Page 120 - COMPLIANCE REPORT- RESEARCH AND DEVELOPMENT

College of Business Management Book of Astract

DEVELOPMENT OF FLAVORED TARO FRIES A STUDY OF BITTER GOURD AS A SUBSTITUTESS
Researchers: Roxanne C. Ayao-ao, Felomena Batuna, Jose Pepito Calibuso FOR COFFEE BEANS
Adviser: Patricia A. Aliguyon, PhD Researchers: John Lynard Ali, Mikee Chang-agan, Monaliza Chatoy
College of Business and Management Adviser: Patricia A. Aliguyon, PhD
ABSTRACT College of Business and Management
This research study was conducted primarily to determine the level of
acceptability of the different flavors of taro fries based on aroma, color, taste and texture. ABSTRACT
This study was conducted purposely at the College of Business and Management Coffee is a drink made from roasted and ground bean such as the seeds of a
laboratory room of Ifugao State University, Potia Campus Alfonso Lista, Ifugao from tropical shrub, served hot or cold and is a much-known beverage to most of the people.
January to May 2017. It is known for its stimulating effect on the functions of the brain, thus making the coffee
The health benefits of taro root include its ability to improve digestion, lower drinker active. Variants of coffee flavours have already been produced all throughout the
your blood sugar levels, prevent certain types of cancers, protect the skin, boost vision world aiming for the discovery of alternative sources for coffee production. Coffee has
health, increase circulation, decrease blood pressure, aid the immune system, and many benefits to one's health. It has the ability to reduce total cholesterol. It also has the
prevent heart disease, while also supporting muscle and nerve health. ability to lower the blood sugar or the amount of sugar intake. Bitter gourd is beneficial
Four treatments were used, namely: treatment A, Cheese Flavor; treatment B, in curing kidney stones and helps maintain healthy liver and bladder. This study then
Chili Flavor, treatment C, Salt and Pepper Flavor, treatment D, Plainly Taro fries Flavor. intended to know the level of acceptability of bitter gourd seeds which is rich in
The ingredients used in processing Taro fries are: five (5) grams of Chili Flavor, ten (10) antioxidants and vitamins A, B and C as alternative for coffee beans. Momordica
grams of Cheese Flavor, five (5) grams of Salt and five (5) grams of Pepper. The potency charantia, is commonly known as bitter melon or bitter gourd. It is a tropical and
of the developed Taro fries was proven through the evaluation of the mixed evaluators subtropical specie belonging to the family Cucurbitaceae and is widely grown for its
of faculty members and students. edible fruit which is among the most bitter of all fruits.
Analysis of variance shows highly significant difference on Table 1, Table 2, Table This study aimed at processing bitter gourd seeds to determine its level of
3 and Table 4 in terms of Aroma, taste, color and texture of Taro fries flavors. As regards acceptability and to compare the acceptabilıty of such coffee with brewed coffee. Bitter
to the general acceptability of the Taro fries Flavors produced from the various types of gourd has almost the same characteristics of the commercially available coffee. It has
flavors, Treatment A was the most preferred Taro fries flavors by the respondents that bitter, sour smell and taste. Since bitter gourd has more nutrients and benefits for
obtaining the highest mean rating of 4.10. this followed by the treatment C with a mean people, it is a better alternative coffee. Bitter gourd is rich in antioxidants and vitamins A,
rating of 3.98, treatment D with 3.94 and treatment B with a rating of 3.87 as the lowest B and C. In making bitter gourd coffee, you need bitter gourd seeds, mortar and pestle,
preferred by respondents. strainer or coffee grinder, tea bags and sachet packs or plastic bottles. The method
The researchers, therefore concluded that the four flavors of Taro fries which are employed started with the Collection and Preparation Process, Drying Process, Roasting
the Cheese, Chili, Salt and Pepper and the Plain fries are all acceptable but generally Process, Pounding /Grinding Process and Packaging Process. Trial and Testing, Data
Cheese flavor is the most preferred by the respondents. Gathering Procedure, Research Instrument and Statistical Analysis were also done to
capture the purpose of the study - level of acceptability.
Key Words: technology development, product enhancement, taro fries. The results showed that bitter gourd coffee is acceptable as a substitute for
coffee beans. Among the four (4) areas, the dark brown colour of the bitter gourd was
rated by the respondents as much acceptable with a weighted mean of 3.42. The rest of
the areas were rated as acceptable. Based on the result of the study, brewed (robusta)
coffee, however, was more preferred by the respondents. Nonetheless, bitter gourd can