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Author(s):
Roxanne Joy S. Alegonza , Lovella C. Flores.
Page No : 1-10
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Sensory Acceptability of papaya Cupcakes with varying Levels of Carica Papaya(L) Pulp: A Quasi-Experimental Study
Abstract
Sensory Acceptability of Papaya Cupcakes with Varying Levels of Carica papaya (L.) Pulp: A Quasi-Experimental Study
Roxanne Joy S. Alegonza
University of Antique, Tario-Lim Memorial Campus, Antique, Philippines
Email:roxannejoy.alegonza@antiquespride.edu.ph
ORCID:0009-0003-6242-3041
Lovella C. Flores
University of Antique, Tario-Lim Memorial Campus, Antique, Philippines
Email: floreslovella47@gmail.com
ORCID: 0009-0009-9985-6610
Abstract
The results of the study have far-reaching connotations for both culinary innovation, local agriculture, and the development of new food products. Since various ratios of shredded papaya pulp had no appreciable effects on appearance, flavor, smell, or general acceptability, papaya as an ingredient is found to be very versatile to use within cupcake products. Such versatility makes papaya an apt ingredient to use to blend into pastry products while not compromising on sensorial qualities. Blending is an option to produce more nutritious food products while not compromising sensorial qualities and acceptability.The stark texture contrast underlines the necessity to maximize the content of functional components like papaya pulp. The fact that the ½ cup treatment revealed a peak texture score indicates a specific level of papaya addition where moisture, softness, and mouthfeel are present simultaneously. This finding is particularly relevant to the development of baked goods for the market of healthy and functional foods where nutritional content and sensorial acceptability are most critical to the consumer. Agriculturally, the research confirms the value-adding potential of papaya as an ingredient in locally produced bakery products. Promotion of the utilization of papaya as an ingredient in bakery products can serve to generate further demand for the papaya fruit, to the benefit of smallholder farmers and farm sustainability. This conforms to goals of more enhanced farm-to-market linkages and greater agro-industry innovation in the Philippines and other tropical nations.Finally, the study reaffirms the role of sensory assessment as a critical instrument during food product development. Systematic use of a properly designed assessment method, the Hedonic scale with statistical analysis, provides evidence-based guidance towards developing products to meet consumers' needs. Future possibilities of these results are the development of standards for use of other tropical fruits in bakery and confectionary food, enabling increased utilization of locally produced materials during industrial food production.
Keywords: Carica Papaya (L.), Papaya Cupcake, Sensory Evaluation, Acceptability, Hedonic Scale, Quasi-Experimental Design, Texture, Appearance, Taste, Local Food Innovation
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Author(s):
Xela Alexis S. Ibarra, Jiffrey B. Saguran.
Page No : 11-25
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The Effectiveness of Regulatory Compliance and Enforcement Mechanisms in the Mines and Geosciences Bureau Caraga Region: Implications for Sustainable Resource Management
Abstract
This study assessed the effectiveness of regulatory compliance and enforcement mechanisms implemented by the Mines and Geosciences Bureau (MGB) in the Caraga Region, one of the Philippines’ most mineral-rich areas. Anchored on Environmental Governance Theory and the three-domain model of sustainability, the research evaluated the extent of compliance of mining companies in terms of sustainability of operations, environmental safety, and social responsibility. A quantitative descriptive design was adopted, using total enumeration for MGB employees directly involved in regulatory compliance and purposive sampling for representatives of major mining companies and members of mining-affected communities. Data were gathered through a validated questionnaire and analyzed using descriptive statistics, including weighted means and standard deviations. Results showed that stakeholders perceived mining companies as very compliant across all dimensions, with slightly lower ratings noted in post-extraction rehabilitation and consistent penalty enforcement. These findings highlight the strength of current regulatory mechanisms while identifying areas needing improvement, such as real-time monitoring, digital compliance tools, and deeper community engagement. The study recommends aligning policies with international standards, integrating advanced monitoring systems, and fostering participatory platforms to strengthen governance and promote sustainable resource management in the Caraga Region.
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Author(s):
Danica Joy S. Turbela, Kier M. Sagayca, Ritchel T. Tabucon, Kristine Kate Tiapes, Cecile R. Geroche, Cyche G. Hisona.
Page No : 26-37
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Utilization of Squash Flour in Making Piaya: Consumer Acceptability, Preference and Quality Assessment
Abstract
This quantitative-experimental study examined the utilization of squash flour as a substitute for all-purpose flour in the production of piaya, a traditional Filipino pastry. A total of 60 respondents composed of students, faculty members, local residents, and bakers from Himamaylan City participated in the sensory evaluation. Five formulations with varying proportions of squash flour substitution (0%, 25%, 50%, 75%, and 100%) were assessed using a 9-point hedonic scale for appearance, aroma, taste, texture, and overall acceptability. Consumer willingness to purchase was evaluated using a 5-point Likert scale. Results indicated that piaya samples with up to 75% squash flour substitution were rated as “very acceptable” across all sensory attributes, while the 100% substitution showed reduced scores, particularly in aroma and texture. Physico-chemical analysis revealed higher moisture content and enhanced yellow-orange coloration in squash-based formulations, with sweetness levels remaining consistent across treatments. Respondents also expressed strong willingness to purchase squash flour-based piaya, citing its appealing appearance and perceived health benefits. Statistical analysis confirmed significant differences among the treatments, particularly between the 100% formulation and the other groups. The findings suggest that squash flour is a viable alternative to all-purpose flour for up to 75% substitution without compromising sensory quality. Its integration in piaya production presents opportunities for nutritional innovation, entrepreneurship, and the promotion of sustainable food practices within local communities.
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Author(s):
Leyvanz Khane R. Ibañez, Charlize Marie D. Gacer, Jonalyn G. Alova, Irish Crystal Faith T. Bernantes, Cecile R. Geroche, Stella A. Recaido.
Page No : 38-49
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Acceptability of Bariba (Annona glabra L.) Flavored Gummy Candy: A Developmental Research
Abstract
This study developed and evaluated Bariba (Annona glabra L.)–flavored gummy candy, focusing on its acceptability as a new confectionery product. Using an experimental-developmental design, the research proceeded through two phases: (1) product formulation and standardization of the Bariba gummy recipe, and (2) sensory evaluation of the product. Sixty respondents, including students, faculty, local residents, and store owners from Himamaylan City, assessed the product using a 9-point Hedonic Scale. Results revealed that the gummy candies were rated “very acceptable” across appearance (M = 8.50, SD = .60), taste (M = 8.40, SD = .85), texture (M = 8.35, SD = .86), and aroma (M = 7.85, SD = 1.30). Kruskal-Wallis H test indicated significant differences among attributes (H = 10.121, p = .018), with aroma receiving comparatively lower scores. These findings demonstrate that Bariba, an underutilized fruit, has strong potential as a sustainable ingredient for confectionery development. Recommendations include enhancing aroma through natural flavoring, testing healthier sweeteners, and promoting Bariba-based products for local economic and agricultural growth.
Keywords: Bariba, Annona Glabra, Gummy Candy, Developmental Research, Sensory Evaluation
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Author(s):
Kinan S. S. Abu Amro, Jafar Hadra, Sean Carlo E. Bonina, Ralph Gadiel S. Cabual, Mohsen Zareifar.
Page No : 50-71
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An Experimental Analysis of Electrolysis: Identifying the Optimal Electrolyte Type and Electrolyte Concentration in Oxyhydrogen Production
Abstract
The objective of this study is to experiment on the process of electrolysis and identify the optimal electrolyte between Sodium Chloride, Sodium Bicarbonate, and Sodium Hydroxide for oxyhydrogen production. The optimal electrolyte will be identified based on observed bubbling, observed effects on the electrolysis cell and their trend, and the rate of change of the effects for each electrolyte. The experiment was conducted for 45 minutes on each electrolyte, and observations were recorded at 5-minute intervals on a Likert scale. The effects observed and recorded on a Likert scale were foaming, deterioration, and turbidity. The data from the Likert scale was then treated using Mann-Kendall and Sen’s Slope statistical treatment, and based on the analyzed and contextualized data, the researchers concluded that Sodium Hydroxide is the optimal electrolyte to use in electrolysis for oxyhydrogen production. As it had the highest conductivity, the most bubbling, and the second least negative effects observed amongst the three electrolytes tested.
