Gov. Nonito D. Llanos Sr.

National High School

Balasiao, Kiblawan, Davao del Sur

Senior High School

A Simple Research Project

In partial fulfillment of the requirements for the Subject

ENTREPRENEURSHIP

Submitted by:

ALPOS, AINA CLAIRE C.

BUYOK, JENIE LOW V.

CUSTODIO, NIKKO CHARLES R.

MALAGANTE, ANALY T.

Submitted to:

MR. ALDRIN FEB ALCASID

Subject Teacher

MARCH 26, 2021

 The Flexibility of Potatoes in the blend of Cheese, Chocolate and PurpleYam

(Potato Lite)

Rationale

Nowadays, consumers are very conscious about their health being which

makes them become very picky on foods they eat. There has been a lot of studies

about different snacks which are healthy, delicious and at the same time very

affordable to meet the demand of the consumers. Healthy and affordable snacks

have been recently the factors that are considered by the consumers before

consuming. Potato (Solanum tuberosum) belong to family Solanaceae originated in

the Andean mountain region of South America. (Hijmans et al.,2001). It is

economically the fourth most important food crop in the world and the leading

vegetable crop in the United States. As a component of the diet they make a

significant contribution to the intakes of several key nutrients, including vitamin C,

potassium, protein and dietary fiber (AMRC, 2012). Potatoes have a more favorable

overall nutrient-to-price ratio than many other fruits and vegetables and are an

affordable source of nutrition worldwide (Drewnowski, 2010).

Cheese is one of the most ancient forms of manufactured food. It is thought

that cheese-making could go as far back as 10 000 BC when sheep and goats were

first domesticated in the Middle East and early herdsmen would have consumed

milk. Dueto contaminating bacteria, milk has a short shelf life, especially in warm

climates. Therefore, it might have happened that sour milk naturally separated into

curd sand whey, the solid curd providing an edible and nourishing food (Fox et al.,

2005). The basic reason for purposely processing milk into cheese is to preserve a
perishable food and to convert it into a stable and storable product (Vedamuthu et

al., 2000). Cheese is a rich source of bioavailable calcium. The following discussion

of the health aspect of cheese mainly focuses on the role played by this specific

mineral, but at the same time, specific roles played by other ingredients such as

protein, bioactive peptides, CLA and sphingolipids cannot be ignored. Nowadays,

cheese consumption is widely spread throughout the world. However, the amount of

cheese eaten is very different from country to country.

Chocolate is best known as an indulgent confection, but historically it has also

been consumed for its purported healing properties (Dillinger et al., 2000). Foods

and beverages made from beans from the Theobroma cacao tree (cocoa, cacao)

have been consumed by humans since at least as early as 460 AD (Seligson et al.,

2004). Between the 16th and 20th centuries, well over 100 uses for cacao or

chocolate, as a medical treatment, have been documented (Dillinger et al., 2000).

Among these, three applications are most common: (i) to induce weight gain in

emaciated patients; (ii) to stimulate the nervous system; and (iii) to improve digestion

and elimination (Dillinger et al., 2000). In addition, chocolates do not contain only

cocoa. The benefits and risks of any other ingredients, such as sugar and fat, need

to be considered. Chocolates reduces low-density lipoprotein (LDL) cholesterol

levels, also known as “bad cholesterol,” helped improve blood flow to parts of the

brain and could help lower the risk of developing heart disease by one-third.

Chocolate may have health benefits, but it can have some negative effects too. As

ever, moderation is key (Nordqvist, 2018).

Purple yam (Dioscorea alata) locally known as “ube,” one of the country’s

most important root crops, continues to unravel more medicinal properties based on

research. This tuberous root vegetable originates from Southeast Asia. An

indigenous staple of the Philippines, it’s now cultivated and enjoyed worldwide.

Scientific studies have shown that purple yams can lower sugar levels, improve

metabolism and provide antioxidant defenses. Purple yams are a great source of

anthocyanins and vitamin C, both of which are powerful antioxidants. They have

been shown to protect against cell damage and cancer. Also, the resistant starch in

yams helps increase the growth of Bifidobacteria, which are healthy bacteria that

play a vital role in maintaining your gut health. In the Philippines, purple yams are

made into a flour which is used in many desserts, it can be converted into various

forms, making them one of the most versatile vegetables in the world (McCabe,

2019). Interests of scientists, food manufacturers, and consumers on antioxidant

composition of yam heightened when the (Philippine Journal of Science, 2012)

reported that it is a possible functional food ingredient. They are tasty and versatile

with a vibrant color, making them an exciting ingredient that can be used in a variety

of sweet and savory dishes. In this study, the existing potato balls are being

upgraded to a new and improved variation that can give a new impression and taste

in this modern times. An existing snack and alternative will be introduced again with

the enhancement in flavor and texture provided by a cheese, chocolate and purple

yam(ube). The combination of potato, cheese, chocolate and purple yam(ube) has

not yet been introduced to the market. This combination can raise most of the

people’s curiosity that will lead the consumers to seek for it.
 Objectives

This study generally aims the following:

a. To assess the sensory properties of potatoes being combined with cheese,

chocolate and ube.

b. To identify a substantial difference between the three sample treatments by using

different fillings in each potato.

c. To introduce a new variant of potato balls in the local market.

d. To bring out a combine innovation of potato, cheese, chocolate and ube.

e. To explore the potentials of potato as a healthy, delicious and affordable snack.

Methodology

The study was conducted on March 2020 in the province of Davao del Sur

particularly in Brgy. Balasiao, Municipality of Kiblawan where preparation and

cooking of potato lite with different fillings (cheese, chocolate and ube) mix was

done. Further, to evaluate possible market. The study was conducted by four

researchers to develop a new product which is an improvement of an existing

product. A total of fifteen (15) respondents were interviewed after tasting three (3)

variations of the same product but on different fillings or flavors. Survey

questionnaire were prepared and used to determine the respondent’s preference of

the product using the five (5) sensory sample treatments through the set criteria to

get the favorable preference of the identified characteristics in terms of palatability,

odor, texture, color and appearance. And rated as follows: (1- Very Poor 2- Poor 3-

Fair 4- Good 5- Very Good). The study focuses on the three (3) treatments
containing each different filling inside the potato balls (Treatment 1: cheese filling,

Treatment 2: chocolate filling and Treatment 3: ube filling). The treatments refer to

the different fillings of the potato balls. The remaining potato balls produced were

held for further observation after the free trial testing to evaluate the treatments if

there were changes occurring through chemical and environmental factors and to

look for their shelf life. The collected data was analyzed using tabular presentations.

To observe aggregate variability, the study uses ANOVA (Analysis of Variance) to

assess if there are any statistically important variations between the mean groups of

two or more independent groups.

Potato balls with different fillings (cheese, chocolate and ube)

Ingredients: 

Potato 1000 grams

White Sugar 6 Teaspoons

Breadcrumbs 230 grams

Egg 1 piece

Cooking Oil 500 grams

Eden Cheese Sulit Pack 45 grams

Jersey Condensed Creamer 390 grams (Chocolate flavor)

Jersey Condensed Creamer 390 grams (Ube flavor)

Procedure:

Step 1: Wash the potatoes with clean water and peel to remove the outer skin.

Step 2: After peeling all the potatoes, soak it in a clean water. (This prevents the

potatoes from browning.)

Step 3: Slice the potatoes into four or smaller. (This helps to make it easier to soften

the potatoes when boiled.)

Step 4: Boil the potatoes for 15 min then rinse.

Step 5: Put the boiled potatoes in a bowl and mash it.

Step 6: After mashing the potatoes, add white sugar then mix.

Step 7: Get any amount of the mixture. Form it into a circle and flatten, then put the

filling.

Step 8: After that, roll it on the scrambled egg then roll it in the breadcrumbs.

Step 9: Deep fry on medium heat to prevent over cooking. Deep fry the potato balls

until they are golden-brown and crispy. (Frying is quick, so keep a close eye as

these balls get golden-brown in seconds.)

This step by step preparation has been remanded after many trial and errors

during the preparation of the product.

 Result and Discussion

Two researchers conducted the study to develop a new product which is

an enhancement of an existing product. After testing three (3) variations of the same

product, but on different ingredient measurements, a total of fifteen (15)

respondents were interviewed. The survey questionnaire was prepared and used to

determine the preference of the respondent in terms of palatability, odor, texture,

color and appearance using the five (5) sensory characteristics. It is noted that the

judgment of three (3) treatments varies according to the preference of the

respondents based on appearance and palatability during the trial testing. Some of

the respondents were specific about the color, odor and texture, but some of them

gave a great deal of weight to the appearance and palatability of the three (3)

treatments after the tasting experience. The table below illustrates the outcome

dependent on the sensory attributes desired by the respondents. 

Appearance

The difference in the fillings and sensory features in terms of appearance in

potato lite is presented in Table 1. Data revealed that treatment 1 (cheese filing) had

the highest outcome, with a perfect total of 75, followed by treatment 3 (ube filling)

that obtained 71 and treatment 2 (chocolate filling) obtained 69. It clearly shows that

treatment 1 is mostly rated as most appropriate and described as very attractive.

This means that in terms of appearance on potato lite, treatment 3 is the most

acceptable.
 According to Barret et. al (2010), Appearance can attract customers to a

product and can assist in prompt buying. The consumer uses appearance variables

at the point of purchase to provide an indication of freshness and flavour quality.

Table 1. Difference on the fillings and the Sensory Characteristics in terms of appearance in Potato Lite.
Balasiao, Kiblawan, Davao del Sur. March 2020.

Treatment Respondents Total Mean

R1-R2-R3-R4-R5-R6-R7-R8-R9-R10-R11-R12-R13-R14-R15

T1 Cheese filling 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

T2 Chocolate filling 5 5 4 5 4 5 4 5 5 4 4 4 5 5 5 4.6

T3 Ube filling 5 5 5 4 5 3 5 5 5 5 5 5 5 4 5 4.7

Texture

The disparity between the fillings in Potato Lite and the sensory

characteristics in terms of texture was shown in Table 2. As for the revealed results,

treatment 1 and 3 yielded the highest outcome, with the tie score of 70. And

treatment 2 obtained 69. This means that on the level of texture on treatment 1 and 3

was most acceptable. This implies that the texture of treatment 1 and 3 was

attractive, has tasty coating, and crunchy.

 Table 2. Difference on the fillings and the Sensory Characteristics in terms of texture in Potato Lite.
Balasiao, Kiblawan, Davao del Sur. March 2020.

Treatment Respondents Total Mean

R1-R2-R3-R4-R5-R6-R7-R8-R9-R10-R11-R12-R13-R14-R15

T1 Cheese filling 5 5 5 5 5 5 5 5 5 5 5 2 3 5 5 4.7

T2 Chocolate filling 5 5 5 5 4 5 4 4 5 4 5 5 5 4 4 4.6

T3 Ube filling 5 5 4 4 5 5 5 5 5 5 3 4 5 5 5 4.7

Color

The difference in the sensory characteristics with regard to the color of Potato

Lite can be seen in Table 3, treatment 2 with a high result of 70. This means that in

terms of color treatment 1, the sensory characteristics of Potato Lite are most

appropriate. It says that therapy 1 is more of a golden brown. The outcome of

treatment 2 is 65, and the result of treatment 3 is 64.

Table 3. Difference on the fillings and the Sensory Characteristics in terms of color in Potato Lite.
Balasiao, Kiblawan, Davao del Sur. March 2020.

Treatment Respondents Total Mean

R1-R2-R3-R4-R5-R6-R7-R8-R9-R10-R11-R12-R13-R14-R15

T1 Cheese filling 5 5 5 5 5 5 5 5 5 5 5 5 5 3 2 4.7

T2 Chocolate filling 5 5 5 4 3 4 4 3 5 5 5 5 3 4 5 4.3

T3 Ube filling 5 5 5 5 5 5 4 3 3 4 5 4 3 5 3 4.27

 Odor

The disparity between the volume of fillings and odor sensory characteristics

of Potato Lite is shown in Table 4. Data indicated that treatment 1 and 3 had a high

outcome score of 66. This suggests that the standard of sensory assessment of

Potato Lite in terms of odor on treatment 1 and 3 ranges to the most appropriate.

This means that there is a significant odor in the odor of treatment 1 and 3, which

means a high noticeable aroma and taste. Treatment 2 has an outcome of 56.

Table 4. Difference on the fillings and the Sensory Characteristics in terms of odor in Potato Lite.
Balasiao, Kiblawan, Davao del Sur. March 2020.

Treatment Respondents Total Mean

R1-R2-R3-R4-R5-R6-R7-R8-R9-R10-R11-R12-R13-R14-R15

T1 Cheese filling 4 4 4 3 5 5 5 3 4 5 5 4 5 5 5 4.4

T2 Chocolate filling 4 4 3 3 3 4 4 4 5 5 4 5 3 4 5 4

T3 Ube filling 5 5 5 5 5 4 3 5 4 3 5 5 4 3 5 4.4

Palatability

Table 5 indicates the difference between the fillings and

sensory characteristics for Potato Lite in terms of palatability. Data showed that there

was just a slight difference between the outcomes of treatments. Treatment 1

resulted in 70, treatment 2 received 69 and treatment 3 received 72 as the end

result. The outcome indicates that palatability was more appropriate in treatment 3.

Treatment 3 reveals that in taste it is more flavorful. Treatment 3 was more

appropriate in contrast with other treatments. 

 Table 5. Difference on the fillings and the Sensory Characteristics in terms of palatability in Potato Lite.
Balasiao, Kiblawan, Davao del Sur. March 2020.

Treatment Respondents Total Mean

R1-R2-R3-R4-R5-R6-R7-R8-R9-R10-R11-R12-R13-R14-R15

T1 Cheese filling 5 5 5 5 5 5 5 4 3 5 5 4 5 4 5 4.7

T2 Chocolate filling 4 5 3 5 5 4 5 5 5 5 5 4 5 5 4 4.6

T3 Ube filling 5 5 5 5 5 5 5 4 5 5 5 5 3 5 5 4.8

After the successive observation days from day 2 to day 4, it was observed

that the third treatment was still edible and that some of the properties were intact,

such as smell and taste as long as it is stored in fridge in a covered container. But

there are also some reactions observed, such as the crunchiness was gone, saggy

in appearance, moist due to long storage, chemical and environmental factors. 

Conclusion and Recommendation 

The potato processing industry is a booming which is undergoing a

progression period due to the growing global demands for vegetarian food products,

a growth of processed food industry, and consumer demand for higher quality and

sustainability. These innovation of potato balls which are crunchy on the outside and

gooey on the inside are not just delicious but also very nutritious. In this study, it is

shown that potatoes are very flexible in terms of fillings. Most of the respondents

said that the different fillings taste good when paired with potatoes. The study

reveals that there is a substantial difference between the three (3) treatments based

on the sensory characteristics in terms of texture, odor, color, appearance and

palatability. To this end, it was demonstrated that the third variation or treatment 3
had captured the preference of the majority of respondents present at the product

test with the three variations tested and tasted by the respondents of this report. With

this new innovation taro will became one of the major choices for in the market, the

demands for this product will not only be limited to the reason that it tastes good but

also it has a great nutritional value and very affordable that everyone can consume.

As this product will continuously be tested and further studied potato industry will be

more popular.

Furthermore, based on the above results of the study the researchers

recommend the following to wit: In order to assess the nutrient content of the product

while it is processed, nutritional analysis of the product must be initiated. A microbial,

organoleptic, physical and chemical test to scientifically identify the shelf life of such

a product is proposed for the analysis. And finally, as a better result of Potato

combined with Cheese, Chocolate and Ube, Treatment 3 can be recommended.

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