1

CHAPTER 1
THE PROBLEM AND ITS SETTING
Introduction
Delicacies are very famous in the Philippines, most of the people love to it
delicacies such as Bibingka, Puto bumbong, Suman, Kakanin, Puto and Kutsinta. It
become part of the Filipino Culture and most of the Filipino’s can’t live without eating
it. Puto is a fermented rice cake produced in the Philippines. Many traditional
Filipino dishes have been passed down through generations and hold deep cultural
significance. Additionally, food plays a role in Filipino hospitality, with hosts often
going to great lengths to ensure their guests are well-fed and satisfied. Filipino native
delicacies, known as kakanin, are popular snack foods that are usually served as
merienda or desserts. Rice is washed, soaked overnight, ground, mixed with sugar
and coconut milk, and allowed to ferment for several hours, resulting in an acidified
and leavened product. Puto is consumed daily in many parts of the Philippines as
breakfast, a dessert, or a snack. Vigna angularis, also known as the adzuki bean,
azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely
cultivated throughout East Asia for its small bean. The cultivars most familiar in East
Asia have a uniform red color, but there are white, black, gray, and variously mottled
varieties

The process of creating Puto Asuki is quite interesting from the ingredients into the
process of making it. The ingredients of Puto Asuki is 2 cups of all purpose flour, 1
cup sugar 2 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 beaten egg, 2 cups
fresh milk, 1 teaspoon butter (soften) and the Asuki itself. The procedure of making it
is first, combine the flour salt, sugar, and baking powder then sift it. Second, in a
mixing bowl, combine together the sifted ingredients, egg and milk then mix very well
until the batter is smooth in texture. Third,fill the puto molder with the batter around
3/4 full then top the Asuki and steam for 10 minutes or until done. This recipe is
similar to the process of making the normal or ordinary recipe of Puto.
The researchers have decided to put up a new way to make puto become more
delicious and unique on their own ways. The researchers decided to add more
2

flavors on it’s usual to see if the chosen respondents will going to like it or not, or if
the chosen flavor of the puto will become profitable or not. Understanding how to
make the right food choices plays a key role in our health, with the power to
positively or negatively impact our risk of disease. Because nutrition labels can be
deceptive. It is also important to study food and nutrition because it makes us aware
about what should we need to eat to make our body active, balance fit and fine. It is
also needed to know about how much nutrition needed for our body, what type of
food makes us healthy, it provides us many knowledge that we should’nt eat junk
food otherwise long term consumption of junk food may cause peptic ulce, the food
they are going eat is likeable or not.
Theoretical Framework

This study anchored with the “Theory of Food choice development” by E.P
Koster, J. Mojet et al. (2007).

Figure 1.
3

Food Choice Development Theory

This theory tells that Learning starts even before birth and carries on till the
latest stages of life. It takes many forms, from completely unconscious conditioning
and simple imitation to cognitive learning on the basis of reasoned argumentation.
This means that food choice is a dynamic behaviour that is subject to almost
continuous change and that can be influenced at very different levels. It varies not
only from person to person and from situation to situation, but is also dependent on
the type of food product. Preferences for staple foods, such as rice, cassava, bread
or potatoes tend to remain quite stable in individuals belonging to a given culture,
although even these preferences have become more variable due to the increase in
travelling and the spreading of the major cuisines over the world. Liking for other
food (vegetables, meats, bakery products, etc.) and condiments or spices not only
varies much more between individuals, but also over the lifetime of each individual
and varies depending on the eating situation and the frequency of the individual's
previous exposure to the product

. Operational Framework

RESEARCH TITLE INDEPENDENT VARIABLE DEPENDENT VARIABLE

THE POTENTIAL OF
PUTO ASUKI AS FOOD TASTE
FUCTIONAL FOOD AT
MARIEL’S BAKERY POTENTIAL OF PUTO ASUKA
LOCATED IN SACRED PRICE IN SACRED HEART VILLAGE,
HEART VILLAGE, QUEZON CITY
QUEZON CITY
FOOD/FLAVOR COMBINATION

Figure 2. Operational Framework of the Study

This study utilized the Independent and Dependent Variables in conducting

this study. Figure 1 shows the input of the study consists of fifty (50) selected
respondents in terms of; age, gender, education, income, nutrition knowledge,
4

attitude towards health; related literature and studies and guided with the Theory of
Food Choice Development by E.p Koster, J. Mojet et al. (2007) and lastly is the
construction of the survey questionnaire. The process of the study consist of the
assessment of the respondents Exploring the Potential of Puto Asuki as a functional
Food at Mariel’s Bakery Located at Sacred Heart Village, Quezon City in
characteristics of the food in terms of taste, appearance, texture, cost, food type,
method of preparation and food/flavor combinations.

The output of the study includes the result of the effectiveness of Puto Asuki
as a functional food at Mariel’s Bakery in Sacred Heart Village, Quezon City.

The Conceptual Framework of the Study consists of Independent and

Dependent Variables needed to conduct the study. It consist of output respondents
of the study, statement of the problem, related literature and studies, theoretical
framework and research method used in the study. The process of the study
consists of the challenges encountered upon the process of validating the survey
questionnaire and gathering procedure. The output is the outcome of the data
gathering procedure of the study.

INPUT PROCESS OUTPUT

Fifty(50) The food are

customers described in
Profile of the terms of
respondents in
terms of; 1. 1. Taste
2. 2. Appearance
1. Age Proposed Action
3. 3. Texture
2. Gender 4. 4. Aroma plan for the
3. Education effectiveness of
4. Income Challenges Puto Asuka as a
encountered upon functional food in
Related Exploring the Mariel’s Bakery
Literature and potentional of
Studies in Sacred Heart’s
Puto-Munggo as
Village, Quezon
a functional food
Theory of Food City
at Mariel’s Bakery
Haravitz (2023)
Data Gathering
Survey
Procedure
Questionnaire
5

Statement of the Problem

This study aim to answer directed towards its main objective of the study to
identify the potential of Puto Asuki in Mariel’s Bakery at Sacred Heart Village, Quezon
City.

Spefically, this study seeks to answer the following questions;

1. Profile of the respondents in terms of;

1.1 age;

1.2 Sex,

1.3 Educational attainment,

1.4 Income

2. How to describe the preference of the respondents towards the Puto Asuka in terms
of;

2.1 Taste

2.2. Appearance

2.3 Texture

2.4 Aroma

2.5 Acceptability

3. What are the problems encountered by the researchers in terms of the production of
Puto Asuki in Sacred Heart Village, Quezon City?

4. Based on the findings of the study, what recommendations can be proposed by the
respondents to improve the quality of Puto Asuki?
6

Statement of the Hypotheses/Assumption of the Study

The introduction of Puto asuki as a functional food at Mariel's Bakery, located in

Sacred Heart Village, Quezon City, will significantly boost customer interest, product
demand, and overall sales performance. Puto asuki, made with Asuki beans, is not only
rich in dietary fiber, antioxidants, protein, and essential nutrients, but also offers
potentialhealth benefits, making it an attractive option for health-conscious customers.
As modern consumers increasingly seek healthier alternatives to traditional snacks, the
availability of puto asuki at Mariel's Bakery could attract a new market segment,
including individuals and families prioritizing nutrition without compromising on flavor. By
positioning Puto asuki as a functional food, Mariel's Bakery has the potential to enhance
its reputation for offering innovative, health-conscious products while still preserving
traditional Filipino culinary flavors. This could strengthen customer loyalty, attract new
clientele, and differentiate the bakery from its competitors in Quezon City. Furthermore,
offering functional food products like Puto asuki aligns with the rising trend of wellness-
focused eating habits, giving Mariel’s Bakery a unique edge in the local market. In
addition, the bakery’s focus on promoting the health benefits of Puto asuki could foster
increased brand recognition, reinforcing Mariel's Bakery as a trusted provider of
nutritious and delicious food options. Over time, the introduction of Puto asuki is
expected to not only increase immediate sales but also support long-term growth
through higher customer retention and broader market reach. This strategic shift toward
offering functional foods may also present opportunities for product line expansion and
new partnerships, contributing to sustainable business success.

Scope and Delimitation of the Study

This study is limited to fifty (50) selected respondents in Sacred Heart Village,
Quezon City. This study will also limit its scope on the respondents to assess the
potential of the Puto Asuki in terms of taste, appearance, texture, cost, food type,
method of preparation, food/flavor combination with no time limit required.
7

Significance of the Study

This study will be beneficial for the following group of people;

Business Owners. Business owners can become beneficial to this study

because there are contents in this study that can give them ideas and insights about the
strength, weaknesses, opportunities and threats about a certain business.

Future Consumers. This study gives insights and ideas to the future consumers
of Puto-Asuki for them to identify if they will going to like the product and if they can
afford it or not.

Researchers. This study can benefit the researchers to identify if the product
that they are going to product is going to be beneficial or not, or what are the strength,
weaknesses, opportunities and threats of the Puto-Asuki for them to improve and make
it perfect.

Future Researchers. This study can help the future researchers have ideas
about Puto-Asuki and for them to determine if studying about it is worth it or not. It can
help them have a lot of ideas about the product and about the content of this study.

Product Innovation: The study contributes to culinary innovation by Innovating a

Puto that has an Asuki Bean, potentially setting at Mariel's Bakery Located in Sacred
Heart Village, Quezon City. This could enhance the bakery’s product offerings and
attract a diverse customer base.

Quality Assurance: The study’s focus on recipe formulation and quality control
will help establish best practices for Puto-Asuki, ensuring a consistent and high-quality
product.
8

Definition of Terms

Conventional - based on or in accordance with what is generally done or believe.

Envisioned - imagine as a future possibility; visualize

Fusion - the process or result of joining two or more things together to form a merging
of diverse.

Innovation - A process by which a product, or a service is renewed and brought up to

date by applying new processes, introducing new techniques, or establishing successful
ideas to create new value

Sensory attributes - such as appearance, odor, flavor, taste, and texture of food by
human sense, are often used to evaluate food quality

Quality - A distinctive attribute or characteristic possessed by someone or something.

Rice Cake- These snacks are made from puffed rice pressed together to form
pacircular cake.

Prototype Testing: The initial creation and assessment of a sample product to

evaluate its feasibility, taste, texture, and other characteristics before finalizing the
recipe for larger-scale production.

Asuki Red Bean- Adzuki beans are small red beans of the Vigna angularis plant.
Adzuki beans are popular in Asian cuisine where they are often turned into a sweetened
paste and used in desserts.

Shelf Life: The length of time that a food product remains safe and maintains its
desired quality when stored under specified conditions.
9

REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature

STEAMED RICE CAKES:

Steamed rice cake (SRCs) has been a traditional Chinese food for more than 500
years. It is made of rice flour and appropriate moisture through fermentation and
steaming. It looks like a continuous network with a spongy texture, linked with
interconnected starches (Jang, Shin, & Kim, 2019). Many beneficial ingredients are
generated during the fermentation process, such as amino acids, functional
oligosaccharides, and antioxidant active substances (vitamin B12, nucleotides, and
aromatic compounds). Some beneficial microorganisms and enzymes are also
produced, such as lactic acid bacteria, proteases, amylases, and digestive enzymes.

https://www.sciencedirect.com/science/article/pii/S0023643822007836#bbib10

Steamed cake, is usually produced through fermentation and steam of rice flour
with appropriate water [1]. However, traditional steamed rice cake has a single category
and flavor and lacks dietary fiber, bioactive substances, and vitamins. With the
improvement in human health awareness, steamed cakes made from coarse cereals
have become a hot topic in the food field. Oat have been considered as the best full-
value nutritional coarse cereal for the human diet due to its better nutritional quality,
such as balanced distribution of essential amino acids [2], higher lipid content (3 %–
11 %) and β-glucan content (3 %–7 %) [3]. Using oat flour with balanced nutrients to
completely replace rice flour can improve the flavor and nutrition of steamed cakes, and
steamed oat cakes have become a specialty food in northwest China.

https://www.sciencedirect.com/science/article/abs/pii/S0141813023010334
10

Fermented rice steamed sponge cake is a traditional rice fermentation product in

China and is widely consumed in the southern region. The rice slurry made from indica
rice grindings, which are the primary raw material for the preparation of this fermented
rice cake, is a product of natural or artificial fermentation and gas steam gelatinization.
The final product has a smooth surface, white color, soft texture, sweet and sour taste,
and unique flavor, and it is easily digested and absorbed by the human body (Marco et
al., 2017). Additionally, it has a high nutritional and health care value and is beneficial to
the human body (Lee, 1997). Owing to these properties, fermented rice steamed
sponge cakes are very popular in China.

Fermentation plays an important role in improving the quality and flavor of steamed rice
cakes (Geng et al., 2019). Natural fermentation (Raccach et al., 2004) or access to old
pulp (made the day before fermentation of the fermented rice slurry) is the primary
fermentation method used to produce fermented rice steamed sponge cakes in China.

https://www.sciencedirect.com/science/article/abs/pii/S1466856422000698

FOOD CHEMISTRY, 2021;

In this study, we compared the physicochemical properties and starch structures

of hybrid rice varieties with similar apparent amylose content but different taste values.
In addition to the apparent amylose content, gel permeation chromatography analysis
showed that the higher proportions of amylopectin short chains and relatively lower
proportions of amylopectin long chains, which could lead to higher peak viscosity and
breakdown value, as well as a softer and stickier texture of cooked rice, were the key
factors in determining the eating quality of hybrid rice. High-performance anion-
exchange chromatography analyses showed that the proportion of amylopectin short
chains (degree of polymerization 6–10) and intermediate chains (degree of
polymerization 13–24), which might affect the gelatinisation enthalpy and crystallinity,
also contributed greatly to the eating quality of hybrid rice. Moreover, this study
11

indicated that a greater diversity of forms and sizes of starch granules might influence
the eating quality of hybrid rice.

https://www.sciencedirect.com/science/article/abs/pii/S0308814621004672

ASUKI RED BEANS;

Adzuki (Vigna angularis) has been grown and consumed by humans for centuries
in various parts of the world like China. However, adzuki’s global use for human
consumption has been restrained partly due to limited knowledge about its nutrient
composition and the processing challenges faced in making adzuki-based food products.
Over the past decade, the recognition that Vigna angularis isgluten-free has raised
global interest. Consequently, literature on the nutritional composition, processing
quality, and health benefits of adzuki has grown considerably. The existing literature
suggests that adzuki is composed of complex carbohydrates with slowly digestible
starch. Adzuki has similar protein content to other more common cereals like wheat, but
is relatively richer than other cereals in the essential amino acid lysine. Adzuki is also a
good source of essential fatty acids, fiber, minerals (especially calcium and iron), and
phytochemicals such as polyphenols and phytates. Existing studies of the nutrition and
health benefits of adzuki are limited since they fail to take into account differences in
adzuki varieties and growing conditions. Nevertheless, the studies undertaken so far
confirm adzuki’s excellent nutrient profile and suggest it has considerable potential
globally to be a functional food for health promotion and disease prevention.

Effects of Red Bean, Acoording to Ainil Husna (2022) This research is motivated
by the lack of utilization of local ingredients such as red bean flour. This study aims to
analyze the effect of substitution of red bean flour by 20%, 40% and 60% on the quality
of the shape, color, aroma, texture and taste of putu ayu cake. This type of research is
pure experiment, the object of this research is Putu Ayu. The variables of this study
12

include independent variables with 4 factors, namely X0 (control), X1 (substitution of red

bean flour 20%), X2 (substitution of red bean flour 40%), X3 (substitution of red bean
flour 60%). The dependent variable is the quality of the putu ayu cake. The type of data
is primary data sourced from 3 panelists who answered the organoleptic test format.
The data obtained were analyzed using statistical analysis (ANAVA), if Fcount > Ftable,
then continued with Duncan's test. The results of this study indicate that there is a
significant effect on the substitution of red bean flour as much as 20%, 40% and 60% on
the color quality (green red spots on the top of the putu ayu cake) Fcount > from Ftable
(88.42 > 4.75) , texture (expanded) Fcount > from Ftable (46.67 > 4.75), while the
quality of the jagged round shape, neat shape, white color on the top of the putu ayu
cake, fragrant aroma, texture (soft), texture (porous) and sweetness has no significant
effect because Fcount < from Ftable.

PUTO;

White yam puto by Tomas, Perlita F.Dorada, Annie D Sanidad, Remely

A.Sarazawa, Katrina S., There is a lack of initiatives regarding the processing of white
yam in the Ilocos. Despite its assignment in the category of the underutilized crop, the
white yam is only applied as food for animals. This research then focuses on the
formulation of native delicacies specifically puto utilizing different percentages levels of
white yam flour as a substitute for wheat flour. The study made use of the experimental
method of research. Fifty individuals consisting of students, housewives, farmers, and
faculty were the evaluators. The panel of evaluators was invited for the sensory testing
of the products made. Frequency count, percentage, weighted mean, and analysis of
variance were the statistical tools used. The result of the study concluded that the use
of wheat flour is comparable with the formulation of 50% white yam flour and 50%
wheat flour in the formulation of puto based on color, aroma, taste, and consistency.

https://doi.org/10.7828/abar.v2i1.799
13

According to Rosario De Leon Valencerin (2019), Puto-Squash Squash is one of

the fruit vegetables that grows abundantly in the locality and that there are times of
oversupply, thus these are only used as feeds to animals or just go to waste. Squash is
a member of the curcubita family that has variety of textures, sizes, shapes and range in
flavour. It is considered to be very rich in nutrients needed by our body particularly beta-
carotene. It is a good source of Vitamin A and C. It also contains calcium and iron and it
has very low calories. (De Leon, 2001).With these statements, the researcher
conducted a study on the formulation of squash products such as cookies, tarts,
butterscotch and “puto”. It also determined the shelf life or the keeping quality of the
products. The standard recipes of cookies, tarts, butterscotch and “puto” were used as
the basis for the formulation of the experimental samples.

https://asianjournals.org/online/index.php/ajms/article/view/183

According to Josephine D German, This study investigated the supply chain of

Puto Calasiao, a famous dessert locally made in Pangasinan, Philippines. The
important factors that affect its supply chain were determined using multiple regression
analysis. A total of 224 responses were collected through an online survey that was
distributed for a period of three (3) months. Results indicate that responsiveness,
flexibility, information and communication technology, logistics, and service
performance positively influence order fulfillment of Puto Calasiao. Further, a
distribution model was created to satisfy the demands of the market in various
provinces using liner programming. The optimal model yielded a monthly profit of
₱1,770,476.84 ($30,460) considering three (3) major producers and seven (7) markets.
This finding suggests that optimizing a distribution schedule yields to cost
competitiveness and increase in profit. The study is beneficial to puto sellers and
suppliers as it will give them an insight on how to reduce distribution cost and optimize
delivery operation.

https://dl.acm.org/doi/abs/10.1145/3587889.3587890
14

According to Jhodel Bejo (2019) Puto Pao was made from rice, sugar, milk, and
other ingredients,one of the famous viands which can also pulutan usually served in
energy drinking food is based on what is timely and good for their eyes because they
love to take pictures of it and post it on social media accounts such as Facebook and
Instagram. Research thought of combining the puto, sisig and the idea of having a
colorful product, same as the color of rainbow. The researchers realized that the idea of
making of product may be feasible for each and every individual, especially teenagers
of this time because this sisig filled rainbow putopao was a different savoury taste with
harmonious colors. This product may serve as a complete meal to customers with its
base puto made from rice which is one kind of carbohydrates, plus savory sisig that can
serve as its viand.

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2108

According to Kerwin Vagilida (2020) the Sweet potato (Ipomoea batatas) is a

tropical perennial American vine that has a fleshy tuber. There are five types of sweet
potato: jewel, purple, Japanese, Hannah, and garnet. Sweet potatoes are a great
source of fiber, vitamins, and minerals. The consumption of sweet potatoes decreases
the risk of obesity, diabetes, heart disease, and overall mortality. Sweet potatoes also
contain a high amount of potassium. The researchers used the purple variety of sweet
potato in making puto because it is one of the most nutritious varieties of sweet potato.

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2240

According to Jasmin T. Rulloda the Puto with powdered insulin is motivated by

the lack of utilization of local ingredients such as red bean flour. This study aims to
analyze the effect of substitution of red bean flour by 20%, 40% and 60% on the quality
of the shape, color, aroma, texture and taste of putu ayu cake. This type of research is
pure experiment, the object of this research is Putu Ayu. The variables of this study
include independent variables with 4 factors, namely X0 (control), X1 (substitution of red
15

bean flour 20%), X2 (substitution of red bean flour 40%), X3 (substitution of red bean
flour 60%).

https://www.academia.edu/105009355/Acceptability_and_Marketability_of_Puto_with_
Powdered_Insulin

FOOD INNOVATION;

According to Amauri Rosenthal (2021) The food industry has been going through
several changes and challenges worldwide caused mainly by consumer demands for
safe food with greater benefits to health and sensory quality [1]. A series of knowledge
has been incorporated for the development of healthier foods, either by overall
consensus or according to demands and characteristics required by specific groups of
consumers, also considering dietary options and habits, such as vegan, vegetarian,
organic, flexitarian. These advances in technical and scientific knowledge have been
leading to an increasingly sophisticated and individualized nutrition and food processing.

This review discusses the most recent advances and trends and their impact on
consumers and food industries, by pointing out the key role of education, training, and
capacity building. It also discusses the complexity and diversity of scientific and
technology knowledge required for innovation presenting two sectoral cases, probiotics
and prebiotics, and lipids and fatty acids-based products, as examples. In this way,
some of the main points discussed in the paper are the impact of new trends and
knowledge advances towards consumer-driven innovation; the potential of cyber
technologies that allow a more effective alignment, overall integration, and management
within the stakeholders; the role of knowledge translation and capacity building for a
more dynamic and innovative sustainable food system.

https://www.sciencedirect.com/science/article/abs/pii/S2214799321001090
16

FILIPINO KAKANIN;

According to Bianca Denise M. De Villa (2022) The Filipino kakanin are local rice
or root crop delicacies included in the daily consumption of Filipinos as snacks in
between meals; however, the traditional methods and ingredients utilized with this
kakanin are gradually fading away because of modernization. All things considered, as
a starting point to look at Filipino rice-based kakanin recipes. This research aimed to
explicate the culinary heritage significance of Filipino kakanin through bibliometrics.

https://www.sciencedirect.com/science/article/abs/pii/S1878450X22000579

SENSORY AND ASSESSMENT;

According to Appleton (2021), Taste and flavour were important, and

foods/products could add flavour, make foods more pleasant and did not cause
discomfort. There were concerns, however, over the healthiness of some
foods/products, while consuming a healthy diet and one’s health were important.
Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for
not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but
there was ‘variation’ and many ‘individual differences’.

https://www.mdpi.com/2304-8158/10/11/2828

RELATED STUDIES

TRADITIONAL FOODS;

As explained by Betsheba Basaiawmoit et. al. (2023) this study approach for
conserving indigenous traditional knowledge. Traditional foods form an integral part of
the diets of indigenous people all over the world. The indigenous techniques for rice-
based foods in the North-eastern region of India have not been documented
systematically. The North-eastern region is made up of eight states: Meghalaya, Assam,
17

Tripura, Mizoram, Nagaland, Arunachal Pradesh, Sikkim and Manipur, each with its own
food habits and social distinctiveness. Rice cakes are well-known in the North-east
region and are mainly consumed during tea time, ceremonies, festivals, and other
occasions.

http://op.niscpr.res.in/index.php/IJTK/article/view/45636/0

FUNCTIONAL FOOD;

Studies on development of rice cake using rice flour with blackcherry pulp
supplemented with basil. Based on the study of Easter Emika Kharsahnoh et al. (2021)
rice products are staple foods, especially in Asia with more than 50% of the population
depending on rice as the primary source of dietary calories. Rice products have many
unique attributes, such as ease of digestion, bland taste, and hypoallergenic properties.
Rice is an excellent food to include in a balanced diet. Rice has no fat, no cholesterol
and is sodium free. Rice lipids, which include fatty acids, are investigated for their anti-
bacterial effects and potential to prevent cancer and cardiovascular diseases (FAO,
1997)[3].

https://www.sciencedirect.com/science/article/abs/pii/S2212429221001978’

Functional cake from rice flour subjected to starch hydrolyzing enzymes:

Physicochemical properties and in vitro digestibility. As stated by Tawheed Amin et al.
(2021), the rice cake (RC) was prepared from rice flour subjected to starch hydrolyzing
enzymes and studied for in vitro 18 digestibility, glycemic response, morphological
characteristics and storage stability. Moisture, water activity, carbohydrate, starch,
glycemic index, glycemic load and energy values were significantly lower while, crude
protein, fat, fiber, ash, resistant starch and dietary fiber were higher in RC than control
(p<0.05). Significantly (p<0.05) higher batter viscosity but lower batter density was
observed in hydrolyzed flour than control.

https://www.sciencedirect.com/science/article/abs/pii/S2212429221001978
18

According to Norman J Temple Frontiers (2022), Many foods are described as

“functional foods”. However, the term is poorly defined. A commonly used definition is
that they contain substances that have positive effects on health “beyond basic
nutrition”. However, there are several problems with this definition. In many cases,
healthy foods are included under the term functional foods. A new definition is proposed
as follows. Functional foods are novel foods that have been formulated so that they
contain substances or live microorganisms that have a possible health-enhancing or
disease-preventing value, and at a concentration that is both safe and sufficiently high
to achieve the intended benefit. The added ingredients may include nutrients, dietary
fiber, phytochemicals, other substances, or probiotics.

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.957516/full

According to Daniel Granato and Francisco J Barba (2020), Functional foods is a

very popular term in the social and scientific media; consequently, food producers have
invested resources in the development of processed foods that may provide added
functional benefits to consumers’ well-being. Because of intrinsic regulation and end-of-
use purposes in different countries, worldwide meanings and definitions of this term are
still unclear. Hence, here we standardize this definition and propose a guideline to attest
that some ingredients or foods truly deserve this special designation.
https://www.sciencedirect.com/science/article/abs/pii/S2212429221001978

According to Daniel Granato (2020), the functional foods is a very popular term in
the social and scientific media; consequently, food producers have invested resources
in the development of processed foods that may provide added functional benefits to
consumers’ well-being. Because of intrinsic regulation and end-of-use purposes in
different countries, worldwide

meanings and definitions of this term are still unclear. Hence, here we standardize this
definition and propose a guideline to attest that some ingredients or foods truly deserve
19

this special designation. Furthermore, focus is directed at the most recent studies and
practical guidelines that can be used to develop and test the efficacy of potentially
functional foods and ingredients. The most widespread functional ingredients, such as
polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants,
and their technological means of delivery in food products are described. The review
discusses the steps that food companies should take to ensure that their developed
food product is truly functional.

https://www.annualreviews.org/content/journals/10.1146/annurev-food-032519-051708

According to Débora Villaño Functional foods can bring specific components with
health benefits beyond those of basic nutrition. The actual framework for the
development of functional foods is diverse in different countries, influencing greatly the
innovation policies of food companies. Legal requirements for the commercialization of
these products have profoundly affected the market of functional foods, especially in
Europe. They must be scientifically evaluated prior to commercialization, and once
approved, the use of a health claim as a marketing tool significantly improves the
competitive position of the food company. However, the design of a functional product
means high development costs and important challenges sometimes difficult to achieve
by a particular food company. The building of consortia between research institutes,
academia, and the food industry aims to address these points and serves as a unique
opportunity for food innovation.

https://www.sciencedirect.com/science/article/abs/pii/B9780323852036000177

RICE CAKES/ PUTO;

As observed by Seon-Min Oh et al. 2021 Retrogradation properties and kinetics of

rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were
investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with
sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control
20

for up to 5 days. X-ray diffraction (XRD) pattern of RSE showed a B+V-type pattern, and
the relative crystallinity showed that GLY and SE lowered the initial and final
crystallization of rice cake.

https://www.sciencedirect.com/science/article/abs/pii/S2212429221001978

According to Amit Baran Das and Suvendu Bhattacharya (2021), in order to

examine, the effect of extrusion modification of red rice flour on rheological and textural
properties of batter and cake, respectively was investigated. The applicability of the
Cox-Merz rule on the rheological properties of batter was explored. In addition, the
phytochemical properties of the rice flour and cake were determined. The flow behavior
of the red rice flour batters could be well-described (r ≥ 0.93, p ≤ 0.01) by the Herschel–
Bulkley and Mizrahi-Berk models. These viscoelastic batters exhibited higher storage
modulus (G′) than the corresponding loss modulus (G″) during the frequency sweep.
https://www.sciencedirect.com/science/article/abs/pii/S0023643821009531

Acceptability of Different Concentrations of Chlorella sp. in Filipino Delicacy Puto

as Coloring Agent As explained by Jurmin Sarri et al. (2024), this study showed that
natural colorants play a crucial role in food product development and improvement of
health. Microalga Chlorella sp. is one of the sources of natural colorant. In this study,
different concentrations of micro-alga Chlorella sp. (0.5, 1, and 2%) were added to Puto
as coloring agents to evaluate its sensory properties. Pigments such as chlorophyll a
and total carotenoid quantities of Chlorella powder and the experimental group were
also investigated. https://dergipark.org.tr/en/pub/yyutbd/issue/83772/1351176

The Supply Chain and Distribution of Puto Calasiao in the Philippines: An Application of
Linear Programming Model Based on the study of Josephine D German and Lorenzo T
Caday (2023), an efficient distribution system significantly contributes to the success of
any supply chain. This study investigated the supply chain of Puto Calasiao, a famous
dessert locally made in Pangasinan, Philippines. The important factors that affect its
21

supply chain were determined using multiple regression analysis. A total of 224
responses were collected through an online survey that was distributed for a period of
three (3) months. Results indicate that responsiveness, flexibility, information and
communication technology, logistics, and service performance positively influence order
fulfillment of Puto Calasiao.

https://dl.acm.org/doi/abs/10.1145/3587889.3587890

ASUKI RED BEAN;

Extraction of protein concentrate from red bean As explained by María Lucrecia

Piñuel et al. (2019), this study showed that Red Bean Protein Concentrate (RBPC) and
their hydrolysates were used to evaluate the antioxidant capacity. The RBPC protein
content was in the range of 57.38%–72.68% of the total sample content. RBPC protein
profile showed a range of 15–100 kDa. Phaseolin protein was identified with bands of
45 and 50 kDa. Phaseolin protein was found in all the RBPC samples at the different
pHs assayed. In the gastric digestion phase, bands from 60 to 100 kDa were totally
hydrolyzed with pepsin. Phaseolin protein (45 and 50 kDa) presented resistance to
gastric hydrolysis.

https://rid.unrn.edu.ar/handle/20.500.12049/4480

AGE RESPONDENTS;

According to Danuta Życzyńska (2021) General population surveys target the

entire adult populations of participating countries, where, in many advanced societies,
older respondents constitute an ever increasing share. Reflecting these processes, in
the European Social Survey (ESS), the proportion of older respondents has been
increasing.2 Prior research has found that older respondents are more often assessed
by interviewers as having problems with understanding survey questions. This has been
attributed to older respondents’ lower cognitive performance resulting in lower quality
responses. While researchers recognize the social character of the face-to-face
22

interview situation, till now, analyses of the links between age and data quality have
focused on characteristics of the respondent while largely ignoring the characteristics
and active role of the interviewer. One possible reason for this is that data on
interviewers’ characteristics in many publicly available datasets are either lacking or
very limited. Ignoring the role of the interviewer may also be related to the wider
tendency to treat survey (quantitative, in general) data as “objective”, despite
methodological evidence to the contrary.

https://academic.oup.com/ijpor/articleabstract/33/2/460/5912223

The study of Koen Beullens (2019) The proportion of elderly people in general
population samples is increasing. Therefore, it is becoming more important to pay
special attention to older respondents when assessing the quality of data. The main
hypothesis of the current article is that interviewer effects are higher in the older age-
group. We use data collected in 13 countries during Round 7 of the European Social
Survey. The results support the supposition that older respondents tend to need more
clarification, are more prone to misunderstand the questions, and are likely to have
longer interviews. In line with the expectations, we also observe that among older
respondents, particularly those aged 71 and above, interviewer effects are more

common than among younger respondents.

https://academic.oup.com/ijpor/article-abstract/31/4/609/5259049

FOOD SENSORY;

According to Dipti Debnath (2020) The sensory eating experience is a significant

determinant of control of food consumption, frequently ascribed to the favorable hedonic
reaction affiliated with some sensory signals. But palatability is just one component of
the sensory experience. Before, during, and after eating, sensory signals based on the
vision, aroma, texture, and palate of food are functional. These perceptual signals also
influence the guidance of energy intake beyond their role in preferences. The focus of
23

this chapter is to look at sensory food behavior drivers and highlight latest
developments in our knowledge of how to use certain sensory features to encourage
better control of food intake. We recognize the function of pictorial and odor signs in
recognizing nourishment in the surroundings, regulating food selection and eating
cognition, and highlighting how textures and flavors affect diet quantity and satiety
growth post consumption.

https://www.sciencedirect.com/science/article/abs/pii/B9780128169186000068

SYNTHESIS OF RELATED LITERATURE AND STUDIES

The review of related literature and studies have revealed that age. Gender,
income, are the following factors that affects the consumer decision making. Such
variables as age, sex, income, education, marital status, and mobility can all have
significant influence on consumer behavior. People in different income brackets also
tend to buy different types of products and different qualities. Thus, various income
groups often shop in very different ways. One of the most significant applications of
Demographic is Segmentation and Consumer Behavior. Businesses can design tailored
marketing strategies that resonate with each segment's specific needs and preferences
by categorizing consumers into various groups based on shared features. This strategy
ensures that their efforts do not fall on deaf ears, but rather reach the appropriate ears
of their potential consumers.

For example, the Impact of Demographics on Consumer Choices. When buying,

customers of different ages, economic levels, or places may have varied reasons and
objectives. By recognizing these aspects, businesses can adjust their goods and
marketing messages to their diverse audience. Understanding Customer Behavior and
Demographics is most important for brand products. Customers with comparable
demographics frequently have similar preferences for certain brands. Companies may
24

effectively position their brand and develop a profound emotional connection with their
target consumers by leveraging this knowledge.

CHAPTER 2

RESEARCH METHODOLOGY

Research Design

This research will utilize a experimental design with a focus on product design.
This research design will involve The Potential of Puto Asuki as Functional Food at
Mariel's Bakery Located in Sacred Heart Village, Quezon City. According to Queirós et
al. (2020), it focused on objectivity and is especially appropriate when there is the
possibility of collecting quantifiable measures of variables and inferences from samples
of a population. It adopts structured procedures and formal instruments for data
collection.

The researchers wants to gather the data and assess the potential of Puto Asuki
in Sacred Heart’s Village, Quezon City. It was also used to test the significant difference
between the assessment of the two (2) group of respondents in terms of taste,
appearance, texture and aroma.

POPULATION AND SAMPLING DESIGN

This study utilized a simple random sampling technique

According to Mcleod (2023), Simple random sampling is a technique in which

each member of a population has an equal chance of being chosen through an
unbiased selection method. Each subject in the sample is given a number, and then the
sample is chosen randomly. The random sampling method is one of the simplest and
25

most common forms of collecting data, as it provides an unbiased representation of a

group. The random subset of selected individuals represents an entire data set.

METHODS OF GATHERING DATA

The instrument used in conducting the research was validated by the adviser.
After the revisions made, the questionnaire is ready to use as an instrument of the study.
The researchers personally asked the owner of Mariel’s bakery in Sacred Heart Village,
Quezon City branch to conduct a face-to-face survey to their customers. Upon approval,
the researchers personally disseminated the survey questionnaires to establish a
rapport and initiative, explain fully to the fifty (50) selected respondents the content of
the questionnaire and the proper way of filling it out. It takes 5 minutes of filling out the
questionnaires by the respondents and the researchers will collect the questionnaires.
After that, the researchers express gratitude to the managers and to the respondents of
the study. On the same day the researchers are able to retrieve all 50 questionnaires
equivalent to 100 percent.

VALIDITY AND RELIABILITY

The potential of puto asuki as a functional food at Mariel's Bakery, located in

Sacred Heart Village, Quezon City, is valid because it aligns with the growing trend of
health-conscious eating. Puto asuki, made from asuki beans, is rich in dietary fiber,
antioxidants, protein, and essential nutrients, making it a suitable choice for consumers
seeking foods with added health benefits. This introduction is particularly relevant to
Mariel's Bakery, as local customers are increasingly looking for nutritious options that
still offer familiar flavors. To ensure reliability, Mariel’s Bakery can consistently evaluate
customer feedback, sales data, and repeat purchases through surveys and taste tests.
By maintaining high- quality production and reliable ingredient sourcing, the bakery can
confirm the potential of Puto asuki as a functional food through consistent results over
time.
26

Content Validity (Instrumentation and Validation)

We must guarantee robust content validity in order to assess how well "puto asuki" at
Mariel's Bakery in Sacred Heart Village, Quezon City, can be viewed as a functional
meal. This entails making use of instruments that precisely gauge consumer
perceptions, product attributes, and industry trends. First, with a focus on "puto asuki",
we will design a concise survey to assess consumer awareness of and opinions about
functional foods. The poll will ask about buying habits for healthier products, taste
preferences, and understanding of nutrition. The survey will be reviewed by nutritionists
and food scientists to make sure the questions are clear and accurately represent the
functional characteristics of "puto asuki". Lastly, we'll run a pilot test with a limited
number of clients to gather feedback, helping us refine the survey before its broder
launch.

Reliability(Reliability Test)

It's critical to confirm the validity of our assessment instruments in order to decide
whether "Puto asuki" from Mariel's Bakery in Sacred Heart Village, Quezon City, can be
categorized as a functional food. In order to be reliable, our procedures must
consistently yield outcomes over time, facilitating the making of well-informed
judgments.We are going to create a simple survey to find out what consumers think
about functional foods in general and "Puto asuki" in particular. This survey will
concentrate on topics such as buying habits, taste preferences, and nutritional
understanding. In order for participants to provide correct answers, it is crucial to make
sure the questions are understandable and straightforward.We'll examine the data for
any trends or discrepancies after gathering the responses. Mariel's Bakery can
demonstrate strong dependability in evaluating "Puto asuki" by concentrating on these
factors, improving the credibility of our research for its market introduction.
27

EVALUATION AND SCORING

The following were observed in interpreting weighted mean in the context of this study:

Rating Mean Scale Descriptive Interpretation Symbol

5 4.21 – 5.00 Very Strongly Agree VSA

4 3.41 - 4.20 Strongly Agree SA

3 2.61 - 3.40 Moderately Agree MA

2 1.81 - 2.60 Agree A

1 1.00 - 1.80 Least Agree LA

Data Gathering Procedure

The survey questionnaire is considered as the most appropriate data gathering

instrument for this quantitative research design.

Permission to conduct the study and administer the questionnaire was secured
from the research adviser.

Actual visit to the research locale made possible the personal administration of
the questionnaire and ensure a 100% retrieval of the accomplished questionnaire.
28

ETHICAL PROCEDURES

We submitted a formal letter of intent to both our thesis adviser and the Research
in Hospitality Professor at St. Vincent De Ferrer College of Camarin. This document
outlined the objectives of our research and sought their guidance and support.
Additionally, we approached the owner of Mariel’s Bakery with the same letter,
requesting permission to involve their customers as participants in our study. This step
was crucial in ensuring that we could gather valuable insights directly from the patrons
of the bakery, which would enhance the validity and relevance of our research findings.
Then we researchers make a Survey Questionaires Data gathered from answered
questionnaires were checked, classified, tabulated and analyze according to the
research design described in this chapter using Microsoft Excel and prepared for final
presentation to the experts of different fields of specialization.

Questionnaire pretesting is an essential technique used to assess potential issues that

may arise during the administration of a survey, allowing researchers to identify any
difficulties that respondents or interviewers might encounter. This process involves
testing the questionnaire on a small group before the actual data collection, which helps
to pinpoint ambiguities, confusing language, or other problems that could lead to
inaccurate responses. As a result, seasoned researchers and experts in survey
methodology consider pretesting to be a critical component of the research process, as
it significantly enhances the reliability and validity of the data collected.

Despite the acknowledged importance of this practice, many published survey reports
fail to disclose whether their questionnaires underwent pretesting. Furthermore, when
pretesting is mentioned, there is often a lack of detailed information regarding the
methods employed and the outcomes of that pretesting. This gap highlights a need for
greater transparency in research methodologies, as understanding the pretesting
29

process and its results can provide valuable context for evaluating the quality of the
survey findings.

RESEARCH INSTRUMENT

Part I. Profile of the Respondents

Direction: Kindly fill out the blank space.

Age:

66 and above years old

56 – 65 years old

46 – 55 years old

36 – 45 years old

26 – 35 years old

18 – 25 years old

Sex: MALE FEMALE

OCCUPATION:

Student Employed

Retired. Unemployed
30

Direction
What would best describe the extent of each factor (as expressed in each of the
statements) had influenced you or still influencing you. Each response option on the
scale is rated as in the following:

Part II: What are the impact of Asuki Red Bean to Traditional Puto?

RATING DESCRIPTION

4 Highly Significant

3 Moderately Significant

2 Significant

1 Not Significant

Indicators 1 2 3 4

1. Overall Flavor is very delicious.

2. Overall sensory experience.

3. Combination of puto asuki bean.

4.Is there a difference between puto-

asuki to a traditional puto
31

5. Rebuying interest on the coconut

flavor bread.

6. Price is reasonable for its product.

Statistical Treatment of Data

This study utilized the following statistical tools:

1. Frequency and Percentage. It is used to determine the distribution of the two

groups of respondents in terms of age, gender, education, income nutrition knowledge
and attitude towards health.

(%) = x 100

Where:

(%) = Percentage

F = Frequency

N = Total Number of Respondents

2. Weighted Mean. It is used to assess the potential of Puto Asuka in Mariel’s Bakery in
Sacred Heart Village, Quezon City in terms of taste, appearance, texture, Aroma.
32

Where:

X̄ = Weighted Mean

ΣF = Total of Frequency and Response

N = Total Number of Respondents

This mean was interpreted on the assessment of service quality using the
following

Rating Mean Scale Descriptive Interpretation Symbol

5 4.21 – 5.00 Very Strongly Agree VSA

4 3.41 - 4.20 Strongly Agree SA

3 2.61 - 3.40 Moderately Agree MA

2 1.81 - 2.60 Agree A

1 1.00 - 1.80 Least Agree LA

3. t-test for the Correlation Coefficient r. It is used to test the significant difference
between the assessment of two groups of respondents in terms of taste, appearance,
texture, Aroma.

Where:
33

t = computed t-score

r = computed correlation coefficient r

p = p-value from the table or critical values

n = number of pairs

df = degrees of free
34