LEVEL OF ACCEPTABILTY ON ALOE VERA ICE BOX CAKE AMONG THE

SENIOR HIGH SCHOOL STUDENTS OF LOON SOUTH NATIONAL

HIGH SCHOOL

A Research Presented to the

FACULTY OF THE SENIOR HIGH SCHOOL DEPARTMENT

LOON SOUTH NATIONAL HIGH SCHOOL

CUASI, LOON, BOHOL

In Partial Fulfillment of the Requirements for the Completion

Of Senior High School Basic Education

JOSE RAUL BALILI

JESRYL ANNE BALLARES

RYAN JAMES CLERIGO

CHARM FORNOLLES

MARK JANSOL

CHRISTIAN IVAN LINGATONG

CHARLES KLENT PREGUNTA

JOHANNA MAE QUITO

ELTON CLOYD SANGUENZA

DECEMBER 2023
 CHAPTER 1

THE PROBLEM AND IT’S SCOPE

RATIONALE

Icebox cake is a sweetened cake dessert which is made specially from

dairy, fruits, whipped cream and crackers. This non-baked dessert recquires to

be kept cool inside a refrigerator. The word “Icebox” pertains to a non-

mechanical refrigerator that recquires a large bricks of ice to regulate the

temperature inside (Sedghi, 2021). This appliance was used by many people in

the early twentheit century for desserts that is recquire to be kept in a cold

temperature. Hence, the ‘Icebox cake’ gets its name from the appliance.

Furthermore, it is a type of dessert that is convenient and easy to make. Thus, it

became widely known in different countries. In the Philippines, one of the icebox

cake variants is ‘Mango float’ which is made from layering of crackers, cream

and sliced manggoes .This dessert became famous for its refreshing,

astonishing taste and texture. It is typically served by many filipinos at any

occasions and the most awaited one among the other desserts. (Zhang, 2022)

Meanwhile, Aloe Vera is a cactus-like plant that has a colourless gel

covered with thick cuticle leaves that can survive in hot and dry climate. It is

known for its healthy benefits and is a kind of plant that has been used in

treating illnesses over a long period of time. However, Aloe Vera is not merely

used for illnesses but it can also be used for other products. Commercially, aloe

is used as an ingredient for cosmetics, foods and pills due to its healthy
 benefits. In recent years, people have developed different formulations of Aloe

Vera such as powder, cream and liquid. These formulations can be used in

various ways (e.g, baking, preserving, applied on skin, etc). Instead of using

other formulations of aloe, the researchers decided to use gel so they can

achieve the purpose of its innovation. (Wasim et al., 2023).

STATEMENT OF THE PROBLEM

Generally, this study aims to asses the Level of Acceptability on Aloe Vera Ice

Box Cake among the Senior High School students of Loon South National High

School.

Specifically, it aims to answer the following questions:

1.What is the profile of the respondents in terms of

• SEX

2.What is the level of acceptability of Aloe Vera Ice Box Cake among the Senior

High School student in terms of the following qualities:

a.Taste

b.Apperance

c. Texture
d.Flavor

3.Is there a significant difference on the level of Acceptance of Aloe Vera Ice Box

Cake among the Senior High School Student based on Gender??

4.What recommendations will be proposed based on the findings?

 PRODUCT ACCEPTABILITY FORM EVALUATION

Name: _____________________

Gender: _________

Age: ________

NOTE TO RESPONDENT: THIS SURVEY AIMS TO KNOW THE LEVEL OF ACCEPTABILITY OF ALOE
VERA ICE BOX CAKE WITHIN SENIOR HIGH SCHOOL STUDENT OF LSNHS. YOUR HONEST
RESPONSE TO THIS QUESTIONAIRE WILL HELP US TO DETERMINE THE SIGNIFICANCE OF THE
PRODUCT. THANK YOU!

NOTE: Put a check on the corresponding box

• STATEMENT/QUALITY

1. COLOR/APPEARANCE
- THE FOOD APPERANCE IS APPETIZING, ALOE VERA ICE BOX CAKE WILL BE GREEN (LIGHT OR
DARK) IN COLOR TO MATCH THE COLOR OF ALOE VERA.

DISLIKE DISLI DISLIKE DISLIKE NEITH LIKE LIKE LIKE LIKE

EXTREME KE MODERATE SLIGHT ER LIKE SLIGHT MODERATE VERY EXTREME
LY VERY LY LY NOR LY LY MUC LY
MUC DISLIK H
H E

2. TASTE/FLAVOR
- ALOE VERA ICE BOX CAKE IS SWEET AND ENCAPSULATE THE ICE BOX CAKE IN ALOE VERA
FLAVOR .

DISLIKE DISLI DISLIKE DISLIKE NEITH LIKE LIKE LIKE LIKE

EXTREME KE MODERATE SLIGHT ER LIKE SLIGHT MODERATE VERY EXTREME
LY VERY LY LY NOR LY LY MUC LY
MUC DISLIK H
H E
 3. AFTER TASTE
- THE AFTER TASTE OF ALOE VERA ICE BOX CAKE IS DELICIOUS, IT HAS A CONSISTENT FLAVOR OF
ALOE VERA EXTRACT FLAVOR.

DISLIKE DISLI DISLIKE DISLIKE NEITH LIKE LIKE LIKE LIKE

EXTREME KE MODERATE SLIGHT ER LIKE SLIGHT MODERATE VERY EXTREME
LY VERY LY LY NOR LY LY MUC LY
MUC DISLIK H
H E

4. TEXTURE
- ALOE VERA ICE BOX CAKE IS CAKY AND LUSCIOUS

DISLIKE DISLI DISLIKE DISLIKE NEITH LIKE LIKE LIKE LIKE

EXTREME KE MODERATE SLIGHT ER LIKE SLIGHT MODERATE VERY EXTREME
LY VERY LY LY NOR LY LY MUC LY
MUC DISLIK H
H E

5. PRODUCT ACCEPTABILITY

Yes No

ANY RECOMMENDATIONS:
Source: POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

REFERENCE

Sedghi, S. (2021). WHAT IS A ICEBOX CAKE?. All RECIPE

https://allrecipes.com

Zhang, C. (2022). Mango Float. https://zhangcatherine.com

Pratap A.S., Saif A., Wasim A. (2023). A COMPREHENSIVE REVIEW OF

ALOE VERA: HEALTH BENEFITS, MECHANISM OF ACTION AND FUTURE

PERSPECTIVES. https://ijrdt.com
THEORITICAL BACKGROUND

A French delicacy that may be made with a variety of ingredients is

the carlota, also known as charlotte. It is a sponge or biscuit-based, no-bake

dessert that is typically served cold. It rotates between layers of bread or

cookies with jams, fruit compote, cream, or ice cream.There is disagreement

over this dessert’s origins.

Marie-Antoine Carême was a 19 th-century servant of the aristocracy.

The second idea holds that Carême modified the recipe to create a chilled

dessert of ladyfingers and Bavarian cream. In honour of Princess Charlotte

Augusta of Wales, the sole child of King George IV, he named it Charlotte à la

Parisienne.

Later, Carême prepared meals for Russian Czar Alexander I. In remembrance

of Czarina Charlotte of Prussia, the Russian Czar Nicholas I’s wife, she dubbed

the dessert Charlotte à la Russe.Carlotas were so expensive in the 19 th century

that only the wealthy could afford them. After assembling carlotas, chefs would

typically cover them with ice and serve them right away to prevent melting. (At

the time, there were no iceboxes or refrigerators for home use.)

Carlotas gained popularity in the 20th century when the first refrigerators were

invented. The recipe was reinterpreted by chefs, and the English icebox cake

was born. A straightforward version of this recipe was printed on the back of
cookie boxes in the 1930s. At that time, and to this day, carlotas are still a

favourite dessert among housewives.

This dessert continued to change its name within French and English cuisine,

but in different parts of the world, cold desserts are called charlotte or carlota, in

French or Spanish. Cookie ice cream cakes, a modern twist, have also become

popular.

https://thewestsidegazette.com/whats-the-origin-of-the-english-icebox-

cake/?amp=1

The nostalgic origins of icebox cakes date back to a more carefree era when

refrigeration was considered a luxury. The early 20th century saw a rise in the

popularity of these no-bake desserts as housewives looked for quick recipes

that needed few ingredients and little work. Icebox cakes have an amazing

idea: layer basic ingredients like cookies or graham crackers with rich cream,

then refrigerate and let the cake set. The flavours blended together as the cake

cooled in the icebox, producing a delicious treat that was both refreshing and

simple to make.

The 1950s and 1960s saw the height”of the popularity of icebox cakes. For

guests without spending endless hours in the kitchen, these were the perfect

dessert. Icebox cakes were a big hit at potlucks, parties, and family get-

togethers because of their attractive appearance, tasty flavour, and ease of

preparation. With the widespread use of refrigerators in time-pressed stay-at-

home moms who wished to wow their relatives and homes, the icebox cake

evolved into a nostalgic representation of earlier eras, bringing back pleasant

memories of quality homemade food and family time.

https://www.americanheritagechocolate.com/the-cool-and-creamy-delight-

of-icebox-cakes-a-sweet-history-and-mouthwatering-recipes/

In the meantime, aloe vera has long been acknowledged as a natural product

and is well known for its centuries-old herbal, medicinal, and skin-care benefits.

The plant features fleshy leaves with three sides, yellow flowers, and fruits that

are loaded with seeds. Seventy-five potentially active components, such as

vitamins, minerals, enzymes, lignin, saponins, and amino acids, are found in

aloe vera leaves. It is among the most nutrient-dense plants ever found as a

result of these traits. It is widely used in the food, pharmaceutical, and cosmetic

industries because of its many advantages. It can also be added to food as

natural preservatives and additives.

Bread, cakes, cookies, and other bakery goods are consumed in large

quantities every day all over the world and are vital to human nutrition. Among

the various baked goods, cake is a well-liked and palatable treat that is enjoyed

by people of all ages. Cakes come in an assortment of sizes, colours, shapes,

and flavours.
A few staple Ingredients, such as flour, sugar, baking powder, eggs, butter, etc.,

have been used to make products. Aloe Vera may be utilised as a

biopreservative in a range of food items, including dairy, confections,

beverages, and baked goods. It improves the parameters pertaining to

food quality. Additionally, it functions as a hydrocolloid, which supports the

texture and rheological characteristics of food products even more.

https://www.mdpi.com/2571-8800/4/3/33

The researchers’ thorough understanding of the dietary requirements, cravings,

and preferences of the students is the driving force behind their desire to test

this innovation and create a single product that would meet and satisfy the

needs of all students and people.

LEGAL BASIS

The Food Safety Act 2013, also known as Republic Act No. 10611,

attempts to protect consumer health and facilitate the market access of local

foods and food products by fortifying the nation’s food and safety regulatory

system. Put another way, good business owners must ensure that the food

meets food law requirements that are pertinent to their supply chain activities

and that control mechanisms are in place to prevent, eliminate, or minimise

consumer risk.
CONCEPTUAL FRAMEWORK

This investigation made use of the paradigm shown in figure 1.0.

Researchers used the IPO (Input-Process-Output) model to conceptualise the

product. Product conceptualization, which involves carefully analysing and

choosing the components of the primary ingredients, is a necessary input for

the development of Icebox cakes. Phase I involves trial and error to perfect the

product, and if Phase I is successful, Phase II will involve a product

acceptability test to determine whether the product is acceptable or not. To

ascertain the commonality of the test responses, frequency and its weighted

mean will be applied to the responses.

 PHASE 1

INPUT
PROCESS
Raw Materials
Production of the
Aloe Vera
Aloe Vera Icebox OUTPUT
Ice Box Cake(Whip Cake.
Finished Product
Cream and Graham
Experimental
Crackes
Research

PHASE II

PROCESS

Survey
INPUT
OUTPUT Sample Testing
Demographic Profile
Product Sensory
Acceptability Evaluation Sensory Evaluation

Statiscal
Treatment

Figure 1.0 Research Paradigm

REVIEW OF RELATED LITERATURE

A review of the literature on a given topic offers a thorough overview of the body

of work that has already been done on that topic and aids in understanding the

conceptual framework. It helps the candidate choose how to proceed with

finishing the research project. In light of this, the researcher conducted the

following review of the body of literature regarding bakery products:

The Norse word “kaka” is where the word “cake” originated, and the

earliest cakes were not at all like the ones we eat today. It’s interesting to note

that the first people in history to demonstrate baking abilities were the

Egyptians, whose cakes had a more bread-like texture and were honey-

sweetened. An ancestor of cheesecake was also known from the Greeks, and

fruitcakes containing nuts, raisins, and other fruits were created by the Romans.

Meanwhile, due to advancements in technology and easier access to

ingredients, cakes were widely baked in Europe in the middle of the 17th

century. The rounded, icing-topped cakes that are considered modern were

invented in Europe. By the way, the original icing was typically a concoction of

sugar, egg whites, and flavourings that were boiled. Many cakes from this era

still included dried fruits like citrons and currants.

 Then, in the 19th century, cake, as we know it today, became more

popular. However, the treat was considered a luxury as sweet ingredients like

sugar and chocolate were very expensive. During this time, cakes were baked

with extra refined white flour and baking powder instead of yeast. Buttercream

frostings also began replacing traditionally boiled icings. Also, thanks to the

advancements in temperature controlled ovens, a baker’s life became much

easier. No longer did the bakers have to continually watch and wait for the cake

to finish baking. Even more, the Industrial Revolution made ingredients more

readily available, which made them cheaper, so more people could bake them

or even buy them at the store. https://garrysgrill.com/the-history-of-cakes/=

Everywhere you look, there’s a cake variation. Cakes are particularly

popular in North America. The Indian pound cake, which uses corn meal in its

recipe, was actually created shortly after European settlers arrived.

Subsequently, African-Americans held in slavery produced a number of cakes

that are now widely associated with the South, including the Lady Baltimore

Cake, the pound cake, and the coconut cake. Many of these bakers were

familiar with ingredients like coconut, which were uncommon in the US until

then.

Chocolate companies hired women to find new uses for the ingredient,

and the Boston area in particular is credited with creating the classic chocolate

layer cake [source: Martyris]. A seasonal favourite that originated in the Old

World is strawberry shortcake. These days, berries and whipped topping are

served with sponge cake, also known as sweetened biscuits [source: Marks].
The Dole Pineapple Company used a 1926 contest encouraging the use of the

fruit in a recipe to help boost the popularity of their product. Out of the tens of

thousands of recipes that were submitted, 2,600 of them were variations on the popular

dessert known as pineapple upside-down cake.

While chocolate cake was the most popular cake to eat, a recent small

survey conducted in Great Britain revealed that Victoria sponge cake is the

most popular cake to bake (or should we say, favourite?) [source: Sunday

Express]. The Victoria sponge, named for Queen Victoria, is a classic tea-time

dessert that is essentially a two-layer cake with fruit jam used as a filling instead

of icing.

The Italians invented tiramisu, a dessert consisting of layers of

chocolate, sweetened mascarpone cheese, and lady fingers dipped in coffee.

Named after the ballerina Anna Pavlova, the Pavlova is so popular that it has

caused bitter disputes over origin between Australia and New Zealand. To the

dismay of iguanas everywhere, it turns out that fruit-topped meringue first

appeared in New Zealand in 1927.

Malva pudding, a very sweet pudding served with sauce, is a South

African favourite, and tres leches, a sponge cake soaked in condensed,

evaporated and whole milk, is a favourite among Latin Americans. A delectable

treat known as dorayaki is served in Japan and consists of two pancakes filled

with anko, or sweet red bean paste.

 We could go on and on about the variations of the popular dessert, as

there are thousands of cake recipes available worldwide. Cake is so versatile

that the possibilities are endless. (Hoyt, 2021)

One of the main components of cookies is sucrose. Nonetheless, obesity

and lipogenesis are linked to a diet high in sucrose. For diabetics, erythritol is a

low-calorie, non-glycemic, and cariogenic sweetener that is safe. The study

investigated whether erythritol could be used to make icebox cookies. Icebox

cookies were made using erythritol in place of sucrose at 25%, 50%, 75%, and

100%, respectively, and their quality was assessed using quality indices. The

product texture had the opposite effect as the erythritol level rose, but the

Hunter L value increased. There was no discernible variation in the icebox

cookie dimensions, moisture content, water activity, protein, fat content, or ash

content when made with erythritol or sucrose.

There was no discernible difference in the dry basis erythritol content of the

icebox cookies before and after baking. According to the descriptive analysis,

when the erythritol level rose and the sucrose level fell, the icebox cookie’s

surface colour, sweetness, and hardness correspondingly became lighter, less

sweet, and softer. There was a cooling effect on the 50%, 75%, and 100%

erythritol icebox cookies.

There was no variation in the level of moisture in any of the samples of

icebox cookies. Icebox cookies made with 0%, 25%, and 50% erythritol in place

of sucrose scored moderately well on a seven-point hedonic test in terms of

surface colour, sweetness, hardness, flavour, and overall likeability (5.1 to 5.6,
5=like slightly). On the other hand, it was noted that the 100% erythritol icebox

cookies had a lower degree of sensory quality liking. Overall, it is possible to

substitute some of the sucrose in icebox cookie recipes with erythritol. (Lee,

2010)

Different aloe gel concentrations were used to create chiffon cakes in order

to develop useful baking techniques. We looked into the quality attributes of

chiffon cakes made with 20%, 40%, or 60% (w/w) aloe gel added in place of the

same amounts of wheat flour. There was no discernible weight difference

between the cakes. The aloe gel-containing cakes were noticeably taller than

the control cakes. Cakes made with 60% (w/w) aloe gel had the lowest baking

loss rate (BLR), which decreased as the amount of gel increased. Aloe gel-

prepared cakes had a higher moisture content than control cakes. Cakes with

an aloe gel content of 60% (w/w) had the highest moisture content.

Of all the groups, the cakes containing 60% (w/w) aloe gel had the

smallest pores. As the amount of aloe gel increased, the colour of the crumb

became whiter. The control cake’s lightness (L value) was less than that of the

aloe gel-containing cake. Aloe chiffon cake redness (a value) rose as aloe gel

proportion increased. Cakes containing 40% (w/w) aloe gel had noticeably more

yellowness (b value) than the control group.

When compared to the control cake, the b values of the other cakes did

not differ. All of the cakes made with aloe gel had much less hardness than the

cakes in the control group. The control cake’s adhesiveness was noticeably less
than the other cakes’. There was no discernible variation in springiness

between the groups. Compared to the control group and cakes containing 20%

(w/w) aloe gel, the cohesiveness of cakes containing 40% (w/w) aloe gel was

significantly lower. Compared to other cakes, the gumminess and chewiness of

the control cake was significantly higher.

Compared to the other groups, the cake containing 60% (w/w) aloe gel

had a noticeably lighter yellow hue. Aloe gel was added, and the size of the

pores shrank. Since there were no noticeable differences in the cakes’

appearances, prospective customers could accept any of them. When

compared to other cakes, cakes containing 60% (w/w) aloe gel had significantly

lower flavour acceptance scores, even though there was no discernible

difference in aloe odour.

There was no discernible variation in the acceptability of the texture,

perceived moisture level, or taste between the cakes. The densities of cakes

containing 40% and 60% (w/w) aloe gel were considerably higher than those of

other cakes. Cakes containing 60% (w/w) aloe gel were generally less

acceptable than other cakes. In the end, the findings showed that replacing

wheat flour in chiffon cakes with less than 40% (w/w) aloe gel can improve

quality. (Kim et.al., 2009

Aloe Vera leaves have a good nutritional profile and a lot of potential as a

cost-effective supplement. In this study, plain cakes were fortified with

powdered aloe vera leaf gel (AVG). Aloe Vera powder (ALP) was produced by
 freeze-drying AVG, and four plain cakes containing varying amounts of ALP

were made for additional research. The results of the analysis indicated that

compared to refined wheat flour (RWF), ALP had significantly (p<0.05) higher

levels of protein (22.23 vs 12.24), ash (19.83 vs 0.64), and iron (175 vs 3.05).

Significant amounts of antioxidants and total polyphenols were also present

in ALP. ALP-cakes had higher levels of moisture, protein, ash, weight, and

minerals (Fe, Ca) (p<0.05); in contrast, RWF-cakes had higher levels of fat,

volume, specific volume, height, baking loss, and total carbohydrate content

(p<0.05). Plain cakes had higher levels of total polyphenols and antioxidant

activity when 6 and 8% ALP was added to the formulation. Texture analysis

showed that while cohesiveness, springiness, and chewiness decreased in

RWF-cakes, hardness and chewiness increased in ALP-cakes.

Based on sensory characteristics, the best formulation was determined to

be the cake with 4% ALP incorporated. In conclusion, cakes’ nutrient value can

be raised by adding up to 8% of ALP. (Singha et.al., 2021)

Significance of the Study

The results of this study are significant to the following:

Consumer

- New food innovation to satisfy the cravings of the dessert lovers.

Entrepreneur

- It can provide for a source of livelihood to the average Filipino sinceit only has a

low cost in production. Entrepreneurs can profit from selling thisproduct

 including students due to its minimal capital which they can make use asan

alternative sideline in order for them to have an extra income.

The future researchers

- Through this research, the researchers may earn fromtheir products if

commercialized. This study will serve as reference for the future researchers.

DEFINITION OF TERMS

The followings terms are used in the study:

ALP or Aloe Vera Poweder- a natural product produced from Aloe

barbadensis, is off-white to beige in color, water soluble, and carries a mild

aroma characteristic of the plant. To produce this free flowing powder, organic

aloe vera spears are first harvested and washed before being ground up. [ Aloe

vera powder – organic. Buy Bulk – Aloe Vera Powder – Organic | Jedwards

International. (n.d.). https://bulknaturaloils.com/aloe-vera-powder-organic-

a1000.html ]

AVG or Aloe Vera Gel- A preparation of leaf pulp from the parenchymal tissue

of the plant Aloe vera (Liliaceae). Aloe vera gel contains carbohydrate polymers,

such as glucomannans or pectic acid, and various vitamins and essential amino

acids, as well as other organic and inorganic compounds. [National Cancer

Institute. (2020). Aloe Vera Gel. Qeios. Doi:10.32388/B1QSJ5.]

Cake- A breadlike food made from a dough or batter that is usually fried or

baked in small flat shapes and is often unleavened. [ Merriam-Webster. (n.d.).

Cake. In Merriam-Webster.com dictionary. Retrieved November 13, 2023, from

https://www.merriam-webster.com/dictionary/cake ]

Demographic Profile- In this study, It is pertaining about the identity of the

respondents by knowing their Name and Gender.

Icebox Cake- In this study, researchers describe it as a confection made from

such prepared ingredients as cookies or whipped cream that requires no

additional baking but is chilled in a refrigerator before serving.

Level of Acceptability- In this study, it means, refer to the extent to which

something is accepted or approved of by a group or society.

Sensory Evaluation- In this study, it is defined as a scientific method used to

evoke, measure, analyze, and interpret those responses to products as

perceived through the senses of sight, smell, touch, taste, and hearing.

Statistical Treatment- In its simplest form, statistical treatment of data is taking

raw data and turning it into something that can be interpreted and used to make

decisions. (Vishak, 2023)