Chapter 1

THE PROBLEM AND ITS BACKGROUND

This chapter presents the Introduction, Background of the Study,

Statement of the problem, Hypothesis, Scope and Limitation of the Study,

Theoretical framework, Conceptual framework and Definition of Terms.

Introduction

Product development is the lifeblood of the food business industry. It

starts from refining an established product range to developing completely new

products. Product development in the food industry entails developing new food

products – from conceptualization to final marketing. Developing a successful

food product is a step-by-step process that requires meticulous research in all

aspects.

Food product development involves more than just creating the perfect

recipe. Food business enterprises must plan extensively, work hard, and

research for an extended period of time in order to produce new food products.

Prior to starting a new development venture, it is imperative to develop specific

objectives and timetables that integrate the future direction of the business. They

engage in new product development with the hopes of gaining new customers,

expanding into new geographic markets, increasing profits, elevating brand

excitement, or increasing market shares.

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 Food business enterprises, large and small, introduce thousands and

thousands of new food products each year. According to Aramounie and

Deschenes (2015), the time spent developing new food products ranges from 6

months to 5 years, depending on the degree of new technology and innovation.

For example, line extension development that utilizes equipment that is already

in place at a manufacturing facility usually takes less time to develop than a new

product that needs a custom processing line. They also added that the failure

rate of new products, which is defined as a product no longer on store shelves

after five years, can be as high as 90% in some grocery categories.

With this, it is safe to assume that large food business enterprises rely on

a product development team that includes food scientists, food engineers,

regulatory specialists, marketing experts, and purchasing gurus, while smaller

companies may not even have a research and development department. Smaller

food business enterprises may rely heavily on outside resources, such as

universities and independent laboratories in order to create successful products.

With the above mentioned concepts in mind, the proponents have come

up of conducting a study on developing a food product line of their preference for

their projected food cart business. They believe that conducting a study on the

food product line that they will introduce to the market will help them secure that

their food cart business will be a hit and that the buying public will patronize their

food products due to its quality in terms of all aspects of the food they offer.

Background of the Study

2
 New food product development is a necessary activity for food business

enterprises to survive in today’s turbulent markets. The error rate of new

products is high despite the numerous possibilities. On this premise, the

proponents have conceived of conducting a study on developing a food product

line for a projected food cart business entitled Acceptability of les Beboesta Food

Products: An input to a projected food business.

In the proponents’ aim to produce quality food products for a projected

food cart business, the study adheres to the Republic Act 9711, also known as

Food and Drug Administration (FDA) Act of 2009, which states that:

This Act aims to protect and promote the right to health of the
Filipino people and to establish and maintain an effective health products
regulatory system.

The mentioned legal basis indicates that it is important and imperative that food

product developers, like the proponents of the present study, should make sure

that their food product line for their projected food cart business are protecting

and promoting the health of the consuming public or the market. The

proponents take into consideration the said legal basis in the conduct of the

present study and in developing the food products for their projected food cart

business as part of the activities in the conduct of their present study with a title

of Acceptability of of les Beboesta Food Products: An input to a projected food

business.

Theoretical Framework
3
The study entitled Acceptability of les Beboesta Food Products: An input to a

projected food business. is anchored on Molnar Computation of the Overall

Quality Index theory (2022). The theory promotes the idea that the overall

evaluation of foodstuffs and its result: the numerical description of food quality,

play an increasingly important role in scientific food research, in product

development and in the field of quality control in food manufacturing industry.

With the aim to consider the above mentioned theory, the proponents

conceives of conducting a study on finding out the acceptability of the food

products they plan to offer to the market by setting up a scale to measure and

compute the overall quality index of the food products. Whereas, the title of the

study is Acceptability of les Beboesta Food Products: An input to a projected

food business.

Conceptual Framework

The conceptual model of the study uses the Input – Process – Output

(IPO) research paradigm. According to Schembri (2012), the Model is a

functional graph that identifies the input and output, and required processing

tasks needed to transform inputs into outputs.

The first box is the input which comprises of the proponents’ developed

food products for their projected food cart business, the instrument made that is

designed to evaluate their developed food products, and the respondents who

are the evaluators of the newly developed food products.

4
 While the second box shows what process to be done to come up with an

output, which is the determined acceptability of the developed food products. It

includes the evaluation of the developed food products in terms of acceptability

by the respondents.

The third box, on the other hand, presents the output of the study which is

the determined acceptability of the developed food products.

The cyclical arrows indicate the relationship of all stages included in the

study, whereas it passes through a box indicative of the feedback. Wherein, the

feedback directs the proponents where to improve in the process of the conduct

of the study or research.

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 Input Process Output

1. Smart Meals Food

Products
- Sweet Potato
Chocolate Flavor Evaluation of of les
- Sweet Potato Determined Acceptability
Beboesta food products
Ube Flavor of les Beboesta food
by the Respondent
- Sweet Potato products for a projected
Evaluators
Cheese Flavor food business.
2. Prepared Food
Product Acceptability
Rubrics
3. Respondent
Evaluators

Figure 1

Feedback
The Conceptual Framework of the Study
Acceptability of Smart Meals Food Products:
An Input to a Projected Food Cart Business

Statement of the Problem

6
 Generally, the study aims to determine the acceptability of les Beboesta

food products by the respondent evaluators.

Specifically, it seeks to answer the following questions:

1. What is the level of acceptability of Smart Meals food products by the

students and by the teachers of Morong National Senior High School in

terms of:

1.1 Sweet Potato Chocolate Flavor;

1.2 Sweet Potato Cheese Flavor; and

1.3 Sweet Potato Ube Flavor

2. Is there any significant difference on the level of acceptability of les

Beboesta food product by the two groups of respondent evaluators?

3. What do the respondent evaluators give as suggestions on how to

improve further the les Beboesta food products?

Hypothesis

The study tested the null hypothesis that there is no significant difference

on the level of acceptability of les Beboesta food products by the students and

by the teachers of Morong National Senior High School in terms of Sweet Potato

Chocolate Flavor, Sweet Potato Ube Flavor, and Sweet Potato Cheese Flavor.

Scope and Limitations of the Study

7
 The present study entitled Acceptability of les Beboesta Food Products:

An Input to a Projected Food Cart Business aims to determine the level of

acceptability of les Beboesta food products by the students and the teachers of

Morong National Senior High School.

The study will be conducted in Morong National Senior High School

during the School Year 2022 – 2023, whereas the students and the teachers will

serve as the two groups of respondent evaluators of the acceptability of the food

products of les Beboesta, the projected food cart business.

The respondent evaluators of the study on the acceptability of les

Beboesta food products shall be at least 150 students or 10 % of the total

population of students of Morong National Senior High School and at least 5

teachers or the 10 % of the population of teachers of Morong National Senior

High School.

Data will be gathered using the prepared food product acceptability

rubrics. It will be in terms of all les Beboesta food products.

The proponents will utilize the descriptive developmental type of

quantitative research to determine the level of acceptability of Smart Meals food

products.

According to QuestionPro (2020), Descriptive research is defined as a

research method that describes the characteristics of the population or

phenomenon that is being studied. This methodology focuses more on the

8
“what” of the research subject rather than the “why” of the research subject. In

other words, descriptive research primarily focuses on describing the nature of a

demographic segment, without focusing on “why” a certain phenomenon occurs.

In other words, it “describes” the subject of the research, without covering “why”

it happens.

On other hand, Richey (2005) added that developmental research, as

opposed to simple instructional development, has been defined as the

systematic study of designing, developing, and evaluating instructional

programs, processes, and products that must meet criteria of internal

consistency and effectiveness. Developmental research is particularly important

in the field of instructional technology. The most common types of developmental

research involve situations in which the product-development process is

analysed and described, and the final product is evaluated. A second type of

developmental research focuses more on the impact of the product on the

learner or the organization. A third type of study is oriented toward a general

analysis of design development or evaluation processes as a whole or as

components. A fundamental distinction should be made between reports of

actual developmental research (practice) and descriptions of design and

development procedural models (theory). Although it has frequently been

misunderstood, developmental research has contributed much to the growth of

the field as a whole, often serving as a basis for model construction and

theorizing.

9
 Regarding data gathering, on the other hand, data will be gathered

through utilization of the prepared food product acceptability rubric with five (5)

descriptions per variable, leading to a total of fifteen (15) descriptions for all of

the variables. All of the descriptions have corresponding numerical equivalents

with their verbal interpretations.

The study will be limited to the responses, evaluations, and suggestions

of the 150 students or the 10 % of the total population of students of Morong

National Senior High School and the 5 teachers or the 10 % of the total

population of teachers in Morong National Senior High School, which are

regarded also as the two groups of respondent evaluators.

Definition of Terms

Development - It is the process of creating the researcher-made product.

Acceptability - It is the quality of being tolerated or allowed.

les Beboesta. – It is a kind of sweet dessert pastry.

Food Business – a type of business that sells food products.

Respondents -

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 Chapter 2

REVIEW OF RELATED LITERATURE

This chapter presents the review of related literature, comprising both

foreign and local literature as well as both foreign and local studies.

Foreign Literature

According to Zhong and Wang (2019), evaluation of food quality includes

sensory evaluation techniques and chemical and physical analysis. In particular,

it may comprise of micro and nano evaluation techniques, such as atomic force

microscopy, scanning electron microscopy, and other nanomaterial-based

methods.

The present study is related to the mentioned above literature. It is

because the present study also aims to conduct an evaluation of food quality of

the food product line of Smart Meals, which is a projected food cart business of

the proponents.

(Add four more foreign literatures…)

Foreign Studies

According to Science Direct (2022), in their study, Consumer Evaluation

of Food Quality and the Role of Environmental Cues: A Comprehensive Cross-

Country Study, they believe that their study contributes to the understanding of
11
consumer food quality evaluation by extending the analysis to a large number of

food quality cues. From a practical stance, the study can guide managers’ efforts

to enhance environmentally sustainable behaviour based on the relevance of

environmental-social cues in consumers’ food quality evaluation.

The present study is related to the mentioned above study. It is because

the present study also aims to evaluate food products using food quality cues. In

the case of the present study, it uses the five criteria of the food product:

appearance, aroma, taste, texture, and consistency.

(Add four more foreign studies…)

Local Literature

According to Unilever Food Solutions (2022), there are many ways of

evaluating menu items. But the most practical method is to evaluate the

characteristics of food as perceived by the five senses–appearance, aroma,

taste, texture, and consistency. These five factors serve as the criteria for food

tasting that will guide you in checking the quality of dishes.

The literature is related to the present study because the criteria that the

proponents will use to evaluate the level of acceptability of Smart Meals food

products for a projected food cart business will also be the appearance, aroma,

taste, texture, and consistency of the newly developed food products.

(Add four more local literatures…)

Local Studies
12
 According to Casimiro et.al (2019) in their unpublished study entitled

Acceptability of Chicken Egg Roll as a substitute for Pizza Roll, food quality

should also be evaluated before officially introducing a newly developed food

product to the market for a projected food business.

The present study is related to the study mentioned above. It is because

the present study also adheres to the belief that evaluating a newly developed

food product is an important stage in planning to establish a food business.

(Add four more local studies…)

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 CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents the research design, setting of the study, subject of

the study, sources of data, and the procedure of the study and statistical

treatment.

RESEARCH INSTRUMENT

In this study, the researcher will be using the questionnaire. The questionnaire is a set of

orderly arrange questions carefully prepared to answer by a group of people designed to collect

feedbacks. The questionnaire is about the products acceptability in terms of taste, aroma,

appearance, texture and consistency given the scale of 1 to 5 as 5 refer to as very much

acceptable.

Questionnaire Checklist for the study Acceptability of Les Beboesta Food Products: An input to a

projected Food Cart Business.

Directions: Evaluate the food products of Les Beboesta by putting a thick or check on the box

that corresponds to your answer. Use the scale below in evaluating the food products.

Scale
5 – Very Much Acceptable
4 – Very Acceptable
3 – Acceptable
2 – Slightly Not Acceptable
1 – Not Acceptable

Les Beboesta Food

Products
5 4 3 2 1
A. Choco-sweet
Potato
1. How mouth-
watering is the
appearance of the
food profuct?
2. has appetizing

14
 aroma
3. has delicious taste

4. has delectable
texture
5. has succulent
consistency
B. Sweet Potato Ube
5 4 3 2 1
flavor
1. How mouth-
watering is the
appearance of the
food profuct?
2. has appetizing
aroma
3. has delicious taste

4. has delectable
texture
5. has succulent
consistency
C. Sweet Potato
5 4 3 2 1
Cheese flavor
1. How mouth-
watering is the
appearance of the
food profuct?
2. has appetizing
aroma
3. has delicious taste
4. has delectable
texture
5. has succulent
consistency

Suggestions

Give suggestions on how to improve further the food products:

1. Sweet Potato Chocolate Flavor:
2. Sweet Potato Ube Flavor:
3. Sweet Potato Cheese Flavor:

15
16
RESEARCH DESIGN

The proponents will use the descriptive developmental type of research in

determining the acceptability of Smart Meals food products. At the same time,

the study will use of qualitative research technique, since it will utilize interview

that involves asking of questions to the respondents regarding the newly

developed food product line for a projected food cart business

According to Manuel and Medel (2022), descriptive type of quantitative

research describes what is. It involves the description, recording, analysis of a

present nature, composition or process of phenomena. The focus is the

prevailing conditions, on how a person, a group, or a thing behaves or functions

in the present.

The researchers believe that the descriptive developmental type of

research design was the most appropriate method to this study since it is about

the development and acceptability of the food products that are about to be

introduced to the market. The study at the same time will use qualitative

research technique, since it will utilize interview that involves asking of questions

to the respondents regarding the new food product line. According to Baht

(2020), interview as a strategy in research is generally classified as qualitative

research technique.

It is particularly true with the problem item number three of the study,

wherein the respondents were asked the question they would give as

17
suggestions to the developer of the product on how to further improve the

product in terms of all of its aspects.

Setting of the Study

This study entitled "Acceptability of Smart Meals Food Products: An Input

to a Projected Food Cart Business” will be conducted at Morong National Senior

High School, Morong, Rizal during the School Year 2022 – 2023.

The actual study will be conducted inside the school campus, on the

second semester of the School Year 2022-2023.

As per recorded history of Morong National Senior High School, on other

hand, it is on the need to comply with the government’s "K to 12" Program that

was launched in 2012, a comprehensive reform on basic education, Morong

Senior High School Department of Morong National High School was

established in 2013.

Morong Senior High School Department of Morong National High School

has been in existence since 2013 up until June 8, 2022, the second

endorsement of the Office of the Regional Director was forwarded to DepEd’s

Schools Division Superintendent of the Division of Rizal requesting for Stand-

alone Senior High School Program is finally approved for Morong Senior High

School Department of Morong National High School. Its name shall be Morong

National Senior High School with a Special Order No. SHS-A.2-05-005, s. 2022.

As per order, It is effective since School Year 2021 – 2022.

18
 At present, Morong Senior High School department of Morong National

High School is waiting for the release of School ID from the Regional Office of

DepEd with the help of the request from the Division of Rizal to make the Stand-

alone Senior High School Program of Morong National High School official.

On other hand, it is also expected that the mission statement of Morong

National High School will be adapted and further developed by Morong National

Senior High School to fit in to the needs and requirements of a Senior High

School Program. For the record, it tells that, it is to protect and promote the right

of every Filipino to quality, equitable, culture base and complete basic education

where Students learn in a child friendly, gender-sensitive, safe, and motivating

environment, teachers facilitate learning and constantly nurturing every learner.

Administrations and staff as steward of the institution ensure an enabling and

supportive environment for effective learning to happen, family, community, and

other stakeholders are actively engaged and share responsibilities for

developing lifelong learner.

While as to the vision statement is to dream of Filipinos who passionately

love their country and who are. Values and competencies enable them to realize

their full potential and contribute meaningfully to building the nation, as a learner

– centred public institution the department of education continuously improves

itself to better serve its stakeholders.

19
4 Storey School
DepEd Canteen
School
Building

FBS Gate to Junior

Laboratory High School
Gym
20
 4 Storey SMAW
DepEd Laboratory
School
Building

EIM
Laboratory

4 Storey Ynares
Administration DepEd Type
Building School Building
Building
Caregiving
Laboratory

Gate to Junior
High School

School Main Gate

Figure 2

Vicinity Map of Morong National Senior High School

Subject of the Study

This study aims to determine the acceptability of Smart Meals food

products by the students and the teachers of Morong National Senior High

School. And the results of the study is expected to be used as input to a

projected food cart business of the proponents.

21
 The target respondents of this study are the selected one hundred fifty

(150) student respondent evaluators, which is the 10 % of the total population of

students in Morong National Senior High School, and the selected five (5)

teacher respondent evaluators, which is also the 10 % of the total population

teachers in Morong National Senior High School. The respondent evaluators

shall be selected using random sampling technique.

Sources of Data

The sources of data that will be used by the proponents include books,

research materials, internet sources, interviews, and the responses of the

respondent evaluators in the questionnaire checklist. The aforementioned serve

as references and guide in gathering the necessary data in conducting the study.

The prepared food product acceptability rubrics will also be used in

gathering the data, with five (5) descriptions per food product. Having (3)

products for the study, meal in box, dumplings in a cone, and milk tea in a cup,

there are (15) descriptions with corresponding numerical evaluation in the form

of scale of 1 to 5 with their corresponding verbal interpretations as well. While a

postscript question to the respondent evaluators soliciting suggestions on how to

improve further the Smart Meals food product is written in the bottom.

22
 Prepared Food Product Acceptability Rubric

Name of Food Product Line: Smart Meal Food Products

Food Product Line Description: Smart Meals food products comprises of three (3) food
products: meal in a box; dumplings in a cone; and milk tea in a cup.

Instructions: Put a check on the box that best describes your answer. Use the scale below.

Scale
5 – Very Much Acceptable
4 – Very Acceptable
3 – Acceptable
2 – Slightly Not Acceptable
1 – Not Acceptable

Smart Meal Food Products

5 4 3 2 1
D. Meal in a box
6. has mouth-watering
appearance
7. has appetizing
aroma
8. has delicious taste
9. has delectable
texture
10. has succulent
consistency
E. Dumplings in a
5 4 3 2 1
cone
6. has mouth-watering
appearance
7. has appetizing
aroma
8. has delicious taste
9. has delectable
texture
10. has succulent
consistency
F. Milk tea in a cup 5 4 3 2 1
6. has mouth-watering
appearance
7. has appetizing
aroma
8. has delicious taste
9. has delectable
texture
10. has succulent
consistency

Suggestions

Give suggestions on how to improve further the food products:

4. Meal in a box: __________________________________________________________
5. Dumplings in a cone: _____________________________________________________
6. Milk tea in a cup: ________________________________________________________

23
 To determine the acceptability of Smart Meal food products, the following

scale will be used.

Scale Range Verbal Interpretation

Very Much Acceptable
5 4.21 – 5.00
(VMA)
4 3.41 – 4.20 Much Acceptable (MA)
3 2.61 – 3.40 Acceptable (A)
Slightly Not Acceptable
2 1.81 – 2.60
(SNA)
1 1.00 – 1.80 Not Acceptable (NA)

Procedure of the Study

The proponents will follow a series of necessary course of actions in the

conduct of the study.

The proponents will ask the permission of the School Administrator,

Jocelyn O. Rivera, to conduct the study. Proper communication and letter of

information will be sent to the different relevant people for the study prior to the

conduct of the study.

After the approval, the proponents will proceed to the construction and

validation of the Food Product Acceptability Rubrics which consist of five (5)

descriptions per food product in terms of appearance, aroma, taste, texture, and

consistency. And since there are three (3) food products for the study, namely

meal in a box, dumplings in a cone, and milk tea in a cup, there is a total of

fifteen (15) descriptions with corresponding numerical evaluation in the form of

scale of 1 to 5 with their corresponding verbal interpretations as well.

24
 To evaluate the Smart Meal food products, the proponents will refer to the

one hundred fifty (150) student respondent evaluators, which is the 10 % of total

population of Morong National Senior High School, and the five (5) teacher

respondent evaluators or the 10 % of total population of teachers in Morong

National Senior High School.

Right after the collection of data, the proponents will proceed on with the

interpretation of the gathered data, where the findings comes out. It is to be

followed by the formulation of the conclusions. And finally, at the end,

recommendations will be given to concerned people or individuals.

Statistical Treatment

For the analysis and interpretation of data, appropriate statistical

treatment will be used.

To determine the level of acceptability of Smart Meal food products by the

two groups of respondent evaluators, mean will be used.

To determine if there is a significant difference on the level of acceptability

of Smart Meal food products by the two groups of respondents, t-test will be

used.

Analytical Treatment

To determine the suggestions of the respondent evaluators on the Smart

Meal food products as to how further improve the food products, idea analysis

will be used.
25
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USA. 2015.

UN Environment Programme. Food and Drug Administration (FDA) Act of 2009

(Republic Act No. 9711). Law and Environment Assistance Platform.
Manila, Philippines. 2009.

P.J. Molnar. “A Theoretical Model to Describe Food Quality.” Journal of Food

Quality. John Wiley and Sons Inc. New York, New York, USA. 2022

Joe Schembrie. System Development Research Methodology An Age-Old

Method and Process that Humans Used to Study Nature and to Create
New Products. Course Hero. Paseo De Roxas, Makati Metro Manila,
Philippines. 2012.

QuestionPro. “Quantitative Research: What it is, tips and Examples.” 548 Market
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Rita Richey. Journal of Computing in Higher Education. “Developmental

Research Methods: Creating Knowledge from Instructional Design and
Development Practice.” Institute of Education Sciences. 233 Spring
Street, New York, New York, USA. 2005.

Unilever Food Solutions. “Learn This Method of Evaluating Dishes to Check

Food Quality.” 2nd Avenue, Taguig, Metro Manila, Philippines. 2022.

Science Direct. Consumer Evaluation of Food Quality and the Role of

Environmental Cues: A Comprehensive Cross-Country Study. European
Research on Management and Business Economics. Elsevier Inc.
Melbourne, Australia. 2022.

Jian Zhong and Xichang Wang. Evaluation Technologies for Food Quality.
Woodhead Publishing Series in Food Science, Technology, and Nutrition.
Elsevier Inc. Melbourne, Australia. 2019.

Franchesca Ann DC. Casimiro et.al. Acceptability of Chicken Egg Roll as a

Substitute for Pizza Roll. Morong National High School – Senior High
School. Morong, Rizal, Philippines. 2019.

Manuel, Bienvenido B, Medel, Paz C. "A Practical Guide to Methodology of

Research and Thesis Writing" Manila: GIC Enterprises and Company Inc.
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