Acceptability of Champorado Milk Tea among Selected Faculty and Grade 12 HE Strand Students in Bestlink College of the Philippines


  • Jessica Carpio
  • Jomabell Bague
  • Jovielyn Herrera
  • Katherine Sanez
  • Viann Antopina
  • Alice Tolato


champorado, milk tea


Champorado is a chocolate rice pudding variation that uses pure chocolate known as tablea. Tsokolate tablea or plain tablea can be translated to "chocolate tablets" in English. Dried local cocoa beans, which often come from Batangas, are roasted for a few hours before grinding to a rich, chocolatey paste. The tablea itself is made by adding sugar (most often muscovado) to the paste and shaping it into balls or tablets. Champorado is a sweet and creamy chocolate rice pudding in the Philippines. It isa very popular breakfast item that originated from Mexico. The name “champorado” was derived from a Mexican drink called “Champurrado.”We chose this topic to innovate a new food named champorado milk tea. We believed that it is more delicious than the typical milk tea sold at milk tea shops. The researchers used random sampling technique wherein we distributed survey questionnaires to 50 selected Grade 12 Home Economics(HE)Strand students and 10 HE teachers inBestlink College of the Philippines. The questionnaire consisted of questions about the demographic profile and questions related to the product. The collected data were analyzed and tallied manually by using Microsoft Word to create the graphs. The researchers also gave a free taste to the respondents to answer the related questions about the product. The results of the research showed that most of the students agreed on the taste of champorado milk tea. The result was based on the interpretation of the product in terms of appearance, texture, aroma, taste, nutritional value, and competitiveness. The average grand mean for the students was3.50, which had the verbal interpretation of strongly agree. Meanwhile, the grand mean for teachers was3.08, which had the verbal interpretation of agree. The researchers concluded that the difference between typical milk tea sold in milk tea shops nowadays and the milk tea that we are innovated on was significant. We also concluded that most of the student respondents agreed on the acceptability of the product.



How to Cite

Carpio, J., Bague, J., Herrera, J., Sanez, K. ., Antopina, V., & Tolato, A. . (2020). Acceptability of Champorado Milk Tea among Selected Faculty and Grade 12 HE Strand Students in Bestlink College of the Philippines. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from

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