CHAPTER III

METHODOLOGY

This chapter contains the materials / ingredients,

utensils, experimental treatment, experimental design,
collection of the data, statistical tools and analysis used in
the study.

Materials

The Materials, tools and utensils used in the study

are the following: chopping board, measuring spoon,llanera/ flan
moulds , knives, measuring spoon, strainer, measuring cup,
mixing bowl, whisk , sauce pan , tray,casserole.

Ingredients

The ingredients used in making Rootcrops Flan are the

following : cassava, sweet potato, gabi, evaporated milk,
condensed milk, egg (yolk), sugar, vanilla, water.

Experimental Design

The study used the single-factor experiment in Completely

Randomized Design (CDR) with 3 replications. The analysis of
variance ( ANOVA) was the statistical tools used to analyze the
data at 5% and 1% level of significance.

Experimental Treatments

The study conducted using three(3) replicates: Replicate A

(cassava ), Replicate B (sweet potato) , Replicate C (gabi) as
the control variable. The proportion of the ingredients used was
the same.
Table 1. Distribution of ingredients per treatment.

Ingredients Treatment A Treatment B Treatment C

(cassava) (sweet potato) (gabi )

Egg 1 whole 1 whole 1 whole

Condensed milk ¼ cup ¼ cup ¼ cup

Condensed milk ¼ cup ¼ cup ¼ cup

Sugar 4 tbsp. 4 tbsp. 4 tbsp

Vanilla 1 tbsp . 1 tbsp. 1 tbsp.

Water 2 tbsp. 2 tbsp. 2tbsp

Procedure in Making Rootcrops Flan

The following were the steps used making rootcrops flan.

1.Wash and peel the cassava, sweet potato, gabi thoroughly,

then peel the cassava . Put it all in the casserole and cook
until the rootcrops is ready to mash .

2. In a saucepan, mix the sugar & water. Bring to a boil for a

few minutes until the sugar caramelize.
3. Pour the caramelized sugar into aluminum moulds - you can
use any shape: oval, round or square. Spread the caramel on the
bottom of the moulds.
4. Mix well the evaporated milk, condensed milk, egg yolks,
mashed rootcrop ( cassava, gabi or sweet potato) and vanilla
by whisk. Then strain the mixture so that the leche flan will
become fine.
5 .Gently pour the mixture on top of the caramel on the
aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch
thick.
6. Cover moulds individually with aluminum foil.
7. Steam for about 30 minutes to 1 hour, or until the leche
flan is cooked.
8. To serve: run a thin knife around the edges of the mould to
loosen the Leche Flan. Place a platter on top of the mould and
quickly turn upside down to position the golden brown caramel
on top.

Data Collection

Data were gathered using scorecards. The panelists rated

the score card using Hedonic Scale to evaluated the
acceptability in terms of odor, taste, texture and general
appearance.

Scoring of Variables

The criteria used to evaluated qualify of the product were

on taste, odor, texture and general appearance. Based on the 9-
point Hedonic Scale where 5.45-6.38 (like slightly), 6.34-7.22
(liked moderately), 7.23-8.11 9 ( like very much ) 8.12-9.0
(like extremely) acceptable ( calmorin, 2006).

The scores for each item was interpreted based on the

results of the computation as to odor, taste, texture and
general appearance.

Weighted Score

Score Interval Verbal Interpretation

8.12-9.0 Liked extremely
7.23-8.11 Liked very much
6.34-7.22 Liked moderately
 5.45-6.33 Liked slightly
4.56-5.44 Neither liked nor disliked
3.67-4.5 Disliked slightly
2.78-3.66 Disliked moderately
2.79 1.88-2.77 Disliked very much
1.00-1.87 Dislike extremely

Statistical Analysis

The data were analyzed using mean and analysis of variance

(ANOVA) in Completely Randomized Design (CDR) and F-test.