ILOILO STATE COLLEGE OF FISHERIES-DINGLE CAMPUS

College of Hospitality Management

CHAPTER I

INTRODUCTION

Background of the Study

Experimentation plays an important role in modern food

industry. Products are essential to the increasing demands

of the consumers who have growing concerns.

With the health of the individual as the prime

anxiety, people in the food production have been very

creative and resourceful in introducing and eventually

using new ingredients as substitute of the widely used

ones, to suit the needs of the consumers who have been keen

about health benefits, affordability and/or marketability

of food products.

Food prices frequently stir attention of consumers.

Prices of food products can sometimes be a barrier to having

healthy foods on the table. High prices of food means only

limited people or group of people can avail having them.

Yet, good nutrition is every individual’s right. There must

be a way to somehow make food products available and

affordable to as many persons as possible, without

compromising good nutrition.

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Cupcake is mostly made of wheat flour infused with

organic ingredients like native fruits, grains, nuts, herbs

and tubers. Due to higher cost of wheat, the researchers

found an interesting organic plant that could give higher

content of starch. Sweet potato locally known as “kamote” is

a cheap but excellent source of carbohydrates, Vitamin A,

carotene, calcium and phosphorous. The ingenuity of the

Filipinos have led to the development of cupcakes utilizing

sweet potatoes.

Due to the issues like lactose intolerance and milk

allergy arising from the consumption of cow’s milk, there

has been an increased demand in the plant based alternative

milks around the world. One popular alternative is coconut

milk. Coconut milk is commonly used in Asian and tropical

recipes and drinks. Using coconut milk is an option when

cooking for someone who is lactose intolerant. It is also

an option for those seeking to impart a coconut flavor to

baked goods and cream sauces (Marina, 2014).

This study on using coconut milk in steamed sweet

potato cupcake attempts to bring a healthier product that

considers budget and its affordability.

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Objective of the Study

This study aimed to determine the sensory evaluation

and over all liking of steamed sweet potato cupcake using

coconut milk in lieu of dairy milk as ingredient.

Specifically, the study sought to:

1. Determine the sensory characteristics of steamed sweet

potato cupcake using different forms of coconut milk as a

substitute ingredient in lieu of dairy milk.

2. Determine significant differences in terms of

appearance, texture, odor, color, taste, and over all

liking.

3. Determine the cost of production of steamed potato

cupcakes.

Significance of the Study

The findings of this study would be beneficial to the

following:

Consumers. Health conscious consumers would have the

choice in choosing healthy and nutritious foods that could

be part of their diet.

Food Service Providers. This is useful to food service

providers who are seeking for a very convenient way of

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cooking, and is at a reasonable price, and most of all the

quality of food, less effort and has affordable ingredients

cost.

Entrepreneurs. They may develop commercialized

products out of this type of ingredient.

Students. They are the primary beneficiaries of the

study. This study would give them the knowledge on how to

become more creative in producing healthy cupcake using

other ingredients.

Future Researchers. The future researchers could use

the results of this study as basis for more investigation

in enhancing the quality of cupcake.

Scope and Limitation of the Study

This study was limited to the acceptability of steamed

sweet potato cupcake using coconut milk as a substitute of

dairy milk in terms of taste, color, texture, appearance,

odor, and overall liking. There were four treatments such

as: T1- dairy milk (control), T-2- powdered coconut milk,

T3- canned coconut milk, and T4- fresh coconut milk. The

study was conducted at the Foods Laboratory of the Iloilo

State College of Fisheries -Dingle Campus, Dingle, Iloilo.

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The product was evaluated by 30 members of the taste panel.

Data gathered were subjected to descriptive and inferential

statistics set at 5% level of significance.

Definition of Terms

To understand and clarify the terms being used in the

study, the following are hereby defined:

Appearance. The size, shape, color and condition of

the outside surface of the product (Depositario & Betiwan,

2010).

In this study, appearance refers to the color and

outcome of the product.

Coconut milk. A milky white liquid expressed from

coconut meat, used as a base in cooking (Wiley & Sons,

1997).

In this study, coconut milk refers to the ingredient

used in making sweet potato cupcake.

Color. The property possessed by an object of

producing different sensations on the eye as a result of

the way the object reflects or emits light (Pastoureau,

2008).
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In this study, it refers to the first element noticed

in the appearance of a food product.

Convenience. Procedures, products and services are

those intended to increase ease in accessibility, save

resources (such as time, effort and energy) and decrease

frustration (Leonard, 2002).

In this study, convenience refers to the comfort and

ease in preparing the sweet potato cupcake.

Dairy milk. Products or milk products are a type of

food produced from or containing the milk of mammals,

primarily cattle (Taylor & Francis, 2008).

In this study, dairy milk refers to the product being

combined in the making a cupcake.

Lactose intolerance. It is a digestive disorder caused

by the inability to digest lactose, the main carbohydrate in

dairy products (West, 2017).

In this study, lactose intolerance refers to

uncomfortable symptoms after eating with dairy product.

Odor. A sensation resulting from adequate stimulation

of the olfactory organ ( Kotthoff, 2015).

In this study, odor refers to the distinctive smell of

each treatment.
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Sensory evaluation. It is a scientific discipline that

applies principles of experimental design and statistical

analysis to the use of human senses such as sight, smell,

taste, touch and hearing (Gatchalian, 2009).

In this study, sensory evaluation refers to the process

in analyzing or assessing the food quality characteristics.

Steaming. Steam is a convenient means to convey energy

in food processing operations. It is produced from

inexpensive and abundant water (Bowser, 2017).

In this study, steaming refers to the method used to

cook the coconut milk flavored cupcake.

Taste. A sensitivity that results from stimulation of

a gustatory nerve by taking into the mouth or touching with

the tongue.

In this study, it refers to the palatability of the

product( Daller, 2016).

Texture. The properties of a food that are that group

of physical characteristics arising from the structural

elements of the food, primarily sensed by the feeling of

touch (Rosenthal, 2015).

In this study, it refers to the nature of cupcake:

tender or rough, smooth or coarse, and dry or moist.

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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the related studies regarding

coconut milk, its uses and cupcakes.

Coconut Milk

Coconut milk is extensively used as a major ingredient

of savory foods and desserts in many countries. The sensory

characteristics of coconut milk have a substantial effect

on consumer acceptance. The objectives of this

investigation of Wattanapahu et al. (2012) were to develop a

lexicon of coconut milk products produced by different

tempering processes and to categorize coconut milk products

based on their sensory properties. Twelve samples

consisting of two unheated, four pasteurized, three UHT,

one sterilized and two spray dried were collected and

determined. Eight highly trained panelists described the

sensory characteristics of the coconut milk samples. The

results demonstrated that there were 17 attributes:

smoothness, overall coconut milk odor, sweetness of coconut

milk odor, freshness odor, coconut oil odor, cooked odor

nutty odor, overall coconut milk flavor, freshness flavor,

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oily flavor, cooked flavor, sweet flavor, nutty flavor,

viscosity, fat feel, dryness, lip and mouth feel. All 17

sensory attributes were significantly different (P < 0.05)

among coconut milk samples. The results of hierarchical

cluster analysis (HCA) and principal component analysis

(PCA) demonstrated that PCA reduced the 17 sensory

attributes into two independent principal components (PCs),

which accounted for 87.30% of the explained variance. These

two PCs with HCA could classify the 12 samples into five

groups related to their tempering processes.

Coconut milk was prepared by grinding coconut with

water and straining through muslin cloth. To improve total

solids and protein contents of coconut milk, various

temperatures and pH levels of extraction water were

investigated. Coconut milk prepared by grinding coconut

with hot water (80o C) at pH 8 contained highest solids and

proteins. The coconut milk was then blended with various

percentages of skim milk powder. These coconut-natural milk

blends were subjected to sensory evaluation. It was found

that coconut milk blended with 15% skim milk powder on

total solids basis was most liked by the judges. Further,

for nutritional evaluation, the coconut-natural milk

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blended with 15% skim milk powder was compared with cow

milk. The results showed that this blend had slightly low

protein and fat contents, while it contained more ash. Ca

and Na were found less while Mg, K and Fe were more in

coconut-natural milk blend than cow milk (Rehman, et al,

2004).

A study was conducted Marina and Nurul Azizah (2014) to

determine the nutritional values and sensory evaluation of

Malaysian dishes prepared with coconut and dairy milk

products. Custard pudding and green curry were cooked using

fresh coconut milk (FCM), instant coconut milk (ICM), fresh

milk (FM) and evaporated milk (EM). Proximate analysis was

carried out following the procedures of AOAC (1996).

Sensory evaluation was carried out using a Seven-Point

hedonic scale to determine the consumer acceptability of

the dishes. The results showed that custard pudding

prepared using FM had significantly (P < 0.05) lowest fat

content (0.28%) while the highest protein content was found

in EM custard pudding (2.98%). The green curry shows

similar trend with FM green curry having significantly (P <

0.05) lowest calorie (0.82 kcal/g) and fat content (5.68%)

among others. The highest protein content in green curry

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were found in dishes prepared with dairy products (5.31 –

5.53%). The sensory evaluation results showed that FCM

sample was the most appealing in both custard pudding and

green curry dishes, as it received significantly highest

scores (P < 0.05) in all sensory attributes. The Malaysian

dishes prepared with dairy milk products were superior in

nutritional value compared to dishes made from coconut milk

products. However, coconut milk dishes were better accepted

than dairy milk dishes, which indicates that consumers are

not willing to sacrifice the classic flavor of coconut milk

they have used to.

Sweet Potato Cupcakes

Sweet potato has high nutritional value, not only its

content of polysaccrides and minerals but also, its vitamin

content of carotenes. Orange- fleshed sweet potato (OFSP)

varieties rich in βeta-carotene, a precursor of vitamin A

is one of the least expensive sources of dietary vitamin A.

Investigations on the use of sweet potato(Ipomea batata )

orange and white flour with wheat flour composite at

various levels of substitution (10,20, and 30%) in cake

production were carried out. Sweet potato flour can serve

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as a source of energy and nutrients (carbohydrates, βeta-

carotene, minerals (Ca, K , Fe, P, and Z), can add natural

sweetness, color, flavor and dietary fiber to processed

food products. All types of cakes were evaluated

chemically, and physically. Total energy from cakes ranged

from 404.9 -361.82 K.cal. The chemical composition showed

that fresh sweet potato had lower protein content (4.51-

2.96%) in orange and white verities respectively. Sensory

evaluation results revealed that composite cake (10%, 20%

and 30%) had no significant difference (p>0.05) in taste.

At 30% level orange sweet potato was the best in volume

increase, softness and overall acceptability. On the other

hand, cohesiveness decreased with time, but increased with

increased sweet potato flour in the cake. The shelf life of

the produced cake increased for 30 days with cold storage

(Samiha, 2015).

This experimental study aimed to determine the sensory

characteristics of sweet potato cupcakes enriched with 5,

10 and 15 grams of turmeric powder in terms of its outside

characteristics such as shape, color, volume and crust and

its inside characteristics such as color, grain, texture,

taste and aroma (Tucar, 2017). The level of acceptability

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as to appearance, taste, texture, aroma and general

acceptability was also evaluated. The sensory

characteristics were evaluated by selected panel of

evaluators using a sensory evaluation score sheet based on

the Six - Point Hedonic Scale. Findings revealed that the

outside characteristics of sweet potato cupcakes enriched

with 5 grams turmeric powder has a moderately rounded top,

inside characteristic was yellow-orange in color. On the

other hand, sweet potato cupcakes enriched with 10 grams

and 15 grams turmeric powder have a perfectly rounded top,

inside characteristic was yellow in color. While, outside

characteristics such as yellow-orange in color, moderately

light in weight in proportion to size and has a moderately

shiny surface and inside characteristics such as thin-

walled cells with no larger air spaces, moderately moist,

moderately tender, moderately distinct sweet potato taste

and have a moderately distinct sweet potato aroma were

common to 5, 10 and 15 grams turmeric powder. Moreover,

sweet potato cupcakes with 0 grams turmeric powder has

perfectly rounded top, light brown in color, moderately

light in weight in proportion to size and has a moderately

shiny surface while the inside characteristics were light

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brown in color, moderately uniform, thin-walled cells with

no larger air spaces, moderately moist, moderately tender,

moderately distinct sweet potato taste and has a very

distinct sweet potato aroma. Sweet potato cupcakes with 5

grams turmeric powder was the most acceptable since it was

very much liked by the group of evaluators as to its

general acceptability and very comparable to all sensory

characteristics. Significant differences existed in the

level of acceptability of sweet potato cupcakes enriched

with turmeric powder in terms of taste, aroma and general

acceptability. No significant differences existed in the

level of acceptability of sweet potato cupcakes enriched

with turmeric powder in terms of appearance and texture as

evaluated by pupils, high school students and housewives.

The objectives of this study were to evaluate the

possibility of adding passion fruit and orange residues in

cakes, as well as to analyze their addition on the

physicochemical and sensory characteristics (Oliveira et

al, 2016). Four formulations were made: the standard cake

(WF), wheat flour + 20% passion fruit flour (WF + PFF),

wheat flour + 12.5% orange flour (WF + OF), and wheat flour

+ 10% passion fruit flour associated with 6.25% orange

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flour (WF + OF + PFF). Chemical, physical, and sensory

analysis was evaluated. The samples WF + PFF and WF + OF +

PFF showed large amount of dietary fiber. In sensorial, the

sample WF + OF was the most promising one.

In an interview conducted by the researchers, a

culinary chef said that one can mix fruits, together with

the basic ingredients to make a cupcake tastier

(Heytahchizz, 2015). The chef also said that making

cupcakes is a kind of experiment wherein ingredients are

mixed or combined with other "stuff" to create new and

exciting flavors.

In the feasibility study conducted by Tejada, et al.

(2007), students of the University of Northern Philippines

Vigan City, made a twist to the simple cupcake by mixing

malunggay (horse radish) leaves, instead of the usual

fruits into the cupcake mixture and produced a light green-

colored cupcake after baking. The study was a success and

the cupcakes became a hit when two well-known government-

assisted livelihood projects in Ilocos Sur adapted the

recipe.
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The Food Technology students of the Mariano Marcos

State University (MMSU) in Batac City, on the other hand

used squash meat in one of the cakes made (Gacula, 2007).

In the feasibility study conducted by Allen (2015)

from live strong team, she said that healthy food choices

can lead to a healthy lifestyle by using applesauce than

vegetable oil when baking.

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CHAPTER III

METHODOLOGY

This chapter describes the materials and methods

employed in the conduct of the study.

Materials

The ingredients used in the study were: 4 cups cake

flour, 1 cup fresh coco milk, 150 grams powdered coco milk,

250ml coconut milk in can, dairy milk, 8 large eggs, sugar,

4tbsp baking powder, 4tsp baking soda and 4 cups mashed

sweet potato. The equipment were: baking cups, measuring

spoon, measuring cups, spatula, mixing bowl, food tongs,

molder, stove, apron, hairnet, towels, pencil and

evaluation sheets.

Methods

Experimental Treatments. The experimental treatments

were: Treatment 1- Dairy Milk, Treatment 2- Powdered

Coconut Milk, Treatment 3- Canned Coconut milk, Treatment

4- Fresh Coconut.

Preparation of ingredients. The ingredients used in

preparing steamed sweet potato cupcake using different

forms of coconut milk were as follows:

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Table 1
Standard Recipe of Steamed Sweet Potato Cupcake

Ingredients Treatment Treatment Treatment Treatment

Control 2 3 4

sweet potato 1Cup 1Cup 1Cup 1Cup

Cake flour 1Cup 1Cup 1Cup 1Cup

Milk 1C Dairy 150g 250ml 1Cup

White sugar 1Cup 1Cup 1Cup 1Cup

Baking powder 1tbsp 1tbsp 1tbsp 1tbsp

Egg 2 large 2 large 2 large 2 large

Baking soda 1tsp 1tsp 1tsp 1tsp

Vanilla 1tbsp 1tbsp 1tbsp 1tbsp

Procedure in Cooking Steamed Sweet Potato Cupcake. Dry

ingredients were sifted and was set aside. In a large bowl,

eggs and sugar were whisked together. Mashed sweet potato,

vanilla, coconut milk/dairy milk were also added and mixed.

Dry ingredients were slowly folded in. In a large pot

filled with boiling water, the mixture in baker’s cup was

placed in a steamer tray over boiling water. It was steamed

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and covered for 30 minutes. It was removed from the steamer

and let cool before serving. Cooking time for each

treatment was 30 minutes each.

Sensory Evaluation of the Final Product

The thirty (30) selected respondents were invited to

evaluate the steamed sweet potato cupcakes using different

forms of coconut. Using the researcher made score sheets,

the taste panel evaluated the characteristics of the

product in terms of appearance, texture, odor, taste, color

and over all liking.

Composition of the Tasting Panel

There were 30 panelists in this study, five Bachelor

of Elementary Education students (BEED), five Bachelor of

Science in Information Technology students (BSIT), five

Bachelor of Science in Agriculture students (BSA) five

Bachelor of Hotel and Restaurant Management students

(BSHRM),and five faculty members and five staff. Evaluation

sheets using the Nine- Point Hedonic Scale which indicate

the like and dislike, instructions for the tasting panels

were provided. Each panel member was given a score sheet

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with samples of four treatments. This study was conducted

in the Laboratory Room. Each tasting panelist was allotted

time to taste the four samples. Each member rated the

samples independently.

Sample, Presentation and Preparation

The steamed sweet potato cupcake was plated in 30

saucers for evaluation. Every cupcake was labeled with a

code to avoid biases. Pencils and evaluation sheets would

indicate the criteria for scoring and were furnished to

panelist. A glass of water was provided at the side of each

saucer for the panelist to drink after tasting a sample and

before proceeding to the next sample.

Conduct of Evaluation and Scoring

The researchers formulated the recipe using the four

treatments in three trials. The trial was evaluated at

1:00-3:00 in the afternoon with five days interval. To

interpret the data, the following scales and

interpretations were used:

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Numerical Range Descriptive Rating

8.50-9.00 Like Extremely
7.50-8.49 Like Very Much
6.50-7.49 Like Moderately
5.50-6.49 Like Slightly
4.50-5.49 Neither Like Nor Dislike
3.50-4.49 Dislike Slightly
2.50-3.49 Dislike Moderately
1.50-2.49 Dislike Very Much
1.00-1.49 Dislike Extremely

Data Collected

The following data were collected during the

duration of the study based on the evaluation given by the

30 tasting panel using the 9-Point Hedonic Scale.

Appearance. Depends on the composition of the outside

surface of the product.

Color. Depends on the nature of materials perceivable

with the sense of sight.

Texture. Attributed to both appearance and touch

factor.

Taste. The substance or extract that provides

particular taste.

Odor. The property of the substance that activate the

sense of smell.
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Overall Liking. Has been recognized as an important

attribute of coconut milk in steamed sweet potato cupcake

that greatly influenced consumer acceptability.

Statistical Tools and Analysis

This study utilized descriptive statistics in solving

the sensory characteristics of the four treatments of

coconut milk in steamed sweet potato cupcake. Analysis of

variance was used to determine significant differences

among treatment means.

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CHAPTER IV

ANALYSIS, PRESENTATION AND INTERPRETATION OF DATA

This chapter shows the results and discussions on the

sensory evaluation of steamed sweet potato cupcake with

different forms of coconut milk as ingredient. The data

were interpreted using the Statistical Package for Social

Science (SPSS). Tables are presented to supplement the

discussion of the results.

Appearance of Steamed Potato Cupcakes

Table 2 shows the appearance of sweet potato cupcake

using different forms of coconut milk. T-1(dairy milk)

obtained the highest mean of 7.14 interpreted as “chewy”

because its consistency is really fluffy, bouncy to touch

and also it is neither too wet nor too dry. T-2(powdered

coconut milk) had a mean of 6.24 interpreted as “Crumbly”

because it looks uneven and coarse; T-3(canned coconut

milk) with a mean of 6.81 was described as “Chewy” while T-

4 (fresh coconut milk) with 7.05 was also “chewy”. Over all

evaluation on appearance of the respondents was 6.18 or

“chewy” as the appearance liked by the panel for steamed

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potato cupcakes. Analysis of variance showed no significant

difference among treatment means.

Table 2

Appearance of Steamed Sweet Potato Cupcake Using Different

Forms of Coconut Milk

Treatment Trial

I II III Total Mean Description

___________________________________________________________

T-1 6.80 7.06 7.57 21.43 7.14 Chewy

T-2 6.43 6.50 5.80 18.73 6.24 Crumbly

T-3 7.00 6.47 6.97 20.44 6.81 Chewy

T-4 7.37 6.40 7.37 21.14 7.05 Chewy

Grand Total 81.74

Grand Mean 6.81 Chewy

___________________________________________________________
ns= not significant
CV= 6.16%

Numerical range Descriptive Rating

8.50-9.00 Perfect
7.50-8.49 Buttery
6.50-7.49 Chewy
5.50-6.49 Crumbly
4.50-5.49 Neither crumbly nor airy
3.50-4.49 Airy
2.50-3.49 Crispy
1.50-2.49 Sticky
1.00-1.49 burnt
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Texture of Steamed Potato Cupcakes

Table 3 shows the texture of steamed sweet potato

using different forms of coconut milk as ingredient. T-

1(dairy milk) obtained the highest mean of 7.04 interpreted

as “smooth” because it is completely smooth, soft and moist

enough that will not dry in the mouth when it is being

chewed. T- 2(powdered coconut milk) had a mean of 6.38

described as “moist” because the surface is rough and dry

while T-3 (canned coconut milk) with a mean of 6.70 and T-

4(fresh coconut milk) has 6.76 described as “moist” by the

respondents. Over all evaluation on color of the

respondents was 6.72 or “smooth” as the texture liked by

the panel for steamed potato cupcakes. Analysis of variance

showed no significant difference among treatment means.

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Table 3

Texture of Steamed Sweet Potato Cupcakes Using Different

Forms of Coconut Milk

Treatment Trial

I II III Total Mean Description

T-1 6.76 6.80 7.57 21.13 7.04 Smooth

T-2 6.86 5.86 6.40 19.13 6.37 Smooth

T-3 6.80 6.77 6.52 20.10 6.70 Smooth

T-4 6.86 6.40 7.03 20.29 6.76 Smooth

Grand Total 80.61

Grand Mean 6.72 Smooth

ns= not significant

CV=5.70%

Legend:
Numerical range Descriptive Rating
8.50-9.00 fluffy
7.50-8.49 bouncy
6.50-7.49 smooth
5.50-6.49 moist
4.50-5.49 neither moist nor dry
3.50-4.49 dry
2.50-3.49 rough
1.50-2.49 rancid
1.00-1.49 bland
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Odor of Steamed Potato Cupcakes

Table 4 shows the odor of steamed sweet potato cupcake

using different forms of coconut milk as main ingredient.

T-1(dairy milk) obtained the highest mean of 7.02

interpreted as “light vanilla” because it has absorbed the

smell of vanilla mixed together with the dairy. T-

2(powdered coconut milk) had a mean of 6.36 described as

“minty” while T-3(canned coconut milk) with 6.67, and T-

4(fresh coconut milk) with 6.62 were both interpreted as

“light vanilla”. Over all evaluation on odor of the

respondents was 6.62 or “light vanilla” as the odor liked

by the panel for steamed potato cupcakes. Analysis of

variance showed no significant difference among treatment

means.
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Table 4

Odor Preference of Steamed Sweet Potato Cupcake Using

Different Forms of Coconut Milk

___________________________________________________________
Treatment Trial

I II III Total Mean Description

___________________________________________________________

T-1 6.76 6.80 7.55 21.10 7.02 Light vanilla

T-2 6.86 5.87 6.38 19.11 6.36 Minty

T-3 6.80 6.77 6.50 20.07 6.67 Light vanilla

T-4 6.86 6.40 7.00 20.26 6.73 Light vanilla

Grand Total 80.55

Grand Mean 6.62 Light vanilla

___________________________________________________________

ns= not significant

CV=5.69%

Numerical range Descriptive Rating

8.50-9.00 Sweet vanilla
7.50-8.49 Strong vanilla
6.50-7.49 light vanilla
5.50-6.49 minty
4.50-5.49 neither smells good nor bad
3.50-4.49 funky
2.50-3.49 rancid
1.50-2.49 stale
1.00-1.49 malodorous
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Taste of Steamed Potato Cupcakes

Table 5 shows the taste preference of steamed sweet

potato cupcake using different forms of coconut milk as

main ingredient. T- 1(dairy milk) has the mean of 7.12

interpreted as “sweet” because it tastes so great and it

perfectly combines with the milk, while T-2 (powdered

coconut milk) had a mean of 6.44 “sugary”, T-3 (canned

coconut milk) has 7.18 and T-4(fresh coconut milk) has a

mean of 7.39 both interpreted as “Sweet.” Overall

evaluation on taste of the respondents was 7.03 or “sweet”

as the taste liked by the panel for steamed potato

cupcakes. Analysis of variance showed no significant

difference among treatment means.

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Table 5

Taste Preference of Steamed Sweet Potato Cupcake Using

Different Forms of Coconut Milk

Trial

Treatment I II III Total Mean Description

___________________________________________________________

T-1 6.93 7.60 6.83 21.36 7.12 Sweet

T-2 6.33 6.93 6.07 19.33 6.44 Sugary

T-3 7.13 7.43 6.97 21.53 7.18 Sweet

T-4 7.50 7.10 7.57 22.17 7.39 Sweet

Grand Total 84.39

Grand Mean 7.03 Sweet

___________________________________________________________

ns= not significant

CV=5.08%

Numerical range Descriptive Rating

8.50-9.00 Delicious
7.50-8.49 savory
6.50-7.49 sweet
5.50-6.49 sugary
4.50-5.49 neither savory nor salty
3.50-4.49 salty
2.50-3.49 dry
1.50-2.49 bitter
1.00-1.49 greasy
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Color of Steamed Potato cupcakes

Table 6 shows the color of Steamed sweet potato

cupcake using different forms of coconut milk as main

ingredient. T-4(fresh coconut) had the highest mean of 7.57

described as slight yellow followed by T-2(powdered coconut

milk), T-1(dairy milk), T-3 (canned coconut milk) with

means of 7.14, 7.04, and 7.02 respectively described as

yellow. Over all evaluation on color of the respondents was

7.19 or “yellow” was the color liked by the taste panel for

steamed potato cupcakes. Analysis of variance showed no

significant difference among treatment means.

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Table 6

Color of Steamed Sweet Potato Cupcake Using Different Forms

of Coconut Milk
___________________________________________________________
Treatment Trials

I II III Total Mean Description

___________________________________________________________

T-1 6.76 6.80 7.57 21.13 7.04 Yellow

T-2 6.80 7.06 7.57 21.43 7.14 Yellow

T-3 6.76 6.80 7.55 21.11 7.02 Yellow

T-4 7.00 7.40 7.87 22.27 7.57 Slight

Yellow

Grand Total 85.94

Grand Mean 7.19 Yellow

ns= not significant

CV= 5.98%

Numerical range Descriptive Rating

8.50-9.00 Light Yellow
7.50-8.49 Slight Yellow
6.50-7.49 Yellow
5.50-6.49 Dark Yellow
4.50-5.49 slightly Brown
3.50-4.49 Light brown
2.50-3.49 Brown
1.50-2.49 Burnt
1.00-1.49 Black
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Overall Liking

Table 6 shows the overall liking of steamed sweet

potato cupcake using different forms of coconut milk as an

ingredient. T-1(dairy milk) obtained the highest mean of

7.57 interpreted as like very much because it has the

perfect taste that the taste panelists like the most while

T-2(powdered coconut milk) has 6.73 which is like

moderately which is the lowest mean because its taste do

not fit the respondents’ taste. T-3 (canned coconut milk)

had a mean of 6.93 and T-4 (fresh coconut milk) with 7.23

were both interpreted as like moderately. The grand mean of

7.12 showed that the product was moderately liked by the

respondents. Analysis of variance showed no significant

difference among treatment means.

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Table 7

Over All Liking of Steamed Sweet Potato Cupcake Using

Different Forms of Coconut Milk

__________________________________________________________

Treatment Trials

I II III Total Mean Description

___________________________________________________________

T-1 7.00 7.40 7.87 22.27 7.57 Like very much

T-2 6.96 6.77 6.47 22.20 6.73 Like moderately

T-3 6.93 7.00 6.87 20.80 6.93 Like moderately

T-4 7.43 6.60 7.67 21.70 7.23 Like moderately

Grand total 84.97

Grand Mean 7.12 Like moderately

___________________________________________________________

ns=not Significant
CV=6.72

Numerical Range Descriptive Rating

8.50-9.00 Like Extremely
7.50-8.49 Like Very Much
6.50-7.49 Like Moderately
5.50-6.49 Like Slightly
4.50-5.49 Neither Like Nor Dislike
3.50-4.49 Dislike Slightly
2.50-3.49 Dislike Moderately
1.50-2.49 Dislike Very Much
1.00-1.49 Dislike Extremely
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Table 8

Consolidated Results of Sensory Evaluation

Attributes Mean Interpretation Significance

___________________________________________________________

Appearance 6.81 Chewy NS

Texture 6.72 Smooth NS

Odor 6.62 light vanilla NS

Taste 7.03 Sweet NS

Overall Liking 7.19 Yellow NS

General 7.12 Like Moderately NS

Acceptability

Cost of Production

Table 9 shows the cost of production of each treatment

using coconut milk. The most expensive among the treatments

was T-1 (Dairy milk) and T-3 (canned coconut milk) as

compared to T-2 (powdered coconut milk) and T-4 (fresh

coconut milk).
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Table 9

Cost of Production of the Treatments

Treatments
Ingredients 1 2 3 4
Cake flour 10.00 10.00 10.00 10.00
Sweet potato 6.00 6.00 6.00 6.00
Dairy milk 50.00
Powdered coconut 25.00
Coconut in can 50.00
Fresh coconut milk 25.00
Baking powder 2.00 2.00 2.00 2.00
Brown sugar 8.00 8.00 8.00 8.00
Egg 16.00 16.00 16.00 16.00
Baking cups 35.00 35.00 35.00 35.00
Total cost 127.00 102.00 127.00 102.00
Standard yield 40 40 40 40
Cost per serve 3.17 3.17 3.17 3.17
Selling price 7.00 7.00 7.00 7.00
Price for 40 servings 280.00 280 280.00 280.00
Food cost 45% 51% 45% 51%
Profit 153.00 98.00 153.00 98.00
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CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter deals with the summary of the study,

conclusions and recommendations.

Summary

This study was conducted to determine the sensory

characteristics of steamed sweet potato cupcakes using

different forms of coconut milk in terms of appearance,

texture, odor, taste, color and overall liking. The study

was conducted at the Foods Laboratory of Iloilo State

College of Fisheries-Dingle Campus. The study consisted of

four treatments: T1-dairy milk, T2-powdered coconut milk,

T3-canned coconut milk, T4-fresh coconut milk, and with

three trials. The data were gathered using a Nine-Point

Hedonic scale.

The result of the study revealed the following

findings:

1. The characteristics of steamed potato cupcakes

preferred by the taste panel were: chewy appearance, smooth

texture, light vanilla odor, sweet taste, and yellow color.

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Over all, it was evaluated as liked moderately by the

panel.

2. One-way Analysis of variance revealed that steamed

potato cupcake, regardless of the different coconut milk

used as the main ingredient, were not significantly

different in all parameters.

3. The study revealed that using powdered and fresh

coconut milk in steamed sweet potato cupcake resulted to a

lower cost of production. On the other hand, using dairy

milk and liquid coconut milk in steamed sweet potato

cupcake raised the cost of production, generated a higher

amount of profit for the product.

Conclusion

In light of the findings, the researchers had come up

with the following conclusions:

1. The attributes and general acceptability of steamed

sweet potato cupcakes using different forms of coconut milk

had the same sensory characteristics.

3. The cost production using dairy and canned coconut

milk is higher compared to the cost of production of the

same product using powdered and fresh coconut milk.

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Recommendation

The researchers offer the following recommendations:

1. Increasing the amount in ratio of different forms

of coconut milk as an ingredient in making steamed sweet

potato cupcakes to verify further results.

2. Replication of this study with wider scope is

highly recommended. Aside from sweet potato as the main

ingredient they can try other root crops to determine the

acceptability of coconut milk on it.

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Carpio, C. (2005). Research on account genetic resources in

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Daller,J.A, (2016). Facts of taste disorders.Retrieved

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Gacula, (2007). Squash meat in cupcakes. Retrieved from:

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literatures-and.html
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Heytahchizz, (2015) Cupcake experiments. Retrieved from:

http://grandbu.blogspot.com/2015/04/review-of-related-
literatures-and.html

Kotthoff, M. (2015) Odor and nutrition. Part 1:

Fundamentals of smelling.p. 82–91.Retrieved from:
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r_and_nutrition_Part_1_Fundamentals_of_smelling

Levin, B. (2009). Coconut Bliss: A research based review of

the health and nutrition benefit. Retrieved from:
www.coconutbliss.com/sites/default/files/Buck_Levin.

Marina, A & NurulAzizah, S. (2014). Use of Coconut Versus

Dairy Milk Products in Malaysian Dishes: Comparison of
Nutritional Composition and Sensory Evaluation.
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Rehman, Saleem-ur-, Ahmad, M. Mushtaq, Yameen, Amna,

Almas, Kausar and Muntaha, Sidra-til (2004) Sensory
and Nutritional Evaluation of Coconut-Natural Milk
Blend. Pakistan Journal of Life and Social Sciences,
2(2): 104-108. Retrieved from:
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81d9498f34bb59d8bf9b.pdf

Samiha, A. Alloush (2015).Chemical, Physical and Sensory

Properties Of Sweet Potato Cake. Egyptian Journal of .
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Tabaldo-Tucar, M. (2017). Sensory Characterization of

Cupcakes Made of Sweet Potato (Ipomoea batatas) Flour
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Tejada, (2007). Malunggay cupcake. Retrieved from:

http://grandbu.blogspot.com/2015/04/review-of-related-
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Vanga, Sai Kranthi & Raghavan, Vijaya. (2017). How well do

plant based alternatives fare nutritionally compared
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Wattanapahu, Saowapark & Suwonsichon, Thongchai &

Jirapakkul, W & Kasermsumran, S. (2012).
Categorization of coconut milk products by their
sensory characteristics. Kasetsart Journal - Natural
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https://www.researchgate.net/publication/286369196_Cat
egorization_of_coconut_milk_products_by_their_sensory_
characteristics
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APPENDICES
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Appendix A

DATA-GATHERING INSTRUMENT

This data-gathering instrument is intended to gather data

for a research entitled “Coconut milk in Steamed Sweet Potato
cupcake”, in partial fulfillment of the Bachelor of Science in
Hotel and Restaurant Management

In this regard, kindly supply the data required in the

parentheses or spaces provided for your answers. Rest assured
that the information obtained herein will be treated with utmost
confidentiality. Please do not leave any item unanswered.

Thank you very much.

THE RESEARCHERS

Name
(Optional):______________________________________________________

1. Sex 2. Occupation
[ ] Male [ ] Student
[ ] Female [ ] Faculty/Staff
---------------------------------------------------------------

9 – POINT HEDONIC SCALE (Sensory Evaluation Sheet)

The following categories concern how you feel about the

product/s. Please indicate the extent of your assessment with
each category by placing a CHECK on the column that corresponds
your answer.

A. Appearance

Perfect Buttery Chewy Crumbly Neither Airy Crispy Sticky Burnt

chewy or
crumbly
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B. Texture

Fluffy Bouncy Smooth Moist Neither Dry Rough Greasy Bland

smooth
or moist

C. Odor

Sweet Strong Light Minty Neither Funky Rancid Stale Malodor

Light or ous
minty

D. Color

Light Slight Yellow Dark Slightly Light Brown Burnt Black

Yellow yellow yellow brown brown
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E. Taste

Delicious Savory Sweet Sugary Neither Salty Dry Bitter Bland

sweet or
sugary

F. Overall Liking
Moderately

Moderately
Very Much
Extremely

Extremely
Like Very
Like Nor
Slightly

Slightly
Neither
Dislike

Dislike

Dislike

Dislike

Dislike

Much
Like

Like

Like
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Appendix B
Univariate Analysis of Variance of Appearance
___________________________________________________________
Sv ss df ms f Sig.value
__________________________________________________________
Corrected 1.465a 3 .488 2.773 .111
model
Intercept 556.786 1 556.786 3162.058 .000
Trmts 1.465 3 .488 2.773 .111
Error 1.409 8 .176
Total 559.659 12
Corrected 2.873 11
total
___________________________________________________________

Appendix C
Univariate Analysis of Variance of Texture
___________________________________________________________
Sv ss df ms f Sig.value
___________________________________________________________
Corrected 681a 3 .277 1.543 .277
model
Intercept 541.766 1 541.766 3680.270 .000
Trmts .681 3 .277 2.773 .277
Error 1.178 8 .147
Total 543.626 12
Corrected 1.859 11
total
___________________________________________________________
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Appendix D
Univariate Analysis of Variance of Odor
___________________________________________________________
Sv ss df ms f Sig.value
___________________________________________________________
Corrected 674a 3 .225 1.579 .269
model
Intercept 540.692 1 540.692 3801.220 .000
Trmts .674 3 .225 1.579 .269
Error 1.138 8 .142
Total 542.504 12
Corrected 1.812 11
total
___________________________________________________________

Appendix E
Univariate Analysis of Variance of Taste
___________________________________________________________
Sv ss df ms f Sig.value
___________________________________________________________
Corrected 1.484a 3 .495 3.859 .056
model
Intercept 592.067 1 592.067 4619.509 .000
Trmts 1.484 3 .495 3.859 .056
Error 1.025 8 .128
Total 594.576 12
Corrected 2.509 11
total
___________________________________________________________
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Appendix F
Univariate Analysis of Variance of Color
___________________________________________________________
Sv ss df ms f Sig.value
___________________________________________________________
Corrected 1.484a 3 .495 3.859 .056
model
Intercept 592.067 1 592.067 4619.509 .000
Trmts 1.484 3 .495 3.859 .056
Error 1.025 8 .128
Total 594.576 12
Corrected 2.509 11
total
___________________________________________________________

Appendix G
Univariate Analysis of Variance of Overall Liking
___________________________________________________________
Sv ss df ms f Sig.value
___________________________________________________________
Corrected .397a 3 .132 .578 .646
model
Intercept 615.044 1 615.044 2688.325 .000
Trmts .397 3 .132 .578 .646
Error 1.830 8 .229
Total 617.271 12
Corrected 2.227 11
total
___________________________________________________________
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Appendix H. DOCUMENTATION

Preparation of Ingredients
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BIOGRAPHICAL DATA

Name : Mary Theresse Dianne J. Camanay

Date of Birth : September 26, 1997

Age : 21

Address : Brgy.Bongloy Dingle, Iloilo

Citizenship : Filipino

Religion : Roman Catholic

Parents

Father : Rico P. Camanay

Mother : Joselma A. Jamili

School Attended

Elementary : Bongloy Elementary School, Dingle, Iloilo

(2009-2010)

Secondary : Mater Carmeli School, Dingle, Iloilo

(2013-2014)

Tertiary : Iloilo State College Of Fisheries

Dingle Campus, Dingle, Iloilo

(2018-2019)

Course : Bachelor of Science in Hotel and

Restaurant Management
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BIOGRAPHICAL DATA

Name : Johnny Denosta

Date Of Birth : January 01, 1998

Age : 21

Address : Brgy. Pandan, Dingle,

Iloilo

Citizenship : Filipino

Religion : Roman Catholic

Parents

Father : Woody Ponte Denosta

Mother : Cristina Dulla Denosta

School Attended

Elementary : White Elementary School, Dingle, Iloilo

(2010-2011)

Secondary : Dingle National High School

Dingle, Iloilo (2014-2015)

Tertiary : Iloilo State College Of Fisheries

Dingle-Campus, Dingle, Iloilo

(2018-2019)

Course : Bachelor of Science in Hotel and

Restaurant Management