i

BLUE COOKIES PRODUCED BY BLUE TERNATE (CLITORIA TERNATEA

L.) FLOWERS EXTRACTS

A Scientific Research Paper

VISAYAS STATE UNIVERSITY INTEGRATED HIGH SCHOOL

COLLEGE OF EDUCATION
VISAYAS STATE UNIVERSITY
ViSCA, Baybay City, Leyte

Vin Anthony G. Lao

Jacob Roph A. Bucton

Gian Gabriel C. Contridas

Ezer Emmanuel K. Pacifico

Clarence F. Salas

10-Venus

June 2022
 ii

APPROVAL SHEET

This research study entitled “QUALITY EVALUATION OF BLUE COOKIES

PRODUCED BY BLUE TERNATE FLOWERS (Clitoria ternatea L.)

EXTRACTS”, S.Y. 2020-2022 was composed and submitted to the Visayas State

University Integrated High School by Vin Anthony G. Lao, Jacob Roph A. Bucton,

Gian Gabriel C. Contridas, Ezer Emmanuel K. Pacifico, and Clarence F. Salas in partial

fulfilment of the requirements in Research I and Research II, has been examined and is

recommended for approval and acceptance.

MS. ANNIE FAMELA RODRIGUEZ __________________

Research Adviser Date: _____________

DR. CHRISTY M. DESADES __________________

Research Teacher Date: ______________

Accepted and approved in partial fulfillment of the requirements for promotion in junior

high school.

DR. SHALOM GRACE C SUGANO ____________________

Principal, VSUIHS Date: ________________

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ACKNOWLEDGMENT

First and foremost, the researchers would like to thank the All-Powerful and

Almighty God for the unlimited flows of guidance and blessings. He constantly gave

them wisdom, strength, and patience to successfully conduct and finish this research

paper. He has given them nothing but blessings that have continuously shined upon

them throughout the whole process. They would also like to express their gratitude to

all the people that have helped them through everything.

The researchers would like to express their utmost courtesy to their research

adviser Ms. Annie Famela Rodriguez, without her great wisdom, patience and advice,

none of this would be possible.

To Mr. Florencio John S. Saladaga for helping them in giving out the products

to be evaluated by the VSUIHS faculty.

To Dr. Christy M. Desades for teaching the researchers the proper research

process since the 9th grade.

To this study’s statistician Mrs. Josiefer M. Jesusco for analyzing this study’s

data and for guiding the researchers on how to interpret it without charging a huge

price.

To Ms. Marigold G. Lao for guiding the researchers on how to write the

research paper according to her long-time experience.

To Ms. Gemma Bucton for allowing the researchers to use their residence in

conducting this study.

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Finally, the researchers would like to thank the participants for participating in

the sensory evaluation of the Blue ternate cookies. To their batchmates and

schoolmates that agreed to participate, to the VSUIHS faculty and staff, and to the

random people in the beautiful city of Baybay, their biggest gratitude goes to you.
 v

TABLE OF CONTENTS

Page
TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGMENT iii
TABLE OF CONTENTS v
LIST OF TABLES vi
LIST OF FIGURES ix
LIST OF APPENDIX TABLES x
LIST OF APPENDIX FIGURES xi

ABSTRACT xii

CHAPTER

I. INTRODUCTION 1
Nature and Importance of the Study 2
Objectives of the Study 4
Time and Place of the Study 4
Scope and Limitation 4

II. REVIEW OF LITERATURE 5

Clitoria ternatea L. 6
Cookies 7
Quality Evaluation of Products 7

III. MATERIALS AND METHODS 9

Sampling Method 10
Preparation of the product 10
Materials/Ingredients 10
Equipment and Utensils 10
Making the product 11
Sensory Qualities and Evaluation 12
Data Gathering 13
Data Analysis 13

IV. RESULTS AND DISCUSSIONS 14

Sensory Evaluation 15
Demographic Profile 15
Age class of respondents 15
Gender of respondents 16
Financial Support/Source of Income of respondents 17
Educational Attainment/Job of respondents 17
Pearson Chi-Square Test 18
Age 18
Gender 19
Financial Support/Source of Income 20
Educational Attainment/Job 21
 vi

Cross Tabulations 22
Taste/Flavor 22
Presentation/Design 24
Richness 26
Color 28
Firmness 30
Texture 31
Size 33
Shape 35
Consistency 36
Overall Quality 38
Essay Analysis 40
Significance Analysis 41

V. SUMMARY, CONCLUSIONS, AND 45

RECOMMENDATIONS
Summary 46
Conclusions 47
Recommendations 47

LITERATURE CITED 48
APPENDICES 52
 vii

LIST OF TABLES

Table Title Page

1 The Customized Likert Scale 13

2 Age x Sensory Quality Pearson Chi-Square Test 18

(ns=not significant, *=significant)
3 Gender x Sensory Quality Pearson Chi-Square Test 19
(ns=not significant, *=significant)
4 Financial Support/Source of Income (FS) x Sensory Quality 20
Pearson Chi-Square Test (ns=not significant, *=significant)
5 Educational Attainment/Job (EA) x Sensory Quality Pearson 21
Chi-Square Test (ns=not significant, *=significant)
6 Age x Taste/Flavor Cross Tabulation 22

7 Gender x Taste/Flavor Cross Tabulation 22

8 Financial Support/Source of Income (FS) x Taste/Flavor 23

Cross Tabulation

9 Educational Attainment/Job (EA) x Taste/Flavor 23

Cross Tabulation
10 Age x Presentation/Design Cross Tabulation 24

11 Gender x Presentation/Design Cross Tabulation 24

12 Financial Support/Source of Income (FS) x 25

Presentation/Design Cross Tabulation
13 Educational Attainment/Job (EA) x Presentation/Design 25
Cross Tabulation
14 Age x Richness Cross Tabulation 26
 viii

15 Gender x Richness Cross Tabulation 27

16 Financial Support/Source of Income (FS) x Richness 27

Cross Tabulation
17 Educational Attainment/Job (EA) x Richness Cross 27
Tabulation
18 Age x Color Cross Tabulation 28

19 Gender x Richness Cross Tabulation 29

20 Financial Support/Source of Income (FS) x Color 29

Cross Tabulation

21 Educational Attainment/Job (EA) x Color Cross Tabulation 39

22 Age x Firmness Cross Tabulation 30

23 Gender x Firmness Cross Tabulation 30

24 Financial Support/Source of Income (FS) x Firmness 31

Cross Tabulation

25 Educational Attainment/Job (EA) x Firmness Cross 31

Tabulation

26 Age x Texture Cross Tabulation 32

27 Gender x Texture Cross Tabulation 32

28 Financial Support/Source of Income (FS) x Texture 32

Cross Tabulation

29 Educational Attainment/Job (EA) x Texture Cross Tabulation 33

30 Age x Size Cross Tabulation 33

 ix

31 Gender x Size Cross Tabulation 34

32 Financial Support/Source of Income (FS) x Size 34

Cross Tabulation

33 Educational Attainment/Job (EA) x Size Cross Tabulation 34

34 Age x Shape Cross Tabulation 35

35 Gender x Shape Cross Tabulation 35

36 Financial Support/Source of Income (FS) x Shape 36

Cross Tabulation

37 Educational Attainment/Job (EA) x Shape Cross Tabulation 36

38 Age x Consistency Cross Tabulation 37

39 Gender x Consistency Cross Tabulation 37

40 Financial Support/Source of Income (FS) x Consistency 37

Cross Tabulation
41 Educational Attainment/Job (EA) x Consistency Cross 38
Tabulation
42 Age x Overall Quality Cross Tabulation 38

43 Gender x Overall Quality Tabulation 39

44 Financial Support/Source of Income (FS) x Overall Quality 39

Cross Tabulation
45 Educational Attainment/Job (EA) x Overall Quality Cross 39
Tabulation
46 Significance Analysis 41
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LIST OF FIGURES

Table Title Page

1 The dough mixing process and the final product 12

2 Distribution of Respondents by Age Class 15

3 Distribution of Respondents by Gender 15

4 Distribution of Respondents by Financial Support/Source of 16

Income

5 Distribution of Respondents by Educational Attainment/Job 17

6 Distribution of Respondents in Essay 1 40

7 Distribution of Respondents in Essay 2 41

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LIST OF APPENDIX TABLES

Table No. Title Page

1 Frequency Tables 52

2 Case Processing Summary 54

 xii

LIST OF APPENDIX FIGURES

Table No. Title Page

1 Sensory Evaluation Form 50

 xiii

ABSTRACT

One of the most effective marketing strategies in most bakery companies is

putting an organic type of pastry on their menu. Some studies state how evident bakery

companies' success is when they use this kind of strategy. Due to the pursuit of curiosity

among the researchers, this study aims to test the acceptability of a cookie product

mixed with Blue Ternate flower (Clitoria ternatea L.) extracts. The Blue ternate flower,

a flower with multiple medicinal and ornamental uses, is extracted through boiling and

then added into standard cookie dough, thus turning the color of the dough into a

greenish-blue color. Random Baybay City citizens will then evaluate the blue cookies

to rate its acceptability. Most of them were junior and senior high school students. The

sensory qualities considered in this research were tallied as frequencies in percentage,

along with the cross-tabulation of the demographic profile. 40 consumers were given

a sensory evaluation paper along with the cookie product. The results of the sensory

evaluation showed that the sensory qualities of the product were favorable but its

sweetness must be in moderation. It also showed that the blue cookie product is very

favorable to young students rather than the adults. Due to the massive outbreak of

COVID-19, the researchers are very limited when it comes to the evaluation data and

the distribution of the evaluation forms. Thus, this study hopes to be continued by future

researchers by the time the COVID pandemic is already over.

Keywords: Blue ternate flower and extract, sensory evaluation, blue cookie
 1

CHAPTER I

INTRODUCTION
 2

CHAPTER I

INTRODUCTION

Nature and Importance of the Study:

Baking has been popular in humanity for a very long time because it is a

soothing and a meditative art of creating tangible foods. Most people find it very

satisfying and fun to perform especially at home (Clifford, 2020). It is a form of self-

expression that helps relieve stress. Bakers pour a lot of their passion, creativity, and

love into it, as it can be used in conveying feelings to other people. Due to its huge

popularity and its infinite evolution of creativity, baking also became a very common

business idea (Baking Tips Community, 2021).

Over the past few years, baking products have become more diverse. Organic

based pastries have been gaining popularity and people have started to follow healthier

lifestyles and diets. Bakers and bakery companies often use this as an advantage,

allowing their bakeries to add an organic variety of pastries in their menu (Palanchuk,

2019). They may use any part of a plant such as flowers, fruits, or even leaves to add

more nutritional content, flavor and color variety to their sold pastries.

Blue Ternate (C. ternatea L.), a legume plant species belonging in the family

Fabaceae, is famous in the Southeast Asian Countries especially in the Philippines due

to its ornamental and medicinal uses (Majestic Herbs, 2021). It is commonly called

“Asian Pidgeonwings” in the Southeast Asian countries and “pukingan” in the

Philippines.
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Studies show that the flowers of C. ternatea L. make the plant itself very

popular. In the Philippines, the flowers are commonly used as a natural food color for

rice or as a medicinal drink beverage by using its extracts (Chan, 2018). Its popularity

and usage in the Southeast Asian countries caused the wild stock of C. ternatea L. plants

to rapidly diminish and unfortunately, no efforts have been made for its replenishments

till date. Thus, the International Union for Conservation of Nature and Natural

Resources (IUCNNR) considered the plant as a rare plant species (Mohan et.al, 2014).

Adding natural compounds is currently an effective trend in the food industry.

This is because they have a natural preserving effect and an exhibition of relevant levels

of bioactivities. Generally, plant species embody better sources of natural ingredients

because their natural compounds are more prone to causing pleasant taste and odor

(Caleja et.al, 2020).

There are flowers that are extracted in order to be included in any cookie recipe

e.g. roses, chestnuts, elderflowers, etc. Usually, these cookie recipes end up being very

marketable and high in demand (Tkachenko et.al, 2020) Thus, this study was conducted

together with the curiosity of the researchers to test the acceptability of a cookie product

that is added by C.ternatea L. flower extract.

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Objectives of the study:

The study aims to:

● successfully create the C.ternatea cookie

● evaluate the quality of C. ternatea cookie and determine its

acceptability.

Time and Place of the Study:

This study was conducted from February to April 2022. Both the purchasing of

materials and ingredients and the quality evaluation of the cookies was conducted at

Baybay City (proper), Leyte while and the baking of the cookies was conducted at

Bucton residence in Barangay Cogon, Baybay City, Leyte.

Scope and Limitations of the Study:

This study focused on the quantitative and qualitative identification of the

acceptability of a cookie product produced by Blue Ternate (C. ternatea L.). The

researchers used sensory evaluation in gathering data. In terms of where was the source

of the Blue Ternate flowers, it was gathered in Zone 6, Baybay City, Leyte.
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CHAPTER II

REVIEW OF RELATED LITERATURE

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CHAPTER II

REVIEW OF RELATED LITERATURE

Clitoria ternatea L.

Clitoria ternatea L. is a perennial herbaceous plant from the Fabaceae family

that is considered native to Africa and India and is currently found as naturalized

throughout the humid and sub-humid lowlands of Asia, Australia, United States,

Mexico, Central and South America, the West Indies, and on Pacific islands (ILDIS,

2016; PIER, 2016; USDA-ARS, 2016; Weeds of Australia, 2016). It is commonly

called “Blue ternate” and “Asian Pidgeonwings” in the majority of people in all

Southeast Asian countries and “pukingan” in the Philippines through tagalog/Filipino

dialect. The “pukingan” name took inspiration from its flowers which are the main keys

of the plant’s popularity because they looked like parts of female genitalia. The flowers

can be used as natural food color, tea, and garnish in salad. Its edibility and medicinal

aspects make it very versatile in culinary usage (Chan, 2018).

The whole plant itself has many medicinal capabilities. Its seed extracts are used

for stomatitis, piles, sterility in females, hematemesis, insomnia, epilepsy, psychosis,

leucorrhea and polyurea (Yoganarasimhan, 2000). The roots are very useful in

dementia, hemicrania, burning sensations, leprosy, inflammation, leukoderma,

bronchitis, asthma, pulmonary tuberculosis, ascites, fever, otalgia, hepatopathy and as

a cathartic (Nadkarni, 1976). Studies show that the extract of C. ternatea L. improves

learning ability, enhance memory, increase apical and basal dendritic branches, and

increase acetylcholine content and acetylcholinesterase activity in rats (Rai et al., 2001).
 7

The flower of C. ternatea L. has various medicinal benefits such as improving blood

circulation, preventing hair loss, cleansing blood, improving night, revitalizing skin and

hair (Dizon, 2014).

Cookies

The word cookie refers to “koekjie” or “koekie”, which is a Dutch word that

translates into “small cakes”. Cookies include ingredients that are mostly same as the

ingredients of cakes except that they have a lower proportion of liquid with a higher

proportion of sugar and fat to flour. Cookies can be decorated and prepared in a variety

of shapes, flavors, textures, and ingredients (Phillips, 2000).

There are cookie recipes that involve flower extracts e.g. rosewater cookies,

elderflower cookies, cookies that are made by chestnut flowers, etc. Studies show that

pastry recipes that involves organic extracts contain extra nutrients compared to a

standard pastry recipe. Thus, it also applies to cookie recipes mixed with flower

extracts. It is also very evident in recipe articles that the nutrition facts of flower extract

cookies have more nutrient content compared to the standard cookie nutrition facts that

was provided by the United States Department of Agriculture (USDA) (Analida, 2020;

Leary, 2011; Caleja et.al, 2020; Frey, 2020).

 8

Quality Evaluation of Products

A quality evaluation is a quality management activity in which another

individual scores a product based on criteria defined in a quality form. In newly

introduced products, a quality evaluation is a must in order to test its acceptability.

Quality evaluations provide feedback to the product in order for the evaluators to

receive ideas for improving it (NICE, 2022).

In a standard quality evaluation, 10% of a target population size is an excellent

maximum sample size if the population size does not exceed 1000 (Bullen, 2022). Thus,

in this study’s case, it has a target population size of 100, hence it will have a sample

size of 10 evaluees in order to have valid data. Furthermore, since our study focuses

only on rough estimates of the results and not dividing our evaluees into different

groups for further analysis, 10 is the most practical sample size for testing acceptability.

However, this data costs for about 30% margin of error according to Raosoft Sample

Size Calculator (2014).

 9

CHAPTER III

MATERIALS AND METHODS

 10

CHAPTER III

MATERIALS AND METHODS

Sampling Method:

The researchers used simple random probability sampling in the selection of

evaluees in Baybay City, Leyte. There were 40 evaluees in total.

Preparation of the product:

Materials/Ingredients

The materials used were bought by the researchers in Zone 6, Baybay

City, Leyte. It included 20 blue variety of Blue Ternate flowers of good quality.

Other ingredients include 1 egg, ½ cup sugar, ¾ cup brown sugar, 1 teaspoon

salt, ½ cup melted butter, 1 teaspoon vanilla extract, 1¼ cup all-purpose flour,

½ teaspoon baking soda 4 ounces of chocolate chips.

Equipment and Utensils

The equipment and utensils that were used for this study includes: Plastic

spatula, whisk/electric hand mixer, bowls, measuring cups, cooling rack, oven,

and parchment paper.

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Making the product:

1. Prepare the Blue ternate flower extract by simply boiling 20 Blue Ternate

flowers in a cooking pot for 30 minutes.

2. Whisk together the sugars, salt, and butter in a different bowl until it will be

formed into a gum-like paste that has no lumps.

3. Add the egg, vanilla, and the Blue ternate flower extracts, and then proceed to

beating.

4. Sift in the flour and baking soda, then fold the mixture with a spatula.

5. Add the chocolate chips to the mixture and fold eventually, then chill the created

dough for at least 30 minutes.

6. Scoop the dough using a tablespoon and place it into a parchment paper-lined

baking sheet, leaving at least 4 inches of space between cookies and 2 inches of

space from the edges of the pan so that the cookies can spread evenly.

7. Preheat the oven to 350°F/180°C and then bake the dough for 12-15 minutes.
 12

Figure 1. The dough mixing process and the

final product

Sensory Qualities and Evaluation

The sensory qualities of the blue cookie are taste/flavor, presentation/ design,

richness, color, firmness, texture, size, shape, consistency, and overall quality which

are factors of a potential cookie product. The evaluation process starts with the

researchers simply giving sensory evaluation questionnaires and the cookie product to

the evaluees as they evaluate the cookies. The evaluees then rate the sensory qualities

of the blue cookies according to their respective preferences.

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Data Gathering

The instrument that was used in data gathering was a customized Likert scale.

As shown in Table 1, 1 is the highest rate of evaluation instead of 4.

Rating Description

1 Excellent

2 Good

3 Fair

4 Poor

Table 1. The customized Likert scale

Data Analysis

The data were gathered and analyzed by tallying the frequencies in the

percentage of each sensory quality given in the evaluation. Through the Cross

Tabulation method, this process was possible. Pearson Chi-Square tests were applied

in order to spot the significance over the relation between the demographic profile and

the sensory qualities.

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CHAPTER IV

RESULTS AND DISCUSSION

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CHAPTER IV

RESULTS AND DISCUSSION

Sensory Evaluation

The sensory qualities that were evaluated were the taste/flavor, presentation/

design, richness, color, firmness, texture, size, shape, consistency and overall quality.

Demographic Profile

Demographic profiling was also included in the pre-evaluation process of the

respondents. There are four main variables of the demographic profile, which are age,

gender, financial support/ source of income and educational attainment.

Age Class of Respondents

Most of the respondents are 11-20 years old since they comprise for

about 75% of the total respondents.

Figure 2. Distribution of Respondents by Age Class

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Gender of Respondents

The gender of the respondents is almost equal. Almost half of the

respondents are male and the rest are female.

Figure 3. Distribution of Respondents by Gender

Financial Support/Source of Income of Respondents

Most of the respondents depend on their parents in terms of finance and

27.5% of the total respondents have their own jobs, while the remaining are

diverse.

Figure 4. Distribution of Respondents by Financial Support/Source of Income

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Educational Attainment/Job of Respondents

In Figure 4, it is shown that most respondents depend on their parents,

hence it relates to their educational attainment/job. Most respondents are

students who depend on their parents, and the remaining are adults who already

have jobs.

Figure 5. Distribution of Respondents by Educational Attainment/Job

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Pearson Chi-squared test

Considering 0.05 as the alpha level of significance, it is shown in Tables 2-5

that some sensory qualities of the evaluation depend on a specific variable of the

demographic profile of a respondent.

Age

It is shown in Table 2 that there is no statistical evidence that supports

the fact that there is a relation between the age variable and the evaluation of

the different sensory qualities.

Cross Tabulation Value df Asymp. Sig.

(2-sided)
Age x Taste/Flavor 5.744 8 .676ns
Age x Presentation/Design 4.583 8 .801ns
Age x Richness 6.139 8 .632ns
Age x Color 7.594 12 .816ns
Age x Firmness 8.031 12 .783ns
Age x Texture 10.176 8 .253ns
Age x Size 8.903 12 .711ns

Age x Shape 12.467 8 .132ns

Age x Consistency 8.180 8 .416ns
Age x Overall Quality 8.886 8 .352ns
Table 2. Age x Sensory Quality Pearson Chi-Square Test

(ns=not significant, *=significant)

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Gender

It is shown in Table 3 that there is no statistical evidence that supports

the fact that there is a relation between the gender variable and the evaluation

of the different sensory qualities.

Cross Tabulation Value df Asymp. Sig.

(2-sided)
Gender x Taste/Flavor .969 2 .616ns
Gender x Presentation/Design .357 2 .837ns
Gender x Richness .019 2 .990ns
Gender x Color 3.965 3 .265ns
Gender x Firmness 1.576 3 .665ns
Gender x Texture 2.039 2 .361ns
Gender x Size 5.858 3 .119ns
Gender x Shape .703 2 .704ns
Gender x Consistency 1.733 2 .420ns
Gender x Overall Quality 4.445 2 .108ns
Table 3. Gender x Sensory Quality Pearson Chi-Square Test
(ns=not significant, *=significant)
 20

Financial Support/Source of Income

It is shown in Table 4 that the preference of the respondent over the blue
cookie’s taste/flavor and color has a relation to the respondent’s financial
support/source of income.

Cross Tabulation Value df Asymp. Sig.

(2-sided)
FS x Taste/Flavor 43.222 10 .000*
FS x Presentation/Design 11.396 10 .328ns
FS x Richness 14.828 10 .138ns
FS x Color 30.436 15 .010*
FS x Firmness 12.383 15 .650ns
FS x Texture 15.344 10 .120ns
FS x Size 11.468 15 .719ns
FS x Shape 16.810 10 0.79ns
FS x Consistency 10.297 10 .415ns
FS x Overall Quality 8.637 10 .567ns
Table 4. Financial Support/Source of Income (FS) x Sensory Quality Pearson Chi-

Square Test (ns=not significant, *=significant)

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Educational Attainment/Job

It is shown in Table 5 that the preference of the respondent over the blue

cookie’s texture, size, shape and overall quality has a relation on the

respondent’s educational attainment/job.

Cross Tabulation Value df Asymp. Sig.

(2-sided)
EA x Taste/Flavor 5.241 8 .731ns
EA x Presentation/Design 13.069 8 .109ns
EA x Richness 10.750 8 .216ns
EA x Color 11.456 12 .490ns
EA x Firmness 11.130 12 .518ns
EA x Texture 17.326 8 .027*
EA x Size 22.045 12 .037*
EA x Shape 21.017 8 .007*
EA x Consistency 12.568 8 .128ns
EA x Overall Quality 18.608 8 .017*
Table 5. Educational Attainment/Job (EA) x Sensory Quality Pearson

Chi-Square Test (ns=not significant, *=significant

Cross Tabulation

By using the Cross Tabulation method, the rate of sensory qualities by the

respondents are tallied.

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Taste/Flavor

Taste/Flavor refers to the overall taste of the blue cookie. It is shown

from Tables 6-9 that the majority of the respondents who rated 1 in taste/flavor

are respondents who are 11-20 years old, male, dependent on their parents and

a student. However, based on the Pearson Chi-Square Test shown in Tables 2-

5, only the financial support/source of income has a relation to the taste/flavor.

That simply means that the taste/flavor of the blue cookies are statistically more

preferred by most of the respondents who are dependent by their parents.

Crosstab
Count
Taste/Flavor Total
1 2 3
Age Class 11-20 18 8 1 27
21-30 1 2 0 3
31-40 2 2 0 4
51-60 0 1 0 1
61-70 1 0 0 1
Total 22 13 1 36
Table 6. Age x Taste/Flavor Cross Tabulation

Crosstab
Count
Richness Total

1 2 3
Gender F 12 7 0 19

M 12 8 1 21
Total 24 15 1 40

Table 7. Gender x Taste/Flavor Cross Tabulation

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Crosstab
Count
Taste/Flavor Total
1 2 3
FS Grandparents 1 0 0 1
Own 5 6 0 11
Parents 16 9 0 25
Parents/Siblings 0 0 1 1
Scholarships 1 0 0 1
Siblings 1 0 0 1
Total 24 15 1 40
Table 8. Financial Support/Source of Income (FS) x Taste/Flavor

Crosstab
Count
Taste/Flavor Total
1 2 3

EA College Graduate 0 1 0 1
Janitor 1 0 0 1

Security Guard 0 1 0 1

Student 19 9 1 29

Teacher 4 4 0 8

Total 24 15 1 40
Table 9. Educational Attainment/Job (EA) x Taste/Flavor
 24

Presentation/Design

Presentation/Design refers to the physical appearance of the blue cookie.

It is shown from Tables 10-13 that the majority of the respondents who rated 1

in Presentation/Design are respondents who are 11-20 years old, male,

dependent on their parents, and a student. However, based on the Pearson Chi-

Square Test shown in Tables 2-5, none of the 4 variables of the demographic

profile has a relation to presentation/design. That means that there is no

statistical evidence that states the potential preference in terms of

presentation/design the respondents have for the blue cookie.

Crosstab
Count
Presentation/Design Total
1 2 3
Age Class 11-20 12 8 7 27
21-30 1 2 0 3
31-40 1 2 1 4
51-60 0 1 0 1
61-70 0 1 0 1
Total 14 14 8 36
Table 10. Age x Presentation/Design Cross Tabulation

Crosstab
Count
Presentation/Design Total
1 2 3

Gender F 6 9 4 19
M 8 8 5 21

Total 14 17 9 40
Table 11. Gender x Presentation/Design Cross Tabulation
 25

Crosstab
Count
Presentation/Design Total
1 2 3
FS Grandparents 0 1 0 1
Own 2 7 2 11
Parents 11 8 6 25
Parents/Siblings 0 0 1 1

Scholarships 0 1 0 1
Siblings 1 0 0 1
Total 14 17 9 40
Table 12. Financial Support/Source of Income (FS) x Presentation/Design

Crosstab
Count
Presentation/Design Total
1 2 3
EA College Graduate 0 0 1 1

Janitor 0 1 0 1
Security Guard 0 0 1 1
Student 12 10 7 29
Teacher 2 6 0 8
Total 14 17 9 40
Table 13. Educational Attainment/Job (EA) x Presentation/Design
 26

Richness

Richness refers to the smoothness of every crunch by consuming the

blue cookie. It is shown from Tables 14-17 that the majority of the respondents

rated 2 in Richness which means that the richness of the blue cookie is just good

but not excellent according to the preference of the respondents. Most of the

respondents still have the same demographic profile from the previous sensory

qualities. However, based on the Pearson Chi-Square Test shown in Tables 2-

5, none of the 4 variables of the demographic profile has a relation to richness.

That means that there is no statistical evidence that states the potential

preference in terms of richness the respondents have for the blue cookie.

Crosstab
Count
Richness Total
1 2 3
Age Class 11-20 10 13 4 27
21-30 2 0 1 3
31-40 2 2 0 4
51-60 0 1 0 1
61-70 1 0 0 1
Total 15 16 5 36
Table 14. Age x Richness Cross Tabulation
 27

Crosstab
Count
Richness Total

1 2 3

Gender F 7 9 3 19

M 8 10 3 21

Total 15 19 6 40

Table 15. Gender x Richness Cross Tabulation

Crosstab
Count
Richness Total
1 2 3
FS Grandparents 1 0 0 1
Own 5 5 1 11
Parents 9 13 3 25
Parents/Siblings 0 0 1 1

Scholarships 0 0 1 1
Siblings 0 1 0 1
Total 15 19 6 40
Table 16. Financial Support/Source of Income (FS) x Richness

Crosstab
Count
Richness Total
1 2 3
EA College Graduate 0 1 0 1

Janitor 0 1 0 1
Security Guard 0 0 1 1
Student 10 14 5 29
Teacher 5 3 0 8
Total 15 19 6 40
Table 17. Educational Attainment/Job (EA) x Richness Cross Tabulation
 28

Color

Color refers to the visual quality of the blue cookie that can add

attraction to the human eyes. Compared to the previous sensory qualities, this

one is different because there are respondents who rated 4 which means poor. It

means not all of the respondents appreciated the color of the product. Based on

Tables 18-21, most of the respondents rated 1 and they still have the same

demographic profiles stated in the previous sensory quality. Based on the

Pearson Chi-Square Test shown in Tables 2-5, only the financial support/source

of income variable have a relation to the color variable. That simply means that

the color of the blue cookies is statistically preferred by most of the respondents

who are dependent by their parents.

Crosstab
Count
Color Total
1 2 3 4

Age Class 11-20 13 6 6 2 27

21-30 1 1 1 0 3
31-40 2 2 0 0 4
51-60 0 1 0 0 1
61-70 0 1 0 0 1
Total 16 11 7 2 36
Table 18. Age x Color Cross Tabulation
 29

Crosstab
Count
Color Total
1 2 3 4

Gender F 8 8 3 0 19

M 10 4 5 2 21

Total 18 12 8 2 40

Table 19. Gender x Color Cross Tabulation

Crosstab
Count
Color Total
1 2 3 4
FS Grandparents 0 0 1 0 1
Own 5 5 1 0 11
Parents 12 7 5 1 25
Parents/Siblings 0 0 0 1 1

Scholarships 0 0 1 0 1
Siblings 1 0 0 0 1
Total 18 12 8 2 40
Table 20. Financial Support/Source of Income (FS) x Color Cross Tabulation

Crosstab
Count
Color Total
1 2 3 4
EA College Graduate 0 1 0 0 1

Janitor 1 0 0 0 1
Security Guard 0 0 1 0 1
Student 13 7 7 2 29
Teacher 4 4 0 0 8
Total 18 12 8 2 40
Table 21. Educational Attainment/Job (EA) x Color Cross Tabulation
 30

Firmness
Firmness determines how soft or how hard the blue cookie may be. In

the Tables 22-25, it showed that only the age variable has the majority of

respondents who rated 1 for firmness. The majority of the respondents still has

the same demographic profiles as the last sensory quality. In the Pearson Chi-

Square Test shown in Tables 2-5, none of the 4 variables of demographic profile

has a relation to firmness. That means that there is no statistical evidence that

states the potential preference in terms of firmness the respondents have for the

blue cookie.

Crosstab
Count
Firmness Total
1 2 3 4
Age Class 11-20 12 10 4 1 27
21-30 0 3 0 0 3
31-40 2 1 1 0 4
51-60 1 0 0 0 1
61-70 1 0 0 0 1
Total 16 14 5 1 36
Table 22. Age x Firmness Cross Tabulation

Crosstab
Count
Firmness Total
1 2 3 4

Gender F 9 8 2 0 19
M 7 10 3 1 21

Total 16 18 5 1 40
Table 23. Gender x Firmness Cross Tabulation
 31

Crosstab
Count
Firmness Total
1 2 3 4
FS Grandparents 0 0 1 0 1
Own 4 6 1 0 11
Parents 12 9 3 1 25
Parents/Siblings 0 1 0 0 1
Scholarships 0 1 0 0 1
Siblings 0 1 0 0 1
Total 16 18 5 1 40
Table 24. Financial Support/Source of Income (FS) x Firmness

Crosstab
Count
Firmness Total
1 2 3 4
EA College Graduate 0 0 1 0 1

Janitor 0 1 0 0 1
Security Guard 0 1 0 0 1
Student 12 12 4 1 29
Teacher 4 4 0 0 8
Total 16 18 5 1 40
Table 25. Educational Attainment/Job (EA) x Firmness Cross Tabulation

Texture
Texture refers to the smoothness or roughness of the blue cookie’s
surface. It is shown from Tables 26-29 that the majority of the respondents who
rated 1 in texture are respondents who are 11-20 years old, female, dependent
on their parents and a student. However, based on the Pearson Chi-Square Test
shown in Tables 2-5, only the educational attainment/job has a relation to the
texture quality of the blue cookie. That simply means that the texture of the blue
cookies is statistically more preferred by most of the respondents who are
students.
 32

Crosstab
Count
Texture Total
1 2 3
Age Class 11-20 18 7 2 27
21-30 2 1 0 3
31-40 2 1 1 4
51-60 0 0 1 1
61-70 1 0 0 1
Total 23 9 4 36
Table 26. Age x Texture Cross Tabulation

Crosstab
Count
Texture Total
1 2 3
Gender F 13 3 3 19
M 10 7 4 21

Total 23 10 7 40
Table 27. Gender x Texture Cross Tabulation

Crosstab
Count
Texture Total
1 2 3
FS Grandparents 1 0 0 1
Own 5 1 5 11
Parents 16 7 2 25
Parents/Siblings 0 1 0 1

Scholarships 0 1 0 1
Siblings 1 0 0 1
Total 23 10 7 40
Table 28. Financial Support/Source of Income (FS) x Texture Cross Tabulation
 33

Crosstab
Count
Texture Total
1 2 3
EA College Graduate 0 0 1 1

Janitor 0 0 1 1
Security Guard 0 0 1 1
Student 18 9 2 29
Teacher 5 1 2 8
Total 23 10 7 40
Table 29. Educational Attainment/Job (EA) x Texture Cross Tabulation

Size
Size refers to how large the blue cookie product is and its capacity to be
able to be consumed. It is shown from Tables 30-33 that the majority of the
respondents who rated 1 in size are respondents who are 11-20 years old,
female, dependent on their parents, and a student. However, based on the
Pearson Chi-Square Test shown in Tables 2-5, only the educational
attainment/job has a relation to the size variable. That simply means that the
size of the blue cookies is statistically more preferred by most of the respondents
who are dependent by their parents.

Crosstab
Count
Size Total
1 2 3 4
Age Class 11-20 17 5 3 2 27
21-30 3 0 0 0 3
31-40 3 0 1 0 4
51-60 0 1 0 0 1
61-70 1 0 0 0 1
Total 24 6 4 2 36
Table 30. Age x Size Cross Tabulation
 34

Crosstab
Count
Size Total
1 2 3 4

Gender F 15 3 1 0 19
M 10 4 4 3 21

Total 25 7 5 3 40
Table 31. Gender x Size Cross Tabulation

Crosstab
Count
Size Total
1 2 3 4
FS Grandparents 0 1 0 0 1
Own 7 2 1 1 11
Parents 16 3 4 2 25
Parents/Siblings 0 1 0 0 1

Scholarships 1 0 0 0 1
Siblings 1 0 0 0 1
Total 25 7 5 3 40
Table 32. Financial Support/Source of Income (FS) Cross Tabulation

Crosstab
Count
Size Total
1 2 3 4
EA College Graduate 0 0 1 0 1

Janitor 0 0 0 1 1
Security Guard 1 0 0 0 1
Student 18 5 4 2 29
Teacher 6 2 0 0 8
Total 25 7 5 3 40
Table 33. Educational Attainment/Job (EA) Cross Tabulation
 35

Shape
The Shape refers to how well the cookie was formed and shaped. It is
shown from Tables 34-37 that the majority of the respondents who rated 1 in
shape are respondents who are 11-20 years old, female, dependent on their
parents, and a student. However, based on the Pearson Chi-Square Test shown
in Tables 2-5, only the educational attainment/job has a relation to the shape
variable. That simply means that the shape of the blue cookies is statistically
more preferred by most of the respondents who are dependent by their parents.

Crosstab
Count
Shape Total
1 2 3
Age Class 11-20 19 4 4 27
21-30 2 1 0 3
31-40 0 3 1 4
51-60 0 1 0 1
61-70 1 0 0 1
Total 22 9 5 36
Table 34. Age x Shape Cross Tabulation

Crosstab
Count
Shape Total
1 2 3

Gender F 12 5 2 19
M 11 6 4 21

Total 23 11 6 40
Table 35. Gender x Shape Cross Tabulation
 36

Crosstab
Count
Shape Total
1 2 3
FS Grandparents 1 0 0 1
Own 3 7 1 11
Parents 17 4 4 25
Parents/Siblings 0 0 1 1
Scholarships 1 0 0 1
Siblings 1 0 0 1
Total 23 11 6 40
Table 36. Financial Support/Source of Income (FS) x Shape Cross Tabulation

Crosstab
Count
Shape Total
1 2 3
EA College Graduate 0 0 1 1

Janitor 0 1 0 1
Security Guard 1 0 0 1
Student 20 4 5 29
Teacher 2 6 0 8
Total 23 11 6 40
Table 37. Educational Attainment/Job (EA) x Shape Cross Tabulation
Consistency
Consistency determines how accurate and identical each and every blue
cookie. It is shown from Tables 38-41 that the majority of the respondents who
rated 1 in consistency are respondents who are 11-20 years old, female,
dependent on their parents and a student. However, based on the Pearson Chi-
Square Test shown in Tables 2-5, none of the 4 variables of demographic profile
has a relation to consistency. That means that there is no statistical evidence that
states the potential preference in terms of consistency the respondents have for
the blue cookie.
 37

Crosstab
Count
Consistency Total
1 2 3
Age Class 11-20 15 8 4 27
21-30 2 0 1 3
31-40 3 1 0 4
51-60 0 0 1 1
61-70 1 0 0 1
Total 21 9 6 36
Table 38. Age x Consistency Cross Tabulation

Crosstab
Count
Consistency Total
1 2 3

Gender F 12 3 4 19
M 9 6 6 21

Total 21 9 10 40
Table 39. Gender x Consistency Cross Tabulation

Crosstab
Count
Consistency Total
1 2 3
FS Grandparents 1 0 0 1
Own 6 1 4 11
Parents 13 7 5 25
Parents/Siblings 0 1 0 1
Scholarships 0 0 1 1
Siblings 1 0 0 1
Total 21 9 10 40
Table 40. Financial Support/Source of Income (FS) x Consistency
 38

Crosstab
Count
Consistency Total
1 2 3
EA College Graduate 0 1 0 1

Janitor 0 0 1 1
Security Guard 0 0 1 1
Student 15 8 6 29
Teacher 6 0 2 8
Total 21 9 10 40
Table 41. Educational Attainment/Job (EA) x Consistency

Overall Quality
Overall Quality refers to the evaluation of the product generally in all

aspects. It is shown from Tables 42-45 that the majority of the respondents who

rated 1 in overall quality are respondents who are 11-20 years old, male,

dependent on their parents, and a student. However, based on the Pearson Chi-

Square Test shown in Tables 2-5, only the educational attainment/job has a

relation to the overall quality variable. That simply means that the overall

quality of the blue cookies is statistically more preferred by most of the

respondents who are dependent by their parents.

Crosstab
Count
Overall Quality Total
1 2 3
Age Class 11-20 19 6 2 27
21-30 1 2 0 3
31-40 1 3 0 4
51-60 0 1 0 1
61-70 1 0 0 1
Total 22 12 2 36
Table 42. Age x Overall Quality Cross Tabulation
 39

Crosstab
Count
Overall Quality Total
1 2 3

Gender F 10 9 0 19
M 13 5 3 21
Total 23 14 3 40
Table 43. Gender x Overall Quality Cross Tabulation

Crosstab
Count
Overall Quality Total
1 2 3
FS Grandparents 1 0 0 1
Own 4 6 1 11
Parents 17 6 2 25
Parents/Siblings 0 1 0 1
Scholarships 0 1 0 1
Siblings 1 0 0 1
Total 23 14 3 40
Table 44. Financial Support/Source of Income (FS) x Overall Quality

Crosstab
Count
Overall Quality Total
1 2 3
EA College Graduate 0 1 0 1

Janitor 1 0 0 1
Security Guard 0 0 1 1
Student 19 8 2 29
Teacher 3 5 0 8
Total 23 14 3 40
Table 45. Educational Attainment/Job (EA) x Overall Quality
 40

Essay Analysis
After the respondents are finished rating the sensory qualities of the blue

cookies, they are encouraged to answer 2 essay questions. The identical answers of the

respondents are then tallied into frequencies and then converted to percentages.

Essay 1: What are your suggestions in improving the product?

Figure 6. Distribution of Respondents in Essay 1

-The highest percentage of identical answers from the respondents were

irrelevant answers and the second-highest percentage included the suggestion of

lessening the sugar and improving its presentability.

 41

Essay 2: What are your suggestions in improving the product?

Figure 7. Distribution of Respondents in Essay 2

- 65% of the respondents would recommend the product while 5% would not

and 30% answered an irrelevant answer.

Significance Analysis

Variable (x) Percentage of significance Percentage of majority

respondents from the
variable
Age 0% 100% 11-19 years old
Gender 0% 60% Female 40% Male
FS 20% 100% Parents
EA 40% 100% Student
Table 46. Significance Analysis

Considering x > 50% as the accepted value, it means that the demographic profile of

the respondents does not affect the evaluation of the sensory qualities.
 42

CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

 43

Chapter V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary

This study was conducted for the purpose of evaluating an original blue cookie

product produced by Blue Ternate (Clitoria ternatea L.) flower extracts. Specifically,

this study aims to test the acceptability of the original product by executing a sensory

evaluation over a probability sampling. The blue cookie product was made by simply

just mixing the Blue Ternate flower extract into a standard cookie mixture, making it

show a greenish-blue color.

The sensory evaluation process works by simply giving random citizens of

Baybay City, Leyte a sensory evaluation paper with a customized nominal scale. After

the distribution and the answering of the sensory evaluation paper, the researchers then

gathered the data and performed a Pearson Chi-Squared test to spot significant relation

between the 4 main variables of demographic profile and the sensory qualities of the

blue cookie. The purpose of the Chi-squared test is to spot which types of respondents

see the blue cookie product as acceptable for manufacturing. The researchers will then

do a Cross Tabulation method to tally the frequencies of the sensory quality rating of

each respondent.
 44

Conclusions

The following conclusions were drawn based on the results of the study:

- The blue cookie produced by Blue Ternate (Clitoria ternatea L.) flower extracts is

acceptable at least in a probability sampling in Baybay City, Leyte.

- The demographic profile of the respondents statistically does not affect the

evaluation of the sensory qualities of the blue cookie.

- The product needs to lessen sugar content and improve its presentability.

Recommendations

It is recommended that further study could be done in the following:

- Conduct the study with more respondents and different type of sampling.

- Conduct nutritional analysis on the nutritional components that can be found in

the finished product.

- Conduct a Spearman test for further specifications of the evaluation results.

 45

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 46

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 49

APPENDICES
 50

Appendix A
Sensory Evaluation Form
BLUE COOKIES PRODUCED BY C.TERNATEA FLOWER EVALUATION
FORM
DIRECTION: Please complete the following as soon as possible after judge tasting the
blue cookies. The information you provide will be a great contribution to the conducted
research and to its researchers. The information you provide may also judge the
cookies’ potential marketability. This form should be returned to the researchers in
order for the data to be analyzed and then interpreted into a specific conclusion on the
cookie product. Thank you for taking your time in completing the evaluation form.
Name: _______________________________________________
Age: _________________________________________________
Date: ________________________________________________
Please respond to the corresponding questions by putting a check mark in the box
according to the rating scale below:
1 – Excellent
2 – Good
3 – Fair
4 – Poor
1 2 3 4
1. Taste/Flavor
2. Presentation/Design
3. Richness
4. Color
5. Firmness
6. Texture
7. Size
8. Shape
9. Consistency
10.Overall Quality
 51

Please answer the questions briefly:

1. What are your suggestions in improving the product?

_____________________________________________________________________
_____________________________________________________________________
______
2. Would you recommend buying the product if it is manufactured?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
______
 52

Appendix B
Frequency Tables

Age
Frequency Percent Valid Percent Cumulati
ve
Percent
Valid 11-20 27 67.5 75.0 75.0
21-30 3 7.5 8.3 83.3
31-40 4 10.0 11.1 94.4
51-60 1 2.5 2.8 97.2
61-70 1 2.5 2.8 100.0
Total 36 90.0 100.0
Missing System 4 10.0

Total 40 100.0

Gender
Frequency Percent Valid Percent Cumulative
Percent
Valid F 19 47.5 47.5 47.5
M 21 52.5 52.5 100.0
Total 40 100.0 100.0

Financial Support
Frequency Percent Valid Percent Cumulative
Percent
Valid Grandparents 1 2.5 2.5 2.5
Own 11 27.5 27.5 30.0
Parents 25 62.5 62.5 92.5
Parents/Siblings 1 2.5 2.5 95.0

Scholarships 1 2.5 2.5 97.5

Siblings 1 2.5 2.5 100.0
Total 40 100.0 100.0
 53

Educational Attainment Job

Frequency Percent Valid Percent Cumulative
Percent
Valid College Graduate 1 2.5 2.5 2.5

Janitor 1 2.5 2.5 5.0

Security Guard 1 2.5 2.5 7.5
Student 29 72.5 72.5 80.0
Teacher 8 20.0 20.0 100.0
Total 40 100.0 100.0
 54

Appendix C

Case Processing Summary

Cases

Valid Missing Total

N Percent N Percent N Percent

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

TasteFlavor

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

PresentationDesign

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

Richness

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

Color

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

Firmness

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

Texture

VAR00001 * Size 36 90.0% 4 10.0% 40 100.0%

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

Shape

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

Consistency
 55

VAR00001 * 36 90.0% 4 10.0% 40 100.0%

OverallQuality

Civ * TasteFlavor 40 100.0% 0 0.0% 40 100.0%

Civ * 40 100.0% 0 0.0% 40 100.0%

PresentationDesign

Civ * Richness 40 100.0% 0 0.0% 40 100.0%

Civ * Color 40 100.0% 0 0.0% 40 100.0%

Civ * Firmness 40 100.0% 0 0.0% 40 100.0%

Civ * Texture 40 100.0% 0 0.0% 40 100.0%

Civ * Size 40 100.0% 0 0.0% 40 100.0%

Civ * Shape 40 100.0% 0 0.0% 40 100.0%

Civ * Consistency 40 100.0% 0 0.0% 40 100.0%

Civ * 40 100.0% 0 0.0% 40 100.0%

OverallQuality

SEx12 * 40 100.0% 0 0.0% 40 100.0%

TasteFlavor
 56

SEx12 * 40 100.0% 0 0.0% 40 100.0%

PresentationDesign

SEx12 * Richness 40 100.0% 0 0.0% 40 100.0%

SEx12 * Color 40 100.0% 0 0.0% 40 100.0%

SEx12 * Firmness 40 100.0% 0 0.0% 40 100.0%

SEx12 * Texture 40 100.0% 0 0.0% 40 100.0%

SEx12 * Size 40 100.0% 0 0.0% 40 100.0%

SEx12 * Shape 40 100.0% 0 0.0% 40 100.0%

SEx12 * 40 100.0% 0 0.0% 40 100.0%

Consistency

SEx12 * 40 100.0% 0 0.0% 40 100.0%

OverallQuality

FS * TasteFlavor 40 100.0% 0 0.0% 40 100.0%

FS * 40 100.0% 0 0.0% 40 100.0%

PresentationDesign

FS * Richness 40 100.0% 0 0.0% 40 100.0%

 57

FS * Color 40 100.0% 0 0.0% 40 100.0%

FS * Firmness 40 100.0% 0 0.0% 40 100.0%

FS * Texture 40 100.0% 0 0.0% 40 100.0%

FS * Size 40 100.0% 0 0.0% 40 100.0%

FS * Shape 40 100.0% 0 0.0% 40 100.0%

FS * Consistency 40 100.0% 0 0.0% 40 100.0%

FS * 40 100.0% 0 0.0% 40 100.0%

OverallQuality

educ * TasteFlavor 40 100.0% 0 0.0% 40 100.0%

educ * 40 100.0% 0 0.0% 40 100.0%

PresentationDesign

educ * Richness 40 100.0% 0 0.0% 40 100.0%

educ * Color 40 100.0% 0 0.0% 40 100.0%

educ * Firmness 40 100.0% 0 0.0% 40 100.0%

 58

educ * Texture 40 100.0% 0 0.0% 40 100.0%

educ * Size 40 100.0% 0 0.0% 40 100.0%

educ * Shape 40 100.0% 0 0.0% 40 100.0%

educ * Consistency 40 100.0% 0 0.0% 40 100.0%

educ * 40 100.0% 0 0.0% 40 100.0%

OverallQuality