and ridges.
It is green to white in color. Between these two extremes are
any number of intermediate forms. Some bear miniature fruit
of only 610 cm in length, which may be served individually
as stuffed vegetables. These miniature fruit are popular in
Pakistan (common name 'Karela'), India, Nepal and other
countries in South Asia. The sub-continent variety is most
popular in Pakistan.
The active ingredients of the Ampalaya are best found in
the fruits and seeds. These active Ingredients include an
insulin-like protein known as Polypetide-p and two substances
called Momordicin and Charantin. There is not enough evidence
to show which one is most responsible for the
Ampalayasantidabetic potency. It is likely that the
interplay of these three elements as well as the Ampalayas
other natural elements bring about its usefulness in the
treatment of diabetes. Until further studies are made to show
15

otherwise, it is best to use Ampalaya in its natural for and
not to use refined extracts (Wikipedia. Org, 2013).
Culinary Uses of Bitter Melon
Still from the same source, bitter melon is generally
consumed cooked in the green or early yellowing stage. The
young shoots and leaves of the bitter melon may also be eaten
as greens.
Bitter melon is often used in Chinese cooking for its
bitter flavor, typically in stir-fries (often with pork
and douchi), soups, and also in tisanes. It has also been
used in place of hops as the bittering ingredient in
some Chinese and Okinawan beers.
Also, it is very popular throughout South Asia. In
Northern India, it is often prepared with potatoes and served
with yogurt on the side to offset the bitterness, or used
in sabzi. In North Indian cuisine, it is stuffed with spices
and then cooked in oil. In Southern India, it is used in the
dishes thoran/thuvaran (mixed,withgrated coconut), mezhukkupu
ratti (stir fried with spices), theeyal (cooked with roasted
coconut) and pachadi (which is considered a medicinal food
for diabetics). Other popular recipes include preparations
with curry, deep fried with peanuts or other ground nuts,
and PachiPulusu, a soup with fried onions and other spices.
In Tamil Nadu, a special preparation called pagarkaipitla, a
16

kind of sour koottu, variety is very popular. Also popular
is kattupagarkkai, a curry that involves stuffing with
onions, cooked lentil and grated coconut mix, tied with
thread and fried in oil. In Konkan region of Maharashtra,
salt is added to finely chopped bitter gourd and then it is
squeezed, removing its bitter juice to some extent. After
frying this with different spices, less bitter and crispy
preparation is served with grated coconut.
Thedailystar.net (2014) mentioned that
in Pakistan and Bangladesh, bitter melon is often cooked with
onions, red chili powder, turmeric powder,
salt, coriander powder, and a pinch of cumin seeds. Another
dish in Pakistan calls for whole, unpeeled bitter melon to be
boiled and then stuffed with cooked minced beef, served with
either hot tandoori bread, naan,chappati, or with khichri (a
mixture of lentils and rice).

Local Literature
According to the Bureau of Agricultural Research (BAR,
2014), bitter gourd, which is known in the Philippines as
Ampalaya, is an annual plant that is native in this country.
It is botanically known as Momordicacharantia L. It can be
grown anytime of the year for its edible shoots and fruits
and offers a good supply of vitamins and minerals.
17

Ampalaya, also known as Bitter Melon, 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.
Ampalaya has long been a popular part of many Asian
vegetable dishes. Though notorious for its bitter
taste, Ampalaya is rich in iron, potassium, beta-carotene and
other nutrients. But aside from its role as a healthy food,
Ampalaya is especially valued by diabetics for its known
anti-diabetes properties. The traditional remedy is made by
pounding the raw fruits of Ampalaya into a bitter liquid, or
by boiling the leaves and fruits for a few minutes, the
resulting water then drank as a herbal tea.
Health Benefits of Ampalaya
Ampalaya has the most documented scientific reports that
cite its blood sugar-lowering benefit. Research worldwide
since the 1960s cites the plants key compounds,
notably polypeptide-P, a plant insulin known to lower blood
sugar levels. The plants insulin-like benefits have long-
been enjoyed by many diabetics, who include Ampalaya as part
18

of their daily diet, either eaten as a vegetable or taken as
a tea. With the traditional use supported by modern
scientific validation of the plants benefits, the Ampalaya
is the single most promising plant/herb for diabetes today.
While science has proven that Ampalaya or Bitter Melon
contains anti-diabetic properties, transforming the raw
fruits into a finished product may alter or diminish the
plants benefit through the manufacturing process. This
study, which used Charantia itself as the tea in subjects,
confirms that our product has preserved health benefits of
Ampalaya. Every time you drink Charantia, rest assured you
are taking in 100% Ampalaya goodness.
The fruit contains the hypo-glycemic principle
charantin, which is used to treat diabetes. Bitter gourd is
profitable when grown in small or large scale either in
lowland or upland rice-based areas (DOH, 2013).
Site Selection for Growth
Bitter gourd grows in well drained soil. However, the
best soil texture for the crop is either sandy loam or clay
loam with pH ranging from of 6.0-6.7 (BAR, 2014).
Growing Season
Although the crop can be grown throughout the year, the
most profitable growing seasons are from October to December
and from May to July because most of the areas are being
19

planted to rice during these periods. Only the tumana or
the fertile hilly-upland areas are being planted with bitter
gourd, hence, production is limited. Plant the crop once
every two years in the same area. Since bitter gourd is a
heavy consumer of nutrients, the soil is depleted on the
second year and thus needs soil amendments.
Recommended Varieties
The recommended varieties of bitter gourd are: the Sta
Rita Strain with fruit length of 20-35 cm, and Jade Star and
the Native (Fig. 1) with fruit length of 10 to 15 cm. The
characteristics of the recommended varieties are presented in
Table 1. Sta Rita Strain and Jade Star are preferred by
Bulakeos and Pampangeos in cooking ginisa and sauted
recipes, while the Ilocanos preferred the native variety in
cooking pinakbet because it easily shrinks when cooked as
pinakbet, and the bitter taste is neutralized by equal
proportion of tomato and fish sauce. Fruits of Sta Rita
Strain have thicker flesh and dont easily shrink when cooked
as pinakbet.
Land Preparation
Bitter gourd, which is known in the Philippines as
Ampalaya, is an annual plant that is native in this country.
It is botanically known as Momordicacharantia L. It can be
grown anytime of the year for its edible shoots and fruits
20

and offers a good supply of vitamins and minerals. The fruit
contains the hypo-glycemic principle charantin, which is used
to treat diabetes. Bitter gourd is profitable when grown in
small or large scale either in lowland or upland rice-based
areas.
Crop Establishment
Break the seed coat lightly and soak the seeds in water
for 24 hours, then wash. Incubate for 24-48 hours until the
radicles appear. On the first day, plant the seeds with
uniform germination to have a uniform stand of plant in the
field.
Plant the second flush on the second day then throw all
the slow germinating seeds since these are suspected to be
infected with barako or other viral diseases. Incorporate
organic fertilizer at the rate of 50 g per hill before
planting. Plant one germinated seed per hill at a depth of 2
cm and spaced at 50 cm along the row.
Nutrient Management
Bitter gourd responds well to soil rich in organic
matter and inorganic nutrients. For soils without soil
analysis, the recommendation in Table 2 must be followed. The
organic fertilizer must be broadcasted before plowing or at
final harrowing.
21

Bitter gourd is a heavy consumer of fertilizer. If the
recommended frequency of application at 28 DAE will show
yellowish leaves after 2 weeks, adjust the application to 2-3
times/month or every 14 days for 3 months.
Water Management
Bitter gourd is a flood-tolerant crop. It can withstand
water logging for 48-72 hours. In dry season, irrigate the
field by flooding at 14 DAE and repeat irrigation every seven
days throughout the growing season in October to December and
as the need arises for May to July planting. For leaf or
shoot production, irrigate twice a week for faster shoot
development, and to minimize the bitter taste of shoots and
fruits.
Pest Management
The advent of pests and diseases of bitter gourd depends
on the season, weather condition and the cropping pattern in
the surrounding areas. During wet season, aphids, fruit fly,
leaf footed bug and leaf folder are destructive.
During the dry season additional pests such as
leafhoppers, thrips, white flies and leaf worms are equally
destructive. Damping-off, bacterial blight and Barako are
common diseases of bitter gourd during wet and dry seasons.
It is regarded as nutritional deficiency by some soil
scientists since it responds to fertilizer application.
22

However, pathologists claim that Barako is caused by a
mycoplasma - like organism because of the abnormal
development of leaves, shoots and tendrils.
Harvest Management
Harvest the first batch of immature fruits at deep green
stage. These are approximately 25-30 cm long for Sta Rita
variety. Repeat harvesting every 3-5 days preferably in the
morning to maintain the freshness of the fruits. For the
varieties with small fruits, harvest the immature fruits when
the rinds are already prominent. Do not harvest the shoots
because it will lessen the fruit-bearing performance of the
plant resulting to reduced fruit yield.
Pack the harvested fruits in polyethylene bags of 10 kg
capacity immediately after harvesting to avoid withered
fruits.
If the crop is intended for leaf/shoot production, start
harvesting 1 foot long shoot when the vines reached 1 m long.
Harvest succeeding shoots when the lateral vines reach 2 feet
long, leaving 1 foot long vine for the development of new
shoots. Tie the shoots with rubber band with 10 or 20 pc per
bundle depending on the retailers preference. Pack in
polyethylene plastic to prevent the leaves from wilting.


23

Ampalaya Medical Treatment
The Philippine Department of Health (2013) has endorsed
Ampalaya Bitter Melon (MomordicaCharantia) as an alternative
herbal medicine for liver problems. Research about Ampalaya
has shown that Ampalaya increases the production of beta
cells by the pancreas, thereby improving the bodys ability
to produce insulin, that controls the blood sugar for
diabetics.
Ampalaya leaves and fruits are excellent sources of
Vitamin B, iron, calcium, and phosphorus. It is also rich in
beta carotene.
Ampalaya is used as herbal treatment for diabetes, HIV,
coughs, skin diseases, sterility in women, parasiticide,
antipyretic and as purgative among others.
Health benefits of juice extract from Ampalaya fruit
include: (a) Used to treat diabetes; (b) Used to treat
stomach problems such as colitis, dysentery and intestinal
parasites; (c) Used to treat spleen and liver problems; and
(d) Used to treat mild cough, heal wounds, and to treat
rheumatism and gout.
Moreover, health benefits from Ampalaya leaves include:
(a) Powered leaves used as astringent to treat haemorrhoids
and piles; (b) Sap or juice of leaves used to treat skin
problems such as eczema, acne, psoriasis, leprosy and
24

scabies; (c) Pounded leaves used to treat for burns and
scald; (d) Infusion of leaves used to treat fever; (e)
Infusion used to treat various stomach problems and to
improve appetite; (f) Poultice of leaves used to treat
headache; and (g) Infusion of leaves used as mouthwash to
treat tooth ache and other mouth problems
Furthermore, health benefits from Ampalaya seeds, roots
and flowers: (a) Decoction of seeds and roots used to treat
urethral discharge; (b) Roots are used as an ingredient in
aphrodisiac preparations; (c) Decoction of roots used to
abort pregnancy; and (d) Infusion from bitter melon flower is
used to treat asthma.
How is it taken?
Green fruit of Ampalaya and young leaves are cooked,
taken as food and is included in diet during treatment.
Juice extract from bitter melon fruit or leaves are taken
spoonful for adults and teaspoonful for children. 3 times a
day until symptoms improve.
Decoction prepared by boiling 50 grams of chopped
fruits, seeds, leaves and/or roots of Ampalaya to a liter of
water, taken as Ampalaya tea three times a day until symptoms
improve.
Ampalaya for Diabetes. Clinical Studies for Ampalaya
Bitter Melon demonstrated hypoglycemic properties (blood
25

sugar lowering) or other actions of potential benefit against
diabetes mellitus.
The hypoglycemic chemicals found in Ampalaya (Bitter
Melon) include a mixture of steroidal saponins known as
charantins, insulin-like peptides, and alkaloids. The
hypoglycemic effect is more pronounced in the fruit of bitter
melon where these chemicals are in greater abundance. The
fruit has also shown the ability to enhance cells uptake of
glucose, to promote insulin release, and potentiate the
effect of insulin. In other in vivo studies, bitter melon
fruit and/or seed has been shown to reduce total cholesterol
and triglycerides in both the presence and absence of dietary
cholesterol. In one study, elevated cholesterol and
triglyceride levels in diabetic rats were returned to normal
after 10 weeks of treatment.
Ampalaya for Hemorrhoids. Powdered leaves and root
decoction of Ampalaya are applied to hemorrhoids as
astringent.
Ampalaya for Stomach Problems. Ampalaya leaf juice is
used to expel intestinal parasites, treat dysentery,
diarrhea, and chronic colitis. Grounded seeds may also be
used. Taken in a spoonfull 3x a day until ailment subsides.
Ampalaya for Cough. Ampalaya leaf juice is used for mild
coughs for children. Administered in a teaspoon 3x a day.
26

Ampalaya for Burns, Scalds and Wounds. Pounded Ampalaya
seeds or leaf are used to treat burns, scalds and wounds.
Ampalaya as Anti-Cancer, Two compounds extracted from
Ampalaya bitter melon, -eleostearic acid (from Ampalaya
seeds) and dihydroxy--eleostearic acid (from the
Ampalayafruit) have been found to induce apoptosis of
leukemia cells in vitro. Diets containing 0.01% Ampalaya
bitter melon oil (0.006% as -eleostearic acid) were found to
prevent azoxymethane-induced colon carcinogenesis in rats.
Other acclaimed uses are for the treatment of HIV,
treatment of fever and headaches, treatment of rheumatism and
gout, disease of the spleen and liver (DOH, 2013).

Relevance of the Review
The literature review helped and guided the researchers
in conceptualizing and executing this study. It also provided
them with immense background about the general
characteristics and benefits of bitter melon as well as its
potential of becoming an ingredient of another variety of
pandesal. Despite absence of studies or recent researches,
this review was still able to provide enough evidence about
the phenomenon being studied.

27

CHAPTER III

RESEARCH METHODOLOGY


This chapter presents and discusses the methods of
research employed and procedures utilized in this study as
well as the statistical treatment applied to analyse and
interpret data.

Method of Research
The researchers utilized a descriptive design of
research. This type of research describes the nature of
phenomenon. According to the Office of Research Integrity
U.S. Department of Health and Human Services (2013), a
descriptive study is one in which information is collected
without changing the environment (i.e., nothing is
manipulated). The questionnaire is the most frequently used
tool. It is gathering of information and enabling the people
to take their time, think about it and come back to the
questionnaire later. The data being asked mostly refer to the
sample made such as using Likert scale on how they appreciate
a particular product. Using this type of method, the
researchers gave the respondents some sample to taste. After
that, they were asked to answer all the items written on the
questionnaire.
28


Data Gathering Tool or Instrument
Questionnaire was the main instrument or tools used to
collect data in this study. This method is the most and
quickest to conduct, participants can state their views or
feelings privately without worrying about the possible
reaction of the researcher. Before the questionnaire, a
consent or letter asking voluntary participation of the
respondents was attached. The first part of the
questionnaire asked for the respondents sociodemographic
profile such as age and gender. The second part asked about
their perception of the characteristics of the pandesal in
terms of appearance, taste and color.

Procedure in Making Ampalaya Pandesal
The ingredients and material used in Ampalaya pandesal
making were as follows: 2 cups all-purpose flour; 2 cups
bread flour; cup white sugar; 5 tbsp. melted butter; 1 tsp.
baking powder; 1 cup warm water; 1 pouch rapid rise yeast;
1 tsp. salt; 1 piece raw egg; 1 tbsp. cooking oil; and grated
Ampalaya
In addition, the cooking materials and equipment used were
as follows: oven, mixing bowl, measuring spoon, measuring
cup, plates, spatula, beaker, grater and strainer.
29


The following were the steps on how Ampalaya pandesal
was cooked or baked:
1. Combine the yeast, sugar, and warm water and stir until
the yeast and sugar fully dissolved.
2. In the mixing bowl, combine the dry ingredients
starting with the flour then the sugar, salt, and
baking powder, mix well by stirring.
3. Add the egg, butter, cooking oil, and yeast, sugar in
the mixing bowl with the dry ingredients then mix again
until a dough is formed. Use your clean hands to
effectively mix the ingredients.
4. In a flat surface, knead the dough until the the
texture becomes fine.
5. Mold the dough until shape becomes round then put back
in the mixing bowl. Cover the mixing bowl with damp
cloth and let the dough rise for at least 1 hour.
6. Put the dough back to the flat surface and divided into
4 equal parts using a dough slicer.
7. Roll each part until it forms a cylindrical shape.
8. Slice the cylindrical dough diagonally (these slices
will be the individual pieces of the pandesal)
30

9. Roll the sliced dough over the breadcrumbs and place in
a baking tray with wax paper (make sure to provide gaps
between dough as this will rise later on).
10. Leave the sliced dough with breadcrumbs in the tray for
another 10 to 15 minutes to rise.
11. Put the tray with dough in the oven and bake for 15
minutes.
12. Turn off the oven and remove the freshly bake Ampalaya
pandesal.
13. Serve hot.

Analysis of Data
The data gathered from the respondents were tabulated
and computed with the used of ranking and weighted mean.
1. Ratio and ranking the ranking on the statistical
treatment will be utilized to discover positional advantage.
It simply says that one is greater than the other.
2. Weighted mean is the best described as the average. It
is computed by adding all the scores of dividing the sum by
total number of scores.

Formula: WM = 5(f)+4(f)+3(f)+2(f)+1(f)
N

Where: WM Weighted Mean
5,4,3,2,1 equivalent point for degree of respondents.
N - Total number of respondents.
31


Care and Management
Proper handling of the utensils to be utilized in cooking
was performed. One of the most important considerations was
maintaining sanitation in order to produce a quality product.
Proper disposal of the used materials in order to prevent
contamination or cause infection was also bared in mind. Hand
hygiene (handwashing) was done before and after each
procedure. The workplace/kitchen was also maintained clean.
The functionality of the utensils, materials and
equipment used was checked before conducting the entire
procedure. The researchers made sure that they were working
properly because it could affect the outcomes texture,
presentation or appearance.
Accurate measurement of the required ingredients, as
planned, was ensured. To prevent food poisoning, manufacturing
and expiration date was checked. The temperature of the oven
was controlled at 375 degrees Fahrenheit (190 degrees
Celsius). After ensuring that all the ingredients were well-
prepared, the experiment/cooking has begun.
Lastly, correct timing of resting the dough was ensured
in order to achieve a fine texture of the pandesal.


32

Chapter IV

Presentation, Analysis and Interpretation of Data


This Chapter presents the results, discussion, analysis
and interpretation of the data gathered. Presentation was in
accordance to the statement of problem.

Profile of the Respondents
This section presents the respondents age and gender
profiles. Table 1.1 summarizes age profile while Table 1.2
displays gender profile.

Table 1.1
Age Profile of the Respondents
Age Frequency Percentage Rank
17-18 38 76.00 1
19-21 12 24.00 2
Total 50 100.00



38 (76%)
12 (24%)
Age Group
17-18 yrs old
19-21 yrs old
33

Based from the above table and pie chart, 38 or 76% of
respondents belong 17-18 age group while 12 or 24% of them
belong to 19-21 age group. Generally, this implies that the
respondents were dominated by teenagers or adolescents. At
this developmental stage, teenagers are somewhat adventurous
in exploring new concepts or ideas. Thus, they may find a new
variety of pandesal interesting since it is something new to
them.

Table 1.2
Gender Profile of the Respondents
Gender Frequency Percentage Rank
Female 23 46.00 2
Male 27 54.00 1
Total 50 100.00




Based from Table 1.2 and its corresponding graph, gender
ratio is nearly proportional with each other. There were a
27 (54%)
23 (46%)
Gender
Male
Female
34

total of 27 or 54% male respondents while there were 23 or
46% female respondents. Generally, there were a little more
male respondents than females.

Preparation of Ampalaya Pandesal
In this section, Table 2.1 summarizes the ingredients
while Table 2.2 displays the materials needed in preparing
Ampalaya pandesal.

Table 2.1
Ingredients Needed in preparing Ampalaya Pandesal
Ingredients Quantity
all-purpose flour 2 cups
bread flour 2 cups
white sugar cup
melted butter 5 tbsp.
baking powder 1 tsp
warm water 1 cup
rapid rise yeast 1 pouch
Salt 1 tsp.
raw egg 1 piece
cooking oil 1 tbsp.
Grated Ampalaya meat

Table 2.1 shows the ingredients used in preparing
Ampalaya pandesal which in include all-purpose flour, bread
flour, white sugar, melted butter, baking powder, warm water,
rapid rise yeast, salt raw egg, cooking oil and grated
Ampalaya is the ingredients in preparing Ampalaya pandesal.
Each of these ingredients has their corresponding amount or
35

quantity in order to ensure the quality of the pandesal being
made.

Table 2.2
Materials Needed in preparing Ampalaya Pandesal
Preparation Phase Mixing Phase Baking Phase
Measuring cup Mixing bowl Oven
Measuring spoon Spatula Parchment paper
Plates
Spatula
Beaker
Grater
Strainer

Table 2.2 presents a systematic three-phase baking or
production of the Ampalaya pandesal alongside with the
materials and equipment needed required in each stage. For
the preparation phase, measuring cup and spoon, plates,
spatula, beaker, grater and strainer were used. In mixing
phase, mixing bowl and spatula were utilized. Finally, the
baking phase was aided by oven and parchment paper.

Respondents Evaluation of the Finished Product
In this section, respondents evaluation in terms of
appearance is presented on Table 3.1, color in Table 3.2, and
taste on Table 3.3.

36

Table 3.1
Respondents Evaluation in terms of Appearance
Frequencies
TWF WM VI VP
(5)
P
(4)
SP
(3)
Pr
(2)
NI
(1)
Sweetened 17 19 13 1 0 202 4.04 P
Unsweetened 16 19 13 1 0 197 3.94 P
Legend:
VP Very Presentable (4.20-5.00)
P Presentable (3.40-4.19)
SP Slightly Presentable (2.60-3.39)
Pr Poor (1.80-2.59)
NI Needs Improvement (1.00-1.79)
TWF Total Weighted Frequencies
WM Weighted Mean
VI Verbal Interpretation


Table 3.1 shows the respondents evaluation of Ampalaya
pandesal in terms of physical appearance. Both sweetened and
unsweetened pandesals were evaluated as Presentable with an
overall weighted mean of 4.04 (TWF=207) and 3.94 (TWF=197),
respectively. In general, both types have the almost same
appearance rating though sweetened type was slightly higher.


Table 3.2
Respondents Evaluation in terms of Color
Frequencies
TWF WM VI O
(5)
VG
(4)
G
(3)
P
(2)
NI
(1)
Sweetened 18 23 7 2 0 207 4.14 VG
Unsweetened 17 25 8 0 0 209 4.18 VG
Legend:
O Outstanding (4.20-5.00)
VG Very Good (3.40-4.19)
G Slightly Presentable (2.60-3.39)
P Poor (1.80-2.59)
NI Needs Improvement (1.00-1.79)
TWF Total Weighted Frequencies
WM Weighted Mean
VI Verbal Interpretation

37

Table 3.2 presents the respondents evaluation of
Ampalaya pandesal in terms of its color. Again, both
sweetened and unsweetened pandesals were evaluated as Very
Good with an overall weighted mean of 4.14 (TWF=207) and
4.18 (TWF=209), respectively. In general, both types have the
almost same color rating though unsweetened type was slightly
higher.

Table 3.3
Respondents Evaluation in terms of Taste
Frequencies
TWF WM VI VT
(5)
MT
(4)
T
(3)
B
(2)
VB
(1)
Sweetened 14 28 8 0 0 206 4.12 MT
Unsweetened 15 30 5 0 0 210 4.20 VT
Legend:
VT Very Tasty (4.20-5.00)
MT Moderately Tasty (3.40-4.19)
T Tasty (2.60-3.39)
B Bland (1.80-2.59)
VB Very Bland (1.00-1.79)
TWF Total Weighted Frequencies
WM Weighted Mean
VI Verbal Interpretation


Table 3.3 displays the respondents evaluation of
Ampalaya pandesal in terms of its taste. This time, the
overall ratings differ in which the unsweetened pandesal was
evaluated as Very Tasty with an overall weighted mean of
4.20 (TWF=210). Sweetened type was rated as Moderately
Tasty with an overall weighted mean of 4.12 (TWF=206). In
general, the unsweetened type has the highest rating and
38

preferred by the respondents to be more tasty than sweetened
type.

Respondents Preferred Type of Ampalaya Pandesal
In this section, Table 4 displays the preferred type of
pandesal by the respondents.

Table 4
Respondents Preferred Type of Ampalaya Pandesal
Type Frequency Percentage Rank
Sweetened 30 60.00 1
Unsweetened 20 40.00 2
Total 50 100.00




Based from the above table, with its corresponding pie
chart, it was evident that sweetened type (f=30; 60%) of
Ampalaya pandesal was 20% higher than sweetened type (f=20;
40%). In general, sweetened type of Ampalaya pandesal was
more preferred by the respondents.
30 (60%)
20 (40%)
Preferred Type
Sweetened
Unsweetened
39

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the findings, the
conclusion derived from the findings and the recommendation
given based on the findings and conclusions of the study.

Summary
Ampalaya pan-de-sal is bread with vegetable bits. The
Ampalaya or Momordica Charantia, its dough is made up of
flour, sugar, butter, milk, salt, yeast and Ampalaya bits. A
nutritious meal for everybody, that aims to give health
benefits.
Ampalaya leaves and fruits are excellent sources of
Vitamin B, iron, calcium, and phosphorus. It is also rich in
beta carotene. Ampalaya is used as herbal treatment for
diabetes, HIV, coughs, skin diseases, and sterility in women,
parasiticide, antipyretic and as purgative among others.
Ampalaya is for Diabetes. Clinical Studies for Ampalaya
Bitter Melon demonstrated hypoglycaemic properties (blood
sugar lowering) or other actions of potential benefit against
diabetes mellitus.
It is for the reason that the researchers conducted this
study in order to determine the feasibility or applicability
40

of Ampalaya pandesal. Also the researchers wanted to know the
peoples response on its distinct characteristics when mixed
with pandesal dough.
This study therefore aimed to prepare/bake and evaluate
a bread/pandesal using Ampalaya (bitter gourd; Momordica
charantia) as the main ingredient mixed with dough.
Specifically, this study aimed to answer the following
questions:
1. How may the Ampalaya pandesal be prepared in terms of:
1.1 Ingredients; and
1.2 Materials needed?
2. How may the respondents evaluate the finished product in
terms of:
2.1 Appearance;
2.2 Color; and
2.3 Taste?
3. Which of the two types of Ampalaya pandesal (sweetened
and unsweetened) was more preferred by the respondents?

In terms of methodology, a descriptive method of research
was used. After creating the sweetened and unsweetened
ampalaya pandesal, 50 respondents (2
nd
year HRM students of
NEUST) were asked to evaluate its characteristics if it is
feasible to become another healthy variety of pandesal.
41

On the second week of January 2013, cooking of pandesal
was done at the HRM laboratory. Testing/evaluating with
respondents using survey/questionnaire was done right after
the bread product was perfected. Mainly descriptive
statistics was employed to interpret the results. The entire
study lasted from November 2013 to March 2014.
Results or findings revealed the following:
Profile of the Respondents
Thirty-eight (38) or 76% of respondents belong 17-18 age
group while 12 or 24% of them belong to 19-21 age group while
gender ratio is nearly proportional with each other. There
were a total of 27 or 54% male respondents while there were
23 or 46% female respondents.

Preparation of Ampalaya Pandesal
The ingredients used in preparing Ampalaya pandesal
which in include all-purpose flour, bread flour, white sugar,
melted butter, baking powder, warm water, rapid rise yeast,
salt raw egg, cooking oil and grated Ampalaya is the
ingredients in preparing Ampalaya pandesal.
For the preparation phase, measuring cup and spoon,
plates, spatula, beaker, grater and strainer were used. In
mixing phase, mixing bowl and spatula were utilized. Finally,
the baking phase was aided by oven and parchment paper.
42


Respondents Evaluation of the Finished Product
In terms of appearance, both sweetened and unsweetened
pandesals were evaluated as Presentable with an overall
weighted mean of 4.04 (TWF=207) and 3.94 (TWF=197),
respectively.
In terms of color, again, both sweetened and unsweetened
pandesals were evaluated as Very Good with an overall
weighted mean of 4.14 (TWF=207) and 4.18 (TWF=209),
respectively.
Lastly, in terms of taste, the overall ratings differ in
which the unsweetened pandesal was evaluated as Very Tasty
with an overall weighted mean of 4.20 (TWF=210). Sweetened
type was rated as Moderately Tasty with an overall weighted
mean of 4.12 (TWF=206).

Respondents Preferred Type of Ampalaya Pandesal
It was evident that sweetened type (f=30; 60%) of
Ampalaya pandesal was 20% higher than sweetened type (f=20;
40%). Sweetened type of Ampalaya pandesal was more preferred
by the respondents.

43

Conclusion
Based from the findings and in accordance to the problem
statement, the following conclusions were drawn:
1. The respondents were dominated by teenagers or
adolescents. Gender ratio is nearly proportional with
each other tough there were a little more male
respondents than females.
2. There were various ingredients, materials, equipment and
method utilized in Ampalaya pandesal production which
were common to the pandesal bought and readily available
in the market. The main difference was that, Ampalaya
meat was utilized in this study and was found out to be
feasible.
3. Generally, the Ampalaya pandesal was highly and
positively characterized by the respondents. In terms of
appearance of the finished product, both sweetened and
unsweetened pandesals were evaluated as Presentable.
In terms of color, again, both types were evaluated as
Very Good. Lastly, in terms of taste, the unsweetened
type was evaluated as Very Tasty while sweetened type
was rated as Moderately Tasty.
4. As a final remark, sweetened type of Ampalaya pandesal
was more preferred by the respondents.

44

Recommendation
The researchers therefore recommend the following:
1. Follow up studies should be conducted to further improve
the quality of the Ampalaya Pandesal in terms of
appearance, color, taste, and perhaps, aroma, texture or
consistency.
2. Conducting studies regarding its health benefits when it
is already incorporated in a dough in the form of pandesal
is also recommended.
3. Future studies on comparison of different market prices of
common pandesal versus Ampalaya pandesal. Conduct further
studies regarding its potential source of a business in
order to determine its profitability.
4. Future researchers may utilize this either as a reference
material or as a guide as they conduct similar studies.



45










BIBLIOGRAPHY


46

BIBLIOGRAPHY

Anda, D. (2011). Pan de sal noon at ngayon. Accessed November
20, 2013 from
http://withonespast.wordpress.com/2011/08/03/pan-de-sal-
noon-at-ngayon/

Bureau of Agricultural Research. (2014). Ampalaya. Accessed
February 01, 2014 from http://www.bar.gov.ph/agfishtech-
home/crops/207-vegetables/1285-ampalaya

Coco Cookies (Published Thesis of 2012)

Department of Health. (2013). Health benefits of ampalaya.
Accessed November 20, 2013 from http://doh.gov.ph

Medicalhealthguide.com. (2011). Ampalaya. Accessed January
20, 2014 from
http://www.medicalhealthguide.com/articles/ampalaya.htm

Merriam Webster Dictionary. 2013. Accessed December 15, 2013
from http://www.merriam-webster.com/dictionary/appearance

Mung Bean Cookies (Published Thesis of 2012)

New Webster Dictionary 2013. Definition of terms.

Office of Research Integrity
U.S. Department of Health and Human Services. (2013).
Accessed January 15, 2014 from
http://ori.hhs.gov/education/products/sdsu/res_des1.htm

Oxforddictionaries.com. (2013). (Definition of terms)
Accessed December 15, 2013 from
http://www.oxforddictionaries.com/us/definition/american_en
glish/dissolve

Thedailystar.net. (2014). Pur bhora korola (Stuffed bitter
gourd). Accessed March 10, 2014 from
http://www.thedailystar.net/print_post/pur-bhora-korola-
stuffed-bitter-gourd-17052

Thefreedictionary.com. (2013). (Definition of butter, dough,
and other terminologies) Accessed December 15, 2013 from
http://www.thefreedictionary.com/butter and
http://www.thefreedictionary.com/dough

47

Vocabulary.com. (2013). Definition of terms. Accessed
December 08, 2013 from
http://www.vocabulary.com/dictionary/aroma

Wikipedia.com. (2013). Bread and breadcrumbs. Accessed
December 10, 2013 from
http://en.wikipedia.org/wiki/Breadcrumb_(navigation)

Wikipedia.com. (2013). What is bittermelon? Accessed December
10, 2013 from http://en.wikipedia.org/wiki/Bittermelon

48










APPENDICES


49

Appendix A. Letter of Request / Approval from the Dean

APPROVAL LETTER / REQUEST LETTER ON THIS PAGE


50

Appendix B. Consent / Letter to the Respondents

CONSENT LETTER TO THE RESPONDENTS ON THIS PAGE


51

Appendix C. Sample Questionnaire

AMPALAYA PANDESAL

Please honestly provide the needed information below:
A. RESPONDENTS PROFILE
1. Name(optional): ____________________________________
2. Gender: Male Female
3. Age (in years): _____
4. Course:___________________
5. Year Level: _____


1. How would you rate the Pandesal(sweetened Ampalaya meat)
in terms of appearance, color and taste?

APPEARANCE COLOR TASTE
5
Very
presentable
Outstanding Very Tasty
4 Presentable Very Good
Moderately
Tasty
3
Slightly
presentable
Good Tasty
2 Poor Poor Bland
1
Needs
improvement
Needs
improvement
Very Bland

Please rate the following characteristics of Ampalaya
pandesal (SWEETENED) using the above scale. Kindly put a
check mark ( ) on the corresponding number.

CHARACTERISTICS 5 4 3 2 1
A. Appearance
B. Color
C. Taste


2. How would you rate the Pandesal(unsweetened Ampalaya
meat) in terms of appearance, color and taste?

APPEARANCE COLOR TASTE
5
Very
presentable
Outstanding Very Tasty
4 Presentable Very Good
Moderately
Tasty
3
Slightly
presentable
Good Tasty
52

2 Poor Poor Bland
1
Needs
improvement
Needs
improvement
Very Bland

Please rate the following characteristics of Ampalaya
pandesal (UNSWEETENED) using the above scale. Kindly put
a check mark ( ) on the corresponding number.

CHARACTERISTICS 5 4 3 2 1
A. Appearance
B. Color
C. Taste

3. Which one would you prefer? Please check ( ) the
appropriate box.

Pandesal with sweetened Ampalaya meat

Pandesal with unsweetened Ampalaya meat


-= End of Questionnaire =-
Thank You!

53

Appendix D. Sample Pictures / Documentation



The researchers (left) and materials needed (right)


Measurement and preparation of materials and ingredients


Straining of flour needed

54





Mixing of dough and grating of Ampalaya meat


Mixing of Ampalaya meat with dough


Cut and baked finished product


55

Appendix E. Curriculum Vitae



Personal Information
Name : Arianne O. Tolentino
Address : Brgy Vijandre Cabanatuan City, N.E.
Age : 19
Date of Birth : Aug. 27 1994
Civil Status : Single
Religion : Iglesia Ni Cristo
Parents : Leonora Tolentino
Edmund Tolentino
Educational Background
Tertiary : Nueva Ecija University of Science
and Technology
Year : 2011 - present
Secondary : Mayapyap National High School
Year : 2007 - 2011
Elementary : Calaba Elementary School
Year : 2001 - 2007

56




Personal Information
Name : Kimberlyn O. Ocampo
Address : Brgy Inanaa, Llanera, Nueva Ecija
Age : 19
Date of Birth : December 02, 1994
Civil Status : Single
Religion : Iglesia Ni Cristo
Parents : Francisco R. Ocampo
Ofelia O. Ocampo
Educational Background
Tertiary : Nueva Ecija University of Science
and Technology
Year : 2011 - present
Secondary : San Ricardo National High School
Year : 2007 - 2011
Elementary : Inanama Elementary School
Year : 2001 - 2007

57




Personal Information
Name : Erline Mae C. Caysido
Address : Brgy Carmen, Zaragosa Nueva Ecija
Age : 19
Date of Birth : Aug. 27 1994
Civil Status : Single
Religion : Methodist
Parents : Analyn Caysido
Frederick Tolentino
Educational Background
Tertiary : Nueva Ecija University of Science
and Technology
Year : 2011 - present
Secondary : Carmen National High School
Year : 2007 - 2011
Elementary : Carmen Elementary School
Year : 2001 - 2007

58




Personal Information
Name : Julie Ann E. Marquez
Address : San Pablo (B) Aliaga, Nueva Ecija
Age : 18
Date of Birth : July 15, 1995
Civil Status : Single
Religion : Born Again
Parents : Romualdo Marquez
Mercedita Marquez
Educational Background
Tertiary : Nueva Ecija University of Science
and Technology
Year : 2011 - present
Secondary : Vicente R. Bumanlag Sr. High School
Year : 2007 - 2011
Elementary : San Pablo (B) Elementary School
Year : 2001 - 2007