HERCOR COLLEGE

COLLEGE OF HOSPITALITY MANAGEMENT

UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

CANDIDO, NINO VINCENT REZANO

ESLABON, KAYE ANN VENANCIO

APINAN, HAROLD ARCANGELES

VENUS, KENNY JAY PIMENTEL

 HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

CHAPTER 1

INTRODUCTION TO THE STUDY

Background and theoretical Framework of The Study

Middle class people who live in rural or urban areas often find it difficult to

access modern health services, so they more often use traditional medicines obtained

from herbal plants that grow around them. Alpinia Galangal (zingerberacae.) Often

referred to as galangal, is one type of herbal plant that is widely grown in Asia. Many

developing countries cultivate this plant, including Indonesia. This plant has a variety of

benefit, ranging from being used as a food flavoring, which creates a distinctive aroma in

cooking. This plant can be used as a treatment for various disease. Although the galangal

rhizome is the most widely used and studied part of the plant, the flower of the galangal

plant can also provide additional benefits because this flowers have antimicrobial and

antioxidant properties, although their chemical composition is different from parts of the

galangal rhizome. This study, therefore. Aimed to describe the traditional use of rhizome

galangal, its phytochemistry, its photoconstituents, and its future prospects for identifying

effective therapeutic compounds.

 HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

Through this, utilizing alpinia galangal as additive in making pastillas sweetened by

stevia is other form in cooking. It gives nutritional and healthy benefit to everybody. In

addition, galangal root is the only one of the three that has been shown to potentially

boost male fertility. Conversely, ginger’s anti-nausea and stomach-emptying abilities

have yet to be matched by either galangal root or turmeric.Ginger and turmeric have been

linked to a reduced risk of type 2 diabetes and heart disease, the prevention of memory

loss, and protection against age-related losses in brain function

Alpinia is a plant related to ginger. The horizontal underground stem (rhizome) is

used to make medicine. Alpinia is used to treat fever, muscle spasms, intestinal gas, and

swelling (inflammation); to kill bacteria; and as a stimulant. Alpinia contains chemicals

that block certain steps in the swelling (inflammation) pathway. Alpinia might increase

stomach acid. By increasing stomach acid, alpinia might decrease the effectiveness of

medications that are used to decrease stomach acid, called proton pump inhibitors. Some

medications that decrease stomach acid include omeprazole (Prilosec), lansoprazole

(Prevacid), rabeprazole (Aciphex), pantoprazole (Protonix), and esomeprazole (Nexium).

( Petre, 2019)
 HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

The appropriate dose of alpinia depends on several factors such as the user's age,

health, and several other conditions. At this time there is not enough scientific

information to determine an appropriate range of doses for alpinia. Keep in mind that

natural products are not always necessarily safe and dosages can be important. Be sure to

follow relevant directions on product labels and consult your pharmacist or physician or

other healthcare professional before using. (FDA, 2019).

Nowadays people in our community and society are aware or had a curiosity when it

comes in their health issue most especially in their sugar level intake, which was a usual

candies may they can intake would lead them to make their sugar level increase as

somehow, most especially those our grandparents that literally avoided to intake candies.

But by this experimentation may this would be the solution for them to be able to

consume this kind of candy which is unique and healthy as well because sugar content

may not can be found in our product and this can bring impact for our society to change

their perspective how they interpret a candy because this candy can provide them a good

healthty benefits. Pursuing this experimentation to break the perceptions about the candy

that it is bad in our health. Also to provide an alternative kind of candy which is more

healthy to other forms of candy by that may all of people in this community as well to

other places would realized that not all candy are bad for their health. Additionally

pursuing this experimentation just to create new version of product in our society which
 HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

through this experimentation, simple individual can copy this recipe and they can sell it

as well as to earn money.

This study coincide the utilization of Alpinia Galangal as additive in making pastillas

candy sweetened by Stevia as shown by the conceptual framework below:

Figure 1. Show the Framework of the Study

INPUT PROCESS OUTPUT

Alpinia Galangal Outcome of

Analyze the

Stevia procedure Pastillas

candy
Implement the

Cooking process

Figure 1. Acceptability Utilization of Alpinia Galangal as additive in making

pastillas candy sweetened by Stevia

 HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

Objectives of the Problem

This investigation of this study is to determine the utilization level of alpinia

galangal as additive in making pastillas sweetened by stevia that may introduce to the

market as product. The researchers seeks to answer the following question:

1. What are the utilization of the alpinia galangal as the additive in making

pastillas sweetened by stevia in terms of appearance, taste, and texture?

2. What is the best treatment to produce in the market?

3. What is the significant difference among the two treatments?

Based on the foregoing problems, the following hypothesis was tested:

1. There is no significant difference in acceptability of treatments A, B, C Alpinia

galangal as additive in making pastillas sweetened by stevia in terms of taste, texture,

appeqrance and aroma.

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COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

Definition of Terms

For a clear and better understanding of the study, the important terms used were

conceptual and operational defined:

Alpinia Galangal -- is an important plant widely used as an aromatic cooking

spice and herbal medicines. This study aims to describe the plant morphological

characteristics of a galangal. Galangal is characterize as a perennial herb rhizome

cylindrical and brunch hard reddish brown or pale. (Trimanto, 2021).

In this study alpinia galangal referred to as additive in making pastillas candy to add after

taste.

Pastillas -- Pastillas sometimes called pastillas de letche, are a milky, chewy

candy from the Philippines. Some recipes call for reducing freshmilk with cornstarch

until it is very thick. Using a popular variation on this technique, we mix nonfat dry milk

to make the thick, sticky dough in just minute. (Painter, 2017)

In this study Pastillas is the main product contain with unique additive alpinia Galangal

sweetened by stevia.
 Stevia -- is an intensely sweet tasting plant that has been use to sweetened

beverages and make tea since the 16th century. The plant is originally native to Paraguay

and Brazil

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now, also gwon in japan and China. It is used as a non-nutritive sweetener and

herbal supplement. Stevia uses as a health alternative to added suger in many meals and

beverages. (Nichols, 2018)

In this study Stevia is the substitute for sugar as a sweetener to pastilllas to compliment

the taste of the pastillas candy.

Taste -- refers top the individual quantity when you put itin your mouth and

which distinguish from other things. For example, something may have a sweet, bitter,

sour or salty taste. ( Hhong Han, 2012)

In this study taste reffered to the flavor of the product.

Texture -- refers to the properties of the food that are group with physical

charactistic arising from the structural element of the food primarily sensed by the feeling

of touch related to the deformation. (Bourne, 2016).

In this study, texture referred to the softness of the product.

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Roxas City

Appearance -- Refers to the food dimension, size, shape, and intrinsic

characteristics variability in uniformity must, in the optical surface gloss or dullness, the

nature and degree of pigmentation and the lights scattering power of the food structure.

(Corradini, 2012)

In this study, appearance referred to the attractiveness of the product.

Aroma -- refers to the flavor and the odor packaging interaction with the food,

flavor and aroma especially when undiserable scalping happened with desirable food

component. (Radiee, 2019)

Significance of the Study

The result of the study will be beneficial to the following:

Students. This study will provide new version and taste of a pastillas can be that

is different to usual pastillas candy that they already taste. It can also give an information

to every student that alpinia galangal and stevia can be combined together to make or to
add in the pastillas candy. As well as because this kind of candy has a best nutritional

value that good to every student health, because alpinia galangal is a natural and organic

kind of ingredient together with stevia that will use on this study.

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COLLEGE OF HOSPITALITY MANAGEMENT
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Roxas City

People in Community. This study will them to expand and widen their

perspective in generating the source of their food, also they can may copy this product to

produce on their own so that they will help a new idea recipe. Also to give impact or

opportunity to give to our grandparents to take this Pastillas candy because this candy is

not an ordinary candy, our grandparents or older person avoided candy because of

artificial flavoring and the sweetness taste of sugar that not good to their health, that’s

why may they can take this candy as substitute, because this Pastillas candy has a health

benefit for them because it contains Alpinia Galangal which its health benefit can cause

good to our grandparents also because of Stevia instead of sugar. Also the same way top

every children because they most likely to consume candies sometimes because of too

much sweetness their teeth was affected and artificial flavoring are also bad for their

health most especially that they’re young enough.

Manufacturers/Sellers. This study will help the sellers to develop and improve

their product through this idea.

Introducing this unique version of Pastillas candy can help to expand their business and

provide high profit on their business.

Future Researchers. The result of the study will serve as a reference for them in

conducting similar study

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Researchers. This study will be beneficial for us in order to have a new

knowledge and strategies that it will widen our capability of thinking new and it will help

us to think and to create as well formulate new undiscovered kind of recipe, which

somehow we could bring small impact in our society.

Delimitation of the Study

This experimental research was limited only in Utilization of Alpinia Galangal as

additive in making pastillas candy sweetened by Stevia in the following factors such as

taste, texture, appearance and aroma using the Five Point Hedonic Scale.

Three (3) Treatments were utilized using different measures of Stevia. The

product were evaluated by one- hundred fifty (150) evaluators consist of fifty (50) local

consumers, eighty (80) students of Hercor College Roxas and twenty (20) food experts

(restaurant owner/cook).
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COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

CHAPTER II

Review of Related Literature

ALPINIA GALANGA

Alpinia galanga, or Lengkuas, is a large herbaceous plant that can grow up to 3.5

m in height. Its rhizome is a versatile ingredient used in Southeast Asian cuisine such as

in lontong, rendang and spice mixes, imparting a zesty heat and complimentary note to

other ingredients in recipes. The Lengkuas also produce fragrant and edible yellow-white

flowers that are eaten as vegetable. (Flora and Fauna Web, 2021).

1.1 Benefits of Alpinia Galangal

Benefits of Galangal includes fights inflammation, strengthens the immune

system, protects against cancer, is a natural antimicrobial, good for skin, supports

digestive health, linked to brain health, may help reduce blood cholesterol levels, fights
respiratory ailments, can boost cardiac health, must-have in your beauty arsenal too and

may help with nausea. (Rinkesh, 2021).

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A. galanga is rich in a variety of phenolic compounds and essential oils, whereas A.

officinarum is rich in flavonoids and diarylheptanoids. Investigations have shown A.

galanga and A. officinarum have many biological activities, including effectiveness as

antiinflammatory, antitumor, antiviral, antimicrobial, antioxidant, antiallergic, and

gastroprotective agents. This chapter will give an exhaustive review of the botanical

properties of these plants. (Qing-Wen Zhang, 2018).

Alpinia galanga (galangal) is used as a culinary herb in the far East, especially Indonesia

and Thailand. It has also been used in Ayurvedic medicine. Its contents include 1,8-

cineole, α-fenchyl acetate, camphor, methyl cinnamate, and guaiol.

Widespread contact dermatitis resembling erythema multiforme has been attributed

to Alpinia galanga in a 54-year-old woman who applied slices of the plant in oil

of Cinnamomum camphora (Lauraceae) to her back as a herbal remedy; patch tests were

positive to the former and not the latter. (Meyler, 2016).

Vitamin C also performs one very vital function in the human body which is of

enhancing the absorption of iron from ingested food. Deficiency in iron quantities leads

to a condition known as anemia wherein there is a lack of adequate red blood cells in the

body to transport nutrients and oxygen to all cells and tissues. Galangal in the diet will

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guarantee ample uptake of iron, from foods, into the system and promote red blood cell

synthesis and blood passage. (Netmeds, 2019).

Thai ginger, or Alpinia galanga, is native to India, Southeast Asia, and China. Thai ginger is a

perennial herb with reed-like shoots and large, tuberous roots. Alpinia galanga can grow up to

six feet tall and its reed-like leaves are blade-shaped. The roots of this plant are what is used for

culinary purposes, they have also been used for ayurvedic and traditional Chinese medicine for

centuries. Alpinia galanga is rich in antioxidants, and may help support a healthy response to

inflammation. It also may promote a normal immune response, and enhances the body’s natural

defenses against pathogens. (Omnibus, 2022).

Zingiberaceae, a medicinally important, ornamental, monocotyledonous family has

potential members in the tribe Alpinieae, among which the genus Alpinia is studied under

this current review due to its wide range of biomedical applications. The members in the

genus possess many bioactive compounds against harmful microbes to deadly diseases

like cancer by regulating the different signalling pathway systems.

In terms of characteristics of Alpinia galanga, or Lengkuas, is a large herbaceous plant

that can grow up to 3.5 m in height. Its rhizome is a versatile ingredient used in Southeast

Asian cuisine such as in lontong, rendang and spice mixes, imparting a zesty heat and

complimentary note to other ingredients in recipes. The Lengkuas also produce fragrant

and edible yellow-white flowers that are eaten as vegetable.

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Alpinia galanga is a well-known medicinal plant in Southeast Asia and has been used for

a long time as food and medicine. A large number of flavonoid phytochemical

compounds have been identified in various parts of this medicinal herb. Flavonoids are

commonly known as attractive compounds that can be applied to cosmetic or

cosmeceutical product development because of their antioxidant, anti-aging and many

other potential biological activities. This recent review aims to illustrate and update the

taxonomic status as well as the species description that will be helpful for a rigorous

identification and authenticate the raw material or living specimen from A. galanga. The

flavonoid phytochemical compounds and the bioactivity of this medicinal plant are also

provided. The future perspectives and research directions of A. galanga and its flavonoids

are pointed out in this study as well.

From ancient times, local people in several Asian countries, particularly in

Thailand, Vietnam and many Southeast Asian countries, have used this medicinal plant as
a cosmetic ingredient for body care—e.g., body soap and some others topical skin care

products. These traditional products from A. galanga are usually developed to use among

the family using easy extraction methods—for example, by using hot water as the

solvent. Nowadays, local communities in Thailand, China and many other Asian nations

also develop shampoo, conditioner and other cosmetic products containing the extract

from this medicinal plant species. The water as well as ethanol are commonly used as the

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solvent for extraction. The uses of solvent vary depending on the preparation of each

family, and the leaves and rhizomes are the most popular parts to be used for this

purpose. Most of the cosmetics and/or cosmeceuticals from this medicinal species are

locally made for sale or exchange within the community and neighbors. The A.

galanga extract is also sold as a cosmetic ingredient. Currently, people can order the

dried plant or the extract easily via online markets. However, it is very difficult to

identify and authenticate whether these samples are A. galanga or not. For the

development of A. galanga as a raw plant material for the cosmetic and cosmeceutical

sectors, the authentication process as well as the bioactive ingredient identification need

to be carried out before starting the product development processes.

Alpinia Galanga characterized by Robust rhizomatous herb, forming large clumps, up to

3 m tall. Rhizomes whitish externally, pale yellow internally, 2–4 cm in diameter with
strong odor. Ligule suborbicular, ca. 5 mm; petiole ca. 5 mm; lamina oblong or

lanceolate, 20–35 cm long, 5–10 cm wide, glabrous or abaxially pubescent, base

attenuate, apex acute or acuminate. Inflorescence terminal, panicle, 12–20 cm long;

rachis glabrous or pubescent; richly branched, many-flowered; bracts and bracteoles

persistent; bracteoles lanceolate, 5–8 mm long. Flowers greenish white, fragrant. Calyx

tubular, 0.6–1 cm long, persistent. Corolla tube about the same length as calyx tube, light

greenish; lobes oblong, 1.6–1.8 cm long; lateral staminodes red, subulate or linear, 2–5

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mm long; labellum white with reddish stripes, obovate to spatulate, ca. 2 cm long, apex

2-cleft. Stamen 1.5–1.7 cm long; filament, 1 cm long, light yellow; anther 5–7 mm long,

creamy white. Capsule oblong, slightly contracted at middle, dark red, 1–1.5 cm long, 5–

7 mm wide. Seeds black. (Flora and Fauna Web, 2021).

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Roxas City

CHAPTER II

Review of Related Literature

2. PASTILLAS

Pastillas traces back its origin to San Miguel, Bulacan where it began as a homemade

milk soft candy in homes of farmer tending to cows pastillas de leche as its name implies

is made with cows or carabaos milk makes with sugar and sometimes a bit of citrus.

Pastillas can be also flavored with different fruits and extracts that’s why you’ll find

some stores carrying candies that come in mango, durian, ube and more. In Bulacan, they

celebrate the Pastillas Festival annually since 2006. The intricate art of pabalat is also

highlighted the more traditional makers create a elaborative pieces of artwork using

colourful papel de hapon that is use to wrap the candy. Not a lot of people have continued
this tradition, that’s why its even more especial. Traditionally made from carabao’s

milkand white sugar, pastillas de leche are now more commonly made from a

combination of cow’s millk, sugar and/or powdered milk. (Alcaraz, 2019) & (Razon

2021)

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2.1 KINDS OF PASTILLAS

Soft Pastillas, this is the most likely the one you are more familiar with. They are usually

wrap in a cylindrical piece of paper and papel de hapon. This clouds of pillowy milky

goodness are enrobed in sugar crystals. Hard Pastillas, These come in stick form and are

a little denser than your regular pastillas de leche. Usually made with condensed milk and

powdered milk in addition to fresh milk, the candy hardness as opposed to the

original.Filled Pastillas, for those who are looking for more, filled pastillas gives you the

best of both worlds. That milky Pastillas exterior and a surprised flavoured at the center.

(Alcaraz, 2019).
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2.3 FLAVOR OF PASTILLAS

Patillas made extra yummy with four flavours featuring langka, ube, buko pandan and

cheese. These milk candies are pretty, tasty, and fun to eat.

Ube pastillas, is a soft chewy and delicious, Pastillas de Ube are Filipino candies made

with purple yam, milk and sugar. Ingredients as follows, 1 cup powdered milk, ½ cup

condensed milk, 2 tbsp. ube halaya, 1 tbsp white sugar. Langka pastillas, this variation of

the pastillas de leche where the jackfruit added for flavouring. (Manalo, 2020)

Ube is a yam native to Southeast Asia whose glimmering purple centre, mild sweet

flavour, and coconut like aroma have made it a popular ingredient in traditional Filipino

sweets. Across the U.S., Chefs are using ube to give colour and character to everything
from ube cocktails to ube cakes and even ube hamburger buns. Ube is a major vegetable

crop in the Philippines, the word ube (pronounced “ooo-bay”) comes from the yam’s

name in Tagalog. (Musni, 2022)

Ube, meaning tuber in Tagalog is a purple yam originally from the Philippines. Different

than the purple sweet potato, it has an even sweeter, more mellow taste than its orange

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relative. The ube has slightly nutty vanilla taste abs is populary used in desserts in

Filipino cuisine, often boiled and then mashed with condensed milk. (Fisher 2019)

Ube is a purple yam from the Philippines with a mild, sweet flavour. The taste has been

described as a slightly nutty, or as a cross between vanilla and pistachio. It is frequently

incorporated into desserts in a Filipino cuisine with ube ice cream being one of the most

popular preparations. Ube has been incorporated into everything from brownies,

macaroons, cupcakes and donuts to waffles and pancakes, even lattes and milkshakes.

(Vanni, 2022)

Jackfruit pastillas is an ideal fruit for pastillas because of its distinctive sweet and strong

fruity aroma. Ingredients as follows, 2/3 cup evaporated milk, ¼ cup condensed milk ½
cup finely chopped fresh langka (jackfruit), 3 cups powdered milk and 3 tbsp. white

sugar. (Manny, 2017)

Jackfruit comes from the jackfruit tree, a cousin of a fig tree and mulberry tree that grows

in Southeast Asia. The “jackfruit” comes from the Portuguese word “jaca” which 16 th

century explorers derived from their pronunciation of the Malaysia name for the fruit,

“chakka”. The jackfruit texture is not dissimilar to a banana, mango, or pineapple in

terms of being dense and fibrous but the taste is quite distinctive, some say it’s sweet and

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some say a jackfruit has a flavour similar to pulled pork, especially when cooked.

(Davies,2022)

As a strange as this fruit looks when you get to the inside, its texture looks like shredded

meat, ripe jackfruit has a surprisingly sweet flavour like a combination of mango,

pineapple and banana, or in other words, exactly like juicy fruit gum. “The flavour of the

gum rumoured to have been modelled after the flavour of ripe jackfruit,” says Ryu who

was introduced to jackfruit when she was a pre-med student on a medical student mission

in India. (Asp,2019)

Ripe jackfruit, on the other hand, has a sweet flavour. The taste is similar to other tropical

fruits like mango or pineapple and makes a great addition to smoothies. (Madormo, 2021)
Buko pandan pastillas, this milk base candy is made by combining the extract of pandan

leaves and shreads of coconut meat. The pandan extract makes the candy aromatic, while

the coconut meat makes it fibrous and rich in potassium. Ingredients, as follows, 1 cup

powdered milk, ½ cup condensed milk 2 tbsp. coconut meat (minced chopped), 1 tbsp.

white sugar and 1 tsp. pandan extract. (Aiza, 2012)

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Buko Pandan is a kind of variation on that Filipinized fruit salad. Originally concocted on

the island of Bohol in the Eastern Visayas region, this lush desserts is made with pandan

jelly, shredded young coconut meat, table cream and sweetened by condensed milk. It’s

widely enjoyed across the country and is served at home, in restaurants, and often, fiestas.

Buko pandan is also a popular flavour option for other desserts, like ice cream, pastries,

and cakes. (Gilbuena, 2022)

Pandan (Pandanus) is an aromatic plant prized for its sweet floral fragrance and

versatility. Its spiky leaves grow in fan-shaped bunches and thrive in tropical climates.

Certain varieties also bear fruits that look somewhat liked red- orange pinecones. Pandan

is used widely in South and Southeast Asian cuisines, through Western interest in the

plant is growing due to its purported health benefits and culinary properties. The leaves
are often boiled, or juiced, pandan leaves are commonly pulverized to produce an

emerald- green extract. The more mature the leaf, the darker the hue and deeper the

flavour. Furthermore pandan leaf powder is used to flavour both savoury and sweet

dishes. Its taste described as a grassy vanilla with a hint of coconut.. (Wartenberg, 2020)

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3.1 Stevia products

Stevia, also called Stevia rebaudiana, is a plant that is a member of the chrysanthemum
family, subgroup of the Asteraceae family (ragweed family). There is a big difference

between stevia you buy at the grocery store and the stevia you may grow at home. Stevia

product found on grocery store shelves, such as truvia and stevia in the raw, don’t contain

whole stevia leaf. They are made from a highly refind stevia leave extract called

rebaudioside A (Reb-A). Sweeteners made with Reb-a are considered “novel

sweeteners” because they are blended with different sweeteners, such as erythritol (a

sugar alcohol) and dextrose (glucose). (McDermott, 2020).

Stevia rebaudiana Bertoni, a plant from south Africa and indigenous of paragguay, has

shown several biological effects and healthy properties, although it is especially used in

south America and some Asiatic regions. In addition, it is a natural sweetener, almost 300

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UTILIZATION OF ALPINIA GALANGAL AS ADDITIVE IN MAKING
PASTILLAS SWEETEND BY STEVIA
Roxas City

time sweeter than sucrose, being an attributed to its phytoconstituents prominent

antioxidant, anitimicrobial, antidiabetic (anthyperglycemic, insullnotropic, and

glucagosnatic). Antiplatelet, anticariogenic, and antitumor effects. In the sense, this work

aims to provide an extensive overview on the historical practices of stevia and its effects

in human health based on its chemical compositions and applications for both food and

pharmaceutical industries. (Phytoter Res, 2019)

3.2 Stevia Market Forms

Sweetener commonly referred to as stevia contain extract of the leaf of a shrub called

Stevia rebaudina bertoni. The stevia plant has been cultivated and used for centuries by

south americans; dry leaves were historically used to sweeten drinks. China is by far the
main grower in the world; other countries inclide, Japan, Taiwn, Korea, Thailand,

Indonesia, Brazil and USA. Chemically speaking, the sweet components of the stevia are

steviol glycosides, which are 25 to 450x sweeten than sugar.

FMI provides an evaluation and comparison of the market growth rates and future

development possibilities on a half-yearly basis for the global market. In the food and

beverage business, Stevia is quickly gaining popularity as an ingredient and food

additive.

This is explained by the fact that stevia has a number of advantageous qualities, including

the ability to improve flavor, stop fermentation and discoloration lessen stickiness in

liquids, and withstand high temperatures.

There is a rising number of product releases and innovations in the food and beverage

sector, along with the requirement to meet the demand for sugar substitutes from

customers with diabetes and obesity. Additionally, when more effective techniques are

created, stevia extracts with more agreeable flavor profiles will become more popular.

Due to its calorific advantages, this development offers stevia significant potential in the

sugar alternatives industry. There have been a number of recent developments in this

market. (FMI, 2022).

 HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGA AS ADDITIVE IN MAKING
PASTILLAS
SWEETENED BY STEVIA

Roxas, City

Chapter III

Research Design and Methodology

This chapter is divided into seven (7) parts: (1) Purpose of the study and Research

Design (2) Tools, Materials and Equipment, (3) Experimental Treatments, (4)

Experimental Procedure, (5) Data Collection, (6) Scoring of Variables, and (7) Statistical

Tools and Analysis.

Part One, Purpose of the study and research Design, restates the main problem

and discuss the research design.

Part Two, Tool, materials and equipment, describes the tools, materials, and

equipment that was used in the study.

 Part Three, Experimental treatments, enumerates the manipulated and controlled

variables in the study.

Part four, Experimental Procedure, describes the step by step process that were

followed in conducting the experimental study.

Part five, Data collection, discuss the instruments that were used in evaluating the

product of the study.

Part six, Scoring of variables, discuss how the variables were scored and evaluated.

HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGA AS ADDITIVE IN MAKING
PASTILLAS SWEETENED BY STEVIA

Roxas, City

Part seven, Statistical Tools and analysis, enumerates the statistical tools that were used

in analysing the results of the evaluation.

Purpose of the Study and Research Design

This study aimed to determine the acceptability of Alpinia Galanga as additive in

making pastillas sweetened by stevia among three (3) treatment A, B, and C in terms of

taste, texture, appearance and aroma.

This study used the experimental research design. Experimental research is the

study that strictly adheres to be scientific research design. It includes a hypothesis

variable that can be manipulated by researcher and a variable that can be measured
calculated and compared. Most importantly experimental research is completed in

controlled environment.

The research was conducted in a controlled environment. The researcher collected

the data and results that either support or reject the hypothesis. This method of researcher

is referred to a hypothesis testing or a deductive research method.

HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGA AS ADDITIVE IN MAKING
PASTILLAS
SWEETENED BY STEVIA

Roxas City

Tools, Materials and Equipment

The table below were the tools, materials and ingredients used in the study.

Table 1: Tools, Ingredients and Equipment

Tools Ingredients Equipment

Mixing Bowl Powdered Milk Working Table

Plate Condensed Milk Refrigerator

Spoon Alpinia Galangal

Knife Stevia
Wooden spoon

Measuring spoon

Experimental Treatments

Table 2 below shows the three treatments carried in the experiment. As can be seen, all

three treatments were presented in different proportion.

HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGA AS ADDITIVE IN MAKING PASTILLAS
SWEETENED BY STEVIA

Roxas City

Table 2. Ingredients and Proportion of Production in Every Treatment

Ingredients Treatments

A B C

Powdered Milk 100 g 95g 90 g

Condensed Milk 150ml 125ml 100ml

Alpinia Galangal 35 g 35 g 35 g

Stevia 25 g 25 g 25 g

Experimental Procedures
1. Preparing of tools, ingredients and equipment or Mise en place all the ingredients.

2. Place the condensed milk in a large mixing bowl.

3. Gradually fold- in the powered milk, the texture of the mixture will be similar to dough

once all the powdered milk is completely added.

4. Fold in well and add Alpinia Galanga powder to the mixture, next to add is the Stevia

and well combined.

5. By using a measuring spoon scoop it and with your hands and form a small circle

shape.

HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGA AS ADDITIVE IN MAKING
PASTILLAS
SWEETENED BY STEVIA

Roxas City

6. As you done form a small circular shape, roll it into the stevia and covered each with

plastic cellophane.

7. Serve

Data Collection Procedure

The result of this study was evaluated by one hundred fifty (150) evaluators. Composed

of the (80) students, (50) local consumers, and (20) food experts. Using an evaluation

sheet the acceptability and significant difference among the three (3) treatments were
evaluated in terms of taste, texture, appearance, and aroma. After evaluation, the

researchers collected and recorded the data for analysis.

In determining the acceptability of the product there were (5) categories used. Each

category were given corresponding score as follows.

Score Scoring variables Verbal interpretation

5 4.20- 5.00 Extremely Acceptable

4 3.40- 4.19 Moderately Acceptable
3 2.60- 3.39 Niether Acceptable nor
Not Acceptable
2 1.80- 2.59 Moderately Not Acceptable
1 1.00- 1.79 Extremely Not Acceptable

HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGA AS ADDITIVE IN MAKING
PASTILLAS
SWEETENED BY STEVIA

Roxas City

Scoring Variable

The variable used in evaluating the acceptability of the product were taste, texture,

appearance and aroma. Each variable used the Five Point Hedonic Scale.

For Taste

Score Scoring variables Verbal interpretation

5 4.20- 5.00 Like Extremely

 4 3.40- 4.19 Like Moderately
3 2.60- 3.39 Neither Like nor Dislike
2 1.80- 2.59 Dislike Moderately
1 1.00- 1.79 Dislike Extremely

For Texture

Score Scoring variables Verbal interpretation

5 4.20- 5.00 Like Extremely

4 3.40- 4.19 Like Moderately
3 2.60- 3.39 Neither Like nor Dislike
2 1.80- 2.59 Dislike Moderately
1 1.00- 1.79 Dislike Extremely

HERCOR COLLEGE
COLLEGE OF HOSPITALITY MANAGEMENT
UTILIZATION OF ALPINIA GALANGA AS ADDITIVE IN MAKING
PASTILLAS
SWEETENED BY STEVIA

Roxas, City
For Appearance

Score Scoring variables Verbal interpretation

5 4.20- 5.00 Like Extremely

4 3.40- 4.19 Like Moderately
3 2.60- 3.39 Neither Like nor Dislike
2 1.80- 2.59 Dislike Moderately
1 1.00- 1.79 Dislike Extremely

For Aroma

Score Scoring variables Verbal interpretation

 5 4.20- 5.00 Like Extremely
4 3.40- 4.19 Like Moderately
3 2.60- 3.39 Neither Like nor Dislike
2 1.80- 2.59 Dislike Moderately
1 1.00- 1.79 Dislike Extremely

Statistical Tools and Analysis

The data were tabulated and statistically analysed using the mean in determining the

level of acceptability of the product.

The analysis of variance (ANOVA) was used to determine the significant difference in

the acceptability of three (3) treatments in terms of taste, texture, appearance, and aroma.