1

INTRODUCTION

Background of the Study

Gabi belongs to the family Araceae. It is an annual to perennial crop.

Some varieties contain high amounts of calcium oxalate crystals which are the

cause of its acidity. Taro is an important part of the nutritional, agricultural and

even spiritual traditions of the Hawaiian people. There were reportedly 300

named varieties of taro under cultivation at one time in Hawai`i. The most

traditional food made from taro in Hawai`i is poi -- cooked, pounded taro root,

often slightly fermented. Miklius (2003)

Among the root crops grown in the Philippines Gabi ranks third only in

production and hectares Villanueva (1977).Gabi is generally grown as a backyard

crop and is seldom planted in more than hectares of land. In Bicol region and

Eastern Visayas, the crop is considered as one of the leading vegetable crop. Gabi

or taro is a local grown vegetable in the Cordillera where in researchers conducted

a study to make Gabi as one of our produce. Most edible taro has irritating,

needle-like crystals (oxalic acid), and must be cooked to dissolve it. Undercooked

taro root and taro leaves can cause extremely unpleasant itching in your mouth

and shouldn’t be eaten raw because not all taros are edible. Even handling the

corms can cause itchy skin for some people. Miklius (2003)
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Practically all parts of the Gabi plant can be used for food- the sessile,

starchy tubers or corms, the leaves and the stem or petioles. Gabi corms ranks first

in protein content(2.4 grams per 100g edible portion) among root crops that’s why

considering Gabi corms to be created into chips because of it health benefits

which can help in nutrition imbalances.

Most of the root crops are made into chips including Gabi. Gabi has been

produced as chips but it is not known like the other chip snacks since it is not

healthy for food consumption and not marketable because of its itchiness and high

content of carbohydrates. However, to improve its marketability, thinking of

something different for the consumers to market our product is to add flavoring

such as cheese and sour cream powder.

Conceptual Framework

Gabi or taro chips are subjected to product development by adding

cheese and sour cream flavoring. It is modified that Gabi or taro chips is only

flavored as salted. Product development is to design, create, and market a new

product Techtarget (2014) whether it is modified product or an entirely new

product that will satisfy consumer wants. Mintel (2015)

The paradigm shows the IPO process of flavored Gabi chips. Gabi chips

flavored with different quantities of cheese and sour cream as the input. Sensory
 3

evaluation will take place according the randomly chosen respondents in the

process. The characteristics and the level of acceptability of Gabi chips flavored

with cheese and sour cream will be determine from the data that will be collected

after the sensory evaluation.

Figure 1: Paradigm of Variable:

Input Process Output

Gabi Chips Characteristics of Gabi

Sensory
flavored chips flavored with
Evaluation
cheese and sour cream
With different powder.
quantity of cheese
and sour cream
flavors

Level of Acceptability
of Gabi chips flavored
with cheese and sour
cream powder.
 4

Objectives of the Study

The study aims to improve the marketability and acceptability of Gabi

chips by adding flavor and subjecting the same to sensory evaluation by consumer

panel.

Specifically the study aim to:

1. Determine the characteristics of taro chips samples flavored with cheese

powder in terms of its color, strength of flavor and saltiness.

1.1 Determine if there are significant differences in terms of color, strength of

flavor and saltiness between the two taro chips samples flavored with cheese

powder.

2. Determine the level of acceptability of the two taro chips samples with

cheese powder in terms of its color, strength of flavor and saltiness.

2.1 Determine if there are significant differences in the level of acceptability

of the two taro chips samples flavored with cheese powder.

3. Determine the characteristics of taro chips samples flavored with sour

cream powder.
 5

3.1 Determine if there are significant differences in terms of color, strength of

flavor and saltiness between the two taro chips samples flavored with sour cream

powder.

4. Determine the level of acceptability of the two taro chips samples with

sour cream powder.

4.1 Determine if there are significant differences in the level of acceptability

of the two taro chips samples flavored with sour cream powder.

Hypotheses:

1. There are significant differences in the characteristics of the two taro chips

samples flavored with cheese powder.

2. There are significant differences in the level of acceptability of the two

taro chips samples flavored with cheese powder.

3. There are significant differences on the characteristics of the two taro

chips samples flavored with sour cream powder.

4. There are significant differences in the level of acceptability of the two

taro chips samples flavored with sour cream powder.

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Importance of the Study

This study is conducted to improve a kind of chip snack within its best

quality by producing and determining its acceptability to consumers. The data that

will be collected will produce a reference that will benefit farmers, consumers,

entrepreneurs, and future researchers.

The data will create awareness to consumers that Taro can also be a

healthy snack because people nowadays tends to eat healthy due to increasing

rates of illnesses that we get on processed food we intake.

The consumers will have a new healthy snack as an option for

consumption on the market. Some also consider the health benefits that they get

on their snack before considering consuming it. Sometimes consumers tend to put

more attention on those new products to make things different which make them

to buy less of the usual. A new option will make them try a new food or products.

For future entrepreneurs, the result of this study would give them basis in

making an informed decision to offer a snack with a new taste like the Gabi and to

showcase the local produce of Benguet.

The farmers can resort to cultivating Gabi as one of their product because

as we can observe Gabi is just seen almost everywhere in where it is able to

survive so if we promote this kind of crop, they can consider it as one of their

major crop because of its big potential in the market. Some farmers are not
 7

convinced in farming due to destruction from natural calamities, destructive

insects and fluctuating prices of crops.

Place and Time of the Study

The research was conducted at Benguet State University, College of Home

Economics and Technology Km.5, La Trinidad, Benguet starting from August to

December 2019.
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REVIEW OF LITERATURE

Based from the study the two most widely cultivated taxonomic varieties

include Colocasia esculenta var esculenta and Colocasia esculenta var antiquorum

which is commonly known as the dasheen type (Colocasia esculenta var.

esculenta), which has a large central corm with suckers and stolons and the

second is the eddoe type (Colocasia esculenta var. antiquorum), which has a small

central corm and a large number of smaller cormels. Furthermore, agro-

morphological evaluation of taro accessions resulted in variability in Sierra Leone

and among 2,298 accessions collected in Indonesia, Malaysia, Нailand Vietnam,

the Philippines, Papua New Guinea and Vanuatu due to breeding for further

improvement within this crop. Banjaw (2017)

According to Bandiola (2016) Taro (Colocasia Esculenta) is an

herbaceous plant that belongs to Araceae. It is native to Southeast Asia, as well in

the Pacific; this plant became a staple crop. It is also locally known in the

Philippines as Gabi and is widely available all throughout the archipelago. It is an

extremely variable, succulent glabrous herb that measures one-half to two meters

tall. It has heart-shaped leaves that arise from underground and has edible corms

wherein especially cultivated for its large central corm that is starchy and

spherical underground tubers that grows as a staple crop which are consumed as a

cooked vegetable.
 9

According to Magpili and Tangonan (2008) the findings of the study about

the utilization of taro variety of Trinidad into cheese-flavored chips says that it

will increase demand among consumers besides stimulating agricultural

production of Trinidad as well in the area of Cotabato. It could likewise be

beneficial in widening trade of possible export markets, the application of the

technology to diversity, its use, and the promotion of intensive consumption in

people’s diets in tropical regions. This study was established to the production

and any quality evaluation of cheese flavored taro (Trinidad) chips.

Characteristics of Chips

Characteristics of Chips to be evaluated in this study are color and strength

of flavor. In color, it is all about the outer look wherein the amount of every

sample has cheese and sour cream flavor. As to the strength of flavor, it is about

the addition of cheese and sour cream flavor in every sample wherein it could

significantly give a unique taste to the product.

Importance of Sensory Evaluation

Based from the study of Mason and Nottingham (2002), sensory

evaluation is a scientific discipline used to evoke, measure, analyze and

 10

interpretations to those characteristics of foods and materials as they are perceived

by the senses of sight, smell, taste, touch and hearing. It is a conscious effort by

humans to identify and judge different components in a sample product from beer

to perfume chocolates. Sensory evaluation has a fold two goal: first it aims to

understanding how brain takes information from all senses and processes the

stimuli, second it aims at discovering how senses impacts the human ability to

judge the characteristics of food materials.

Sensory evaluation was in terms of color, saltiness, and strength of flavor.

Importance of sensory evaluation is to determine the most acceptable sample of

taro Chips with cheese and sour cream flavor. Also to determine the

characteristics of taro Chips flavored with cheese and sour cream.

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MATERIALS AND METHODS

Materials

The main ingredient used in the study is Taro Chips that is available in the

market that came from the low land products. Other ingredients that were used are

the following: food flavorings like cheese and sour cream.

We base the amount of flavoring that we added to the product sample

from the recommended intake of food additive which states that 1 table spoon is

added to 100 grams of food per day. (Williams, SR.1922)

Recipe

Table No.1: Yield for Gabi chips (cheese)

Ingredients S1 (415) S2(514)

Taro Chips 300 grams 300 grams
Cheese powder 3 tbsps. 6 tbsps.

Table No. 2: Yield for Gabi chips (sour cream)

Ingredients S3 (114) S4 (411)

Taro 300 grams 300 grams

Sour cream powder 3 tbsps. 6 tbsps.
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Method

Sensory evaluation is an essential component of a food research project or

product development. The Sensory Division of the Institute of Food

Technologists (IFT, 1981b) defines sensory evaluation as “A scientific discipline

used to evoke, measure, analyze, and interpret reactions to those characteristics of

foods and materials as they are perceived by the senses of sight, smell, taste,

touch, and hearing.” Sensory evaluation tests may be used in product

development, research, quality control, and shelf-life studies. In each of these

applications, sensory evaluation data may be used as the basis for decision-

making. Penfield and Campbell (1990)

Figure 2: Preparation steps for the Taro Chips samples

shake until the

weigh the taro chips - flavoring
300 grams for each powder coated sensory
treatment all the taro evaluation
chips

put the taro chips add the

in a four separated flavoring
containers with according to
labels their labels
 13

The container with the label code 415 will be flavored with 3 table spoons.

of cheese powder while the other one it will be labeled with the code 514 that will

be flavored with 6 table spoons of cheese powder. Another two containers that

will be labeled with 114 that are flavored with 3 table spoons of sour cream and

the other container will be coded with 411 that will be flavored with 6 table

spoons of sour cream.

Sensory Evaluation

As for the sensory evaluation we will randomly choose 100 panelists/

evaluator each will be given pen and scorecard/evaluation sheet together with the

two sample product of enhanced Taro chips (flavored with cheese and sour cream

powder). Prior to the sensory evaluation, there will be a simple briefing to be done

in order for the respondents/evaluator to be acquainted with the terminologies and

procedure of used in the evaluation sheet. As they test the product samples given

to them they will answer the evaluation sheet at the same time. During the

evaluation, only one product must be presented to the evaluator at a time. This is

done in order for the evaluators to assess each product as a distinct product and to

prevent the possibility of mixing up the products and answers on the evaluation

sheet. Then after tasting and evaluating the sample product, the evaluators will be

asked to drink water first before tasting the other sample product to determine the

differences over the next sample product. Please refer to Appendix A for the

sample of the sensory evaluation sheets.

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Treatment of Data

In determining the characteristics and level of acceptability of the Taro

chips flavored with cheese and sour cream all the data gathered will be treated

confidentially from the questionnaires. Respondents/evaluators will be given the

four attributes of samples of taro chips flavored with cheese and sour cream

powder. These are the scales and statistical limits that were used for interpreting

the collected data from the sensory evaluation.

Table No. 3: Statistical limit used for the characteristics of taro chips flavored

with cheese powder in terms of color.

Numerical Values Statistical Limits Descriptive Equivalent

1 1.00 to 1.88 Red Orange

2 1.89 to 2.77 Orange

3 2.76 to 3.66 Yellow Orange

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Table No. 4: Statistical limit used for the characteristics of taro chips flavored

with cheese powder in terms of strength of flavor.

Numerical Values Statistical Limits Descriptive Equivalent

1 1.00 to 1.88 Very Cheesy

2 1.89 to 2.77 Moderately Cheesy

3 2.76 to 3.66 Slightly Cheesy

Table No. 5: Statistical limit used for the characteristics of taro chips flavored

with sour cream powder in terms of color.

Numerical Values Statistical Limits Descriptive Equivalent

1 1.00 to 1.88 Dirty White

2 1.89 to 2.77 Simply White

3 2.76 to 3.66 Cappuccino White

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Table No. 6: Statistical limit used for the characteristics of taro chips flavored

with sour cream powder in terms of the strength of flavor.

Numerical Statistical Descriptive Equivalent

Values Limits

1 1.00 to 1.88 Slightly Distinct Sour Cream Flavor

2 1.89 to 2.77 Moderately Distinct Sour Cream Flavor

3 2.76 to 3.66 Very Distinct Sour Cream Flavor

Table No. 7: Statistical limits used for the characteristics of the four samples of

taro chips in terms of saltiness.

Numerical Values Statistical Limits Descriptive Equivalent

1 1.00 to 1.88 Slightly Salty

2 1.89 to 2.77 Moderately Salty

3 2.76 to 3.66 Very Salty

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We will use nine hedonic scales (Table no.8) to determine the level of

acceptability of the four different samples of flavoured taro chips.

Table No. 8: Statistical limit used for the level of acceptability in the study

Numerical Statistical Limits Descriptive RANGE

Value Equivalent

1 1.00 to 1.88 Like extremely Acceptable

2 1.89 to 2.77 Like very much Acceptable

3 2.76 to 3.66 Like moderately Acceptable
4 3.67 to 4.55 Like slightly Acceptable

5 4.56 to 5.44 Neither like or dislike ---

6 5.45 to 6.33 Dislike slightly Not Acceptable
7 6.34 to 7.22 Dislike moderately Not Acceptable

8 7.23 to 8.11 Dislike very much Not Acceptable

9 8.12 to 9.00 Dislike extremely Not Acceptable

Wilcoxon which refers to either the rank sum test or the signed rank test is

a nonparametric statistical test that compares two paired groups. The test was

essentially used to calculate the significant differences between each set of pairs

and analysis their differences.

T-value or t-test is for two independent samples were used to compare if

there are significant differences of the perceptions of evaluators to the level of

acceptability of the Cheese and Sour Cream flavored Taro chips.

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P-value or calculated probability is the probability of finding the observed

or results when the hypothesis of a study question is true. It depends on how the

hypothesis is being tested or called the term of signification level.

Statistical Mean refers to the mean or average that is used to derive the

central tendency of the data in question. It is determined by adding all the data

points in a population and then dividing the total by the number of points.
 19

RESULTS AND DISCUSSION

This presents the analysis and interpretation of the data collected from the

sensory evaluation conducted that was based on the objectives of the study. It

includes the characteristics of taro chips flavored with cheese and sour cream

powder samples, level of acceptability in terms of color, strength of flavor and

saltiness, and the overall level of acceptability of the samples.

Cheese Flavored Taro Chips: Characteristics

A. Color

Table 9 says that, sample one which is added with lower amount of cheese

powder shows that its color is orange while sample 2 which is added with higher

amount of cheese powder shows that its color is red orange. This proves that there

is a highly significant difference on the characteristics of the samples in terms of

color wherein these talks about the higher amount of cheese powder the higher it

will affect the color of the sample product.

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Table No. 9. Color of Taro chips samples flavored with cheese powder

Samples Mode Descriptive Equivalent Wilcoxon p-value

1 2 Orange -7.523** 0.000

2 1 Red Orange

**(highly significant)
*(significant)
ns(not significant)

The table above also shows that many from the respondents wanted the color

of sample one because based from Gatchalian (1989), it has been observed that

the color of a commodity initially attracts consumer attention.

B. Strength of Flavor

Result shows that Table 10, sample one is moderately cheesy while

sample two is very cheesy. The differences between the two samples of taro chips

are within the amount of cheese powder added into them for the strength of

flavor.

Table No. 10. Strength of Flavoring of Taro Chips Flavored with Cheese Powder

Samples Median Descriptive Equivalent Wilcoxon p-value

1 2.00 Moderately Cheesy -6.183** 0.000

2 1.00 Very Cheesy

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**(highly significant)
*(significant)
ns(not significant)

According to Heiss (2011) people tend to love foods with satisfying taste

and those that can fulfill what they want. Just like eating sweet foods that many

people like to eat anytime.

C. Saltiness

As gleaned from the Table, both samples one and two are moderately

salty. The equal descriptive equivalency of saltiness of the two samples has no

significant differences even if the amount of flavoring added to them has different

amount that does not affect the saltiness of the both samples.

Table No. 11. Saltiness of Taro Chips Flavored with Cheese Powder

Samples Median Descriptive Equivalent Wilcoxon p-value

1 2.00 Moderately Salty -1.677ns 0.094

2 2.00 Moderately Salty

**(highly significant)
*(significant)
ns(not significant)
 22

Marcus (2013) stated that processed cheese product even though much or

lesser amount added to the food, the saltiness does not affect and will always

differ to the taste buds of the people eating it. She also stated that salt isn’t there

to make the food salty but to ensure that they taste good.

Cheese Flavored Taro Chips: Level of Acceptability

A. Color

Table 12 presents that the level of acceptability of treatment two is “liked very

much while the level of acceptability of treatment one is “liked moderately” by

the respondents in terms of color. Sample one is ‘like very much’ by the

respondents because if you added more amount of cheese powder into the taro

chips it can coat all the chips equally and it will make it more presentable than the

one with lesser content of cheese powder. According to Schlosser (2001) the

more/larger amount of food additive added to the foods it enhances the food’s

natural color or provides color to foods that are normally colorless. Results shows

that there is highly significant difference between the two product samples of taro

chips flavored with cheese powder on their level of acceptability in terms of color.
 23

Table No. 12. Level of Acceptability of the Respondents on Taro Chips samples

flavored with cheese powder in terms of color

Samples Mean Descriptive Equivalent t-value p-value

1 2.79 Like Moderately 6.394** 0.000

2 1.92 Like Very Much

** (highly significant)
*(significant)
ns (not significant)

B. Strength of flavoring

Results revealed that the level of acceptability of sample one and two are

both “liked very much” in terms of the strength of flavor. Even though samples

one and two has different amount of cheese added into them still in the end the

results they still had shown the same level of acceptability. This is why there are

no significant differences between the two samples.

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Table No. 13. Level of Acceptability of the Respondents on Taro Chips samples

flavored with cheese powder in terms of strength of flavoring

Samples Mean Descriptive Equivalent t-value p-value

1 2.66 Like Very Much -0.347ns 0.730

2 2.70 Like Very Much

**(highly significant)
*(significant)
ns(not significant)

According to Sawa (2015) thoughtful presentation leads to a more

enjoyable meal. Making foods look good makes it effectively taste better to.

C. Saltiness

Table 14 presents that the level of acceptability of treatment one and two are

both “like very much” in terms of saltiness. This clearly points out to a boosting

effect of cheese powder on saltiness of Taro Chips. This explains that even though

they have different amount of cheese powder content they still had the same level

of acceptability of saltiness from the evaluator’s response.

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Table No. 14. Level of Acceptability of the Respondents on Taro Chips samples

flavored with cheese powder in terms of strength of saltiness

Samples Mean Descriptive Equivalent t-value p-value

1 2.73 Like Very Much 1.436ns 0.154

2 2.54 Like Very Much

**(highly significant)
*(significant)
ns(not significant)

Elsevier (2007) satiated that salt is an essential ingredient in all cheese

products, that’s why even though they have different amount of cheese powder,

salt will just have small effect on their taste or sometimes none.

Cheese Flavored Taro Chips: Overall Level of Acceptability

Result shows that the overall level of acceptability of sample one and two

are both “liked very much”. This explains that even though the two samples has

different amount of cheese powder added into them they still had the same result

of acceptability for based on the evaluator’s response. This also shows that there

is no significant difference between the two samples.

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Table No. 15. Overall Level of Acceptability of the Respondents on Taro Chips

samples flavored with cheese powder

Samples Mean Descriptive Equivalent t-value p-value

1 2.48 Like Very Much 0.588ns 0.558

2 2.41 Like Very Much

**(highly significant)
*(significant)
ns(not significant)

According to the above results, it could be inferred that adding cheese

powder to taro chips boosts the intensity of several important sensory

characteristics. It also state by Mülder. (1952) that milk sugar lactose is

metabolized to lactic acid during cheese product manufacturing that’s make any

cheese product added into foods make the food taste better from its original taste.

Sour Cream Flavored Taro Chips: Characteristics

A. Color

Table 16 shows the statistical analysis of the data it shows that both

samples had the same color which is “simply white”. This tells that the color of

the taro chips and sour cream powder which is simply white has dissimilarity as

it results that way.

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Table No. 16. Color of Taro chips samples flavored with sour cream powder

Samples Mode Descriptive Equivalent Wilcoxon p-value

3 2 Simply White 2.215 *

0.027

4 2 Simply White

**(highly significant)
*(significant)
ns(not significant)

As stated by Elsevier (2007) in cooking food with sour cream ingredient,

even how much amount of sour cream powder added to food, sour cream powder

will not change color it will only change its color depends on the food you added

it to. It will change color to the food if added to other ingredients with darker

colors like red or orange.

B. Strength of Flavoring

For these results it is clear that sample one had “moderately distinct sour

cream flavor while sample two had very distinct sour cream flavor in terms of

their strength of flavor. This is because sample one is added with 3 tablespoons of

sour cream powder only while sample two is added with 6 tablespoons of sour

cream powder. Resulting the two treatments of having highly significant

difference in terms of strength of flavor.

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Table No. 17. Strength of Flavoring of Taro Chips Flavored with Sour cream

Powder

Samples Median Descriptive Equivalent Wilcoxon p-value

Moderately Distinct Sour Cream

3 2.00 -7.889 **
0.000
Flavor

4 1.00 Very Distinct Sour Cream Flavor

**(highly significant)
*(significant)
ns(not significant)

C. Saltiness

As seen in table 18, that sample three is moderately salty and sample four

is very salty. This is because sample one is added with 3 tablespoons of sour

cream powder only while sample two is added with 6 tablespoons of sour cream

powder. Nevertheless that they had different content of food flavoring the result

shows that there is no significant difference between the two samples in terms of

saltiness. This signifies that the one ingredient that makes adds a salty punch is

MSG stands for monosodium glutamate which is a highly addictive flavor

enhancer used in many processed salty foods. It's one of the reasons we love

flavored seasoning mixes and the unique flavors of many chips, crackers, canned

soups, and frozen meals. (Ketchum, A. 2015)

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Table No. 18. Saltiness of Taro Chips Flavored with Sour Cream Powder

Samples Median Descriptive Equivalent Wilcoxon p-value

3 2.00 Moderately Salty -4.998ns

0.000

4 1.00 Very Salty

**(highly significant)
*(significant)
ns(not significant)

According to Elsevier (2007) sometimes saltiness can’t be really

differentiates even if you used different amount of sour cream powder as a food

flavoring. But as shown in the table, the saltiness of taro chips flavored with sour

cream powder has different levels of strength of saltiness.

Sour Cream Flavored Taro Chips: Level of Acceptability

A. Color

As shown in table 19, that sample three and four are both “like very much

by the respondents on the level of acceptability in terms of color. It also shows

that there is highly significant difference in the level of acceptability between the

two samples in terms of color even though their descriptive values are the same if

we based its difference in their mean. It simply shows that consumers rely
 30

primarily upon their vision to evaluate the color of the product because color

perception differs from person to person appeal to Leo (2015).

Table No. 19. Level of Acceptability of the Respondents on Taro Chips samples

flavored with sour cream powder in terms of color

Samples Mean Descriptive Equivalent t-value p-value

3 2.08 Like Very Much -3.575 **

0.001

4 2.47 Like Very Much

**(highly significant)
*(significant)
ns(not significant)

According to Konic (2006) even though foods that taste different from

each other if they have the same food colorant for the consumers that judge their

appearance will always conclude that they are the same. It also stated by Barrett

(2010) that people eat with their eyes that even though food like fruits and

vegetables with different taste are bought by the consumers because of their

appearances

B. Strength of Flavoring

Table 20 shows that sample three and four are both had the level of

acceptability “like extremely”. It also shows that there is no significant difference

 31

in the level of acceptability between the two samples of taro chips in terms of

strength of flavor.

Table No. 20. Level of Acceptability of the Respondents on Taro Chips samples

flavored with sour cream powder in terms of strength of flavoring

Samples Mean Descriptive Equivalent t-value p-value

3 1.35 Like Extremely 0.491 ns

0.625

4 1.41 Like Extremely

**(highly significant)
*(significant)
ns(not significant)

The table above only shows that even though they have different amount

of flavoring added the respondents have the same level of acceptability for both

samples presented to them. It displays that flavor is a very important sensory

characteristic of the overall acceptability as mentioned by Quinn (2018).

C. Saltiness

Table 21 shows that sample four level of acceptability in terms of saltiness

is “like extremely” by the respondents while sample 3 is “like very much” by the

respondents. This is because the sour cream content of the two samples are

different that makes one more salty and the other one less salty. That shows there

is highly significant difference in the level of acceptability between the two

 32

samples in terms of saltiness. So this shows that the higher the amount of sour

cream the higher chance it affects the strength of saltiness which leads to our

respondents' level of acceptability to saltiness to like extremely on treatment 4.

Table No. 21. Level of Acceptability of the Respondents on Taro Chips samples

flavored with sour cream powder in terms of strength of saltiness

Samples Mean Descriptive Equivalent t-value p-value

3 2.05 Like Very Much 8.004 **

0.000

4 1.24 Like Extremely

**(highly significant)
*(significant)
ns(not significant)

Cited by Lindermann (2000) that the amount of corporates in the food

really affects the level of acceptability from the consumers or those who ate it

because salt is presented to the food to make it taste better and much acceptable

for consumers. In addition, the addition of salt to food has a technological

function to enhance flavor, improve texture, and inhibit microorganism growth

according to Stone and Sindel (2004).

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Sour Cream Flavored Taro Chips: Overall Level of Acceptability

Based on Table 22, that both sample three and four had the same overall

level of acceptability which is “like extremely”. This is because when we

conducted the sensory evaluation many from our respondents had their attention

to the taro chips flavored sour cream powder than the different samples offered.

This shows that even though both of the samples had different sour cream powder

content still there is no significant difference in their overall level of acceptability.

Table No. 22. Overall Level of Acceptability of the Respondents on Taro Chips

samples flavored with sour cream powder

Samples Mean Descriptive Equivalent t-value p-value

3 1.34 Like Extremely -0.685 ns

0.495

4 1.44 Like Extremely

**(highly significant)
*(significant)
ns(not significant)

The table above shows that the marketability score of this product is

assured because having a like extremely descriptive equivalency means that is has

high chance of being bought by many consumers. As stated by Pryce (2013), Sour

cream is a widely popular acidified dairy product that explains that many people

really like sour cream flavored foods.

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SUMMARY, CONCLUSIONS AND RECCOMENDATIONS

Summary

This study was conducted at the College of Home Economics and

Technology of Benguet State University, La Trinidad, Benguet from August to

December 2019. Mainly to determine the characteristics and level of acceptability

of taro chips flavored with cheese and sour cream powder. It is specifically aimed

to determine the characteristics of Taro chips samples flavored with cheese and

sour cream powder in terms of its color, strength of flavor and saltiness and their

level of acceptability. Salient findings of the study are the following:

1. Taro Chips flavored with Cheese Powder sample one is orange in color,

moderately cheesy and moderately salty. While sample two is red orange in color,

very cheesy, and moderately salty also.

2. The taro Chips flavored with Sour Cream Powder sample two is simply white

in color, it has moderately distinct sour cream flavor and it’s moderately salty.

While sample 4, when it comes to color it is simply white, it has very distinct sour

cream flavor and very salty.

3. The Overall Level of Acceptability of the Cheese Flavored Taro Chips are liked

very much by the respondents while Sour Cream Flavored Taro Chips were liked

extremely by the respondents.

 35

4. The results also shown there are significant differences with the characteristics

in terms of color and strength of flavor within the product flavored with Cheese

powder while the saltiness has no significant difference. In the level of

acceptability, in terms of color there is a significant difference while in strength of

flavor and saltiness there is no significant difference with the same result might as

well on the overall level of acceptability which is ‘like very much’. Furthermore,

from the findings of product flavored with Sour cream powder with the

characteristics in terms of color it has no significant difference and from the

strength of flavor and saltiness has significant difference while in the level of

acceptability from the term of color and strength of flavor has no significant

difference only the saltiness has. The overall level of acceptability of the four

samples has no significant difference as well.

Conclusions

Base on the findings the researchers therefore conclude that:

1. The characteristics of the two product samples of cheese flavored taro chips in

terms of color and strength of flavor depends on the amount of the cheese powder

added while the saltiness has no differences.

2. The characteristics of the two product samples of sour cream flavored taro

chips in terms of color are the same while strength of flavor and saltiness has
 36

significant differences that varies upon the amount of the sour cream powder

added.

3. The sour cream flavored taro chips samples are more preferred by the

respondents than the cheese flavored taro chips samples.

4. There is no significant difference between the overall level of acceptability of

taro chips flavored with cheese and sour cream powder.

 37

Recommendations

In cognizance of the findings and conclusions made in this research, the

following recommendations are declared:

1. Further research to enhance and improving the quality of chips flavored with

cheese and sour cream powder.

2. Try to add other flavorings aside from what was used in the study.
 38

LITERATURE CITED

KETCHUM, A. RND. (2015). Homemade Sour Cream and Onion Mix. Texas.

USA

BANDOLIA, L. (2016). Art Research Projects: Taro Chips. Visayas: University

of the Philippines

BANJAW, D.T. (2017). Review of Taro (Colocasia esculenta) Geetucs and

Breeding. J Hortic. Institute of Ethiopian Agriculture on Horticultural Crops,

Ethiopia

ELSEVIER, B. V. (2007). Salt in Cheese. Woodhead Publishing Series in Food

Science. Technology and Nutrition. Pages 80-99

HEISS, R. (2011). Mmmm Flavorful Food. Charm Matters. Tabernacle N.J

LEO M.L. NOLLET, F T. (2015). Handbook of Food Analysis - Two Volume

Set. 3rd Edition

LINDEMANN, B (2000). “A Taste For Umami”. Nature Neuroscience.

Washington DC.

MARCUS, J. B. (2013). Culinary Nutrition: The Science and Practice of Healthy

Cooking. Highland Park. Illinois. USA

 39

MAGPILI, M. and TANGONAN J.(2008). Utilization of Taro. Cotabato:

University of Southern Mindanao

MASON, R and NOTINGAN, S. (2002) Sensory Evaluation Manual; University

of Queens Land

MIKLUIS, A. (2003). The Art of Aquatic Cooking-Taro Basics. Volcano, Hawaii.

MULDER, G.J. (1952). The Journal of Nutrition. Volume 46. Oxford Academy

QUINN, P.J. (2018). Amjad1Lipids Health Disease. USA

PENFIELD M. P. and CAMPBELL A. M. (1990). Evaluating Food. Sensory

Methods. Experimental Food Science. Third Edition. The University of

Tennessee. Knoxville

SCHOLOSSER, E. (2001). Fast Food Nation: The Dark Side of all American

Meal. Houghton Mufflin Inc. USA

SHURTLEFF, W. (2013). Aoyagi American Dairy Science Association. USA

SAWA, D. B. (2015). Word of Mouth Blog. The Guardian. Oxford University

STONE, H. and SINDEL J.(2004). Sensory Evaluation Practices, 3rd Edition.

London/New York: Academic Press/Elsevier

VILLANUEVA, M (1997). The Philippines Recommends for Gabi. Makati City.

NCR. Philippines
 40

WILLIAMS, S. R. (1922). Nutrition and Diet Therapy. Third edition. The C. V

Company. USA
 41

APPENDIXES

APPENDIX A

Sensory Evaluation Sheet Sample

Dear Panel,

Welcome to our sensory evaluation. We are currently conducting study

entitled “Acceptability of Taro Chips flavored with Cheese Powder and Sour

Cream Powder”. This study aims to evaluate the acceptability of cheese and sour

cream flavored Taro chips. In these regards, may we humbly ask you to evaluate

our product samples. We ensure that this product samples are safe and will not

cause you any harm, however, please inform us if you have any food allergies

before proceeding in evaluating our product samples.

Thank you very much for your participation.

Respectfully,

EZRA KAIRO C. YAGYAGEN LOVELYN A. WAGGAY

Researcher Researcher

DANNIELLE DAPHNE C. GASIC JOHNABEL T. BASATAN

Researcher Research Adviser

 42

Name: ________________________________ (Optional)

Directions: Please evaluate the following samples of taro chips flavored with

cheese and sour cream according to the identified characteristics and the

acceptability. Put a check mark (✓) on the boxes that best describe the samples.

Please wash your palate by drinking water after tasting each sample.

A. CHEESE FLAVORED TARO CHIPS

Product Attribute 415 514

A. Color

Red Orange

Orange

YellowOrange
 43

A. 1. Degree of Liking

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

C. Strength of Flavoring (Cheese)

Very Cheesy

Moderately Cheesy

Slightly Cheesy
 44

C. 2. Degree of Liking

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

D. Saltiness

Very Salty

Moderately Salty

Slightly Salty
 45

D. 2. Degree of Liking

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely
 46

E. Overall Level of Acceptability

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely
 47

B.SOUR CREAM FLAVORED TARO CHIPS

Product Attribute 114 411

A. Color

Dirty White

Simply White

Cappuccino White

A. 1. Degree of Liking

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

C. Strength of Flavoring (Sour Cream)

Very distinct sour cream flavor

Moderately distinct sour cream flavor

Slightly distinct sour cream flavor

 48

C. 2. Degree of Liking

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

D. Saltiness

Very Salty

Moderately Salty

Slightly Salty
 49

D. 2. Degree of Liking

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike Extremely

E. Overall Level of Acceptability

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor Dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely
 50

COMMENTS/SUGGESTIONS:

Signature
 51

BIOGRAPHICAL SKETCH

Ezra Kairo C. Yagyagen is his name the son of Emelyne (mother) and

Emly Imson (father) Yagyagen living in valley of La Trinidad that has 2 brothers

Elijah Kyle C. Yagyagen and Ezile Kymri C. Yagyagen, finished his elementary

days in Shekinah Elementary School, his high school days is at Guisad Valley

National Highschool and currently taking up Bachelor in Science in Home

Economics and Technology in college. He actually did not plan for this course but

due to unexpected reasons and timing he is pursuing this course at his best so that

he would help his family in accomplishing their plans to be in a better situation.

 52

November 20, 1998 at Camp 6, Tuba, Benguet a baby girl was. She is

Dannielle Daphne Cadiogan Gasic. She is a student of Benguet State University

currently taking up Bachelor of Science in Home Economics at Balili, Km. 5 La

Trinidad Benguet. Her parents are Robert Holman Gasic and Marriette – Ann

Cadiogan Gasic. She had a brother named David Shane Cadiogan Gasic that is

currently taking up Environmental Science at BSU also and a sister named

Dhenise Gabrielle Cadiogan Gasic who is currently in Grade 6 level. She loves

listening to music especially Christian songs that’s why she studies how to play

piano and guitar. She also loves cooking, baking and talking to other people.

From the moment she enrolled this course she felt nervous because she

knows that this kind of thing is hard and not easily done. Especially if your group

mates will not cooperate but if she can see that they’ve done something she can

say that even though it’s hard she can get through this. They can get through this..
 53

There is this verse that always makes her strong to fulfill her dreams and to strive

for the better.

“Surely I am with you always to the very end of age.” – Matthew 28:20
 54

Her name is Lovelyn A. Waggay, 21 years of age and was born on July

19, 1998 at Conner Kalinga Apayao. A student of Benguet State University

recently taking up Bachelor of Science in Home Economics located at Km. 5 La

Trinidad Benguet. Father is Francis L. Waggay and mother is Elizabeth A.

Waggay. She has 7 siblings but one of them is with Our Creator already. She is

the type of girl that is more on extrovert activities such as going to some places,

eating to restaurants. She loves music, cooking, baking and talking to other

people. She does know how to play guitar and bit of on piano also.

Upon her journey within this program, it has not been easy for her. There

are times wherein she will be thinking to stop since this isn't the real thing that she

wanted to do but as time passes by she has come to realized that she should and

must finish it instead of many complaints which hopefully this will lead her to at

least help her family. Things she did learned is that once stress is approaching you
 55

just need to stay low key, relax your mind, do the thing and trust God through

everything wherein she believes everything happens for a reason. That is the

reason as well why you are living to accept and do the challenges in life.