Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Exploring the Taste and Appearance of Spring Roll

Dragon Creamery of Grade 12 Students in Clark College

of Science and Technology

A Qualitative Study presented to the Senior High School Faculty

Clark College of Science and Technology

A Partial Fulfillment of the Requirements in Inquiries, Investigations,

and Immersion

Submitted by:

De Leon, Renan Josh C.

Flores, Janeth S.
Gacutina, Reshelyn M.
Gordora, Ella S.
Olavario, Xyrel O.
Quito, Kate Catherine D.
Salunga, Princess Anne D.
Timbang, Kurt S.
Submitted to:

Ms. Rochelle Mae P. Baluyut

Research Teacher

May 2025

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

INTRODUCTION

Background of the Study

Food is a very important part of everyday life, used not just as nourishment but

also as a bridge of cultural expression and social bonding. Food has a larger meaning

beyond nutritional purposes since it frequently represents cultural heritage and identity.

More and more people are interested in experimenting with new foods that combine

traditional and modern cuisine. According to Timothy (2016), this trend is an aspiration

for new taste experiences while still maintaining cultural heritage. Food innovation

tends to blend traditional ingredients with contemporary techniques or flavors, thereby

producing distinctive foods that cater to varied tastes. In the field of education,

especially for grade 12 students, food preparation discovery is a must. It exposes

learners to practical application in cooking skills, food hygiene, and dietetics, besides

promoting creativity and cultural awareness.

Over time, people have shown a growing interest in the fusion of traditional and

modern culinary techniques as they seek new experiences while preserving cultural legacies.

This trend often involves combining traditional ingredients with innovative methods to create

novel dishes that appeal to modern tastes while respecting their origins (Brennan, 2020).

This research also aims to investigate the culinary innovation of preparing

Spring Roll Dragon Creamery. Through analyzing the process of development, the

researchers can learn about how students utilize innovative methods and ingredients to

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

come up with unique dishes. This research seeks to investigate and analyze the taste and

appearance of the Spring Roll Dragon Creamery product created by the researchers

from Clark College of Science and Technology to see how these factors make the dish

distinctive and potentially appealing to the food industry.

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Literature Review

Food as Cultural Expression and Innovation

Food plays a pivotal role in daily life, serving not only as sustenance but also as

a medium for cultural expression and social bonding. Beyond its nutritional value, food

often represents cultural heritage and identity, making it a significant aspect of human

culture according to Smith & Johnson, (2015). The growing interest in combining

traditional and modern cuisine reflects a desire for new culinary experiences while

preserving cultural traditions. This trend involves blending traditional ingredients with

contemporary techniques or flavors, resulting in distinctive dishes that cater to diverse

tastes. For instance, the use of innovative fillings in spring rolls, such as dragon fruit,

can enhance both the taste and appearance of these dishes, making them more appealing

to modern consumers according to Agricultural Marketing Resource Center, (2024).

Consumer Perception and Sensory Science

According to Harker (2020). Consumer and sensory science methodologies are

changing. Consumers can contribute information on flavors that is comparable to that

provided by experts or panelists with training, according to research, and their language

is frequently more applicable in the marketplace. The foundation of our research

methods is the food choice kaleidoscope, which suggests that a meal should be viewed

through the perspectives of the product, the person, and the location.

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 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Nutritional and Scientific Analysis of Dragon Fruit

According to Panchal. et.al (2018) Analyzing the proximate composition of

dragon fruit (Hylocereus undatus) and standardizing the procedure for making dragon

fruit jelly were the goals of this study. Titratable acidity, reducing sugars, and total

sugars increased during the storage study of jelly TSS, while moisture content, ascorbic

acid, and organoleptic quality slightly decreased as the storage period increased. The

phosphorous content of the jelly did not significantly change during the storage study.

However, under both storage conditions, microbial growth was marginally elevated.

According to Zaidiyah. et.al (2019) Arrhenius model based on the Accelerated

Shelf Life Test (ASLT) to determine the shelf life of red dragon fruit jam because the

fruit has high antioxidant content and is thought to react against free radicals and

cancer. was made with pectin as a stabilizer and cooked for 10 minutes. The Arrhenius

equation was used to estimate the shelf life of red dragon fruit jam based on two

parameters: the antioxidant activity and the Total Plate Count (TPC) values. It was

found that the first order model best fitted the change in antioxidant activity, while the

zero-order kinetic model was the most suitable to represent the change in TPC values.

Based on the models selected, the shelf life of red dragon fruit jam stored at 28°C is

estimated to be 99 days.

SENIOR HIGH SCHOOL DEPARTMENT

Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Research Framework

Theoretical Framework:

Consumer perception theory describes the way visual clues and branding impact

consumer attitudes. Visual aspects such as color, texture, and presentation can impact

perceived beauty and taste expectations. Branding aspects such as the name, logo, and

packaging are also important for influencing consumer impressions and brand

recognition.

Food Innovation Theory:

Food innovation theory emphasizes the market trend-setting potential of new

foods and consumer attention. Launching distinctive dishes such as Spring Roll Dragon

Creamery generates excitement and draws consumers searching for new tastes.

Conceptual Framework:

Independent Variables (IV)

-Appearance of the Product: Color, texture, look.

- Elements of Branding: Name, logo, packaging.

- Sensory Expectations: Expected flavor from what's seen.

Dependent Variables (DV)

- Brand Identification and Consumer Response:

- Perceived Attractiveness: Is the product noticeable?

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

- Taste Expectation vs. Experience: Does it live up to expectations?

- Purchase Intent and Brand Recall: Would they purchase or refer it?

This research utilizes a qualitative approach through interviews, focus groups, and

sensory testing to gain rich, qualitative information about consumer attitudes and brand recall.

Paradigm Model

INPUT PROCESS OUTPUT

Data Collection –
Knowledge of Brand Awareness –
Product Looks – Color, Surveys, focus group
Understanding how well the
texture, overall appearance discussions, and
product is recognized
observations
Data Analysis – Marketing Enhancement –
Branding Elements – Name,
Identifying consumer Strategies for improving branding
logo, packaging
perception patterns and presentation
Consumer Expectations – Evaluation – Comparing Consumer Response – Measuring
Anticipated taste and quality expectations vs. actual satisfaction, purchasing intent, and
based on appearance experience overall product perception

Utilizing this systematic format, this research can well examine how the Spring

Roll Dragon Creamery's mixture of conventional and contemporary food ingredients

affects consumer sentiment and brand recognition.

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Statement of the Problem

This research seeks to investigate and analyze the taste and appearance of the

Spring Roll Dragon Creamery, a unique product created by researchers from Clark

College of Science and Technology. The research will examine how the appearance of

the Spring Roll Dragon Creamery captures attention and contributes to its potential

appeal in the food industry.

Research Questions:

1. How does the appearance of spring roll dragon creamery influence the expectations

of its taste?

2. How does spring roll dragon creamery catch the attention upon first look at the

product?

3. How does one expect the taste based on the appearance and name of spring roll

dragon creamery?

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

0
Significance of the Study

This study highlights several key aspects that contribute to the broader

understanding of the food industry. Importance of Taste and Appearance, It underscores

the critical role of taste and appearance in making food products marketable,

emphasizing how these sensory elements influence consumer purchasing decisions.

Contribution to Food Innovation, by exploring the impact of traditional and modern

culinary techniques on consumer perception, it contributes to the evolving field of food

innovation. Insights into Consumer Behavior, the study provides valuable insights into

consumer behavior and decision-making processes within the food industry, shedding

light on how consumers interact with food products.

Practically, this study benefits various stakeholders:

For Students: Assists aspiring entrepreneurs in understanding how to

successfully create and market food products by highlighting key factors such as taste,

appearance, and consumer preferences.

For Student Entrepreneurs: Offers hands-on experience in developing business

strategies based on consumer preferences, allowing students to apply theoretical

knowledge in practical settings.

For Future Entrepreneurs: Guides individuals in making informed decisions

regarding product innovation, branding, and market positioning by providing insights

into consumer behavior and market trends.

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

1
For Future Researchers: Provides a foundation for further research on consumer

preferences, food product innovation, and market trends, contributing to the ongoing

development of the field.

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Scope and Delimitation

The researchers study exploring the taste and appearance of Dragon Creamery’s

Spring rolls, conducted by a Grade 12 CCST student, is delimited to a specific spring

roll variety or selection of popular options from a particular Dragon Creamery location,

within a defined timeframe, using methods.

The scope

encompasses the taste and appearance, focusing on Grade 12 CCST students as

the target audience. Factors like cost, nutritional content, and cultural significance are

excluded unless explicitly included in the research objectives. The researchers need

clearly defined research questions, and adherence to ethical guidelines if human

subjects are involved. The specific scope and delimitation will depend on the

researcher’s objectives and available resources.

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

Definition of Terms

Food innovation

Conceptual Definition: The process of creating new food products, improving existing

ones, or enhancing food production methods. It can also involve changing how food is

packaged and distributed.

Operational Definition: This is the main idea of the study, which focuses on making

new food products. The research may try to improve existing foods or create something

new, like the Spring Roll Dragon Creamery.

Spring Roll Dragon Creamery

Conceptual Definition: A dessert that has spring roll base as a pastry cup, filled with

cream cheese inside with sugar mixture, layered with dragon fruit jam, top with fresh

dragon fruit

Operational Definition: This is the new dessert being introduced in the study. The

research may look at how it is made, its taste, health benefits, and if people would like

to buy

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

4
Students

Conceptual Definition: The term "the art and science of home management" refers to

the fact that home economics integrates both artistic and technical elements into its

curriculum. Learning how to cook, file taxes, and take care of children are common

topics covered in home economics classes.

Operational Definition: These students are likely the ones involved in the research.

The study might explore their opinions, skills, and experiences in making and testing

new food products.

SENIOR HIGH SCHOOL DEPARTMENT

 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

References

Smith, J., & Johnson, A. (2015). Development of Spring Rolls with Squash as an

Ingredient: Sensory Evaluation and Nutritional Analysis. Journal of Culinary

Science, Vol. 5, Issue 2, Pages 24-27.

Agricultural Marketing Resource Centerw. (2025) Agricultural Marketing Resource

Center. All Rights Reserved.

https://www.agmrc.org/commodities-products/fruits/dragon-fruit

Brennan, M. (2020). The fusion of culinary traditions in contemporary cuisine.

International Journal of Gastronomy and Food Science. Retrieved from

https://www.journals.elsevier.com/international-journal-of-gastronomy-and-

food-science

Zaidiyah, S. H., Ayun, S. Q., & Nasution, I. S. (2019). Shelf life estimation of red

dragon fruit jam using accelerated shelf life testing (ASLT) method. In IOP

Conference Series: Earth and Environmental Science (Vol. 365, p. 12029).

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 Exploring the Taste and Appearance of Spring Roll Dragon Creamery of Grade 12 HE Student in

Clark College of Science and Technology

CLARK COLLEGE OF SCIENCE AND TECHNOLOGY

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Harker, R. (2020). Consumer perceptions and preferences for fruit: opportunities for

dragon fruits.

SENIOR HIGH SCHOOL DEPARTMENT