Conceptual Framework and Review of Related Literature
Conceptual Framework and Review of Related Literature
Conceptual Framework and Review of Related Literature
literature that shows the graphical presentation of the research and support the
Conceptual Framework
ube as siopao fillings. Figure 1 presents the outline or the overview of the study.
the product. Moreover, utilizing of jackfruit, pineapple and ube is varied determine
In addition, the result of the sensory evaluation is based on the factors and
different flavours that will bring to the improvement of new fillings of Siopao. It is
also the way of bringing new concept to siopao. Having an innovative way to
improve siopao.
SENSORY EVALUATION DIFFERENT FILLING
OF SIOPAO OF SIOPAO
Appearance Pineapple
Taste Jackfruit
Texture Ube
Smell
GENERAL ACCEPTABILITY
Siopao
Filipino’s from Chinese, it becomes popular and like by many. Siopao is also
called Baozi in China, Salapao in Thailand, Pau in Hongkong and simply known
as steamed buns in English. In the Philippines, there are a lot of fillings that can
be used in siopao but Asado is the most famous (Ortigas, 2016). In addition,
Jackfruit
Jackfruit is a tropical fruit that belongs to Moraceae family. Jackfruit is a fruit that
developed food products such as jellies, jam, and ice cream by utilizing jackfruit
(Marapana, 2018).
Pineapple
grow in countries that are suited in the tropical and sub-tropical regions (Lawler,
vitamins A,C and carbohydrates. Pineapple produce hard fiber called gravata in
South America and called pineapple cloth in the Philippines (Columbia University
Press,2009). The pineapple fruit has juicy, sweet taste and has spiny skin that
Ube
purple interior and a reddish brown skin that can be use as a raw material for the
is a bright purple potato that can be use as a material for the production of food.
Food Acceptability
by many factors which may be related to the independent, the food or the
Sensory Evaluation
whose methods and principles an have wide application over a broad range of
products. The variousness of test procedures are attainable for measuring the
differences of product, perceived characteristics, acceptability and quality (Stone,
Taste
taste was also called gestation,it is the identification and detection of the sensory
system. In addition taste,also tells and help a person on what food should be
eaten.
Smell
to the nose and pass on electrical impulses to the brain (Spacey, 2008). Smell is
the sense by which people take in scents through their nose, or an odor or the
Appearance
directly related with other food quality attributes (Science Direct, 2015). Food
appearance is divided into two factors which are the physical and physiological
physical attributes the food measurement of size, shape, and light scattering
power of the food structure (Mac Dougall,2003). It is also the way that someone
or something looks. Using your eyes to see and judge by that someone or
something.
Texture
and Lewis (2001), the sense of food texture has important part in terms of liking
and food preference of a the consumer. The way when you use your sense of
touch. You can identify the better parts of how the food physical aspects.