1

Preferences of Consumers and Sensory Assessment

Of Eggplant (solanum melongena) Roll

RODRIGUEZ NORMA P.

ARCILLA JOHN WILBERT O.

MENJARES ABEGAIL

AQUINO LOURDES

PUNTO VINCENT

SUBMITTED TO THE FACULTY OF THE SENIOR HIGH SCHOOL

DEPARTMENT, IN PARTIAL FULFILLMENT OF THE

REQUIREMENTS IN

PRACTICAL RESEARCH I & II

FOOD PROCESSING (TVL)

MARCH 2023
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TABLE OF CONTENT

CHAPTER [Link] OF THE STUDY Page

INTRODUCTION 3

STATEMENT OF THE PROBLEM 5

SCOPE AND DELIMITATION 6

SIGNIFICANCE OF THE STUDY 6

CHAPTER [Link] OF RELATED LITERATURE AND STUDIES

RELATED LITERATURE 8

RELATED STUDIES 10

CONCEPTUAL FRAMEWORK 12

THEORETRICAL FRAMEWORK 12

DEFINITION OF TERMS 14

CHAPTER III. RESEARCH METHODOLOGY

RESEARCH DESIGN 15

RESPONDENTS PROFILE 16

LOCALE OF THE STUDY 16

STATISTICAL TOOLS 17

REFERENCES 18

APPENDIX 21
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CHAPTER I

INTRODUCTION

Solanum melongena L., also known as eggplant, is a member

of Solanaceae that cultivated as fruit vegetable in sub-tropical
and tropical regions of the world (Saini and Kaushik, 2019.
Typically grown as an annual, eggplant ( solanum melongena ) has
an upright, bushy stem that is occasionally studded with spines.
Large, ovate, and somewhat lobed describe the leaves. The typical
suspended violet blossom is solitary and is 5 cm (2 inches)
across. The common name comes from the shape and color of the
variety; the fruit is a huge egg-shaped berry with a glossy
surface that can range in color from dark purple to red, pink,
yellowish, or white and is occasionally striped (Boeckmann,
2022).Eggplant from Solanaceae is a vegetable with a high
economic value. It was the third most produced vegetable in the
world in 2018 after potato and tomato with a production of 51.28
million tonnes on an area of 1.87 million ha (FAOSTAT, 2019)
In addition to being eaten fresh, dried, and frozen,
eggplant is also used to make jam, pickles, sauce, and salads.
Due to its fibrous composition and low calorie content, it has
also recently received attention due to its inclusion in dietary
lists. Due to its many vitamin, antioxidant, alkaloid, and
phenolic material contents, it has also been employed for a long
time in alternative medicine and medication production for
various therapies, including cholesterol, diabetes, asthma,
bronchitis, digestive difficulties, and tumor treatment.
Information about a product that is pertinent influences consumer
decisions. However, irrational viewpoints, such as
psychoanalysis, social activities, impulsiveness, and random
selection, all emphasize that purchasing activities meet
emotional and non-physical needs and believe that consumers lack
adequate information about most products and are frequently
unwilling to spend energy comparing and evaluating goods(Petrescu
et al., 2020). When creating new food products, producers and
marketers need to know whether consumers will find them
acceptable. However, merely asking consumers this question
without taking pricing into account may not give producers and
marketers the useful information they require (Asioli et al.,
2017).Customer relationship management includes software and
 4

technology in addition to a set of ideas and systems. Its

objectives are to accelerate the sales process, lower sales
expenses, boost revenue, identify new markets and distribution
methods to grow sales, and enhance customer value, satisfaction,
profitability, and loyalty. In order to achieve accuracy,
reliability, and fluency in live broadcast marketing and
ultimately enhance the delivery effect of live broadcast, the
phenomenal on-site delivery marketing model focuses on matching
the fundamental characteristics of delivered goods with the
anchor, combining delivery style and professional quality, and
integrating commercial marketing teams and brand manufacturers
(Siagian et al., 2020).
 5

The purpose of this paper is to determine the preferences of

consumers for eggplant. The paper also examines the sensory

assessment of eggplant rolls.

STATEMENT OF THE PROBLEM

This study aims to determine consumers preferences

regarding eggplant rolls. Specifically, it answers the following

questions:

1. What is the relative importance of determining consumer

preferences for eggplant rolls in terms of ;

a. taste

b. texture

c. appearance

d. overall satisfaction

2. How does a consumer's prior exposure to or familiarity with

eggplant rolls affect their preferences for particular

sensory qualities?

3. Are there notable variations in consumer preferences for

the sensory qualities of eggplant rolls?

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THE SCOPE AND THE DELIMITATION

This study will be conducted on all consumers who are willing

to engage in this study at Dr. Pamor. The research will focus

solely on the students who will sample our products and provide

us with their feedback.

SIGNIFICANCE OF THE STUDY

The result of this study will be beneficial to the

following:

Students. This study will help them to become more

responsible in terms of choosing the right kind of food that will
help them supply the energy that they need in their daily school
routine.

Consumers. This study will be immensely valuable to students

who want to live a healthier lifestyle.

Future research. It will aid future research by serving as a

reference in future research investigations rather than allowing
them to enhance themselves and make their work study resourceful.
The findings of this study will serve as a guide for other
researchers to be made.

Parents. This study will guide them towards giving the sufficient

nutrition that each family member needs.

Community. This study will not only educate people but it will
also be awareness when it comes to controlling their daily food
diet including eating foods that are high in cholesterol.
 7

Food Establishments. The result of this study will make them

realize the essential finding of foods that has a high levelof
cholesterol towards the food diet of their customers. Thus, they
could lessen foods in their menu thathas a high source
of cholesterol and replacing it by foods that are high in
vitamins and minerals or theycould even add Satyote as a part
of their food service.

School Administrator. This study will enable them to realize and

consider the health benefits of their students, facultyand staff base
on the type of foods that they are serving to them.
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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

An eggplant serves as a good source of plant proteins,

fiber, and vitamins is a common ingredient in human diets all
around the world and is quickly for rural residents, a
significant source of income (Aetiba and Osekre,2015).Although
eggplants can be consumed at any stage of growth or size, fruits
that are little or "baby" sized have begun to be sold. In turn,
this has produced a product with added value that contains more
antioxidants than larger fruits (Zaro et al. 2014).
In a study by Kaushik et al. (2015), eggplant was shown to
have the highest total phenolic acid concentration among 21
different vegetables, with 32 mg/100 g fresh weight, the majority
of which is chlorogenic acid. It may therefore be essential to
concentrate on the synthesis of particular secondary metabolites
of eggplant in the future, as suggested by Saini and Kaushik
(2019). Due to all of these factors, there is now a greater need
and demand for eggplant, which has led to a rise in breeding and
genetic research.
According to Lynch (2014), Smith (2013), Vasil and Thorpe
(2013), the ability of plants to regenerate from tissues
(explant) has revolutionized the use of plants for genetic
engineering techniques. Popular Southeast Asian vegetable
eggplant (Solanum melongena L.) is a type of temperature-bias
plant (Saini and Kaushik, 2019). Temperature is the most crucial
environmental component for eggplant's regular growth and
development, even if other solanaceous plants also depend on
factors including water, temperature, nutrition, carbon dioxide
(CO2) in the air, light, and others. Eggplant is substantially
more sensitive to low temperatures compared to other Solanaceous
vegetables.
According to Taher et al. (2017), eggplant is a significant
vegetable crop that has a long history of cultivation in Asia,
Africa, America, and Europe. In addition to being extremely high
in vitamins and other healthy nutrients like chlorogenic acid,
eggplant fruit is available in a variety of shapes, sizes, and
colors (Kaushik et al., 2018, Kaushik et al., 2015). However, a
 9

number of insect pests and related illnesses pose serious

problems for its cultivation. The root-knot nematode (RKN), which
stunts plants and significantly lowers production, is one of its
numerous pests (Rao and Kumar, 2017, Zhou et al., 2018).
According to Sowinska and Krygier (2013), eggplants
contain low calorie and high nutrient. Gandhi and Sundari (2012)
described that eggplant can also be utilized as medicine to
reduce cholesterol in blood and it is suitable as diet to
regulate hypertension. Owing to high nutrient content of the
eggplant, it is presumed that the demand of eggplant will
increase, so that the production should be increased as well
(Sowinska and Krygier, 2013).
According to Stomemel and Whitaker (2003) and Gajewski et
al. (2007), the fruits of different eggplant genotypes varied in
relation to a number of sensory characteristics. The phenolic
chemical nasunin, an anthocyanin, was extracted from the skin of
purple-skinned eggplant fruit (Noda et al., 2000). The fruits'
sensory quality was similarly impacted by their stage of
development (Gajewski and Arasimowicz, 2004). According to Jha
and Matsuoka (2002), the firmness of eggplant fruits and the
amount of sugar present are significant quality factors that
affect the fruits' sensory quality. Phenolic compounds have been
linked to health benefits due to their anti-inflammatory,
antiviral, and antimutagenic properties. To maximize quality and
yield, eggplant are harvested based on their length or size and
typically when they have reached 80% of their final size.
Henchion, McCarthy, and Resconi (2017) examined consumer
perceptions of beef quality features and found that credence cues
are becoming increasingly significant. After origin and animal
welfare, the production method or feeding of the cattle comes in
third on their list of quality attributes. The animal's
naturalness, health, and safety can be inferred from the
circumstances of its upbringing, which accounts for their
position below the production system (Henchion et al., 2017).
Consumers prefer pasture-raised beef and lamb to goods fed on
concentrate, according to a review of studies on consumer
preferences and behavior regarding meat (Font i Furnols &
Guerrero, 2014). However, the findings of studies on the general
intake of meat and milk cannot be extrapolated to the consumption
of specialty.
 10

When utilizing things, people will learn various kinds of

facts, which will elicit a range of feelings. Consumers'
attention on their own emotional demands when making choices and
purchases nowadays has significantly altered traditional
consumption patterns (Kim and Sullivan, 2019). Most consumers
state that food packaging plays an important role for their
choice of product. This relevance has shown an increase in recent
years and will increase further in the future (Brovensiepen et
al., 2018; Statist, 2018).

Related Studies

Food producers are dealing with an increase in demand for

processed foods that have been altered to include less salt,
sugar, or energy (Stieger & van de Velde, 2013). The food
business may add non-nutritive sweeteners, aromas, or flavor
enhancers to foods to retain sensory qualities and palatability.
According to Martinez et al.(2016), the problem is not with
food processing per se. However, they pointed out that "ultra"
processed foods are produced when unprocessed or minimally
processed foods are combined with processed additives. As a
result, this would imply that the characteristics of ultra-
processed foods are determined by the addition of additives (such
as more sugar and salt) rather than proper food processing of
agricultural raw materials. According to this definition, adding
more sugar to yogurt would quickly and weirdly turn it from a
lightly processed food to an ultra-processed one.
For the development of new food products, nutritional and
sensory qualities are considered relevant, according to Yizmal et
al. (2020). Parameters such as taste, flavor, color, appearance,
and texture influence consumer behavior when choosing, buying,
and consuming products. The results of the sensory evaluation are
indicators of food safety, raw material quality, and processing
conditions, which help to increase the perceived value of food
based on Varzakas et al. (2015). The term "satisfaction" refers
to a desire to achieve a goal. Customer satisfaction, according
to Pooya et al., (2020), is an assessment of product purchases in
terms of current and 187 desired feelings.
 11

Anita & Pratomoa (2021) claim that food quality is the most
crucial component of overall service quality and that it has a
favorable relationship with patron satisfaction. Rumagit et al.
(2022) assert that food quality is particularly significant in
determining consumer enjoyment and loyalty. Gagic et al. (2013)
claim that excellent food quality is a crucial marketing strategy
for keeping clients happy, keeping them around, and fostering a
favorable shopping experience. Peri (2006) and Solunolu claim
(2020) To meet the demands and expectations of consumers, food
quality is a crucial requirement. All requirements for food
quality that are listed and also intended
Food quality is defined as meeting client requirements and
expectations.
Ali et al. (2018) claim that customer price intentions,
which determine consumer behavioral intent, are influenced by
[Link] price of organic food has a significant positive
impact on customer [Link] to a study on
restaurant patrons' inclination to consume, fairness (Abdullah et
al., 2018). Additionally, Konuk (2018) asserts that fair pricing
has a beneficial effect on satisfaction. Recent marketing and
psychological studies have revealed that contentment is linked
favorably with opinions of fairness (Bowman & Narayandas, 2001;
Huffman)Singh, et al., 2021; Octaviani & Rizan, 2021; Yuan et
al., 2019; & Cain, 2001). & Oliver Swan (1989) discovered that a
supplier's perceived fairness affected customers' impressions of
it commitment and the value of the provided goods and services in
comparison to the cost.

Conceptual Framework
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Independent Variable Dependent Variable

Taste
Preferences of
Texture Consumers and
Sensory Assessment
Appearance Of Eggplant (solanum
melongena) Roll
Overall Satisfaction

Figure 1. Preferences of Consumers and Sensory Assessment

Of Eggplant (solanum melongena) Roll

Theoretrical Framework

Hedonic Theory Expectation confirmation

(2015) theory

Preferences of
Consumers and Sensory
Assessment
Of Eggplant (solanum
melongena) Roll

Elaboration Likelihood Multi-Attribute Utility

Model (ELM) Theory (MAUT)

Figure 1.1. Preferences of Consumers and Sensory Assessment

Of Eggplant (solanum melongena) Roll
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Hedonic Theory. According to hedonic theory, customers' tastes and

decisions are influenced by how they feel personally satisfied and
happy. This hypothesis can be used to examine how consumers' opinions
of taste, texture, and appearance relate to their overall satisfaction
with eggplant rolls.

Expectation Confirmation Theory. It focused on the buyers' decision-

making procedure, and they are repurchasing a certain service or
product in the context of marketing. ECT (Expectation Confirmation
Theory) is extensively used in consumer behavior studies to understand
consumer satisfaction, post-purchase behavior, or post-adoption
behavior expectation factors. The ECT is also considered as an
intellectual process that describes the satisfaction or disappointment
of a product or service where satisfaction is governed by perceived
usefulness and confirmation (Alawneh, Al- Refai, and Batiha, 2013; Yi
and Nataraajan, 2018; Li et al., 2019; Rahi, S., & Ghani, M. A., 2019)
and leads to continuance intention or repurchase intention of a
particular service or a product.

Elaboration Likelihood Model (ELM). According to the ELM, consumers

process and assess information to develop attitudes and make
decisions. It implies that when evaluating the sensory properties of
eggplant rolls, consumers can either participate in peripheral
processing (relying on heuristics and signals) or central processing
(seriously considering sensory features).

Multi-Attribute Utility Theory (MAUT). According to MAUT, customers

assess products based on a variety of characteristics and assign
utility values to each characteristic. With the use of this framework,
you may evaluate the relative weights of flavor, texture, and
appearance in consumers' preferences for eggplant rolls and compute a
weighted mean to gauge their general satisfaction.
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DEFINITION OF TERMS

Consumer Preferences

Consumer preferences refer to the subjective

evaluations and choices made by individuals regarding
different products, services, or attributes. It reflects their
personal likes, dislikes, and priorities based on their
experiences, needs, and values.

Sensory Qualities

Sensory qualities are the characteristics of a food or

beverage that can be perceived through the senses,
particularly taste, texture, and appearance. These qualities
contribute to the overall sensory experience and can influence
consumer preferences and satisfaction.

Taste

Taste refers to the sensation perceived by the taste

buds on the tongue, including sweet, sour, salty, bitter, and
umami. It relates to the flavor profile and intensity of the
food.

Texture

Texture refers to the physical properties of a food,

including its mouthfeel, consistency, and structural
properties. It encompasses attributes such as crunchiness,
tenderness, smoothness, and chewiness.

Appearance

Appearance refers to the visual characteristics of a

food, including its color, shape, size, and overall
presentation. It plays a crucial role in the initial
perception and expectation of a food's quality and can
influence consumer preferences.

Overall Satisfaction.
Overall satisfaction represents the holistic evaluation
or contentment experienced by consumers after consuming a
product or service. It reflects the combined impact of various
factors, including taste, texture, appearance, and other
individual preferences or expectation .
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CHAPTER III

RESEARCH METHODOLOGY

In this chapter, the researcher discussed the methodology

and the procedures involved in the study. The following part

includes the research design used in the conduct of the study,

the locale, the participants, the procedure followed, and the

statistical tool.

RESEARCH DESIGN

The research design examined statistical data to determine

whether customer preferences for dependent variables related to

flavor, texture, appearance, and overall satisfaction were

significant. Students were chosen at random to participate in the

sensory evaluation of the eggplant (Solanum melongena) roll.

Students studying specific subjects who intended to sample the

product made up the control group. The external validity was

generally relevant to other senior populations in schools with

similar demographics.
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RESPONDENTS PROFILE

Statistical random selection was used to pick the

respondents. There are 53 respondent at Dr. Rodolfo V. Pamor Jr.

Memorial National High School students,19 male and 34 female,

were picked at random to participate.

LOCALE OF THE STUDY

This study was conducted in Dr. Rodolfo V. Pamor Jr.

Memorial National High School.

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STATISTICAL TOOLS

Likert Scale – It used to let people indicate how much they agree
or disagree with a given proposition. According to Dr. Saul
McLeod (2019), a likert scale (usually) offers five options for
responses to a statement or question, allowing respondents to
express how strongly they agree or disagree with the statement or
issue.

Weighted Mean – It is a equation calculates the average by adding

the individual means of the weights. In this averaging, weights
are employed to evaluate the relative importance of each
observation. Below is a description of the weighted mean
statistical technique.

General Weighted Mean Interpretation

1-20 Very Important

21-40 Important

41-60 Neutral

61-80 Slightly Important

81-100 Strongly Not Important

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Table 1. General Weighted mean

CHAPTER IV

PRESENTATION,ANALYSIS AND INTERPRETATION OF DATA

This chapter analyzes and evaluates the data acquired in graph

form to determine the preferences of consumers for eggplant and the
sensory assessment of eggplant rolls.

SOCIO-DEMOGRAPHIC PROFILE:

Figure 1.2. [Link] Respondent

No. of respondent

36% Male
Female

64%

Based on the graph,there are 35 out of 53 more female

respondents, and 19 out of 53 men are affected.
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Figure 1.3. Year and Section

Year and Section

11- Gas A
11- Gas B
45%
55%

After we conducted the survey, we figured that the majority of

respondents were from Gas B, with 29 respondents, and Gas A, with 24
respondents.

Table 1.1. How Important is the taste of eggplant rolls in your

overall satisfaction with the dish?

14%

Very Important
45% Important
Neutral
Slightly Important
Strongly Not Important
41%
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Table 1.1 displays the information present. Important is the

taste of eggplant rolls in the overall satisfaction with the dish;
based on the findings, the majority of them agree that it is very
important, followed by important, and lastly neutral.

Table 1.2. To What extent does the texture of eggplant rolls

contribute to your enjoyment of the dish?

4%
9%
25%
Very Important
Important
Neutral
Slightly Important
Strongly Not Important

62%

From these findings, we can observe that 13 respondents find the

texture to be very important, 33 respondents find it important, 5
respondents are neutral, and 2 respondents find it slightly important.
Each group represents the individual opinions of the respondents
regarding the contribution of texture to their enjoyment of eggplant
rolls.
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Table 1.3. How significant is the appearance of eggplant

rolls in influencing your perception of the dish’s quality?

6%2%

35% Very Important

Important
Neutral
Slightly Important
Strongly Not Important
57%

Based on the findings provided, the significance of the

appearance of eggplant rolls in influencing the perception of the
dish's quality represents the individual opinions of the respondents.
From the data, we can see that 18 respondents find the appearance to
be very important, 29 respondents find it important, 3 respondents are
neutral, and 3 respondents find it slightly important in influencing
their perception of the dish's quality.
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Table 1.4. Considering your prior exposure or familiarity with

eggplant rolls,how does it impact your preference for the taste
of the dish?

2%
13%

Very Important
42% Important
Neutral
Slightly Important
Strongly Not Important
43%

Based on these findings, 22 respondents agree that it is very

important, and 23 agree that it is important. The combined respondents
find their prior exposure to or familiarity with eggplant rolls to be
either very important or important in impacting their preference for
the taste of the dish. This suggests that a majority of the
respondents (45 out of the total surveyed) recognize the significance
of their prior knowledge or experience in influencing their taste
preference. However, it's important to note that seven respondents
expressed a neutral stance, indicating that their prior exposure or
familiarity may not be as critical for them compared to others.

Table 1.5. How does your prior exposure or familiarity with

eggplant rolls affect your preference for the texture of the
dish?
 23

7%
13%

39% Very Important

Important
Neutral
Slightly Important
Strongly Not Important

41%

Based on the findings provided in Table 1.5, the impact of

prior exposure or familiarity with eggplant rolls on the
preference for the texture of the dish is discussed. 22
respondents consider their prior exposure to or familiarity with
eggplant rolls to be very important in affecting their preference
for the texture of the dish. This suggests that a significant
portion of the respondents highly value their prior knowledge or
experience when it comes to determining their preference for the
texture. 24 respondents find their prior exposure or familiarity
to be important in affecting their preference for the texture.
This indicates that a majority of the respondents recognize the
significance of their prior knowledge or experience in
influencing their preference for the texture of eggplant rolls.
Three respondents have a neutral stance on the impact of their
prior exposure to or familiarity with eggplant rolls on their
preference for the texture. This means that they may not strongly
consider their prior knowledge or experience as a major factor in
determining their preference for the texture. Four respondents
find their prior exposure or familiarity to be slightly important
in affecting their preference for the texture. This suggests that
these respondents acknowledge the relevance of prior knowledge or
experience but may not prioritize it as highly as others.
 24

Table 1.6. To what extent does your prior exposure or familiarity

with eggplant rolls influence your perception of the dish’s
appearance?

8%

38% Very important

Important
Neutral
Slightly important
Strongly Not Important
55%

According to the findings in Table 1.6, 20 respondents

believe that prior exposure to or familiarity with eggplant rolls
influences their perception of the dish's appearance. This shows
that a sizable proportion of respondents place a high emphasis on
prior knowledge or experience when evaluating the presentation of
the meal. 29 respondents believe that prior exposure or
familiarity influences their assessment of the dish's look. This
suggests that the majority of respondents recognize the
importance of prior knowledge or experience in judging the
appearance of eggplant rolls, and four respondents are undecided.

Table 1.7. Do you believe there are notable variations in consumer

preferences for the taste of eggplant rolls?
 25

6%
13%
Very Important
43% Important
Neutral
Slightly Important
Strongly Not Important

38%

According to the findings in Table 1.7, 23 respondents agree

that there are significant differences in consumer preferences
for the taste of eggplant rolls. This shows that a sizable
proportion of respondents respect the idea that customer
preferences for taste might vary greatly. According to 20
respondents, there are significant differences in consumer
preferences for the taste of eggplant rolls. This suggests that a
sizable proportion of respondents appreciate the significance of
accommodating consumers' different taste preferences. 7
respondents are undecided about whether there are significant
differences in customer preferences for flavor. SevenThis implies
that they may not be convinced that there are significant
differences in consumer preferences for the taste of eggplant
rolls. This respondents believe it is marginally relevant to
account the significant variances in customer taste preferences.
This shows that these respondents recognize the importance of
differences in taste preferences, but they may not prioritize
them as highly as others.

Table 1.8. Are there notable consumer preference for the texture
of eggplant rolls?
 26

4%
13%
33%
Very Important
Important
Neutral
Slightly Important
Strongly Not important

50%

Based on these findings, a combined total of 45 respondents

(18 very important and 27 important) find the texture of
eggplant rolls to be either very important or important. This
indicates that a majority of the respondents (45 out of the
total surveyed) consider the texture of the dish to be a notable
factor in determining their satisfaction. However, it's
important to note that seven respondents expressed a neutral
stance, suggesting that texture may not be as critical for them
compared to others.

Table 1.9. How significant are the variations in consumer

preferences for the appearance of eggplant rolls?
 27

9%

Very Important
Important
Neutral
53%
38% Slightly important
Strongly Not Important

Based on these findings, a combined total of 48

respondents( 28 very important and 20 important) consider the
variations in consumer preferences for appearance to be either
very important or important. This suggests that a majority of the
respondents find appearance to be a significant factor in
determining their satisfaction with eggplant rolls. However, it's
worth noting that five respondents expressed a neutral stance,
indicating that appearance may not be as critical for them
compared to others.
 28

Table 1.10. Overall,How Important is it to consider consumer

preference for taste,texture,and appearance to ensure their overall
satisfaction with eggplant rolls?

6% 4%

19% Very Important

Important
Neutral
Slightly Important
Strongly Not Important
72%

The majority of respondents (38) believe that considering

consumer preference for taste, texture, and appearance is very
important to ensure their satisfaction with eggplant rolls,
followed by 10 believing it is important, 3 believing it is
neutral, and 2 believing it is slightly Important. This suggests
that focusing on these factors can significantly impact overall
consumer satisfaction with the dish.

Table 2.0. Consumer Preferences and sensory qualities of eggplant

rolls.

Consumer Preferences for the

sensory qualities of eggplant rolls Rate Interpretation
1. How Important is the taste of
eggplant rolls in your overall 24.8 Important
satisfaction with the dish?

2. To What extent does the texture of

eggplant rolls contribute to your 21.6 Important
enjoyment of the dish?
 29

3. How significant is the appearance

of eggplant rolls in influencing your 22.1 Important
perception of the dish’s quality?

4. Considering your prior exposure

or familiarity with eggplant
22.5 Important
rolls,how does it impact your
preference for the taste of the
dish?
5. How does your prior exposure
orfamiliarity with eggplant rolls
22.3 Important
affect your preference for the
texture of the dish?

6. To what extent does your prior

exposure or familiarity with
22.8 Important
eggplant rolls influence your
perception of the dish’s
appearance?

7. Do you believe there are notable

variations in consumerpreferences 22.2 Important
for the taste of eggplant rolls?

8. Are there notable consumer

preference for the texture of 22.1 Important
eggplant rolls?

9. How significant are the

variations in consumer preferences
23.5 Important
for the appearance of eggplant
rolls?

10. . Overall,How Important is it to

consider consumer preference for
taste,texture,and appearance to ensure 24.3 Important
their overall satisfaction with
eggplant rolls?

Total 22.82 Important

The survey results indicate that consumer preferences for the

sensory qualities of eggplant rolls are important in determining their
overall satisfaction with the dish. The taste of eggplant rolls was
rated as the most important factor, with a score of 24.8, closely
 30

followed by texture and appearance, which received scores of 21.6 and

22.1, respectively. These findings highlight the significance of these
sensory attributes in shaping consumers' enjoyment of eggplant rolls.

Furthermore, the respondents' prior exposure to or familiarity

with eggplant rolls was also shown to have an impact on their
preferences. Both the taste and texture of the dish were influenced by
prior exposure, with scores of 22.5 and 22.3, respectively. Similarly,
respondents' familiarity with eggplant rolls influenced their
perception of the dish's appearance, as indicated by a score of 22.8.
These results suggest that consumers' past experiences and knowledge
play a role in shaping their preferences for the sensory qualities of
eggplant rolls.

The survey also revealed that there are notable variations in

consumer preferences for the taste, texture, and appearance of
eggplant rolls, with scores of 22.2, 22.1, and 23.5, respectively.
This implies that individual preferences can differ when it comes to
these sensory attributes, and it is important to consider these
variations to cater to a wider range of consumer tastes and
preferences.

Overall, the findings emphasize the importance of considering

consumer preferences for taste, texture, and appearance in order to
ensure their overall satisfaction with eggplant rolls. With an overall
score of 24.3, it is evident that taking these sensory qualities into
account is crucial for meeting consumers' expectations and delivering
a dish that aligns with their preferences. By focusing on these
aspects, food providers can enhance the dining experience and increase
consumer satisfaction with eggplant rolls.

The survey results highlight the significance of taste, texture,

and appearance in determining consumer preferences for eggplant rolls.
The findings underscore the impact of prior exposure or familiarity
with the dish and the existence of variations in consumer preferences.
By considering these factors, food providers can better meet
consumers' expectations and enhance their overall satisfaction with
eggplant rolls.
 31

CHAPTER IV

SUMMARY OF FINDINGS,CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the [Link] indicates the

presentation of findings,the conclusion and the recommendation

offered.

SUMMARY

This study aims to determine consumers preferences regarding

eggplant rolls.

Specifically, it answers the following questions:

1. What is the relative importance of determining consumer

preferences for eggplant rolls in terms of:
A. Taste
B. Texture
C. Appearance
D. Overall Satisfaction

[Link] does a consumer's prior exposure to or familiarity

with eggplant rolls affect their preferences for particular

sensory qualities?

[Link] there notable variations in consumer preferences for

the sensory qualities of eggplant rolls?

The research design examined statistical data to determine

whether customer preferences for dependent variables related to

flavor, texture, appearance, and overall satisfaction were

 32

significant. Students were chosen at random to participate in the

sensory evaluation of the eggplant (Solanum melongena) roll.

Students studying specific subjects who intended to sample the

product made up the control group. The external validity was

generally relevant to other senior populations in schools with

similar demographics.

Statistical random selection was used to pick the respondents.

There are 53 respondents at Dr. Rodolfo V. Pamor Jr. Memorial

National High School students, 19 male and 34 female, were picked

at random to participate. The main statistical tools used were

the weighted mean and Likert's scale.

FINDINGS

Based on the result in Chapter IV,the followings findings

were made.

[Link] relative importance of determining consumer preferences

for eggplant rolls can be assessed by analyzing the findings.

According to the survey results, taste was rated as the most

important factor, followed closely by texture and appearance.

These sensory attributes significantly contribute to consumers'

overall satisfaction with eggplant rolls. With taste receiving a

score of 24.8, texture scoring 21.6, and appearance scoring 22.1,

it is evident that considering these qualities is crucial for

 33

meeting consumers' expectations and delivering a dish that aligns

with their preferences.

[Link] impact of a consumer's prior exposure to or familiarity

with eggplant rolls on their preferences for specific sensory

qualities is noteworthy. The survey findings indicate that prior

exposure influences both taste and texture preferences. Scores of

22.5 for taste and 22.3 for texture demonstrate that individuals

who have had prior exposure to eggplant rolls tend to have

distinct preferences in these areas. Additionally, familiarity

with the dish influences the perception of appearance, as

indicated by a score of 22.8. These results emphasize the role of

past experiences and knowledge in shaping consumers' preferences

for the sensory qualities of eggplant rolls.

[Link] survey results reveal notable variations in consumer

preferences for the sensory qualities of eggplant rolls. Scores

of 22.2 for taste, 22.1 for texture, and 23.5 for appearance

indicate that individual preferences can differ significantly

when it comes to these sensory attributes. These variations

underscore the importance of considering diverse tastes and

preferences to cater to a wider range of consumers. By

acknowledging and accommodating these differences, food providers

can enhance consumer satisfaction and ensure that their eggplant

rolls appeal to a broader customer base.

 34

CONCLUSION

The survey results indicate that taste, texture, and appearance

play significant roles in determining consumer preferences for

eggplant rolls. Taste was found to be the most important factor,

closely followed by texture and appearance. The findings suggest

that considering these sensory attributes is crucial for ensuring

consumer satisfaction with the dish.

Moreover, the study reveals that a consumer's prior exposure to

or familiarity with eggplant rolls affects their preferences.

Past experiences and knowledge influence the perception of taste,

texture, and appearance. This highlights the need to consider

consumers' backgrounds and previous encounters with the dish when

catering to their [Link] survey also uncovers notable

variations in consumer preferences for the sensory qualities of

eggplant rolls. Individual tastes and preferences differ

regarding taste, texture, and appearance. Recognizing and

addressing these variations is important to accommodate a wider

range of consumer preferences.

RECOMMENDATION

Based on the findings, it is recommended that food providers pay

careful attention to taste, texture, and appearance when

 35

preparing eggplant rolls. These sensory qualities significantly

influence consumer satisfaction. To enhance the dining experience

and meet consumer expectations, providers should focus on

delivering eggplant rolls with an appealing taste, pleasing

texture, and attractive appearance.

Considering the impact of prior exposure and familiarity, it is

beneficial to create variations in eggplant rolls that cater to

different preferences. Offering diverse options can accommodate

consumers with varying tastes and experiences, ultimately

increasing overall satisfaction.

Continued research and periodic surveys can help food providers

stay updated on changing consumer preferences. This ongoing

assessment will enable them to adapt their offerings and maintain

consumer satisfaction in the dynamic market for eggplant rolls.

 36

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 39

APPENDIX

SURVEY QUESTIONNAIRE

Name : Age:

Year and Section : Sex:

Legend :

5 - Very Important 4 - Important 3 - Neutral

2 - Slightly Important 1 – Strongly Not Important

Consumer preferences Strongly

for the sensory Very Important Neutral Slightly Not
qualities of Important (4) (3) Important Important
eggplant rolls (5) (2) (1)
[Link] important is
the taste of
eggplant rolls in
your overall
satisfaction with
the dish?
2. To what extent
does the texture
of eggplant rolls
contribute to your
enjoyment of the
dish?
3. How significant
is the appearance
of eggplant rolls
in influencing
your perception of
the dish's
quality?
4. Considering
your prior
exposure or
 40

familiarity with
eggplant rolls,
how does it impact
your preference
for the taste of
the dish?
5. How does your
prior exposure or
familiarity with
eggplant rolls
affect your
preference for the
texture of the
dish?
6. To what extent
does your prior
exposure or
familiarity with
eggplant rolls
influence your
perception of the
dish's appearance?
7. Do you believe
there are notable
variations in
consumer
preferences for
the taste of
eggplant rolls?
8. Are there
notable variations
in consumer
preferences for
the texture of
eggplant rolls?
9. How significant
are the variations
in consumer
preferences for
the appearance of
eggplant rolls?
10. Overall, how
important is it to
consider consumer
preferences for
taste, texture,
and appearance to
 41

ensure their
overall
satisfaction with
eggplant rolls?
TOTAL