Chapter 1,2 and 3 Milk Tea

Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES

Nabua, Camarines Sur
College of Tourism Hospitality and Business Management
Bachelor of Science in Hospitality Management
CALABASH MILK TEA
An undergraduate thesis
Presented to
The faculty of instruction
COLLEGE OF TOURISM HOSPITALITY BUSINESS MANAGEMENT
Camarines Sur Polytechnic Colleges
In partial fulfillment of the requirements for the Degree

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
JOSEPH D. BERSABE
KRISHA KARYL MAY C. LIMSON
KRISTELLE KAE A. ROBLES
GREGORY LOI P. ROMANO
March 2023
2
Chapter 1
THE PROBLEM
INTRODUCTION
Nowadays, living in this generation that are constant growing and changing, may
face a lot of difficulties, weather is getting warmer due to climate changes, and people
tend to find new ways to ease the hot weather with a delicious drink. These past few
years business that offers cold beverage such as milk shake, iced coffee, and milk tea are
getting popular. People patronizing these drinks especially student, teenagers, who love
to try new flavors, new food, and trendy food that can satisfy their wants.
The researchers found a fruit that does not get any recognition due to its
unpopularity, disgusting smell, and unappetizing look, however, caters a strong flavor
and unique taste that can step up to the table and can be marketed. This fruit is called
calabash (Cresentia cujete) also known as miracle fruit that can found in a tropical
country like the Philippines.
The calabash (Cresentia cujete) was discovered by the European explorers
traveling to West Africa. In 1852, the first description of the fruit appeared in the
literature, and it was called the “miraculous berry”. (Daniel et. al, 1968).
The calabash (Cresentia cujete) is said to be good for the heart, diabetes, and it
can reduce blood pressure. The pulp of the calabash can used as the medicine for
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relieving disorders of the chest or respiratory tract and to cure dysentery and stomach
aches. (The Fruits Info)
The researcher conducted this study to innovate a new milk tea flavor that can be
scrumptious that may also provide a good health benefit.
STATEMENT OF THE PROBLEM
The purpose of this study is to utilize the unpopular calabash (Cresentia cujete)
unique taste into creating a new flavor of milk tea, that is currently a popular drink and
loved by everyone especially students and teenagers. To find and obtain all the necessary
things in formulate right process, the researcher is bound to answer all the questions
below to obtain all the necessary information.
1. What are the right ratio in ingredients to find the best quality of milk tea?
2. What other flavor can be added in the calabash milk tea to level up the taste and create
more variant or choices?
3. The level of the acceptably of the calabash milk tea in terms of

4
Aroma
Color
Taste
Texture
SIGNIFICANCE OF THE STUDY
This study aims to utilize the abondance, yet unrecognized tropical fruit called
calabash fruit into creating a sweet cold drink that can satisfied the taste bud of the people
who seek refreshment and ease the warm weather of the country. The researcher
conducted the study to benefit the following:
Students
The students who adore and loves refreshment specially milk tea are the study’s
direct beneficiaries. During class, working hours, snacks, and ideally during their meals.
Vendors and Entrepreneurs
It is important to mention that goods are getting more expensive these days. The
provided data will direct the vendors and entrepreneurs on how to deal with the increased
cost of milk tea’s ingredient. Vendors and entrepreneurs will be able to comprehend the
concept of Calabash milk tea and why they benefit from this study, which may
Future Researchers
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The researchers who want to improve a product or conduct related research on
product innovation can use this as their reference.
SCOPE AND DELIMITATION OF THE STUDY
This study aims to introduce and create a new milk tea flavor consisting of the
fresh calabash juice that can satisfy the consumer’s craving. The product will be
submitted to activity such as sensory character, evaluation, acceptability, and rankings.
This study only focuses on introducing a new flavor of milk tea using calabash fruit and
does not conclude the packaging, logo, and any kind of test especially for health benefits.
DEFINITION OF TERMS
The following terms were defined according to their conceptual use in the study.
Appearance - have a pleasing or attractive appearance.
Aroma – a noticeable and usually pleasant smell
Calabash fruit - is an eye-catching large green fruit that grows on the calabash tree. The
fruit is not edible raw but can be used to make juice and syrup for medical purposes.
Color – the aspect of things that is caused by differing qualities of light being reflected or
emitted by them.
Cravings – an especially strong desire for a certain thing
Flavor – the quality of something that affects the sense of taste.
Milk tea – refers to any tea drink with milk added.

6
Patronizing – characterized by a superior attitude towards other.
Recognition – the act of recognizing someone or identifying something when you see.
Taste – sensation obtained from a substance in the mouth that is typically produced by
the stimulation of the sense of taste combined with those of touch and smell.
Tropical country - nations that are in a tropic.
Utilize - mean to put into service specially to attain an end.
CHAPTER 2
This chapter presents the review of related literature, review of related studies, theoretical
framework, conceptual framework that focusing on calabash (Cresentia cujete)
Review of Related Literature
Since 2011, milk tea has become a well-known beverage that is frequently drunk.
This study used a conjoint analysis approach to identify the mix of milk tea features that
consumer most valued. The size of the tapioca pearls, the amount of sugar, the price
range, the brands, the kind of milk tea, the presence of cream cheese, and the amount of
ice were some of the specific factors used in this study. Conjoint analysis and an
orthogonal design were used to assess customer preference for milk tea. According to the
findings, consumers gave pearl size (29.137%) the most thought, followed by sugar
content (17.373%), ice content (17.190%), drink type (13.421%), price (11.207%), and
cream cheese inclusion (9.525%) and brand names (2.147%). The study's conclusions
7
about consumer preferences for milk tea's varied qualities will be helpful to milk tea
companies. Finally, the findings of this study may be applied to other beverage-focused
studies being conducted all over the world. Ong et.al (2021)
https://www.mdpi.com/2304-8158/10/6/1382#B1-foods-10-01382
Yamamoto et al. (2016) found that while the calabash fruit's fresh calabash meat
tastes like guyabano and has a combination of sweet and sour flavors, when it is cooked,
it takes on the bitter taste of wine. The main goal of this study was to create a mocktail
utilizing honey as the sweetener and calabash (Cresentia cujete) extract as the base.
Guyabano, pomelo, and jack fruit juices were used as modifiers. The study used an
experimental research design, and it was discovered that the best ratio for making mock
tails with calabash extract as the base was to use 60 ml of calabash extract, 30 ml of
guyabano juice, and 15 ml of honey for mock tail number one, 50 ml of calabash extract,
30 ml of pomelo juice, and 15 ml of honey for mock tail number two, and 45 ml of
calabash extract, 30 m (mock tail 3). Regarding appearance, scent, and taste, calabash
(Cresentia cujete) mocktail and commercial mocktail did not significantly differ from one
another.
The pulp of the calabash fruit (Crescentia cujete) has been examined for its
nutritional and anti-nutritive compositions in both the wet and dry samples in the study
by Ogbaugu (2008) titled, The Nutritive and Anti-Nutritive Compositions of Calabash

8
(Crescentia cujete) Fruit Pulp. For fruits, the results for ash are relatively reasonable at
3.74% (dry), ether extract at 4.38% (wet), crude protein at 7.67% and 10.01% (dry),
crude fiber at 4.88% (dry), carbohydrate at 15.65% and 68.13% (dry), and dry matter at
31.32% and 87.48% (wet). Mineral elements are present in very high amounts in both the
wet and dry samples. Calcium has the lowest values of 0.12% (wet) and 0.06%, while
sodium (Na) has the greatest values of 3.20% (wet) and 0.32% (dry). Both the wet and
dry pulp samples are clear of HCN toxicity and have acceptable levels of phytochemicals.
The pulp can benefit human nutrition and health in beneficial ways.
Cite: Marc Nwosu Ogbuagu , 2008. The Nutritive and Anti-Nutritive Compositions of
Calabash (Crescentia cujete) Fruit Pulp. Journal of Animal and Veterinary Advances, 7:
1069-1072.
https://www.medwelljournals.com/abstract/?doi=javaa.2008.1069.1072
The fruit's sugar level, energy content, and pH were all measured, according to
The African Journal of Biotechnology (2014). The values for the following nutrients are
quite high: 1.13, 8.35, 1.34, 4.28, 84.92, 59.86, 25.09, 18.24, and 88.69% for fat, protein,
nitrogen, crude fiber, moisture content, sucrose, fructose, and galactose, respectively. The
fruit's pH is in the range of acids (4.80) and according to the results for the essential
minerals, salt and phosphorus have high mean concentrations, whereas other elements
had low mean concentrations. Also, the data suggest that the mean concentrations of
heavy metals are relatively low, whereas the mean concentrations of manganese, iron,
zinc, and copper are high. The research on the phytochemical components, mineral
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composition, and close composition of the C. Cujete claims that the fruit has medicinal
properties and can contribute to the nutrition of both people and animals.
https://www.ajol.info/index.php/ajb/article/view/99140
The majority of responders, according to Lee and Vega (2014), are college and
high school students. The majority of survey participants view milk tea as a drink that
soothes their thirst. More significantly, customers want a larger variety of menu options
that are both healthy and reasonably priced. Based on the findings, the researchers advise
milk tea outlets' management to concentrate on offering healthy substitute components
and include nutritional details to allow customers know what's in their drink. To attain
complete consumer pleasure and loyalty, the management should develop unique tea
items that are fair in price while maintaining a high level of quality.
https://www.academia.edu/30356082/Factors_Affectin
%20g_Consumers_Buying_Behavior_on_Selected_Milk_T
%20ea_Stores_Towards_Obtaining_Sustainability
According to Gono et al. (2020), the study's primary emphasis was a survey
questionnaire distributed via random sampling to 120 respondents. The calabash fruit
juice scored an overall acceptable mean of 3.42, according to the results. The fruit juice
was considered to have market potential.

10
https://www.researchgate.net/publication/
344268962_Development_and_Evaluation_of_Calabash_Fruit_Cresentiacujete_Juice_Dr
ink
THEORITICAL FRAMEWORK
Maslow
theory
CONCEPTUAL FRAMEWORK
INPUT PROCESS OUTPUT

 Create a new flavor  Making
milk tea  Calabash
of milk tea with with (Cresenti
calabash a cujete)
Calabash fruit. (Cresenti Milk tea.
a cujete)
 Determine the The respondents
fruit.
will patronize
 Giving the product.
Calabash (Cresentia
the
cujete) milk tea’s responde
nts
life. sample of
the
Calabash
Milk tea.
11
FEEDBACK
Figure 2
Conceptual Paradigm
SYNTHESIS OF THE STUDY
The researcher presented many types of related literature to the importance of the study
titled calabash milk tea, and to have more better understanding and insight for the
following discussion, the researcher created a synthesis.
According to Gono et al. (2020),. The calabash (Crescentia cujete) fruit juice
scored an overall acceptable mean of 3.42, according to the results. The fruit juice was
considered to have market potential. And Yamamoto et al. (2016) found that while the
calabash fruit's fresh calabash meat tastes like Guaynabo and has a combination of sweet
and sour flavors, when it is cooked, it takes on the bitter taste of wine, the study of Gono
12
et el. (2020) and Yamamoto et al. (2016) shows that the calabash (Crescentia cujete) fruit
has potential into the market or can be marketed in the public, their study prove the
acceptance of the fruit in the case of taste.
The study of Ogbaugu (2008) shown that the calabash (Crescentia cujete) fruit’s
Both the wet and dry pulp samples are clear of HCN toxicity and have acceptable levels
of phytochemicals. The pulp can benefit human nutrition and health in beneficial ways.
Journal of African Biotechnology, 2014. The values for the nutrient’s fat, protein,
nitrogen, crude fiber, moisture content, sucrose, fructose, and galactose are 1.13, 8.35,
1.34, 4.28, 84.92, 59.86, 25.09, 18.24, and 88.69%, respectively. Salt and phosphorus
have high mean concentrations, although other elements had low mean concentrations,
according to the results for the important minerals, and the pH of the fruit is in the range
of acids (4.80).
NOTES
13
https://www.mdpi.com/2304-8158/10/6/1382#B1-foods-10-01382
https://www.medwelljournals.com/abstract/?doi=javaa.2008.1069.1072

Chapter 1,2 and 3 Milk Tea

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Republic of the Philippines

CAMARINES SUR POLYTECHNIC COLLEGES

CALABASH MILK TEA

In partial fulfillment of the requirements for the Degree

country like the Philippines.

The calabash (Cresentia cujete) was discovered by the European explorers

aches. (The Fruits Info)

scrumptious that may also provide a good health benefit.

STATEMENT OF THE PROBLEM

below to obtain all the necessary information.

more variant or choices?

3. The level of the acceptably of the calabash milk tea in terms of

SIGNIFICANCE OF THE STUDY

conducted the study to benefit the following:

Vendors and Entrepreneurs

product innovation can use this as their reference.

SCOPE AND DELIMITATION OF THE STUDY

submitted to activity such as sensory character, evaluation, acceptability, and rankings.

Appearance - have a pleasing or attractive appearance.

Aroma – a noticeable and usually pleasant smell

Cravings – an especially strong desire for a certain thing

Flavor – the quality of something that affects the sense of taste.

Milk tea – refers to any tea drink with milk added.

Tropical country - nations that are in a tropic.

Utilize - mean to put into service specially to attain an end.

framework, conceptual framework that focusing on calabash (Cresentia cujete)

Review of Related Literature

by Ogbaugu (2008) titled, The Nutritive and Anti-Nutritive Compositions of Calabash

milk tea outlets' management to concentrate on offering healthy substitute components

was considered to have market potential.

INPUT PROCESS OUTPUT

SYNTHESIS OF THE STUDY

following discussion, the researcher created a synthesis.

acceptance of the fruit in the case of taste.

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