DEVELOPMENT OF SANDWICH SPREAD USING

TALISAY (Terminaliacatappa) SEEDS

By:

MICHELLE B. PAHAYCULAY, DBM-HM

Researcher
Iloilo State College of Fisheries-Dumangas Campus
 ABSTRACT
This experimental study aimed to determine the level of acceptability of
sandwich spread using talisay seed as to aroma, color, flavor, texture, general
acceptability. A standard sensory evaluation score sheet using modified hedonic
scale was used by the 45 respondents to assess the acceptability of sandwich
spread using talisay(Terminaliacatappa) seed utilizing purposive sampling method.
The statistical tools employed in this study were the mean to determine the level of
acceptability sandwich spread using talisay seed as to aroma, color, flavor, texture,
and general acceptability. Significance level was set at .01 alpha. Finding of the
study revealed that evaluators in general “Like Extremely” the sandwich spread
using talisay seed as to aroma, color, flavor, texture and general acceptability. It
was also found out that sandwich spread using talisay seed is acceptable for
consumption.

Keywords: Food Product Development, Sandwich Spread, Acceptability,

Talisay (Terminaliacatappa) Seed

Background of the Study

A spread is a food that is spread, generally with a knife, onto foods such
as bread and crackers. Spreads are added to food to enhance the flavor or texture of
the food, which may be considered bland without it. Butter and soft cheeses are
typical spreads.
A sandwich spread is a spreadable condiment used in a sandwich, in addition
to more solid ingredients. Butter, mayonnaise, prepared mustard, and ketchup are
typical sandwich spreads, along with their variants such as Thousand Island
dressing, Tartar sauce, and Russian dressing.
Spreads are different from dips, such as salsa, which are generally not applied to
spread onto food, but have food dipped into them, instead. Common spreads include
dairy spreads (such as cheeses, creams, and butters, although the term "butter" is
broadly applied to many spreads), margarines, honey, plant-derived spreads (such
as jams, jellies, and hummus), yeast spreads (such as vegemite and marmite),
and meat-based spreads (such as pâté) (https://en.wikipedia.org/wiki/Spread_(food).
It is in this context that the researcher conducted the study with the purpose of
producing local sandwich spread using Talisay Nut.

Terminalia Catappa or simply known Talisay is alarge tropical tree in

the Leadwood tree family, Combretaceae, that grows mainly in the tropical regions of
Asia, Africa, and Australia.The generic name originates from the Latin “terminalis,”
referring to the leaves teeming at the ends of the shoots. It is a large tree that grows
well in subtropical and tropical climates. It is widely planted throughout the tropics.
This tree is grown for its ornamental purposes and its edible nuts. The nut
kernel can be eaten raw. The seed within the fruit is edible when fully ripe, tasting
almost like almond with a sweet-acidic pericarp and agood source of minerals and
protein. The seed may also be used in producing a blend yellow oil that may be used
in cooking. In this regard the researcher would like to conduct this experimental
study pertaining to Terminalia Catappa or simlply known Talisay as Acceptability of
Talisay in making food paste. Based on the research shown that
Talisay(Terminaliacatappa) seed has been proven to be safe to consume
(www.worldagroforestryTN.com).

Statement of the Problem

This study aims to determine the level of acceptability of sandwich spread using
Talisay seed as to certain categories.
Specifically, it seeks answer to the following questions:
1. What is the level of acceptability of sandwich spread using Talisay seed
as to aroma, color, flavor, texture and general acceptability?
2. Is there a significant difference in the level of acceptability of sandwich
spread using Talisay seed as to certain categories when respondents
were grouped as to food vendors/restaurant owners, teachers and
homemakers?

Hypothesis of the Study

In view of the preceding problems, the hypothesis was tested at.01 level of
significance.
 There was no significant difference in the level of acceptability of sandwich
spread using Talisay (Terminaliacatappa) seed as to certain categories when
respondents were grouped as to food vendors/restaurant owners, teachers and
homemakers and when compared peanut butter.

Theoretical Frameworks
This experiment study was anchored on the food products development
theory of Francois Jegou (1996). He stressed that product development passes from
a traditional approach aiming of the adjustment of natural food, to an approach
based on consumer needs, and then to an approach implying the interpretation of
food technology potentialities in the framework of the culture of eaters. Food design
aimed at closing the gap between what is culturally acceptable as the extreme
technological situation of food consisting of the most artificial nutriment.

Conceptual Framework
This study aims to determine the acceptability of sandwich spread using
Talisay (Terminaliacatappa) seed . The conceptual framework shows the interplay
of the input and output of the study. Talisay (Terminaliacatappa) seed sandwich
spread making, preparation of utensils and ingredients, preparation of sandwich
spread using Talisay (Terminaliacatappa) seed , and evaluation of product as the
process while the result of the study on the level of acceptability of the sandwich
spread using Talisay (Terminaliacatappa) seed as the output of the study.
Base on the contention, the following research paradigm was formulated.
 Paradigm

Input Process Output

1. Utensils: I. Preparation of sandwich Acceptability of sandwich
Frying Pan spread using Talisay seed spread using Talisay seed
Measuring Spoon as to:
Measuring Cup II. Evaluation of the finished
Laddle product. Aroma
Food Processor
Jar Bottle Color

Texture
2. Ingredients:
1 kgTalisay Seed(peeled) Flavor
2 C Sugar
¼ C Veg. Oil General Acceptability
2 T Salt

FEEDBACK

Figure I. Schematic diagram of the study

Significance of the Study

The result of this study would be beneficial to the following:
Bakers. The result of this study would provide the bakers idea of making
sandwich spread made out of talisay (Terminaliacatappa) seed as spread which are
healthy, nutritious and another unique kind of filling for their bread products.
Consumers. This study would help consumers to become aware of the food
choices which is safe as compared to commercially available products.
Parents. This would be great help to parents who usually prepare snacks for
their children knowing that this talisay seed in making food paste have many nutrient
content.
Researchers. The result of this study would encourage future researchers to
conduct a follow up study or application on different process of methodology.
 Students. This study would encourage them to develop new product in
community entrepreneurial activities that could give them high income for their
studies at the same time for developing their skills.

Methodology

Scope and Limitations of the Study

This study aimed to find out the level of acceptability of sandwich spread
using Talisay(Terminaliacatappa) seed .
The respondents of study were the fifteen (15) Selected food
vendors/restaurant owners, fifteen (15) Food Techonlogy/HRMTeachers, and fifteen
(15) homemakers from local barangays in Municipality of Dumangas.
This study was conducted in Dumangas, Iloilo.
The variables considered in the study include the materials, ingredients and
supplies needed in the preparation of sandwich spread using
Talisay(Terminaliacatappa) seed as the input of the study. The preparation of the
formulations sandwich spread using Talisay (Terminaliacatappa)seed, and the
evaluation of the finished products are the process of the study. Meanwhile, the
result of the evaluation of sandwich spread using Talisay(Terminaliacatappa) seed
as to color, aroma, flavor, texture and general acceptability as the output of the
study.
The experimental method of the research was used in this study. The data
was gathered through evaluation score sheet using the five-point Hedonic scale.

Research Design
Experimental method of research is use in this study. According to
Cadornigara (2002), experimental research is a procedure used to find out
something not presently known. These are usually carried out in order to discover
the cause of a phenomenon. In a real sense, experiments are a kind of structure
observation to determine the cause and effect relationship, and an effective way in
developing accurate description of behavior.
Locale of the Study
This study was conducted at Iloilo State College of Fisheries-Dumangas
Campus. It is located at ilaya 1st, Dumangas, Iloilo.

Respondents of the Study

The respondents of the study were composed of three groups. Fifteen (15)
Selected food vendors/restaurant owners, fifteen (15) Food Technology/HRM
Teachers, and fifteen (15) homemakers from local barangays in Municipality of
Dumangas.

Sampling Technique
Purposive sampling was used in this study. The researchers opted to select
purposely fifteen (15) food vendors/restaurant owners, fifteen (15) Food
Technology/HRM Teachers, and fifteen (15) homemakers from local barangays due
to their capacity and expertise as trained evaluators and common consumers.
Hence, the fifteen (15) teachers’ evaluators were connected in a hospitality or food
technology curriculum that taught culinary arts/ commercial cooking and they have
background on experimental researches like product innovation, development and
enhancement. However, the fifteen (15) food vendors/restaurant owners, and fifteen
(15) homemaker respondents from different barangays of Dumangas, Iloilo were
also purposely chosen by the researcher as they are the most common and possible
users of the product in preparing food. According to Cadonigara (2002), purposive
sampling technique employed a group of individual who were purposively selected.
The researchers used their personal judgment to select the sample.

Research Instrument
This study used a sensory evaluation score sheet using modified five-point
Hedonic Scale adapted by some research studies and especially experimental
researches on the acceptability of product.
The instrument has five scales namely: liked extremely (LE); liked very much
(LVM); liked moderately (LM); dislike very much (DVM) and disliked extremely (DE).
For computation purposes, each response was given the equivalent points.
Legend:
 Scale Description
4.21-5.00 Like Extremely
3.21-4.20 Like Very Much
2.61-3.40 Like Moderately
1.81-2.60 Dislike Very Much
1.00-1.80 Dislike Extremely
Validity of Instrument
The panel of experts, with their advance knowledge in research, content,
grammar and, mechanics validated the instrument.

Data Gathering Procedure

The data gathering procedure will be divided into two phases:
Phase I: Preparation of Tools, Utensils and Equipment to conduct the study,
the tools, utensils and equipment needed in this study were gathering and prepared.
Utensils: Kawala/pan, measuring spoon, measuring cup, ladle, food
processor.
Ingredients:
1 Kg Talisay (Terminaliacatappa) seeds (Taken out from the flesh and dried)
2 Cups White Sugar
¼ C oil
2 Tbsp salt to taste
Phase II:
Preparation of talisay seed. The researcher first gather the ripe
talisay(Terminaliacatappa) fruit as the main ingredients in making sandwich spread.
The seeds will be taken out from its flesh, dried out.
Preparation of sandwich spread using Talisay(Terminaliacatappa) seed:
1. Heat kawali at low heat (not to burn the outer layer part of the seed) Make
sure to use thick bottom pan/kawali so as not to burn seed easily.
2. Keep roasting the seed and still constantly for even roasting. This may take
about 15-20 minutes, Cool.
3. After cooling the roasted seed mix it with the oil and sugar, and pour the
mixture into the food processor.
 4. Process the seed mixture until its very smooth. Taste the freshly made
sandwich spread and add a touch of salt, if needed. Add more oil if needed to
have desired sticky consistency.
5. Pour into a jar with lid and store in dry and cool place. Ready for assessment.

Data Analysis Procedure

The data gathered in this study was analyzed using:
Mean to determine the level of acceptability of sandwich spread using Talisay
(Terminaliacatappa) seed as to certain categories.
One-way Analysis of variance or ANOVA to determine the significant
difference in the level of acceptability of sandwich spread using
Talisay(Terminaliacatappa) seed as to certain categories when respondents
were grouped as to food vendors/restaurant owners, teachers and
homemakers and when compared to commercial peanut butter?

Summary of Findings

This study aimed to determine the level acceptability of sandwich spread

using Talisay (Terminaliacatappa) seed as to certain categories. Specifically, it
sought answers to the following questions:

1. What is the level acceptability of sandwich spread using

Talisay(Terminaliacatappa) seed as to aroma, color, flavor, texture and
general acceptability?
2. Is there a significant difference in the level of acceptability of sandwich spread
using Talisay (Terminaliacatappa) seed as to certain categories when
respondents were grouped as to food vendors/restaurant owners, teachers
and homemakers?

The Experimental method of research was employed in this study. The

respondents included the 15 Food vendors/restaurant owners, 15 Food
Technology/HRM teachers, and 15 homemakers who evaluated the study through a
sensory evaluation sheet using modified five point hedonic scale as a research
instrument. They were selected by the researchers using purposive sampling
method. The data obtained were subjected to certain to certain statistical treatment.
Mean was used to find out the significance difference in the level acceptability of
sandwich spread using Talisay (Terminaliacatappa) seed as to aroma, color, flavor,
texture and general acceptability. The significance level of inferential test was set at
0.01 level of significance.
Findings of the study revealed that the three groups of respondents (15 Food
vendors/restaurant owners, 15 Food Technology/HRM teachers, and 15
homemakers “Liked Extremely” the aroma, color, flavor, texture and general
acceptability of sandwich spread using Talisay seed.

Conclusion
Based on the findings, it was concluded that:

1. Talisay (Terminaliacatappa) seed is acceptable in making sandwich spread as

the food vendors/restaurant owners, teachers and homemakers evaluated

sandwich spread using Talisay (Terminaliacatappa)seed “extremely liked”

2. The evaluation of the respondents for sandwich spread using Talisay

(Terminaliacatappa) seed as to certain categories was similar.

Therefore, it can be inferred that sandwich spread produced from Talisay

(Terminaliacatappa) seed is very much acceptable and can be commercialized.

.
RECOMMENDATIONS

Based on the findings of the study, the following recommendations were

drawn:

1. Similar researches can be conducted on other potential resources for food

innovation.

2. Consider a further investigation on the health benefits of sandwich spread

made of Talisay (Terminaliacatappa) seed.

3. Comparative study on Talisay (Terminaliacatappa) seed sandwich spread as

substitute to commercial peanut butter may be conducted.

 4. The use of other flavour variants may also be considered to improve its

marketability.

5. Different method of preparation of sandwich spread made of

Talisay(Terminaliacatappa) seed may also be tested to increase the shelf life

of the product.

REFERENCES

1. Orwa, C,A. et.al (2009) . Termialiacatappa World Agroforestry Cenre. United

Kingdom: CBI Publshing Company, Inc.

2. Lim, T. K..Edible medicinal and non-medicinal plants: fruits. New York:

Springer Science and Business Media, 2012. . Retrieved

from: http://goo.gl/s5XnqL

3. Agunbiade, S. O., Olanlokun, J. O.. "Evaluation of some nutritional

characteristics of Indian almond (Prunusamygdalus) nut" Pakista Journal of

Nutrition 5(4): 316-318, 2006. Retrieved from: http://goo.gl/jr5ioF

4. TerminalaCatappa Definition. Retrieved July 10, 2020