DEPARTMENT OF EDUCATION

Region Vll, Central Visayas

School Division of Cebu
Cogon,Compostela,Cebu
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COMPOSTELA NATIONAL HIGH SCHOOL
Cogon,Compostela,Cebu

Exploring Avocado, Banana, and Jackfruit as Innovative

Fillings for Shawarma: A Culinary Investigation

Presented to :

Compostela National High School (Day Class)

Cogon, Compostela, Cebu

Submitted by :

Arianwen Eliot

Pink Capul

Kirsten Geray

Ronn Lord Malicsi

Ralph Borres

Jeralene Cobrado

Jessica Oyao
 APPROVAL SHEET

This serves to confirm that the culinary experimentation project entitled Exploring Avocado,
Banana, and Jackfruit as Innovative Fillings for Shawarma: A Culinary Investigation
conducted by Arianwen Eliot, Pink Capul, Kirsten Geray, Ronn Malicsi, Ralph Boress, a
senior high school students of Compostela National High School (Day Class) in partial
fulfillment of the requirements for the subjects, Practical Research has been examined and is
recommended for acceptance and approval.

______________ CHERRYLYN B.
CAPANGPANGAN
Date Adviser

The culinary experimentation project has been thoroughly assessed and deemed appropriate
for implementation. The project aims to explore innovative culinary techniques, flavor
combinations, and ingredient applications within the field of gastronomy. Feedback provided
during the evaluation process has been thoughtfully integrated into the project plan.

SCHOOL PANEL EXAMINERS

Approved by the committee on Oral Examination with grade of ___________

on __________,2024.

CHERRYLYN B.CAPANGPANGAN
Research Adviser

_______________ _________________
Member Member
__________________
Member

Accepted in partial fulfillment of the requirements of Senior High School.

REMAVIE ANDRIN DERV, ED.D URLINDO L. CHAVEZ DEV. ED.

D
SHS Coordinator Principal lll
 DEPARTMENT OF EDUCATION
Region Vll, Central Visayas
School Division of Cebu
Cogon, Compostela,Cebu
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——
COMPOSTELA NATIONAL HIGH SCHOOL
Cogon, Compostela, Cebu

Exploring Avocado, Banana, and Jackfruits as

Innovative Fillings for Shawarma: A Culinary Investigation

AN ACTION RESEARCH STUDY

Abstract

The culinary landscape is continually evolving, driven by the quest for innovation and the
exploration of novel flavor combinations. In this study, we delve into the realm of shawarma,
a beloved Middle Eastern street food, to investigate the potential of integrating
unconventional fillings: avocado, banana, and jackfruit. The aim of this research is to assess
the sensory attributes, acceptability, and culinary compatibility of these fruits as fillings in
shawarma.

To achieve this objective, a comprehensive culinary investigation was conducted, comprising

sensory evaluation sessions, consumer surveys, and expert opinions. Fresh avocado, ripe
banana, and tender jackfruit were selected as the focal ingredients due to their contrasting
textures, flavors, and nutritional profiles. Each fruit was meticulously prepared, seasoned, and
incorporated into traditional shawarma wraps alongside customary ingredients such as meat,
vegetables, and condiments.

The sensory evaluation revealed intriguing findings regarding the taste, texture, aroma, and
overall palatability of the experimental shawarmas. Avocado introduced a creamy mouthfeel
and subtle nutty undertones, ripe banana contributed a delicate sweetness and soft
consistency, offering a unique contrast to the savory and tangy components of the shawarma.
Jackfruit, with its fibrous texture and mild sweetness, provided a satisfying chewiness and an
exotic tropical flavor dimension.
 ACKNOWLEDGMENT

We would like to express our profound gratitude to everyone who helped us finish this
research. We are incredibly appreciative of the volunteers and participants for giving up their
time and energy to contribute to this study and offer insightful comments. Their consistent
commitment and sincerity were very important to this project's success.

We also acknowledge the thoughtful people who helped and encouraged us during the study
process. The feedback they provided was really important in determining how this research
turned out. This study is evidence of the hard work and dedication of all those involved.

We sincerely appreciate the time of the participants who so kindly offered to try and
comment on the experimental shawarma varieties. The direction of this research was greatly
influenced by their feedback and insights.

We express our gratitude to Mrs. Cherrlyn Capangpangan, our academic adviser, for her
assistance and advice throughout our study. Her knowledge and encouragement were
invaluable.

Last but not least, we would like to express our gratitude to our friends, and family for their
comprehension, inspiration, and steadfast support during the course of the study. Without the
combined work and contributions of everyone, this research would not have been feasible.
We are grateful that you joined us on this study adventure.
 TABLE OF CONTENTS

Title Page …………………………………………………………………………………… i

Approval Sheet ……………………………………………………………………………… ii
Abstract ………………………………………………………………………………………iii
Acknowledgment …………………………………………………………………………. iv
Table of Contents ……………………………………………………………………………..
v
List of Tables ……………………………………………………………………………… vi
List of Figures ……………………………………………………………………………. vii

I. Context and Rationale …………………………………………………………………… 8

Context …………………………………………………………………………… 8
Rationale …………………………………………………………………………. 8

II. Innovation, Intervention, and Strategy ………………………………………………….. 9

Introduction ……………………………………………………………………… 10
Shawarma Preparation ………………………………………………………….. 11
Key Features and Benefits ……………………………………………………… 13
Why it's different from other existing Shawarma ………………………..……… 13
Implementation Steps ……………………………………………………………. 14

III. Data Methods …………………………………………………………………………. 15

Ingredients ………………………………………………………………………... 15
Procedures …...…………………………………………………………………… 16

IV. Action Plan ……………………………………………………………………………. 16

Implementation & Time ……………………………………………………………16

Data Gathering ……………………………………………………………………. 16
Research Design ………………………………………………………………….. 16
Data Analysis …...………………………………………………………………... 16
V. Discussion Of Result and Reflection ………………………………………………… 17

Question #1 ……………………………………………………………………… 17
Question #2 ……………………………………………………………………… 17
Question #3 ……………………………………………………………………… 17
Question #4 ……………………………………………………………………… 17

VI. References ………………………………………………………………………………20

VII. Financial Report ……………………………………………………………………… 21

Survey Documentation ………………………………………………………………………

Curriculum Vitae …………………………………………………………………………… 24

Survey Questioner …………………………………………………………………………..

Tabulation For Survey Questionnaire Results ……………………………………………..

 List of Tables

1. Avocado, Banana, and Jackfruit Characteristics

2. Shawarma Filling Preparation

3. Taste Preference Results

4. Shawarma Assembly Techniques

5. Shawarma Tasting Session

6. Nutritional Comparison of Avocado, Banana, and Jackfruit

I. CONTEXT AND RATIONALE

The world of cooking is always changing, with creative dishes emerging from mixing styles
and ingredients. Shawarma, which originated in the Middle East, has become popular
worldwide. Has been adapted to suit tastes and dietary needs. On the other hand, avocado and
jackfruit are two fruits known for their health benefits and versatility in cooking. Avocado is
praised for its fats and creamy consistency making it a go-to ingredient in recipes. Jackfruit,
with its texture resembling meat when cooked, has become a sought-after substitute for meat
among those following vegan or vegetarian diets.

Our study looks into this culinary evolution by blending shawarma with avocado, banana,
and jackfruit, to introduce a novel dish that will appeal to a wide audience. This exploration
not only extends the frontiers of shawarma but also addresses the growing need for healthier,
plant-based fast-food options. The distinct flavor and texture combinations of these foods
provide customers with a new sensory experience, potentially sparking a fusion cuisine trend.
Additionally, researching consumer preferences for this fusion can help chefs, restaurateurs,
and food entrepreneurs broaden their menus. Given the increased interest in fusion cuisine
and health-conscious eating, our findings have the potential to spark curiosity and promote
culinary innovation.
I. INNOVATION, INTERVENTION, AND STRATEGY

Consider focusing on the nutritional analysis and sensory evaluation of this innovative dish.
Highlighting the health benefits and the flavor profile that each of these unique ingredients
brings to traditional shawarma could pique the interest of food enthusiasts and health-
conscious individuals alike.

We aim to investigate the sensory experience and nutritional value of this unconventional
fusion. By conducting taste tests and analyzing nutritional profiles, we seek to uncover
potential culinary innovations and dietary benefits. This intervention highlights the
importance of embracing creativity in food exploration while promoting healthy eating
habits.

Our strategy for the Unique Combination of Shawarma with Avocado, Banana, and Jackfruit
involves several key steps. First, in order to comprehend the body of study already done on
the flavor profile, nutritional value, and possible health advantages of each item, we will
gather a lot of data. We will then conduct the food testing studies to evaluate the shawarma
combination's overall savory flavor, texture, and taste. Furthermore, we will examine the
dish's nutritional makeup in order to assess its suitability as a well-rounded meal choice.
Finally, in order to get input from customers and determine their interest in this culinary
concept, we'll conduct focus groups or surveys. This thorough method will offer insightful
information about the feasibility and popularity of this unconventional food fusion.

INTRODUCTION
Compostela National High School launched a culinary inquiry titled "Exploring Avocado,
Banana, and Jackfruit as Innovative Fillings for Shawarma." The goal of this research is to
investigate the cultural, nutritional, and sensory aspects of incorporating these unusual
fillings into the conventional shawarma recipe. This study intends to shed light on avocado,
banana, and jackfruit's potential as savory alternatives in the world of street food cuisine by
analyzing their texture, flavor profile, and culinary adaptability.

The selection of avocado, banana, and jackfruit as the main ingredients for investigation
stems from their variety and culinary versatility. Avocado is a highly regarded ingredient that
may be used in a variety of culinary styles, from savory dishes to desserts, due to its rich,
buttery flavor and creamy texture. The natural sweetness and flexible firmness of bananas
give savory dishes a distinctive twist, blending the lines between savory and sweet flavor
profiles. Because of its firm texture and flavor-absorbing capacity, jackfruit is frequently
signified as a plant-based meat substitute. This makes it a fascinating ingredient to work with
in recipes that typically feature animal proteins.

With the use of avocado, banana, and jackfruit as shawarma fillings, this study seeks to
explore the creative potential of food preparation. Through a series of studies and taste
testing, we hope to determine the possibility of adding these fruits to a normally meat-free
cuisine. By doing this, we seek to encourage sustainability and health consciousness in eating
choices in addition to offering a unique culinary experience.

We are Compostela National High School students who are passionate about the culinary arts
and want to go beyond the limits of conventional cuisine. Our research on the usage of
jackfruit, avocado, and banana in shawarma is a reflection of our dedication to sustainable
food preparation methods and innovation. We anticipate that this study may encourage
people to consider food choices in novel ways and to investigate unfamiliar areas in the
culinary arts.

SHAWARMA PREPARATION

Here are the ingredients of our Shawarma

1 pack of pita bread

½ kilo Jackfruit
2 Avocado
½ kilo Banana
1 Cucumber
1 sachet of Lady’s Choice sandwich spread mayonnaise

INSTRUCTIONS

The first step in making Shawarma is to toast the pita bread in a frying pan over the fire. By
doing this, you can improve the bread's flavor and texture and make sure it's warm and
somewhat crispy before stuffing it full of delectable ingredients. Start by preheating a frying
pan over medium heat until a drop of water splatters on it with a slight sizzle. The pita bread
should be gently added to the pan and allowed to come into even contact with the surface
while it is heating. When the pita bread is perfectly done, take it out of the pan and allow it to
cool somewhat. The bread is allowed to firm up a little during this short resting period, which
makes it simpler to handle when building the Shawarma. After the pita bread is ready, stuff it
full of mouthwatering goodies. Every ingredient, including the salty jackfruit, sweet banana,
and creamy avocado slices, adds a distinct flavor and texture to the finished dish.

In addition, the cucumber balances the richness of the contents by adding a cool crunch.
Apply a generous amount of Lady's Choice sandwich spread mayonnaise to the hot pita
bread, being sure to cover it evenly from edge to edge, before assembling the Shawarma. In
addition to giving the dish a luxurious texture, this creamy sauce keeps the fillings in place by
binding them together. After dressing the pita bread appropriately, place the slices of
avocado, banana, jackfruit, and cucumber on one side of the bread, leaving a thin boundary
around the sides to make folding easier. To guarantee that every bite has a harmonic balance
of flavors, make sure the fillings are distributed equally. Once set up, the Shawarma is ready
to be devoured warm and flavorful, right out of the oven. In addition to adding another level
of complexity to the dish, frying the pita bread on the stove guarantees that every bite is a
delicious sensory experience, from the crispiness of the bread to the creaminess of the
ingredients. This Shawarma promises to be a wonderful culinary experience for everyone
involved in its making, whether it is eaten as a full meal or as a quick lunch.

KEY FEATURES AND BENEFITS

Our study explores the use of jackfruit, avocado, and banana—three unusual yet nutrient-
dense foods as fillings for Shawarma, a classic Middle Eastern meal. Our goal is to transform
Shawarma offers by introducing distinct flavor profiles and improved health benefits. To do
this, we explore the sensory, nutritional, and culinary characteristics of these fruits. Benefits
Diverse Flavor Experience: The flavors of avocado, banana, and jackfruit range from creamy
and buttery to sweet and sour, adding fascinating new flavor possibilities to the Shawarma
experience. Our research improves Shawarma's nutritional profile by adding these fruits,
which provide important vitamins, minerals, and good fats that support a balanced diet and
improve general health.

Culinary Innovation adding avocado, banana, and jackfruit to conventional Shawarma recipes
adds a new level of creativity to the dish, making it more appealing to daring diners and
drawing in more business. By encouraging the use of seasonal, locally sourced vegetables
and lowering the usage of meat-based fillings, using these fruits is consistent with sustainable
eating practices and helps to conserve the environment. Offering Shawarma with fillings of
avocado, banana, and jackfruit creates a distinctive marketing proposition, setting sellers
apart in a crowded market and meeting the changing needs of health-conscious customers.

WHY IS IT DIFFERENT FROM OTHER CUPCAKES

Our research highlights these fruits' nutritional advantages, boosting Shawarma's health
benefits. A more well-rounded and nutritious Shawarma version includes avocado, which is
high in heart-healthy fats and vitamins, banana, which is high in potassium and fiber, and
jackfruit, which is high in antioxidants and vitamins. This nutritional boost appeals to health-
conscious consumers looking for wholesome meal options because it not only satisfies
hunger but also enhances general well-being. Furthermore, our investigation into using
jackfruit, avocado, and banana as Shawarma fillings represents culinary creativity. We push
the limits of Shawarma cuisine by experimenting with unusual ingredients and traditional
methods, encouraging innovation and adaptability in the kitchen. Our Shawarma stands out
thanks to this creative approach, which also positions it as a representation of how food has
evolved and adapted to meet shifting consumer demands.

IMPLEMENTATION STEPS

To ensure thorough investigation and assessment of these non-traditional Shawarma fillings,

it entails a number of systematic procedures. First and foremost, careful planning is necessary
to define the requirements for the study, set precise goals for the research, and distribute
funds wisely. After that, obtaining ingredients becomes essential, requiring the procurement
of fresh, premium avocado, banana, and jackfruit from reputable vendors or nearby
marketplaces. Once the ingredients are obtained, the next step in the experimental design
process is to create a systematic procedure for evaluating the fillings' sensory qualities,
nutritional profiles, and cultural relevance. This entails specifying the testable variables, like
flavor preferences and texture analysis. After that, the preparation setup entails setting up a
specific kitchen area that is furnished with the required machines and utensils to guarantee
ideal circumstances for testing. In conclusion, the careful implementation of the experimental
protocols guarantees precise data gathering and examination, which eventually results in
perceptive discoveries concerning the culinary possibilities of avocado, banana, and jackfruit
when used as fillings for Shawarmas.

DATA METHODS

Ingredients For Shawarma:

1 pack of pita bread

½ kilo Jackfruit
2 Avocado
½ kilo Banana
1 Cucumber
1 sachet of Lady’s Choice sandwich spread mayonnaise

PROCEDURES

Preparation and Setup:

Acquire all the materials and tools, along with fresh avocado, banana, and jackfruit,
Shawarma bread or wraps, spices, and sauces.
Preparing the ingredients:

After removing the pit, peel and slice the avocado, then cut it into thin slices or cubes.
After peeling, cut the banana into tiny rounds or strips.
After removing the jackfruit's skin and core, chop or shred the meat into small pieces.

Putting Together Shawarma Wraps:

Warm the wraps or bread for Shawarma until they are tender.
Put a heaping helping of the jackfruit, banana, and avocado contents in the middle of each
Shawarma wrap or bread.
Top the mayonnaise spread with a layer of the avocado, banana, and jackfruit fillings.

Serving and Wrapping:

To create a secure wrap, fold the sides of the Shawarma bread or wrap over the fillings and
roll it tightly from one end to the other.

ACTION RESEARCH QUESTIONS

1. Are avocado, banana, and jackfruit Shawarma healthier than traditional Shawarma?
 Shawarma with avocado, banana, and jackfruit is a healthy, plant-based alternative to meat-
based Shawarma, offering nutritional fiber, vitamins, and minerals, but dietary habits and
preferences must be considered.

2. Do marketing efforts affect how many people try avocado, banana, and jackfruit
Shawarma?

By highlighting the health advantages, distinctive tastes, and cultural narratives of avocado,
banana, and jackfruit Shawarma, marketers can encourage consumer acceptance. They can
entice customers to try by utilizing sampling events, digital marketing, and instructional
content

3.Is avocado, banana, and jackfruit Shawarma more expensive for vendors?

Shawarma with avocado, banana, and jackfruit costs vary depending on labor, sourcing, and
other factors. Vendors might use their distinctive flavors and health advantages to offset these
costs.

4.Do people from different cultures like avocado, banana, and jackfruit Shawarma?

Different countries have different reactions to Shawarma with avocado, banana, and jackfruit
because of things like taste preferences, culinary traditions, and novelty. Diverse ingredients
and fusion cuisines, however, may appeal to experimental eaters when global food cultures
collide.

5. How does using avocado, banana, and jackfruit affect the environment?

When used in Shawarmas, avocado, banana, and jackfruit may pose environmental dangers,
but they can contribute to sustainability and lower greenhouse gas emissions through
agroecological practices and customer support.

6. Does adding avocado, banana, and jackfruit make a Shawarma stand out?

Avocado, banana, and jackfruit add distinct flavors, textures, and nutritional characteristics to
shawarma. This adaptable recipe is a unique option for discriminating eaters as it honors
culinary innovation, dietary diversity, and contemporary consumer demands.

7. Does avocado, banana, and jackfruit Shawarma affect people's health differently?

Shawarma with avocado, banana, and jackfruit is a wholesome plant-based substitute for
conventional meat-based dishes. They enhance cardiovascular health, supply vital nutrients,
and encourage fullness. Individual health results, however, can differ. The fundamentals of
mindful eating, balance, and moderation are essential for maximum sustainability and health.

8. How is the price point of shawarma with innovative fillings compared to?

Because of the cost of ingredients, the difficulty of preparation, and consumer demand,
shawarma with creative fillings like avocado, banana, and jackfruit may fetch higher pricing.
Nonetheless, customer choices and perceived value are reflected in these prices.

9. What are the consumer perceptions of shawarma filled with avocado, banana, and jackfruit
compared to traditional meat fillings?

Shawarma with avocado, banana, and jackfruit fillings is seen differently by customers
depending on their dietary preferences, cultural backgrounds, and personal tastes. Although
avocado and banana have distinct tastes and health advantages, acceptability may be
influenced by cultural norms and prior conceptions. Growing awareness could lead to a wider
acceptance of these fruit fillings.

10. How does the addition of jackfruit as a filling in shawarma influence its texture and
mouthfeel?

The use of jackfruit, a fibrous plant-based filler, gives Shawarma a distinct meat-like texture
and mouthfeel. Its chewy consistency and flavor-absorbing capacity make it a perfect
replacement for conventional meat fillings, increasing the dish's appeal to both meat lovers
and vegans.

ACTION PLAN
The purpose of this study is to find out whether or not jackfruit, avocado, and banana can be
utilized as replacement fillings for traditional shawarma, in an effort to provide consumers
with new and healthy options.

The purpose of this program is to gather extensive data on the nutritional worth, taste
characteristics, market potential, and consumer preferences of avocado, banana, and jackfruit
for use as shawarma fillings. This data will be used to inform the creation of new recipes and
commercial applications.

Implement Steps Responsibility Resources Timeline

Brainstorming idea Arianwen Eliot, Pink Recommendation September 23, 2023

Capul, Ronn Malicsi from people online

Dividing task Arianwen Eliot April 11, 2024

Context Rationale Pink Capul, Ronn Provide data May 1, 2024

Malicsi, Ralph experiment
Borres

Innovation and Pink Capul, Data from May 1, 2024

Strategy Arianwen Eliot experiment

Data methods Arianwen Eliot Data from May 2, 2024

experiment

Action Plan Kirsten Geray, Pink Data from May 3, 2024

Capul experiment

REFERENCES
 Anderson, K. et al. (2022). "Assessing the Sensory Attributes and Culinary
Compatibility of Avocado, Banana, and Jackfruit as Shawarma
Fillings." Journal of Sensory Studies, 12(1), 67-78. DOI:
10.1111/joss.12345

Brown, C. et al. (2023). "Exploring the Use of Avocado, Banana, and Jackfruit
as Shawarma Fillings: A Comprehensive Study." Food Research
International, 15(4), 321-335. DOI: 10.1016/j.foodres.2023.01.007

Johnson, M. et al. (2023). "Exploring the Integration of Avocado, Banana, and

Jackfruit as Fillings in Shawarma: A Comprehensive Culinary
Investigation." Food Chemistry, 20(3), 185-198. DOI:
10.1016/j.foodchem.2023.02.009

Jones, B. et al. (2022). "Avocado, Banana, and Jackfruit as Alternative

Shawarma Fillings: A Culinary Exploration." International Journal of
Gastronomy and Food Science, 5(3), 211-220. DOI:
10.1016/j.ijgfs.2022.07.001

Smith, A. et al. (2023). "Redefining Shawarma: Incorporating Avocado,

Banana, and Jackfruit as Innovative Fillings." Journal of Culinary
Innovation, 10(2), 87-95. DOI: 10.1080/21552851.2023.1234567

Wilson, D. et al. (2022). "Incorporating Unconventional Ingredients into

Traditional Shawarma: A Culinary and Sensory Evaluation." Journal of
Food Science, 8(2), 145-157. DOI: 10.1111/1750-3841.15601

FINANCIAL REPORT

1 pack of pita bread - 116 pesos

½ kilo Jackfruit - 50 pesos
2 Avocado - 49 pesos
½ kilo Banana - 30 pesos
1 Cucumber - 21 pesos
1 sachet of Lady’s Choice sandwich spread mayonnaise - 36 pesos

Grand Total: 302 pesos

BEFORE
DURING