Cagayan State University

College of Industrial Technology

21
Carig Campus

CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Chutney is a savory condiment made from slow-cooked fruits or

vegetables, vinegar, and spices. Chutney is originated from India. Chutneys are

made by slow cooking fruit or vegetables with ginger, garlic, and chilies. Spices

and vinegar are added to preserve the chutney and give it a tangy flavor. (Michale

Leroy, 2021) The term chutney comes from the East Indian chatni, meaning

“strongly spiced”. Chutneys have a fruit base, but many non-sweet vegetables can

also be used. Chutney is a condiment of chopped fruits, vinegar, spices, and sugar

cooked into a chunky spread. Chutney is excellent with many types of fruit,

delicious as a spread or fruit dip, and adds a fantastic spice when used as an

ingredient in recipes. (Peggy Trowbridge Filippone, 2022)

Eggplant (Solanum melongena L.) is a vegetable from the nightshade

family (which also includes tomatoes, okra, and zucchini) that grows in a variety

of shapes, sizes, and colors, and thrives in hot climates and during the summer

months. (Jess Kapadia, 2022). Eggplant has antioxidants like vitamins A and C,

which help protect your cells against damage. It's also high in natural plant

chemicals called polyphenols, which may help cells do a better job of processing
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sugar if you have diabetes. (Stephanie Watson, 2021) while tomatoes are the

major dietary source of the antioxidant lycopene, which has been linked to many

health benefits, including reduced risk of heart disease and cancer. They are also a

great source of vitamin C, potassium, folate, and vitamin K. (Adda Bjarnadottir,

MS, RDN, 2021).

Tomato (Solanum lycopersicum), flowering plant of the nightshade family

(Solanaceae), cultivated extensively for its edible fruits. Labelled as a vegetable

for nutritional purposes, tomatoes are a good source of vitamin C and the

phytochemical lycopene. (Brittanica, 2022)

The top five producing countries are China (28.4 million tons; 57% of

world's total), India (13.4 million tons; 27% of world's total), Egypt (1.2 million

tons), Turkey (0.82 million tons), and Iran (0.75 million tons). Production for the

second quarter of 2022 in the Philippines increased to 106.87 thousand metric

tons or by 0.2 percent, from 106.66 thousand metric tons output in the same

quarter of 2021. Ilocos Region registered the highest production with 65.39

thousand metric tons, sharing 61.2 percent to the total eggplant production this

quarter.

Worldwide 177,118,248 tonnes of tomato is produced per year. China is

the largest tomato producer in the world with 56,423,811 tonnes production
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volume per year.Production of tomato in April to June 2022 was recorded

at 71.59 thousand metric tons. This was -6.4 percent lower than the 76.47

thousand metric tons output in the same period of 2021. Ilocos Region, the

leading producer of tomato this quarter with 24.41 thousand metric tons, shared

34.1 percent to the country’s total tomato output. Central Luzon and particularly

in Cagayan Valley followed with 12.6 percent and 10.2 percent shares,

respectively.

We, the researchers are 4th year students Bachelor of Science in Industrial

Technology Major in Food Technology in Cagayan State University-Carig

Campus is motivated to do this research because we want to introduce chutney

mainly in Tuguegarao City, Cagayan. We want to develop a chutney that has

healthiest choice of ingredients and healthiest way of food preparation process.

The necessity for individuals to be healthy in order to survive pandemics makes it

particularly timely. Tomato-Eggplant Chutney will help the consumers not only

enjoy our delicious product but to enjoy also the health benefits of our product.

Hence, the present study aim to utilize tomato and eggplant as a main raw

material for chutney. Moreover, a relatively very few experimental studies were

conducted on the Tomato-Eggplant Chutney abroad. In the Philippines, Tomato-

Eggplant Chutney is not popular as compared to other spreads like jam and
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marmalades. The purpose of the present study is to develop Tomato and Eggplant

into Chutney.

Statement of the Problem

This study aims to developed and to determine the acceptibility of

Chutney using Tomato (Solanum lycopersicum) and Eggplant (Solanum

melongena L.).

Specifically, this study seeks to answer the following questions:

1.What is the optimum amount of Tomato (Solanum lycopersicum) and

Eggplant (Solanum melongena L.) Chutney?

2. What is the acceptability of the develop Chutney using Tomato

(Solanum lycopersicum) and Eggplant (Solanum melongena L.)

Extract in level of:

a. Aroma

b. Taste

c. Color

d. Texture
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3. What is the chemical analysis of the developed Chutney using Tomato

(Solanum lycopersicum) and Eggplant (Solanum melongena L.)

Conceptual framework

Input Process Output

Formulation of Developed
Tomato-Eggplant Tomato-Eggplant
Raw materials
Chutney Analysis on: Chutney.
and equipment
resources. Proximate
composition

Sensory

Evaluation Shelf life

Figure 1. IPO MODEL

This study will make use of IPO (Input-Process-Output). The input

pertains to the raw materials like tomato,eggplant, and other ingredients and

equipments resources refer to list of machine and kitchen utensils. Process

pertains to the formulation and analysis (physio-chemical, sensory evaluation) of

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tomato-egpplant chutney. The output of the study being process is the

Developed Tomato-Eggplant Chutney.

Scope and Delimitations

This study will focus only on the development process of Tomato and

Eggplant in Chutney and its benefits. The only source of raw materials is

Tomato and Eggplant in Tuguegarao City, Cagayan. Only 15 selected teachers

anad faculty of CSU, Carig campus will be the participants of this study.

Hypothesis of the Study

From the problem stated above, the following hypotheses were

formulated:

Alternative Hypothesis Ha:

Ha: There is significant difference on the overall acceptability of develop Chutney

using Tomato (Solanum lycopersicum) and Eggplant (Solanum melongena L.).

Significance of the Study

The purpose of this study is to provide relevant data and dazzling

knowledge about the subject matter from the respondents, latest studies, and

associated websites in order to meet the expected importance to the people.

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College of Industrial Technology - Income Generating Project (IGP). The

developed tomato-eggplant chutney can be one of the products for

commercialization, and succesively will create an income. Also, the results shall

serve as an extension project as an offshoot of the study.

Department of Science and Technology - Since Tomato-Eggplant Chutney is

known to contain healthy gut bacteria, it can be used to generate energy, this

project could help them identify priority concerns along science and technology

as a result promoting the institutions capability to help the community.

Consumer- our top priority will create a delicious yet affordable innovative food

product for consumer.

Teachers- this well serves as a guide in facilitating their learning information

about tomato-eggplant chutney.

Community- the individuals who live in the region where the product was

developed will have the chance to create other goods and that will also add them a

greater income.

Future researcher - this will be a great help to use as a reference for related

studies or for product innovation.

Definition of terms
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The terms below were defined in accordance with how they were used in

the study.

Tomato-Eggplant Chutney - this refer to the result product of the study.

Development - is the procedure of which the tomato and eggplant is develop in

innovating chutney.

Appearance - this refers to the color of the produced Tomato-Eggplant Chutney.

Texture - this refers to the smooth and thickness of the produced Tomato-

Eggplant Chutney.

Flavor - this refers to the aroma of the produces Tomato-Eggplant Chutney.

Chutney - is a savory condiment made from slow-cooked fruits or vegetables,

vinegar, and spices. Spices and vinegar are added to preserve the chutney and

give it a tangy flavor. (Michale Leroy, 2021)

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CHAPTER 2

REVIEW OF RELATED LITERATURE

The researcher will go through with some research reports on food

processing, which show some degree of relevance and manner on how the current

research will be conducted.

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FOREIGN RELATED LITERATURE

The original chutney of India (Hindi: chatni) was usually a relish made

from fresh fruits and spices. Chutneys are served with almost every meal in India,

especially as relishes with curries, but also as sauces for hot dishes (especially

meats). They can be fresh or cooked, and are made from a wide variety of

ingredients. They range in flavor from sweet or sour, spicy or mild, or any

combination of these; they can be thin or chunky and can be made with fruits or

vegetables or both. (Ehler, 2022)

The wild species originated in the Andes Mountains of South America,

probably mainly in Peru and Ecuador, and is thought to have been domesticated in

pre-Columbian Mexico; its name is derived from the Náhuatl (Aztec) word

tomatl. The tomato was introduced to Europe by the Spanish in the early 16th

century, and the Spanish and Italians seem to have been the first Europeans to

adopt it as a food. Thomas Jefferson is known to have raised them at Monticello

in 1781. The tomato was used for food in Louisiana as early as 1812, but not in

the northeastern states until about 1835. It did not attain widespread popularity in

the United States until the early 20th century. The plant is now grown

commercially throughout the world. Tomato, (Solanum lycopersicum), flowering

plant of the nightshade family (Solanaceae), cultivated extensively for its edible

fruits. Labelled as a vegetable for nutritional purposes, tomatoes are a good source
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of vitamin C and the phytochemical lycopene. The fruits are commonly eaten raw

in salads, served as a cooked vegetable, used as an ingredient of various prepared

dishes, and pickled. Additionally, a large percentage of the world’s tomato crop is

used for processing; products include canned tomatoes, tomato juice, ketchup,

puree, paste, and “sun-dried” tomatoes or dehydrated pulp. (Petruzzello, 2022)

Eggplant, (Solanum melongena), also called aubergine or Guinea squash,

tender perennial plant of the nightshade family (Solanaceae), grown for its edible

fruits. Eggplant requires a warm climate and has been cultivated in its native

Southeast Asia since remote antiquity. The fruit is a large egg-shaped berry with

a glossy surface that varies in colour from dark purple to red, pink, yellowish, or

white and is sometimes striped; the colour and shape of the white variety is the

source of the common name. (Petruzzello, 2022)

LOCAL RELATED LITERATURE

Increasingly available in gourmet shops, the chutney is a spicier jam that

gives a nice contrast to heartier main dishes. Most chutneys are jams, without the
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pectin and with an addition of vinegar, dried fruit, and spices for savory notes.

This cuisine often pairs mango-rich and acidic chutneys with spicy mains. There

is no added pectin in a chutney, and the added sugar tends to be a little bit lower.

(Werner, 2015)

Tomato is one of the most important vegetable crops in the Philippines. It

is grown for both home and market in almost any community in the country.

Tomato (Solanum lycopersicum), popularly known as “Kamatis” in the

Philippines, is a savory, typically red, edible fruit, as well as the plant which bears

it. The tomato fruit is consumed in diverse ways, including raw, as an ingredient

in many dishes and sauces, and in drinks. While it is botanically a fruit, it is

considered a vegetable for culinary purposes, which has caused some confusion.

(Pinoy entre, 2010)

In the Philippines, eggplant is known as talong and is the number one

vegetable in terms of production area. An average of 21,225 hectares is planted

with eggplant each year. Hence, eggplant is an important source of income to

many Asian farmers. The benefits of eggplant do not stop with the farmers. It is

also beneficial for human health because it is high in fiber and water, rich in anti-

oxidants, and a good source of vitamins and minerals. (ISAAA Blog, 2016)
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Table 1. Nutritional Value of 100 grams of Cooked Tomato

Constituents 100 grams Cooked Tomato

Calories 17 g

Fat 0.13 g

Carbohydrates 3.91 g

Protein 0.81 g

Table 2. Nutritional Value of 100 grams of Cooked Eggplant

Constituents 100 grams cooked

eggplant

Calories 35 g

Fat 0.23 g

Carbohydrates 8.68 g

Protein 0.82 g
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CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents the materials and research design, preparation,

research participants of the study, the data gathering tools, the data gathering

procedures and the statistical treatment used in analyzing and interpreting the

gathered data.

Research Design

The flowchart shown in Figure 1 presented how the researchers came up

with the study, Also, it showed the main concept of this study in which

development of Tomato-Eggplant Chutney together with its specific objectives.

Figure 1: Flowchart of the Study

Literature Review
Research Research
Questions and  Tomato
Problem Objective  Eggplant

 Chutney
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Methods of
Analysis Gathering Data Collection

Research Design

In the sensory evaluation of the different treatment/recipes of chutney

using tomato and eggplant, descriptive-comparative design will be employed.

Research Materials

To come up with successful study, the raw materials used in the study to

develop tomato-eggplant chutney were as follows:

INGREDIENTS TREATMENT TREATMENT 2 TREATMENT 3

EGGPLANT 3 cups 2 cups 1 cup

TOMATO 1 cup 2 cups 3 cups

GARLIC 3 tbsp. 3 tbsp. 3 tbsp.

GINGER 5 tbsp. 5 tbsp. 5 tbsp.

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NATIVE ONION 5 tbsp. 5 tbsp. 5 tbsp.

RED BELL 3 tbsp. 3 tbsp. 3tbsp.

PEPPER

RAISINS 5 tbsp. 5 tbsp. 5 tbsp.

VINEGAR 2 cups 2 cups 2 cups

WHITE SUGAR 3 cups 3 cups 3 cups

CINNAMON 2 tbsp. 2 tbsp. 2 tbsp.

A. Ingredients

Tomato

Eggplant

Sugar

Vinegar

Onion

Ginger
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Garlic

Red pepper

B. Equipments

Set of measuring spoons Laddle

Set of measuring cups Pot with lid

Mixing bowls Stove/Gas range

Chopping board Weighing scale

Knife

C. Procedure

a. Apply mise en place.

b. Make the sugar vinegar syrup: combine the sugar and vinegar in a 6

quart pot. Bring to a boil, stirring until the sugar dissolves.

c. Add the remaining ingredients and simmer: add the remaining

ingredients and simmer, uncovered until syrup and slightly thickened 45

minutes to 1 hour. Stir occasionally during cooking.

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d. Pour into jar: pour into clean hot jar leaving 1/2 inch head space, close

the jar (do not over - tighten the lids).

e. For the shelf stable storage, process in a water bath: put a rack on the

bottom of a tall, large pot. Place the sealed jar on the rack. Fill the pot with

water, covering the jar by 1 inch. Remove the jar from the pot and let set at

room temperature to cold.

Evaluation of Tomato (Solanum lycopersicum) - Eggplant (Solanum

melongena L.) Chutney

The final chutney using Tomato (Solanum lycopersicum) - Eggplant

(Solanum melongena L.) Chutney will be evaluated by the semi trained evaluators

in level of taste, aroma, color in the Food Innovation Center at Cagayan State

University - Carig Campus, Tuguegarao City, Cagayan.

Sources of Data

15 Faculty/Staff who are expert (sensitive) in food tasting will members of

evaluators. They will be evaluating the different treatments/recipes of tomato-

eggplant chutney in level of texture, flavor, and appearance.

Evaluation Instrument
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Quality Scoring Sheets will be used to evaluate different treatments/recipes of

Chutney in using Tomato (Solanum lycopersicum) and Eggplant (Solanum

melongena L.) in level of texture, flavor, and appearance. The scoring sheet shall

contain 9 point Hedonic scale to elicit the response to the evaluators.

Data Analysis

The data that were gathered and tallied to derive the frequency and mean

ratings for each of the variables considered in this study. The mean rating ware

interpret using the nine - point hedonic scale namely: 9- Like Extremely, 8- Like

Very Much, 7- Like Moderately,6- Like Slightly, 5- Neither like nor dislike, 4-

Dislike Slightly, 3- Dislike Moderately, 2- Dislike Very Much and 1- Dislike

Extremely.

HEDONIC RATING LIKING SCORE

Like Extremely 9

Like Very Much 8

Like Moderately 7

Like Slightly 6

Neither like nor dislike 5

Dislike Slightly 4

Dislike Moderately 3
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Dislike Very Much 2

Dislike Extremely 1

Figure 3.4. Nine- Point Hedonic Scale

Coding of Sample Containers

Sample containers for each evaluator will be coded with 3 digit random

number. Ink markers will be used to mark containers of tomato-eggplant chutney

served to all panel of evaluators shall be odorless.

Setting up of Trays and Serving

The trays will be set up and coded samples will be served according to the

order order of serving as indicated on the master sheet. The score sheet will be

placed on the tray with the samples. Each tray will be provided with a glass of

water which the evaluators need to drink in order to neutralizer their taste buds

before each sample will be evaluated.

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Statistical Analysis

Mean will be used to determine the assessment of the panel of evaluators on

the texture, flavor and appearance of the tomato-eggplant chutney. The following

arbitrary scale will be used.

1.00-1.79 Neither like or dislike

1.80-2.59 Slightly like

2.60-3.39 Like moderately

3.40-4.19 Like much

4.20-5.00 Like very much

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CHAPTER 4

RESULTS AND DISCUSSION

This chapter is concerned with the presentation of the research design, the

selection of subjects or respondents, instrumentation, data gathering procedures

and the statistical data analysis.

Figure 1. Optimum Amount of Tomato and Eggplant in developing Chutney

TREATMENTS OPTIMUM AMOUNT OPTIMUM

OF TOMATO AMOUNT OF

EGGPLANT

TREATMENT 1 120 grams 360 grams

TREATMENT 2 240 grams 240 grams

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TREATMENT 3 360 grams 120 grams

The table above shows the optimum amount of tomato-eggplant chutney.

Among the 3 treatment of tomato -eggplant chutney , Treatment 1 has the highest

optimum amount of eggplant is 360 grams while the least optimum amount of

tomato is 120 grams then the optimum amount of Treatment 2 is equal and is

equivalent to 240 grams of eggplant and tomato while treatment 3 has the highest

optimum amount of tomato is 360 grams and has the least optimum amount of

eggplant that is 120 grams.

Figure 2. Development Testing and Evaluation of Tomato-Eggplant Chutney

Table 1.1 Acceptability of the developed Tomato- Eggplant Chutney in terms

of Aroma.

Treatment Mean Descriptive Interpretation

Treatment 1 7.9 Like Very Much

Treatment 2 7.5 Like Very Much

Treatment 3 7.3 Like Very Much

Overall Mean 7.6

Like Very Much
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The table above shows the sensory evaluation of Tomato-Eggplant

Chutney in terms of Aroma. Treatment 1 has the most acceptable rating and
earned the highest rating of 7.9 followed by Treatment 2 with a rating of 7.5 and
lastly Treatment 3 with a rating of 7.3.

Table 1.2 Acceptability of the developed Tomato-Eggplant Chutney in terms

of Color.

Treatment Mean Descriptive Interpretation

Treatment 1 7.9 Like Very Much

Treatment 2 7.7 Like Very Much

Treatment 3 7.6 Like Very Much

Overall Mean 7.7

Like Very Much
The table above shows the sensory evaluation of Tomato-Eggplant
Chutney in terms of Color. Treatment 1 has the most acceptable rating and earned
the highest rating of 7.9 followed by Treatment 2 with a rating of 7.7 and lastly
Treatment 3 with a rating of 7.6.
Table 1.3 Acceptability of the developed Tomato- Eggplant Chutney in terms
of Texture.
Treatment Mean Descriptive Interpretation

Treatment 1 8 Like Very Much

Treatment 2 7.5 Like Very Much

Treatment 3 7.3 Like Very Much

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Overall Mean 7.6

Like Very Much
The table above shows the sensory evaluation of Tomato-Eggplant
Chutney in terms of Texture. Treatment 1 has the most acceptable rating and
earned the highest rating of 8 followed by Treatment 2 with a rating of 7.5 and
lastly Treatment 3 with a rating of 7.3.

Table 1.4 Acceptability of the developed Tomato- Eggplant Chutney in terms

of Taste.

Treatment Mean Descriptive Interpretation

Treatment 1 7.5 Like Very Much

Treatment 2 7.4 Like Very Much

Treatment 3 7.0 Like Very Much

Overall Mean 7.3

Like Very Much
The table above shows the sensory evaluation of Tomato-Eggplant
Chutney in terms of Taste. Treatment 1 has the most acceptable rating and earned
the highest rating of 7.5 followed by Treatment 2 with a rating of 7.4 and lastly
Treatment 3 with a rating of 7.0.

Figure 3. Proximate composition of Tomato (Solanum lycopersicum) and

Eggplant (Solanum melongena L.) Chutney in terms of moisture and ash.

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REPORTS OF ANALYSIS

Lab No. Sample Moisture Ash

Description % %

FT-2022-0287 Tomato-Eggplant 19.37 0.56

Chutney

The table shows the chemical analysis laboratory tested by Department of

Agriculture, the moisture in terms of percentage is 19.37 while the ash in terms of

percentage is 0.56.

Moisture content in food can have a significant impact on factors such as

the product’s taste, texture, appearance, shape, and weight. It has implications on

legal and labeling requirements, economically important requirements, the shelf

life of the food or food products, food quality measurements, and food processing

operations. Excess water in a food product can cause an increase in the rate of

microbial growth, which can not only spoil a product before it reaches the shelves

but could also decrease the length of time it can stay fresh for. This has a

significant impact on whether or not the products reach their advertised use-by

date. 0-25 % is stable percentage in terms of moisture content. This indicates that

Tomato (Solanum lycopersicum) and Eggplant (Solanum melongena L.)Chutney

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is shelf-stable foods that can safely sit on the pantry shelf for at least one year and

do not have to be cooked or refrigerated to eat safely.

Determining the ash content in food samples is part of the proximate

analysis necessary for nutritional evaluation. This ensures the safety of foods,

making sure there are no toxic minerals present. Ash content in food can be an

indication of how much processing has taken place as natural foods have a lower

ash content compared to more processed food. The lower the ash level, the better

quality of food. This indicates that Tomato (Solanum lycopersicum) and Eggplant

(Solanum melongena L.) Chutney is safe for consumption.

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CHAPTER 5

SUMMARY CONCLUSION AND RECOMMENDATION

Summary

This chapter presents the summary of findings, conclusions and

recommendations. After reviewing the outcomes of the previous chapter,

recommendations were developed and formed.

The processing of tomato and eggplant into chutney is another product of

potential commercial value especially for home industry in the region. Jams and

marmalades are now available in our local markets nationwide. To develop

tomato and eggplant into chutney gives interest to the researcher due to its

unfamiliarity of chutney in Tuguegarao City, Cagayan.

Fifteen (15) laboratory panelists were presented the three (3) formulated

products for evaluation on aroma, color, texture, taste and general acceptability.

The results of the three trials were subjected to be presented to fifty (50)

consumer type respondents of various aged groups.

The field tests done to fifty (50) consumer type respondents of various

aged group gave a favorable response to the newly developed products from

tomato and eggplant for commercial chutney production. Fifty percent (50%) like
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the product very much, 30% like it much, 12% like it moderately and 8 % like it

slightly.

The proximate composition of the product are as follows: moisture content

is 19.37% which means that Tomato (Solanum lycopersicum) and Eggplant

(Solanum melongena L.)Chutney is shelf-stable foods that can safely sit on the

pantry shelf for at least one year and do not have to be cooked or refrigerated to

eat safely while in ash content is 0.56% which means that the lower the ash level,

the better quality of food. This indicates that Tomato (Solanum lycopersicum) and

Eggplant (Solanum melongena L.) Chutney is safe for consumption.

Conclusion:

Based on the result of the study, the following conclusions are drawn:

1. Treatment 1 is the best acceptable in developing tomato-eggplant

chutney among the three (3) treatment in terms of its aroma, color, texture and

taste.

2. The best combination of Tomato (Solanum lycopersicum) and Eggplant

(Solanum melongena L.) in making Chutney is 120 grams of Tomato and 360

grams of Eggplant.

3. Tomato (Solanum lycopersicum) and Eggplant (Solanum melongena L.)

Chutney is acceptable to consumers at a level of “like very much”.

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Recommendations:

From the study conducted, the following are recommended.

1. Further study on the shelf-life of the product particularly on the use of proper

packaging material for product stability in the market.

2. Further researchers shall seek the microbial analysis of the product.

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BIBLIOGRAPHY

Bjarnadottir, Adda. Tomatoes 101: Nutrition Facts and Health Benefits.

Ehler, James T. 2022. Chutney History and Origins. Food Reference.

Petruzzello, Melissa. 2022. Eggplant. Britannica. The Editors of Encyclopaedia

Britannica

Petruzzello, Melissa. 2022. Tomato | Description, Cultivation, and History.

Britannica.

Pinoy Entre. Tomato or Kamatis Production. Pinoy Entrepreneur.

Werner, Tommy. 2015. Jams, Jellies, Marmalades, Chutneys—What's the

Difference?. Epicurious.

ISAAA Blog. 2016. Hope for the Harvest.

http://isaaablog.blogspot.com/2016/08/hope-for-harvest.html.

Paliyath, G. 2016. Solanaceous Fruits including Tomatoes and Eggplants.

http://www.sciencedirect.com

Precisica. 2022. Ash Content in Food Analysis. https://www.precisa.co.uk/ash-

content-in-food-analysis/
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Ware, Megan. Everything you need to know about tomatoes. Medical News

Today. http://www.medicalnewstoday.com

World's Leading Tomato Producing Countries - AtlasBig.com.

https://www.atlasbig.com/en-cn/countries-by-tomato-production

World Vegetable Center Eggplant Collection. 2017.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5609569/
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APPENDICES

Appendix A. SENSORY EVALUATION OF TOMATO-EGGPLANT

CHUTNEY

Evaluator No. ______

Direction: Evaluate the sample presented as to the category or standard by
placing a check mark on the appropriate scale using quantity sensory scoring.

DEGREE GENERAL
OF ARO COLO TEXTUR TAST ACCEPTABILIT
PREFEREN - R E E Y
-CES MA
9 Like very
much
8 like much
7 Like
Moderately
6 Slightly
Like
5 Neither like
or Dislike
4 Slightly
dislike
3 Dislike
Moderately
2 Dislike
much
1 Dislike
very much

COMMENTS AND SUGGESTION:

______________________________________________________________

______________________________________________________________

_____________________
SIGNATURE OF PANELIST
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Appendix B.

Tomato Eggplant

White Sugar

Vinegar
 33Cagayan State University
College of Industrial Technology
Carig Campus

Ginger Onion

Raisins Red bell pepper

Garlic

APPENDIX C.
 34Cagayan State University
College of Industrial Technology
Carig Campus

Apply mise en place

Blanch tomatoes and remove

Mince all ingredients
seeds
Mix all ingredients
 35Cagayan State University
College of Industrial Technology
Carig Campus

Continue cooking it until

Stir occasionally during
it has the color and
cooking
consistency

Appendix D.
 36Cagayan State University
College of Industrial Technology
Carig Campus

REGIONAL FEED CHEMICAL ANALYSIS LABORATORY

Appendix E.
 37Cagayan State University
College of Industrial Technology
Carig Campus

CURRICULUM VITAE

ROBIANES, GEMMA KAYE E.

Caggay, Tuguegarao City, Cagayan
0927-859-5092
Email: [email protected]

PERSONAL DATA

Age: 22
Date of Birth: April 17, 2000
Citizenship: Filipino
Civil Status: Single
Religion: Iglesia ni Cristo

EDUCATIONAL BACKGROUND

SCHOOL YEAR
Guimba West Central
ELEMENTARY 2006-2012
School
JUNIOR HIGH SCHOOL Aldersgate College Inc. 2012-2016

SENIOR HIGH SCHOOL PLT College Inc. 2016-2018

ELIGIBILITIES

 Knowledgeable on Cooking and Baking

 Good communication skills
 Interpersonal skills

ACHIEVEMENTS
 9th place Academic Award 2016
 38Cagayan State University
College of Industrial Technology
Carig Campus

 11th place Academic Award 2018

 Bread & Pastry NCII Passer
 Cookery NCII Passer

CURRICULUM VITAE
 39Cagayan State University
College of Industrial Technology
Carig Campus

TAGUINOD, GIA P.
Solana, Cagayan
0926-524-4484
Email: [email protected]

PERSONAL DATA

Age: 22
Date of Birth: April 17, 2000
Citizenship: Filipino
Civil Status: Single
Religion: Iglesia ni Cristo

EDUCATIONAL BACKGROUND

SCHOOL YEAR
Guimba West Central
ELEMENTARY 2006-2012
School
JUNIOR HIGH SCHOOL Aldersgate College Inc. 2012-2016

SENIOR HIGH SCHOOL PLT College Inc. 2016-2018

ELIGIBILITIES

 Knowledgeable on Cooking and Baking

 Good communication skills
 Interpersonal skills

ACHIEVEMENTS
 9th place Academic Award 2016
 11th place Academic Award 2018
 Bread & Pastry NCII Passer
 40Cagayan State University
College of Industrial Technology
Carig Campus

 Cookery NCII Passer