Scribd
Upload
14 views4 pages

Vegetable Cake Development Study

The study investigates the development and market acceptability of a vegetable cake made from green leafy vegetables, focusing on sensory attributes and consumer profiles in Naval, Biliran. It involves 30 respondents and uses sensory evaluations and surveys to gather data, while also analyzing production costs and pricing. Ethical considerations are highlighted to ensure participant safety and data confidentiality throughout the research process.

Uploaded by

Beth Pagatpat
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
14 views4 pages

Vegetable Cake Development Study

The study investigates the development and market acceptability of a vegetable cake made from green leafy vegetables, focusing on sensory attributes and consumer profiles in Naval, Biliran. It involves 30 respondents and uses sensory evaluations and surveys to gather data, while also analyzing production costs and pricing. Ethical considerations are highlighted to ensure participant safety and data confidentiality throughout the research process.

Uploaded by

Beth Pagatpat
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Chapter II

MATERIALS AND METHOD

Research Design

The research design aims to investigate the development and market


acceptability of a vegetable cake as a healthier alternative to traditional cakes.
The study will focus on creating a vegetable cake using green leafy
vegetables and evaluating its sensory acceptability in terms of appearance,
texture, aroma, taste, and overall acceptability. Additionally, the research will
assess market acceptability based on price and frequency of consumption,
and conduct a market study to understand consumer profiles, awareness,
purchase data, product usage, and attribute ratings. The study will be based
on Miguel Peris' Theory of Food Innovation and Reformulation, Karp's Theory
on Consumer Acceptance and Sensory Evaluation, and Chemin's Theory on
Sensory Evaluation. The research will be conducted in Naval, Biliran, with 30
respondents selected based on their ability to purchase the product. Data will
be collected through sensory evaluation and a survey questionnaire. The
study will also determine the production cost and selling price of the vegetable
cake and draft a utility model for the developed product.

Research Locale

This developmental study will be conducted in Naval, Biliran, because it is


located at the center of Biliran Province where we can introduce the
Vegetable Cake to a bigger number of possible targets of respondents that
will help us develop and make it more productive in the market of Naval.

Research Respondents

This portion describes the target population of 30 respondents with money,


authority, and demand to buy a product. The respondents for our research will
be chosen base of the gap in our rationale. Also, the target customers of this
Vegetable Cake as food products were not just children, teenagers, or adults,
but for all ages as consumers in the market. We also chose some food tech
experts as our respondents so that we could get more information, data,
ideas, and suggestions on how can improve and develop our product to be
more productive in the market of Naval, Biliran.

Research Instruments

The researchers will use a sensory appearance, texture, aroma, taste, and
general acceptability evaluation and a survey questionnaire as instruments for
data collection to get relevant information to acquire first-hand data in
formulating rational conclusions and recommendations. By using these
instruments, the respondents can answer the questions that are related to the
research easily. These two instruments are self-made instruments that are
subject to validation.

Production Cost

The researchers will conduct a cost analysis to evaluate the overall


production costs and selling price for the Vegetable cake. By analyzing the
data, the researchers will able to decipher the production cost and the selling
price associated with this cakes. (Beth, 2013)

Formula:

Cost base on size = Total production cost / Total size and design

Procurement of Raw Materials

The vegetables particularly the moringa is produced at Baso, Cabucgayan,


Biliran Moringa Plantation. The other ingredients such as cake flour, white
sugar, baking powder, salt, eggs, vegetable oil, vanilla extract, lemon extract,
cream of tartar will be purchase at the Naval Public Market.

Product Preparation

To prepare a vegetable cake, begin by measuring and sifting the dry


ingredients: Cake flour 2 cups, white sugar 1 ½ cups, baking powder 1 table
spoon, and salt 1 teaspoon. Crack the 7 large eggs and put the yolks in one
container and whites in two dishes, 5 whites and 2 whites respectively. Pour
¾ cup of cold water, ½ cup of vegetable oil, 2 tsp of vanilla extract, and 1 tsp
of lemon extract. In a separate bowl, whisk together 5 yolks with ½ cup
vegetable oil until smooth and pale, and fold in the flour gradually with the
cold water just until incorporated. Using a different bowl, beat the 5 egg
whites and the cream of tartar until the maximum peak formation is achieved.
Pour the whipped egg whites into the batter gently folding it and finally adding
in the extracts. Add the prepared moringa to the batter as pointed above.
Slide the rack in your oven to 350°F (175°C), grease and flour a 9×13 inch
baking pan and carefully pour the batter into the pan, smoothing the surface.
Bake for 30-35 minutes or until the center of the cake can be tested with a
toothpick, and comes out clean. After baking let the cake sit in the pan for 10
minutes before flipping over to cool on a wire rack till it’s completely cool.
After that cool the cake and you can then cover it with frost of your favorite
type and serve.
Sensory Evaluation

1 whole vegetable cake will be test coded with 3 digit random numbers. A
total of thirty (30) respondents with money, authority to buy a product in
Naval, Biliran will evaluate the product and will conducted in 2 replicates.
Sensory attributes such as appearance, texture, aroma, taste, and general
acceptability will be determine.

Data Gathering Procedure

The researchers will allot vigorous time, effort, and cooperation in developing
their questioners so as to serve its intended respondent which is 30
respondents with money, authority, and demand to buy a product in Naval,
Biliran. The survey will be created using suitable questions modified from
related research and individual questions formed by the researchers. During
the gathering of data, the researchers will first give the treatments 1 to 6 to the
respondents to try it to determine their observation of every treatments in
terms of appearance, texture, aroma, and taste. After trying the 6 treatments,
the researchers will use research instruments such as interview using survey
questionnaire. After the respondents answers all the questions asked, the
researchers will ask for their permission to get their information such as name,
contact number or social media like Facebook that will be kept for the
researchers will be able to contact the respondents for the next data gathering
that will serve as the replicate of the first data being gathered by the
researchers. The data gathered from the research instrument will be tallied
and computed for interpretation according to the frequency of items checked
by the participants.

Data Scoring

To determine the Developmental and Sensory Acceptability of Mushroom


Nuggets among the 30 respondents with money, authority, and demand to
buy a product in Naval, Biliran. The following 9-point Hedonic Scale will be
use for Market Study and Developmental Study.

9-Point Hedonic Scale

9- Like Extremely

8- Like Very Much

7- Like Moderately

6- Like Slightly

5- Neither Like nor Dislike

4- Dislike Slightly
3- Dislike Moderately

2- Dislike Very Much

1- Dislike Extremely

Ethical Considerations

This study is ethical and takes into consideration the safety of the participants.
The researchers will take the necessary steps to ensure that the participants
are well aware of the risks involved and have provided them with the
necessary information before participating in the study. In addition, the
respondents will be asked for their consent before their participation in the
study through informed consent. Through this, if a participant is at risk of
harm, we must protect them. The researchers might be required to release
confidential information. The data that w e gather must remain confidential
and is to be used solely for research. The researchers must protect the data
that they gather everything in their power to protect their participant.

Common questions

Powered by AI

Data is collected through sensory evaluations and survey questionnaires, administered to 30 selected respondents. Sensory evaluation data is quantified using a 9-point Hedonic Scale, allowing respondents to rate the cake's sensory attributes. The researchers tally and interpret these ratings to understand overall acceptability. This systematic approach helps draw conclusions about sensory preferences and market potential .

The study employs a structured sensory evaluation using a 9-point Hedonic Scale for attributes such as appearance, texture, aroma, taste, and general acceptability. Thirty respondents with purchasing authority evaluate the product in two replicates to ensure reliability. The evaluation setup involves coding the vegetable cake with random numbers for objective identification and critically assesses the sensory attributes which directly correlate to consumer preferences .

Naval, Biliran serves as an ideal locale because it is central to the province, allowing broad access to potential respondents. This location choice facilitates market introduction to a diverse demographic and leverages local buying power and cultural preferences, which are crucial for gauging real-world market viability. By focusing on a strategic geographical area, the study can better tailor the product to local consumer tastes and preferences .

Conducting a cost analysis is vital to determining the viability and competitiveness of the vegetable cake in the market. It assists in pricing strategy and ensures that production costs are covered while allowing for profit. In the study, the total production cost is divided by the total size and design to ascertain cost per unit, informing the pricing decisions necessary for market entry .

Ethical considerations include informed consent, confidentiality of participant information, and assurance that participants understand the risks involved. These aspects safeguard participants' rights and wellbeing, ensuring ethical integrity of the research. Protecting participant data encourages open and honest responses, critical for reliability of the study's conclusions .

Preparation involves measuring and sifting dry ingredients (cake flour, sugar, baking powder, salt), separating egg yolks and whites, mixing wet ingredients (oil, extracts), and carefully incorporating whipped egg whites to achieve the desired texture. The inclusion of moringa lends nutritional value and influences flavor, aligning with health-oriented consumer preferences. Baking is conducted at 350°F until the cake is appropriately cooked, contributing to the desired texture and taste. Each step, from ingredient management to careful mixing and baking, determines the sensory and nutritional quality of the cake .

Procuring high-quality raw materials like moringa from a dedicated plantation ensures consistency and nutrient integrity essential for health claims. Ingredients bought locally, such as flour and vanillas, reduce cost and support local economy. These choices directly impact the production quality, ensuring freshness and aligning with sustainable practices. The precise selection and handling of ingredients are crucial to meeting sensory expectations and achieving desired nutritional benefits .

Involving food tech experts provides critical insights into product development, particularly in improving sensory attributes and market suitability. Their feedback helps refine the cake's formulation to enhance its appeal and gauge technical aspects of production that may influence consumer acceptability. Expert insights contribute significantly to aligning the product's features with market expectations and ensuring that sensory evaluation measures are accurate and reliable .

The study is based on Miguel Peris' Theory of Food Innovation and Reformulation, Karp's Theory on Consumer Acceptance and Sensory Evaluation, and Chemin's Theory on Sensory Evaluation. These theories guide the process of developing a vegetable cake by focusing on food innovation, understanding consumer sensory preferences, and consumer acceptability. The frameworks are applied to evaluate sensory acceptability (appearance, texture, aroma, taste) and market acceptability (price, consumption frequency), incorporating consumer profiles and product ratings to adapt the product effectively to market needs .

The research employs a market study that involves consumer profile analysis, awareness, and purchase data, while also assessing product usage and attribute ratings. By focusing on price sensitivity and frequency of consumption, the design addresses potential market barriers. The study's tools, like survey questionnaires, enable targeted data collection from respondents who match the consumer demographic, ensuring practical applicability of findings to predict market success .

You might also like