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Chapter 1

INTRODUCTION

Situation Analysis

‘A balanced diet is having a cupcake in each hand’ (Delish.com). Every dessert like

cupcake was known as sweet and most of it is not good for people having diets and especially to

those who is diabetic person. A lot of people are straggling to their diets; it gives the researcher

an idea to fulfil the diets of adults.

Cupcakes have been around since the late 1700’s. The first mention of the cupcake can be

traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was

written in American Cookery by Amelia Simms. Cupcakes were actually originally called

“Number Cakes” or “1234 Cakes” because it was an easy way to remember portions. One cup

butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoon of soda.

Original cupcake recipes were not frosted, and usually were usually just flavoured with spices or

dried fruit. Cupcakes gained popularity in 1919 when Hostess became mass producing them. But

they weren’t the cream filled; frosted kind we all know until 1950’s. Cupcakes started gaining

popularity in the early 2000’s when NYC shops like Magnolia Bakery were featured on Sex and

the City. The world’s largest cupcake weighed over 1,200 lbs and had over 2 million calories.

The first “cupcake only” bakery is Sprinkles Cupcakes, opened in 2005. They make over 25,000

cupcakes a day from 11 locations (Mobile Cuisine, LLC, 2018).

The modern idea of the cupcake is probably different from the historical origin of the

phrase. Imagine being a cook in 19th-century Britan or North America. It’s likely that you didn’t

know how to read, so your recipes, the closely guarded secrets of the culinary success, were
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memorized and handed down from generation to generation. The first incarnation of the cup cake

was probably a standard cake recipe using ingredient quantities in cup measurements to make

remembering the directions easier. When food historians approach the topic of cupcakes, they

run into a gray area in which the practice of making individual cup-sized cakes can become

confused with the convention of making cakes with cup-measured ingredients, from a recipe

published in 1828, they find instructions for baking a cup-measured cake in small tins instead of

a large pan. This tells us that the origin of the diminutive cupcakes we all know and love dates

from at least the early 19th century (Elliot, 2009).

Since cupcakes have a lot of sugar, you can use cake or all-purpose flour here. Like a

simple layer cake, cake flour will create a light and airy cupcake. All-purpose will create a

denser cupcake (Lindsay DeMunno). The main function of flour in baking is to build structure.

When the proteins found in wheat flour are hydrated, they interact with each other forming what

is known as gluten. As dough or batter containing wheat flour is worked, an elastic network is

developed. This gluten network stretches to contain the leavening gasses in the baked good.

Wheat flour and the production of gluten are essential for the structure of traditional baked goods

(Bettie, 2020).

Dioscorea alata is a species of yam commonly referred to as a purple yam, ube, violet

yam, or water yam. This tuberous root vegetable originates from Southeast Asia and is often

confused with taro root. An indigenous staple of the Philippines, it’s now cultivated and enjoyed

worldwide. Purple yams have greyish-brown skins and purple flesh, and their texture becomes

soft like a potato when cooked. They have a sweet, nutty flavour and are used in a variety of

dishes ranging from sweet to savoury. What’s more, they are loaded with vitamins, minerals, and

antioxidants, all of which may benefit your health (McCabe et. Al, 2019).
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Here are some surprising health benefits of purple yam where in it suits as a dietary

dessert of adults. First, it is highly nutritious; the purple yam or ube is a starchy root vegetable

that’s great source of carbs, potassium, and vitamin C. In addition, they are rich in powerful plant

compounds and antioxidants, including anthocyanins, which give them their vibrant hue. Studies

have shown that anthocyanins may help reduce blood pressure and inflammation and protect

against cancer and type two diabetes. What’s more, purple yams are rich in vitamin C, which

helps keep your cells healthy, boosts iron absorption, and protects your DNA from damage.

Second, it is rich in antioxidants; antioxidants help protect your cells from damage caused by

harmful molecules called free radicals. Promising research suggests that two anthocyanins in

purple yams cyaniding and peonidin may reduce the growth of certain types of cancers,

including colon cancer, lung cancer and prostate cancer. Third, it may help manage blood sugar;

the flavonoids in purple yams may help promote blood sugar control in people with type two

diabetes. Also, purple yams have a low glycemic index, which can help prevent blood sugar

spikes. Fourth, it may help lower blood pressure; high blood pressure is a major risk factor for

heart attacks and strokes. Purple yams may have blood pressure lowering effects. Researchers

believe this is likely due to their impressive antioxidant content. Fifth, it may improve symptoms

of asthma; research suggests that a high dietary intake of antioxidants like vitamin A and C are

associated with a reduced risk of asthma. Sixth, it promotes gut health; they are full of complex

carbs and a good source of resistance to digestion. One test-tube study showed that resistant

starch from purple yams increased the number of Bifidobacteria, a type of beneficial gut

bacteria, in a simulated large bowel environment. These bacteria play a vital role in your gut

health, aiding the breakdown of complex carbs and fibre. They may even help reduce your risk

of certain conditions, such as colorectal cancer, inflammatory bowel disease (IBD), and irritable
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bowel syndrome (IBS). They also produce healthy fatty acids and B vitamins. Lastly, it is very

versatile; purple yams have a wide range of culinary uses. These versatile tubers can be boiled,

mashed, fried, or baked. They are often used in a variety of dishes in place of other starchy

vegetables, including stews, soups, and stir-fries. In the Philippines, purple yams are made into

flour which is used in many desserts (McCabe et. al, 2019).

For the result or finished product of purple yam cupcake, it is very idealistic dietary

dessert for adults because of the purple yam (ube). Why it is say so? Purple yams are diabetes-

friendly as it aids to reduce the cells insulin resistance and thus reduces the risk of contracting

diabetes. This ensures that diabetic person can eat purple yam cupcakes. Purple yams are good

source of vitamin C is vital in fighting infections such as colds and flu and quick wound healing.

It also helps in anti-aging, strong bones and healthy immune function. It also provides good

amounts of fibre, potassium, manganese, and metabolic B vitamins (Venkatesan, 2020).

Since the flour that usually used in baking cupcakes was cake flour or all-purpose flour,

this gave the researcher an idea to make replacement of the flour usually used in making

cupcakes. Adults are not usually eating sweets like cupcakes as their dessert and the main reason

is they are prone of diseases. Purple yam was chosen by the researcher as the replacement of

flour that was usually used, where in it contains a lot of nutrients that will serve as a dietary

dessert for adults. Furthermore, purple yam can be processed into a powder that can be used to

make vibrantly coloured food, including rice, candy, cakes, desserts, and jams. Numerous

restaurants are already using purple yam flour as their addition in their ingredients and making

halaya as their toppings. This gave the researcher an idea to make the home made purple yam

flour as the main ingredient and an additional of the regular flour that was usually used and to
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know the benefits of purple yum and if it was a good idea to use purple yum flour as additional

for the regular flour.

Cupcakes seem uniquely suited to our modern sensibilities. They’re portion-controlled,

portable, easy to make in batches, open to lots of decorating strategies, tasty and can be

inexpensive to make. To explore the murky history of the cupcake though, it’s first necessary to

distinguish them from cup cakes (the space is important). It opens the door to a debate about

which came first, a cake full of cups (of ingredients) or a cup filled with cake (Elliot 2009).

Younkin, et. al (2019) cited that while no one considers cupcakes a health food, it can be

difficult to know how many calories a cupcake actually has, depending on if it’s homemade,

store-bought of from a bakery. We break down the differences here and tell you which nutrients

matter most. Total calories are important, but the type of calorie is important too. Cupcakes are

high in sugar and saturated fat, two nutrients that should be consumed in moderation. Women

should stay under 24 grams of added sugar per day, and men should aim less than 36 grams per

day. Added sugar is any sugar that’s not found naturally in foods (like the natural sugar in fruit

or milk). Cupcakes can be made with a little milk, but the rest of the sugar in cupcakes is added

sugar. The dietary guidelines still recommend limiting saturated fat in your diet to loss that 10%

of your daily calories (and instead eating more healthy unsaturated fats).

Ingredients are important, too, and can vary greatly depending on how a cupcake is made

(Younkin, et. al, 2019). Jhaveri (2017) cited that cupcakes are the perfect dessert. Where cakes

and pies can look too complicated, and cookies don’t seem formal enough, healthy cupcakes are

appropriate for any occasion, from office parties to weddings. On her cupcake recipes it doesn’t

just satisfy everyone from the chocoholic to the fruit fanatic; they’re also much healthier than

most bakery varieties. If you’re wondering how butter-free batters, alternative flours, slashed
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sugar counts, and non-dairy frostings can make for tasty cupcakes, you’re in for a delicious

surprise.

When you’re thinking of baking up a batch of cupcakes, making them healthier probably

isn’t the first thing that comes to mind. You want them to be beautiful and you want them to be

delicious. Cupcakes already have a healthier edge over cake, because they’re a perfectly

portioned treat that might make you fell less tempted to overindulge. Making the cupcakes from

scratch helps control the ingredients and make healthier choices you can feel good about serving

your kids (Wall, 2018).

It's easy to confuse ube with taro root, but they are completely different foods.

According to McCabe, et. al (2019) taro root is a root vegetable native to Southeast Asia. Often

called the potato of the tropics, it varies in colour from white to grey to lavender and has a mildly

sweet taste. Purple yam and taro root look similar, they hence the confusion between the two.

Nonetheless, when stripped of their skins, they are different colours. Taro is grown from the

tropical taro plant and is not one of the nearly 600 types of yams.

“Ube is not an exotic ingredient in the Philippines, but a common everyday ingredient,”

Nicole Ponseca, the owner of the two renowned Filipino restaurants in New York, Maharlika and

Jeepney, said in an interview. It’s essentially the Philippines’ equivalent of a sweet potato, she

added. “But ours just have a saturated, Technicolor, Prince-worthy shade of purple. While ube is

technically a tuber, just like a potato, its flavour is less savoury. Ponseca describes the taste of

the purple yam as an amalgamation of vanilla with the nuttiness of pistachio. But the flavour is

quite gentle and not too intense. Because of its somewhat sweet flavour profile, ube is most

commonly used in sweet dishes over savoury ones. The vegetable is used to make everything

from cakes, to cheesecakes, to flans, to candy and ice cream. It’s also a staple ingredient in halo-
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halo, a popular treat of shaved ice, evaporated milk and a number of toppings like ube, tapioca

and plantains. In the U.S., ube is most often found on menus in ice cream form, though some

restaurants do make vibrant purple baked goods from it (Shah, 2016).

Purple yam is used to make ube powder, which is a starchy substance added as an

ingredient to sweet baked goods, cakes, ice cream, jams, and curries. All varieties of the purple

yam are used to make both sweet and savoury dishes as well as ground starchy substances used

as flavourings and ingredients for other foods (RecipeTips.com, 2020).

Ube is naturally similar to other starchy tubers like plain ole yams. One cup of ube

contains about 158 calories, SF Gate noted. The vegetables has very little protein and fat, and it

provides nearly 20% of a person’s daily vitamin A and vitamin C needs, the newspaper added.

While its nutritional profile is pretty harmless on its own, ube is most often used in desserts,

where its health benefits are over showed by added sugar and calories (Shah, 2016).

Table 1. Nutritive Content of Ube

Purple yam (ube) provides the following nutrients per 500 grams serving

Ash 4.1 g

Calcium 85 mg

Calories 590 kcal

Carbohydrates 139.4 g

Carotene, alpha 0 mcg

Carotene, beta 415 mcg

Cholesterol 0 mg

Choline 82.5 mg

Copper 0.9 mg

Cryptoxanthin, beta 0 mcg

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Dietary Fiber 20.5 g

Folate 115 mcg

Folic acid 0 mcg

Iron 2.7 mg

Lycopene 0 mcg

Lutein + Zeaxanthin 0 mcg

Magnesium 105 mg

Manganese 2 mg

Monounsaturated Fat 0g

Niacin 2.8 mg

Pantothenic Acid 1.6 mg

Phosphorus 275 mg

Polyunsaturated Fat 0.4 g

Potassium 4080 mg

Protein 7.7 g

Retinol 0 mcg

Riboflavin 0.2 mg

Saturated Fat 0.2 g

Selenium 3.5 mcg

Sodium 45 mg

Sugar 2.5 g

Thiamine 0.6 mg

Total Fat 0.9 g

Vitamin A 690 IU
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Vitamin B-6 1.5 mg

Vitamin B-12 0 mcg

Vitamin C 85.5 mg

Vitamin D 0 mcg

Vitamin E 1.8 mg

Vitamin K 11.5 mcg

Water 348 g

Zinc 1.2 mg

https://erecipe.com/detailed-nutrient-facts-list/?id=3166

There are a lot of benefits that can take in eating purple yam that really suits for adults as

their dietary dessert. Purple yams may look weird, but they are packed with a whole lot of

nutrition. The flesh of this vegetable is a potato when it is cooked. Many people like its sweet

and nutty flavour. You can cook it in variety of way. Apart from its taste, purple yams are also

rich source of antioxidants, vitamins and minerals. It is also high in vitamin C and potassium. All

these ingredients are extremely beneficial for our health. 100 grams worth of its vegetable

contains about 140 calories. Regularly consuming yams may improve cognitive function. One

study found participants who took a yam extract supplement fared better in a brain function test

than those who were not given it. This may because yams contain a compound that can enhance

brain function and help promote neuron growth (Britto, 2019).

Purple yams are loaded with antioxidants that can improve heart health. It is also a rich

source of potassium, iron, and copper. These properties help to maintain healthy blood pressure

levels and keep the blood circulating. More importantly, this vegetable may help ensure your

heart function well. Consuming purple yams now and again may help you get the energy you
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need to get through the day. It is a rich source of carbohydrates, which helps your body to

function well. You tend to feel extremely tired when your body doesn’t have enough

carbohydrates. It will also help to make you more productive (Britto, 2019). Since purple yams

happen to be starchy root vegetables, they also happen to be a great source of carbs, potassium,

and vitamin C. they’re also rich in antioxidants that are known to get rid of toxins from the body

and even contain anthocyanins which can reduce high blood pressure and get rid of inflammation

(Alam, 2019).

Being a fairly good source of carb, almost equal to potatoes, it would be best for diabetics

to restrict its use. If diabetics intend to get the benefit from anthocyanin and fibre kand (ube) has

to control blood sugar spike, they should eat the right restricted serving size with no added sugar

sweetener to it. Best would be to grill them with small quantity of fat. Also given a choice

between rice and potatoes, the fibre count of kand (ube) is high (tarladalal.com).

The process for purple yam powder starts with the proper selection of deep purple colour

ube tuber. The tuber is then washed, steamed, peeled, grated, dried, pulverized and packaged.

The ube powder produced in this process is 100% pure or all- natural. The ube tuber and its

processed powdered product contain high level of starch, making it a rich source of calories in

the diet. It also contains substantial amount of protein and minerals. The powder when made into

Halaya, a popular Filipino dessert served during special occasions, cooks up to seven times faster

and lasts up to four times longer when kept in the refrigerator, than that made from the fresh

tuber. It is quick and easy to use as flavouring and colouring for ice cream, sherbet, cake, pastry,

and confectionery and in cooking Filipino delicacies like ginataan, puto, and palitaw

(https://ovcre.uplb.edu.ph).
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Purple yam (a.k.a. ube) has been enjoying some time in culinary limelight as of late. It’s

versatile root vegetable from the Philippines that, thanks to its naturally vibrant purple hue, can

be used to create stunning desserts and dinners alike. You can also shop for the purple starch in

its various forms (like extract and spread) at most Filipino specialty grocers in Canada. Whether

you blend it with sweetener to make purple cookie icing or mix it in with practically any kind of

batter, the internet’s brimming with creative and enticing ways to cook with ube (Molnar, Mar

6).

The purpose of the study is to know the use of purple yam. In this research, you will find

out the process in making purple yam flour, what are the benefits and nutrients of purple yam, if

it is applicable for adults as their dietary dessert, if purple yam flour is appropriate in making

cupcakes, if the cupcakes made out of purple yam flour have a good texture, the differences of

the sensory attributes of the different treatments of Dioscorea Alata. This research is a big help to

enlighten those who are straggling on their diets and those who cannot eat desserts because of

being diabetic especially for adults. This increases the knowledge of every consumer that purple

yam don’t only contain a lot of nutrients and gives benefits but it also have a lot of purpose

inside the kitchen.

Statement of Objectives

This study aimed to develop formulation of Dioscorea Alata Cupcakes

1. To develop the formulation and process of Dioscorea Alata cupcakes

2. To determine the differences of the sensory attributes of the different treatments of

Dioscorea Alata cupcakes

3. To determine the ROI of the most accepted Dioscorea Alata cupcakes.

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Time and Place of the Study

Table 2. Schedules of Research Activities

Activity Date Venue

Processing of ube flour December 17, 2021 to January SVHS- TVL Laboratory
14 2021

Buying of ingredients for the February 21, 2021 Green Market of Santol, La
taste test of consumer panelist union

Baking for the taste test of February 24, 2021 SVHS- TVL Laboratory
consumer panelist

Floating questionnaires and February 24, 2021 Upper Guiset, Mangaan,

conducting taste test for Santol, La Union
consumer panelist

Collecting questionnaires and February 25, 2021 Upper Guiset, Mangaan,

Tally of data Santol, La Union

Computing the ANOVA and April 26-27, 2021 Upper Guiset, Mangaan,
Mean of the three treatment Santol, La Union

Buying of ingredients for the May 3, 2021 Green Market of Santol, La

taste test of expert panelist Union

Baking for the taste test of May, 4, 2021 Lower Guiset, Mangaan,
expert panelist Santol, La Union and Green
Market of Santol, La Union

Floating questionnaires and May, 4, 2021 Lower Guiset, Mangaan,

conducting taste test expert Santol, La Union and Green
panelist Market of Santol, La Union

Tally of data for Treatment 2 May 5, 2021 Upper Guiset, Mangaan,

Santol, La Union
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Computing the mean of May 6, 2021 Upper Guiset, Mangaan,

Treatment 2 Santol, La Union

Definition of Terms

To have a common frame of reference and for clarity and understanding, the following

terms are hereby defined conceptually and operationally according to the purpose of the study.

Consumer panelists refer to the person who will consume the Dioscorea Alata cupcake of

the three treatments for the taste test to determine the most acceptable among the three

treatments.

Cupcake is a cake to be baked in small cups. This will be the finished product which is

purple yam flour will be the main ingredient.

Dessert refers to purple yam cupcake. Dessert is a small amount of sweet foods

specifically cupcakes. This sweet cupcake will be diverted as a dietary dessert which is called

purple yam cupcake.

Diet refers to breaking down of ingredients in making purple yam cupcake to become

applicable as a dietary dessert. It means that it should be considered the amount of calories that

should be taken by a male and female.

Dietary dessert refers to purple yam cupcake or other dessert that will be applicable for

adults, who are struggling to diet and those who have illness like diabetes. This dessert needs the

limitation of saturated fat in your diet.

Formulation refers to the transformation of purple yam (ube) into flour.

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Purple yam is a tuberous root vegetable which will be the main ingredient of the cupcake

that will be made. It will undergo in the process which the purple yam will become powder and

be the substitute of regular flour.

Sensory evaluation refers to the discipline that is used to measure and analyse on how the

consumer panellists responded to Dioscorea Alata Cupcake as perceived through their five

senses.

Sensory attributes refers to the taste, texture and over all acceptability of Dioscorea Alata

Cupcakes that is used for the sensory evaluation.

Taste is a sensory attribute of Dioscorea Alata Cupcake that refers to the flavor that the

consumer panelist can perceived in their taste buds.

Texture/mouth-feel is a sensory attributes of Dioscorea Alata Cupcake that refers to the

roughness or smoothness that can be sensed by the touch of the mouth.

Over all Acceptability also called hedonic of affective tests which refers to the degree of

liking of Dioscorea Alata Cupcake based on the consumer panelists.

Chapter 2

METHODOLOGY

Research Design
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This study utilized the experimental research method. There are different types of

experimental research design where in it was determined by the way the researcher assigned

subjects to different conditions and groups.

Three treatments were used in the study and were evaluated based on the descriptive

attributes and acceptability of the product. The treatments are as follows: T1- 25 grams ube

powder, T2- 10 grams ube powder, and T3- 75 grams ube powder.

True experimental research design was used to describe all studies with at least one

independent variable that is experimentally manipulated and with at least one dependent or

outcome variable (Salkind 2010).

Materials and Procedures

Materials

The following materials were used in the conduct of the research.

1. Measuring devices

a. Measuring spoon- for the accurate measurement of the baking powder, baking

soda, salt, vanilla and food colour.

b. Measuring cup- for the accurate measurement of the unsalted butter, cake flour,

Dioscorea alata flour, and buttermilk.

2. Equipment

a. Oven- for baking the Dioscorea Alata Cupcake.

b. Mixer- for mixing the ingredient melting the butter and sugar.

3. Utensils
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a. Mixing Bowl- for general mixing, large enough to hold the ingredients.

b. Spatula/ rubber scrapper- for mixing the ingredients together and remove

the sticky ingredients from the side of the bowl.

c. Sifter/strainer- to sift the flour and Dioscorea Alata flour and ensure accurate

measurement.

d. Muffin Pan- a cupcake moulders used for baking Dioscorea Alata cupcake.

e. Wire Whisk- for mixing the ingredient.

Procedure:

1. Preheat oven to 170 degrees C. Line muffin trays with baking cups.

2. In a medium bowl, sift together cake flour, baking powder, baking soda, salt

and Dioscorea Alata flour. Whisk to combine. Set aside.

3. Using an electric mixer, starting from a low speed gradually increasing to

high, cream butter and sugar together until very light in colour and fluffy.

4. With mixer turned down to medium-low speed, beat in eggs one at a time.

Add in vanilla and food colour.

5. In three additions, alternately add in flour mixture and buttermilk, starting and

ending with the flour mixture. Scrape bowl as need to ensure that everything is

incorporated well. After the last addition, beat at high speed for the last for

about 45-60 seconds.

6. Fill each baking cup with the cupcake batter about ¾ full.

7. Bake for about 15-20 minutes. Transfer each cupcake immediately to a wire

rack to cool completely.

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Collection of Peal the Dioscorea Alata, cut, wash, Boil until it is

Fresh Dioscorea then put into a pot. tender
Alata

Grate or mash
then sundry the
Preparation and
Powdering and Sifting of grated Dioscorea
weighing of basic
dried Dioscorea Alata Alata
ingredients

Mixing all the Baking of Dioscorea

ingredients, melting the Filling the baking Alata Cupcake
butter add all the cup with cupcake
ingredients and mix batter

Fig. 2. Flow chart in the preparation of Dioscorea Alata Cupcake

Table 3. Three Treatments on the Formulation of Dioscorea Alata Cupcake

Ingredients Quantity Treatment1 Treatment2 Treatment3

0% 5% 10% 15%

Dioscorea Alata 25 grams 50 grams 75 grams

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Cake flour 300 grams 300 grams 300 grams 300 grams

Baking powder 20 grams 20 grams 20 grams 20 grams

Baking soda 2.5 grams 2.5 grams 2.5 grams 2.5 grams

Salt 2.5 grams 2.5 grams 2.5 grams 2.5 grams

Unsalted butter 112.5 grams 112.5 grams 112.5 grams 112.5 grams

Granulated white sugar 180 grams 180 grams 180 grams 180 grams

Eggs 122 grams 122 grams 122 grams 122 grams

Vanilla 5 ml 5 ml 5 ml 5 ml

Food Color 1.25 grams 1.25 grams 1.25 grams 1.25 grams

Buttermilk 240 ml 240 ml 240 ml 240 ml

Table 3 shows the ingredients of preparing cupcake with different level of Dioscorea

Alata Flour in every treatment and Figure 2 shows the flow chart in preparing and baking a

cupcake enriched with natural Purple Yam Flour.

Instrument and Data Collection

The instrument used in the collection of data is the Hedonic Rating Scale. The food

evaluators were required to fill up the Rating Scale Form after tasting each sample and rinsing

the mouth every after sampling. There were fifty consumer panelists with the following age

groups of 20 up to 60 years old. The evaluators were the consumer panelist of Mangaan, Santol,

La Union. The results of the sensory evaluation was recorded and tabulated carefully to cope up

with the needed data in the study.

Analysis of Data
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Anova and Hypothesis test for Means were used to analyze the data. The data gathered

through score sheets and was checked, tallied and tabulated for answering the specific objectives.

The acceptability of the Dioscorea Alata Cupcake was evaluated using the scale as

follows (Sensory Evaluation Techniques, Morten C. Meilgaard, B. Thomas Carr, Gail Vance

Civille-2006).

Table 4. 9-Point Hedonic Scale for Acceptability of Dioscorea Alata Cupcake

Numerical Scale Numerical Range Descriptive Equivalence

9 8.12-9.0 Like Extremely

8 7.23-8.11 Like Very Much

7 6.34-7.22 Like Moderately

6 5.45- 6.33 Like Slightly

5 4.56-5.44 Neither Like nor Dislike

4 3.67-4.55 Dislike Slightly

3 2.78-3.66 Dislike Moderately

2 1.89-2.77 Dislike Very Much

1 1.00-1.88 Dislike Extremely

Sensory Evaluation Techniques, Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille-2006

Chapter 3

RESULTS AND DISCUSSION

The researcher chose at least fifty adult people as her consumer panellists in this study.

This fifty people ages 20 up to 60 years old from Mangaan, Santol, La Union. After knowing the
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results of the sensory evaluation of the consumer panellists the researcher chose at least 10

expert panellists for the final taste testing from Santol, La Union

Sensory Qualities of the Formulized Dioscorea Alata

The table 4 presents the comparison of the sensory attributes Table 5. Comparison of the

Evaluation of the Consumers on the Different Treatments

Descriptive Mean F P-value Remarks

Attributes

T1 T2 T3

Taste 8.10 8.10 8.18 0.05970 0.94207 NS

Texture 7.82 7.90 8.06 0.40354 0.6687 NS

Over-all 7.98 7.04 8.082 0.07291 0.92971 NS

Acceptability

Legend: NS = Not Significant; S=Significant

of the different treatments of Dioscorea Alata Cupcakes as evaluated by the consumer

panelists. It can be gleaned from the table that there exist differences in the perception of the

consumer panelists on the taste, texture/ mouth feel, and over all acceptability.

Taste

In terms of taste, result has found that Treatment 2 obtained the highest mean rating of 8.

18 with a descriptive rating of like extremely. Least mean rating was observed in Treatment 1
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with 25 grams and Treatment 3 with 75 grams of purple yam flour obtained the lowest mean

rating of 8.10. It means that Treatment 2 is the most acceptable treatment in terms of taste.

Texture

In terms of texture, Treatment 2 obtained the highest mean rating of 8.06 with a

descriptive equivalence of like very much, followed by Treatment 3 with a mean rating and

equivalence of 7.90 described as like very much. The degree of roughness or smoothness of

Dioscorea Alata Cupcake in T1 and T3 are comparable while T2 is significantly higher. This

implies that the smoothness of T2 is more acceptable to the consumers compared to other

treatments. The consumers also observed the roughness of the texture of the cupcake enriched

with Dioscorea Alata flour under Treatment 3 compared to Treatment 2 while Treatment 1 has

the least degree of roughness.

Over-all Acceptability

The consumer panelists evaluated the total acceptability attributes of cupcake enriched

with Dioscorea Alata flour based on the intensity they perceived. The cupcake with 10% of

Dioscorea Alata flour is highly acceptable to the consumer panelists. The table reveals that there

exists no significant difference along the different attributes.

Table 6. Evaluation of the Trained Consumers on Treatment 2

Descriptive Attributes Mean

Taste 8.6

Texture 8.6

Over-all Acceptability 8.6

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The table shows the mean of the sensory attributes of the T2 of Dioscorea Alata

Cupcakes as evaluated by the trained consumers. It can be gleaned from the table that there is no

difference in the perception of the trained consumer on the taste, texture/mouth feel, and over all

acceptability. In terms of taste it has the rating mean of 8.6 which is comparable to the texture

and over all acceptability with a rating mean of 8.6 with a descriptive equivalence of like very

much.

Trained panelists evaluated the acceptability attributes of Dioscorea Alata Cupcake based

on the intensity they perceived. The Dioscorea Alata Cupcake with 10% of formulated Dioscorea

Alata flour is highly acceptable to the trained panelists. One expert panelist remarked that

treatment 2 was extremely good in taste. In addition, she said she’s waiting for the upgrade of the

Dioscorea Alata Cupcake.

The table 6 shows the total overall acceptability of Dioscorea Alata cupcake for

Treatment 2 has 8.6 mean with equivalence of like very much. This implies that T2 Dioscorea

Alata cupcake is acceptable and has a possible potential to compete in the market because of

nutritive content of Dioscorea Alata that gives a lot of benefits where it is suitable for the dietary

dessert.

Cost and Return Analysis of the Dioscorea Alata Cupcake

Table 7. Return on Investment and Payback Period of the Dioscorea Alata Cupcake
 23

Nutrient Amount

ROI (%) 22.14%

Payback period (months) 4.42 months

Table 7. Elucidates the computed ROI and payback period of the Dioscorea Alata Cupcake.

Below is the comprehensive computation of the ROI (Table 7). The Return of Investment is

22.14% with projected Payback 4.42 months. The one month production and sale of Dioscorea

Alata Cupcake could generate a net income of 32, 594. 61 and the investment could be recovered

after 134 days of operation. This shows that the Dioscorea Alata Cupcake can be a potential

business because of its profitability and fast return of investment.

Table 8. Projected Monthly Production Input of Dioscorea Alata Cupcake

Items Quantity Unit Cost Total Cost of

Production

Dioscorea Alata 50 grams 25.00/kilo 55.2

Flour

Cake flour 300 grams 45.00/kilo 216.00

Baking powder 20 grams 15/50 grams 96.00

Baking soda 2.5 grams 45/125 grams 14.4

Salt 2.5 grams 20/kilo 0.8

Butter 112.5 grams 70/227 grams 453.6

Sugar 180 grams 60/kilo 172.8

Eggs 122 grams 7/ 56grams 244.00

Vanilla 5 ml 20/60 ml 26.64

 24

Food Color 1.25 grams 10/ 15 grams 13.32

Buttermilk 240 ml 95/litter 364.8

Packaging material 50/100 pcs 100/ piece 1,280.00

Electricity 8 hours 1.296/kw 51.12

Gas 20 minutes in 170°C 660/11 kgs 44

Labor 8 hours 300/day 300.00

Transportation 300.00 300.00/purchasing 10.00

schedule

Total 3,342.68 x 30

days

100, 280.4

Depreciation Costs

Stand Mixer------------------------------------------------------------ 15,000.00

Oven with gas tank--------------------------------------------------- 25,000.00

Measuring cups and spoons------------------------------------------ 129.00

Measuring bowl-------------------------------------------------------- 269.00

Spatula/Rubber Scrapper---------------------------------------------- 60.00

Sifter/Strainer----------------------------------------------------------- 150.00

Muffin Pan-------------------------------------------------------------- 160.00

Wire Whisk------------------------------------------------------------- 58.00

 25

Total--------------------------------------------------------------------- 40,826.00

Dioscorea Alata Cupcake

Income Statement

SALES: (11,520 pcs. x 12.15*)

Cost of sales: (11,520 pcs. X 8.68) Note 1

Gross income: 139, 968

-99,993.60

39, 974.40

Expenses:

Depreciation: 680.43

Miscellaneous (99,993.60 x 5%) 4,999.68

Marketing (139, 968 x 1%) 1,399.68

Transportation 300

7,379.79

Net Income: 39, 974.40 – 7,377.29 = 32, 594.61

Note 1

Cost of Sales (1 month)

 26

Direct Materials:

Dioscorea Alata Flour ------------------------------ 55.2

Cake Flour -------------------------------------------- 216.00

Baking Powder --------------------------------------- 96.00

Baking Soda ------------------------------------------ 14.4

Salt----------------------------------------------------- 0.8

Butter -------------------------------------------------- 453.6

Sugar--------------------------------------------------- 172.8

Eggs --------------------------------------------------- 244.00

Vanilla ------------------------------------------------- 26.64

Food Color-------------------------------------------- 13.32

Buttermilk--------------------------------------------- 364.8

1,657.56

Direct Labor --------------------------------------- 300.00

(Overhead Indirect Materials and Indirect Labor)

Packaging ---------------------------------------- 1280

 27

Electricity----------------------------------------- 52.12

Gas------------------------------------------------- 44

1,376.12

Total 3,333.68

X 30 days

Cost of sales 100,010.4

Divided by No. of Units Produced 11,520

Cost per unit 8.68

Multiplied by mark-up on cost of 40% 1.40

Sale price per unit 12.15*

Return of Investment: Net Income 32, 597.11 = 22.14%

Investment 147,212.96

Payback Period

Investment = Cost of Good + Depreciation + Marketing + Miscellaneous Expenses

Depreciation + Net Income

=99, 993.60 + 40, 820 + 1,399.68 + 4, 999.68

680.43 + 32, 594.61

= 147, 212.96
33, 275.04
 28

= 4.42 months

Chapter 4

SUMMARY, CONCLUSIONS, RECOMMENDATIONS

 29

Summary

This study aimed to formulate an acceptable Dioscorea Alata Cupcake. Specifically, it

aimed to develop and standardize the processing of Dioscorea Alata Cupcake, to determine the

differences of the sensory attributes of the different treatments of Dioscorea Alata Cupcake and

level of acceptability, to find out if it is acceptable in markets, to compute the cost of production

and the ROI of the most accepted Dioscorea Alata Cupcake.

The experimental research design, Randomized Complete Block Design (RCBD) was

used in the development and standardized of Dioscorea Alata Cupcake. Complete Randomized

Design (CRD) was also utilized.

Dioscorea Alata flour was used as the main ingredient in the study which is uncommon

variety of flour produced and used in baking industry. The study aimed to determine the

acceptability, differences attributes of the different treatments and the cost of the most accepted

Dioscorea Alata Cupcake.

Findings

The following are the findings of the study:

1. The formulation of Dioscorea Alata Cupcake was Treatment 2 that was developed

and established with 10% (50 gm) formulation.

2. The sensory attributes of the Dioscorea Alata Cupcake and level of acceptability are

significantly varied in terms of, taste, texture/mouth feel, and the overall

acceptability. The consumers perceived taste, flavor and texture of Dioscorea Alata
 30

cupcake to be lower as compared to teenagers and children and to maintain the

standardized ingredients.

3. The expected ROI is 32, 597.11 per month and the payback period is 4. 42 months.

Conclusions

Based on the findings, the following conclusions were drawn.

1. The formulated Dioscrea Alata Cupcake is found acceptable to consumers and could be

commercialized.

2. Treatment 2 was found to be more acceptable in terms of sensory attributes and level of

acceptability.

3. The Dioscorea Alata Cupcake when commercialized generates a remarkable profit and

return of investment is very fast.

Recommendations

In light of the findings and conclusions of this study, the following recommendations are

presented:

1. The food content of the Dioscorea Alata Cupcake should be subjected to food

composition analysis to determine further the nutritive value of the Dioscorea Alata

Cupcake.

2. The Dioscorea Alata Cupcake could be adopted for commercialization since it was

proven to be highly acceptable and profitable.

REFLECTION
 31

The researcher was tasked to produce an experimental research that will test the

acceptability of three different treatments. There are a lot of circumstances that were being faced

before this research was finished successfully. This research was conducted in a small barangay

of Mangaan, Santol, La Union for the taste test of the Dioscorea Alata cupcake.

At first the researcher had a hard time in planning for the first step of the research, on

where to get the budget, where to get or buy the ingredients, where to cook and where to start

with the taste testing. Truly, there are a lot to consider in conducting an experimental research,

especially that this research was exacted during pandemic. But the researcher thanked God for

giving her wisdom, understanding and bestowing the needed knowledge and skills in making this

research possible.

In doing this experimental research, she encountered lot of challenges that involved

financial, time and health. But the biggest hindrance in making this research was the current

situation of pandemic wherein there are a lot of rules before you can go out of your house or in

your town. So it is hard to decide if who and where to buy the needed ingredients. Yes, there are

nearby stores but the other needed ingredients can’t be found which you really need to buy on

the town. Another problem that being encountered was the process of drying the Dioscorea Alata

to formulized flour as the main ingredient wherein the first attempt of drying the ube was totally

failed because of the weather. While cooking and mashing the ube the sun shines brightly which

is fine but when it’s time for drying the rain is already coming same as with the next two

consecutive days where molds can already see. So the researcher tried to make a D.I.Y. heat

dryer or D.I.Y. oven on the second attempt of making ube flour just in order for it to dry

completely which is a great help in drying it easily.

 32

Another was when the location, ingredients, and materials are already ready and finalized

this was also the time that going on this location was being prohibited for some reason. So it was

a rattle for the researcher to find and finalized another location again for baking the needed

cupcakes. Last was the part of consumer taste testing, some of them can’t really understand what

the researcher was doing even if it was explained many times, and its hard where you already

explained the questionnaire in every detail and they tell that they already understand it but when

you collect it there are still wrong wherein you need to explain it again.

It was an overwhelming on the researcher wherein conducting this research was a great

help to boost her confidence and practice the way she socialize. It was really tiring, you need to

battle the heat during taste test and it is really a mental breakdown. But this circumstances and

experiences really contributed a lot to her progress as researcher.

To sum it up, the researcher deeply understands the purpose of doing this experimental

research. It is not just for compliance but it is also a great and big help in food industry to have a

new and healthy product. This will also serve as a basis for the researchers in the future.

LITERATURE CITED
 33

Navasca, Mayeth G. (2016). Development and Standardization of Rice Bran

Pandesal.DMMMSU-NLUC, Philippines

Sensory Evaluation Techniques, Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille-2006

Retrieved from https://mobile-cuisine.com/did-you-know/cupcake-fun-facts/

Retrieved from https://www.healthline.com/nutrition/ube-purple-yam#TOC_TITTLE_HDR_8

Retrieved from https://findanyanswer.com/is-purple-yam-good-for-diet

Retrieved from http://www.eatingwell.com/article/15836/how-many-calories-are-in-your-

cupcake/

Retrieved from https://bakerbettie.com/varieties-flour/

Retrieved from https://spoonuniversity.com/lifestyle/cake-vs-all-purpose-flour-when-to-use

Retrieved from https://www.eatingwell.com/article.15729/test-kitchen-secrets-how-to-bake-a-

healthier-cupcake/

Retrieved from http://pinoyinoz.blogspot.com/2015/05/ube-cupcakes.html?m=1

https://iprice.ph/kitchenaid/appliances/mixer/

https://iprice.ph/search/?term=Bakery+ovens

https://www.rapidtables.com/calc/electric/electricity-calculator.html

https://erecipe.com/detailed-nutrient-facts-list/?id=3166
 34

APPENDICES
 35

Appendix A

Evaluation of the Consumers on the Different Treatments

RESPONDENT Taste Texture Over-all Acceptability

1 8 8 6
2 8 9 8
3 7 8 7
4 8 7 9
5 8 8 8
6 8 9 9
7 9 9 9
8 8 6 7
9 8 8 6
10 8 6 8
11 7 6 6
12 7 8 6
13 9 9 9
14 9 9 9
15 9 9 9
16 9 9 9
17 7 6 7
18 7 7 7
19 8 8 8
20 7 7 7
21 8 8 8
22 7 7 7
23 7 7 7
24 8 8 8
25 9 9 9
26 9 9 9
27 8 8 8
28 9 9 9
29 9 9 9
30 9 8 9
31 9 9 9
32 8 7 8
33 8 8 8
34 8 8 8
35 8 8 8
36 9 9 9
37 9 8 8
38 8 7 8
39 8 8 8
40 9 9 9
 36

41 9 9 9
42 9 8 8
43 9 9 9
44 7 8 9
45 9 8 9
46 6 6 7
47 6 6 6
48 8 6 8
49 8 6 7
50 8 6 7

Mean 8.10 7.82 7.98

RESPONDENT Taste Texture Over-all Acceptability

1 9 9 8
2 9 9 9
3 8 6 7
4 7 8 6
5 8 9 8
6 9 8 9
7 9 9 7
8 8 6 7
9 9 9 6
10 8 6 7
11 8 9 9
12 8 9 9
13 9 9 9
14 9 9 9
15 9 9 9
16 9 9 9
17 7 7 7
18 8 8 8
19 8 8 8
20 8 8 8
21 7 7 7
22 8 8 8
23 9 9 9
24 7 4 7
25 9 9 9
26 9 9 9
27 9 9 9
 37

28 9 9 9
29 8 8 8
30 9 9 9
31 9 9 9
32 7 8 8
33 7 8 8
34 8 8 8
35 8 8 8
36 9 8 8
37 9 9 9
38 6 7 7
39 6 6 6
40 9 9 9
41 9 9 9
42 9 8 8
43 8 8 8
44 7 8 9
45 9 9 9
46 8 8 8
47 6 6 6
48 8 6 8
49 8 8 8
50 8 8 8

8.18 8.06 8.08

RESPONDENT Taste Texture Over-all Acceptability

1 8 8 5
2 8 7 8
3 3 3 5
4 6 6 7
5 9 8 9
6 8 7 8
7 7 6 5
8 7 4 6
9 8 8 4
10 5 5 5
11 9 9 9
12 9 9 9
13 9 9 9
14 9 9 9
15 9 9 9
 38

16 9 9 9
17 7 6 6
18 8 8 8
19 9 9 9
20 8 8 8
21 9 9 9
22 8 8 8
23 8 8 8
24 6 6 6
25 9 9 9
26 9 9 9
27 9 9 9
28 9 9 9
29 9 9 9
30 8 8 8
31 9 9 9
32 9 9 9
33 9 9 9
34 8 8 8
35 9 9 9
36 8 9 8
37 8 9 8
38 9 8 9
39 9 8 8
40 9 9 9
41 9 9 9
42 9 9 9
43 9 9 9
44 7 8 9
45 8 9 8
46 7 7 7
47 6 6 6
48 8 6 8
49 8 8 8
50 8 6 7

8.10 7.90 7.94

Appendix B
 39

Evaluation of the Trained Consumers on Treatment 2

RESPONDENT Taste Texture Over-all Acceptability

1 9 9 9
2 9 8 9
3 8 8 8
4 9 9 9
5 9 9 9
6 8 8 8
7 9 9 9
8 8 9 8
9 8 8 8
10 9 9 9
MEAN 8.6 8.6 8.6

Appendix C
 40

SCORESHEET FOR ACCEPTABILITY OF DIOSCOREA ALATA Powder (UBE)

(Hedonic Rating Test)

Name: (Optional) __________________________________ Sex: ________

Address: _________________________________________ Age: ______

Direction: Please evaluate the sensory characteristics of the three treatments of Dioscorea Alata
Cupcake in the order listed. Taste the sample and check () how much you like or dislike each of
the characteristics. You can taste the sample more than once.

TREATMENT (1)

Taste Texture/mouth-feel Over all Acceptability

Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like nor
Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely

Remarks:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Appendix D
 41

Process of Formulizing Dioscorea Alata Flour

Appendix E
 42

Documentation

During the Baking for the Taste Test of Consumer and Expert Panelist
 43

Finished Products
 44

During the Taste Test of the Consumer Panelist

 45

During the Taste Test of the Expert Panelist

 46

CURRICULUM VITAE
 47

ELA MARIE H. ORIENTE

PERSONAL DATA

PROVINCE ADDRESS : LA UNION

ADDRESS : MANGAAN, SANTOL, LA UNION
MOBILE NUMBER : 09460116039
DATE OF BIRTH : OCTOBER 8, 2000
PLACE OF BIRTH : STA. LUCIA, ILOCOS SUR
GMAIL ADDRESS : [email protected]

EDUCATIONAL BACKGROUNS

Tertiary Education : Don Mariano Marcos Memorial State University

North La Union Campus

Sapilang, Bacnotan, La Union
Degree: Bachelor of Secondary Education
Major in Technical Livelihood Education

Secondary Education : Santol Vocational High School

Poblacion, Santol, La Union
Technical Vocational Livelihood
Major in:
Bread and Pastry
Cookery
Food and Beverage Services
S.Y. 2017-2018

Elementary Education : Mangaan Elementary School

Mangaan, Santol, La Union
S.Y. 20011-2012

WORK EXPERIENCE

 Assisted in Catering
 Santol Vocational High School
 Town Plaza of Santol
 48

-Poblacion, Santol, La Union

-2017-2018

AWARDS AND RECOGNITION

Secondary Education
Senior High School

 A NCII Holder in Bread and Pastry (2017-2018)

 A NCII Holder in Food and Beverage Services
 With honor
 Award for Joining Cultural Group

Juior High School

 Award as a choir member

 Best Cadet
 With Honor

Elementary Education

 Most Obedient
RELEVAT SKILLS/ HOBBIES

 Good in baking/ cooking

 Good in art works
 Creative in terms of pastry products
 Have an ability to design cakes/ cupcakes
 Hardworking
 Work ethic
 Ability to motivate others
 Resourceful
 Patient