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INTRODUCTION
Some varieties contain high amounts of calcium oxalate crystals which are the
cause of its acidity. Taro is an important part of the nutritional, agricultural and
even spiritual traditions of the Hawaiian people. There were reportedly 300
named varieties of taro under cultivation at one time in Hawai`i. The most
traditional food made from taro in Hawai`i is poi -- cooked, pounded taro root,
Among the root crops grown in the Philippines Gabi ranks third only in
crop and is seldom planted in more than hectares of land. In Bicol region and
Eastern Visayas, the crop is considered as one of the leading vegetable crop. Gabi
a study to make Gabi as one of our produce. Most edible taro has irritating,
needle-like crystals (oxalic acid), and must be cooked to dissolve it. Undercooked
taro root and taro leaves can cause extremely unpleasant itching in your mouth
and shouldn’t be eaten raw because not all taros are edible. Even handling the
corms can cause itchy skin for some people. Miklius (2003)
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Practically all parts of the Gabi plant can be used for food- the sessile,
starchy tubers or corms, the leaves and the stem or petioles. Gabi corms ranks first
in protein content(2.4 grams per 100g edible portion) among root crops that’s why
Most of the root crops are made into chips including Gabi. Gabi has been
produced as chips but it is not known like the other chip snacks since it is not
healthy for food consumption and not marketable because of its itchiness and high
something different for the consumers to market our product is to add flavoring
Conceptual Framework
cheese and sour cream flavoring. It is modified that Gabi or taro chips is only
The paradigm shows the IPO process of flavored Gabi chips. Gabi chips
flavored with different quantities of cheese and sour cream as the input. Sensory
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evaluation will take place according the randomly chosen respondents in the
process. The characteristics and the level of acceptability of Gabi chips flavored
with cheese and sour cream will be determine from the data that will be collected
Level of Acceptability
of Gabi chips flavored
with cheese and sour
cream powder.
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chips by adding flavor and subjecting the same to sensory evaluation by consumer
panel.
flavor and saltiness between the two taro chips samples flavored with cheese
powder.
2. Determine the level of acceptability of the two taro chips samples with
cream powder.
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flavor and saltiness between the two taro chips samples flavored with sour cream
powder.
4. Determine the level of acceptability of the two taro chips samples with
of the two taro chips samples flavored with sour cream powder.
Hypotheses:
1. There are significant differences in the characteristics of the two taro chips
This study is conducted to improve a kind of chip snack within its best
quality by producing and determining its acceptability to consumers. The data that
will be collected will produce a reference that will benefit farmers, consumers,
The data will create awareness to consumers that Taro can also be a
healthy snack because people nowadays tends to eat healthy due to increasing
consumption on the market. Some also consider the health benefits that they get
on their snack before considering consuming it. Sometimes consumers tend to put
more attention on those new products to make things different which make them
to buy less of the usual. A new option will make them try a new food or products.
For future entrepreneurs, the result of this study would give them basis in
making an informed decision to offer a snack with a new taste like the Gabi and to
The farmers can resort to cultivating Gabi as one of their product because
survive so if we promote this kind of crop, they can consider it as one of their
major crop because of its big potential in the market. Some farmers are not
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December 2019.
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REVIEW OF LITERATURE
Based from the study the two most widely cultivated taxonomic varieties
include Colocasia esculenta var esculenta and Colocasia esculenta var antiquorum
esculenta), which has a large central corm with suckers and stolons and the
second is the eddoe type (Colocasia esculenta var. antiquorum), which has a small
the Philippines, Papua New Guinea and Vanuatu due to breeding for further
the Pacific; this plant became a staple crop. It is also locally known in the
extremely variable, succulent glabrous herb that measures one-half to two meters
tall. It has heart-shaped leaves that arise from underground and has edible corms
wherein especially cultivated for its large central corm that is starchy and
spherical underground tubers that grows as a staple crop which are consumed as a
cooked vegetable.
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According to Magpili and Tangonan (2008) the findings of the study about
the utilization of taro variety of Trinidad into cheese-flavored chips says that it
people’s diets in tropical regions. This study was established to the production
Characteristics of Chips
of flavor. In color, it is all about the outer look wherein the amount of every
sample has cheese and sour cream flavor. As to the strength of flavor, it is about
the addition of cheese and sour cream flavor in every sample wherein it could
by the senses of sight, smell, taste, touch and hearing. It is a conscious effort by
humans to identify and judge different components in a sample product from beer
to perfume chocolates. Sensory evaluation has a fold two goal: first it aims to
understanding how brain takes information from all senses and processes the
stimuli, second it aims at discovering how senses impacts the human ability to
taro Chips with cheese and sour cream flavor. Also to determine the
Materials
The main ingredient used in the study is Taro Chips that is available in the
market that came from the low land products. Other ingredients that were used are
from the recommended intake of food additive which states that 1 table spoon is
Recipe
Method
foods and materials as they are perceived by the senses of sight, smell, taste,
applications, sensory evaluation data may be used as the basis for decision-
The container with the label code 415 will be flavored with 3 table spoons.
of cheese powder while the other one it will be labeled with the code 514 that will
be flavored with 6 table spoons of cheese powder. Another two containers that
will be labeled with 114 that are flavored with 3 table spoons of sour cream and
the other container will be coded with 411 that will be flavored with 6 table
Sensory Evaluation
evaluator each will be given pen and scorecard/evaluation sheet together with the
two sample product of enhanced Taro chips (flavored with cheese and sour cream
powder). Prior to the sensory evaluation, there will be a simple briefing to be done
procedure of used in the evaluation sheet. As they test the product samples given
to them they will answer the evaluation sheet at the same time. During the
evaluation, only one product must be presented to the evaluator at a time. This is
done in order for the evaluators to assess each product as a distinct product and to
prevent the possibility of mixing up the products and answers on the evaluation
sheet. Then after tasting and evaluating the sample product, the evaluators will be
asked to drink water first before tasting the other sample product to determine the
differences over the next sample product. Please refer to Appendix A for the
Treatment of Data
chips flavored with cheese and sour cream all the data gathered will be treated
four attributes of samples of taro chips flavored with cheese and sour cream
powder. These are the scales and statistical limits that were used for interpreting
Table No. 3: Statistical limit used for the characteristics of taro chips flavored
Table No. 4: Statistical limit used for the characteristics of taro chips flavored
Table No. 5: Statistical limit used for the characteristics of taro chips flavored
Table No. 6: Statistical limit used for the characteristics of taro chips flavored
Values Limits
Table No. 7: Statistical limits used for the characteristics of the four samples of
We will use nine hedonic scales (Table no.8) to determine the level of
Table No. 8: Statistical limit used for the level of acceptability in the study
Wilcoxon which refers to either the rank sum test or the signed rank test is
a nonparametric statistical test that compares two paired groups. The test was
essentially used to calculate the significant differences between each set of pairs
or results when the hypothesis of a study question is true. It depends on how the
Statistical Mean refers to the mean or average that is used to derive the
central tendency of the data in question. It is determined by adding all the data
points in a population and then dividing the total by the number of points.
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This presents the analysis and interpretation of the data collected from the
sensory evaluation conducted that was based on the objectives of the study. It
includes the characteristics of taro chips flavored with cheese and sour cream
A. Color
Table 9 says that, sample one which is added with lower amount of cheese
powder shows that its color is orange while sample 2 which is added with higher
amount of cheese powder shows that its color is red orange. This proves that there
color wherein these talks about the higher amount of cheese powder the higher it
Table No. 9. Color of Taro chips samples flavored with cheese powder
2 1 Red Orange
**(highly significant)
*(significant)
ns(not significant)
The table above also shows that many from the respondents wanted the color
of sample one because based from Gatchalian (1989), it has been observed that
B. Strength of Flavor
Result shows that Table 10, sample one is moderately cheesy while
sample two is very cheesy. The differences between the two samples of taro chips
are within the amount of cheese powder added into them for the strength of
flavor.
Table No. 10. Strength of Flavoring of Taro Chips Flavored with Cheese Powder
**(highly significant)
*(significant)
ns(not significant)
According to Heiss (2011) people tend to love foods with satisfying taste
and those that can fulfill what they want. Just like eating sweet foods that many
C. Saltiness
As gleaned from the Table, both samples one and two are moderately
salty. The equal descriptive equivalency of saltiness of the two samples has no
significant differences even if the amount of flavoring added to them has different
amount that does not affect the saltiness of the both samples.
Table No. 11. Saltiness of Taro Chips Flavored with Cheese Powder
**(highly significant)
*(significant)
ns(not significant)
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Marcus (2013) stated that processed cheese product even though much or
lesser amount added to the food, the saltiness does not affect and will always
differ to the taste buds of the people eating it. She also stated that salt isn’t there
to make the food salty but to ensure that they taste good.
A. Color
Table 12 presents that the level of acceptability of treatment two is “liked very
the respondents in terms of color. Sample one is ‘like very much’ by the
respondents because if you added more amount of cheese powder into the taro
chips it can coat all the chips equally and it will make it more presentable than the
one with lesser content of cheese powder. According to Schlosser (2001) the
more/larger amount of food additive added to the foods it enhances the food’s
natural color or provides color to foods that are normally colorless. Results shows
that there is highly significant difference between the two product samples of taro
chips flavored with cheese powder on their level of acceptability in terms of color.
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Table No. 12. Level of Acceptability of the Respondents on Taro Chips samples
** (highly significant)
*(significant)
ns (not significant)
B. Strength of flavoring
Results revealed that the level of acceptability of sample one and two are
both “liked very much” in terms of the strength of flavor. Even though samples
one and two has different amount of cheese added into them still in the end the
results they still had shown the same level of acceptability. This is why there are
Table No. 13. Level of Acceptability of the Respondents on Taro Chips samples
**(highly significant)
*(significant)
ns(not significant)
enjoyable meal. Making foods look good makes it effectively taste better to.
C. Saltiness
Table 14 presents that the level of acceptability of treatment one and two are
both “like very much” in terms of saltiness. This clearly points out to a boosting
effect of cheese powder on saltiness of Taro Chips. This explains that even though
they have different amount of cheese powder content they still had the same level
Table No. 14. Level of Acceptability of the Respondents on Taro Chips samples
**(highly significant)
*(significant)
ns(not significant)
products, that’s why even though they have different amount of cheese powder,
salt will just have small effect on their taste or sometimes none.
Result shows that the overall level of acceptability of sample one and two
are both “liked very much”. This explains that even though the two samples has
different amount of cheese powder added into them they still had the same result
of acceptability for based on the evaluator’s response. This also shows that there
Table No. 15. Overall Level of Acceptability of the Respondents on Taro Chips
**(highly significant)
*(significant)
ns(not significant)
metabolized to lactic acid during cheese product manufacturing that’s make any
cheese product added into foods make the food taste better from its original taste.
A. Color
Table 16 shows the statistical analysis of the data it shows that both
samples had the same color which is “simply white”. This tells that the color of
the taro chips and sour cream powder which is simply white has dissimilarity as
Table No. 16. Color of Taro chips samples flavored with sour cream powder
4 2 Simply White
**(highly significant)
*(significant)
ns(not significant)
even how much amount of sour cream powder added to food, sour cream powder
will not change color it will only change its color depends on the food you added
it to. It will change color to the food if added to other ingredients with darker
B. Strength of Flavoring
For these results it is clear that sample one had “moderately distinct sour
cream flavor while sample two had very distinct sour cream flavor in terms of
their strength of flavor. This is because sample one is added with 3 tablespoons of
sour cream powder only while sample two is added with 6 tablespoons of sour
Table No. 17. Strength of Flavoring of Taro Chips Flavored with Sour cream
Powder
**(highly significant)
*(significant)
ns(not significant)
C. Saltiness
As seen in table 18, that sample three is moderately salty and sample four
is very salty. This is because sample one is added with 3 tablespoons of sour
cream powder only while sample two is added with 6 tablespoons of sour cream
powder. Nevertheless that they had different content of food flavoring the result
shows that there is no significant difference between the two samples in terms of
saltiness. This signifies that the one ingredient that makes adds a salty punch is
enhancer used in many processed salty foods. It's one of the reasons we love
flavored seasoning mixes and the unique flavors of many chips, crackers, canned
Table No. 18. Saltiness of Taro Chips Flavored with Sour Cream Powder
**(highly significant)
*(significant)
ns(not significant)
differentiates even if you used different amount of sour cream powder as a food
flavoring. But as shown in the table, the saltiness of taro chips flavored with sour
A. Color
As shown in table 19, that sample three and four are both “like very much
that there is highly significant difference in the level of acceptability between the
two samples in terms of color even though their descriptive values are the same if
we based its difference in their mean. It simply shows that consumers rely
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primarily upon their vision to evaluate the color of the product because color
Table No. 19. Level of Acceptability of the Respondents on Taro Chips samples
**(highly significant)
*(significant)
ns(not significant)
According to Konic (2006) even though foods that taste different from
each other if they have the same food colorant for the consumers that judge their
appearance will always conclude that they are the same. It also stated by Barrett
(2010) that people eat with their eyes that even though food like fruits and
vegetables with different taste are bought by the consumers because of their
appearances
B. Strength of Flavoring
Table 20 shows that sample three and four are both had the level of
in the level of acceptability between the two samples of taro chips in terms of
strength of flavor.
Table No. 20. Level of Acceptability of the Respondents on Taro Chips samples
**(highly significant)
*(significant)
ns(not significant)
The table above only shows that even though they have different amount
of flavoring added the respondents have the same level of acceptability for both
C. Saltiness
is “like extremely” by the respondents while sample 3 is “like very much” by the
respondents. This is because the sour cream content of the two samples are
different that makes one more salty and the other one less salty. That shows there
samples in terms of saltiness. So this shows that the higher the amount of sour
cream the higher chance it affects the strength of saltiness which leads to our
Table No. 21. Level of Acceptability of the Respondents on Taro Chips samples
**(highly significant)
*(significant)
ns(not significant)
really affects the level of acceptability from the consumers or those who ate it
because salt is presented to the food to make it taste better and much acceptable
Based on Table 22, that both sample three and four had the same overall
conducted the sensory evaluation many from our respondents had their attention
to the taro chips flavored sour cream powder than the different samples offered.
This shows that even though both of the samples had different sour cream powder
Table No. 22. Overall Level of Acceptability of the Respondents on Taro Chips
**(highly significant)
*(significant)
ns(not significant)
The table above shows that the marketability score of this product is
assured because having a like extremely descriptive equivalency means that is has
high chance of being bought by many consumers. As stated by Pryce (2013), Sour
cream is a widely popular acidified dairy product that explains that many people
Summary
of taro chips flavored with cheese and sour cream powder. It is specifically aimed
to determine the characteristics of Taro chips samples flavored with cheese and
sour cream powder in terms of its color, strength of flavor and saltiness and their
1. Taro Chips flavored with Cheese Powder sample one is orange in color,
moderately cheesy and moderately salty. While sample two is red orange in color,
2. The taro Chips flavored with Sour Cream Powder sample two is simply white
in color, it has moderately distinct sour cream flavor and it’s moderately salty.
While sample 4, when it comes to color it is simply white, it has very distinct sour
3. The Overall Level of Acceptability of the Cheese Flavored Taro Chips are liked
very much by the respondents while Sour Cream Flavored Taro Chips were liked
4. The results also shown there are significant differences with the characteristics
in terms of color and strength of flavor within the product flavored with Cheese
flavor and saltiness there is no significant difference with the same result might as
well on the overall level of acceptability which is ‘like very much’. Furthermore,
from the findings of product flavored with Sour cream powder with the
strength of flavor and saltiness has significant difference while in the level of
acceptability from the term of color and strength of flavor has no significant
difference only the saltiness has. The overall level of acceptability of the four
Conclusions
1. The characteristics of the two product samples of cheese flavored taro chips in
terms of color and strength of flavor depends on the amount of the cheese powder
2. The characteristics of the two product samples of sour cream flavored taro
chips in terms of color are the same while strength of flavor and saltiness has
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significant differences that varies upon the amount of the sour cream powder
added.
3. The sour cream flavored taro chips samples are more preferred by the
Recommendations
1. Further research to enhance and improving the quality of chips flavored with
2. Try to add other flavorings aside from what was used in the study.
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LITERATURE CITED
KETCHUM, A. RND. (2015). Homemade Sour Cream and Onion Mix. Texas.
USA
of the Philippines
Ethiopia
Washington DC.
of Queens Land
MULDER, G.J. (1952). The Journal of Nutrition. Volume 46. Oxford Academy
Tennessee. Knoxville
SCHOLOSSER, E. (2001). Fast Food Nation: The Dark Side of all American
NCR. Philippines
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Company. USA
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APPENDIXES
APPENDIX A
Dear Panel,
entitled “Acceptability of Taro Chips flavored with Cheese Powder and Sour
Cream Powder”. This study aims to evaluate the acceptability of cheese and sour
cream flavored Taro chips. In these regards, may we humbly ask you to evaluate
our product samples. We ensure that this product samples are safe and will not
cause you any harm, however, please inform us if you have any food allergies
Respectfully,
Researcher Researcher
Directions: Please evaluate the following samples of taro chips flavored with
cheese and sour cream according to the identified characteristics and the
acceptability. Put a check mark (✓) on the boxes that best describe the samples.
Please wash your palate by drinking water after tasting each sample.
A. Color
Red Orange
Orange
YellowOrange
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A. 1. Degree of Liking
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
Very Cheesy
Moderately Cheesy
Slightly Cheesy
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C. 2. Degree of Liking
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
D. Saltiness
Very Salty
Moderately Salty
Slightly Salty
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D. 2. Degree of Liking
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
46
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
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A. Color
Dirty White
Simply White
Cappuccino White
A. 1. Degree of Liking
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
C. 2. Degree of Liking
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
D. Saltiness
Very Salty
Moderately Salty
Slightly Salty
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D. 2. Degree of Liking
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike Extremely
Like extremely
Like moderately
Like slightly
Dislike slightly
Dislike moderately
Dislike extremely
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COMMENTS/SUGGESTIONS:
Signature
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BIOGRAPHICAL SKETCH
Ezra Kairo C. Yagyagen is his name the son of Emelyne (mother) and
Emly Imson (father) Yagyagen living in valley of La Trinidad that has 2 brothers
Elijah Kyle C. Yagyagen and Ezile Kymri C. Yagyagen, finished his elementary
days in Shekinah Elementary School, his high school days is at Guisad Valley
Economics and Technology in college. He actually did not plan for this course but
due to unexpected reasons and timing he is pursuing this course at his best so that
November 20, 1998 at Camp 6, Tuba, Benguet a baby girl was. She is
Trinidad Benguet. Her parents are Robert Holman Gasic and Marriette – Ann
Cadiogan Gasic. She had a brother named David Shane Cadiogan Gasic that is
Dhenise Gabrielle Cadiogan Gasic who is currently in Grade 6 level. She loves
listening to music especially Christian songs that’s why she studies how to play
piano and guitar. She also loves cooking, baking and talking to other people.
From the moment she enrolled this course she felt nervous because she
knows that this kind of thing is hard and not easily done. Especially if your group
mates will not cooperate but if she can see that they’ve done something she can
say that even though it’s hard she can get through this. They can get through this..
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There is this verse that always makes her strong to fulfill her dreams and to strive
“Surely I am with you always to the very end of age.” – Matthew 28:20
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Her name is Lovelyn A. Waggay, 21 years of age and was born on July
Waggay. She has 7 siblings but one of them is with Our Creator already. She is
the type of girl that is more on extrovert activities such as going to some places,
eating to restaurants. She loves music, cooking, baking and talking to other
people. She does know how to play guitar and bit of on piano also.
Upon her journey within this program, it has not been easy for her. There
are times wherein she will be thinking to stop since this isn't the real thing that she
wanted to do but as time passes by she has come to realized that she should and
must finish it instead of many complaints which hopefully this will lead her to at
least help her family. Things she did learned is that once stress is approaching you
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just need to stay low key, relax your mind, do the thing and trust God through
everything wherein she believes everything happens for a reason. That is the
reason as well why you are living to accept and do the challenges in life.