RESEARCH PRESENTATION SCRIPT

Opening / Introduction

Good day everyone. We are here to present our research entitled “The Effects of Pumpkin
(Cucurbita maxima) Addition on the Nutritional Quality and Sensory Acceptability of
Pandesal.”
This study was conducted by Vidanes, Kurt Lawrence Z. and Moises, Vincent F., in partial
fulfillment of the subject Investigation, Inquiries, and Immersion at Odizee School of
Achievers, Inc.

Background of the Study

Pandesal is one of the most popular and widely consumed bread products in the Philippines. It is
affordable, accessible, and deeply rooted in Filipino culture. However, traditional pandesal relies
heavily on wheat flour, which is mostly imported. This dependence on imported wheat raises
concerns related to cost, sustainability, and food security.

To address this issue, researchers have explored the use of locally available ingredients as partial
substitutes for wheat flour. One promising ingredient is pumpkin, or kalabasa (Cucurbita
maxima). Pumpkin is widely grown in the Philippines, affordable, and rich in nutrients such as
beta-carotene, vitamin A, fiber, and antioxidants.

Previous studies have shown that pumpkin can improve the color, texture, moisture, and
nutritional value of bakery products. However, there is limited research focusing specifically on
pandesal, which has unique sensory characteristics and strong cultural importance. Because of
this gap, our study aimed to determine whether pumpkin can be successfully added to pandesal
without negatively affecting its acceptability.
Statement of the Problem

This study aims to determine the effects of pumpkin addition on the sensory characteristics and
overall acceptability of pandesal.

Specifically, it seeks to answer the following questions:

1. What are the sensory characteristics of pandesal when pumpkin is added in terms of:
o Texture
o Taste
o Color
o Overall acceptability
2. What is the level of acceptability of pumpkin-enhanced pandesal?
3. Can pumpkin be used as a substitute ingredient in pandesal production?

Conceptual Framework

Our conceptual framework shows the relationship between the independent variable and the
dependent variables.

The independent variable is the level of pumpkin addition, which includes 10%, 20%, 30%, and
50%.

The dependent variables are the sensory qualities of pandesal, namely:

 Texture
 Taste
 Color
 Overall acceptability

The framework illustrates how varying levels of pumpkin addition may influence the sensory
qualities and consumer acceptance of pandesal.
Significance of the Study

This study is significant to several groups:

 Baking Industry – This research provides ideas for developing healthier and innovative
bread products.
 Consumers – Pumpkin-enhanced pandesal offers a nutritious alternative with added
vitamins and fiber.
 Entrepreneurs – The findings may encourage small businesses to use local ingredients in
bread production.
 Farmers – Increased use of pumpkin can support local agriculture.
 Environment and Sustainability Advocates – Using local crops reduces dependence on
imported wheat.
 Future Researchers – This study can serve as a reference for further research on food
enrichment.
 Nutritionists and Health Experts – Pumpkin-fortified bread may help address vitamin A
deficiency.

Scope and Delimitation

This study focuses only on pandesal enriched with pumpkin puree at levels of 10%, 20%, 30%,
and 50%. The sensory evaluation is limited to texture, taste, color, and overall acceptability.

The study does not include shelf-life testing, microbial analysis, cost analysis, or large-scale
production. The respondents are limited to selected individuals and may not represent national
consumer preferences.

Review of Related Literature and Studies

Foreign and local literature consistently show that pumpkin is a nutrient-rich ingredient that
improves the sensory qualities of bakery products. Studies by Teixeira and Barros (2022) and Jones
and Walters (2023) highlight pumpkin’s ability to enhance color, softness, and nutritional value.
Local studies such as those by Medina and Reyes (2021) and Dela Cruz et al. (2023) confirm that
kalabasa is affordable, accessible, and effective in improving bread quality. However, few studies
focus specifically on pandesal, which our research aims to address.

Research Methodology

Research Design

This study used a quantitative experimental research design. Different levels of pumpkin puree
were added to pandesal to observe their effects on sensory qualities.

Respondents of the Study

The respondents consisted of 20 neighbors from Sta. Cruz, Alicia, Isabela. They were selected
using convenience sampling, based on their availability and willingness to participate.

Sampling Technique

Convenience sampling was used because it is commonly applied in sensory evaluation studies.
This technique allows researchers to gather immediate feedback from readily available consumers
who are familiar with the product being tested.

Preparation and Procedures

Pumpkin puree was prepared by washing, boiling, and mashing fresh pumpkin. Pandesal dough
was then prepared by combining standard ingredients and adding pumpkin puree according to the
assigned treatment levels.

The dough was kneaded, proofed, shaped, and baked under controlled conditions. Samples were
properly labeled and presented to respondents for evaluation.

Research Instrument
A structured sensory evaluation questionnaire was used. Respondents evaluated the pandesal
using a 4-point hedonic scale, where:

 4 – Like Very Much

The attributes evaluated were texture, taste, color, aroma, and overall acceptability.

Data Gathering Procedure

All pandesal samples were prepared under the same conditions. Respondents participated in a
tasting session and completed the sensory evaluation questionnaire. The data collected were
organized and analyzed.

Data Analysis

The data were analyzed using frequency and percentage distribution and were presented in
quantitative tables.

Closing Statement

In conclusion, this study aims to determine whether pumpkin can be used as a nutritious and
acceptable ingredient in pandesal. By combining local agricultural resources with traditional
bread-making, this research supports innovation, sustainability, and improved nutrition while
preserving Filipino food culture.

Thank you, and we are now open for questions.