Thesis Guide Final Book

Chapter I
THE PROBLEM AND ITS BACKGROUND
Introduction
Mango peel is a by-product obtained during the processing of mango products
such as mango pulp and amchur, that is currently discarded and therefore causes
pollution. In April - June 2018, the country produced 528.49 thousand tons of mango,
down 3.3 percent from 546.28 thousand tons produced in 2017. Mango when processed,
would produce products like mango puree, mango juice, dried mango and more. Mango
peel is a by-product during processing and currently discarded.
This is a shame because the mango peels offer a delightful array of nutrients and
health benefits. A mango peel contains many of the same nutrients as the meat and some
of them are even higher than the main fruit meat. Mango-shaped waste or by-products
contain high dietary fiber, minerals, vitamins and other natural chemicals that make a
significant contribution to good health. Peel contributes 15 to 20% of the fruit. As peel is
not used for any commercial purpose, it is discarded as waste and becomes a pollution
source. In 2013, 93 % of total production was used as net disposable foods, 1.1 % of the
export market and 5.9 % for feed/waste.
More so, there were some benefits of mangoes one of this is its nutritional content
pertaining to the dietary component in the subtropics and tropics in many less developed
countries. In regions of the world with low living standards and serious nutritional
deficiencies, their attractiveness and taste have also improved the quality of life.
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Currently, there is a large selection of different bread in stores today. Many of
them try to make the consumer feel that the food they buy is fresh, healthy and natural.
This is not always true, however, this explains, for example, time, expectations of
consumers and economic reasons. Since time is money, the industry wants to use as little
time as possible to produce the bread but to achieve the longest durability of the bread
(Nilsson, 2007). The basic trends in bread, bakery, and pastry innovation are related to
health, pleasure, and convenience.
The cupcake was regarded as one of the world's best and most popular bake
product and which considered also a dessert. It was then introduced in the 19th century in
the United States, and due to the amount of time it saved in the kitchen, it was
revolutionary. The name of the cupcake came from the two theories: the cakes were
originally cooked in cups and the other was measured from the ingredients used to make
the cupcakes.
This type of bake product is part of human life already. Before that, it is served
only on special occasions such as birthdays, weddings and holidays such as Christmas
and New Year. The reason it is served and associated due to its sweetness in good events
and special occasions.
Cupcakes usually contain large amounts of calorie and fat. Consuming too many
calories in everyday life basis will cause gaining of an unhealthy amount of weight,
which may increase the risk of heart disease and type 2 diabetes. Adding frosting that
consists of trans fat and saturated fat that may raise bad cholesterol levels and may higher
risk for heart attack and stroke.

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In cupcake production, they usually use all-purpose flour. There is no
comprehensive study that tackles about available baked products in the market that uses
mango peel powder to develop a value-added cupcake. Fruits and nuts are usually added
in cupcake to add flavor and some nutritional content.
It is to be noted that there’s only limited studies here in the Philippine that utilizes
mango peel wastage from food industry that converts the mango peel as by product.
Therefore, the purpose of this study was to decrease mango peels, seeds and another non-
edible portion being thrown. As the peel was converted into powder and incorporate it to
some portion of ingredients in cupcake. The developed process in making cupcake was
then determined in terms of its effect on the physical characteristics as measured by
height (mm) and weight in grams. Various treatments refer to the 5%, 10% and 15%
mango peel powder as ingredient replaced in some portion of flour in developing
cupcake. The consumer acceptability which was the 9-point hedonic scale was used to
determine the most acceptable treatment in terms of appearance, color, aroma, flavor,
mouth feel and aftertaste and the resulting percent dietary fiber content of the value-
added cupcake.
Considering the current situation in mango production industry that there is need
to conduct a study which specifically aims in utilizing mango peel, kernel and other non-
edible portion of the fruit in producing and converting it into a more functional by
product or a value-added product.

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Statement of the Problem
This study was primarily designed to determine the effect of mango peel powder
in the process and characteristic of cupcake. This study specifically aims to answer the
following question;
1. What was the effect of the addition of mango peel powder in the process of
producing cupcake?
2. What was the effect of the addition of mango peel powder in the physical
characteristic of cupcake as measured by:
Height (mm)
2.2. Weight (g)
3. What was the effect of adding mango peel powder on the acceptability of
cupcake sensory attributes in terms of:
Appearance;
Color;
Aroma;
Flavor;
Mouth feel;
After taste and
Overall Acceptability.
4. What was the resulting fiber content of the cupcake added with mango peel
powder?
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Significance of the Study
This study provides information and data on the collection, process and storage of
mango peel powder. The collected data may serve as a reference for the future students
and researchers through this paper that will serve as their guide in the development
process of food.
Provided data may benefit the mango production company owner in the country
to utilize their mango nonedible portion into a byproduct. Gathered data may serve as
their reference to produce new product that uses mango peel powder specifically in baked
products like cupcake.
This can also support and help other producers and manufacturers in baking
industry utilizing mango peel powder in producing value added baked product. This
study provides them the needed information on collection, process and storage of mango
peel powder. The formulation of cupcake using mango peel powder would serve as
reference for profiling the sensory attributes such as the colour, flavour, mouth feel, after
taste and overall acceptability. On the other hand, profiling the data in terms of physical
characteristic and percent dietary fiber content of the resulting product was also
determined can also serve as reference.
Lastly, this would be helpful for the future researchers, students as their reference
for future study and development of process and new products.
Scope and Delimitation of the Study
This study focused mainly on the effect mango peel powder in the process and
characteristic of cupcake utilizing different ratio of mango peel powder as 5%, 10% and
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15%. The effect of adding mango peel powder on the physical characteristic of cupcake
as measure by height (mm) and weight (g). Consumer acceptability using the 9-point
hedonic scale to determine its effect on sensory attributes in terms of colour, flavour,
mouth feel, after taste and overall acceptability. Lastly, the dietary fibre content of the
most acceptable cupcake was determined.
This study solely focus on the above mentioned characteristics and does not cover
its initial product costing, microbiological quality and characteristics, the use of different
varieties of mango peel, the use of preservation and additives, shelf life analysis, physico-
chemical properties, anti-nutritional content and profiling for pesticide residue and heavy
metals.
Definition of Terms
To make the research study more comprehensible and for the transparency the
following terms and hereby defined on how they were utilized in this study.
Acceptability. This refers to the degree of likeness or dislikeness of sensory
properties of cupcake acquired from the consumer, using 9-point hedonic scale with
descriptive terms.
After Taste. In this study it refers to the flavor traces of the cupcake.
Bakers Percentage. It refers to measuring ingredients in a formula by expressing
them as a percentage of the total flour weight.
Consumer Acceptability. In this study, it refers to the degree of acceptability and
unacceptability of the product based on the evaluation of the consumer type panel.
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Consumer Type Panelist/s. This pertains to the people who evaluated the
developed cupcake product.
Formulation. Refers to the listed ingredients that adjusted from 5%, 10% and
15% treatment on the trial and error in making the cupcake.
Mouth Feel. This refers to the softness and roughness of the cupcake.
Nutritional Content. In this study, it refers to the dietary fibre present in cupcake
specifically express in percent daily value (%DV).
Mango Peel. In this study, it is the main ingredient that was utilized as substitute
to some portion of flour in making cupcake.
Mango Peel Powder (MPP). Refers to the powder being used in effects of that is
observed in making cupcake.
Overall Acceptability. In this study, it refers to the general acceptability of all
the attributes of the cupcake.
Sensory Attributes. In this study, it pertains to the appearance, color, aroma,
taste, mouth feel, after taste and overall acceptability of the cupcake.
Variables. In this study, it refers to the used of different ratio of mango peel
powder incorporated in the cupcake expressed as 5%, 10% and 15%.

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Chapter II
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the discussions of facts and principles and the studies,
inquiries or investigations already conducted to which the present study was related or
has some bearing or similarity. Moreover, it presents the theoretical model or framework
which served as the researcher’s guide in conducting the study.
Related Literature
Mango (Mangifera indica L.) is one of the most commonly traded tropical fruits
worldwide. It is an evergreen tree gown for its edible fruit in the Anacardiaceae family.
Mango fruit with uneven sides is roughly oval. The fruit is a drupe with outer stone flesh.
The flesh is soft and bright in yellow-orange color. Mangoes are juicy stone fruits of
genus Mangifera, made up of numerous tropical trees. Mostly cultivated for edible fruit.
Mango is native to the South Asian regions of Eastern India, Burma and the Andaman
Islands from where it has been distributed worldwide.
The food and agriculture industry produce huge amount of waste worldwide,
which leads to serious disposal problems. This is especially problematic in countries
where the economy is mainly based on agriculture and very intensive agricultural
practices. At present, this agricultural waste decomposes naturally or is burned in the
fields. However, this waste, due to its organic properties, is rich in sugar which can be
easily digested by microorganisms, and thus turn it into a potential substance for use as a
raw material in the production of significant industrial compounds either microbial
conversation. In addition, the reuse of biowaste is very interesting, because the industry is
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increasingly forced, for legal and environmental reasons, to find alternative uses of its
residues (Rodrigues-Couto, 2008). One of the wastes that is currently causing
environmental pollution problems is the mango peel. mango is one of the most important
fruits marketed in the world, producing more than 26 million tons in 2004 (FAOSTAT,
2004). This is naturally cultivated or grown in more than 90 countries throughout the
world (especially in the tropics and subtropics) and is known as the second largest
tropical fruit in the world (Joseph and Abolaji, 1997). Accunts were eaten by tissue for
33-85% of flesh fruit, and skin and kernel 7-24% and 9-40% respectively (Wu et al.,
1993). In fact, mango peel as a by-product of mango production can be a rich source of
bioactive compounds and enzymes, such as proteases, peroxidases, polyphenol oxide,
carotenoids, vitamin C and E, fiber, enzymes and carbohydrate content 20,80-28,20% in
dry weight samples of mango crust (Ajila et al., 2007)., studies on peels are scarce. Their
use in biogas production (Madhukara et al., 1993, Mahadevaswamy and Venkataraman,
1990) or making of dietary fiber with antioxidant (Larrauri et al., 1997) have been
described in the past however, defiviencies are currently not commercially available,
although mango processing releases a large amount of waste (20-25% of total fruit
weight) that contributes to contamination (Berardini et al., 2005). Most studies of the use
of mango pellets are related to their use as a source of pectin, which is considered a high-
quality fiber (Pedroza-Islas and Aguikar-Esperanza, 1994, Tandon and Garg, 1999).
Globally the mango industry is the 5th largest tropical fruit industry with the production
of over 34.3 million tons (FAO 2008 Statistics – check 2009 stats). Production is based
across approximately 100 countries in tropical and subtropical regions of the world, with
Asia the largest production region with 25,955×103 tons followed by Africa with
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3,389×10 tons, North and Central America with 2,929×10 tons and South America
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2,008×103 tons (GALÁN SAÚCO, 2010). Production has been increasing with a
doubling of production over the past 18 years, a trend that is expected to continue with a
current expansion in Brazil, Ecuador, Peru, China West Africa, and Spain. Although
about 100 countries grow mangoes, about 80% of production comes from the top nine
countries in order of production, India, China, Indonesia, Mexico, Thailand, Pakistan
Brazil, Philippines and Nigeria (GALÁN SAÚCO, 2010). Approximately 1% to 2% of
the world production is traded internationally the rest is traded and consumed within the
countries of production. Many companies process mango into dried, purée, juice, nectar
and frozen products for local markets and exports. Several mango pure processors are in
the National Capital Region and in the surrounding provinces of Luzon such as Bulacan,
Pampanga, Laguna, and Cavite. Most dehydrated candied and pure mangoes processors
are in Cebu. Strategic Action Plan for Mango) Foreign markets Japan, Hong Kong,
Singapore, Canada, and the United States are the leading importers of fresh and
processed Philippine mangoes. Although export earnings from fresh mangoes account for
more than 50% of total exports, the revenue from processed mango products still
contributes significantly to the total earnings from mango exports. In 2005, the
Philippines exported P13,3 million meters of processed mango products, including dried,
puree, juice concentrates, other juices, steamed and cooked mangoes, etc. Mango pure
accounts for over 50 percent of mango products exported. This export volume amounted
to US$ P19.5 million. (BAS 2005)
A delicious fruit mango is enjoyed by all aged people. On the other hand, mango
skin is discarded. Mango is a tropical drupe with a thin skin and central stone. It has over
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1000 varieties across the world and cultivated in over 103 countries. Mangoes have a
high content of fiber; vitamin C and vitamin A. Mango peels have a wide range of
nutrients and health benefits which are mostly unknown to the people. Mango peels
contain certain chemicals such as ethyl gallate and Penta-O-galloyl-glucoside helps to
inhibit tumor growth, lower chances of heart diseases and protects liver health. Peels also
contain flavonoids such as mangiferin, protocatechuic, gallic and syringic acids,
quercetin and kaempferol which helps to slow down aging and prevent cancer. Study
shows that mango peels possess polyphenols in comparison to the flesh. The chemicals
found in mango peels help to lower the chances of cancer, cataracts, Alzheimer’s disease,
and Parkinson’s disease. Peel has antioxidants such as norathyriol, mangiferin, quercetin
and resveratrol which assist to counteract free radical damage, anti-aging activity and
prevents cancer. Being an antioxidant, Mangiferin eases inflammation and protects from
harmful UV rays of the sun. It also possesses phytonutrients. It is also a great source of
fiber which assists digestive health and also keeps regular bowel movements. Study
shows that Mango peel contains a compound which eliminates radicals that could cause
various health problems. It is beneficial for the human body. Consuming mango with peel
is a cure for constipation, dysentery, indigestion, and piles. In India, mango peel is boiled
with water and used as an aid for stomach mucous membrane inflammation problems.
Mango peel has high fiber content so is useful for digestive health.
Dietary fiber intake provides many health benefits. A generous intake of dietary
fiber reduces the risk for developing the following diseases: coronary heart disease,
stroke, hypertension, diabetes, obesity, and certain gastrointestinal disorders. furthermore,
increased consumption of dietary fiber improves serum lipid concentrations, lowers blood
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pressure, improves blood glucose control in diabetes, promotes regularity, aids in
weight loss, and appears to improve immune function (Nutrition Reviews Vol.
67(4):188–205)
Dietary fiber may be obtained from by-products resulting from the processing of many
food products, including vegetables, fruits, cereals, and legumes, many of which contain
β-glucans and celluloses (McKee and Latner, 2000).
Related Studies
Foreign Studies
Thambi P.A (2016), and his group conducted to assess the antimicrobial
effectiveness of mango peel powder and develop nutritious recipes using mango peel
powder. The antimicrobial activity of different extracts of mango peel powder (aqueous,
acetone and ethanol) showed that acetone extract exhibited the highest antibacterial
activity against E. coli, Salmonella typhi, Shigella spp, and Enterobacter spp. The peel
powder has been incorporated into recipes to nutritionally enrich the dishes and the
recipes have been classified into three categories, namely breakfast, lunch, and snacks.
The results thus recommend the use of mango peel as a functional food ingredient
because of the presence of substantial health benefits. The study was conducted to assess
the antimicrobial effectiveness of mango peel powder and develop nutritious recipes
using mango peel powder. The antimicrobial activity of different extracts of mango peel
powder (aqueous, acetone and ethanol) showed that acetone extract exhibited the highest
antibacterial activity against E. coli, Salmonella typhi, Shigella spp, and Enterobacter
spp. The peel powder has been incorporated into recipes to nutritionally enrich the dishes
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and the recipes have been classified into three categories, namely breakfast, lunch, and
snacks. The results thus recommend the use of mango peel as a functional food ingredient
because of the presence of substantial health benefits.
The present study was somehow similar to the cited related study in term of
developing a new product using mango peel powder. The difference was that the present
study did not cover the antimicrobial effectiveness of mango peel powder.
Srivastava D. (2013), and her group investigated the effect of the incorporation of
fenugreek seed husk (FSH) into the muffins at different levels of 5, 10 and 15%. Muffins
have been prepared with FSH at various levels and the battery flow properties have been
investigated. Supplementation with FSH resulted in a softer crumb texture with reduced
hardness from 4.20 to 3.19 N. The addition of FSH to muffins was found to be accepted
by panelists with a better rating than the control. Based on sensory quality in muffins, the
optimal level of incorporation of FSH flour was found to be 10 percent and the use of
polysorbate 60 at 0.5 percent in these muffins further improved the overall quality
characteristics. These muffins had twice the dietary fiber content.
The difference of the study is that the present utilized mango peel powder as the
source of dietary fiber, while in the related study they utilize fenugreek plant husk to
determine the effect of ratio in muffin. The study was similar to the present study in
terms of the percentage that they used in incorporating and determining the enrichment of
dietary fiber.
Rodrigues J.E (2018), and her group wrote, from the article provided an
alternative to reuse the waste of pumpkin seed used in the formulation of cupcakes as a
complement to the wheat flour. Four formulations have been investigated with various
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proportions of pumpkin seed flour. The effects of partial wheat flour substitution were
evaluated using the texture, height, diameter, specific volume, color, proximate
composition, and electron scanning microscopy parameters. The formulations used in this
work consisted of a control, prepared with wheat flour and three provided with 50% and
75% of pumpkin seed flour, partially replaced by wheat flour. The incorporation of
pumpkin seed flours significantly influenced products (p<0.05) with a higher texture,
cohesion, pH, soluble solids (Brix) According to the results, the 50 percent pumpkin seed
flour formulation was considered the best proportion due to similarities with the 100
percent wheat flour formulation in addition to high protein content.
The differences of the study to the present study is that the present study utilized
mango peel as raw material for making powder, while in the related study they utilized
pumpkin seed for making powder. The study was similar to the present study in terms of
investigating the effect of different formulation of the cupcake.
Ajila C.M (2007), with his group, studied the improvement of dietary fiber
content and antioxidant properties in soft dough biscuits with the incorporation of mango
peel powder using 5.0, 7.5, 10.00, 15.0, and 20%. Biscuits enriched with mango peel
powder showed higher polyphenol and carotenoid content than control, resulting in
significantly enhanced antioxidant activity. It can be concluded from this study that
mango peel powder could be incorporated into the formulation of biscuits up to 10%
without affecting the overall quality of the product.
The related study was somehow similar to the present study that was to
investigate the improvement of dietary fibre of cupcake using different treatments. The
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difference was that the present study did not cover the antioxidant properties of the
product.
Local Studies
Valmorida J.S and Castillo-Israel K. (2017), investigated the application of
placket-burman design in the development of cupcake using alday flour. Plackett-Burman
experimental design was used to identify significant variables in the formulation and
process of cupcake development using alday flour. Of the seven variables screened, sugar
levels, butter levels, and baking temperature have the greatest impact on the
physicochemical and sensory acceptability of the product model. The Physicochemical
result shows that baking temperature and time revealed a significant negative effect on
the volume, moisture content and water activity of cupcake samples.
The differences of the study to the present study are that the present study utilized
mango peel as a by-product for making powder, while in the related study they utilized
alday flour. The study was similar to the present study in terms of investigating the effect
of incorporating flour of the cupcake.
The study of Beltran L. (2010) determine the effects of container type used in the
development of the physico-chemical properties and sensory attributes of the vinegar
produced, the rate of its fermentation, and its product yield; the author utilized sugarcane
extract as raw materials and fermented in wide mouth containers made of glass, stainless,
plastic and earthen jar until 4-5% acidity was attained. The vinegar produced was
pasteurized and packed in bottles. Results of the study revealed that the container type
color and the aroma of vinegar produced its rate of fermentation and the product yield.
(QDA) and consumer testing. The total number of days from alcoholic or acetous
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fermentation was noted as well as the actual yield from the different containers. Data
generated from the study were analyzed using Analysis of Variance (ANOVA) as a
statistical tool.
The related study mentioned above was utilized by the present study and used as a
guide for conducting sensory evaluation which was nine-point hedonic scales for product
acceptability. The related study also utilized consumer-type panelist for the conduct of
the sensory evaluation and targeted the same panelist as to the present study. The only
difference was that her study was focused on the effects of the different container while
the present study focused on process and characteristics in the effect of mango peel
powder in the cupcake.
Research Process
This study had its purpose of utilizing mango peel powder in making cupcakes
and its effect in terms of process and characteristic of the baked product.
This study utilizes experimental design. The mango peel was dried, grinded and
sieved to produce powder. Various ratio of mango peel powder was utilized by 5%, 10%
and 15% as percentage of treatments incorporated in cupcake. The samples with various
percentage of mango peel powder was evaluated by physical characteristic as measured
by weight (grams) and height(mm). The most acceptable cupcake base from the sensory
analysis together with the control sample were packed using black tightly sealed
container then subjected for percent dietary fiber.

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The results obtained were used as source of data in interpreting the data. All
these data were gathered, analyzed and interpreted as a basis for the identification and
profiling the effect of mango peel on the process and characteristic of cupcake.
Collection of mango peel 18
Process
(drying, grinding & sieving)
Mango peel powder MPP %Moisture

content
Ingredient substitution of %APF

to various levels of MPP
Process
0% (T1) 5% (T2) 10% (T3) 15% (T4)
SCALE)
Sensory test (9- point hedonic Process Physical characteristic
Appearance Colour Aroma Flavour Mouth feel After taste Height Weight
Overall acceptability
% Dietary fiber
Data analysis and interpretation (Effect of MPP)
Process Physical characteristic Sensory test (9- point hedonic SCALE)
Fig. 1 Research Framework

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CHAPTER III
METHODS OF STUDY AND SOURCES OF DATA
This chapter deals on the methods of research, the procedures used in collecting,
process of extracting and storage of mango peel, the cupcake production, measuring the
effect of mango peel powder and characteristics of cupcake in terms of weight and
height, sensory evaluation, the sampling methods, nutritional test (fibre), utilized for
gathering the necessary data and the statistical methods used for the interpretation and
analysis of the data.
Research Design
This study utilizes experimental design. This was used in the procedure of
collecting, processing and storage of mango peel. On the other hand, the process of
making cupcake utilizing mango peel in different ratio as 5%, 10% and 15% was also
described. Thus, the effect of mango peel powder was interpreted in terms of physical
characteristics as measured in terms of weight(g) and height(mm). The determination of
consumer acceptability in terms of appearance, color, aroma, flavor, mouth feel,
aftertaste, and overall acceptability. Lastly the resulting fibre content of the cupcake
added with mango peel powder was determined.
Research Procedure
A. Materials
Mango peel was a by-product identified from most of the vendors of beverage and
desserts. This was used as main ingredient substitution in the production of mango peel
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powder measuring and by determining its effect on the process and characteristics in
terms of weight (g) and height (mm). Ingredients such as flour, mango peel powder at
various level 5%, 10%, and 15% and control 0% associated with the following
ingredients such as baking powder, salt, sugar, butter, egg, and milk were used in
cupcake production. As per requirement by the accredited laboratory of Intertek Testing
Services Philippines, Inc. that various samples must be kept in a black container that
should be tightly sealed polypropylene container with label. Weighing scale, electric
mixer, mixing bowl, spatula, cupcake pan, cupcake paper liners, white paper tape,
scissors and sign pen were the equipment and materials needed to produce the developed
product.
B. PRODUCTION OF CUPCAKE
Collection of Mango Peel
Ripe matured carabao mango peelings were obtained from a fresh mango shake
vendor. Peelings were collected from their store during pulping the mango under sanitary
condition. The collected peeling was washed, dried, pack and store at room temperature
for furthered processing on the same day.
Preparation of Mango Peel Powder
The process that were used in the production of mango peel powder was adopted
from the study entitled Utilization of Mango Peel powder in Nectar Formulation on R.A
Vahd et al., 2017 Department of Food Science and Technology. Peels were washed
thoroughly, cut into strips and placed in trays and dried at 60 degree centigrade for twelve
hours using hot air flow convection oven drying until it will obtain at least 10 percent
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moisture content and below. Peels were then grind using food processor as an
alternative grinder, then sieved using a 40mm mesh size siever. Collected mango peel
powder were then place in a zip lock, tightly sealed and labeled properly. (See appendix
A).
Production of Cupcake Utilizing Mango Peel Powder
The oven was preheated at 350 degrees Fahrenheit or 165 degree Celsius.
Cupcake paper liners were place in a 12-cupcake baking pan. Whisk the 168g all-purpose
flour (5%, 10% and 15% of mango peel powder as all-purpose flour substitute), 7.11g
teaspoon baking powder and 2.11g teaspoon salt in a bowl. Beat the 113g butter and 200g
sugar in a stand mixer fitted with the paddle attachment on medium-high speed until
fluffy, about 4 minutes. Beat in the 100g eggs, one at a time, scraping down the bowl as
needed. Beat in the 10ml teaspoon vanilla. Reduce the mixer speed to medium low; beat
in half of the flour mixture, then all of the 141.67g milk, then the remaining flour mixture
until combined. (See appendix B)
Divide the batter among the cupcake liners, filling each with 40 grams. Bake until
a toothpick inserted into the center of a cupcake comes out clean, following the process
schedule of 120⁰C for 18 to 20 minutes, rotating the pan halfway through. Transfer the
pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool down.
remove the cupcakes to the rack to cool completely. (See appendix C)

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C. Physical Characteristic of cupcake with various percentage of mango peel
powder
Height (mm)
The height of cupcake is measured by Vernier caliper in millimeter by stabbing
the center of each cupcake hitting the bottom part of the cupcake and adjusting the course
scale. Each treatment was measured with three (3) replicates and statistically analyzed
using the Pearson correlation to determine the effect of percentage of mango peel powder
added in cupcake (see appendix E).
Weight in grams
The weight of cupcake was measured by tap loading balance in grams by
weighing each cupcake. Each treatment was measured with three (3) replicates according
to kern KB 650-2N tap loading balance. Then statistically analyzed using the Pearson
correlation to determine the effect of percentage of mango peel powder added in cupcake
(see appendix E).
D. Conduct of Sensory Evaluation
The effect of mango peel powder was determined in terms of process and
characteristics of cupcake were subjected to consumer test using the nine (9) point
HEDONIC SCALE to determine the consumer acceptability and their perception on the
sensory attributes were identified, respectively.
Sensory evaluation was conducted by the researchers, students from Food
Technology Department of College of Science at Tarlac State University, Villa Lucinda
Campus, San Sebastian, Tarlac city.

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To determine if there is a significant effect of adding various percent of mango
peel powder was noted in appearance, color, aroma, flavour, mouthfeel, aftertaste and
overall acceptability of the cupcakes that has a bearing on the acceptability of the
cupcakes. Consumer perception on the treatments were determined using the 9-point
HEDONIC SCALE, wherein the score of 9 – liked extremely and 1 – disliked extremely.
For the consumer product testing, 40 students and 10 semi trained panelist were
recruited through a pre-determined close ended questionnaire. (Appendix F, G, H, I, J, K,
& L) 30 grams of each cupcakes utilizing mango peel powder were placed in a uniform
pre-coded white paper plates then were presented individually to the panelist according to
the sequence of the code in the master key. They were asked to evaluate the samples one
by one from the first coded sample, then the panelist can ask for the second sample, then
third to fourth sample respectively, thus the score sheets were given to them to record
their evaluation results. To decrease the level of fatigue and to clear their palate, panelists
were requested to wash their mouth with water and bite on loaf bread slices between each
sample and spit it to the empty plastic cup. Gathered sensory evaluation score sheet was
computed. Analysis of Variance (ANOVA) using spearman’s rho to determine whether
the identified sensory attributes from the consumer test in the production of cupcake
utilizing mango peel powder would differ significantly and this would serve as the basis
to determine if there is a significant effect of adding various percent of mango peel
powder would affect the characteristics of the cupcake produced.

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E. Determination of percent dietary fiber
The most acceptable sample and the control sample were packed using black
polypropylene container and sealed properly with label and were submitted to Intertek
Testing Services Laboratory Philippines, Inc. for the testing of percent total dietary fibre
content. This was done after the production, in accordance with Association of Official
Analytical Chemist or A.O.A.C., Official Methods of Analysis, 20th Ed., 2016, In-house
Procedure. (see appendix M & M.1)
E. Statistical Treatment
After gathering the needed data from the consumer product testing and
measurement of physical characteristic in terms of height (mm) and weight (g) the results
were encoded accordingly processed, analyzed and interpreted statistically.
The Pearson’s correlation was used to determine if significant difference exist in
the weight and height of cupcake as affected by utilizing mango peel powder at different
percentage. correlation is a technique for investigating the relationship between two
quantitative, continuous variables.
In sensory spearman’s rho was used in relation between the percent concentration
of mango peel powder and the acceptability of the per attributes of cupcake. It is typically
denoted either with the Greek letter rho (ρ), or rs. Like all correlation coefficients,
Spearman’s rho measures the strength of association between two variables.

25
CHAPTER IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter presents the summary of data gathered from the experimental
process to determine the effect of percent concentration of mango peel powder on the
physical and sensory characteristic. Thus, the resulting percent fiber content was
determined.
To describe the effect of utilizing mango peel powder on the formulation and
process of developing cupcake; the trial and error method was used in this study. Five
semi- trained panels were identified as researchers who validated the trial and error
conducted in this study. The consumer acceptability, physical characteristic and the
dietary fibre content were conducted to answer the objectives of this study.
1. Drying time and moisture content of mango peel powder
Drying of mango peel from the initial 1kg down to 825g was accomplished in 12
hours for 60 degree Celsius using Oven drying.
No. of trials Weight Time & Temp. % MC
Trial 1 3g 6:23 min at 120ºC 4.18%
Trial 2 3g 8:14 min at 120ºC 3.68%
Trial 3 3g 7:05 min at 120ºC 4.45%

26
2. Effect of the mango peel powder in the process and formulation of cupcake
Formulation and process development is the act of adjusting the formula from the
original formula by means of adding, reducing or removing on the original
formulation (product design, formulation and process development). (See appendix
D, D.1, D.2,D.3)
Table 2.0. Formulation and Process of Control Sample
Number of Process steps Parameter Result Corrective action

trials
Time temp
Weighing N/A N/A Accepted

Trial 1
Mixing 4min N/A : Smooth Repeat for
batter, verification
Baking 20min 165°C
Soft and
Cooling 5min 37°C fluffy

cupcake
Weighing N/A N/A Accepted
Trial 2 Mixing 4min N/A : Smooth
batter, N/A
Baking 20min 165°C
Soft and
cupcake
Table 2.0 The researcher showed trial and error in the process of making control
cupcake. The process and formulation of control sample in every trial was accepted based
on the evaluation of the semi-trained panelists, thus the product proceeded on the next
formulation to add various percent concentration of mango peel powder in cupcake.

27
Table 2.1. Process of Making Cupcake Utilizing 5% Mango Peel Powder
Number Process steps Parameter Result Corrective Action

of trials Time Temp
Weighing N/A N/A Slightly Adjust mixing
Hard Texture time to
Mixing 4min N/A of cupcake achieve
due to batter smooth batter
Trial 1 Baking 20min 165°C not properly
mixed
Cooling 5min 28°C
Weighing N/A N/A Accepted:
Mixing 5min N/A Smooth Repeat for

batter, verification
Trial 2 30sec
Soft
Baking 20min 165°C and
cupcake
Weighing N/A N/A Accepted:
Mixing 5min N/A smooth

batter,
Trial 3 30sec N/A
soft and
Baking 20min 165°C
fluffy
Cooling 5min 28°C cupcak
e
Based on the table 2.1, trial 1 was rejected due to the hard texture of the cupcake.
Mango peel affects the texture of the batter.
As corrective action, the researcher adjusted the time in mixing to achieve a
smooth batter, since trial two (2) and repeat for verification for trial three (3).
As a result, the final product was accepted as the batter becomes soft and fluffy
and the resulting product becomes fluffy.

28
Table 2.2. Formulation and Process of Cupcake Utilizing 10% Mango Peel
Powder
Number Process steps Parameter Result Corrective action

pf trials
Time temp
Weighing N/A N/A Hard Adjust mixing

Texture of time to
Trial 1 Mixing 4min N/A cupcake due achieve
30sec to batter not smooth batter
properly
mixed
Baking 20min 165°C
Cooling 5min 28°C

Weighing N/A N/A Batter was Repeat for
properly verification
Trial 2 Mixing 6min N/A mixed;
Improved
Baking 20min 165°C texture
than
trial 1
Cooling 5min 28°C
Weighing N/A N/A
Same as trial N/A
Trial 3 Mixing 6mins N/A 2
Baking 20min 165°C
Cooling 5min 28°C
Table 2.2, trial 1 was rejected due to the hard texture of the cupcake. Mango peel
affects the texture of the batter.

29
Table 2.3. Formulation and Process of Cupcake Utilizing 15% Mango Peel
Powder
Process steps Parameter Result Corrective action

Time temp
Weighing N/A N/A Hard Adjust mixing
Texture time to
Trial 1 Mixing 4min N/A cupcake due achieve
to batter not smooth batter
properly
Baking 20min 165°C mixed
MPP added
Cooling 5min 28°C
increased
Weighing N/A N/A Batter was Repeat for
Mixing 7min N/A properly verification
Trial 2 mixed;
Baking 20min 165°C
Improved
Cooling 5min 28°C
texture
than
trial 1
Weighing N/A N/A
Mixing mins N/A Same result N/A
Trial 3 as trial 2
Baking 20min 165°C
Cooling 5min 28°C
Table 2.3, trial 1 was rejected due to the hard texture of the cupcake. Mango peel
affects the texture of the batter.
Table 2.0-2.3 shows that the mixing time was very critical for developing cupcake
utilizing MPP. Mixing time was being increased from 5% batter mixture to 15% batter
mixture as the amount of MPP the batter becomes too thick and heavy thus the resistance
30
of mixing becomes slower leading to increase the mixing time so as to achieve
homogenous mixture.
3. Physical Characteristics
Physical characteristics features of a substance that are primarily perceived using
ocular inspection as perceived by physical attributes and generally measurable such
as height and weight.
Table 3.0
Relationship Between the Height and the Percent Concentration of Mango Peel
Powder in the Cupcake
Percent Average Height of Control (39.5mm)

of MPP Height
Pearson p-value Decision Remarks
Coefficient
5% 36.33 -.693 .512 Fail to Reject Not
Ho Significant
10% 35.90 -.982 .121 Fail to Reject Not
Ho Significant
15% 35.73 -1.000** .000 Reject Ho Significant
*Legend: Correlation coefficient values: ±0.76 – ±0.99 Very Strong; ±0.51 – ±0.75 Strong; ±0.26 –
±0.50 Moderate; ±0.11 – ±0.25 Weak; ±0.01 – ±0.10 Very Weak. *
Note: Ho is a stated assumption that there is no difference in parameters for two or more
population.
Table 3.0 The height of cupcake (see Appendix E) significantly decreases as the
percent of concentration of MPP increase (p<0.005 level of significance) at 15% level,
but no significant difference observed between the T2(5%) and T3(10%). It can be seen
31
on the table that the control and two treatments namely, cupcake with 5% and 10%
concentration of MPP, got a computed p-value that is greater than the 0.05 level of
significance, retaining the null hypothesis and implying that there is no significant
relationship between the said treatments. While the treatment with 10% concentration of
MPP got a computed p-value of 0.000, rejecting the null hypothesis and implying that
there exists a significant inverse perfect relationship with the control.
Therefore, it significantly implies that there is an inverse relationship between the
percent MPP concentration and the height of cupcake, hence as the percent of MPP
concentration increase, the height decrease.
Table 3.1
Relationship Between the Weight and the Percent Concentration of Mango Peel
Powder in the Cupcake
Percent Average Weight of Control (34.643g)

of MPP Weight
Pearson p-value Decision Remarks
Coefficient
5% 35.27 .904 .281 Fail to Reject Ho Not Significant
Note: Ho is a stated assumption that there is no difference in parameters for two or more population.
Table 3.1 The effect of MPP in the physical characteristic in terms of weight as
presented in the table shown above was statistically analyzed using Pearson
32
Correlation. Various treatment with different percent mango peel concentration such as
5%; 10%; and 15%, acquired a computed p-value that is greater than the 0.05 level of
significance, holding the null hypothesis and implying that the weight and the MPP
percent concentration of the cupcake do not have significant relationship. This simply
implies that the increase or decrease of the percent concentration of MPP does not
significantly affect the weight of the cupcake.
4. The Consumer Acceptability of Cupcake Utilizing Mango Peel Powder
Sensory evaluation is a scientific discipline that interprets responses to product, as
perceived through human senses. In this study consumer product testing was utilized
using 9-point hedonic scale. (Appendix G)
Table 4.0
Relationship Between the Percent Concentration of Mango Peel Powder and the
Acceptability of The Cupcake in Terms of Appearance
Percent Mean Control

of Score
MPP
Correlation p- Decision Remarks
Coefficient value
5% 7.32 .215 .126 Fail to Reject Not Significant
Ho
Ho
Ho
33
Table 4.0 depicts the relationship between the percent concentration of MPP
and the acceptability of the cupcake in terms of appearance using Spearman’s Rho
Correlation. It can be seen on the table that the control and the 3 treatments with
different percent concentration of MPP (such as 5%, 10%, and 15%) got a
computed p-value that is greater than the 0.05 level of significance, retaining the
null and implying that there is no significant relationship between the said
treatments or simply, the percent concentration of MPP do not have an effect on its
acceptability in terms of appearance.
Table 4.1
Acceptability of the Cupcake in terms of Color

of MPP Score
Coefficient value
5% 7.26 .345* .012 Reject Ho Significant
10% 7.68 .192 .172 Fail to Reject Not

Ho Significant
Ho Significant
34
and the acceptability of the cupcake in terms of color using Spearman’s Rho
different percent concentration of MPP namely, 10% and 15%, got a computed p-
value that is greater than the 0.05 level of significance, retaining the null and
implying that there is no significant relationship between the said treatments or
simply, the cupcake with 10% and 15% of MPP does not have an effect on its
acceptability in terms of color. While the cupcake with 5% mango peel powder got
a computed p-value that is less than the alpha level, rejecting the null hypothesis
and implying that there exists a significant positive moderate relationship between
the 5% concentration of MPP and its acceptability in terms of color, meaning, 5%
concentration of MPP has an effect on its acceptability in terms of color.
Table 4.2
Acceptability of the Cupcake in terms of Aroma

of Score
MPP Correlation p-value Decision Remarks
Coefficient
10% 7.82 .451** .001 Reject Ho Significant
*Legend: Correlation coefficient values: ±0.76 – ±0.99 Very Strong; ±0.51 – ±0.75 Strong;
±0.26 – ±0.50 Moderate; ±0.11 – ±0.25 Weak; ±0.01 – ±0.10 Very Weak. *
35
and the acceptability of the cupcake in terms of aroma using Spearman’s Rho
computed p-value that is less than the 0.05 level of significance, retaining the null
and implying that there is significant positive moderate relationship between the
said treatments or simply, the percent concentration of MPP has an effect on its
acceptability in terms of aroma.
Table 4.3
Acceptability of the Cupcake in terms of Flavor

of Score
MPP Correlation p- Decision Remarks
Coefficient value

Ho
Ho
and the acceptability of the cupcake in terms of flavor using Spearman’s Rho
36
different percent concentration of mango peel powder namely, 10% and 15%, got a
computed p-value that is greater than the 0.05 level of significance, retaining the
null and implying that there is no significant relationship between the said
treatments or simply, the 10% and 15% concentration of MPP do not have an effect
on the acceptability of the cupcake in terms of flavor. While the cupcake with 5%
MPP got a computed p-value that is less than the alpha level, rejecting the null
hypothesis and implying that there exists a significant positive moderate
relationship between the 5% concentration of MPP and its acceptability in terms of
flavor, meaning, 5% concentration of mango peel powder has an effect on its
acceptability in terms of flavor.
Table 4.4
Acceptability of the Cupcake in terms of Mouth Feel

of Score
MPP Correlation p-value Decision Remarks
Coefficient
*Legend: Correlation coefficient values: ±0.76 – ±0.99 Very Strong; ±0.51 – ±0.75 Strong;
±0.26 – ±0.50 Moderate; ±0.11 – ±0.25 Weak; ±0.01 – ±0.10 Very Weak. *
37
and the acceptability of the cupcake in terms of mouthfeel using Spearman’s Rho
computed p-value that is less than the 0.05 level of significance, retaining the null
and implying that there is significant positive moderate relationship between the
said treatments or simply, the mouth feel of the cupcake has an effect on its
acceptability.
Table 4.5
Acceptability of the Cupcake in terms of After Taste
Percent of Mean Control

MPP Score
Coefficient value

Ho Significant

Ho Significant
and the acceptability of the cupcake in terms of after taste using Spearman’s Rho
different percent concentration of MPP namely, 5% and 15%, got a computed p-

38
value that is greater than the 0.05 level of significance, retaining the null and
implying that there is no significant relationship between the said treatments or
simply, the 5% and 15% concentration of MPP do not have an effect on the
acceptability of the cupcake in terms of after taste. While the cupcake with 10%
MPP got a computed p-value that is less than the alpha level, rejecting the null
hypothesis and implying that there exists a significant positive moderate
relationship between the 5% concentration of MPP and the acceptability of the
cupcake in terms of after taste, meaning, the 10% concentration of MPP has an
effect on the acceptability of the cupcake in terms of after taste.
Table 4.6
Consumers’ Preferences of the Cupcake In terms of Overall Acceptability
In terms of Overall Acceptability

of Score
Correlation p-value Decision Remarks
MPP
Coefficient
and the acceptability of the cupcake in terms of overall acceptability using

39
Spearman’s Rho Correlation. It can be seen on the table that the control and the 3
treatments with different percent concentration of MPP (such as 5%, 10%, and
15%) got a computed p-value that is less than the 0.05 level of significance,
retaining the null and implying that there is significant positive moderate
relationship between the said treatments or simply, the overall acceptability of the
cupcake has an effect on the consumers’ preferences.
5. Dietary fibre content of the control and the most acceptable
Dietary fiber or fiber, is sometimes referred to as “roughage.” It is a type
of carbohydrate found in plant foods and is made up of many sugar molecules linked
together. But unlike other carbohydrates (such as starch), dietary fiber is bound together
in such a way that it cannot be readily digested in the small intestine. The table shown
below was described for the dietary fiber content profile of the control and most
acceptable fiber enriched cupcake.
Table 5.1 Dietary fiber content of the Most Acceptable Cupcake in %Daily Value
Control Most %DV based on (PDRI)Philippine Dietary
(T1) Acceptable 2000calorie intake Reference Intakes 2015:
(T3;10%MPP) Summary Tables
 5% DV or less of Dietary fiber (g)
1.47% 2.88% dietary fiber per
serving is low See appendix M &M.1
 20% DV or more of
dietary fiber per Children, y Age group
serving is high. 16– 18: 21–23g
Adults, y
19–29: 20–25g.
PDRI NOTE: Adequate Intakes (AI) are in italics. *For 2nd and 3rd trimesters only
40
The dietary fiber content of the most acceptable cupcake with 10% mango peel
powder contains the 2.88% daily value (DV) showed to be significantly higher than the
control sample that only had 1.47%deitary fiber content.
All though the %DV of the most acceptable cupcake was lower than 5% as per
2,000 calorie diet in accordance with the FDA, it was claimed that the percent daily
values may be higher or lower depending on the calorie need of the consumer. More so in
accordance with the PDRI intake of dietary fiber it was stated that fibre is not very
recommended as dietary intake rather enough for the consumer to have adequate intake
(AD) of foods with dietary fiber.
There should be an adequate intake only for the fibre and not as compared with
any other micronutrients which is regarded as recommended intake (see Apendix M and
M.1) for USDA %DV and PDRI for the Philippine recommended dietary intake of fibre.
The excess consumption of fiber in food that is beyond the adequate intake might
have a negative effect on the consumer’s digestive tract in accordance with the article of
Medical News Today. Most common symptoms of eating too much fiber are: bloating,
gas feeling too full, stomach cramps, constipation or diarrhea and dehydration.
41
CHAPTER V
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
This chapter the summary of the research work undertaken, conclusions drawn
from the trial and error method of development, from the analysis of the data from the
effect of mango peel powder in the process and characteristic of cupcake, the conduct of
physical measurement such as to determine the effect of mango peel powder on the
cupcake. The sensory evaluations of treated cupcake as to describe the effect of mango
peel powder in the process and characteristics of cupcake.
Summary
The study used experimental design in the effect of mango peel powder in the
process and characteristic of cupcakes which the trial and error method was used to
describe the formulation and process of the cupcake. The statement would enlighten the
reader for the brief discussion of the results and findings of the study.
During the trial and error, 5 semi-trained panels were the one who set the
parameter on how they were going to evaluate the sensory quality of cupcake with mango
peel powder. The 50 consumer type panelist evaluated the 40 students and 10 semi
trained panelist were asked to evaluate the samples one by one from the first coded
sample, then the panelist can ask for the second sample, then third to fourth sample, using
9- point HEDONIC SCALE for the product attribute liking. The characteristic analysis
was conducted by the researchers and nutritional analysis particularly the total dietary
fibre were done at the third parties service was availed to determine the nutritional profile
of the cupcake.
42
Results of statistical data analysis on consumer product testing, characteristic
analysis, and nutritional analysis revealed as the following.
1. The baker’s percentage was used to compute the formulation of the ingredients in
terms of flour percentage, from the control sample to 5% MPP, 10% MPP, and 15%
MPP. Following the same procedure in all treatments.
2. As observed, the 5% and the 10% ratio of mango peel powder does not affect the
height of the cupcake. While the cupcake with 15% mango peel powder influences
the height of the cupcake, as the percent of mango peel powder increases, the height
of cupcake decreases. In terms of weight, the result showed that all treatments with
different percent concentration such as 5%; 10%; and 15% including control or the
0% mpp, got a computed p-value that is greater than the 0.05 level of significance,
retaining the null hypothesis and implying that the weight and the mango peel percent
concentration of the cupcake does not have significant relationship. It simply means
that the increasement of mango peel powder ratio does not have significant effect on
the weight of the cupcake.
3. Base on the statistical method applied on the sensory evaluation of all treatments in
terms of appearance, there is no significant relationship between the said
treatments or simply, the appearance of the cupcake does not have an effect on its
acceptability. In terms of color 5% has significant relationship with control while
10% and 15% has no significant relationship meaning. the color of the cupcake
with 5% concentration of mango peel powder has an effect in its acceptability. In
terms of, all treatments there is significant positive moderate relationship between
the said treatments or simply, the percent concentration of mango has an effect on
43
its acceptability in terms of aroma. In terms of flavor there exists a significant
positive moderate relationship between the 5% concentration of mango peel and its
acceptability in terms of flavor, meaning, 5% concentration of mango has an effect
on its acceptability in terms of flavor. In terms of mouth feel there is significant
positive moderate relationship between the said treatments or simply, the percent
concentration of mango has an effect on its acceptability. In terms of after taste
there exists a significant positive moderate relationship between the 5%
concentration of mango peel and the acceptability of the cupcake in terms of after
taste, meaning, the 10% concentration of mango has an effect on the acceptability
of the cupcake in terms of after taste. In terms of overall acceptability there is
significant positive moderate relationship between the said treatments or simply,
the percent concentration of mango has an effect on the consumers’ preferences
regarding the cupcake.
4. The result in dietary fiber content of the most acceptable cupcake with 10% mango
peel powder contains the 2.88% daily value (DV) showed to be significantly higher
than the control sample. Association of Official Analytical Chemist or A.O.A.C.,
Official Methods of Analysis, 20th Ed., 2016, In-house Procedure.
Conclusion
Based on the findings stated above the researcher concluded the following:
1. In the development of formulation and process of making cupcake utilizing
different percent concentration of mango peel powder. It was noted that the batter
44
mixture becomes thicker and heavy and it has to be concluded that as the level of
mango peel increases the mixing time also increases.
2. As the percent concentration of mango peel powder increases the weight gets
heavier. Meanwhile there was an inverse relationship between the incorporation of
mango peel powder and height of cupcake. Therefore, as the percent mango peel powder
increases the height decreases.
3. In consumer product testing the most acceptable cupcake has 10% level of
mango peel powder. The taste was the most acceptable attribute for the treatment 2. Thus,
significant amount of mango peel powder generally affects some of sensory attributes.
4. As the result % dietary fibre content of the most acceptable cupcake was
2.88% which appeared to be higher than the control cupcake that has only 1.47% dietary
fibre content. Therefore, Ho was accepted because significant amount of mango peel
powder has an effect on the % dietary fibre content of developed cupcake.
Recommendations
As such conclusions above- written, the following are recommended:
1. The future researchers may consider the use of different methods of drying so as to
assess some other underlying factors that can affect the process of making cupcake.
2. The study also recommends for microbiological quality and characteristics of the
cupcake since the study used a byproduct from mango peels
3. The use of different varieties of mango peel may also be considered in studying the
difference in terms of the fibre content and the total process.

45
4. The study also recommends toxicology analysis since the study used mango
peel that was generally nonedible part of the fruit and considered as a waste or by
product.
46
BIBLIOGRAPHY
A. Books
Guzman M. and Fojas-luna V,. Introduction to food preparation fifth edition.
Sarah R. et.al (2015),. Textbook of Baking and Pastry Fundamentals.
B. Journal
Ajila C.M (2007) Improvement od dietary fiber and antioxidant properties in soft
dough biscuits with the incorporation of mango peel powder. International
journal of Cereal Science.
Beltran, L.(2010). Effects of Different Types of container on the Characteristics of
Sugarcane Vinegar. International Journal of Postharvest, 24-48
C.M Alija et.al (2007). Improvement of dietary fiber content and antioxidant
properties in soft dough biscuits with the incorporation of mango peel powder.
Journal of Cereal Science 48 (2008) 319e326
Rodrigues J.E. (2018). Partial replacement of wheat flour by pumpkin seed flour in
the production of cupcakes filled with carob. International journal of Food
Science and Technology.
Strivastava D. (2013) Effect of Fenugreek Seed Husk on the Rheology and Quality
Characteristics of Muffins. International journal of Food and Nutrition Sciences,
2012, 3, 1473-1479.
Thambi P.A (2016). Antimicrobial effectiveness of mango peel powder and develop
nutritious recipes using mango peel powder. International Journal of Home
Science 2016; 2(2): 155-161

47
C. Website
https://www.fnri.dost.gov.ph/images/images/news/PDRI-2018.pdf
https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/dietary-fiber.html
48
APPENDICES
49
Appendix A
Production of Mango Peel Powder
Process step Picture Description
Collection of Collecting of mango

mango peel peel from the source
Sorting Sorting of good

mango peel
Cutting of mango
peel into strips
Cutting
50
Washing Washing of mango

peel to remove
excess pulp
Draining of mango
Draining peel to remove
excess water
Spreading Spreading of mango

peel to the tray
prior to drying
51
Preheating Preheating of oven

to 60 degree Celsius
Oven drying Putting the mango

peel to the oven
after achieving the
temperature
required for drying
After drying After drying for 12

hours with 3 hours
interval
52
After cooling the

Cooling and dried mango peel
storing were kept in a zip
lock
Grinding the mango

Grinding/ peel using nutri
Powdering bullet
Sieving Sieving the mango

peel powder using
40mm mesh
53
Weighing Weighing the total

amount of mango
peel powder
produced
Storing of mango
Storing peel powder in a zip
lock
54
Appendix B
Bakers’ percentage
Ingredients Control 5% 10% 15%
APF 100% 100% 100% 100%
MPP -- 5.26% 11.11% 17.65%
Sugar 121.2% 127.59% 134.68% 142.60%
Baking 4.3% 4.54% 4.79% 5.07%

powder
Salt 1.3% 1.35% 1.42% 1.50%
Milk 85.5% 90.37% 95.40% 101.01%
Butter 68.4% 72.09% 76.09% 80.57%
Eggs 60.6% 63.80% 67.34% 71.30%
Vanilla 6.1% 6.38% 6.73% 7.13%
*ingredients listed as percent flour, using baker’s percentage.

55
Appendix C
Cupcake Production
Ingredients
Weighing All ingredients are

weighted based on
the required
amount of each
ingredients in the
formulation
Mixing The mixing process

of all ingredients
following the
procedure of the
original recipe
56
All cupcakes are

Distribution and weighed into equal
weighing amount before
baking
Baking Baking the cupcake

into preheated
oven (165 degree
Celsius) for 20
mins
57
Cooling After baking the

cupcakes were
cooled to stop the
cooking process
58
Appendix D
Formulation of cupcake production (CONTROL SAMPLE)
INGREDIENTS QUANTITY BAKERS

PERCENTAGE
All-purpose flour 165g 100%
Sugar 200g 121.2%
Baking powder 7.11g 4.3%
Salt 2.11g 1.3%
Milk 141.67g 85.5%
Butter 113g 68.4%
Eggs 100g 60.6%
Vanilla 10g 6.1%
Total: 738.89g 447.4%
*ingredients listed as percent flour.

59
Appendix D.1
Formulation of cupcake production with 5% MPP

PERCENTAGE
All- purpose flour 156.75g 100%
MPP 8.25g 5.26%
Sugar 200g 127.59%
Salt 2.11g 1.35%
Milk 141.67g 90.37%
Butter 113g 72.09%
Eggs 100g 63.80%
Vanilla 10g 6.38%
Total: 738.89g 471.38%

60
Appendix D.2

PERCENTAGE
All-purpose flour 148.5g 100%
MPP 16.5g 11.11%
Sugar 200g 134.68%
Salt 2.11g 1.42%
Milk 141.67g 95.40%
Butter 113g 76.09%
Eggs 100g 67.34%
Vanilla 10g 6.73%
Total: 738.89g 497.56%

61
Appendix D.3

PERCENTAGE
All-purpose flour 140.25g 100%
MPP 24.75g 17.65%
Sugar 200g 142.60%
Salt 2.11g 1.50%
Milk 141.67g 101.01%
Butter 113g 80.57%
Eggs 100g 71.30%
Vanilla 10g 7.13%
Total: 738.89g 526.83%

62
Appendix E
Height and Weight of Cupcake
Height of each cupcake treatment
No. of Control 5% 10% 15%

Trial
Trial 1 40.5mm 35.5mm 35mm 35.2mm
Trial 2 39mm 36mm 36.2mm 36 mm
Trial 3 39mm 37.5mm 36.5mm 36mm
Average 39.5mm 36.16mm 35.9mm 35.73mm
Height of each cupcake treatment, researchers conducted it was measured in 3 replicates

in order to get the average or the mean score.
Weight of each cupcake treatment
No. of Control 5% 10% 15%

Trial
Trial 1 34.538g 35.055g 36.344g 36.555g
Trial 2 34.390g 35.172g 36.272g 36.216g
Trial 3 35.003g 35.593g 36.469g 36.841g
Average 34.643g 35.256g 36.36g 36.58g
Weight of each cupcake treatment, researchers conducted it was measured in 3 replicates

in order to get the average or the mean score
63
Getting the height of The cupcake was

cupcake measured its height
using the caliper.
The cupcake was

measured its weight
Weighing using the digital
weighing scale.
64
Appendix F
RECRUITMENT QUESTIONNAIRE
Full name: Address:
Contact number:
Interviewer’s Name:
Time interview began: Ended: Interview length: Intervie
Interviewee’s Signature:
Good morning / afternoon / evening. My name is student of

Tarlac State University currently taking up Bachelor of Science in Food Technology. We
are carrying out a study on the development of fibre enriched cupcake utilizing mango
peel. Could we speak to you?
All information will be maintained confidential.
B. INSTRUCTIONS: Check (✔) the box according to your answer on the following
guide questions.
Can you please tell your age?
Below 18 years
Between 18 and 29 years
56 years and above
Record Gender
Male
Female
May we know your ethnic origin please?

Tagalog
Kapampangan
Ilocano
Other specify
Do you consume mango?

Yes
No
65
Do you usually consume cupcake?
Yes
No
How often do you consume cupcake?

More than once a day
Once a day
4-6 times a week
2-3 times a week
Once a week
Less than once a week
Do you have any food allergy, discomfort with you? (e.g. Milk, egg,
fruits)?
Yes
No
Do you wear any dentures, retainer, or braces?

Yes
No
We would like to request for you to participate on our product tasting on

session would last for about 15 to 20 minutes. Would you be
willing to participate?
Yes
No
Thank you so much for your participation on our study, God bless!
66
Appendix G
RECRUITMENT QUESTIONNAIRE MATRIX
Full name: Address:

Contact number:
Interviewer’s Name:
Time interview began: Ended: Interview length:
Interview date:
Interviewee’s Signature:
Good morning / afternoon / evening. My name is student of

Tarlac State University currently taking up Bachelor of Science in Food Technology. We
are carrying out a study on the development of cupcake utilizing mango peel. Could we
speak to you?
All information will be maintained confidential.
B. INSTRUCTIONS: Check (✔) the box according to your answer on the following
guide questions.
Can you please tell your age?
Code Action
Below 18 years 1 Terminate
Between 18 and 2 Continue
29 years
39 years
49 years
55 years
56 years and 6 Terminate
above
Record Gender
Code Action
Male 1 Continue
Female 2 Continue
May we know your ethnic origin please?

Code Action
Tagalog 1 Continue
Kapampangan 2 Continue
Ilocano 3 Continue
Other specify 4 Continue
67
Do you consume mango?
Code Action
Yes 1 Continue
No 2 Terminate
Do you usually consume cupcake?

Code Action
Yes 1 Continue
No 2 Terminate
How often do you consume cupcake?

Code Action
More than once a day 1 Continue
Once a day 2 Continue
4-6 times a week 3 Continue
2-3 times a week 4 Continue
Once a week 5 Continue
Less than once a week 6 Terminate
Do you have any food allergy, discomfort with you? (e.g. Milk, egg,
fruits)?
Code Action
Yes 1 Terminate
No 2 Continue
Do you wear any dentures, retainer, or braces?

Code Action
Yes 1 Terminate
No 2 Continue
We would like to request for you to participate on our product tasting on

session would last for about 15 to 20 minutes. Would you be
willing to participate?
Code Action
Yes 1 Continue
No 2 Terminate
Thank you so much for your participation on our study, God bless!
68
Appendix H
SENSORY EVALUATION FORM
Name (Optional): Sample code:
Panel code: Date:
Gender:
INSTRUCTIONS: You are given coded sample of product. Please taste, smell and
evaluate them by putting a check mark (✓) based on how much you liked or disliked it
using the scale below. Be sure to rinse your pallet first before tasting the samples. Place a
piece of bread on your pallet every after tasting the samples; to remove excess taste
and/or moisture from previous sample evaluated.
9– 8– 7– 6– 5 – not 4– 3 – dislike 2– 1–
liked liked so liked liked liked disliked moderately disliked dislike
extrem much moderat slightly nor slightly so d
ely ely disliked much extrem
ely
Appearance
Color
Aroma
Tate
Mouthfeel
Aftertaste
Overall
acceptabilit
y
Purchase intention
How likely or unlikely you are to buy the product if it is available in the market?
I definitely would buy
I probably would buy
I am not sure if I would buy or not buy
I probably would not buy
I definitely would not buy
Comments/suggestion:
.
Thank you so much! Good day!
69
Appendix I
Sensory Evaluation
Coding
Setting the Sensory Evaluation Room
Instructing on how to evaluate the samples

70
Sensory Evaluation of Cupcake
71
Appendix J
Sensory Evaluation Sheet with Ratings & Comments of Consumer
72
Appendix K
Consumer Product Testing Worksheet
Number of A B C D Presentation of
respondents Control 5% 10% 15% code
1 550 921 340 710 CBDA
2 551 922 341 711 ACBD
3 552 923 342 712 BDCA
4 553 924 343 713 DCBA
5 554 925 344 714 ABCD
6 555 926 345 715 CDAB
7 556 927 346 716 BACD
8 557 928 347 717 CABD
9 558 929 348 718 ADCB
10 559 930 349 719 DBAC
11 560 931 350 720 DABC
12 561 932 351 721 CBDA
13 562 933 352 722 ACBD
14 563 934 353 723 BDCA
15 564 935 354 724 DCBA
16 565 936 355 725 ABCD
17 566 937 356 726 CDAB
18 567 938 357 727 BACD
19 568 939 358 728 CABD
20 569 940 359 729 ADCB
21 570 941 360 730 DBAC
22 571 942 361 731 DABC
23 572 943 362 732 CBDA
24 573 944 363 733 ACBD
25 574 945 364 734 BDCA
26 575 946 365 735 DCBA
27 576 947 366 736 ABCD
28 577 948 367 737 CDAB
29 578 949 368 738 BACD
30 579 950 369 739 CABD
31 580 951 370 740 ADCB
32 581 952 371 741 DBAC
33 582 953 372 742 DABC
34 583 954 373 743 CBDA
35 584 955 374 744 ACBD
36 585 956 375 745 BDCA
37 586 957 376 746 DCBA
38 587 958 377 747 ABCD
39 588 959 378 748 CDAB
40 589 960 379 749 BACD
41 590 961 380 750 CABD
42 591 962 381 751 ADCB
43 592 963 382 752 DBAC
44 593 964 383 753 DABC
45 594 965 384 754 CBDA
46 595 966 385 755 ACBD
47 596 967 386 756 BDCA
48 597 968 387 757 DCBA
49 598 969 388 758 ABCD
50 599 970 389 759 CDAB
73
Appendix L
Consumer Product Testing Data
Appearance Color Aroma

number of Contro 5% 10% 15 Contro 5% 10 15% Cont 5% 10% 15%
respondents l % l % rol
1 8 6 7 7 7 6 6 6 8 6 6 6
2 8 8 7 8 8 8 8 8 8 8 8 7
3 9 4 1 4 9 4 9 1 9 9 9 9
4 8 7 7 7 8 7 7 7 8 8 8 8
5 7 7 7 8 8 7 7 7 8 6 8 8
6 8 7 6 5 8 7 6 5 9 7 9 5
7 4 9 7 7 9 8 7 7 9 9 8 8
8 9 9 9 8 8 8 8 8 9 9 9 9
9 7 8 9 9 7 6 9 9 8 8 9 9
10 9 7 7 8 9 8 7 8 7 6 6 7
11 6 5 5 5 7 5 5 6 8 6 6 5
12 7 7 7 6 8 7 8 6 6 7 8 6
13 8 8 7 7 8 8 7 7 8 8 8 8
14 9 9 9 9 9 8 8 8 9 8 9 9
15 7 7 9 8 7 8 9 9 8 9 7 9
16 9 6 7 5 6 5 7 5 9 7 9 7
17 7 3 3 3 7 4 4 4 5 5 5 4
18 6 6 6 4 7 5 7 6 6 6 7 5
19 9 8 7 7 9 8 6 7 9 8 7 8
20 7 7 7 8 9 8 7 8 9 7 8 8
21 9 8 7 8 8 8 7 7 9 8 9 8
22 9 8 7 7 8 9 9 8 9 7 8 9
23 8 7 9 8 9 6 9 8 7 7 9 7
24 8 7 8 7 9 8 9 8 9 8 8 9
25 9 7 8 8 8 9 8 9 9 9 9 9
26 9 9 9 9 9 9 9 9 9 9 9 9
27 8 9 9 9 8 9 9 9 9 8 9 8
28 5 9 9 9 6 4 9 7 6 9 9 9
29 6 7 8 8 9 8 7 6 8 6 9 7
30 6 6 7 7 6 5 7 6 7 6 8 8
31 9 8 8 8 9 8 9 8 9 9 9 7
32 9 8 8 8 9 8 8 8 9 8 8 9
33 6 9 8 8 6 9 8 8 7 9 7 9
34 6 7 7 5 6 7 7 5 6 9 8 5
35 9 5 8 8 9 7 9 9 7 8 9 9
74
36 7 6 9 4 8 7 8 3 9 8 3 4
37 9 8 8 7 9 9 9 6 9 9 9 8
38 7 6 6 6 8 7 7 5 6 6 8 5
39 9 8 7 9 9 8 7 8 8 8 8 7
40 8 7 9 8 8 7 9 8 8 8 6 7
41 6 7 4 7 7 7 5 8 6 8 4 8
42 8 7 7 4 9 7 7 4 8 7 7 7
43 9 9 7 8 7 8 8 7 8 8 7 7
44 7 8 7 7 7 8 8 6 9 7 9 6
45 9 8 9 9 8 8 9 9 9 9 9 9
46 7 8 9 8 6 7 8 8 8 8 8 7
47 7 8 8 8 8 7 9 8 7 8 8 9
48 7 8 8 8 5 8 9 8 6 8 8 7
49 7 8 8 8 6 9 7 8 7 8 8 9
50 7 8 8 8 6 7 8 9 8 9 7 8
ave. 7.64 7.3 7.36 7.1 7.76 7.2 7.6 7.04 7.92 7.7 7.82 7.5
2 8 6 8 2
75
Flavor Mouth feel
Number of Control 5% 10% 15% Control 5% 10% 15%
respondents
1 8 6 8 6 8 6 8 6
2 8 9 8 5 9 9 9 8
3 9 9 9 9 9 9 9 9
4 8 7 8 8 7 6 8 8
5 9 8 7 7 8 8 8 8
6 9 7 9 5 8 7 8 5
7 9 9 8 8 9 9 9 7
8 9 8 9 9 9 7 9 9
9 8 6 7 6 8 6 7 6
10 9 6 8 6 7 8 8 8
11 8 6 7 7 8 7 7 7
12 7 8 8 5 7 7 6 6
13 9 9 8 7 9 8 7 7
14 9 9 9 9 8 8 9 8
15 9 8 8 9 9 8 8 9
16 9 7 9 4 7 8 6 4
17 4 7 7 5 5 8 7 5
18 8 7 9 6 7 8 6 5
19 9 8 8 7 9 8 8 7
20 9 8 8 9 9 7 7 7
21 9 8 7 9 9 8 7 8
22 9 9 9 9 9 9 9 8
23 8 7 9 8 9 8 9 8
24 9 9 8 9 7 9 8 9
25 9 9 9 9 9 9 9 9
26 9 9 8 8 9 9 8 9
27 9 8 9 9 9 9 9 9
28 9 9 8 7 9 9 9 9
29 6 2 9 8 7 2 8 9
30 7 6 8 7 8 7 8 6
31 9 9 8 6 9 9 9 7
32 9 9 8 9 9 9 9 9
33 2 9 9 6 2 9 5 5
34 8 9 7 6 9 8 7 5
35 5 5 8 9 6 9 7 6
36 7 9 9 3 7 8 6 4
37 9 8 9 6 9 9 9 5
38 9 6 8 6 8 5 7 5
76
39 9 9 8 7 7 9 8 6
40 8 9 7 9 7 7 9 9
41 8 8 7 9 8 6 7 8
42 8 7 8 7 9 8 8 7
43 8 8 8 7 7 8 7 8
44 8 8 9 7 6 8 9 6
45 9 7 8 9 9 8 9 9
46 7 9 8 9 7 8 9 8
47 6 8 8 8 7 8 8 8
48 6 9 8 8 7 8 7 8
49 8 8 8 8 7 8 8 8
50 7 8 9 8 7 8 8 8
ave. 8.02 7.8 8.16 7.34 7.84 7.82 7.88 7.24
77
After taste Overall acceptability
number of Control 5% 10% 15% Control 5% 10% 15%
respondents
1 8 6 8 6 8 6 8 7
2 9 8 8 7 9 8 8 6
3 9 9 9 9 9 9 9 9
4 8 6 8 8 8 7 8 8
5 8 7 7 7 9 8 8 8
6 8 7 7 5 8 7 8 5
7 9 9 8 7 9 9 9 7
8 9 8 9 9 9 8 9 9
9 8 6 7 7 8 6 7 7
10 9 7 9 5 9 7 8 7
11 8 7 7 7 8 7 7 7
12 7 7 7 6 7 7 8 6
13 9 8 7 7 9 8 8 7
14 9 9 9 9 9 9 9 9
15 8 8 8 9 8 8 8 9
16 8 8 7 6 7 8 7 5
17 6 9 7 6 6 9 7 5
18 7 8 6 6 8 8 7 6
19 9 8 8 7 9 8 8 7
20 9 8 7 8 9 8 6 8
21 9 8 7 7 9 8 7 7
22 9 9 9 8 9 9 9 9
23 9 7 8 8 4 7 9 7
24 8 7 7 8 9 8 8 9
25 9 9 9 9 8 9 9 9
26 9 9 7 8 9 9 8 9
27 9 9 9 9 9 9 9 9
28 3 9 9 9 3 9 9 9
29 7 2 9 8 8 4 9 8
30 8 7 8 7 7 7 9 8
31 9 9 8 6 9 9 8 7
32 9 9 8 9 9 9 8 9
33 2 9 5 6 2 9 6 6
34 8 8 6 5 7 8 7 5
35 7 7 8 8 8 8 9 9
36 8 9 9 5 6 9 6 4
37 9 8 9 5 9 8 9 6
38 6 5 8 7 5 6 8 6
78
39 8 9 9 8 9 9 9 8
40 7 8 6 9 8 8 7 9
41 9 7 7 8 7 7 6 8
42 6 8 7 7 8 7 7 7
43 6 9 7 7 6 8 7 7
44 9 8 9 6 5 7 9 6
45 6 8 9 9 9 8 9 9
46 7 8 8 8 7 9 8 8
47 6 9 9 9 6 7 9 9
48 7 8 8 8 4 8 8 8
49 6 8 7 7 8 8 8 7
50 6 8 8 7 6 8 8 8
ave. 7.72 7.82 7.8 7.32 7.58 7.88 7.98 7.44
79
Appendix M
Percent Dietary Fiber Content (CONTROL)
80
Appendix M.1
Percent Dietary Fiber Content (10%)
81
Appendix N
Drying Time Interval
0 hours 3 hours
6 hours 9 hours
12 hours
82
Appendix O
Statistical Certification
83
GENEVA ANN E. PUGAT
Laungcupag, La Paz, Tarlac
Contact no.: +63906-428-2086
E-mail: gpugat@yahoo.com
Career Objective: Seeking a challenging opportunity where I will be able to utilize my

strong organizational skills, educational background, and ability to work well with
people, which allow me to grow personally and professionally.
Qualifications: A strong desire to work hard as a team member, quick to learn and
ability to get along with others.
PERSONAL INFORMATION:
Date of Birth : February 20, 1999
Place of Birth : Tarlac City
Permanent Address : Laungcupang, La Paz, Tarlac
Sex : Female
Civil Status : Single
Citizenship : Filipino
Religion : Roman Catholic
Height : 5’4.5”
Weight : 50 kg
Father’s Name : Noel Pugat
Occupation : Farmer
Mother’s Name : Juliet Pugat
Occupation : Housewife
Language/ Dialects : English and Tagalog
EDUCATIONAL BACKGROUND:
TERTIARY : Tarlac State University

COURSE : Bachelor of Science in Food Technology
ADDRESS : Brgy. Binauganan Villa Lucinda, Tarlac City
INCLUSIVE DATES: Currently Enrolled
SECONDARY : Great Eastern Institute

ADDRESS : La Paz, Tarlac
INCLUSIVE DATES: 2011-2015
PRIMARY : Uzziel Montessori School

ADDRESS : San roque, La Paz, Tarlac
INCLUSIVE DATES: 2005-2011
84
TRAINING AND SEMINAR ATTENDED

 On the Job Training
Universal Robina Corporation
March – June 2019
Del Rosario, San Fernando, Pampanga
 Environmental impact of waste management: challenges and opportunities to

food industry.
November 28, 2018
Tarlac State university Hotel, Villa Lucinda Campus, Tarlac City
 A seminar on work ethics and anti-sexual harassment

January 21, 2019
Tarlac State University Gymnasium, Tarlac City
KNOWLEDGE, SKILLS, ABILITIES and OTHER CHARACTERISTICS
Technical Skills Level
 Knowledge in GMP : Intermediate

 Knowledge in HACCP : Intermediate
 Knowledge in Food Processing : Intermediate
CHARACTER REFERENCES:
Leah T. Matias
+6315-834-4344
Adviser of BS Food Technology at Tarlac State University
Mary Katherine Apolonio

+63912-949-3182
Chairperson of BS Food Technology at Tarlac State University
Aljon N. Lusong
+63930-007-4403
Instructor at Tarlac State University
I hereby certify that the above information is true and correct to the best of my knowledge
belief.
GENEVA ANN E. PUGAT

Printed name and Signature

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Chapter I

THE PROBLEM AND ITS BACKGROUND

Mango peel is a by-product obtained during the processing of mango products

peel is a by-product during processing and currently discarded.

export market and 5.9 % for feed/waste.

health, pleasure, and convenience.

and special occasions.

risk for heart attack and stroke.

in cupcake to add flavor and some nutritional content.

then determined in terms of its effect on the physical characteristics as measured by

mango peel powder as ingredient replaced in some portion of flour in developing

product or a value-added product.

characteristic of cupcake as measured by:

2.2. Weight (g)

cupcake sensory attributes in terms of:

After taste and

products like cupcake.

determined can also serve as reference.

for future study and development of process and new products.

Scope and Delimitation of the Study

most acceptable cupcake was determined.

Acceptability. This refers to the degree of likeness or dislikeness of sensory

Bakers Percentage. It refers to measuring ingredients in a formula by expressing

them as a percentage of the total flour weight.

Consumer Acceptability. In this study, it refers to the degree of acceptability and

developed cupcake product.

15% treatment on the trial and error in making the cupcake.

specifically express in percent daily value (%DV).

to some portion of flour in making cupcake.

observed in making cupcake.

Overall Acceptability. In this study, it refers to the general acceptability of all

the attributes of the cupcake.

Sensory Attributes. In this study, it pertains to the appearance, color, aroma,

powder incorporated in the cupcake expressed as 5%, 10% and 15%.

REVIEW OF RELATED LITERATURE AND STUDIES

which served as the researcher’s guide in conducting the study.

Islands from where it has been distributed worldwide.

which leads to serious disposal problems. This is especially problematic in countries

practices. At present, this agricultural waste decomposes naturally or is burned in the

raw material in the production of significant industrial compounds either microbial

residues (Rodrigues-Couto, 2008). One of the wastes that is currently causing

bioactive compounds and enzymes, such as proteases, peroxidases, polyphenol oxide,

carotenoids, vitamin C and E, fiber, enzymes and carbohydrate content 20,80-28,20% in

use in biogas production (Madhukara et al., 1993, Mahadevaswamy and Venkataraman,

countries in order of production, India, China, Indonesia, Mexico, Thailand, Pakistan

Brazil, Philippines and Nigeria (GALÁN SAÚCO, 2010). Approximately 1% to 2% of

to US$ P19.5 million. (BAS 2005)

contain certain chemicals such as ethyl gallate and Penta-O-galloyl-glucoside helps to

contain flavonoids such as mangiferin, protocatechuic, gallic and syringic acids,

stroke, hypertension, diabetes, obesity, and certain gastrointestinal disorders. furthermore,

β-glucans and celluloses (McKee and Latner, 2000).

because of the presence of substantial health benefits.

characteristics. These muffins had twice the dietary fiber content.

percent wheat flour formulation in addition to high protein content.

investigating the effect of different formulation of the cupcake.

without affecting the overall quality of the product.

Valmorida J.S and Castillo-Israel K. (2017), investigated the application of

placket-burman design in the development of cupcake using alday flour. Plackett-Burman

physicochemical and sensory acceptability of the product model. The Physicochemical