OVERALL ACCEPTABILITY AND PALATABILITY

OF GINGER (Zingiber officinale) MARMALADE

JOHN PAUL ANTAZO OJEDA

THIS RESEARCH IS SUBMITTED TO THE FACULTY OF THE

INSTITUTE OF HUMAN FOOD AND NUTRITION (IHNF)
UNIVERSITY OF THE PHILIPPINES LOS BANOS
IN PATIAL FULFILMENT OF THE
REQUIREMENTS OF

HNF 152
FOOD AND NUTRITION RESEARCH

DECEMBER 2018

i
 TABLE OF CONTENTS
PAGE

TITLE PAGE i

TABLE OF CONTENTS ii

LIST OF TABLES iii

LIST OF FIGURES iv

LIST OF APPENDICES v

ABSTRACT vi

CHAPTER 1. INTRODUCTION 1

Background of the Study 1

Problem Statement 2

Objectives of the Study 3

Significance of the Study 4

Scope and Limitations of the Study 4

Hypothesis 5

CHAPTER 2. REVIEW OF LITERATURE 6

Ginger 6

Introduction 6

Rhizome Characteristics 6

Market Forms of Ginger 8

Pectin 9

Pectin Properties, Characteristics, and Sources 9

ii
 PAGE

Applications 10

Marmalade 10

Non Citrus Marmalade 10

Effect of Sugar Concentration on Sensory Property of Preserve 10

Boiling Water Bath Canning 11

Hedonic Scale 12

CHAPTER 3. MATERIALS AND METHODS 13

Research Design 13

Sampling 14

Target Population 14

Sampling Method 14

Sample Size 14

Panelists 15

Data Collection 15

Sensory Evaluation 15

Measurement 16

Pre-testing 16

Data Analysis 16

CHAPTER 4. RESULTS AND DISCUSSION 18

Effect of Ginger Concentration on Sensory Parameters of Marmalade 18

Effect of Age, Sex, and Food Preferences to Sample Preferences 20

 PAGE

CHAPTER 5. SUMMARY AND CONCLUSION 22

Recommendations 22

LITERATURE CITED 24

APPENDICES 26
 LIST OF TABLES
TABLE PAGE

1 Pectin Content of Selected Fruits 8

2 Kruskal-Wallis Test of Significance for Appearance, Texture, Taste, 18

and Overall Acceptability

3 Mann Whitney U-Test of P Values for Taste and Overall Acceptability 19

4 Frequency of Sample Preference by Age 20

5 Cramer’s V Analysis of Age with Sex and Food Preferences 20

iii
 LIST OF FIGURE
FIGURE PAGE

1 Structure of Oleoresin 7

2 Structure of Pectin 9

3 Boiling Water Bath Canning 12

iv
 LIST OF APPENDICES
APPENDIX PAGE

A Timeline of Research 26

B Budgetary Requirements of the Research 27

v
 ABSTRACT

Ginger marmalade is a product of combination of ginger, pectin, and

sugar. The presence of pectin gives the marmalade its thick-jelly property while
sugar serves as preserving agent. The sensory characteristics of the three coded
ginger marmalade samples were evaluated by the panelists who are purposively
selected. A total of 30 respondents was asked to evaluate the products based on
its taste, texture, flavor, appearance, and overall acceptability. Kruskal-Wallis test
was used to determine the significance of each samples sensory characteristics,
Mann Whitney U test was then used to determine which causes the significance.
Age, sex, and food preferences are not related to ginger marmalade preference
of the sample group based on Cramer’s V.

Keywords: Pectin, Ginger Marmalade, 9-Point Hedonic Scale, Kruskal-Wallis

Test, Mann Whitney U Test, Cramer’s V,Sensory Evaluation

vi
 CHAPTER 1
INTRODUCTION

1.1.BACKGROUND OF THE STUDY

Ginger (Zingiber officinale), is a flowering plant whose rhizomes are used

primarily in foods and beverages due to its distinct flavor and pungent aroma. It is

native to tropical countries in Asia including China and the Philippines. Ginger extracts

contain gingerols and phenolic compounds, which are responsible for its flavor and

aroma (Sukumaran, Park, & Giri, 2016). The plant is known for its anti-inflammatory,

gustatory and anti-diabetic property. The pharmacological effects of its compounds and

mechanistic aspects of health have been verified and studied experimentally in recent

years (Srinivasan, 2017). Two wide categories can be derived from fresh ginger roots,

namely; volatile and non-volatile. Volatile components include sesquiterpene and

monoterpenoid hydrocarbons while the non-volatile components include gingerols,

shogaols, paradols, and gingerzole. Both the components contribute to the

physiochemical characteristics and pharmacological effects of ginger (Mashahadi et al.

2013).

The pungent aroma and distinct flavor of ginger make it indispensable in the

manufacturing of a number of food items such as breads, confectionaries, curry

powder, and ale which is an ingredient of carbonate drinks, alcoholic drinks and

cocktails. (Ahamed, Talukdar, & Kamal, 2014).

Marmalades are food preserves or confectionary similar to jam with the

distinction of the use of chunks or bits. Citrus fruits rich in pectin are the primary

ingredients in marmalade-making however other products such as mangosteen and

jackfruit could also be used (Black, 2015). Pectin is a structural polysaccharide found
on cell walls of terrestrial plants. The compound is known for it’s thickening and gelling

ability (Maxwell, Belshaw, Waldron, & Morris, 2012). It is primarily used in

manufacturing industry for its gelling capacity. Known usage of pectin includes

marmalades, jams, preserves, low calorie jellies, and confections (Besson, Yapo, &

Kofi, 2013).

In the Philippines, marmalades are marketed commercially on glass bottles with

aluminium lids. Common fruit ingredients include oranges, strawberry, pineapple, and

mango. Food innovation in the Philippines is quiet lagging because consumer’s

preference is mainly concentrated on what is traditional and what is readily available in

the market. With the rise of in the competition among food industries, professionals

and manufacturers are faced with the challenges of producing foods containing

functional ingredients in order to meet the nutritional requirements of individuals with

health challenges and satisfy the market acceptability and palatability of products

(Chinma & Gernah, 2007 as cited by Oyetoro, 2016). Both the consumers and food

industries are affected by the market availability of products.

1.2. PROBLEM STATEMENT

There is now ample research on the benefits of ginger and the marketability of

its derived products. It has been found out that Zingiber possesses mechanical

properties like anti-inflammatory, anti-thrombotic, cholesterol-lowering, anti-microbial,

and anti-tumor properties, which is directly linked to beneficial effects in the heart,

cancer treatment, diabetes management, and bacterial infection eradication (Bode &

Dong, 2011). However, limited research has been reported on the general

acceptability and palatability of ginger-derived products like marmalades.

2
 Ginger-based products has been developed for market availability and

consumer satisfaction. The realization of potential marketability of sweet products from

ginger gives rise to the various food innovations in the processing, production and,

consumption. Acceptability and palatability of these sweets are not widely focused on

researches, as a result there is a small percentage of market consumption. Conducting

studies and sensory evaluation on consumer preferences will aid in the lagging

research on ginger-sweet products.

Specifically, this study will seek to answer the questions:

1. What is the socio-demographic profile of the respondents

1.1 age

1.2 gender

1.3 food preference

2. What is the level acceptability and palatability of each ginger marmalade

sample

3. Does the appearance, flavor, and texture of the marmalades formulated

affect the respondents criteria?

1.3. OBJECTIVES OF THE STUDY

The primary objective of this research was to asses the level of acceptability

and palatability of each ginger marmalade sample. The specific objectives are:

1. to describe the socio-demographic characteristics of the respondents;

2. to identify and describe the process involving marmalade production;

3. to correlate sex, age, and food preferences to sample preferences; and

3
 4. to determine the level of acceptability and palatability of ginger marmalade

samples and make necessary and pertinent recommendations based on the

findings of the study;

1.4. SIGNIFICANCE OF THE STUDY

The study will be beneficial to the following group;

Consumers. The results of this study will enable the consumers to know the

availability of ginger-based sweet products. Also, will enable the consumers to

be exposed market food innovations and trend.

Manufacturing Industry. With this study, industries focusing on food

production will be aware on the consumer preference that will enable them to

innovate and focus on food production.

Food Technologists and Nutritionists. The outcome of the study will aid

these groups to formulate and innovate ginger food products based on its

acceptability, and palatability

1.5. SCOPE AND LIMITATIONS OF THE STUDY

Since the evaluators of the product are not experts, the sensory evaluation

technique gave varying results depending on their preference. No flavor enhancers

was added to the ginger marmalade hence maintaining its natural flavor and aroma.

The nutritional content and moisture of the raw material and the product was tested.

Since the study focused on a sugar-rich product, the effects of too much intake of

4
marmalade will be noted to avoid potential health effects including dental carries,

diabetes, and obesity.

1.6. HYPOTHESIS

The hypothesis are stated below. The null hypothesis (Ho) indicates that there is

no relationship between the indicated groups or the measured variables. The

alternative hypothesis (Ha) indicates that there is a relationship or difference between

indicated group and measured variables (University of Pretoria, 2010)

Ho: There are no significant differences on the characteristics ,and acceptability

and palatability of three ginger marmalades among respondents.

Ha: There are significant differences on the characteristics ,and acceptability

and palatability of three ginger marmalades among respondents.

5
 CHAPTER 2
LITERATURE REVIEW
2.1. GINGER

2.1.1. Introduction

Ginger (Zingiber officinale), is a flowering plant whose rhizomes are used primarily in

foods and beverages due to its distinct flavor and pungent aroma. It is native to tropical

countries in Asia including China and the Philippines. Ginger extracts contain gingerols and

phenolic compounds. The plant is known for its anti-inflammatory and anti-diabetic property

(Sukumaran, Park, & Giri, 2016).

Two wide categories can be derived from fresh ginger roots, namely; volatiles and non-

volatiles. Non-volatile components include gingerols, shogaols, paradols, and gingerzole.

Volatile components include sesquiterpene and monoterpenoid hydrocarbons. These

hydrocarbons give ginger pungent aroma and distinct taste (Mashhadi et al. 2013).

2.1.2. Rhizome Characteristics

Rhizome, which means “mass roots," is an underground rootlike stem-stalk that is

capable of reproducing shoots and roots systems different from the parent plant. This is the

plant’s storage form of starch and protein, which is used as its nutrition source (Hemminga,

1997).

Ginger rhizome exhibits the plant’s pungent aroma and flavor. These characteristics

are attributed to the presence of essential oils and oleoresin. The chemical composition of

oleoresin is chiely shogaols and gingerols (Balladin & Headley, 1997 as cited by Azian,

Kamal, & Azlina, 2003).

6
 Oleoresin, a light-yellow to brown liquid, is one of the major oil extracted from ginger

rhizome. It is a non-polar compound soluble in oils and other non-polar solvents and has

distinct spicy taste and pungent aroma.

The structure is given by:

Figure 1. Structure of oleoresin.

Trace amount of minerals such as calcium, sodium, potassium, iron, magnesium,

phosphorous, fluorine and chlorine are present in rhizomes. Vitamin C predominates other

vitamins: vitamin A (retinol), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin),

vitamin B6 (pyrodoxine), and vitamin E (Tocopherol) in terms of amount (Claudio, Ruiz, De

Leon, & Chavez, 2014).

Temperatures that are relatively low facilitate the greater preservability of rhizome’s

chemical components. Prior to the exposure to low temperature conditions, the solar energy

from the sun in the form of heat dehydrates the moisture content of rhizomes to 10% thus

concentrating the amount of oleoresin. Dehydration of the plant part via the use of a low

temperature machinery to facilitate the conservation of active components of rhizome. Use of

high temperature machineries for dehydration result to the decomposition of these

components (Azian, Kamal, & Azlina, 2003).

7
2.1.3 Market Forms of Ginger

Ginger is used in numerous products due to its versatility. Primary products include

fresh ginger and dried hinger. Asians consume most of the fresh ginger produced. This is

used as herb in traditional dishes in east and southeast part of the continent. Dried ginger,

which is usually in the powdered form, is commonly used and consumed in India, China,

Australia, Africa, and the Caribbean. This type is used as spice for its relatively high

concentration of oleoresin that contributes to pungency (Food and Agriculture Organization of

the United Nations, 2002).

Secondary and derived products of ginger are candies and preserves, essential oil and

oleoresin, ginger paste, and nutraceuticals. Syrups from ginger are used in China, and

candied rhizomes, which are regarded with superior and consistent quality, are developed

and exported by Australia. Essential oils, which are obtained by the process of distillation, is

used as spice and ingredients for soft drinks and beer. Through solvent extraction, oleoresin

is synthesized. This substance is used as a primary ingredient in ointments. Pharmaceuticals

use ginger as component of medicines for nausea, motion sickness, and migraine ((Food and

Agriculture Organization of the United Nations, 2002). Based on the discussions above the

following hypothesis are drawn:

2.2 PECTIN

2.2.1. Pectin Properties, Characteristics, and Sources

A structural polysaccharide, pectin, also known as pectin acid, is found on cell

walls of terrestrial plants. The compound is known for it's thickening and gelling ability.

Pectin is generally a water soluble fiber, which aids in heart and diabete sprotection,

8
weight loss, and healthy bowel movement (Maxwell, Belshaw, Waldron, & Morris,

2012)

Figure 2. Structure of Pectin.

Table 1. Pectin content of selected fruits.

HIGH PECTIN ADEQUATE PECTIN LOW PECTIN

Apple, unripe Apple, ripe Apricots

Blackberry, unripe Blackberry, ripe Blueberries
Crabapples Cherries Figs
Currant Chokeberries Grapes
Lemons Elderberies Guavas
Limes Grape Juice Pear
Loganberries Loquats Plum

Fruits and vegetables are rich in pectin, examples of which are beets, apple,

cucumber, onion, pea, tomatoes, pears, leeks, and citrus fruits like orange and lemon.

Unripe fruits contain protopectin which gives its tough texure and limited gelling

capacity. Upon ripening of the fruits, the enzyme pectase acts on protopectin and

yields pectin which gives the ripe fruits its soft texture and gelling ability. (Claudio, Ruiz,

De Leon, & Chavez, 2014).

9
2.2.2. Applications

Pectin is primarily used in manufacturing industry for its gelling capacity. It is

used primarily in making marmalades, jams, preserves, low calorie jellies, and

confections. (Besson, Yapo, & Koffi, 2013).

Pharmaceutical and industrial importance of pectin is seen on film coatings.

Films made from the combination of starch and pectin are recyclable and

biodegradable. They are known for their tensile and good modulus properties. Starch is

incorporated with hot water to facilitate gelatinization before being mixed with pectin.

This is to enable to overcome the strong intermolecular forces of attraction between

crystalline molecules thus favoring polymerization (Coffin et al., 1995 as cited by Kaur,

2011). These films are used as ingredient in noodles and edible soup bags.

2.3. MARMALADE

2.3.1. Non Citrus Marmalade

Non citrus marmalades or those prepared by cooking fruit, either by whole,

pieces, or crushed and adding foodstuff such as sweetening agents and pectin sources

must constitute at least 30% of the total volume of the ingredients or the final product

except for ginger that is at 11% of the total volume. When fruits are mixed together, the

final product should at least constitute 35% of the total product with the exception of

ginger (11%), citrus fruits (6%), cranberry and soursop (20%), and durian (10%). The

minimum content must be used and reduced in proportions to percentages that is used

(Joint FAO/WHO Codex Alimentarius Commission, 1992)

2.3.2. Effect of sugar concentration on sensory property of preserve

10
 On a study on the sensory property of ginger preserves and candies, it has

been found out that the higher concentration of sugar in the preserves gives better

quality preserve based on the color, flavor, texture, and overall acceptability. The

sample constitutes 60%, 65%, and 70% of sugar in each sample (Siddiqui, Bhuiyan,

and Easdani, 2012)

2.4. BOILING WATER BATH CANNING

One way of preserving and canning foods is by boiling water bath canning. This

involves tightly packing of jars containing the food to be preserve, completely

submerged in water contained in a boiling water bath canner. The canner is allowed to

boil at 100 °C (5 to 85 minutes). The time of boiling depends on the size of the jar and

the type of food to be preserved. Removing the oxygen from the jar and killing

vegetative bacteria is the primary role of boiling canned products (Boyer & McKinney,

2013).

Processing of highly acidic food items is recommended to be done using Boiling

Water Bath Canning method as seen in Figure 2.4. Highly acidic items are those

whose pH is less than or equal to 4.6. Foods with pH higher than 4.6 is a medium of

growth of potent harmful spores from bacteria which produces toxins. Boiling thus not

kill bacteria, Clostridium botulinum, commonly present in canned products (Boyer &

McKinney, 2013).

11
Figure 3. Boiling Water Bath Canning (Clemson University, 2013)

2.5. HEDONIC SCALE

9-Point Hedonic Scale, also known as Hedonic scale is a test and rating scale

with nine points, which bear a given word descriptions. This ranges from “very much

dislike” to “very much like.” The evaluators’ opinion about the food qualities are

emphasized than the food item itself. The method is commonly done in consumer

preference tests for new products to be introduced in the market (Chambers, 1998).

12
 CHAPTER 3
MATERIALS AND METHODS

The study was conducted at the Institute of Human Food and Nutrition (IHNF),

University of the Philippines Los Banos (UPLB) under the supervision of Dr. Marites Yee. The

sensory evaluation was done at the Human Care Laboratory, IHNF, UPLB

Ginger (Zingiber officinale) rhizome was sourced from the local market of Los Banos,

Laguna, and was utilized in making ginger marmalade. Fruit pectin in the form of lemon was

purchased from the same market. Commercial sugar (Victoria) was obtained from Victoria

Milling.

The preparation of the sample was done on October 19, 2018 and the sensory

evaluation was conducted on October 23, 2018.

3.1 RESEARCH DESIGN

Three proportions of ginger 1/2 cup (24%), 1/4 cup (13%), and 1/8 cup (7%) of equal

parts of grated and diced ginger was measured using a standard measuring cups. The last

proportion of ginger is below the recommendations set by the Food and Agriculture

Department (FAO) on codex alimentarius. Each proportion was placed in a separate sauce

pot with 1 1/2 cup of sugar and 1/8 cup of lemon extract (6-7% of the volume depending on

the sample). Each mixture was allowed to boil and to caramelize at 410 F for 35 minutes until

honey-thick.

The cooked marmalade was cooled to room temperature and was placed in separate

glass jars which are sterilized in a steamer for 30 mins at 100 C. The samples were subjected

to water canning steam bath for 1 hour at 212 F.

13
 The product was tested for palatability and acceptability through purposive sampling of

respondents which undergone sensory evaluation. The results was statistically treated to

obtain the data on acceptability and palatability.

3.2. SAMPLING

3.2.1. Target Population

The participants was sourced from individuals that are present in near the sensory

evaluation are. All of the available purposely selected participants were considered to be

consumer panelists, who happen to be in the testing site and are willing to participate in the

study.

3.2.2. Sampling Method

A combination of purposive sampling and availability sampling was used to obtain the

population. Purposive sampling involves delimiting the sample population to UPLB

constituents. The other method is also known as haphazard or accidental. Inside the scope of

UPLB constituents, those who are readily available to the testing site was considered

respondents when they agreed to evaluate the product. One place, HCL, was used to

carryout the study.

3.2.3. Sample Size

The sample size was obtained using a sample size recommendation Gengler, 2010 in

her study When People are Instrument: Sensory Evaluation Methods. According to the study,

the sample size depends on the question problem. Sensory evaluations that aims to

determine how a product developed is to be likely, a sample size of 30-100+ respondents who

14
are represent end users. The minimum required respondents of thirty (30) was used in the

study.

3.2.4. Panelists

The population of 30 panelists are between the ages of 19 and 26. Five respondents

were at the age of 19, eleven were 20, three are 22, and one for both 23 and 26 years old.

Thirty percent (30%) or nine of the respondents are male and seventy percent (70%) or 21

respondents are female. This resulted that the age of the respondents is about 21 yrs old, on

the average and deviates by its mean by 1.43

3.3. DATA COLLECTION

3.3.1. Sensory Evaluation

The participants completed the consent form and sensory evaluation forms individually

through sensory tests that involves the appearance, texture, taste, and overall acceptability.

The form also contains basic socio-demographic questions such as age, sex, and food

preferences.

Nine-Point Hedonic scale testing was used by the panelists in testing the three ginger

marmalade food samples. The panelists were asked to taste each sample spread on a soda

cracker, and record the results in the sheet of questionnaire provided. After each sample

evaluation, water was given to each of the respondents. The product was evaluated with its

sensory characteristics: appearance, taste, texture, and overall acceptability.

The panelists were asked to rate the different criteria presented on a 9-point hedonic

scale with the ratings of: like extremely, like very much, like moderately, like slightly, slightly,

15
neither like nor dislike, dislike slightly, dislike moderately, dislike very much, and dislike

extremely.

During the evaluation period, the consumers were asked to differentiate the three given

samples that is coded A,B, and C with proportions of 1/2, 1/4, and 1/8 cup respectively, and

indicate the most and least preferred. After the food profiling and comparison, the panelists

were requested with their age, sex, and food preference, in order profile the participants’

insights.

3.3.2. Measurement

The questionnaire including a 9-Point Hedonic Scale was used as research

measurement device. The questionnaire is composed of three separate hedonic scales and

questions relevant in the study that can be used for analysis of data from the respondents.

3.3.3. Pre-testing

With the defined sample size of 30 respondents, pre-testing was done to 20% of the

calculated sample size which is 6 respondents. The pre-testing was done on the IHNF Lobby,

IHNF, UPLB. Each will be given the same set of questionnaires and 9-Point Hedonic Scale

evaluation sheet.

3.4. DATA ANALYSIS

The profiling of participants was done to determine the frequency of each socio-

demographic characteristics of the panelists. Hedonic scale data was analyzed using the

Kruskal-Wallis test, which is a rank-based nonparametric test that shows significant

16
differences between two or more groups with independent variables. The sensory

characteristics that showed significance (p-value<0.05) was subjected to Mann-Whitney test

to determine what sample caused the significance. Sex and food preferences was subjected

to Cramer’s V with age as ETA coefficient. This test is used to measure association between

two nominal variables.

17
 CHAPTER 4
RESULTS AND DISCUSSION

4.1. Effect of ginger concentration on sensory parameters of the marmalade

The appearance, texture, taste, and overall acceptability of three ginger marmalade

samples were evaluated by the thirty (30) panelists. Each respondent was briefed and was

given a random coded sample of A, B, and C. Sample A was made from 23% ginger, sample

B was made from 13%, and sample C was made from 7% ginger, which is below the codex

standards. The Kruskal-Wallis test was performed for appearance, texture, taste, and overall

acceptability.

Table 2. Kruskal-Wallis test of significance for appearance, texture, taste, and overall
acceptability.

VARIABLE P-VALUE INTERPRETATION

Appearance 0.4873 Not Significant

Texture 0.6374 Not Significant

Taste 0.0152 Significant

Overall Acceptability 0.0106 Significant

Note: the level of significance is at 5%.

Based on the table presented above, at 5% level of significance, there is a sufficient

evidence to say that there is no difference in the median scores of three ginger marmalade

samples for both the appearance and texture sensory characteristics. Both the characteristics

have a P value of <0.05. On the other hand, Taste and overall acceptability showed statistical

significance. The P value (0.0152 < 0.05) for taste and P value (0.0106 < 0.05) for overall

acceptability have difference in the median scores among the three samples presented.

18
 The differences on the median score of both taste and overall acceptability in the three

samples can be attributed to the different amounts of ginger in each sample. To know what

causes the significance, Mann Whitney U-test on P values was performed for all the samples.

Table 3. Mann Whitney U-test of p values for taste and overall acceptability of samples.

SAMPLE A SAMPLE A SAMPLE B

VS VS VS
SAMPLE B SAMPLE C SAMPLE C

Taste 0.671 0.023 0.008

Overall
0.642 0.015 0.007
Acceptability
Note: p values are at 5% level of significance

Based on the table above, the difference on median scores based on the P values

calculated can be attributed on sample C due to the fact that there was no statistical

significance between sample A and B, and there was a statistical significance when Sample C

was analyzed separately with Sample A and B.

The amount of ginger in Sample A, B, and C are 24%, 13%, and 7% respectively. Both

sample A and B are within the recommended amount of ginger which is set at a minimum of

11% of the total volume of the raw material or the product. On the other hand, sample C is

below the set minimum amount standard by the Food and Agriculture Organisation (FAO)

based on Codex Alimentarius. This characteristic may be the reason behind the least

preference for sample C and difference on the median scores for both taste and overall

acceptability.

19
4.2. Effect of age, sex, and food preferences to sample preferences

Table 4. Frequency of sample preference by age.

PREFFERED SAMPLE
TOTAL
A B C
19 2 2 1 5
20 3 5 3 11
21 5 3 1 9
AGE
22 1 1 1 3
23 1 0 0 1
26 0 1 0 1
TOTAL 12 12 6 30

Table 4 shows that the sample/s most preferred by the respondents are samples A and

B while Sample C was the least preferred among the panelists. In order to determine the

effects of age, sex, and food preferences to sample preferences of the respondents, Cramer’s

V was used with age as the ETA coefficient

Based on table 5 age has a coefficient of 0.325 because 32.5% in the variation of the

sample preference is explained by the age factor. While the remaining 67.5% is accounted for

the variables not included in the study. There is a moderate association on age with sex and

like sweet and spicy and a strong association on like ginger. The results showed no statistical

significance on the age based on food preferences to sex and food preferences. So these

factors do not affect the sample preferences of the respondents.

20
 CHAPTER 5
SUMMARY AND CONCLUSION

The acceptability and palatability of ginger marmalade was determined using the 9-

point hedonic scale, ranking the samples based on appearance, taste, texture, and overall

acceptability. Ginger concentration showed a significant effect the overall acceptability and

texture of ginger marmalade samples. The least amount of ginger on sample C, which is

below the set standards, is determined as the least acceptable and palatable among the

samples. Both samples which are above the recommendations showed an acceptability and

palatability among respondents.

Significant differences among sample’s taste, and overall acceptability can be seen.

This significance is brought by the sample which the respondents like the least. Within the

sample size’s socio-demographic data, sex and food preferences have no effect on the

likelihood towards a sample marmalade.

5.1. Recommendations

The study utilized a non-probability type of sampling method which generalizations

cannot be made for a population but is only limited to the sample size. A probability type of

sampling would be more appropriate for the study to eliminate possible sources of bias and

errors.

In order to determine the nutritive value of the acceptable marmalade samples,

proximate test for vitamin C and moisture content to determine its protein, carbohydrate, and

fat content. To be able to compare it to published data on ginger moisture content and vitamin

C content (Siddiqui, Bhuiyan, and Easdani, 2012).

21
 The storage stability of the samples can also be measured by storing it up to 120 days

and constantly noting the color, flavour, and fungal growth every 15 days on the first 60 days

and 30 days on the succeeding periods (Siddiqui, Bhuiyan, and Easdani, 2012).

22
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Maxwell E. G., Belshaw N. J., Waldron K. W., & Morris V. J. (2012). Pectin - An emerging
new bioactive food polysaccharide. Trends in Food Science &
Technology, 24 (2012) 64-73

Siddiqui, A. A., Bhuiyan, M. H.,& Easdani, M. (2012). Ginger (Zingiber officinale) preserve
and candy development. Bangladesh Research Publications Journal. 7 (2012)
283-290

Sukumaran V., Park S., & Giri S. (2016). Role of dietary ginger Zingiber officinale in
improving growth performances and immune functions of Labeo rohita fingerlings.
Fish & Shellfish Immunology, 57 (2016) 362-370.

DISSERTATION SOURCES
Zhang, M., Viennois, E., Prasad, M., Zhang, Y., Wang, L., Zhang, Z.,Merlin, D. (2016). Edible
Ginger-Derived Nanoparticles: A Novel Therapeutic Approach for the Prevention and
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Kaur, S. (2011). Isolation, Characterization, Modification and Interaction of Pectin from Citrus
Wastes and Starch from Kidney Bean. Department of Food Science and Technology,
Guru Nanak University. Amritsar-143005

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BOOK SOURCES
Claudio V. S., Guzman M. P., & De Leon S. Y. (2014). Basic Foods for Filipinos. 5th edition.
Manila. Merriam Webster Inc.

Chambers E. IV., (1998). The 9-Point Hedonic Scale. Peryam & Kroll Research
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IMAGE SOURCES
Chaplin M., Pectin. Water Structure and Science.(2016, October 6) Retrieved from
http://www1.lsbu.ac.uk/water/pectin.html

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APPENDIX A. Timeline of the Research.

DATE TASK
October 17 Marketing of ingredients
October 18 Requisition of equipment
October 19-20 Sample preparation
October 23 Sensory Evaluation of respondents
October 26-31 Encoding of respondents evaluation
November 01-05 Statistical analysis of the data
Analysis and formulation of results,
November 05-December 02
discussion, and conclusion
December 03 Research Defense
December 03-15 Revisions and consultation

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APPENDIX B. Budgetary Requirements for the research

Printing
Questionnaire PHP 35.00
Consent Forms 35.00
Hedonic Scale 105.00
Article References 200.00
Research 100.00
SUBTOTAL PHP 475.00
Materials
Ginger Rhizome 100.00
Fruit Pectin (Lemon) 300.00
Sugar 100.00
Jar 150.00
SUBTOTAL 550.00
Statistical Analysis 1200.00
Transportation 300.00
Miscellaneous 1000.00

TOTAL PHP 3525.00

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