VELVET APPLE MABOLO POPSICLE- BTVTED- PROPOSAL.pptx

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1. Exploring the Potential Of Velvet Apple ( Mabolo ) as a Natural Flavor Enhancer of Dairy-Based Popsicles College of Teacher Education| BTVTED SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING

2. RESEARCHER/S’ PROFILE Kristine Claire M. Japson https://orcid.org/0009-0002-7486-4701 SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING PICTURE Myra B. Cabag https://orcid.org/0009-0008-5301-7830 Jaigie Failden https://orcid.org/0009-0007-1743-9828 Jesamarie E. Tubasis https://orcid.org/0009-0000-0041-3073

3. RESEARCHER/S’ PROFILE Regine M. Balista https://orcid.org/0009-0005-4863-0954 SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Jevie B. Tausa https://orcid.org/0009-0007-9589-4869 Kim A. Tawob https://orcid.org/0009-0003-0505-0744

4. ADVISER’S PROFILE Name: Theresa Mae Q. Bedayo Orcid Link: https://orcid.org/0009-0004-6540-8477 Email: [email protected] Field of Expertise: Food Innovation, Food Service Management, Food Industry SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING

5. BACKGROUND OF THE STUDY SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Mabolo fruit must be addressed, highlighting the challenges of underutilized resources despite their nutritional benefits. The Mabolo fruit is rich in calcium, vitamin B, iron, and antioxidants, yet it remains largely ignored due to its unpleasant odor and hairy texture. T he popsicle is characterized by individual servings of edible ice of several compositions, generally supported by a stick, obtained by chilling the homogeneous mixture of food ingredients until frozen, with or without beating.

6. SIGNIFICANCE OF THE STUDY SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Introducing the fruit to the new genrations . Thus, the student of Bachelor in Technical Vocational Teacher Education will preserve the value of the fruit and helping the local farmers utilizing the under-valued fruit into a new product.

7. SCHEMATIC DIAGRAM SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Dependent Variables Respondents’ Profile • Status • Gender • Age Group • Year Level Independent Variables Exploring the Potential Of Velvet Apple ( Mabolo ) as a Natural Flavor Enhancer of Dairy-Based Popsicles As Sensory Assessment: • Appearance • Aroma • Taste • Texture Most Accepted Ratio: • Product A • Product B

8. STATEMENT OF THE PROBLEM SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING What is the profile of the respondents in terms of: 1. Status; 2. Gender; 3. Age Group; 4. Year Level. 2. Determine the extent of Canistel ( Pouteria Campechiana ) as an Ice Cream Enhancer. As Sensory Assessment in terms of: 2.1. Appearance; 2.2. Aroma; 2.3. Flavor;

9. STATEMENT OF THE PROBLEM SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING 2.4. Taste; 2.5. Texture. What is the most accepted ratio based on sensory assessment: Product A – Velvet Apple( Mabolo )Popsicle without White Chocolate Product B - Velvet Apple( Mabolo )Popsicle with White Chocolate 2. Is there a significant difference in the Velvet Apple ( Mabolo ) as an Natural Flavor enhancer in Dairy-Based Popsicles with respect to the profile of respondents?

10. OBJECTIVES OF THE STUDY SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING The study aims to create Velvet Apple ( Mabolo ) popsicles for their unique flavor and nutritional benefits, targeting health-conscious consumers and raising awareness of this indigenous fruit in schools and communities. 1.To minimize fruit food waste in Barangay Cabcabon , Butuan City, by promoting sustainable practices. 2.To advocate for incorporating Mabolo as a natural flavor enhancer in popsicles to showcase its unique taste and nutritional benefits. 3.To develop an innovative product using Mabolo fruit, highlighting its versatility and appeal. 4.To assess consumer preferences for Mabolo popsicles through surveys and taste tests.

11. SCOPE AND LIMITATION OF THE STUDY SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING The scope of the study will Exploring the Potential of Velvet Apple( Mabolo ) as a Natural Flavor Enhancer in Dairy-Based Popsicles. The researchers will randomly select students as of the Academic Year 2024-2025, faculty & staff of Saint Michael College of Caraga , consumers and local farmers of Cabcabon Butuan City.

12. REVIEW OF RELATED LITERATURE SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING The Velvet Apple ( Diospyros blancoi ) is a nutritious fruit with a rich profile and antioxidant properties. Consumed fresh or in various dishes, it supports overall well-being and exemplifies nature's health benefits. The impact of food innovation in creating Mabolo (Velvet Apple) popsicles is multifaceted, touching on health, sustainability, and economic opportunities. By using indigenous fruits like Mabolo , food innovation helps introduce healthier, more nutritious alternatives to commonly used ingredients in frozen desserts Fruit Season: It is also a seasonal fruit. It happens to be available at around the third quarter of the year around August/September

13. REVIEW OF RELATED LITERATURE SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Allergens : Diospyros Blancoi , or velvet apple, has limited but notable uses in the food industry, especially in Southeast Asia, where it is commonly grown. The fruit is often enjoyed fresh and has a distinctive astringent and mildly sweet taste. Fruit allergens are key proteins that can trigger reactions ranging from mild oral allergy syndrome to severe anaphylaxis. Most of these allergens belong to a few primary protein families. Popsicles: Creamy popsicles offer a richer, thicker texture by including a dairy ingredient, distinguishing them from regular popsicles. This simple addition elevates homemade desserts without requiring a complex recipe.

14. REVIEW OF RELATED LITERATURE SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Popsicles: All-purpose cream is a versatile dairy product with more fat than regular milk. It often adds richness and creaminess to sweet and savory dishes. This cream is different from heavy or whipping cream as it has a lower fat content and is not suitable for whipping. Popsicle molds need an excellent popsicle mold, and luckily, there are many molds you can use to make your pops. From shapes to classic molds, there are similar to push-up pops but in a new silicone design. To make healthy popsicles, blend your chosen ingredients, pour the mixture into a mold, and freeze until solid. This approach gives you complete control over the flavors and quality of ingredients and offers significant savings over store-bought versions, especially if you plan to enjoy popsicles regularly

15. REVIEW OF RELATED LITERATURE SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Appearance: The appearance of dairy-based popsicles depends on their texture, color, and presentation, influenced by ingredients like the type of dairy and flavorings such as fruit purees. Milk or cream provides a smooth, creamy texture for a uniform look, while fruits like Mabolo enhance flavor, color, and visual appeal, often adding natural tints or speckles for a richer sensory experience. When choosing milk chocolate over dark chocolate for coatings, key considerations include taste, texture, and sweetness. Milk chocolate is often favored for its creamy texture and milder, sweeter flavor, which appeals to a broader audience compared to the rich, intense taste of dark chocolate. It also melts more smoothly, providing a pleasant mouthfeel ideal for confections and coatings, particularly for those who prefer sweeter treats.

16. REVIEW OF RELATED LITERATURE SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Aroma: Using Mabolo as a natural flavor enhancer in dairy-based popsicles offers a unique taste and health benefits. Its mild, slightly sweet flavor pairs well with other ingredients, while its smooth texture complements dairy, creating a distinctive and appealing dessert. Texture: The whole fruit emits a strong, cheese-like odor from its skin, but this smell is absent in the peeled flesh. The whitish, firm, mealy flesh resembles an apple in texture, is moist but not very juicy, and has a mild, sweet flavor, reminiscent of a banana-flavored apple. Temperature: Popsicles typically freeze and solidify at a temperature of around 28°F (-2°C), slightly lower than the freezing point of water (32°F or 0°C). This is because of the sugar and other ingredients present, which lower the freezing point through a phenomenon known as freezing point depression. However, most freezers are set to 0°F (-18°C) to ensure the popsicles remain solidly frozen. Whipping: Incorporating air into a popsicle mixture creates a smoother, creamier texture, especially in dairy-based popsicles. Whipping reduces density, giving the popsicle a light, airy quality while dispersing fat and other ingredients evenly for a melt-in-the-mouth effect. This technique enhances innovative flavors, such as mabolo , allowing the natural flavors to shine with a smoother texture.

17. RESEARCH METHODOLOGY SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING This study employs the experimental research method to explore the potential of Velvet Apple ( Mabolo ) as a natural flavor enhancer in dairy-based popsicles through sensory evaluation. The Mabolo fruit is taken in the Barangay of Cabcabon , which has a lot of canistel fruit. The study will be conducted at Saint Michael College of Caraga . It is a tertiary educational Institution with brilliant and magnificent pillars for the progress and safety of the clientele. It is located at Atupan Street, Barangay 4, Poblacion , Nasipit Agusan del Norte. The researchers employ the random sampling selection technique for this study. The research is conducted at Saint Michael College of Caraga , as well as among consumers and local farmers in Barangay Cabcabon , Butuan City. After data collection, the researchers, with assistance from statisticians, tabulate and analyze the survey results.

18. ETHICAL CONSIDERATIONS SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Protection of Intellectual Property Rights (IPR)- The research will ensure any new procedures, approaches, or emerging conclusions. All original materials, including experimental data, analysis tools, and research outputs, shall be protected by relevant copyright laws. Secondary data sources will be appropriately attributed, and any patented or trademarked components utilized will be handled with the necessary permits to protect intellectual property rights. Informed Consent- If human volunteers are included (for example, in consumer taste testing), they shall be informed of the study's goal, methods, potential dangers, and benefits. Written consent will be sought, ensuring that they understand their right to withdraw from participation at any moment without consequence. This study does not use animals; thus, no further animal welfare permits are necessary. Data Privacy and Confidentiality- The gathering and managing participant data (if any) will comply with data privacy rules, ensuring that personal information is kept secure and anonymized where appropriate. The data will be securely kept, with access restricted to the study team. Voluntary Participation and Freedom to Withdraw- Participation in taste tests or any other human engagement will be entirely voluntary. No coercion will be used, and participants can withdraw from the research without repercussions.

19. ETHICAL CONSIDERATIONS SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING E. Minimization of Harm and Risk Management- The research will take steps to minimize any potential risks to participants, whether physical, psychological, or otherwise. Safety and health protocols will be strictly followed in all data collection, preparation, and experimentation. Informed Consent- If human volunteers are included (for example, in consumer taste testing), they shall be informed of the study's goal, methods, potential dangers, and benefits. Written consent will be sought, ensuring that they understand their right to withdraw from participation at any moment without consequence. This study does not use animals; thus, no further animal welfare permits are necessary. F. Beneficence and Contribution to Knowledge- The research is expected to contribute to a better understanding of college students' challenges in writing research papers, which can inform future teaching strategies and student support systems. Although participants may not directly benefit from the study, their involvement will help generate valuable insights. Upon request, a summary of the research findings will be shared with the participants. G. Justice and Fair Participant Selection- If applicable, participant selection for any tests or studies will be based on fair inclusion criteria without discrimination. The goal will be to ensure a representative and unbiased sample for accurate research outcomes. H. Data Integrity and Accuracy- Data collection, processing, and analysis will follow standardized methods to ensure reliability and accuracy. Any potential biases or limitations in the study will be documented and accounted for in reporting.

20. ETHICAL CONSIDERATIONS SAINT MICHAEL COLLEGE OF CARAGA RESEARCH PROPOSAL HEARING Transparency and Honesty in Reporting- Findings from this study will be reported truthfully and without bias. Any conflicts of interest will be disclosed, and all contributions from primary and secondary sources will be acknowledged appropriately. J. Use of Patented or Copyrighted Materials- Appropriate permissions will accompany patented processes, technologies, or copyrighted materials. Citations will be provided to uphold ethical standards and compliance with intellectual property laws. K. Considerations for Human Subjects- The study will prioritize participant safety by following health and safety regulations during data collection and taste testing. Participants will be informed of any potential risks, which will be minimized. Precautions, including hygienic food handling and safety protocols, will be in place to reduce any risks or discomfort during the testing process. L. Ethical Clearance and Institutional Approval- The study will obtain ethical approval from the relevant review board or institutional ethics committee, ensuring compliance with ethical standards for participant protection and intellectual property. It will follow national and international guidelines for data privacy, intellectual property, and the ethical treatment of human subjects. Approval will be secured prior to the study's commencement, with strict adherence to all ethical board guidelines. M. Responsible Use of AI and Other Technologies- AI and digital tools, like data analysis software, may be employed to process and analyze research data. These tools will be used carefully and under supervision to ensure accuracy and avoid bias. Participants will be informed if AI or similar technologies are involved in data processing or analysis. The research team will verify AI-generated results to maintain data integrity, preventing errors or misinterpretation. AI-based findings will be cross-checked with manual reviews to ensure trustworthy outcomes.

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