Jackfruit Seeds As Polvoron

Jackfruit Seeds as Polvoron : Acceptability
Introduction
Background
The Filipino version of polvorón (sometimes spelled "polboron" or "pulburon") is
made from toasted flour, sugar, powdered milk, and butter or margarine instead of lard.
In contrast to other polvorón, it is not baked and has a very fine powder-like and dry
consistency. Though usually compressed and shaped by round or oval tin molds and
individually wrapped in colorful papel de japón or cellophane, it can also be eaten in its
toasted powder form stored in jars. A polvorón (From polvo, the Spanish word for
powder, or dust) is a type of heavy, soft, and very crumbly Spanish shortbread made
of flour, sugar, milk, and nuts (especially almonds). They are mostly produced
in Andalusia, where there are about 70 factories that are part of a syndicate that
produces polvorones and mantecados.[1] Under the name mantecados, these sweets
are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-
speaking countries as well. Polvorones are popular holiday delicacies in all
of Spain, Hispanic America, the Philippines, and other Spanish-influenced countries
around the world. Traditionally, they were prepared from September to January, but
they are now available all year round.
Now a days, in the colorful tapestry of Filipino cuisine, polvoron is an icon that
stands as a testament to the rich culinary heritage of the Philippines. This delectable,
powdery confection has graced the tables of Filipino homes for generations, offering a
delightful blend of flavors and textures in each crumbly bite. Traditionally made with
powdered milk, sugar, and toasted flour, polvoron has earned a special place in the
hearts of many Filipinos. Filipinos are known for their creativity in the kitchen, and
always eager to explore new flavors and ingredients. In preserving the Filipinos
tradition, researchers must also be open to embrace new innovation.
However, the researchers of this study will introduce a unique twist to the classic
polvoron: the incorporation of jackfruit seeds. It's a testament to our adaptability,
resourcefulness, and appreciation for the bountiful gift of nature. Jackfruit seeds are
packed with protein, providing an alternative source for those seeking to reduce their
consumption of animal products. These seeds are roasted to perfection, lending a
unique nutty aroma and flavor profile to the polvoron. The natural creaminess of jackfruit
seeds complements the traditional ingredients of powdered milk and sugar, creating a
symphony of flavors and textures that are both familiar and novel. In addition, jackfruit
seeds to polvoron not only enhances its flavor but also boosts its nutritional content,
making it a snack that is both indulgent and wholesome.
Statement of the Problem
This study aimed to determine the acceptability of jackfruit seeds as polvoron in

terms of taste, aroma, and consistency.
Specifically, this study sought answers to the following question:
1. What is the acceptability level of jackfruit seed as polvoron in terms of taste,

aroma, and consistency?
2. What makes this product unique from others?
3. How much is the market potential and competitiveness of jackfruit seed

polvoron in the context of pricing, distribution, and competition?
Significance of the Study
This study will benefit the following:
Polvoron makers. The result of this study, will help the polvoron makers in
creating new flavor of polvoron which would add to the options of polvoron
variety.
Nutritionists. The result of this study, will widen the perspective of

nutritionists to include this product to the list of the dietary food for
recommended healthy desserts.
Vendors. The result of this study, can increase the profit of polvoron vendors.
Since this product is new in the market, people will become curious to try the
product.
Consumers. The result of this study will be beneficial to the health of the
consumers, especially that the nutrients of the ingredients to be used is
naturally healthy for the human body.
Future Researchers. The result of this study will benefit the future
researchers, because it can be used as a related study or basis of their
research paper for further analysis or development of the said product.
Scope and Delimitation of the Study
This study will be conducted in the Iloilo Science and Technology University
Dumangas Campus. The focus of this study is to determine the acceptability level of
jackfruit seed as polvoron in terms of taste, aroma, and consistency.
The participants of the study are the 13 first year and 13 second year students of
the BTVTED FSM department and four teachers of BSHM department. These 26
students of the said department were randomly selected. Hence, four BSHM teacher is
purposely selected because of the small population and also the selected teacher
specialty is food management and food and beverages services.
The researchers will be using researcher-made survey form in gathering data of

the 30 participants of this study. The collected data will be analyzed using
SPSS (Statistical Package for the Social Sciences or Statistical Product and Service
Solutions) by determining mean, median, mode.
Conceptual Framework of the Study
Independent Dependent
Jackfruit seed as polvoron; in terms of
Taste Acceptability level of jackfruit seed as

polvoron
Aroma
Consistency
In this study the independent variable which is the jackfruit seeds as polvoron in
terms of taste, aroma, and consistency that affect the acceptability level of jackfruit
seeds as polvoron as the dependent variable.
Definition of Terms
Aroma-noticeable and usually pleasant smell (Merriam Webster dictionary)

As used in this study, it is the scent of the ice cream flavor which is made of jackfruit
seeds.
Consistency-degree of firmness, density, viscosity, or resistance to movement or

separation of constituent particles (Merriam Webster dictionary)
As used in this study, it is the kind of texture of the ice cream.
Flavor-the quality of something that you can taste (Merriam Webster dictionary)
As used in this study, it is the flavor of ice cream that the researchers wanted to make.
Jackfruit -a large tropical Asian tree (Artocarpus heterophyllus) related to the
breadfruit that yields a fine-grained yellow wood and immense fruits which contain
an edible pulp and nutritious seeds; and also its fruit (Merriam Webster dictionary)
As used in this study, it is the fruit that will be use in creating ice cream.
Polvoron- is a type of heavy, soft, and very crumbly Spanish shortbread made
of flour, sugar, milk, and nuts (Wikipedia)
As used in this study, it is the food or snacks that the researchers will be making.
Seeds- a small object produced by a plant from which a new plant can grow
(Merriam Webster dictionary)
As used i this study, it is the main ingredient to be use as the flavor of ice cream.

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Jackfruit Seeds as Polvoron : Acceptability

This study aimed to determine the acceptability of jackfruit seeds as polvoron in

Specifically, this study sought answers to the following question:

1. What is the acceptability level of jackfruit seed as polvoron in terms of taste,

2. What makes this product unique from others?

3. How much is the market potential and competitiveness of jackfruit seed

Significance of the Study

This study will benefit the following:

Nutritionists. The result of this study, will widen the perspective of

Scope and Delimitation of the Study

The researchers will be using researcher-made survey form in gathering data of

Jackfruit seed as polvoron; in terms of

Taste Acceptability level of jackfruit seed as

Aroma-noticeable and usually pleasant smell (Merriam Webster dictionary)

Consistency-degree of firmness, density, viscosity, or resistance to movement or

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