JACKFRUIT (Artocarpus heterophyllus) SEEDS AS ALTERNATIVE ICE CREAM

Sheryn Ezra B. Jaboli

Lindsey Mira A. Orquin

James Androe T. Tan

Researchers

An Entry to the School Science Fair 2018

Samar National School

Mrs. Ermelinda C. Floretes

Research Teacher

September 2018
 TABLE OF CONTENTS

Research Plan………………………………………………...……i
Abstract……………………………………………………..….….iv
A. INTRODUCTION………………………………………...……1
a.1 General Objective………………………………………...……3
a.1.1 Specific Objective……………………………….…….….….3
a.2 Hypotheses………………………………………….….……....3
a.3 Conceptual Framework…………………………………...……4
a.4 Significance of the Study…………………………….…..…….5
a.5 Scope and Limitation………………………………….…..…...5
a.6 Definition of Terms…………………………………….…..…..6
a.7 Review of Related Literature and Studies………………..…….7
B. MATERIALS AND METHODS……………………………...12
b.1 Materials/Equipment………………………………………….12
b.2 Treatment and General Procedure…………………………….13
Cost Analysis………………………………………………….19
Schedule of Activities…………………………………………
b.3 Flowchart of the Study………………………………………...20
C. RESULTS…………………………………………………........21
c.1 Data Analysis…………………………………………………..22
D. DISCUSSION……………………………………….………….23
E. CONCLUSIONS………………………………………………..23
F. ACKNOWLEDGEMENTS……………………………….….....24
G. REFERENCES……………………………………….…………25
H. APPENDICES……………………………………….………….26
I. Research Plan

A. Question of the Problem being addressed

Can Jackfruit ( Artocarpus heterophyllus) Seeds be used in making Alternative Ice

cream?

B. Goals/ Expected outcomes/ Hypotheses

a.1 Goals expected

The researchers aim to make an Alternative Ice cream that will be made out of Jackfruit

( Artocarpus heterophyllus ) seeds

a.2 Expected Outcomes

The expected product of the study will be an Ice cream that is made out of mashed

Jackfruit seeds and that this product will contain the desired results and will be effective

in terms of taste, odor, and appearance.

a.3 Hypotheses

HO: Jackfruit ( Artocarpus heterophyllus ) seeds can be used in making Alternative Ice

cream

HO: The Jackfruit ( Artocarpus heterophyllus ) seeds as Alternative Ice cream will not be

effective in terms of taste

 ii

HO: The Jackfruit ( Artocarpus heterophyllus ) seeds as Alternative Ice cream will not

be effective in terms of odor

HO: The Jackfruit ( Artocarpus heterophyllus ) seeds as Alternative Ice cream will not

be effective in terms of appearance

C. Methods and Procedures

b.1 Procedures

In order to create the ice cream, first, is to gather all the ingredients needed, which

is abundant in the Fabrigaras Street or in the Public Market in Catbalogan City. After

gathering the ingredients, rinse the ingredients that are used in creating the ice cream

to avoid it from contaminating. Then, extract the seeds from the jackfruit and put it in

a bowl. After extracting the seeds, transfer it in a pot and boil it in 30 minutes until

the seeds are a little soft. After 30 minutes, transfer the seeds in a bowl and peel or

remove the outer skin of it and mash it with the mortar and pestle. Then, sift it until

the excess skin is removed. After that, mix all the other ingredients including the

condensed milk, heavy cream and sterilized milk in a bowl and mash it until it is not

lumpy. Then, blend it until it becomes smooth. After blending, whisk it for 3 minutes

to prevent it from crystallization. Finally, transfer the ice cream in a container and put

it in the freezer and every after 30 minutes whisk it to avoid crystallization.

 iii

b.2 Data Analysis

In analyzing the data, the researchers will conduct a survey among ten respondents.

Respondents will rate the product from a scale of 1-10 based on taste, odor, and

appearance, making individual ratings for each parameter for two set-ups. Set-ups A and

B, wherein set-up A will be the controlled and B will be the experimental. Overall ratings

will also be considered. The statistical tool that will be used in the study will be T-test as

the researchers will want to see if the t-computation will be higher or lower and so that it

will be easier to make decisions as to whether the hypotheses will be rejected or accepted.

D. Bibliography

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.641.3771&rep=rep1&t

ype=pdf

https://food.ndtv.com/health/6-remarkable-benefits-of-jackfruit-seeds-1667345

http://shodhganga.inflibnet.ac.in/bitstream/10603/109611/9/09_chapter%202.pdf

https://www.hort.purdue.edu/newcrop/morton/jackfruit_ars.html

http://www.scienceasia.org/2002.28.n1/v28_037_041.pdf

https://www.sciencedirect.com/science/article/abs/pii/0924224496100339

https://www.sciencedirect.com/science/article/pii/S0308814604001293
 iv

ABSTRACT

Nutrition and health is very important to the community of Catbalogan, since

nowadays, children prefer sweets and cold treats rather than fruits and vegetables, the
researchers came up to this study to provide a product that is healthy and a favorite to
all people in Catbalogan City. In order to create the ice cream, first, is to gather all the
ingredients needed, which is abundant in the Fabrigaras Street or in the Public Market
in Catbalogan City. After gathering the ingredients, rinse the ingredients that are used
in creating the ice cream to avoid it from contaminating. Then, extract the seeds from
the jackfruit and put it in a bowl. After extracting the seeds, transfer it in a pot and
boil it in 30 minutes until the seeds are a little soft. After 30 minutes, transfer the
seeds in a bowl and peel or remove the outer skin of it and mash it with the mortar
and pestle. Then, sift it until the excess skin is removed. After that, mix all the other
ingredients including the condensed milk, heavy cream and sterilized milk in a bowl
and mash it until it is not lumpy. Then, blend it until it becomes smooth. After
blending, whisk it for 3 minutes to prevent it from crystallization. Finally, transfer the
ice cream in a container and put it in the freezer and every after 30 minutes whisk it to
avoid crystallization. The researchers concluded that the study succeeded and to reject
the null hypothesis making the product acceptable. The Jackfruit seeds are useable in
making an alternative ice cream. The product of the study is effective in terms of
taste, appearance, and odor. Results show that the ice cream was mostly rated “good”
by the chosen respondents.

KEYWORDS:

Jackfruit seeds, Ice cream, Alternative

 1

A. INTRODUCTION

The researchers were motivated into making a product that is not only appealing

to the taste but also healthy for the body. The study aims to use jackfruit seeds in

making ice cream.

The jackfruit (Artocarpusheterophyllus) belonging to the family of Moraceae is

most common in the local community. It appears in the market and is abundant in the

months of June to August. Jackfruit pulp is eaten fresh as it possesses high nutritional

value and has been reported to contain high amounts of antioxidants, vitamin B6, and

riboflavin. However, jackfruit seeds are less popular and are just eaten when boiled

and roasted. But studies show that seeds contain similar compositions as that of

grains. It is packed with protein and is loaded with zinc, iron, calcium, copper,

potassium and magnesium, antioxidants, Phytochemicals, and fiber. It also combats

anemia, improves digestive health, boosts vision, and can help in building muscles as

it is a good source of protein.

Since nowadays, children prefer sweets and tastier treats over fruit and

vegetables, the study will provide a product that can lessen the problem.
 2

BACKGROUND OF THE STUDY

The jackfruit, Artocarpus heterophyllus, of the family Moraceae, is an

excellent example of a food prized in some areas of the world and allowed to go to

waste in others. The seeds, which appeal to all tastes, may be boiled or roasted and

eaten, or boiled and preserved in syrup like chestnuts. They have also been

successfully canned in brine, in curry, and, like baked beans, in tomato sauce. They

are often included in curried dishes. Roasted, dried seeds are ground to make flour

which is blended with wheat flour for baking.

Jackfruit seeds contain compounds that have an antimicrobial effect, which could

help prevent contamination with bacteria that cause food borne illnesses. These seeds

have also been used in traditional medicine to help with digestive tract problems,

although more research is necessary to verify these potential benefits.

Nowadays, children prefer sweets over fruits and vegetables that are healthier for

them. In this study, a type of sweets will be created with the use of the main

component, jackfruit seeds.

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is

usually made from dairy products, such as milk and cream, and often combined

with fruits or other ingredients and flavors. It is typically sweetened

with sugar or sugar substitutes. Typically, flavorings and colorings are added in

addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled

below the freezing point of water to prevent detectable ice crystals from forming.
 3

STATEMENT OF THE PROBLEM

Can jackfruit seeds be used in making ice cream?

a.1 GENERAL OBJECTIVE:

- To make an ice cream using Jackfruit seeds

a.1.1 SPECIFIC OBJECTIVES:

- To test the effectiveness of the product in terms of:

a. Appearance

b. Taste

c. Odor

- To test if Jackfruit seeds is suitable as a component in making ice cream

a.2 HYPOTHESES

Ho1: Jackfruit seeds are not effective as an ice cream on terms of:

a. Appearance

b. Taste

c. Odor

Ho2: Jackfruit seeds are not suitable as a component in making ice cream
 4

a.3 CONCEPTUAL FRAMEWORK

INPUT

• JACKFRUIT SEEDS

PROCESS
• DIFFERENT PROCESSES INVOLVED IN MAKING THE ICE CREAM

OUTPUT

• JACKFRUIT SEEDS ICE CREAM

 5

a.4 SIGNIFICANCE OF THE STUDY

The findings / product of this study will contribute to the benefit of people in society

since good nutrition is an important part of healthy living. Nowadays, people,

especially children prefer eating junk foods such as sweets over fruits and vegetables.

So the researchers came up with this study. As said earlier, the main components that

will be used in making the ice cream are packed with nutrients that can improve one’s

health. This will make eating healthy foods, such as the jackfruit seeds, easier since

the food preference for sweets is relatively high.

Asides from this, new jobs can be created for people who are in need of livelihood,

namely housewives, out of school youth, and even jobless people. And if the mass

production of the ice cream can be made possible, then, this will pave a way to

economic growth and new opportunities for the local industry.

a.5 SCOPE AND LIMITATION

The said investigation will be conducted in the local community where the

Jackfruit seeds are abundant and where all the other materials are accessible, where

the beneficiaries are present.

Housewives, the out of school youth, children and even those who are in need of

livelihood can benefit from the study.

 6

a.6 DEFINITION OF TERMS

Jackfruit seeds- the main component of the ice cream that the researchers will be

making.

Ice cream- output of the study

Crystallization- formation of crystals on the ice cream

 7

a.7 REVIEW OF RELATED LITERATURE AND STUDIES

Some Physicochemical Properties of Jackfruit (Artocarpus heterophyllus Lam) Seed

Flour and Starch

Some physicochemical and rheological properties of jackfruit seed flour and

starch, isolated from the flour were investigated. The flour had good capacities for

water absorption (205%) and oil absorption (93%). Substitution of wheat flour with

the seed flour, at the level of 5, 10 and 20% markedly reduced the gluten strength of

the mixed dough. The Brabender amylogram (6% concentration, db) of seed starch

showed that its pasting temperature was 81 °C and its viscosity was moderate,

remained constant during a heating cycle and retrograded slightly on cooling. The

starch showed an A-typed X-ray powder diffraction pattern. KEYWORDS: Jackfruit

Flour, Jackfruit Starch, physicochemical and rheological properties.

(http://www.scienceasia.org/2002.28.n1/v28_037_041.pdf)

PHYTOCHEMICAL, NUTRITIONAL AND ANTIOXIDANT ACTIVITY EVALUATION

OF SEEDS OF JACKFRUIT (ARTOCARPOUS HETEROLPHYLLUS

In the present work, we have investigated nutritional, phytochemical content and

antioxidant activity of seeds of the jackfruit (Artocarpus heterophyllus Lam.), one of

the most ancient fruit indigenous to Western Ghats of India. The antioxidant

properties were evaluated using free radical scavenging, metal chelating, ferric

reducing antioxidant power and reducing power assays. Secondary metabolites

including alkaloids, saponins, flavanoids and phenolics content were determined in

the jackfruit seeds. Nutritional properties including moisture, fats, carbohydrates,

 8

proteins, ash content and metal content in the seeds were also estimated. Polyphenolic

content and antioxidant properties of dichloromethane: methanol (1:1) extract of

jackfruit seeds was found to be high and well correlated. Results indicated jackfruit

seeds to be a good source of nutritional and antioxidant components and hold their

potential for value addition and nutraceutical development.

(http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.641.3771&rep=rep1&

type=pdf)

Antioxidant activity and phenolic content of selected fruit seeds

The total antioxidant capacity and phenolic content of edible portions and seeds of

avocado, jackfruit, longan, mango and tamarind were studied. In addition, the

relationship between antioxidant activity, phenolic content and the different degrees of

heating of mango seed kernel was investigated. The seeds showed a much higher

antioxidant activity and phenolic content than the edible portions. The contribution of all

the fruit seed fractions to the total antioxidant activity and phenolic content was always

>70%. ABTS cation radical-scavenging and FRAP assays were employed for the

determination of antioxidant activity; FCR assay was used to measure the total phenolic

content. The AEAC and FRAP of ethanolic extracts of MSKP products increased to a

maximum after heating to 160 °C. The total phenolic content in extracts of MSKP

products increased from 50.3 to 160 mg/g GAE with an increase in heating temperature

to 160 °C. (https://www.sciencedirect.com/science/article/pii/S0308814604001293)

Ice crystallization during the manufacture of ice cream

 9

Control of ice crystallization during the manufacture of ice cream is important for

the development of proper texture, product quality and storage stability. Improving our

somewhat limited understanding of the mechanisms that control ice-crystal formation, as

well as of the effects of formulation and process factors, may lead to improvements in

processingtechniques.

(https://www.sciencedirect.com/science/article/abs/pii/0924224496100339)

History of Ice cream

History of Ice Cream Much of the early history of ice cream remains unproven

folklore. In the Eastern hemisphere ice cream was appreciated and enjoyed largely by

royalty. Ice cream was the favourite dessert for the Caliphs of Baghdad. The Arabs were

the first to add sugar to ice cream and were also the first to make ice cream commercially,

having factories in the 10th century. It was sold in the markets of all Arab cities in the

past. The Arabs introduced ice cream to the West, through Sicily. In China, during the

Song dynasty people began putting fruit juice in the water used to create the ice. Milk

began to be used in the Yuan dynasty as the Mongols, who were nomads, introduced milk

to China. In India, as early as the sixteenth century, the Mughal emperors used relays of

horsemen to bring ice from the Hind Kush to Delhi where it was used in fruit sorbets.

Kulfi is believed to have been introduced to South Asia by the Mughal conquest. Its

origins trace back to the cold snacks and desserts of Arab and Mediterranean cultures and

it is very closely related to the Persian ice cream. Kulfi is still enjoyed by Indians today.

The International Association of Ice Cream Manufacturers (lAICM), Washington DC

 10

(1978) wrote in "The History of Ice Cream" that Charles I of England hosted a

sumptuous state banquet hundreds of years ago. The "coup de grace" of the delicacies of

the day was cold and resembled freshfallen snow but was much creamier and sweeter

than any other after-dinner dessert. The king wanted the delicacy to be served only at the

royal table and rewarded his French chef with a lifetime pension on condition that he did

not divulge his secret recipe to anyone, thereby keeping ice cream as a royal prerogative.

Ice cream was introduced to the United States by colonists who brought their ice cream

recipes with them., Many of the confectioners were Frenchmen, who sold ice cream at

their shops in New York and other cities during the colonial era. President George

Washington and President Thomas Jefferson are reputed to have regularly eaten and

served ice cream. Another narration from lAICM history states that Dolley Madison, wife

of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in

1813. The first Canadian to start selling ice cream was Thomas Webb of Toronto, around

1850. William Neilson produced his first commercial batch of ice cream in Toronto in

1893, and his company produced ice cream at that location for close to 100 years. In a

monograph published by the Royal Society of Chemistry "The Science of Ice Cream", it

was stated that the history of ice cream is closely associated with the !0 development of

refrigeration techniques (Caroline and Weir, 1993). Before the development of modern

refrigeration, ice cream was a luxury item reserved for special occasions since ice cream

manufacture was a laborious process. Ice was cut commercially from lakes and ponds

during the winter and stored in large heaps in holes in the ground or in wood-frame ice

houses, insulated by straw. Ice cream was made by hand in a large bowl surrounded by

packed ice and salt. The temperature of the ingredients was reduced by the mixture of
 11

crushed ice and salt. The salty water was cooled by the ice, and was liquid below the

freezing point of pure water.The immersed container can make better contact with the

salty water and ice mixture than it could with ice alone. The immense labour involved in

making ice cream was reduced considerably when Nancy Johnson invented the hand-

cranked freezer in 1846, a device that is still in use in certain parts of the world (Khanna,

2004). However Nancy Johnson did not patent her invention, hence the credit of

patenting goes to a Mr. Young who invented a similar type of freezer in 1848 and called

it the "Johnson Patent Ice Cream Freezer". Commercial production began in North

America in Baltimore, Maryland, USA as early as 1851 by Mr. Jacob Fussell who is

considered to be the father of the American ice cream industry. 11 However, the

invention of the hand-cranked freezer did not really facilitate largescale production of ice

cream for commercial purposes. The invention of the continuous freezer by Clarence

Vogt and subsequent modifications and improvements made by other manufacturers gave

an impetus to allow ice cream manufacture to blossom into an industry. The ice cream

cone was used in Paris in 1807 and plans are underway for the celebration of the

bicentenary of the cone in 2007.

(http://shodhganga.inflibnet.ac.in/bitstream/10603/109611/9/09_chapter%202.pdf)
 12

B. MATERIALS AND METHODS

b.1 Materials and Equipment

 100g of jackfruit seeds

 200g Nestle cream

 100g sterilized milk

 100g condensed milk

 1000ml water

 Whisk and spoon

 Sift

 Pots and bowls

 Containers
 13

b.2 Treatment and General Procedures

1. GATHERING OF MATERIALS

The materials needed in making the ice cream were gathered and

bought from the local market. Nestle cream, condensed milk, sterilized

milk, and jackfruit seeds were some of the main ingredients used in the

study.

Figure 1.Gathering of materials

2. EXTRACTING AND WASHING OF SEEDS

The seeds were extracted from the jackfruit and were thoroughly

washed with running water.

 14

Figure 2.1 Washing of seeds

Figure 2.2 Extracting of seeds

3. BOILING OF JACKFRUIT SEEDS

After washing the seeds, a pot was filled 1000ml of water and was

boiled for about 30 minutes.

 15

Figure 3. Boiling of jackfruit seeds

4. PEELING OF SKIN AND MASHING OF SEEDS

Using a knife, the outer skin of the jackfruit seeds was removed.

Then the peeled seeds were mashed using a mortar and pestle, and

heavy cream was added to make the mashing easier.

Figure 4. Peeling of skin and mashing of seeds

 16

5. REMOVING OF EXCESS SKIN

Mashed seeds were poured onto sift. Using spoon, the mash was

pressed onto sift and the mixture of mashed seeds and heavy cream

were sifted and scraped off then was put onto a bowl.

Figure 5. Removing of excess skin

6. MIXING AND BLENDING OF ALL INGREDIENTS

In a bowl, put the other ingredients such as the Condensed

milk. Sterilized milk and more heavy cream were, mixed with the

mash. Next, the mixture was poured onto a blender, and was

bended until the mixture was smooth and no longer contained any

lumps.
 17

Figure 6.1 Mixing of ingredients

Figure 6.2 Blending of all the ingredients

7. WHISKING OF THE MIXTURE

The ice cream mixture was poured onto a bowl, then was whisked

for 3 minutes to prevent crystallization and to make it creamier.

 18

Figure 7. Whisking the ingredients

8. REFRIGERATION

The mixture was then transferred to another container and was

refrigerated. After every 30 minutes the ice cream mixture was once

again whisked to prevent the mixture from crystallizing.

Figure 8. Refrigeration
 19

9. RATING THE PRODUCT

The finished product was then rated by 10 respondents according

to taste, appearance, and even odor.

Cost Analysis

INGREDIENTS QUANTITY COSTS

Jackfruit ¼ slice Php 40

Heavy Cream 1box Php 47

Sterilized 1can Php 38

Condensed Milk 1can Php 45

Total cost: Php 170

 20

b.3 Flowchart of Study

PREPARE ALL THE MATERIALS

WASH ALL MATERIALS

MAKE THE ICE CREAM BASE

C. RESULTS AND DISCUSSION

THE MAIN INGREDIENT WHICH IS THE

JACKFRUIT SEED PASTE

FREEZE THE ICE CREAM AND WHIP EVERY

2 HOURS

CONDUCT A SURVEY
 21

C. RESULTS

FINDINGS

Table 4.0 Computed Mean Values of Quality Attributes of Different set-ups

in making ice cream.

Quality Attributes Set-up A Set-up B

(without jackfruit pulp) (with jackfruit pulp)

Appearance 8.2 7.9

Taste 8.1 8.8

Odor 9.1 8.8

Legend:

8-10 Good

5-7 Satisfactory

1-4 Poorly

The mean was based from a survey among 10 respondents. Based on the findings,

it was assumed that set-up A is better than set-up B in terms of appearance, taste and

odor.
 22

Figure 4.1
9.2
9
8.8
8.6
8.4
8.2
8
7.8
7.6
7.4
7.2
Set-up A Set-up B

Appearance Taste Odor

Figure 4.1 Comparing the Quality Attributes of set-up A and set-up B

c.1 Data Analysis

Figure 4.2 Results of Computation, t-critical Values and Degrees of Freedom of the

Study

Indicators t-Computation t-Critical Degree of Decision

Freedom

Overall Rating 2.27 1.833 9 Reject Ho

of the ice

cream

Interpretation: The Jackfruit seeds can be used in making an Alternative Ice cream.
 23

D. DISCUSSION

The Jackfruit seeds are useable in making an alternative ice cream. The product of

the study is effective in terms of taste, appearance, and odor. Results show that the ice

cream was mostly rated “good” by the chosen respondents. T-test was used to evaluate

the individual mean of the product in terms of the different parameters, and based on the

data; the Ho was rejected making the product acceptable.

E. CONCLUSION

In conclusion, the Jackfruit (Artocarpus heterophyllus) seeds as an alternative ice

cream are feasible and effective. It is effective in terms of taste, appearance, and odor.

Survey shows that the set-up with the mashes jackfruit seeds had a much higher overall

rating over the set-up with no applied treatment. The Ho was rejected as the t-

computation showed that the overall ratings were high, making the product feasible and

acceptable.

SUMMARY

Jackfruit (Artocarpus heterophyllus) seeds were used to make an alternative ice

cream that is not only healthy, but appealing in terms of taste, appearance, and odor. And

based on the results, it shows that there is a significant difference between the two set-

ups, set-ups A and B. Set-up A had a much higher overall rating than set-up B. And based

on the computation on the t-value of the ratings, Ho was rejected making the study a

success. This means that jackfruit (Artocarpus heterophyllus) seeds are useable in making

ice cream.
 24

F. ACKNOWLEDGEMENTS

The researchers would like to thank all the people that helped made the

investigation possible. We are grateful to those who assisted us in finding a venue for

the experiments, the sponsors who gave financial assistance for the expenses, the

people who made the gathering of the materials easier, those who gave aid and

guidance in finishing the write-up, and the respondents who were willing to rate our

product. Thank you all so much, without you this research would have not been

possible to finish.

RECOMMENDATIONS

The following are recommendations of the researchers to further improve the study

and to avoid the errors that have been made in conducting the study:

 The researchers are encouraging that others should try different amounts of

the jackfruit seeds that can be added to the cream.

 Try varying amounts of cream.

 Consider the use of additive components that will improve the flavor of the

product.

 Try the use of additive components and procedures that can prolong the life of

the product.

 Use other ingredients with better qualities.

 25

G. REFERENCES

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.641.3771&rep=rep1&t

ype=pdf

https://food.ndtv.com/health/6-remarkable-benefits-of-jackfruit-seeds-1667345

http://shodhganga.inflibnet.ac.in/bitstream/10603/109611/9/09_chapter%202.pdf

https://www.hort.purdue.edu/newcrop/morton/jackfruit_ars.html

http://www.scienceasia.org/2002.28.n1/v28_037_041.pdf

https://www.sciencedirect.com/science/article/abs/pii/0924224496100339

https://www.sciencedirect.com/science/article/pii/S0308814604001293
 26

H. APPENDICES

APPEARANCE

Controlled or set-up A Experimental or set-up B

(without jackfruit pulp) (with jackfruit pulp)

9 9

8 7

8 7

9 8

8 8

7 7

8 8

7 7

9 9

9 9

Mean= 8.2 7.9

 27

TASTE

Controlled Experimental

9 9

8 9

9 10

9 9

8 8

8 9

8 9

8 8

7 8

7 9

Mean= 8.1 8.8

 28

Odor

Controlled Experimental

9 8

9 8

10 9

10 9

9 8

9 9

8 9

9 9

9 10

9 9

Mean= 9.1 8.8

 29

Overall Rating

CONTROLLED EXPERIMENTAL d 𝒅𝟐

9 9 0 0

9 9 0 0

10 9 1 1

9 9 0 0

8 8 0 0

8 7 1 1

9 7 2 4

10 9 1 1

9 9 0 0

8 8 0 0

Total 5 7

Level of significance: 0.05

Degree of Freedom: n-1= 10-1= 9

Tabular t-value: 1.833

d= ∑ 𝒅 /𝒏

= 5/10

= 0.5

Sd = √𝒏 ∑ 𝒅² − ( ∑ 𝒅)²/𝒏(𝒏 − 𝟏)
 30

= √𝟕𝟎 − 𝟐𝟓 /𝟏𝟎(𝟗)

= √𝟒𝟓/𝟗𝟎

= √𝟎. 𝟓

= 0.7

t= d/ Sd/√𝟏𝟎

= 0.5/0.7/3.16

= 0.5/0.22

= 2.27
31