COFFEE FROM AMPALAYA SEEDS
TABLE OF CONTENTS
Background Of The Study
Statement Of The Problem And Objectives Of The Study
Significance Of The Study
Scope And Limitations
Operational Definition Of Terms
Review Of Related Literature
Type Of Study
Independent And Dependent Variable
Treatments Of The Study
Subjects / Samples
Replications Per Treatment
Statistical Treatment For Data Analysis
Results And Discussions
Summary, Conclusion And Recommendations
A. Background Of The Study
Coffee alternatives have been famous since the last two decades due to economic crisis and experimentations for health and medical benefits. Any seeds that are edible when powdered can be used as an alternative source for coffee. The difference of the generic coffee from the seeds of the coffee plant from those of the alternatives is that it has a good amount of caffeine content. The similarity you can find in the alternatives and those of the original is that seeds contain carbohydrates which cause the aroma in roasted coffee [4, 5, and 6]. Ampalaya, on the other hand, is a crawling vine that grows mostly on tropical countries like the Philippines. It is said to be rich in iron, potassium, beta-carotene and other nutrients. It is also famous in treating diabetes because of its properties like polypeptide-P; a plant insulin that can lower blood sugar levels. Many researches on agricultural food chemistry convey that it provides nutritionally significant amounts of nutrients, minerals and amino acids that are needed for life [1, 2, and 3]. Ampalaya seeds when used as an alternative coffee will act as a stimulant, an herbal drink and at the same time can increase its additional properties like source for insulin and other nutrients found on Momordica charantia. Ampalaya seeds when used as dry powders have clearly demonstrated hypoglycemic activity . The researchers decided to process Ampalaya seeds the same routine on how the coffee bean is processed into a drinking beverage and test its sensory qualities using sampling techniques. B. Statement Of The Problem And Objectives Of The Study
* Can Ampalaya Seeds (Momordica charantia) be made into coffee?
* Does the coffee out of Ampalaya (Momordica Charantia) Seeds have a good quality in terms of taste? color? odor? texture?
* What are the sensory qualities of the different treatments in terms of taste? color? odor? texture?
* Which of the groups/set-ups are acceptable in terms of its overall acceptability? A. Control (Pure Ampalaya Coffee)
B. Control (Pure Commercial Coffee)
C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee) General Objectives
* This study primarily aims to determine if Ampalaya Seeds (Momordica charantia) can be made into coffee.
* To determine the quality of coffee out of Ampalaya (Momordica charantia) Seeds in terms of taste, color, odor and texture.
* To identify the sensory qualities of the different treatments in terms of taste, color, odor and texture.
* To determine which of the groups/set-ups are acceptable in terms of its overall acceptability. A. Control (Pure Ampalaya Coffee)
B. Control (Pure Commercial Coffee)
C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee)
C. Significance Of The Study
This research can play a significant role in...
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