Changing the taste of clubhouse sandwiches with a twist of pineapple jam

____________________________________

A research proposal

Presented to the faculty

Of the department of education

In Eastern Visayas State University

_________________________

In practical fulfillment of the

requirements for the bachelor

of Technical and Vocational

Teachers education

_______________________

Researchers:

Balane, JulieAnn

Batas, Jelyn T.

Langres, Debbie Jane B.

Ollave, Margir J.
 Table of Contents

Title page

Chapter I

INTRODUCTION

Background of the study

Statement of the problem

Null hypothesis

Theoretical framework

Significance of the study

Scope and Delimitation

Definition of terms

Chapter II

REVIEW OF RELATED LITERATURE

Related Literature

Related Studies

Chapter III

Research Methodology

Research Design
 Chapter l

Introduction

Background of the study

The sandwich is a top choice and convenient lunch time food. It is quickly made and

served versatile to such countless verities that is fulfills practically every taste and

nutrition requirement.

Sandwiches can vary in ingredients and build depending on the region it was made

from. What brings together the idea of the Sandwich in all occasions is a delectable

filling serve on or in a bread delectable filling serve on or in bread or a similar wrapper.

In a sandwich, the bread fills in as a consumable packaging for the food inside.

Great quality breads give assortment surface, flavor, and eye appeal to sandwiches as

well as providing bulk and nutrients.

Addition, a clubhouse sandwich is perhaps the most notable sandwiches on any

menu. Layers of bacon, cucumber, cabbage and with a twist of pineapple jam to add

sweeten into it.

On the other hand, Pineapple is an a very important commodity that grows most in

tropical climates. It produces a very juicy and fibrous fruit. Pineapple fruit is a good

source of vitamin A and B and fairly rich in vitamin C and minerals like calcium,

phosphorus and iron. Moreover, this fruit can be made also as a pineapple jam which is

very quiet easy to make at home. Since pineapples are abundant in our place we the
researchers decided to change some of the ingredients of clubhouse Sandwiches. So,

this research was intended to plan asses the worthless of pineapple jam as a

replacement of cheddar cheese and mayonnaise in clubhouse sandwiches

Statement of the problem

This research was aimed to determine the sensory characteristics of clubhouse

sandwiches with pineapple jam.

Specially, this sought to:

1. Determine the sensory characteristics of clubhouse sandwiches with pineapple jam in

terms of:

1.1 Color

1.2 Aroma

1.3 Flavor

1.4 Texture

1.5 Taste

1.6 Appearance; and

1.7 purchase Intention.

2. Determine the pineapple jam is comparable to the other flavors of clubhouse

sandwiches.
3. Determine if there is significant difference on the sensory characteristics of the

clubhouse sandwiches and its flavors.

Null hypothesis

HO1. Clubhouse sandwiches with pineapple jam is in comparable to the existing original

recipe.

HO2. There are no significant differences on the sensory attributes of the clubhouse

sandwiches as perceived by the panelist.

Conceptual frame work

Since the taste of clubhouse sandwiches is sweet because of the pineapple jam, some

type of sweater is usually the main ingredients of any product. The main ingredients are

bacon, cucumber, cabbage bread, tomato, and other flavorings.

Substituting the original stuffing of the clubhouse sandwiches is new to the appetite of

the people. We substitute the original stuffing into a unique one. We transformed it into

a newly somethings else. We used bacon, cucumber, cabbage and with a twist of

pineapple jam to add sweeten into it. Pineapple jam helps the sandwiches to add some

flavorings and aroma.

The word “pineapple” come from Spanish word Pina was first use in 1998 to refer to a

pinecone. This changed about 300 years later, with the word pinecone being introduced

so pineapple could be used exclusively for the fruit’

Pineapples were discovered by the Europeans in 1493 on the Caribbean island of

Guadalupe. Early attempts by Europeans to cultivate the fruit failed until they realized

that the fruit needs tropical climate to flourish. By the end of the 16 th century.

Portuguese and Spanish explores introduced pineapples into their Asian, African and

south pacific colonies.

Because pineapples are very perishable, fresh pineapples were a rarity for early

American consist. Glazed, sugar coated pineapples were a luxurious treat, and fresh

pineapple itself became assemble of prestige and social class.

The framework below showed the independent and dependent of pineapple jam. The

experiment was designed using full-factorial design.

Figure 1. Paradigm of the Independent and Dependent Variables of the formulation of

the pineapple- filled

Independent variables

Pineapple jam power and Dependent variables

time of microwave Pineapple jam water activity,
processing. PH and total soluble solids
(TSS) content
Significance of the study

This research is meant to compare the taste of original clubhouse sandwiches into

new appetite of the people and formulating a new recipe of clubhouse sandwiches with

pineapple jam, new and unique. It is uses the health benefits of pineapple in making

clubhouse sandwiches which opens other possible researchers in the future of using

pineapple as a topping.

This study will also encourage people to keep their health in mind when eating food

and look for the health benefits of the food their eating. This also has potential to

generate income to the community and the entrepreneur.

The consumer of this new proposed recipe of clubhouse sandwiches would be able

to enjoy eating to this new recipe with the ingredients that is already available at home

and very affordable than any product in the market.

Finally, this would serve as one new source of income for the future researchers

and also could be reference for further studies clubhouse sandwiches with pineapple

jam.

Community

Since our country is abundant of pineapple, this would be a good result to students and

future researchers, they can make an income from selling this to the communities and

will even encourage them to develop healthy food like pineapple jam.

Customers

Will taste a unique and healthy product like pineapple jam.

Small scale business

This will help to give them another unique taste of clubhouse sandwich with pineapple

jam.

Scope and limitation

This study is limited to the progress of clubhouse sandwiches with pineapple jam and its

acceptability of the people in terms of its aroma, texture, appearance and taste.

Moreover, to determine acceptability of the respondents of this study in Ormoc City

most especially the students of Eastern Visayas State University. This study was

conducted during the School Year 2021-2022.

Definition of terms

Taste – Refers to the capability of the product if it is Good or Not

Aroma – Usually pleasant smell refers to the fragrance Clubhouse Sandwiches

Texture – Refers to the sensation and the feeling of the product when touched or

chewed inside the mouth and the general sensation of the product.

Appearance – The Physical appearance of the product its display and other qualities

that will appease the eyes of the costumer

Purchase intention – The test of the product if it passes to the customer.

 Chapter 2

Review of related literature

Pineapple originated in South America, pineapples were first discovered by Europeans

in 1493 on the Caribbean island that came to be known as Guadalupe. When Columbus

and other discovers brought pineapples back to Europe, attempts were made to

cultivate the sweet, prized fruit until it was realized that the fruit’s need for a tropical

climate inhibited its ability to flourish in this region. By the end of the16th century,

Portuguese and Spanish explorers introduced pineapples into many of their Asian,

African and South Pacific colonies, countries in which the pineapple is still being grown

today.

Since pineapples are very perishable, and modes of transportation to bring them

stateside from the Caribbean Islands were relatively slow centuries ago, fresh

pineapples were a rarity that became coveted by the early American colonists. While

glazed, sugar-coated pineapples were a luxurious treat, it was the fresh pineapple itself

that became the sought after true symbol of prestige and social class. In fact, the

pineapple, because of its rarity and expense, was such a status item in those times that

all a party hostess had to do was to display the fruit as part of a decorative centerpiece,

and she would be awarded more than just a modicum of social awe and recognition. In

the 18th century, pineapples began to be cultivated in Hawaii, the only state in the
U.S.in which they are still grown. In addition to Hawaii, other countries that commercially

grow pineapples include Thailand, the Philippines, China, Brazil and Mexico.

Sen (1990) reported that 0.6 g acid was present in 100 g edible portion of pineapple fruit

which contained 63 mg vitamin C. The pineapple fruits contained 13.0 %sugar and 0.05

g mineral matters. Kumar (1992) reported that the fruit weight of the knew or Giant knew

cultivar of pineapple varies from 1.6 to 3.0 kg. The fruit length varied from 20 to 25 cm

and diameter from 11.0 to 14.5 cm in the same variety. The content of pomace in the

fruit of giant knew was lower (45 to 50 %) as compared to those of Queen (60-65 %)

and Maritus (65 to 70%).Gherandi et al. (1994) observed significant difference between

the contents of sugars, organic acids, amino acids, metals and nitrates in the core and

the flesh parts of pineapple fruits. Cruck et al. (1994) reported that boiling is desirable in

order to cause intimate mixing of fruit pulp and sugar and partially to concentrate the

product by evaporation of excess moisture and also suggested the sheet test for

examining the end point. Lal and Pruthi (1995) reported that the ascorbic acid content

knew or Giant kewand Maritus varieties of pineapple varied from 6.1 to 2.6 mg/100 g

edible portion. Ahmed and Bora (1998) revealed that there was no significant different in

total soluble solid content in the fruits of cultivar knew harvested during difference

months of the year. Nokatoh (1999) found that summer fruits of pineapple had higher

total soluble solids than winter fruits and also observed that the flesh and the peduncle

portion were richest in total soluble solids, reported that summer fruits of pineapple had

lower ash content than winter fruits. Roy et al. (2000) reported that seven tropical fruits

which are presently underutilized. These are aonla, jackfruit, pineapple, karonda kokum
and phalsa. Medicinal and culinary uses are highlighted. It is concluded that a number

of acceptable products can be prepared from these fruits. Nazrul et al. (2004) reported

that, Pineapples are being cultivated in this area in association with different kinds of

trees and vegetables. Honey Queen is the most popular variety at the studied area.

Farmers cultivate pineapples as ratoon crops and usually extend their garden by

transplanting suckers in new sloping land. Fifty-one percent of respondents who

cultivate pineapple in association with trees pointed out the number of harvested fruits

per hectare to be more than 2500. Fruit weight was also higher in the case of

associated crops compared to that in sole cropping.

All the farmers planted Jamari with pineapples followed by Jackfruit (82%), Olive (47%),

Mango (46%), Jam (42%), Koori (38%), and some other tree species. Among all the

vegetables, pumpkin has made the best association (i.e. 53%) with the pineapple.

Benefit cost ratio(BCR) was found the highest (5.11 and 3.38) in the associated crop

production. Chand et al. (2007) reported that Pineapple (Ananus comosus) is non-

climacteric fruit grown widely in Meghalaya. It is rich in vitamin C, magnesium calcium,

potassium, iron and the protein digesting enzyme, bromelain. Kew and Queen are the

two promising cultivars of pineapple in North East India. Kew variety is characterized by

the big sized fruits (1.5-2.5 kg) which are oblong and tapering slightly towards the

crown.

The flesh is light yellow and very juicy when ripe. Queen variety fruits are of the

weight0.9-1.3 kg in general. The flesh is deep golden-yellow less juicy than Kew, crisp

textured with a pleasant aroma and flavor. Pineapple plants flower 10-12 months after

planting and fruits become ready 16-18 months after planting. In natural condition it is
harvested during May-August. Fruits which mature in the winter are acidic. The fruits

with crown can be kept for 10-15 days after harvesting. Reinhardt and Rodriguez (2009)

reported that Pineapple is a very well-known fruit all over the world and within the

tropical fruits it represents the largest processed volume, generating several kinds of

products like canned and frozen pineapple (in slices and pieces) and juice (single

strength and concentrate).

Brazil is one of the largest growers of pineapple in the world, but is insignificant as

industrial processor. The Asian producers focus on the total usage of pineapple, that is

primarily fresh fruit combined with canning and juice production, where juice is basically

a by-product. In South America, fresh fruit is also the main usage, but the canning

industry is not well developed and juice is produced from the whole fruit. Pineapple juice

concentrate is applied to produce ready-to-drink pineapple juice or nectar and as main

constituent in blends for multi fruit juices, nectars and juice drinks. The reason for that is

that pineapple juice is considered as "cheap juice solids" compared to other fruit juice

concentrates available, and as the concentrate is relatively neutral, it fits very well for

blending with other tropical and exotic fruit juices of higher added value. Prices for juice

concentrates on the international market are historically in the range of 1.000 to

1.300US$/ton CFR Rotterdam, which means a huge challenge for efficiency in the

whole industrial chain. Considering an annual world production of pineapple around 18

million. We estimate that only roughly 1/3 is being industrially processed, mainly by

canning (~30%) and to juice (4%), being 2/3 consumed as fresh fruit. To further promote

pineapple for industrial processing and value addition, several factors are crucial:

integration of grower and processing industry, fruit type versus application, product
portfolio, processing technology, logistics, marketing and promotion, and long-term

planning. As et al. (2011) reported that Pineapple (Ananas comosus (L.) Merr.) is an

important tropical fruit that shares about 50 per cent of global fruit market. Worldwide,82

countries produce pineapple in economic quantities on about 950 thousand hectares

and Brazil is the highest pineapple producing country in the world which shares about14

per cent of world pineapple fruit production. Cultivation of pineapple is introduced in

India only 4-5 decades ago and it has very little significance in terms of area coverage

(about 1% of total fruit area) in the country. India, having about 84 thousand hectares

under pineapple cultivation, shares about 8.42 per cent of world pineapple area and

6.5per cent of pineapple production. This fruit is grown in states like Assam, Meghalaya,

Tripura, Mizoram, Manipur, Nagaland, West Bengal, Kerala, Karnataka and Goa on a

large scale. West Bengal is an important fruit growing region in the country.

The state shares about 3.34 per cent of total fruit area and 4.27 per cent of total fruit

production in the country. It contributes around 24 per cent of country's total pineapple

production and North Bengal provides the major bulk of this. Uttar (North) Diaper and

Darjeeling are two most important pineapple growing districts in the state and an

AgriExport Zone on pineapple is in operation in this zone to induce the farming folk

towards the avocation. Time series analysis explores that growth and progress of

pineapple cultivation in the country is not encouraging at all.

Area under pineapple in the country is increasing non-significantly at 0.009 per cent per

annum and its production is increasing (also non-significantly) at 0.017 per cent per

annum. In contrast to the general trend, both area and production of pineapple in two

most important pineapple growing districts in West Bengal are increasing at significant
rate. But the progress is much below the expected level due to some inherent

constraints which are analyzed. Petronella (2011) reported that Pineapple is one of the

most popular tropical fruit that is well known for its juicy sweet taste.

This delicious fruit is also known as Pina,Nanas and Ananus. This fruit is rich in

nutrition. It has a high content of vitamins, minerals, fibers and enzymes. This fruit is

totally fat free and so help to maintain an ideal body weight and provide a balanced diet

for those who want to be fit. Pineapples are a good source of Vitamin-C and cholesterol

free. This healthy nutritious fruit can beat raw as well as can be used in preparing

various tasty recipes. The sodium content of the fruit is also very low. The micro

nutrients content of this fruit helps to protect us from many diseases like cancer, stroke

and other heart problems.

Pineapple juice also helps to kill intestinal worms and helps to relieve intestinal

disorders. The chemicals that this fruit contain stimulate the kidneys and aids in

removing toxic elements in the body. An enzyme called bromelain that blocks the

production of kininswhich is formed during inflammation. This helps reducing swelling

brought by arthritis, gout, sore throat and acute sinusitis. Surgical wounds or any

wounds received due to injury can be healed fast by having pineapple juice. In all, the

pineapple fruit has many beneficial effects to our body. For the patients of tuberculosis,

the juice of this fruit is found to be very helpful and effective to cure the disease by

dissolving the mucus.

Pineapples are also rich in manganese that is needed for your body to build bone and

connective tissues. Pineapple also strengthens the bones of older people as well as the

growth of bones in younger generation.

Pineapple is one of the most relished fruits with ample amount of bioactive present in it.

the world pineapple demand has been increasing rapidly. Therefore, pineapple and

pineapple based products will be great demand in recent future not only because of its

taste but also a principle compound in terms of health healing in different manner. It is

common fruit in India as well as in some other countries of the world and it contains

good amount of various vitamins, carbohydrates, crude, fibre, water different minerals.

Generally, the matured pineapple fruit is consuming fresh and juice as a source of any

essentials minerals and vitamins and but can be processed to produce different

pineapples based products.

Fresh pineapples are rich in bromelain which is use as anti-inflammatory agent as well

as reduces swelling in inflammatory conditions such as acute sinusitis, sore throat,

arthritis gout. The honey queen variety of Bangladesh is superior in nutritional content

as well as sweetness than the giant new variety of pineapple. Farmers spray growth

boosting chemicals and hormones on pineapple flowers to produce large and also apply

hormones for early harvesting which may increase risk of contamination of food

materials.

Unripe pineapple in some cases is inedible, poisonous the throat an acts as purgative.

Excessive consumption of ripe pineapple cores leads to information of fibre balls in

digestive tract. So, beside its high nutritional value there may have some side effects if
not consume properly. To get the fruit and fruit based products available round the year,

there should be proper packaging of the process fruit also. Several conventional

techniques like canning and some modern techniques like edible coating UV ray

application, packing by bio preservatives to be used commercially. There has to be

more new products developed by pineapple with keeping or enhancing the nutritional

value by modern packaging techniques to provide health benefits to the consumers.

Source:
https://www.academia.edu/35848041/Chapter_2_Review_of_Related_Literature
https://www.academia.edu/35848041/Chapter_2_Review_of_Related_Literature
https://www.kau.in>doccuments>b...PDF benefits and Uses of pineapple-kerala Agricultural
University
 CHAPTER 3

RESEARCH METHODOLOGY

This section outlines the specific research methodology we will use in in the study and

the strategy to analyze data.

It will determine that the above methodology is appropriate in making a depth analysis

into the process by which the participants evaluate and determine which aspects of

such presentation had an effect on changing the taste of clubhouse sandwiches with a

twist of pineapple jam. Furthermore, it is intended to determine if changing the taste of

clubhouse sandwiches with a twist of pineapple jam can be acceptable for production.

The factors which can affect the external validity are explained in detailed in order to be

able to replicate the study, compare the findings, and testing the hypothesis. A survey

will be conducted under different conditions or using different conditions or using

different research design.

Research Design
Descriptive and experiment method of research was used to evaluate the overall

acceptability of changing the taste of clubhouse sandwiches with a twist of pineapple

jam in terms of color, aroma, flavor, texture, taste, appearance and purchase intention.

Materials and Ingredients

The ingredients used in the study are as following: pineapple, sugar, water, bacon,

cucumber, cabbage. Table 1 shows the materials and ingredients with corresponding

quantity of each item.

Materials and Ingredients Quantity

Pineapple 2 pcs

Sugar 1 cup

Water 1 cup

Bacon 10 slice

Cucumber 1 pc

Cabbage 2 leafs

Sandwich 2 pairs

Equipment and Utensils

The equipment and utensils in the preparation of clubhouse sandwiches with a twist of

pineapple jam are follows: measuring cups, knife, chopping board, bowl, plates, ladle,

frying pan

Table 2 shows the equipment and utensils used with the corresponding quantity of each

items.

Equipment and Utensils Quantity

Measuring cups 1 set

Knife 1 unit

Chopping board 1 unit

Bowl 3 units

Plates 1 unit

Ladle 1 unit

Frying pan 1 unit

Table 3. Process flow chart of the preparation in changing the taste of clubhouse

sandwiches with a twist of pineapple jam.

Prepare Ingredients and

Materials
 for clubhouse sandwiches
for clubhouse sandwiches with a twist of pineapple for pineapple jam
jam

take 3 slices of bread and peel the pineapple,

prepare all ingredients toast them in a toaster or remove the core and
in a frying pan chop into small pieces

over the medium low

spread 1 table spoon of flame add the chopped
slice the bacon and
pineapple jam into pineapple to the frying
cucumber
bread/ sandwiches pan that has a 1 cup of
water

Research Locale

This study conducted at Eastern Visayas State University Ormoc City Campus, located

at Brgy. Don Felipe Larrazabal, Ormoc City Leyte during the first semester of the

academic year 2020-2021.

Respondents of the study

The researchers of this study choose 15 respondents to get the response about the

flavor, color, aroma, texture, size and general acceptability of pineapple jam.

Table 3 showed the category of respondents with the corresponding number.

CATEGORY NUMBER OF RESPONDENTS

Vendors 5

Community 5
 Students 5

Total 15

Research Instrument

In the process of gathering information, the researchers used the following research

instruments: 5-point scale and 9-point scale. In the descriptive test, 5-point scale. Score

sheet with the different interpretation of the attributes of the product has been used. The

ratings were being as 5 the highest rate and 1 as the lowest rate. These criteria were

composed of 5 parameters including flavor, color, aroma, texture and over all

acceptability while in the experimental test, a 9point scale score sheet was used for the

sensorial characteristic of the product and 5-point scale score sheet for purchase

intention. The instrument being used were designed in such manner that the needed

data will be obtain truly.

Data Gathering Procedure

In this study, the researchers used the score sheet to get the needed data. The

researchers will distribute the score sheet to be fill up and rate by the respondents

together with the sample product. The respondents together with the sample product.

The respondent is chosen by the researchers based on the characteristics needed in

the investigation. Lastly, the researchers will collect the score sheet and totally the

results for presentation and statistical analysis.

Method of Scoring and Analysis

To get the result of the study the researchers used 5-point scale in the descriptive test.

To interpret the data of the study, a 9-point scale was used in the hedonic tesr and 5-

point scale in the purchase intention.