Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Copy of Acceptability of Camote Crops and Tops Cookies to All HRM St

No description

on 18 August 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Copy of Acceptability of Camote Crops and Tops Cookies to All HRM St

Theoretical Framework
Foreign Literature
Ecocrop, 2010).
Lund & Alpert, 2005)
Gisslen, 2008
Labensky, Damme, Martel & Tenbergen, 2006
Local Studies
Quilondrino (2013)
FNRI-DOST (2013)
Foreign Studies
Aniedu and Agugo (2010)
Saeed, Ahmad, Kausar, Parveen, Masih& Salam (2012)
Abayomi, Oresanya, Opeifa, and Rasheed (2013)
Owusu (2008)
Mais (2008
Table 2
SOCIAL JUDGMENT THEORY ( Sherif, Sherif, & Hovland, 1965) is a persuasion theory defined as the perception and evaluation of an idea by comparing it with current attitudes. Comparing it with the individuals' present point of view to determine where it should be place on the attitude scale in an individual's mind.
Conceptual Framework
Level of Acceptability in Terms of Camote Crops and Tops Cookies Characteristic
Characteristics Weighted Mean Interpretation

Taste 4.52 Perfectly Acceptable
Texture 4.08 Acceptable
Color 4.18 Acceptable
Aroma 4.41 Perfectly Acceptable

Table 3
Weighted Mean and Interpretation of the Level of Acceptability in Terms of Sex
Characteristics Female Male

Weighted Mean Interpretation Weighted Mean Interpretation

Taste 4.60 Perfectly Acceptable 4.50 Perfectly Acceptable
Texture 4.12 Acceptable 4.04 Acceptable
Color 4.24 Perfectly Acceptable 4.08 Acceptable
Aroma 4.59 Perfectly Acceptable 4.29 Perfectly Acceptable

Table 1
Demographic Profile in Terms of Sex




MALE 52 43.3%

FEMALE 68 56.7 %

Acceptability of Camote Crops and Tops Cookies to All 3rd yearHRM Students at Pambayang Dalubhasaan ng Marilao
Local Literature
Health and Home, 2011
Gonzales & Sandique, 2004
Jamorabo - Ruiz & Claudio, 2010)
Estrada, 2013
Statement of the Problem
What is the demographic profile of the participants in terms of sex?
What is the acceptability of Camote Crops and Tops Cookies in terms of the following:
1.1 Taste
1.2 Texture
1.3 Color and
1.4 Aroma
In terms of sex, to what group is the Camote Crops and Tops Cookies most acceptable?

Significance of the Study
HRM Students
Future Researchers
Bakers/Pastry Chef
Food Industry
Vegetarian/Health Conscious People
Definition of Terms
Camote Crops and Tops Cookies
Acceptability of Camote Crops and Tops Cookies
Pambayang Dalubhasaan ng Marilao
3rd year Bachelor of Science in Hotel and Restaurant Managements Students (2014-2015)
Research Design
This study will utilize a descriptive research design to examine the opinions of the selected participants on the acceptability of Camote Crops and Tops Cookies regarding its qualities.
Participants of the Study
The participants of this study are those officially enrolled 3rd year HRM students 2014-2015 of Pambayang Dalubhasaan ng Marilao.
Research Instrument
The researchers will use survey questionnaire as the primary instrument to gather information about the study.
Data Gathering Procedure
The needed data will be collected using survey questionnaire. The questionnaire will be based on the acceptability of Camote Crops and Tops that is composed of questions regarding the quality and acceptability on the topic of the study. The researchers will use food composition table and microbial testing. The researchers will write a letter requesting permission from the HRM Program Director of Pambayang Dalubhasaan ng Marilao to conduct a study among all 3rd year students (2014-2015). Upon the approval, the researchers will distribute the food samples and questionnaires to all 3rd year students of Pambayang Dalubhasaan ng Marilao. After the participants have tasted the Camote Crops and Tops Cookies, the participants will be given time to answer the questionnaire. The questionnaires will be collected immediately after the participants had finished answering them. The data collected will be tabulated, analyzed and interpreted.
Statistical Treatment of Data
p=f/n x 100

Weighted Mean

Summary of findings
The researchers came up with the following findings: Based on the demographic profile of the participants in terms of sex, female HRM Students had a percentage of 56.7% while the male HRM Students had a percentage of 43.3%.

Based on the responses of participants on the qualities of Camte Crops and Tops Cookies, for its taste (Weighted Mean 4.52) was considered as perfectly acceptable. For aroma(Weighted Mean 4.41), it was rated perfectly acceptable as well. The texture (Weighted Mean 4.08) and color (Weighted Mean 4.18) were both considered as acceptable.

Based on the level of acceptability in terms of sex, for female participants: taste (Weighted Mean 4.60) interpreted perfectly acceptable, texture (Weighted Mean 4.12) is acceptable, color (Weighted Mean 4.24), and Aroma (Weighted Mean 4.59) were both considered as perfectly acceptable; for male participants: the taste (Weighted Mean 4.50) and the aroma (Weighted Mean 4.29) were both perfectly acceptable, and the texture (Weighted Mean 4.04) and the color (Weighted Mean 4.08) were considered as acceptable.
According to the findings from data gathered, it was concluded that majority of the participants are female and the most acceptable quality of camote crops and tops cookies was taste. Also, it was concluded that most of the participants who liked the Camote Crops and Tops Cookies was female third year HRM students and most of them accepted the taste of the Camote Crops and Tops Cookies.
Camote Crops and Tops Cookies.

Expectation of participants on cookies.
Food Tasting (Sampling)

Food acceptance and rejection

Participants evaluation
Acceptability of Camote Crops and Tops Cookies in all 3rd year HRM Students (2014-2015) at Pambayang Dalubhasaan ng Marilao.
1. Further study about making on its color more appealing by adding additional ingredients like milk and egg to make it more attractive,
2. Further study about making on its texture perfectly acceptable by adding additional ingredients like water and milk,
3. Camote Crops and Tops cookies is suggested to serve it while hot or by adding more vanilla and butter to make it aroma more appetizing,
4. Since the Camote Crops and Tops Cookies is more acceptable to the female participants than male participants, they may sell and serve it mostly to female,
5. Camote Crops and Tops Cookies may be improved through continuous research on the salability which may be considered by the future researchers,
6. Camote Crops and Tops Cookies may be suggested to serve as healthy eating snacks to the health conscious people and in food industry,
7. Future researchers may consider conducting this study focusing on presentation, packaging, and pricing of it.
The Amount of Nutrients that Can be Acquired from Camote Crops and Tops Cookies
Nutrient Nutrient content nutrient content
of the recipe per serving
Energy (kcal) 6418.4 128.37
Protein (g) 91.3 1.83
Fat (g) 283 5.66
Carbohydrate (g) 877.3 17.55
Crude Fiber (g) 6.25 0.125
Diet. Fiber (g) 33.14 0.66
Calcium (mg) 2110 42.2
Phosphorus (mg) 1370 27.4
Iron (mg) 34.2 0.68
Total Vitamin A (µg) 2489 49.78
Thiamin (mg) 0.706 0.014
Riboflavin (mg) 2.026 0.041
Niacin (mg) 29.1 0.58
Vitamin C (mg) 160 3.2

Direction: Please rate the following qualities of Camote Crops and Tops Cookies by putting mark(x) on the box that corresponds to your answer. The options are the following:
Perfectly Acceptable - 5
Acceptable - 4
Slightly Acceptable - 3
Unacceptable - 2
Totally Unacceptable - 1

1. Qualities of Cookies 5 4 3 2 1
a.) Taste
b.) Texture
c.) Color
d.) Aroma

Recipe of Camote Crops and Tops Cookies
360g Camote Crops ( Kamoteng Dilaw)
120g Camote Tops (Talbos ng Kamote)
360g Sugar
300g Butter
30g Vanilla
240g Evaporated Milk
360g Flour

1. Pre-heat the oven.
2. Mise en place.
3. Peel the sweet potato. Grate. Set aside.
4. Remove Camote tops from the stem. Blanch it.
5. Cut the Camote tops into pieces.
6. Blend the grated sweet potato, camote tops, and milk using the blender. Set aside.
7. Cream the butter and sugar then add vanilla.
8. In a large bowl, mix the blended sweet potato and creaming mixture.
9. Add batter mixture and flour alternately.
10. Grease the baking sheet.
11. Bake in 350°F for 10-15 minutes.

Survey Picture
Preparation of Camote Crops and Tops Cookies
Scope and Limitation of the Study
The setting of the study will be at Pambayang Dalubhasaan ng Marilao. The scope of the study will be consisted of all officially enrolled 3rd year HRM students for the school year 2014-2015. The researchers will be using food sampling and survey using questionnaires as instruments for data collection. This study will be conducted from December 2013 up to August 2014.
B.S medical Technology
Manila Central University
Licensed Medical Technologies
Working Experience:
Abott Laboratory
E. R and Sons
Quality Control Analyst

Teaching Experience:

College professor
1. Nazarenus College Foundation (15 years)
2. Governor Pascual College (Navotas) (6 years)
3. Trinitas College (2 years)
4. Sta. Clara De Montefalco ( 4 years
Bachelor of Science in Civil Engineering at University of Sto. Thomas (1989)
Master of Arts in Education Major in Administration of Ateneo de Manila University (2004)
Area Coordination of Natural Science Department (present)
Bachelor of Science in Psychology Adamson University
Master of Arts in Education Major in Administration and Supervision, Manila Central University
Doctor of Philosophy in Industrial Psychology
EARIST / Cognate subjects
St. Linus University (dissertation)
w = S fx / N
Health and Home, 2011
Eat healthful foods- foods came from whole wheat grains, fruits and root crops.
Gonzales & Sandique, 2004
One of the most dynamic vegetables and starches in western fare is the potato. Its varieties differ in size, shape, starch and moisture content, and skin color.
Jamorabo- Ruiz & Claudio, 2010
The RENI is a nutrient based standard recognized in the nutrition and health community as the source of information on recommended intakes of energy and nutrient for the maintenance of good health.
Estrada, 2013
Camote crops can be a good substitute for basic food commodities such as bread and rice.
Beta carotene is important for eye and skin health.
Camote can be cooked in a variety of ways.
Ecocrop, 2010
Sweet Potato is a tubers- rooted perennial mainly grown as annual.
Lund & Alpert, 2005
The Oxford History of Food says that the first cookies were mixed up taste of wheat flour, fried it, and served it with honey by Romans. Later version of cookies added sugar and eggs—and, by the 1700s, shortening. And the word cookie actually comes from the Dutch word koekje, which means “little cake”.
Gisslen, 2009
Some cookies are made from cake batter, for some products, such as certain kinds of brownies; it’s difficult to know whether to classify them as cakes or cookies. Most cookie formulas, however, call for less liquid than cake formulas do. Cookie dough ranges from soft to very stiff, unlike the thinner batters of cakes. This difference in moisture contents means some differences in mixing method, although the basic procedure are much like those for cakes
Labensky, Damme, Martel & Tenbergen, 2006
A great deal of the pleasure and taste in a cookie comes from its distinctive texture. The textures associated with cookies – crispness, softness, chewiness, and spread – are affected by various factors, including the ratio of ingredients in the formula, the oven’s temperature during baking and the pan’s coating
Quilondrino, 2013
focused on the characterization of sweet potato flan formulated in terms of its sensory attributes and acceptability. The results revealed that the sweet potato flan was highly accepted in terms of its palatability, texture, and appearance.
FNRI- DOST, 2013
Root crops such as sweet potato (kamote) and cassava are eaten as staple foods by many people in the Philippines particularly in Batanes, Cebu, Lanao, Zamboanga and Sulu. These root crops are good sources of dietary fiber. Previous studies showed that dietary fiber from root crops have a cholesterol lowering effect in humans with moderately raised serum cholesterol levels.
Aniedu and Agugo (2010)
observed that sweet potato flour could also act as a coloring agent in bread production. Because of the high content of starch in sweet potato, the researchers thought of baking cookie, by adding a camote crops and tops.
Saeed, Ahmad, Kausar, Parveen, Masih& Salam (2012)
investigated the effect of replacement of wheat flour with sweet potato flour on quality of cookies, composite flours and cookies were analyzed for color changes and other physical and sensory attributes.
Abayomi, Oresanya, Opeifa, and Rasheed (2013)
studied to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product.
Owusu (2008)
analyzed that “Ipomoea batatas” had higher levels of crude ash, total carbohydrates, total calorie, moisture, and total phenolics. Cream cracker developed from cassava and sweet potato flour incorporated with this leaves using wheat flour as the control.
According to
Mais (2008)
, Sweet-potato contains a limited amount of protein, although rich in dietary fiber content and carbohydrate, so a successful combination with wheat flour for bread and biscuit production would be nutritionally advantageous. Sweet potato flour show least effect in terms of the texture and size of bread.
It will be used to get the frequency and percentage of acceptability of all officially enrolled 3rd year students for the year 2014-2015 to Camote Crops and Tops Cookies.
It is found by multiplying each value by its corresponding weight and dividing by the sum of the weights (Castillo, 2012).
Full transcript