Republic of the Philippines

Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

February 12, 2024

_________________

Dear Madam/Sir:

Greetings!

In partial fulfillment of our Practical Research 2 class, we are the Grade 12 TVL Aganan River learners of
Alimodian National Comprehensive High School, and we are conducting a research study entitled “ Flour
Varieties on the Malunggay pandesal Bread Quality’, and we would greatly appreciate your
participation.

Your insights and opinions are valuable in helping us understand the preferences and qualities associated
with various flour types in this traditional Filipino bread. Your participation will involve answering a brief
questionnaire. Your responses will remain confidential, and the data collected will be used solely for
research purposes. Your input will contribute significantly to our understanding of the preferences of
consumers regarding Malunggay Pandesal bread.

Thank you in advance for your time and cooperation. Your contribution is instrumental in making this
research study successful.

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers
Noted by:

SHANNON KHEY A. AMOYAN

Approved by:
ROSARIO C. TUNDAG
Head Teacher VI
Officer-in-Charge
Office of the School Principal

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

February 12, 2024

ROSARIO C. TUNDAG
Head Teacher VI
This School

Dear Mrs. Tundag:

Greetings!

In partial fulfillment of our Practical Research 2 class, we are the Grade 12 TVL Aganan River learners,
writing to seek your consent for a research study entitled “Flour Varieties on Malunggay Pandesal
Bread Quality”, which forms part of our Research project.

Our aim is to investigate how various flour types influence the nutritional content, taste, texture,aroma,
crust crispiness, and overall quality of Malunggay Pandesal. This study has the potential to provide valuable
insights into both academic knowledge and the local community.

In this connection, we kindly seek your approval from your good office to conduct this study. We assure
you that our research will strictly adhere to ethical standards, prioritizing participant safety and maintaining
a secure school environment. Moreover, we are open to any conditions or restrictions you may deem
necessary for the successful execution of our project.

Thank you for considering our request. We anticipate your positive response and the opportunity to
contribute to the academic and culinary community at Alimodian National Comprehensive High School.

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers

Noted by:

SHANNON KHEY A. AMOYAN

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

Approved by:

ROSARIO C. TUNDAG
Head Teacher VI
Officer-in-Charge
Office of the School Principal

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

February 12, 2024

KIM JANN A. CALIBARA, PhD

Master Teacher I
This School

Dear Mr. Calibara:

Greetings!

In partial fulfillment of our Practical Research 2 class, we the Grade 12 Technical Vocational Livelihood
(TVL) Aganan River learners, are conducting a research entitled “ Flour Varieties on Malunggay
Pandesal Bread Quality”.

In connection, we are asking you to become one of our research instrument validators. Your skills and
expertise will strengthen the rigor and validity of our data gathering tool. Your feedback will broaden our
knowledge in fields of food science and nutrition.

We appreciate to taking a look at our request. Thank you!

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers
Noted by:

SHANNON KHEY A. AMOYAN

Research Adviser

Approved by:

ROSARIO C. TUNDAG
Head Teacher VI

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

Officer-in-Charge
Office of the School Principal

February 12, 2024

MALOU L. GALAGATE
Teacher III
This School

Dear Mrs. Galagate:

Greetings!

In partial fulfillment of our Practical Research 2 class, we are the Grade 12 Technical Vocational Livelihood
(TVL) Aganan River learners, are conducting a research entitled “ Flour Varieties on Malunggay
Pandesal Bread Quality”.

In this connection, we are asking you to become one of our research instrument validators. Your skills and
expertise will strengthen the rigor and validity of our data gathering tool. Your feedback will broaden our
knowledge in fields of food science and nutrition.

We appreciate to taking a look at our request. Thank you!

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers
Noted by:

SHANNON KHEY A. AMOYAN

Research Adviser

Approved by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

ROSARIO C. TUNDAG
Head Teacher VI
Officer-in-Charge
Office of the School Principal
February 12, 2024

MARJORIE A. PENAR
Teacher III
This School

Dear Mrs. Penar:

Greetings!

In partial fulfillment of our Practical Research 2 class, we are the Grade 12 Technical Vocational Livelihood
(TVL) Aganan River learners, are conducting a research entitled “ Flour Varieties on Malunggay
Pandesal Bread Quality”.

In connection, we are asking you to become one of our research instrument validators. Your skills and
expertise will strengthen the rigor and validity of our data gathering tool. Your feedback will broaden our
knowledge in fields of food science and nutrition.

We appreciate to taking a look at our request. Thank you!

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers

Noted by:

SHANNON KHEY A. AMOYAN

Research Adviser

Approved by:

ROSARIO C. TUNDAG
Head Teacher VI

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

Officer-in-Charge
Office of the School Principal

February 12, 2024

MAFE GRACE A. MELLIZAS

Teacher III
This School

Dear Mrs. Mellizas:

Greetings!

In partial fulfillment of our Practical Research 2, we are the Grade 12 Technical Vocational Livelihood (TVL)
Aganan River learners, are conducting a research entitled “ Flour Varieties on Malunggay Pandesal
Bread Quality”.

In connection, we are asking you to become one of our research instrument validators. Your skills and
expertise will strengthen the rigor and validity of our data gathering tool. Your feedback will broaden our
knowledge in fields of food science and nutrition.

We appreciate to taking a look at our request. Thank you!

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers
Noted by:

SHANNON KHEY A. AMOYAN

Research Adviser

Approved by:

ROSARIO C. TUNDAG

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

Head Teacher VI
Officer-in-Charge
Office of the School Principal

February 12, 2024

APRIL MAE C. LUMABIT, PhD

Teacher III
This School

Dear Mrs. Lumabit:

Greetings!

In partial fulfillment of our Practical Research 2 class, we are the Grade 12 Technical Vocational Livelihood
(TVL) Aganan River learners, are conducting a research entitled “ Flour Varieties on Malunggay
Pandesal Bread Quality”.

In connectiion,we are asking you to become one of our research instrument validators. Your skills and
expertise will strengthen the rigor and validity of our data gathering tool. Your feedback will broaden our
knowledge in fields of food science and nutrition.

We appreciate to taking a look at our request. Thank you!

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers
Noted by:

SHANNON KHEY A. AMOYAN

Research Adviser

Approved by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

ROSARIO C. TUNDAG
Head Teacher VI
Officer-in-Charge
Office of the School Principal
February 12, 2024

CHRISTINE JOY S. HILL

Teacher II
This School

Dear Mrs. Hill:

Greetings!

In partial fulfillment of our Practical Research 2 class, we the Grade 12 Technical Vocational Livelihood
(TVL) Aganan River learners, are conducting a research entitled “ Flour Varieties on Malunggay Pandesal
Bread Quality”.

In connection, we are asking you to become one of our research instrument validators. Your skills and
expertise will strengthen the rigor and validity of our data gathering tool. Your feedback will broaden our
knowledge in fields of food science and nutrition.

We appreciate to taking a look at our request. Thank you!

Truly yours,

CRISTINE JOY E. ALCUBILLA JONA MAE G. ALIMAN JESSABELL P. ALLAS

MA. JOYLEN E. AMORA LHARYCELE KAYE B. ANDEA STEVEN A. LUBIANO

MA. ANDREA C. CANDOLADA ANN RISHJEL A. CRISPO MARIEL A. LINGAN

Researchers
Noted by:

SHANNON KHEY A. AMOYAN

Research Adviser

Approved by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

ROSARIO C. TUNDAG
Head Teacher VI
Officer-in-Charge
Office of the School Principal
RESEARCH INSTRUMENT VALIDATOR FORM
Research Questions

1. What is the acceptability level of taste, aroma, texture, crust crispiness, and overall acceptability of
malunggay pandesal bread using;
a) Bread flour
b) Cake flour
c) All purpose
d) Wheat flour

2. Is there a significant difference between the acceptability of taste, aroma, texture, and crust
crispiness of malunggay pandesal bread using bread flour, cake flour, all purpose flour and wheat
flour.
PART I. Demographic Profile
Name: ( Optional)_____________________________________

Sensory Evaluation Accept Reject Revise Remark

Format

PART II. Sensory Evaluation Questionnaire

Directions: You will be given four (4) malunggay pandesal samples. Answer honestly the corresponding
rate as to its attributes by checking the boxes below. Please be guided of the legend below.
Sensory Evaluation Accept Reject Revise Remark
1. Aroma
2. Taste
3. Texture
4. Crust Crispiness
5. Overall Acceptability
Format

Validated by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

KIM JANN A. CALIBARA, PhD

Master Teacher I
This School
RESEARCH INSTRUMENT VALIDATOR FORM
Research Questions

1. What is the acceptability level of taste, aroma, texture, crust crispiness, and overall acceptability of
malunggay pandesal bread using;
a) Bread flour
b) Cake flour
c) All purpose
d) Wheat flour
2. Is there a significant difference between the acceptability of taste, aroma, texture, and crust
crispiness of malunggay pandesal bread using bread flour, cake flour, all purpose flour and wheat flour.

PART I. Demographic Profile

Name: ( Optional)_____________________________________

Sensory Evaluation Accept Reject Revise Remark

Format

PART II. Sensory Evaluation Questionnaire

Directions: You will be given four (4) malunggay pandesal samples. Answer honestly the corresponding
rate as to its attributes by checking the boxes below. Please be guided of the legend below.
Sensory Evaluation Accept Reject Revise Remark
6. Aroma
7. Taste
8. Texture
9. Crust Crispiness
10. Overall
Acceptability
Format

Validated by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

MALOU L. GALAGATE
Teacher III
This School
RESEARCH INSTRUMENT VALIDATOR FORM
Research Questions

1. What is the acceptability level of taste, aroma, texture, crust crispiness, and overall acceptability of
malunggay pandesal bread using;
e) Bread flour
f) Cake flour
g) All purpose
h) Wheat flour
2. Is there a significant difference between the acceptability of taste, aroma, texture, and crust crispiness
of malunggay pandesal bread using bread flour, cake flour, all purpose flour and wheat flour.

PART I. Demographic Profile

Name: ( Optional)_____________________________________

Sensory Evaluation Accept Reject Revise Remark

Format

PART II. Sensory Evaluation Questionnaire

Directions: You will be given four (4) malunggay pandesal samples. Answer honestly the corresponding
rate as to its attributes by checking the boxes below. Please be guided of the legend below.
Sensory Evaluation Accept Reject Revise Remark
11. Aroma
12. Taste
13. Texture
14. Crust Crispiness
15. Overall
Acceptability
Format

Validated by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

APRIL MAE C. LUMABIT, PhD

Teacher III
This School
RESEARCH INSTRUMENT VALIDATOR FORM
Research Questions

1. What is the acceptability level of taste, aroma, texture, crust crispiness, and overall acceptability of
malunggay pandesal bread using;
a) Bread flour
b) Cake flour
c) All purpose flour
d) Wheat flour
2. Is there a significant difference between the acceptability of taste, aroma, texture, and crust crispiness
of malunggay pandesal bread using bread flour, cake flour, all purpose flour and wheat flour.

PART I. Demographic Profile

Name: ( Optional)_____________________________________

Sensory Evaluation Accept Reject Revise Remark

Format

PART II. Sensory Evaluation Questionnaire

Directions: You will be given four (4) malunggay pandesal samples. Answer honestly the corresponding
rate as to its attributes by checking the boxes below. Please be guided of the legend below.
Sensory Evaluation Accept Reject Revise Remark
16. Aroma
17. Taste
18. Texture
19. Crust Crispiness
20. Overall
Acceptability
Format

Validated by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

MARJORIE A. PENAR
Teacher III
This School
RESEARCH INSTRUMENT VALIDATOR FORM
Research Questions
1. What is the acceptability level of taste, aroma, texture, crust crispiness, and overall acceptability of
malunggay pandesal bread using;
a) Bread flour
b) Cake flour
c) All purpose
d) Wheat flour
2. Is there a significant difference between the acceptability of taste, aroma, texture, and crust
crispiness of malunggay pandesal bread using bread flour, cake flour, all purpose flour and wheat flour.

PART I. Demographic Profile

Name: ( Optional)_____________________________________

Sensory Evaluation Accept Reject Revise Remark

Format

PART II. Sensory Evaluation Questionnaire

Directions: You will be given four (4) malunggay pandesal samples. Answer honestly the corresponding
rate as to its attributes by checking the boxes below. Please be guided of the legend below.

Sensory Evaluation Accept Reject Revise Remark

21. Aroma
22. Taste
23. Texture
24. Crust Crispiness
25. Overall
Acceptability
Format

Validated by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

MAFE GRACE A. MILLEZAS

Teacher III
This School
RESEARCH INSTRUMENT VALIDATOR FORM
Research Questions

1. What is the acceptability level of taste, aroma, texture, crust crispiness, and overall acceptability of
malunggay pandesal bread using;
a) Bread flour
b) Cake flour
c) All purpose
d) Wheat flour
2. Is there a significant difference between the acceptability of taste, aroma, texture, and crust crispiness
of malunggay pandesal bread using bread flour, cake flour, all purpose flour and wheat flour.

PART I. Demographic Profile

Name: ( Optional)_____________________________________

Sensory Evaluation Accept Reject Revise Remark

Format

PART II. Sensory Evaluation Questionnaire

Directions: You will be given four (4) malunggay pandesal samples. Answer honestly the corresponding
rate as to its attributes by checking the boxes below. Please be guided of the legend below.
Sensory Evaluation Accept Reject Revise Remark
26. Aroma
27. Taste
28. Texture
29. Crust Crispiness
30. Overall
Acceptability
Format

Validated by:

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
ALIMODIAN, ILOILO

CHRISTINE JOY S. HILL

Teacher II
This School
Activities Date Duration Accomplishment Date
Validation
Pilot Testing
Reliabilitytest Analysis
Securing Permit
Conduct
Encoding of Data
Data Analysis
Data Interpretation

Address: Alibango St., Alimodian, Iloilo

Tel. No. (033) 331-0359
E-mail: Alimodiannchs@gmail.com