UBE DONUTS

A Research Proposal Presented to the Senior High School

Department of the Gabi National High School

In partial fulfilment of the requirements for the subject

Business Simulation

By:
JAMES RALF M. PARREÑO
ROSAVIEL E. BOCTOT
RUSSEL JHON I. LASTIMOSO
PRECIOUS CLARIES BILOSIS
PRINCESS LEVY QUISABA
JOYCE ANN ESITO

March 2024
INTRODUCTION

Ube donuts are a delectable treat that has gained

popularity in recent years, blending the beloved donut
with the unique flavor and vibrant purple hue of ube, a
type of purple yam commonly found in Filipino cuisine.
These delightful pastries offer a delightful fusion of sweet
and earthy flavors, creating a memorable culinary
experience.

Originating from the Philippines, where ube is a staple

ingredient in various desserts, ube donuts have rapidly
made their mark on the global culinary scene, captivating
taste buds with their distinct taste and visually appealing
appearance.

This research aims to explore the origins, ingredients,

preparation methods, cultural significance, and growing
popularity of ube donuts, shedding light on their journey
from a regional delicacy to a beloved international dessert
trend. Through this exploration, we seek to gain a deeper
understanding of the culinary diversity and the cultural
influences that shape the world of pastries.

Ube is a major vegetable crop in the Philippines. The

word ube (pronounced “ooo-bay”) comes from the yam’s
name in Tagalog, the national language of the Philippines.
(In the Philippines, it is also called ubi; when sold in seed
catalogs in the United States for growing at home it is
sometimes called “winged yam”). Ube is not to be
confused with a purple sweet potato. Although purple
sweet potatoes and ube share a rich purple color, they are
entirely different ingredients. One of the most striking
differences between the two is their appearance. Fresh ube
has a dark, bark-like skin and flesh that can vary in color
from a creamy white to a deep lavender. Purple sweet
potatoes have a more smooth purple-colored skin and
lilac-colored flesh. Anthocyanins, which are powerful
antioxidants, are responsible for the purple color of both
ingredients. Even though ube and purple sweet potatoes
share a sweet, earthy taste, ube has a distinctively nuttier,
vanilla-like flavor. In addition to their differences in taste,
ube is more moist than sweet potatoes, which tend to be
drier in texture. Apart from its beautiful color and
delicious taste, ube also contains vitamins A and C, as
well as high levels of potassium.

OVERVIEW OF THE LITERATURE

According to David A. Taylor 1, donuts are originally

made by the Dutch Settlers- the Americans
Of Dutch from Netherlands. The first donut that was
made doesn’t have their current ring shape.According to
Washington Irving’s 1809 book “A History of New York,
from the Beginning of the World to the End of the Dutch
Dynasty”, Donuts or Doughnuts get its name by Irving
Describing it as “balls of sweetened dough, fried in hog’s
fat, and called doughnuts.
According to anthropologist Paul R. Mullins, the first
cookbook mentioning doughnuts was an1803 English
volume which included doughnuts in an appendix of
American recipes. Ringshaped donuts was invented by
Hanson Gregory in 1847 when he was 16 years old
According to (Kaur & Kapoor, 2002) states that ranks
yam as having the 7th highest antioxidant concentration
among 11 roots and tubers analyzed using Ferric Ion
Reducing Antioxidant Power (FRAP) assay (Bhandari &
Kawabata 2004). Five grams of yam flour was mixed with
80 mL methanol and kept overnight. The suspension was
filtered through Whatman No.1 filter paper and the filtrate
was diluted to 100 mL with methanol. Sample solutions
were stored at 4°C in amber bottles and served as the
stock solution (50 mg yam flour/ mL methanol) for
subsequent analyses.

THEORIES

Furthermore, according from Huang et al. (2007), from

Philippine Yam (Dioscorea spp.) tubers phenolic content
and antioxidant capacity, yam contains reasonably
substantial amount of protein, starch and essential amino
acids relative to other root and tuber crops. Further,
Wanasundera & Ravindran (1994) indicated that yam is a
good source of minerals. Aside from its nutritive value,
yam is a possible source of alternative food antioxidant to
synthetic ones such as butylated hydroxytoluene (BHT),
butylated hydroxyanisole (BHA) and tertiary
butylhydroquinone (TBHQ). It is the objective of the
present study to provide information on the phenolic
content and antioxidant activity of locally available ube
and tugui varieties to producers and consumers in order to
promote yam consumption. The antioxidant activity,
which includes radical scavenging, electron donation and
metal chelation, of the methanolic yam extracts toward
reactive species were compared to a commercially
available antioxidant, a-tocopherol, and a metal chelating
agent, ethylenediamine tetraacetic acid (EDTA).

THE DISSONANCE THEORY’S

(Kaur & Kapoor, 2002) states that ranks yam as having

the 7th highest antioxidant concentration among 11 roots
and tubers analyzed using Ferric Ion Reducing
Antioxidant Power (FRAP) assay (Bhandari & Kawabata
2004). Five grams of yam flour was mixed with 80 mL
methanol and kept overnight. The suspension was filtered
through Whatman No.1 filter paper and the filtrate was
diluted to 100 mL with methanol. Sample solutions were
stored at 4°C in amber bottles and served as the stock
solution (50 mg yam flour/ mL methanol) for subsequent
analyses.

MOTIVATION OF THE STUDY

The researchers wants to pursue and prove this research

that ube donut are not just about satisfying our cravings;
they are about embracing life’s simple pleasures. The goal
of this study is to help the student with their cravings and
avoid starving, being starve can cause a student not to
participate properly and can’t focus to their studies. This
ube donuts can really help the students not just students
but also the teachers. Ube donut would make your inner
child more happy by taking a bite. Behind every perfectly
glazed donut lies a story of hard work and dedication.

The researchers plan on making ube donuts that has those

delectable circles of sweetness that tantalize our taste
buds and bring joy to our hearts. From grade 7-12 and
teachers can buy to our product to make a suvey and
make them as a respondents.

Moreover, ube donuts teach us that it’s okay to let your

self enjoy every once in a while, to treat ourselves with
kindness and compassion.

So, let us embrace the donut not just as a sugary snack,

but as a symbol of hope, joy, and endless possibilities. Let
us savor each bite, knowing that behind every donut is a
story waiting to be told.

PERSPECTIVE OF THE PRODUCT

The study of ube donuts aims to understand the market

demand and consumer preferences for this unique dessert.
By examining the popularity of ube-flavored treats and
the potential for growth in this market segment, our
business can tailor our product offerings to meet the tastes
and desires of our target customers. Through this study,
we seek to identify the most effective marketing strategies
and product variations to capture the interest of ube lovers
and expand our customer base.

By searching into the cultural significance and increasing

popularity of ube-flavored products, we aim to capitalize
on this trend and bring a unique and delightful dessert
option to our customers.

The study of ube donuts also serves as a strategic tool to

understand the competitive landscape and identify
potential opportunities for differentiation. By analyzing
consumer behaviors and preferences, we can align our
product development and marketing efforts to stand out in
the market and create a lasting impression on our
customers. Furthermore, this study will enable us to
uncover potential collaborations, niche markets, and
promotional avenues that can further elevate our ube
donut offerings. Ultimately, the insights gathered from
this study will pave the way for our business to capture
the hearts and palates of ube enthusiasts, driving sustained
growth and establishing a strong foothold in the dessert
industry.

METHODOLOGY

The research on “ube donuts aims to explore the market

potential and consumer preferences for ube-flavored
donuts within the context of entrepreneurship. This study
seeks to understand the growing trend of unique and
culturally-inspired food products in the entrepreneurial
landscape, with a specific focus on the popularity of ube
as a flavor in the food industry. By examining the
intersection of food entrepreneurship and cultural
innovation, this research aims to provide valuable insights
for aspiring entrepreneurs looking to capitalize on
emerging food trends.

To achieve the objectives of this research, a mixed-

methods approach will be employed. Quantitative surveys
will be conducted to gather data on consumer preferences,
purchase behavior, and awareness of ube donuts. These
surveys will be distributed to a diverse sample of
participants to ensure a comprehensive understanding of
the target market. In addition, qualitative interviews with
food entrepreneurs and industry experts will be conducted
to gain insights into the challenges and opportunities
associated with introducing ube donuts in the market.

Furthermore, a comparative analysis will be conducted to

examine the competitive landscape of ube donuts in the
food industry. By analyzing pricing strategies, distribution
channels, and marketing tactics of existing ube donut
vendors, this research aims to identify key success factors
for entrepreneurs entering this niche market. The findings
of this study are expected to contribute to the existing
literature on food entrepreneurship and cultural
innovation, providing practical recommendations for
entrepreneurs looking to launch and grow their ube donut
business in a competitive market environment.