“PSF as Principal Element

and Efficiency of Bread and

Pastry Products”

Jericoh B. Ticgue
 I Background and Objective:

 
 This pandemic, online selling emerged to survive the
recession and thrive after. Online sellers or bakers use
different but the right flours to be able to achieve the
right consistency that are appealing not just in the eye
but in the palate as well. One of the kinds of flours they
use in making french macarons is Almond Flour (AF).
This study aims to know whether the Pumkin Seed Flour
(PSF) can be used as main ingredient for the production
of high quality bread and pastry like macarons that is,
cost efficient, feasible, with high nutritive value,
marketable and profit efficient.
Conceptual Framework

 The experiment has three frames composed of Input
which consists of the raw materials and tools to be
used for the flour, macronage and filling of the
product. In the Process, it contains the preparation
where mise en place, sifting, mixing, folding, piping,
baking, manual whisking, double boiling and filling
are done; and the Output is the introduction of the
Macarons.
 Conceptual Framework

INPUT PROCESS OUTPUT
 
Raw Materials
 
1. Pumpkin Seed Flour Grinding
Pumpkin Seed
 
2. Cookie/Macaronage Mise en place
Pumpkin seed Flour Sifting
Almond Flour Mixing
Egg White Piping
Powdered SugarBaking
Granulated Sugar
 Macarons
3. Filling
Egg Yolk Mixing Granulated Sugar Whisking
Unsalted Butter Heating or Double Boiling
Honey Electric Beating
Fresh Milk Filling

 
4. Tools
Coffe Grinder
Mixing Utensils
Measuring Utensils
Cookie Sheet
Oven
Container
 
 Paradigm of the Study

 The experiment has three frames composed of Input
which consists of the raw materials and tools to be
used for the flour, macronage and filling of the
product. In the Process, it contains the preparation
where mise en place, sifting, mixing, folding, piping,
baking, manual whisking, double boiling and filling
are done; and the Output is the introduction of the
Macarons
 Statement of the Problem

 What is the efficiency and consistency of the pumpkin seed in
preparing flour?
 What are the nutritive values present in PSF?
 How is the availability of the raw material for production?
 How much is the production cost of PSF?
 How much will this product run in the market?
 Who are the respondents in the trial run?
 What is the profile of the respondent in the trial run?
 Is there significant change on the various products’ ATP in the
different formulation amounts of PSF and AF?
 Is there significant difference on the respondents' preference in the
different formulation amounts of PSF and AF?
 II Research Method

 We will determine the efficiency and consistency of the
Macarons in ATP when used 100% or pure PSF, and if there is
significant change in ATP of the various products when mixed
with AF in a Mixing Bowl (MB) with the different ratios with
the corresponding products.
FORMULA PRODUCT (P)
MB-1: Control-100% PSF (1 cup): 0% AF (0 cup), 1 ¼ Powdered Sugar, 3 Egg P-1
Whites, ¼ Granulated Sugar

MB-2: 75% PSF (3/4 cup): 25% AF (1/4 cup), 1 ¼ Powdered Sugar, 3 Egg P-2
Whites, ¼ Granulated Sugar

MB-3: 50% PSF (1/2 cup): 50% AF (½ cup), 1 ¼ Powdered Sugar, 3 Egg Whites, P-3
¼ Granulated Sugar

MB-4: 25% PSF (1/4 cup): 75% AF (3/4 cup), 1 ¼ Powdered Sugar, 3 Egg P-4
Whites, ¼ Granulated Sugar
 Research Environment

 Alfonso Lista is a fast developing municipality for it is an avenue of
traders and investors from nearby municipalities such as Ramon,
San Mateo, Aurora, Santiago, Aguinaldo, Mayoyao and Paracelis,
Mt. Province. More establishments are built every year including
snack houses. Snacks are small amounts of food consumed between
meals and are popular among children and adolescents and
complement liquids like milk teas and shakes (popular in the area),
which satisfy their craving. Snack foods play an important role in
providing supplemental nutrition and therefore, snacks should
contain complete nutrient content, including carbohydrates,
protein, fat, vitamins and minerals. Thus, this product is not limited
to children and adolescents but is good for everyone.
 Respondents

 There will be 6 groups of the consuming population in the
different attributes’ taste run. The first is a group of experts
of food particularly in the bread and pastry industry and
the other five respondents will be grouped according to age.
 Age Group
 6-11 y/o
 12-20 y/o
 20-35 y/o
 36-50 y/o
 50-70 y/o
Data Gathering Procedures

 For the study, a sensory sheet will be developed and distributed
among the people of the panels. The panellists will be filling out
the sensory sheets on the basis of certain parameters like,
Appearance, Texture and Palatability or Taste.

 The samples will be kept without giving any prior information

about the four coded samples. They will be supposed to taste it
and give their opinion and put a check on the button that best
describes their opinion on the product.

 Coding of the sample: The samples will be coded as P1, P2, P3

and P4
 Statistical Treatment

 The tool that will be used on the sensory evaluation
will be the 9-point hedonic scale/ the degree of
liking scale.
PANELISTS Liking Score
Like Extremely 9
Like Very Much 8
Like Moderately 7
Like Slightly 6
Neither Like Nor Dislike 5
Dislike Slightly 4
Dislike Moderately 3
Dislike Very Much 2
Dislike Extremely 1
 In the sensory evaluation, the 9-point hedonic scale test was
analyzed for significance, using parametric statistics; the
Paired (Dependent Sample) t-test, and the ranking test was


analyzed for significance by the use of non-parametric
statistics; the Friedman test in combination with calculations
of “the Least Significant Ranked Difference” (LSRD). For the
paired t-test, significance values ranging from 0.2 to 0.001
was used and registered as significant, and for the Friedman
test significance values ranging from 0.1 to 0.005 was used
and registered as significant (according to the presentation in
tables of critical values). However, NOTE that this means a
stretching of the p-value for significance up to 0.2 and that
usually p-values above p=0.05 is not regarded as a good
reliable significant result. No statistical calculations were
performed on the further evaluations of poor performing
products, i.e. the 9-point hedonic scales with added attributes
and the Just-about-right-scales.
 Questionnaire

As a representative of the consuming population, quantify the degree of liking or disliking of the

product. Evaluate each given attribute one by one separately. Put a check in the button that best
describes your opinion of the product. Please try to give the reasons to your opinion under
comments.
 
 Personal Data
 
 Gender
oMale
oFemale

Panellist Group

oExpert
o10-20
o11-30
o31-40
o41-50
o51-70
 Appearance, Texture and Palatability

o Like Extremely
o
o
Like Very Much
Like Moderately

o Like Slightly
o Neither Like Nor Dislike
o Dislike Slightly
o Dislike Moderately
o Dislike Very Much
o Dislike extremely

Comment your choice

_____________________________
_____________________________
 Which one of the four products you like the most?
 How often do you want to consume macarons?
o
o
Everyday
Every 3 days 
o Every week
o Every 2 weeks
o Every month
 Do you want to buy if the price is Php 30.00 per
piece?
 Do you like in general the macarons?
 
THANK
YOU!!!