Complete, Bibliography, Appendix

7/30/2019 Complete, Bibliography, Appendix

1/56

1

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Diabetes is a disease in which the body does not produce or properly use

insulin. Insulin is a hormone that is needed to convert sugar, starches and other food

into energy needed for daily life. This is the reason why diabetics need an insulin

injection if the disease is already severe. The cause of diabetes continues to be a

mystery, although both genetics and environmental factors such as obesity and lack of

exercise appear to play roles.

Filipinos love sweets and fatty foods. Also, rice is the staple food, which is a

starchy food item. This makes diet as the primary risk factor to diabetes in the

Philippines. Moreover, mathematical modeling on projection yields that 380 million

people are expected to develop diabetes by 2025.

(http://www.pamf.org/diabetes/whatis, 2011). Based on International Diabetes

Federation/World Health Organization data, a good percentage will be coming from

Southeast Asian countries, including the Philippines. This finding is no longer

astonishing considering the latest statistics on Filipinos afflicted with diabetes and

hypertension which continues to increase on the scale of medical records. This goes to

show that statistics on Diabetes Mellitus in the Philippines continues to be

unfavorable to the general population because of the continuous rise in the number of

Filipinos developing diabetes every year which adds to the number of people who

cannot enjoy life and are becoming less productive due to this disease.


2/56

2

A diabetic person is not allowed to intake any kind of food that they were

craving for because too much of everything can be harmful for them. They all have

certain guidelines for their dietary food intake to be prescribed by the doctor. Hence

the study envisions to create a unique kind of cold snack which is BITTER MELON

YOGURT for diabetic people. Conceptualizing this kind of snack could help them to

balance their diet and to live healthier life without suffering their craveness.

Statement of the Problem

This study was conducted to determine the effects of bitter melon and stevia

in yogurt.

Specifically, this study sought to answer the following question:

1. What is the most acceptable level of bitter melon to be added in yogurt?

2. What is the most acceptable level of stevia to be added in yogurt?

3. What is the direct material cost of yogurt using bitter melon and stevia?

Objectives of the Study

1. To develop an acceptable yogurt flavored with bitter melon and stevia.2. To determine the direct material cost of yogurt using bitter melon and stevia.Significance of the Study

The research goal was aimed to come up with yogurt with bitter melon as

flavoring and stevia as sweetener to be more acceptable to all ages and produce a

healthier snack than the ordinary flavored yogurt. This study may primarily benefit

the following:

Nutritionist and Dietitians. This may be useful for them so that they can study how

to plan food to prepare nutritional programs and supervise the preparation for this


3/56

3

product. They can assess patients and counsel individuals and groups on nutrition to

prevent disease where urging their patients to be healthy in a luscious way. This study

may help them to recommend a new healthy flavorful snack that will not overrule

their diet program. Either health or non-health conscious persons may be benefited

with the nutritional content of bitter melon and stevia in yogurt.

Hotel and Restaurant Management Students. This study may provide knowledge

and information to students on how to prepare a snack using bitter melon and stevia in

yogurt. The study may enhance the skills of the student by creating snacks and

coolers, with the use of vegetables. Bitter melon and stevia in yogurt could be helpful

for HRM students especially students who are taking up Culinary for this may give

them idea in preparing yogurt in different ways and styles. They could promote this

product in hotels, restaurants and other tourist establishments.

Diabetic people. This study may give them ideas or knowledge on how to enjoy food

in alternative way such as making use of stevia as a sweetener rather than a sugar. By

this, they would be able to control their diabetic condition.

Hotel and Restaurant Owners. This study may be a good snack and cooler to be

introduced to hotels and restaurants. This may help them in giving a good impression

for their guests since most of them were looking for a healthier food. The more guests

that are satisfied, the more profit for the owners.

Future Researchers. This study may serve as a guide and reference in their thesis

and other researches. This may also give information about making experimental

thesis in which choosing a unique and interesting title is very significant. This can be


4/56

4

also one of the minor sources in making other studies in the pursuit of interests in the

same field.

Scope and Limitation of the Study

The study focuses on the development of bitter melon and stevia in yogurt. This

study also gathered pertinent data about the nutrient benefits of the product for the

consumers. The procedure of the recipe was discussed and illustrated. However, every

study has its limitations. The experiment was conducted at home and the Sensory

Evaluation was conducted inside the campus which was tested by college students.

The respondents were (25) college students of The Philippine Womens University.

Seven (7) point hedonic scale rating were used for the attributes such as appearance,

color, taste, texture and flavor while nine (9) point hedonic scale rating were used for

general acceptability. Only two levels of bitter melon were incorporated into the

yogurt mixture. There was no statistical treatment conducted.

The study on bitter melon and stevia for yogurt would not offer treatment to any

health problem. However, the result of the study may help people make a good choice

in selecting a good flavor of yogurt, not only because they can have delicious yogurt

but also they can have health benefits from it. This research was about making plain

yogurt from scratch and how to incorporate bitter melon as flavoring for the plain

yogurt.

Definition of Terms

Alakaloids are group of naturally occurring chemical compounds that contain mostly

basic nitrogen atoms. This group also includes some related compounds


5/56

5

with neutral and even weakly acidic properties.

Candy thermometer, also known as a sugar thermometer, is a thermometer

used to measure the temperature and therefore the stage of a cooking

sugar solution.

Denature or Denaturation is a process in which proteins ornucleic acids lose

the tertiary structure and secondary structure which is present in their

native state, by application of some external stress or compound such as a

strong acid orbase, a concentrated inorganic salt, an organic solvent

(e.g., alcohol orchloroform), orheat.

Fermentation in food processing typically is the conversion ofcarbohydrates

to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a

combination thereof, underanaerobic conditions.

Flavonoids (or bioflavonoids) are class of plant secondary metabolites.

Flavonoids were originally referred to as Vitamin P, probably due to the

effect they had on the permeability of vascular capillaries, but this term is

rarely used now.

Insulin is a hormone produced by the pancreas which is central to regulating

carbohydrate and fat metabolism in the body. Insulin causes cells in the

liver, muscle and fat tissue to take up glucose from the blood, storing it as

glycogen in the liver and muscle.

Pickle or Picklingis a process of preserving food. Pickle or pickling may

refer to bitter melon to lessen the bitterness for acceptable taste.

Sterilize or sterilization is a term referring to any process that eliminates

(removes) or kills all forms of microbial life, including transmissible
http://en.wikipedia.org/wiki/Thermometerhttp://en.wikipedia.org/wiki/Temperaturehttp://en.wikipedia.org/wiki/Proteinshttp://en.wikipedia.org/wiki/Nucleic_acidshttp://en.wikipedia.org/wiki/Tertiary_structurehttp://en.wikipedia.org/wiki/Secondary_structurehttp://en.wikipedia.org/wiki/Native_statehttp://en.wikipedia.org/wiki/Acidhttp://en.wikipedia.org/wiki/Base_(chemistry)http://en.wikipedia.org/wiki/Inorganichttp://en.wikipedia.org/wiki/Organic_compoundhttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/Chloroformhttp://en.wikipedia.org/wiki/Heathttp://en.wikipedia.org/wiki/Food_processinghttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Bacteriahttp://en.wiktionary.org/wiki/anaerobichttp://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Picklinghttp://en.wiktionary.org/wiki/anaerobichttp://en.wikipedia.org/wiki/Bacteriahttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Food_processinghttp://en.wikipedia.org/wiki/Heathttp://en.wikipedia.org/wiki/Chloroformhttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/Organic_compoundhttp://en.wikipedia.org/wiki/Inorganichttp://en.wikipedia.org/wiki/Base_(chemistry)http://en.wikipedia.org/wiki/Acidhttp://en.wikipedia.org/wiki/Native_statehttp://en.wikipedia.org/wiki/Secondary_structurehttp://en.wikipedia.org/wiki/Tertiary_structurehttp://en.wikipedia.org/wiki/Nucleic_acidshttp://en.wikipedia.org/wiki/Proteinshttp://en.wikipedia.org/wiki/Temperaturehttp://en.wikipedia.org/wiki/Thermometer


6/56

6

agents (such as fungi, bacteria, viruses, spore forms, etc.) present on a

surface, contained in a fluid, in medication, or in a compound such as

biological culture media.

Stevia as a sweetener and sugar substitute, stevias taste has a slower onset

and longer duration than that of sugar, although some of its extracts may

have a bitter or licorice-like aftertaste and high concentrations.
http://en.wikipedia.org/wiki/Fungihttp://en.wikipedia.org/wiki/Bacteriahttp://en.wikipedia.org/wiki/Virushttp://en.wikipedia.org/wiki/Virushttp://en.wikipedia.org/wiki/Bacteriahttp://en.wikipedia.org/wiki/Fungi


7/56

7

CHAPTER II

REVIEW OF LITERATURE AND RELATED STUDIES

The review for this research is on the benefits of combining the three main

ingredients such as yogurt, bitter melon and stevia to collaborate a very healthy snack

for diabetic people and also for those health conscious people which majority

nowadays, a lot of people are so curious on their food to be eaten whether on regular

basis or part of their healthy lifestyle. The chapter contains the literature and study

bitter melon, about diabetes and also about bitter melon, stevia and yogurt.

Bitter Melon

Bitter melon or bitter gourd in English, is a tropical and subtropical vine of the

family Cucurbitaceae. It is also known as ampalaya for Filipinos. It is a crawling

vine that grows well in tropical countries, particularly in the Philippines.

The term Ampalaya refers to both the plant and its fruit, which is elongated,

green and has a rough and rumpled skin. Known for its bitter taste, the Ampalaya is at

once a staple ingredient in Filipino and Asian cuisine and a reliable home remedy for

various illnesses, particularly diabetes (http://www.charantia.com/about-ampalaya,

2009).

Benefits of Bitter Melon

In the Philippines, not all Filipinos especially children would love bitter melon

orampalaya due to its bitter taste. Bitter melon may not be very appealing or a
http://www.charantia.com/about-ampalayahttp://www.charantia.com/about-ampalaya


8/56

8

crowds favorite but studies shows that it has lots of good benefits particularly in

terms of health. Why not eat bitter gourd?

According to Nicole Wolf, bitter gourd has lots of benefits. This includes diet

friendly, excellent source of Vitamins K, provides Vitamin C, contains Vitamin A and

benefits for type -2 diabetics (http://www.livestrong.com/article/445901-what-are-the-

benefits-of-eating-bitter-gourd, 2011).

Diet Friendly

Bitter gourd is a good choice for restricted calorie diets -- a 1-cup serving of

this vegetable adds only 24 calories to a meal plan. This can be added to soups and

casseroles, but the total caloric intake would be greater. Bitter gourd is quite low in fat

as well, containing 0.2 g per serving.

Excellent Source of Vitamin K

A serving of bitter gourd satisfies entire daily need of Vitamin K. The Vitamin

K available in this bitter vegetable decreases your risk of excessive bleeding and

contributes to the integrity of the bones. Taking antibiotics may leach Vitamin K from

the body, so eating foods like bitter gourd is a good choice to boost intake.

Provides Vitamin C

Incorporating a bitter gourd into the diet increases intake of Vitamin C. One

serving of bumpy-skinned vegetable contains 54 percent of the daily recommended

intake of Vitamin C, which makes it a good option for blood vessel health due to its

impact on collagen production.
http://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourdhttp://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourdhttp://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourdhttp://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourd


9/56

9

Contains Vitamin A

One serving of bitter gourd provides 28 percent of the Vitamin A a body

requires each day. This Vitamin helps prevent night blindness and cataracts. A study

published in the April 2011 issue of the "Cochrane Database of Systematic Reviews"

correlates a Vitamin A deficiency with blindness triggered by measles, so consider

adding bitter gourd to your diet if you have this disease to avoid eye problems.

(http://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-

gourd, 2011)

Benefits for Type-2 Diabetics

The properties of the bitter gourd may offer a natural treatment option for

people with type-2 diabetes. Certain compounds isolated in this vegetable activate an

enzyme known as AMPK, which helps to regulate glucose metabolism. This action

helps diabetics, who have trouble converting glucose to energy, use the insulin they

produce more effectively (http://EzineArticles.com/941524, 2008).

Other health benefits include:

Helps to disinfect and heal cuts, wounds & burns

- Is useful as a cough & fever remedy

- Used in the treatment of intestinal worms and diarrhea

- Helps prevent some types of cancers

- Helps enhance the body's immune system to ward off infections

- Serves as an effective antioxidant, antibacterial & antipyretic agent
http://ezinearticles.com/941524%208February2012http://ezinearticles.com/941524%208February2012


10/56

10

Bitter Melon and Diabetes

There are many studies linking bitter melon as a potent herbal medicine for a

lot of ailments particularly in treating diabetes. The Philippine variety is known for its

more potent anti-diabetic components. This fruit is composed of a mixture of

flavonoids and alkaloids which make the pancreas produce insulin that controls the

blood sugar levels in diabetics.

In 2007, a study by the Philippine Department of Health determined that a

daily dose of 100 mgper kilogram of body weight is comparable to 2.5 mg/kg of the

anti-diabetes drug glibenclamide taken twice per day. Tablets of bitter melon extract

are sold in the Philippines as a food supplement and exported to many countries

(http://en.wikipedia.org/wiki/Bitter_melon, 2012).

Teams from the Garvan Institute of Medical Research and the Shanghai

Institute of MateriaMedica (Science Daily, Mar. 27, 2008) have uncovered the

therapeutic properties of bitter melon,that make it a powerful treatment for Type 2

diabetes. They pulped roughly a tonne of fresh bitter melon and extracted very

promising four bioactive components. These four compounds all appear to activate

the enzyme AMPK, a protein well known for regulating fuel metabolism and enabling

glucose uptake.

DOH Recommends Ampalaya for Diabetes

The Department of Health (DOH) is now advocating the use of bitter melon

for type-2 diabetes. In light of the unabated spread of diabetes around the world, the

recent positive developments on bitter melon further set the plant on the path of
http://en.wikipedia.org/wiki/Milligramhttp://en.wikipedia.org/wiki/Glibenclamidehttp://en.wikipedia.org/wiki/Bitter_melonhttp://en.wikipedia.org/wiki/Bitter_melonhttp://en.wikipedia.org/wiki/Glibenclamidehttp://en.wikipedia.org/wiki/Milligram


11/56

11

becoming a globally accepted herb for diabetes. This can bring the Philippines one

step closer to reaping the full health and economic fruits of bitter melon. The DOH

list of the ten herbal medicinal plants the health agency said to have enough scientific

proof of their safety and efficacy for a particular disease. Bitter melon is the only

medicinal plant approved for diabetes. It has the most number of scientific reports

among plants for diabetes, one factor that convinced the DOH to recommend it.

Dr. William Torres (former Bureau of Food and Drugs Director) 2004,

concludes that bitter melonMomordicacharantia, leaves, seeds and other parts, when

used as dry powders, extracts, decoctions, fresh or cooled, have clearly demonstrated

hypoglycemic activity. Researchers have identified the key compounds present in

bitter melon, notably polypeptide-P, a plant insulin found only in the bitter melon.

Similar to animal insulin, polypeptide-P lowers elevated blood sugar levels.

(http://www.charantia.com/2007/02/doh-recommends-ampalaya-for-diabetes, 2007)

Stevia

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower

family (Asteraceae), native to subtropical and tropical regions from western North

America to South America. The species Stevia rebaudiana, commonly known as

sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves.

As a sweetener and sugar substitute, stevia's taste has a slower onset and longer

duration than that of sugar, although some of its extracts may have a bitter or licorice-

like aftertaste at high concentrations (http://en.wikipedia.org/wiki/Stevia, 2012).


12/56

12

Health Benefits of Stevia

For centuries, the Guaran tribes of Paraguay, Bolivia and Brazil used stevia,

which they called (sweet herb), as a sweetener in yerba mate and medicinal teas for

treating heartburn and other ailments. More recent medical research has shown

promise in treating obesity and hypertension. Stevia has a negligible effect on blood

glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural

sweetener to diabetics and others on carbohydrate-controlled diets.

Dr. Patrick B. Massey (2010) has suggested that stevia has some very

interesting properties. It has no calories but has actions similar to several currently

used medications. It stimulates the release of insulin and normalizes the response to

glucose, especially in type 2 diabetes. It is used in Latin America as an inexpensive

therapy for hyperglycemia. (http://www.diabeticlive.com/diabetes-101/stevia-and-

diabetes, 2010)

A research project known as Oviedo reported, A 35.2% fall in normal blood

sugar levels 6-8 hours following the drinking of a Stevia leaf extract. Similar effects

have been reported in humans and experimental animals by other researchers. These

kinds of results have led physicians in Paraguay to prescribe Stevia leaf tea for the

treatment of diabetes. Similarly, in Brazil, Stevia tea and Stevia capsules are officially

approved for sale for the treatment of diabetes. The best part: Stevia does not lower

blood glucose levels in normal people (http://www.diabeticlive.com/diabetes-

101/stevia-and-diabetes, 2012)


13/56

13

Stevia for Diabetes

Why is stevia good for diabetes? There are many studies that have come up

that link stevia as a good substitute for sugar. It is recommended for everyone

specially for diabetic people. Some studies include the following:

According to Michael Dansinger, MD, a nutrition doctor, Stevia is a natural

sugar substitute that belongs in the diabetes reversal bag of tricks. He highlighted

the medical problems fueled by excess sugar, including obesity, type 2 diabetes, heart

disease, metabolic syndrome and many other weight-related medical problems.

Because of its properties stevia can be a significant part of the solution for many

individuals (http://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-

stevia.html, 2010).

Derived from a South American shrub, Stevia is recommended for anyone

with diabetes, as well as those looking for natural, low-carb, low-calorie sweetener

solutions. Stevia is also considered healthy for other reasons, but most importantly for

diabetics, stevia stimulates the release of insulin and normalizes the response to

glucose, particularly in type 2 diabetes, and is also used a therapeutic remedy for

hyperglycemia (http://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.ht

ml, 2006).

In 1986, Brazilian researchers from the Universities of Maringa and Sao Paolo

evaluated the role of stevia in blood sugar (Curi, 1986). Sixteen healthy volunteers

were given extracts from 5 grams of stevia leaves every six hours for three days. The

group given stevia was found to have significantly lower blood sugar levels as
http://www.webmd.com/click?url=http%3A%2F%2Fblogs.webmd.com%2Flife-with-diabetes-2%2F2009%2F06%2Fwhat-is-diabetes-reversal-part-i.htmlhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fdiet%2Fguide%2Fwhat-is-obesityhttp://www.webmd.com/click?url=http%3A%2F%2Fdiabetes.webmd.com%2Fslideshow-type-2-diabetes-overviewhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fheart-disease%2Fdefault.htmhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fheart-disease%2Fdefault.htmhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fheart%2Fmetabolic-syndrome%2Fdefault.htmhttp://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-stevia.htmlhttp://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-stevia.htmlhttp://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.hthttp://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.hthttp://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-stevia.htmlhttp://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-stevia.htmlhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fheart%2Fmetabolic-syndrome%2Fdefault.htmhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fheart-disease%2Fdefault.htmhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fheart-disease%2Fdefault.htmhttp://www.webmd.com/click?url=http%3A%2F%2Fdiabetes.webmd.com%2Fslideshow-type-2-diabetes-overviewhttp://www.webmd.com/click?url=http%3A%2F%2Fwww.webmd.com%2Fdiet%2Fguide%2Fwhat-is-obesityhttp://www.webmd.com/click?url=http%3A%2F%2Fblogs.webmd.com%2Flife-with-diabetes-2%2F2009%2F06%2Fwhat-is-diabetes-reversal-part-i.html


14/56

14

indicated by the glucose tolerance tests. The results of this study were a positive

indication that, potentially, stevia can be beneficial to diabetics

(http://www.thebetterhealthstore.com/SteviaFAQ.html, 2007)

Yogurt

It is most popular healthy snack for health conscious people. It is a product

produced by bacterial fermentation of milk. The bacteria used to make yogurt are

known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic

acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Worldwide, cow's milk is most commonly used to make yogurt, but milk from water

buffalo, goats, sheep, camels and yaks is also used in various parts of the world. Dairy

yogurt is produced using a culture ofLactobacillus bulgaricus and

Streptococcus bacteria.

A yogurt a day may not mean fewer doctor visits, but there are plenty of health

reasons to make yogurt a dairy food a regular diet. One 8-ounce cup of plain low-fat

yogurt provides around 400 milligrams (mg) of calcium, more than the 300 mg in an

8-ounce glass of milk. It also has as much potassium as a banana and as much protein

as an egg or ounce of meat. The live bacteria in yogurt help in digestion and protect

against other harmful bacteria. Yogurt, in its many forms, is great for snacks, lunch

boxes and on the go. (http://www.medicalnewstoday.com/releases/24019.php, 2012).

Benefits of Yogurt

According to Elaine Magee, MPH, RD (2007), yogurts has lots of benefits.

Some of the benefits include yogurt as a big help to prevent osteoporosis, reduce high
http://www.thebetterhealthstore.com/SteviaFAQ.htmlhttp://www.medicalnewstoday.com/releases/24019.phphttp://www.webmd.com/elaine-mageehttp://www.webmd.com/elaine-mageehttp://www.medicalnewstoday.com/releases/24019.phphttp://www.thebetterhealthstore.com/SteviaFAQ.html


15/56

15

blood pressures, yogurt with active cultures help the gut, discourage vaginal infection

and help a person feel fuller. (http://www.webmd.com/diet/features/benefits-of-

yogurt, 2007)

Other benefits or advantages of yogurt includes easy to digest than milk,

contributes to colon health, boost immunity, lower cholesterol, decrease yeast

infection, aids healing after intestinal infections and improves the bioavailability of

other nutrients.

Yogurt and Diabetes

Yogurt sometimes has been included in the diabetic diet for diabetic people. It

has been a good choice for people following a diabetes diet plan. Here are some of the

reasons why yogurt is considered good for everyone especially diabetic people:

Greek yogurt is one of the hottest foods around, and its popularity shows no

signs of abating. With a pudding-like texture and a slightly tart flavor, Greek yogurt

also has more protein and fewer carbs than traditional yogurt. This means that Greek

yogurt can be appropriate for people with diabetes

(http://www.everydayhealth.com/diabetes/greek-yogurt-in-the-diabetic-diet.aspx,2012)

Fat-free yogurt naturally contains both high-quality carbohydrates and

protein, making it an excellent food for slowing or preventing an unhealthy rise in

blood sugar. Studies also show that a diet high in calcium from yogurt and other

calcium-rich foods is associated with a reduced risk of type 2 diabetes

(.http://www.joybauer.com/photo-gallery/best-foods-for-type-2-diabetes/Nonfat-

Yogurt.aspx,2012)
http://www.webmd.com/diet/features/benefits-of-yogurthttp://www.webmd.com/diet/features/benefits-of-yogurthttp://www.everydayhealth.com/diabetes/index.aspxhttp://www.everydayhealth.com/diabetes/index.aspxhttp://www.everydayhealth.com/diabetes/index.aspxhttp://www.webmd.com/diet/features/benefits-of-yogurthttp://www.webmd.com/diet/features/benefits-of-yogurt


16/56

16

Nonfat yogurt contains naturally occurring sugars and carbohydrates. Because

of this, eating nonfat yogurt will cause your blood glucose levels to rise. However,

nonfat yogurts that are plain or varieties that contain fruit but no added sugars have

low glycemic indexes, according to the American Diabetes Association.

(http://www.livestrong.com/article/465282-recommended-yogurt-for-

diabetics/#ixzz1mz CBkLKr, 2011)

Synthesis

This selection supports the study by giving information about yogurt with bitter

melon and stevia and the health benefits of the said vegetable and sugar.

Bitter Melon, which is rich in Vitamins B1, B2, and B3, C, magnesium, iron, folic

acid, zinc, phosphorus, manganese, and has high dietary fiber has lots of health

benefits. Bitter melon can also help prevent many kinds of disease and disorders, like

toxemia, respiratory disorder, piles, blood disorders, psoriasis, eye problems, hang

over and boost immune system.

Stevia, which is a natural food sweetener and noncaloric. It heals various conditions,

heartburn, high blood pressure, hypertension, and water retention and heart problems.

According to the literatures, it can replace artificial sweeteners in diet because it

offers safe, all-natural, alternative to the "toxic time-bombs." Stevia can be a part of

a healthy diet for anyone with blood sugar problems since it does not raise blood

sugar levels.

Yogurt, is not just a delicious snack, it has great health benefits. It is an excellent

source of protein, calcium, riboflavin and vitamin B 12. When yogurt is compared to


17/56

17

milk, yogurt contains more calcium and protein because of the added cultures in the

yogurt.

Research Paradigm

This study identified the input and the process of the study to be able to come

up with an output. The input includes the profile of the bitter melon and stevia,

recipes, background about bitter melon and stevia, and nutritive value. The studies

developed recipe, formulated survey questionnaires, conducted a sensory evaluation,

tabulated results, evaluated and analyzed as process to gather the data needed to

convene the output which are the characteristics of bitter melon and stevia in yogurt in

terms of: appearance, odor, taste, color and texture.

The feedback would correspond to plan of action made through the process

used in terms of the inputs as specified below. The output shall be in consonance to

the input variables.


18/56

18

Figure 1. The research paradigm

INPUT

Profile of bitter

melon and stevia

Background

about bitter

melon and stevia

Nutritive value

PROCESS

Formulation of

sensory

evaluation

Conduct of

sensory

evaluation

Data Gathering or

Tabulation ofresult

Evaluation and

analysis

OUTPUT

Most acceptable

level of bitter

melon and stevia

in yogurt

FEEDBACK


19/56

19

CHAPTER III

METHODOLOGY

This chapter shows the research design, participants of the study,

instrumentation and data gathering procedure. This also shows the process of the

study to be able to come up with accurate clarification to the respective statements upon the

objectives. This study was divided into three phases, namely: Phase 1 Determination

of the most acceptable level of bitter melon to be added in yogurt; Phase 2

Determination on the most acceptable level of stevia in yogurt with bitter melon;

Phase 3Determination on the direct material cost.

Research Design

This involves an experimental method wherein it focused on developing a

bitter melon yogurt. Method used to formulate a successful yogurt was determined by

evaluating the levels of bitter melon and stevia to be able to achieve a delicious yogurt

out of these ingredients.

Participants of the Study

The experimentation on the acceptability of bitter melon in yogurt was made

specifically for diabetic people. The sensory evaluation was conducted at PWU

Manila Campus and there were twenty five college students of the school. After the

taste testing, each of the respondents were given a sensory evaluation form (Appendix


20/56

20

A) to determine if the experiment is success and which among the three yogurt sample

is acceptable.

Instrumentation

Sensory Evaluation to College Students

A sensory evaluation was used to determine the sensory attributes of the

developed products. Seven(7) point hedonic scale rating were used for the attributes

such as appearance, color, taste, texture and flavor while 9 point hedonic scale rating

were used for general acceptability.

Phase 1. Development of Bitter Melon In Yogurt

1.1 Data Gathering Information

Books, articles, experimental studies, theories and concept served as the research

instruments of this study. Moreover, information from the internet also helped complete

this study.

Majority of the ingredients were bought in Puregold at Makati City: Fresh

milk, powdered milk, yogurt, sugar and bitter melon. All the cooking trials were done

at Lois Zapantas residence in San Andres, Bukid. Flow diagrams for the processing

of yogurt with bitter melon are shown in Figure 3.

There were 3 lots made to be able to determine of which is acceptable to the

taste, varies on the amount of bitter melon incorporated into the yogurt mixture.

Appendix B shows the original recipe and procedure of making yogurt.


21/56

21

Figure 2. Shows the steps in yogurt making are as follows: All the tools and

equipment were sterilize by using a stock pot with a simmering water, and putting all

the tools for about 5mins to be able to sterilized and make sure that upon using the

tools should be only taken at the stock pot. In a sauce pan, pour the milk and put in a

medium heat together with the candy thermometer at the pan. Let it simmer and reach

at 130 `F to add powdered milk and make sure to stir well to incorporate. Then set

aside. Lower the temperature from 220`F to 130`F and thats the time to add the milk

with yogurt and mix well. Let the mixture stand in the oven at 90`F to 100`F and

place in the oven for around 8 to 12hours. The next day, bitter melon were chopped in

a blender in desired consistency. Placed into a mixing bowl together with the yogurt

and boil in medium heat with continuous stirring.

Table 1show the formulations considered for sensory evaluation. The same

procedure on sensory evaluation (Figure 2) followed as in Phase 1

Table 1 The ingredients and formulation of yogurt with bitter melon

INGREDIENTS LOT 1 LOT 2 LOT 3

PLAIN YOGURT YOGURT W/ YOGURT W/A

14.56% BITTER MELON 17% BITTERMELON

15.53 % SUGAR SYRUP 26.07% SUGAR SYRUP

Grams % Grams % Grams %

Whole Milk 1liter 85.84% 317.16g 61.58% 317.16g 46.03%

Powdered Milk 120g 10.3% 38.05g 7.38% 38.05g 5.52%

Yogurt 45g 3.86% 4.68g 0.91% 4.68g 0.68%

Bitter melon None None 75g 14.56% 165g 23.92%

Sugar syrup None None 80g 15.53% 165g 23.92%


22/56

22

Sterilize

ingredients

needed for

5mins

Weigh

ingredients

Simmer milk for

150oF (66oC)

Wait until it reaches200

oF (94

oC) then

add yogurt and mix

well. Lower the

temperature to

130oF (55

oC) then

transfer in the

bottled jars

Add thepowdered milk

into saucepan

then stir

Heat in oven with90

oF (32

oC) to

100oF (38

oC) for

8 to1 2 hours for

fermentation

Freeze for an

hourEvaluate

Blend bitter melon

with sugar syrup

in yogurt

Figure 2. Process diagram for the processing of yogurt with bitter melon

and stevia

Phase 2. Development of Stevia With Bitter Melon

Table 2 Illustrates that there were two recipes of bitter melon yogurt. One

recipe yogurt was made of plain yogurt, bitter melon and sugar syrup while the other

was made of plain yogurt, bitter melon and stevia. Figure 3 shows process flow

diagram.


23/56

23

Conduct the

Study

Select the best

level based on the

discussions

between

Conduct the

preliminary studies

adapting bitter melon inyogurt using different

levels of stevia.

Conduct

material

cost

TabulateAnalyze

and

evaluate

Subject to

Sensory

evaluation

Figure 3 Process diagram in making yogurt with different levels of stevia

Sensory Evaluation

Each of the participants were asked to rate the sensory questionnaires using

the seven (7) point hedonic scale for attributes like appearance, taste, odor, texture

and color and nine (9) point hedonic scale for general acceptability rating.

Data were tallied and analyzed. The acceptability of bitter melon and stevia in

yogurt was based on the result of the sensory evaluation.


24/56

24

Evaluated and

conducted thetally of the

sensory

evaluation

results

Provide the

yogurt samples

for the

respondents

who were to

conduct the

sensory

evaluation

Provide

questionnaires used9 hedonic scales

ratings for General

Acceptability and 7

hedonic rating for

appearance, color,

texture, taste and

odor.

Make a conclusions for the most

acceptable and least accepted by

the respondents

Analyzed the

tally result of the

sensory

evaluation of

College Students

Figure 4 Process diagram of sensory evaluation

Table 2 shows the formulation considered for sensory evaluation. The

Standard ingredients and formulation of the different experimental lots shown in

Table 2.


25/56

25

Table 2. The ingredients and formulation of yogurt with bitter melon and

stevia.

INGREDIENTS CONTROL

YOGURT W/ 14.56%

BITTERMELON15.53% SUGAR SYRUP

LOT 2

YOGURT W/ 14.56%

BITTER MELON

1.58% STEVIA

LOT 3

YOGURT W/ 14.56%

BITTER MELON

0.91% STEVIA

Grams % Grams % Grams %

Whole Milk

317.16

g 61.6% 317.16g 77.77% 317.16g 67.21%

Powdered Milk 38.05g 7.39% 38.05g 8.61% 38.05g 8.06%

Yogurt 4.68g 0.91% 4.68g 1.06% 4.68g 0.99%

Bitter melon 75g 14.57% 75g 16.97% 108g 22.89%

Sugar syrup 80g 15.54% none None none None

Stevia None None 7g 1.57% 4g 0.85%

Phase 3. Determination of Direct Materials Cost

To get the total cost of each ingredient, get the unit cost by dividing the

purchase price to the purchased weight, then multiply the unit cost to the quantity

used. To get the yield, weigh the total recovered product. To get the cost per serving,

divide the total amount to the number of servings (Appendix R).


26/56

26

CHAPTER IV

RESULTS AND DISCUSSIONS

This chapter presents and discusses the analysis and interpretation of the data

obtained in this study. The data were gathered through sensory evaluation conducted

by the twenty five (25) college students of Philippine Womens University after the

taste testing.

Phase I Development of Yogurt with Bitter Melon

Table 1 shows the different formulation. The result was evaluated in terms of

taste, color, odor, appearance and texture.

Lot 2 was the most acceptable among the 3 samples this contains 14.56%

bitter melon and 15.53% sugar syrup. Lot 3 was got higher percentage of bitter melon

(17%) exhibited stronger bitter taste the higher amount of sugar syrup added 25%

didnt mask the bitter taste of yogurt with bitter melon.

Table 3 shows the result of the sensory evaluation for phase 1 in terms of

appearance, color, odor, flavor, texture and general acceptability. Data shows that

samples composed of 14.56% bitter melon and 15.53% sugar syrup was the most

acceptable in terms of appearance. It was rated 5.44 or with the qualitative description

of good. The control got the score of 4.88 and was the least acceptable among the

three samples in terms of appearance. Bitter melon bits add compliment to its

appearance because it looks like a leaf in yogurt and could not be determined as bitter

melon.


27/56

27

Table 3 Sensory evaluation for yogurt with bitter melon

Appearance Flavor

Color Texture

Odor General Acceptability

In terms of color, the result of the sensory evaluation shows that participants

of the study preferred both the control and yogurt with 23.91% bitter melon and

23.91% sugar syrup. Both have the result of 5.44 or with the qualitative description of

good. However there was only small difference in terms of score since lot 2 composed

of bitter melon with 15% sugar syrup got a score of 5.4.In terms of odor, data shows

that lot 2 composed of yogurt with 14.56% bitter melon was the most acceptable

sample. It has the result score of 5.44 or a qualitative description of good while the

control was the least acceptable and got a score of 4.88.

In terms of flavor, yogurt with 14.56% bitter melon got the highest score of

5.72 or a qualitative description of good. Lot 3 composed of 17% bitter melon and

5.44

5.28

0

1

2

3

4

5

6

7

L1 (298) L2 (627) L3 (315)

5.44 5.44 5.52

5.92

5.445.45.64

4.884.88

4.6

5.28

4.885.72

4.84

4.64

4.88


28/56

28

26% sugar syrup exhibited more bitter melon flavor compared to lot 2 with less bitter

melon.

In terms of texture, both Lots 2 and 3 tied for the score of 4.88 or qualitative

descriptions of good. Bitter melon may have not affected the texture of yogurt since it

was well blended.

For the general acceptability, lot 2 got the highest score of 5. 92. The result of

the sensory evaluation shows that participants liked slightly the lot 2 sample which

has less bitter melon and sugar syrup compared with lot 1 that had plain yogurt and lot

3 which gave more bitter melon and sugar syrup.

Table 4 shows the result of the sensory evaluation for phase 2 in terms of

appearance, color, odor, flavor, texture and general acceptability. Data shows that the

control and lot 2 which was composed of 17.42% and 1.58% stevia was tied for the

most acceptable in terms of appearance. It obtained the rating of 5.12 or with the

qualitative description of good. However for the least acceptable there was only small

difference in terms of score since yogurt with 17.08% bitter melon and 0.91% stevia

got the score of 5.The bitter melon bits in yogurt added a compliment to its

appearance since it looks like natural color and it enhances ones appetite.


29/56

29

Table 4 Determination of yogurt and bitter melon with stevia

Appearance Flavor

Color Texture

Odor General Acceptability

In terms of color, the result of the sensory evaluation shows that participants

of the study preferred the yogurt with 17.42% bitter melon and 1.58% stevia. It

obtained the result of 5.16 or with the qualitative description of good. Yogurt with

17.08% bitter melon and 0.91% stevia obtained a score of 4.96 which was the least

acceptable in terms of color.

Data shows that yogurt with 17.42% bitter melon was the most acceptable

sample of the participants in terms of odor. It has the result score of 4.72 or a

qualitative description of good while the control was the least acceptable and had the

score of 4.6.

In terms of flavor, the control with 14.56% bitter melon and 15.53% sugar

syrup got the highest score of 4.68 or a qualitative description of good. Yogurt

5.12 5.125

0

1

2

3

4

5

6

7

L1 (298) L2 (627) L3 (315)

5.12

4.6 4.68

4.88

5.64

5.16

4.724.48

4.92

5.8

4.96

4.644.52

5

5.64


30/56

30

composed of 17.42% bitter melon and 1.58% stevia was the least acceptable and

obtained the score of 4.48.

Yogurt with 17.08% bitter melon and 0.91% stevia was the most acceptable

sample in terms of texture (rating of a score of 5) or qualitative descriptions of good.

While the control which obtained the score of 4.88 was considered the least

acceptable. It was noticed the presence of gritty texture.

For the general acceptability, yogurt with 17.42% bitter melon and 1.58%

stevia got the highest score of 5.8. The result of the sensory evaluation shows that

participants liked slightly the lot 2 sample which has more stevia compared with lot 1

(14.56% bitter melon and 15.53% sugar syrup) and lot 3 (17.08% bitter melon and

0.91% stevia). However lots 1 and 3 tied for the score of 5.64 or qualitative

description of liked slightly.

Table 5. Direct Material Cost of Yogurt (Base)

Ingredients

Purchased

price

Purchased

weight

Quantity

used

Total

fresh milk P 149 1000 ml 1000 ml P 149

powdered milk P 308 700 gram 120 gram P 52.8

plain yogurt P 28 125 gram 45 gram P 10.08

TOTAL P 485 P 211.9

YIELD: 9

COST PER SERVING: 23.50


31/56

31

Table 6. Direct Material Cost of Yogurt With 14.56% Bitter Melon and

15.53% Sugar Syrup

Ingredients

Purchased

price

Purchased

weight

Quantity

used Total

homemade yogurt P 211.9 1165 ml 360 ml P 65.47

bitter melon P 40 1000 gram 75 gram P 3

Sugar syrup P 45 1000 gram 75 gram P 3.38

TOTAL P 296.9 P 71.9

YIELD: 7

Number of SERVING: 10.27

Table 7 Direct Material Cost of Yogurt With 17.42% Bitter Melon and

1.58% Stevia

Ingredients

Purchased

price

Purchased

weight

Quantity

used Total


Bitter melon P 40 1000 gram 75 gram P 3

now stevia balance P 660 110 gram 7 gram P 42

TOTAL P 911.9 P 110.47

YIELD: 4

COST PER ML: 27.6


32/56

32

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

The development of bitter melon and stevia for diabetic people was developed

to create a healthy dessert made of bitter melon, stevia and plain yogurt intended

especially for diabetic people. An experimental method was used wherein it focused

on developing a bitter melon yogurt that would be acceptable for everyone. Twenty

five (25) college students from Philippine Womens University conducted the sensory

evaluation after the taste testing. The participants were asked to evaluate the three

samples according to different attributes. Seven (7) point hedonic scale was used for

color, appearance, odor, flavor and texture and nine (9) point hedonic scale for

general acceptability.

Summary of the findings for phase 1

The result of the sensory evaluation showed that in terms of appearance, lot 2

composed of 14.56% bitter melon and 15.53% sugar syrup was the most acceptable

sample. In terms of color, lots 2 and 3 (23.91% bitter melon and 23.91% sugar syrup)

tied as the most preferred. But there was only a small difference in terms of score for

lot 1.

Lot 2 got the highest score in odor(5.44) or a qualitative description of good.

In terms of flavor, lot 3 got the highest score of 4.72 or a qualitative description also

of good. Lot 3 composed of 17% bitter melon and 26% sugar syrup has more bitter

melon compared to lot 2 while lot 1 has no bitter melon. This explains that the more


33/56

33

bitter melon the more bitter flavor was. In terms of texture, both lot 2 and 3 tied for

the result.

For the general acceptability, lot 2 got the highest score of 5. 92. The result of

the sensory evaluation shows that participants like slightly the lot 2 sample which has

less bitter melon and sugar syrup compare with lot 1 that is plain yogurt and lot 3

which has more bitter melon and sugar syrup.

The results of the sensory evaluation also shows that lot 2 with 14.56% bitter

melon is the most accepted bitter melon added in yogurt while 15.53% sugar syrup is

the most acceptable stevia added for yogurt.

The result of the direct material cost for phase 1. The total cost for the control

was 211.9, for lot 2 (14.56% bitter melon and 15.53% sugar syrup) was 71.81 and 79.49

for lot 3 (17.06% bitter melon and 26.07% sugar syrup).

Summary of the findings for phase 2

The result of the second sensory evaluation for phase 2 showed that in terms

of appearance, lot 1 composed of 14.56% bitter melon and 15.53% sugar syrup and

lot 2 composed of 17.42% bitter melon and1.58% stevia was tied for the most

acceptable samples for the participants. Both lots 2 and 3 was good in terms of

appearance. In terms of color, lot 2 composed of 17.42% bitter melon and1.58%

stevia is the most acceptable samples for the participants and got the highest score of

5.16 or qualitative description of good. Lot 2 got the highest score in odor(4.72) or a

qualitative description of good. In terms of flavor, the control got the highest score of

4.68 or a qualitative description also of good. Lot 1 composed of 14.56% bitter melon

and 15.53% sugar syrup has no stevia. This explains that sugar syrup was more

acceptable than stevia in terms of flavor since stevia has an after-taste of bitter flavor.


34/56

34

However there was only small difference in score since lot 2 got 4.48 and lot 3 got

4.52. In terms of texture, lot 3 composed of 17.08% bitter melon and 0.91% stevia is

the most acceptable for the participants and obtained the score of 5 or qualitative

description of good.

For the general acceptability, lot 2 composed of 17.42% bitter melon

and1.58% stevia is the most acceptable samples of the participants and obtained the

score of 5.8 or qualitative description of good. Both lot 1 and 3 was tied for the score

of 5.64.

The result of the sensory evaluation for phase 2 shows that participants like lot

2 sample which has more stevia compare with lot 1 that has sugar syrup and lot 3

which has less stevia but has same levels of bitter melon. It shows that yogurt

composed of 17.42% bitter melon and1.58% stevia is the most accepted bitter melon

and stevia added in yogurt.

The result of the direct material cost for phase 1. The total cost for the control

was 71.85, for lot 2 (17.42% bitter melon and 1.58% stevia) was 110.5 and 92.47 for lot 3

(17.06% bitter melon and 26.07% sugar syrup).

Conclusion

This study therefore concludes that it was possible to create a healthy dessert

like yogurt out of bitter melon that was known for its bitterness. The bitter melon

which has lots of unique attributes in contribution with health and medicine as well as

culinary. The result of the experiment showed that bitter melon yogurt could be

accepted not just for diabetic people but also for everyone.


35/56

35

This study also concluded that bitter melon yogurt was bit more rough in

texture compare to other flavored yogurt but then itwas in tolerable level to make it

distinctive to other varieties of flavored yogurt.

The most acceptable samples for phase 1 was the yogurt with 14.56% bitter

melon and 15.53% sugar syrup and for phase 2 was yogurt with 17.42% bitter melon

and 1.58% stevia.

Recommendation

This study recommends to everyone to try the bitter melon yogurt

recipe especially for those people who wants a healthier option for a

cooler dessert. Hopefully this study may help target to change some

ones outlook regarding bitter melon as an undervalued vegetable. It

must also be acknowledged, its importance and contribution in our

health as it is also a part of Filipino cuisine. It was recommended for

the government to make use of this recipe to promote the Filipino

dessert to other nation especially that there is a possibility that this may

bring recognition in our country in the field of health and medicine.

To the upcoming study to further explore what bitter melon yogurt canstill do and what other forms of dish can be made out of bitter melon

that children will still be attracted to eat them and even for adults.

Chefs, HRM students as well as ordinary individual should developed

a product fusion into it and explore more of the advancement of the

recipe that will lead people to the healthier future. The bitter melon

yogurt should be developed in the field of culinary artistry.


36/56

36

Figure 5 Process flow of adding water

BIBLIOGRAPHY

Add lesswater in

blending and

extracting the

bitter melon

Test on theeffect of

direct

addition of

sugar

Furtherimprove the

formulation on

the amount of

bitter melon

Test the

different level of

stevia.

Improve process

directly

incorporate with

bitter melon

during the

fermentation

Conduct pilot

test.


37/56

37

A. Web References/Internet

American Diabetes Association. (2011, December). About diabetes. What is

Diabetes?. Retrieved february 8, 2012, from

http://www.pamf.org/diabetes/whatis

Bauer, J. (November 3, 2011) 9 Foods You Should be Eating for Type 2 Diabetes.

Retrieved February 8, 2012, from http://www.joybauer.com/photo-

gallery/best-foods-for-type-2-diabetes/Nonfat-Yogurt.aspx

Curi. (1986) . Stevia for diabeties. Retrieved February 8, 2012, from

http://www.thebetterhealthstore.com/SteviaFAQ.html

Dr. Massey, P.B. (2010, October 29). Stevia and Diabetes. Retrieved February 8,

2012, from http://www.diabeticlive.com/diabetes-101/stevia-and-diabetes

Dr. Torres, W. (2007). DOH Recommends Ampalaya for Diabetes. Retrieved

February 8, 2012, from http://www.charantia.com/2007/02/doh-recommends-

ampalaya-for-diabetes/

Doctor, V.A. (2008, January 22). Health benefits of bitter gourd. Retrieved February

8, 2012 fromhttp://EzineArticles.com/941524 8

Gilhuly, K. (June 7, 2007) Recommended Yogurt for Diabetics. Retrieved February 8,

2012, fromhttp://www.livestrong.com/article/465282-recommended-yogurt-

for-diabetics/#ixzz1mzCBkLK

Glenn, K. (2011). What are the benefits of eating bitter gourd?. Retrieved february 8,

2012, from http://www.livestrong.com/article/445901-what-are-the-benefits-

of-eating-bitter-gourd
http://www.pamf.org/diabetes/whatishttp://www.joybauer.com/photo-gallery/best-foods-for-type-2-diabetes/Nonfat-Yogurt.aspxhttp://www.joybauer.com/photo-gallery/best-foods-for-type-2-diabetes/Nonfat-Yogurt.aspxhttp://www.thebetterhealthstore.com/SteviaFAQ.htmlhttp://www.diabeticlive.com/diabetes-101/stevia-and-diabeteshttp://www.charantia.com/2007/02/doh-recommends-ampalaya-for-diabetes/http://www.charantia.com/2007/02/doh-recommends-ampalaya-for-diabetes/http://ezinearticles.com/941524%208http://ezinearticles.com/941524%208http://www.livestrong.com/article/465282-recommended-yogurt-for-diabetics/#ixzz1mzCBkLKhttp://www.livestrong.com/article/465282-recommended-yogurt-for-diabetics/#ixzz1mzCBkLKhttp://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourdhttp://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourdhttp://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourdhttp://www.livestrong.com/article/445901-what-are-the-benefits-of-eating-bitter-gourdhttp://www.livestrong.com/article/465282-recommended-yogurt-for-diabetics/#ixzz1mzCBkLKhttp://www.livestrong.com/article/465282-recommended-yogurt-for-diabetics/#ixzz1mzCBkLKhttp://ezinearticles.com/941524%208http://www.charantia.com/2007/02/doh-recommends-ampalaya-for-diabetes/http://www.charantia.com/2007/02/doh-recommends-ampalaya-for-diabetes/http://www.diabeticlive.com/diabetes-101/stevia-and-diabeteshttp://www.thebetterhealthstore.com/SteviaFAQ.htmlhttp://www.joybauer.com/photo-gallery/best-foods-for-type-2-diabetes/Nonfat-Yogurt.aspxhttp://www.joybauer.com/photo-gallery/best-foods-for-type-2-diabetes/Nonfat-Yogurt.aspxhttp://www.pamf.org/diabetes/whatis


38/56

38

Hebcare Corporation. (2009). About Ampalaya - Bitter Melon (Momordica

charantia Linn). Retrieved february 8, 2012, from

http://www.charantia.com/ about-ampalaya

Jhansen, L. (2012, January 30) Greek Yogurt in the Diabetic Diet. Retrieved February

8, 2012, from http://www.everydayhealth.com/diabetes/greek-yogurt-in-the-

diabetic-diet

Kessman, S. (2006, June 27). Using Stevia with Diabetes. Retrieved February 8,

2012, from http://voices.yahoo.com/article/40146/using-stevia-diabetes-

47850.html

Magee, E. MPH. RD (2007) Benefits of Yogurt. Retrieved February 8, 2012, from

http://www.webmd.com/diet/features/benefits-of-yogurt)

Mayo Clinic Women's HealthSource (2005, May 8). Why Yogurt is good for you?.

Retrieved February 8, 2012, from

http://www.medicalnewstoday.com/releases/24019.php

Sahelian, R. MD and Gates, D. (2001) The Stevia Cookbook. Retrieved February 8,

2012, from http://www.thebetterhealthstore.com/SteviaFAQ.html

WebMD. (2010). Stevia. Retrieved February 8, 2012, from

http://blogs.webmd.com/life-with-diabetes-2/2010/06/getting-to-know-stevia

Wikepedia. (2012). Bitter Melon. Retrieved february 8, 2012, from

http://en.wikipedia.org/wiki/Bitter_melon

Wikepedia. (2012). Stevia. Retrieved february 8, 2012, from

http://en.wikipedia.org/wiki/Stevia

APPENDIX A
http://www.everydayhealth.com/diabetes/greek-yogurt-in-the-diabetic-diethttp://www.everydayhealth.com/diabetes/greek-yogurt-in-the-diabetic-diethttp://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.htmlhttp://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.htmlhttp://www.webmd.com/diet/features/benefits-of-yogurthttp://www.webmd.com/diet/features/benefits-of-yogurthttp://www.medicalnewstoday.com/releases/24019.phphttp://www.thebetterhealthstore.com/SteviaFAQ.htmlhttp://en.wikipedia.org/wiki/Bitter_melonhttp://en.wikipedia.org/wiki/Steviahttp://en.wikipedia.org/wiki/Steviahttp://en.wikipedia.org/wiki/Bitter_melonhttp://www.thebetterhealthstore.com/SteviaFAQ.htmlhttp://www.medicalnewstoday.com/releases/24019.phphttp://www.webmd.com/diet/features/benefits-of-yogurthttp://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.htmlhttp://voices.yahoo.com/article/40146/using-stevia-diabetes-47850.htmlhttp://www.everydayhealth.com/diabetes/greek-yogurt-in-the-diabetic-diethttp://www.everydayhealth.com/diabetes/greek-yogurt-in-the-diabetic-diet


39/56

39

ORIGINAL RECIPE OF YOGURT (BASE)

Ingredients:

1 Liter Fresh milk

cup Powdered milk

3 T Plain yogurt

Procedure:

In a sauce pan, pour the milk and put in a medium heat together with the

candy thermometer at the pan. Let it simmer and reach at 130 `F to add powdered

milk and make sure to stir well to incorporate. Also get a cup of simmering milk in a

small bowl and add the plain yogurt then set aside. While the milk is simmering and

range the candy thermometer at 200` lower the heat and make sure not to over reach

at 220`F and simmer for another 5mins. Then set aside

While its cooling down make sure that you are aware of the temperature

lowering from 220`F to 130`F and thats the time to add the milk with yogurt and mix

well. Now its ready to be fermented by placing at the oven that has 90`F to 100`F and

place in the oven for around 8 to 12hours. After the said time frame, it is ready to eat.

APPENDIX B


40/56

40

SAMPLE OF SENSORY EVALUATION FORM OF AMPALAYA IN

YOGURT

Name: ______________________________________ Date: ________________

Instruction: Please evaluate the samples on the following attributes:

APPEARANCE, COLOR, ODOR, FLAVOR, TEXTURE using 7 point hedonic scale

and GENERAL ACCEPTABILITY using 9 point hedonic scale. Drink water in

between samples to wash your plate. Thank you.

Attributes 315 298 627Appearance

Texture

Color

Odor

Flavor

General Acceptability

Comments:

______________________________________________________________________________________________________________________________________

APPENDIX C

7 POINT HEDONIC SCALE for

Appearance, color, odor, flavor and

texture:

7Excellent

6Very Good

5Good

4Neither Good Nor Bad

3Moderately Poor

2Slightly Poor

1Very Poor

9 POINT HEDONIC SCALE for

General Acceptability

9Like extremely

8 - Like very much

7Like moderately

6 - Like slightly

5Neither like nor dislike

4Dislike slightly

3Dislike moderately

2- Dislike very much


41/56

41

TABULATION RESULTS OF AMPALAYA YOGURT IN DIFFERENT

LEVELS OF AMPALAYA IN TERMS OF APPEARANCE

315 296 627

Panel Plain Yogurt

Yogurt w/ 14.56%

bitter melon

Yogurt w/ 17%

bitter melon

1. I. Caling 6 6 6

2. J. Barlongay 5 5 5

3. M. Zalatar 3 5 5

4. M. Soco 5 5 6

5. J. Giltendez 4 3 46. M.A. Chua 6 5 7

7. M. Shainne 5 7 6

8. E. Cuenzu 6 5 6

9. M. Cabacoy 5 7 5

10. M. Torino 5 5 7

11. M. Anambra 5 7 7

12. K.C. Dulay 4 4 4

13. V. Aguas 5 6 5

14. C. Decena 5 7 615. L. Fermin 6 7 5

16. R.E. Velasquez 4 5 4

17. L. Caday 5 5 5

18. M. Malabanan 5 5 5

19. P. Palustre 4 3 4

20. M.A Nunag 5 7 5

21. B.H. Aguilar 4 4 4

22. A. Tandilangi 5 6 5

23. J. Marawis 5 4 4

24. S.J. Candidatto 6 6 6

25. P.A Javellana 4 7 6

TOTAL 4.88 5.44 5.28

APPENDIX D


42/56

42


LEVELS OF AMPALAYA IN TERMS OF COLOR

315 296 627

Panel Plain Yogurt

Yogurt w/ 14.56%

bitter melon

Yogurt w/ 17%

bitter melon

1. I. Caling 6 6 6


3. M. Zalatar 4 5 5

4. M. Soco 6 6 6

5. J. Giltendez 4 4 4

6. M.A. Chua 6 6 67. M. Shainne 6 5 5

8. E. Cuenzu 5 7 6

9. M. Cabacoy 7 7 6

10. M. Torino 7 6 7


12. K.C. Dulay 5 5 5

13. V. Aguas 5 6 5

14. C. Decena 6 5 5

15. L. Fermin 6 7 716. R.E. Velasquez 4 4 4

17. L. Caday 5 5 5



20. M.A Nunag 5 6 6






TOTAL 5.44 5.4 5.44

APPENDIX E


43/56

43


LEVELS OF AMPALAYA IN TERMS OF ODOR

315 296 627

Panel Plain Yogurt

Yogurt w/ 14.56%

bitter melon

Yogurt w/ 17%

bitter melon

1. I. Caling 6 6 6


3. M. Zalatar 5 5 5

4. M. Soco 4 4 7


6. M.A. Chua 6 7 77. M. Shainne 7 7 4

8. E. Cuenzu 5 6 4

9. M. Cabacoy 5 5 6

10. M. Torino 6 5 7


12. K.C. Dulay 6 3 6

13. V. Aguas 5 4 5

14. C. Decena 5 6 6


17. L. Caday 5 5 5



20. M.A Nunag 6 7 7






TOTAL 5.44 5.36 5

APPENDIX F


44/56

44


LEVELS OF AMPALAYA IN TERMS OF FLAVOR

315 296 627

Panel Plain Yogurt

Yogurt w/ 14.56%

bitter melon

Yogurt w/ 17%

bitter melon

1. I. Caling 5 5 6


3. M. Zalatar 4 5 6

4. M. Soco 5 6 7


6. M.A. Chua 6 5 67. M. Shainne 5 6 5

8. E. Cuenzu 4 5 6

9. M. Cabacoy 5 6 6

10. M. Torino 5 6 6


12. K.C. Dulay 2 2 2

13. V. Aguas 5 6 4

14. C. Decena 7 6 6


17. L. Caday 4 4 4



20. M.A Nunag 7 7 6






TOTAL 4.64 4.6 4.72

APPENDIX G


45/56

45


LEVELS OF AMPALAYA IN TERMS OF TEXTURE

315 296 627

Panel Plain Yogurt

Yogurt w/ 14.56%

bitter melon

Yogurt w/ 17%

bitter melon

1. I. Caling 5 5 6


3. M. Zalatar 5 5 5

4. M. Soco 5 6 6


6. M.A. Chua 6 5 57. M. Shainne 5 5 4

8. E. Cuenzu 5 5 5

9. M. Cabacoy 5 6 5

10. M. Torino 5 6 6


12. K.C. Dulay 2 2 2

13. V. Aguas 5 6 6

14. C. Decena 5 5 5


17. L. Caday 5 4 5



20. M.A Nunag 6 6 6






TOTAL 4.84 4.88 4.88

APPENDIX H


46/56

46


LEVELS OF AMPALAYA IN TERMS OF GENERAL ACCEPTABILITY

315 296 627

Panel Plain Yogurt

Yogurt w/ 14.56%

bitter melon

Yogurt w/ 17%

bitter melon

1. I. Caling 6 7 6


3. M. Zalatar 4 5 5

4. M. Soco 5 7 7


6. M.A. Chua 7 7 67. M. Shainne 6 7 5

8. E. Cuenzu 5 6 4

9. M. Cabacoy 6 6 6

10. M. Torino 6 7 7


12. K.C. Dulay 5 5 5

13. V. Aguas 5 5 4

14. C. Decena 7 6 6


17. L. Caday 7 6 6



20. M.A Nunag 7 7 7






TOTAL 5.64 5.92 5.52

APPENDIX I


47/56

47

TABULATION RESULTS OF AMPALAYA YOGURT WITH STEVIA IN

TERMS OF APPEARANCE

Panel Control

Yogurt w/ 14.56%

of bitter melon and

1.58% stevia

Yogurt w/ 14.56%

of bitter melon and

0.91% stevia

1. D. Flores 6 6 6

2. J.A. Apostol 5 4 4

3. H. Hemady 6 5 5

4. A. Capito 5 5 5

5. N. Mariano 5 5 5

6. T.J Solis 5 6 67. A. Hernandez 5 5 5

8. S. Abangon 5 6 6

9. N. Kaur 7 5 5

10. H.L. Uy 4 5 5

11. N. Cuen 6 5 6

12. J.H. Javier 6 4 5

13. R. Saptang 5 5 5

14. G.A Terrenal 6 5 4

15. J. Kim 6 6 516. J.A. Omar 3 4 4

17. C. Belza 5 6 5

18. M. Socco 5 5 6

19. M.A. Guisto 5 5 5

20. Z. Carilla 4 5 5

21. N. Celina 7 6 6

22. J. Cadlucag 3 6 4

23. M. Borres 4 5 4

24. V. Cabilin 5 5 5

25. B. Agular 5 4 4

TOTAL 5.12 5.12 5

APPENDIX J


48/56

48


TERMS OF COLOR

315 296 627

Panel Control

Yogurt w/ 14.56%

of bitter melon and

1.58% stevia

Yogurt w/ 14.56%

of bitter melon and

0.91% stevia

1. D. Flores 6 5 7


3. H. Hemady 6 5 5

4. A. Capito 5 5 5

5. N. Mariano 5 5 46. T.J Solis 6 6 5

7. A. Hernandez 6 5 5

8. S. Abangon 6 5 5

9. N. Kaur 6 6 6

10. H.L. Uy 5 6 4

11. N. Cuen 6 4 5

12. J.H. Javier 4 4 4


14. G.A Terrenal 5 6 615. J. Kim 5 6 5

16. J.A. Omar 3 4 5

17. C. Belza 6 6 5

18. M. Socco 5 4 5

19. M.A. Guisto 5 6 6


21. N. Celina 5 6 5


23. M. Borres 5 6 6


25. B. Agular 5 5 4

TOTAL 5.12 5.16 4.96

APPENDIX K


49/56

49


TERMS OF ODOR

315 296 627

Panel Control

Yogurt w/ 14.56%

of bitter melon and

1.58% stevia

Yogurt w/ 14.56%

of bitter melon and

0.91% stevia

1. D. Flores 5 5 7


3. H. Hemady 6 6 6

4. A. Capito 5 5 5



8. S. Abangon 5 4 5

9. N. Kaur 5 5 5

10. H.L. Uy 5 5 2

11. N. Cuen 5 6 5

12. J.H. Javier 4 4 4


14. G.A Terrenal 4 6 515. J. Kim 4 4 6

16. J.A. Omar 3 4 5

17. C. Belza 4 5 4

18. M. Socco 5 4 5

19. M.A. Guisto 5 5 5


21. N. Celina 5 7 5


23. M. Borres 5 4 3


25. B. Agular 4 3 3

TOTAL 4.6 4.72 4.64

APPENDIX L


50/56

50


TERMS OF FLAVOR

315 296 627

Panel Control

Yogurt w/ 14.56%

of bitter melon and

1.58% stevia

Yogurt w/ 14.56%

of bitter melon and

0.91% stevia

1. D. Flores 6 5 7


3. H. Hemady 7 5 3

4. A. Capito 5 5 5



8. S. Abangon 5 5 5

9. N. Kaur 5 5 5

10. H.L. Uy 7 5 1

11. N. Cuen 3 3 3

12. J.H. Javier 5 4 4


14. G.A Terrenal 5 5 615. J. Kim 5 6 6

16. J.A. Omar 2 5 6

17. C. Belza 5 5 5

18. M. Socco 4 3 4

19. M.A. Guisto 5 4 4


21. N. Celina 6 5 5


23. M. Borres 5 5 5


25. B. Agular 3 2 3

TOTAL 4.68 4.48 4.52

APPENDIX M


51/56

51


TERMS OF TEXTURE

315 296 627

Panel Control

Yogurt w/ 14.56%

of bitter melon and

1.58% stevia

Yogurt w/ 14.56%

of bitter melon and

0.91% stevia

1. D. Flores 6 5 6


3. H. Hemady 6 5 5

4. A. Capito 5 5 5



8. S. Abangon 5 5 5

9. N. Kaur 7 7 7

10. H.L. Uy 4 5 6

11. N. Cuen 4 4 4

12. J.H. Javier 4 4 4


14. G.A Terrenal 6 6 615. J. Kim 6 6 6

16. J.A. Omar 3 4 5

17. C. Belza 6 5 5

18. M. Socco 4 6 5

19. M.A. Guisto 4 5 5


21. N. Celina 7 6 6


23. M. Borres 5 6 5


25. B. Agular 5 4 5

TOTAL 4.88 4.92 5

APPENDIX N


52/56

52


TERMS OF GENERAL ACCEPTABILITY

315 296 627

Panel Control

Yogurt w/ 14.56%

of bitter melon and

1.58% stevia

Yogurt w/ 14.56%

of bitter melon and

0.91% stevia

1. D. Flores 8 8 9


3. H. Hemady 7 6 4

4. A. Capito 6 6 6



8. S. Abangon 6 6 7

9. N. Kaur 8 8 8

10. H.L. Uy 1 5 5

11. N. Cuen 1 4 4

12. J.H. Javier 5 4 4


14. G.A Terrenal 7 7 715. J. Kim 6 7 7

16. J.A. Omar 4 6 7

17. C. Belza 7 7 6

18. M. Socco 6 4 6

19. M.A. Guisto 8 6 6


21. N. Celina 9 6 6


23. M. Borres 6 7 6


25. B. Agular 7 4 5

TOTAL 5.64 5.8 5.64

APPENDIX O


53/56

53

DIRECT MATERIAL COST OF YOGURT (BASE)

Ingredients

Purchased

price

Purchased

weight

Quantity

used

Total

fresh milk P 149 1000 ml 1000 ml P 149

powdered milk P 308 700 gram 120 gram P 52.8

plain yogurt P 28 125 gram 45 gram P 10.08

TOTAL P 485 P 211.9

YIELD: 5


APPENDIX P


54/56

54

DIRECT MATERIAL COST OF YOGURT WITH 14.56% BITTER MELON

AND 15.53% SUGAR SYRUP

Ingredients

Purchased

price

Purchased

weight

Quantity

used Total


bitter melon P 40 1000 gram 75 gram P 3

Sugar syrup P 45 1000 gram 75 gram P 3.38

TOTAL P 296.9 P 71.9

YIELD: 7


APPENDIX Q


55/56

55

DIRECT MATERIAL COST OF YOGURT WITH 17.42% BITTER MELON

AND 1.58% STEVIA

Ingredients

Purchased

price

Purchased

weight

Quantity

used Total


Bitter melon P 40 1000 gram 75 gram P 3

now stevia balance P 660 110 gram 7 gram P 42

TOTAL P 911.9 P 110.47

YIELD: 4

COST PER ML: 27.6

APPENDIX R


56/56

FORMULATION ON HOW TO GET THE DIRECT MATERIAL COST

Unit Cost = Purchased Price

Purchased weight

Total = Unit Cost x Quantity used

Yield = Total quantity used

Total amount

Cost per serving = Total amount

Yield

Complete, Bibliography, Appendix

Documents

Transcript of Complete, Bibliography, Appendix