ACCEPTABILITY OF SEASHELL SHAWARMA

SALVE L. MAGBANUA

MA. ENGEL B. BOLVIDER

DAISY MAE MARIE E. VALARIA

An Undergraduate Thesis Submitted to College of Education,

Capiz State University -Main Campus, Roxas City

In Partial Fulfillment of the Requirements

For the Degree of

BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION

Major in Home Economics

May 2022

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 CHAPTER I

INTRODUCTION

BACKGROUND OF THE STUDY

Filipinos generally love to eat. Long before the Spaniard came, we already have
our own versions of cooking shawarma that are healthy and utilizing our own
products as our country is a rich agricultural land. We have our own variety of
products utilizing our own native plant like lettuce, Tomatoes, white onion, cucumber
and garlic.

When it comes to food, bold and exotic flavors, snacking, and health and
wellness are still top of mind for customers, albeit in a more elevated way. Consumers
want fortified and functional foods that improve good health, brain function, and
physical appearance. Consumers often want foods that are beneficial to both
themselves and others.

Shawarma is one of the world most accessible foods. Nearly every country has
its own unique version of this popular, inexpensive staple. Seashell shawarma is a
reference to the dough, made from a combination of scallops, mussels (tahong) and
water all simple components that have been around for centuries. This makes it hard
to differentiate seashell shawarma from other ancient dishes made from the same
ingredients. In addition, since shawarma has long been a food of the common people,
it has not received as much attention as more extravagant foods since it is one of the
most popular foods on the planet.

Shawarma is originally cultivated in Asia but now enjoyed around the world.
When cooked, it has a mildly good smell and taste.

Research says that shawarma is contains healthy fats such as monounsaturated

fat and polyunsaturated fat. The good thing about these dishes is that they are less in
fatty ingredients such as lettuce cucumber and tomatoes. They use olive oil and
healthy fats to substitute health damaging oils. rich in fiber and other important
nutrients that helps in controlling blood sugar, reduce risk of heart disease, offer anti-
cancer properties and may help lose weight. Because of these interesting health
benefits of shell and how it would benefit in our body and also maximizing the natural
resources, the researchers had gained interest to conduct a study on using any seashell
in making shawarma. Aside from these, observation on the acceptability of innovated
food in food industry heightened their interest in conducting this study.

Shawarma, popular street food in the Middle East, which originated in Turkey
and is made of spit-roasted layers of lamb, beef, or other meat that are sliced and often

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wrapped in or served with pita. Shawarma is similar to Greek gyros, though the
former is seasoned with more spices and the latter with more herbs. Hummus and
tahini are commonly included. The yogurt sauce called “tzatziki” usually served with
gyros is not served with shawarma. French fries often accompany both dishes.

Cooked on a rotating vertical spit in a rotisserie oven, shawarma essentially

bastes itself in its own juices, resulting in moist, tender meat. The vertical spit
technique is an old one, though the innovation of the rolled style is attributed to a
19th-century Turkish butcher named İskender, whose shop in the city of Bursa offered
grilled meats. Rather than cook lamb whole, İskender separated the meat from the
bones and muscles and layered it on the upright spit, cooking it slowly and then
carving off pieces on demand. This döner kebab, or “rolled kebab,” was adopted in
neighbouring countries: in Syria, Lebanon, and Jordan it came to be known in Arabic
as shawarma, a loanword from the Turkish çevirme, or “turn,” and in Greece as gyro,
with the same meaning.

As found in Lebanon and Jordan, where it is very nearly the national dish,
shawarma is usually made of lamb or beef or a combination of the two. There and
throughout the Middle East, it is also made of chicken, turkey, and goat. It is typically
spiced with coriander, turmeric, black pepper, cumin, sumac, and other aromatics.
Shawarma is usually served with pita bread alongside hummus, rice, pickled
vegetables, tabbouleh, and other accompaniments. Many street vendors in the Middle
East serve shawarma with french fries, either on the side or layered within the pita-
wrapped meat. There are numerous regional and local variations; one kind of
shawarma that is especially popular in Istanbul, Turkey, is made of mutton with
grilled tomatoes.

Shawarma is a popular dish in Turkish diaspora communities, especially in

Germany and Switzerland, and it is a commonplace street food in Israel, in both Arab
and Jewish communities, requiring halal and kosher techniques of preparation,
respectively; the most popular shawarma meat in Israel is turkey. Vegan “shawarma”
is made of roasted vegetables such as cauliflower and onions. Lebanese immigrants
introduced shawarma to Mexico, and in the 1960s the technique was used there to
cook pork, resulting in the dish called tacos al pastor, or “shepherds’ tacos.”

OBJECTIVE OF THE STUDY

This study generally aimed to determine the sensory qualities and the general
acceptability of seashell shawarma (using different treatments).

Specifically it aimed to:

1. Evaluate the sensory qualities of seashell shawarma using different treatments

in terms of taste, appearance, aroma and texture.

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2. Determine the general acceptability of seashell shawarma using different
treatments.

3. find out if there are significant differences in the sensory qualities of seashell
shawarma using different treatments in terms of taste, smell, and texture.

4. Find out if there are significant differences in the general acceptability of

seashell shawarma using different treatments.

Hypotheses

There are no significant differences in the sensory qualities of sea shell in

making shawarma using different treatments in terms of appearance, taste, and
texture.

There are no significant differences in the general acceptability of seashell

shawarma using different treatments.

Scope and Limitations of the Study

This study will be conducted at Capiz State University, Main Campus, Roxas
City. This research study was limited only in making seashell shawarma. The
parameters evaluated in the sensory qualities of the product were the appearance, taste
and texture. Likewise, the general acceptability of the seashell shawarma was
determined.

The end product was evaluated by forty (80) evaluators who were bakers,
students, faculty and community members of Capiz State University Main Campus. In
choosing the evaluators, their expertise and recognizable knowledge on food
preparations was considered. A Nine Point Hedonic Scale was used to evaluate the
two treatments in terms of the mentioned parameters including their general
acceptability.

Significance of the study

The result of this research study will beneficial to the following:

Community. The results of this research study will give information and awareness
to the members of the community about the new innovated shawarma using seashell.

Consumers. The result of this study will give alternative solution to the problem of
food and nutrition.

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Dieticians/nutritionist. The result of this study will be beneficial and can add
insights and valuable in food and nutrition.

Farmers. The result of this study can give them idea on what other ways they can
earn from the sea aside from selling it as it is. It can also motivate them to maximize
the use of vacant lots where they can plant and grew the seed.

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 CHAPTER II

REVIEW OF RELATED LITERATURE

History of Shawarma

Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey,

beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in
restaurants), and may be grilled for as long as a day. Shavings are cut off the block of
meat for serving, and the remainder of the block of meat is kept heated on the rotating
spit. Shawarma can be served on a plate (generally with accompaniments), or as a
sandwich or wrap. Shawarma is usually eaten with tabbouleh, taboon bread, tomato,
and cucumber. Toppings include tahini, hummus, pickled turnips. Similar dishes in
the region include Turkish döner kebabs and Greek gyros.

Invented in Turkey in the 18th or 19th century, doner kebab means “rotating
grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the
Greek word for “turn.” Likewise, when it spread through the Middle East, it was
called “shawarma,” an Arabic word for turning. Origin from- Shawarma, like gyros, is
derived from it. Shawarma was brought to Mexico by immigrants from the Middle
East, where it evolved in the early 20th century.

Shawarma also shaurma and other spellings, is a Middle Eastern meat preparation
based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton.
Today's shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and
stacked in a cone-like shape on a vertical rotisserie .Thin slices are shaved off the
cooked surface as it continuously rotates. Shawarma is one of the world's most
popular street foods, especially in Egypt and the countries of the Levant and the
Arabian Peninsula.

Shawarma is an Arabic rendering of urkishçevirme ‘turning’, in reference to the

rotisserie-cooked nature of the meat, which “turns” around an axis. Similar naming
conventions apply to the Turkish döner and the Greek gyro, both of which reference
the turning action of the associated cooking mechanism. Shawarma is made by
alternately stacking strips of fat and pieces of seasoned meat on a vertical spit. An
onion, a tomato, or a halved lemon is sometimes placed at the top for decoration. The
sea shell is roasted slowly on all sides as the spit rotates in front of, or over, a flame
for hours. Gas or electric heat is used; formerly, there was a cage holding burning

6
charcoal or wood. Some restaurants offer two or more meat selections; many have just
one.

The meat is shaved off the stack with a large knife, an electric knife or a small
circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a
fast food, made up into a sandwich wrap with pita or lavish together with vegetables
and dressing. A variety of vegetables come with the shawarma which include:
cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins,
pickles, rhubarb, cabbage, or French fries.

Health Benefits of seashell

Seashells also provide relief from stress and offer a protective shield. Shells are
also a symbol of good communication, positive and healthy relationships and
prosperity.

However, FengShui lays great emphasis on the direction in which any object is
kept, so as to derive the right kind of benefits. The same holds good from sea shells as
well.

For strengthening marital relations: Placing shells in the south-west corner of the
bedroom helps bring a couple together and also strengthen the relationship.

For protecting your home: Placing sea shells on a window sill will attract good
energy.

For good luck: Keeping sea shells in a basket will bring much needed luck in your
life.

For a stable career: Decorate on a table top to have a prosperous career. For better
learning for children. Place sea-shells in the north-east sector of the living room to
strengthen education.

For greater wealth: Decorate a water fountain with sea shells. In FengShui, a
flowing water fountain symbolizes money flowing into the house. Adding sea shells
helps protect that money.

For better family ties: Place sea shells in the kitchen to create harmony and
strengthen family ties.

For better relations: Decorate a photo frame with the picture of the person
concerned with shells or place shells around the photo, to strengthen your relationship
with the person in the picture. This works because shells help develop relationships,
bring good energy and improve communication. It follows, naturally, that with sea
shells, your communication with the person in the picture will improved.

The bigger the better: Pick up a big and attractive shell from the beach or
underwater (in this case, ensure that no living creature is inside whose home it may

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be) as the bigger, the better, under FengShui. If placed in the south sector of the living
room, it enhances the reputation of the occupant.

Pita bread

Pita has roots in the prehistoric flatbreads of the Middle East. There is evidence
from about 14,500 years ago, during the Stone Age, That the Natufian people in what
is now Jordan made a kind of flat bread from wild cereal grains.

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 Chapter III

Methodology

This chapter presents the materials, research design, ingredient, procedures,

statistical tools and scoring variables that is used in the study.

Methods of the study

This study used experimental research. Experimental method was used to

determine the acceptability of varied flavored of mussels/ PernaVaridis and Scallops
in making Seashell Shawarma using three (3) treatments.

Experimental design

This study used the Completely Randomized Design (CRD). In this seashell
shawarma will be studied once but subsequent treatments on the flavors applied to
determine the sensory qualities as well as the general acceptability of seashell
shawarma and their differences. There was no control in this design but the treatments
underwent randomization during the evaluation,

Materials and treatments

A. Materials

The materials that used in this study are the following:

One (1)weighing scale, Two (2) strainer, Seven (7) bowls, three (3) plastic ware,
one (1) kitchen knife and one working table. For the Equipment, One (1) blender.

B. Treatments

There were three treatments in this study. These are treatment A used 1 pc pita
bread100 grams of mussels (PernaVaridis), 2 cloves of garlic, 1 pinch of salt, 1
pinch of pepper, 5 ml of cooking oil, 4 thin slices of cucumber, 4 thin slices of

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 tomato, 4 thin slices of white onion and 2 stem of lettuce. Treatment B. 1 pc pita
bread100 grams of scallop meat, 2 cloves of garlic, 1 pinch of salt, 1 pinch of
pepper, 5 ml of cooking oil, 4 thin slices of cucumber, 4 thin slices of tomato, 4
thin slices of white onion and 2 stem of lettuce. Treatment C. 1 pc pita bread 50
grams of mussels (PernaVaridis), 50 grams of scallop meat, 2 cloves of garlic, 1
pinch of salt, 1 pinch of pepper,5 ml of cooking oil, 4 thin slices of cucumber, 4
thin slices of tomato, 4 thin slices of white onion and 2 stem of lettuce.

Table 1 presents the materials and treatments used in this study. In making the
mussel shawarma, scallop shawarma and mussel with scallop shawarma are
used as the main ingredients in this study

Table 1. Proportion of ingredients

Treatments

Ingredients A B C

Pita bread 1 pc 1 pc 1 pc

Mussels 100 grams 50 grams

Scallops 100 grams 50 grams

Cucumber 4 thin slices 4 thin slices 4 thin slices

Tomatoes 4 thin slices 4 thin slices 4 thin slices

White onion 4 thin slices 4 thin slices 4 thin slices

Lettuce 2 stem 2 stem 2 stem

Garlic 2 cloves 2 cloves 2 cloves

Salt 1 pinch 1 pinch 1 pinch

Pepper 1 pinch 1 pinch 1 pinch

Cooking oil 5ml 5 ml 5 ml

For sauce:

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 Plain mayonnaise

Garlic 1 tbsp 1 tbsp 1tbs

pepper 1 clove 1 cloves 1 cloves

1 pinch 1 pinch 1 pinch

Experimental Procedures

A. Preparation of Ingredients

The ingredients used were placed in the table to avoid confusion.

Measurement of the ingredients based on the correct preparation was done.
The scallop and mussel or tahong was done by washing and draining through
the strainer, then mincing the scallops and mussel through the blender
separately.

The tomato, cucumber, and white onion was done by washing and draining
through running water and strainer, slicing it into thin slices and set aside.

The lettuce is done by washing and draining through strainer then patting it
with a paper napkin and set aside.

B. Procedure in Making the seashell shawarma

For treatment A the mussel or tahong shawarma, in a pre-heated with

cooking clean pan sauce the mussel in garlic then add the salt and pepper to
taste. With Same process, sauté garlic in the same ingredients used in mussels.
Place the lettuce, cucumber, tomato and onion slices in the center of a pita
bread, add the sautéd mussels, scallops and mussels with scallop on top. Then
fold the pita bread nicely and secured it with clean toothpick, aluminum foil or
cling wrap.

Summary of Experimental Procedure

Gathering and Preparing all the Ingredients needed

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 Washing of seashells (mussels and scallops), cucumber, white onion, lettuce and
tomato.

Drain washed ingredients.

Mincing the scallops and mussels in the blender separately.

Slicing the cucumber, tomato, and white onion into thin slices

Figure 1.Flow Chart showing the preparation of ingredients.

Summary of Experimental Procedure

Gather all the materials and ingredients needed.

Sauteing the mussels and scallops separately

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 Folding the pita bread nicely

Securing pita bread using toothpick, aluminum foil or cling wrap

Placing or arranging lettuce, cucumber, tomato, white onion and sauteid seashell in
the center of pita bread.

Figure 2. Flow chart showing the procedure in making mussel shawarma, scallop
shawarma and combined scallops and mussels shawarma

Data Gathering Procedure

To collect the data, evaluation sheets were used. These were given to the
evaluators during the assessment of the product such as appearance, aroma and taste.
The thirty (30) evaluators of the study were composed of students, faculty, and
community members who have background in food preparation. In evaluating, they
were directed to check the number that corresponds to the description of the product
they were evaluating according to its sensory qualities and its acceptability. After they
had finished answering the evaluation sheets, the researchers gathered, tabulated, and
analyzed the data immediately.

Statistical Tools and Analysis

Scoring Variables

In scoring the variables, the researchers used Nine(9) point Hedonic Rating
Scale in evaluating the product. To have a better understanding of the result, the
researchers also give the equivalent interpretation for each scale that corresponds to
the Nine (9) point Hedonic Rating Scale in determining the level of acceptability of
the product of the following scale used.

Scoring Guide For Sensory Qualities Of Seashell Shawarma

Score Interval Appearance Aroma Taste

9 8.12- 9.00 Extremely Extremely Extremely

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 Appealing Pleasant Delicious

8 7.23- 8.11 Very Much Very Much Very Much

appealing pleasant Delicious

7 6.34 – 7.22 Moderately Moderately Moderately

appealing pleasant Delicious

6 5.45 – 6.33 Slightly Slightly Slightly

appealing pleasant Delicious

5 4.56 – 5.44 Neither Neither Neither

appealing Nor pleasant nor Delicious nor
Not appealing not pleasant not Delicious

4 3.67 – 4.55 Slightly Not Slightly Not Slightly not

Appealing pleasant Delicious

3 2.78 – 3.66 Moderately not Moderately not moderately not

appealing pleasant Delicious

2 1,89 – 2.77 Very much not Very much not Very much not
appealing pleasant Delicious

1 1.00 – 1,88 Extremely not Extremely not Extremely not

appealing pleasant Delicious

To determine the level of acceptability of Seashell Shawarma in terms of

appearance, aroma and taste, the following score intervals with their corresponding
qualitative description were used.

Consumers Summary of General Acceptability

Score Mean Score Qualitative Description

9 8.12 -9.00 Liked Extremely

8 7.83 – 8.11 Liked Very much

7 6.34 – 7.22 Liked Moderately

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 6 5.45 – 6.33 Liked slightly

5 4.56 – 5.44 Liked or Disliked

4 3.67- 4.55 Disliked Slightly

3 2.78 – 3.66 Disliked Moderately

2 1.89 – 2.77 Disliked Very Much

1 1.00 – 1.88 Disliked Extremely

Statistical Tools

The data gathered from the study was analyzed using the statistical package for
Social Sciences (SSPS) software. The following were statistical tools used in the
analysis of the data gathered.

Mean and Analysis of Variances (ANOVA) are the statistical tools used in the
analysis of the data gathered.

Mean was used to determine the general acceptability of Sheashellshawarma.

ANOVA was usedto determine the significant differences among treatments. One-
way Analysis of Variance. Set at 0.1 alpha level, this test was used to determine the
significance of the differences among Three or more compared groups.

Cost Analysis

The product cost is estimated based on current prices of the ingredients in the market

a. Product cost: Treatment A

Qty. Unit Description Value Remarks

3 Pcs Pita Bread 49.50 To be purchased

300 Grams Mussel 45 To be purchased

(pernaVaridis)
tahong

50 Grams Lettuce 4 To be purchased

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 75 Grams Tomato 4.50 To be purchased
75 Grams Cucumber 3 To be purchased

75 grams White Onion 4.50 To be purchased

12 tsp Garlic 3 To be purchased

15 ml Cooking oil 2.25 To be purchased

1.08 grams Salt 1 To be purchased

2.16 grams Pepper 1 To be purchased

43.2 grams Plain 3.50 To be purchased

Mayonaise

Total 121

b. Labor is equal to 40% of the cost of the ingredients.

Labor= (cost of ingredients)

= 121 x .40

= Php 48.4

c. Summary of expenses treatment A.

If the 40% is the labor cost and it is added to the cost of ingredients, total
cost of of the product therefore is,
Cost of product 1 = Php 121
Labor = Php 48
Project Cost = Php169/ 3 wraps
Cost per wraps = Php 56
a. Product cost: treatment B

Qty. Unit Description Value Remarks

3 pcs Pita bread 49. 5 To be purchased

300 Grams Scallops 54 To be purchased

50 grams Lettuce 4 To be purchased

75 Grams Tomato 4.5 To be purchased

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 75 Grams Cucumber 3 To be purchased

75 grams White Onion 4.5 To be purchased

12 tsp Garlic 3 To be purchased

15 ml Cooking oil 2.25 To be purchased

1.08 grams Salt 1 To be purchased

2.16 grams Pepper 1 To be purchased

43.2 grams Plain mayonnaise 3.25 To be purchased

Total 129

b. Labor is equal to 40% of the cost of the ingredients.

Labor= (cost of ingredients)

=129 x .40

= Php 52

c. Summary of expenses treatment B

If the 40% is the labor cost and it is added to the cost of ingredients, total cost
of of the product therefore is,

Cost of product = Php 129

Labor = Php 52

Project Cost = Php 181 / 3 wraps

Cost per wrap = Php 61

a. Product cost: Treatment C

Qty Unit Description Value Remarks

3 pcs Pita bread 49.50 To be purchased

150 grams Mussels 22.5 To be purchased

150 Grams Scallops 27 To be purchased

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 50 grams Lettuce 4 To be purchased

75 Grams Tomato 4.50 To be purchased

75 Grams Cucumber 3 To be purchased

75 grams White Onion 4.50 To be purchased

12 tsp Garlic 3 To be purchased

15 ml Cooking oil 2.25 To be purchased

1.08 grams Salt 1 To be purchased

2.16 grams Pepper 1 To be purchased

To be purchased
43.2 grams Plain mayonnaise 3.50

Total
124.75

b. Labor is equal to 40% of the cost of the ingredients.

Labor= (cost of ingredients)

=124.75 x .40
= Php 50

c. Summary of expenses treatment C.

If the 40% is the labor cost and it is added to the cost of ingredients, total
cost of of the product therefore is,
Cost of product = Php 124
Labor = Php 50
Project Cost = Php 174 / wraps
Cost per Packs = php 58

Reference
https://www.studocu.com/ph/document/university-of-rizal-system/business-
research/research-about-business-named-porky-shawarma/20486335
https://www.britannica.com/topic/shawarmah
http://www.jamrahrestaurant.com/shawarma-history/
https://vestrainet.weebly.com/blog/health-benefits-of-eating-shawarma

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 Chapter IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the result of the study based on the rating given
on the acceptability of Seashell Shawarma.The products were presented to the
panelists for the evaluation as to of appearance, aroma , taste.

Sensory qualities ofSeashell

Shawarma in terms of appearance,
aroma, taste

Table 1. presents the description of appearance, aroma taste of Seashell

Shawrma. Sensory qualities of Seashell Shawarma were evaluated by the
experts. In terms of appearance, treatment C (300 grams of mussels and 300
grams scallops) with the mean score of 7.80 which was described as “Very
Much Appealing" followed by Treatment B (300 grams of scallops) with the
mean score of 7.60 which was describe as " Very Much Appealing" and
Treatment A. (300 grams of mussels) with the mean score of 7.50 which is
described as "Very Much Appealing" respectively evaluated by the experts.
In terms of aroma, both treatment B and C (300 grams of scallops ) and
( 300 grams mussels and 300 grams scallops) with the mean score of 8.40
which was described as “ Extremely Pleasant ” followed by Treatment A
( 300 mussels ) with the mean score of 7.50 which was described as "
Extremely Pleasant" respectively evaluated by the experts.
In terms of taste, both treatment B and C (300 grams of mussels) and (
300 grams mussels and 300 grams scallops) with the mean score of 7.40 (300
grams scallops) which was described as “ Very Much Delicious ” followed
by Treatment A with the mean score of 6.90 which was described as "
Moderately Delicious" respectively evaluated by the experts.

Table 2. Sensory qualities ofSeashell Shawarma in terms of appearance, aroma, taste

19
 Sensory TREATMENT A TREATMENT B TREATMENT C
Attributes Mean AD Mean AD Mean AD
Appearance 7.50 VMA  7.60 VMA  7.80 VMA 
Aroma 8.30  EP 8.40 EP  8.40 EP 
Taste 6.90 MD  7.40 VMD  7.40 VMD 
Legend:
AD - Adjectival Description VMD - Very Much Delicious
EP - Extremely Appealing MD - Moderately Delicious
VMA - Very Much Appealing

Acceptability of Seashell Shawarma

in terms of appearance, aroma and taste
Table 3. presents the description of Acceptability in terms of
appearance, aroma taste of Seashell Shawrma. Sensory qualities of Seashell
Shawarma were evaluated by the experts. In terms of appearance, treatment C
(300 grams of mussels and 300 grams scallops) with the mean score of 8.22
which was described as “ Extremely Liked" respectively evaluated by the
experts.

In terms of aroma, both treatment B (300 grams of scallops and 300

grams mussels) with the mean score of 8.20 which was described as “
Extremely Liked"respectively evaluated by the experts.

In terms of taste, both treatment C ( 300 grams mussels and 300 grams
scallops) with the mean score of 8.27 respectively evaluated by the experts.

In over all Acceptability in terms of appearance, aroma and taste Treatment C

is acceptable for the evaluators.

Table 3. Acceptability of Seashell Shawarma in terms of appearance, aroma and taste

TREATMENT A TREATMENT B TREATMENT C

Attributes
Mean AD Mean AD Mean AD
Appearance 8.23 LE 8.23 LE  8.27 LE 
Aroma 8.17 LE 8.20 LE  8.13 LE 
Taste 8.07 LVM  8.10  LVM 8.27 LE 
Acceptability 8.16 LE  8.18 LE  8.22 LE 
Legend:
AD - Adjectival Description
LE - Liked Extremely
LVM - Liked Very Much

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 Difference in Sensory qualities of Seashell
Shawarma in terms of appearance,
aroma, taste
Table 4. Presents the description that there was no significant differencs
in terms appearance, aroma, and taste . In appearance (H-value=0.893),(P-
value=0.640), aroma (H-value=0.287),(P-value=0.870), taste (H-value=2.708),
(P-value=0.258). Researchera failed to reject the null hypothesis.

Table 4. Difference in Sensory qualities of Seashell Shawarma in terms of

appearance, aroma, taste

Sensory Attributes Ⱨ P value Remarks

Appearance 0.893 0.640 ns
Aroma 0.278 0.870 ns
Taste 2.708 0.258 ns

Difference in general Acceptability of Seashell

Shawarma in terms of appearance,
aroma, taste
Table 5. Presents that there was no significant differencs in Acceptability
in terms appearance, aroma, and taste . In appearance (H-value=0.095),(P-
value=0.953), aroma (H-value=0.292),(P-value=0.864), taste (H-value=0.726),
(P-value=0.695). Researchers failed to reject the null hypothesis.

Table 5. Difference in general Acceptability of Seashell Shawarma in terms of appearance,

aroma, taste

Acceptability Ⱨ P value Remarks

Appearance 0.095 0.953 ns
Aroma 0.292 0.864 ns
Taste 0.726 0.695 ns

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 CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter summarizes the findings of the study. It also drafts conclusions
and recommendations based on the findings.
Summary of Findings
The aim of the study was to use Shell by making a Shawarma
Specifically, it aimed to: a) determine the sensory qualities of varied flavored
of the Shell by making Shawarma in terms of appearance, aroma, and taste b.)
determine the general acceptability of Seashell Shawrma in terms of
appearance, aroma and taste; c.) find out the significant differences of the
sensory qualities of varied flavor of Seashell Shawrma between three
treatments and d.) find out the general acceptability of varied flavored Seashell
Shawarma between three treatment.
Based on the results that were rated by evaluators in Seashell Shawarma by
using the three (3) treatments in terms of appearance, aroma,and tasted the
experiment brought the following findings:
The product or sample that was already conducted by the researchers, in terms
of appearance of Shawarma. A got the highest mean score. It was interpreted
as an “Extremely Appealing”. It showed that treatment A was acceptable by
the experts. In terms of crispiness treatment A got the highest mean score. It
was interpreted as “Extremely Crispy”. In terms of taste treatment got the
highest mean score. It was interpreted as “Extremely Delicious”. In terms of
texture treatment A got the highest mean score. It was interpreted as
“Extremely Fine”.
In terms of appearance of Onion and Garlic Flavor treatment A got the highest
mean score. It was interpreted as an “Extremely Appealing”. It shows that
treatment A is acceptable by the experts. In terms of crispiness treatment A got
the highest mean score. It was interpreted as “Extremely Crispy”. In terms of
taste treatment got the highest mean score. It was interpreted as “Extremely
Delicious”. In terms of texture treatment A got the highest mean score. It was
interpreted as “Extremely Fine”.
In terms of appearance of Chili Flavor treatment A got the highest mean score.
It was interpreted as an “Extremely Appealing”. It shows that treatment A is
acceptable by the experts. In terms of crispiness treatment A got the highest
mean score. It was interpreted as “Extremely Crispy”. In terms of taste
treatment got the highest mean score. It was interpreted as “Extremely
Delicious”. In terms of texture treatment A got the highest mean score. It was
interpreted as “Extremely Fine”.
In the level of acceptability of the product or sample both treatment A and
treatment B with an adjectival interpretation of “Liked Extremely”. While,
treatment C with and adjectival interpretation of “Liked Very Much”
respectively evaluated by 30 evaluators.

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Among three treatments that were rated and evaluated by the experts, it
showed that there were significant difference of the sensory qualities of varied
flavored matured green (carica) papaya chips between two treatments in terms
of appearance, crispiness, taste and texture.
When all 30 consumers had evaluated it shows that there were no significant
difference in the general acceptability of varied flavored matured green
(carica) papaya chips between two treatments in terms of appearance,
crispiness, taste and texture.

Conclusion
Based on the findings of the study, the researchers have attained the following
conclusion. It was concluded that in terms of appearance, treatment A, was
“Extremely Appealing”, while treatment B and treatment C was “Extremely
Fine”; in terms of crispiness treatment A, B and C was “Very Much Crispy”;
and in terms of taste treatment A and B was “Extremely Delicious”, while,
treatment C was “Very Much Delicious”; and in terms of texture, treatment A
was “Extremely Fine” while, Treatment B and C was “Very Much Fine”.
In the acceptability of varied flavored matured green (carica) papaya chips in
terms of their sensory qualities, when 30 evaluators evaluated the product,
treatment B (Onion and Garlic) was accepted by them in making papaya as
flavored chips based on the results by the evaluators.
It was also concluded that there was no significant difference of the sensory
qualities of papaya flavored chips between two treatments in terms of
appearance, crispiness, taste and texture due to its outcome as conducted an
evaluation to 10 expert.
It was also concluded that there was no significant difference in the general
acceptability of varied flavored matured green (carica) papaya chips between
two treatments in terms of appearance, crispiness, taste and texture was failed
to reject.

Recommendations
Based on the conclusion of the study, the following recommendations are
presented:
The researchers recommended to use oven for quick production and to avoid
too much fats.
Evaluation of the crispiness may be recommended to maintain its crispiness in
a long period of time.
Evaluation of the keeping quality and analysis of the nutrition content of
matured green (carica) papaya flavored chips is recommended.
It is further recommended to enhance the size of the chips.
The researcher may submit the product for analysis

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