Chapter II
MATERIALS AND METHOD
Research Design
The research design aims to investigate the development and market
acceptability of a vegetable cake as a healthier alternative to traditional cakes.
The study will focus on creating a vegetable cake using green leafy
vegetables and evaluating its sensory acceptability in terms of appearance,
texture, aroma, taste, and overall acceptability. Additionally, the research will
assess market acceptability based on price and frequency of consumption,
and conduct a market study to understand consumer profiles, awareness,
purchase data, product usage, and attribute ratings. The study will be based
on Miguel Peris' Theory of Food Innovation and Reformulation, Karp's Theory
on Consumer Acceptance and Sensory Evaluation, and Chemin's Theory on
Sensory Evaluation. The research will be conducted in Naval, Biliran, with 30
respondents selected based on their ability to purchase the product. Data will
be collected through sensory evaluation and a survey questionnaire. The
study will also determine the production cost and selling price of the vegetable
cake and draft a utility model for the developed product.
Research Locale
This developmental study will be conducted in Naval, Biliran, because it is
located at the center of Biliran Province where we can introduce the
Vegetable Cake to a bigger number of possible targets of respondents that
will help us develop and make it more productive in the market of Naval.
Research Respondents
This portion describes the target population of 30 respondents with money,
authority, and demand to buy a product. The respondents for our research will
be chosen base of the gap in our rationale. Also, the target customers of this
Vegetable Cake as food products were not just children, teenagers, or adults,
but for all ages as consumers in the market. We also chose some food tech
experts as our respondents so that we could get more information, data,
ideas, and suggestions on how can improve and develop our product to be
more productive in the market of Naval, Biliran.
Research Instruments
The researchers will use a sensory appearance, texture, aroma, taste, and
general acceptability evaluation and a survey questionnaire as instruments for
data collection to get relevant information to acquire first-hand data in
formulating rational conclusions and recommendations. By using these
instruments, the respondents can answer the questions that are related to the
research easily. These two instruments are self-made instruments that are
subject to validation.
Production Cost
The researchers will conduct a cost analysis to evaluate the overall
production costs and selling price for the Vegetable cake. By analyzing the
data, the researchers will able to decipher the production cost and the selling
price associated with this cakes. (Beth, 2013)
Formula:
Cost base on size = Total production cost / Total size and design
Procurement of Raw Materials
The vegetables particularly the moringa is produced at Baso, Cabucgayan,
Biliran Moringa Plantation. The other ingredients such as cake flour, white
sugar, baking powder, salt, eggs, vegetable oil, vanilla extract, lemon extract,
cream of tartar will be purchase at the Naval Public Market.
Product Preparation
To prepare a vegetable cake, begin by measuring and sifting the dry
ingredients: Cake flour 2 cups, white sugar 1 ½ cups, baking powder 1 table
spoon, and salt 1 teaspoon. Crack the 7 large eggs and put the yolks in one
container and whites in two dishes, 5 whites and 2 whites respectively. Pour
¾ cup of cold water, ½ cup of vegetable oil, 2 tsp of vanilla extract, and 1 tsp
of lemon extract. In a separate bowl, whisk together 5 yolks with ½ cup
vegetable oil until smooth and pale, and fold in the flour gradually with the
cold water just until incorporated. Using a different bowl, beat the 5 egg
whites and the cream of tartar until the maximum peak formation is achieved.
Pour the whipped egg whites into the batter gently folding it and finally adding
in the extracts. Add the prepared moringa to the batter as pointed above.
Slide the rack in your oven to 350°F (175°C), grease and flour a 9×13 inch
baking pan and carefully pour the batter into the pan, smoothing the surface.
Bake for 30-35 minutes or until the center of the cake can be tested with a
toothpick, and comes out clean. After baking let the cake sit in the pan for 10
minutes before flipping over to cool on a wire rack till it’s completely cool.
After that cool the cake and you can then cover it with frost of your favorite
type and serve.
Sensory Evaluation
1 whole vegetable cake will be test coded with 3 digit random numbers. A
total of thirty (30) respondents with money, authority to buy a product in
Naval, Biliran will evaluate the product and will conducted in 2 replicates.
Sensory attributes such as appearance, texture, aroma, taste, and general
acceptability will be determine.
Data Gathering Procedure
The researchers will allot vigorous time, effort, and cooperation in developing
their questioners so as to serve its intended respondent which is 30
respondents with money, authority, and demand to buy a product in Naval,
Biliran. The survey will be created using suitable questions modified from
related research and individual questions formed by the researchers. During
the gathering of data, the researchers will first give the treatments 1 to 6 to the
respondents to try it to determine their observation of every treatments in
terms of appearance, texture, aroma, and taste. After trying the 6 treatments,
the researchers will use research instruments such as interview using survey
questionnaire. After the respondents answers all the questions asked, the
researchers will ask for their permission to get their information such as name,
contact number or social media like Facebook that will be kept for the
researchers will be able to contact the respondents for the next data gathering
that will serve as the replicate of the first data being gathered by the
researchers. The data gathered from the research instrument will be tallied
and computed for interpretation according to the frequency of items checked
by the participants.
Data Scoring
To determine the Developmental and Sensory Acceptability of Mushroom
Nuggets among the 30 respondents with money, authority, and demand to
buy a product in Naval, Biliran. The following 9-point Hedonic Scale will be
use for Market Study and Developmental Study.
9-Point Hedonic Scale
9- Like Extremely
8- Like Very Much
7- Like Moderately
6- Like Slightly
5- Neither Like nor Dislike
4- Dislike Slightly
3- Dislike Moderately
2- Dislike Very Much
1- Dislike Extremely
Ethical Considerations
This study is ethical and takes into consideration the safety of the participants.
The researchers will take the necessary steps to ensure that the participants
are well aware of the risks involved and have provided them with the
necessary information before participating in the study. In addition, the
respondents will be asked for their consent before their participation in the
study through informed consent. Through this, if a participant is at risk of
harm, we must protect them. The researchers might be required to release
confidential information. The data that w e gather must remain confidential
and is to be used solely for research. The researchers must protect the data
that they gather everything in their power to protect their participant.
