i

SENSORY EVALUATION OF PANDESAL BREAD WITH IPIL-IPIL

(Leucaena leucocephala) YOUNG LEAVES

By:

Lynelle V. Budiao

Quenie Joy B. Ortega

Jonalyn D. Corros

Earl Froilan C. Catujano

Christian B. Saldo

Angelo B. Saldo

Elmar M. Brillo

James Andrew A. Aranzado

TVL -Home Economics

Roxas City School for Philippine Craftsmen

Brgy. Lanot, Roxas City

June 2024
 Table of Contents

Chapter Page

I Introduction to the Study

Background of the Study 1-2

Conceptual Framework of the study 2

Statement of the Problem 3

Hypothesis 3

Significance of the Study 3-5

Scope and Delimitation of the Study 5-6

Definition of Terms 6-7

II Review of Related Literature

Description of Pandesal Bread? 8

Characteristics of Pandesal Bread 8

Procedure in Making Pandesal 8-9

Health Benefits of Eating Pandesal 9

Ipil-Ipi (Leucaena Leucocephala) 10

Seed & Young Pods 10

Origin 11

Climate Requirement 11

Medicinal Properties 11-13

Nutritional Value/Content 13

Other Uses 13
 Synthesis 14

III Research Design and Methodology

Research Design 15-16

Methods 16

Materials 16

Procedural Design

16-17 General Procedure

17-19

Evaluating the Sensory Characteristics of Pandesal. 19-20

Clean up & Disposal 21

Data-Gathering Procedure 21

Data Analysis Procedure 21-22

References 26-27

Appendices 28-29
 1

Chapter I

Introduction to the Study

Background of the Study

Pandesal is the most popular local bread in the Philippines. It is the

Spanish term for “salt bread,” since the name originated during the 16th century

Spanish colonial era. Most bakeries all over the country, from small backyard

establishments to industrial bakeries, produce and sell this bread.

This staple food has become part of the typical Filipino breakfast as a substitute

for rice. Four pieces of pandesal are equivalent to one cup of rice. Consumers

like pandesal to be served hot and freshly baked from the oven. They expect it to

have a soft crumb texture and a slightly crunchy crust that is light brown in color.

The Filipinos’ unique way of eating pandesal is by dipping it into hot coffee. It can

also be served with a variety of spreads or fillings such as butter, cheese or jam.

Nowadays, some bakeries sell pandesal not only for breakfast but also as a

snack at any time of the day.( Sheryl Gabriel & Martina Mallenhauer, 2016)

Ipil-ipil (Leucaena leucocephala) trees are commonly known as White Lead

tree. It has multipurpose uses, such as generation of firewood, timber, greens,

fodder, and green manure, as well as to provide shade and control soil erosion.

(Mohamed et al., 2018)

The use of Leucaena leucocephala young leaves as a new flavor in the

production of pandesal bread not only offers a healthy and nutritious breakfast or

snack. Thus, this study aims to determine the feasibility of using Ipil-Ipil
 2

(Leucaena leucocephala) young leaves as a new flavor in pandesal production

and evaluate result of the product.

Conceptual Framework of the Study

Figure 1

Conceptual Framework of the Study

Independent Variable Dependent Variable

Pandesal Beads with Varying

Amounts of Ipil-ipil Young Leaves

Treatment A: 15g of Ipil-ipl Young

Leaves

Treatment B: 30g of Ipil-ipil Young

Leaves
Sensory Acceptability Level in
Treatment C: 45g of Ipil-ipli Young
terms:
Leaves
Color
Treatment C: 60g of Ipil-ipli Young
Texture
Leaves
Aroma
Taste
Overall Characteristic

Control: Malunggay Pandesal

 3

Statement of the Problem

Generally, this study aims to evaluate the sensory characteristics of

pandesal bread with Ipil-ipli (Leucaena leucocephala) young leaves.

Specifically, this study seeks to answer the following questions:

1. What is the sensory acceptability level in terms of color, texture,

aroma, taste, and overall characteristic of pandesal breads with varying amounts

of Ipil-ipli (Leucaena leucocephala) young leaves?

2. Is there a significant difference in the sensory acceptability level in

terms of color, texture, aroma, taste, and overall characteristic of pandesal

breads with varying amounts of Ipil-ipli (Leucaena leucocephala) young leaves?

Hypothesis

There is no significant difference in the sensory acceptability level in terms

of color, texture, aroma, taste, and overall characteristic of pandesal bread with

varying amounts of Ipil-ipli (Leucaena leucocephala) young leaves.

Significance of the Study

“Ipil-ipil” Is a small fast-growing mimosoid tree native to southern Mexico

and northern Central America.Thus, this study was put forward to produce new

flavor of pandesal bread products from “Ipil-ipil” young leaves. The results of the

study may be beneficial to the bakeshops, consumers, community, Local

Government Unit (LGU), Department of Science and Technology (DOST),

 4

Department of Environment and Natural Resources (DENR), and future

researchers.

Bakeshops. Through the results of this study, the bakeshops will gain

additional information about other alternative flavor for production of pandesal

products. By this, they may use “Ipil-ipil” for the new flavor of pandesal bread.

Consumers. The results of this study will be beneficial to pastry

consumers since it will give them additional options to choose from when it

comes to pandesal bread that are equally delicious but locally made. Moreover,

they can be assured that the product is more nutritious and healthier.

Community. This study will also be beneficial to the community because

they can open a new business and more opportunities in the community.

Local Government Unit (LGU). This study will also benefit the local

Government Unit (LGU). Through this study, the LGU will gain ideas about the

Ipil-Ipil tree and with it, it can come up with a local program to promote and

propagate the Ipil-Ipil tree and create a livelihood for the utilization of the Ipil-Ipil

tree for bread production, thus giving the community another source of living.

Department of Science and Technology (DOST). This study will be

beneficial to DOST for it could gain new knowledge and ideas about Ipil-Ipil for

further investigation related to this study focusing on determination of chemical

composition and physical properties, conduct of microbiological testing and

understanding scale-up validation studies on developed bread from Ipil-Ipil. More

so, the DOST can assist the researchers in developing new/improved processes

in making bread that is of export quality.

 5

Department of Environment and Natural Resources (DENR). The

Department of Environment and Natural Resources (DENR) could also benefit

from the results of this study. Being aware, the DENR may come up with effective

ways to cultivate and propagate the Ipil-Ipil tree for mass production and

formulate policies and guidelines to utilize the Ipil-Ipil tree in a non- abusive way.

Future Researchers. This study will also benefit future researchers. They

may use the results of this study as reference to conduct another related study to

explore more about Ipil-Ipil (Leucaena leucocephala) and other local materials

commonly found in the environment.

Scope and Delimitation of the Study

Basically, the purpose of this study is to evaluate the sensory

characteristics of pandesal bread with Ipil-ipli (Leucaena leucocephala) young

leaves.

This study will be conducted at Roxas City School for Philippine

Craftsmen during the school year 2023-2024, second semester.

This study will be limited to the use of Ipil-Ipil (Leucaena leucocephala)

young leaves as additives for pandesal bread production.

This study will be adopting a Completely Randomized Design (CRD) type

of experimental research. The independent variables of this study are the

pandesal breads with varying amounts of Ipil-Ipil (Leucaena leucocephala) young

leaves. The dependent variable is the sensory acceptability level in terms of

color, texture, aroma, taste, and overall characteristic.

 6

The experimentation will be carried out in the school HE laboratory and

under the supervision of a qualified expert. A sensory evaluation will be used to

evaluate the sensory characteristics of the pandesal breads. 30 people will be

purposively selected as a panel of evaluators because of their expertise and

availability.

This study utilized statistical tools such as mean, standard deviation, and

One-way Analysis of Variance, set at 0.05 level of significance.

Definition of Terms

For clarity and precision, the following terms were defined conceptually

and operationally.

Aroma – refers to a distinctive, pervasive, and usually pleasant or savory

smell (Merriam-Webster Online Dictionary, n.d.).

In this study, “aroma” referred to the distinct smell, odor or scent

of pandesal breads with varying amounts of Ipil-Ipil (Leucaena leucocephala)

young leaves.

Ipil-Ipil (Leucaena leucocephala) – refers to is a small shrubby

indigenous tree with a relatively short lifespan of 20-40 years. It prefers full

sunlight and little to moderate water. It is typically used as an ornamental tree in

residential and commercial areas. It is also often found on coastal areas as it is

drought-tolerant (Republic of the Philippines National Parks Development

Committee, n.d.)
 7

In this study, “Ipil-ipil” referred to the local tree where young leaves

are utilized in the production of pandesal bread.

Pandesal Bread – refers to crumb-coated exterior, slightly sweet taste,

and soft, fluffy texture,

Taste – refers to a flavor and feeling produced by food or drink in your

mouth that tells you what it is and lets you appreciate it, or the ability to have this

feeling (Cambridge Dictionary, n.d.)

In this study, “taste” referred to the sense that can distinguish the

sweetness and bitterness of “Ipil-ipil” and the bread products during the

evaluation.

Texture – refers to the quality of something that can be decided by touch,

for example whether it is rough or smooth, or soft or hard (Cambridge Dictionary,

n.d.).

In this study, “texture” referred to the smoothness or roughness of “Ipil-Ipil”

and bread products during the evaluation.

 8

Chapter II

Review of Related Literature

Description of Pandesal Bread

Pandesal is a popular yeast-raised bread in the Philippines. Individual

loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick")

which are rolled in fine bread crumbs. These are then portioned, allowed to rise,

and baked. (Wikipedia, n.d)

Characteristics of Pandesal

Filipino pandesal, which means salt bread in Spanish, is reminiscent of the

American-style dinner roll but it leans more sweet than savory, with a pillowy

interior and a golden, sandy exterior dusted with bread crumbs.(Kristina Razon,

2023)

Procedure in Making Pandesal

According to Charles Caadan (2016), the following step in making

pandesal.
 9

1. Combine the yeast, sugar, and warm milk and stir until the yeast and

sugar are fully dissolved In the mixing bowl, combine the dry ingredients

starting with the flour then the sugar, salt, and baking powder . Mix well by

stirring

2. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the

mixing bowl with the dry ingredients then mix again until a dough is

formed. Use your clean hands to effectively mix the ingredients.

3. In a flat surface, knead the dough until the texture becomes fine. For

faster and easier kneading, you may use a Stand Mixer with dough hook.

4. Mold the dough until shape becomes round then put back in the mixing

bowl. Cover the mixing bowl with damp cloth and let the dough rise for at

least 1 hour

5. Put the dough back to the flat surface and divide into 4 equal parts using a

dough slicer

6. Roll each part until it forms a cylindrical shape

7. Slice the cylindrical dough diagonally (These slices will be the individual

pieces of the pandesal)

8. Roll the sliced dough over the breadcrumbs and place in a baking tray

with wax paper (makes sure to provide gaps between dough as this will

rise later on)

9. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15

minutes to rise

10. Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes

 10

11. Put the tray with dough in the oven and bake for 15 minutes

12. Turn off the oven and remove the freshly baked pandesal

13. Serve hot. Share and Enjoy.

Health Benefits of Eating Pandesal

Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber,

and 3 grams of fat. Pandesal also has iron, which is necessary for developing

hemoglobin, for carrying oxygen in the blood. This is helpful for people with

anemia and pregnant women.(pandebatang, n.d)

Ipil-Ipil (Leucaena leucocephala)

Ipil-ipil is a small tree growing up 8 meters high. Leaves are compound, 15

to 25 centimeters long, with hairy rachis. Pinnae are 8 to 16, and 5 to 8

centimeters long. Leaflets are 20 to 30, linear oblong, and 7 to 12 millimeters

long.(StuartXChange, 2023)

Ipil-ipil (Leucaena leucocephala) trees are commonly known as White

Lead tree. It has multipurpose uses, such as generation of firewood, timber,

greens, fodder, and green manure, as well as to provide shade and control soil

erosion. It has been used for medicinal purposes because of possessing multiple

pharmacological properties. Studies have shown the presence of various

secondary metabolites such as alkaloid, cardiac glycosides, tannins, flavonoids,

saponins, and glycosides in this species. In traditional medicine, it is used to

control stomach ache and as contraception and abortifacient. In the present

 11

study, the global distribution, taxonomy, chemical composition, pharmacological

activities, and potential uses of Leucaena leucocephala are discussed.

(Mohamed et al., 2018)

Seeds & Young Pods

Almost all parts are consumed as food. In some provinces, seeds and

young pods are cooked as vegetable. Roasted seeds used as coffee substitute.

In Indonesia, young dry seeds are popped like

popcorn.

Origin

Leucaena leucocephala has its origin in Central America and the Yucatan

Peninsula of Mexico where its fodder value was recognized over 400 years ago

by the Spanish conquistadores who carried Leucaena feed and seed on their

galleons to the Philippines to feed their stock. (Scribd, 2016)

Climate Requirement

Leucaena leucocephala is essentially a tropical species requiring warm

temperatures for optimum growth and with poor cold tolerance and significantly

reduced growth during cool winter months in subtropical areas. For optimal

growth, it is therefore limited to areas 15-25 deg. north or south of the equator.

Leucaena leucocephala sheds its leaves even with light frosts, and heavy frost

kills all above-ground growth, although trees often sprout the following summer. It

grows well only in subhumid or humid climates with moderate dry seasons of up
 12

to 6-7 months. It thrives under irrigation regimes like those applied to maize

(Agroforestree Database, n.d.).

Medical Properties

According to Philippine Medical Plants (n.d), this are the medical properties

of Ipil-ipil (Leucaena leucocephala).

Hair-growth inhibitory. The seed oil of ipil-ipil can inhibit the growth of

hair on the skin by interfering with the enzyme 5-alpha reductase2.

Anti-cancer. The leaf extract of ipil-ipil can induce apoptosis

(programmed cell death) in human cervical cancer cells by activating the

caspase-3 pathway3.

CNS depressant. The leaf extract of ipil-ipil can reduce the locomotor

activity and anxiety of mice by modulating the GABAergic system4.

Free radical scavenging. The leaf extract of ipil-ipil can scavenge free

radicals and protect the liver from oxidative stress induced by carbon

tetrachloride5.

Corrosion inhibitory. The leaf extract of ipil-ipil can act as a green

corrosion inhibitor for mild steel in acidic medium by forming a protective film on

the metal surface.

Antinematicidal. The leaf extract of ipil-ipil can kill the root-knot nematode

Meloidogyne incognita by disrupting its egg hatching and larval development.

Anthelmintic. The seed extract of ipil-ipil can expel intestinal worms such

as Ascaris lumbricoides and Trichuris trichiura by paralyzing their muscles.

 13

Disintegrant. The seed powder of ipil-ipil can enhance the disintegration

and dissolution of tablets by absorbing water and swelling rapidly.

Antidiabetic. The leaf extract of ipil-ipil can lower the blood glucose level

of diabetic rats by inhibiting the enzyme alpha-glucosidase and stimulating the

secretion of insulin.

Phytoremediative. The root of ipil-ipil can absorb heavy metals such as

lead, cadmium, and chromium from contaminated soil and water by accumulating

them in its tissues.

Anti-inflammatory. The leaf extract of ipil-ipil can reduce the inflammation

and edema of rat paw induced by carrageenan by inhibiting the production of

prostaglandins and nitric oxide.

Antimicrobial. The leaf extract of ipil-ipil can inhibit the growth of bacteria

such as Staphylococcus aureus, Escherichia coli, and Pseudomonas

aeruginosa, and fungi such as Candida albicans and Aspergillus niger by

disrupting their cell membrane and DNA.

Nutritional Value/Content

Ipil-ipil (Leucaena leucocephala) has varying nutritional contents. The

leaves of ipil-ipil contain crude protein (CP) ranging from 23% to 28%. The

leaves also have a moderate amount of fat, with a range of 4% to 6% ether

extract (EE). The crude fiber (CF) content of ipil-ipil leaves is between 20% and

26%. The ash content ranges from 7% to 11%. In terms of nitrogen-free extract

(NFE), ipil-ipil leaves have a range of 32% to 37%. The nutritional composition of
 14

ipil-ipil leaves makes them a potential feed ingredient for fish, as they provide a

good source of protein and other essential nutrients.

Other Uses

It has multipurpose uses, such as generation of firewood, timber, greens,

fodder, and green manure, as well as to provide shade and control soil erosion. It

has been used for medicinal purposes because of possessing multiple

pharmacological properties (Mohamed et al., 2018).

Synthesis

Pandesal is commonly popular in the Philippines and also traditional

Filipino bread. Pandesal is made from simple ingredients, including flour, yeast,

sugar, salt, and water. Its name is derived from the Spanish words "pan de sal"

which means "bread of salt," reflecting its slightly salty taste. Also pandesal has a

health benefits like iron which help developing hemoglobin, for carrying oxygen in

the blood and this is also helpful for the people with anemia and pregnant

women.

The Ipil-Ipil (Leucaena Leucocephala) is a small tree that growing up to 8

meters high and leaves are compound, 15 to 25 centimeters long. It has a lot of
 15

medicinal properties: Anti-cancer, Hair-growth inhibitory, Anti-inflammatory, CNS

depressant, Antimicrobial, blood glucose level of diabetic. The young leaves of

this plant used as new flavor of pandesal bread.

Chapter III

Research Design and Methodology

Research Design

This study employs the Completely Randomized Design (CRD) type of

experimental research. CRD is probably the simplest experimental design in

terms of data analysis and convenience. With this design, subjects are randomly

assigned to treatment (Forthofer & Hernandez, 2010).

In this design the treatment are assigned completely at random so that

each experimental unit has the same chance of receiving any one treatment. But
 16

CRD is approri6only when experimental material is homogeneous (ConsultGLP,

n.d)

Treatment/ Replication
Control 1 2 3
Treatment A: 15g
Ipil-ipil Young
Leaves

Treatment B: 30g
Ipil-ipil Young
Leaves

Treatment C: 45g
Ipil-ipil Young
Leaves

Treatment D: 60g
Ipil-ipil Young
Leaves

Control:
Malunggay
Pandesal

Methods

Materials, Tools, and Equipment

This study utilized the following materials: 5g of Ipil-Ipil(Leucaena

leucocephala) young leaves, 250g flour, 60g sugar, 4g yeast, 101g fresh milk, &

25g butter.
 17

The tools and equipment used were digital scale, 6 bowl, 1 wooden spoon

& oven.

Procedural Design

In the conduct of this study, the researchers will follow the procedural

design shown in figure 2.

Figure 2

Procedure Design in the Production and Evaluation of Pandesal Bread with Ipil-

Ipil (Leucaena leucocephala) Young Leaves

Collecting and Preparing the Materials, Tools, and Equipment

Washing the Ipil-Ipil (Leucaena leucocephala) Young Leaves

Cutting the Ipil-Ipil (Leucaena leucocephala) Young Leaves

Preparing the Pandesal Bread Dough

Formulation and Baking the Pandesal Bread

Evaluating the Sensory Characteristics of Pandesal Bread

Cleanup and Proper Disposal

Cleanup and Proper Disposal

 18

General Procedure

Collecting and Preparing the Materials, Tools, and Equipment

The Ipil-Ipil (Leucaena leucocephala) young leaves will be collected from

Brgy. Lanot, Roxas City specifically, in the areas where it is abundant. All the

tools and equipment such as the 1 wooden spoon, 6 bowl, digital scale & oven

that can find in the laboratory. These tools and equipment will be thoroughly

cleaned and sanitized before using them.

In performing the procedure, the researchers will use an apron, hairnet,

and food gloves to keep the researchers safe and ensure the cleanliness of the

product.

Figure 3

Preparing the Materials, Tools, and Equipment

Washing the Ipil-Ipil (Leucaena leucocephala) Young Leaves

The collected Ipil-Ipil will be rinsed with clean water three (3) times to

remove the dirt and dust present in the young leaves.

Figure 4

Washing the Ipil-Ipil (Leucaena leucocephala) Young Leaves

Cutting the Ipil-Ipil (Leucaena leucocephala) Young Leaves

The thoroughly washed Ipil-ipl young leaves will be cut finely.

 19

Figure 5

Washing the Ipil-Ipil (Leucaena leucocephala) Young Leaves

Preparing the Pandesal Bread Dough

The mixture of bread dough are separately and accurately measured using a

measuring cup and weighing scale based on the required amount for making

bread. 250g flour, 60g sugar, 25g butter, 4g yeast, 101g fresh milk, 50g egg &

23g water. Then, combine the yeast, sugar, and fresh milk and stir until fully

dissolved in the mixing bowl, combine the dry ingredients then mixed together.

Figure 6

Preparing the Pandesal Bread Dough

Formulation and Baking of Pandesal Bread

Roll each part until it forms a cylindrical shape. Make about 30g each and then

leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes

to rise. Preheat the oven to 350°F (180°C) for 10 minutes. When dough has risen

bake for 15-20 minutes.

Evaluating the Sensory Characteristics of Pandesal Bread

The finished products will be evaluated in terms of color, texture, aroma

and taste. The evaluation will be done by 30 panelists composed of 10 HE

 20

teachers, 10 parents, and 10 children-bread enthusiasts. They were selected

using the purposive sampling technique.

Before subjecting the pandesal breads to a sensory evaluation, all 15

samples will be randomly labeled (see the Research Design) with numbers. The

bread will be served in a toothpick and drinking water will be provided for rinsing.

The panelists will be instructed to rinse their mouth with water in between

samples evaluations.

A researchers-made evaluation score sheet will be used to evaluate the

sensory characteristics which is responded using a five-point hedonic scale

below.

Score Description Indicator

Color
5 Excellent Very Golden Brow
4 Very Good Light Brown
3 Good Brown
2 Fair
1 Poor Black
Texture
5 Excellent Soft
4 Very Good Fluffy
3 Good Firm
2 Fair Crunchy
1 Poor Hard
Aroma
5 Excellent Rancid
4 Very Good Aromatic
3 Good Musty
2 Fair Savoury
1 Poor Mild
Taste
5 Excellent Very Sweet
4 Very Good Sweet
3 Good Salty
2 Fair Burned
1 Poor Better
 21

For the overall characteristic, the average mean scores of the color,

texture, aroma, and taste of each pandesal bread sample will be obtained.

Means scores among three (3) replications of all the pandesal breads with

varying amounts of Ipil-Ipil (Leucaena leucocephala) young leaves be obtained

separately and interpreted using the scale below:

Scale Description
4.21-5.00 Very High
3.41-4.20 High
2.61-3.40 Moderate
1.81-2.60 Low
1.00-1.80 Very Low

Prior to the use of evaluation score sheet, it will be submitted to the panel

of experts for face and content validity.

Cleanup and Disposal

After the experiment clean the tools and finish by soaking them in hot water

for 5 minutes then clean the equipment and dispose of all the garbage to prevent

illness.

Data-Gathering Procedure

Prior to the conduct of the study, permission will be obtained from the

school head of Roxas City School for Philippine Craftsmen. After the approval,

the experimentation and needed replications of pandesal breads with varying

 22

amount of Ipil-Ipil (Leucaena leucocephala) young leaves will be prepared and

randomly labeled. Once ready, all the bread samples will be subjected to a

sensory test. After the sensory test, data will be gathered, tabulated, analyzed,

and interpreted.

The researchers will gather data from the panelists following ethical

considerations such as voluntary participation, informed consent process, and

without conflict-of-interest issues.

Data Analysis Procedure

The data gathered will be subjected to descriptive and inferential

analyses.

Mean. This test will be employed to determine the sensory acceptability

level in terms of color, texture, aroma, taste, and overall characteristics of

pandesal breads with varying amount of Ipil-Ipil (Leucaena leucocephala) young

leaves.

Standard Deviation. This test will be employed to determine the

homogeneity and heterogeneity of the sensory acceptability level in terms of

color, texture, aroma, taste, and overall characteristics of pandesal breads with

varying amount of Ipil-Ipil (Leucaena leucocephala) young leaves.

One-way Analysis of Variance (ANOVA). Set at 0.05 level of

significance, this will be used to determine the significant difference that existed

in the the sensory acceptability level in terms of color, texture, aroma, taste, and
 23

overall characteristics of pandesal breads with varying amount of Ipil-Ipil

(Leucaena leucocephala) young leaves.

 24

References

Mohamed Zaky Zayed, Sobhy Sallam, Sobhy Sallamy (2018)

https://www.researchgate.net/publication/322162970_REVIEW_ARTICLE_ON_L

EUCAENA_LEUCOCEPHALA_AS_ONE_OF_THE_MIRACLE_TIMBER_TREES

Wikipedia (n.d) https://en.m.wikipedia.org/wiki/Leucaena_leucocephala

Republic of the Philippines National Parks Development Committee

https://npdc.gov.ph/ipil-ipil/

Plant For A Future (n.d) https://pfaf.org/user/Plant.aspx?LatinName=Leucaena

Aroma (n.d.) In Merriam-Webster Online Dictionary https://www.merriam-
webster.com/dictionary/aroma?
fbclid=IwAR1HA8zokgzqxcehSnmm38kXzU0O_DzmWRJqyoFw0beL7W6
SRWoJm5e9JxA
Bread. (2023) In Wikipedia https://en.m.wikipedia.org/wiki/Bread

Consistency (n.d) In Cambridge Dictionary

https://dictionary.cambridge.org/us/dictionary/english/consistency

Taste (n.d) In Cambridge Dictionary

https://dictionary.cambridge.org/us/dictionary/english/taste

Texture (n.d) In Cambridge Dictionary

https://dictionary.cambridge.org/us/dictionary/english/texture

Britannic Bread | Definition, History, Types, & Methods of Preparation | Britannica

WRONG FORMAT OF REFERENCES. PLEASE CHECK THE GUIDE FOR THE

CORRECT FORMAT. ALSO, SEE TO IT THAT ALL CITATIONS HAVE
CORRESPONDING REFERENCES
 25

Description of Pandesal Bread. (n.d) in

https://en.m.wikipedia.org/wiki/Pandesal#:~:text=6%20References-,Description,al
lowed%20to%20rise%2C%20and%20baked.

Aroma. (n.d.). In Merriam-Webster online dictionary https://www.merriam-

webster.com/dictionary/aroma?
fbclid=IwAR1HA8zokgzqxcehSnmm38kXzU0O_DzmWRJqyoFw0beL7W6
SRWoJm5e9JxA
 26

Republic of the Philippines

Department of Education
Region VI – Western Visayas
Division of Roxas City
ROXAS CITY SCHOOL FOR PHILIPPINE CRAFTSMEN
Brgy. Lanot, Roxas City
February 14, 2024

SUSANA L. LECIO, EdD

Principal IV

Dear Dr. Leccio:

Greetings!

We are Grade 12 – TVL – Home Economics Strand (Cookery) students who are
currently conducting a research titled “Sensory Evaluation of Pandesal Bread with
Ipil-ipil (Leucaena leucocephala) Young Leaves” which generally aims to evaluate the
pandesal bread with Ipil-ipli (Leucaena leucocephala) young leaves. This study is a
major requirement for Senior High School.

In this regard, we would like to solicit your permission to allow us to conduct our study in
school, particularly at Home Economics Laboratory.

Rest assured that we will observe precautionary measures and proper behavior and
wear proper PPE while conducting the experiment.

We are hoping for your kind consideration and favorable response to this matter.

Thank you so much.

Respectfully yours,

LYNELLE BUDIAO EAR FROILAN CARTUJANO

QUENIE JOY ORTEGA CHRISTIAN SALDO

JONALYN CORROS ANGELO SALDO

ELMAR BRILLO JAMES ANDREW ARANZADO

Researchers

Noted by: Approved by:

ADONIS P. BESA SUSANA L. LECCIO

Research Teacher Principal IV
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PLEASE MAKE AN EVALUATION SCORE SHEET FOR PRODUCT EVALUATION