Benguet State University
College of Teacher Education
Bachelor of Secondary Education
Km 6, La Trinidad Benguet

Educational Research
Prof. Ed. 133

THE DEGREE OF ACCEPTABILITY OF
STRAWBERRY FLAVORED PANDESAL

Amoyong, Frankie B.
Semen, Joven

Acknowledgements The researchers would like to acknowledge and thank you everyone who encouraged, guide, lead, teach, lend, and more for the success of this research. For our patient and industrious teacher, Sir Garin, for his full dedication in guiding us till the end of our study. Also, the researchers want to thank and acknowledge the BSU-Secondary Laboratory School headed by the principal, Mrs. Emelda E. Villa for letting us conduct our study at SLS Laboratory room, for the guidance and encouragement. For our own CTE dean, Ma’am Imelda Parcasio for allowing us to conduct experiment at SLS, and to or our dear classmates, church mates, friends, and family for their unending support and empowerment. The care they show prior to the accomplishment of the research study

INTRODUCTION
Background of the Study
Every morning and every break is the times where we have our coffees. Part of our coffees are breads or a hot pandesal served. With the effect of modernization, many foods today are being made either genetically modified or added with synthetic flavors to cater the taste and fashion of today’s generation however, researches tells that this foods are dangerous to our health because of the chemicals used in preparing or as an ingredient to the foods.
As disapproval to these synthetically made products the department of agriculture is urging people to use organic foods in making their products.
Strawberry
Historical Background
There are many explanations on how strawberry got its name, some believe that the name came from the practice of placing straw around the growing plants for protection, others believe the name originated over 1000 years ago because of the runners which spread outward from the plant. The name may have been derived from the Anglo-Saxon verb to strew (spread) and the fruit came to be known as streabergen, straberry, streberie, straibery, straubery, and finally, "STRAWBERRY’ to the English. Strawberries have a history that goes back over 2,200 years. Strawberries grew wild in Italy as long ago as 234 B.C. and were discovered in Virginia by the first Europeans when their ships landed there in 1588. Early settlers in Massachusetts enjoyed eating strawberries grown by local American Indians who cultivated strawberries as early as 1643. After 1860 strawberries were widely grown in many parts of the country. Strawberries have been grown in California since the early 1900’s. Today, over 25,000 acres of strawberries are planted each year in California and the state produces over 80% of the strawberries grown in the United States. On average, each acre produces about 21 tons of strawberries and the state produces one billion pounds of strawberries a year.
In Philippines, La Trinidad, Benguet is well known as the “Strawberry Capital of the Philippines” because of its capacity and professionalism in producing fresh and processed strawberries. This contributes to the better profit of the municipality throughout the year. It is also one of the favourite tourism areas and where most business related activities are established.
Year 2009, the volume of strawberry production per hectare is 21 tons as compared to previous years which is 13 to 14 tons per hectare (Catajan, 2007). It was also stated by Len (2007) that strawberry plantation cover an operational area of 77 hectares cultivated by 820 farmers. Benguet State University owns the large portion of the plantation and it is during peak season, where harvesting is around two to three times a week. Strawberry fruit starts as early as August until May, especially at longer sunny days.
It is because of the unique agro-climate condition of La Trinidad Municipality makes it perfect for producing strawberries. In year 2002 and 2003, La Trinidad successfully launched the biggest strawberry shout cake and fed more than 42, 000 individuals. According to Catajan (2004), the cake which was shaped in the form of a giant strawberry fruit admist a field of vanilla confection, stood about 8 feet high, 12 feet long and 9 feet wide, was entered in the Guinness Book of World Record as the “World Largest Strawberry Fruit shaft cake ” (Salda, 2009). Moreover, strawberry is also recognised as the “old town one product” at La Trinidad Hall because it produces a volume of 195,000 kilos of fresh strawberries per year, 100,000 strawberry wine bottles per year and 100,000 strawberry jam per year (OTOP, Philippine-CAR, 2006). With the global promotion of La Trinidad as a tourism site, it is expected that 16 strawberry industries will improve to a greater level in the coming years. Thus, strawberry needs a depth exploration to come up with a simple but marketable product.
Health Benefits
Strawberry is one of the most widely known fruit which was nutritious. There are lots of health benefits in eating strawberry as stated by Medical Disclaimer, these are: Strawberry is low in calories (32 cal/100 g) and fats but rich source of health promoting phyto-nutrients, minerals, and vitamins that are essential for optimum health. Strawberries have significantly high amounts of phenolic flavonoid phyto-chemicals called anthocyanins and ellagic acid. Scientific studies show that consumption of these berries may have potential health benefits against cancer, aging, inflammation and neurological diseases; Strawberry has an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 3577umol TE per 100 grams. Fresh berries are an excellent source of vitamin-C (100 g provide 58.8 mg or about 98% of RDI), which is also a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals. The fruit is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrate, proteins and fats. Strawberries contain vitamin A, vitamin E and health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin, and beta-carotene in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. And, they contain good amount of minerals like potassium, manganese, fluorine, copper, iron and iodine. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Fluoride is a component of bones and teeth and is important for prevention of dental caries (http//www.Worlds Healthiest Foods.com).

Conceptual Framework
Sensory evaluation is a science that measures the responses of people to product as perceive by the senses. The method is used as a tool in product development, redevelopment and quality assurance. It is considered as a powerful resource for understanding the similarities and differences among products, or comparison of alternative processing effects. Food technologist or consultants believe that without appropriate sensory analysis, there would a high risk of market failure. Determining the products potential early in the development process will be great of help. Thus, knowing consumer’s preferences and perceptions of sensory characteristics of food or drink is very important to food manufacturers and retailers alike (Food Technology, 2005).
A products level of acceptability can be established through the use of specific acceptance test (Gathalian, 1989). In measuring the acceptability of strawberry flavoured pandesal, the quality is to be measured likewise. Quality then is measured through its flavour. Flavour is the sensory evaluation formed when food is eaten, its taste, aroma, texture, and flavour. The pandesal,s quality has an effect to pandesal’s acceptability. The better the quality (flavour) of the pandesal, the more it is accepted. Quality then is categorized as taste, aroma, texture, and color.
Taste, aroma, texture, and color acceptability is further evaluated through theHedonic scale. The descriptive hedonic scaling is a measure of acceptability gauged from consumer reactions to a terms of their degree of like or dislike for a given product under a given set of conditions. The evaluator’s reactions are indicated by descriptive words on the scale (Gathalian, 1989).
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)
Dependent Variable

Pandesal’s Flavor * Taste * Aroma * Texture * Color
Dependent Variable

Pandesal’s Flavor * Taste * Aroma * Texture * Color
Independent Variable

Strawberry Extract or Juice

X1- ¼ cup of strawberry juice and 3/4 cup of water
X2- ½ cup of strawberry juice and ½ cup of water
X3- ¾ cup of strawberry juice and ¼ cup of water

Independent Variable

Strawberry Extract or Juice

X1- ¼ cup of strawberry juice and 3/4 cup of water
X2- ½ cup of strawberry juice and ½ cup of water
X3- ¾ cup of strawberry juice and ¼ cup of water

Figure 1. The Paradigm of the Study
Figure 1 shows the interrelationship of variables in making strawberry flavored pandesal. The treatments serve mainly as the main factor in each recipe. However, the strawberry blend merely depends on the variation of water contents to be applied.
Statement of the Problem
The main purpose and goal of the study is to produce a new variety of pandesal which is “Strawberry Flavored Pandesal” and determine its acceptability. It also aims to produce one of the best variety of pandesal as the competition goes on for the best pandesal.
Specifically, it aims to answer the following question. 1. What is the degree of the acceptability of the variety, strawberry flavored pandesal in terms of the following: a. Acceptability of its Texture b. Acceptability of its Taste c. Acceptability of its Color d. Acceptability of its Aroma
METHODOLOGY
Research Design
For today’s consumers, the primary consideration for selecting and eating a food commodity is the product’s palatability or eating quality, and other quality parameters, such as nutrition and wholesomeness are secondary (Meiselman & MacFie, 1996; Lawless & Heymann, 1998). In order for players in the food and beverage industry, to have a market edge/success, they should ensure that the quality of food is appealing and appetising or more specifically that the eating quality attributes of; aroma, taste, aftertaste, tactual properties and appearance is acceptable to the consumer so that they crave for more. Thus if we accept that food quality is that “which the consumer likes best” and that the grades of quality are understood more by the degree of desirable attributes and absence of undesirable characteristics which are primarily detected by the consumer’s sensory organs, then a good method of deciding quality of a food is through sensory evaluation.
The researchers used experimental method in attempt to produce strawberry flavoured pandesal. According to Travers (1987), scientific experiment became the most prestigious method of advancing scientific knowledge. Gay (1976) thinks that this method is the only method of research which can truly test hypotheses concerning cause and effect relationship. Furthermore, he says that experimental method represents the most valid approach to the solution of problems, both practical and theoretical. Ary, et al. (1972) adds that the experiment is generally regarded as the most sophisticated research method for this purpose. As the study is more on actual doing, the experimental method is the best that sought to the study. It also allows the researcher to manipulate well the study and limit the undesired problems that may arise. Furthermore, the researchers find answer to its aims by floating questioners. The Technology and Livelihood Education students will be utilized for this research.
The researcher will also use Basic Research type of research. This study aims also to add the store of knowledge and test hypothesis.
The following are the procedures for the experiment: 1. Measuring of the Ingredients * 1 cup warm water * ¼ cup milk, warm * 6 tablespoons vegetable oil * ½ cup sugar * 1 large egg, beaten * ¼ teaspoon salt * 4 cups bread or all-purpose flour, sifted * 1 tea spoon baking powder * 2 tea spoon dry yeast * 1 cup bread crumbs 2. Combine warm strawberry juice, warm milk, sugar and yeast in a bowl. Stir until sugar and yeast are dissolved. Allow to ferment in ten minutes. 3. In another bowl, combine baking powder, salt, and flour. Make a well in the center. 4. Add the yeast mixture followed by the eggs and oil. Mix. 5. Knead until you achieve a fine texture. 6. Roll into desired size of cylindrical shape. 7. Sprinkle bread crumbs onto your work surface and roll the cylindrical-shaped dough onto the bread crumbs until completely covered. 8. Cut the dough into your desired size. 9. Re-dip the slices in the breadcrumbs and place onto slightly greased baking pans or sheets. 10. Cover with a clean cloth and set aside to proof while you begin preheating your oven at 375 degrees Fahrenheit for ten minutes. 11. Bake the pandesal for 15-20 minutes or until golden brown.
There were four treatments including the control in producing strawberry flavoured pandesal. For treatment X1, treatment X2, and treatment X3, the same procedure is employed except that the water will be 3/4., ½, and ¼ respectively to the amount of strawberry blended (1/4, ½, ¾). Since the main goal of this research is to help improve the quality of pandesal and determine its degree of acceptability, there must be an assurance that the products produced will be liked and consumed by the consumers. This can ensured if the produced product will be subjected to sensory evaluation for liking. Sensory evaluation, playing a major role in research activities, is an indispensable tool particularly in the areas of consumer product development evaluation. Since product acceptability hinges greatly on consumer’s perception, objectives approaches to sensory evaluation must consider the different attributes of the product (Gatchalian, 1989). There are two of the sensory evaluation techniques used in the Philippines. The Hedonic Scaling, which uses the calibrated continuum on which the degree of like or dislike is recorded. The other forms of rating scales are those corresponding to specific product descriptions (Gatchalian, 1989) like those that describe reactions to physical stimuli for sight, taste, smell and others (Avila, 1993). The hedonic rating scale is used in determining product acceptability. This test presents three or more products to be evaluated. The judges are ask to rate samples according to the degree of their like or dislike in a scale of nine points, where nine is the rating for like extremely and one for dislike extremely (Gatchalian and de Leon, 1992).
Locale of the Study
The availability of baking materials and equipment’s entails the success of the research. In relation to that, the study was conducted at Secondary Laboratory School, not only for the availability of materials but for ease of collection of data, market of materials to be used and economy.

Figure 2. Locale of the Study
Unit of Analysis The data gathered were tallied and tabulated for the measurement of the degree of acceptability of the product. The 9 Hedonic Scale is utilized for the analysis of data, computing the weighted mean and descriptive equivalent. the results then are compared for determining the acceptability of strawberry flavoured pandesal.
Collection of Data
The researcher will conduct an experiment at the BSU-Secondary Laboratory School, Foods Laboratory Room. The researcher will be conducting a free structural observation. The researcher will observe freely on the process of baking the strawberry flavoured pandesal. Furthermore, questionnaires will be floated to the selected students. The respondents of the study were the Technology and Livelihood Education Students of the Benguet State University under College of Teacher Education-Secondary Laboratory School situated at KM6 La Trinidad Benguet. Forty students were floated a questionnaire each to answer regarding the said research, ten students from the first year, ten from the second year, ten also from the third years and the same thing with the seniors. Due to their profession as future T.L.E. teachers, we believe in their ability to give us the appropriate information as to our study. In addition, we believe that they are the appropriate respondents to give the researchers the more efficient likewise accurate data to the said study.

Research Findings
The three formulated strawberry flavored pandesal recipe were generally found to be of good qualities and were liked and by the most of respondents as shown by the results of acceptability test. However, the strawberry flavored pandesal still needs more improvement. The strawberry flavored pandesal, although having a pigments of strawberry, and more attractive and soft texture, the aroma, color, and desired sizes expected is not attained.
Texture of strawberry flavored pandesal is an important factor affecting its acceptability. It includes qualities such as toughness, elasticity, gumminess, adhesiveness, stringiness, and crispness. Any deviation from the generally accepted characteristics may render it unacceptable (Peckham, 1982). Smith (1962) agrees with this that crispness is important at all times.
Table 1. Acceptability of Strawberry Flavored Pandesal in Terms of Texture | X1 | X2 | X3 | TOTAL | | WM | DE | WM | DE | WM | DE | WM | DE | Like Extremely | 0 | | 1.35 | DVM | 0.9 | DE | 2.25 | DM | Like Very Much | 3 | DM | 1.8 | DVM | 3 | DM | 7.8 | LVM | Like Moderately | 2.8 | DM | 2.98 | DM | 1.58 | DVM | 7.36 | LVM | Like Slightly | 1.5 | DVM | 0.75 | DE | 1.5 | DVM | 3.75 | DS | Neither Like nor Dislike | 0 | | 0.25 | DE | 0.25 | DE | 0.50 | DE | Dislike Slightly | 0.2 | DE | 0.1 | DE | 0 | | 0.3 | DE | Dislike Moderately | 0 | | 0 | | 0 | | 0 | | Dislike Very Much | 0 | | 0 | | 0 | | 0 | | Dislike Extremely | 0 | | 0 | | 0 | | 0 | | | | | | | | | | |

Table 1 shows the acceptability of strawberry flavored pandesal in terms of texture. It is concluded that the strawberry flavored pandesal’s texture is of good quality as it is liked very much by the respondents with a total weighted mean of 7.8 ranking first, falling to descriptive equivalent of like very much. According to Bourne (1982) the textural properties of a food are the “group of physical characteristics that arise from the structural elements of the food, are sensed by the feeling of touch, are related to the deformation, disintegration and flow of the food under a force, and are measured objectively by functions of mass, time, and distance.” Therefore, the researchers believe that over-all; the texture of the strawberry flavored pandesal is in quality. As for the second in rank, like moderately with a total weighted mean of 7.36, still it falls to like very much descriptive equivalent. It is followed by like slightly (3.75) with a descriptive equivalent of dislike slightly. Furthermore, followed by like extremely (2.25) which has a descriptive equivalent of dislike moderately, then neither like nor dislike (0.50) having a descriptive equivalent of dislike extremely and finally dislike slightly (0.3), also having a descriptive equivalent of dislike extremely.

Table 2. Acceptability of Strawberry Flavored Pandesal in Terms of Taste | X1 | X2 | X3 | TOTAL | | WM | DE | WM | DE | WM | DE | WM | DE | Like Extremely | 0.68 | DE | 2.7 | DM | 0.9 | DE | 4.28 | NL/D | Like Very Much | 3.4 | DM | 1.2 | DVM | 2 | DVM | 6.6 | LM | Like Moderately | 2.1 | DVM | 2.63 | DM | 2.45 | DM | 7.18 | LVM | Like Slightly | 1.2 | DVM | 0.9 | DE | 1.8 | DVM | 3.9 | DS | Neither Like nor Dislike | 0 | | 0.13 | DE | 0 | | 0.13 | DE | Dislike Slightly | 0 | | 0 | | 0 | | 0 | | Dislike Moderately | 0 | | 0 | | 0 | | 0 | | Dislike Very Much | 0 | | 0 | | 0 | | 0 | | Dislike Extremely | 0 | | 0 | | 0 | | 0 | | | | | | | | | | |

From an early age, our behavior towards foods seems to be strongly influenced by the effects of taste and flavor. An example of this can be seen in a study of the facial expressions of young babies (Steiner, 1979). When given solutions of sweet and bitter compounds, the infant reacted in very different ways. Sweet tastes elicited a facial acceptance response, large eyes and retraction of mouth, resembling a smile. Bitter tastes gave a very different response, with tight closing of the eyes, gaping mouth and sudden turn of the head.
Recent studies of consumer expectations (Cadotte et al. 1987; Cardello & Sawyer, 1992) have highlighted the strong links between what consumers expect from a product and their resulting perception of liking. The effect of consumers comparing their expectations of sensory properties with those actually delivered by the product is of particular interest in the current context. Does the food look anything like the picture on the box? Does it perform in the way you were led to believe it would? Is it really as ‘tasty’ as claimed in the advertisement? In a study involving husbands and wives (Schafer, 1978), it was found that husbands rated taste, followed by nutrition, as the most important determinant of food choice. Conversely, the most important factor for wives was nutrition, followed by taste (Schafer, 1978). Thus, to know further the acceptability of strawberry flavored pandesal in terms of taste, it is subjected to liking.
Table 2 shows the acceptability of strawberry flavor pandesal in terms of taste. As shown by the table, the strawberry flavored pandesal’s taste is moderately liked ranking first with a total weighted mean of 7.18 with a descriptive equivalent of like very much. It is followed by like very much with a total weighted mean of 6.6 and descriptive equivalent of like moderately. Furthermore, it is followed by like very much with a total weighted mean of 4.28 and descriptive equivalent of neither like nor dislike, then by like slightly (3.9) with a descriptive equivalent of dislike slightly, and finally, neither like nor dislike (0.13) with a descriptive equivalent of dislike extremely. The researcher’s therefore conclude that the strawberry flavored pandesal need some improvement in taste.
Table 3. Acceptability of Strawberry Flavored Pandesal in Terms of Color | X1 | X2 | X3 | TOTAL | | WM | DE | WM | DE | WM | DE | WM | DE | Like Extremely | 0.9 | DE | 0.23 | DE | 0.68 | DE | 1.81 | DVM | Like Very Much | 2.6 | DM | 2 | DVM | 1.8 | DVM | 6.4 | LM | Like Moderately | 2.8 | DM | 2.98 | DM | 2.28 | DM | 8.06 | LVM | Like Slightly | 1.05 | DVM | 1.8 | DVM | 1.95 | DVM | 4.8 | NL/D | Neither Like nor Dislike | 0 | | 0 | | 0.13 | DE | 0.13 | DE | Dislike Slightly | 0 | | 0 | | 0.1 | DE | 0.1 | DE | Dislike Moderately | 0 | | 0 | | 0 | | 0 | | Dislike Very Much | 0 | | 0 | | 0 | | 0 | | Dislike Extremely | 0 | | 0 | | 0 | | 0 | | | | | | | | | | |

The initial quality of a food is perceived by the eyes, receiving information such that of shape, size, color, texture, and opacity. Color also may accurately determine certain things characteristics like ripeness, strength of dilution, and degree to which the food has been beaten. Also, according to Jones and Bartlett, 2013, color is used to evaluate foods desirability and acceptability. And for a marketer, it is more important to know what consumers think they taste, than what they really taste (Lesser, 1983).Furthermore, it was stressed that color triggers certain expectations in the mind, for example, the creamy color of vanilla ice cream evokes the expectation of richness. Color changes alone can increase foods acceptability considerably. For further knowing the desirability of strawberry flavored pandesal, it was subjected to evaluation, specifically its color.
Table 3 shows the acceptability of strawberry flavored pandesal in terms of color. It was concluded that the color is like moderately as shown in the table. Like moderately ranked first with a weighted mean of 8.06 and descriptive equivalent of like very much. It is followed by like very much (6.4), with descriptive equivalent of like moderately, like slightly (4.8) with a descriptive equivalent of neither like nor dislike, like extremely (1.81), with a descriptive equivalent of dislike very much, then neither like nor dislike (0.13) with a descriptive equivalent of dislike extremely, and finally, dislike slightly (0.1) with a descriptive equivalent of dislike extremely. Furthermore, as the research seeks to improve the pandesal’s quality, it shouldn’t settle it that way. Thus, the strawberry flavored pandesal need improvement in terms of color. As stated that the appearance of food can stimulate or inhibit appetite (COLLINS; PLUMBLY, 1995; FREUND et al., 1988). Only rarely will food be eaten, or even tasted, if its color is unattractive, even if its appearance and aroma are. Thus, it can be inferred that colors play a significant role in the choice of food by influencing the gustative threshold, perception of sweetness, preference, and acceptance (CLYDESDALE, 1994) in addition to awakening sensations, defining actions and behaviors, and causing physical and psychological reactions (CREPALDI, 2006). Also, the strawberry flavored pandesal color should like strawberry. As cited (THIS, 2007, when the participants tasted the samples, they identified differences in flavors between the dyed wine and the white wine showing that taste depends not only on the palate but also on the appearance of food). Therefore, strawberry flavored pandesal must carry a distinct color which will attract consumers to buy or taste them upon seeing their color. As cited, consumers have a preferred color for a specific item (Crisosto et al., 2003).Schlosser (2001) demonstrated that color had a great effect on food acceptance. And according to Shankar et al. (2009), in a study with adults, color can influence the perception of the intensity of the flavor. Shankar, Levitan e Spence (2010) highlighted the existence of cultural differences between the flavor-color associations for certain colors. However, women and men showed different behaviors when the flavors were presented with unusual colors
Table 4. Acceptability of Strawberry Flavored Pandesal in Terms of Aroma | X1 | X2 | X3 | TOTAL | | WM | DE | WM | DE | WM | DE | WM | DE | Like Extremely | 1.13 | DVM | 0.9 | DE | 0.45 | DE | 2.48 | DM | Like Very Much | 3.8 | DS | 2.2 | DM | 2.6 | DM | 8.6 | LE | Like Moderately | 1.93 | DVM | 2.63 | DM | 1.93 | DVM | 6.49 | LM | Like Slightly | 0.75 | DE | 1.35 | DVM | 1.5 | DVM | 3.6 | DS | Neither Like nor Dislike | 0 | | 0.13 | DE | 1 | DVM | 1.13 | DVM | Dislike Slightly | 0 | | 0 | | 0.1 | DE | 0.1 | DE | Dislike Moderately | 0 | | 0 | | 0.08 | DE | 0.08 | DE | Dislike Very Much | 0 | | 0 | | 0 | | 0 | | Dislike Extremely | 0 | | 0 | | 0 | | 0 | | | | | | | | | | |

Sense of smell or olfactory sense also contributes of in the evaluation of food. The use of aroma and other flavorings is becoming more and wider spread.
Table 4 shows the acceptability of strawberry flavored pandesal in terms of aroma. According to the table, the strawberry flavored pandesal aroma is like very much having a total weighted mean of 8.6 falling under like extremely. The researchers believe that the amount of strawberry blend play a big role in the attainment of this. This was supported by Zabetakis and Holden, 1997, wherein development of more intense aroma has been achieved by feeding precursors into the atmosphere of strawberry tissue cultures and fruit. It is followed by like moderately (6.49), under descriptive equivalent of like moderately, then by like slightly (3.6) with descriptive equivalent of dislike slightly, like extremely (2.48) falling under descriptive equivalent dislike moderately, then neither like nor dislike (1.13) with descriptive equivalent of dislike very much. After that, dislike slightly (0.1) with descriptive equivalent of dislike extremely, and finally, dislike moderately (0.08) falling under dislike extremely descriptive equivalent.
Summary
Grading methods for food and beverage products, traditionally involved one or two trained “experts” assigning quality scores on the appearance, flavor and texture of the products based on the presence or absence of predetermined defects. These traditional judging methods have several shortcomings. They can’t predict consumer acceptance. Their quality assessments are subjective. Assigning quantitative scores is difficult and they don’t combine analytically oriented attribute ratings with affectively oriented quality scores (Claassen & Lawless, 1992). Thus by using traditional methods of evaluation, some products with very different sensory characteristics, such as those identified by a product flavor profile, but with no product defect will obtain the same quality score.
This is where sensory evaluation becomes an invaluable tool. Users of products experience them holistically with their senses and not with equipment or tests. Many companies today are learning that only using objective tools such as chemical, physical and microbiological tests to create products can be a recipe for failure. In relation to that, it is the reason strawberry flavored pandesal was presented and subjected for liking to the panelist (BSE-T.L.E. students 1-4) using the Hedonic Scale.
The data gathered are tabulated and interpreted. And as a result, it can be said that strawberry flavored pandesal has a good quality and acceptability. As it was shown by the four tables, its color, taste, aroma, and texture are liked by the respondents. Therefore, it was concluded that strawberry flavored pandesal degree of acceptability is liked very much having a general average of 7.91.
In terms of texture, the respondent’s degree of acceptability is like very much. For the taste and color is like moderately which suggest that it has to be more improved and focused.

Conclusion Strawberry flavored pandesal possessed great desirability and acceptability among consumers. The researchers believe that it is one of the best variety of pandesal produced nowadays. Further than that, the researchers also believe that it has a great potential in terms of competitiveness. Its acceptability ranged from like moderately to like very much. Though it is absolutely disregard by some, still its improving quality will make it marketable, demandable, and even “mind share”. The researchers also believed that the in capacity to attain the right aroma and size is greatly affected by the strawberry blend. As it was discussed earlier, strawberry contains acids, specifically, ellagic acid, that prohibits the growth of yeast. Further than that, the research was conducted during cloudy weather making the process of proofing difficult. As it was believed, the strawberry blend may have an effect to the proofing, thus it can be concluded that it must be add after proofing or in slicing the rolled dough. It was also concluded that it is better to put some little coloring and rolled the dough to the strawberry blend not mixing with it. In addition, it is better to add some more pinch of salt and sugar to enhance both taste, and sweetness of the product.
Recommendations
In relation to the research conclusion, the researcher’s recommend the following: 1. Let the dough rise first from first proofing until second proofing before adding the strawberry blend. 2. Make a strawberry flavored pandesal recipe wherein dough is rolled at strawberry blend before cutting, put in pan and baked. 3. Add some strawberry coloring to enhance more its color or visual appeal. 4. Add some parts of salt and sugar to improve taste and yeast actions. 5. Use bigger in size strawberry for more juices when blend. Buy during peak season to lessen the price. 6. Try strawberry juice powder in pack.

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