Santol empanaditas / Cristina M. Cañeba [and 3 others].

Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023

Includes bibliographic references.

This study focused to develop the santol empanaditas as a new version of empanada using Santol as a new filling. This study is aimed to determine the level of acceptability and problems encountered in terms of appearance, aroma, taste, and texture. A quantitative experimental method utilized the survey questionnaire to collect and gathered data. The main gathering tool to compute data is 5-point likers scale, weighted mean was used in this study. There were 50 respondents selected in 15 faculty members that experts in food industry and selected 35 students in Camarines Sur Polytechnic Colleges to answered the questionnaire. The findings of the study showed in the level of acceptability of Santol empanaditas the most acceptable in appearance is shape that have a weighted mean of 4.64, In aroma is the Savoury had a weighted mean of 4.19, Taste is the Sweet and sour that had a weighted mean of 4.29 and the texture is crunchy is 4.42. this is the most acceptable in the Santol empanaditas. In the problems encountered of santol empanaditas is size is have a weighted mean of 4.18, Balmy is 3.98, Sugary is 4.00 and tacky is 3.67 this problem is affecting the quality of Santol empanaditas. The study concludes that despite the acceptance of the Santol empanaditas, there are also identified problems encountered when it comes to the quality of the product that need attention and improvement. The researchers propose an action plan to continuously experiment to develop a new innovative recipe of empanada and to maintain and sustain the quality of the Santol empanaditas.