Finally

PRODUCTION AND
EVALUATION OF FORTIFIED
PASTA NOODLES
Abuena, Pauline Grace S.
Escobar, Cherry Blossom R.
Pacupac, Jaimee Estelle R.
Background of the Study
The Filipino pasta & noodles sector is led by the ‘dried & instant noodles’ category in both
value and volume terms. Whereas, the dried pasta category is expected to register fastest value
and volume growth during 2018-2023.
According to the survey of the Philippines Statistics Authority in 2016, entitled
“Consumption of Selected Agricultural Commodities in the Philippines”, 99.37% of the
households in the country bought their supply of instant noodles and 0.68% received their
supply of instant noodles. On the other hand, according to the Instant Noodles Industry,Ph. , the
Global demand of instant noodles reached 102.75 billion units in 2014 making the Philippines
contribute around 2.7% of world’s consumption.
Since the pandemic broke out people have become more health conscious to boost immune
system and body resistance. People became mindful of the food they consume. This research
study entitled “Production and Evaluation of Fortified Pasta Noodle” aims to provide a
healthier food option to fortify the pasta in order to improve its protein, iron and vitamin
content and additionally to make it more fibrous and easily digestible than commercialized
instant noodles in the market.
RESEARCH QUESTIONS:
The study was formulated to determine the Production and Evaluation of Fortified Pasta
Noodles. Specifically, this study will answer the following questions:
1. What are the profile of respondents in terms of;
1.1 Age;
1.2 and Sex?
2. What are the perceptions of the respondents towards the Production and Evaluation of
Fortified Pasta Noodles to;
2.1 Age;
2.2 and Sex?

RESEARCH QUESTIONS:
3. Is there any significant difference in Production and Evaluation of
Fortified Pasta Noodles in terms of;
3.1 Taste;
3.2 Aroma;
3.3 Texture;
3.4 and Appearance.

Conceptual Framework
• Phenomenological
Approach in Qualitative
Research
Scope and Delimitation
The research study entitled the “Production and Evaluation of
Fortified Pasta Noodle” aims to determine the production and
evaluation of the product as instant noodle with spinach (spinacia
oleracea), sweet potato leaves (Ipomoea batatas), squash peel
(cucurbita maxima) and malunggay leaves (Moringa Oleifera),
Water spinach leaves (Ipomoea aquatica) as the main ingredients.
The study is limited to the residents of the municipalities of
Cabarroguis, Quirino as part of the respondents. The delimitation
of the study includes the perceptions of the respondents towards
the Production and Evaluation of Fortified Pasta Noodles when
group by age and sex.
Significance of the Study
Pasta Noodles have a high percentage of consumption, the researchers seek to make healthier noodles for consumers. This
study aims to improve the quality of noodles by incorporating greens which contain various health benefits. This research would be
beneficial to the following:
Researcher. This research study will provide further knowledge and understanding on the health benefits of spinach, sweet potato
leaves, squash peel, and malunggay leaves, water spinach as noodles and can contribute in making other innovative products.
Consumers. This study will provide other healthy options for the consumers.
Nutritionists and Dietitians. They can recommend the fortified noodles on the nutritional diet of their patient since the product has
health benefits and has natural ingredients.

Entrepreneurs. The fortified noodles can be their source of income.
Future Researchers. This study can be a future reference for studies
about spinach, sweet potato leaves, squash peel, water spinach, and
noodles. This study may help future researchers generate ideas about
food innovation.
METHODOLOGY
Research Design
The researchers will use a descriptive research method to investigate any
distinct phenomena in the data. McCombes (2019) defined that descriptive
research method aims to accurately and systematically describe a population,
situation or phenomenon. Data sources could be from surveys, observations and
case studies. Through this method, the researcher would be able to know the taste
preferences and their perception towards the Production and Evaluation of
Fortified Pasta Noodles.

Sampling Procedure and Samples
The study was conducted at Mangandingay, Cabarroguis, Quirino and
Zamora, Cabarroguis, Quirino. The researchers used snowball sampling upon
selecting random participants bringing a total of 30 participants in the study. A
snowball sampling is a non-probability sampling technique where existing study
subjects recruit future subjects from among their acquaintances. The purpose and
method of the study is explicated to the residents to get their permission.

Data Gathering Methods
Ingredients (malunggay leaves, squash peel, sweet potato leaves, and water spinach) was
gathered and obtained in Mangandingay, Cabarroguis, Quirino and Zamora, Cabarroguis, Quirino.
The leaves underwent an air- drying process for 48 hours and roasted in the oven and then
powdered using a blender. Prepared the pasta using wheat flour, water, egg, olive oil, and salt.
Then, incorporate the powdered leaves and pasta. Flatten the dough and cut it into long strips.
After that, the strips underwent a sun- drying process before cooking. Lastly, the pasta can now be
cooked and consumed.

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This study entitled “Production and Evaluation of Fortified Pasta Noodles was conducted at
Mangandingay and Zamora, Cabarroguis, Quirino S.Y. 2021-2022 to evaluate the production of
fortified pasta noodles.
The Production and Evaluation of Fortified Pasta Noodles questionnaires were answered by
the following respondents: 30 respondents from Mangandingay and Zamora, Cabarroguis, Quirino
with a percentage of 100% answered the questionnaire. There were 16 respondents with a
percentage of 53.33% from ages 15-17 answered the given questionnaires. There were 14
respondents with a percentage of 46.67% from ages 18 and above who answered the given
questionnaires.
The result of the study proved that the production and evaluation of fortified pasta noodles is
much better. It shows that most of their responses range from moderately good to very good in
taste, aroma, texture, and appearance.
Conclusions
The following conclusions were made upon results of the study:
1. The respondents rated better feedback to the treatment of fortified pasta noodles than controlled fortified
pasta noodles in terms of taste, aroma, texture, appearance.
2. Data shows that the fortified pasta noodles are moderately good to the participants.
3. The fortified pasta noodles in terms of texture have the lowest rating among the participants.
4. The fortified pasta noodles in terms of taste had the highest rating among the participants.
5. The controlled fortified pasta noodles garnered the highest rating in appearance.
6. The treatment fortified pasta noodles garnered the highest rating in taste.
Recommendations
1. Participants recommend making the pasta noodles thinner.
2. To double the production, make the pasta noodles to be precisely thin.
3. Add more flour to balance the saturation of the vegetable leaves.
4. Try to mold into various shapes.

Taste-Testing
FINALL
Y,
FINALL
PRODUCTION AND EVALUATION OF
FORTIFIED PASTA NOODLES
Pauline Grace S. Abuena,
Cherry Blossom R. Escobar,
Jaimee Estelle R. Pacupac
QG-SHS Academic Track- STEM Strand

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PRODUCTION AND

1. What are the profile of respondents in terms of;

1.2 and Sex?

2.2 and Sex?

Fortified Pasta Noodles in terms of;

3.4 and Appearance.

beneficial to the following:

health benefits and has natural ingredients.

Future Researchers. This study can be a future reference for studies

distinct phenomena in the data. McCombes (2019) defined that descriptive

research method aims to accurately and systematically describe a population,

situation or phenomenon. Data sources could be from surveys, observations and

preferences and their perception towards the Production and Evaluation of

Fortified Pasta Noodles.

The study was conducted at Mangandingay, Cabarroguis, Quirino and

Zamora, Cabarroguis, Quirino. The researchers used snowball sampling upon

selecting random participants bringing a total of 30 participants in the study. A

snowball sampling is a non-probability sampling technique where existing study

method of the study is explicated to the residents to get their permission.

cooked and consumed.

pasta noodles in terms of taste, aroma, texture, appearance.

2. To double the production, make the pasta noodles to be precisely thin.

3. Add more flour to balance the saturation of the vegetable leaves.

4. Try to mold into various shapes.

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