1

INTRODUCTION

Background of the Study

The promotion of healthy vegetable products has coincided with a

surging consumer interest in the healthy functionality of food. There is an

increasing awareness among the general public of the advantages of diets

rich in vegetables to ensure an adequate intake of most vitamins and

micronutrients, dietary fibers, and phytochemicals that promote health.

According to the 2007 World Health Report unbalance diet with low

vegetable intake and low consumption of complex carbohydrates and

dietary fiber are estimated the top 10 risk factor contributing to mortality

(Dias, 2019).

On the other hand, consuming vegetables also has its potential

downsides. Schuna (2018) listed a number of disadvantages related to

consuming vegetables. First, its lack of taste which makes it unpopular

and unappealing especially to children. Part of the reason could be that

many vegetables are naturally bitter and astringent and don’t always taste

good when eaten raw or even when cooked. The second reason is the

contamination risk. According to an article published on CNN 2013,

vegetables are to blame for the majority of foodborne illness outbreaks in

the United States. Most vegetable contaminations can be traced to

norovirus, which is spread from waters that is tainted by fecal

substances. The third is due to the pesticide residues. Mushrooms are

nutrient dense food and have higher protein content than other
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vegetables, high in antioxidants and a good source of vitamins such as

Vitamin B 12, riboflavin, niacin, pantothenic acid, biotin, folate; and

minerals. Moreover, the rich flavor and nutrient characteristics of

mushrooms make them an ideal addition to many dishes while the

texture and umami or savory flavor properties make them a suitable

substitute for meat. Mushroom also contributes moisture that improves

the mouth feel and overall sensory appeal of many dishes (Feeney, 2014).

Siopao is a steamed rice flour bun with meat filling that is a very

popular Filipino afternoon snack; it is usually eaten with a sweet spicy

sauce. It is the Chinese version of baozi which is filled with vegetables or

meat (Ortigas, 2013). This popular Filipino snack can also be eaten as a

complete breakfast meal. There are numerous variations on the

ingredients of siopao fillings but no existing studies or innovations were

made regarding the incorporation of mushroom with vegetables or even

meat filling in this well-known steam bun.

In line with this, the researchers decided to make variations to the

usual vegetable filling of siopao by substituting it with mushroom in order

to improve its overall appeal, flavor and nutritional qualities.

Furthermore, this study will also encourage mushroom farmers to

increase their production to sustain the mushroom demand in the

market. This will also give an idea for entrepreneurs who were engaged in

siopao business to make variations to their usual siopao filling recipe.

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Objective of the Study

This study aimed to find out the acceptability of Oyster Mushroom

(Pleurotus ostreatus) Siopao.

Specifically, it aimed to:

1. determine the acceptability level of White Oyster mushroom

(Pleurotus ostreatus) Siopao in terms of;

1.1 appearance;

1.2 taste;

1.3 aroma;

1.4 texture and consistency;

1.5 general acceptability;

2. determine if significant difference exist between the siopao control

recipe and the different formulations of White Oyster mushroom

(Pleurotus ostreatus) siopao in terms of;

2.1 appearance;

2.1 taste;

2.3 aroma;

2.4 texture and consistency;

2.5 general acceptability; and

3. find out the most accepted formulations of White Oyster mushroom

(Pleurotus ostreatus) siopao.

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Significance of the Study

The study may be helpful to the following groups of people:

Farmers. As producers of farm products like mushroom, this study may

encourage them to cultivate White Oyster Mushroom Siopao which

can provide them with a sustainable income.

Entrepreneurs. As mediators of farm products, this may give them an

idea for another income generation from White Oyster Mushroom

Siopao business.

Mothers. As everyday meal planners, this study may give them an idea on

how to prepare a nutritious snack for their family.

T.L.E Teachers. As facilitators of learning, this study may provide them

knowledge about the recipe of Oyster mushroom (Pleurotus

ostreatus) in making siopao and it may be applied to other

laboratory activities.

Children and Students. As primary consumers of snack items, this

study may enable them to a nutritious snack anytime they want,

while at the same time, it will give them knowledge about the recipe

in making White Oyster Mushroom siopao.

Future Researchers. As drivers of innovation and development, this may

serve as reference materials for other researchers to make a parallel

study.
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Scope and Delimitation of the Study

The study focused on the acceptability level of White Oyster

Mushroom (Pleurotus ostreatus) siopao in terms of appearance, taste,

aroma, texture, general acceptability using different preparation.

However, the study was delimited to the utilization of the fruiting body of

the White Oyster mushroom in making the filling of the siopao.

Time and Place of the Study

The researchers conducted the study on the second semester of the

Academic Year 2021-2022. Specifically, from May 26 2022 at the BTLED

Laboratory Agusan del Sur State College of Agriculture and Technology

(ASSCAT) San Teodoro, Bunawan, Agusan Del Sur.

ASSCAT is a premier agro- industrial higher education institution

capable of producing competent and morally upright students. At present

the college offered various programs with LEVEL III accreditation of the

AAUP. The School was also being awarded an ISO certificate on

December, 2020. Furthermore, this institution offers 29 programs from

the four colleges namely: College of Agriculture, College of Arts and

Sciences, College of Engineering and Information Sciences, and College of

Teacher Education.
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Operational Definition of Terms

Acceptability refers to the evaluation of Oyster mushroom siopao

through its appearance, taste, aroma, textures, and, general

acceptability using different preparation.

Appearance refers to the smooth, milky white appeal of White Oyster

Mushroom Siopao.

Aroma refers to the pleasant smell of White Oyster Mushroom Siopao.

General Acceptability refers to the overall appeal of White Oyster

Mushroom siopao as to appearance, aroma, taste, texture, and

general acceptability.

Most Accepted Preparation refers to the results of the evaluator’s

ratings on appearance, aroma, taste, texture and general

acceptability using different preparation.

Oyster mushroom refers to the main ingredient in making White Oyster

Mushroom siopao.

Oyster Mushroom Siopao refers to the final product to be developed in

this

Taste refers to the agreeable flavor that is characterized as a delicate,

sweet, and savory flavor White Oyster mushroom siopao.

Texture refers to the characteristics of White Oyster mushroom siopao

which is smooth, having a soft texture, fluffy, and easy to bite.

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Conceptual Framework

Independent Variable Dependent Variable

b Oyster Mushroom Siopao Sensory Acceptability of

Formulation Oyster Mushroom Siopao
in terms of:
F0= 100% Cabbage filling

F1 = 75% Cabbage+ 25% White  appearance

Oyster Mushroom filling  taste
F2= 50% Cabbage + 50% White  aroma
Oyster Mushroom filling
 texture and consistency
F3= 25% Cabbage+ 75% White
 General acceptability
Oyster Mushroom filling

F4= 100% Oyster Mushroom

Figure 1. Conceptual Framework of the Study

Figure 1 shows the conceptual framework of the study. Oyster

mushroom (Pleurotus ostreatus) siopao was the main recipe being

developed. The independent variable is the Oyster mushroom siopao

using different preparation namely: F0= 100% Cabbage filling, F1 = 75%

Cabbage + 25% White Oyster Mushroom filling, F 2= 50% Cabbage + 50%

White Oyster Mushroom filling, F3= 25% Cabbage + 75% White Oyster

Mushroom filling, F4= 100% Oyster Mushroom and the dependent

variable was the sensory acceptability of Oyster mushroom in terms of

appearance, taste, aroma, texture, and general acceptability.

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REVIEW OF RELATED LITERATURE

White Oyster Mushroom (Pleurotus ostreatus)

Oyster Mushroom (Pleurotus ostreatus) is fruit-bodies;

spontaneously grow in nutritious rich lands abundantly (forests and

farmlands) after the rainy seasons. The substrates for mushrooms growth

include decomposed waste (agro, food, and animal), and soil where rich

nutrients are available, mycelium absorb nutrients external digestion

(Semwal, Lemma & Dhyani, 2014). Pleurotus spp are famous for owning

all three properties expected from a food — nutrition, taste, and

physiological functions —being thus appreciated for both their sensory

characteristics and outstanding nutritional profile. The terpenes,

lactones, amino acids, and carbohydrates of their composition determine

a range of precious aromas and flavor characteristics to their fruiting

body and mycelia biomass (Smiderle, Olsen, Ruthes, Czelusniak, Filho,

Sassaki, Gorin & Iacomini, 2012). P. ostreatus, the most popular species

of the genus, is commonly used in the preparation of soups, in stir-fry

recipes with soy sauce or eaten stuffed (Reis, Barros, Martins, & Ferreira,

2012).

Pleurotus ostreatus is the second most cultivated edible mushroom

worldwide after Agaricus bisporus. It has economic and ecological values

and medicinal properties. It requires a shorter growth time in comparison

to other edible mushroom. The substrate for its cultivation does not

require sterilization and is less expensive. Pleurotus ostreatus demands

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few environmental controls and their fruiting bodies is not susceptible to

diseases and pests (Sanches, 2010).

Oyster mushrooms, the common name for the species Pleurotus

ostreatus, are one of the most common types of cultivated mushrooms in

the world. They’re also known as pearl oyster mushrooms or tree oyster

mushrooms. The fungi grow naturally on and near trees in temperate and

subtropics forests around the world, and they’re grown commercially in

many countries, oyster mushrooms are eaten in a variety of cuisines and

are especially popular in Chinese, Japanese, and Korean cooking. They

can be dried and are typically eaten cooked (Watson, 2020).

Ellen (2016) mentioned that Oyster mushroom is not only a mild,

tasty and versatile mushroom, but it also has a longer harvest season

than any mushroom. Under the right growing condition, oyster

mushroom can be found about year round (Harland, 2011) mentioned

that Oyster mushrooms are easy to identify. They grow on beech and

have a beautiful fluted shaped. They are usually white on top but they

can go a shiny grey color when exposed to frost. They have a white gill.

These gills run all the way down the stem. Cozzo (2012) also mentioned

that Oyster mushrooms (Pleurotus ostreatus) have a flavor that some find

mildly reminiscent of sea food and, when cooked, have texture that one

might say resembles oysters. But the name comes more from the growth

pattern than flavor or texture.

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Mushroom’s Contribution to the Food Industry

Edible mushrooms have been widely utilized as human food for

centuries and have been appreciated for texture and flavor as well as

some medicinal and tonic attributes Mushroom use in the food industry

includes mushroom powder incorporated in the formulations of cake. In

this study by Seikh & Mahamud (2021), it is observed that, compositional

analysis of cake containing mushroom powder had higher protein and fat

content and lower carbohydrate content than the control cake.

In a similar study made by Okafor, J.N.C., Okafor, G.I., Ozumba, &

Elemo (2012), the flour used in making bread was incorporated with

mushroom powder. It showed that there was a significant improvement

in the protein content and nutritional quality in the bread. Wakchaure

(2014) reported on the different value added products from mushroom

which is commonly prepared in India. These includes: Mushroom soup

powder. Soups are commonly used as appetizers but also as main course

by the diet conscious. Experiments were conducted at DMR, to prepare

good quality, ready-to-make mushroom soup powder using quality

mushroom powder produced from the button and oyster mushroom;

Mushroom Biscuit. Delicious and crunchy mushroom biscuits were

prepared by using the button/ oyster mushroom powder and various

ingredients viz., maida, sugar, ghee (bakery fats), mushroom powder,

coconut powder, backing soda, ammonium dichromate and milk powder;

mushroom nuggets. It is prepared with mushroom powder (dried and

coarsely ground mushrooms), mixed with flour and other ingredients;

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mushroom ketchup which is made from mushroom paste; mushroom

candy which are made from mushroom in sugar syrup; and other food

preserves such as mushroom preserved in syrup, pickles, mushroom

chips and ready to serve mushroom curry. More than half of the

mushrooms produced for human consumption worldwide are processed,

mainly in canned form. Recently, various studies have been conducted to

increase the application of mushrooms in processed foods. Mushrooms

are also directly added to various products to increase the quality

characteristics and beneficial health effects of processed foods. Indirectly,

mushrooms were used as a substitute for enzymes or other functional

foods (Moon & Lo, 2013).

Siopao

Steamed-Bun is common in traditional Asian cooking; this food

item consists of soft bun filled with sweet or savory ingredients. Often

served as dim sum, a meal with a variety of small servings, Steamed Buns

for many years were provided as the main food during a noon or evening

meal. Today however, Steamed Buns are served as a breakfast food, as a

snack or as only one of several foods served during the main meal. The

process to cook the bun involves steaming rather than baking, providing a

white soft-textured result throughout the bun, rather than a golden

brown, crisp outer crust that is soft and white only on the inside.

Typically produced from leavened dough, the Steamed Bun can be made

as a seasoned bun to hold a filling of cooked meat and vegetables blended

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into a semi-smooth texture or it may be made as a sweet bun containing a

filling of pureed fruits or sweet bean pastes. When served, the sweet bun

will generally be designated with a small colored spot in the center of the

bun where it closes together on the top. Referred to as Mantou in China,

the Steamed Buns are now becoming a food that is served in many homes

as a small appetizer or to accompany other foods as a flavorful addition to

a meal (Catapang, 2019).

Characteristics of Siopao

Mollenhauer and Gabriel (2019) listed out the distinctive sensory

characteristics of Siopao.

Artistic Pleating

Filipino consumer has a precise idea of how a perfect steamed bun

should look: they expect an attractive volume, a white surface and fine

crumb structure. When shaped by hand, siopao dumplings are often

veritable work of art. The balls of dough are rolled out until perfectly

circular, and the center is filled with forcemeat. The edges of the dough

are then carefully gathered together into little pleats, which are then

twisted slightly and sealed as a rosette at the top.

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Color and Dough Structure

The quality of the steamed buns depends to a large extent on the

flour used. Some recipes include rice flour, but generally wheat flour is

used since it gives the dough a softer crumb and a better flavor. All-

purpose flour in the Philippines is made by extracting specialty or patent

streams of flour from hard wheat flour milling. Furthermore, the

extraction rate must be adjusted precisely to the required product

attributes. Moreover, the ash content of the flour is about 0.4% to ensure

the dumplings do not have dark specks or a greyish shade.

Fluffy Dough and Savory Filling

Beside a tender pastry case, Philippine consumer expect a

succulent, savory filling. There are no limits to creativity: every cook

swears by his own recipe, seasoning and preparation method. The meat

filling often are augmented with slices of boiled duck eggs. The fillings are

given their individual touch with a variety of flavorings and spices: brown

sugar, ginger, toasted sesame oil, or oyster, tamarind or hoisin sauce. The

steamed bun filling is different the pastry case does not have such

diversity of ingredients. Flour, Yeast, Baking powder, Salt, Sugar,

Shortening, water. After mixing all the ingredients together with the flour,

using a straight dough method, the dough is fermented for about 1.5

hours at 32 0C and 82% RH. The fermented dough is sheeted until it

becomes smooth. The dough sheet is then hand- rolled into a cylindrical

shop and cut into small piece are rounded by hand and left to rest for
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another 10 minutes in the fermentation cabinet. After resting, each dough

piece is flattened with the palm of the hand and sheeted into a 7.5-

centimeter circular piece by routing and making the edges thinner than

the center. About 1.5 tablespoons of felling is placed in the center of the

dough piece. The filling is sealed in by pinching and pleating the edges of

the dough together.

Steaming Challenge

Whichever method is used for preparing the dough, steaming

remains the most difficult part of siopao production. Since the yeast

dumplings are not baked at high temperature, unlike bread, they do not

form a hard crust to stabilize the product, so steamed buns are

constantly in danger to collapsing during and shortly after production.

The challenge of every cook is to conjure a soft, fluffy snack out of the

steamer that maintains its proper shape and has neither wrinkles nor

blisters nor cracks.

Enzymes as Quality Boosters

Whereas many quality parameters of siopao production can be

controlled manually in the purely artisan sector, industrial production

demands standardized raw material production demands standardized

raw materials with uniform product attributes. In this connection, flour

treatment becomes increasingly important. Through the carefully

adjusted interplay of enzymes and additives, it is possible to control and

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specifically optimize quality- relevant criteria such as fermentation

stability, volume, color, crumb structure and bite.

Variations of Siopao

Siopao is actually a “Hokkien” term derived from the word “baozi”,

which literally means “steamed buns”. Siopao is one of the dishes that

Filipinos adopted from the Chinese, it grew very popular and became a

favorite among many. Chinese steamed buns are usually paired with

fillings that are either savory or sweet. There are various varieties of

siopao that can be bought in the Philippines. There are many different

kind fillings for siopao such as: Meat, ground chicken, eggs, and

vegetables. Today, there are many kinds of siopao offered in a number of

ways in the market and the variety of siopao continues to grow but they

are mostly bun with little filling (Liang, 2018).

Processing of Siopao

Baking Industry Research Trust (2011) discusses the basic

processes in making steamed buns. The main ingredients of steam buns

are flour, water, salt and yeast, although occasionally sugar is added for

flavour. Most steamed bread is fermented using either a freshly prepared

starter dough or sour dough kept from the previous day. After

fermentation the dough is sour due to the by-products of fermentation by

Lactobacillus Spp. Yeast and baking powder tend to be used if making

steamed bread in the home. A standard recipe with the percentages based
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on flour weight might be: Flour 100%, Yeast 0.5%, Water 50–55%. A

range of spring and winter wheats are grown in China, with protein

content ranging from 10 to 13%, the stronger wheat generally grown in

the North.

Roller milling is used to produce two main fl ours: a white flour of

70% extraction and a standard flour of 80% extraction. The resulting

protein quantity and quality of the flour is important for the production of

acceptable steamed bread, with low protein soft wheat’s best suited for

steamed bread manufacture. Either type of yeast can be used but if

instant dry yeast is chosen then additional 3% water with a slightly

shorter mixing time is required. Instant active dry yeast works as well as

fresh yeast in steamed bread dough and offers reproducibility often

difficult to achieve with fresh yeast over time. Trials have shown that

shorter fermentation times with higher yeast quantity did not produce

steam bread of equal quality to that with longer fermentation and less

yeast. Quality characteristics of steamed bread are affected by dough

water absorption, sugar-yeast combinations and fermenting and proof

times.

Mixing

Dough is mixed at a low speed, enough to ensure appropriate

gluten development.
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Fermentation

Fermentation process is done in three distinct steps: First is the

preparation of starter: produced daily, by dispersing the sour dough

remaining at end of day into water, adding additional fl our and

allowing the dough to ferment over night for use next day. Second is that

four types of fermented dough can be used dependent on the required end

application: It can either be a full fermentation - 1 - 3 hours based on

season. Used to make Southern Style steamed bread, steamed twisted

rolls and steamed stuffed buns; a half fermentation - 0.5 - 1.5 hours.

Used to make steamed stuffed buns filled with gravy; no-time

fermentation is used in small factories. Flour, water, starter dough and

sodium carbonate are mixed, then dough is molded, proofed and

steamed. The amount of sodium carbonate is approximately 6 g per kg of

fl our, although it is dependent on temperature and length of proofing;

and a remixed fermented dough. After the dough is fully fermented, more

flavour is mixed in up to a ratio of 50% by weight. This is used to make

Northern Style and specialty steamed breads.

Neutralization

As fermented bread is sour, it needs to be neutralized with an

alkali, e.g. 40% sodium carbonate solution. Alkali assists fermentation

as it neutralizes the acid. This is a critical stage as over-neutralized bread

is yellow or dark in color with a strong alkaline flavor and objectionable

bitter taste due to breakdown of protein into smaller units.

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Molding

When neutralization is complete, the dough may require further

mixing depending on the strength of the flour. The dough is divided into

pieces, usually weighing 130–150 g, which are molded into round or

cylindrical shapes by hand or machine.

Proofing

Dough pieces are placed into a steamer tray made out of bamboo or

aluminum, and placed in a proofing cabinet at 30oC, 85% Relative

Humidity for 10–30 minutes, although the time is dependent on desired

end product.

Steaming

The tray is transferred to the steamer. The water should be boiling

vigorously and its cover should not be opened during steaming. Steaming

takes 20 minutes and is timed from escape of steam from the top of the

steamer.
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METHODOLOGY

Research Design

This study utilized the experimental method of research.

Experimental method of research involves the manipulation of conditions

to study the relative effect of various preparations (Talao 2010).

Furthermore, the substitution method as the process of experimentation

was used in preparing the different preparation. The main ingredient of

the filling of the control recipe which was vegetable composed of cabbage

was reduced in content and substituted with White Oyster mushroom in

corresponding quantity.

Preparation Combinations

F0 = 100%Cabbage filling

F1 = 75% Cabbage+ 25% White Oyster Mushroom filling

F2 = 50% Cabbage + 50% White Oyster Mushroom filling

F3 = 25% Cabbage+ 75% White Oyster Mushroom filling

F4 = 100% White Oyster Mushroom filling

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Experimental Lay-out

Ingredients F0 F1 F2 F3 F4
Dough
All-purpose Flour 254 g 254 g 254 g 254 g 254 g
Instant yeast 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.
Baking powder 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.
Sugar 4 tbsp. 4 tbsp. 4 tbsp. 4 tbsp. 4 tbsp.
Pinch of salt ½ tbsp. ½ tbsp. ½ tbsp. ½ tbsp. ½ tbsp.
Sesame oil, plus extra 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.
for rolling out dough
Lukewarm water ½ cup ½ cup ½ cup ½ cup ½ cup

Filling
Cabbage 508 g 381 g 254 g 127 g 0
Mushroom 0 127 g 254 g 381 g 508 g
Spring onion or green 1 pc 1 pc 1 pc 1 pc 1 pc
onion, diced
Fine salt ½ tsp. ½ tsp. ½ tsp. ½ tsp. ½ tsp.
Sugar 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.
Oyster sauce 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.
Soy sauce 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.
Sesame oil 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.

Research Respondents and Sampling Procedures

Respondents of this study were the faculty members and students

of Agusan del Sur State College of Agriculture and Technology. They

served as evaluators for the White Oyster Mushroom (Pleurotus ostreatus)

Siopao sensory evaluation. Purposive sampling was used in determining

the number of participants. Ten (10) faculty members from different

colleges and ten (10) selected students from BTLED-H. E 4A of Agusan del

Sur State College of Agriculture and Technology were purposely chosen as

respondents.
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Research Instrument

The study used a 9-Point Hedonic scale as a method of sensory

evaluation. It used the scale in order to define the categories in terms of

like and dislike, with corresponding sensory acceptability of nine (9)

points which defined and indicated the degree of acceptance of the food.

Hedonic Scale for the Level of Acceptability

Numerical Ratings Description

9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 Neither like nor Dislike
4 Dislike slightly
3 Dislike moderately
2 Dislike very much
1 Dislike extremely
(Adapted from Cabag, 2015)

Furthermore, the researchers used a Score Card containing a 9-

point Hedonic scale as the data gathering instrument for the Sensory

evaluation. The score card contained the sensory parameters of the White

Oyster Mushroom in different preparations that would be evaluated in

terms of appearance, taste, texture and consistency, aroma, and overall

acceptability. Each descriptive rating has a corresponding numerical

rating and range intervals.

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The Descriptive Equivalent of Numerical Ratings

Ratings Range interval Description
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 2.50-3.49 Dislike moderately
2 1.50-2.49 Dislike very much
1 1.00-1.49 Dislike extremely
(Adopted from Cabag, 2015)

Data Gathering Procedure

The conduct of the study was initiated by asking permission from

the College Research Coordinator and the Dean of the College of Teacher

Education as well as the permit to use the BTLEd Laboratory as venue for

preparation and conduct of the study.

Preparation of Utensils and Equipment

The researchers prepared all needed utensil like: kitchen knife,

ladle, measuring cups and spoon, chopping board, spoon, rolling pin,

baking mat, sieve, weighing scale, mixing bowl, frying pan, tong, dough

cutter, steamer, and rectangular stainless tray. They also checked the

equipment’s like gas range if it is in working condition before it’s use.

Proper handling, cleaning, care and storing of utensils and equipment

were strictly observed during and after the conduct of the study.
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Preparation of Ingredients

The researchers purchased the White Oyster Mushroom from

Agusan del Sur State College of Agriculture and Technology mushroom

farm. They properly selected and purchased all the needed the ingredients

such as; all-purpose flour, instant yeast, baking powder, sugar, salt,

sesame oil, oyster sauce, soy sauce, cabbage, onion, and white oyster

mushroom were from the market with at most consideration on each

desirable characteristic. They also did the proper way of preparing

ingredients such as washing, slicing and measuring was done according

as indicated in the experimental layout.

Preparation of Oyster Mushroom Siopao

Preparation of Dough

In the preparation of the dough, the researchers sifted the flour first

to remove lumps. Then they mixed together in a mixing bowl the dry

ingredients which include flour, instant dry yeast, sugar and salt. Next,

they added the sesame oil and stirred lightly. When the ingredients were

thoroughly mixed then made a hole in the middle then added the

lukewarm. They mixed carefully incorporated all ingredients and formed a

dough. They tipped and kneaded the dough until smooth and elastic.

Then, allowed the dough to rest for 20-30 minutes until it had risen to

just almost double the original size. They turned the dough to a lightly

floured surface and rolled into a log and then divided into two. They
 24

returned put half of the dough into the bowl and placed in the fridge to

slow down the rising. They divided the other half of the dough into equal

parts and folded each piece to its center several times over until it was no

longer puffy before it was formed into a ball.

Sifting the flour

Mixing

Kneading

Forming

Portioning

Resting the
dough

Siopao dough

Figure 2. Schematic Procedural Diagram of the Preparation of White

Oyster Mushroom Siopao Dough

Preparation of Mushroom

The researchers purchased the mushrooms from ASSCAT

mushroom farm. In preparing the mushroom, the researchers started by

dusting the dirt with a dump towel, trimming the stems and removed
 25

roots and other undesirable parts. Mushroom were carefully washed and

drained in a colander. In a clean chopping board they placed, minced and

measured the drained mushroom. Other ingredients were also prepared

and set aside. Then the researchers started sautéing process. They

heated the pan, added the oil and heated. After that, they added the

onion sprinkled with a pinch of salt and sautéed until it became

translucent and slightly browned. Then, they added minced mushroom

before it was sprinkled with seasoning and stir fried for about 2 minutes.

Once it was done, they removed the cooked mushroom from fire and

transferred to a container and set aside.

Purchasing

Cleaning

Washing

Mincing

Measuring

Cooking

Sauteed White
Oyster Mushroom

Figure 3. Schematic Procedural Diagram of the Preparation of White

Oyster Mushroom
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Preparation of Filling

While dough was rising, researchers prepared the filling. Using a

steamer, they steamed the cabbage for 1 minute then drained in the

colander and squeezed out. After that, they finely chopped the cabbage.

In a bowl, they mixed thoroughly the chopped cabbage, sautéed

mushroom and the rest of filling ingredients, and set aside.

Steaming

Draining

Squeezing

Chopping

Sauteeing

Adding

Mixing

Siopao
Filling

Figure 4. Schematic Procedural Diagram of the Preparation of White

Oyster Mushroom Filling

Forming the Buns and Cooking

After the dough have doubled in volume, they kneaded the dough to

expel any air pockets. Afterwards, they rolled the dough into a floured

board, and cut into 8 equal pieces. They poured a drop or two of sesame

oil into each ball and rolled. Next, they placed it under a wet kitchen towel
 27

and allowed to rest for 10 minutes for the dough to rise again. They took a

piece of dough ball and flattened using the palm and a rolling pin into

about 4-5 inches’ circle leaving a small bulge in the middle. Then, they

put the filling in the middle according to the amount of filling for each

treatment. After adding the filling, they closed it by making the ends

towards the middle until the filling was totally met covered then pinched

and twisted to seal the others ends. At the bottom of each bun, they put a

piece of parchment paper before putting inside the steamer leaving an

inch distance from each other. Lastly, they steamed the buns for 15

minutes at low heat until cooked.

Kneading

Rolling

Rising dough

Flattening

Filling

Sealing

Steaming

White Oyster
Mushroom Siopao

Figure 5. Schematic Procedural Diagram of Forming the Buns and

Cooking the White Oyster Mushroom Siopao
 28

Sensory Evaluation

The researchers conducted the sensory evaluation at Agusan del

Sur State College of Agriculture and Technology. Due to health

restrictions and time constraint, the sensory evaluation was not done in

one location and setting. Instead, the researchers carried the products in

trays and distributed to individual faculty inside the campus. The

researchers followed minimum standard of health protocol in approaching

participants. They provide the respondents with a scorecard for then to

and be able to rate the different preparation samples of the developed

product. They presented the preparation samples at a required serving

temperature and gave the respondents with bottled water for tongue

rinsing between sample tasting.

According to Durgannavar (2014), the best time of day for sensory

testing is morning 10:00 am to 12 noon, and 3:00-5:00 pm. The

researcher will choose three to five o’clock as sensory evaluation time in

choosing the appropriate time testing

Statistical Treatment

The researchers used weighted in computation to determine the

acceptability levels of the different preparation of Oyster Mushroom

Siopao in terms of appearance, tastes, texture, aroma, and overall

acceptability. Furthermore, they used one-way ANOVA to determine if

there was a significant difference between the acceptability levels of the

 29

different treatments of Oyster Mushroom Siopao (Pleurotus ostreatus) and

the control recipe.

 30

RESULTS AND DISCUSSIONS

Acceptability of White Oyster Mushroom Siopao Terms of

Appearance, Taste, Aroma, Texture and Consistency,
and General Acceptability

In terms of Appearance, result shows that all formulations rated

like very much. Both formulation 1 and 4 got the highest weighted mean

of 8.10. This was followed by formulation 3 with the weighted mean of 8.5

and formulation 2 with the wighted mean of 8.00 which also describe as

like very much. This simply implies that all formulations in terms of

appearance was accepted by evaluator which was observed mainly on

White Oyster Mushroom Siopao outward and characteristics. The white

fluffy buns, well-shaped with enticing volume or a meaty like filled hidden

within attracts evaluators and made them like very much the appearance.

Food appearance determined mostly by surface color is the first sensation

that the consumer percieves on uses as a tool to either accept or reject

food (Tanner, 2016).

In terms of taste, results reveals that all formulations were rated

like very much. Formulation 4 got the highest weighted mean of 7.70;

followed by formulation 1 with the weighted mean of 7.60; and

formulation 2 and 3 which both got the same weighted mean of 7.35. this

simply means that all formulations in terms of taste was accepted by

evaluators. The agreeably and naturally appealing, appetizing, and meaty

like flavor of white oysters mushroom filling which complement to the

fluffy dough buns of white oyster mushroom siopao made evaluators like
 31

its distinct taste. Oysters mushroom have a milder flavor and more tender

consistency than Shiitake but they do hold their own. With a sweet

woodly taste, Oyster mushroom are also quite versatile and substitute

well into many mushroom recipes (Julia,2019).

In terms of Aroma, result shows that all formulation has a rating

like very much. Formulation 3 got the highest weighted mean of 7.65;

followed by formulation 2 and 4 which both got the same weighted mean

of 7.60; and formulation 1 with the lowest weighted mean of 7.55. Result

indicates that all formulation in terms of aroma was acceptable to the

evaluators. The distinctive pleasant savory smell attributed by the white

oyster mushroom filling enticed evaluators to like its aroma. The aroma

being evaluated here is the filling of each formulation which is mostly

influenced by the application of heat during sauteeing process (Gavin,

2018).

In terms of texture and consistency, data reveals that formulation

4 got the highest weighted mean of 8.20 which means like extremely

followed by formulation 3 with the weighted mean of 7.90 described as

like very much, and formulation 1 and 2 which both got the lowest

weighted mean of 7.65 which was also described as like very much.

Formulation 4 satisfied the evaluators since it has a smooth, having a soft

texture, fluffy, and easy to bite. White oyster mushroom take on a tender,

pleasing texture when cooked. This means that all formulation in terms of

texture and consistency were acceptable to the evaluators. Oyster

mushrooms have a subtle seafood flavor with hints of nise and a faints,

earthly taste. Cooked oyster mushrooms bring a soft, meaty texture to

 32

soups, stir-frys, and salad recipes. They’re a good source of protein, and

they’re also high in fiber and vitamin B (MasterClass,2022).

In terms of General acceptability, Formulation 1 got the highest

weighted mean among the four formulations of 7.75 which means like

very much, followed by Formulation 2 with the weighted mean of 7.65

which mean like very much. Formulation 3 has the weighted mean of

7.60 which means like very much, however, Formulation 4 got the lowest

weighted mean of 7.55 which mean like very much. This means that

formulation 1 got the highest general acceptance from the evaluators.

However, all formulation got a favorable acceptance from the respondents.

This could be explained by the contribution of mushroom to the siopa’s

over all sensory characteristcs. Mushrooms both add flavor to blaned

staple foods and are valuable food in their on right: they are often

considered to provide for substitute to meat, with at least a comparable

nutrional value to many vegetables (FAO, 2009).

 33

Table 1. The Mean Distribution of the Different Formulation of White

Oyster Mushroom Siopao. ASSCAT. 2022.

Criteria Formulation N Mean Verbal

Description
F0 20 8.05  Like Very Much
F1 20 8.10  Like Very Much
Appearance F2 20 8.00  Like Very Much
F3 20 8.05  Like Very Much
F4 20 8.10  Like Very Much
F0 20 8.00  Like Very Much
F1 20 7.60  Like Very Much
Taste F2 20 7.35  Like Very Much
F3 20 7.55  Like Very Much
F4 20 7.70  Like Very Much

F0 20 7.75 Like Very Much

F1 20 7.55 Like Very Much
Aroma F2 20 7.60  Like Very Much
F3 20 7.65  Like Very Much
F4 20 7.60  Like Very Much

F0 20 8.05  Like Very Much

Texture and F1 20 7.65  Like Very Much
Consistency F2 20 7.65  Like Very Much
F3 20 7.90  Like Very Much
F4 20 8.20  Like Extremely

F0 20 8.00  Like Very Much

General F1 20 7.75  Like Very Much
Acceptability F2 20 7.65  Like Very Much
F3 20 7.60  Like Very Much
F4 20 7.55  Like Very Much
 34

The Test on the Significant Difference Between the Acceptability

Levels of the Different Formulation of White Oyster Mushroom
Siopao and the Controlled Preparation in terms of
Appearance, Taste, Aroma, Texture,
and Consistency, and General
Acceptability

Results in Table 2 reveal that there is no significant difference in

the acceptability level of the different formulation of White Oyster

Mushroom Siopao in terms of Appearance, Taste, Aroma, Texture, and

General Acceptability with the F-value of 1.00 (Appearance); 0.45 (Taste);

0.98 (Aroma); 0.21 (Texture); 0.76 (General Acceptability) respectively

which were greater than .05 level of significance. The result indicates that

the acceptability level of the different formulation of White Oyster Siopao

did not differ significantly in terms of Appearance, Taste, Aroma, Texture

and Consistency, and General Acceptability. This means that all

formulations of White Oyster mushroom Siopao are comparable with each

other and with the controled formulation. Thus, White Oyster mushroom

can be used as a substitute as well as an addition to cabbage in vegetable

siopao. The high P-value of appearance of all formulations could be

attributed to the uniform color and surface characteristics of the siopao

while the low P-value assigned to texture could be influenced by the

different amount of mushroom in the fillings. The oyster-like texture

White Oyster mushroom stays firm when cooked, allowing you to used

them as a meat substitute in dishes (Grocycle, 2022).

 35

Table 2. Test Result on the Acceptability Levels of the Different

Formulation of White Oyster Mushroom Siopao
Appearance, Taste, Aroma, Texture and Consistency, and
General Acceptability. ASSCAT. 2022.
Sum of df Mean F Sig. Remarks
Squares Square
Between
0.14 4 0.03 0.05 1.00
Appearance Groups Not Significant
Within
67.5 95 0.71
Groups
Total 67.64 99
Between
4.54 4 1.14 0.93 0.45
Taste Groups Not Significant
Within
116.5 95 1.23
Groups
Total 121.04 99
Between 0.
Aroma Groups 0.46 4 12 0.11 0.98 Not Significant
Within
Groups 75.05 95 0.79
Total 79.79 99
Texture and Between
Consistency Groups 4.74 4 1.19 1.50 0.21 Not Significant
Within
Groups 102.85 95 1.08
Total 103.31 99
General Between
Acceptability Groups 2.54 4 0.64 0.46 0.76 Not Significant
Within
Groups 130.05 95 1.37
Total 132.59 99

The most Accepted Formulation of White Oyster Mushroom

(Pleurotus Ostreatus) Siopao

Table 3 shows that Formulation 4 got the highest weighted mean of

7.83 described as like very much, followed by Formulation 3 with a

weighted mean of 7. 75 also described ( like very much). Next is

Fomulation 1 which got a weighted mean of 7.73 described as (like very

much) while Formulation 2 got the lowest weighted mean of 7.65 still

describe as like very much. This means that Formulation 4 which is made

up of 100% White Oyster Mushroom, was the most acceptable

 36

formulation among all the 4 formulation of White Oyster Mushroom

Siopao. Mushroom substitution into meat-based products can be a

strategy to develop products that can decrease fat and sodium

consumption while increasing vegetable intake without compromising the

quality and taste consumers demand (Suryani & Priatini, 2020).

Table 3. The Mean Distribution of the different Formulation of White

Oyster Mushroom (Pleurotus ostreatus) Siopao in terms of
the Most Acceptable Formulation. ASSCAT. 2022.
Formulation Appearance Flavor Odor Texture and General Mean Verbal Description
and Consistency Acceptability
Aroma
F0 8.05 8.00 8.05 7.75 8.00 7.97 Like Very Much
F1 8.10 7.60 7.65 7.55 7.75 7.73 Like Very Much
F2 8.00 7.35 7.65 7.60 7.65 7.65 Like very Much
F3 8.05 7.55 7.90 7.65 7.60 7.75 Like very Much
F4 8.10 7.70 8.20 7.60 7.55 7.83 Like very Much

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

 37

Summary

The researchers conducted the “Acceptability of White Oyster

Mushroom (Pleurotus ostreatus) Siopao” at the ASSCAT BTLEd Laboratory

to determine the acceptability level of the different formulation of White

Oyster Mushroom Siopao in terms of appearance, taste, aroma, texture

and consistency and general acceptability; determine the significant

difference between the siopao control recipe and the different treatments

of White Oyster mushroom (Pleurotus ostreatus) siopao in terms of

appearance, taste, aroma, texture and consistency and general

acceptability; and find out the most accepted formulation of White Oyster

Mushroom (Pleurotus ostreatus) siopao.

The study used an experimental method of research. There were

twenty (20) respondents chosen as evaluators through purposive random

sampling. The instrument used in the study was the 9-point Hedonic

Scale.

There were five formulation used in study, namely: F0 with 100%

Cabbage filling, F1 with 75% Cabbage and 25% White Oyster Mushroom

filling, F2 with 50%Cabbage and 50%White Oyster Mushroom filling, F3

with 25% Cabbge and 75% White Oyster Mushroom filling, and F 4 with

100% White Oyster Mushroom. All preparations applied the same

procedure. They only differ in the amount of Cabbage and White Oyster

Mushroom.
 38

Computation of weighted mean was done to determine the level of

Acceptability of White Oyster Mushroom, and application of the Analysis

of Variance was done to test if there was a significant difference between

the controlled formulation and formulations with White Oyster Mushroom

in terms of the five sensory parameters.

Conclusions

Based on the findings of the study, it was concluded that the

different formulations of White Oyters Mushroom Siopao were all

acceptable by the respondents with F4 as the most accepted formulation.

Therefore, White Oyster Mushroom can be used as a subtitute ingredient

for Cabbage as filling for making siopao.

Recommendations

Based on the result of the study, the researchers recommended that

fresh White Oyster Mushroom can be used as a good substitute filling for

siopao. Morever, TLE teachers and students can use the recipe in their

food innovation. Entrepreneurs can use the recipe to generate more

income and homemakers can use the recipe in preparing nutritious and

delicious meal for their family. Nevertheless, the improvement of the

recipe in terms of texture and consistency is also recommended on how

to lessen the saturated texture of White Oyster Mushroom.

Further studies on shelf life and nutrients analysis is

recommended.
 39

Cost Analysis of the product to determine its marketability is highly

suggested.
 40

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 43

APPENDICES
 44

Appendix A

Letter of Permission to Conduct

 45

Appendix B

Letter to Permission for TLE Laboratory Utilization

 46

Appendix C

Controlled Recipe

Vegetarian Steamed Buns

By: Leela CYD of Kitchn.com

Ingredients

Dough:

2 cups all-purpose flour

1 teaspoon instant yeast
4 tablespoons sugar
Pinch or two of salt
1 tablespoon sesame oil,
plus, extra for rolling out
dough
½ cup lukewarm stock or water

Filling:

½ small cabbage
1 spring onion or green onion, diced fine
2 tablespoons fresh peeled ginger, minced
½ teaspoon sugar
1 teaspoon oyster sauce (see note)
1 teaspoon soy sauce
1 teaspoon sesame oil

Procedure:

1. In a bowl, mix the flour, yeast, baking powder, sugar and salt
together. Add the sesame oil and stir lightly. Slowly mix in the
water and stir to combine. Knead the dough on a lightly floured,
clean work surface until the dough is smooth, about 5 minutes.
Place the dough ball into a medium-sized bowl. Cover with a plastic
wrap and put into a larger bowl filled with three or so inches of hot
water. Place this into either the oven or microwave and let rise for
30 minutes or until dough double in size.
2. While the dough is rising, prepare the filling. Steam the cabbage for
1 minute then drain the water (squeeze the water out as best as you
can. Chop the cabbage finely. Add the rest of the filling ingredients
and mix through roughly. Set the filling aside.
 47

Forming the buns

1. After 30 minutes or more, the dough should have doubled in

volume. Knead the dough lightly to expel any air pockets. Roll into
a cylinder on a floured board, and cut into 8 equal pieces. Then,
put a drop or two of sesame oil in your palm to coat hands (for each
ball). Roll each piece into a ball, and place under a wet kitchen
towel and allowing to rest for at least 40 minutes (the dough will
rise again).
2. Roll out dough into 4 inches' diameter circles. Place a small ball of
filling in the center. Form pleats in dough as you seal the buns by
twisting (make sure they have a nice seal). Place finished buns on
baking paper sheets.

To Cook:

1. Place the filled buns into warm bamboo steamer or rice cooker (as
we did) and let steam for 15 50 20 minutes. The buns will almost
double in size. Serve with soy sauce or hot chili sauce.
 48

Appendix D

Score Card for Sensory Evaluation

Name: _____________________________________ Age: _________________

Faculty Respondents No: ________
Students Gender: _________________

Direction: Evaluate the sample product of White Oyster Mushroom

Siopao on the level of acceptability using the nine-points scale below.
Write only the score value on the space provided.

Description:

9 – Like Extremely
8 – Like Very Much
7 – Like Moderately
6 – Like Slightly
5 – Neither Like nor Dislike
4 – Dislike Slightly
3 – Dislike Moderately
2 – Dislike Very Much
1 – Dislike Extremely

Sensory Modality F0 F1 F2 F3 F4
Appearance
Taste
Aroma
Texture
General Acceptability

Comments and suggestions:

_______________________________________________________________________________
 49

Appendix E

Dummy Tables

Sensory Ratings on the Appearance of White Oyster Mushroom Siopao

Board of Tasters Preparations

F0 F1 F2 F3 F4
F1 8 8 8 9 8
F2 8 8 8 9 9
F3 9 9 9 9 9
F4 8 8 8 8 8
S5 7 7 7 6 7
S6 8 8 8 8 7
S7 8 8 8 8 8
S8 8 7 8 7 9
F9 6 9 8 7 7
F10 8 9 8 8 8
F11 8 9 8 8 7
F12 8 7 7 7 7
F13 7 7 7 8 9
F14 8 8 7 6 6
S15 8 8 8 8 8
S16 9 9 9 9 9
S17 9 9 9 9 9
S18 9 9 9 9 9
S19 8 7 8 9 8
S20 9 8 8 9 9
Total Score 161 162 160 160 161
Mean Ratings 8.05 8.10 8.00 8.05 8.10
 50

Dummy Tables

Sensory Ratings on Taste of White Oyster Mushroom Siopao

Board of Tasters Preparations

F0 F1 F2 F3 F4
F1 8 7 7 7 7
F2 8 7 7 7 7
F3 7 7 7 7 7
F4 7 7 7 8 7
S5 7 7 6 6 8
S6 8 7 7 8 8
S7 8 7 6 7 6
S8 8 7 9 8 8
F9 6 8 5 4 4
F10 9 7 7 7 7
F11 8 8 8 8 8
F12 8 7 7 7 7
F13 7 7 7 8 9
F14 9 7 6 6 7
S15 8 8 7 8 9
S16 9 9 9 9 9
S17 9 9 9 9 9
S18 9 9 9 9 9
S19 9 9 9 9 9
S20 8 8 8 9 9
Total Score 160 152 147 151 146
Mean Ratings 8.00 7.60 7.35 7.55 7.70
 51

Dummy Tables

Sensory Ratings on Odor and Aroma of White Oyster Mushroom Siopao

Board of Tasters Preparations

F0 F1 F2 F3 F4
F1 9 8 7 8 8
F2 8 7 7 7 7
F3 8 8 8 8 8
F4 8 7 6 8 8
S5 6 7 6 6 8
S6 8 8 8 8 8
S7 8 7 7 7 8
S8 7 6 8 9 9
F9 8 8 8 8 8
F10 8 8 8 8 8
F11 9 9 9 9 9
F12 8 7 7 7 7
F13 7 7 7 8 9
F14 9 7 6 6 7
S15 8 7 7 8 8
S16 9 9 9 9 9
S17 9 9 9 9 9
S18 9 9 9 9 9
S19 8 8 8 9 9
S20 8 8 9 8 9
Total Score 162 154 153 159 165
Mean Ratings 8.05 7.65 7.65 7.90 8.20
 52

Dummy Tables

Sensory Ratings on Texture and Consistency of White Oyster Mushroom

Siopao

Board of Tasters Preparations

F0 F1 F2 F3 F4
F1 9 8 8 8 7
F2 8 8 8 8 8
F3 7 7 7 7 7
F4 7 7 7 7 8
S5 7 7 7 6 8
S6 7 6 7 7 7
S7 8 8 7 7 8
S8 7 6 9 8 9
F9 6 8 8 7 7
F10 8 8 8 8 8
F11 9 9 9 9 8
F12 6 6 6 6 6
F13 7 6 7 8 9
F14 8 8 6 5 5
S15 7 7 7 7 7
S16 9 9 8 9 8
S17 9 9 9 9 9
S18 9 9 8 9 8
S19 8 7 7 9 7
S20 9 8 9 9 8
Total Score 155 151 152 153 152
Mean Ratings 7.75 7.55 7.60 7.65 7.60
 53

Dummy Tables

Sensory Ratings on General Acceptability of White Oyster Mushroom

Siopao

Board of Tasters Preparations

F0 F1 F2 F3 F4
F1 9 8 8 8 7
F2 8 8 8 8 8
F3 7 7 7 7 7
F4 7 7 7 8 8
S5 7 7 7 6 8
S6 8 8 7 7 7
S7 8 8 7 7 7
S8 7 7 9 8 8
F9 6 8 5 4 3
F10 8 6 6 6 6
F11 9 9 9 9 8
F12 8 7 7 7 7
F13 7 6 7 8 9
F14 9 8 7 6 6
S15 8 8 8 8 8
S16 9 9 9 9 9
S17 9 9 9 9 9
S18 9 9 9 9 9
S19 8 8 9 9 8
S20 9 8 8 9 9
Total Score 160 155 153 152 151
Mean Ratings 8.00 7.75 7.65 7.60 7.55
 54

Cost Analysis

Quantity Unit Cost

Direct Cost
Mushroom 508 g 200/1 kl 101.6
All-purpose flour 254 g 50/ 400 g 31
Baking powder 4g 28/ 100 g 1.12
Instant dry yeast 3g 75/125 g 1.8
Brown sugar 4.7 g 18/ 250 g 1
White sugar 50 g 25/ 250 g 5
Salt 8.85 g 5/ 250 g 0.2
Oyster sauce 18 g 69/ 156 ml 8.1
Soy sauce 18 g 12/ 200 ml 2
Sesame oil 9.1 180/ 207 ml 7.9
Green Onion 1g 10/ 1 pcs 2
Cling wrap 20 m 50/ 1 box 3
Baking cup 50 pcs 10/ 100 pcs 5
Total Direct Cost 169.72

Indirect cost

Gas 10
Electricity 10
Water 10
Transportation 30
Total Indirect 60
cost
Total Expenses 229.72

Yield 50 pcs/ 550 g 50 pcs

Total product 229.72/50 pcs 4.6
cost
Mark-up 30% × 4.6 1.38
Total Cost 5.98 × 50 299
Less 229.72
Net profit 69.28
 55

PLATES
 56

Wash the Mushroom;

Step 1. Wash the White Oyster

Mushroom in a running water
thoroughly.

Step 2. Put the White Oyster

Mushroom in the colander to
drain.

Making Dough:

Step 1. Measure the flour.

Step 2. Strain the flour to break up

any lumps in the flour.
 57

Step 3. Mix all ingredients in a

mixing bowl included instant dry
yeast, sugar and salt.

Step 4. Knead the dough.

Step 5. Tip the dough and rest in

the fridge for 20-30 minutes.

Making fillings;

Step 1. Prepare the ingredients for

the fillings.
 58

Step 2. Cook the fillings.

Step 3. Transfer the filling to a

container and set aside.

Forming the buns and steaming

the siopao;

Step 1. Roll the dough into a

floured board and cut into 8 equal
pieces.
 59

Step 2. Flatten each ball of dough

into a thin circle.

Step 3. Arrange a spoonful of

filling in the center.

Step 4. Gathered the dough

around the filling in a spiral shape.

Step 5. Put the siopao in the

parchment paper.

Step 6. Place the buns in the

steamer leaving an inch distance
from each other. Then steam it for
15 minutes at low heat.
 60

Sensory Evaluation
61
 62

Appendix F

GANTT CHART OF ACTIVITIES

Activities Sept. Oct. Nov. Dec. Jan. Feb. Mar. Apr. May June Jul. Aug. Sept. Oct. Nov. Dec. Jan. Feb.- Apr. June
2020 2020 2020 2020 2021 2021 2021 2021 2021 2021 2021 2021 2021 2021 2021 2021 2022 2022 2022 2022
Research
Title and
Data
Gathering
Documentat
ion and
Thesis
Outline
Defense
Processing
and
Submission
of
Softbound
Conduct of
Study
Final
Documentat
ion and
Data
Consultatio
n
Interpretatio
n and
Analysis
Manuscript
Writing:
Finalization
of Thesis
Paper and
Final
Defense
Processing
for
Hardbound
Copy for
Final
Submission
 63

Appendix G

CURRICULUM VITAE

PERSONAL BACKGROUND

Name : Reahlyn F. Adlawan

N-Name : Yang

Civil Status : Single

Sex : Female

Home Address : Panipasan, Marilog District, Davao City

Date of Birth : May 18, 1998

Place of Birth : New Valencia, Tugbok District, Davao City

Parents Name :

Mother : Rubelyn F. Adlawan

Father : Rogelio F. Adlawan

EDUCATIONAL ATTAINMENT

Elementary : Panipasan Elementary School

Secondary : Bunawan National High School

Tertiary : Agusan del Sur State College of Agriculture and

Technology

Degree : Bachelor of Technology and Livelihood

Education

Major : Home Economics

 64

CURRICULUM VITAE

PERSONAL BACKGROUND

Name : Lorry Jane Q. Agunos

N-Name : Diday

Civil Status : Single

Sex : Female

Home Address : P6, Tagapua, San Francisco, Agusan del Sur

Date of Birth : February, 20, 2000

Place of Birth : P6 Tagapua, San Francisco, Agusan del Sur

Parents Name:

Mother : Amely Q. Agunos

Father : Larry J. Agunos

EDUCATIONAL ATTAINMENT

Elementary : Tagapua Elementary School

Secondary : Forest Hills Academy Bayugan City Inc.

Tertiary : Agusan del Sur State College of Agriculture

and Technology

Degree : Bachelor of Technology and Livelihood

Education

Major : Home Economics