ACCEPTABILITY OF EGGPLANT (SOLANUM MELONGENA) AS SNACK

CYRIL JONH FAMULAGA

AERON JAMES GABRIEL
RHIDEN CALUB
ALEXIS JAVIER
CHLOE TIBANGEN
ANGIELYN VALOR
JEROME TIBANGEN
Researchers

A Research Presented to the Senior High School

Of Umingan National High School

In Partial Fulfillment of the Requirements

In Practical Research II

ZEDRICK A. VENTURA
Research Teacher

January 4, 2025

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 ACKNOWLEDGEMENTS

The researchers would like to express their sincere appreciation and gratitude to

the following individuals, whose unwavering support, time, expertise, and dedication

made this research possible:

MR, Zedrick A. Ventura our research teacher, for his substantial wisdom and

knowledge which guide us all the time throughout conducting this research;

Dr./Mr./Mrs./Ms. _______________, ______________________

________________________________________________________________________

__________________ ;

Dr./Mr./Mrs./Ms. _______________, ______________________

________________________________________________________________________

__________________ ;

Dr./Mr./Mrs./Ms. _______________, ______________________

________________________________________________________________________

__________________

Above all, to our Almighty God, the source of all wisdom and knowledge, for

granting us the strength, guidance, and wisdom to carry out this study successfully and

safely.

Your contributions have been essential to the completion of this work, and we are

deeply grateful.

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 DEDICATION

This study is dedicated to the people who hold the most significant place in our lives:

To Mr. and Mrs. _____________, Mr. and Mrs. _____________, and _____________,

our beloved parents, whose unwavering support and constant inspiration were vital to the

completion of this research;

To our siblings, family, friends, mentors, and classmates, we express our heartfelt

gratitude for your shared wisdom, encouragement, and belief in us, which guided us to

conduct the best study possible; and,

Above all, this work is dedicated to our Almighty God. We are deeply thankful for the

strength, wisdom, presence of mind, and protection You granted us throughout this

journey. All of this is done in Your honor and glory.

The Researchers

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 TABLE OF CONTENTS

Page
TITLE PAGE i
ACKNOWLEDGMENTS ii
DEDICATION iv
TABLE OF CONTENTS v
LIST OF TABLES vii
LIST OF FIGURES viii
ABSTRACT ix

CHAPTER

I THE PROBLEM 1
Background of the Study 1
Statement of the Problem 4
Research Hypothesis 5
Significance of the Study 5
Scope and Delimitations of the Study 6
Definition of Terms 7

II REVIEW OF RELATED LITERATURE 9

Related Literature 9
Related Studies 19
Foreign 19
Local 22
Synthesis 28
Theoretical Framework 31
Conceptual Framework 34

III METHODOLOGY 38
Research Design 38
Samples and Locale of the Study 39
Data Gathering Instrument 40
Data Gathering Procedure 41
Statistical Treatment of Data 42
Ethical Consideration 43

IV PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA 45

Subtopic/Result 1 45
Subtopic/Result 2 51

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 Subtopic/Result 3 56

V SUMMARY, FINDINGS, CONCLUSIONS AND

RECOMMENDATIONS 62
Summary 62
Findings 63
Conclusions 64
Recommendations 65

REFERENCES 66
APPENDICES
A Appendix Name 73
B Appendix Name 74
C Appendix Name 75
D Appendix Name 77
E Appendix Name 80
F Appendix Name 83

CURRICULUM VITAE 86

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 LIST OF TABLES

Table No. Page

1 Table Title
37

2 Table Title
40

3 Table Title
42

4 Table Title
44

5 Table Title
45

6 Table Title
47

7 Table Title
49

8 Table Title
51

9 Table Title

53

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 LIST OF FIGURES

Fig. No. Page

1 Figure Title 31

2 Figure Title
38

3 Figure Title
41

4 Figure Title
42

5 Figure Title
45

6 Figure Title
46

7 Figure Title
48

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 ABSTRACT

Swift, T.A., Mendes, S., Rodrigo, O. (2025). ACCEPTABILITY OF

EGGPLANT (SOLANUM MELONGENA) AS SNACK. Umingan National High
School, Senior High School Department, Umingan, Pangasinan.

Eggplant are one of the most disliked vegetables by youth despite being rich in
nutritional benefits. As of today many children suffers from malnutrition and lack of
nutrients in their body as nowadays, the youth preferred to consume products and snacks
based on its sensory properties with having no consent to their health. Parents are also
struggling to make their children eat healthy foods.

This research seeks to explore the Acceptability, Comparability and Marketability

of Eggplant (Solanum Melongena) Fries as a snack as a sustainable and healthy snack
option through Sensory Analysis, Comparing to the Commercial Potato fries in terms of
Sensory properties, and Selling Eggplant fries and creating cash flows Respectively. By
focusing on minimizing health problems faced by youth and children through the
innovative use of Eggplant, this study contributes to the development of sustainable food
products. The rese

The findings of this research could provide valuable insights into the commercial
viability of Eggplant fries, potentially leading to their development and
commercialization. Success in this endeavor could offer significant financial support and
recognition for our institution, while also promoting a sustainable and health-conscious
lifestyle among consumers specially youth and children. If this study proves successful, it
could pave the way for further research and development of various vegetable products,
contributing to a more sustainable and nutritious food industry.

Keywords: Eggplant Fries as a Snack, Sensory Analysis, Comparability,

Marketability, Acceptability.

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 CHAPTER I

THE PROBLEM
Background of the Study

Fries is a commonly consumed snacks around the world, it is described as

elongated, crispy, soft and thin striped that usually have a yellowish brown color. It’s

appreciated by the people around the world because of its texture and taste. It is typically

made from deep fried potatoes that have been cut in thin strips and served with others

items such as ketchup, mayonnaise, and vinegar. Fries also incorporate the different

flavors like many snack do. Depending on the peoples preferences, it can be either salted,

sweet, or just plain, In addition, it also offers unique flavors by exploiting the flavoring

powders such as cheese, barbecue and chili that many people and Restaurant companies

tale advantage to such KFC, McDonald’s, Jollibee and many more. The origin of fries

according to Tikkanen (2023) is vague and uncertain, based on one tradition however

they first appeared in France, where they were likely a snack sold by street peddlers. But,

in more recent years Belgium has been cited as the birthplace. It is generally

misunderstood because many obviously thought it originated in France, which why they

call it “French fries”, the reason behind this was as the Official language of the Belgian

army was French, therefore, soldiers nicknamed the delicious fried potatoes “French

fries." The name stuck, and decades later we're still giving credit to the wrong country

(wonderopolis, 2020.). Fried is usually made by frying potatoes, but as the time pass by,

many fruits and vegetables have been found that can also be use as the main ingredients

to make fries, such as sweet potatoes, carrots, okra and even eggplant.

Eggplant, which also called “Aubergine” or “Brinjal” in other language, is

versatile and delicious fruit that is popular and is cultivated by people in centuries. It has

a purple skin, with a smooth, glossy surface and spongy texture. It belongs to the

nightshade family which also includes tomatoes, peppers and potatoes. Although eggplant

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is generally thought as a vegetable, it is actually a fruit in scientific definition, because of

the way it grows as it comes from the flower and contains seed. We only treat eggplant as

a vegetable in only one sense-the Culinary, in which we cook, fry, bake, boil and etc. the

eggplants to make them delicious. Eggplants are nutrient-rich and a good source of

various Antioxidants such as vitamins A and C, that help protect our cells against damage,

it also contains high natural plant chemicals called polyphenols, which improves the life

and performance of our cells. Eggplants promote blood sugar control because they are

rich in fibers. Fiber can lower blood sugar by slowing the rate of digestion and absorption

of sugar in the body thus, you can prevent relevant disease such as diabetes. Eggplants is

known as one of the ten source of the world’s healthiest food which is also describe as

best species cultivated worldwide(Bliss and Elstein, 2004).

It goes without saying that eggplants Is appreciated by many around the world

because of its versatility and flexibility in culinary it is however Dislike by children,

Obviously, as a children, who likes vegetables?. This vegetable can be salted, to remove

bitterness and excess moisture, marinated to add flavor, roasted to add texture and

grizzled to bring out natural sweetness. It can be fried and served with breadcrumbs to

add crispy exterior. In various places of the world, people which have their own culture

and society developed and innovate their own different delicious dishes of eggplant.

Some example of Eggplant dishes around the world are, Eggplant Parmesan, which is

eggplant that is breaded and with fried slices of Marinara sauce and cheese, Baba

Ganoush, this is an eggplant recipe where the eggplant is roasted with tahini, Garlic and

Lemon juice, it originated in the middle east, And lastly Our Favorite, Torta. The Filipino

eggplant Recipe which is made by slicing the eggplant until it flatten and frying it with an

egg and seasoning it with salt, This kind of dishes is popular among us Filipinos. Aside

from being dishes, Eggplants can also be used as a medicinal plants, According to the

studies, Eggplants can offer many Potential health benefits such as reducing heart rate

and it helps to control the sugar levels in our blood.

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 According to Ghebardt and Thomas (2002), the Nutritional value of eggplant is

limited but the presence of good fiber and various types or minerals and vitamins in the

fruit is beneficial to human health furthermore, the fruit contains phenolic compounds

such as anthocyanin and phenolic acids, these compounds that are widely found in plants,

fruits and vegetables supports the cardio-vascular health and immune system, studies also

shows it has anti-cancer properties.

According to Cindy Heath(2024), Eggplants are one of the most disliked vegetables

in the USA. This is obvious as eggplants have a significant bitterness and It taste like

flavorless sponge steak if it is poorly served, however we can improve this by using

salting and different techniques of cuisine and even Innovating a unique process of

making food by incorporating the current trends in snacks and dishes thus In this

research, we aims to study the acceptability and marketability of eggplants as fries, to

promote the eggplants and it’s benefits while also catching up to the current trends to

attract customers, in this study we hope to further explore the market to determine the

disadvantages and advantages of the chosen product that can be helpful to us and to other

learners as well. We anticipate that through this Research we gain new knowledge and

wisdom that we can apply into other products and businesses that can be helpful to our

community. Through this research we promote health consciousness to the people who

dislike vegetables, and we hope to be an eye opener so that families and parents who

wants to make their children eats vegetables and avoid unhealthy snacks use this

approach too, to make them eat vegetables snack.

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Statement Of The Problem

This study aims to determine the market potential and acceptability of eggplant fries

as a snack, as well as to identify the variables that affect the marketability of banana

chips. It also aims to answer the following questions:

1. what is the scale of eggplant fries using sensory analysis in terms of :

a. Taste;

b. Appearance;

c. Texture; and,

d. Aroma?

2. What are the differences between commercial potato fries and eggplant fries?

3. What is the marketability of eggplant fries based on cash flow?

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Hypothesis

This research presented its hypothesis in its null form and tested at 0.05 level of

significance

Null Hypothesis (Ho). There is no significant difference between the sensory

properties of Eggplant fries and Commercial Potato fries.

Alternative Hypothesis (Ha). There is a significant difference between the sensory

properties of Eggplant fries and Commercial Potato fries.

Significance of the study

Eggplants are one of the most disliked vegetables in the world because of their

spongy texture and bitterness despite their health benefits, therefore by studying the

acceptability of eggplant fries as a snack and the factors gives us a great challenge to

make the people change their mind about eggplants. Furthermore, it allows us to

determine the factors and variables that can affect it’s marketability and acceptability

among youths. This is also helpful and beneficial to the following.

General Public. This Research can Impart additional knowledge about the other recipes

that can be made with vegetables Through apply these that are in our research.

Consumers. This study may help consumers to understand the benefits of consuming and

buying Eggplant fries as well as the necessary information about it market that can also

help them in buying various products.

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Parents. This study may help the Parents to make their children eat vegetables,

Specifically Eggplants through buying or making eggplant fries.

Youth. This study may help the youth or teenagers to understand the health benefits of

eggplants. This can also help them to practice consuming healthy snacks that are on the

trend.

Businesses and businessmen. This study can be helpful to the people who want to start a

business related to eggplant fries. Through this study they can find the disadvantages and

advantages of marketability of eggplant fries.

Future researchers. We hope that the information and findings of this study may serve

as a reference and help other researches to formulate a study that is related to our

research. They may address the gaps and shortcomings of our research in order to inspire

the researchers into conducting other studies.

Scope and Delimitation

This study focuses on the marketability, comparability and Acceptability of

Eggplant fries as a snack among our youth.The Researchers conducted this study through

sensory analysis to determine the scale of eggplant fries in terms of taste, texture,

appearance, and aroma and through studying it’s marketability by Selling and creating

cash flow charts. The researchers used surveys and questionnaire to gather the necessary

data. This study was conducted at Barangay Pemienta, Umingan Pangasinan, Umingan

National High school and was conducted From August 2024 to February 2025.

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Definition of Terms

Anthocyanin. Powerful antioxidants responsible for the red, purple, and blue colors of

fruits, especially berries. A antioxydant that can also be found in eggplant.

Nutritional value. Refers to the fruit’s content of essential vitamins, minerals, and

macronutrients. Refers the health benefits that you can get when you are consuming

Eggplant

Phenolic compounds. A class of plant-derived antioxidants, known for their potential

health benefits. Compound which are also found on eggplant that is considered a health

benefits of vegetable.

Phenolic acids. Specific types of phenolic compounds, often found in fruits, grains, and

vegetables. A specific components which can also be found on Eggplant vegetables.

Sensory analysis. A scientific method used to measure human senses (taste, smell, touch,

sight, hearing) to evaluate product characteristics. It is used to determine the acceptability

of eggplant fries as well as to compare it to Commercial potato fries in terms of Sensory

Properties.

Versatility. Refers to the various uses of the fruit, such as culinary applications,

medicinal properties, and industrial utilization. Refers to the flexibility of eggplants to

used in different culinary applications as well as ingredients to some products.

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 CHAPTER II
REVIEW OF RELATED LITERATURE

Fries are a popular type of snack which are only cannot be made by slicing

potatoes thinly, but also with various type of foods be it fruits, meats, and other

vegetables. Some example of fries that does not use the traditional potatoes as the main

ingredient are, sweet potato fries, chicken fries , carrot fries, zucchini fries and even egg

plant fries. French fries are popular around the globe, and for good reason. Crispy, soft,

starchy, salty, and warm, thus they're a real comfort food. (Botalicco, 2024.)

SENSORY ANALYSIS

Sensory analysis is a scientific method that utilize the human senses (sight, taste,

smell, touch and hearing) to evaluate the properties of a food or a product. It examines

the properties (texture, flavor, taste, appearance, smell, etc.) of a product or food through

the senses of the panelists. This type of analysis has been used for centuries for the

purpose of accepting or rejecting food and products. (Capillas and Herrero, 2021.)

Sensory analyis is also known as “Sensory evaluation”. Sensory analysis have significant

role in different aspects of our society. It's a crucial step in product development, quality

control, and marketing for consumer brands across industries like food, beverages,

personal care, and more. At its core, sensory testing helps brands understand how

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consumers perceive their products and what factors influence acceptance or rejection.

This feedback is invaluable for refining formulas, flavors, packaging design, and overall

product experience. (Malekzade, 2024.) Food Sensory evaluations should be carried out

by food producers at various stages of production. These evaluations help to understand

the consumer preferences in case of new product developments, to understand the effect

of process variation on organoleptic properties of a food product. Process variation may

be necessary for better storage stability, better packaging options or for process

simplification of a product, to detect off-quality of raw materials and/or products during

manufacturing, packaging and marketing and to determine the Shelf-life of a food

product.

Sensory analysis can be done in different methods. There are two types of sensory

tests: analytical and hedonic. First, analytical or objective tests provide objective data on

the sensory properties of foods and are carried out primarily by trained assessors. There

are three classes of analytical tests: (i) discrimination or difference tests to determine

whether there are sensory differences between samples (ii) threshold tests to determine

threshold, the lowest concentration at which a sensory stimulus is detectable, and (iii)

descriptive tests to identify the nature of a sensory difference and/or the magnitude of the

difference. Second, hedonic tests are known as subjective, affective or consumer tests.

They provide subjective data on acceptability, liking or preference, and are carried out by

untrained assessors (Thomareis and Dimitreli, 2022.) A study by Obedoza, et al. (2024)

showed the level of acceptability of the product based on the acceptability of the jackfruit

(Artocarpus heterophyllus) seed as chips and the profiles of the respondents at Eastern

Pangasinan Agricultural College. To achieve this goal, the researchers have gathered the

valuable data needed to validate the study. The researchers gathered data using a sensory

evaluation form with a hedonic likert scales 1–4 to determine the level of acceptability of

the jackfruit (Artocarpus heterophyllus) seed as chips in terms of aroma, appearance,

texture, flavor, and taste. This study clearly used hedonic approached to determine the

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acceptability of the Jackfruit seeds as chips to found out the scale of liking and

preferences of the respondents in terms of sensory attributes.

Sensory evaluation is also used to determine if there is significant difference

between a products in terms of their aroma, taste, appearance and texture. Another study

by Sagranada and Marzo (2012) used sensory evaluation to determine if there is

significant difference between Potato fries and singkamas fries. The researchers selected

20 evaluators composed of students and instructors Each evaluator was provided with a

score sheet in which the product will be evaluated in terms of aroma, tastes, texture, and

general appearance. Each evaluator was provided with water for mouth rinsing after each

sample has been tasted. Both research used the standard form of sensory analysis by

using the primary sensory attributes: Appearance, taste, aroma and texture. By examining

the data gathered from the respondents, the researchers can draw a conclusions about the

acceptability of the product. They found out that there is no significance between Potato

fries and Singkamas fries thus, singkamas fries can be a good substitute for the

Commercial potato fries.

COMPARABILTY

Comparability refers to the quality of being comparable, it is the process of

comparing, usually with the means of statistical test wherein two or more variables or a

set of data into each other while also finding out the factors how they affect and

compare to each other to draw a conclusion. Statistical tests are a way of mathematically

determining whether two sets of data are significantly different from each other. To do

this, statistical tests use several statistical measures, such as the mean, standard deviation,

and coefficient of variation. Once the statistical measures are calculated, the statistical

test will then compare them to a set of predetermined criteria. If the data meet the criteria,

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the statistical test will conclude that there is a significant difference between the two sets

of data.

There are various statistical tests that can be used, depending on the type of data

being analyzed. However, some of the most common statistical tests are t-tests, chi-

squared tests, and ANOVA tests.(Sirisilla, 2023.) T- test are used when comparing the

means of two set of data from two groups. The study of Allan et. Al (2020) conducted

comparability using t-test analysis of potato fries shares similarities with our research on

the acceptability of eggplant fries. Both studies employ statistical analysis to compare

and understand consumer preferences. Specifically, the phrase "The results of the t-test

analysis showed a significant difference (p < 0.05) in the acceptability of potato fries"

highlights the use of t-test analysis to determine significant differences in consumer

preferences, which is also relevant to our research on eggplant fries’ acceptability.

CASH FLOW AND ITS SIGNIFICANCE

Cash flow, encompassing both inflows and outflows of funds, is fundamental to a business's

financial health (Wikipedia, 2025). A cash flow statement, typically categorized into operating,

investing, and financing activities (Otubor et al., 2017), provides a comprehensive picture of a

company's cash movements. Effective cash flow management, achieved through standardized

preparation methods and accurate tracking, allows businesses to identify and address cash flow

imbalances. The importance of this management is paramount for business survival, especially

for small businesses often characterized by lower liquidity and greater cash flow volatility than

their larger counterparts (Isle et al., 2017).

The literature consistently emphasizes the critical role of effective cash flow management in

ensuring business survival and growth. Small businesses, in particular, are vulnerable to cash

flow problems due to their limited financial resources and higher susceptibility to cash flow

fluctuations (Isle et al., 2017). The ability to manage cash effectively directly impacts a business's

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ability to meet its short-term obligations, invest in growth opportunities, and withstand

unexpected economic downturns. Poor cash flow management is a significant contributor to

business failure, with some studies indicating that it's a primary cause in a substantial percentage

of small business closures (Dunn and Bradstreet, 2011). Therefore, understanding and

meticulously tracking every inflow and outflow of cash is crucial for long-term sustainability.

Several challenges hinder effective cash flow management. Forecasting and accurately

estimating future cash flows are inherently difficult due to the unpredictable nature of business

operations and external economic factors. This difficulty is further compounded by the inherent

volatility and risk associated with cash flows, especially for businesses operating in unstable

markets or with unpredictable revenue streams. Industry-specific factors also play a significant

role. Small family businesses, for instance, often face challenges in managing accounts payable

and receivable, relying heavily on cash from daily operations to finance their activities (Dzingirai

& Rodgers, 2022). Poor management of these accounts exacerbates existing cash flow

difficulties. III. Strategies for Effective Cash Flow Management The literature proposes several

strategies to enhance cash flow management. Proactive cash flow planning and budgeting are

essential for anticipating potential cash shortages and surpluses. This involves creating realistic

projections based on historical data, sales forecasts, and expense budgets. Cash flow optimization

techniques, such as improving inventory management, negotiating favorable payment terms with

suppliers, and accelerating collections from customers, can significantly improve a company's

cash position. Finally, implementing robust cash flow risk management strategies, including

contingency planning and diversification of revenue streams, helps mitigate potential financial

disruptions. Effective cash flow projections serve as an early warning system, allowing

businesses to proactively address potential problems (Otubor et al., 2017). These projections

should consider customer payment patterns, anticipated expenses, and vendor flexibility to

provide a more accurate and useful forecast.

FOREIGN STUDIES

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 Eggplants are a healthy type of food, like any other vegetable, they contain a

unique amount of various nutrients which can benefit our health and prevent diseases.

Eggplant is mainly grown for vegetables and medicinal purposes. According to Naem and

Ugur (2019.) , who conducted a study about the Nutritional content and Health Benefits

of Eggplant, they found out that Eggplants are rich in minerals such as Calcium, Iron,

Manganese, Magnesium, Phosphorus, Potassium, And zinc. These minerals are necessary

for bone health, Heart function, Wound healing, nerve function, Muscle function,

Immune system and etc. Eggplants also has various types of Vitamins including Vitamin

A which mainly helps vision and support Immune system, Vitamin B complex which are

vitamin B's that work together for energy production, skin health, nerve function

Hormone product and Etc., Ascorbic acid which helps immune system, wound healing

and serves as antioxidant to protect cells, Vitamin E which also protects cells from

damage from free radicals and support skin health, and Vitamin K Which helps produce

protein that is necessary for blood clothing.

In Spain, Ispizua et al. (2021) Conducted a study about Phenotyping Local Eggplant

varieties which is done through 2 divided experiments: The first one focuses on

Phenotypic characterization and the other one on Nutritional quality. Their study showed

the diversity among the 31 selected Traditional Eggplant varieties (B1 - B31) that are

cultivated in landraces, Which are divided into 4 groups based on Eggplant skin color.

(G1=black purple, G2=striped, G3=White, G4=Reddish Purple). Among morphological

characteristics that may be of interest for handling jobs like crop harvesting, are included

having an erect growth habit, low branch density, lack of hairiness on leaves, no prickles

on the calyx and the development of elongated and not excessively heavy fruits. groups

G1 and G2, which include similar varieties to those marketed today, while the G3 and G4

varieties could also be promoted because: white-fruited varieties (G3) produce many

flowers and somewhat elongated fruits of an attractive colour for consumers, while the

reddish fruit entries (G4) produce elongated but not too heavy fruits, with a few thorns on

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the calyx, which could be interesting options. As the nutritional profile is helpful for

promoting the commercialization and consumption of local varieties, and according to the

nutritional quality part of this study, variety B14 could be promising for human

consumption, mainly for its antioxidant properties. Taken together, this information could

be relevant for future plant breeding programmes to obtain easily manageable and

harvestable eggplant varieties.

Eggplant peels are considered a significant source of bioactive compounds such as

Anthocyanins, Phenolic acids and flavonoids. These bioactive compounds are necessary

for beers to enhance their flavor, color and aroma, That's why some researchers studied

the eggplant peels as a bioactive compound source that can be used to improve the

quality Beers. A study conducted by Horincar et. al(2020), highlights the promising

potential of using EPE(Eggplant Peel extract) as a source of bioactive compounds, which

allows the antioxidant activity of beer to be increased. The addition of EPE(eggplant Peel

extract)to beer resulted in an increased phenolic content, which is typically affected

during the brewing process. In addition to Flavonoids, EPE addition provided the beer

samples with important amounts of anthocyanins, explaining the reddish color of the

sample. The EPE-supplemented beer has a high functional potential and good sensory

characteristics, and is stable without the incorporation of artificial preservatives.

Eggplant can be utilized as a good replacement of the traditional flour as it is a

great way to improve the health benefits of a Flour-based foods such as cookies and

bread. According to the study of Soares et. Al(2022) about Eggplant flour addition in

cookie as a nutritional enrichment alternative for children, Eggplant flour is a viable

alternative for cookie ingredient, despite affecting the physicochemical characteristics in

the cookie such as water activity, acidity, hardness, thickness and instrumental color, It

offers more health benefits because of higher contents of ash, dietary fiber, Ascorbic

Acid, Anthocyanins, Phenolic compounds and antioxidant activites after Eggplant flour
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addition compared to the commercial flour. Therefore, A eggplant flour based-cookie is a

possible and great alternative to promote health among children.

Another study conducted by Gomez et Al(2021). They studied about the

development of new eggplant spread product. According to their study, The spread

product developed from eggplant that employs guar gum an emulsifying and stabilizing

agent has stable characteristics during storage and analyses, The obtained product could

be considered an outstanding contribution, with a good protein and fiber content and

good quality attributes.

LOCAL STUDIES

Fries are a common type of snack which are typically made by frying thin-sliced

potatoes. Various restaurants utilize this snack because it is easy to make and is popular

among teens and children. Fries cannot be only made using potatoes, They can also be

made through frying different vegetables and fruits, Such as Eggplant, Papaya, singkamas

and many more. According to the study of Mamaradlo et. Al (2024) who conducted a

study about the feasibility of Papaya fries, they found out that Papaya fries are a great

snack alternative to pupils. Moreover, because their target market has high demand for

nutritious snacks rich in antioxidants, vitamins and protein. They concluded that their

venture has the potential to meet the consumer's desire and satisfaction, create job

opportunities and benefits the local economy while promoting healthy and nutritious

snacks for students, teens and children

. Eggplant based-products are typical in the Philippines as Eggplant(Solannum

Melongena) are easy to cultivate in a tropical climate. Eggplant's versatility is utilized by

Researchers to innovate and study various products that may help our society. According

to the study of Cerda, Salcedo and Toniza (2022), about the Production of Crispy

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 Eggplant Nuggets, They found out that the production of Crispy Eggplant Nuggets is

feasible based on the conducted Research. Based on the financial Ratio analysis

conducted by the researchers, It was possible to get a return(ROI) in less than a year thus,

justifying that this product has a great potential to the market.

Another study conducted by Baoas et. Al (2018), About the Process Optimization of

Vacuum fried Eggplant (Solanum Melongena L.var. Fortuner F1) chips. The researchers

used Response Surface Methodology to evaluate the effects of time and temperature on

the quality of Vacuumed eggplant fries, established and verified the optimum process

parameters, and established a product profile of the vacuumed eggplant chips. The

findings of the study concluded that the time and temperature can significantly affect the

quality of Vacuumed eggplant fries thus affecting it’s profile and description which

includes its acceptability. The product has a potential as a healthier alternative snack.

RESEARCH FRAMEWORK

Conceptual Framework

Input: Process: Output:

1. Respondents’ 1. Sensory Analysis 1. To determine the
opinion in Eggplant Acceptability,
2. T- test
Fries in terms of: comparability and
3. Cash flow marketability of
Taste;
eggplant fries
4. Surveys
Appearance;
Texture;
Aroma.
2. Comparability vi
between Eggplant
fries and Commercial
Potato fries.
Theoretical Framework

This study is supported by the Hedonic theory of Quality by Holbrook and Hirschman

(1982). This theory states that people's preferences and perceptions of quality are

influenced by the amount of pleasure associated with a product, service or experience.

This means that consumers are more likely to accept and purchase foods or products that

provide more pleasurable sensory experience such as Taste, Aroma, Appearance and

texture. Furthermore, this research is also anchored by The theory of Planned Behavior

(TPB) by Ajzen (1985) proposes that People's attitudes towards specific foods, this

includes the beliefs about the food taste and it's health benefits, The subjective norms

which refer to the individual's perception of how other people think about the food

influencing to consider eating and avoiding certain foods and the Perceived behavioral

control which refers to the individual's perceived ability to control their food choices and

consumption thus influencing their intention to eat and avoid specific foods.

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 CHAPTER III

RESEARCH METHODOLOGY

Research Design

This Quantitative study utilize the use of experimental, correlational and

comparative type of research design. In order to meet the desired satisfaction of

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consumers, we manipulate the variables of Eggplant fries such as its appearance, taste

and texture. We also differentiate and compare our eggplant fries in the commercial

potato fries in terms of sensory properties.

Respondents and Locale of the study

This study was conducted in the Philippines, West Pemienta, Umingan Pangasinan at

Umingan National High school. The respondents are aged from 12 to 20 years old. The

respondents were asked out for their opinion via online survey. The researchers choose

this method in order to efficiently gather data and it will give the researchers all the

necessary information regardless the respondents’ and researchers’ time and place.

Data Gathering Instrument

This study employs a comprehensive sensory evaluation questionnaire to

systematically assess participant perceptions of eggplant fries and potato fries. The

instrument utilizes a mixed-methods approach, combining quantitative Likert scales (1-4)

with qualitative open-ended feedback. The questionnaire comprises demographic

information and sensory attribute evaluations, including appearance, texture, aroma,

texture, and taste. Key findings will inform product development strategies, enhancing

customer satisfaction and loyalty. Businesses can utilize sensory evaluation

questionnaires to gather feedback, refine products, and enhance customer satisfaction. By

leveraging this research, businesses can create products that meet consumer expectations,

driving growth and loyalty.

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Data Gathering Procedure for Eggplant Fries and Potato Fries

This sensory analysis employed a systematic approach to gather insightful

feedback from participants. To ensure demographic diversity, respondents were carefully

selected based on age, dietary habits and sensory evaluation experience. The assessment

took place in controlled classroom environments, minimizing external influences.

Participants received informed consent forms outlining the study's objectives, procedures

and their rights. Eggplant fries and potato fries samples were presented in neutral

containers to eliminate packaging biases. Participants evaluated each sample's

appearance, aroma, texture, taste and overall acceptability using standardized rating

scales. To prevent flavor carryover, palate cleansing with water or neutral-tasting foods

(e.g., crackers) occurred between tastings. Following the evaluation, participants

provided additional feedback on their preferences and notable attributes. Evaluation

sessions lasted approximately 10 minutes. Anonymous data collection ensured participant

confidentiality. Quantitative and qualitative analyses identified trends in sensory

preferences, attribute correlations and consumer preferences. This rigorous methodology

ensured reliable, consistent and valid data, informing meaningful research conclusions.

Statistical Treatment Of Data

The following statistical formula were used to interpret the data gathered from the

respondents of the study

1. Weighted Mean – the weight of the responses in the online survey from the

respondents were analyzed and interpreted using this statistical tool

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 𝐴𝑊𝑀 =(𝑓1 × 1) + (𝑓2 × 2) + (𝑓3 × 3) + (𝑓4 × 4) /N

Where: f1= number of respondents who answered disagree

f2= number of respondents who answered neutral

f3= number of respondents who answered agree

f4= number of respondents who answered strongly agree

N= number of total of respondent

2. Likert Scale – Serves as the guide for interpreting the data gathered

Scale Weighted Means Corresponding remarks

/equivalent

1 1.00-1.49 Disagree

2 1.50-2.49 Neutral

3 2.50-3.49 Agree

4 3.50-4.00 Strongly agree

3. T-test -- used to determine if there is a significance difference between two

independent samples

m−μ
t=
s/√n

Where: t = computed t-value

m= mean

μ = theoretical value

N = variable set size

Ethical Considerations

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 The researchers respect the limitations of the research and respect their fellow

researchers as well as their respondents while also being transparent and honest in testing

and evaluating the accumulated data . The researchers appropriately conducted the

research with proper hygiene to ensure the health of respondents and carefully informed

the respondents to ask their consent before conducting the research as well as

emphasizing voluntary participation to ensure the safety of the respondents. This research

holds and are obligated to burden all the risks of the study and is responsible for whatever

may happen. This research also adheres justice, respecting the human rights and

environment laws. Furthermore, the respondents in the study and trials have inherent

right to privacy and the protection of their personal data.

The data accumulated from the respondents are critically and carefully examined,

while also keeping the important and necessary records, results and resources. The data

and information are objective and are not promoting ay type of discrimination as well as

defying laws just for the sake of the research.

CHAPTER IV

RESULTS AND DISCUSSION

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Sensory Analysis of Eggplant Fries

Table 1. shows the results of sensory analysis of eggplant fries in terms of

appearance, taste, texture, and aroma. The Appearance of Eggplant Fries has a weighted

score of 2.63 that interprets as Appealing, the same as aroma that also has a weighted

score of 2.63 that interprets as Appealing. The taste has a weighted score of 2.3 which

interpret as neutral. Lastly, the texture that has a weighted score of 2.26 also interprets as

neutral. Using the weighted score of each sensory properties of eggplant fries, we

calculate the overall scale of its acceptability which has turned out to be 2.83, which

means the respondents “like” the eggplant fries. These findings indicate the acceptability

of Eggplant fries as a whole and conclude that eggplant fries in terms of taste and texture

needs a significant improvement.

Table 1. Results of Sensory analysis of Eggplant Fries

Sensory Properties Average weighted mean Interpretation

(AWM)

appearance 2.63 Appealing

taste 2.3 Neutral
aroma 2.63 Appealing
texture 2.26 Neutral
Overall scale 2.83 like

Comparability of Commercial Potato Fries and Eggplant Fries

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 Table 2. these findings indicate the results of sensory analysis of

commercial potato fries in terms of its sensory properties. Compared to eggplant fries, the

Commercial potato fries is neither like nor dislike by the respondents(neutral). This

conclude that the Eggplant fries has a slightly better acceptability than the commercial

potato in terms of average weighted mean of the respondents.

Table 2. Results of Sensory analysis of Commercial Potato Fries

Sensory Properties Average weighted mean Interpretation

(AWM)

appearance 2.5 Appealing

taste 2.17 Neutral
aroma 2.07 Neutral
texture 2.2 Neutral
Overall scale 2.27 Neither like nor Dislike

Table 3. shows the results of the T-test between Eggplant fries and Commercial Potato

fries at 0.05 level of significance, since all of the computed T-value of sensory properties

of Eggplant fries and Commercial Potato fries are lesser than tabular t value which is

1.6716, we will accept the null hypothesis and reject the null hypothesis. Therefore, there

is no significant difference between the eggplant fries and commercial potato fries in

terms of their sensory properties.

Table 3. T-test of sensory properties of Eggplant fries and Commercial Potato fries

Sensory Properties Computed t-value Tabular t-value

appearance 0.2308 1.6716

taste 04701 1.6716
aroma 1.0841 1.6716
texture 0.1529 1.6716

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Marketability of Eggplant fries Using Cash Flows

Table 4. This table indicates the Cash flow of Selling Eggplant fries. This clearly

shows that the first month of selling Eggplant fries has almost had no income at all

with only mere 5 pesos of difference. However as the second and third month of

selling eggplant fries came, the income gradually became great, this showcase the

potential of eggplant fries as a snack in the market. The researchers accumulated

total of 270 Pesos for selling Eggplant fries at the end of the last month.

Table 4. Cash Flow of Selling Eggplant Fries

December January February TOTAL

CASH INFLOWS
Owners Equity 120 120
Gross Sales 150 205 190 545

Total Inflows 270 364 370 1,004

CASH
OUTFLOWS
Equipment 0 0 0 0
Supplies for trial 35 0 0 35
Sensory Evaluation 35 79 0 114
Supplies for 60 105 95 260
Production
Packaging 15 0 0 15

Total Outflows 145 184 95 424

NET CASH FLOW 125 180 275 580

Opening Balance 120 125 180 425

Closing Balance 125 180 275 580

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 CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATIONS

The study suggests that eggplant fries can be a nutritious and acceptable as a

snack among youth and can be an alternative to commercial fries, offering health benefits

such as antioxidant, heart health, and anti-cancer properties. By utilizing the flexibility

and versatility of eggplant, which are often disliked by youth and children, this research

aligns with sustainability goals by promoting nutritious snacks that may help youth and

their parents to sustain their health as well as being health conscious. This research also

promote the eggplant’s fries marketability, thus helping our economy and society.

The primary purpose of this study is to determine the level of acceptability of the

product based on the acceptability of the Eggplant (Solanum Melongena) fries as a snack

and the profiles of the respondents at Umingan National High School. To achieve this

goal, the researchers have gathered the valuable data needed to validate the study. The

researchers gathered data using a sensory evaluation form with a hedonic likert scales 1–

4 to determine the level of acceptability of the Eggplant (Solanum Melongena) fries as a

snack in terms of aroma, appearance, texture,flavor, and taste.

The mean level of acceptability Eggplant (Solanum Melongena) fries as a snack

based on appearance, texture, and taste as perceived by the respondents Umingan

National High School was found to be acceptable or liked while the commercial potato

fires was found to be neither like or dislike by the respondents. The t-test between

Eggplant fries and commercial potato fries proves that there’s no significant difference

between them at al, in terms of sensory propertiesl. The marketability of eggplant fries

based on cash flow did not have a great income from the start, but as the venture goes on,

the investment will return and you’ll gradually profit from the business.

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CONCLUSION

The study demonstrates that the Eggplant (Solanum Melongena) fries are acceptable

among the youth and nutritious alternative to commercial potato fires since the

comparability of t-test proves that there’s no significant difference between the 2 different

fries. The finding indicate that the fries possess beneficial health properties, including

antioxidant, heart health properties, and anti-cancer effects. By utilizing the often disliked

vegetable by youth, the research supports sustainability goals through promoting

nutritious snack for children in order to maintain their health and practice health

consciousness. This research also indicate the Eggplant fries as a potential market product

that may contribute to the people who are looking fir eggplant-based business and may

contribute to local economy.

RECOMMDENDATIONS

Moving forward, there are several exciting avenues for future research in the field of

jackfruit seed chips. These may include:

Improved taste: Conduct further strategies to enhanced the taste and flavor because

it is necessary for the taste of eggplant fries to improve specially it has the lowest

weighted score in sensory evaluation.

Market Feasibility: Conduct a study about the market to assess consumer’s needs

and preferences and pricing strategy in order to further improve the marketability of

eggplant fries

Optimization of Processing Techniques: Further research can explore refining

processing methods to enhance the taste, texture, and nutritional value of Eggplant fries.

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F_SINGKAMAS_FRIES

Fiber: the carb that helps you manage diabetes. (2024, May 15).
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APPENDICES

APPENDIX A

Request Letter for permission to conduct an experiment

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 APPENDIX B

Product Development Procedure

Ingredients Trial 1 Trial 2

Eggplant (Solanum Melongena) jackfruit seed (5 jackfruit seed (5

seeds) seeds) equivalent
equivalent to 5 to 5 1/2
1/2 tablespoons tablespoons

Flour 1 cup of flour ¼ cup of flour

Oil 2 cups of oil 2cups of oil

Egg 2 pcs 2 pcs

Additives (salt, magic sarap) 1/2 teaspoon 1/2 teaspoon of

salt, 1 sachet of salt, 1 sachet of
Magic sarap magic sarap

Bread crumbs No bread 2 packs of

crumbs added bread crumbs

Table 2. Household Utensils and Appliances

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 Utensils and Appliances Quantity

Knife 1

Strainer 1

Measuring spoons 1 set

Bowl 2

Frying pan 1

Tong 1

Plastic gloves 2 pairs

Shallow Tupperware 1

Plate 3

PROCEDURE:
1. Prepare the ingredients, materials and utensils that are needed
2. Wash hands and wear gloves
3. Peel and Slice the eggplant into strips
4. Dip it into the egg
5. Cover it with flour with additives
6. Dip it into the egg again
7. Cover it with bread crumbs
8. Deep fry until it becomes golden brown
9. Place it into strainer

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 APPENDIX C
Experimental Procedures

Appendix Figures 2.peeling the eggplants(Solanum Melongena)

Appendix Figures 3. Cutting the eggplant into strips

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 Appendix Figures 4. Dipping the eggplant strips into flour

Appendix Figures 5. Dipping the eggplant strips into Bread crumbs

Appendix Figures 6. frying the eggplant fries until it becomes golden brown

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Appendix Figures 7. Packaging of the final Product

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 APPENDIX D
WEIGHTED MEAN TABLE

Appendix Table 1. Sensory Analysis in terms of Appearance

Extremely Appealing Neutral Unappealing Weighted Interpretation

appealing mean
(3) (2) (1)
(4)

12 - 14 Very strong
0 Strong
2 Moderate
6 Weak
0 Weighted
2. 25 Interpretation
Neutral
Mean
(4) (3) (2) (1)
15 - 17 3 2 8 1 2.5 Appealing

1218- -1420 02 76 01 00 3.25

2.88 Appealing
strong

Total 5 10 14 1 2.63 Appealing

15 - 17 1 3 8 2 2.21 neural

18 - 20 2 5 1 0 3.12 strong

total 3 15 10 2 2.63 strong

Appendix Table 2.Sensory analysis in terms of Aroma

Appendix Table 3. Sensory analysis in terms of Taste

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 Extremely Pleasant Neutral Unpleasant Weighted Interpretation
pleasant mean
(3) (2) (1)
(4)

12 - 14 0 1 4 3 1.75 neutral

15 - 17 1 1 11 1 2.14 Neutral

18 - 20 1 7 0 0 3.12 pleasant

total 2 9 15 4 2.3 neutral

Appendix Table 5.Sensory analysis in terms of texture

Extremely Pleasant Neutral Unpleasant Weighted Interpretation

pleasant mean
(3) (2) (1)
(4)

12 - 14 0 0 6 2 1.75 neutral

15 - 17 1 6 2 4 2.14 Neutral

18 - 20 0 8 0 0 3 pleasant

total 1 14 8 6 2.26 neutral

T-Test Table

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 Appendix Table 6. T-test of Eggplant fries and Commercial Potato fries in terms of

Appearance

X X² Means Variance N

Eggplant Fries 79 227 2.63 4.94 30

Commercial 75 203 2.5 4.26 30

Potato fries

Appendix Table 7.T-test of Eggplant fries and Commercial Potato Fries in terms of taste

X X² Means Variance N

Eggplant fries 69 177 2.3 3.6 30

Commercial 65 149 2.16 2.81 30

Potato Fries

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Appendix Table 8.T-test of Eggplant fries and Commercial Potato fries in terms of

Aroma

X X² Means Variance N

Eggplant fries 79 225 2.63 4.87 30

Commercial 63 155 2.1 3.06 30

Potato fries

Appendix Table 9. T-test of Eggplant fries and Commercial Potato fries in terms of

texture

X X² Means Variance N

Eggplant fries 68 180 2.26 3.74 30

Commercial 66 154 2.2 2.93 30

Potato fries

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