Chapter I

THE PROBLEM AND ITS SCOPE

Introduction

Rationale of the Study

“There are three principal means of acquiring knowledge…observation of nature,

reflection, and experimentation. Observation collects facts; reflection combines them;
experimentation verifies the result of that combination.”-Denis Diderot

One of the advantages of this assembling is that it always makes an amazing

discovery. The journey of discovery is not a search for new attractions, but a search for
new one. Many people make great discoveries in some way. You do not need to be a
good scientists to make discoveries, just a little mental capacity and common sense.
Great discoveries are made when you enjoy or help humanity and nature. A scientist or
someone else is a great discovery if people find a way to live longer or throw out trash.
Often, great discoveries are not made immediately. Show your imagination and tell
something new and interesting. Try not only to leave the cozy zone, but also useful to
mankind.

The Chanos chanos or Bangus in the Philippines are our national fish. This fish is
one of the many Filipino foods, but dairy fish are popular in Southeast Asia. Countries like
Indonesia and Taiwan also eat dairy fish. It is believed that this fish is a salted saltwater
fish that lays eggs in shallow coastal waters with low salt content. It is a source of animal
protein, a complex of vitamins B and selenium, but it is also an important source of fat,
saturated fat, cholesterol, and calories. Bangus is safe, but mercury levels are slightly
higher than other groups. You should eat only three times or three servings per month.

In the Asian tropics, especially in the Philippines, dairy fish, known as the bangus,
is an important commodity and is considered overfishing (Ingles and Babaran,2002).
However, the reactions and results of the users are very tangled, because a large amount
of visible water or small bones is drowned in the muscles. That is why people, especially
children, hesitate to eat such fish. The presence of good bones prompted processors to
develop ways to remove dairy fin and increase utilization and income (Lat, 1998).

Milkfish grows in freshwater and seawater. Various cultural structures such as

fish, fish feeders and fish are used. Agriculture makes up the majority of milk production.
In 2011, the production of seawater amounted to 224,934 tons. Milkfish can be grown
anywhere in the Philippines. However, the main dairy areas are produced by Capiz, Iloilo,
Bulacan, Negros Occidental, Pangasinan and Quezon, while the largest dairy areas are
located in Regions 6, 3, 1 and 4A.

When cooked, the flesh is as white as milk (that is why it is called milkfish) and lots
of needle like fish bone on its’ flesh. Wide spread throughout the islands but the most
tasty ones comes from Dagupan (northern part of Luzon, Philippines).

Palitaw is a small, flat and sweet rice cake from Pangasinan in Northern Luzon,
Philippines. They are washed, wet and taped. During cooking, the rice grains becomes
sticky due to the higher presence of starch. Sticky rice is different from white rice. It is not
just ready. It is a braid of rice grain that is grown in Southeast Asia. Many types of short
grain rice can be called “sticky rice”, but native rice is different types and depends on the
starch content. Tonic contains only one component of starch called amylopectin, and
other varieties of rice contain both amylopectin and amylose.

Contemporarily, ready-made sticky rice is widely available in the nearest

supermarket and Asian stores. Similar to the other kakanin commonly hawked in the
streets like biko, suman, bibingka and puto, palitaw is wrapped in banana leaves or simply
wrapped in plastic and placed in a bamboo basket to attract potential buyers. This is truly
one of the Philippine delicacies, and it always reflects the taste and excitement of the
house itself.
As we all know, Filipinos are rice lover. Most Filipinos cannot survive without
eating rice. Rice is served in the form of breakfast, lunch, dinner and even snacks. Rice
products dominated Filipinos snacks or meals during the day. According to the Food and
Nutrition Research Institute, processed rice accounts for about two (2) percent of rice
consumptions in the Philippines. It is commonly served as a merienda and a dessert.
Special events such as birthdays and graduations cannot be completed without kakanin.
Since palitaw is already known in the market yet not that so popular, we decided to make
it more innovative, original, more interesting and exciting. In this context, we decided to
use Milkfish, the very own product cultured by our institution to enhance it. It is also often
sold in the market. Milkfish meat and palitaw are good combinations; you don’t only have
dessert or snack but also a perfect and nutritive meal. In addition to that, we chose to
flake the milkfish meat to preserve its’ appearance, for the retention of its natural juices,
reduced cooking losses, improved texture, sensory characteristics as well as its ability to
incorporate seasonings into the meat for improved flavour. Also, the tools and equipment
needed for this method are very accessible and available.

Thus, this study is conducted to find out how acceptable the formulated Milkfish
Flake Palitaw compared to the standard palitaw.
Theoretical Background

Distribution of Milkfish. Chanos Chanos, are called “bangus”, and are the only species
in the Chanidae family and are included in the Onorychiformes order. They diverge from
the warm waters of the continental shelf and the Indo-Pacific waters. Problems associated
with fish cage and fish pen culture of milkfish stem from the overstocking practice which
result in high overhead cost of feeds and environmental problems that lead to fish kills
due to over feeding. Moreover the oversupply of milkfish resulted in low prices (Ingles
and Babaran, 2002). Milkfish are usually harvested fresh, cold or dry; in whole or debone
and often times are canned smoke or marinated (LAT, 1998).

Processing of Milkfish. The removal of the spines of milkfish known as “bangus

deboning” is the most convenient method of eliminating the inconvenience associated
with manual consumption of fish bone during meals,

The preparation of (bangus deboning) is done by following the succeeding operation

(BFAR, 1990):

1. Make a cut around the base of the large fins and immediately full these forward to
remove the pen bones. Trim off the feeds.

2. Cut often the fish at the dorsal side from the head to the tail region to form a butterfly
fillet.

3. Remove the gills of viscera.

4. Lay the fish flat on each open skin. Loosen the backbone by cutting from head to tail
with the blade of a knife healed horizontally.

5. Pull out the backbone. The rib bones that are attach to it will come out too.
6. Make superficial slits along the dorsal muscle, using a pair of forceps, full out the intra
muscular spines embedded between the muscles from head to tail. In the same manner
remove spines on the ventral side.

7. Pull out the Y-shaped spines along the lateral line at the junction of the dorsal and
ventral muscle.

8. Wash the deboned fish in clean water.

More than 90% of the caught milkfish is sold fresh. Since the fish died immediately
after collection, they were removed from the water and must be kept carefully. Changes
in the firmness of the muscles, eye color and fishey smell have significant effect on price.
As with the other aquatic products, the price of milkfish is dictated by each quality upon
reaching the consumer. A portion of the harvested fish can be processed to make them
last longer. Methods for post-processing and product use have been developed for the
distribution and commercial use of milkfish (Orehana, 1979).

In deboning, large amount of flesh with the pen bones embedded are generated
which are generally considered as waste. Flesh from these waste, can be restored and
turned into a new product with hig added value. Based on the actual milkfish deboning,
flesh with bones account to about 11.27% of the milkfish total body weight (LAT, 1998).
Offal waste from milkfish was formulated into milkfish bone meal burger with nutritional
value of 20.48% crude protein and 0.10% calcium (Calmorin, 2000).

Spread formulation. It is widely used in various fish species such as Mossambique

tilapia (Macachor and Romano, 1999) hybrid tilapia (Anggong, 2002), flying fish (Villamor,
2002) and milkfish (DA, 2001) had been developed and found acceptable to consumers
when compared with the commercialized tuna spread (Macachor et al, 2002). The
following are the procedures on how spread product was being prepared, to wit.

Tilapia spread. Macachor and Romano (1999) formulated spread from Mossambique
tilapia and found that the product was acceptable. It contains 20.57% tilapia 9.32% lemon,
54.82% mayonnaise, 10.96% sugar, 0. 17% salt 0.36% pimiento and 3.80% pickle relish.
This is prepared by cleaning the fish first, then the internal organ, gills and scales are
removed. The cleaned fish are precooked by simmering for 45 minutes then cooled. The
flash are removed from the bones and prepared with kalamansi to remove its scent of
dirt. The flakes are mixed with mayonnaise, and seasonings then packed in the
preserving jar, half-sealed ready for processing at 8 lbs pressure for 40 minutes. The
treated material are completely sealed then cooled.

Bangus spread. This is an instant food preparation which is nutritionally complete in itself.
It is a blending of milkfish meat, home-made mayonnaise and vegetables. This is
prepared by cleaning the fish, removing scales and viscera. The cleaned fish are soaked
in brine solution for 20 minutes, then steamed until eyes turn white. After cooking, the
fish are cooled and flaked separating the spines. The home-made mayonnaise are added
and mixed thoroughly. The mixture is filled into preserving jar then process at 8lbs
pressure for 55 minutes (DA, 2001).

Tuna spread. Tuna spread are very familiar but the most common practice is to blend
tuna and mayonnaise. These are mixed together with spices and seasonings then filled
into sandwich spread (DA, 2001).

Processing of Palitaw. Due to the presence of sweet rice flour on the market,
making these mochi cakes can’t get any easier than mixing the flour with water! It is
important, however, to note that a good palitaw is all about the texture.

The preparation of palitaw is done by following the different succeeding operations :

1) Mix the glutinous or sweet rice flour and water thoroughly to make a soft dough.
2) Take a portion of the dough (about 2 tablespoons) and form a ball, rolling it between
your palms. Then pull it lengthwise, forming it into a flat, tongue-shaped or it can also be
circular in shape. Repeat this procedure until the soft dough is entirely consumed.
3) While forming the dough, bring the 2 liters of water to boil in a large pot or deep pan.
4) Once it boils, pour 5-8 pieces of those formed dough and wait until they float. When
they float, that means that they are already cooked. Scoop them out, using a strainer and
pour them on a clean tray.
5) Roll them on a plate of grated coconut and place them in a serving plate. Repeat
procedure 4 and 5 for the rest of the formed palitaw dough.
6) For the dipping, just mix well the sugar and roasted sesame seeds in a small saucer
then ready to serve with the plate of palitaw. Or you may also pour the sugar-sesame
seeds mixture on top of the palitaw .

Development of Palitaw. A rice cake may be any kind of food item made from rice that
has been shaped, condensed, or otherwise combined into a single object. Soft forms of
rice cakes have been popular in Japan for hundreds of years. The rice cake
called mochi was a sweet confection eaten by the nobility during the Nara Period from
710-794 A.D. when the Chinese greatly influenced Japanese culture. The first rice cakes
were developed in Southeast Asia where rice was planted for almost 5,000 years.
November 29th is proclaimed as National Rice Cake Day. Rice cake sales took off just
as the mid-80s health craze began sweeping across the United States. A wide variety of
rice cakes exist in many different cultures in which rice is eaten, and are particularly
prevalent in Asia. Common variations include cakes made with rice flour, those made
from ground rice, and those made from whole grains of rice compressed together or
combined with some other binding substance. It is believed that 20% of the world’s
calories come from rice. An acre of rice contributes three times more protein to the worlds
food supply than an acre of wheat or dairy farms.

Kakanin can be traced way back to precolonial times when ancestors used suman
as offering to gods and visitors. Kakanin is a local food made from malagkit (glutinous
rice), which has two varieties: the first class variety that is sweet, rounded and white and
the regular variety that is longish and translucent. Kakanin are usually present on special
occasions such as weddings, birthdays, anniversaries, and fiesta. The word kakanin is
derived from kanin, Tagalog for rice. The three main ingredients are malagkit or glutinous
rice, coconut milk or gata, and sugar. One of the most famous kakanin in the Philippines
and one of the all-time favorite snacks of pinoy is Palitaw. Palitaw can be traced way back
in the Japanese Era, they considered palitaw to be almost the same as Japanese Mochi
Cakes which are sweetened steamed or baked rice flour cakes. Korea also creates an
almost similar version that is prepared from rice flour, poached and stuffed with sweet
bean paste. Since Asians use a large amount of rice in their diet, almost every culture
has different versions of steamed or poached rice balls.

It is another name for glutinous rice, a type of grain found in many Thai, Chinese
and Japanese dishes. As the website Thai Food and Travel explains, sticky rice is also
known as kaoniow and is a starchy grain that is cultivated across Asia. Palitaw is a sweet
rice dumpling popular as a snack item in the Philippines. It is also a favorite rice dessert
or kakanin served on festivities and other special occasions. This is similar on the sweet
rice cakes of Japan (mochi) and Korea (chapssalddeok).

Nutritional Composition

MILKFISH

The proximate contents of fresh and processed milkfish basis per 100 grams edible
portion of the food (NSBD, 1980).

It contains moisture which is 74.60% for fresh milkfish while 66.80% for the
processed, for the protein, 18.40% for the fresh, while 23.40% for the processed. There
are 6% fats for, the fresh and 4.80 % for the processed, 1% ash for the fresh and 1.40%
for the processed and lastly, for the carbohydrates, 0% for the fresh while in the processed
milkfish has 3.60%.

The moisture content is the amount of free and volatile substances that are lost in
drying the food under specified are conditions. The moisture content of fresh fish is about
70-80%. Some fatty fish canned, that is precooked before being drained and enclosed
hermitically in the can. Precooking reduces the natural content of then fish and a slight
drying may be applied (Hansen, 1980)

Since most products contain 16% in 100 g samples, the percentage of protein is 6.25
times the nitrogen. Considering the sequence of events in the muscle one can easily
understand the reason for the dramatic change in toughness of the cooked meat during
the early period post mortem (Sikorski, 1980).

The fat content includes the actual fats that milkfish contains high as 6.00% which
is classified as fatty fish. Fish oil and fat, as a rule as a rule, have a much higher
percentage of unsaturated fatty acids than other products. This means the possibility of
reaction between oxygen in the air and fish fats and oils is highly likely to occur. In the
case of fatty fish, chemical changes including oxygen and fat, can cause odors,
discomfort and discoloration. When a fat smells bad, reducing the amount of
polyunsaturated fatty acids can reduce the amount of fat and destroy fat-soluble vitamins
especially vitamins A and E. Vitamin E is responsible for the prevention of fat oxidation,
but in the process, it is oxidize and therefore nutritionally lost itself. The production of free
radicals during oxidation rancidity during oxidative rancidity is also thought to harm the
normal functioning of cells and is consequently a potential health hazard.

The ash content is the percentage of hyrocarbons and the total amount of mineral
residues after ignition of the sample, and the difference is achieved by decreasing by 100.
The ratio of water, as,protein and fat.

PALITAW

The product (palitaw balls) is a good source of carbohydrates, protein and calories
because of its natural ingredients. Sticky rice is also a good source of selenium, a useful
mineral. It provides antioxidant protection for your tissues and protect your cells from
damage caused by free radicals. Selenium has a positive effect on the thyroid gland,
regulating the activity of thyroid hormones and supporting the function of the walls of
blood vessels. Each cup of cooked sticky rice contains 9.7 micrograms of selenium, or 18
percent of the 55 micrograms identified by the Institute of Medicine. It also provides health
benefits due to its manganese content. Manganese is essential for a healthy metabolism
— it helps you process carbohydrates, proteins and cholesterol. It also helps you make
proteoglycans, a family of proteins needed for healthy cartilage and bone tissue.
 According to the Institute of Medicine, each part of sticky rice increases
manganese consumption by 0.5 mg and provides 22 percent of the recommended daily
allowance for men and 28 percent for women. Sticky rice also contains smaller amounts
of other essential nutrients. Each cup of sticky rice contains 7 percent of daily dose, based
on B5, and provides 9 percent of the recommended daily dose of the drug, as determined
by the Institute of Medicine. Vitamin B-5 stimulates the metabolism, helps cells produce
energy and also aids in hormone synthesis to maintain your hormone balance. The
copper in sticky rice maintains your connective tissue strong, supports your immune
system and stimulates healthy brain function (Ganzon, 2014).

Variations of Palitaw. Palitaw has different version coming from different regions and
origins. It came in varied recipes and was done in different methods and procedures as
shown below:

A. Palitaw (Ilonggo style) - this version of palitaw uses muscovado or brown

sugar and toasted sesame seeds for the toppings instead of grated coconut and white
sugar.

B. Palitaw sa Latik - the way of serving this dish is the glutinous rice cake is
cooked in sweetened coconut milk instead of water, it is also topped with toasted coconut
milk curds and served with sauce.

C. Palitaw with Yema – this recipe uses yema as its’ filling.

D. Ube-Stuffed Palitaw - this palitaw version is enriched with chopped sweetend

macapuno or some cube halaya.

F. Palitaw With Quickmelt Cheese - in this recipe, they add a filling of quickmelt
cheese to add more flavour to the palitaw.

The Problem

The main purpose of this study was to determine the acceptability of palitaw
enriched with milkfish flake as inputs for livelihood education based on sensory qualities
using descriptive and preference testing. The acceptability of the experimental samples
using milkfish flake as raw materials are tested with that on the standard recipe, the plain
palitaw.

Statement of the Problem

Specifically, the researchers seeks to answer the following questions:

1.0 What are the composition ratios of the milkfish flake palitaw in terms of:

1.1 R0 Standardized recipe

1.2 R1 Milkfish Flake Palitaw

2.0 What is the acceptable formulation of Milkfish Flake Palitaw in terms of:

1.1 Color

1.2 Odor

1.3 Taste

1.4 Texture

3.0 As perceived by the panelist, is there a significant mean difference of the formulated
Milkfish Flake Palitaw in the aforementioned attributes?
4.0 What is the shelf life of the product packed in plastic at room temperature and at a
refrigerated condition in terms of :

4.1 sensory evaluation

5.0 What is the economic significance in the processing of Milkfish Flake Palitaw?

6.0 Based on the findings, what inputs for livelihood education can be proposed?

Null Hypothesis (Ho)

There is no significant mean difference between the samples of standard palitaw

with that of the formulated milkfish flake palitaw as to:

a) Color

b) Odor

c) Taste

d) Texture

Significance of the Study

 This study is considered significant to the different sectors that are concerned on
health who will be the immediate beneficiaries of the research study:

Students.This group of people would be able to appreciate the use of Milkish

Chanos chanos and Glutinous Rice Oryza Sativa as other form of dessert or snacks. This
would empower their mind that instead of eating junkfoods, much better to eat this
product.

Small-scale Entrepreneurs. This study would help them to make another recipe
and allowing them to have more income.

Future Researchers. This study give them knowledge or idea on how to conduct
research. And also it will serve as basis on conducting related research studies.

Food Technology and Home Economics Teachers. This study would open their
minds to the wide and vast areas of technology that they can unravel or search to find
and discover new things.

Consumers. This group of people is the direct beneficiaries who could enjoy the
products as snack item either for children and matured persons.

Bachelor of Science in Secondary Education Major in Technology and

Livelihood Education Students. This will serve as a training ground to them for this
study will help them enhance their creativity and innovation skills.

The Research Methodology

 In order to gather information to support the study, the researchers used different
methods and techniques to find out whether innovation in the process of boiling palitaw,
with a filling of parboiled milkfish Chanos chanos can be possible. The methods include
two treatments or formulation which is referred to as Recipe (R) wherein R0 is the control
(standardized recipe) while R1 uses 10 g milkfish flakes. These will help the researchers
assess the market and answer the question of demand and supply. This method was
used in order to find out which of the two (2) recipes, can produce an acceptable quality
in terms of color, odor, taste and texture, which is intended as a snack item.

Flow of the study

The input of this study involves the basic recipe in preparing palitaw with the
inclusion of varying amount of milkfish flake. Thus, the acceptability level was determined
through product testing. After the respondents tested the product, they evaluated the
product using the criteria for judging which bears the direction of the study, the process
had followed.

The process involves product formulation for consumer evaluation using the five
(5) point Hedonic Scorecards as an instrument of data collection. This questionnaire was
formulated and subjected to trials before being administered for the actual sensory score
card. The responses in the accomplished questionnaires were tallied and tabulated. The
data obtained was statistically treated using ANOVA at 5% level and ranking in
determining the most acceptable formulation. The most acceptable formulation was
subjected to storage studies to determine its shelf life at room temperature. The
systematic sequence of the study was followed in Fig. 1 which gave the flow of the study.
It employed the systems model showing the input, process, and output of the study.

INPUT
 R0 R1
PROCESS
(STANDARD RECIPE) 15 GRAMS MILKFISH
FLAKE

Preparation of milkfish flake

into palitaw filling
Sensory Evaluation:
a. Preference Test
b. Descriptive Test

Proximate Composition and

Storage Study

OUTPUT

Production of Milkfish Fish

Flake Palitaw as snack item

Figure 1

Flow of the Study

Research Environment
 The research study was conducted at Cebu Technological University- Carmen
Campus an external campus under the Cebu Technological University system. By the
virtue of Republic Act 2700, the campus started as the Quirino School of Fisheries in 1959
located in the North-eastern part of Cebu Province and is 41 kilometres from Cebu City.

Carmen has its own fish pond and one of the producers of milkfish(Bangus). The
milkfish used in the experimental study was purchased from the public market of Carmen
wherein CTU Carmen is one of the producers.

Research Respondents
 The research respondents were the sensory evaluators composing of ten (10)
Information Technology students, (10) Marine Engineering students, (10) Home and
Management Students, (10) Fisheries students, (10) Education students, (10) Senior
High students and (10) instructors, as shown in Table 1.

The untrained evaluators will be given enough time to do the score card evaluation
to ensure reliable results. Finished products were presented with their corresponding
code. The sensory panellist will evaluate the products using the prepared sensory score
sheet provided by the researcher.

Table 1

Distribution of Respondents

Respondents Number (N) Percentage (%)

1. BSEd TLE-HET Students 10 20%

2. BTLEd Students 10 20%

3. BSHM Students 20 40%

4. Instructors 10 20%

Total 50 100%

Research Instruments
 The Sensory Score Sheet were used as a tool in gathering the data with the five
point Hedonic Scale having the corresponding descriptive equivalent as reflected in
Appendix B. Each of the four quality attributes of milkfish flake palitaw were evaluated
based on their degree of preference with the corresponding numerical equivalent rating
of five (5) as best sample and one (1) as worst sample.

The evaluators were given a bottled water in order to wash away the taste and for
them to feel the difference in terms of taste among the two samples. The purpose of this
instrument is to find out the acceptability of the milkfish flake palitaw in terms of color,
odor, taste and texture with the varying amounts of milkfish flake.

Methods
 This study was conducted with the following major activities:

A. Preliminary Preparation

B. Experimental Process

C. Acceptability Determination

A. Preliminary Preparation

The researcher secured an approval from the Acting Campus Director for the
permission to conduct the study in the said school. Likewise, permission was sought from
the Acting Campus Director to allow the sixty (60) students from the different department,
and ten (10) teachers to serve as panel of evaluators.

Processing of Milkfish Chanos Chanos Flake into a Filling

Milkfish was purchased fresh from the market. It was placed in the basin awaiting
its processing into a filling as shown in Figure 2.
There are seven processes involved in the production of milkfish flake filling. This
includes the following:
 Milkfish

Descaling

Washing

Deboning

Parboiling

Flake

Mincing

Sautéing

Filling for Formulation

into Palitaw

Figure 2

Preparation of Milkfish Flake Filling

Descaling.
This process involved the removal of scales of the milkfish using a knife.

Washing.
After descaling, wash the fish by the use of flowing tap water until done.

Deboning.
This process involved the removal of the bones of the milkfish by using a
mosquito forceps.

Parboiling.
The deboned milkfish are subjected to parboiled before flaking it.

Flake.
After parboiling, flake the fish meat with the use of a knife.

Mincing.
This process involved mincing the spices so that it won’t be noticed and
obviously tasted on the filling used.

Sautéing.
The minced spices and the flake fish are sautéed by the use of a wok.
B. Experimental Process

Table 2 shows the proportion of ingredients used in making the two recipes of Milkfish
Flake Palitaw, such as Recipe 0 (Standard Recipe) and the Recipe 1. It is evident that
the amount of all other ingredients are the same on the aforementioned, except the
variable or treatment of the study, which are the onion(1 pc.), garlic(1 cloves), Philippine
lemon(5 pcs.), oil(1 T), salt(1 tsp.), ginger powder(1 T), milkfish flake(150 grams).

The standard recipe by Vanjo Merano was used in preparing Milkfish Flake Palitaw.
However, this recipe was modified through the addition of milkfish flake, onion, garlic,
ginger powder, Philippine lemon, salt in varying amounts as shown in Table 2. The
procedure in making this product is reflected in Appendix C.
 Table 2

Formulations Prepared Based On A Standard Palitaw Recipe With Varying

Sautéed Milkfish Flake Treatments

Ingredients R0 R1 R2 R3

(Control) (
Glutinous Rice Flour
Sugar
Water
Grated Coconut
Sautéed Milkfish
Flake

Table 2 presented the formulations of the four recipes that were used in the study.

Evidently, the table showed the four treatment recipes that were formulated in the
course of the study with four varying amount of sautéed milkfish flake that were all being
added with the constant volume of glutinous rice flour, sugar, water and grated coconut
by using the standard recipe of palitaw, as already cited.

Herein, could be perused the different treatment recipes formulations, as indicated,

as to the respective ingredients, the procedure and the composition of the finished
product.

The presentations reflected the formulations prepared with varying sautéed

milkfish flake concentration that was added based on a standard palitaw recipe.

The findings implies that the study was basically objective, as all the replications
were basically having the same standard recipe.
Equipment/Tools Used in Making Milkfish Flake Palitaw

In the production of milkfish flake palitaw, the following equipment/tools were used,
such as:
 1. Measuring cup 7. Mosquito Forceps
2. Measuring spoon 8. Wok
3. Spoon 9. Pot
4. Rubber scraper 10. Serving Plate
5. Knife 11. Mixing Bowl
6. Chopping board 12. Hand Gloves

C. Acceptability Determination

The two recipes of milkfish flake palitaw were subjected to sensory scorecard by
the seventy (70) fresh panellists for its preference or acceptability.

The quality attributes of palitaw considered were described following the method
by Gatchalian and de Leon (1993). This method specifies that:

1. The color for boiled products is an appetizing, pleasingly white.

2. The odor is pleasing and appetizing.
3. The taste is one that is pleasantly, wheatly and does not leave an after taste in
the mouth.
4. The texture is characterized by fineness or smoothness.
Sensory Evaluation

During the preliminary phase, the formulated milkfish flake palitaw were presented
to the consumer panellists to determine its acceptability using the 5-point hedonic scale
(Appendix E). The acceptable formulation based from the mean scores as perceived by
the panellists during the preliminaries were obtained through ranking. The acceptable
formulations were presented to the panellists using preference and descriptive test to
confirm its acceptability. Scorecard for preference and descriptive test are shown in
Appendix B and D, respectively.

The descriptive test score on the attribute criteria are reflected in Table 3, with the
score of 5 as the best sample and a score of 1 as the worst sample; while Table 4 shows
the preference test scores with the score of 5 as the best sample and score of 1 as the
worst sample. To establish the score range of the products, the lowest possible score
was deducted from the highest possible score and the difference was divided with the
highest given point. This facilitated ease in interpretation of data as to the specific
description would fall and the degree of preference of the samples.
Scoring Procedure

Table 3

Descriptive Test Scores Ranges for Milkfish Filake Palitaw

Ave. Mean Color Flavor Odor Texture

Range
(White) (Milkfish Flake) (Pleasant) (Fine)

4.50-5.00 White Extremely Extremely Very Fine

Recognizable Pleasant

3.50-4.49 Ivory Very Very Pleasant Moderately

Recognizable Fine

2.50-3.49 Floralwhite Moderately Moderately Slightly fine

Recognizable Pleasant

1.50-2.49 Ghostwhite Slightly Slightly Slightly

Recognizable Pleasant Coarse

1.00-1.49 Beige Unrecognizable Unpleasant Coarse

Table 4

Preference Test Score Ranges for Milkfish flake Palitaw

Numerical Range Category Rated Point

4.50-5.00 Like Extremely 5

3.50-4.49 Like Slightly 4

2.50-3.49 Neither Like nor Dislike 3

1.50-2.49 Dislike Slightly 2

1.00-1.49 Dislike Extremely 1

Treatment of Data

Data gathered were treated statistically using ANOVA at 5 % level of significance

to determine its significant difference in the quality attributes.

Ranking was also made using Kramer’s Rank Sum Test at 5% level of significance
in determining the most acceptable formulation.

Storage Devices

The products were packed on a tightly sealed plastics prior to distribution and shelf
life study.
Definition of Terms

For better comprehension of the study the following terms are defined operationally.

Acceptability.- is a characteristic of a thing being subject to acceptance for some purpose

Boiling – is the method of cooking food in boiling water or other water-based liquids such
as stock or milk

Deboning.- is the process of removing the bones from (meat, poultry or fish) especially
before cooking

Flake.- is a process of breaking or dividing (food) into thin pieces

Food Formulation.- is a mixture of a foodstuff and a fragmented amyclopectin starch

hydrolysate as a replacement for at least a substantial portion of the fat and or oil of said
food formulation

Glutinous rice.- is a type of rice grown mainly in Southeast and East Asia and the eastern
parts of South Asia which has opaque grains, very low amylase content and is especially
sticky when cooked

Mincing – is a food preparation technique in which food ingredients are finely divided into
uniform pieces and minced food is in smaller pieces than diced or chopped food

Mixing.- is a general term that include stirring, beating, blending, binding, creaming,
whipping and folding

Palitaw.- is a small, flat sweet rice cake eaten in the Philippines and is made from washed,
soaked and ground malagkit

Par boiling.- usually used to partially cook an item which will then be cooked another way
such as braising, grilling, or stir-frying
Sautéing – is a method of cooking that uses a relatively small amount of oil or fat in a
shallow pan over relatively high heat

Sensory evaluation.- is defined as a scientific discipline used to invoke measure, analyze

and interpret reactions to characteristics of food and materials as they are perceived by
the 5 senses (sight, smell, taste, touch, hearing)

Shelf life.- is the length of time that a commodity may be stored without becoming unfit
for use, consumption or sale