Pr2 Final Cookie
Pr2 Final Cookie
Pr2 Final Cookie
CHAPTER 1
Introduction
Potatoes are one of the most popular major food items consumed throughout the world
because of their high yield, relatives low cost of production and adaptability to a wide variety of
soil and climate types. Potatoes are versatile food that are easy to prepare and can be eaten as a
staple more over. Potatoes contribute significantly to the nutritive value of a meal as they contain
good quality edible grade protein, dietary fiber, several minerals and trace elements, essential
vitamins and little or negligible fat. Despite the advatages associated with crop,the bulk of the
crop produced has a short storage life. Morever, due to inadequate cold storage capacity, the
diversion of potatoes to processed potato products would benefit both growers and consumers as
it could help extend the the storage life and serve as a means of increasing the supply in off-
seasons.
Potato Flour has diversified uses in the home as well as in the food industry, especially in
the baking industry in preparation of bread and biscuits. Potato Flour with negligable fat content,
high fiber, high vitamins a good amount of minerals and 6-12 percent protein content can be
substituted in wheat flour in preparation of bread. This also helps in lowering the gluten level
and prevent from Coeliac disease. Addition of Potato Flour also enhances the sensory of
characteristics of bake products such as texture, structure, color and taste of the product.
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Nowadays, almost people reply on the things or products that are ready made or factory
made most especially foods. We care eating breads for breakfast and other products that made
from flour even if it is very expensive for many people now day and most of them are the people
who are seeking money all the time just to meet their daily needs. All raw materials like flour
seem to increasing the price in the market. Why is it so? It because of our hired leaders, they
Potato flour seems to have been the first processed potato food products and been the first
processed potato food product to reach commercial production. It wss produced in the U.S
during World War I as a substitute for wheat flour. In producing flour, potatoes are peeled,
The general purpose of the study is to determine the product acceptability of potato flour.
The question that are address to the research problem are the following:
1. What are the demographic characteristics of the respondents in terms of the following:
1.1 Gender
2. What do consumers feedback after tasting the Potato flour baked product in terms of:
1.1 Texture
1.2 Color
1.3 Taste
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1.4 Aroma
1.5 Quality
Conceptual Framework
II. Tasting a cookies product 3. Evaluate the process To use a new flour in making
This study aims to assess the quality characteristic and acceptability of cookies from
potato flour and to determine texture, color, taste, aroma and quality to compare the effects with
wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This
would ensure food security, enhanced health, combat malnutrition problem and improve the
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Significance of the study
Consumers • It may help the customers to avail more affordable flour, They will gain new
nutrients, Good quality of bread and it is cheaper than the ordinary wheat flour so it that case it is
Bakery Owners • Because of this what we called potato flour, As bakery owners they will able
to know the knowledge about the kind of the product and it can be alternative product that they
can used in order to make a good quality and nutrition products. They can also used if not for
Future Researcher • In the near future, this study will help the knowledgeable researcher’s and
to know more ideas, knowledgeable techniques in order for then to guide when making good
The researchers will be focuses on the persons that have knowledge about flour and have
credibility in providing the information about flour. This study is limited to the bakery
Definition of Terms
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Celiac Disease - is common digestive condition where the small intestine become inflamed and
Wheat Powder - is made from grinding of wheat used for human consumption.
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CHAPTER 2
RELATED LITERATURE
ready to accept the presented product or service to him or her. Consumers acceptability for a
product depends ob the number of factors such as sensory of characteristics of the particular
https://www.sciencedirect.com/topics/food-science/potato-flour
According to Willard and Hix (1987) Among those potato flour is widely used in the
baking industry and has long been associated with the baking of bread. It is well known that the
small amounts of added potato solids help to retain the freshness of bread and also impart a
https://www.sciencedirect.com/topics/food-science/potato-flour
characteristics, which differ significantly from those of starch from other plant sources.
https://www.sciencedirect.com/topics/food-science/potato-flour
According to Kris Gunnars (August 27, 2018) There is only a limited amount of food
you can eat in a single day. To maximize the amount of nutrients you take in, makes sense to
spend your calorie budget wisely. The best way to do that is to simply eat the foods that carry the
https://www.healthline.com/nutrition/11-most-nutrient-dense-foods-on-the-planet
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According to Leipa (1971,1976). Potato flour (flakes or granules) in combination with
water and salt are kneaded to make a dough. Other ingredients with potato flour may include
https://www.sciencedirect.com/topics/food-science/potato-flour
corn, rice, and potato flour had minimal effect on texture during a low moisture extrusion
process with up to 17% moisture, but at a whey protein concentration of 50% the required
https://www.sciencedirect.com/topics/food-science/potato-flour
RELATED STUDIES
According to Pauli (1979) There are several flour which often used in the manufacture
All-purpose flour is flour containing 10.5 percent of protein. It is medium protein flour,
which can be used for all purposes baking. The products that produced by this flour are Pancake,
Wheat Flour
product. Flour can produce a large amount of the cake. Include bread, cake and biscuit. Many
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home-based chefs rely on a product called all-purpose flour, but a professional baker has more
knowledge about the type of flour that has different qualities and characteristics.
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CHAPTER 3
Methodology
This chapter presents the research methodologies dine by the researcher. It includes the
methods and techniques of the study, population and the sample of the study, the research
instrument, collection and data gathering by the researcher and lastly the data processing and
Research Method
Survey method is used under the descriptive design. Bakeries were asked about the
acceptability of cookies product made up of potato flour. The survey was done utilizing the
survey questions and the result was tallied and will be examine accordingly. For the data
collection, the researchers will be following a step by step procedure. Conduct survey and
The study was conducted among the Bakery Personnel’s at Brgy.Narra, Brgy.Muzon and
Brgy.Poblacion I City of San Jose del Monte Bulacan. The totality of the Bakery Personnel’s
was One hundred six (106). The researchers using several sampling process to get the sample.
Since the researchers will be use the Slovin’s Formula as sampling method, The research only
get eighty four (84) bakery personnel’s out of one hundred six.
Population: 106
N
𝑛= - Slovin’s Formula
1+Ne2
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Sampling
106
=
1 + 106 (0.0025)
106
=
1 + (0.0025)
106
=
1.265
= 83.79/84
Research Instrument
Survey questionnaire method was the research used for data-gathering. Preference for the
use of the structured questionnaires premised so that it will be least pressure for immediate
Data Gathering
In gathering the data, the researchers will first baked the sample product which is cookies made
up of potato flour. After that the researchers will be conduct the survey questionnaires. The
After the collection of the questionnaire, the answers were tallied, tabulated and analyze
and after the answer to the survey questions have been recorded in different statistical treatment.
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Frequency and percentage distribution are used to determine the acceptability of cookies
product made up of potato flour in terms of Texture, Color, Taste, Aroma, and the Quality of the
cookies.
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CHAPTER IV
This Chapter includes the analysis and interpretation of the data gathered from the
instrumentation. Presenting the result and discuss and what does it means to the whole study:
Demographic Profile
The first section of the survey questionnaire focuses on the demographics of respondents.
Figure 1.1
Male 43 51.19%
Female 41 49.81%
Figure 1 it presents the total number of gender of the respondents in bakeries in a tabular
form. The male has the total number of forty three (43) respondents or (51.19%) while the
female has the total number of forty one (41) respondents or (49.81%).
Figure 1.2
Vendor 44 52.38%
Baker 21 25%
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Helper 14 16.6%
Owner 5 5.95%
Figure 1.2 it presents the total number of bakery personnel’s in the tabular form. The
bakery has the total number of forty four (44) respondents or (52.38%). The vendor has the total
number of twenty one (21) respondents or (25%). The helper has the total number of fourteen
(14) respondents or (16.6%). While the owner has the total number of five (5) respondents or
(5.95%).
Figure 2.1
4 2
Texture
Color
Taste
Aroma
Quality
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Grand Mean = 3.73 Very Good
Figure 1.2 It presents the characteristics of cookies made up of potato flour . It also
presents the mean of each column, The Texture’s mean is 3.58 and it’s Verbal Interpretation is
Very Good, while the Color’s mean is 3.83 and it’s Verbal Interpretation is Very Good, the
Taste’s mean is 3.70 and it’s Verbal Interpretation is Very Good, the Aroma’s mean is 3.82 and
it’s Verbal Interpretation is Very Good, While the Quality’s mean is 3.73 and it’s Verbal
Figure 3.1
Texture
Color
Taste
Aroma
Quality
Figure 3.1 its presents the total mean and verbal interpretation of each characteristics
which is the texture, color, taste, aroma and the quality of the cookies product made up of potato
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flour. The characteristics ha the total mean of 3.73 and the verbal interpretation is very good. So
the acceptability of cookies product made up of potato flour is accepted by the bakeries.
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CHAPTER V
This chapter present the summary and conclusion given by the researchers after the
previous chapter has been presented, analyzed and interpreted. The result from gathered data
after conducting a survey were now to be given summary and conclusion and for the
Summary of findings
The majority of respondents are male, who work in the bakeries, while majority of the
According to the respondents they said that the cookies made up of potato flour is more
chewy and uncommon taste than the cookies made up of wheat flour.
The overall acceptability of cookies product made up of potato flour is accepted by the
bakeries.
Conclusion
The researchers conclude that the respondents accepted the potato flour
The researchers conclude that the bakeries was accepted the cookies product made up of
potato flour. In addition product said to be the most likely to have a new flour which is
potato flour.
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Recommendation
The study would like to recommend to focus on the positive feedback of the respondents
The study would like to recommend to the future researchers to include the benefits that
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Name: ______________________________ Work Position:_______________________
Gender: _________________
YES NO
when you
Aroma?
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