Final Research Group 3 Taro Flavored Pretzelknots

I
Don Honorio Ventura State University
Porac Campus
TARO FLAVORED PRETZEL KNOT
An Undergraduate Thesis presented to the
College of Education of Don Honorio Ventura State University
This paper is prepared and submitted in partial fulfillment of the requirements for the Degree of
Bachelor of Technical Vocational Teacher Education Major in Food Service Management
Baluyut, Andrea Shane C.
Galvez, Lemuel B.
Nidera, Angelica D.
Cayabyab, Roida T.
Abuque, Mica
July 2022
II
APPROVAL SHEET
This research entitled “Taro Favored Pretzel Knot” prepared and submitted by Mica
Abuque, Andrea Shane Baluyut, Roida Cayabyab, Lemuel Galvez and Angelica Nidera in partial
fulfillment of the requirements for the degree of Bachelor of Technical Vocational Teachers
Education Major in Food and Service Management, has been examined and reviewed in
order and hereby recommend in for acceptance and approval for Final Examination.
Marvie Guinto MSHTM, CHP
Adviser
PANEL EXAMINERS
_____Jayfee Alcantra, Ed.D_______
Chairman
Myla Isip, Ph.D Aileen Koh, M.A.Ed.
Member Member
DON HONORIO VENTURA STATE UNIVERSITY

III
Acknowledgement
The researchers would like to thank all those wonderful people who have contributed to
the success of this study. The researchers would like to extend their deepest gratitude to the
following:
First and foremost, praises and thanks to the Lord, the Almighty God, for showering His
blessings to the researchers for the completion of this research;
Mr. Jayfee Alcantara, their research adviser, for providing them invaluable supervision
and support during the course of this research study. The researchers then also like to thank him
for his patience and knowledge that he imparted them;
To respondents who willingly extended their full cooperation, time and knowledge
which led to the smooth completion of the manuscript;
To the supportive student teachers who guided them throughout this study. All of these
would also not be possible without their patience, assistance and words of encouragement;
Lastly, to their dearest parents, for their financial support, unconditional love,
inspiration and unwavering assistance throughout this research journey.
The Researchers

IV
Abstract
The times when people tend to have their coffee is usually every morning and every
working break. They tend to accompany the coffee with bread, especially pretzel knots.
The researchers decided to make an innovation to the classic pretzel knot and flavored it
with taro root crop. The ingredients of the taro flavored pretzel knots are taro, which is the main
ingredients, sugar, salt, warm water, oil, flour, active dry yeast and egg.
Furthermore, the researchers tend to seek the level of acceptability of the product in the
market knowing that it is newly innovated and with the existence of different pretzel knot.
The fulfillment of this study will benefit the business owners, the learners, and the future
researchers. It will also have economic, technological and educational significance.
The researchers focused on the production of taro flavored pretzel knots and its
acceptability among the residents of Barangay Pio, Manibaug, and Old Pabanlag. It limits the
selection of respondents in the selected barangays since the country is currently experiencing a
pandemic because of CoViD-19.
Descriptive research design was utilized in this study. The researchers were expected to
produce a taro flavored pretzel knots and the survey will be answered by the respondents.

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TABLE OF CONTENTS
Title Page
Cover Page …………………………………………………………………………. .. I
Approval Sheet ……………………………………………………………………… .II
Acknowledgement …………………………………………………………………… III
Abstract ……………………………………………………………………………… IV
Table of Contents …………………………………………………………………….. V
The Problem and its Background
Introduction ………………………………………………………………………… .1
Statement of the Problem ……………………………………………………….……4
Objective of the Study …………………………………………………………… …4
Significance of the Study …………………………………………………………….6
Scope and Delimitation …………………………………………………………...….7
Definition of Terms …………………………………………………………………..7
Materials and Method
Research Design ………………………………………………………………………9
Respondents of the Study ……………………………………………………………..9
Research Instruments …………………………………………………………………9
Construction and Validation of Questionnaire ……………………………………….10
Administration of Instruments ………………………………………………………..10
Sampling Techniques and Procedure …………………………………………………10

VI
Statistical Treatment of Data ………………………………………………..………..11
Methods and Procedure
Procedure in Development of the Product ……………………………………………11
Food Costing ………………………………………………………………………….25
Result and Discussion
Financial Statements on the Taro Flavored Pretzel Knots ……………………………28
Financial requirements for Fixed Assets ……………………………………………...29
Cost of Packaging Material of Taro Flavored Pretzel Knots ………………....……….29
Technical Product Schedule and Working Plan ……………………………………….30
Development of the Product……………………………………………………………31
Evaluation of the Respondents with the Product…………………………………….…35
Acceptability of the Respondents on the Product’s Characteristics……………………35
Satisfaction of the Respondents with the Product………………………………………37
Conclusion and Recommendations
Summary ………………………………………………………………………………39
Findings …………………………………………………………………...…………..39
Conclusions ……………………………………………………………..….………….41
Recommendations ……………………………………………………….……..….…..41
References ……………………………………………………………..……….….…..43
LIST OF APPENDICES

VII
Appendix A (Survey Questionnaire for the Respondents) ……………………46
Appendix B (Letter to the Respondents) ………………………………………55
Appendix C (Letter to conduct a survey) ……………………………………...56
Appendix D (Certificate of Grammarian) ……………………………………...62
Appendix E (Curriculum Vitae) …………………………………………….….63

TARO FLAVORED PRETZEL KNOT 1
Introduction
People usually tend to have their coffee intake every morning and or during working break.
They tend to accompany the coffee with bread, especially pretzel knots. According to
Schoenauer and Schieberle (2019), pretzel is different from other types of small bread because it
has a uniform brown crust color and it brings out different aroma. The researchers decided to
make an innovation on the classic pretzel knot and flavor it with taro root crop. The ingredients
of the taro flavored pretzel knots are taro as the main ingredients, sugar, salt, warm water, oil,
flour, active dry yeast, and egg.
Soft pretzels are bakery products that are characterized by their unique texture resembling a
chewy bread.
They are different from the snack-type pretzels (hard texture) given their much higher moisture
content, larger size and dough processing conditions. (Morris, 2020).
Taro with a scientific name of Colocasia esculenta is a member of the Araceae family
that is grown throughout humid tropics. It is considered as an ancient crop for its edible leaves
and crops. (Wang and Higa, 1983). Taro has a mild, nutty flavor, starchy texture and nutritional
benefits that makes it a better option than potatoes and other root vegetables. This is the reason
why the researcher used it as the main ingredient for their product.
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According to Choudhary, taro root reduces fatigue that is why it is mainly consumed by athletes
for long lasting energy. This is because taro contains low glycemic index which is good for
athletes. Taro root is popular because of its unique nutty flavor. It is used in many delicacies
worldwide and is loaded with beneficial nutrients. Taro root can reduce fatigue, aid in weight
loss, and improve digestive, heart, and muscle health. It also helps boost immunity, reduces the
risk of cancer, and slows down aging due to its vitamins A, B, C, and many minerals. In addition,
taro root can effectively manage hypertension. It has antioxidant properties and it is a low
glycemic food. Try including the root in your diet in moderate amounts to reap its many benefits.
It is also a help for those who want to lose weight, since it has a very low caloric content.
In addition, according to Arnavid-vinas and Lorenz, (1999) about 11 % of the total protein in
taro is albumin with high amounts of phenylalanine and leucine. The protein of taro is well
supplied with hundred essential amino acids though it is low histidine and lysine.
Taro root is an excellent source of dietary fiber and good carbohydrates, which both improve
the function of your digestive system and can contribute to healthy weight loss.
Its high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a healthy
immune system and may eliminate free radicals. (Dan Brennan, 2020)
According to Erica Julson (2018), taro root is a starchy root vegetable originally cultivated
in Asia but now enjoyed around the world.
It has a brown outer skin and white flesh with purple specks throughout. When cooked, it
has a mildly sweet taste and a texture similar to potato.

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Taro root is a great source of fiber and other nutrients and it offers a variety of potential
health benefits, including improved blood sugar management, gut and heart health.
The researchers also used flour to make the dough. Flour helps to build the structure of
the baked products. (Lauterbach and Albrecht, 1994)
For natural preservatives, the researcher used salt for according to the research of Elias et
al., (2019) salt is a natural preservatives and a flavoring agent in the earliest curing process. So it
will help to preserve the product.
To make the dough rise, the researchers used active dry yeast. According to Ahmed
(2012) yeast is a key ingredient in baking and it helps the bread to rise. In other pieces of
literature indicated that active dry yeast can be added directly to the dough ingredients even
without the hydration step and this type of yeast has better stability than other types of yeast
because it can last for up to 3 months without refrigeration and when it is stored properly. (Lee,
1996)
For the yeast to activate the researcher used warm water and sugar. In the research of
Goldman, (2014) it is indicated that to activate active dry yeast, warm water to re-hydrate and a
pinch of sugar to feed are needed before the flour and the yeast should form bubbling or foaming.
On the other hand, the researcher used eggs as binding agents. Eggs contain mucin found
in egg whites which are gelatinous responsible for binding various baked products. In addition
they also improve the quality of baked products in terms of physical appearance such as the color
that produces golden brown. (Dagoon et al., 2005)

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Furthermore, the researchers sought to determine the level of acceptability of the product
in the market knowing that it was newly innovated competing with the different pretzel knot
flavor.
Statement of the Problem
This study aimed to develop a new variant of pretzel. The study was conducted to look
for the answer the following questions:
1. What is the impression of the respondents on the product?
2. How will the product be evaluated by the respondents in terms of:
2.1 appearance;
2.2 taste;
2.3 texture;
2.4 aroma?
3. What is the satisfaction level of the respondents about the Taro flavored pretzel knot in terms
of:
3.1 appearance;
3.2 taste;
3.3 texture;
3.4 aroma?
Objectives of the Study
The objectives of this study are the following:
1. To develop a new type of pretzel knot.

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2. To identify the acceptability of the taro pretzel knot in terms of:
2.1 appearance;
2.2 taste;
2.3 texture;
2.4 aroma;
2.5 overall appearance?
3. What is the overall level of acceptability of the consumers on the characteristic of the
product.
4. What is the satisfaction level of the respondents on the characteristics of the product in
terms of:
4.1 appearance;
4.2 taste;
4.3 texture;
4.4 aroma;
4.5 overall appearance?
5. What is the overall level of satisfaction on the characteristics of the taro flavored pretzel
knots.

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Significance of the Study
The following sectors will benefit in the fulfillment of this research endeavor:
To the Business Owners
The business owners, especially bakery owners, will benefit from this study by providing
them with a new idea of making a different flavor of pretzel knot with taro as its main
ingredients.
To the Learners
Through this study the learners will be able to identify the nutritive values of taro and it
will help them in choosing better food to eat.
To the Future Researchers
The future researchers can also gain significance information from this study. This may
serve as their building block to have a more comprehensive study using other ingredients to
sense up with the another feed stuff of such study.
Educational Significance
This study will be significant to those who are not familiar with the root crop discussed
in this paper. It differentiates benefits and nutrients that one can get from taro.

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Technological Significance
It will be significant for those who are in the same field. It can serve as their guide to
create and innovate new products that will provide the people with the nutrients, minerals that
they need at reasonable prices.
Economic Significance
Since the product that will be developed is new and unique it can be profitable, it will be a
source of income for those who will patronize it or for resellers it can be an additional income for
the family.
Scope and Delimitation
This study focused on the production of taro flavored pretzel knot and its acceptability
among the residents of Barangay Pio, Manibaug, and Old Pabanlag, Floridablanca, Pampanga.
The data collection was conducted to selected residents of each barangay consisting of twenty
residents per barangay.
The study limited the selection of its respondents in the barangays because of the
pandemic caused by COVID-19.
Definition of Terms
To have a better understanding of this study the following terms were defined
literally/operationally:

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Colocasia Esculenta. The scientific name of taro. It is a tropical plant that can be found in the
Philippines and can be used in different cuisines around the world.
Dough. A mixture consisting of flour, yeast, salt, sugar and liquid.
Pretzel knot. Is a type of bread that is shaped in a symmetrical loop created by intertwining the
end.
Taro. Is a tropical plant that can be found in the Philippines and can be used in different cuisines
around the world.
Tropical Plant. A plant that grows naturally in tropical climates.

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Materials and Method
This chapter deals with the methods used in the study, the research, respondents, selected
instruments, data gathering, construction and validation of the questionnaire, budgetary
requirements, and the statistical treatment employed.
Research Design
Descriptive research design was utilized in this study. This study employed descriptive
research design in which the researcher would describe the characteristics of the variables under
study.
Respondents of the Study
The study was conducted in the following barangays of Manibaug Libutad, Porac, Apalit
and Old Pabanlag, Floridablanca Pampanga. This study selected sixty total respondents who
evaluated the taro flavored pretzel knots. They were with those who usually bake and consume
bread.
Research Instrument
In this study, the researchers made the survey questionnaires which composed of the
respondents names (optional), gender, age and their perceptions towards the taro flavored pretzel
knots. It was composed of body one (1) part.

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Construction and Validation of Questionnaire
The researchers read a number of references on the different food stuff which they wish
to develop. They trimmed down to a few those that they were interested in. After getting the
body, the researchers came up to the development of Taro Flavored Pretzel Knots. They plotted
all the related literature and literature relevant to their chosen topic which is the development of
Taro Flavored Pretzel Knots, They constructed the set of questions which comprised the
instrument to be used in gathering the needed data. They presented it to a group of experts. All
instructorss who specialized in Food and Service and was provided some
suggestions/recommendations to better improve the instrument and to make it relevant to the
study. The researchers incorporated all the corrections made and finalize the instrument.
Administration of Instrument
The researchers requested for the permission in conducting field testing and in
distributing the questionnaire to residents of Pio Porac, Manibaug Libutad Porac, and Old
Pabanlag Floridablanca, Pampanga. The residents served as the respondents of the study. Since
the study used convenient sampling, the researchers approached the residents who were in their
houses. The respondents were given time to answer the test items. The questionnaires were all
retrieved within that day.
Sampling Techniques and Procedure
Convenience sampling is a statistical strategy in which the representative data are easily
accessed by selecting the needed people. The availability and speed with which data can be
acquired are two advantages of this sort of sampling. The downsides include the possibility that
the sample does not represent the entire population and that it is dependent on volunteers.

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Residents who were invited to taste the product as part of this study were considered the
respondents. It was the convenience sampling which was adopted by the researchers.
Statistical treatment of Data
In terms of analyzing and in interpreting the data gathered by the researchers, statistical
techniques such as frequency, percentage, and weighted mean were used. On the other hand, to
get the overall assessment of the Taro Pretzel Knot, the frequency and weighted mean were used
to gather all the descriptive ratings in the Likert Scale.
The following were the descriptive ratings reflected in the Likert scale:
Highly Acceptable (4.21-5.00)
Acceptable (3.41-4.20)
Moderately Acceptable (2.61-3.40)
Unacceptable (1.81-2.60)
Highly Unacceptable (1.00-1.80)
Methods and Procedures
The study underwent the following phases and procedures:
Phase 1- Product Conceptualization
Due to the Covid-19 pandemic, the researchers used the Messenger group chat and video
call to communicate. Each one of the researchers provided an idea of what possible product they
might develop. They brainstormed about the different existing products that can be innovated

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such as Kamote Jam with blue butterfly pea flower that can be used as spread. Another product
that the researchers wanted to pursue was the Makabuhay tea, which is a herbal tea that helps to
treat malaria. The researchers also tried to innovate the Filipino favorite breakfast bread which is
the pandesal but rejected it because of its existence in the market. And lastly, the researchers
came up to make an innovation on the favorite classic pretzel knot, a Taro flavored Pretzel knot.
Phase 2- Product Formulation and Materials Purchasing
After the product conceptualization, the researchers made a standardized recipe and
purchased the ingredients needed for the taro pandesal. The ingredients of the product were flour,
taro, yeast, salt, oil, egg, and sugar. For the utensils and equipment the researchers used a mixing
bowl, measuring spoon, spatula, oven, measuring cups, wire whisks, and food processor. The
researchers made the product in accordance with the government restriction on the Covid-19
pandemic and tried to produce the product.
Phase 3- Pre-Testing
In this phase, the researchers did the first trial on the taro flavored pretzel knot. The
researchers did some trial and error to know how to blend and mix the crushed taro and pretzel
dough to achieve and get the desired taro flavored pretzel knot.
Standardized recipe of Taro Pretzel Knot
Ingredients:
1 1/2 cups Taro powder
3 cups Flour

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1 Tablespoon Sugar
1 Tablespoon Salt
1 ½ teaspoon active dry yeast
1 ½ cup warm water
2 Tablespoon oil
2 eggs
Utensils and Equipment:
 Measuring spoons
 Measuring cups
 Mixing bowl
 Microwave oven
 Plastic Sealer
 Baking sheet
 Brush
 Wax paper
 Electric mixer
 Food processor
 Chopping Board
 Knife
In transforming the taro into flour:

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1. Peel the pieces of taro and wash them thoroughly.
2. Slice the taro and let them dry under the sunlight.
3. Put them into a sieve and sun dried them.
4. After it they dried, crushed them
5. Use an electric mixer or food processor to turn them into powder.
Procedure:
1. Prepare all the ingredients.
2. Measure the ingredients.
3. In a mixing bowl, put 1 ½ cup warm water, add 1 Tablespoon of salt and 1 Tablespoon of
sugar and then mix.
4. Add 1 ½ teaspoon active dry yeast into the mixture and let it rest for 5 minutes.
5. While waiting combine the 3 cups flour and 1 1/2 cup taro powder in another mixing bowl.
6. After 5 minutes add the flour and taro mixture with the yeast.
7. Add 2 Tablespoon oil and start kneading.
8. After kneading the dough, let it ferment for 1 hour in a warm place.
9. After 1 hour, cut the dough into 10 pieces and roll them into thin ropes twisting the two ends
to form a pretzel shape.
10. Brush with egg whitewash and sprinkle with salt.
11. Bake for 20 minutes at a temperature of 220 degrees Celsius, until golden brown.
12. Let them cool and then pack them.
Figure 1: Product Development

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Prepare the taro Thinly slice Sun dried the

After dried, use a
crops and peel. the taro and taro for 2-3
food processor to
put into sieve. days.
turn it into powder
Add sugar and In a mixing Measure the Prepare all the

salt to the warm bowl, put warm ingredients ingredients
water and stir it. water. needed.
Add yeast and Mix flour and Add yeast mixture Add oil into the
let it rest for 5 taro flavor. to the flour and mix dough.
minutes. until well combined.
Form the dough After an hour, Let the dough Knead the
into pretzel cut the dough rest for 1 hour. dough again.
shape. into pieces
equally.

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Brush the egg Bake the pretzel knots Let it rest and Pack the
wash into the in the microwave oven cool. pretzel knots.
dough. for 20 minutes at 220
degree celcius heat.
Pack all the taro Seal the plastic.

pretzel knots.
Phase 4- Post-Testing
In this phase, the researchers did the second trial wherein the researchers made the taro
flavored pretzel knot. The researchers did trial and error to know how to blend and mix the
crushed taro and pretzel dough to achieve the desired outcome of the taro flavored pretzel knot
as to texture and taste.
Ingredients:
1 cups Taro powder
4 1/2 cups Flour
1 Tablespoon Sugar

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1 Tablespoon Salt
1 ½ cup warm water
2 Tablespoon oil
2 eggs
 Measuring cups
 Mixing bowl
 Microwave oven
 Plastic Sealer
 Wax paper
 Baking sheet
 Brush
 Electric mixer
 Food processor
 Chopping Board
 Knife

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Procedure:
In transforming the taro into flour:
1. Peel the taro and wash them thoroughly.
2. Chop the taro and let them dry under the sunlight.
3. After they dried, crushed them.
4. Use an electric mixer or food processor to turn them into powder.
Procedure:
3. In a mixing bowl, put 1 ½ cup warm water, add 1 tablespoon of salt and 1 tablespoon of sugar
and then mix.
5. While waiting combine the 4 1/2 cups flour and 1 cup taro powder in another mixing bowl.
10. Transfer pretzel to a baking sheet, brush with egg wash and sprinkle with salt.
11. Bake for 10-15 minutes at a temperature of 220 degree Celsius, until golden brown. Let it
cool then pack.

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Figure2: Product Development
Prepare the taro Sun dried the After dried, use a

crops and peel. Thinly slice
the taro and taro for 2-3 food processor to
put into sieve. days. turn it into powder

water and stir it. water.
Add yeast and Mix flour and Add yeast mixture Add oil into the
let it rest for 5 taro flavor. to the flour and mix dough.
minutes. until well combined.
Form the dough into After an hour, cut the Let the dough Knead the
pretzel shape. dough into pieces equally. rest for 1 hour. dough again.
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Brush the egg Let it rest and Seal the plastic. Pack all the taro
wash into the cool. pretzel knots.
dough and
microwave
them
Phase 5- Product Improvement
In this phase, the researchers further improved the product, he taro pretzel knot. In the
pretesting phase, the researchers used 3 cups of flour and 1 ½ cup taro powder. The results of
the pretzel knot was it was too sweet and the flour wass too little. For this reason, the researchers
decided to increase the flour by 4 1/2 cups and decrease the taro powder to 1 cup.
Phase 6- Finalization
In this phase, the researchers were able to perfect the texture, appearance, consistency,
and packaging of the taro flavored pretzel knot. The final recipe that the researchers used was the
standardized recipe of the post testing phase.
Phase 7- Product Testing
The researchers conducted the free tasting around the barangays of Pio, Manibaug
Libutad, Porac,and Old Pabanlag, Floridablanca, Pampanga and presented the questionnaires to

21
the respondents to evaluate the product by by checking the appropriate boxes in the checklist.
answering the represented question through a checklist.
Phase 8- Interpreting of Data
In this phase, the researchers analyzed the data gathered from the respondents regarding
the acceptability and affordability of the product.
Phase 9- Acceptability
In this phase, the product acceptability was determined by the gathered data using the
survey questionnaire.
Phase 10- Packaging the Product
In the packaging phase, the researchers packed the taro flavored pretzel knot in an eco-
friendly plastic bag that can be recycled and made into another material when processed. This
will help the product to be safe from any damage during transit and storing. It also helps to
preserve the food and eventually harden when exposed to air.
Phase 11- Finalizing the Manuscript
In this phase of the study, the researchers edited and finalized the recipe of the product.
Making that the needed documents were complete and properly organized, as well as in
accordance with the standardized procedures.

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Ingredients:
1 cups Taro powder
4 1/2 cups Flour
1 Tablespoon Sugar
1 Tablespoon Salt
1 ½ cup warm water
2 Tablespoon oil
2 eggs
 Measuring cups
 Mixing bowl
 Microwave oven
 Plastic Sealer
 Baking sheet
 Wax Paper
 Brush

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 Electric mixer
 Food processor
 Knife
 Chopping Board
Procedure:
In making the taro into flour:
1. Peel the taro and wash thoroughly.
2. Chop the taro and let it dry under the sunlight.
3. After it was dried, crushed it.
4. Use an electric mixer or food processor to turn it into powder.
Procedure:
3. In a mixing bowl, put 1 ½ cup warm water, add 1 Tablespoon of salt and 1 tablespoon of sugar
and then mix.
5. While waiting, combine the 4 1/2 cups flour and 1 cup taro powder in another mixing bowl.

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10. Transfer pretzels to a baking sheet, brush with egg wash and sprinkle with salt.
11. Bake for 20 minutes at a temperature of 220 degrees Celsius, until golden brown. Let them
cool then pack.
Figure 3: Product Development
Prepare the taro Thinly slice Sun dried the After dried, use a
crops and peel. the taro and taro for 2-3 food processor to
put into sieve. days. turn it into powder

water and stir it. water.
Add yeast and Mix flour and Add yeast mixture to the flour Add oil into the
let it rest for 5 taro flavor. and mix until well combined. dough.
minutes.

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Form the dough into After an hour, cut the Let the dough Knead the
pretzel shape. dough into pieces equally. rest for 1 hour. dough again.
Brush the egg

wash into the Pack all the taro
dough and Seal the plastic. pretzel knots.
microwave
them
Food Costing
Total expenses refer to the total amount spent in the production of the food, as well as the
total cost of ingredients. The cost of the production also includes labor and other production
expenses such as electricity and packaging materials.
Costing Template
Ingredients Quantity Price per Quantity Peso Cost
Taro Powder 2 cups ₱10.00 ₱20.00
Flour 2 1/2 cup ₱5.00 ₱5.00

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Egg 2 pieces ₱6.00 ₱12.00
Active Dry Yeast 2 teaspoons ₱1.00 ₱2.00
Salt 1 Tablespoon ₱2.00 ₱2.00
Sugar 1 Tablespoon ₱2.00 ₱2.00
Baking Sheet 1 ₱25.00 ₱25.00
Oil 1 teaspoon ₱2.00 ₱2.00
Butane gas 1 can ₱25.00 ₱25.00
Sticker Paper 1 pieces ₱6.00 ₱6.00
Print 1 ₱5.00 ₱5.00
Plastic bag 45 ₱70.00 ₱70.00
TOTAL ₱176.00
Number of Serving
SP= Selling Price
TE= Total Expenses
In solving for the food cost, the researcher used this formula:
SP=TE+1/2TE

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= 176 +88
60
= 264
60
=4.4
Selling Price= ₱14.00 per pack
Out of the total expenses of two hundred sixty-four (₱264) pesos the researcher yielded 45 pieces
of taro pretzel knots which has a selling price of fourteen pesos per pack where there were three
pieces per pack.

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Results and Discussion
The researchers conducted a survey at Barangays Pabanlag Floridablanca, Pampanga,
Apalit, Floridablanca, Pampanga, and Manibaug Libutad Porac, Pampanga to get the necessary
information needed to know the level of acceptability of the product, the Taro flavoured pretzel
knots.
Bills of Materials
Table 1
Financial statements on the Taro flavoured pretzel knots in the cost of the product.
Items Quantity Unit Amount
Taro powder 2 Cups ₱20.00
Flour 2½ Cups ₱10.00
Egg 2 pieces ₱14.00
Active Dry Yeast 2 teaspoons ₱2.00
Salt 11/4 teaspoon ₱2.00
Sugar 1/2 Cup ₱10.00
Oil 2 Tablespoon ₱6.00
Hot water 1 Cup ₱2.00
Total 68.00 pesos
The table shows the budgetary requirements of the ingredients in making the Taro
flavoured pretzel knots with a total amount of ₱68.00 for 18 packs.

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Table 2
Financial Requirements for Fixed Assets
Measuring Cups and Spoons 1 set ₱100.00
Mixing Bowl 2 pieces ₱80.00
Strainer (for sifting) 1 piece ₱50.00
Heater 1 piece ₱120.00
Rolling pin 1 piece ₱50.00
Peeler 1 piece ₱25.00
Chopping Board 1 piece ₱150.00
Knife 1 piece ₱20.00
Oven 1 piece ₱900.00
Food Processor 1 piece ₱400.00
Sealer 1 piece ₱360.00
Total ₱2,255.00
The table represent the quantity, unit and total amount of the used tools and equipment in
making Taro flavoured pretzel knots. The used tools and equipment including the Measuring
Cups and Spoons, Mixing Bowl, Strainer (for sifting), Knife, Peeler, Chopping Board, Heater,
Rolling Pin, Oven, Sealer and Food Processor.
Table 3
Cost of Packaging Materials of Taro flavoured pretzel knots
Pastry Bag 18 pieces ₱22.00

30
Sticker Paper 2 pieces ₱8.00
Total ₱30.00
Table 3 represents the quantity, unit, and total amount of packaging materials used in
making Taro flavoured pretzel knots with a total amount of 30 pesos for 18 pieces.
Table 4
Technical Product Schedule and Working Plan
Activities Date Started Date Finished Number of Days
1. Product September 15,2021 September 30, 2022 16
Conceptualization
2. Product October 1, 2021 October 10, 2021 10
Formulation
3. Pre-testing October 11, 2021 October 20, 2021 10
4. Post-testing October 21, 2021 October 31, 2021 11
5. Product November 4, 2021 November 14, 2021 10
Improvement
6. Finalization November 15, 2021 November 29, 2021 14
7. Product Testing November 30, 2021 December 12, 2021 13
8. Interpreting of Data May 24, 2022 May 27, 2022 3
9. Acceptability May 27, 2022 May 30, 2022 3
10. Packaging the May 24, 2022 May 25, 2022 2
Product
11. Finalizing the Documents June 03, 2022 une 16, 2022 13

31
The table indicates the research timeline that the researchers followed. The product
conceptualization took sixteen days to be completed which started on September 15, 2021 and
lasted on September 30, 2021. The product formulation or product development and acquisition
took ten days that started on October 1, 2021 and lasted on October 10, 2021 while the pretesting
phase took ten days which began from October 11, 2021 to October 20, 2021. The post-testing
took eleven days from October 21, 2021 to October 31, 2021. The product enhancement which
lasted for ten days, started on November 4, 2021 and lasted on November 14, 2021. The
finalization phase took fourteen days that started on November 15, 2021 and lasted on
November 29, 2021. For the product testing it took 13 days to complete it and it started on
November 30, 2021 and lasted on December 12, 2021while in interpreting the data, three days
were spent that started on May 24, 2022 and lasted on May 27, 2022. The acceptability
evaluation took three days that started on May 27, 2022 and lasted on May 30, 2022. The
packaging of the product took two days that started on May 24, 2022 and lasted on May 25, 2022.
For the finalization of the documents, it took thirteen days that started on June 3, 2022 and lasted
on June 16, 2022.
Development of the product
Step 1: Wash the taro and peel.

32
Step 2: Chop the taro and let them dry under the sunlight.
Step 3: After they were dried, crushed and use electric mixer or food processor to turn them into
powder.
Step 4: In a mixing bowl, add 1 cup hot water, 1 teaspoon salt, ¼ cup sugar and let them
dissolved. Next, add the 1 teaspoon of yeast and let it rest for 5 minutes.

33
Step 5: While waiting, in another mixing bowl add 2 cups taro powder, 2 ½ cups flour and then
mix them thoroughly.
Step 6: After 5 minutes add the yeast mixture into the flour. Knead the dough.
Step 7: After kneading, add 2 tablespoons oil and cover with cloth, let it ferment for one to two
hours.

34
Step 8: After fermentation, cut the dough into small pieces and roll them into long string.
Step 9: Next, shape the long strings of dough into pretzel knot and brush them with egg mixture.
Step 10: After preheating the oven, bake the pretzel for 25-30 minutes at 180 degrees Celsius.
Step 11: When the pretzel are baked, let them cool and start packaging them and sealed them
later.

35
Table 5
Evaluation of the respondents on the taro pretzel knot.
1.Are you familiar with the Taro Flavored Pretzel Knot?
Yes 6 10%
No 54 90%
Total 60 100%
Six or 10 % of the respondents answered Yes, where 90% of them numbering fifty-four
answered No.
Table 6
Acceptability of the respondents on the Characteristics of the Taro flavored pretzel knot
Sensory Highly Acceptable Moderately Unacceptable Highly Weighted Descriptive
Evaluation Acceptable Acceptable Unacceptable Mean Rating
(5) (4) (3) (2) (1)

36
1.How is the 34 22 3 1 0 4.48 Highly
appearance of acceptable
the product?
2.How is the 28 25 8 1 o 4.43 Highly
taste of the acceptable
product?
3. How is the 18 28 14 0 0 4.06 Acceptable
texture of the
product?
4. How is the 51 2 7 0 0 4.73 Highly
aroma of the acceptable
product?
5. How is the 47 13 0 0 0 4.72 Highly\
overall Acceptable
appearance of
the product?
Grand Weighted Mean: 4.50 Highly
Acceptable

37
Table 7
Satisfaction on the characteristics of the Taro Flavored Pretzel Knots.
Sensory Totally Satisfied Neutral Unsatisfied Totally Weighted Descriptive
Satisfied Unsatisfied Mean Rating

Evaluation
1. How is the 34 25 1 0 0 4.55 Totally
appearance of the satisfied
product?
taste of the satisfied
product?
texture of the satisfied
product?
aroma of the satisfied
product?

38
overall satisfied
appearance of the
product?
Grand Weighted Mean: 4.53 Totally
Satisfied
According to the respondents they were totally satisfied with the appearance of the
product with a weighted mean of 4.55, the taste of the product having a weighted mean of 4.38,
the texture of the product garnering a weighted mean of 4.32. In terms of the aroma of the
product they were totally satisfied with the product with a weighted mean of 4.67. With the
overall appearance of the product it garnered a weighted mean of 4.72 with a descriptive rating
of totally satisfied.

39
Summary, Conclusions and Recommendations
This section presents the conclusions drawn and recommendations offered by the
researchers.
Summary
The goal of this study was to develop a Taro Flavored Pretzel Knot and determine its
level of acceptability. The experimental research approach was applied and a questionnaire was
used as its instrument for gathering the needed data from the respondents from Barangay
Pabanlag Floridablanca, Pampanga, Barangay Apalit Floridablanca, Pampanga, and Barangay
Manibaug Libutad Porac, Pampanga totalling of 60 respondents.
Findings
1. What is the impression of the respondents to the product?
Ninety percent or fifty-four out of sixty of the respondents were not familiar with the taro
pretzel knots.
2. How may product be evaluated by the respondents in terms of:
 Appearance
The appearance of the product has a weighted mean of 4.48 with a descriptive rating of
highly acceptable.
 Taste
The taste of the product was with a descriptive rating of highly acceptable and a weighted
mean of 4.43.

40
 Texture
The texture of the product garnered the weighted mean of 4.06 indicating a descriptive
rating of acceptable.
 Aroma
The aroma of the product got a weighted mean of 4.73 and reflecting a descriptive rating
of highly acceptable.
 Overall appearance
The overall appearance of the product has a weighted mean of 4.72 and with a descriptive
rating of highly acceptable.
The grand weighted mean of the acceptability of the taro flavored pretzel knot was 4.50 and
with a descriptive rating of highly acceptable.
3. What is the satisfaction level of the respondents on consuming the Taro flavored
pretzel knot in terms of:
 Appearance
 Taste
 Texture
 Aroma
The Taro Flavored Pretzel Knots garnered the weighted mean ranging from 4.32-4.72
indicating that the respondents were totally satisfied with the product.

41
 Overall appearance
In terms of the overall appearance of the product, as well as the level of satisfaction of the
respondents, the Taro Flavored Pretzel Knots garnered the weighted mean of 4.67 and 4.72
respectively and with the descriptive rating of totally satisfied.
Conclusions
Based on the findings, the researchers came out with the following generalizations:
1. The researchers were able to develop the Taro Flavored Pretzel Knots where was highly accepted
by the respondents.
2. The respondents highly accepted the Taro Flavored Pretzel Knots in terms of their aroma, color,
taste, appearance, and were acceptable but in terms of their texture they needed to be further
improved and re-assessed.
3. The Taro Flavored Pretzel Knots was highly accepted by the respondents. This means that the
product has potentials in the market.
Recommendations
Based on the findings and conclusions drawn, the researchers offered the following
recommendations:
1. The product should be available in the market upon the necessary enhancement.
2. The product must undergo more testings and assessments.

42
3. The developed product must follow recipe which are intended for the young generation
and for the adults who have to eat bread daily.
4. The future researchers may use the study as their point of reference to develop another
food stuff using taro as one of the ingredients to be used.

43
References
Staughton J. (2021,July 21), 8 Amazing Taro Root Benefits.
https%3A%2F%2Fwww.organicfacts.net%2Fhealth-benefits%2Fother%2Ftaro-
root.thml%3Ffbclid%3DlwAR3eVOmaJs52k_k2rx9SDg91K4cqDt7rTLK18N2wcBvY12NV77
_s0a7ABM&h=AT3MgwMLwVoDT
Elias M. et al, (2009, Sep 11) The Role of Salt on Food and Human Health.
https://www.intechopen.com/chapters/67709
Brennan D. (September 18,2020), Health Benefits of Taro.
https://www.webmd.com/diet/health-benefits-taro-
root?fbclid=IwAR1UXFwOb1_hPNN_LoYbRYOPkpmnH5un7al1euFaffL8bmEJR95UVVeSU
TA#:~:text=Taro%20root%20is%20an%20excellent,and%20may%20eliminate%20free%20radi
cals
Julson E. (November 9, 2018), Seven Surprising Benefits of Taro Root.
https://www.healthline.com/nutrition/taro-root-
benefits?fbclid=IwAR2sRQCEpMBowDgXm_EdT0vyW349BGdGJNxhvZ_mm0inmmsuVKzV
aFEkjRE
Miklius A (January 16, 2019), Taro Basics.
http://www.victoria-adventure.org/aquatic_plants/recipes/taro_basics.html
Choudhary T. (June 22,2022), 14 Amazing Benefits Of Taro Root And Its Nutritional
Profile
https://www.stylecraze.com/articles/benefits-of-taro-vegetable

44
Ammar, M. et. Al (June 13,2015), Using of taro flour as partial substitute of wheat flour in bread
making.
https://www.semanticscholar.org/paper/Using-of-taro-flour-as-partial-substitute-of-wheat-
Ammar-Hegazy/f76225f01fda702a7981b3b7b1c81a4ea4f98088?fbclid=IwAR3GgZ5LMdf-
7KbWF7korWZwto_gDV5BWOdOTYlhg-Ap8mQj1KcANuhb9vQ
Ahsen S. (May 31, 2020), 15 Health Benefits of Taro.
https://www.environmentbuddy.com/health-and-lifestyle/what-are-taro-roots-health-benefits/
Temesgen M. (June, 2015), Nutritional Potential, Health and Food Security Benefits of Taro.
https://www.researchgate.net/publication/318562639_Nutritional_potential_Health_and_Food_S
ecurity_Benefits_of_Taro_Colocasia_esculenta_L_A_Review
Link, R. (January 23, 2020), Top 5 Benefits of Taro Root.
https://draxe.com/nutrition/taro-root/
Marie, A. (March 03, 2022), Taro Root Benefits and Side Effects.
https://www.healabel.com/taro-root-benefits/

45

46
APPENDIX A
SURVEY QUESTIONNAIRE FOR THE RESPONDENTS
Republic of the Philippines
Porac Campus Extension
March 30, 2021
MR. JEROM P. BAGANG, LPT
Validator
Sir/Ma’am:
The undersigned is on the last part of their thesis writing with the title “Taro Flavored Pretzel
Knots”.
It is in this regard that I request you to spare some of your precious time in validating the
instruments to be used for both the quantitative and qualitative parts of the study.
Thank you so much and may this request merit your favorable action.
Respectfully yours,
The Researchers

47
Andrea Shane C. Baluyut Lemuel B. Galvez
Angelica D. Nidera Roida T. Cayabyab
Mica S. Abuque
Noted by:
MARVIE GUINTO
Thesis Adviser
Approved by:
JAYFEE D. ALCANTARA, M.A.Ed.
Research Instructor

48
March 30, 2021
MR.CURTIS ACE M. GARCIA, BSPsy, RN, LPT, M.A.Ed
Validator
Sir/Ma’am:
Knots”.
Respectfully yours,
The Researchers

49
Mica S. Abuque
Noted by:
MARVIE GUINTO
Thesis Adviser
Approved by:
Research Instructor

50
March 30, 2021
MR. MICHAEL ALLEN G. AYSON
Validator
Sir/Ma’am:
Knots”.
Respectfully yours,
The Researchers

51
Mica S. Abuque
Noted by:
MARVIE GUINTO
Thesis Adviser
Approved by:
Research Instructor

52
Survey Questionnaire
Research Title: Taro Flavored Pretzel Knot
Name: (OPTIONAL) Age:
INSTRUCTION: Answer the following by putting check mark (✓) in the column
indicating your answer.
YES NO
1.Are you familiar to the Taro
Flavored Pretzel Knot?
Acceptability of the Taro Flavored Pretzel Knot
Highly Acceptable Moderately Unacceptable Highly
Acceptable Acceptable Unacceptable

(4) (2)
(5) (3) (1)
How is the
appearance of the
product?
How is the taste of

53
the product?
How is the texture of
the product?
How is the aroma of
the product?
How is the overall
appearance of the
product?
Satisfaction level of Taro Flavored Pretzel Knot
Items Totally Satisfied Neutral Unsatisfied Totally
Satisfied (5) Unsatisfied

(4) (3) (2)
(1)
How is the
appearance of the
product?

54
How is the taste of
the product?
How is the texture of
the product?
How is the aroma of
the product?
How is the overall
appearance of the
product?

55
APPENDIX B
LETTER TO THE RESPONDENTS
Don Honorio Ventura State University
Porac Campus
To the respondents,
Good day, we the 3rd year students of Don Honorio Ventura University Porac Campus with a
Course of Bachelor in Technical Vocational Teachers Education Major in Food and Service
Management are taking Technology Research 2 (Undergraduate Thesis/Research Paper). As
a requirement for our subject, we are currently conducting a research study entitled “Taro
Flavored Pretzel Knots”.
We would like to take ample of your time and request you to be one of our respondents in
our study. We hope that you will take time answering the survey questionnaire with honesty.
Rest assured that all data gathered will be treated with utmost confidentiality and will be used
for academic purposes only.
Thank you for your support and cooperation.
Respectfully yours,
The Researchers
Andrea Shane C. Baluyut
Lemuel B. Galvez
Angelica D. Nidera
Roida T. Cayabyab
Mica S. Abuque

56
APPENDIX C
LETTER TO CONDUCT A SURVEY
Mr. Renato Basto
Barangay Captain
Pabanlag, Floridablanca, Pampanga
Sir,
The undersigned are third year students of Don Honorio Ventura State University Porac
Campus, taking up Bachelor of Technical Vocational Teachers Education Major in Food and
Service Management and presently conducting a research entitled “Taro Flavored Pretzel
Knots”.
We would like to request for your good office to allow us to distribute questionnaire to your
constituents. Rest assured that we would conduct survey following the Covid-19 safety
protocols and all the information that we gather will be treated with utmost confidentiality
Your help will be highly appreciated.
Respectfully yours,
The Researchers
Andrea Shane Baluyut
Roida Cayabyab

57
Lemuel Galvez
Angelica Nidera
Mica S. Abuque
Noted:
Mr. Marvie Guinto
Research Adviser
Approved:
Mr. Renato Basto
Barangay Captain

58
Mr. Fernando Garcia
Barangay Captain
Apalit, Floridablanca, Pampanga
Sir,
Knots”.
Respectfully yours,
The Researchers
Andrea Shane Calaguas
Roida Cayabyab
Lemuel Galvez
Angelica Nidera
Mica S. Abuque

59
Noted:
Mr. Marvie Guinto
Research Adviser
Approved:
Mr. Fernando Garcia
Barangay Captain

60
Mr. Joel Capil
Barangay Captain
Manibaug Paralaya, Porac, Pampanga
Sir,
Knots”.
Respectfully yours,
The Researchers
Andrea Shane Calaguas
Roida Cayabyab
Lemuel Galvez
Angelica Nidera

61
Noted:
Mr. Marvie Guinto
Research Adviser
Approved:
Mr. Joel Capil
Barangay Captain

62
APPENDIX D
CERTIFICATE OF GRAMMARIAN
Porac, Pampanga
July 14,2022
CERTIFICATION
This is to certify that the undersigned has checked and reviewed all the pages of the thesis of
MICA S. ABUQUE, ANDREA SHANE C. BALUYUT, ROIDA T. CAYABYAB, LEMUEL
B. GALVEZ and ANGELICA D. NIDERA entitled TARO FLAVORED PRETZEL KNOT
in accordance with the set of structural rules on the composition of sentences, use of appropriate
vocabulary, diction, organization of paragraphs, etc. of the English language
HARVEY IAN G. SIBUG, Ed.D
Grammarian

63
APPENDIX E
CURRICULUM VITAE
LEMUEL BAUTISTA GALVEZ
Purok 6 Old Pabanlag, Pampanga
0909 0247 361
lemuel.b.galvez@gmail,.com
EDUCATIONAL BACKGROUND
Tertiary Bachelor of Technical Vocational Teacher Education
Major in Food and Service Management
Don Honorio Ventura State University Porac Campus
2019-present
Secondary Floridablanca National Agricultural School
2013-2019
Primary Floridablanca New Settlement Elementary School
2007-2013
PERSONAL INFORMATION
Date of Birth: June 17, 2000
Place of Birth: RPDH San Jose, Pampanga
Gender: Male
Nationality: Filipino
Civil Status: Single
Religion: Methodist

64
ANDREA SHANE CALAGUAS BALUYUT
Purok 5 Pio, Porac, Pampanga
0961 169 5724
andreashane.c.baluyut@gmail.com
2019-present
Secondary Planas High school
2013-2019
Primary Planas Elementary school
2007-2013
Date of Birth: September 01, 2000
Place of Birth: Porac, Pampanga
Gender: Female
Religion: Catholic

65
ANGELICA NIDERA
Purok 6 Manibaug Libutad Porac, Pampanga
0950 8775 484
angelicanidera1@gmail.com
2019-present
2013-2019
Primary Manibaug Paralaya Elementary School
2007-2013
Date of Birth: February 23, 2000
Place of Birth: Angeles City, Pampanga
Gender: Female
Religion: Catholic

66
ROIDA TABACO CAYABYAB
Blk 3 Apalit Floridablanca, Pampanga
0951 9899 487
roidagarcia538@gmail,.com
2019-present
1997
Primary Apalit Elementary School
1993
Date of Birth: October 25, 1980
Place of Birth: RPDH San Jose, Pampanga
Gender: Female
Civil Status: Married
Religion: Catholic

67
MICA SERRANO ABUQUE
Purok 5, Camias, Porac, Pampanga
09281061099
mica.s.abuque@gmail.com
2019-present
Secondary Camias High School
2012-2018
Primary Camias Elementary School
2006-2012
Date of Birth: September 12,1998
Place of Birth: Porac, Pampanga
Gender: Female
Religion: Catholic

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I

Don Honorio Ventura State University

TARO FLAVORED PRETZEL KNOT

An Undergraduate Thesis presented to the

College of Education of Don Honorio Ventura State University

Bachelor of Technical Vocational Teacher Education Major in Food Service Management

Baluyut, Andrea Shane C.

Marvie Guinto MSHTM, CHP

_____Jayfee Alcantra, Ed.D_______

Myla Isip, Ph.D Aileen Koh, M.A.Ed.

DON HONORIO VENTURA STATE UNIVERSITY

blessings to the researchers for the completion of this research;

for his patience and knowledge that he imparted them;

which led to the smooth completion of the manuscript;

inspiration and unwavering assistance throughout this research journey.

DON HONORIO VENTURA STATE UNIVERSITY

researchers. It will also have economic, technological and educational significance.

pandemic because of CoViD-19.

DON HONORIO VENTURA STATE UNIVERSITY

Cover Page …………………………………………………………………………. .. I

Approval Sheet ……………………………………………………………………… .II

Acknowledgement …………………………………………………………………… III

Table of Contents …………………………………………………………………….. V

The Problem and its Background

Statement of the Problem ……………………………………………………….……4

Objective of the Study …………………………………………………………… …4

Significance of the Study …………………………………………………………….6

Scope and Delimitation …………………………………………………………...….7

Definition of Terms …………………………………………………………………..7

Materials and Method

Research Design ………………………………………………………………………9

Respondents of the Study ……………………………………………………………..9

Research Instruments …………………………………………………………………9

Construction and Validation of Questionnaire ……………………………………….10

Administration of Instruments ………………………………………………………..10

Sampling Techniques and Procedure …………………………………………………10

DON HONORIO VENTURA STATE UNIVERSITY

Statistical Treatment of Data ………………………………………………..………..11

Methods and Procedure

Procedure in Development of the Product ……………………………………………11

Food Costing ………………………………………………………………………….25

Result and Discussion

Financial Statements on the Taro Flavored Pretzel Knots ……………………………28

Financial requirements for Fixed Assets ……………………………………………...29

Cost of Packaging Material of Taro Flavored Pretzel Knots ………………....……….29

Technical Product Schedule and Working Plan ……………………………………….30

Development of the Product……………………………………………………………31

Evaluation of the Respondents with the Product…………………………………….…35

Acceptability of the Respondents on the Product’s Characteristics……………………35

Satisfaction of the Respondents with the Product………………………………………37

Conclusion and Recommendations

DON HONORIO VENTURA STATE UNIVERSITY

Appendix A (Survey Questionnaire for the Respondents) ……………………46

Appendix B (Letter to the Respondents) ………………………………………55

Appendix C (Letter to conduct a survey) ……………………………………...56

Appendix D (Certificate of Grammarian) ……………………………………...62

Appendix E (Curriculum Vitae) …………………………………………….….63

DON HONORIO VENTURA STATE UNIVERSITY

flour, active dry yeast, and egg.

content, larger size and dough processing conditions. (Morris, 2020).

in Asia but now enjoyed around the world.

has a mildly sweet taste and a texture similar to potato.

DON HONORIO VENTURA STATE UNIVERSITY

the baked products. (Lauterbach and Albrecht, 1994)

_Jayfee Alcantra, Ed.D___