Final Print

Chapter I
THE PROBLEM
This chapter discusses the problem of the study. This also
involves the introduction, statement of the problem, assumptions
of the study, scope and delimitation, and significance of the study.
Introduction
According to Sutton (2021), food innovation is the
development and commoditization of new food products, processes,
and services. Right now, it’s happening rapidly. Food innovations
includes plenty of ideas one could borrow for business no matter
which industry they are in.
Righini (2021) said that it is inevitable that the food
industry will open up to all the different forms of innovation
perhaps rethinking its approach to business. Also,
because food and innovation are two key themes of
sustainability. Example of this is innovation on dessert.
Talens (2012) explained that desserts are known in many
cultures of the world as courses that typically come at the end of a
meal. They usually consist of sweet and creamy food and
consequently, high in sugar and fat. One example of food
innovation in dessert is polvoron.
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Goodies (2014) disclosed that polvorón also known
as pulburon or polboron in Tagalog is a type of shortbread and
holiday delicacy that originated from the Iberian Peninsula. It is
produced mostly in Spain and Latin America and is a popular
dessert in the Philippines.“Polvo” which means powder in Spanish
literally translates to “powder” snack or cookie; hence “powder
cookie”. It is made by combining toasted flour, milk powder, sugar,
and butter. In the Philippines, it refers to a soft crumbly treat
whose ingredients are mainly powdered milk, butter and toast
flour. Possible ingredients of polvoron are mango, chocolate and
menthol.
Augustine (2021) noted that mango or scientifically called
Mangifera indica is a member of the cashew family anacardiaceae
and one of the most important and widely cultivated fruits of the
tropical world. Mangoes are rich source of vitamins A, C and D.
Mangoes are sweet creamy fruits that have a range of possible
health benefits. There are many different kinds of mango. They
vary in color, shape, flavor, and seed size. Although mango skin
can be green, red, yellow, or orange, its inner flesh is mostly golden
yellow. Mangoes taste best when slightly chilled, if not eaten
straight from the tree.
Rattray (2020) elaborated that mango is used in a wide variety
of dishes spanning sweet and savory, raw and cooked. Raw mango
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can be eaten plain as a sweet snack, added to smoothies and
cocktails, used to top cakes and tarts, or served with coconut sticky
rice as a popular Thai dessert. The ripe fruit can also be used to
make savory sauces, chutneys, or added to stir-fries and curries.
Crunchy unripe mango is popularly used in salads and made into
pickles. Dried mango is also a popular snack and is often added to
granola and trail mix.
Mango Polvoron can also be coated with chocolate. Blumberg
(2021) presented that chocolate is a food product made from cocoa
beans consumed as candy and used to make beverages and to
flavor or coat various confections and bakery products. Rich in
carbohydrates, it is an excellent source of quick energy and it also
contains minute amounts of the stimulating alkaloids theobromine
and caffeine.
Sundara (2014) explained that enrobing is a process that
involves covering a confection or snack with chocolate or chocolate
coatings. Traditionally, this process was slow and involved
manually dipping the pieces into melted chocolate by hand. As
demand for chocolate-coated sweets increased, it became
impractical or impossible to employ enough people to dip sweets
into melted chocolate to keep up with production demand.
Enrobing can be carried out with chocolate or compound coatings.
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Compound coating is a replacement product made from a
combination of cocoa, vegetable fat, and sweeteners. An advantage
of compound coatings is that they may set faster and no tempering
which is the process in which chocolate masses are thermally
treated to produce a small fraction of homogeneously dispersed,
highly stable fat crystals of the correct type and size is needed.
BASF SE(2021) shared that menthol is the very essence
of freshness. Whether in chewing gum or candies, the minty
taste of the world's most-sold flavor ingredient can be found in
countless everyday products. This is usually referred to as the
"taste" of food. This is actually an interplay between the sense
of taste and smell. In the mouth or more precisely on the
tongue and in the oral mucosa, five to six simple basic
qualities of taste are perceived: sweet, salty, sour and bitter
are the best known. Smell and taste sensations are
transmitted to the brain by separate pathways, where they are
finally combined to create an overall sensory impression of a
food.
Statement of the Problem
This study will focus on the Mint Chocolate-Coated Mango
Polvoron at Donsol, Sorsogon, Academic Year 2021-2022 of Donsol
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Community College. Specifically, this aims to answer the following
questions:
1. What are the ingredients and procedures in making the
Mint Chocolate-Coated Mango Polvoron?
2. What is the level of acceptance of the respondents to the
Mint Chocolate-Coated Mango Polvoron in terms of aroma, texture,
taste, and appearance?
3. What are the recommendations of the respondents to
improve the Mint Chocolate-Coated Mango Polvoron in terms of
aroma, texture, taste, and appearance?
4. What action plan could be proposed to introduce the product
to the food industry?
Assumptions of the Study
This research study entitled Mint Chocolate-Coated Mango
Polvoron has the following assumptions.
1. There are ingredients and procedures in making the Mint
Chocolate-Coated Mango Polvoron.
2. There is a high level of acceptance of the respondents to the
Mint Chocolate-Coated Mango Polvoron in terms of aroma,
texture, taste, and appearance.
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3. There are recommendations of the respondents to improve
the Mint Chocolate-Coated Mango Polvoron in terms of aroma,
texture, taste, and appearance.
4. There is an action plan that could be proposed to introduce
the Mint Chocolate-Coated Mango Polvoron to the food
industry.
Scope and Delimitation
The Mint Chocolate-Coated Mango Polvoron is a dessert to
be made by Bachelor of Technical Vocational Teacher Education
Major in Food Service and Management at Donsol Community
College, Donsol, Sorsogon, Academic Year 2021-2022. This study
will cover the ingredients and procedure in making the Mint
Chocolate-Coated Mango Polvoron. This will also cover the level of
acceptance and recommendations of the respondents to improve
the Mint Chocolate-Coated Mango Polvoron in terms texture, taste,
and appearance. A proposed action plan will also be made to be
used in the introduction of the polvoron to the food industry.
This study will delimit its respondents to forty (40) food
technology enthusiasts which are selected using purposive
sampling. They will be composed of fifteen (15) households, ten
(10) Food and Service Management teachers and cookery
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technologies. Fifteen (15) fourth year students of Food Service and
Management.
Significance of the Study
The findings of this study will be beneficial to the following:
Municipality of Donsol. This study can help the town of
Donsol. The municipality can promote and produce the Mint
Chocolate-Coated Mango Polvoron. This will promote economic
progress of the town. The Mint Chocolate-Coated Mango Polvoron
can be sold by the town through its food industry. People will be
able to generate income thereby sustaining their economic needs.
Donsol Community College. The institution will be
provided of the product of this study. This will enhance the
students’ food entrepreneurial skill. They can create and make a
product like Mint Chocolate-Coated Mango Polvoron. This study
may also serve as added information for college students in
creating and innovating similar food products.
Donsol Community College Food and Service
Management Department. This study can help the department in
innovating and producing new kind of product of polvoron. They
can showcase the Mint Chocolate-Coated Mango Polvoron. The
innovation may also be used as a simple dessert menu for
laboratory among students and instructors in their class.
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Households. This study will provide the households Mint
Chocolate-Coated Mango Polvoron. This will be added as dessert of
every household. They can make, eat or serve this food to visitors
and different occasions.
Food Business Owners. This research will give the idea to
the Food Business Owners about the Mint Chocolate-Coated
Mango Polvoron. They will gain information from this research.
This is a high potential source of income.
Researchers. This study may serve as a reference of
researcher about Mint Chocolate-Coated Mango Polvoron. They will
gain information from this research. This may encourage
researchers connected to this study. This may encourage other
researchers to conduct related studies on the same specialization.
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Chapter II
REVIEW OF ALLIED LITERATURE AND STUDIES

This chapter present the available literature and studies
acquired locally and internationally from various references which
has bearing on this technology research. This also consists the
synthesis-of-the-art, gap to be bridged by the study, theoretical
and conceptual frameworks and definition of terms.
Allied Literature
There are various articles read that provided sufficient
background information and become the bases in making this
technology research. These include the following;
According to Del Rosario (2015), polvoron is powdered milk
candy, made of flour, sugar butter and powdered milk. The flour is
toasted, all the ingredients are mixed and shaped into round or
oval-shaped molds. There are many home based small business
that are making polvoron and selling them in the market, you will
even find polvoron in the supermarket shelves and the traditional
version have come a long way, now you will find polvoron in choco
flavor, polvoron and pinipig, polovoron and nuts and the latest
craze is white and dark chocolate covered polvoron. It is believe
that making polvoron started during the American occupation to
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use up the huge amount of powdered milk brought in by the
Americans in the Philippines (hubpages.com, 2015).
The literature tackled about the variety of polvoron
ingredients and flavors. This was related to the current study
because it focused on the ingredients and flavors. The Mint
Chocolate Coated Mango Polvoron will be made by combining flour,
milk powder, sugar, and butter.
According to Buarao (2016), one of the most sought-after
items and a favorite gift to give to overseas friend and family is the
polvoron. This sweet treat is basically made using toasted flour,
powdered milk, sugar and melted butter that is pressed in a
special mold. You can take advantage of this demand and make a
profitable business out of it even while at home. In fact, there is
such a huge demand for polvoron as shown in a survey conducted
by the Business section of the Philippine Daily Inquirer last 2007.
Also, the Goldilock’s Bakeshop named polvoron as their top-selling
item that sold more than their cakes (TrixieBuarao.com, 2016).
This literature stated that polvoron is a profitable business
out of it even while at home. Polvoron is now becoming a favorite
“pasalubong” gifts to overseas friends and family. This previous
was relevant to present study because the Mint Chocolate Coated
Mango Polvoron can be sold by the town through its food industry.
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People will be able to generate income thereby sustaining them
economic needs.
According to Barba (2004), mangoes are one of the world’s
most prized tropical fruits. Indigenous to the Indian subcontinent,
they are today cultivated in many tropical and subtropical regions.
Their unique flavor and richness in vitamins and minerals make
them popular with consumers around the world.
In additional according to Musica (2020), mangoes are an
absolutely delicious sweet fruit with the perfect amount of
tartness, which goes well in desserts, smoothies, salads or paired
with savory and spicy dishes as well. Mangos are incredibly sweet
with flavors ranging from tropical flowers to more citrusy notes.
Mangoes are a tasty, nearly fat-free, and nutritious fruit, rich in
vitamins A, C, E, K, and B6. They are a good source of fiber,
potassium and copper. Mangoes come in a variety of different hues
of yellow, red, and green. They have a smooth leathery skin that is
inedible. The soft and juicy orange flesh inside surrounds a large,
hard seed pod that is also inedible (fruitstand.com, 2020).
The cited literature discussed about the taste and nutrients
of mango. This was significant to the current study because Mint
Chocolate Coated Mango Polvoron will use mango as an ingredient.
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According to Patwal (2021), Chocolate is perhaps the world’s
most favorite food. Kids love it, and women stand by it. Whether
you are happy, sad, excited, tired or plain bored, a bar of chocolate
is all like the luckiest one on the earth, at least until the chocolate
lasts. Chocolate is made from cocoa beans, which are fermented,
dried, and roasted cacao seeds, or seeds of the cacao plant. The
seeds from the cacao pods are carefully removed and left exposed
to light to let them ferment for around nine days or less. Once that
is done, they are dried for a week or two under the hot sun, then
roasted and blended to make the cocoa powder that is used for
making chocolate. (momjunction.com, 2021)
This literature stated that chocolate is the world’s most
favorite food. This was relevant to this study because the Mint
Chocolate Coated Mango Polvoron will also use chocolate as
coating of the polvoron.
According to Mathew Attokaran (2017) Mint has a long
history and in earlier days the most popular mint was peppermint.
Peppermint is native to Mediterranean countries. Like Japanese
mint, peppermint contains a large percentage of menthol. Mint
leaves are widely used for garnishing preparations in Asia, Asia
Minor, Europe, and America. In the production of processed foods,
it is more convenient to use the oil. On steam distillation,
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peppermint oil can be obtained from the herb with a yield of 0.8-1
percent. Harvesting of the aerial part should be carried out when
the plant begins to bloom. Peppermint oil is an all-time favorite
flavor for chewing gum, confectionery, ice cream, and sauces. It
also has use in dental preparations and medicinal preparations for
digestive disorders. Because of its cooling sensation, it is used in
tobacco products. For the same reason, it is used in nonalcoholic
beverages, soft drinks, and cookies.
The cited literature focused on the taste of mint. It described
as a powerful aromatic taste followed by a sensation of coldness
when air is drawn in to the mouth. This was relevant to this study
because Mint Chocolate Coated Mango Polvoron, includes mint
which will give sensation of coldness when it is drawn into the
mouth.
Allied Studies
The researchers review several allied studies which enriched
the concept of this study. This study included the following
discussions:
Argis (2019) conducted a study about Oyster Mushroom
Polvoron. The researcher was motivated to utilize mushroom in
producing polvoron which is useful not only for consumption but
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also in producing products for commercial purposes. This served
as an additional source of income for the low income group.
This is the most relevant study to the present one. They are
both deal in the production of polvoron. However, they differ in
flavor. The previous study focused on Oyster Mushroom Polvoron by
mixing oyster and mushroom, while the current study focused on
Mint Chocolate Coated Mango Polvoron.
Lavilla, Gaytos, Lacaba, Doblon, and Quimbo (2019) studied
about Sensory Evaluation of Malunggay (Moringa Oliefera)
Polvoron with Sesame Seeds. Maluggay (Moringa Oleifera) plant is
a very nutritious vegetable which can help prevent sickness
because of its many health benefits. It can help fight hunger,
poverty and chronic malnutrition suffered by millions. With this
reason the researchers looked for a better way to provide other
ways to enjoy eating the said vegetable while, at the same time
combatting malnutrition. Moreover, by making Malungay Polvoron
with Sesame Seeds, the livelihood opportunities of community
members will hopefully be on the rise.
This study is relevant to the present one. Both are deal with
Polvoron. However, they differ in flavor, taste and aroma. The
previous study similar with polvoron which was made of
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Malunggay, while the current study focused on Mint Chocolate
Coated Mango Polvoron.
Antolak (2018) made a study about Mentha piprerita L.
Ethanol Extract against Acetic Acid Bacteria Asaia spp. The fresh
and dried parts of Mentha spp, as well as their extracts, are used
in aromatherapy, pharmacology and nutrition. In the food
industry, the essential oils and extracts of mint are used as
flavoring agents in various products, including: cheese, chocolate,
soft drinks, jellies, syrups, candies and chewing gums. It is worth
noting that mint phytochemicals can be successfully used as
natural food preservatives to prevent the growth of spoilage
microorganisms. The mint extracts can be used as additives to
prolong the shelf-life of products, eliminating or reducing the use
of synthetic preservatives and flavoring.
There was similarity between the previous and present study
for the reason that they use mint as flavoring agent in various
products including polvoron. The previous study deal with using
Mentha piprerita L. Ethanol Extract, while the current study is
using mint extract in making Mint Chocolate Coated Mango
Polvoron. To add sensation of coldness in to the mouth.
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Guiamba (2016) conducted a study about Mango
(Mangifera indica L.) that is one of the most important tropical
fruits commercialized and consumed worldwide, and an excellent
source of fibre, bioactive compounds such as provitamin A
carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was
used in this study as a model fruit of fruits and vegetables that are
rich sources of nutrients. They are highly perishable, prone to
progressive undesired changes if stored untreated. As a result,
large amounts of mango are lost annually in many areas of the
world including Mozambique. To reduce postharvest losses of
fruits, processing is recommended since it extends the shelf life
and enable the availability off-season, and the promotion of
consumption is a potential health enhancing strategy. However,
processing of fruits and vegetables must be carefully designed to
achieve a high sensory and nutritional quality of the final
products. The aim of the present thesis was thus to evaluate the
effect of conventional and novel processing techniques on the
retention of vitamin C and β-carotene, two major bioactive
compounds, in minimally processed or dried mango products.
This mentioned study is similar to the current study because
it deals about mango as one of flavoring agent in making Mint
Chocolate Coated Mango Polvoron. The Mango was use to add
aroma, taste and flavor.
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Montagna (2019) conducted a study about chocolate is well
known for its fine flavor, and its history began in ancient times,
when the Maya considered chocolate (a cocoa drink prepared with
hot water) the “Food of the Gods”. The food industry produces
many different types of chocolate: in recent years, dark chocolate,
in particular, has gained great popularity. Interest in chocolate has
grown, owing to its physiological and potential health effects, such
as regulation of blood pressure, insulin levels, vascular functions,
oxidation processes, prebiotic effects, glucose homeostasis, and
lipid metabolism. However, further translational and epidemiologic
studies are needed to confirm available results and to evaluate
other possible effects related to the consumption of cocoa and
chocolate, verifying in humans the effects hitherto demonstrated
only in vitro, and suggesting how best to consume (in terms of
dose, mode, and time) chocolate in the daily diet.
This study is relevant to the present study because
Chocolate produced a satiation response and reduced appetite.
However it differ to the Mint Chocolate Coated Mango Polvoron
because the chocolate used to coat the polvoron.
Synthesis of the State-of The-Art
The related literature and studies gathered and analyzed
were nearly related to the present study. In the literature of Del
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Rosario, polvoron is powdered milk candy, made of flour, sugar
butter and powdered milk. The flour is toasted, all the ingredients
are mixed and shaped into round or oval-shaped molds. Also
polvoron have different kinds of flavors such as choco flavor,
polvoron and pinipig, polovoron and nuts and the latest craze is
white and dark chocolate covered polvoron. The literature of Barba
focused on the uniqueness flavor of mango and richness in
vitamins and minerals make them popular with consumers. In
additional literature of Musica, mangoes are absolutely delicious
sweet fruit with the perfect amount of tartness, which goes well in
desserts, smoothies, salads or paired with savory and spicy dishes
as well. In the literature of Patwal, defined that chocolate is made
from cocoa beans, which are fermented, dried, and roasted cacao
seeds, or seeds of the cacao plant. In the literature of Sanjay and
Co. described that menthol is a powerful aromatic taste followed by
a sensation of cold when air is drawn in to the mouth. It also adds
a great taste to sweets and confectionaries, where it is preferably
used in the form of the pure essential oil. The freshness of menthol
goes extremely well with chocolate flavor.
Gap to be Bridged by the Study
There were previous studies presented directly connected to
the present study. One of the researchers studied menthol which
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was highlights its cooling effects. Another researcher studied on
chocolate which was used as a major ingredient in coating
polvoron. A researcher studied about polvoron which can prevent a
disease such as osteoporosis due to calcium deficiency. Although
studies were found similar to the present research work, no
research study was exactly the same as the Mint Chocolate Coated
Mango Polvoron. This was the gap bridged by the study.
Theoretical Framework
This study will be anchored on two theories. These are the
Theory of Innovation by Sabelli (2009) and Theory of New Product
Development by Gurbuz ( 2018).
Sabelli (2009) in his Theory of Innovation focuses on the
materialization of the novel idea and capturing of creative idea. It
gives maturation as a useful subject or procedure. It involved the
process of revising adding or changing product that already
existed. The researchers consider this theory in order to make the
study feasible.
According to Michaut (2004), new products are vital for
sustainability in today’s markets. Innovation specifically provides
corporate vitality, enhanced performance-price index for
consumers and a much needed opportunity to differentiate from
competitors (Fusco, 1994 as cited in Michaut, 2004). Moreover,
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inputs for innovation were found to have a positive impact on
profitability (Capon, Farley, & Hoenig, 1990 as cited in Michaut,
2004).
Costa and Jongen (2006) state that product innovation may
help maintain a firm’s growth thereby protecting the interests of
investors, employees and food chain actors, reduce the market
risk, enhance the company’s stock market value and increase
competitiveness. Conversely, the authors state that the European
food and beverage industry is quite conservative in the type of
innovations it introduces to the market, with much lower Research
and Development [R&D] investments than industries in other
sectors.
Polyakova (2013) in marketing literature, packaging is a part
of the product and the brand. A product's package represents its
characteristics and communicates the product information. For
consumers, the product and the package are one and the same
when they see it on the supermarket shelves. During the
purchasing decision, the package assists the consumer by creating
the overall product perception which helps the evaluation and the
making of the right choice. Furthermore, the package is the
product until the actual product is consumed and the package is
recycled (Polyakova, 2013).
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Rundh (2009) the package design adds value to the package
and to the product respectively. Design elements such as colors,
font, text, and graphics h ave an important role in package
appearance. Pictures on the package in form of attractive
situations (mountains, beaches, luxury houses and cars) can
assist in triggering lifestyle aspirations (Rundh, 2009). At the point
of purchase, the primary role of the package and packaging design
is to catch the consumers‟ attention and to stand out among the
competition in the store or at the supermarket.
Kotler (2001) labeling is anything written on the packaging
or product or anything else ranging from simple tag or a designed
graphics. It is possible that a label only contain brand name of the
product or it could contain all the information about the
ingredients and use of the product (Kotler, 2001).
According to the FDA (1998), a label of the product must
contain at least brand name of the product, ingredients, its
manufacturer’s name and address, net weight and other nutrition
facts about the product. If label of the product is not in a proper
way or not clear to the consumers then there is possibility that
consumer will not purchase that type of product. Many companies
use packaging and labeling as a tool to attract the buyers towards
the product and to increase their sales.
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These theories will help the researchers to conduct this
research work with its product. The product will be made
considering innovation.
Another Theory used was the theory of Production by
Prateek Agarwal (2017). The Theory of Production explains the
principles by which a business firm decides how much of each
commodity that it sells its “outputs” or “products” it will produce.
And how much of each kind of labor, raw material, fixed capital
goods, etc., that it employs its “inputs” or “factors of production” it
will use (intelligenteconomist.com (2017).
These two theories gave the researchers idea on making Mint
Chocolate Coated Mango Polvoron with acceptable appearance,
taste, and texture. These theories were useful in innovating and
improving another polvoron. These people were interested in
adopting new ideas.
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Theory of Innovation Theory of New Product
Development
Materialization of a novel Result of a creative and

idea and capturing of unique idea
creating idea
Mint Chocolate Coated Mango Polvoron
Figure 1: Theoretical Paradigm
Conceptual Framework
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The conceptual framework of this study will be based on
System Approach with input, process and output. This is shown
on Figure 2.
There were three inputs in this study. The inputs of this
study consisted the ingredients and procedures used by the
researchers in making the Mint Chocolate Coated Mango Polvoron,
the level of acceptance of the respondents to the Mint Chocolate
Coated Mango Polvoron in terms of aroma, appearance, taste and
texture and the recommendations of the respondents to improve
the Mint Chocolate Coated Mango Polvoron in terms of aroma,
appearance, taste and texture.
There are three inputs in this study. The inputs of this study
consisted the ingredients and procedures used by the researchers
in making the Mint Chocolate Coated Mango Polvoron, the level of
acceptance of the respondents to the Mint Chocolate Coated
Mango Polvoron in terms of aroma, appearance, taste and texture
and the recommendations of the respondents to improve the Mint
Chocolate Coated Mango Polvoron in terms of aroma, appearance,
taste and texture. The processes to be involved will be survey and
data analysis and administration and retrieval of the survey-
questionnaire. These
INPUT PROCESS OUTPUT
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1. The Ingredients
and Procedure in
Making the Mint
Chocolate Coated
Mango Polvoron
2. The Level of
Acceptance of the
Respondents to
the Mint
Chocolate Coated
Mango Polvoron Survey Mint Chocolate
in Terms of Coated Mango
Data Analysis
Appearance, Polvoron
Aroma, Texture,
and Taste
3. The
Recommendation
s of the
Respondents to
improve the Mint
Chocolate Coated
Mango Polvoron
in Terms of
Appearance,
Taste, and
Texture
FEEDBACK
Figure 2. Conceptual Paradigm
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form the process of improving the Mint Chocolate Coated Mango
Polvoron. The tool used was survey-questionnaire. This collected
and gathered data on the level of acceptance of the respondents to
the Mint Chocolate Coated Mango Polvoron in terms of aroma,
appearance, taste, and texture and the recommendations of the
respondents to improve the Mint Chocolate Coated Mango Polvoron
in terms of aroma, appearance, taste and texture. Data analysis
was done after gathering, tabulating, and subjecting these data to
statistical tools.
There are three inputs in this study. The inputs of this study
consisted the ingredients and procedures used by the researchers
in making the Mint Chocolate Coated Mango Polvoron, the level of
acceptance of the respondents to the Mint Chocolate Coated
Mango Polvoron in terms of aroma, appearance, taste and texture
and the recommendations of the respondents to improve the Mint
Chocolate Coated Mango Polvoron in terms of aroma, appearance,
taste and texture.
The output included the Mint Chocolate Coated Mango
Polvoron and the action plan to introduce the Mint Chocolate
Coated Mango Polvoron in the food industry. Feedback was made
part to provide quality Mint Chocolate Coated Mango Polvoron.
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Definition of Terms
The following terms are defined operationally for better
understanding and clarity of this study.
Appearance. The way that someone or something looks.
(yourdictionary.com, 2020). Operationally, this refers to the look or
physical characteristics of Mint Chocolate Coated Mango Polvoron.
This is the visual appeal of the product of this study.
Aroma. A distinctive or typically pleasant smell. Pervasive
and usually pleasant or savory smell (Merriam Webster Dictionary,
2021). In this study, this refers to the pleasant smell of Mint
Chocolate Coated Mango Polvoron.
Chocolate. A food product made from cocoa beans,
consumed as candy and used to make beverages and to flavor or
coat various confections and bakery products. Rich
in carbohydrates, it is an excellent source of quick energy, and it
also contains minute amounts of the stimulating
alkaloids theobromine and caffeine (britannica.com, 2021). In this
study, the chocolate is used as main ingredient in coating the
polvoron.
Ingredients. A food that is used with other foods in the
preparation of particular dish (Cambridge dictionary, 2021). In this
study, this refers to the ingrdients needed in making Mint
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Chocolate Coated Mango Polvoron. These are flour, mango, sugar,
powdered milk, margarine, chocolate, and menthol.
Menthol. This refers to a substance that smells a bit like
peppermint and is used to flavor things such
as cigarettes and toothpaste. It is also used in some medicine,
especially, for curing colds (collinsdictionary.com, 2021). In this
study, the mint is used in making Mint Chocolate Coated Mango
Polvoron.
Polvoron. This is a type of heavy, soft and very crumbly
Spanish shortbread made of flour, sugar, milk, and nuts
(definition.net, 2021). In this study, thin is the Mint Chocolate
Procedure. A series of steps followed in a regular definite
order (Meriam webster.com, 2021). As used in this study, this is a
set of instructions or a method used to produce the Mint Chocolate
Recommendation. A suggestion or proposal as to the best
course of action (English Filipino dictionary, 2015). In this study,
this refers to the suggestions and comments that come from the
respondents in order to improve the Mint Chocolate Coated Mango
Polvoron in terms of appearance, taste, and texture.
Taste. To ascertain the flavor of by taking a little into the
28
mouth (merriam-webster.com, 2021 ). In this study refers
to perceive or taste Mint Chocolate Coated Mango Polvoron.
Texture. The quality of something that can be decided by
touch, the degree to which something is rough or smooth, or soft
or hard (dictionary.cambridge, 2021). In this research work, this
refers to the tactile quality of the polvoron’s surface.
29
Chapter III
RESEARCH DESIGN AND METHODOLOGY
This chapter presents the research design and methodology
used in the conduct of the study. This includes the research
design, respondents, instrumentation, data gathering procedures
and statistical treatment of data.
Research Design
This study will use descriptive research design. According to
Manuel and Medel (1976) descriptive research involves the
description, recording, analysis, and interpretation to the present
nature, composition or process of phenomena. The focus is on
prevailing conditions, or how a person, group or thing behaves of
functions in the present.
Descriptive research is a type a quantitative research, though
qualitative research can also be used descriptive purposes.
Descriptive research design can used wide variety of research
method to investigate one or more variables. It aims to accurately
and systematically describe a population, situation or
phenomenon.
Descriptive research varies to quantitative research. This
research comes to the ideas of not just one person but for the
30
many. People nowadays are having same situations and problems,
so descriptive research is more likely to quantitative research.
Respondents
This study is composed of forty (40) respondents from the
Municipality of Donsol. Lavrakas (2008), said that purposive
sample also referred to as a judgmental or expert sample, is a type
of non-probability sample the main objective of a produce a sample
that can be logically assume to be representative of the population.
This is often accomplished by applying expert knowledge of the
population to select in a non-random manner a sample of elements
that represents across-section of the population. Presented on
Table 1 are the respondents of this study.
TABLE 1
The Respondents
Types of Number of Percentage (%)

Respondents Respondents
Households 15 37.5
Food and Service 10 25
Management
teachers and
cookery
technologies
31
Fourth year 15 37.5
students of Food
Service and
Management.
Total 40 100
The respondents of this research work are composed of
fifteen (15) households, ten (10) Food and Service Management
teachers and cookery technologies and Fifteen (15) fourth year
students of Food Service and Management.
Instrumentation
To facilitate this study, the researchers will use survey-
questionnaire. Questionnaire can be a kind of written interview.
They can be carried out face to face by telephone, computer, or
post. A questionnaire is a research instrument consisting of a
series of questions for the purpose of gathering information from
respondents (Mc Led2018). Survey was defined by Enanoria (2005)
Survey is a systematic method for gathering information from (a
sample of) individuals for purposes of describing the attributes of
the larger population of which individuals are members.
The questionnaire will be composed of two parts. The first
part will be about the level of acceptance of the respondents to the
Mint Chocolate Coated Mango Polvoron in terms of aroma, texture,
taste and appearance. The second part will be composed of the
32
recommendations of the respondents to improve the Mint
Chocolate Coated Mango Polvoron in terms of aroma, texture, taste
and appearance.
Data Gathering Procedures
The researchers will formulate the survey-questionnaire
which will use Hedonic Scale to generate data on the level of the
acceptance of the respondents to Mint Chocolate Coated Mango
Polvoron in terms of aroma, taste, texture, and appearance, this
will also generate data on the recommendations to improve the
Mint Chocolate Coated Mango Polvoron in terms of aroma, taste,
texture, and appearance. The health and benefits protocols will be
observed by the researchers. This will be wearing of facemask,
observing social distancing and sanitizing hands.
The researchers will personally distribute the prepared
questionnaire to the respondents. All questionnaires will be
retrieved after all are accomplish the conduct. The computation
and tabulation of responses of the respondents will be processed
and subjected to statistical treatment. The findings will be
extracted and interpreted based on the processed data.
33
Statistical Treatment of Data
After gathering the data, the researchers will use statistical
tools to solve the problem presented. The following statistical tools
will be used in this study.
Frequency count. This is a measure of number of times
that an event occurs (stattreck. Com, 2021) frequency count was
used to determine the number of respondents who rated 1-9 using
9- Point Hedonic Scale for each variable such as aroma, texture,
taste, and appearance.
Percentage. This is particularly used in expressing the
relative frequency of survey responses and other data (lavrrakas,
2008). This was used to give data on the relative number of
respondents who responded in this research work.
Weighted Mean. Weighted mean is a kind of average.
Instead of each data point contributing equally to the final mean,
some data points contribute more “weight” than the others
(statisticshow. Com, 2021). The Weighted Mean will be used to
determine the level of acceptance of the respondents to the Mint
Chocolate Coated Mango Polvoron in terms of aroma, texture,
taste, and appearance. The equation for the weighted mean is
given below:
34
∑ fw
WM=
N
Where:
WM = weighted mean.
Σfw = sum of all the product of (f) the frequency and (w)
rating.
N = total number of respondents.
f = frequency
To interpret the level of acceptance of the respondents to
Mint Chocolate Coated Mango Polvoron in terms of texture, aroma,
taste and appearance, the numerical rating range, and descriptive
rating below will be used.
Numerical Rating Scale Descriptive Rating

9 8.50- 9.00 Like extremely
8 7.50- 8.49 Like Very Much
7 6.50- 7.49 Like Moderately
6 5.50- 6.49 Like Slightly
5 4.50- 5.49 Neither Like Nor Dislike
4 3.50- 4.49 Dislike Slightly
3 2.05-3.49 Dislike Moderately
2 1.50- 2. 49 Dislike Very Much
35
1 1.0- 1.49 Dislike Extremely
36
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innovaton-unstobble-process/
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Goodies, E. (2014) it’s all about powder, a brief history of the

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Augustyn, A. (2021) Mango, Description, History, cultivation and

fax. Retrieved on September 29, 2021 from
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recipes-and-tips-3058206
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www.newfoodmagazine.com/article/13203/enrobing-in-
the-confectionery-industry/
37
BASF SE (2021) The Cool Freshness of Menthol. Retrieved on
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resources/menthol.pdf
Del Rosario, M. (2014) How to make polvoron. Retrieved on
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polvoron.
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home-based-food-business/
Barba, R. (2004) The scientist, the patent and the mangoes –

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from https://fruitstand.com/blogs/experiences/all-
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https://sphweb.bumc.bu.edu/otlt/mph-
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%20( DOI)%20Theory,the%20oldest%20social%20science
%20theories.&text=The%20key%20to%20adoption
%20is,this%20that%20diffusion%20is%20possible.
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ng-revising-and-poilishing/
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Barcellos (2009) Innovation of food product. Retrieved on November
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40
APPENDICES
41
Appendix 1
Republic of the Philippines

Commission on Higher Education
Province of Sorsogon
Municipality of Donsol
DONSOL COMMUNITY COLLEGE
Tres Marias, Donsol, Sorsogon
December 12, 2021

JOAQUIN G. ATAYZA, MATEA
Dean
Sir:
Greetings!
The undersigned third year Bachelor of Technical-Vocational
Teacher Education major in Food and Service Management
Students of Donsol Community College, Donsol, Sorsogon are
conducting technology research entitled Mint Chocolate Coated
Mango Polvoron. The researcher are asking permission to conduct
the survey to the selected 40 respondents. They are the fourth year
students of Food Service and Management, Food and Service
Management teachers and cookery technologies and households.
This will be done on . Rest assured that the IATF minimum
health standard will be observed during the conduct of this
activity. The researcher are looking forward for your favorable
approval regarding this matter.
Thank you very much.
Very truly yours,
MARY ANN A. CORTEZ
ROSELYN B. NEBRIA
JANIN E. POLLARCA
IVY N. PUBLICO
JANE ROSE B. TONGA
42
JOSSA MAY
T.VILLANUEVA
Researchers
Noted:
RENE C BAROLA, MAM

Researcher Instructor
Approved:
JOAQUIN G. ATAYZA, MATEA

Dean
43
Appendix 2

Dear Respondents,
The researchers’ study is about “MINT CHOCOLATE
COATED MANGO POLVORON”. In connection with this, we would
like to ask for your cooperation by answering the questionnaire as
honestly as you can. Rest assured that your answers will be
treated with confidentiality and will be used for research purposes
only.
Thank you in advance for your cooperation.
-The Researchers
MINT CHOCOLATE COATED MANGO POLVORON
Survey-Questionnaire
Name (Optional): ______________________________
Type of Respondents: _________Instructor
44
_________4th Year Student
_________Household
Part I. The Level of Acceptance of the Respondents to the
Mint Chocolate Coated Mango Polvoron in terms of
Appearance, Aroma, Texture, and Taste
Directions: Please rate the appearance, aroma, texture, and taste
of the Mint Chocolate Coated Mango Polvoron using the given scale
and its description.
Rating Scale Description
9 Extremely Liked
8 Very Much
7 Moderately
6 Slightly
5 Nor Dislike
4 Dislike Slightly
3 Dislike moderately
2 Dislike Very Much
1 Dislike Extremely
Food Characteristics Rating
Appearance
Aroma
45
Texture
Taste
Part II. The Recommendations of the Respondents to Improve

the Mint Chocolate Coated Mango Polvoron in Terms of
Appearance, Aroma, Texture, and Taste
Directions: Please write down your recommendation to improve

the appearance, aroma, texture, and taste of the Mint Chocolate
Coated Mango Polvoron
1. Appearance
2. Aroma
3. Texture
4. Taste
Signature of Respondent
46
CURRICULUM VITAE
47
CURRICULUM VITAE
MARY ANN A. CORTEZ

Pang pang, Donsol, Sorsogon, 4715
09634446825
maryanncortez@gmail.com
I. PERSONAL INFORMATION
Date of Birth : February 20, 2001

Place of Birth : Pang pang, Donsol Sorsogon
Age : 20
Gender : Female
Civil Status : Single
Height : 5’0
Weight : 45
Citizenship : Filipino
Religion : Roman Catholic
II. EDUCATIONAL ATTAINMENT
TERTIARY EDUCATION
 Bachelor of Technical Vocational Teacher Education

Major in Food and Service Management
Donsol Community College
A.Y. 2019 to Present
48
SECONDARY EDUCATION
 Senior High School

Track: Accountancy Business and Management
Donsol National Comprehensive High School, Main Campus
Tres Maria, Donsol, Sorsogon
S.Y. 2017-2019
 Junior High School

Donsol Vocational High School-Gimagaan Annex
Gimagaan, Donsol, Sorsogon
S.Y. 2013-2017
ELEMENTARY EDUCATION
 Pang Pang Elementary School
Pang Pang, Donsol, Sorsogon
S.Y. 2007-2013
49
Commission of Higher Education
CURRICULUM VITAE
ROSELYN B. NEBRIA
PWWD, Donsol, Sorsogon, 4715
09665389270
nebriaroselyn32@gmail.com
Date of Birth : August 18, 2000

Place of Birth : Donsol District Hospital
Age : 21
Gender : Female
Height : 5’3
Weight : 57
I. EDUCATIONAL ATTAINMENT
TERTIARY EDUCATION

50
SECONDARY EDUCATION

Track: (TVL) Cookery
Donsol National Comprehensive High School
S.Y. 2017-2019

S.Y. 2013-2017
 Donsol East Central School

Poso, Donsol, Sorsogon
S.Y. 2007-2013
51
CURRICULUM VITAE
JANIN E. POLLARCA
09456941636
pollarcajanin@gmail. Com
II. PERSONAL INFORMATION
Date of Birth : February 14, 2001

Place of Birth : San Rafael, Donsol Sorsogon
Age : 20
Gender : Female
Height : 5’4
Weight : 50
TERTIARY EDUCATION

52
SECONDARY EDUCATION

Track: Beauty Care, Hilot Wellness @ Hairdressing
Antipolo City Senior High School
Olalia Road Sta. Cruz Antipolo City
S.Y. 2017-2019

Antipolo National High School
Olalia Road Sta. Cruz Antipolo City
S.Y. 2013-2017
 San Rafael Elementary School

San Rafael Donsol, Sorsogon
S.Y. 2007-2013
53
CURRICULUM VITAE
IVY N. PUBLICO
09298001117
ocilbupivy@gmail.com
Date of Birth : April 1 2000

Place of Birth : PWWD, Donsol, Sorsogon
Age : 21
Gender : Female
Height : 5’2
Weight : 45
TERTIARY EDUCATION
54
SECONDARY EDUCATION

Track: Beauty Care
Donsol National Comprehensive High School Main Campus
S.Y. 2017-2018

S.Y. 2013-2016

POSO, Donsol, Sorsogon
S.Y. 2007-2012
55
CURRICULUM VITAE
JANE ROSE B. TONGA

Tres Maria, Donsol, Sorsogon, 4715
09664201138
janerosetonga549@gmail.com
Date of Birth : May 4, 2000

Place of Birth : General Hospital QC
Age : 21
Gender : Female
Height : 4’11
Weight : 47
TERTIARY EDUCATION

56
SECONDARY EDUCATION

Track: Humanities and Social Sciences
S.Y. 2017-2019

S.Y. 2013-2017

Poso, Donsol, Sorsogon
S.Y. 2007-2013
57
CURRICULUM VITAE
JOSSA T. VILLANUEVA
Dancalan, Donsol, Sorsogon, 4714
09486887731
Jossamay08@gmail.com
Date of Birth : May 8 2000

Place of Birth : Dancalan, Donsol Sorsogon
Age : 21
Gender : Female
Height : 4’11
Weight : 42
Religion : Iglesia ni Cristo
III. EDUCATIONAL ATTAINMENT
TERTIARY EDUCATION
58
SECONDARY EDUCATION

Track: Accountancy Business and Management
Donsol National Comprehensive High School, Main Campus
S.Y. 2017-2019

S.Y. 2013-2017
 Dancalan Elementary School

Dancalan, Donsol, Sorsogon
S.Y. 2006-2012
59
60

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Chapter I

This chapter discusses the problem of the study. This also

involves the introduction, statement of the problem, assumptions

of the study, scope and delimitation, and significance of the study.

According to Sutton (2021), food innovation is the

development and commoditization of new food products, processes,

and services. Right now, it’s happening rapidly. Food innovations

includes plenty of ideas one could borrow for business no matter

which industry they are in.

Righini (2021) said that it is inevitable that the food

industry will open up to all the different forms of innovation

perhaps rethinking its approach to business. Also,

because food and innovation are two key themes of

sustainability. Example of this is innovation on dessert.

Talens (2012) explained that desserts are known in many

cultures of the world as courses that typically come at the end of a

meal. They usually consist of sweet and creamy food and

consequently, high in sugar and fat. One example of food

innovation in dessert is polvoron.

as pulburon or polboron in Tagalog is a type of shortbread and

holiday delicacy that originated from the Iberian Peninsula. It is

produced mostly in Spain and Latin America and is a popular

dessert in the Philippines.“Polvo” which means powder in Spanish

literally translates to “powder” snack or cookie; hence “powder

cookie”. It is made by combining toasted flour, milk powder, sugar,

and butter. In the Philippines, it refers to a soft crumbly treat

whose ingredients are mainly powdered milk, butter and toast

flour. Possible ingredients of polvoron are mango, chocolate and

Augustine (2021) noted that mango or scientifically called

Mangifera indica is a member of the cashew family anacardiaceae

tropical world. Mangoes are rich source of vitamins A, C and D.

Mangoes are sweet creamy fruits that have a range of possible

health benefits. There are many different kinds of mango. They

yellow. Mangoes taste best when slightly chilled, if not eaten

straight from the tree.

Rattray (2020) elaborated that mango is used in a wide variety

make savory sauces, chutneys, or added to stir-fries and curries.

Crunchy unripe mango is popularly used in salads and made into

pickles. Dried mango is also a popular snack and is often added to

granola and trail mix.

Mango Polvoron can also be coated with chocolate. Blumberg

(2021) presented that chocolate is a food product made from cocoa

beans consumed as candy and used to make beverages and to

flavor or coat various confections and bakery products. Rich in

carbohydrates, it is an excellent source of quick energy and it also

contains minute amounts of the stimulating alkaloids theobromine

Sundara (2014) explained that enrobing is a process that

involves covering a confection or snack with chocolate or chocolate

coatings. Traditionally, this process was slow and involved

manually dipping the pieces into melted chocolate by hand. As

demand for chocolate-coated sweets increased, it became

impractical or impossible to employ enough people to dip sweets

into melted chocolate to keep up with production demand.

Enrobing can be carried out with chocolate or compound coatings.

combination of cocoa, vegetable fat, and sweeteners. An advantage

of compound coatings is that they may set faster and no tempering

which is the process in which chocolate masses are thermally

treated to produce a small fraction of homogeneously dispersed,