Unusual food combinations: The Acceptability of Salted Egg and Boiled Fertilized Duck

Eggs Muffin, Piaya, and Doughnuts

A Research Proposal Presented to the Faculty of

School of Hospitality and Tourism Management
La Consolacion College Bacolod

In partial fulfillment of the Requirements for the Degree

Bachelor of Science in Hospitality Management

Belario, Jamiel Adriane

Buenaventura, James Patrick
Luces, Paul Vincent
Moya, Paul Joseph
Palomero, Joyce Bryane
Penalosa, Lyka
Sabadisto, Mark Clarence
Tiansay, Daniella May

November 2022
 i

Table of Contents

Page

Preliminary Pages

Title page i
Table of Contents ii
Chapter 1 - Introduction

Rationale 1

Statement of the Problem 4

Hypothesis 4

Framework 4

Scope 7

Significance of the Study 8

Definition of Terms 9

Chapter 2 – Methodology
 Chapter 1

Introduction

Rationale

Salted duck eggs serve as a fundamental relish mainly in Chinese and

Northeastern Thai cuisines (Lekjing et al., 2022). In Thailand, the salted duck

egg is a well-known and traditional egg product. Typically, either brining eggs in

a saline solution or coating eggs with soil paste mixed with salt and letting them

sit for 7 to 30 days is used to create them (Venkatachalam et al., 2019). The

procedure of salting eggs to preserve them can be done in two different ways:

either by soaking the eggs in a salt solution of one's choice or by wrapping the

eggs in salt and rubbing ash or salt and clay dough (Tharukliling & Fanani, 2018).

High-quality salted eggs have the following qualities: the yolk portion is light

orange to reddish, dry (if bit into, it does not release liquid), does not produce a

fishy odor, and does not have a pronounced salty flavor (Murniawaty et al., 2022).

The type of egg used in the production of the salted eggs is duck eggs because of

their better characteristics compared to other kinds of egg (Sasmito & Mohamad

Zulfiqar, 2020). It is necessary to know the physicochemical, nutritional and

sensory qualities of salted duck eggs both for consumer’s satisfaction and food

quality standpoint (Mopera et al., 2021). The quality of salted eggs other than

affected by shelf life is also influenced by the sensory quality which includes

taste, aroma, and the egg yolk color and texture (Ariviani et al., 2018)

Salted duck eggs, commonly referred to as "itlog na maalat" is the main

iproduct of the Philippine duck business while Balut is a well-known Filipino dish
made from incubated duck eggs (Alejandria et al., 2019). In the duck egg

industry, products like salted egg and balut are significant (Mappatao, 2018). Its

name was derived from the way balut was traditionally made which simply

implies that it was wrapped in bags or covered while it was incubating. This is

locally known as “balut sa puti” which literally means “wrapped in white.”

(Alejandria et al., 2019). The cooked fertilized duck egg consists of four parts, the

liquid (soup), the egg yolk, the chick embryo, and the hardened egg white. All

parts of the balut are eaten and consumers usually save the chick embryo for last.

(Claudio et al., 2021). The salted egg yolks are popular among consumers because

of their unique quality of “vermillion oil and fluffy” after being pickled with salt

and heated, and are widely used in making egg yolk pastry, mayonnaise, ice

cream, and biscuits; the salted egg whites can be used in the production of other

food products (Li et al., 2022)

Balut or Fertilized duck eggs on the other hand, are cultured for 14 to 18

days in the Philippines before being steamed or cooked for 20 to 30 minutes.

These eggs are known as balut in Asian nations like Bangladesh, Cambodia,

China, Indonesia, Laos, Malaysia, Thailand, and Vietnam (Anthony et al., 2018).

Balut is an egg that incorporates a partially developed duck embryo. It is usually

served hot with diverse seasonings, such as salt, vinegar, or chili sauce (Maga,

2021). Due to their distinctive flavor and excellent nutritional content, balut and

other duck egg products are extremely popular (De Vergara et al., 2020). Balut is

typically served by local street sellers in the Philippines and consumed as a snack

(Claudio et al., 2021). Baluts are usually sold in the streets and sidewalks by
vendors. This also contains a small packet of salt and vinegar that is known to

enrich the taste of balut (Alejandria et al., 2019) Balut is considered a delicacy by

the Filipinos for its unique taste and nutritional content (Cheng, 2019).

Furthermore, Egg products in China such as Boiled Fertilized Duck eggs and

Salted Eggs are widely used in making pastries, mayonnaise, ice cream, biscuits,

and other food products (Li et al., 2022). Recently, balut has entered the world of

higher cuisine by being served as appetizers in restaurants cooked adobo style,

fried in omelette or used as filling in baked pastries (Ming-Tak Cheng et al.,

2019).

Muffin, on the other hand, is defined as a pastry product, based on wheat

flour, with sweet flavor, highly caloric, considered as a “snack” and consumed all

over the world (Op, 2019) Popular baked products like muffins are frequently

heavy in sugar and fat but lacking in fiber, antioxidants, and minerals making

them potential candidates for food reformulation to make them healthier (Grasso

et al., 2021). Muffins are a popular snack product with great buyer approval.

However, they have a low nutrient density since they are low in dietary fiber and

heavy in sugar and fat. Given the well-known benefits of a healthy diet, the food

industry has reacted by creating new foods with health-promoting qualities (Heo

et al., 2019).

Doughnuts, as similar as muffins, are also well-known wheat flour-based

bakery products (Quality Improvement of Gluten-Free Doughnuts by Using

Hydrocolloids, 2020) According to Shih et al (2001), and as cited by (Quality

Improvement of Gluten-Free Doughnuts by Using Hydrocolloids, 2020) their

important physical properties include texture & specific volume. Donut is one of

the guilty pleasures of American citizens because of its high fat content that can

cause obesity (Papers, 2018) Despite of its fat content, it is considered a delicacy

in some parts of western countries (Cook ’ s Guide to Groundnut Delicacies :

Favorite Recipes from Northern Nigeria, n.d.)

In addition, Piaya is also one of the famous delicacies in Philippines,

specifically, in Bacolod City. Piaya is an unleavened flatbread filled with

“muscovado” and glucose syrup, this is only just one city that has a

significant contribution to the growing culinary treasures of the country (Tipon

& Rosas, 2020) The flat and round piaya is made of dough mixed with water,

flour and moistened muscovado filling, hinting at its sugar industry origins.

Sesame seeds are at times sprinkled to add a nutty taste and delicate crunch. Aside

from muscovado, some variations are ube as filling and other innovations (Jover

et al., 2017)

Furthermore, food innovation is happening rapidly. Food and beverage

companies are looking for ways to make healthy, nutritious offerings that are not

only enticing, accessible, exciting, and unique, but also sustainable (Lenssen et

al., 2018) Food innovation is the development and commoditization of new

food products, processes, and services (Nazzaro et al., 2019) The innovation of

muffins, doughnuts, and piaya will benefit the food industry, especially the Salted

egg and Balut producers. It would increase both the vendors’ profit and the

demands of their Manufacturers. It will allow other food enthusiasts in the future
to also make salted egg and Balut products as their main ingredients for their food

innovation. It would create a lot of opportunities and expand more in the market.

Statement of the Problem

This study aims to determine the acceptability of Salted Egg and Balut

Muffins. Specifically, this study seeks to answer the following questions:

1. What is the level of acceptability of Salted Egg and Balut Muffins in terms of

taste, texture, aroma, and appearance as evaluated by food related professionals

when grouped according to number of years of experience as food-related

professional & number of years in food business?

2. Is there a significant difference in the of Level of Acceptability of Salted Egg

and Balut Muffins in terms of taste, texture, aroma, and appearance as evaluated

by food related professionals when grouped according to number of years of

experience as food-related professional & number of years in food business?

Hypothesis

Based on the inferential problems, the hypotheses were postulated.

There is no significant difference in Comparing the Level of Acceptability of

Salted Egg and Boiled Fertilized Duck Egg Muffins as evaluated by the selected

food-related professionals in terms of Aroma, Taste, Texture, and Appearance.

Framework

The accurate quantification of sensory difference/similarity between

foods, as well as consumer acceptance/preference and concepts, is needed to

optimize and maintain food quality. The R-Index is one class of measures of the

degree of difference/similarity and was originally developed for sensory

difference tests for food quality control, product development, and so on. The

index is based on signal detection theory and is free of the response bias that can

invalidate difference testing protocols, including categorization and same

difference (Wang et al., 2020).

A related theory aims to describe and compare the quality attributes of

acceptability. The researchers anchored the study based on the theory of planned

behavior (Azjen, 1985) as cited by Sansom & Young (2021). It is one of the most

frequently used frameworks to define acceptance. According to Sansom & Young

(2021), The theory assumes that individuals act rationally, according to their

attitudes, subjective norms, and perceived behavioral control. On the other hand,

to evaluate the study of acceptance, the researchers will be using Sensory

evaluation; a scientific discipline used to evoke, measure, analyze, and interpret

reaction to those characteristics of food material as they are perceived by the

senses of sight, aroma, taste, touch, and hearing (Sinesio, Moneta, & Esti, 2005)

as cited by M.A. Drake (2022). Food acceptability directly relates to the

interaction food has with the consumer at a given moment in time. The factors

that affect food acceptability, which is covered in this paper includes customer

characteristics, sensory characteristics of food and the ‘feel good' factor (Maina,

2018). We relate the theory in our study by focusing on acceptability of the Salted

egg and “Balut” muffins. This supports and proves a strong point to make sure

that the people accept our study.

The acceptability of food differs from consumer characteristics;

knowledge, innovativeness, attitude, belief, and perception of particular food

products (Maina, 2018) The acceptability of food relies mainly on the consumer

itself. Consumer involvement as a part of open innovation is an important strategy

in the food sector, specifically for enhancing consumer acceptance and promoting

successful market introduction (Busse et al., 2017). Furthermore, acceptance of

food and beverage can also be measured with four key factors or ‘context effects’

in five consumer central location tests: its function as a meal component, social

interaction during consumption, the physical environment in which the food is

selected and consumed, and food choice (King et al., n.d.)

According to Piqueras-Fiszman and Spence (2017) sensory characteristics

of food such as aroma, taste, texture and appearance have distinct and influential

effects on food acceptability. When consumers finally consume food products and

experience their sensory characteristics, they gain the ability to decide whether

they like or dislike the product. The sensory characteristics: aroma, taste, texture

and appearance of food specifically influence the decision that a consumer makes

regarding the preference of food substance (Kostyra, Wasiak-Zys, Rambuszek, &

Waszkiewicz-Robak, 2017). In addition, Food aroma forms a crucial sensory

signal and a fundamental component of flavor perception and thus it shapes the

way people experience taste and texture. The aroma acts as a signal of the

presence of edible or inedible food even before the consumer sees the food

(Kostyra et al., 2017). Taste refers to the proximal sense that requires direct

contact of food with stimuli on the tongue to determine the quality of the ingested

food. The basic tastes such as umami, sour, sweet, bitter, and salty are important

in signaling nutrient-rich foods. Sweet taste infers high concentration of

carbohydrates, specifically monosaccharides, while salty and savory tastes are

associated with proteins and electrolytes (Romagny, Ginon, & Salles, 2017).

Based on these theories and methods the researchers’ defined similarities

between the items or determinants that lead to the selected indicator Acceptance,

acceptability, social acceptance, public support, social support, etc. are all terms

frequently used to describe a similar phenomenon, how potential users will react

and act if a certain measure or device is implemented. According to Vlassenroot

& Karel Brookhui (2008) and as cited by Meiselman and Cardello (2018), the

interest in defining acceptance or acceptability lies in the precondition that the

effectiveness and success of a measure will increase if there is public/social

support for it

Figure 1. Schematic Diagram

Selected Food Related Professionals

Sensory Evaluation in terms of

Number of years of experience as

food-related professionals

Number of years in food business

Level of Acceptability of Salted egg

and Balut Muffins in terms of:

Aroma
Texture
Taste
Appearance
 The schematic diagram illustrated that the study utilized selected food

related professionals considering the number of years of experience as food-

related professionals & number of years in food business. This study aimed to

determine the Level of Acceptability of Salted egg and “Balut” muffins in terms

of Aroma, Taste, Texture and Appearance.

Scope

The evaluators will be the respondents who will be identified using

purposive sampling. Purposive sampling, also known as judgmental, selective, or

subjective sampling, reflects a group of sampling techniques that rely on the

judgement of the researcher when it comes to selecting the units that are to be

studied (Sharma, 2017) The inherent bias of the method contributes to its

efficiency, and the method stays robust even when tested against random

probability sampling. Choosing the purposive sample is fundamental to the

quality of data gathered; thus, reliability and competence of the informant must be

ensured. The researchers then employed it on the level of acceptability of selected

food related professionals on Salted egg & Boiled fertilize duck egg Infused

Muffins. The survey will be conducted at selected areas in Bacolod City by the

researchers

Significance of the Study

The study may be of help to the following:

Food Entrepreneurs This study may provide knowledge and information to

entrepreneurs about the innovation of Salted egg and “Balut” muffins. This may

serve as their basis to innovate new pastry.

Researchers This study may provide knowledge to the researchers to determine

the Acceptability of Salted egg and “Balut” muffins and venture for a new

business using this study.

Future Researchers This study may help the future researcher to serve as their

guide and references for necessary information related to their study.

Definition of terms

Acceptability. The quality of being satisfactory and able to be agreed to or

approved of. Acceptability directly relates to the interaction it has with the

consumer at a given moment in time. The key factors that determine food

acceptability are the sensory characteristics of food since consumers seek foods

with specific sensory properties.

Appearance. Appearance as the description of the total visual perception of

foods. This was almost tolerable in the food industry as long as the food

technologist was Concerned with the changes accompanying relatively minor

manipulations of natural foods.

Aroma. A distinctive typically pleasant smell. The aroma acts as a signal of the

presence of edible or inedible food even before the consumer sees the food.

Balut or Boiled Fertilized Duck Egg. An Asian delicacy that consists of a whole

egg containing a duck or chicken fetus. Unlike a traditional egg that has not been

fertilized which contains only the white and a yolk, Balut is an egg that has

matured for 17 to 21 days so the embryo of the chick begins to form within the

shell.

Doughnuts. a small fried cake of sweetened dough, typically in the shape of a ball

or ring.

Muffins. A small cake or quick bread made from batter or dough.

Piaya. A piaya is a muscovado-filled unleavened flatbread from the Philippines

especially common in Negros Occidental where it is a popular delicacy. It is made

by filling dough with a mixture of muscovado and water. The filled dough is then

flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle.

Salted Egg. Salted Eggs are preserved eggs soaked in brine or packed in a thick

layer of salted charcoal paste. They are traditionally made with duck eggs for a

richer taste and texture. The egg white has a sharp salty taste, and the yolk is rich

and fatty.

Taste. The sensation of flavor perceived in the mouth or throat on contact with a

substance. Taste refers to the proximal sense that requires direct contact of food

with stimuli on the tongue to determine the quality of the ingested food.
 Texture. Texture can be defined as a multimodal-sensory food characteristic.

This sensory attribute of food is conceptualized in various ways such as thickness,

creaminess, crunchiness, firmness, and smoothness

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