THE PHILIPPINE WOMEN’S UNIVERSITY

THE PHILIPPINE WOMEN’S UNIVERSITY

Career Development and Continuing Education Center – Tarlac
C & S Building Juan Luna St., Oblation, Tarlac City
Telephone Number: 982-2247/800-4040

“The Development of Apple Chips as a Nutritional Enhancer”

Product Research Presented to the Faculty of the Hospitality

Department

Philippines Women’s University CDCEC-Tarlac

In Partial Fulfillment of the Requirements of the Subject HPC10

Research in Hospitality

Dupitas, Kent God Frey P.

Gabertan, Patrick B.
Gampoy, Gerald Renz L.
Mercado, Krizzel Mae C.
Tamayo, Charles Darwin A.
THE PHILIPPINE WOMEN’S UNIVERSITY

2023
APPROVAL SHEET

This research of Kent God Frey P. Dupitas, Patrick B. Gabertan,

Gerald Renz L. Gampoy, Krizzel Mae C. Mercado, and Charles Darwin A.

Tamayo entitled “THE DEVELOPMENT OF APPLE CHIPS AS A

NUTRITIONAL ENHANCER” which is prepared and submitted in partial

fulfillment of the requirements for the subject of HPC10 Research in

Hospitality is hereby accepted.

Dr. Oteyza M. Peñero

Adviser

Member of Panel

Approved by the Committee of Oral Examination with the grade of

______________________________.

Approved and accepted in partial fulfillment of the requirements for the

degree of Bachelor of Science in Hospitality Management.

Date of Oral Examination Dr. Mark Anthony R. Casem

Dean of Studies
THE PHILIPPINE WOMEN’S UNIVERSITY

______________ PWU CDEC TARLAC

ACKNOWLEDGEMENT

This study will not be done well without the concern and the cooperation

of others. This part of study shows our deepest thanks to the persons that

have contributed in helping the researchers to come up with the accurate

findings.

The researchers would like to bring back all the Glory, Praise, and Honor

to GOD ALMIGHTY who gives them the strength, wisdom, patience, and

strong determination for the accomplishment and success of the study. And

with deep concern and appreciation, the researchers would like to extend their

profound gratitude to the following individuals, who in one way or another,

have contributed to the realization of this research work.

Special acknowledgment to Dr. Mark Anthony R. Casem, dean of

Philippine Women’s University CDCEC - Tarlac, for his untiring effort,

guidance, patience, and knowledge imparted in conducting the study.

To Dr. Oteyza M. Peñero, our research adviser. We would like to take

this opportunity to thank you for your painstaking effort, untiring patience,

excellent assistance, and competent advice.

To our family, for their unwavering financial support, encouragement,

love, concerns, support in overcoming numerous obstacles encountered

during this research, and prayers for us.

To all the respondents, for their kindness and cooperation in making the

study possible. Their cooperation is the main necessity in conducting this

THE PHILIPPINE WOMEN’S UNIVERSITY

study because the information coming from them serves as one of the basis

of the researchers to come up with the results.

The researchers are grateful to each member of the group for working

together to overcome problems while conducting this study; the cooperation of

each member is greatly appreciated.

The Researchers
THE PHILIPPINE WOMEN’S UNIVERSITY

ABSTRACT

Title: : THE DEVELOPMENT OF APPLE CHIPS AS

A NUTRITIONAL ENHANCER

No. of Pages :

Researchers : DUPITAS, KENT GOD FREY P.

GABERTAN, PATRICK B.

GAMPOY, GERALD RENZ L.

MERCADO, KRIZZEL MAE C.

TAMAYO. CHARLES DARWIN A.

Adviser : DR. OTEYZA M. PEŇERO

Degree : BACHELOR OF SCIENCE IN HOSPITALITY

MANAGEMENT

School : THE PHILIPPINES WOMEN'S UNIVERSITY

CDEC TARLAC

Year : 2023

Keyword : SENSORY ATTRIBUTES, CHIPS, FLAVOR

SENSORY EVALUATION, HYDONIC SCALE

This study dealt with the development of Apple Chips as a nutritional

enhancer, that are high in vitamins, minerals, and antioxidants that can help

prevent the development of various health conditions. The respondents of the

products developed were determined by a survey with fifty (50)

THE PHILIPPINE WOMEN’S UNIVERSITY

students/employees of Philippine Women’s University – Tarlac who

conducted the sensory evaluation of color, texture, aroma, and flavor using

general acceptability which is the 9-Hedonic Scale.

Four (4) variations of flavor were prepared with varying levels to

determine the most acceptable flavor for apple chips namely: Plain or original

flavor, Cheese, Sour Cream & Onion, lastly, Barbeque (standard modern

English spelling of the word barbecue).

The Barbecue flavor of apple chips was rated by the respondents as the

“Like Extremely” in terms of color, flavor, and texture and “Like Very Much” in

aroma general acceptability respectively. Followed by the Sour Cream &

Onion that was rated by the respondents as the “Like Extremely” in terms of

Aroma, and “Like Very Much” in terms of color, flavor, and texture. Then the

Cheese and Plain flavor of apple chips were all rated as “Like Moderately”.

The findings show that there are significant differences in sensory attributes

and formulation of apple chips in terms of color, texture, aroma, and flavor.
THE PHILIPPINE WOMEN’S UNIVERSITY

TABLE OF CONTENTS

Page

Title Page -------------------------------------------------------------------------------------- i

Approval Sheet ------------------------------------------------------------------------------ ii

Acknowledgement ------------------------------------------------------------------------- iii

Abstract --------------------------------------------------------------------------------------- iv

Table of Contents -------------------------------------------------------------------------- v

CHAPTER

I. THE PROBLEM AND ITS BACKGROUND

Introduction -----------------------------------------------------------------------------------

Background of the Study -----------------------------------------------------------------

Statement of the Problem ---------------------------------------------------------------- 6

Scope and Delimitation's of the Study -----------------------------------------------

Significance of the Study -----------------------------------------------------------------

Definition of Terms ------------------------------------------------------------------------- 9

II. REVIEW OF RELATED LITERATURE AND STUDIES

Foreign ----------------------------------------------------------------------------------------

11
THE PHILIPPINE WOMEN’S UNIVERSITY

Local -------------------------------------------------------------------------------------------

14

Theoretical Framework ------------------------------------------------------------------

18

Conceptual Framework ----------------------------------------------------------------- 20

III. METHODOLOGY

1 Research Paradigm of Study -----------------------------------------

21

Research Design -------------------------------------------------------------------------- 22

IV. PRESENTATION, ANALYSIS, AND INTERPRETATION

OF DATA ------------------------------------------------------------------------------------ 28

References ---------------------------------------------------------------------------------- 42

Appendices ---------------------------------------------------------------------------------- 44

Curriculum Vitae --------------------------------------------------------------------------- 50

THE PHILIPPINE WOMEN’S UNIVERSITY

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

You likely know the familiar expression, “An apple a day keeps the

doctor away.” While the phrase was first coined in 1913, it was based on a

Pembrokeshire proverb that originated in 1866. In fact, Notes and Queries

magazine was the first to publish the original quote: “Eat an apple on going to

bed, and you’ll keep the doctor from earning his bread.” Although research

shows that eating more apples may not actually be associated with fewer

visits to the doctor, adding apples to your diet can help improve several

aspects of your health. (Rachael Ajmera, MS, RD, 2020)

Apples are the most widely consumed fruit in the world. Apples are well-

known for being delicious and luscious fruits. The high antioxidant activity and

relatively high value of total polyphenols content were characteristics of all

enriched apple. Apples are extraordinarily healthy fruit with multiple

advantages, in addition to their culinary versatility and variety of colors and

THE PHILIPPINE WOMEN’S UNIVERSITY

flavors. Apples are commonly used in recipes like pies, cookies, muffins, jam,

salads, oatmeal, or smoothies. (Amy Richter, RD, Ariane Lang, BSc, MBA

and Kerri-Ann Jennings, MS, RD, 2023)

For years, scientists and the medical community have examined apples

and discovered that their antioxidant content helps to reduce cholesterol

levels and decrease inflammation (which leads to migraines, aneurysms, and

strokes). Furthermore, they are immune-boosting vitamin C. Apples naturally

 3

THE PHILIPPINE WOMEN’S UNIVERSITY

increase your energy levels due to the antioxidant quercetin, which allows for

more oxygen in the lungs. Apples are also high in vitamins, which are

extremely useful to the health. Apples are high in vitamins A and C. These

vitamins support the health of your bones and skin. Both of these vitamins aid

in the production of molecules and neurons required for brain activity. Apples

also help with memory. As a result, it is beneficial to those who undertake

intellectual work. Apples, in general, enhance the nerves and memory due to

their high phosphorus content. (Jillian Kubala, MS, RD, Yvette Brazier and

Karen Veazey, 2022)

Background of the Study

Eating healthy foods such as fruits and vegetables is a good

investment to our body not only physical but also in mental health benefits.

According to the World Health Organization and Food and Agriculture of the

United Nations, adults should eat at least five servings of fruits and

vegetables per day. This review concentrates on the significance of fruits and

vegetables, as well as the advantages and progress of nutrition education in

improving intake.

Snacks have always been a part of our daily lives, and one of the most

popular snacks is chips. Chips have long been associated with junk foods,

whether they are consumed by youngsters, students, or the elderly. Junk

foods have minimal nutritional value and are frequently rich in fat, salt, and

cholesterol. Consumers are more likely to opt for snack products because of
 4

THE PHILIPPINE WOMEN’S UNIVERSITY

their lifestyle and pace of life. Fruit chips are among the processed foods in

this category.

People have always purchased chips for snacks. One cause could be that

individuals have become addicted to the crunchiness and flavorful flavor.

However, individuals are becoming more careful of what they consume. As a

result, healthier varieties of chips, such as fruits chips, have emerged. Apple

chips as a nutritional enhancer are a terrific alternative to unhealthy traditional

chips; it also provide a variety of flavors that are more health-conscious and

enjoyable. Enjoying these crispy, apples offer a delightful combination of

natural sweetness and satisfying crunch, making them a popular choice for

both children and adults. Apples are mostly composed of carbohydrates and

water. They also provide fiber, which helps to regulate blood sugar levels and

supports digestive health. Apples may be beneficial to a healthy weight

reduction diet due to their high fiber and low calorie counts. Apples are good

source of several antioxidants, such as quercetin, catechin, and chlorogenic

acid. Many of the advantages of apples can be attributed to these plant

components. Quercetin may have anti-inflammatory, antiviral, anticancer, and

antidepressant effects. Catechin has been shown to improve mitochondrial

health. Chlorogenic Acid has been found to lower blood sugar and cause

weight loss in some studies. Apples are also high in polyphenols, which are a

type of antioxidant, making it a very potent anti-aging ingredient that

effectively fights age signs, evens skin tone and texture, and smooths skin.

Apple extract has been demonstrated to boost skin hydration by 88% and is
 5

THE PHILIPPINE WOMEN’S UNIVERSITY

both natural and safe. While these plant components aren't included on

nutrition labels, they're most likely responsible for many of apples' health

advantages. To get the most out of apples, keep the skin on since it includes

half of the fiber and the majority of the polyphenols. This healthy fruit has

numerous health benefits. According to research, apples may reduce your risk

of cancer, diabetes, and heart disease. It can also help you lose weight while

also enhancing your gut and brain health. (Amy Richter, RD, Ariane Lang,

BSc, MBA and Kerri-Ann Jennings, MS, RD, 2023)

Over the years, Filipinos’ intake of fruits has declined. Based on the

Expanded National Nutrition Survey (ENNS) conducted in 2018 to 2019.

Filipinos are likely to prefer salty or sweet snacks that are primarily unhealthy

and have significant amounts of calories attached to them. Due to the

increasing incidence of civilization diseases, global interest in low-calorie and

healthy snacks continues to grow. The current Dietary Guidelines for

Americans suggest 2 cups of fruit daily for a 2,000 calorie diet, with an

emphasis on whole fruits like apples.

In this research, apples, one of the most nutrient-rich fruits, will be main

ingredient for the chips as a nutritional enhancer and will be prepared properly

supplement the fruit intake enjoyably without overpowering its benefits. To

create healthy yet delicious food that people could enjoy. Apple chips as a

nutritional enhancer, aim to increase the consumption of fruits by Filipinos.

The main ingredient: apples are nutrient-dense fruits, which means they have

a lot of nutrients per serving. Our product provides healthy, flavorful, and
 6

THE PHILIPPINE WOMEN’S UNIVERSITY

enjoyable snack. Apple chips can be dense and crunchy, or they can be

puffed and yet crispy. It is based on a procedure that yields goods with

appealing physical and chemical qualities. The researcher aims to determine

new ideas which should add value to the literature and to produce new

knowledge.

Statement of the Problem

This study aims to develop a healthy apple chips as a nutritional

enhancer. Specifically, the following questions were answered:

1. What is the demographic profile of the respondents in terms of

1.1. Age,

1.2. Gender,

1.3. Civil Status,

1.4. Profession?

2. What is the level of acceptability of the various flavor of apple chips

according to sensory attributes?

3.1 Colour,

3.2 Aroma,

3.3 Flavour,

3.4 Texture?

3. What is the most acceptable formulation of Apple chips among the

following variables
 7

THE PHILIPPINE WOMEN’S UNIVERSITY

2.1 Plain,

2.2 Sour Cream & Onion,

2.3 Cheese,

2.4 Barbecue?

4. Is there a significant difference between the sensory attributes and the

formulations of Apple chips?

5. What is the direct cost of materials of the most acceptable formulation?

Hypothesis

Null H0:

There is no significant difference between and among the sensory

attributes and formulations of apple chips.

Scope and Delimitation of the Study

Apple chips market target is 7 years old and above. This was developed

and produced as a nutritional enhancer to provide a healthy and delicious

intake of foods in snacks category. According to some research, apples may

help protect against diabetes, heart disease, and cancer because it is a good

source of Vitamins A, & C, Potassium, and various antioxidants like

Polyphenols, Quercetin, Catechin, and Chlorogenic Acid. It is also high in fiber

and low in calories that make it as a weight-loss-friendly food.

The acceptability of the products developed was determined by

conducting a consumer survey. Both quantitative and qualitative data were

 8

THE PHILIPPINE WOMEN’S UNIVERSITY

gathered. Quantitative data were obtained from the results of the consumer

survey and evaluations conducted with the students. Qualitative data were

gathered also from the group discussion and meetings with the members

involved in the conduct of research and feedback from the respondents during

the product taste testing. The 4 acceptability of the products developed was

determined by conducting a consumer survey with 50 students/employees of

Philippine Women’s University CDEC Tarlac. (SY. 2023-2024 1st Semester)

Significance of the Study

People become more health-conscious to what they eat and take.

According to the researchers it shows that those who eat fruit more often

showed reduced symptoms of depression and greater positive psychological

well-being. This shows that eating fruits will not only benefit the physical well-

being of a person but also their emotional and mental state. More frequent

snacking of potato chips and other savory snacks was associated with

increased anxiety, depression, stress and reduced psychological well-being.

This study is considered to be beneficial and useful to the following:

Governance. To ensure that all research is conducted ethically, and that

the public can trust the result. It helps to maintain public trust in research, by

ensuring that experiments are conducted properly, and that any data or

findings are made available in public.

Consumers. Developing apple chips as a nutritional enhancer provides a

high content of vitamins, mineral, and antioxidants that prevent and reduce
 9

THE PHILIPPINE WOMEN’S UNIVERSITY

the risk of heart disease, inflammation, cancer, and diabetes. It also improves

blood circulation, gut and brain health. It provides an option and encourage all

consumers to choose to be healthier and become health-conscious.

Market. This study is to provide information, knowledge and new ideas

about fruit chips and the same time having a healthy life. It will open a new

line of business of fruit chips in the market that help and give ideas and

inspiration to others about innovation of fruits to chips. It may also help people

who are having a hard time and no time to eat fruits in their daily living.

Researchers. This study will provide vital information and inspiration to

future researchers, as well as serve as a guide by performing study. It will

also make researchers aware of highly health-conscious in any meal.

Farmers. They will benefit as a major stakeholder in a variety of

agricultural and rural development studies that will involve them in the

research process with the research product creation using apples.

Entrepreneurs. This study can provide useful information on customer

preferences and trends in the fruit chips market. The organization may modify

its product offerings and marketing activities to better match customer needs

by recognizing market gaps and understanding consumer wants. This can

lead to greater sales, client loyalty, and a better competitive edge in the fruit

chips business in the long run.

Future Researchers.

Definition of Terms
 10

THE PHILIPPINE WOMEN’S UNIVERSITY

The following terms used are operationally and carefully defined to give a

clearer understanding of the study:

Barbecue. An outdoor meal, usually a form of social entertainment, at which

meats, fish, or fowl along with vegetables are roasted over a wood or charcoal

fire. (Kara Rogers, Dec 1, 2023)

Cheese. A nutritious food consisting primarily of the curd, the semisolid

substance formed when milk curdles, or coagulates. (Melissa Petruzzello, Nov

4, 2023)

Chips. A small usually thin and flat piece of food made crisp by being fried,

baked, or dried and eaten as a snack. (Merriam-webster.com/dictionary/chip)

Development. It could also be used to describe a new and advanced idea or

product; or an event that constitutes a new stage under changing

circumstances. (James M. Tanner, Dec 12,2023)

Enhancer. Something that is used to strengthen or improve the quality of

something. (https://dictionary.cambridge.org/us/dictionary/english/enhancer)

Flavors. An attribute of a substance that is produced by the sense of smell,

taste, and touch and is perceived within the mouth. (Emily Rodriguez, Amy

Tikkanen, June 22, 2020)

Nutritional. Is nourishment or energy that is obtained from food consumed or

the process of consuming the proper amount of nourishment and energy.

(Esmond E. Snell, A. Stewart Truswell, Kenneth Carpenter, Dec 4 2023)

Potassium. Is an essential mineral that is needed by all tissues in the body.

(https://www.hsph.harvard.edu/nutritionsource/potassium)
 11

THE PHILIPPINE WOMEN’S UNIVERSITY

Sour Cream. Dairy product made from fermented cream inoculated with

lactic acid bacteria. (Roland Martin, Oct 12, 2023)

Vitamin A. Is a fat-soluble vitamin and an essential nutrient for animals. The

term "vitamin A" encompasses a group of chemically related organic

compounds that includes retinol, retinal (also known as retinaldehyde),

retinoic acid, and several provitamin (precursor) carotenoids, most notably

beta-carotene. (Gloria Lotha, Dec 19, 2022)

Vitamin C. A Water soluble, carbohydrate like substance that is involved in

certain metabolic processes. Gloria Lotha Dec 5, 2022)

CHAPTER II

REVIEW OF LITERATURE AND RELATED STUDIES

General overview of apple chips. May discuss the general information

eating habits of consumer nowadays and why they will eat an apple fruit.

Foreign

Consumers Attitude on Eating Healthy and Unhealthy Snacks

According to the the National Online Consumer Survey, June 2021,

reported that nearly 31.0% of consumers have been seeking snacks that

contain vitamins and minerals due to the outbreak of the pandemic. The

COVID-19 pandemic positively impacted the demand for fruit and vegetable

chips. The change in lifestyles and a shift in inclination towards fruit and
 12

THE PHILIPPINE WOMEN’S UNIVERSITY

vegetables in the form of chips, and snacks is presumed to rise in the coming

years. Consumers are seeking convenient, ready-to-eat, and health-oriented

snacks, which are offering enormous growth prospects to the market for fruit

and vegetable chips. Millennials and health-conscious adults are even willing

to pay a higher price for convenient and healthier snacks. (Imelda Angeles-

Agdeppa, Ye Sun, and Keith V. Tanda, 2020)

Excessive consumption of fried snacks is considered harmful as they

contain high amounts of cholesterol and calories. This has resulted in shifting

consumer inclination towards plant-based snacks and snacks with no-grain

ingredients such as chia seeds, carrots, and sweet potato among others.

Moreover, fruit and vegetable chips are gaining immense popularity as they

are delicious and healthier compared to fried chips. Such instances are

expected to offer a significant boost to market growth in the upcoming years.

(Imelda Angeles-Agdeppa, Ye Sun, and Keith V. Tanda, 2020)

As per an article published in the American Journal of Agriculture

Economics in November 2020, the demand for fresh fruit and vegetables has

increased during the pandemic, which is driving the product adoption and is

likely to boost the overall market growth in the coming years. Several product

manufacturers are reviving the production of raw materials, supply chain and

launching a healthier version of these snacks to cater to the rising demand

from consumers. For instance, in June 2021, Terra brand launched three new

vegetable chips in flavors including sour cream and onion, sea salt and

vinegar, and screamin' hot.

 13

THE PHILIPPINE WOMEN’S UNIVERSITY

The apple chips segment is projected to register the fastest growth during

the forecast period with a CAGR of 8.8% from 2021 to 2028. Apple chips are

consumed as a healthy alternative to snacks, desserts and confectioneries.

Consumers are opting for dried and crispy apple chips as they contain fiber,

potassium, calcium, and iron. Such instances are driving the segment growth.

(Imelda Angeles-Agdeppa, Ye Sun, and Keith V. Tanda, 2020)

Consumers Preference on Ready to Eat Snacks

Consumers are seeking ready-to-eat, convenient, and health-oriented

snacks, which are creating opportunities for healthy fruit and vegetable chips.

According to the National Library of Medicine's April 2021 report, snacking

was found to increase by 18.9% to 45% for a significant portion of the

population. The lockdown, in turn, created lucrative opportunities for the food

and beverage industry due to their long shelf life and wider availability.

The rising prevalence of health issues among consumers such as obesity,

and diabetes owing to a sedentary lifestyle, is expected to boost the demand

for healthier snacks including fruit & vegetable chips. Moreover, obesity has

been reported as a public health crisis in the U.S. According to an article

published by World Health Organization, in June 2021, approximately 40% of

adults in the U.S. have obesity and another 32% are overweight. These

demographic trends are encouraging an increasing number of consumers to

shift towards healthier snacking alternatives and maintain a healthy weight.

 14

THE PHILIPPINE WOMEN’S UNIVERSITY

Increasing adoption of healthier snack-able eatables among health-

conscious consumers is expected to bode well for the growing trend of the

market. According to an article published by Renolon, in May 2022,

approximately 51% of millennias and 45% of Gen X look for healthy food

options while shopping for food including snacks and beverages.

Furthermore, various initiatives by key players such as new product launches

will bode well for the growth of the market. For instance, in February 2021,

Campbell-owned snack brand late July rolled out new vegetable tortilla chips

made with ingredients such as chia seeds and carrot.

The expansion is driven by shifting taste preferences of the consumer,

and the adoption of healthy products instead of deep-fried ones. Inclination

towards functional, and sustainable ready-to-eat snacks, in consort with

health awareness among customers, are augmenting the industry outlook.

According to an article published in Progressive Grocer, in January 2021, the

percentage of consumers opting for ready-to-eat snacks grew up to 26% in

the U.S. in the year 2020. Furthermore, the market is expected to witness

significant growth owing to factors such as the availability of a wider range of

products, tortilla chips, bean chips, corn chips, and others through various

sales channels.

Manufacturers operating in the market are expected to gain significant

opportunities with the rising demand for gluten-free and non-GMO snacks. In

addition, they have been experimenting with various flavors to pave the way

for expanding their customer base, which is anticipated to fuel the growth of
 15

THE PHILIPPINE WOMEN’S UNIVERSITY

the market in the upcoming years. For instance, in July 2021, RIND Snacks,

Inc., a maker of sustainable fruit snacks released a new range of thin-cut fruit

chips in the exotic flavors of oranges, kiwis, and apples. The product range

contains natural fiber, vitamins, and antioxidants.

Local

Recommended Daily Intake Allowances Among Filipinos

According to Pinggang Pinoy, a tool developed by the Department of

Science and Technology - The Food and Nutrition Research Institute (DOST-

FNRI) to assess how the Filipinos consume healthy meals on a daily basis.

The FNRI recommends that each healthy meal should be composed of 33%

rice, 33% vegetables, 17% meat, and 17% fruit. In a 2019 ENNS, the average

daily food intake is composed of 35.2% rice, 15.5% vegetables, 22% meat,

and 4.0% fruits. These figures show that the Filipinos consumed the right

amounts of calories, which they get mainly from rice. They also get the right

amounts of protein from meat including fish and poultry. The FNRI developed

Pinggang Pinoy in collaboration with the World Health Organization (WHO),

Department of Health (DOH), and National Nutrition Council (NNC). It was

formally unveiled at the "Seminar Series on Food and Nutrition Researches

and Science and Technology Activities" last July 4 at the DOST Compound in

Taguig City.

According to the Philippine National Nutrition Survey (NNS) is the official

nationwide survey on nutritional status, diet and other lifestyle-related risk

 16

THE PHILIPPINE WOMEN’S UNIVERSITY

factors for non-communicable diseases. The NNS is designated to generate

critical data for decision making by the government and the private sector in

the Philippines. Data from the NNS have been used as a reference for

formulating the Philippine Plan of Action for Nutrition and other policies. In

2014, there were 16 for every 1000 Filipino patients admitted due to a medical

condition wherein hypertension was possibly the most common etiology

factor. Moreover, in the past decade it has been observed that there is a

steady increase in the prevalence of high fasting blood glucose (FBG) from

3.4% in 2003 to 5.6% in 2013, and the prevalence is even higher among

Filipino adults residing in urban areas (6.4%).

Poor dietary quality, in particular high salt intake, high saturated and

trans-fatty acid intake, and low fruit and vegetable consumption coupled with

sedentary lifestyle and stressful environment are some risk factors of CMS

(cardio-metabolic syndrome) development. The Philippines is at a high risk for

a rise in NCDs as measured by selected CMS especially among adults since

the pattern of consumption among this population group is associated with the

consumption of processed food laden with sugar, salt and fat, drinking

alcohol, snacking between meals, eating while distracted and sedentary

lifestyle. In addition, it has been recognized that dietary patterns rather than

single nutrients are stronger predictors of NCD risks, and should be the focus

for NCD prevention. (Imelda Angeles-Agdeppa, Ye Sun, and Keith V. Tanda,

2020)
 17

THE PHILIPPINE WOMEN’S UNIVERSITY

On the contrary, the Fruit and Vegetable Snack (FVS) pattern was

associated with lower risk of getting overweight, obesity, diabetes,

dyslipidemia, and hypertension, which could be mediated through higher

intakes of various beneficial nutrients including fiber, folate, calcium,

potassium and magnesium. (Imelda Angeles-Agdeppa, Ye Sun, and Keith V.

Tanda, 2020)

Recommended Daily Intake of Vitamins and Minerals of Apple

According to UNILAB a Trusted Quality Healthcare, people are always

looking for ways to improve their well-being and living a healthy lifestyle is one

of your best options. Healthy living involves eating the right meals, getting

enough exercise daily, and possibly taking supplements. While taking

vitamins can be a part of a person’s day-to-day life since they were young, it

can also be a new concept for those who are still looking for the right variant

for them. Fuji apple contains 121 calories coming from 84.36% water, 0.2%

protein, 15.26% carbs, 0.18% fat and 0% alcohol. This fruit is a great source

of Vitamin C and fibre. Fuji apple has 2.18 mcg vitamin A as well as 0.11 mg

of iron, 7.63 mg of calcium, 119 mg of potassium. (Edilberto B. Garcia, Jr.,

MD, Maria Cristina H. Ventura, MD, Loreta D. Dayco, MD, 2020)

Vitamin A is also known as: Retinol, beta carotene. Vitamin A is known to

promote good eyesight and supports heart, lung, and kidney function. Lack of

vitamin A or beta-carotene can put your children at risk severe measles and

blindness. Take note that too much vitamin A can have a negative effect on
 18

THE PHILIPPINE WOMEN’S UNIVERSITY

your bones, so make sure that you are getting just enough from both your diet

and supplements. This fat-soluble vitamin can be derived from dairy products

like milk, butter, and cheese. It is also commonly found in vegetables that are

yellow or orange in color like carrots, sweet potatoes, and squash. The

recommended daily allowance is between 700-900 mcg of vitamin A.

(Edilberto B. Garcia, Jr., MD, Maria Cristina H. Ventura, MD, Loreta D. Dayco,

MD, 2020)

Vitamin C is also known as: Ascorbic acid. Vitamin C is an antioxidant

that supports collagen production and boosts your immune system. Taking

ascorbic acid is not a solution to get rid of colds, but those who take it

regularly may have shorter episodes and milder symptoms. Although the

human body does not naturally produce vitamin C, you should still exercise

caution in drinking too much ascorbic acid as it may cause diarrhea and

stomach pain. It is also important to note that according to Harvard Health,

vitamin C is a water-soluble nutrient, which means that any excess amount is

usually excreted in the urine rather than stored in the body. Get your daily

dose through healthy ingredients like citrus fruits, vegetables, and

supplements. The RDA for ascorbic acid is 120 mg per day for adults and has

a tolerable upper intake (UL) level of 2,000 mg daily. (Edilberto B. Garcia, Jr.,

MD, Maria Cristina H. Ventura, MD, Loreta D. Dayco, MD, 2020)

Iron. If you feel tired or fatigued most of the time despite getting adequate

amounts of rest, then you may be suffering from iron deficiency anemia. Iron

helps keep your blood healthy and can be commonly found in red meat and
 19

THE PHILIPPINE WOMEN’S UNIVERSITY

leafy green vegetables. The average adult needs about 8 mg of iron per day

while pregnant women need about 18 mg to support a healthy pregnancy.

(Edilberto B. Garcia, Jr., MD, Maria Cristina H. Ventura, MD, Loreta D. Dayco,

MD, 2020)

The daily mean intakes of minerals by the subjects were 373.4 mg for

calcium, 806.0 mg for phosphorus, 3685.8 mg for sodium, and 1938.3 mg

for potassium. Intake ratios of calcium-to-phosphorus and sodium-to-

potassium were 0.4 and 2.1 for men and 0.5 and 1.9 for women, respectively.

In addition, phosphorus levels between men and women were significantly

different (901.1 mg vs. 729.3 mg). (So-Young Bu, Myung-Hwa Kang, Eun-Jin

Kim, and Mi-Kyeong Choi, 2018)

Theoretical Framework

The sensory examination of every new product, including food, is crucial.

For the aim of evaluating consumer products, sensory analysis (also

known as sensory assessment) uses the principles of experimental design

and statistical analysis to the use of human senses (sight, smell, taste, touch,

and hearing). By reducing biasing variables like brand identity that may have

an impact on how consumers perceive the product, it uses testing procedures

to precisely assess human reactions to food products. It makes an effort to

separate out the sensory qualities of food items itself and give product

developers and food scientists crucial and practical information regarding the
 20

THE PHILIPPINE WOMEN’S UNIVERSITY

sensory qualities of their products.Moreover, sensory analysis will be helpful

in determining the differences of each products. Moran (2018)

OCCUPATION

INTRINSIC FACTORS: EXTRINSIC

FACTORS:

Time saving

Packaging Availability

Quality Advertising

Appearance Price

Tasty

Favorability

NEGATIVE ATTRIBUTES POSITIVE

Don’t purchase Purchase the

the product or product
reconsider
 21

THE PHILIPPINE WOMEN’S UNIVERSITY

Figure 1. Theoretical Framework

Conceptual Framework

Figure 2. Illustrate the relationship of the variables used in the research

design using the input process output model as the research paradigm.

INPUT
INPUT PROCESS OUTPUT
PROCESS OUTPUT
Selection of raw 1. Development
materials
SelectionofofApple
raw of Development
1. formulation.
chips: 2. Product
of formulation
The
materials of Apple Process: Development
2. Product The Development
chips:
- Fuji Apples of Apple Chips as
Process: of Apple
- All Purpose Flour - Percentage of a Nutritional
- Percentage of Chips as a
Fuji Apples
- Cornstarch Ingredients
Ingredients Enhancer
-- Iodized Salt Flour
All Purpose - Apple Puree
-- Dough
Apple Puree
Nutritional
-- Pepper
Cornstarch Process Enhancer
- Flavor (Cheese, -- Molding
Dough Process
- Iodized Salt -- Cutting
Molding
Sour Cream &
- Pepper
Onion, Barbecue) - Frying
Cutting
-- Olive
Flavors
Oil (Cheese, - Packing
Frying
Sour Cream & - Packing
Onion, Barbecue) 3. Cost
Cost of
of raw
raw
- Olive Oil materials
materials
4. Sensory
4. Sensory
Evaluation
Evaluation
5. Statistical, and
5. Statistical, and
Acceptability
Acceptability

FEEDBACK
FEEDBACK
 22

THE PHILIPPINE WOMEN’S UNIVERSITY

Figure 2. Research Paradigm of the Study

CHAPTER III

METHODOLOGY

This chapter presents the method of research and the procedures

employed in the development of apple chips as a nutritional enhancer. This

includes product development, product formulation, product testing, and

sampling using the ranking method with the descriptive statistical treatment of

the data. The study was conceptualized to determine the acceptability of the

various flavor of apple chips according to sensory attributes and acceptable to

the consumers. Anti-inflammatory, hepatoprotective, anti-neurodegenerative,

neuroprotective, and other beneficial health effects.

Research Design

This study used the experimental method of research to develop four

acceptable flavors for apple chips. Mixed of qualitative and quantitative

methods was used in the study. The results of the consumer survey and

student evaluations were used to generate quantitative data. Qualitative data

were also gathered from group discussions and meetings with members of

the research team, as well as feedback from respondents during product taste
 23

THE PHILIPPINE WOMEN’S UNIVERSITY

testing. The acceptability of the developed products was determined through

a consumer survey with 50 students/employees from the Philippine Women's

University CDEC Tarlac.

Phase I: Formulation Studies

Determination of Most Acceptable Flavor

Initially, four (4) variations of flavor were prepared with varying levels to

determine the most acceptable flavor for apple chips. The different

formulations were coded as Product 1 for Cheese, Product 2 for Barbecue,

Product 3 for Sour Cream & Onion, and Product 4 for Plain. The resulting

products were subject to sensory evaluation using the 9-point Hedonic Scale.
 24

THE PHILIPPINE WOMEN’S UNIVERSITY

Research Process

Figure 3. Presents the development and process of apple chips as a

nutritional enhancer.

Prepare DEVELOPMENT
DEVELOPMENT
APPLE Puree batter mix OF
OF APPLE
APPLE CHIPS
CHIPS
Apple Finely and AS
AS A
A
Flavorings:
NUTRITIONAL
NUTRITIONAL
• Plain
• Cheese ENHANCER
ENHANCER
• Sour Cream
& Onion
• Barbecue
Sensory
Attributes:
Color
Mixed the Aroma
batter
Mixedand
the Flavor
the puree
batter and Texture
apple
the puree
apple

Use a rolling pin, Selection of

scoop or spoon to Best
portion it to the Formulation
desired size and
shape of chips

Direct
material
cost of the
Deep Fry
most
Deep Fry acceptable
formula
 25

THE PHILIPPINE WOMEN’S UNIVERSITY

Drain &
Cooling
process

Figure 3. Research Process

Figure 3 shows the brief flow chart for the preparation of the Apple chips.

Apple fruits are properly washed and cleaned to remove the dirt particles

adhering to the skin. Then it was finely chopped and put into the blender to

create a puree. The Apple puree will be mixed with the dry ingredients, and

flavorings were prepared with the measurements of the right ingredients to

reaching the batter's desired thickness. Using a scoop, rolling pin, or spoon,

you can portion the batter into the desired shape and size of chips. Then

proceed to fry. After frying, drain the chips to remove the excess oil. After a

couple of minutes, add a few flavors.

Table 1

Ingredients of Apple Chips

Name of English Sizes / Grams in

Raw name or Specification Piece Raw Color
Materials variety (grams) Ingredients
Apple Fuji Apple Fresh Fruit 1000 750 grams Light
grams Brown
Flour All Purpose Powdered 1000 1000 grams White
Flour grams
Cornstarch Cornstarch Powdered 1000 125 grams White
grams
Salt Refined Iodized Salt 20 grams 20 grams White
Pepper Ground Black Powdered 20 grams 20 grams Black
Pepper
Cheese Cheese Powdered 50 grams 15 grams Yellow
Flavor Form
Sour Cream Sour Cream Powdered 50 grams 15 grams Off
& Onion & Form White
Onion Flavor
Barbecue Barbecue Powdered 50 grams 15 grams Dark
Flavor Form Brown
 26

THE PHILIPPINE WOMEN’S UNIVERSITY

Phase II: Raw Materials Formulation of the Development of Apple Chips

as a Nutritional Enhancer

This phase shows the raw materials specifications and flavors that were

used in the development of apple chips.

Table 2

Raw Material Specification of the Development of Apple Chips

 27

THE PHILIPPINE WOMEN’S UNIVERSITY

Product Flavor Ingredients Grams %

Name
Apple Content 187.5 36.5
All Purpose Flour 250 48
(P4) Cornstarch 72 12.56
Apple Chips Plain Salt 6 1.47
Pepper 6 1.47
572.5 100%
Apple Content 187.5 36.5
All Purpose Flour 250 48
Cornstarch 72 12.56
(P1)
Salt 6 1.47
Apple Chips Cheese
Pepper 6 1.47
Cheese Flavoring 15 6.85
587.5 100%
Apple Content 187.50 36.50
All Purpose Flour 250 48
Cornstarch 72 12.56
(P3) Salt 6 1.47
Apple Chips Sour Cream &
Pepper 6 1.47
Onion
Sour Cream & Onion 15 6.85
Flavoring
587.5 100%
Apple Content 187.50 36.50
All Purpose Flour 250 48
(P2) Cornstarch 72 12.56
Apple Chips Barbecue
Salt 6 1.47
Pepper 6 1.47
Barbecue Flavoring 15 6.85
2587.5 100%
g

Acceptability Testing

The product sampling for the sensory attributes evaluation will be held at

The Philippines Womens University CDEC Tarlac. This will be done with the
 28

THE PHILIPPINE WOMEN’S UNIVERSITY

assistance of Dr. Oteyza M. Peñero, the product research instructor. A letter

of request will be address to the office of the Dean of The Philippine Women’s

University CDEC Tarlac. Fifty (50) random students/employees participated in

the sensory evaluation for the phases 1, 2, and 3.

Phase III: Statistical Treatment of Data

The following research statistics were employed to process the date in the

light variables included in this research.

To describe the student’s age, gender, civil status, and department,

frequency, percentage, and ranking used. The following was used in

percentage:

P = (f / n) (100)

Where;

P = Percentage

F = total of responses

n = total number of cases

The nine-point hedonic scale with corresponding verbal descriptions use

in the study in determining the sensory and evaluating the samples in terms of

sensory attributes such as color, aroma, flavor, and texture as follow:’

Scale Verbal Interpretation

9 8.50 - 9.00 Like Extremely

8 7.50 - 8.49 Like Very Much

 29

THE PHILIPPINE WOMEN’S UNIVERSITY

7 6.50 - 7.49 Like Moderately

6 5.50 - 6.49 Like Slightly

5 4.50 - 5.49 Neither Like nor Dislike

4 3.50 - 4.49 Dislike Slightly

3 2.50 - 3.49 Dislike Moderately

2 1.50 - 2.49 Dislike Very Much

1 1.00 - 1.49 Dislike Extremely

Phase IV: Computation of the Direct Material Costs

In the computation of the direct material cost the retail prices of the raw

material used at the time at the study were used as follows:

Table 3

Computation of the Direct Material Costs

Ingredients As purchased (PhP) As purchased weight

(kg, ml, grams) / pieces
Fuji Apple 150.00 6 Pieces
All Purpose Flour 53.00 1 Kilogram
Cornstarch 45.00 1 Kilogram
Iodized Salt 4.46 50 grams
Pepper 41.00 50 grams
Cheese 15.00 40 grams
Sour Cream & Onion 15.00 40 grams
Barbecue 15.00 40 grams
Olive Oil 306.00 750 ml

CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

 30

THE PHILIPPINE WOMEN’S UNIVERSITY

This chapter deals with the presentation, analysis, and interpretation of

data gathers through questionnaire and records. It presents the highlights of

the finding gathered by the researcher in the light of the problems of the study

enumerated in Chapter I.

1. Description of the Respondents Profile

Respondents described in terms of age, gender, civil status, and

department as presented in Table 4-7 respectively.

1.1 Age

Age has been linked in the Development of Apple Chips as a Nutritional

Enhancer. People make different food choices as they get older. As

mentioned by Slimani (2016), that with development and age, physiological,

metabolic, and reactions to food are likely to affect, which will have an effect

on food preferences and choices.

Table 4

Profile of Respondents According to Age

Age F %
16 - 20 Years Old 28 56
21 - 25 Years Old 18 36
26 Years Old & Above 4 8
Total 50 100%

Table 4 shows the age profile of the respondents. It was noted that 28 of

the total respondents or 56% were between the ages of 16 to 20 years old.

While 18 of the respondents, or 36%, were between the ages 21 to 25 years

 31

THE PHILIPPINE WOMEN’S UNIVERSITY

old, and the remaining 4 of the respondents, or 8%, are between the ages 26

years old and above.

1.2 Gender

The profile of the respondents as to gender.

Table 5

Profile of the Respondents as to Gender

Gender F %
Female 31 62
Male 19 38
Total 50 100%

Table 5 shows that the data gathered indicates that 31 of the respondents or

62% of the total are female while 19 of the respondents or 38% are male, this

implies majority of the respondents are female because of the students in the

Philippine Women’s University CDEC Tarlac gendered as female.

1.3 Civil Status

Civil status has been linked in the development of apple chips as a

nutritional enhancer.

Table 6

Profile of the Respondents as to Civil Status

Civil Status F %
Single 49 98
Married 1 2
Total 50 100%

Table 6 presents the profile of the respondents according to their civil status.

The data gathered indicated that 49 of the respondents or 98% are single,
 32

THE PHILIPPINE WOMEN’S UNIVERSITY

while the remaining 1 of the respondent or 2% is married. As the table

presents, majority of the respondents are single because are the respondents

are students and their first priority are their studies.

1.4 Department

Table 7

Profile of the Respondents as to Department

Department F %
College 24 48
Senior High School 23 46
Employee 3 6
Total 50 100%

Table 7 presents the profile of the respondents according to their

department. The data indicates that 24 of the respondents or 48% are from

college department while 23 of the respondents or 46% are from senior high

department, and 3 of the remaining respondents or 6% are from Employee

department, this implies majorities of the respondents are in college because

most of the students in the Philippine Women’s University CDEC Tarlac are in

college level.

2. General description of the Various Formulation in the Development of

Apple Chips as a Nutritional Enhancer.

This study aims to develop vegetable chips using broccoli based on the

following formulation, plain, cheese, sour cream & onion, and barbecue.

Acceptability test of the Development of Apple Chips as a Nutritional

Enhancer.
 33

THE PHILIPPINE WOMEN’S UNIVERSITY

Fig 4. Plain Fig 5. Cheese

Fig 6. Barbecue Fig 7. Sour Cream & Onion

Figure 4 to 7 shows the pictures of the finished products of apple chips in

plain, cheese, barbecue, and sour cream & onion flavors.

All of these formulation were subjected to sensory evaluation and ranking

preferences once more, and the results are shown in Figure 8.

 34

THE PHILIPPINE WOMEN’S UNIVERSITY

Ranking of the most acceptable formulation of Apple Chips

Barbecue

Sour Cream & Onion

Cheese

Plain

Figure 8. Mean of Ranks of the Apple Chips’ most Acceptable

Formulation

Four products were chosen based on their acceptability. Figure 7 depicts

the outcome graphically. As shown from the above data that barbecue flavor

was ranked first amount the 22 respondents, sour cream & onion was ranked

second among the 16 respondents, cheese was ranked third among the 9

respondents, and plain was ranked fourth among 3 respondents respectively.

1. Acceptability test of the development of apple chips in terms of

sensory attributes

1.00 – 2.50 – 3.50 – 4.50 – 5.50 – 6.50 – 7.50 – 4.50 –

1.49 3.49 4.49 5.49 6.49 7.49 8.49 9.00

 35

THE PHILIPPINE WOMEN’S UNIVERSITY

Color 2 1 2 7 10 11 71

Aroma 1 1 12 13 11 12

Flavor 1 1 2 5 11 11 19

Texture 1 1 3 17 9 19

Figure 9. P1 Cheese Formulation

Figure 9. Shows the acceptability of Cheese Apple Chips formulation in

terms of sensory attributes such as color, aroma, flavor, and texture.

1.00 – 2.50 – 3.50 – 4.50 – 5.50 – 6.50 – 7.50 – 4.50 –

1.49 3.49 4.49 5.49 6.49 7.49 8.49 9.00

Color 1 1 1 11 6 10 10 20

Aroma 1 2 8 6 13 13 20

Flavor 1 2 7 5 14 14 21

Texture 1 1 9 4 14 14 21

Figure 10. P2 Barbecue Formulation

Figure 10. Shows the acceptability of Barbecue Apple Chips formulation in

terms of sensory attributes such as color, aroma, flavor, and texture.

1.00 – 2.50 – 3.50 – 4.50 – 5.50 – 6.50 – 7.50 – 4.50 –

1.49 3.49 4.49 5.49 6.49 7.49 8.49 9.00

 36

THE PHILIPPINE WOMEN’S UNIVERSITY

Color 1 2 6 4 12 6 19

Aroma 2 1 1 5 7 7 6 21

Flavor 1 1 2 1 6 9 11 19

Texture 1 4 7 6 12 20

Figure 11. P3 Sour Cream & Onion Formulation

Figure 11. Shows the acceptability of Sour Cream & Onion Apple Chips

formulation in terms of sensory attributes such as color, aroma, flavor, and

texture.

1.00 – 2.50 – 3.50 – 4.50 – 5.50 – 6.50 – 7.50 – 4.50 –

1.49 3.49 4.49 5.49 6.49 7.49 8.49 9.00

 37

THE PHILIPPINE WOMEN’S UNIVERSITY

Color 2 1 4 6 18 9 10

Aroma 3 1 1 10 10 16 9

Flavor 1 1 1 4 10 11 9 13

Texture 2 2 8 12 12 14

Figure 12. P4 Plain Formulation

Figure 12. Shows the acceptability of Cheese Apple Chips formulation in

terms of sensory attributes such as color, aroma, flavor, and texture.

2. Acceptability of Apple Chips in terms of Sensory Attributes

 38

THE PHILIPPINE WOMEN’S UNIVERSITY

Color affects the appreciation and evaluation of chips in subtle but

defined ways. In foods, color has the potential to be the most important

sensory attribute. This influences a consumer’s decision to buy that product or

choose something more enticing.

In terms of color, among-st the 50 respondents, P2 was rated liked

extremely among the 20 respondents accordingly, which probably contributed

to the preferences of the respondents in terms of color.

Aroma is a distinctive pervasive and usually pleasant aromatic smell of

the vegetable that has been added to the product.

In terms of aroma, among-st the 50 respondents, P3 was rated liked

extremely among the 21 respondents which probably contributed to the

preference of the taste respondents in terms of Aroma.

Flavor is the sensory perception of a meal or other material that is mostly

governed by the chemical senses of taste and smell. The “trigeminal senses”,

which detect chemical irritants in the mouth and throat, nay also taste flavor

on occasion.

In terms of flavor, P2 is the most favorable flavor among the four products,

between 50 respondents, P2 was rated as liked extremely among 21

respondents which probably contributed to the preference of the taste

respondents in terms of flavor.

Texture this are properties of food that are sensed by touch in the mouth

and with the hands and food in our mouths. The texture is important to the

enjoyment and acceptability of the product.

 39

THE PHILIPPINE WOMEN’S UNIVERSITY

In terms of texture. P2 was the most acceptable among the 21

respondents, rated as liked extremely which probably contributed to the

preference of the respondents in terms of texture.

 40

THE PHILIPPINE WOMEN’S UNIVERSITY

CHAPTER V

SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter presents the summary of findings on the development of

apple chips as a nutritional enhancer which can be added as flavor enhancers

with the corresponding conclusion and the significant recommendations

drawn from the data gathered.

This study was conducted in an attempt to develop an apple chip with

added flavor enhancer to give a twist in color, aroma, flavor, and texture that

is most acceptable to the respondents.

Findings of the Study

Most Acceptable Formulation for Developing Apple Chips

Four (4) formulations of the developed apple chips were acceptable

among the respondents. P1 the cheese flavor and P4 the plain flavor was

labeled to like slightly to like moderately in terms of color, texture, flavor, and

aroma. In terms of ranking preference P4 (plain) was ranked as number four

(4) and consistently rated as like slightly, followed by P1 (cheese) also rated

as like moderately, P3 (sour cream & onion) ranked as number 2, and P2

(barbecue) ranked as number (1) as the best formulation of the healthy apple

chips which was consistently rated as like very much in terms of the attributes

of color, aroma, flavor, and texture.

 41

THE PHILIPPINE WOMEN’S UNIVERSITY

Conclusions

With the foregoing findings in the study, the following conclusions are

drawn.

1. P2 or the Barbecue formulation was the most acceptable formulation

noticeably marked as Like Extremely

2. Significant differences existed between and among the formulations in

terms of sensory attributes of color, aroma, flavor, and texture, It’s still open to

criticism for monitoring.

3. The addition of different kinds of formulations gives a magical twist to

the apple chips.

4. It is possible that Apple can be used as the main ingredient to produce

a healthy chips.

5. Direct cost of the most acceptable apple chips formulation is ₱40.00.

Recommendations

Based on the findings and conclusions, the following recommendations

are proposed:

1. Further study on the improvements of the formulations to achieve a

more favorable profile.

2. Create a method for extending the shelf life of apple chips.

3. Explore the possibilities of other indigenous locally available fruits for

utilization or another modifier to improve as flavor enhancers.

4. Academic community pilot testing of the created apple chips.

 42

THE PHILIPPINE WOMEN’S UNIVERSITY

Consumer's Feedback

“It really satisfied the products and all flavors of food is good” - Jasmin

“Satisfying and crunchy. All flavors are good.” - Princess V.

“It’s crispy and tasty specially the barbecue.” - Lariss

”I really love your product.” - Kimi

“All of the flavors is very taste good for me but my favorite taste is cheese,

because I like cheese.” - Shane B.

“These four flavors is actually good and good in taste, the barbecue and

cheese is good.” - Gloricon L.

“”Yummy!” - Thea C.

“For me all the flavors are yummy and the texture is good specially the

barbecue flavor.” - Chel C.

“I like the cheese and sour cream more. It has a bid pf bitterness but I do

like the first taste.” - Fionna M.

“I love it, very delicious and crunchy. All the flavors are good specially the

barbecue flavor.” - Hazel L.

“It’s good, I can say that it’s crunchy and delicious for snacks time. I can

suggests it for kids and youngs for their snacks preferences. All snacks/chips

are good for my taste choices.” - Pauleen T.

“The taste is very unique and the aroma is very nice. I like all the flavors.”

- Arveez G.

“Need more flavorings.” - Mathew N.

“Delicious, but same of chips overcooked.” - Mhae F.

 43

THE PHILIPPINE WOMEN’S UNIVERSITY

“All goods.” - Ai M.

“Not bad but still good.” - TJ G.

“It’s delicious ma friend.” - Emil S.

“It’s delicious.” - Andrei B.

“Consistent in size & crunchiness. I can’t taste the apple.” - Unknown

“The best” - Janele D.

 42

THE PHILIPPINE WOMEN’S UNIVERSITY

References

Ariane Lang, Kerri-Ann Jennings, Medically reviewed by Amy Richter,

RD, Nutrition (June 27, 2023) Article: 10 Impressive Health Benefits of Apples

from https://www.healthline.com/nutrition/10-health-benefits-of-

apples#10-benefits

Imelda Angeles-Agdeppa, Ye Sun,corresponding, and Keith V. Tanda1,

(August 3, 2020), Dietary pattern and nutrient intakes in association with non-

communicable et al. from

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7397579/

Tomasz Tarko, Aleksandra Duda-Chodak, Aleksandra Duda, Paweł

Sroka,Magdalena Januszek, (March 2018) Production of flavored apple chips

of high et al.

https://www.researchgate.net/publication/230040005_Production_of_flavored

_apple_chips_of_high_antioxidant_activity

Grand View Research By Distribution Channel (Offline, Online), By Region,

And Segment Forecasts, (2021 - 2028), Fruit And Vegetable Chips Market

Size, Share & Trends Report Fruit et al.

https://www.grandviewresearch.com/industry-analysis/fruit-and-vegetable-

chips-market-report

Grand View Research By Distribution Channel, By Region, And Segment

Forecasts, (2022 - 2030), Healthy Fruit And Vegetable et al.

 43

THE PHILIPPINE WOMEN’S UNIVERSITY

https://www.grandviewresearch.com/industry-analysis/healthy-fruit-

vegetable-chi ps-market-report

Jillian Kubala, MS, RD, Nutrition — By Yvette Brazier and Karen Veazey,

(August 11, 2022), What to know about apples?

https://www.medicalnewstoday.com/articles/267290#articleHistory-mnt-

2604007

Lauro Braganza Apple Farming: (April 29, 2023), Can Apple Grow in the

Philippines from

https://www.healthline.com/nutrition/an-apple-a-day-keeps-the-doctor-awa

Office of Dietary Supplements - Vitamin A. Ods.od.nih.gov. (2020). Retrieved

30 April 2020, from https://ods.od.nih.gov/factsheets/VitaminA-

HealthProfessional/.

Office of Dietary Supplements - Vitamin C. Ods.od.nih.gov. (2020). Retrieved

30 April 2020, from

https://ods.od.nih.gov/factsheets/VitaminC-Consumer/.

Rachael Ajmera, MS, RD, (2020), Article: An Apple a Day Keeps the Doctor

Away, https://www.healthline.com/nutrition/an-apple-a-day-keeps-the-doctor-

away#benefits

Edilberto B. Garcia, Jr., MD, Maria Cristina H. Ventura, MD, Loreta D. Dayco,

MD, Recommended Daily Intake of Common Vitamins and Minerals (2021)

https://www.unilab.com.ph/articles/recommended-daily-intake-of-common-

vitamins-and-minerals

Appendices
 44

THE PHILIPPINE WOMEN’S UNIVERSITY

APPENDIX A

Letter of request for conducting sensory evaluation survey of our product.

December 3, 2023
Mark Anthony R. Casem, CTP, CHP, DBA
Dean of Studies
Philippine Women’s University
Career Development and Continuing Education Center
Tarlac C & S Building Juan Luna St., Poblacion, Tarlac City Phillipines 2300

Dear Dr. Casem,

We are students of the Philippine Women’s University taking the course Bachelor of
Science in Hospitality Management. We are currently conducting a study on the
Development of Apple Chips as a Nutritional Enhancer.

With this, we are requesting your approval to conduct a sensory evaluation of our product
among our students/employees at the university. Our target participants is 50 students.

Rest assured that the result of the survey is purely for research purposes, and we will
maintain the confidentiality of the research.

Furthermore, we assure your office and other facility members that we will not aggravate
any classes and schedule of your staff.

Your favorable response to this request will be highly appreciated.

Sincerely yours,

Gerald Renz L. Gampoy

Group Leader

Noted by:

OTEYZA M. PAÑERO, DBM-HM

Teacher In-Charge, Research in Hospitality Management

Approved by:

MARK ANTHONY R. CASEM, CTP, CHP, DBA

Dean of Studies

APPENDIX B
 45

THE PHILIPPINE WOMEN’S UNIVERSITY

Survey form to evaluate the given samples and to evaluate the sensory

attributes

Name: _____________________________ DATE: _____________ CIVIL STATUS: _______________

Age: ______ GENDER: (M) __(F)__ DEPARTMENT: ______________
INSTRUCTION:
Evaluate the given samples and how much you like and dislike the product. Use the
inappropriate scale below by writing three equivalent points in the scale that best
describes your preference.
Hedonic Scale Verbal Description
8.49 – 9.00 Like Extremely
7.50 – 8.50 Like Very Much
6.50 –7.49 Like Moderately
5.50 –6.49 Like Slightly
4.50 –5.49 Neither Like nor Dislike
3.50 – 4.49 Dislike Slightly
2.50 – 3.49 Dislike Moderately
1.50 – 2.49 Dislike Very Much
1.00 – 1.49 Dislike Extremely

I. Product Evaluation:

These chips are homemade with the flavors of cheese, barbecue, sour cream & onion,
and the plain flavor, please evaluate the sensory attributes (color, aroma, flavor, and
Texture) of these homemade snacks using the 9-point Hedonic Scale. Please enjoy.
Please tell us what you like about these Chips.

1.00 - 1.50 - 2.50 – 3.50 – 4.50 – 5.50 – 6.50 – 7.50 8.49 –

1.49 2.49 3.49 4.49 5.49 6.49 7.49 – 9.00
8.50
TREATMEN Dislike Dislik Dislike Dislik Neith Like Like Like Like
TS Extreme e Moderate e er Slightl Moderate Very Extreme
ly Very ly Slightl Like y ly Muc ly
Muc y nor h
h Dislik
e

PRODUCT 1
COLOR
AROMA
FLAVOR
 46

THE PHILIPPINE WOMEN’S UNIVERSITY

TEXTURE
PRODUCT 2
COLOR
AROMA
FLAVOR
TEXTURE
PRODUCT 3
COLOR
AROMA
FLAVOR
TEXTURE
PRODUCT 4
COLOR
AROMA
FLAVOR
TEXTURE

II. SCORE SHEET FOR RANKING PREFERENCE

INSTRUCTION:
You are presented with four samples. Please assess them for flavor, texture, and overall
qualities then rank the sample according to your preference, by writing the
corresponding sample code in the appropriate column. Rank 1 “first” is the most
preferred while rank 4 “fourth” is the least

RANK SAMPLE CODE

FIRST ________________________
SECOND ________________________
THIRD ________________________
FOURTH ________________________

Comments:
________________________________________________________________________
________________________________________________________________________

THANK YOU!
APPENDIX C

Pictures of our products during the development of apple chips

 47

THE PHILIPPINE WOMEN’S UNIVERSITY

APPENDIX D
 48

THE PHILIPPINE WOMEN’S UNIVERSITY

Product Sampling of developing apple chips in the Philippine Women’s

University CDEC Tarlac

APPENDIX E
 49

THE PHILIPPINE WOMEN’S UNIVERSITY

Students/Employees of the Philippine Women’s University CDEC Tarlac

taking sensory testing during the survey