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ACCEPTABILITY OF MANGO SPREAD

A research that will be presented to the Teachers Education Department


Naval State University-Biliran Campus
Biliran, Biliran

In Partial Fullfillment of the Requirement for the Degrees of


Bachelor of Secondary Education
(Technology livelihood Education)

By:
JOANA RUBIN
(BSED 3)

CHAPTER 1
INTRODUCTION
Mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste
and health promoting qualities , making it numero-uno among new functional foods, often labeled as
super fruits. It scientific name is mangifera indica ripe mangoes popularly known as safeda in india.
Mangoes-Alphanso known for rich taste and flavor.
Mango comes in different shapes and sizes and about 4 to 10 cms in cultivar types.
Internally, its flesh (mesocarp) is juicy, orange-yellow in color with numerous soft fibrills
radiating from its centrally placed flat, oval-shaped stoned(enveloping a single large kidney- shaped
seed). Mango seed(stone) may either has a single embryo, sometimes polyembronic.
The tree is believed to be originating in the sub-himalayan plains of Indian subcontinentment.
Botanically, this exotic fruit belongs within the family of Anacardiaceae, a family that also includes
numerous species of tropical- fruiting tress in the flowering plants such as cashew.Mango is a tropical
tree cultivated in many regions of india and now its farming has been extended wide across the world in
many continents. After flowering its fruits generally grow at the end of a long, string lik penducle with
sometimes more than one fruit to a
penducle.

Statement of the problem


The purpose of this study is to find out the acceptability of mango spread.
Specifically, the study seeks to answer the following questions:
1.What is the quality and Acceptability of Mango Spread in terms of the following:
1. Palatability
2. Color
3. Texture
4. Aroma
2. What is the level of acceptability of mango spread?
Scope and Delimitation
This study will be conducted at the Naval State University, Biliran Campus in the school year
2015-2016. It focused on the acceptability of the mango spread. Only those bonofide workers in Naval
State University , Biliran Campus. This research using the 9 point hedonic scale may identify the degree
of acceptabilty.
Importance of the Study
The result of the study will benefit the following individuals:
Farmers they can be motivated to produce more mango thus increasing their farm income.
Housewives it will help them to earn an income or extra income out of the small amount of the
capital during their spare time.
Teacher the findings will serve as their guide for effective teaching particularly using indigenous
materials in preparing food for snack.
Consumer they can get more information or knowledge about mango fruit and its economic
significance and nutritious value.

Definition of Terms
For better understanding and clarification of the readers to the following term used to defined
operationally.
Acceptability it refers to how much the tasters like the mango spread in terms of color, texture,
palatability and aroma.
Color refers to the appearance of the product.
Palatability refers to the pleasant taste of the product perceived by the sense.
Texture refers to the fineness or coarseness of the product.
Aroma refers to the distinctive pleasant odor by our sense of smell.

CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter some of the related literature and studies that will support the study.

Related Literature
Mango known as the king of the fruits it is the most popular, nutritionally rich fruits with
unique flavor, fragrance taste and health promoting qualities, making it numerous among new functional
foods often labeled as super fruits. It rich in pre-biotec dietary fiber, vitamins, minerals and polyphenolic flavonoid antioxidant.
The mango is a juicy fruit belonging to the genus mangifera, consisting of numerous tropical
fruiting tress, cultivated mostly for edible fruit. They all belong to the flowering plant family Aharardia
ceae. The mango is native to South Asia. The English word mango(plural mangoes or mongos)
originated from the Malayalam word manna via Portuguese during spice trade with kerala in 1948.
The worlds first recorded attestation in a European language was a text by Ludovico di Varthema in
Italian in 1510, as manga; the first recorded acoourences in language such as French and post classical
latin appear to be translations from this Italian text. Mango is also mentioned by Hendrik Van Rheede,
the dutch commander of Malabar (northen kerala) in his book hortus malabaricus, a compendium of the
plants of economic and medical value in the Malabar, published in 1678.

Related Studies
In the store, mangoes come in various sizes and colors; therefore , select the one based on the
serving size and variety of fruit you love to devour. Mango fruit is rich in pre-biotic dietary fiber,

vitamins, minerals and poly-phenolic. Flavonoid antioxidant compounds. According to new research
study, mango fruit has been found to protect against breast and colon cancers. Mango fruit is an
excellent source of vitamin-A and flavonoids like beta-carotene, alpha carotene and beta- cryptoxanthin.
Fresh mango is a good source of potassium. Loog fruit provides 156 mg of potassium while just 2 mg of
sodium. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-E. consumtion of foods rich in
vitamins C helps the body develop resistance against infectious agents and scavenge harmful oxygenfree radicals.
Mangoes are seasonal fruits; fresh mango fruit season begins by march end when its rich
fragrance heralds its arrival in the markets. Mangoes usually harvested while they are green but perfectly
matured. Unripe ones are extremely sour in taste. Organic mangoes are left to ripe on the tree; however,
over-ripe fruits fall off from the tree and tend to get spoiled. Further, it composes moderate amounts of
copper is a co-factor for many vital enzymes, including cytochorme c-oxidase and superoxide dismutase
(other minerals functions as co-factors for this enzymes are manganese and zinc)

CHAPTER 3
METHODOLOGY
This chapter present the methods and procedures that will be used to evaluate the quality and
acceptability of mango spread. The research design, research respondents, research instruments,
procedure, data gathering and analysis of data are also to be discussed in this chapter.
Research Design
The Quasi- experimental method of research was utilized in this study to find out the acceptability
of mango spread. The experiment was replicate three(3) times.
Research Locale
The study will be conducted at Naval State University- Biliran Campus which is located at Brgy. San
Isidro Biliran, Biliran which offers Agriculture and Fishery courses (Upper Campus) and Bachelor of
Secondary and Elementary Education (Lower Campus). This institution is formerly known as Biliran
National Agricultural College and now integrated to Naval State University.
Research Instrument
A score was used in collecting the data. It was devided into five (5) columns. The first column was
the different aspect of quality/ acceptability. The remaining four (4) columns were for the corresponding
score. The tasters checked the column for corresponding score.
Data Gathered
The data was gathered through the panel of tasters of ten(10) members coming from the faculty,
employees and students of NSU- Biliran Campus. Quota sampling was used in the selection f the
members of the panel of tasters.

Analysis of Data
In order to give answers to the specific questions in this study all data gathered was analyzed
tallied and interpreted using the weighted mean.
Formula in finding mean:
x= x/N
Where :
x = mean
x = sum of all scores
N = the total number of tasters

Data Scoring
The quality/acceptability of the finished product was evaluated using the following score:
1. extremely bad/ dislike extremely
2. very bad/ dislike moderately
3. moderately bad/ dislike moderately
4. slightly bad/ dislike slightly
5. neither good nor bad/ neither like nor dislike
6. slightly good/ like moderately
7. moderately good/ like moderately
8. very good/ like very much
9. excellent/ like extremely

To determine the quality/ acceptability of the product the following ranges of mean values and
quantitative description were used:

Mean Value

Qualitative Description

1.0 1.8

extremely bad/ dislike extremely

1.9 2.7

very bad/ dislike moderately

2.8 3.6

moderately bad/ dislike moderately

3.7 4.5

slightly bad/ dislike slightly

4.6 5.4

neither good nor bad/ neither like nor dislike

5.5 6.3

slightly good/ like moderately

6.4 7.2

moderately good/ like moderately

7.3 8.1

very good/ like very much

8.2 9.0

excellent/ like extremely

RECIPE FOR MANGO SPREAD


Ingredients :
2pcs. of mango
Sugar
1 Nestle cream
Procedure:
1. Peel and chop mangoes. Drop it in the mixie and puree the fruit without adding water.
2. Take a pan and add the mango pulp, sugar, nestle milk to it.
3. Mix well in medium flame until sugar dissolves completely and the pulp becomes slightly thick
and jammy. It should be easily spreadable.
4. Remove from the heat and allow it to come to room temperature. Fill it in a sterilized bottle and
store it in the refrigerator and use.

BIBLIOGRAPHY

http://www.nutrition-and-you.com/mango-fruit.html
http://www.care2.com/greenliving/10-health-benefits-of-mangos.html
http://www.stylecraze.com/articles/amazing-benefits-of-mango-seeds-for-skin-hair-and-health/