Malunggay Essay

Theoretical FrameworkThe following theories translate framework of this look.This study was anchored on the Theory of Kramer (1995). The Texture Measurements of Foods Psychological Fundamental, Sensory, Mechanical, and chemic Procedures, and their Interrelationships (1995), that sensory eccentric of intellectual nourishments, being a psycho-physical phenomenon, should be systemized or categorize accordance with the aesthesis by which the various attributes of quality atomic number 18 perceived by the con nerveer. The following attributes are used to determine and measure the quality of a product manner, predilection, texture and aroma. As positioned by the author appearance includes factors such as size, shape, color, and external attributes such as the attractiveness of the painting or logo. Size and shapes are measurements frequently used as crop standards or to differentiate between items. The assessment of size and shape is often a subjective process although, for ma ny products, visual guide stand been developed. Color is the primary indicatory of maturity is the provide of the type and amount of money of pigments in the product.Changes in color are often related to glowing or deterioration of the product. Color can be measured by many visual or mechanical methods. On the some other hand, taste is the perception of chemical compounds on the tongue and other nerve endings of the mouth. The canonical tastes are sweet, sour, bitter, and astringent. Sweetness is directly related to sugars into the food and the sugar to venomous ratio. Sourness is the result of the organic acids present. Compounds such as those in citrus fruits or coffee usually impart bitterness, where astringency is often the result of tannins such as the phenolic compounds in grapes (Kramer, 1995). Also, texture is the composite of those properties which come out from the structural elements of a product, and the manner in which this composite registrars with the physiol ogical sense (Szczesniak, 2005). Most textural characteristics, except firmness are evaluated as mouth feels, i.e. the printing process on the tongue, palate and teeth. In production, common textural characteristics include tenderness, crispiness, crunchiness, chewiness, and fibrousness.Texture is broadly speaking determined by measuring force applied to the food. Lastly, aroma is the sum of the compounds perceived by the nose. It is very rough to determine objectively since it is a combination of qualitative predominant and quantitative traits in a food product. Fruits and vegetables are rich inaromatic compounds many of which are nonetheless to be identified. Thus, in identifying the quality of the ordinary meat burger patties and the quality of the unused product mental home which is the malunggay burger patty, the researchers used Kramers classification of quality to hear the raw data from the respondents. Another theory to support this study is the dissemination of Innov ations Theory by Thurber and Fahey (2009). This theory is used to describe hygienic the certify for growth and adoption of dietary Malunggay or Moringa oleifera and it highlights the need for a scientific consensus on the nutritional benefits. spreading is the process by which an innovation is communicated with curtain channels over time among the members of a social system. gibe to Thurber and Fahey (2009), the rate of adoption and possibilities of over adoption can be predicted employ five characteristics of a new innovation. In order for Moringa oleifera to be pick out and for its wide spread use to be promoted, evidence must be provided for the following attributes The first attribute is called Relative Advantage which is the extent to which an innovation is perceived as being better or more utilitarian than the idea it supersedes.Then, it is followed by the Compatibility which means the measure of how well an innovation is coherent with existing social and cultural prac tices, if it is likeable, and whether it meets the need of potential adopters. On the other hand Complexity is the level to which the innovation is perceived to be difficult to understand or use. Another attribute is Observability which is used to describe how well the results of the innovation can be seen and communicated to others. And finally, Trialability which refers to the ability of an innovation to be experimented with. The Diffusion of Innovations Theory is used to determine the rate of adaptation of the Malunggay or Moringa oleifera. utilize this theory, it will give accurate knowledge on the effectiveness and wellness benefits of Malunggay or Moringa oleifera shall be known. Conceptual FrameworkThe conceptual framework of this research shall focus on the independent variables such as the respondents age, gender and grade level. Likewise, the dependent variables of the study are the respondents evaluation regarding the product in terms of appearance, taste, texture and ar oma. Once these dimensions are known, a proposed Food Feeding Program shall beformulated.