Reyes Chapter I V For Polish

NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

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Hospitality and Tourism Management Department
AN INNOVATION OF VEGETABLE PICHI-PICHI USING CARROT

(DAUCUS CAROTA)
An Undergraduate Thesis Presented to the Faculty of

National College of Science and Technology
Dasmariñas City, Cavite
In Partial Fulfillment of the Requirements for the Degree

of Bachelor of Science in Hospitality Management
Devilla, Kevin
Nuestro, Ellis Azarel
Ortega, Joshua
Reyes, Eric Runelle
Tamayo, Rynaline
FEBRUARY 2024
APPROVAL SHEET
This research study entitled “AN INNOVATION OF VEGETABLE PICHI-

PICHI (Daucus Carota)” was prepared and submitted by Eric Runelle Reyes,
Ellis Azarel Nuestro, Joshua Ortega, Kevin Devilla, Rynaline Tamayo has
been examined and is recommended for approval and acceptance.
CHRISTINE JOY AYOS-DEQUIÑA

Thesis Adviser
________________________________________________________
RESEARCH STUDY AND REVIEW PANEL
APPROVED by the committee for Oral examination with a grade of ______,
February 2024
MARIA TERESA VALERIO, MSHRM MAE SHANE VERGEL

HTMD Instructress HTMD Instructress
Panel Member Panel Member
DR. KIRK P. MANALO, LPT, CHMP

HTMD Cluster Head, Academic Coordinator
Panel Chairman
ACCEPTED and approved in partial fulfilment of the requirements in

Bachelor of Science in Hospitality Management.
DR. KIRK MANALO, LPT, CHMP

HTMD Cluster Head, Academic Coordinator
Date: ______________________

ACKNOWLEDGEMENT
First of all, the researchers would like to thank the Almighty God for His
enduring grace, guidance, and protection that He has bestowed upon us during
this research project.
The researchers would also like to express their sincerest gratitude to their
adviser, Ms. Christine Joy Dequiña for her continuous support in their research,
for her patience, motivation, and immense knowledge. Her guidance helped us
throughout their research and writing of our thesis.
The researchers are deeply grateful to Mr. Herbert Martires for his
invaluable assistance in designing the research methodology and advising on
appropriate statistical techniques. His meticulous attention to detail and
comprehensive understanding of statistical principles have ensured the accuracy
and reliability of the data analysis conducted in this thesis.
The researchers would like to express their sincere gratitude, Ms. Donna
Chel F. Marana, LPT, English Critic, whose insightful analyses and
interpretations have profoundly enriched this thesis. Her seminal works have
provided invaluable guidance and inspiration, shaped their understanding of the
study, and informed the critical framework of this research.
Ms. Joan L. Fortuna, validator, who helped the researchers to examine
and validate their instruments. Also, for helping them check their survey
questionnaire and for giving some advice about the research study.

The researchers would also like to thank Dr. Kirk P. Manalo, LPT, CHMP,
the academic coordinator and panel chairman, as well as Ms. Maria Teresa
Valerio, MSHRM, Ms. Mae Shane Vergel and Mr. Richard Lumandas, MPA,
their panel members, for their helpful suggestions which help them improve their
study and make it realistic.
To their parents, who have continuously supported them financially to
accomplish this study and for their guidance, encouragement, and inspiration to
them throughout their lives, a very special thanks for the parental presence and
constant guidance to the researchers.
The researchers would also like to thank their fellow classmates and friends
for the stimulating discussions, for the sleepless nights they were working
together for deadlines, and for all the fun they have had within the submission of
the study.
To their participants, the researchers are grateful for their participation in the
study development which is critical to its completion.
-The Researchers
ABSTRACT
Vegetable pichi-pichi using carrot (Daucus Carota) is an innovative twist to
the traditional Filipino dessert, offering a nutritious and flavorful alternative. This
study aimed to explore the sensory attributes and level acceptability of
incorporating carrot into pichi-pichi, focusing to color, texture, appearance,
palatability, aroma. Vegetable pichi-pichi using carrot presents a promising
innovation in Filipino cuisine, combining traditional flavors with modern dietary
preferences.
The study`s focus was the respondents who were city vendors of kakanin.
The survey which included 100 respondents used Raosoft to determine the
sample size of the respondents: 21 were from Buhay na Tubig, 6 from Anabu
Coastal, 22 from Bahayang Pag-asa, 20 from Bucandala IV, and 27 from Imus
Palengke. The hypothesis that vegetable products may also contain kakanin was
the main focus of this investigation. The method used is research descriptive
design. A survey questionnaires with 9-point Hedonic scale was used to evaluate
the sensory attributes and level acceptability of vegetable carrot pichi-pichi in
terms of color, texture, appearance, palatability, and aroma. The researchers
made the survey questionnaires for the respondents. The researchers used
purposive sampling to choose a certain set of people or units for study. The
respondents are selected deliberately because the purposive sampling method
can be utilized to choose a specific group based on research findings, the


researchers employed it. The findings of the study revealed the sensory
attributes of the vegetable carrot pichi-pichi when innovated were liked
extremely. Moreover, the level acceptability of vegetable carrot pichi-pichi was
also liked extremely. In terms of selling price of 13.65 per piece was evaluated as
liked moderately. The most effective way in promoting the vegetable carrot pichi-
pichi was through social media. Therefore, vegetable carrot pichi-pichi was
evaluated was liked extremely by the respondents.

TABLE OF CONTENTS
PAGE
TITLE PAGE………………………………………………………………. i
APPROVAL SHEET………………………………………………………. ii
ACKNOWLEDGEMENT…………………………………………………. iii
ABSTRACT……………………………………………………………….. v
TABLE OF CONTENTS…………………………………………………. vii
CHAPTER I THE PROBLEM AND ITS BACKGROUD
Introduction………………………………………………………………… 1
Background of the Problem……………………………………………… 2
Objectives of the Study…………………………………………..…...…. 4
Statement of the Problem……………………………………………….. 5
Theoretical Framework…………………………………………………... 6

Conceptual Framework………………………………………………….. 9
Scope and Delimitation………………………………………………….. 10
Significance of the Study………………………………………………… 11
Definition of Terms……………………………………………………….. 12
CHAPTER II REVIEW OF RELATED LITERATURE AND STUDY
Food Innovation…………………………………………………………. 14
Carrots: Benefits, Nutrients and Innovation………………………….. 17
Color: Sensory and Acceptability……………………………………… 18
Texture: Sensory and Acceptability…………………………………… 20
Appearance: Sensory and Acceptability……………………………… 22
Palatability: Sensory and Acceptability……………………………….. 23
Aroma: Sensory and Acceptability……………………………………. 24
Selling Price Offered to its Market……………………………………. 26
Effectiveness of Marketing Strategy…………………………………. 27
Synthesis………………………………………………………………… 30
Justification……………………………………………………………… 34
CHAPTER III METHODOLOGY


Research Design………………………………………………………. 36
Research Locale………………………………………………………. 36
Sampling Technique………………………………………………….. 37
Research Instrument…………………………………………………. 37
Analysis of Quantitative Data……………………………………….. 38
Date Gathering Procedures…………………………………………. 38
CHAPTER IV RESULT, ANALYSIS, AND INTERPRETATION OF DATA
Result, Analysis and Interpretation of Data……………………….. 40
CHAPTER V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary of Findings………………………………………………... 51
Conclusions…………………………………………………………… 53
Recommendations…………………………………………………… 55
References…………………………………………………………… 57
Appendices…………………………………………………………... 64
Curriculum Vitae…………………………………………………….. 78
LIST OF FIGURES
Figure 1. Conceptual Paradigm of the study…………………………….. 9
Figure 2. 9 – point Hedonic Scale………………………………………… 37

LIST OF TABLES
Table 4.1.1 The sensory attributes of vegetable pichi-pichi
using carrot in terms of color………………………………………. 39
Table 4.1.2 The sensory attributes of the vegetable pichi-pichi
using carrot in terms of texture……………………………………. 40
using carrot in terms of appearance……………………………… 42
using carrot in terms of palatability………………………………. 43
using carrot in terms of aroma…………………………………… 44
Table 4.2.1 The level of acceptability of the vegetable pichi-pichi
using carrot ………………………………………………………… 46
Table 4.3.1 The selling price of vegetable pichi-pichi using


carrot when offered to its prospective market…………………… 47
Table 4.4.1 What kind of marketing strategy is the most
effective to promote product………………………………………. 48
LIST OF APPENDICES
Request letter……………………………………………………… 62
Sample Survey Questionnaire…………………………………… 63
Procedure and Ingredients ……………………………………… 66
Production Cost and Selling Price………………………………. 67
Proof of Acceptance of Statistician……………………………… 71
Certificate of Data Analysis and Treatment……………………. 72
Certificate of Validation…………………………………………… 73
Consultation Form for Statistician………………………………. 74
Data Gathering Photos…………………………………………... 75
The researchers and their Curriculum Vitae…………………… 76

CHAPTER I
THE PROBLEM AND ITS BACKGROUND
INTRODUCTION
Filipino kakanin were regional rice or root crop delicacies that were
consumed every day by Filipinos as snacks in between meals; however, due to
industrialization, the traditional techniques and ingredients used to prepare these
kakanin are progressively vanishing. All things considered, kakanin dishes from
the Philippines that use rice as the base are a good place to start (Domingo, et.al
2021).
Pichi-pichi was considered one of the many kakanin of the Filipino. Pichi-
pichi originated from the province of Quezon and was also famous in Surigao.
Pichi-pichi is a sticky glutinous sweet dessert and is also enjoyed by kids and
adults. It usually had variations of colors, though it still remained sweet and
delicious. It is usually coated with grated coconut or topped with cheese (Merano
2019).
Pichi pichi contained many nutrients like vitamins B1, B6, vitamin C,
calcium, iron, folate, magnesium, phosphorus, zinc, riboflavin, niacin, pantothenic
acid, potassium, copper, sodium, selenium, biotin, thiamine, and protein. In


general, if one ate enough pichi pichi, one could get all these essential nutrients
needed every day through food alone. But because this popular dessert had a lot
of sugar and fat, it was not recommended by doctors if someone had diabetes or
high blood pressure. One should also note that people who followed a low
carbohydrate diet might not have been able to digest much starch, which meant
they might have felt nauseous after consuming too much pichi pichi. This was
why many Filipinos preferred to pair their mealtime snacks with rice instead of
breads and pastries (Kitchenarry 2023).
On the other hand, carrot farming was one of the most profitable
vegetable farming businesses in the Philippines, especially in the Cordillera
Administrative Region. Carrot growing in the garden complemented the dose of
vitamin A a person needed. Carrots preferred temperate climates, and although
there were many varieties, it was a matter of choosing the one that best suited
the conditions. The minimum temperature for carrots to grow was 10º C or a little
less, with the ideal range being between 15 and 20 ºC. Below 9 ° C, the leaves
could have some problems, but the root, where the fruit grew, was capable of
withstanding icy temperatures below zero (Brosas 2022).
Moreover, carrots contain many nutrients and antioxidants that may
support overall health as part of a nutrient-rich diet (Adda 2023).
BACKGROUND OF THE PROBLEM

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Cassava flour used in making pichi-pichi was high in carbohydrates.
However, the substances cyanogenic glycosides were found in cassava. These
substances could cause the body to release cyanide. To avoid cyanide
poisoning, cassava had to be properly cooked before consumption. When
cooked properly, cassava was probably safe to eat in small amounts on occasion
as part of a healthy diet for the majority of individuals. Cassava that had not been
properly prepared, however, might not be safe. Inadequately prepared cassava
could include substances that, when consumed, turned into cyanide in the body.
This could result in cyanide poisoning and certain types of paralysis. This was
especially true if consumed as part of a diet that was poor in protein. Cassava
consumption could result in an allergic reaction in some persons (Therapeutic
Research Faculty 2020).
According to Bjarnadottir (2023), Root vegetables like cassava were quite
popular all around the world. They offered a variety of vital nutrients, including
resistant starch, which could be good for your health. However, as with all foods,
one should be careful to only eat it occasionally. This was especially true in light
of the fact that it had a high calorie content and could include hazardous
substances. It required proper preparation to avoid adverse health effects.
Particularly, one should avoid eating it raw.
It’s also worth noting that processed varieties like tapioca may be lower in
important micronutrients. There are not many documented cases of allergic
reactions to cassava or tapioca. However, people who are allergic to latex may
experience allergic reactions due to cross-reactivity, which means your body


mistakes compounds in cassava for allergens in latex, causing an allergic
4
reaction.
Moreover, according to Bjarnadottir (2023), Carrots are full of benefits and
a nutrient-rich diet. Carrots' numerous components, such as beta carotene and
antioxidants, may have promoted your general health. Beta carotene, fiber,
vitamin K1, potassium, and antioxidants were all abundant in carrots. They
offered some health advantages as well. They had been connected to enhanced
eye health and lower cholesterol levels, making them a food that supported
weight loss. Beta carotene, an antioxidant that your body turned into vitamin A,
gave orange carrots their vivid color. Carrots contained calories, carbohydrates,
water, protein, sugar, fiber, and a small amount of lipids as nutrients. Carrots
were known for their high content of beta-carotene, which was converted to
vitamin A in the body. They were also a good source of dietary fiber and
contained various vitamins and minerals. The World Health Organization found
out in 2023 that many young Filipinos did not eat vegetables, and about 70% of
Filipinos in the Philippines did not eat healthy food. On the other hand, UNICEF
found out in 2023 that 74% of the youth often ate unsustainable food such as
junk foods because they preferred food like street foods, which were
preservatives food.
Therefore, the researchers chose carrots as the main ingredient for an
innovative food product in making pichi-pichi. Thus, a snack that everyone
enjoyed and was delighted to eat.

OBJECTIVE OF THE STUDY
The study generally aimed to innovate a product into a vegetable pichi-pichi
using carrots.
The researchers specifically aimed to:
1. determine the sensory attribute of vegetable pichi-pichi using carrots in
terms of color, texture, appearance, palatability, and aroma;
2. determine the level acceptability of vegetable pichi-pichi using carrots in
terms of color, texture, appearance, palatability, and aroma;
3. compute the selling price of vegetable pichi-pichi using carrots when it
was offered to its prospective market;
4. identify the most effective marketing strategy to promote the product.
STATEMENT OF THE PROBLEM
This study utilized carrots as a vegetable pichi-pichi as an innovative product.
The study sought to answer the following questions:


1. What is the sensory attributes of the vegetable pichi-pichi using carrot in
terms of:
1.1 color;
1.2 texture;
1.3 appearance;
6
1.4 palatability;
1.5 aroma?
2. What is the level of acceptability of vegetable pichi-pichi using carrot in

terms of:
2.1color;
2.2 texture;
2.3 appearance;
2.4 palatability;
2.5 aroma?
3. How much is the selling price of vegetable pichi-pichi using carrots

when it was offered to its prospective market?
4. What kind of marketing strategy is the most effective to promote

product?
THEORITICAL FRAMEWORK
For the theoretical framework that served as a guide to the researcher,
this study employed Esen Gurbuz (2018) Theory of New Product Development
and Its Application. Esen Gurbuz developed the Theory of New Product
Development and Its Application to understand that a product, whether it was a


tangible good or a service, needed to be both practical and appealing to the
client in order to meet their needs, provide value, and be given in the manner
they requested.
The Theory of New Product Development and Its Application describes
the steps that each product goes through: Introduction, new product
development, new product development, meeting customers’ needs and
requirements, life cycle perspective in new product development, success and
failure in new product development, conclusion, and suggestions. These are the
7
six stages of the theory.
The Introduction phase can be defined as an exchange in which
consumers expect to benefit from the firm, and firms expect more market share,
customer share, and more pay. The following stage is to make NPD effective;
there should be coordination between the manufacturing, engineering, research
and development, marketing, finance, and purchasing departments. The third
stage is the new product development and meeting customers’ needs and
requirements because the global market demand is quite high, which makes
businesses give more concern to meeting customer needs. Life cycle perspective
in new product development: Every product has a life cycle similar to living
creatures.
Eventually, all products will complete the cycle at a certain time and will
cease to exist. However, the time when a new product comes to the end of its
cycle is crucial for businesses because the main reason behind developing any
product is to make a profit. The fifth stage, which is the success and failure

stage, is a part of the new product strategy and development process that
influences the success of a new product. The conclusion and suggestions stage
are the final stage when products are released to the market to meet customers’
needs, which are changing almost instantaneously while consumer needs remain
constant. New product development, which involves the changing process of
these products, is not only the responsibility of the business department but also
8
requires the cooperation of the design, production, and marketing departments
Theory of New Product Development served as a guide and framework to
researchers. The theory of New Product Development is a set of principles and
concepts that explain how new products are developed, from idea generation to
commercialization. This theory of New Product Development guided the studies
and developed new insights into the process of product development.
This theory helped researchers to understand the various stages of New
Product Development, including ideation, concept development, product design,
testing, and commercialization. Researchers could also use the theory of NPD to
identify factors that could influence the success of new product development,
such as the importance of customer needs, the role of innovation and creativity,
the impact of organizational structure and culture, and the importance of project
management and team dynamics.
Overall, the theory of New Product Development provided a
comprehensive framework for understanding the process of product development


and could be used as a valuable tool for researchers who want to contribute to
9
this field.
CONCEPTUAL FRAMEWORK
Pichi -Pichi Carrot
Food preparation and mis - en- place
Steaming
Sensory attributes of Carrot Pichi - Pichi
Color Texture Appearance Palatability Aroma
Level of acceptability based on the sensory attributes of Carrot Pichi - Pichi
Food Costing and Marketing Strategy
Carrot Pichi - Pichi as an Innovative Product
Figure 1. Conceptual Paradigm of the Study


10
Figure 1 showed the conceptual paradigm of the study with concepts that
assisted the researchers in creating an innovative carrot pichi-pichi. The
paradigm illustrated the stages that were performed to obtain the results,
including mis-en-place, food preparation techniques, and steaming as a method
of cooking. The process was carried out to evaluate the product's color, texture,
appearance, palatability, food cost, and marketing strategy.
SCOPE AND DELIMITATION OF THE STUDY
The scope of the study was the selected respondents who were sellers of
kakanin in the city. Raosoft was used in the study which consist of 96
respondents: 21 respondents in Buhay na Tubig; 6 respondents in Anabu
Coastal; 22 respondents in Bahayang Pag-asa; 20 respondents in Bucandala IV;
27 respondents in Imus Palengke. This study focused on the idea that vegetable
products can also be a part of kakanin.
The delimitation of the study was the sellers in 5 Anabu Costal and Imus
Palengke who refused to take part in the survey.


11
SIGNIFICANCE OF THE STUDY
Vegetable pichi-pichi was made from carrots, an innovative product that
would benefit a variety of stakeholders in a number of ways. The following are
some potential advantages of this study:
Consumers- The study could provide the consumers with a healthier
option for their dietary preferences. For a healthy alternative, carrot-based pichi-
pichi could be an alternative to the traditional tapioca flour and sugar. The
nutritional benefits of carrots, such as vitamin A, fiber, and antioxidant content,
had the potential to enhance consumers' overall health.
Future Entrepreneurs- This ground-breaking accomplishment will give
the entrepreneurs the opportunity to create a new product that could appeal to
the customers who respected their health. Prospective business owners will be
able to differentiate their offering from traditional pichi pichi and gain a
competitive edge in the market by taking advantage of consumers' demand for
healthier food alternatives.
Students- This study will be useful as a paradigmatic model by those who
were interested in creating new products. By carefully analyzing the market
potential, the production process, and the marketing strategies employed in this
study, business students will learn crucial information about the product
innovation process.
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Future Researches- This study will aid future researchers in stimulating
additional investigation into the nutritional advantages of using carrots and other
vegetables in place of traditional ingredients in other food products. The study
can increase their understanding of how to provide healthier food options, which
could lead to additional developments and innovations of carrots in the food
sector.
DEFINITION OF TERMS
This section provided the definition of the terms applied that helped in
understanding the context of the study.
Aroma – in the study, it referred to a distinctive, pervasive, and usually
pleasant or savory smell.
Carrots - in the study, it refers to the carrot as a root vegetable often
claimed to be the perfect health food.
Innovation – in the study, it referred to the development of new products,
designs, or ideas.
Marketing Strategy - in the study, it refers to a marketing strategy as a
long-term plan for achieving a company's goals by understanding the needs of
customers and creating a distinct and sustainable competitive advantage. It
encompasses everything from determining who your customers are to deciding
what channels you used to reach those customers.


Palatability - in the study, it referred to the palatability of something as its
quality of being tasty or acceptable in some other way. When you were baking a
13
cake, its palatability was much more important than the way it looked.
Pichi-Pichi - in the study, it referred to as a gelatinous dessert (this can
also be eaten as a heavy mid-afternoon snack) made from grated cassava and
sugar. The concoction was placed in a mold and steamed until a sticky
gelatinous texture was formed. After steaming, it was coated with grated coconut
for additional flavor.
Selling Price - in the study, it referred to the selling price as how much a
buyer paid for a product or service. It could vary depending on how much buyers
were willing to pay, how much the seller was willing to accept, and how
competitive the price was in comparison to other businesses in the market.
Sensory Attributes - in the study, it referred to sensory attributes, such
as appearance, odor, flavor, taste, and texture of foods detectable by human
senses, are often used to evaluate food quality.
Steam - in the study, it refers to steaming, an indirect cooking method that
used hot steam generated from water to cook food.

14
CHAPTER ll
REVIEW OF RELATED LITERATURE AND STUDY
This chapter primarily presented the different research studies and other
literature from foreign sources that have significant bearings on the variables
included in the research. It focused on several aspects that helped in the
development of this study.
Food Innovation
The benefits and impact of food innovation, can brings growth and new
market which the food firms find competitive advantages and economic growth
potential through innovation in the food industry. A food business stays current
with the most recent trends in food safety thanks to new products and
procedures. Additionally, they aid in corporate growth and market segmentation.
Food brands that are innovative are more likely to remain in the market. And it
can increase productivity by targeting food innovation processes frequently try to
improve the efficacy and efficiency of operations. These include ways to reduce
mistakes and even human involvement. Innovative approaches can enable
businesses to create more goods for less money (Hanson, 2023).


According in Food Industry (2020), one of the key components of a
company's success is innovation. It has recently taken on a significant role in the
food industry as well, which was previously thought of as a relatively developed
and slow-moving sector. It also stated that the innovation is a key element for the
success of any business, including the food industry. In recent years, a shift in
the food industry towards more innovative products, processes, and business
models was seen.
Food innovations have a significant role in the continued progress of both
businesses and communities in general. The advantages of innovations can
benefit people while also helping businesses maintain or grow their market share
and profitability. Scientific and technological advancements, particularly in the
food industry, frequently elicit distrust and rejection from customers, which lowers
their level of acceptance (Albersten and Wiedmann, 2020).
The European Food Safety Authority procedure can have a positive
impact on functional food innovation. The European Food Safety Authority
(EFSA) is responsible for assessing the safety and efficacy of food products
marketed in the European Union (EU), including functional foods. The EFSA
uses a rigorous scientific evaluation process to determine whether a food
ingredient or product is safe for consumption and provides the claimed benefits
(Lenssen, 2018).
In the study conducted by Nazarro (2019), they investigated
consumers’ acceptance towards product innovation in the agri-food sector,
uncovering the demonstrated that consumers are receptive to new product


developments. Consumers' WTP for the novel product was, in fact, far greater
than for the conventional one. The existence of a sizable pool of potential
customers is further evidenced by the fact that two out of the three consumer
categories identified show a strong association between the innovative product

16
traits and consumer psychographics characteristics.
According to Rebelo and Serra (2022), the food sector is under pressure
to provide novel solutions that are secure and have demonstrated advantages,
according to their studies, which suggested that food innovations should be
stored at ambient temperature. Food innovation must preserve its appearance,
texture, and color. Additionally, it said that based on the studies, incorporation
should ideally be used to add substances to foods.
In the study of Candelo (2021), showed that the start-ups' innovation
processes and performance in the food industry, investigate whether and which
innovation-related characteristics can alter the performance of food innovation
start-ups in order to determine whether these changes are noteworthy. Two
intriguing findings are produced through statistical elaborations. One refers to the
error term and the other is concerned with aspects of creativity. Food innovative
start-ups in the Italian food business only benefit from investments in R&D
activity.
The conducted study of Rabadan (2021), said that the consumers are
becoming more knowledgeable about the ingredients in their food and how it is
made. Food innovation has increased as a result of these new demands. Two
major patterns have dominated food innovation research in recent years,


particularly those conducted in Western nations. The first is the link between
nutrition and health, which has promoted the manufacture of foods that are good
for one`s health. The second is the investigation of innovative mitigation
measures
(such as meat replacement) to lessen the environmental impact of food
production.
17
Carrot: Benefits, Nutrients, and Innovation
Carrots provide a plethora of health advantages, including the potential to
support healthy vision, regulate blood sugar, aid in weight management, reduce
cancer risk, control blood pressure, and lessen the risk of heart disease, increase
immunity, and support brain function. Increase your consumption of this veggie;
you won't be sorry. Carrots, an orange vegetable with many health benefits,
include beta-carotene, an antioxidant that belongs to the carotenoid family. It has
been demonstrated that beta-carotene aids in the prevention of age-related eye
conditions such macular degeneration. Additionally, aids in the body's production
of vitamin A, which is essential for boosting your immune system, particularly
during the cold and flu season. In order to defend itself from threats and create
new cells, our body needs vitamin A (Fernando and Megan, 2022).
In the study of Muhammad (2022), the nutrients one can get from the
carrot are vitamin C, calcium, iron, biotin, vitamin K1, potassium, vitamin B6, and
lutein. These are the nutrients one will consume from the carrots.
According to Valencia (2020), three factors that continue to have a
significant impact on customer behavior and purchase choices are quality, taste,
and provenance in various markets. As a result, merchants are revising and
upgrading their demands, putting more pressure on fresh pack carrot growers to
adhere to stricter food safety guidelines. Harvested carrots are prone to foreign
things like stones, sticks, buds, and other materials like soil, which are often
located underground, just like any other root crop. Manual sorting has lost its
effectiveness for fresh pack carrot growers trying to meet the level of quality the
market currently requires; optical sorting is the industry standard for effectively
removing foreign material and other color defects like greening. In order to keep
up with evolving trends and meet the level of quality retailers and consumers
demand, the time is now for fresh pack carrot producers to seriously consider
investing in business-building technologies that will not only help them to keep up
with trends but also equip them with the competitive edge needed to successfully
grow into the future.
Color: Sensory and Acceptability
According to Philip (2022), Consumers perceptions of flavor and taste are
influenced by color. A person's psychological and sensory experience with food
is influenced by a number of things. Color can have a variety of effects on how a
person eats, according to studies. Most people first process visual information
when they are eating. Before taking a bite, they make assumptions about the
food's appearance in relation to the surrounding plate or container and draw on


years of experiences with comparable items. These assumptions include how
fulfilling the food will be and how it will taste. Color influences the following
psychological elements of eating, whether intentionally or unintentionally.
Color is the single most important intrinsic sensory cue in eliciting
expectations about food products. In fact, it has been widely demonstrated that
changing the hue or intensity of colors in foods or drinks influences flavor

19
identification and taste intensity perception (Silva, 2018).
Moreover, according to Starowicz and Zielinski (2019), color can develop
the thermally treated products is mainly attributed to the formation of brown
polymers called melanoidins. It was also noted that the increasing concentration
of probably carcinogenic and mutagenic acrylamide is related to the darker color
of a product.
Morgol (2020) stated that color is connected to the conventional color
expressions of reddish, yellowish, etc. and is regarded as a qualitative aspect of
color. By using a calculated grey color with the same luminance, it is utilized to
define color differences. Numerous studies have compared hue angle, a color
characteristic, to the pigments in fruits and vegetables.
Therefore, meal selections are based on color. It is frequently the first
aspect of a food product's appearance that the customers notice. According to
numerous studies, the ability to taste things visually develops as people get
older. One would imagine that something will taste like cherry or cinnamon if it is
bright red. People could anticipate that a green food item will taste like lime or

apple if it is that hue. Additionally, people use produce's color to gauge its
freshness (Storey, 2022).
According to Reed (2023), the carrots come in a variety of vibrant colors
of orange, yellow, purple, red, and white depending on the environment and
nutrients they are produced in. The number of vitamins and antioxidants in
20
carrots varies based on their hue, which also affects how they taste.
The traditional Pichi-pichi is a Filipino delicacy made of grated cassava and
coconut juice. Soft, chewy and coated with grated coconut, this steamed cake is
delicious as a snack or dessert. Color is usually light-yellow color but adding
flavor extract and food coloring is why pichi-pichi has different colors (Manalo,
2019)
Texture: Sensory and Acceptability
Food texture is defined as those properties of a food that are sensed by
touch in the mouth and with the hands. We use many words to describe food
texture foods can be soft or hard, mushy or crunchy, or smooth or lumpy. Texture
is important to the enjoyment and acceptability of foods (Dahl, 2020).
Food texture is an important parameter for understanding consumer
perception and preferences. Most often, texture is studied by using sensory
analysis methods that focus on specific product characteristics. (Bondu and
Salles, 2022).

In the study of Gibbons and Evans (2022), it is found out that the food
texture should have a significant role in regulating satiation, satiety, and daily
calorie intake. The technique of manipulating food texture has greatly advanced
through time to the evaluation of satiety. Solid foods seem to evoke a higher
satiation response and a stronger energy compensation than their liquid

21
equivalents.
When it comes to young children's food acceptance, texture is crucial,
especially during the supplemental feeding stage. It is unknown what influences
infants' acceptance of various food textures. In this study, mothers' observations
of their kids' propensity to consume various food textures and contributing
variables are compiled. Each child's overall food acceptance scores a measure
of how well they could eat the supplied textured foods was computed (Nicklaus
2021).
According to Innova Market Insights (2020), on their conducted global
survey in 2019, it is found out that customers say texture makes food and drinks
"more intriguing to experience. Texture has emerged as a key factor as the
clean-label megatrend continues.
Moreover, dish texture is frequently referred to as mouthfeel, which
describes the bodily sensations you feel in your mouth as you consume a
particular dish. With our tongue, cheeks, teeth, and palate, we can feel texture.
Food can have a variety of textures, each of which enhances the overall flavor.
Textures might be crunchy, chewy, firm, soft, smooth, lumpy, or a combination of
several (Role of Texture in Food and Drinks, 2023).


According in Culinary Lore (2020), it is said that people have certainly
textures in food. Food textures are foods can be liquid, solid, semisolid, hard,
crisp, crunchy, crumbly, chewy, creamy, soft, smooth, lumpy, rough, or gritty. All
of these physical traits result from the composition of food, which includes water
in significant amounts.
22
Appearance: Sensory and Acceptability
According to Beverly (2022), in her article the appearance properties of
vegetables can affect consumers' acceptance toward them as well as purchase
intent. Hence, appearance is highly associated with quality of edamame a
proteinrich vegetable that is experiencing increased sales.
Food appearance, especially color, determines the first impression of
consumers about food products. Texture and rheological properties such as
viscosity significantly influence the taste of the food and handling characteristics
of the product. All these factors may change during food storage and distribution
(Corrandini, 2019).
Appearance may be able to manage people's appetites if we can alter the
appearance of food at whim. Additionally, it might be feasible to enhance the
flavor of food, for example, in the case of hospital foods or diet foods that
naturally lack flavor or taste (Okijima and Spence, 2020).
Moreover, according to Spence, Professor of Psychology at Oxford (2018), the
appearance in an instance it is very important he found that people’s perceptions
of food are typically dominated by what their eyes see, and this is because eating

is a multisensory activity. In agriculture, farmers can easily distinguish and
separate the food appearance that would not be accepted as adequate while
picking.
On the other hand, determining how fresh food and beverages are, their
outward look is equally crucial. Additionally, visual signals related to appearance
can make someone hungry. In fact, even before a product is eaten, its physical
attributes assist to create expectations about its flavor, palatability, and taste that
23
ultimately influence how well it is received and then devoured (Wulan, 2018).
Palatability: Sensory and Acceptability
According to McCrickerd (2016), food palatability is defined as the positive
hedonic evaluation of food’s sensory characteristics, which reflects previously
learned knowledge that a foods sensory quality is nutritional and safe to eat.
The palatability of a food, especially it is tasting pleasantness, is the most
important factor that determines food selection or preference. It is widely
accepted factor that macronutrient composition influence palatability so that
generally foods higher in fat and sugar content have palatability. While foods
higher in palatability are consumed in higher amounts in controlled studies,
independent of macronutrient composition, community-dwelling individuals tend
not to self-select foods that are not well-liked (Anguah et.al 2017).
However, according to Forde (2016), palatability is only one component of
the sensory experience, though. Before, during, and after an eating event,
sensory cues based on a food's appearance, smell, taste, and texture are in use.

This review's main objective is to go beyond taste and highlight recent
developments in our knowledge of how specific sensory properties might be
exploited to encourage better energy intake control.
Malone and Lusk (2017), stated that one of the most important aspects of
food to consumers is palatability. This is particularly the case for US consumers
in recent decades, even to the degree that taste trumps health, convenience,
safety, or even cost. 24
Moreover, it is common knowledge that the palatability and nutritional value
are seen as being at odds with one another. While there are many ways to gauge
health, there is no equivalent way to gauge deliciousness (Young, 2021).
Overall, according to the AmericanRestaurant, the palatability of a carrot
whether eaten raw or cooked, they are sweet. The scent of this food is rather
earthy because it is a root vegetable. Depending on where it was cultivated, the
earthiness differs. They smell a little spicy and are significantly sweeter than
normal carrots.
Aroma: Sensory and Acceptability
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. Therefore, various food establishments
use attractive aromas of their products to entice and capture potential clients
(Yeon et at. 2016).


Food aroma is very sensitive to processing and storage conditions. Flavor
loss as well as off-flavor development is a problem for the food industry and
could be limited by the encapsulation of the volatile ingredients prior to their use
25
(Madene et.al 2006).
In the study conducted by Sinesio et.al (2018), it is found out that food
aromas, whether perceived or not, direct the attention towards the food sources
through the priming implicit memories and arouses anticipation of energy or
nutrient associated with the consumption.
According in the study of Wang et.al (2022), controlling the fragrance
release when eating presents a number of issues due to the dynamic and
complicated features of the oral environment. The mechanism behind the
transmission and perception of aromas during oral meal processing. The most
recent research in scent release from food to the retro nasal cavity, aroma
release and delivery influencing factors, and aroma perception mechanisms were
presented in this review.
The aroma and the contribution of the odorous volatile chemicals are the
most crucial aspects of flavor. The study of chemical molecules thought to
produce an aroma or flavor is known as flavor chemistry. The scent and taste
receptors in the nose and mouth, respectively, detect flavors (Hall et.al, 2019).
According it the articles of My Food Job Rocks, (2023) many people find
out that the aroma of cooked carrots is sweet pleasant. It is subjective and can

vary from person to person. Many people may perceive a sweet aroma when
carrots are cooked. Taste and smell preference can differ greatly among
individuals.
26
Selling price offered to its market
According to Huang (2018), profitability should be considered when
determining the selling price, securing profitability is the main advantage of
choosing an appropriate selling price. A business can stay competitive in the
market by setting a calculated price. Customer perception should have the value
they received from a product are influenced by selling price.
The selling price of a new product is the major factor in determining it is
success in the market. When faced with new items in the portfolio, many
businesses to business salesperson conservative (Bourgh and Schepers, 2018).
Pricing is a cross-functional, incredibly potent instrument for establishing
the viability of an innovation early on in addition to driving and maximizing
profitability. Innovation is really where price can help create the conditions for
greatest success, from a pricing standpoint (Nieminen, 2021).
According to Forbes Business Council, (2023) pricing for new products
matters. If you set the price too low, the purchaser will automatically associate

that vendor with overpromising and underdelivering. As a result, the new good or
service's sales volume and profit margin won't be as high as they may be. If the
price is set too high, potential customers will not be able to afford the good or
service, which will also result in a poor sales volume. The new, innovative
product will be perceived as a commodity if the price is set at the same level as
the competition, and many potential customers will overlook its special features
27
and advantages.
Moreover, the selling price that has a significant impact on demand rate.
The willingness of consumers to buy a product at a particular price is influenced
by several factors, including the perceived value of the product, individual
preferences, income levels, and market conditions. Consumers assess the value
they believe they will receive from a product relative to its price. If they perceive
the product to have high quality, unique features, or significant benefits.
Understanding the target market and catering to their preferences is crucial in
determining the optimal pricing strategy.
It's important to note that consumer behavior and willingness to pay can
vary across different product categories and industries. Additionally, factors such
as brand reputation, marketing efforts, and customer loyalty can also influence
consumer decisions (Li and Teng, 2018).
Effectiveness of marketing strategy
Market Insights (2022), cited that manufacturer of rice cakes highlight the key
selling of the product for the purposes of commercials or advertisements, which


is likely to drive the sales of rice cakes. Furthermore, the rising demand and
consumption of rice products amongst millennials, inspiring them to spend on
healthy and organic snacks further expand the rice cakes market size. Brands
showcasing their range of rice products of different flavor, texture, and forms in
both retail and e-commerce platforms, are anticipated to promote the rice cake
market growth.
28
Marketing communications channels focuses on anyway business
communication a message to its desired market or the market in general. A
marketing communications tool can be anything from advertising, personal
selling, direct marketing, sponsorship, communication, promotion, and public
relations. Positioning is one of the marketing strategies that company may use. It
aims in making a brand which is occupy a distinct position, relative to competing
brands, and in the mind of customers. Additionally, based on iFranchise
Philippines (2020), marketing strategies is one of the pillars of a strong and well-
profited organization. Otherwise, strategies differ so business can continuously
keep up and meet the expectations of their customers and prospects clients.
Also, with the rise of advancement in the field of technology, there's a need to
incorporate this to the marketing strategies to be created. Having a website,
social media optimization, connect with social media influencer, and crew
compelling video ads.
Furthermore, 97% of small businesses utilize social media to draw in new
consumers, according to Social Media Examiner (2022). Additionally, brands with


a strong social media presence are more likely to attract consumers, according to
63% of online shoppers. This shows how social media marketing has a lot of
potential to boost sales, but there is a dearth of knowledge on how to make it
happen. Social media marketing is now required in order to verify the brand. It's a
crucial channel for businesses to connect with customers. And when done well, it
conveys to those customers that their brand is engaged and communication
driven. Social media initiatives that are executed well can increase traffic,
29
engagement, and sales (Brandi, 2022).
According in the study of Wixted (2022), digital consumers spend over 2.5
hours every day on social media platforms, which is one of the reasons social
media marketing is so successful. This means that people have an opportunity to
market their goods and services to their target market for over three hours each
day. They may use social media marketing for their business-to-business (B2B)
and profit from this statistic even if they are a B2B enterprise. Ninety percent of
the brands who use social media marketing have done so to raise consumer
awareness of their products.
Therefore, Aj Marketing (2023), stated that marketing in the Philippines
can be a little tricky, but it is worth the effort. The market is full of diverse cultures
that have been influenced by both Western and traditional practices. So, if one
wants to expand their business in the Philippines. She'll need to do her research
and implementing marketing strategies that the Filipino market will easily accept.
One thing to keep in mind is that Filipinos love the internet and socializing. That

is why it is essential to focus on internet marketing and social media marketing.
By doing so, one you can reach out to their hearts and get the brand out there.
30
SYNTHESIS
The creation and application of novel concepts, items, procedures, and
business models within the food sector are all included in the concept of food
innovation. It entails developing new and enhanced food products, enhancing
production processes, and coming up with creative solutions to satisfy consumer
tastes and expectations. Food innovation attempts to improve the whole
consumer experience with food by improving its quality, safety, sustainability,
nutritional value, and general appeal. Market competitive advantage Innovation-
friendly food businesses are at an advantage. By offering unique and improved
products or services, they can entice more customers and differentiate
themselves from competitors. Economic growth: New market opportunities
brought forth by food innovation drive economic growth. By offering unique
products or processes, businesses can increase their revenue, generate jobs,
and extend their industries.
Improved food safety innovations in food safety practices, such as new
products and procedures, help businesses stay current with the latest trends and
regulations. This leads to enhanced food quality, reduced risks of contamination,
and increased consumer trust. Market segmentation for food innovation refers to
the process of dividing a broader market into distinct groups or segments based

on specific criteria or characteristics. This segmentation helps companies identify
and understand the unique needs, preferences, and behaviors of different
customer groups. By tailoring their innovative strategies and offerings to these
segmented markets, companies can enhance their chances of success in
31
introducing new products, services, or business models.
Moreover, color is the most important intrinsic sensory cue that influences
expectations about food products. Altering the hue or intensity of colors in food
and drinks can impact flavor identification and taste perception. The color
development in thermally treated food products, such as the formation of brown
polymers called melanoidins, contributes to their appearance. Darker color in
some products may also be associated with the presence of potentially harmful
substances like acrylamide. Color is often described using conventional
expressions like reddish or yellowish, representing qualitative aspects. Color
differences can be defined by comparing hue angles and pigments in fruits and
vegetables. Consumers tend to make meal selections based on color, as it is one
of the first visual aspects they notice. The ability to associate flavors with specific
colors develops as people grow older.
In summary, food texture is an important sensory attribute that influences
consumer perception and preferences. It can affect satiation, satiety, and calorie
intake. Texture is particularly crucial for young children during the early stages of
food acceptance. Understanding and manipulating food texture is vital for the
food industry to create enjoyable and satisfying products. Food texture refers to
the physical characteristics of food that are perceived by touch in the mouth and

with the hands. It plays a crucial role in the overall enjoyment and acceptability of
food. Texture can be described using various terms such as soft, hard, mushy,
crunchy, smooth, or lumpy. Understanding consumer perception and preferences
of food texture is important in the food industry. Sensory analysis methods are
commonly used to study texture, focusing on specific product characteristics.
These methods help in evaluating and improving the texture of food products to
meet consumer expectations. Research has shown that food texture has a
significant impact on regulating satiation, satiety, and daily calorie intake.
Manipulating food texture can influence the feeling of fullness and energy
compensation. Solid foods tend to induce higher satiation and stronger energy
compensation compared to their liquid counterparts. In the case of young
children, texture plays a critical role in their food acceptance, especially during
the supplemental feeding stage.
It emphasizes the significance of appearance properties of vegetables,
specifically highlighting how it can impact consumers' acceptance and purchase
intent. This is particularly relevant for edamame, a protein-rich vegetable that has
been experiencing increased sales. The appearance of food, particularly its color,
plays a vital role in forming the initial impression in the minds of consumers.
Additionally, factors such as texture, viscosity, and rheological properties can
significantly influence both the taste of the food and the handling characteristics
of the product. It's important to note that these factors may change during food
storage and distribution, as highlighted.


Based on the information provided, it can be inferred that food
palatability refers to the positive hedonic evaluation of a food's sensory
characteristics, indicating that the food is safe and nutritious to consume.
Palatability, especially taste pleasantness, plays a crucial role in food selection
and preference. Foods with higher fat and sugar content generally tend to have
higher palatability. Controlled studies have shown that foods with higher
palatability are consumed in larger quantities, regardless of their macronutrient
composition. However, in real life situations, individuals typically choose foods
that they enjoy. Food palatability refers to the positive hedonic evaluation of a
33
food's sensory characteristics, indicating that it is nutritional and safe to eat.
Overall, the perception of food aromas is subjective and can vary from
person to person. It is influenced by a combination of physiological,
psychological, and contextual factors, making it a unique and individual
experience. Additionally, the perception of aromas can also be influenced by the
context in which they are experienced. Factors such as the environment,
presentation of the food, and personal expectations can shape how individuals
perceive and evaluate the aroma of cooked carrots or any other food. In the case
of cooked carrots, the sweet aroma can be attributed to the presence of certain
volatile compounds released during the cooking process.
To synthesize the selling price, profitability setting an appropriate selling
price is essential for securing profitability. By considering profitability, businesses
can maintain competitiveness in the market and ensure long-term success.
Customer perception about the selling price of a product influences customer


perception of the value they receive. The perceived value is influenced by factors
such as the selling price, quality, unique features, and benefits of the product.
Conservative Pricing for New Products when introducing new products, many
business-to-business salespersons tend to be conservative in their pricing
approach. This cautious approach may stem from uncertainties surrounding

34
customer acceptance and market response to the new product.
The provided information synthesize is potential of rice cakes in the
market, driven by factors such as the rising demand for rice products among
millennials and the promotion of various rice cake flavors, textures, and forms
through both retail and e-commerce platforms. It highlights the importance of
effective marketing communication channels and strategies for businesses to
succeed in this competitive landscape. Marketing communications tools
mentioned include advertising, personal selling, direct marketing, sponsorship,
communication, promotion, and public relations. These tools help convey
messages to the desired market and position the brand distinctively in the minds
of customers compared to competitors.
JUSTIFICATION
The researchers believed that the supplementary research about pichi-
pichi using vegetable carrot is needed in order to provide a healthy snack for
consumer that will fulfill their pleasure and health. In making pichi-pichi, carrot will

be alternative for cassava which means this will be the main ingredient for the
study.
Since it is proven that there are many benefits and nutrients can be obtained
from carrots. This study is significant and can encourage people, especially the
consumers to eat healthy snacks, thus, suggest for the study to be carried out.
35
CHAPTER III
This section of the research study explained the study`s design which
aims to gather data from the concern respondents.
RESEARCH DESIGN

The study used a descriptive research design. This study utilized a
descriptive design since it accurately describes the innovation of pichi-pichi using
carrot. The study used quantitative research since the study is measurable and
provides a numerical solution to the problem. To collect, analyze, and display
data in a numerical format rather than a narrative way is a method of doing an
empirical data study. In relation to this, a questionnaire survey was used in this
study.
RESEARCH LOCALE, RESPONDENTS, AND DURATION
The study was conducted in 21 Buhay na Tubig; 6 Anabu Coastal; 22
Bahayang Pag-asa; 20 Bucandala IV; and 27 Imus Palengke. The respondents
were the sellers of “kakanin” in Buhay na Tubig, Anabu Coastal, Bahayang Pag-
asa, Bucandala IV, and Imus Palengke, where people regularly gathered for the
purchase and sale of provisions, livestock, snacks, including kakanin..
The researcher chose the place of implementation because it would give
the researchers the necessary information about the people. The duration of the
36
study was from March 2023 to January 2024.
SAMPLING TECHNIQUE
The study used a non-probability sampling technique called purposive
sampling. According to Cathy (2023), purposive sampling technique is a non-
probability method used in research studies to select a specific group of
individuals or units for analysis. Participants were chosen on purpose and not
just randomly.

RESEARCH INSTRUMENT
The survey questionnaires were used as the instrument of the study to
determine the sensory attributes and level of acceptability of the vegetable pichi
pichi using carrot using a 9-point Hedonic Scale. The researchers made the
survey questionnaires for the respondents. The survey questionnaires were
validated by their validator for the validity of the survey to be answered.
Scale Range Adjectival Learning
9 9.0-8.12 LIKE EXTREMELY
8 8.11-7.23 LIKE VERY MUCH
7 7.22-6.34 LIKE MODERATELY
6 6.33-5.45 LIKE SLIGHTLY
5 5.44-4.59 NEITHER LIKE NOR DISLIKE
4 4.58-3.67 DISLIKE SLIGHTLY
3 3.66-2.78 DISLIKE MODERATELY
2 2.77-1.89 DISLIKE VERY MUCH
1 1.88-1.0 DISLIKE EXTREMELY
Table 3.1. 9-point Hedonic Scale

37
Table 3.1 above shows the verbal interpretation with corresponding scale using
9-point Hedonic Scale.
STATISTICAL TREATMENT OF DATA
The study utilized the following statistical formulas in the treatment,
analyzing and interpreting the results;


Weighted Mean is extremely useful in that it allowed the final average
number to reflect the relative importance of each observation and was thus more
descriptive than a simple average. It also had the effect of smoothing out data,
thereby enhancing accuracy (Taylor, 2020).
Frequency Distribution is to provide informative and summarize the data
sets. A frequency distribution provides categorical information on the number of
occurrences. It was a way of organizing a large set of data into more
manageable groups (Turkey, 2022).
DATA GATHERING PROCEDURE
The researchers applied these data-gathering procedures step by step
throughout the stage of investigation.
1. The researcher created a survey questionnaire to answer the problem
statement.
2. The researchers prepared a permission letter and had their research
adviser and academic coordinator sign it. All the research documents were also
38
prepared by the researchers.
3. The researcher sought validation from their validator before utilizing the
survey questionnaire prior to administering the survey.
4. To gather the data, the researchers visited the locales they had selected
to reach out to their identified respondents.


5. The researchers asked for permission to conduct a survey and
administered product testing.
6. The researchers collected all the completed survey questionnaires from
the respondents.
7. All of the acquired data was analyzed and tallied by the researchers
before sending to the statistician.
8. The researchers collaborated with their statistician for the statistical
treatment to be applied and to obtain the study's findings
9. The researchers formulated conclusions and offered recommendations
based on the study's findings.
39
CHAPTER IV
RESULTS, ANALYSIS AND INTERPRETATION OF DATA
This chapter presented the data to answer the research problems. The
corresponding results, analysis and interpretation of data are discussed.


Problem 1: What is the sensory attributes of the vegetable pichi-pichi using
carrot in terms of:
Table 4.1.1 The sensory attributes of the vegetable pichi-pichi using carrot
40
in terms of color
Table 4.1.1 shows the respondents evaluations on the sensory attributes
of vegetable pichi-pichi using carrots in terms of color. It was shown above that
indicator 2: “The color of the product is orange” received the highest evaluations
with 7.26 as its weighted mean which was interpreted as “like very much.” It was
followed by indicator 1: “The color of the product is light orange” with 7.15
weighted mean which was interpreted as “like moderately.” While indicator 3:
“The color of the product is yellow orange” received the least evaluation with 6.60
as weighted mean which was similarly interpreted as “like moderately.” The total
weighted mean for the sensory attribute- color was 7.00 which indicated that the
respondents liked the products’ color moderately.


This corresponds to Reed (2023), that the carrots come in a variety of
vibrant colors of orange, yellow, purple, red, and white depending on the
environment and nutrients they are produced in. Therefore, the pichi-pichi having
an orange color is more appealing for the consumers and the orange color of the
pichi-pichi signifies the presence of nutrient-rich ingredients such as carrots.
41
in terms of texture
Table 4.1.2 shows the respondents evaluation on the sensory attributes of
the vegetable pichi-pichi using carrot in terms of texture. It was shown above that
indicator 2: “The product has a soft texture” received the highest evaluations with
7.52 as its weighted mean which was interpreted as “like very much.” It was

followed by indicator 5: “The product has a chunky texture” with 7.29 weighted
mean which was similarly interpreted as “like very much.” While indicators 1:
“The product has a slight chewy texture” and 3: The product has a slight sticky
texture” were interpreted as “like moderately.” However, it was evident that the
product does not have a hard texture as the result for indicator 4 showed a
“dislike very much” response from the respondents. The total weighted mean for
the sensory attribute- texture was 6.26 which indicated that the respondents liked
the products’ texture slightly.
According to Role of Texture in Food and Drinks (2023), food can have a
variety of textures, each of which enhances the overall flavor. Textures might be
crunchy, chewy, firm, soft, smooth, lumpy, or a combination of several.
As revealed in the study, the pichi-pichi has a soft texture which may be
associated with freshness and quality in food products. Consumers often
interpret softness as a sign of freshness and tenderness which can positively
influence their perception of the product's overall quality.
42
in terms of appearance
Table 4.1.3 shows the respondents evaluation on the sensory attributes of
the vegetable pichi-pichi using carrot in terms of appearance. It was shown
above that indicator 2: “The grated coconut complemented the appearance of the
product” received the highest evaluations with 7.23 as its weighted mean which
was interpreted as “like moderately.” It was followed by indicator 3: “The
appearance of a product is like the usual cassava pichi-pichi” with 7.17 weighted
mean which was similarly interpreted as “like moderately.” While indicator no.1
“The product has a vibrant color of grated carrot” received the least evaluation
with 7.01 as weighted mean which was similarly interpreted as “like moderately.”
The total weighted mean for the sensory attributes color was 7.14 which
43
indicated that the respondents liked the products` color moderately.
According to Manalo (2019), the traditional Pichi-pichi is a Filipino delicacy
made of grated cassava and coconut juice. Soft, chewy and coated with grated
coconut, this steamed cake is delicious as a snack or dessert.
In addition to its visual appeal, grated coconut can contribute to the overall
appearance and mouthfeel of pichi-pichi. The slightly chewy texture of the


coconut adds another layer of sensory experience aside from its appearance,
thus enhancing the eating experience of consumers.
Table 4.1.4 The sensory attributes of the vegetable pichi-pichi using carrot 44
in terms of palatability
of vegetable pichi-pichi using carrots in terms of palatability. It was shown above
that indicator 1: “The taste of the product is sweet” received the highest
evaluations with 7.43 as its weighted mean which was interpreted as “like very
much.” It was followed by indicator 2: “There is a carrot taste in the product” with
7.17 weighted mean which was interpreted as “like moderately.” While indicator
3: “The product has a bitter aftertaste” received the least evaluation with 3.08 as
weighted mean which was similarly interpreted as “dislike moderately.” The total
weighted mean for the sensory attribute- palatability was 5.89 which indicated
that the respondents liked the products’ palatability slightly.


Overall, according to the American Restaurant, the palatability of a carrot
whether eaten raw or cooked are sweet. The scent of this food is rather earthy
because it is a root vegetable.
Therefore, the preference for a sweet version of pichi-pichi suggests that
consumers are drawn to desserts with sweet flavors. Understanding and catering
to this preference can help producers tailor their products using carrots to better
meet consumer expectations.
45
in terms of aroma
of vegetable pichi-pichi using carrots in terms of aroma. It was shown above that
indicator 3: “The product has a natural aroma of carrot” received the highest
evaluations with 7.33 as its weighted mean which was interpreted as “like very
much.” It was followed by indicator 1: “The product has sweet aroma” with 7.30
weighted mean which was interpreted as “like very much.” While indicator 3: “The

product has a pleasant aroma of coconut” received the least evaluation with 6.99
as weighted mean which was similarly interpreted as “like moderately.” The total
weighted mean for the sensory attribute- aroma was 7.21 which indicated that
the respondents liked the products’ aroma moderately.
According to the articles of My Food Job Rocks (2023) many people find
out that the aroma of cooked carrots is sweet pleasant. It is subjective and can
vary from person to person. Many people may perceive a sweet aroma when
carrots are cooked.
Therefore, the presence of a natural aroma of carrot in pichi-pichi may
signal to consumers that the product contains real carrot ingredients which is
manifested of the carrots being cooked as pichi-pichi.
46
Problem 2: What is the level of acceptability of vegetable pichi-pichi using
carrot in terms of:

Table 4.2.1 The level of acceptability of vegetable pichi-pichi using carrot
Table 4.2.1 shows the respondents evaluation on the sensory attributes of the
vegetable pichi-pichi using carrot in terms of acceptability. It was shown above
that indicator 2: “Texture” received the highest evaluations with 7.70 as its
weighted mean which was interpreted as “like very much.” It was followed by
indicator 5: “Aroma” with 7.64 weighted mean which was similarly interpreted as
“like very much.” The total weighted mean for the sensory attribute- acceptability
was 7.59 which indicated that the respondents liked the products’ acceptability
very much.
According to Dahl (2020), food texture is defined as those properties of a
food that are sensed by touch in the mouth and with the hands. We use many
words to describe food texture foods can be soft or hard, mushy or crunchy, or
smooth or lumpy. Texture is important to the enjoyment and acceptability of

47
foods.
In addition, the natural aroma of carrot can enhance the overall flavor
experience of pichi-pichi, providing a subtle sweetness and earthy undertone that


complements its taste. This can make the product more enjoyable to consume
and increase its appeal to consumers.
Problem 3: How much is the selling price of vegetable pichi-pichi using
carrot when offered to its prospective market?
Table 4.3.1 The selling price of vegetable pichi-pichi using carrot when
48
offered to its prospective market.
Table 4.3.1 shows the respondents evaluations on the selling price of
vegetable pichi-pichi using carrots when offered to its prospective market. It was
shown above that indicator 2: “The selling price of ₱13.65 per piece of vegetable
carrot pichi-pichi is not overpriced” received the highest evaluations with 7.16 as
its weighted mean which was interpreted as “like moderately.” It was followed by
indicator 1: “The selling price of ₱13.65 per piece of vegetable carrot pichi-pichi
is affordable” with 7.11 weighted mean which was interpreted as “like
moderately.” While indicator 3: “The selling price of reasonable ₱109.20 per 8


pieces of vegetable carrot pichi-pichi is affordable” received the least evaluation
with 6.80 as weighted mean which was similarly interpreted as “like moderately.”
The total weighted mean for the selling price was 7.02 which indicated that the
respondents liked the selling price moderately.
According to Huang (2018), profitability should be considered when
determining the selling price, securing profitability is the main advantage of
choosing an appropriate selling price. Therefore, the research findings suggest
that the selling price of ₱13 per piece is in line with or below the prices of similar
pichi-pichi products in the market. This competitive pricing can help the product
remain appealing especially to the price-sensitive consumers.
Problem 4: What kind of marketing strategy is the most effective to
promote product?
49
Table 4.4.1 What kind of marketing strategy is the most effective to
promote product.

Table 4.4.1 shows the respondents evaluations on the marketing strategy
of vegetable pichi-pichi using carrots. It was shown above that indicator 1: “Social
Media (Facebook, Instagram, Tiktok, Grab, Foodpanda)” received the highest
evaluations with 13.54 as its weighted mean which was interpreted as “like
extremely.” It was followed by indicator 3: “Word of mouth” with 11.88 weighted
mean which was interpreted as “like extremely.” While indicator 3: “Flyers”
received the least evaluation with 11.16 as weighted mean which was similarly
interpreted as “like extremly.” The total weighted mean for the marketing strategy
was 7.32 which indicated that the respondents liked the products’ marketing
strategy very much.
According to Social Media Examiner (2022), 97% of small businesses
utilize social media to draw in new consumers. Therefore, the researchers came
to the conclusion that promoting a vegetable pichi-pichi through social media
platforms are highly visual, making them ideal for showcasing visually appealing
and innovative food products like pichi-pichi. Marketers can leverage high-quality
images, videos, and other multimedia content to highlight the vibrant colors,
textures, and freshness of vegetable pichi-pichi, thus, capturing the attention of
users as they scroll through their feeds.
50
CHAPTER V

SUMMARY, CONCLUSION & RECOMMENDATION
This chapter presented the summary, conclusion, and recommendation of the
study.
SUMMARY OF FINDINGS
The general objective of this research was to determine the sensory
attributes, level of acceptability, computed the selling price and identify the
effective marketing strategy. This study used survey questionnaire. Purposive
sampling techniques was used to obtain the respondents who were the sellers of
kakanin in Buhay na Tubig, Anabu Costal, Bahayang Pag-asa, Bucandala V, and
Imus palengke.
In terms of the sensory attributes, the study revealed that the majority of
the respondents liked the orange color of the product very much. While, for the
appearance it was revealed that the majority of the respondents liked the grated
coconut complemented the appearance of the product moderately. For
palatability it was revealed that the majority of the respondents liked the sweet
taste of the product very much. Furthermore, as for the aroma, the study
revealed that the majority of the respondents liked it very much because of it has
a natural aroma of carrot.
In terms of acceptability, the study revealed that the majority of the
respondents liked the texture of the product extremely. This sensory attribute
stands out the most against color, appearance, aroma and palatability.

In terms of selling price, the study revealed that the majority of the
respondents liked the selling price of ₱13.65 per piece of vegetable carrot pichi-
pichi moderately which is according to the respondents was not overpriced.
In terms of marketing strategy, the study revealed that the majority of the
respondents liked social media (Facebook, Instagram, Tiktok, Grab, Food
Panda) extremely.
CONCLUSIONS
Based on findings and discussions of the gathered data, the following
conclusions were drawn:
1. Based on the results, for color, texture, appearance, palatability, and
aroma of the vegetable carrot pichi-pichi, the outcome showed that the re-
spondent finds the innovative product agreeable. Therefore, the sensory
attributes were positively well-acknowledged by the respondents.
2. Based on the results, the level acceptability of vegetable carrot pichi-pichi
were likely very much. Therefore, these positive evaluations indicate that
the vegetable carrot pichi-pichi was well-received by the respondents in

52
terms of its level acceptability.
3. Based on the results, the respondents find that the carrot pichi-pichi af-
fordable because it was perceived as offering good value for its price.
Moreover, the carrot pichi-pichi as being of reasonable quality and worth
the cost, leading to higher acceptance and purchase intent.


4. Based on the results, the respondents also find that using the social media
platforms is more useful. By promoting the vegetable carrot pichi-pichi
through social media can effectively target, mostly the consumers.
RECOMMENDATIONS
The following were the recommendations of the researchers:
To the sellers of kakanin pichi-pichi: 53
The researchers recommend to improve the palatability of vegetable
carrot pichi-pichi by making it more delicious to improve the quality of taste to
consumers, thus, increasing its chances of success in the market. Adjust the
sweetness level of the pichi-pichi to achieve a harmonious balance with the
natural sweetness of carrots this can be done by carefully calibrating the amount
of sugar or sweeteners used which can prevent the dessert from being overly
sweet while still appealing to consumers’ taste preferences. Additionally, use
fresh and high-quality ingredients, including freshly grated carrots, to maximize
the flavor and nutritional value of the pichi-pichi. Fresh ingredients contribute to a
vibrant flavor profile and enhance the overall palatability of the dessert.
To the entrepreneurs
The researchers recommend to experiment with the ratio of grated carrots
to cassava flour to achieve the desired color. Increasing the number of grated

carrots can intensify the orange hue of the pichi-pichi, resulting in a brighter and
more vibrant color.
The researchers also recommend to use natural ingredients that can add
depth and richness to the color while maintaining the products appeal to
consumers seeking natural and wholesome options, including freshly grated
carrots, to ensure a vibrant color and optimal flavor in the pichi-pichi. Fresh
ingredients contribute to the overall appearance and palatability of the dessert,
enhancing its appeal to consumers. Because using a fresh ingredient is which
way more attractive and eye appealing to the customers.
To the future researchers,
The researchers recommend to investigate different varieties of carrots
and cassava flour to identify those that yield the best flavor, texture, and color for
pichi-pichi. Consider experimenting with other complementary ingredients to

54
enhance the overall quality of the product.
The researchers also recommend to explore various processing
techniques such as steaming, boiling, or baking to determine the optimal method
for cooking vegetable carrot pichi-pichi. As such, different cooking methods affect
the texture, flavor, and nutritional content of the dessert can be unraveled.
Moreover, the researchers also recommend to conduct a comprehensive
nutritional analysis to determine the nutritional composition of vegetable carrot
pichi-pichi, including its macronutrient and micronutrient content. Assess the


potential health benefits of incorporating carrots into the dessert and compare it
to traditional pichi-pichi recipes.
55
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62
11 January 2024
Dear Sir / Ma`am
A great day to you!
We, the students of NATIONAL COLLEGE OF SCIENCE AND

TECHNOLOGY, taking up BS HOSPITALITY MANAGEMENT, are currently
enrolled in Methods of Research 002B. We are working on a descriptive

research intitled AN INNOVATION OF VEGETABLE PICHI-PICHI USING
CARROT (DAUCUS CAROTA).
In line with this, we would like to seek for your help by allowing us to (conduct
and administer survey and product testing) This will help us in our (data-
gathering) Rest assured that whatever information that we gathered will be kept
confidential and will only be used in completion of our study.
We are hoping for your favorable response.
Thankyou!
Very truly yours,
ERIC RUNELLE REYES

Researcher
Noted by:
CHRISTINE JOY AYOS- DEQUIÑA DR. KIRK P. MANALO, LPT, CHP

Researcher Adviser Cluster Head
Department of Hospitality & Tourism Management HTMD Department
63
AN INNOVATION OF VEGETABLE PICHI-PICHI USING CARROT (DAUCUS CAROTA)
SCORE SHEET
NAME (optional): __________________________ DATE: ______________________
Direction: Taste the sample and put check on the box that corresponds to the
scale of your choice.
9-POINT HEDONIC SCALE


SCALE Verbal Interpretation
9 Extremely Perceivable
8 Very Perceivable
7 Perceivable
6 Slightly Perceivable
5 Neither Perceivable or Un-

perceivable
4 Slightly Unperceivable
3 Unperceivable
2 Very Unperceivable
1 Extremely Unperceivable
l. Level of sensory attributes of carrot vegetable pichi-pichi as an innovative

product.
SENSORY ATTRIBUTES INDI- SCALE

CATORS
COLOR 9 8 7 6 5 4 3 2 1
1. The color of the product is light or-
ange.
2.The color of the product is orange.
3. The color of the product is
yellow orange.
TEXTURE 9 8 7 6 5 4 3 2 1
1. The product has a slightly chewy
texture.
2. The product has a soft texture.
3. The product has a slightly sticky

texture.
4. The product has a hard texture
5. The product has a chunky texture
APPEARANCE 9 8 7 6 5 4 3 2 1

1. The product has a vibrant color of
grated carrot.
2. The grated coconut complemented the
appearance of the product.
3. The appearance of a product is like the
usual cassava pichi-pichi.
PALATABILITY 9 8 7 6 5 4 3 2 1
1. The taste of the product is sweet.
2. There is a carrot taste in the product.
3. The product has a bitter aftertaste.
AROMA 9 8 7 6 5 4 3 2 1
1. The product has sweet aroma.
2. The product has a pleasant aroma of
coconut.
3. The product has a natural aroma of
carrot.
II. Level of acceptability of carrot pichi-pichi as an innovative product

LEVEL OF ACCEPTABIL- SCALE
ITY
9 8 7 6 5 4 3 2 1
INDICATORS
COLOR
TEXTURE
APPEARANCE
PALATABILITY
AROMA 65
III. Level of acceptability in terms of selling price of vegetable carrot (Daucus

Carota) pichi-pichi
LEVEL OF ACCEPTABIL-
ITY IN
9 8 7 6 5 4 3 2 1
SELLING PRICE
1. The selling price of ₱13.65 per piece
of
vegetable carrot pichi-pichi is affordable.
2. The selling price of ₱13.65 per piece

of vegetable carrot pichi-pichi is not
overpriced.
3. The selling price of reasonable
₱109.20 per 8 pieces of vegetable car-
rot pichi-pichi is affordable.
IV. Most effective marketing strategy to promote the product

SCALE
MARKETING STRATEGY INDICA-
TORS 9 8 7 6 5 4 3 2 1
1. Social media (Facebook, Instagram,
Tiktok, Grab, Food Panda).
2. Flyers
3. Word of mouth

PROCEDURES AND INGREDIENTS OF VEGETABLE PICHI-PICHI USING
CARROT (DAUCUS CAROTA)
INGREDIENTS:
 1 cup Carrots
 ¼ Cassava flour
 ¼ Sugar
 1/2 tsp Water lye
 1 cup Grated coconut
PROCEDURES:
1. In a mixing bowl combine grated carrot, sugar, and cassava flour then mix
thoroughly.
2. Add water lye while continuously stirring mixture.
3. Once`s the mixture is evenly distributed, pouring individual cup mold and
place in a steamer.
4. Steam the mixture for 10 minutes until the color turn translucent
5. Allow the steamed pichi-pichi cooled down (at least 20 to 40 minutes: you
can even place in refrigerator after letting it cooldown at least 15 minutes)
then remove from the molds.
6. Roll each piece over the grated coconut.
67
PRODUCTION COST AND SELLING PRICE


INGREDI APPROX ING.
AMOUNT/QTY. UNIT COST TOTAL
ENTS . GRAMS %
P 131.65/ 39.83
Carrots 1 cup P 31.69 240g
1 kilo %
Cassava
1/4 cup P 33.39/500g P 4.00 60g 9.95%
flour
P 136.00/
Sugar 1/4 cup P 8.16 60g 9.95%
1 kilo
Water
1/2 tsp P 30.00/60ml P 1.25 2.5g 0.41%
Lye
Grated P 159.00/ 39.83

1 cup P 127.20 240g
coconut 300g %
TOTAL P 172.20 602.5g
YIELD:24 pieces
UTILITY COST P 80.00
TOTAL RECIPE COST P 252.2
COST PER YIELD P 10.50
PROFIT MARGIN (30%) P 3.15
SELLING PRICE P 13.65

P 109.2/ 8 pcs
Solution:
Total Receipt Cost = Total of Ingredients + Utility Cost
172.20 + 80 = 252.2
Cost Per Yield = Total Receipt Cost ÷ Yield
252.2 ÷ 24 = 10.50
Profit Margin = Cost Per Yield x Profit Margin (30%)
10.50 x 30% = 3.15
Selling Price = Cost Per Yield + Profit Margin
10.50 + 3.15 = 13.65/piece
13.65 x 8 = 109.2/ 8 pieces




CERTIFICATE OF VALIDATION
This is to certify that the Research Instrument for the thesis entitled An Innova-
tion of vegetable pichi-pichi using carrot (Daucus Carota) from the BS
Hospitality Management program has been checked, edited, and validated by
the undersigned.
Dr. Joan L. Fortuna

Validator
11/06/2023
Date

73


ERIC RUNELLE B. REYES

Blk 57 Lot 9 Brgy. Fatima III, Dasmarinas City, Cavite
reyes.ericrunelle@ncst.edu.ph
09959112522
OBJECTIVES:
Striving for a marketing or entry-level role that will fully
utilize my training and expertise and provide me the
chance to develop with business.
PERSONAL DATA
Age: 21 years old
Date of Birth: August 3, 2001
Place of Birth: Dasmarinas City, Cavite
Gender: Male
Civil status: Single
Nationality: Filipino
EDUCATIONAL BACKGROUND:
College: National College of Science and Technology - PRESENT
Senior High School: Congressional Integrated Senior High School - 2020
Junior High School: Dasmarinas West National High School - 2018
Elementary: Sta. Cruz Elementary School - 2014
SKILLS AND QUALIFICATIONS:

 Good at Communication both written and oral
 Computer Literacy
SEMINARS, TRAINING AND CONVENSION ATTENDED:

 September 19, 2019 – Hotel Familiarization Facilitated by Makati Palace
Hotel
 January 9-10, 2023 Opera Training in Seda Hotel
CHARACTER REFERENCES:
 Juan A, Reyes – 09272071876
 Riffy Rose Cuatriz – 09334610769
 John Nico Reyes – 09094847726
76
ERIC RUNELLE B. REYES
ELLIS AZAREL P. NUESTRO

Malagasang2-BGreengateHomesPh2 Blk
30 Lot 225 Imus City, Cavite
nuestro.ellisazarel@ncst.edu.ph
09657365802
OBJECTIVES:
To working afield of hospitality that provides a stimulating environment for
creating and implementing new concepts for the growth of the organization.
PERSONAL DATA
Age: 22 years old
Date of Birth: August 11, 2000
Place of Birth: Fabella Hospital
Gender: Male
Senior High School: Unida Christian Colleges (2020)
Junior High School: Stateville Academy (2018)
Elementary: Stateville Academy (2018)

 Can easily adapt to different kinds of people and environment
 Active Listening
 Time Schedule

 01/09/23–OperaCloudTrainingandSales&Marketing
ELLIS AZAREL P. NUESTRO

77
JOSHUA A. ORTEGA
Blk8Lot145Brgy.Poblacion5SunflowerSt. Gen.
Mariano Alvarez Cavite
ortega.joshua0209@gmail.com
09656252613
OBJECTIVES:
To secure a challenging position in a reputable organization to expand my
learnings, knowledge, and skills.
PERSONAL DATA
Age: 23 years old
Date of Birth: February 9, 2000
Gender: Male
Senior High School: Gen. Mariano Alvarez Technical High School 2019
Junior High School: Monte Cristo Research and Educational Institute
2016
Elementary: Monte Cristo Research and Educational institute 2012

 Willing to learn
 Flexibilities
 Attention to detail
 Organization Skill

 January9, 2023 – Seda Nuvali Sta.Rosa Laguna (Front Office–Opera and
Sales Revenue Computation)
78
JOSHUA A. ORTEGA
KEVIN N. DEVILLA
BRGY.Sampaloc III Piela, Dasmariñas city, Cavite
09615009164
Email:devillakevin34@gmail.com
OBJECTIVES:
seeking for an opportunity where I will be able to utilize
my organizational skills,
educational background, and ability to work well with people, which will allow me
to grow personally, and professional.
PERSONAL DATA
Age: 23 years old
Date of Birth: June 10, 1999
Gender: Male
Senior High School: Congressional National High School 2016
Elementary: Piela Elementary School 2012

 Learn Quickly
 Adapts Quickly
 Cooking
 Food Serving

KEVIN N. DEVILLA 79
RYNALINE A. TAMAYO
Blk72Lot20 Golden Horizon,Brgy Hugo
Perez,Trece Martires City Cavite
Rynalinetamayo@gmail.com
09773424512
OBJECTIVES:
To work for an establishment that will enhance my
skills and capabilities my in work and establish a
good working relationship
PERSONAL DATA
Age: 23 years old
Date of Birth: July 30, 2000
Gender: Female
Senior High School: Amore Academy of TMC 2020
Junior High School: Trece Martirez City National High School 2018
Elementary: Apelo Cruz Elementary School 2013

 Willing to learn
 Flexibilities
 Attention to detail
 Organization Skill

CERTIFICATION
June 20-24 – 2GO APPRENTICESHIP
RYNALINE A. TAMAYO

Reyes Chapter I V For Polish

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NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY

Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

Hospitality and Tourism Management Department

AN INNOVATION OF VEGETABLE PICHI-PICHI USING CARROT

An Undergraduate Thesis Presented to the Faculty of

In Partial Fulfillment of the Requirements for the Degree

Hospitality and Tourism Management Department

This research study entitled “AN INNOVATION OF VEGETABLE PICHI-

CHRISTINE JOY AYOS-DEQUIÑA

RESEARCH STUDY AND REVIEW PANEL

APPROVED by the committee for Oral examination with a grade of ______,

MARIA TERESA VALERIO, MSHRM MAE SHANE VERGEL

DR. KIRK P. MANALO, LPT, CHMP

ACCEPTED and approved in partial fulfilment of the requirements in

DR. KIRK MANALO, LPT, CHMP

Hospitality and Tourism Management Department

this research project.

throughout their research and writing of our thesis.

invaluable assistance in designing the research methodology and advising on

appropriate statistical techniques. His meticulous attention to detail and

comprehensive understanding of statistical principles have ensured the accuracy

and reliability of the data analysis conducted in this thesis.

Chel F. Marana, LPT, English Critic, whose insightful analyses and

provided invaluable guidance and inspiration, shaped their understanding of the

study, and informed the critical framework of this research.

Ms. Joan L. Fortuna, validator, who helped the researchers to examine

Hospitality and Tourism Management Department

study and make it realistic.

To their parents, who have continuously supported them financially to

constant guidance to the researchers.

study development which is critical to its completion.

Hospitality and Tourism Management Department

Vegetable pichi-pichi using carrot (Daucus Carota) is an innovative twist to

study aimed to explore the sensory attributes and level acceptability of

incorporating carrot into pichi-pichi, focusing to color, texture, appearance,

palatability, aroma. Vegetable pichi-pichi using carrot presents a promising

innovation in Filipino cuisine, combining traditional flavors with modern dietary

the sensory attributes and level acceptability of vegetable carrot pichi-pichi in

terms of color, texture, appearance, palatability, and aroma. The researchers

respondents are selected deliberately because the purposive sampling method

can be utilized to choose a specific group based on research findings, the

Hospitality and Tourism Management Department

attributes of the vegetable carrot pichi-pichi when innovated were liked

extremely. Moreover, the level acceptability of vegetable carrot pichi-pichi was

evaluated was liked extremely by the respondents.

Hospitality and Tourism Management Department

TABLE OF CONTENTS…………………………………………………. vii

CHAPTER I THE PROBLEM AND ITS BACKGROUD

Background of the Problem……………………………………………… 2

Objectives of the Study…………………………………………..…...…. 4

Statement of the Problem……………………………………………….. 5

Hospitality and Tourism Management Department

Scope and Delimitation………………………………………………….. 10

Significance of the Study………………………………………………… 11

CHAPTER II REVIEW OF RELATED LITERATURE AND STUDY

Carrots: Benefits, Nutrients and Innovation………………………….. 17

Color: Sensory and Acceptability……………………………………… 18

Texture: Sensory and Acceptability…………………………………… 20

Appearance: Sensory and Acceptability……………………………… 22

Palatability: Sensory and Acceptability……………………………….. 23

Aroma: Sensory and Acceptability……………………………………. 24

Selling Price Offered to its Market……………………………………. 26