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ISABELA STATE UNIVERSITY

Cabagan Campus 3328
INSTITUTE OF BUSINESS MANAGEMENT

The Production of Carrot Chips as a Healthier Substituted in

Commercial banana chips

______________________________

Institute of Business Management

Isabela State University

Cabagan, Isabela

_______________________________

In Partial Fulfillment

Of Requirements for the Degree

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

_______________________________

By:

ALVERBOY L. NARAG

MILAGROS L. MANUEL

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ISABELA STATE UNIVERSITY
Cabagan Campus 3328
INSTITUTE OF BUSINESS MANAGEMENT

CHAPTER I

Introduction

BACKGROUND OF THE STUDY

Carrots are considered one of the most important root

crops in the world. In its wild state, it is tiny bitter

root with little appeal as a food. In our country, Carrots

are normally used in making pickle with a fudge of papaya,

also used as extenders for preparation of food like

caldareta, chicken curry, bola-bola etc. it has minerals

especially vitamins A (from beta carotene) ,biotin, vitamin

K (phylloquinone), potassium and vitamins B6 that is

substantial to the body.

Carrots have medicinal properties; thus, it helps the

body fight harmful elements. Some beauty products are

derived from carrots. Carrots contain vitamins and minerals

that are good for the skin. Studies have shown that carrots

are very beneficial to the health which is why the idea

prompted the researchers to produce carrots chips much like

banana chips.

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LITERATURE REVIEW

The most important micronutrient is β-carotene, which

is a lipid soluble carotenoid. Carrots are consumed in

different ways, they can be eaten raw or cooked. They

provide not only the major dietary fiber component of food,

but also a range of micronutrients, including minerals,

vitamins and antioxidant compounds, such as carotenoids and

polyphones (Augspole, 2014).

Carrots were first used for medical purposes and

gradually used as food this vegetable is an important

source of bioactive compounds with beneficial effect for

the consumer health (Carlos and Dias, 2014).

Carrots have Vitamin C, vitamin E, and beta carotene.

They are one of the most widely studied dietary

antioxidants. Vitamin C is important water-soluble

antioxidant in extracellular fluids. It is capable of

neutralizing free radicals in the aqueous phase. Vitamin E,

a major lipid-soluble antioxidant, is the most effective

chain-breaking antioxidant within the cell membrane where

it protects membrane fatty acids from lipid per oxidation.

Vitamin C regenerates vitamin E. Beta carotene and other

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carotenoids are also believed to provide antioxidant

protection to lipid-rich tissues (Sian, 2014; Kumar, 2014).

Carrots, in Slovak Republic, are among most popular

root vegetables. It is the most important crop of Apiaceae

family. Member of this family has small, mostly white, 5-

parted flowers arranged in umbrella-like inflorescence

called umbel (Essig, 2013)

Carrot is one of the most important vegetables in the

world; It is rich in antioxidants both of lipophilic and

hydrophilic characters (Hager and Howard, 2009; Sharma,

2012; Leja,2013).

Carrot (Daucus Carota) is a biennial crop. The leaves

are feather like with long petioles and they are severally

divided into sections. The sheath of the petiole opens at

the base. The flowers are white, small and borne in

compound terminal umbels. Carrot is propagated by seeds.

The thickened fleshy root is the edible portion. The shape,

color and size of the root vary according to varieties.

Carrot originated from central Asia with Afghanistan as the

primary center of origin. It is one of the most important

vegetables commonly grown in the Philippine highlands. The

production areas are in Benguet, Mountain Province, Ifugao,

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Nueva Vizcaya, Cebu, Davao del Sur, Negros Oriental, and

Bukidnon. There are four main types the imperator has a

long roots (23-25cm) small shoulders and tapered tip, the

Nantes has medium length roots (15cm) uniform diameter and

blunt tip, the Danvers is large with medium length roots

(18cm) a processing type used for dicing or slicing and the

Chantenay is short (13cm) with large shoulders usually a

large and distinctly colored core. (Bureau of Agricultural

research 2012).

Carrots are a good source of carbohydrates and

minerals like Ca, P, Fe and Mg (Sharma, 2012).

Wild carrot was reported as a medicinal plant in the

garden of ancient Rome, where it was used as an aphrodisiac

and in some cases as part of concoction to prevent

poisoning. In fact the seed of wild carrot contain

estrogen, and in some cultures are used as an effective

method of contraception. Archaeobotanists using DNA

analysis have found Roman-made pills recovered from a 130

BCE shipwreck that appear to contain carrot (Fleischer

2010).

Carrot appears in a multitude of skin and hair care

products. Finally, a plant compound found in carrots called

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luteolin has been shown to help reduce age-related

inflammation in the brain and memory deficits (Jang 2010).

The carrot is a root vegetable, usually orange,

purple, red, white or yellow in color, with a crisp texture

when fresh. (Kaur .2009)

Carrot ( karot in filipino ) is an outstanding trait

of this flowering plants, which belongs to the family of

Apiaceae, is that is a self fertile. By the nature,

carrot’s flowers have both male and female organs, and are

usually pollinated primarily by beetles and flies. Carrots

have been known to have medicinal properties that allow it

to be used as an astringents and antiseptic substance.

Carrots have been used as a cleansing medicine, because of

its activities which basically helps the kidney in the

removal of waste in the body. It also aids in the

stimulation of one’s menstruation because of the same

properties. For children, raw carrot roots are a safe and

recommended treatment for threadworms. In the same manner,

regular intake of cultivated carrot roots allows the

stimulation of urine flow. It manifests activities that

help the skin, by virtue of its anti oxidant contents.

(http://www.philippineherbal medicine.org/carrot.htm)

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Carrots originated from Asian continent. This root

vegetable is nutritional and medical at the same time. It

is a good source of the best and healthiest nutrients that

can be found in a vegetable. Its beta carotene content is

responsible for its orange colored skin. Most popular

supplement of carrots are famous for its vitamin A that is

excellent in helping improve one’s eyesight, it also

improves skin and hair, lowers cholesterol , beta carotene

also helps prevent cancer, strengthen colon, heart and

lung health. The beta carotene of carrots is converted to

vitamin A it also contains other vitamins such as vitamin

B, C, D and E. since carrots contain 87% water, the rest of

13% is jam-packed with all other nutrients like potassium,

dietary fiber, magnesium, phosphorus, sodium, carbohydrates

and folic acid.

(https://pr1meraphilippines.worldpress.com/the -power-of-

8carrrot-daucus-carota)

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Conceptual Framework of the Study

Input Process Output

Level of 1. Survey

acceptability of
2. Observation Carrot chips
carrot chips in
3. Data
terms of;
Gathering
a. Texture
4. Taste Taste
b. Flavour
5. Computation
c. Appearance

d. palatability

a. Treatment 1

Blending

b. Treatment 2

Dice

c. Treatment 3

Minced

FEEDBACK

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Figure 1.1 the Research Paradigm

The figure shows the conceptual framework of the study

wherein the input contains the acceptability of carrot

chips in terms of texture, flavor, appearance and

palatability including the level of acceptability in

different treatments. The process contains survey,

observation, data gathering, and taste test.

Statement of the problem

The primary aim of this study is to make carrot chips

as substitute for potato chips. A taste test then will

follow for its acceptability.

Specifically, it intended to answer the following

questions.

1. What is the Profile of the participants?

2. What is the acceptability level of the product in terms

of:

2.1. Texture;

2.2. Flavor;

2.3. Appearance; and

2.4. Palatability

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Hypothesis

There is no significance difference among the

different treatment of carrot chips in terms of texture,

flavor, appearance and palatability.

Significance of the study

The result of the study will provide ready and

available information on the utilization of carrot chips.

This study is significance to the following:

Researchers: it will serve as a reference for their

marketing research.

Consumers- This study will give health benefits to the

consumers

Students- The result of this study will guide the students

to become aware of the importance of carrots and they will

be engage to eat carrots.

Parents- it would give them awareness on the health

benefits of carrots and encourage to eat foods contains

with this ingredients.

Entrepreneur- it will provide them an idea to come with a

new product.

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Scope and Limitation

The primary scope of this study is within the

Institute of Business Management (IBM) in the school of

Isabela State University which located at Garita Heights,

Cabagan Isabela. The researchers focused mainly on the

acceptability in terms of texture, flavor, appearance and

palatability. The scope of this study was delimited only to

60 respondents who evaluated the product.

Definition of terms

In the light of understanding more clearly the study,

the following terms were conceptually and operationally

defined.

1. Thiamine and riboflavin- a natural substance that is

found in certain foods and that helps your body to be

healthy.

2. Vitamin B complex- a group of water-soluble vitamins that

are found especially in yeast, seed germs, eggs, liver

and fresh, and vegetable and that have varied metabolic

functions and include coenzymes and growth factors.

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ISABELA STATE UNIVERSITY
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INSTITUTE OF BUSINESS MANAGEMENT

3. Minerals- a chemical substance that occurs naturally in

certain foods and that is important for good health

4. Participants- a person who is involve in an activity or

events.

5. Lipophilic- having an affinity of lipids (fats)

6. Hydrophilic- having an affinity of water

7. Flour- is a powder ground from grains typically wheat.

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ISABELA STATE UNIVERSITY
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CHAPTER II

Research Methodology

This chapter presents the research design,

respondents/subject of the study, data gathering

instrument, data gathering procedure and data analysis.

Research Design

Experimental research designs have the most control,

and thus allow researcher to explain different between

groups. One of the key features of an experimental design

is that participants are randomly assigned to groups.

Experimental design can be used to test differences between

group such as treatment A, treatment B and treatment C.

Material Used

The materials used are knife, container, measuring

cup, mixing bowl, and spoon.

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Ingredients

All-purpose flour

Carrots

Egg

Evaporated milk

Procedure

Remove carrots’ skin, then, blend it. Pour the

carrot juice in all-purpose cream mix thoroughly all the

ingredients. Lay the mixture flat cut in coin size and fry

until golden brown.

Treatment Preparation

T1= 1 1/2 cup evaporated milk

3 cup all purpose flour

1 cup carrot juice (blend)

3 pieces eggs

T2= 1 1/2 cup evaporated milk

3 cup all purpose flour

1 cup carrot (small dice)

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3 pieces eggs

T3= 1 1/2 cup evaporated milk

3 cup all purpose flour

1 cup carrot (minced)

3 pieces egg

Process

This presents the process of flow on how carrot chips

can be produced in the following procedure;

1. Selecting good quality carrots

2. Washing

3. Peeling

4. Blending

5. Mix in the ingredients of flour, eggs, and

evaporated milk.

6. Frying

7. Packing

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Respondents of the study

The respondents of the study include sixty (60)

respondents from the Institute of Business Management

Garita Heights Cabagan Isabela.

Data Gathering Instrument

The major instrument used in order to obtain more

valid information is Questionnaire or Rating Scale Method.

The questionnaire is used for gathering data needed in

determining the level of acceptance of carrot chips.

Data Gathering Procedure

The researchers made the following steps and

procedures in order to gather the most important data.

1. Constructed the rating scale;

2. Floated the rating scale and jotting down their

comments and suggestions;

3. Retrieved the answered rating scale; and

4. Tabulated and analyzed the data gathered.

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Statistical Treatment of the Data

The following statistical tools were used by the

researcher.

Frequency counts. This was used to determine the

number of the respondents:

Mean. This tool was used to determine the average

perception of the respondents using the formula:

Blanko ito nd ko mailagay ung formula. Hehehe

Where: X= is the mean

f= is the frequency

x= is the score on observation

N= is the number of respondents

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ISABELA STATE UNIVERSITY
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Chapter III

Results and Discussion

This chapter is a result and discussion of the data

gathered from the questionnaire floated to the respondents.

The data gathered were grouped to answer the questions

under study.

Profile of the respondent in terms of Year

Table 1.1.1 Frequency distribution table of participants

according to year:
Year Frequency Percentage

First Year 12 20%

Second Year 31 51.66667%

Third Year 17 28.3333%

Total 60 100%

The table 1.1.1 above shows the frequency and

percentage distribution of the respondent in their year. It

shows that first year student has a frequency of 20%,

second year students 51.66667%, third year students

28.3333%.

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Table 1.2.1 Frequency distribution of participants

according to gender:
Gender Frequency Percentage

Male 24 40%

Female 36 60%

Total 60 100%

The table 1.2.1 above shows that the frequency and

percentage distribution of respondent according to gender.

It shows that there were 40% are Male and 60% are Female

Respondent.

Test of acceptability of carrot chips in terms of texture

Table 2.1.1 Control Recipe One

Description No. of Percentage

Participants

Strongly Agree 50 83.33333%

Agree 6 10%

Disagree 4 6.666667%

Strongly disagree 0 0%

Total 60 100%

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The table above shows that in terms of Texture,

83.33333% is the majority with a description of Strongly

Agree.

Table 2.1.2 Control Recipe Two

Description No. of Participants Percentage

Strongly 22 36.66667%

Agree

Agree 37 61.66667%

Disagree 1 1.66667%

Strongly 0 0%

disagree

Total 60 100%

The table 2.1.2 above shows Treatment number 2 in

terms of Texture, 61.666667% is the majority being Agree.

Table 2.1.3 Control Recipe Three

Description No. of Participants Percentage
Strongly 18 30%

Agree

Agree 37 61.6667%

Disagree 4 6.66667%

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Strongly 1 1.6667%

disagree

Total 60 100%

The table 2.1.3 above shows Treatment number 3 in

terms of Texture, 61.6667% is the majority being Agree.

Flavor

Table 2.2.1 Control Recipe One

Description No. Of Participants Percentage

Strongly 41 68.33333%

Agree

Agree 15 25%

Disagree 2 3.33333%

Strongly 2 3.33333%

disagree

Total 60 100%

The table 2.2.1 above shows Treatment number 1 in

terms of flavor, 68.33333% is the majority being Strongly

Agree.

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Table 2.2.2 Control Recipe Two

Description No. of Participants Percentage

Strongly 23 38.33333%

Agree

Agree 31 51.66667%

Disagree 6 10%

Strongly 0 0%

disagree

Total 60 100%

The table 2.2.2 above shows Treatment number 2 in

terms of flavor, 51.66667% is the majority being Agree.

Table 2.2.3 Control Recipe Three

Description No. of Participants Percentage
Strongly 23 38.33333%

Agree

Agree 29 48.33333%

Disagree 7 11.66667%

Strongly 1 1.6667%

disagree

Total 60 100%

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The table 2.2.3 above shows Treatment number 3 in

terms of flavor, 48.33333% is the majority being Agree.

Appearance

Table 2.3.1 Control Recipe One

Description No. of Participants Percentage

Strongly 52 86.66667%

Agree

Agree 6 10%

Disagree 2 33.33333%

Strongly 0 0%

disagree

Total 60 100%

The table 2.3.1 above shows Treatment number 1 in

terms of Appearance, 86.66667% is the majority being

Strongly Agree.

Table 2.3.2 Control Recipe Two

Description No. of Participants Percentage

Strongly 30 50%

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Agree

Agree 24 40%

Disagree 5 8.33333%

Strongly 1 1.666667%

disagree

Total 60 100%

The table 2.3.2 shows Treatment number 2 in terms of

Appearance, 50% is the majority being Strongly Agree.

Table 2.3.3 Control Recipe Three

Description No. of Participants Percentage

Strongly 30 50%

Agree

Agree 20 33.33333%

Disagree 8 13.33333%

Strongly 2 3.33333%

disagree

Total 60 100%

The table 2.3.3 above shows Treatment number 3 in

terms of Appearance, 33.33333% is the majority being Agree.

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2.4 Palatability

Table 2.4.1 Control Recipe One

Description No. of Participants Percentage

Strongly 48 80%

Agree

Agree 9 15%

Disagree 3 5%

Strongly 0 0%

disagree

Total 60 100%

The table 2.4.1 above shows Treatment number 1 in

terms of palatability, 80% is the majority being Strongly

Agree.

Table 2.4.2 Control Recipe Two

Description No. of Participants Percentage

Strongly 22 36.66667%

Agree

Agree 32 53.3333%

Disagree 6 10%

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Strongly 0 0%

disagree

Total 60 100%

The table 2.4.2 shows Treatment number 2 in terms of

palatability, 53.3333% is the majority being Agree.

Table 2.4.3 Control Recipe Three

Description No. of Participants Percentage

Strongly 22 36.66667%

Agree

Agree 27 45%

Disagree 9 15%

Strongly 2 3.3333%

disagree

Total 60 100%

The table 2.4.3 above shows Treatment number 3 in

terms of palatability, 45% is the majority being Agree.

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CHAPTER IV

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION

This chapter presents the results elicited from

finding as well as the conclusions that were derived and

recommendations that could be selected for the development,

acceptability of carrot chips.

Summary of findings

Based on the results of the gathered data the

following findings were derived:

Participants’ Profile

Majority of participants are Students.

Profile of the participants in terms of:

Year

There are more second year participants than the first year

and third year.

Sex

There are more female than male participants.

Acceptability in terms of:

Texture

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Majority of the participants preferred the treatment 1

which had a score of 83.33 %.

Flavor

Majority of the participants preferred the treatment 1

which had a score of 68.33%.

Appearance

The majority of the participants are the number 1 which

has ascore of 86.66667%

Palatability

The majority of the participants are the treatment 1

which has a score of 80%

Conclusion and Recommendation

In the first attend the researchers did deep fried in

the thin slice of carrots in 2 minutes. after 30 minutes

cooling the carrots get damp/ wet. Second was sun dried

about 4 hours then fried the carrots immediately burned.

Carrot contains 80 percent of water because of that we

recommend to mix carrots with the formula of flour.

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