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DETERMINING CONSUMER TEXTURE PREFERENCE ON CARROT PEANUT BREAD

A Research Paper Presented to the Senior High School Department Tropical Innovative School of

Excellence, Inc.

In Partial fulfillment of the Subject Requirements in Practical Research 2

Renz Zorielle A. Cardinoza

Adrian Angcaya

Mica Bautista

Proponents

January 2024
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TABLE OF CONTENTS

Title Page…………………………………………………………………………………………………………………………………………………… I

Table of Contents……………………………………………………………………………….………………………………………….…………...II

Approval Sheet……………………………………………………………………………………………………………………………………………III

Chapter I : Introduction………………………………………………………………………………………………………..…………………….IV

Chapter II : Methodology…………………………………………………………………………………………………..…………...………….X

Bibliography………………………………………………………………………………………………………………………………………….......XIII

Appendices

A. Letter to the Principal ………….………………………………………………………………..…..…………………………………….15

B. Questionnaire …………………………………………………………………………………………..…………………. ………………….16

C. Certification ……………………………………………………………………………………………….…..………………………………..17

D. Personal Information ………………………………………………………………………………..………………………………………20

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APPROVAL SHEET

This research study entitled: “DETERMINING CONSUMER TEXTURE PREFERENCE ON CARROT PEANUT

BREAD,” prepared and submitted by RENZ ZORIELLE CARDINOZA, ADRIAN ANGCAYA, AND MICA BAUTISTA in

partial fulfillment of the requirements for the degree in Senior High School, has been examined and is

recommended for acceptance and approval for oral examination.

JASMIN A. ORSOLINO

Research Adviser

Approved by the Committee on oral examination with a grade of _____ in January 2024.

___________________________

Chairman

______________________ ___________________________ ___________________________

Member Member Member

Accepted in partial fulfillment of the requirements for the degree of Senior High School.

MARY ANN ROGUEL MARIA CRISTINA SOLIS

SHS Coordinator SHS Coordinator

WILLIAM GULFAN

School Principal
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DETERMINING CONSUMER TEXTURE PREFERENCE ON THE PRODUCT CARROT PEANUT BREAD

Background Of The Study

Bread and pastries are some of the most popular foods in the world. Bread, in particular, has a long

history that dates back thousands of years and it is an integral part of many cultures around the world. This

study aims to explore the texture preference of people when it comes to bread and pastries, as well as their

opinion on the potential health risks associated with them.

Kourkouta, Koukourikos, Iliadis, Ouzounakis, Monios, and Tsaloglidou (2017) stated that Bread is an

excellent source of complex carbohydrates that provide the body with the energy needed. Although bread is

a basic food of everyday human nutrition, it is implicated in a variety of situations that burden the human

body, such as obesity. However, this happens only when it is consumed in very large quantities and when it is

part of an unbalanced diet.

Andrea Aleixandre (2021) stated that Texture of breads have been related to oral processing (FOP)

performance and sensory perceptions, but moisture content might play a significant role. To evaluate the real

impact of bread texture eliminating the possible role of moisture content, different toasted breads were

investigated.

In the case of carrot peanut bread, understanding the texture preferences of consumers is for its

commercial success. The texture of bread we will make , includes crust crispiness, softness, moisture , and

the distribution of carrot and peanut particles throughout the bread.

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Carrot peanut bread is a unique and flavorful snack that has gained popularity in recent years. It is made

from a combination of carrots, peanuts, and other spices and ingredients, and its unique flavor and texture

make it a favorite among many consumers. However, the texture of carrot peanut bread can vary depending

on the method of preparation and the ingredients used, and it is not clear how consumers prefer their carrot

peanut bread in terms of texture.

Carrot peanut bread also contributes to the broader understanding of how texture preferences impact the

acceptance of innovative food products. Additionally, as consumers increasingly seek nutritious and flavorful

alternatives, the findings from this study may be relevant to other products that aim to blend health and

taste in the world of baking. This study aims to explore the texture preferences of consumers when it comes

to carrot peanut bread.

For carrot peanut bread, the texture may vary depending on the recipe and baking method. Some

consumers may prefer a dense and chewy texture, while others may prefer a fluffy and crumbly texture. The

addition of chopped peanuts can provide a crunchy texture that some consumers may find appealing, while

the grated carrot can add a flavor to the bread.

Thesis Statement

This study examines the texture preferences of carrot-peanut bread consumers with the aim of

identifying key structural features that respond to different demographics, drive product development and

improve the market position of this innovative confectionery in a competitive food industry.
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Statement Of The Problem

Carrot-Peanut Bread is a new and nutritious baked good that has gained attention in the food industry.

This study aims to explore the different types of texture of the product. Specifically, it seeks to answer the

following research problems:

1. What are the three texture variations of Carrot Peanut Bread?

2. Which among the three types of texture has a good taste ?

3. What are the factors that consumers consider when purchasing Carrot Peanut Bread ?

4. Do you think there can be another variation of texture added?

5.

Conceptual Framework
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Figure 1

The input section is simply stating that the aim of this particular process is to produce a carrot peanut bread,

with the necessary tools and equipment, as well as the survey form to ask for customer feedback.

Figure 2

The process then details the steps that are needed to make the carrot peanut bread , purchase the necessary

ingredients, and then distribute the free taste for the students in Amanahis, which are presumably the

subjects for the survey.

Figure 3

The output of this process is the texture preference of the consumers, which is the collected information

from the rating scale survey given to them.

The conceptual diagram determining consumer texture preference on carrot peanut bread involves

identifying key factors influencing texture perception. These factors may include sensory attributes like

softness, crunchiness, and moisture content. Additionally, external factors such as cultural background,

personal preferences, and previous experiences with similar products can play a role. By considering these

elements, researchers can design experiments to assess consumer responses, helping to uncover patterns in

texture preferences and informing the development of carrot peanut bread that aligns with consumer

expectations.
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Hypothesis

The following assertions were used as the basis for the Study of the matter at hand, with all hypothesis being

tested at an alpha Level of 0.05

HO: The consumer texture preference has no significant relationship to carrot peanut bread

HI: The consumer texture preference has a significant relationship to carrot peanut bread.

HO: The crunchy texture has no significant relationship to carrot peanut bread

HI: The crunchy texture has a significant relationship to carrot peanut bread

Scope And Delamination

The scope and delimitation of the study includes the HUMSS Students of Tagaytay Innovative School of

Excellence There are 5 sections in the HUMSS Strand. The researchers will select 10 students per section, 5

female and 5 male. The location in which the participants will be gathered from HUMSS students of Tagaytay

Innovative School of Excellence . The process that we will use is offering free taste and providing survey forms

to gather participants.

Significance of the study

This study will contribute benefits to students and to the finding of this study could be highly

significant to the school and beneficial specifically to the following:

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Students. They are senior High school students from Tagaytay Innovative School of Excellence. They can

continue their studies next year. The findings of this research will inspire and become beneficial To the Future

researchers of Tagaytay Innovative School of Excellence

School. Will be gaining some information about the research and if which products will most satisfy the

students they will sell it to the bakery inside the Tagaytay Innovative School of Excellence

Consumer. The benefits of this study to the consumers is they can make adjustments to the recipe

ingredients or cooking techniques to enhance the overall consumer texture preference.

Definition of terms

Consumer. A consumer is a person or a group who intends to order or use to purchase goods, products or

services primarily for personal social family household hold and similar needs who is not directly related to

entrepreneurial or business activities. The term most commonly refers to a person who purchases goods and

services for personal use.

Texture Preference. The sensation of food texture plays a crucial role in influencing consumers' liking and

preference of food product.

Bread. baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented.

Moisture. Bread has 38% moisture, clearly 30% moisture is not free water. No amount pressure will squeeze

water out of the bread

Innovative. It Features a new method, advanced and original. Successfully implementing a new idea and

creating value for your customers and stakeholders

Nutrition. Nutrition biochemical and physiological process by which an organism uses food to support its life.

It provides organisms with nutrients, which can be metabolized to create energy and chemical structures.

Failure to obtain sufficient nutrients causes malnutrition.

Integral. It is necessary to make a whole complete; essential or fundamental.

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Chapter 2

Methodology

Research Design

To determine, Consumer Texture Preference among HUMSS students. The researchers used

experimental research design. According to Heather Saigo and Lisa Roundy (2013) the experimental research

design is a research method used to investigate the interaction between independent and dependent

variables, which can be used to determine a cause and effect relationship.

Researchers will apply experimental research design. The researchers will determine Carrot Peanut

Bread as independent variables to find out whether it causes the outcome or has a significant relationship

with the Consumer Texture Preference as a dependent variable.

For the Data Collection the researchers will provide survey forms and will distribute free taste to

identify the Consumer Texture Preference. After conducting a survey, we will gather all the responses of the

participants if it is crunchy, moist, and soft.

Participants

The participants of this research are the HUMSS students in Tagaytay Innovative School of Excellence (

AmaNaHiS) which has the Grade 12 section A, B, C, D and E.

With the use of slovin's formula there are 10 participants selected in each section, senior high school

students in HUMSS STRAND they are considered as participants of this research, because this research aimed

to know the texture preference of consumers.

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Sampling Procedure

In this research study the researcher used Quota Sampling to obtain the sample. According to

Gaganpreet Sharma (2017) the aim is to end up with a sample where the strata (groups) being studied are

proportional to the population being studied. If we were examine the differences are male and female

students

According to Futri, Risfandy, and Ibrahim (2022) the Quota Sampling method is similar to stratified

sampling and it selects a sample from a population that has been divided into subgroups.

Data Gathering

The researchers undertook various steps in collecting the data needed for the study. Data gathering

was made by the researchers through the following.

Planning and careful consideration was done by the researchers in order to choose appropriate research

instruments and materials. In the validation process of the study, copies of the questionnaires were given to

the validator of the instrument before disseminating it to the participants of the study.

The researchers asked each participant individually if they were willing to answer the surveys before

distributing them. After the participants give their permission, the researchers will distribute the

questionnaire along with a formal consent form that explains the purpose of the study, what the form

contains, and how the privacy of the participants' information will be protected. In addition, the researchers

made certain that the individuals were aware of any potential risks before they agreed to participate.
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Participants were given free food to taste before the form is collected by the researchers. After

collecting the questionnaires from the participants, the researchers tallied the scores of the answers per

questionnaire.

Research Instrument

The researchers used dichotomous questions and multiple choice to gather the data through surveys.

According to Hitesh Bhasin (2023) A dichotomous question is a question that can be answered with a “yes” or

“no” response. dichotomous questions are often used in market research to understand consumer behavior.

Dichotomous questions can be asked in a number of ways. For example, dichotomous questions can

be asked in a survey by providing two options to choose from, or they can be asked in an interview by asking

the respondent to agree or disagree with a statement.k,

Park Jooyong (2010) stated that Multiple choice (MC),objective response or MCQ (for multiple choice

question) is a form of an objective assessment in which respondents are asked to select only correct answers

from the choices offered as a list.

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BIBLIOGRAPHY

Andrea Aleixandre (2021). (2023, December 17). ,Aleixandre, A., Benavent-Gil, Y., Velickova,

E., & Rosell, C. M. (2021). Mastication of crisp bread: Role of bread texture and structure on

texture perception. Food Research International, 147, 110477. , - YouTube. Retrieved

January 10, 2024, from https://scholar.google.com/citations?

user=NeuPP2AAAAAJ&hl=en&oi=sra

Bhasin, H. (2023, June 12). Dichotomous Question: Definition, Importance and Examples.

Marketing91.Retrieved January10,2024,from https://www.marketing91.com/dichotomous-

question/

Consumer. (n.d.). Wikipedia. Retrieved January 10, 2024, from

https://en.m.wikipedia.org/wiki/Consumer

da Vinci, L. (2024, January 3). Bread | Definition, History, Types, & Methods of Preparation.

Britannica. Retrieved January 10, 2024, from https://www.britannica.com/topic/bread

Futri, Risfandy, and Ibrahim. (n.d.). Quota Sampling Method. Wikipedia. Retrieved January

10, 2024, from https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Futri

%2C+Risfandy%2C+and+Ibrahim+%282022%29&btnG=#d=gs_qabs&t=1704888334309&u=

%23p%3DnJ1c73fDmBgJ

J. Chen, A. Rosenthal,. (2015). Modifying Food Texture, 2015. ., - YouTube. Retrieved January

10, 2024, from https://www.sciencedirect.com/topics/food-science/food-texture

Jooyung, P. (n.d.). Multiple choice. Wikipedia. Retrieved January 10, 2024, from

https://en.m.wikipedia.org/wiki/Multiple_choice
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Kourkouta, L., Koukourikos, K., Iliadis, C., Ouzounakis, P., Monios, A., & Tsaloglidou, A.

(2017, November 1). Bread and Health. David Publishing. Retrieved January 10, 2024,

fromhttps://www.researchgate.net/profile/Lambrini-Kourkouta/publication/

321342781_Bread_and_Health/links/5a4ab0aa458515f6b05b3ed1/Bread-and-Health.pdf

McSwine, D. (2023, November 7). .,. ., - YouTube. Retrieved January 10, 2024, from

https://www.sciencedirect.com/science/article/pii/S2215016122002564

McSwine, D. (2023, November 7). .,. ., - YouTube. Retrieved January 10, 2024, from

https://www.sciencedirect.com/topics/food-science/food-texture

Moisture Content: Bread & Water | Vincent Corp. (n.d.). Vincent Corporation. Retrieved

January 10, 2024, from https://www.vincentcorp.com/content/moisture-content-bread-

water/

Nutrition | Subject Profile. (n.d.). Union of International Associations. Retrieved January 10,

2024, from https://uia.org/s/sub/en/1900000695/

Sharma, G. (n.d.). quota sampling. Wikipedia. Retrieved January 10, 2024, from

https://scholar.google.com.ph/scholar?

q=Gaganpreet+sharma+2017+quota+sampling&hl=en&as_sdt=0&as_vis=1&oi=scholart#d=g

s_qabs&t=1704886125304&u=%23p%3Dpz8JiCPzNyEJ

What is innovation? (n.d.). BDC. Retrieved January 10, 2024, from

https://www.bdc.ca/en/articles-tools/business-strategy-planning/innovate/what-is-

innovation
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APPENDICES A

Letter to the Principal

MR. WILLIAM GULFAN

School Principal
Tagaytay Innovative School of Excellence

To our esteemed principal:

We hope that this letter will find you in good health and great spirits. We, the students of
Humanities Social and Science 12 C, would like to ask your permission to conduct a survey
for our study entitled “Determining Consumer Texture Preference on Carrot Peanut Bread”.
This activity is part of our requirements on Practical Research II.

We are hoping for your kind consideration regarding this matter. Thank you very much.

Sincerely,

RENZ ZORIELLE CARDINOZA MICA BAUTISTA

Researcher Researcher

ADRIAN ANGCAYA CAUSAREN

Researcher

Noted By:

JASMINE A. ORSOLINO
Research Adviser

Approved By:

WILLIAM GULFAN
Principal III
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APPENDICES B

Questionnaire

Greetings!

We, a group of students from HUMSS 12 C at Tagaytay Innovative School of Excellence, are

conducting a research titled “Determining Consumer Texture Preference on Carrot Peanut Bread”.

Finding out the consumer's preferred texture is the primary goal of this study.

Regarding this, the researchers would like to request for your participation in this research

study and complete the questionnaire. Your participation is highly appreciated and significant for the

study. All data that will be collected will remain confidential and will be used exclusively for

academic purposes only.

Demographic Profile

Name (Optional) : ____________________ Grade and Section ( Required) :

__________________________

Age (Required) : __________________ Strand (Required) :

____________________________________

Directions: Read carefully the questions and check (/) the box that corresponds to your chosen

answer.

1. How often do you eat bread? (Gaano ka kadalas kumain ng tinapay?)

☐ always (madalas) ☐ sometimes ( minsan) ☐ never

(hindi)

2. What kind of bread do you prefer? (Anong uri ng tinapay ang gusto mo?)

☐ plain/sweet (matamis) ☐ salty ( maalat). ☐

combination (kombinasyon)
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3. Which of the following texture is most commonly preferred by consumers for a bread

product? (Alin sa mga sumusunod na tekstura ang kadalasang gusto ng mga mamimili para

sa isang produktong tinapay?)

☐ crunchy (malutong) ☐ chewy ( makunat) ☐ soft

(malambot)

4. What factors influence consumer texture preference for carrot peanut bread ? (Anong mga

salik ang nakakaimpluwensya sa kagustuhan sa tekstura ng mamimili para sa carrot peanut

bread?)

☐ the color (kulay ng tinapay) ☐ the shape ( hugis ng

tinapay)

☐ the moisture ( moisture ng tinapay). ☐ the type of peanut ( uri

ng mani na ginamit)

5. Which of the following is the primary texture preference of the product carrot peanut

bread? (Alin sa mga sumusunod ang pangunahing nais na tekstura ng produktong carrot

peanut bread?)

☐ soft and tender (malambot) ☐ crunchy( malutong) ☐ chewy

(makunat)

6. When is the best time to serve carrot peanut bread ? (Kailan ang pinakamahusay na oras

upang mag-hain ng carrot peanut bread?)

☐ breakfast (umagahan). ☐ snack (meryenda) ☐ lunch (tanghalian) ☐ dessert

(pang-himagas)

7. Which of the following factors do consumers consider when purchasing carrot peanut

bread? (Alin sa mga sumusunod na salik ang isinasaalang-alang ng mga mamimili kapag

bumibili ng carrot peanut bread?)

☐ price (presyo) ☐ texture preference (nais na tekstura )

☐ brand (tatak) ☐nutritional value (sustansya)

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8. Which among the three types of texture has a good taste? (Alin sa tatlong uri ng tekstura

ang may magandang lasa?)

☐ soft (malambot) ☐ moist ( mamasa-masa) ☐ crunchy

(malutong)

9. Do you think there can be another variation of texture added ? (Sa tingin mo ba ay

maaaring may isa pang uri ng tekstura na idadagdag ?)

☐ yes (oo) ☐ no (hindi)

10. What variation of texture would you prefer ? (Anong uri ng tekstura ang gusto mo ?)

☐ slightly soft (katamtamang lambot). ☐ slightly moist ( katamtamang

mamasa-masa)

11. What is your overall preference on the texture of carrot peanut bread ? (Ano ang iyong

pangkalahatang kagustuhan sa texture ng carrot peanut bread?)

☐ crunchy outside soft inside (malutong sa labas, malambot sa loob)

☐ crunchy all the way through(malutong ang kabuuan) ☐ soft and fluffy

everywhere (malambot kahit saan)

12. Which of the following factors may affect a consumer's texture preference when it comes to

buying carrot peanut bread ? (Alin sa mga sumusunod na salik ang maaaring makaapekto sa

kagustuhan ng mamimili sa tekstura pagdating sa pagbili ng carrot peanut bread ?)

☐ sweetness(tamis). ☐ crunchiness (lutong). ☐ flavor

(linamnam)

13. How do you feel when eating food in different textures? (Ano ang nararamdaman mo kapag

kumakain ng pagkain na may iba't ibang tekstura?)

☐ excited(nananabik). ☐ indifferent (kakaiba). ☐ unsure(hindi

sigurado)

14. Would you purchase carrot peanut bread with a crunchy outer texture? (Bibili ka ba ng

carrot peanut bread na may malutong na panlabas na tekstura?)

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☐ yes(oo) ☐ no(hindi)

15. What is your opinion regarding the carrot peanut bread? (Ano ang opinyon mo hinggil sa

carrot peanut bread?)

☐ soft (malambot). ☐ not good (hindi maganda)

☐crunchy (malutong)

APPENDICES C
Certification

CERTIFICATE OF VALIDATION
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This is to certify that the content of the questionnaire used in the research study
entitled “Determining Consumer Texture Preference on Carrot Peanut Bread” has been
checked and validated by the undersigned.

This Certification is issued upon the request of the researchers. Given this month of
January 2024 at Tagaytay innovative school of excellence.

MS. JASMINE A. ORSOLINO

Practical Research 2 Adviser

APPENDICES D

Personal Information

I. Personal Background
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Name: Renz Zorielle A. Cardinoza

Date of Birth: June 18, 2004

Age: 19 yrs old

Place of Birth: Dagatan, Amadeo Cavite

Sex: Male

Address: 202 Purok 6 Brgy. Dagatan Amadeo

Civil Status: Single

Parent: Edwin S. Cardinoza

Sally L. Cardinoza

Nationality: Filipino

Religion: Iglesia Ni Cristo

Contact Number: 09989368046

Email Address: renzzoriellec@gmail.com

II. EDUCATIONAL BACKGROUND

Elementary: Amadeo Elementary School

Junior HS: Amadeo National High School

Senior HS: Tropical Innovative School of Excellence

APPENDICES D

Personal Information

I. Personal Background
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Name: Adrian Angcaya Causaren

Date of Birth: October 12, 2003

Age: 20 yrs old

Place of Birth: Tagaytay Hospital

Sex: Male

Address: Maitim 1st Amadeo Cavite

Civil Status: Single

Parent: Marife A. Causaren

Ruel Causaren

Nationality: Filipino

Religion: Born Again

Contact Number: 09126699765

Email Address: causarenadrian30@gmail.com

II. EDUCATIONAL BACKGROUND

Elementary: Maitim Elementary School

Junior HS: Alternative Learning System

Senior HS: Tropical Innovative School of Excellence

APPENDICES D

Personal Information

I. Personal Background

Name: Micaella Bernadez

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Date of Birth: august 12, 2006

Age: 17 yrs old

Place of Birth: Batangas

Sex: Female

Address: Purok 195 Brgy, Sungay West, Tagaytay, City

Civil Status: Single

Parent: Elisa B. Bautista

Nationality: Filipino

Religion: Catholic

Contact Number: 0981-509-8935

Email Address: micaellabautista50@gmail.com

II. EDUCATIONAL BACKGROUND

Elementary: TCCS Elementary

Junior HS: TCSNHS

Senior HS: Tropical Innovative School of Excellence