Republic of the Philippines

MINDANAO STATE UNIVERSITY

Marawi City, Lanao Del Sur
College of Agriculture

Dragonay Nuggets
&
Ube Halo-Halohey Shake

A Research Study
Presented to
Prof. Joven S. Litera
Department in Agribusiness Management
College of Agriculture
Mindanao State University-Main Campus

In Partial Fulfillment
Of the Requirements for the course
FPT019 - Product Development
Diploma in Food Processing Technology
Second semester, 2021-2022

Limgas, Alano S.
Lidangan, Norrahma M.

May 2022
 CHAPTER I

INTRODUCTION

Halo -Halo is the ultimate summertime treat and is a favorites Filipino dessert or snack

because it is cold and refreshing, and it very sweet treat, it does not taste like candy, nor is it

sickeningly sweet, despite its gummy colored layers and its perfect for beating the tropical heat

that existing almost year around int the Philippines. Halo-Halo, the Filipino word which means

“mix-mix,” is a popular dessert in the Philippines. More than popular, it is the dessert of the

Philippines. Summertime is when the competition gets fierce and every sari-sari store, street-side

stand, and fast-food chain will offer their own version of the sweet specialty.

As researchers, we are always after revolution, therefore we always crave for something

new. Something that is original and quality wise that would cater and give delight to every

individual's taste buds. Because of this, we came up with a unique idea to produce a product that

would not only capture the consumers' attention but to also give them a sense of pleasure for every

sip that they take. Furthermore, we introduce Ube halo- halo Shake keeping the consumers

hydrated. We developed a thirst quenching, sweet healthy drink that could fit everyone's

preference. Not only will our product be affordable for consumers, it will also be convenient, fresh,

natural and will surely taste good.

This study is to make a twist to nuggets but not meat only. It’s mixed with vegetables.

We’d like to convince some students to create their own twist of cooking and try different dish.

Also encourage some people to eat vegetables not just always pork and chicken and try some

different flavor of vegetables.

 A nugget is a product usually made from meat, breaded, or battered, then deep-fried or

baked. Typically, a lot of people fry their nuggets in vegetable oil. Our product is Dragonay

nuggets is different from the ordinary nuggets we’ve seen in the supermarket. Instead of meat only

our nuggets are made up of vegetables and chicken nuggets.

Chicken nuggets are chicken products made from meat slurry that is breaded or battered,

then baked or deep-fried. Although the dish is highly caloric, it used to be considered a healthy

alternative to the beef that was already offered. The nuggets were invented in the 1950s by a food

science professor at Cornell University named Robert C.

Baker. His prototype nugget mastered two challenges: keeping ground meat intact without

putting a skin around it and making batter stick to the meat despite the explosive heat of deep-

frying. Baker invented the nuggets to boost poultry sales, turning it into convenience food that

appealed to lazy cooks.

Objective

The object of this research is to develop the knowledge of people that Halo -Halo and

chicken nuggets can be innovative to Halo-halo shake and dragonay nuggets as good product to

sell. It aims to know the product if the new version is delicious like the old product and popular

for customers because of taste and is easy to make since a lot of people loves to eat and drink

especially if its new to their eyes. One of the major factors of study that help this product to gain

own market share upon introduction. The product contains its benefits and the value that it returns

to the customers because of the richness of the protein that the ingredients contain.
Statement of the problem

The objective of this study is to analyze and explore, it intended to answer the following

question.

1. What is Halo-halo shake?

2. What is Dragonay Nuggets?

3. What do the benefits of Halo-halo shake and Dragonay Nuggets?

4. What does the common recipe of Halo-Halo shake and Dragonay Nuggets?

5. What is the procedure in making the products?

Limitation of the Study

This research conducted at College of Agriculture, Mindanao State University-Main

Campus. The focus of this product research is on making dragonay nuggets ang ube halo-halohey

shake. In terms of creating a one-of-kind delicacies product.

Significant of the study

The outcome of this study addresses the sufficient information on exploring Halo-Halo

shake and Dragonay Nuggets recipe and to help in gaining steady income and selling. The findings

of this study may benefit the following:

To the community. This study will help those people in a community who don’t have

steady jobs to sell the affordable and delicious foods.

 To the businessman or businesswoman. This study helps the businessman or

businesswoman to have a idea or new product to sell.

To the future researcher. This study is helpful in a way that will give them a knowledge on

how to develop this kind of business successful.

Definition of term.

The key concept enumerated are conceptually and operationally defines for clear

understanding of whole study.

Halo-halo - The popular dessert from Philippine made of mix fruits and kinds of ingredient

Chicken Nuggets - are chicken products made from meat slurry that is breaded or battered, then

baked or deep-fried.

Halo-Halo Shake - is generally refers to the milkshake or fruits shake.

Dragonay Nuggets – is a nugget made up from meat and vegetables

Business – a commercial or mercantile activity engaged in as a means of livelihood.

 CHAPTER II

REVIEW OF RELATED LITERATURE STUDIES

The purpose of this review of related literature and studies are to provide the reader with

the general overview of the research product. This chapter presents the literature and studies after

the through search done by the researchers.

Ube Halo-Halo Shake

Most Asian countries have some variety or other of a sweet ice dessert. The origins of

Halo-Halo most likely derived from a Japanese dessert called, Kakigori, which was shaved ice

served with sweet beans. Americans introduced ice to the Philippines in the mid 1800’s and then

built the first ice plant, Insular Ice Plant, in 1902. With the readily availability of ice, and the

introduction of new foods by the Japanese during their occupation prior to WWII, Halo-Halo began

to form its roots. Filipinos adapted the ice dessert to fit their own tastes and preferences and it soon

became completely unique to any of its ice-dessert counterparts in other surrounding countries.

The addition of Ube jam (made from purple yams) and Ube ice cream gives it the distinctive purple

color and a proud pinoy feature.

Halo-halo is a popular sweet summer, refreshing dessert among Filipinos. Halo-halo

recipe is mainly a mixture of sweetened preserved fruits, evaporated milk and crushed ice.
 Selling halo-halo during summer season is common for most local households. And,

because it is considered one of the best refreshing desserts in town, many Filipinos found a fortune

in halo-halo business.

One good example of halo-halo business success story is from Rita Zaguirre who inherited

a trademark made popular by her grandmother over the past 70 years- Aling Taleng’s Halo-halo.

Their halo-halo business was started in 1933 in Pagsanjan, Laguna by Catalina Zaguirre, Rita’s

grandmother, who started a halo-halo store in front of their house with only P10 as capital. Their

customers, mostly neighbors, kept on coming back as they found the recipe of Aling Taleng’s

Halo-halo to be different from all the others. Apart from traditional halo-halo, they combine

different ingredients: kaong, leche flan, mongo beans, macapuno, sugarcane bits, kondol and ube.

One can have a tall glass of refreshing halo-halo with seven ingredients in it, which they consider

the secret of the family’s halo-halo business success.

Another halo-halo business success story is from Razon’s halo-halo. From a small eatery

in Guagua, Pampanga, Razon’s has now become a growing chain of restaurants. In the small

subdivision inside the town, during the late 1960s, they introduced the most simple but incredibly

delicious halo-halo in town- the famous Razon’s halo-halo. What’s stunning about Razon’s halo-

halo is that it is only composed of three main ingredients: leche flan, macapuno and saging na

saba. But still, a lot of customers compliment their halo-halo recipe because of its softness and

creaminess that melts easily in your mouth. This is probably the secret why Razon’s halo-halo

became more and more popular.

 Shake, in the culinary context is generally refers to the milkshake, it is sweet and creamy,

white or different kinds of color dessert drink made of pure milk or dairy product such as ice cream,

with a variation of flavors. According to the ifood. the first shake was prepared in the late 19th and

early 20th centuries, and it shakes that time was made with hand blenders. A shake is a food of

choice for dentists, that they recommend it for their patients after a painful treatment to drink shake

to ease the pain because of its cool effects.

The Philippines is an agricultural country that experiences an economy full of crop

production. Number of its citizens residing in rural places make a living through agricultural

products. It is known that farming, fisheries, livestock and forestry are the 4 sub-sectors of the

country’s agriculture and are very helpful and are contributing on the country’s GDP.

Philippines has been exporting the agricultural products all around the globe such as in

Europe, Japan, United States and countries that are part of the ASEAN community. Studies showed

that purple yam or Dioscorea Alata is a species of yam that commonly referred to a purple yam,

ube, violet yam, or water yam, and it is originated from Southeast Asia (McCabe, 2019). Purple

yam or we all know as ube is the most popular agricultural product that is appearing in many new

culinary creations (Vanzi, 2020). According to Salda, V., Yoon, J., Baladazan, B., Gibson, N.,

Sagalla, E.J., Lacadan, M. (2006), the Philippines is the only supplier in the world market of purple

yam. Thus, purple yam is considered one of the most important export banner crops.

Ube is high in healthy carbs, vitamins and fiber, and also it has extra-high levels of

antioxidants that can promote overall health (Fisher, 2019). According to Alcoran (2017), purple
yam is also a good source of nutrients like Vitamin A, C, E, fiber, iron, potassium and it is good

detoxing agent which means while preventing DNA damage to keep us youthful and beautiful,

also it prevents colds and flu’s, and it lowers blood pressure.

The ingredients and how the food is prepared to say a great deal regarding a particular

region or nation. Ube in the Philippines is essential because ube or purple yam is an everyday

ingredient that Filipino desserts are well-loved (Valdeavilla, 2018). Purple yam have a kind of

greyish-brown skins and with a purple flesh. It’s texture, when cooked will likely to become as

soft as a potato texture when it is cooked. It tastes sweet added with a nutty flavor and can produce

numerous dishes that can be sweet or piquant.

Dragonay Nugget

Today, chicken nuggets are one of the most popular items on the McDonald's menu, with

their first noted appearance in 1980. The chicken nugget was invented in the 1950s by Robert C.

Baker, a food science professor at Cornell University, and published as unpatented academic

work. Dr. Baker's innovations made it possible to form chicken nuggets in any shape. The

McDonald's version of Chicken Nuggets is known as Chicken McNuggets. Their recipe was

created on commission from McDonald's by Tyson Foods in 1979 and the product was sold

beginning in 1980.

The first versions of the chicken nuggets appeared during the California Gold Rush in

1850. A century later, chicken nuggets were presented in the world of gastronomy, getting their
name thanks to the surprising resemblance of shape and color with real gold nuggets. In fact, it is

true, the small golden pieces of chicken meat covered with crispy breadcrumbs are very similar to

gold! How appetizing they are and how different their taste is: traditional, with cheese, ham and

even sesame! Exceptional taste and natural composition! It is the perfect dish to give a touch of

celebration to a family lunch, or to eat as a snack with friends, perhaps served with a sweet-and-

sour sauce or with cubes of cheese.

Consumers around the world are rendered more conscious, thanks to widespread coverage

given to animal atrocities. Various campaigns are organized to educate them about the ill effects

of such practices on the environment. As a result of such initiatives an increasing number of

consumers are swaying away from meat consumption to healthier and eco-friendlier plant-based

alternatives. This is expected to bode well for the global market.

According to the Center for Nutritional Studies, a high-fiber diet helps in keeping gut lining

strong and reduces the chance of side-effects or allergic reactions due to food ingested. As more

and more allergic consumers are switching to a plant-based diet, plant-based nuggets sales are

likely to surge.

The global plant-based nuggets market is highly competitive. Due to the increasing focus

on health benefits of a plant-based diet, the market is observing continuous entry of new players.

Key players are therefore concentrating on research & development and joint ventures to diversify

their portfolio and launch innovative products more frequently.

Manufacturers also are focusing on mimicking the taste and texture of plant-based nuggets.

For instance, the American fast-food chain Burger King has launched plant-based chicken nuggets
that are soft and meat-like from inside and give a delicious vegetable-based option for all meat

lovers who want to decrease their meat consumption.

([Link]

The consumption of healthy, nutrient dense foods such as fruits, vegetables and whole

grains are known to be lacking in children’s diet. To encourage children to eat healthier, food

products must cater to children's acceptability. The objective of this research was to develop a

vegetable-based nugget that would address the need for a healthy vegetable snack for

children. The vegetable nugget recipe was created through trial and error with specific ingredients

that contain nutrients that were low in calories and fat, and high in vitamins, minerals and fiber.

In the present day, children are not meeting their daily-recommended intake for vegetables

as reported by The American Journal of Clinical Nutrition (Spill and others 2010). This has lead

to an increase in childhood obesity and inadequate nutrient intake that has long-term effects on

children’s growth and development. The lack of vegetable consumption comes from many factors

including availability at home and school, parental support and exposure to vegetables. Children’s

preference in vegetables must also be considered; therefore, a vegetable product has to acceptable

in flavor catering to children along with strategic packaging. The following research supports the

reason behind the development of our vegetable nugget to promote the consumption of vegetables

and whole grains.

In order to increase the availability of vegetable products for children and increase

consumption of vegetables for health benefits, there are many issues that need to be addressed. To
begin, a child’s motivation to eat vegetables is often based on visual stimulation from the

food. Stimulation can often be found in clever packaging. One survey reported by Green Giant

(Anonymous 2007) offered kid-friendly products and packaging featuring popular Nickelodeon

characters and stickers to help encourage children to eat their vegetables. The effect of choice

offering can also increase the acceptability and consumption of vegetables in children. A peer-

reviewed study has shown that when children are given a choice of vegetables to eat before meals

helped with vegetable consumption as opposed to no pre-meal offer of vegetables (Zeinstra and

others 2010). This suggests that children who were exposed to vegetable snacks are more likely

to eat vegetables with their meals. Our vegetable nuggets can be served as a snack or meal that

can assist in the consumption of overall vegetables in a day.

Often in schools, children are currently given cheap processed foods such as chicken nuggets and

other unhealthful choices (Strong 2010). Only about 20 percent of child nutrition funds in schools

goes to fruit and vegetables while a majority of funds are used to purchase meat, dairy and

eggs. Schools can play an important role in the promotion of healthy eating with 28 million

children participating in the National School Lunch Program (Hoffman and others

2010). Researchers have found that children's consumption of vegetables increases when fruits

and vegetables are promoted and served at school. Vegetable nuggets can be incorporated into the

school lunch program because it has a ready prepared cooking method similar to chicken nuggets

that are offered now in schools across America.

During the food processing the carotenoids from carrots and potatoes are fairly resistant to

heat, changes in pH, and water leaching since they are fat soluble. (Norman N. Potter, Joseph H.
Hotchkiss. Food Science). Potatoes also have unique functional benefits in the food industry not

easily attainable with other starches (National Starch Food Innovation). Potato starches are

particularly valued for their neutral taste, clarity, and high viscosity. In lower moisture products,

such as snack foods, specialty potato starches offer excellent expansion, as well as unique textures

ranging from soft and buttery to crispy and crunchy. As our vegetable nugget needed specific

texture, adding a potato gave a desirable elastic texture. Even though potatoes have a slightly

lower energy content, it has a biological value of protein equal to that of soybean protein, thus can

meet protein needs of infants and small children (Encyclopedia of Food Science and Nutrition).

Spinach was designed to be the primary ingredient in our product for its health benefits and

functional food science attributes. Spinach is classified as a super food because it is an excellent

source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2,

calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein,

phosphorus, zinc and vitamin E (Mares-Perlman). In addition, it is a good source of omega-3 fatty

acids, niacin and selenium. Researchers found that feeding laboratory animals spinach-rich diets

significantly improved both their learning capacity and motor skills, which are essential for our

growing target population (J of Nutrition 2002). The iron found in spinach is particularly useful

for growing children and adolescents who have increased needs for iron.

One cup of cooked spinach provides 35.7% of the daily value for iron, and in comparison, to red

meat, spinach provides iron for a lot less calories and is totally fat-free. Cooked spinach reduces

the amount of oxalic acids found in spinach, resulting in a sweeter taste which kids enjoy

(Encyclopedia). The availability and cost of spinach is ideal, since it grows well in temperate
climates such as in the U.S. Spinach also has favorable food science attributes, such as quick

preparation time, and can easily be added to many recipes.

Mushrooms were chosen because they provide a close taste imitation of meat products, and filled

with plentiful nutritional and functional benefits. They are low in calories, cholesterol and sodium,

and they provide plenty of fiber and flavor when cooked. Most importantly, they are high in

antioxidants, selenium, riboflavin and other healthful substances that protect the immune system

and fight cancer (IFT). The low total fat content, and high proportion of polyunsaturated fatty acids

(72-85%) relative to total fatty acids is considered a significant contributor to the health value of

mushrooms. Also, composition analyses on a dry weight, mushrooms normally contain 19-35%

protein, which would benefit a vegetarian product like Veggie Nuggets (Chang, Buswell 1996). In

addition, mushrooms are easy to store, handle and cook, which was taken into consideration when

selecting this ingredient.

Other than vegetables, a major component of our product consists of whole grains. The American

Association of Cereal Chemists defines a whole grain food as consisting “of the intact, ground,

cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm,

germ and bran - are present in the same relative proportions as they exist in the intact caryopsis”

(AACC). Whole grain in our recipe included brown rice, whole-wheat flour, whole-wheat

breadcrumb, and panko crumb. These ingredients contribute nutrients such as fiber and B

vitamins, minerals, and phytochemicals. (CSPI).

The FDA released this statement in 1999 in regard to health claims “Diets rich in whole grain
foods and other plant foods and low in total fat, saturated fat, and cholesterol, may help reduce the

risk of heart disease and certain cancers.” In order to carry that claim, the food must contain 51%

or more wholegrain ingredients by weight, be low in fat and contain at lest 3g dietary fiber per

55g, 2.8g dietary fiber per 50g, 2.5g dietary fiber per 45g or 1.7g dietary fiber per 35g (FDA).
 CHAPTER III

RESEARCH METHODOLOGY

This chapter presents with the different research components that were matched in the study.

This constitutes the materials used, ingredients used, utensils and equipment design and statistical

analysis.

Locale of the study

This study conducted at Mindanao State University - Marawi City. MSU is a public

constitutional institution of higher education and research in the Islamic city of Marawi,

Philippines. Mindanao State University, founded on September 1, 1961, through Republic Act

1387 and Republic Act 1893, has evolved over the years in keeping with national and local

developments. The brain-child of late Sen. Domacao Alonto, it haw gowns from its main campus,

Marawi City to a University System that now comprises several campuses located in major centers

in Mindanao and Sulu. Its first president was Dr. Antonio Isidro who came in from his position as

the Vice President for Academic Affairs in the University of the Philippines.

([Link] The university is located on a breezy one thousand hectares

of rolling hills which is about 4four kilometers from downtown Marawi City which is known as

the Islamic City of the south. The city stands 700 meters above the sea level ([Link]).

Geographical location

Marawi has a total land area of 8,755 hectares (21,630 acres). It is located on the

northernmost shores of Lake Lanao and straddles the area where the Agus River starts. It is

bounded to the north by the municipalities of kapai and saguiran; to the south by Lake Lanao; to
the east by the municipalities of Bubong and Ditsaan-Ramain; and to the west by the municipalities

of Marantao and Saguiaran. The Bagang beach is situated 2 kilometers (1.2mi) from the city’s

commercial center.

The Islamic city also hosts a national park, the Sacred Mountain National Park, which

spans the barangays of Guimba and Papandayan covering an area of 94-hectare (230-acre). The

protected was established on August 5, 1965 by Republic Act no. 4190. The park is ideal for bird

watching and mountain climbing to the summit that features a small pond.

Figure 1 Map of Marawi City, Lanao Del Sur

Figure 2 Map of Mindanao State University – Main Campus, Marawi City

Political Affiliation

Government;

• Mayor Majul U. Gandamra

• Deputy mayor Anuar A. Abdulrauf

• Representative Zia Alonto Adiong

• Eloctorate 63,014 voters (2019)

Economic Condition

• Income class 4th city income class

• Poverty incidence 54.64% (2015)

• Revenue ₱499,311,173.72 (2016)

The economy of Marawi city is largely based on agriculture, trading, and exporting. Most

industries in the city are agriculture-oriented. They included rice and corn farming, hollowblocks

manufacturing, goldsmithing, and saw milling. Small and cottage-size enterprises are engaged in

garment making, mat and malong weaving, wood carving, brassware making, web development,

and blacksmithing.

Apart from that, Marawi is home to NPC-Agus 1 Hydro Electric Power Plant and the first of

the six cascading Agus Hydro Power Plants.

Anew wind and solar energy plant and a new diesel generated power plant are set to be

developed I Saguiran, Lanao del sur, by two private firms to provide electricity to Marawi and

adjoining areas. The project will cost 200PHP billion and will generate 10 to 30 megawatts of

electricity.
Materials Used

These are the following material used in Dragonay Nuggets and Halo-Halo Shake.

Table 1. shows the list of ingredients used in the preparation of the Dragonay Nuggets.

Carrot (1 pc) Chayote (2 pcs) Potatoes (3 pcs)

Garlic (2 Clove) Onions (2 pcs) Spicy Chili

Namnam Salt Black pepper

Crispy Fry (1pc) Breadcrumbs (1pc) ½ flour

Eggs (3 pcs) 1 UFC ketchup

Real Mayonnaise (2 pcs) Oil (1 liter)

 Chicken Corned

Table 1.1 shows the list of utensils and equipment used in the preparation of the Dragonay

Nuggets.

Knife Blender

Spatula and Tablespoon Mixing bowl

Deep Frying/Frying Pan Strainer

Tong PPE

Stove
Procedure

Step to make it.

1. Slice the carrot, chayote, potatoes, garlic, onion into pieces. In a food processor, blend it

with eggs.

2. Saute the onion and garlic after 5 minutes. Add the Argentina corned Chicken.

3. After blending, put in the mixing bowl and add spices like black pepper, salt, namnam,

and breadcrumbs (5tbsp) mix it well using spatula.

4. Scoop a tablespoon of the mixture and form a small circular shape ‘nugget’

5. Place the remaining breadcrumbs in a bowl add the crispy fry and cover each nugget with

it.

6. Pan fry with 1 ½ cup of oil over medium-high heat until both sides are golden brown.

7. Serve with your favorite sauce. Enjoy!

Step to make a sauce.

1. Put the UFC ketchup in a bowl then add mayonnaise

2. Add spices like ¼ tbs black pepper spicy chile.

3. Mix until combined.

Table 2. shows the list of ingredients used in the preparation of the Ube Halo-Halo Shake.

Purple Yum (10pcs) Jolly Corn (kernel-1pc)

Sweetened Jackfruit Coconut string/ Macapuno

Red Mongo Beans White Beans

 Saba Banana Ube Flavor

Angel Evaporada (1pc) Nestle Cream (1)

½ Sugar Crush Iced

Table 2.1 shows the list of utensils and equipment used in the preparation of the Ube Halo-Halo

Shake.

Blender Manual Iced Shaver

Mixing Bowl Bowls

Wooden Spatula Plastic Spatula

Knife Disposable Cups and Straw

Procedure

1. Cook the purple yum then put in mixing bowl and crushed (durugin) it.

2. Place the crushed purple yum to the blender, add the jackfruits, macapuno and corn.

Blend it for 5 mins.

3. Pour the 1pc Angel Evaporada and 100ml of all-purpose cream (Nestle)

4. Add 3 tbsp sugar and 1 ½ ube flavor.

5. Make sure to blend it thoroughly.

6. Add the toppings to cups such as the red mongo bean, white bean and saba banana then

pour the halo-halo and shake into the cups.

7. Serve and Enjoy!

 CHAPTER IV

RESULTS AND DISCUSSION

This chapter presents the findings as the result of analyzing the data. Therefore, this chapter

discusses the product observation of the Texture, observation of color, observation of the size of

finish products, the observation of the taste, flavor of the finish products and Comparison of the

Local Product and the Developed Products.

In this chapter the researcher wants to know if their product appeals to the responders or

panel in terms of flavor, color, size, and texture by conducting a pre-taste of their products and the

researcher give a rating test to the respondents to determine the product was satisfactory to the

three professors from DAMT-Food Processing.

Pictures of The Finished Product

Dragonay Nuggets
Ube Halo-Halohey Shake

General Observation

The two finished products of the Dragonay nuggets are both excellent, but the cheese

nuggets are far superior since the cheese flavor softens the nuggets and makes them smell good,

However, adding extra cheese and spice to the nuggets would make them even better.

The Ube Halo-Halohey shake is excellent since it tastes like Ube and Buko flavor, but it might be

improved by blending all the ingredients to make it taste like Ube halo-halo shake, and putting

Ube but not crushed and serve it in chunks not as shake if halo- halo type

Observation of the Texture

Most nuggets cook rapidly and develop a golden color, crispy texture, and good flavor at

frying temperatures between 160 and 190℃. Instrumental measurement of the texture and color
can offer a quantified basis for controlling the frying times and temperature for quality control and

improvement. Ube halo- halohey shake is smooth and it’s a mixture of shaved ice and evaporated

milk to which are added various boiled sweet beans and fruits.

Observation of the Color

When the Dragonay nuggets cooked, they should be golden in colour. If you have a

temperature probe, the inside of each nugget should reach 75 ̊C when cooked through. The nuggets

are all around the same size but choose the largest nugget and check its cooked thoroughly. The

Ube Halo-Haley Shake When mixed, the milk of the Halo-Halo often gets its purple color from

this topping.

Observation of the Odor

The Dragonay nuggets smell like a mix of fries, wood chips and Oil but when you when

you cut the Dragonay nuggets you can smell the aroma of the cheese and the vegetables mixed

with chicken. The Ube Halo-Halohey shake smell like sweet Ube ice cream and the smell of fresh

jackfruits.

Observation of the Size of the Finished Product

The size of the dragonay nuggets is circle ring or a big onion ring and cookies, we must

uniform the size to attract the customer. The favorite choice for the term " Ube Halo-Haloey Shake

" is 1 medium 16 fluid ounce serving of cold ube halo halo shake.

Observation of the Taste

The Dragonay Nuggets are ground up chicken, vegetable and cheese, a hint of salt and

pepper. They are not bland nor are they overly flavorful. They are moist, but not juicy. What they
are is crunchy and non-objectionable; with the sauce made of banana ketchup, mayonnaise, angel,

and pepper. The Ube halo-haloey shake taste it’s a very sweet treat, it does not taste like candy,

nor is it sickeningly sweet, despite its gummy bear-colored layers. Halo-halo can be best described

as a hybrid of a milkshake, a boba tea, and a fruit parfait

Comparison of the Local Product and the Developed Product

The Dragonay is tastier than the original nuggets because Dragonay contains different

ingredients and mixed with cheese, which enhances its flavor, and it is nutritious because it has

vegetable waves, and its shape is better than the original nuggets because Dragonay has a shaped

ring has that attracts the buyer.

the original a halo-halo has numerous ingredients it's have ice cream at the top and you

still need to crush to melt the ice not like the Ube halo-halo shake you just drink it because the ice

is melted and smooth and the Ube halo is tasty than to the halo-halo because its ingredients are

already mix because all ingredients are shake it well so you can taste the mean ingredient of halo-

halo and you can drink it anywhere because it's just milk tea.
 CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary, conclusions, and recommendations base on the general

observations of the products like their texture, odor, color and taste.

Summary

The main purpose of this study is to produce a delicious Dragonay nuggets and Ube Halo-

Halohey shake as well as unique taste that different to that other nuggets and shakes, to produce a

new product that has a low price, and convenient to the market. The following were the summary

of the study:

OUTSIDE CHARACTERISTICS

In terms of shape, the dragonay nuggets are donut and cookies design evaluated as best.

In terms of size, the dragonay nuggets evaluated as best.

In terms of color, the dragonay nuggets evaluated as best.

In terms of texture, the dragonay nuggets evaluated as best.

INSIDE CHARACTERISTICS

In terms of color, the dragonay nuggets evaluated as very good.

In terms of flavor, the dragonay nuggets evaluated as very good.

In terms of taste, the dragonay nuggets evaluated as very good.

OUTSIDE CHARACTERISTICS

In terms of shape, the Ube halo- halohey shake evaluated as best.

In terms of size, the Ube halo- halohey shake evaluated as best.

In terms of color, the Ube halo- halohey shake evaluated as very good.

In terms of texture, the Ube halo- halohey shake evaluated as very good.

INSIDE CHARACTERISTICS

In terms of color, the Ube halo- halohey shake evaluated as very good.

In terms of flavor, the Ube halo- halohey shake evaluated as best.

In terms of taste, the Ube halo- halohey shake evaluated as very good.

Conclusion

Therefore, the respondents like the product (Dranonay nuggets) in terms of its taste, texture

and aroma accordingly, the majority of the respondents are liking the flavor of Dragonay nuggets

with cheese as long as its quality or appearance are present. The respondents also like the Ube

Halo-Halohey shake in term of its flavor, taste and aroma. most of the respondents are not liking

the ube halo-halohey shake with jackfruits. Thus the researcher gives their best to produce a good

quality of nuggets and shake that convenient to the market. The average shelf life can be considered

as one day because it’s not type of nuggets that could be frozen. Dragonay nuggets and Ube Halo-

Halohey Shake is not common in Marawi city thereby the researcher wants to produce this

products within in Marawi city in that way Marawi city could recognize in terms of making a

delicious Dragonay nuggets and Ube Halo-Halohey Shake.

Recommendation

1. For the future researchers, the researcher is recommended that before processing a

dragonay nuggets and ube halo-halohey shake make sure that its summer season.

2. Chicken grind should be properly to get the exact size and shape of the nuggets.

3. It should be steam at 3 to 4 minutes to get the exact appearance of cassava.

4. The ube halo-halohey shake should be 50% of the shake is made of pure ube.

5. To maintain the crispiness and crunchiness of dragonay nuggets, it should be properly

package or sealed.

6. The equipment used should be sanitized properly to maintain the good quality of the

product.

7. Ube and some vegetables should purchases in a low price so that consumers can afford and

patronized the product

8. The product must be eye catching to consumer as well as having unique features that would

differ from other brands.

9. The taste and aroma and texture of the product must be in good form that suit to consumer’s

taste and preferences.

 REFERENCES

McCabe, S. (2019). 7 Benefits of Purple Yam (Ube), and How It

Differs from Taro. Retrieved from healthline/nutrition/ube-
purple-yam/
Fisher, L. (2019). What Is an Ube and Why Is It So Trendy Right
Chua, J. (2020). The Wonderful World of Ube: What It Is and Sweet
Purple Recipes. Retrieved from
asianfoodnetwork/en/articles/the-wonderful-world-of-
ube-what-it-is-and-sweet-purple-recipes
Martinac, P. (2018). Nutritional Profile of Ube Yam. Retrieved from
[Link]/nutritional-profile-ube-yam-
1006/
Bueno, A. (2016). All hail ube, the culinary gem we took for granted.
Retrieved from
cnnphilippines/life/leisure/food/2016/10/14/ube-cover-
story/
Ifood. (n.). Retrieved from
ifood/shake/about
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 Appendices

Evaluation Sheet