Bachelor of Science in Hospitality Management: Carambola Sherbet: Its Acceptability

ILOCOS SUR POLYTECHNIC STATE COLLEGE
CARAMBOLA SHERBET: ITS ACCEPTABILITY
Julius Alvin A. Ganon

Gher Patrick G. Sigua
A Thesis
Presented To the Faculty of The
Ilocos Sur Polytechnic State College
Institute of Hospitality Management
Darapidap, City of Candon, Ilocos Sur
In Partial Fulfillment
of the Requirements
for the Degree
Bachelor of Science in Hospitality

Management
Bachelor of Science in Hospitality Management

March 2015
CHAPTER I
INTRODUCTION
Nature of the Study
Fiestas, family reunions, Christmas and New Year are causes for lavish
celebrations among Filipinos. No matter how humble a family is, its members
look forward to a happy gathering during these occasions, accented by foodladen tables.
The usual entrees in a festive table are delicious hot soup to tickle the
appetite, followed by several delicious dishes, the main ingredients of are pork,
beef, poultry, fish and vegetables. Salads are served in between courses to
relieve the palate of that feeling of fullness until all the dishes offered have been
tried and tasted. It is offending to a Filipino host if the dishes on the table are
not finished and/or left untouched. This gives an impression that the food is

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not palatable and the host feels ashamed if he/she has not pleased the visitors.
It is very gratifying for a host/hostess if there is nothing left on the serving
plates but the oohs and aahs of appreciation from the invited guest.
The dessert or panghimagas gives the sweeping finish to the gourmets
eating experience. Dessert comes in various forms and concoctions from native
sweet, pastillas, cakes, pies, to frozen dessert like sherbets, parfaits or ice
cream.
Development of frozen desserts that indulge consumers eating desire, yet
provide potential health benefits, is a challenge. Product appraisal to identify
specific sensory attributes driving product acceptance is vital to the
introduction of this new product.
Sherbets, although close to sorbets in character, are always served as a
dessert. They contain milk or cream and sometimes a small amount of egg,
giving them a smoother and richer texture than sorbets. When made without
eggs they compare very closely to Philadelphia-style ice creams; however,
sherbets lack richness associated with a traditional custard-based ice cream.
(Friberg, 1996)

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Since then that sherbet is typically fruit flavored which contain more
sugar but less dairy than ice cream, making this kind of dessert can be easily
prepared. The addition of fruits like orange, cherry, strawberry, apple and other
fruits can produce a better taste and flavor of sherbet. Usually, sherbet is
served in a fine dining restaurant after the main course.
Carambola, also known as star fruit, is the fruit of Averrhoa Carambola.
The entire fruit is edible, including the slightly waxy skin. The flesh is crunchy,
firm, and extremely juicy. It does not contain fibers and has a texture similar in
consistency to that of grapes. Carambolas are best consumed shortly after they
ripen, when they are yellow with a light shade of green or just after all traces of
green have disappeared. They will also have brown ridges at the edges and fill
firm. Fruits picked while still slightly green will turn yellow in storage at room
temperature, but will not increase in sugar content. Overripe carambola will be
yellow with brown spots and can become blander in taste and soggier in
consistency. (http://www.en.m.wikipedia.org/wiki/Carambola.com)
Carambola could be used as jams, preserves, salads and frozen dessert.
In this study, the researchers tried to utilize carambola in to preparation of
sherbet.

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Statement of the Problem

This study was conducted to find out the acceptability of carambola
sherbet.
Specifically, it sought to answer the following questions:
1. What are the characteristics of the carambola sherbet in varying proportion
of carambola juice, lemon juice, simple syrup and yogurt in term of the
following:
a. mouth feel/texture,
b. taste,
c. flavor,
d. aroma,
e. body, and
f. after taste?
2. What are the respondents levels of acceptability of the carambola sherbet
using the three mixtures?

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3. Is there a significant difference in the quality of carambola sherbet in terms

of variables considered?
4. Which mixture is the best?
Significance of the Study

This study aimed to determine the respondents level of acceptability of
carambola sherbet. Results will benefit the following:
Community. They will be encouraged to plant carambola in their
backyard. They could eat a new flavored sherbet.
Customers. They could experience eating carambola sherbet as a dessert
in a meal.
Dining Restaurant Owners. They could introduce Carambola sherbet as
a dessert to complete a meal as an additional profit.
Future Researchers. This research could be used as the basis or
reference for their studies.
School. It will be known for its research development.

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Students. They will be motivated to prepare other fruits in preparing

sherbet.
Time and Place of the Study

This study was conducted in the different dining restaurants of Candon
City and Vigan City during the second semester of academic year 2014 - 2015.

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Definition of Terms
For better understanding of this research, the following terms were
defined:
Aroma. It refers to the smell of the carambola sherbet which could be
milky, fruity and sweet.
Bleeding. It is separating the syrup when it melts.
Body. It refers to the fullness, bounciness and fluffiness of carambola
sherbet, and it also describes the state of being filled out so as to produce a
round shape.
Churn. It means to stir or beat milk or cream vigorously using ice cream
maker.
Color. The intensity of lightness or darkness of the sherbet.

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Dessert. It is a sweet food that is being served after the last course of the
meal.
Ferment. It refers to a state of agitation and produce acid.
Fold. It refers to the blending of mixture.
Flavor. The identifiable or distinctive taste of the carambola sherbet.
Taste. It is the sweet, sour, bitter and salty qualities of the carambola
sherbet.
Texture. It refers to the smoothness or roughness characteristics of the
carambola sherbet or it touches the tongue.
Melt Down. It is the liquefied appearance of a sherbet.
Mouth Feel. It refers to the coldness and coarseness of carambola
sherbet.
Simple Syrup. It is the sugar dissolved in water added with glucose to
give sweet taste.
Sherbet. It is a frozen dessert made with fruit juice, sugar, and water; it
also contains milk, cream, and egg whites.

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Sour. It means sharp to the taste.

Tart. It means having a sharp, sour taste.
Yogurt. The combination of vinegar and cream fermented in 24 hours
which act as a stabilizer.
CHAPTER II
REVIEW OF RELATED LITERATURE
A number of books and other references were reviewed in order to gather
information and for better understanding of this study.
On Sherbet

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Ryan (2004) cited that Sherbets, which are typically fruit flavored,
contain more sugar but less dairy than ice cream. They may be made with milk
and/or cream, or with powdered, evaporated, or condensed milk. Emulsifiers
such as pectin, gelatin, gums, egg whites, or meringue are often added for a
smoother mouth feel. Sherbets like sorbets are usually at 30 degrees
farenheight, with the dairy adding 1 to 2 percent butterfat, resulting in a richer
mouth feel. Sorbet is a churned frozen dessert that is basically a mixture of
sweetened fruit juice or puree and water. Unlike sherbet, sorbet never contains
any dairy, but, like sherbet, it may contain added emulsifiers to enhance
softness of flavor. Sometimes pasteurized egg whites are used in sorbet. They
add volume and make a creamier product with a lighter texture. They also act
to help prevent the mixture base, add 1 oz/28 g pasteurized egg whites.
Marshall and Arbuckle (1996) cited that sherbet is frozen foam
containing water, nutritive sweeteners, fruit juice or fruit flavorings, fruit acid,
milk solids, stabilizer, and colorings.
Sherbets differ from ice cream products in many ways. They have a much
higher fruit acid content resulting in a tart sensation. Citric acid, usually as a
50% solution, is the most commonly used acid in sherbet formulations. The

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amount used depends on the fruit used, sugar content, and consumer
preferences. For instance, some consumers prefer a sherbet that is sweeter and
less sour than normal. As a general rule, the titratable acidity should be 0.36%
a t25-30% sugar and should be increased by about 0.01% for each 1% increase
in sugar above 30%. The overrun of sherbets is lower than ice creams, ranging
from 25-50%. This can be controlled by an addition of stabilizers such as
locust bean gum that restricts whipping and foam formation. Most stabilizers
used for ice creams can also be used for sherbets. Stabilizers commonly used
in sherbets include carboxy methylcellulose at 0.20%, guar gum at 0.20%, and
pectin at 0.18%, align products at 0.20%, locust bean (carob) at 0.25%, and
gelatin
(200
Bloom)
at
0.45%.
(http://www.laughingkidslearn/search?
sherbetfacts.com, 2002).
Not all stabilizers work the same and some stabilizers work well under
acidic conditions. Because of their varied properties, a mixture of stabilizers is
often
used
to
accomplish
the
desired
effect
(https://www.google.com.ph/stabilizer.com, 1978).
Sherbets that contain milk solids will bind water and require slightly less
stabilizer than ices. Sherbet stabilizers are varied in composition in order to

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obtain the desired texture at an acceptable cost. For example, locust bean gum
is a higher cost stabilizer used at 0.3% and the drawing temperature.
Temperature to achieve the desired percent water crystallization) should be set
at 21 F to enhance smoothness. A lower cost stabilizer/emulsifier used at a
concentration of 0.4% (40% mono and diglycerides, 25% guar gum, 25%
cellulose gum (CMC), and 10% pectin) can result in a sherbet product with
coarse texture. The drawing temperature can be as high as 23 F.
(http://www.laughingkidslearn.com, 2015)
Sherbets contain higher sugar content (25-35%) than ice creams,
resulting in a lower melting point. In general, the sugar content of sherbets is
about twice that of ice cream. They are typically sweetened with a combination
of corn syrup solids and sugar. It is important to use the correct amount to
obtain acceptable flavor, body, and texture. Using too much sugar can result in
a soft sticky product while a deficiency will cause the product to be hard and
crumble. (http://www.mariowiki.com, 2014)
Sherbets containing sucrose as the sole sweetener tend to develop a hard
crust on the surface as a result sugar crystallization. Substituting corn sugar
(dextrose) for 20-25% of the sugar will lower the freezing point and lessen the

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chance for the hard crust defect. Compared to corn sugar, corn syrup solids
may be better in preventing the hard crust defect because of its much higher
molecular weight which lowers the freezing point much less than does corn
sugar. Corn syrup solids can be substituted for about one-third of sucrose.
(http://www.palsgaard/sweetener/sherbet.com, 2012)
Sherbets have an icier, coarser texture and more of a cooling effect than
ice cream. The coarseness or the size of the ice crystal formation is a major
factor affecting overall consumer acceptability.
If the mean ice crystal size exceeds a formulation-dependent threshold,
the crystals become detectable by consumers. Sensory detection of ice crystals
is probably affected by ice crystal size distribution. The lower richness in taste
compared to ice cream is the result of a low milk solids content.
(http://www.mariowiki/sherbet.com, 1998).
On Carambola
Friberg (1996) cited that Carambola locally known as star fruit is
incredibly showy and unusual-looking fruit originated in Malaysia, but it now
grows throughout the tropics and sparingly in Southern California and Florida.
The carambola grows on small trees. The fruit is oblong in shape, varying in

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size from that of a small hens egg to that of medium-sized mango (2 to 5

inches), depending on where it is grown. Each fruit has five prominent ridges
(you can find some rebels which have four or six) which, when sliced crosswise,
reveal a striking star shape. This has given the fruits its alternate and in this
country more common name is starfruit. Starfruits have a glossy yellow skin
that turns from green to golden yellow when ripe. The interior flesh is a
matching golden color and is rich in vitamins. Unfortunately, the fruit grown in
the United States generally has a somewhat nondescript, dull flavor. The
varieties grown in the tropics are eaten out of handskin, seeds, and all. They
range in flavor from very sweet to refreshingly tart. In this country carambola is
used mostly for decorative purposes, as a garnish for dessert, salads, or
beverages. It is gaining in popularity in the pastry kitchen as an exotic
alternative. The fruit will keep for up to two weeks in the refrigerator. The top of
the ridges will turn brown, but this is not a problem since they are removed
anyway.
Madison (2008) cited that carambola (Starfruit) botanical facts: a bushy
tree growing to 20-30 ft. (6-9 m), its deciduous leaves are sensitive to touch and
light, folding at night or if handled. Small cluster of red-stalked, to purple-

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streaked flowers are borne on the twigs in the leaf axils much of the year,
followed by yellow-green to orange 5-pointed fruit. Insects love the ripe fruit
stinging moths can take out a whole crop. Physically attacking the moth (at
night) or netting the tree solves the problem for home gardens. The carambola
closest to a crisp apple the tropical fruit gets, and it can be used as a
substitute for apples in recipes. In Asia, the preferred way of eating it is simply
dipping half a ripe fruit into salt. Choose those that are deep yellow for eating
ripe (just wash and eat, no peeling). For cooking, where they act as a souring
agent, buy green fruit.
Labensky (2003) cited that carambola (Kair-ahm-BOH-lah) is a fruit
(Averrhoeacorambola) native to Asia; it has a moderately long body with five
prominent ridges running its length that create a star shaped cross section;
The fruit has waxy orange-yellow skin, a crisp, juicy, yellow flesh, and a sweet
to tart flavor; Used in sweet and savory dishes, as a garnish, or in chutneys;
also known as star fruit and Chinese starfruit.

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On Nutritional Value
Carambola (star fruit)

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Serving size cup sliced, raw (54g)
17
Amount Per Serving

Calories 20
Calories from Fat 0g
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Daily Value
0%
0%
0%
0%
%
1%
4%
Sodium 0mg
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 3g
Protein 0g
Vitamin A
Vitamin C
Calcium
Iron
0%
20%
0%
0%
0%
Percent Daily Values are based on

2,000 calorie diet.
(https://www.google.com.ph/search?q=nutritional+facts+of+carambola)
CHAPTER III
METHODOLOGY
Materials

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The tools and equipment which were used in making carambola sherbet
are measuring cups, measuring spoon, mixing bowl, ice cream maker, potato
ricer, strainer, sauce pan, weighing scale, wire whisk and rubber spatula.
Ingredients
2
tsp
lemon juice
cup
yogurt
cup
carambola juice
cup
simple syrup
(1 cup cream and two table spoon white vinegar)
(2 tbsp. glucose syrup, 1 cup granulated sugar and
2 cups water)
Methods
Preparation of Carambola Juice
1.
2.
3.
4.
Wash Carambola fruit thoroughly.

Wipe it with clean cloth.
Remove the stalk and sliced horizontally.
Squeeze it using a potato ricer to extract the juice.

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Preparation of Simple Syrup

1. In a cold start, combine glucose syrup, granulated white sugar and
water in a sauce pan.
2. In a medium heat, dissolve the mixture before the boiling point.
3. Let it cool and store inside the chiller in twenty-four hours to reach the
right consistency or to make it syrupy.
Preparation of Yogurt
1. In a mixing bowl, combine cream and vinegar.
2. Fold it with a rubber spatula then cover with a cling wrap and keep
inside the chiller in twenty-four hours to ferment.
Carambola Sherbet Making
Procedures
1. Combine the carambola juice and lemon juice.
2. Stir into the yogurt.
3. Add enough of the simple syrup to bring the mixture.

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4. Process in an ice-cream maker until consistency achieved.

5. Transfer to a chilled bowl and store covered in the freezer.
Research Design and Treatment

The researchers used the experimental method of investigation and
prepared three mixtures.
Control Recipe
2
tsp.
Lemon juice
1 cup
lime juice
1 cup
yogurt
2 cups
simple syrup
The Three Mixtures:

Mixture A 2 tsp. lemon juice, 1 cup carambola juice, 1 cup yogurt,
1 cup simple syrup

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Mixture B - 2 tsp. lemon juice, 1 cup carambola juice, 1 cup yogurt,

1 cup simple syrup
Mixture C - 2 tsp. lemon juice, 2 cups carambola juice, 1 cup yogurt,
1 cup simple syrup
Population of the Study

The evaluation of the finished product was done by Ten (10) dining
restaurant owners (five Candon City and 5 Vigan City) and One (1) customer in
each dining restaurant.
Data Gathering Instrument
In gathering the needed data, a score sheet was constructed by the
researchers which was checked by the adviser and statistician will be used. The
researchers of the sherbet were based on the book entitled The Professional
Pastry Chef by Bo Friberg.

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The
numerical
and
descriptive
rating
used
in
22
determining
the
respondents level of acceptability is shown below;

Numerical Rating
5
Range of Values
Descriptive Rating
4.21-5.00
Very Much Accepted (VMA)
3.41-4.20
Much Accepted (MA)
2.61-3.40
Moderately Accepted (MoA)
1.81-2.60
Least Accepted (LA)
1.00-1.80
Not Accepted (NA)
Data Gathering Procedure

After the title defense on March 2014, the researchers began to collect
information from books, journal and electronic data regarding the study. They
researched places and residents who have carambola tree and collected
carambola fruit for experimentation in making carambola sherbet.
Statistical Treatment of Data

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The data gathered were presented, analyzed and interpreted statistically

using the following tools:
1. Frequency Count and Percentage were used to describe the
Carambola Sherbet.
2. The Weighted mean was used to describe the respondents level of
acceptability of the Carambola Sherbet.
3. The One Way Analysis of Variance (ANOVA) was utilized to test the
significant difference of the Carambola Sherbet.
4. Ranking was used to identify the best mixture of Carambola Sherbet.
CHAPTER IV
RESULTS AND DISCUSSIONS

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This chapter presents the result and discussion of the findings relevant
to the problems off the study.
Problem 1. What are the characteristics of Carambola Sherbet in

terms of the following;
a.
b.
c.
d.
e.
f.
mouth feel/ texture,

taste,
flavor,
aroma,
body, and
after taste?
The characteristics of Carambola Sherbet in terms of mouth feel/

texture, taste, flavor, aroma, body, and after taste using the three
mixtures is shown in Table 1:
On Mouth feel / Texture. Mixtures A, B and C have Smooth and
Rich as evidenced by 15 or 75.00%, 10 or 50.00% and 11 or 55.00% of
the respondents. The result shows that the amount and kind of syrup

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and yogurt used contributes to the smoothness and richness of the

sherbet.
On Taste. Mixture A has Sweet taste as justified by 12 or 60.00%
of respondents; Mixture B has Sweet and Sour taste by 10 or 50.00%;
and Mixture C has Sweet and Tart taste by 7 or 35.00%. The results
could be associated with the amount of syrup used in which the higher
the amount, the sweeter the sherbet otherwise the lessen the syrup the
sourer the sherbet.
On Flavor. Mixtures A, B, and C have Fruity flavor as evidenced
by 12 or 60.00%, 17 or 85.00% and 18 or 90.00% of respondents. The
natural flavor of the carambola dominated the other ingredients.
On Aroma. Mixture A has Fruity Aroma by 11 or 55.00% of the
respondents while Mixture B and C Sour by respondents 10 or 50.00%
and 9 or 45.00% respectively. The aroma of the carambola is evidently
exhibited.
On Body. Mixtures A, B and C have Runny body as characterized
by 14 or 70.00%, 15 or 75.00% and 13 or 65.00% of respondents

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respectively. The runny body could be contributed to the time of storing

in the refrigerator.
On After Taste. Mixture A has Sweet after taste as evaluated by
14 or 70.00% of the respondents, Mixture B has Sour after taste by 13
or 65.00% of respondents while Mixture C has Tart after taste as
evaluated by 10 or 50.00% of respondents. The inherent tartness of the
carambola is still present though it was already combined with other
ingredients.
Table 1 Characteristics of Carambola Sherbet

Characteristics
Mixture A
Mixture B
Mixture C
Smooth and Rich
15
75.00
10
50.00
11
55.00
Course
25.00
35.00
25.00
Bleeding/Separating
15.00
20.00
TOTAL
20
100.00
20
100.00
20
100.00
Mouth feel / Texture
Taste

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Sweet
12
60.00
5.00
25.00
Sour
15.00
40.00
15.00
Sweet and Sour
20.00
10
50.00
25.00
Sweet and Tart
5.00
5.00
35.00
TOTAL
20
100.00
20
100.00
20
100.00
Milky
35.00
15.00
5.00
Creamy
5.00
5.00
Fruity (Carambola)
12
60.00
17
85.00
18
90.00
TOTAL
20
100.00
20
100.00
20
100.00
Off Flavor
15.00
20.00
25.00
Sour
20.00
10
50.00
45.00
Fruity (Carambola)
11
55.00
30.00
30.00
TOTAL
20
100.00
20
100.00
20
100.00
Runny
14
70.00
15
75.00
13
65.00
Thick
30.00
25.00
35.00
Flavor
Aroma
Body

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TOTAL
28
20
100.00
20
100.00
20
100.00
Sweet
14
70.00
20.00
20.00
Sour
15.00
13
65.00
30.00
Tart
15.00
15.00
10
50.00
TOTAL
20
100.00
20
100.00
20
100.00
After Taste
Problem 2. What is the respondents level of acceptability of the

Carambola Sherbet in terms of the variables being considered?
Table 2 presents the respondents level of acceptability of the Carambola

Sherbet. Mixture B was Very Much Accepted with the mean rating of 4.60
while Mixtures A and C were Much Accepted with the ratings of 4.05, and
3.45 for mouth feel / texture.

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In terms of taste, Mixture B was Very Much Accepted with a mean

rating of 4.50; Mixture A was Much Accepted with mean rating of 3.85 while
Mixture C was Moderately Accepted with the mean rating of 3.40.
Mixture B was Very Much Accepted in terms of flavor with the mean
rating of 4.55 while Mixtures A and C were Much Accepted with the mean
ratings 4.00 and 3.45 respectively.
For aroma, Mixtures B and A were much Accepted with the mean
ratings of 4.20 and 3.85 while Mixture C were Moderately Accepted with the
rating of 3.25.
In terms of body, Mixtures B, A and C were Much Accepted with the
mean ratings 4.20, 4.10 and 3.60.
Mixture B was Very Much Accepted with a mean rating of 4.25; Mixture
A was Much Accepted with rating of 3.75 while Mixture C was Moderately
Accepted with a mean rating of 3.25 for the after taste.
For the overall acceptability, Mixture B was Very Much Accepted with
the mean rating of 4.38; Mixture A was Much Accepted with the mean rating
of 3.93 while Mixture C was Moderately Accepted with the mean rating of
3.40.

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Table 2 Respondents Level of Acceptability of Carambola Sherbet

Variables
Mixture A
Mixture B
Mixture C
DR
DR
DR
Mouth feel / Texture
4.05
MA
4.60
VMA
3.45
MA
Taste
3.85
MA
4.50
VMA
3.40
MoA
Flavor
4.00
MA
4.55
VMA
3.45
MA
Aroma
3.85
MA
4.20
MA
3.25
MoA
Body
4.10
MA
4.20
MA
3.60
MA
After taste
3.75
MA
4.25
VMA
3.25
MoA
Overall Mean
3.93
MA
4.38
VMA
3.40
MoA
Legend:
Numerical Rating
Range of Values
Descriptive Rating
4.21-5.00
Very Much Accepted (VMA)
4
3
2
1
3.41-4.20
2.61-3.40
1.81-2.60
1.00-1.80
Much Accepted (MA)

Moderately Accepted (MoA)
Least Accepted (LA)
Not Accepted (NA)

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Problem 3. Is there a significant difference in the acceptability of the

Carambola sherbet among the four mixtures?
The significant difference in the acceptability of Carambola sherbet in
terms of mouth feel / texture is shown on Table 3.
The table reveals that there is a significant difference in the mouth feel /
texture of the Carambola sherbet as justified by the F-computed value of
10.869 which is lower than the F tabular value of 4.98 at 0.01 level of
significance.
Source of
Variation
Sum of
Square
Between
treatment
Within treatment
Total
Table 3 Significant
13.23
Degrees Mean
of
Squares
Freedom
2
6.62
F-Ratio
F@ 0.01
10.85
4.98
34.70
57
.61
47.93
59
difference in the Mouthfeel / Texture of Carambola
Table 4 presents the significant difference in the taste of the Carambola

sherbet using the three mixtures.

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There is a significant difference in the taste of the Carambola sherbet as

backed up by the F-computed value of 11.488 which is lower than the F
tabular value of 4.98 at 0.01 level of significance.
Source of
Variation
Sum of
Square
Mean
Squares
12.23
Degrees
of
Freedom
2
Between
treatment
Within treatment
30.35
57
.53
Total
42.58
59
6.12
F-Ratio
F@ 0.01
11.55
4.98
Table 4 Significant difference in the Taste of Carambola
The significant difference in the Flavor of the Carambola sherbet using

the three mixtures is shown in table 5.
The flavor of the Carambola sherbet as evidenced by the F-computed
value of 10.173 which is lower than the F tabular value of 4.98 at 0.01 level of
significance.
Table 5 Significant difference in the Flavor of Carambola
Source of
Variation
Sum of
Square
Degrees
of
Mean
Squares
F-Ratio

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F@ 0.01
33
Freedom
Between
treatment
Within treatment
Total
12.10
6.05
33.90
46.00
57
59
.59
10.25
4.98
The significant difference in the Aroma of the Carambola sherbet using

the three mixtures is presented in table 6.
The table shows that there is significant difference in the aroma of the
Carambola sherbet as justified by the F-computed value of 7.413 which is lower
than the F tabular value of 4.98 at 0.01 level of significance.
Table 6 Significant difference in the Aroma of Carambola
Source of
Variation
Sum of
Square
Between
treatment
Within treatment
Total
9.23
35.50
44.73
Degrees
of
Freedom
2
57
59
Mean
Squares
F-Ratio
F@ 0.01
7.45
4.98
4.62
.62

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Table 7 presents the significant difference in the Body of the Carambola

sherbet using the three mixtures.
It can be seen in the table that there is a significant difference in the
body of the Carambola sherbet exists as revealed by the F-computed value of
5.541 which is lower than the F tabular value of 4.98 at 0.01 level of
significance.
Table 7 Significant difference in the Body of Carambola
Source of
Variation
Sum of
Square
Mean
Squares
7.30
Degrees
of
Freedom
2
Between
treatment
Within treatment
Total
37.55
44.85
57
59
.66
3.65
F-Ratio
F@ 0.01
5.53
4.98
The significant difference in the After Taste of the Carambola sherbet

using the three mixtures illustrated in table 8.
The table reveals that there is a significant difference in the after taste of
the Carambola sherbet as justified by the F-computed value of 6.298 which is
lower than the F tabular value of 4.98 at 0.01 level of significance.
Table 8 Significant difference in the After taste of Carambola

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Source of
Variation
Sum of
Square
Mean
Squares
10.00
Degrees
of
Freedom
2
Between
treatment
Within treatment
Total
45.25
55.25
57
59
.79
5.00
35
F-Ratio
F@ 0.01
6.33
4.98
Problem 4. Which mixture is the best?

The ranking made on the best mixture of the Carambola Sherbet is
illustrated in table 9. It can be seen that Mixture B ranked first by 13 or 65% of
the respondents. Mixture A got the second rank by 4 or 20% while Mixture C is

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36
rank third by 3 or 15%. This result is further backed up by the respondents

Very Much acceptance to Mixture B.
Table 9 The Best Carambola Sherbet Mixture

Frequency
Percentage
Rank
Mixture A
20.00
Mixture B
13
65.00
Mixture C
15.00

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CHAPTER V
SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This
chapter
presents
the
summary,
findings,
conclusions
and
recommendations arrived in this study.
SUMMARY
This study was conducted to find out the acceptability of Carambola
Sherbet. Furthermore, it attempted to find out the characteristics of Carambola
Sherbet in terms of mouth feel/ texture, taste, flavor, aroma, body and after
taste, the significant differences using the three mixtures and the best mixture.
Experimental method of research was used. There were 20 respondents
which were the Restaurant owners and customers. Checklist was the main
instrument used. The data gathered were treated statistically using frequency
count and percentage, weighted mean, analysis of variance (ANOVA) and
ranking.

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Findings
From the data gathered, analyzed and interpreted, the following are the
significant findings:
On the Characteristics of Carambola Sherbet

On Mouth feel / Texture. Mixtures A, B and C have Smooth and
Rich as evidenced by 15 or 75.00%, 10 or 50.00% and 11 or 55.00% of
the respondents. The result shows that the amount and kind of syrup
and yogurt used contributes to the smoothness and richness of the
sherbet.
On Taste. Mixture A has Sweet taste as justified by 12 or 60.00%
of respondents; Mixture B has Sweet and Sour taste by 10 or 50.00%;
and Mixture C has Sweet and Tart taste by 7 or 35.00%. The results
could be associated with the amount of syrup used in which the higher
the amount, the sweeter the sherbet otherwise the lessen the syrup the
sourer the sherbet.

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On Flavor. Mixtures A, B, and C have Fruity flavor as evidenced

by 12 or 60.00%, 17 or 85.00% and 18 or 90.00% of respondents. The
natural flavor of the carambola dominated the other ingredients.
On Aroma. Mixture A has Fruity Aroma by 11 or 55.00% of the
respondents while Mixture B and C Sour by respondents 10 or 50.00%
and 9 or 45.00% respectively. The aroma of the carambola is evidently
exhibited.
On Body. Mixtures A, B and C have Runny body as characterized
by 14 or 70.00%, 15 or 75.00% and 13 or 65.00% of respondents
respectively. The runny body could be contributed to the time of storing
in the refrigerator.
On After Taste. Mixture A has Sweet after taste as evaluated by
14 or 70.00% of the respondents, Mixture B has Sour after taste by 13
or 65.00% of respondents while Mixture C has Tart after taste as
evaluated by 10 or 50.00% of respondents. The inherent tartness of the
carambola is still present though it was already combined with other
ingredients.

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Respondents Level of Acceptebility

Mixture A was Much Accepted as a whole with mean rating of 3.93
while Mixture B was Very Much Accepted in terms of mouth feel / texture
(x=4.60), taste (x=4.50), flavor (x=4.55), after taste (x=4.25) and Much
accepted in terms of aroma (x=4.20) and body (x=4.20) and Mixture C was
Much Accepted in terms of mouth feel / texture (x=3.45), flavor (x=3.45), body
(x=3.60) and Moderately Accepted in terms of taste (x=3.40), aroma (x=3.25)
and after taste (x=3.25).
On the Differences in the Acceptability of Carambola Sherbet using the

Three Mixtures
There is a significant difference in the mouth feel/texture (F-ratio=10.85),
taste (F-ratio=11.55), flavor (F-ratio=10.25), aroma (F-ratio=7.45), body (Fratio=6.53), after taste (F-ratio=6.33) of the Carambola Sherbet using three
mixtures.

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On Determining the Best Mixture of the Carambola Sherbet

The best mixture of the Carambola Sherbet is Mixture B as perceive by
thirteen (13) or 65.00 % of the respondents followed by Mixture A with four (4)
or 20.00 % and lastly is Mixture C with three (3) or 15.00 % of the
respondents.
Conclusions
The following conclusions are derived:
1. Mixture A has smooth and rich mouth feel /texture, sweet taste, fruity
flavor, fruity aroma, runny body, and sweet after taste while Mixture B has
smooth and rich mouth feel / texture, sweet and sour taste, fruity flavor, sour
aroma, runny body and sour after taste. On the other hand, Mixture C is
characterized as smooth and rich mouth feel/ texture, sweet and tart taste
fruity flavor, sour aroma, runny body and tart after taste.

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2. Respondents level of acceptability for Mixture B is Very Much

Accepted while Mixture A is Much Accepted and Mixture C is Moderately
Accepted.
3. There is a significant difference in the acceptability of Carambola
Sherbet in terms of mouth feel / texture, taste, flavor, aroma, body and after
taste.
4. The best mixture is Mixture B.
Recommendations
Based on the findings and conclusions, the following are hereby
recommended:
1. Carambola could be used as an added in ingredient in making
sherbet.
2. Mixture B is recommended in making sherbet and it could be
enhanced to become very much accepted.
3. Further studies should be conducted utilizing Carambola for other
product.

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BIBLIOGRAPHY
Book
Friberg, Bo.The Professional Pastry Chef. John Wiley & Sons,
Publishing Company Inc. 1996.
Labensky, Steven.Websters New World Dictionary of Culinary
Arts. John Wiley & Sons, PublishingCompany Inc.2003.
Madison, Deborah.Edible, An illustrated Guide to the Worlds Food Plants:
National Geographic Book.The National Geographic Society Publishing
Company Inc. 2008.
Ryan, Tim,CMC, PhD.Baking And Pastry Mastering the Art and Craft:
The Culinary Institute Of America.John Wiley & Sons,
Publishing Company Inc.1996.
Unpublished Materials
Basa, Marlon S. and, Habungan, Aileen F.; Utilization of Chesa In
PreperationOf Ice CreamUndergraduate Thesis, Ilocos Sur
Polytechnic State College; South Cluster Campus, Darapidap City of
Candon, Ilocos Sur March 2014.
Jimenez, Echelle and Ganon, Lyka Mae L.; Squash Ice Cream: Its
Acceptability Undergraduate Thesis, Ilocos Sur Polytechnic State
College; South Cluster Campus, Darapidap City of Candon, Ilocos Sur
March 2013.

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Lanuza, Leody Mae P.; Mungbean Ice Cream: Its Acceptability

Undergraduate Thesis, Ilocos Sur Polytechnic State College; South
Cluster Campus, Darapidap City of Candon, Ilocos Sur March 2012.
Electronic Data
http://www.en.m.wikipedia.org/wiki/Carambola.com, July 7, 2014, 2pm.
http://etd.lsu.edu/docs/available/etd-1108102
173656/unrestricted/Walker_pdf, December of 2002, 8am.
https://www.google.com.ph/search?q=nutritional+facts+of+carambola,
January of 2014, 10:30am.
http://www.mariowiki.com, November of 2014, 7pm.
http://www.laughingkidslearn.com, June 4,2015, 5pm.
APPENDIX A
LETTER REQUEST TO THE CAMPUS DIRECTOR
Republic of the Philippines
South Cluster Campus
Darapidap, City of Candon
The Campus Director

Ilocos Sur Polytechnic State Collage
Darapidap, City of Candon, Ilocos Sur
Sir!
Greetings!

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45
The undersigned have the honor to request permission to distribute the

evaluation form to the Restaurant owners and Customers intended for
gathering data that will serve as a basis for the research work entitled The
Acceptability of Carambola Sherbet.
This is in partial fulfillment of the requirements for the degree Bachelor
of Science in Hospitality Management.
Anticipating favorable approval on this request.
Very truly yours,
JULIUS ALVIN A. GANON
GHER PATRICK G. SIGUA
Researchers
Approved:
PASTY A. PANIZARES Jr., Ed.D

Campus director
APPENDIX B
LETTER TO THE RESPONDENTS
Republic of the Philippines
South Cluster Campus
Darapidap, City of Candon
The Manager / Owner and Customer:

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______________________________
______________________________
Sir / Madam:
Greetings!
We are Bachelor of Science in Hospitality Management students of the
Ilocos Sur Polytechnic State Collage, Darapidap, City of Candon, Ilocos Sur,
currently conducting a study entitled Carambola Sherbet: Its Acceptability.
In this connection, may we request you to taste the product and
accomplish the attached evaluation form which will contribute a lot to the
completion of this research.
Thank you very much and god bless.
Very truly yours,

JULIUS ALVIN A. GANON
GHER PATRICK G. SIGUA
Researchers
Noted:
PASTY A. PANIZARES Jr., Ed.D
Campus director
APPENDIX C
Score Sheet

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Name of Recipe: Carambola Sherbet

Respondent Name: (Mr./Ms./Mrs.)______________________
Position: ___________________
Name of Dining Restaurant: _______________________
I. Please evaluate the product and check the criteria below.
Characteristic of Carambola
Sherbet
1. Mouth feel/Texture
a.) smooth and rich
b.) course
c.) bleeding/separating
2. Taste
a.) sweet
b.) sour
c.) sweet and sour
d.) sweet and tart
3. Flavor
a.) milky
b.) creamy
c.) fruity (carambola)
4. Aroma
a.) off flavor
b.) sour
c.) fruity (carambola)
5. Body
a.) runny
b.) thick
6. After taste
a.) sweet
b.) sour
c.) tart
Mixture a
Mixture b

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Mixture c
48
II. Respondents level of Acceptability: Please identify your level of acceptance of

the Carambola Sherbet using the following numerical rating.
Legend:
5 Very Much Accepted (VMA)
4 Much Accepted (MA)
3 Moderately Accepted (MoA)
2 Least Accepted (LA)
1 Not Accepted (NA)
Characteristic of
Carambola Sherbet
1. Mouth feel/Texture
2. Taste
3. Flavor
4. Aroma
5. Body
6. After taste
Mixture A
Mixture B
Mixture C
III. Rank the best mixture according to your perception using 1, 2 and 3.
Mixture A._____________________________
Mixture B. ____________________________
Mixture C. ____________________________
Comments and Recommendations:
______________________________
Respondents Signature

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APPENDIX D
LIST OF EVALUATORS
NAMES
ADDRESS
MANAGER / OWNER:
1. Mr. Marianito Vick Villamin
WORTHEA HOUSE, San juan,

Candon City, Ilocos Sur
2. Ms. Marisol Makil
BOJEK COFFEE BAR, San Jose,

3. Mr. Jason V. Maliwat
DONA CATALINAS KITCHEN, San

Isidro, Candon City, Ilocos Sur
4. Mrs. Gemma Barroga
PORTES DINER, San Jose, Candon

City, Ilocos Sur
5. Mrs. Diana Pascua
INAPUYAN RESTAURANT, San Jose,

6. Mr. Josen Castillo
KUSINA DE KENYONG, Vigan City,

Ilocos Sur
7. Ms. Raisa Gabrielle Cardenas
COMIDA DEL NORTE BISTRO,

Vigan City, Ilocos Sur
8. Ms. Julie Ann S. Tubas
COFFEE SWINGS RESTAURANT,

9. Mrs. Richelle F. Liquete
BISTO 23 RESTAURANT, Vigan City,

Ilocos Sur

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10. Mrs. Marilou A. Chan
50
LOTS A PIZZA RESTAURANT, Vigan

City, Ilocos Sur
CUSTOMER:
11. Mr. Juraya B. Taborda
12. Ms. Valerie Michelle Verzosa
13. Mr. Bryan B. Filarca
14. Ms. Marlyn Jane Gagarin
15. Mr. James A. Corrales
Narvacan, Ilocos Sur
16. Mr. Tom Alser L. Pacis
Caoayan, IlocosSur
17. Ms. Kris Riena Q. Labor
Caoayan, Ilocos Sur
18. Ms. Renee Audrey Fadol
Tamag, Vigan City, Ilocos Sur
19. Ms. Rica Quiteves
Santa, Ilocos Sur
20. Ms. Guillean Dorothy Unciano
Magsingal, Ilocos Sur

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APPENDIX E
PICTORIALS
Materials used in Preparing Carambola Sherbet
Ice cream machine
Measuring spoon

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Weighing scale
Strainer
Measuring cup
Mixing Bowl

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Potato ricer
Rubber Spatula
Wire whisk
Sauce Pan
PICTORIALS
List of Evaluators

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MR. MARIANITO RICK VILLAMIN

(WORTHEA HOUSE, Candon City)
MS. MARISOL MAKIL

(BOJEK COFFEE BAR, Candon City)
MR. JASON V. MALIWAT

(DONA CATALINAS KITCHEN, Candon City)
MRS. DIANA PASCUA

(INAPUYAN, Candon City)
54
MRS. GEMMA BARROGA

(PORTES DINER, Candon City)
MR. JOSEN CASTILLO

(KUSINA DE KENYONG, Vigan City)

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MS. RAISA GABRIELLE CARDENAS

MS. JULIE ANN S. TUBAS
(COMIDA DEL NORTE BISTRO, Vigan City) (COFFEE SWINGS RESTAURANT)

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MRS. RICHELLE F. LIQUETE

(BISTRO 23, Vigan City, Ilocos Sur)
56
MRS. MARILOU A. CHAN

(LOTS A PIZZA RESTO, Vigan City)

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JURAYA B. TABORDA
(Vigan City, Ilocos Sur)
57
VALERIE MICHELLE VERZOZA

(Vigan City, Ilocos sur)

Management
BRYAN B. FILARCA
(Vigan, Ilocos Sur)
MARLYN JANE GAGARIN

(Candon City, Ilocos Sur)

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JAMES A. CORRALES
(Narvacan, Ilocos Sur)
KRIS RIENA Q. LABOR

(Caoayan, Ilocos Sur)
59
TOM ALSER L. PACIS

(Caoayan, Ilocos Sur)
RENEE AUDREY FADOL

(Tamag, Vigan City, Ilocos Sur)

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RICA QUITEVES
UNCIANO
(Santa, Ilocos Sur)
GUILLEAN DOROTHY
(Magsingal, Ilocos Sur)
CURRICULUM VITAE
Personal Information
Name:
Julius Alvin A. Ganon
Address:
San Antonio, Candon City, Ilocos Sur
Date of Birth:
July 29, 1994
Place of Birth:

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Religion:
Roman Catholic
Civil Status:
Parents:
Single
Mr. Luisito L. Ganon
Mrs. Marilou A. Ganon
Educational Attainment
Level
School Graduated
Elementary:
Candon South Central School
High School:
Candon National High School
College:
Course:
On the Job Training:
Stay Light Hotel, Candon City, Ilocos Sur

Bistro Candon, Candon City, Ilocos Sur
Oceanlink Institute,inc. Actual Shipboard Training. 2GO.

NC Certificates:
Housekeeping NCII

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Bartending NCII
Tour Guiding NCII
Front Office NCII
Food and Beverage Service NCII
Commercial Cooking NCII

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Personal Information
Name:
Gher Patrick G. Sigua
Address:
Date of Birth:
July 24, 1994
Place of Birth:
Religion:
Roman Catholic
Civil Status:
Parents:
Single
Mr. Roger G. Sigua
Mrs. Glenda G. Sigua
Educational Attainment
Level
School Graduated
Elementary:
Candon South Central School
High School:
Candon National High School
College:
Course:

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On the Job Training:
Stay Light Hotel, Candon City, Ilocos Sur

Bistro Candon, Candon City, Ilocos Sur
Oceanlink Institute,inc. Actual Shipboard Training. 2GO.

NC Certificates:
Housekeeping NCII
Bartending NCII
Tour Guiding NCII
Front Office NCII
Food and Beverage Service NCII
Commercial Cooking NCII

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65
CERTIFICATION
This thesis entitled CARAMBOLA SHERBET: ITS ACCEPTABILITY prepared
and submitted by Julius Alvin A. Ganon and Gher Patrick G. Sigua in partial
fulfillment for the degree Bachelor of Science in Hospitality Management of
Ilocos Sur Polytechnic State College-South Cluster, Darapidap, City of Candon,
Ilocos Sur has been examined and is recommend for oral examination.

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PERLITA TOMAS,Ed.D
Statistician
ERIC VILLANUEVA, MaEd

Critic
REMEDIOS GALAITES,MaEd
Adviser

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ILOCOS SUR POLYTECHNIC STATE COLLEGE

CARAMBOLA SHERBET: ITS ACCEPTABILITY

Julius Alvin A. Ganon