Assessment on Level of Satisfaction of Gulaman Leche Flan


  • Mary Joyce Dorognan
  • Gemma Rose Sabacan
  • Maricar Santos
  • Joanna Grace Romero
  • Rona Mae Carbos
  • Alice Tolato




Leche flan has a layer of soft caramel on top, and the common version is made up of egg, milk, and sugar. To add a twist and make a new variety of this popular dessert, we added gulaman to leche flan. Gulaman contains several amino acids. Amino acids are compounds that are combined to make proteins and are essential for the proper functioning of various organs. Amino acids also provide energy. The uniqueness of the two individual products balances the sweetness. Innovating products does not need to reinvent the category of the product. Making smaller changes to recognizable brands attracts the attention of potential customers instead of inventing a completely new product that the people are not ready to embrace. This study focused on the assessment of Grade 12Home Economics (HE) Strandstudents and teachers in Bestlink College of the Philippines. The researchers used a descriptive research design here to assess the level of satisfaction of gulaman leche flan. Five variables, such as taste, aroma, nutritional value, presentation, and competitiveness, were used to assess the acceptability of this product. The data were collected by distributing questionnaires to randomly selected respondents, includingHEteachersandGrade 12 HE Strand students in Bestlink College of the Philippines. The results of this study demonstrated that the aforementioned variables will depend on the assessment on the level of satisfaction of gulaman leche flan. The product mainly gave a different perspective from the commonly known way of using the main ingredient, that is, gulaman leche flan, into a healthy dessert. The product needs to continuously seek for improvement to maintain its quality, become fully developed to compete with other existing products, and have high marketability.



How to Cite

Dorognan, M. J. ., Sabacan, G. R. ., Santos, M. ., Romero, J. G. ., Carbos, R. M. ., & Tolato, A. . (2020). Assessment on Level of Satisfaction of Gulaman Leche Flan. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from

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