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1. ACCEPTABILITY OF AMPALAYA BITTER GOURD
(Momordica Charantia) PANDESAL
2024
Belarmino, Jolina R.
Aniban Jessa S.
Anod, Lory P.
Macasang, Ruffa T.
A THESIS PROPOSAL
BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION
MAJOR IN HOME ECONOMICS
COLLEGE OF EDUCATION
UNIVERSITY OF EASTERN PHILIPPINES
UNIVERSITY TOWN, NORTHERN SAMAR

2. Objectives of the Study
This study will look into the acceptability of Ampalaya Pandesal.
Specifically, it will seek to:
1. Determine the level of acceptability of Ampalaya Pandesal as assessed by
the evaluators in terms of:
1.1 . Color
1.2. Texture
1.3. Aroma
1.4. Taste
1.5. Flavor, and
1.6. General Acceptablity

3. 2. Determine the most acceptable dough preparation of ampalaya pandesal
along with:
2.1. Trial 1
2.2. Trial 2
2.3. Trial 3
3. Determine the significant difference and salability of every trial of
ampalaya pandesal in terms of:
3.1. Trial 1
3.2. Trial 2
3.3 . Trial 3

4. CHAPTER IV
PRESENTATIONS, ANALYSIS AND INTERPRETATION OF DATA