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THE DEVELOPMENT AND EVALUATION OF MANGO SAUCE

A PRACTICAL RESEARCH 1

Presented to
The Faculty of the Senior High School Affairs
University of Northern Philippines
Tamag, Vigan City

In Partial Fulfillment
of the Requirements for the Subject
RESEARCH IN DAILY LIFE 1

AEDRIANE R. ARELLANO
MAYBELLE P. ANN RACSA
EMERY D. TORRES

2017
 Dedication

This work is dedicated to my beloved parents who have supported me all throughout

my journey served as my inspiration to this work I have in school.

To my beloved friends and relatives who are always there to help and guide me. I

thank our great God for all being a part of my life and my success.

Maybelle
 Dedication

This work is dedicated to our great God and to my parents who are always giving a

full support. To my friends who are always there to help.

A.R.A
 Dedication

First and foremost, a special thanks to our Almighty God for all the sequences, trials,

and success that passes by all through this work. To my loving family for their full

support and being a great source of all success in this study and in my study. To my

friends who always keep in motivating me and to all my teachers for their concerns and

contribution in this study.

Ems
 Acknowledgement

We are very grateful to the Lord Almighty for being our great guidance in this study,

that making us reach this far. We would like to express our profound gratitude to our

teachers, Mr. Mark Christian Palo and Ms. Arlene Kriszel Tabbuac for their constructive

criticism and correction that has enabled us to complete this work successfully.

A special thanks to Mr. Jeffrey Galangco for his great contribution for final

completion of this study.

To all our friends and family for their immense support, thank you. You have been a

great blessing. May our dear Lord compensate you through His blessings. God bless you!
 Chapter 1
The Problem

Introduction

Sauces are the exclamation point to a meal, adding flavor, moisture and a

certain visual appeal. It could be used as marinade to tenderize meat and other

ingredients, could also enhance and improve flavor. It lends unique blend and

distinctive flavor to a variety of dishes and endlessly customizable. But what if

these sauces introduce us a new face of recipe, specifically in spaghetti dish? “The

Mango Spaghetti Sauce”, it might makes us perceive that it can’t be definitely

good or perfect in spaghetti as its sauce, but an assurance which catches our

attention and interest.

Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees

belonging to the flowering plant genus “Mangifera”, cultivated mostly for their

edible fruit. The majority of these species are found in nature as wild mangoes.

The genus belongs to the cashew family (“Anacardiaceae”). Mangoes are nature

to South Asia, from where the “common mango” or “Indian Mango”, has been

distributed worldwide to become one of the most widely cultivated fruits in the

tropics. Other species are also grown on more localized basis. Over 400 varieties

of mangoes are known, many of which ripen in summer while some give double

crop. It is the national tree of Bangladesh, and known as national fruit of India,

Pakistan, and here in our country, Philippines, where the province of “Guimaras”

is our Mango Capital.

Mangoes taste so good that people forget how healthy the fruit is. It

contributes in prevention to serious illnesses, such as cancer, help weight loss,

improve the immune system and can be used for several beauty treatments.

Furthermore, here are some benefits in eating mangoes every day. In one cup,

which has around 225 grams, the recommended dose of mango has 105 calories,

76% of the recommended daily dosage of vitamin C, 25% of the recommended

daily dosage of Vitamin A, 11% of vitamin B6 and other B vitamins, 7%

potassium, 4% magnesium, 9% of healthy fiber. It helps in preventing cancer,

due to high amounts of antioxidants, namely; colon cancer, breast cancer, prostate

cancer, and leukemia. Treating anemia, mango is one of the best choices that is

rich in iron and also taste good. The pulp of the fruit increases the hemoglobin

count in our body. Keeps cholesterol level check, because it contains high

amounts of pectin, vitamin C and fiber. Additionally, it is rich with potassium and

mineral that helps with the blood pressure and heart rate related what was stated

before. Good for eyesight, mangoes contain high amount of vitamin A, almost

one quarter of what our body needs to get through the day. This vitamin is one of

the most important ingredients for eye health, reducing inflammation and

relieving dryness in the eyes. Overall boost for the immune system, mangoes are

considered super food, vitamin A and C.

A fruit takes three to six months ripen. The ripe fruit varies size and color.

Cultivars are variously yellow, orange, red, or green, and carry a single flat,

oblong pit that can be fibrous or hairy on the surface, and which does not separate

easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous sweet

smell. Mangoes are generally sweet, although the taste and texture of the flesh

varies across cultivars, some have a soft, pulpy texture similar to an overripe
plum, while others are firmer, like a cantaloupe or avocado, and some may have a

fibrous texture. The skin of unripe, pickled or cooked mango can be consumed,

but has the potential to cause contact dermatitis of the lips, gingiva or tongue in

susceptible people if consume improperly. Mangoes are widely used in cuisine.

Sour, unripe mangoes are used in chutney, athanu, pickles, side dishes, or may be

eaten raw with salt, chili, or fermented fish sauce. A summer drinks like shakes

and smoothie, or a flavor in ice candy and/or ice cream, and many other kinds of

serving in desserts. Mango had such diverse taste, making the fresh fruit a fan

favorite of so many consumers around the world. As to when and how to consume

it, mangoes are best eaten when the fruit was ripe. That is when the efficiency is

at the highest levels. However, fresh mangoes are great choice. In this study,

mango (ripe) could be possible to make as sauce. Because of past stated

characteristics and definition of ripe mango which is not far from the quality of

tomatoes (juice and consistency) that are common in making of tomato sauce that

complement to the spaghetti.

It is very common for us that the spaghetti sauce is made out of a seasoned

tomato sauce, this idea strike us suddenly as a researchers. The development of

spaghetti dish that does not red in color but yellow, which a ripe mango is the

main ingredient. Curiosity is the foundation in this study that “What will be the

outcome or effect of mango if it is use in complementing spaghetti dish as its

sauce?” Mango is juicy also like a tomato, so it could be possible to make a sauce

out of it, just blend and mix with seasonings, herbs and spices and other

ingredients for the achievement of taste and consistency. “A puzzle that seeks an
answer that, why sometimes in eating spaghetti sauce there somewhat bitter taste

that sensed in the end?” Anyway it is not the main problem of this study; we, the

researchers focus on the effect of mango as a substitution in making spaghetti

sauce. As an aspiring to be chef someday that needs to make an own recipe,

considering this question as a goal to be answered. “Mango Spaghetti Sauce, a

new face of dish, a new dish to taste!”

Statement of the Problem:

This study aims to develop and evaluate the acceptabiliy of mango as

spaghetti sauce in terms of appearance, consistency, and flavor. Specifically, it

sought to answer the following questions;

1. What are the preparations in making mango spaghetti sauce in terms of:

a. mixture A (100% pureed mango)

b. mixture B (50% pureed mango, 50% tomato sauce)

c. mixture C (50% pureed mango, 50% cream)

d. mixture C (50% pureed mango, 25% tomato sauce, 25% cream)?

2. What is the quality of mango sauce in terms of:

a. appearance

b. consistency

c. flavor?

3. What is the best mixture of mango sauce among the four mixtures in terms of

appearance, consistency, and flavor?

Scope and Delimitation of the Study:

This study focused on the development and evaluation of mango sauce,

specifically a complementary on spaghetti sauce by mango (ripe) as raw materials and the

different mixture of ingredient and procedure as compared also to another mixtures:

mixture A (100% pureed mango), mixture B (50% pureed mango, 50% tomato sauce),

mixture C (50% of pureed mango, 50% of cream), and mixture D (50% of pureed

mango, 25% of tomato sauce ,and 25% of cream). The mixtures will be limited basing on

selected main ingredients in making spaghetti sauce and its procedure.

The determinants of the quality of the mango sauce were limited only to

appearance, consistency and flavor. The result will be bared on the data from fifteen (15)

evaluators composing of five (5) faculty teachers, five (5) cookery students, 2 (two)

ordinary citizen, three (3) owners of carinderia.

Significance of the Study

This study is reckoned significant to the following:

Students. Through this study it is hope that the availability of mango (ripe) will be

developed and/or enhanced and well accepted considering the great nutrition effect to the

sauce.

Teachers. The result of this study would give teacher additional information on

preparation and consumption of mango as sauce.

Future Researchers. The study would provide future researchers in same idea and bases

in conducting studies with the same purpose in the near future.

 The study of mangoes (ripe) into sauce is very flourishing because lately the ripe

mangoes were plainly consumed or a simple addition in ordinary desserts and because

now we can be more customizable to the different dishes with this mango sauce. And a

great possibility to create more new dishes that could help us in living.

Operational Definition of Terms

To give the reader a clearer understanding of this study, the following terms are

defined operationally.

Appearance- refers to the quality of sauce by it look, or the standard of appetizing look.

Consistency- refers to the quality of sauce in terms of firmness or thickness.

Flavor- refers to the quality of the sauce by its taste.

Mixtures- are something made by combining two or more ingredients.

Mixture A. Consist of (100% pureed mango)

Mixture B. Consist of (50% pureed mango, 50% tomato sauce)

Mixture C. Consist of (50% pureed mango, 50% cream)

Mixture D. Consist of (50% pureed mango, 25% tomato sauce, 25% cream)

Puree- a thick liquid made by crushing usually cooked food such as fruits or vegetables.

Sauce- a thick liquid that is eaten with or on food to add flavor to it.
Assumptions of the study

This study will be guided by the following assumption:

1. The assessment tools and equipment as well as the ingredients used was valid and

reliable to measure the quality of ripe mango as spaghetti sauce.

2. The finish products are successfully achieved its quality by appearance, consistency

and flavor.

3. The evaluators are honest and capable of objective judgment on appearance,

consistency, and flavor.

 Chapter II

Review of Related Literature

Theoretical Framework

The following section presents related studies for a better understanding of this

experiment and which led to its conceptualization.

ON MANGO

The Mango Fruit History according to Bally, 2006; Mango belongs to family

Anacardiaceae and the genus Mangifera. There are several species of genus Mangifera

that bear edible fruit. The majority of trees that are commonly known as mango belong to

the specie, Mangifera indica. Mangifera originates from tropical Asia, with larger number

of species found in Borneo, Java, Sumatra, and the Malay Peninsula. The most cultivated

Mangifera species, M. indica (mango), originates from India and Myanmar. Mango has

turned out be naturalized, adapted and is cultivated throughout the tropics and subtropics.

Its spread and naturalization have occurred in line with the spread of human populations,

and as such, mango plays a significant role in the diet and cuisine of many diverse

cultures. There are over 1,000 named mango varieties throughout the world, which is an

indication of their value to humankind.

According to Singh et al (2013), Mango is called “the king of fruits” because of

its flavor, delicacy and nutritional contents and in the tropical horticulture production it is

considered as the second most important fruit crop.

 Mango fruit contains a fair source of phosphorus and potassium, and a good source

of vitamins A, C, B-6, and E (pers. com., Chaka, 1, 2014).

Furthermore Mango fruit is an important part of people’s diet in several developing

countries. Grafted trees bear fruit earlier and are smaller in size. A bearing mango tree is

draught tolerant but young trees requires irrigation. Fruit producing mango trees should

be fertilized in order to promote healthy growth flushes and flower production. The

producer should though be careful not to over fertilize as it can cause problems such as

reduced flowering and fruit yields (Crane et al., 2009).

A mango tree bear fruit within three to six years after planted depending on chosen

propagation method. Mango belongs to the climacteric group of fruits therefore the

maturing and ripening phases are the same as for avocado (Singh et al., 2013).

As stalled by Bally (2006) nutritional and health benefits Mangos are an extremely

nutritious and contain carbohydrates, proteins, fats, minerals, vitamins: vitamin A

(betacarotene), B1, B2, and vitamin C (ascorbic acid).

These nutrients no doubt play a crucial role in human nutrition thus the health of

the individual. For instance, deficiency in vitamin A can lead to reversible night

blindness and keratinization of normal mucous tissue of the eye, lungs skin and other

ectodermic tissues. Lack of vitamin B1 can cause beriberi (edema and heart hypertrophy).

Again deficient in vitamin C which is a vitamin for humans and primates results in

scurvy (Van Camp et al., 2009).

Mangos also make important seasonal contributions to the diet of many countries

in the tropics especially African countries that primarily have a starch (carbohydrates)-

based diet. Ripe mangos fruits are rich sources of vitamin A and are used to treat vitamin
A deficiencies such as night blindness. Also drinks made from the infusion of fresh

mango leaves has been used to treat diabetes and dried mango seed ground into powder is

used to treat diarrhea. Diarrhea and throat disorders are treated by bubbling the bark

extracts mixed with water (Bally, 2006).

Some other uses of the mango according to Martin et al. (1998) includes its use in

agro forestry and environmental practices such as livestock shelter, home gardens, fence

post, wind breaks and animal foods. Other uses include: flavorings in which its puree is

used to give flavor to many foods such as drinks, ice cream, wines, teas etc., honey (from

its nectar), and making leaf vegetables from boiled young leaves and used for tannin/dye.

Mangoes are processed at two stages of maturity. Green fruit is used to make

chutney, pickles, curries and dehydrated products. The green fruit should be freshly

picked from the tree. Fruit that is bruised, damaged, or that has prematurely fallen to the

ground should not be used. “Ripe mangoes” are processed as canned and frozen slices,

purée, juices, nectar and various dried products (FAO, 1995).

[https://www.idin.org/sites/default/files/resources/KNUST%20Mango%20Juicer

%20Spring%202014.pdf]

ON SAUCE

Moreover, the,kre are lots of blogs that we could found in internet sites relating in

making mango sauces which given a different version by whom made it. Elba’s Simple

Mango (2010)-which we can watch through youtube, and a version of

NoRecipeRequired.com by Dave Beaulieu (July 27, 2011) are some example.

 Nappe consistency is a French culinary term. It is a term that refers to

the consistency of a sauce. Nappe  consistency is achieved when the sauce reaches a

thickness that allows it to coat the food evenly. It should not be too thick or too thin. How

do you know then your sauce has reached the right consistency? Take a spoon, immerse it

in the sauce and turn it over with the back of the spoon facing you. Run your index finger

down the spoon (see image above). If you end up with a clean line down the middle, your

sauce is ready. Some examples of sauces that nappe consistency applies to are:

hollandaise, bernaise and bechamel. Nappe consistency basically ensures that your sauce

will have a velvety smooth texture, without any lumps.

The secret to achieving a perfect, silky, nappe consistency lies in two things:

constant stirring (always use a metal whisk) and the right temperature. The stirring will

prevent the proteins from separating while keeping a silky consistency. The constant

temperature will prevent your sauce from thickening and creating “gruel” -for lack a

better term.

http://ethnicspoon.com/nappe-consistency-the-perfect-texture/

A sauce with the right body and texture clings lightly to food. Too thin and it

spreads across the whole plate. Too thick and it forms unsightly clumps. A classic test for

a sauce is to see if it coats the back of a spoon smoothly and evenly. If the texture is less

than perfect, here are some ways to fine-tune your sauce or gravy.

https://www.leaf.tv/articles/how-to-fix-a-sauce/
 I've always found that sauces in great restaurants share the same characteristics.

They're suave, smooth, moist, light, and have a glossy appearance. Taste is subjective but

I think the above consistency, texture and appearance is universally accepted as

wonderful. 

https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-

cooking-questions/sauce-suave-smooth

Quality of the finished sauces

The flavor will depend on the type of sauce you have made. The right amount of

good-quality ingredients and the correct techniques will help create the flavor. Always

use good-quality ingredients and stock.

Most sauces will have a shine and glossy appearance. This can come from the

gelatin in the stock when the sauce has been simmered for some time. Adding butter or

cream to a sauce will also give a shiny appearance to the finished sauce.

The colour of the finished sauce is dependent on the type of sauce. However, it

should always be appropriate to the ingredients that have been used and the dish it is

intended for. For example, a Napoli sauce should have a deep red colour from the

tomatoes, a béchamel sauce should be white and a jus should be a rich brown colour that

develops over the time it is cooked.

The consistency a finished sauce will depend on the type of sauce and the function

it has on the finished dish. Two consistencies that are commonly used are coating and

pouring.
*coating consistency is the consistency at which the sauce will lightly coat the back of a

spoon. If you draw a finger across the sauce on the back of the spoon, it should hold the

line you have drawn.

https://books.google.com.ph/books?

id=HBbiBAAAQBAJ&pg=PA279&lpg=PA279&dq=what+is+the+right+appearance+of

+a+sauce

In this study, it can be theorized that mango (ripe) will be a good ingredients in

making recipe sauce and as a complement in other foods that could suited by sauce like

spaghetti dish.

Conceptual Framework

DEPENDENT VARIABLES
INDEPENDENT VARIABLES

PREPARATION QUALITY

A. mixture A A. mixture A
(100% pureed mango) (appearance, consistency,
B. mixture B flavor)
(50% pureed mango, 50% B. mixture B
tomato sauce)
C. mixture C (appearance, consistency,
(50% pureed mango, 50% flavor)
cream) C. mixture C
D. mixture D
(50% pureed mango, 25% (appearance, consistency,
tomato sauce, 25% cream) flavor)

D. mixture D

(appearance, consistency,
flavor)

Figure 1: The Experimental Paradigm

 As illustrated in the paradigm, the independent variables are the mixture A (100%

pureed mango), mixture B (50% pureed mango, 50% tomato sauce), mixture C (50%

pureed mango, 50% cream), mixture D (50% pureed mango, 25% tomato sauce, 25%

cream). And the dependent variables are then quality of sauce in every mixture produced in

terms of appearance, consistency and flavor.

 Chapter III
Methodology

This section discusses the design of the study; research instrument; data gathering

procedure (ingredients, materials, and procedures) employed is the conduct of the

experiment.

Design of the study. This study utilized the descriptive-survey method. This study used

the adapted checklist answered by the respondents to assess the development and

evaluation of mango as a sauce.

Research Instrument

The instrument used to gather data needed in the study to evaluate the appearance,

consistency and flavor of the mango as a sauce was adopted from the study of Tacal, et.al

(March 2014)

Rubric Assessment Tool the Mango Sauce with Spaghetti Pasta

Quality Excellent Very Good Good Poor Needs

Factor (5) (4) (3) (2) Improvement
(1)
Appearance Well set, Attractive, Uniform Evenly Not
attractive, uniform color, coated and attractive, not
uniform, color, evenly not too wet evenly coated
color, evenly coated and and not too and too wet
evenly coated and not too wet dry. or dry.
coated and not too wet and not too
not too wet and not too dry.
and not too dry.
dry.
Consistency Sauce has a Sauce has Sauce has Sauce is too Sauce is
nice gloss, decent good thick, too slimy and
and clings consistency consistency thin and doesn’t cling
to the plate. and is not but may be broken. to the plate.
broken. broken.
Flavor The sauce The sauce The sauce is The sauce Unflavored
contains slightly lightly is either not not delicious
 excellent good seasonings, seasoned or and salty or
seasonings seasoning aromatic contains an burned.
and brings but is and delicate excessive
out its full missing flavor. amount.
flavor. something,
appetizing,
aromatic
and delicate
flavor.

Range of Rating

To rate the quality of the mango spaghetti sauce, the evaluators utilized the

rubrics. The rating scale below was employed.

Rating for the different mixture in terms of appearance, consistency, and flavor.

Numerical Scale Descriptive Ratings

5 Excellent

4 Very Good

3 Good

2 Poor

1 Need Improvement

Rating for the total tally of mixtures in terms of appearance, consistency, and flavor.
 Sc cale Norm Quality Factors

Appearance Consistency Flavor

5 4.21-5.00 Excellent Excellent Excellent

4 3.41-4.20 Very Good Very Good Very Good
3 2.61-3.40 Good Good Good
2 1.81-2.60 Poor Poor Poor
1 1.00-1.80 Need Need Need
Improvement Improvement Improvement

Data Gathering Procedure:

In gathering the necessary data, the researchers strictly followed the different

proportion of ingredients and procedures in every mixture. The researchers presented

their mixture to the evaluators for them to assess the appearance, consistency, and flavor

of each mixture a checklist was given to them and rate each mixtures.

Tools and Equipment:

In preparing the mango sauce the following are the tools and equipment use:

blender or processor, stove, paring knife or kitchen knife, cutting boards, mixing bowls,

sauté pan, wooden spoon or cooking spoon, measuring cups and spoons, strainers, spoons

and forks.

1. Mixture A (100% pureed mango)

a. Preparation
 Ingredients:

In preparing the mango sauce, the ingredients needed are: 6 medium size ripe

mangoes (native, cut into pieces); 6 tablespoon sugar; 6 teaspoon fresh calamansi juice,

water to max, 1 small onion (minced), 2 cloves garlic (minced), 2 tablespoons oil, 150

grams ground beef (corned beef), and salt and black pepper (crushed) to taste.

Procedure:

In a food processor or blender, put the mango, sugar, and calamansi juice then

blend. Add water to max and blend again until smooth. Strain if desired. Set aside.

On medium heat, put the oil and sauté the onion, and garlic. Add the ground

beef, stir. Add the pureed mango, salt and black pepper to taste. Stir, and simmer for

about 3-5 minutes. Turn off heat. Serve and enjoy with cooked pasta as instructed.

2. Mixture B (50% pureed mango, 50% tomato sauce)

b. Preparation

Ingredients:

In preparing the mango sauce (Mixture B 50% pureed mango, 50% tomato

sauce),we need first to make about 2 cups (500 mL) of pureed mango by the ingredients

of: 6 medium size ripe mangoes (native, cut into pieces); 6 tablespoon sugar; 6 teaspoon

fresh lemon juice, water to max. And for the mango spaghetti sauces the ingredients are:

1 small onion (minced), 2 cloves garlic (minced), 2 tablespoons oil, 150 grams ground

beef (corned beef), 2 cups (500 mL) tomato sauce and salt and black pepper (crushed) to

taste.
 Procedure:

For the mango puree; in a food processor or blender, put the mango, sugar, and

calamansi juice then blend. Add water to max and blend again until smooth. Strain if

desired. Set aside.

On medium heat, put the oil and sauté the onion, and garlic. Add the ground

beef, stir. Add the pureed mango, tomato sauce, salt and black pepper to taste. Stir, and

simmer for about 3-5 minutes. Turn off heat. Serve and enjoy with cooked pasta as

instructed.

3. Mixture C (50% pureed mango, 50% cream)

c. Preparations

Ingredients:

In preparing the mango sauce (Mixture B 50% pureed mango, 50% cream),we

need first to make about 2 cups (500 mL) of pureed mango by the ingredients of: 6

medium size ripe mangoes (native, cut into pieces); 6 tablespoon sugar; 6 teaspoon fresh

calamansi juice, water to max. And for the mango spaghetti sauce the ingredient are: 1

small onion (minced), 2 cloves garlic (minced), 2 tablespoons oil, 150 grams ground beef

(corned beef), 2 cups or 500 mL cream (all-purpose cream) and salt and black pepper

(crushed) to taste.

Procedure:

For the mango puree; in a food processor or blender, put the mango, sugar, and

calamansi juice then blend. Add water to max and blend again until smooth. Strain if

desired. Set aside.

 On medium heat, put the oil and sauté the onion, and garlic. Add the ground

beef, stir. Add the pureed mango, cream, salt and black pepper to taste. Stir, and simmer

for about 3-5 minutes. Turn off heat. Serve and enjoy with cooked pasta as instructed.

4. Mixture D (50% pureed mango, 25% tomato sauce, 25% cream)

Ingredients:

In preparing the mango sauce (Mixture B 50% pureed mango, 25% tomato sauce,

25% cream), we need first to make about 2 cups (500mL) of pureed mango by the

ingredients of: 6 medium size ripe mangoes (native, cut into pieces); 6 tablespoon sugar;

6 teaspoon fresh calamansi juice, water to max. And for the mango spaghetti sauce the

ingredient are: 1 small onion (minced), 2 cloves garlic (minced), 2 tablespoons oil, 150

grams ground beef (corned beef), 1 cup or 250 mL cream (all-purpose cream), 1 cup or

250 mL tomato sauce and salt and black pepper (crushed) to taste.

Procedure:

For the mango puree; in a food processor or blender, put the mango, sugar, and

calamansi juice then blend. Add water to max and blend again until smooth.

Strain if desired. Set aside.

On medium heat, put the oil and sauté the onion, and garlic. Add the ground beef,

stir. Add the pureed mango, cream, tomato sauce, salt and black pepper to taste. Stir, and

simmer for about 3-5 minutes. Turn off heat. Serve and enjoy with cooked pasta as

instructed.
 Chapter IV

Presentation, Analysis and Interpretation of Data

This chapter presents and interprets the finding of the study which was found on the

development and evaluation of mango sauce.

The researcher selected fifteen (15) respondents and/or evaluators to evaluate the
quality of the finished product interns of appearance, consistency, and flavor.

The following table shows the mean scores of the five (5) cookery student-evaluators,

five (5) teachers, two (2) civilians, and three (3) carinderia owners in rating the quality

of Mango sauce in terms of appearance in Mixture A (100% pureed mango).

Table 1

Result of the Evaluation of the Mixture A (100% pureed mango) Mango Sauce

according to five (5) cookery students

Mixture A Excellent Very Good Poor Need Mean

(100% (5) Good (3) (2) Improvement
pureed (4) (1)
mango)
Appearance 1 1 2 1 3.40
consistency 3 2 3.60
flavor 2 1 2 3.00
OVERALL MEAN RATING 3.33

Table 2

Result of the Evaluation of the Mixture B (50% pureed mango, 50% tomato sauce)

Mango Sauce according to five (5) cookery students

Mixture B
(50% Need
 pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
tomato (4)
sauce)
Appearance 1 3 1 3.80
consistency 4 1 3.80
flavor 1 1 2 1 3.40
OVERALL MEAN RATING 3.67

Table 3

Result of the Evaluation of the Mixture C (50% pureed mango,50% cream) Mango

Sauce according to five (5) cookery students

Mixture C
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
cream) (4)
Appearance 2 1 2 4.00
consistency 1 3 1 4.00
flavor 3 2 4.00
OVERALL MEAN RATING 4.00

Table 4

Result of the Evaluation of the Mixture D (50% pureed mango, 25% tomato sauce,

25% cream) Mango Sauce according to five (5) cookery students

Mixture D
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 25% (5) Good (3) (2) (1)
tomato (4)
sauce, 25%
 cream)
Appearance 3 1 1 3.40
consistency 3 2 3.60
flavor 3 2 3.60
OVERALL MEAN RATING 3.53

Table 5

Result of the Evaluation of the Mixture A (100% pureed mango) Mango Sauce

according to five (5) teachers

Mixture A
(100% Need
pureed Excellent Very Good Poor Improvement Mean
mango) (5) Good (3) (2) (1)
(4)
Appearance 2 2 1 4.20
consistency 1 1 2 1 3.40
flavor 2 2 1 4.00
OVERALL MEAN RATING

Table 6

Result of the Evaluation of the Mixture B (50% pureed mango, 50% tomato sauce)

Mango Sauce according to five (5) teachers

Mixture B
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
tomato (4)
sauce)
Appearance 4 1 4.80
consistency 3 2 1 4.00
flavor 2 1 1 1 3.60
OVERALL MEAN RATING 4.13

Table 7

Result of the Evaluation of the Mixture C (50% pureed mango, 50% cream) Mango

Sauce according to five (5) teachers

Mixture C
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
cream) (4)
Appearance 3 2 4.60
consistency 3 2 4.60
flavor 5 5
OVERALL MEAN RATING 4.73

Table 8

Result of the Evaluation of the Mixture D (50% pureed mango, 25% tomato sauce,

25% cream) Mango Sauce according to five (5) teachers

Mixture D
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 25% (5) Good (3) (2) (1)
tomato (4)
sauce, 25%
cream)
Appearance 2 2 1 4.20
consistency 1 2 2 3.80
flavor 2 1 2 4.00
OVERALL MEAN RATING 4.00
 Table 9

Result of the Evaluation of the Mixture A (100% pureed mango) Mango Sauce

according to two (2) civilians

Mixture A
(100% Need
pureed Excellent Very Good Poor Improvement Mean
mango) (5) Good (3) (2) (1)
(4)
Appearance 1 1 3.00
consistency 2 3.00
flavor 1 1 3.50
OVERALL MEAN RATING 3.17

Table 10

Result of the Evaluation of the Mixture B (50% pureed mango, 50% tomato sauce)

Mango Sauce according to two (2) civilians

Mixture B
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
tomato (4)
sauce)
Appearance 1 1 3.00
consistency 1 1 4.00
flavor 1 1 4.50
OVERALL MEAN RATING 3.83
 Table 11

Result of the Evaluation of the Mixture C (50% pureed mango, 50% cream) Mango

Sauce according to two (2) civilians

Mixture C
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
cream) (4)
Appearance 1 1 3.50
consistency 1 1 4.50
flavor 1 1 4.50
OVERALL MEAN RATING 4.17

Table 12

Result of the Evaluation of the Mixture D (50% pureed mango, 25% tomato sauce,

25% cream) Mango Sauce according to two (2) civilians

Mixture D
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 25% (5) Good (3) (2) (1)
tomato (4)
sauce, 25%
cream)
Appearance 1 2 3.50
consistency 1 1 3.50
flavor 1 1 2.50
OVERALL MEAN RATING 3.17
 Table 13

Result of the Evaluation of the Mixture A (100% pureed mango) Mango Sauce

according to three (3) carinderia owners

Mixture A
(100% Need
pureed Excellent Very Good Poor Improvement Mean
mango) (5) Good (3) (2) (1)
(4)
Appearance 1 2 4.33
consistency 3 5.00
flavor 1 2 4.33
OVERALL MEAN RATING 4.56

Table 14

Result of the Evaluation of the Mixture B (50% pureed mango, 50% tomato sauce)

Mango Sauce according to three (3) carinderia owners

Mixture B
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
tomato (4)
sauce)
Appearance 1 1 1 4.00
consistency 2 1 4.33
flavor 1 1 1 3.67
OVERALL MEAN RATING 4.00
 Table 15

Result of the Evaluation of the Mixture C (50% pureed mango, 50% cream) Mango

Sauce according to three (3) carinderia owners

Mixture C
(50% Need
pureed Excellent Very Good Poor Improvement Mean
mango, 50% (5) Good (3) (2) (1)
cream) (4)
Appearance 2 1 4.67
consistency 1 2 4.33
flavor 2 1 4.33
OVERALL MEAN RATING 4.44

Table 16

Result of the Evaluation of the Mixture D (50% pureed mango, 25% tomato sauce,

25% cream) Mango Sauce according to three (3) carinderia owners

Mixture D
Need
Excellent Very Good Poor Improvement Mean
(5) Good (3) (2) (1)
(4)
Appearance 1 2 4.33
consistency 1 2 4.33
flavor 2 1 4.33
OVERALL MEAN RATING 4.33

Table 17
Total Mean Rating of the Quality of
Mango Sauce in Different Mixtures
 mixture A Students Teachers Civilian Owner Mean
s Rating Based
Appearance 3.40 4.20 3.00 4.33 14.93
on the Consistency 3.60 3.40 3.00 5.00 15.00 given
Flavor 3.00 4.00 4.50 4.33 15.83
data we can

mixture B Students Teachers Civilian Owner Mean

s Rating
Appearance 3.80 4.80 3.00 4.00 15.60
Consistency 3.80 4.00 4.00 4.33 16.13
Flavor 3.40 3.60 4.50 3.67 15.17

mixture C Students Teachers Civilian Owner Mean

s Rating
Appearance 4.00 4.60 3.00 4.67 16.27
Consistency 4.00 4.60 4.00 4.33 16.93
Flavor 4.00 5.00 4.50 4.33 17.83

mixture D Students Teachers Civilian Owner Mean

s Rating
Appearance 3.40 4.20 3.50 4.33 15.43
Consistency 3.60 3.80 3.50 4.33 15.23
Flavor 3.60 4.00 2.40 4.33 14.33

determine that the Mixture C has the highest rate of the quality of mango sauce in terms

of appearance, consistency and flavor. In other hand, Mixture A has the lowest rate of

quality in terms appearance and consistency and Mixture D has lowest rate of quality in

terms of flavor.
 Table 18

Summary

Result of Overall Rating and Overall Mean Rating

of the Quality of Mango Sauce

Mixture Respondent Rating

Five Five Two Three Mean Descriptive
Student Teachers civilians Carinderia Rating Level
s Owners
Mixture A 3.33 3.87 3.17 4.56 3.73 Very Good
(100% pureed
mango
Mixture B (50% 3.67 4.13 3.83 4.00 3.91 Very Good
pureed mango,
50% tomato
sauce)
Mixture C (50% 4.00 4.73 4.17 4.44 4.43 Excellent
pureed mango,
50% cream)
Mixture D 3.53 4.0 3.17 4.33 3.76 Very Good
(50% pureed
mango, 25%
tomato sauce,
25% cream)

Through the result of this data from the different mixtures prepared by the

researchers, it can be gleaned that the mixture C (50% pureed mango, 25% tomato sauce,

25% cream) has an excellent quality in terms of appearance, consistency, and flavor and

the other mixtures reached the very good level of quality in terms of appearance,

consistency, and flavor.

Moreover, according to the equal respondents of teachers and students, the teachers

rated the mixture C as an excellent quality in terms of appearance, consistency, and

flavor. For the carinderia owners, they more prefer the mixture A (100% pureed mango)

as an excellent quality in terms of appearance, consistency, and flavor. In contrast, the

mixture A rated as the lowest among the four mixtures but descriptive as a very good

quality in terms of appearance, consistency, and flavor.

Chapter V

Summary, Findings, Conclusion, and Recommendation

This study presents a summary, general finding, conclusion, and recommendation

based on the findings of study.

Summary

The action research aimed to evaluate the quality of mango sauce using the four

mixtures; Mixture A (100% pureed mango), Mixture B (50% pureed mango, 50% tomato

sauce), Mixture C (50% .pureed mango, 50% cream), and Mixture D (50% pureed

mango, 25% tomato sauce, 25% cream), in terms of appearance, consistency, and flavor.

The data gathered were described using the mean rating and descriptive level. It shows
the different reaction of fifteen respondents; five (5) cookery students, five (5) teachers,

two (2) civilians, and three (3), in terms of appearance, consistency, and flavor. And

descriptive level of; excellent, very good, good, poor, and need improvement. The

respective respondents rated the Mixture C (50% pureed mango, 50% cream) as

“Excellent”.

Findings

Based on the result of the data presented and interpreted in the previous chapter, the

study revealed the following findings.

The finished products were rated as “Very Good” for Mixture A, Mixture B, and

Mixture and the Mixture C was rated as “Excellent” in terms in appearance, consistency,

and flavor.

Conclusion

Based on the gathered data, all of the mixtures can give satisfaction on the quality

of a sauce but it most prefer the Mixture C (50% pureed mango, 50% cream) which has

an excellent quality in terms of appearance, consistency, and flavor. The research which

is focused on the development and evaluation of mango sauce as a complementary in

spaghetti dish is acceptable.

Recommendation

Based on the findings, conclusion, and during the data gathering derived from this

study the researchers presented a recommendation that;

1. We should not use corned beef instead use ground meats like pork and beef if ever we

do the same mixture because it covered the accountability of pureed mango as its

foundation.

2. We must not prolong the cooking method of pureed mango because it can cause losing

the taste of mango and its essential vitamins and minerals.

3. And also for those food-critics, especially in terms of sauce we must prioritize in

achieving the right consistency and avoid coagulation especially when using cream or

milk.

4. Be mindful for the importance of the right and equal quantity of different ingredients.

5. And remember to put love on what you cooking.

Bibliography

INTERNET

Ian S. E. Bally (2006) Species Profiles for Pacific Island Agroforestry, Mangifera indica

(mango), Available at: www.traditionaltree.org. [Accessed 12/05/14]

Kostermans AJHG, Bompard Jm, (1993), the Mangoes: Their Botany Nomenclature,

Horticulture and Utilization, “Mango tree, national tree”, 2010-11-15, Retrieved 2013-

11-16, Available at: http://en.wikipedia.org/wiki/Mango [Accessed 12/05/14]

Mechanical Engineering Blog (2014), Screw Conveyor Power Calculation, Available

at: http://www.mechanicalengineeringblog.com/tag/screw-conveyor-horse-power-

calculations/[Accessed 12/05/14]

Mango: Ghana’s Untapped “Gold Mane” (2008), Ghana News Agency (GNA).

[https://www.idin.org/sites/default/files/resources/KNUST%20Mango%20Juicer

%20Spring%202014.pdf]

https://en.m.wikipedia.org/wiki/Mango

https://ritely.com˃10_reasons-mango is called the “King of Fruits”

Elba’s Simple Mango (2010) retrieved from youtube.com

Dave Beaulieu (July 27, 2011) retrieved from NoRecipeRequired.com/youtube.com

http://ethnicspoo.com/nappe-consistency-the-perfect-texture

https://www.leaf.tv/articles/how-to-fix-a-sauce

https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-

shooting/general-cooking-questions/sauce-suave-smooth

/books.google.com.ph/books?

id=HBbiBAAAQBAJ&pg=PA279&lpg=PA279&dq=what+is+the+right+appearanc

e+of+a+sauce

PUBLISHED BOOK

Tacal, et. al (March 2014) “ Preparation and Evaluation of Mango

Sauce”.
 Documentation

The

Preparation of

Mango Sauce
 The Ingredients of Mango Sauce

Peel Mango

and Slice
 Blend Mango to make puree then add calamansi juice.

For every mixture saute garlic, onion, and corned beef that are intended.
 For

mixture A, put the

pureed mango. Stir.

Seasoned with salt and pepper to taste and simmer for 3-5 minutes.
 For Mixture B, put the tomato sauce after sauteing the garlic, onion and corned
beef. Stir and seasoned with salt and pepper to taste. Then simmer for 3-5 minutes.

For Mixture C, put the cream after sauteing the garlic, onion and corned beef . Stir
and seasoned with salt and pepper to taste. Then simmer for 3-5 minutes.
 For Mixture D, put the tomato sauce and cream after sauteing onion, garlic and
corned beef. Stir and seasoned with salt and pepper to taste. Then simmer for 3-5
minutes.

The four
mixtures (start
from the left is
the Mixture
A, B, C and D)

During the

presentation of the finished product to the teachers under the college CHTM
During the presentation
of the finished product to selected Senior High School teachers
Presentation during the conduct at carinderia inside the University

During the presentation from the

selected cookery students and

teachers.

Curriculum Vitae
AEDRIANE R. ARELLANO

Zone 6, Sittio Lussoc, Manzante, Magsingal, Ilocos Sur

09166613595

aedsarellano@gmail.com

PERSONAL INFORMATION

NICKNAME: Moy-moy

BIRTHDATE: July 18, 1999

BIRTHPLACE: Magsingal, Ilocos Sur

AGE: 17 years old

NATIONALITY: Filipino

RELIGION: Roman Catholic

CIVIL STATUS: Single

FATHER’S NAME: Joel Ursulom Arellano

MOTHER’S NAME: Gina Retuta Arellano

EDUCATIONAL BACKGROUND

SECONDARY: University of Northern Philippines, Tamag, Vigan City Senior High

School (2016-2017)

Saint William’s Institute, San Ramon, Magsingal Ilocos Sur, Junior High

School (2012-2016)

ELEMENTARY: Magsingal North Central School, Sta. Monica, Magsinggal, Ilocos Sur

(2006-2012)

Curriculum Vitae
MAYBELLE ANN P. RACSA

Ayusan Norte, Vigan City, Ilocos Sur

09056278781

PERSONAL INFOERMATION

NICKNAME: Belle

BIRTHDAY: May 14, 1999

BIRTHPLACE: Vigan City, Ilocos Sur

AGE: 18 years old

NATIONALITY: Filipino

RELIGION: Roman Catholic

CIVIL STATUS: Single

FATHER’S NAME: Charito Rapanut Racsa

MOTHER’S NAME: Jonabel Pido Racsa

EDUCATIONAL BACKGROUND

SECONDARY: University of Northern Philippines, Tamag, Vigan City Senior High

School (2016-2017)

Cabittaogan National High School, Cabittaogan, Sta. Catalina, Ilocos

Sur, Junior High School (2012-2016)

ELEMENTARY: Cabittaogan Elementary School, Cabittaogan, Sta. Catalina, Ilocos

Sur, Junior High School (2006-2012)

Curriculum Vitae
EMERY D.TORRES

San Jose, Sta. Cruz, Ilocos sur

09304748454

torres_emery@yahoo.com

PERSONAL INFORMATION

NICKNAME: liit/merit

BIRTHDATE: October 5, 1999

BIRTHPLACE: Tagudin, Ilocos Sur

AGE: 17 years old

NATIONALITY: Filipino

RELIGION: Assemmblies of God-Born Again Christian

CIVIL STATUS: Single

FATHER’S NAME: Ernesto Palangdao Torres

MOTHER’S NAME: Magdalena Benito Dispo

EDUCATIONAL BACKGROUND

SECONDARY: University of Northern Philippines, Tamag, Vigan City, Senior High

School (2016-2017)

San Jose High School, San Jose, Sta. Cruz, Ilocos Sur, Junior High

School (2012-2016)

ELEMENTARY: San Jose Elementary School, San Jose, Sta. Cruz, Ilocos Sur

(2006-2012)