THE FEASIBILITY STUDY ON CARROT COOKIE CON

MALUNGGAY WHIP

MARKETING

RESEARCHERS:

Department of Education
Region I
City Schools Division of Batac
GENERAL ARTEMIO RICARTE SENIOR HIGH SCHOOL
#35 Bil-loca, City of Batac
 CHAPTER I

INTRODUCTION

Background of the Study

As supported by The Editors of Encyclopaedia Britannica, cookie is any small sweet cake

that is either flat or slightly raised, cut from rolled dough, dropped from a spoon, cut into pieces

after baking, or curled with a special iron. The word cookie comes from the Dutch word

“koekje”, which is a diminutive of koek or cake (Britannica, T. Editors of Encyclopaedia, 2021).

Cookies are usually baked until crisp but other cookies are baked in other ways. It is produced in

a variety of ways with the ingredients including butter, eggs, sugar, spices, nuts and other styles.

A cookie is texturally attractive featuring its crispness drenched in a moisture (specifically

oil) that does not make the meal it has soaked into moist, oils in cookies remain, as opposed to

evaporating, as water does in a baked cake. Conforming to Wikipedia, these oils saturate the

cavities created during baking by bubbles of escaping gases. These gases are primarily composed

of steam vaporized from the egg whites and the carbon dioxide released by heating the baking

powder. The cookie has nearly entirely given up using water as a cohesiveness medium, despite

deriving from cakes and other sweetened breads. Cakes are made with water to make the batter

as thin as possible so that bubbles, which are what give cakes their fluffiness, can form.

(Wikipedia, 2022).

In this study, the researchers aim to consider is a cookie that is healthier, with a

malunggay whipped cream toppings, for them to produce a different cookie in a different way.

Moreover, they want to maintain the interest of the buyers and the consumers with their own

brand of cookie in order to create the product perception that they want. The researchers would
like to discuss the product that a cookie would not normally taste with the ingredients: Carrot and

malunggay (horseradish).

Presently, people choose products that is ready made including cookies, which can be

bought as biscuits that has less healthy nutritional contents compared with the cookies that you

can buy at the market but has a shorter span preservation. Introducing the Carrot Cookie Con

Malunggay whip to consumers can benefit them to consume a healthier pastry with its healthy

nutritional contents, and also benefits to Filipino Industry. Furthermore, with the students who

also need a healthy and affordable snack that can pass their taste, the cookie we are introducing

may fit. The production of Carrot Cookie Con Malunggay whip can have the potential to benefit

nutritional and industrial manners.

The goal of the study can be achieved by finding the feasibility of the product on students

of GARSHS with the strategies. The data will be gathered and analytical approaches that will be

used can have tremendous long-term benefit if researchers are able to create products on the

basis of this theory. To ascertain its viability, the data will be gathered using an experimental

method and will be statistically assessed.

Statement of the Problem

In this study, the goal of the researchers is to determine the effectiveness of the utilization

of carrot and malunggay in making cookies and whip creams. It specifically aims to answer the

following questions stated below:

1. What are the quality characteristics of cookies with carrots and whip creams with

malunggay in terms of appearance, texture, color, moisture content, and flavor?

 2. How well would the sweetness of the experimental cookie be liked compared to the

control cookies?

3. What nutrients can be found in the product Carrot Cookie con Malunggay Whip Cream?

4. What is the overall acceptability of the product?

Significance of the Study

The findings of the study will help consumers in that they will have a healthier option,

particularly for those customers who are health aware.

Through this research, the community will be able to alter traditional cookie-making

practices by novel substitute ingredients like carrot and malunggay. This will also assist them on

gaining new insights in experimenting new products and starting business ventures through it.

Moreover, the study will also help vendors the chance to increase their income as the

price of carrot cookie with malunggay whip is significantly lower than the other alternatives. The

benefits of the product will also encourage more customers and will result to vendors’ more

profit. The research may also offer personal and professional development to researchers

through the experience of conducting the study. Furthermore, the research has contributed to a

better understanding of alternatives ways in making a better product.

In addition to this, the overview that will be presented in this research will push new

standards that can be useful to future resources and serve as a conceptual framework to future

discussions and in-depth analysis on this particular subject.

Scope and Delimitation

 The main focus of the study will be on the process and success rate of producing cookies

with the carrots and malunggay as an ingredient which will be presented using the Experimental

research method.

The data gathering will be limited only to the students of General Artemio Ricarte Senior

High School (GARSHS) and no longer be extended beyond off-campus site. The main data

gathering method will be distributed through the paper form.

The duration of the study will be from September 2022 – July 2023.

Definition of Terms

The following are the terms used in terms used in the study and were clearly defined: