ACCEPTANCE OF CARROT POLVORON AMONG HOME

ECONOMICS STUDENTS AT BESTLINK COLLEGE OF THE

PHILIPPINES

A Practical Research 2

Presented to the Faculty of

Senior High School

Bestlink College of the Philippine

In Partial Fulfillment

of the Requirements for the Strand

Home Economics

Buco, Arabella Grace P.

Canillo, Ryza Lorrain M.

Cristobal, Justine P.

Espinola, Jenyrose G.

Manuel, Athina Irish G.

April 2025
 1ii

APPROVAL SHEET

This research entitled ACCEPTANCE OF CARROT POLVORON

AMONG HOME ECONOMICS STUDENTS AT BESTLINK COLLEGE
OF THE PHILIPPINES prepared and submitted by Arabella Grace
Buco, Ryza Lorrain Canillo, Justine Cristobal, Jenyrose Espinola
and Athina Irish Manuel in partial fulfilment of the requirements for the
strand of Home Economics has been examined and is recommended for
acceptance and approval for Oral Defense.

MS. ANALYN BROSAS

Adviser
__________________________________________________________
PANEL OF EXAMINERS

Approved by the Committee on Oral Examination with a grade of %.

ELIEZA V. CABALLERO, MBA, CHRP MARY JOY AGAPITO, LPT

Member Member

Accepted and approved in partial fulfilment of the requirements for

the strand of Accountancy, Business, and Management.

VINCENT CARLO T. GARADOS

Strand Head, Home Economics

Date of Final Defense: April 3, 2025

 1iii

ACKNOWLEDGMENT

The researchers would like to express their heartfelt thanks and

gratitude to the following persons who, in one way or another, has

contributed much, and extended willingness and support needed to make

this research possible:

Dr. Maria M. Vicente, President/CEO of Bestlink College of the

Philippines, for her generosity and kind heart in establishing this

institution and giving opportunities to those less fortunate students to

continue their studies and pursue their dreams;

Ms. Edith M. Vicente, Executive Vice President, for providing the

needed information to complete this research;

Dr. Charlie I. Cariño, Vice President for Academic Affairs, for his

support and encouragement to make this thesis writing possible;

Engr. Diosdado T. Lleno, Vice President for Administration and

Finance, for his words of encouragement and motivation;

Mr. Reynold R. Bangalisan, Senior High School Research Head,

for his good heart to extend her help needed by the researchers;

Romeo L. Fernandez Ed. D., Senior High School Principal, for his

critical appraisal and highly valuable suggestions that have aided in the

process of this research;

Ms, Annalyn Brosas, research adviser, for his patient supervision

in guiding the researchers in preparation of this manuscript;

 1iv

Respondents, who cooperated and spent time in answering

questionnaires, and made it possible to accomplish this research;

Families and Friends, for all the financial and moral support that have

enabled the researchers to triumph all the challenges, especially during

the lowest time that served as their inspiration to complete this study;

Panelists, Ms. Mary Joy Agapito and Ms. Elieza Caballero who

extended their effort and time to be able to constructively criticize this

thesis and share their knowledge with them to deepen and widen their

needed information; and,

Above all, to the Almighty God, for the strength and knowledge that were

used for the accomplishment of this research journey

THE RESEARCHERS
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DEDICATION

We dedicate this carrot polvoron research to our family, whose

unwavering love and support have served as our biggest source of

inspiration. We would want to express our gratitude to my teachers and

classmates for their invaluable advice, expertise, and motivation in

helping us finish our project. We also dedicate this work to the farmers

and agricultural workers whose commitment and labor provide us with the

necessary raw materials for such innovative projects. Last but not least,

this research is dedicated to the future of food innovation, with the hope

that it will support healthier snack options and sustainability in the food

industry.
 1vi

ABSTRACT

Title: ACCEPTANCE OF CARROT POLVORON AMONG HOME

ECONOMICS STUDENTS AT BESTLINK COLLEGE OF THE

PHILIPPINES

Authors: BUCO, ARABELLA GRACE P.

CANILLO, RYZA LORRAIN M.

CRISTOBAL, JUSTINE P.

ESPINOLA, JENYROSE G.

MANUEL, ATHINA IRISH G.

Strand: Home Economics

Date of Completion: April 2025

INTRODUCTION

Carrots originated in Central Asia, specifically the region

encompassing modern-day Afghanistan and Iran. The wild ancestor of

the carrot, Daucus carota, is still found in this area. On the other hand,

Polvorons are popular holiday delicacies in all of Spain, Hispanic

 1vii

America, Philippines, and other Spanish-influenced countries around the

world. Carrot polvoron, a Filipino dessert, offers several health benefits

due to the nutritious properties of carrots. Carrots are rich in beta-

carotene, which the body converts to vitamin A, crucial for vision, immune

function, and skin health. The researchers chose carrot polvoron due to

the fact that it contains various nutrients despite it being a dessert.

METHODS

This study employed a quantitative research strategy to collect

numerical data through a survey questionnaire and conduct statistical

analysis of the data. This constitutes a crucial aspect of the study, serving

as the foundation for the acceptance of carrot polvoron. The study

included 71 respondents of grade 11 and 12 Home Economics students

at Bestlink College of the Philippines. Simple random sampling guided the

selection of the respondents.

RESULTS

The majority of the respondents were aged 17-18 years old and

most of them are males. The majority of the respondents were from

section HECF 1201, HEHO 1201, and HRS 1201. Majority of the
 1viii

respondents thinks the carrot polvoron is sweet, it got the highest

weighted mean while the salty and bitterness is only partially acceptable.

The texture of carrot polvoron is soft for the reason that it got the highest

weighted mean while the chewy texture came in second and crunchy

texture came in last. Upon presenting the carrot polvoron, the

respondents agreed that it looks unique since it also got the highest

weighted mean, and the last table all questions received an strongly

agree rating, that falls in similar range of frequency.

DISCUSSION

The results revealed that majority of the respondents thinks the

carrot polvoron is sweet as it got the highest weighted mean in terms of

taste. Majority of the respondents also thinks the carrot polvoron is soft in

terms of texture and got the highest weighted mean. In terms of

appearance, based on the respondents response, the appearance of

carrot polvoron is unique due to the fact that it also got the highest

weighted mean and verbal interpretation of very much acceptable. As for

the recommendation, the respondents recommends to add more

powdered milk and add more hint of carrots of the carrot polvoron.
 1ix

TABLE OF CONTENTS

Page
TITLE i
APPROVAL SHEET ii
ACKNOWLEDGMENT iii
DEDICATION v
ABSTRACT vi
TABLE OF CONTENTS ix
LIST OF TABLES xi
LIST OF FIGURES xii
LIST OF APPENDICES xiii

Chapter
1 THE PROBLEM AND ITS BACKGROUND
Background of the Study 1
Review of Related Literature and Study 2
Theoretical Framework 5
Conceptual Framework 6
Statement of the Problem 8
 1x

Scope and Delimitation of the Study 11

Significance of the Study 10

Definition of Terms
12

2 METHODS OF RESEARCH

Research Design 13
Respondents of the Study 14
Sampling Technique 15
Instrument Used 16
Construction of the Instrument 16
Validation of the Instrument 17

Administration and Retrieval of the Questionnaires 17

Statistical Treatment of Data 18

3 RESULTS

Sub-problem no. 1 24

Sub-problem no. 2 26

Sub-problem no. 3 27

4. DISCUSSION

Summary of Findings 31

Conclusions 33

Recommendations 34
References
35
 11

LIST OF TABLES

Table 1 Age of the Respondents 24

Table 2 Sex of the Respondents 24

Table 3 Grade Level of the Respondents 25

Table 4 Section of the Respondents 25

Table 5 Taste 26

Table 6 Texture 26

Table 7 Appearance 27

Table 8 Recommendation and suggestions 28

LIST OF FIGURES

Figure 1 Theoretical framework 5

Figure 2 Conceptual Model of the Study 6

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LIST OF APPENDICES
Appendix A Letter of Approval

Appendix B Survey Questionnaire

Appendix C Process of Checking the Survey Questionnaire

Appendix D Letters Requesting for Validation of Research Instrument

Appendix E Validation of Research Instrument

Appendix F Letter to the Respondents

Appendix G Distribution of Survey Questionnaire

Appendix H Answered Survey Questionnaire

Appendix I Tallying, Analyzing, and Interpreting The Data

Gathered

Appendix J Doing the Product

Appendix K Curriculum Vitae of Grammarian

Appendix L Curriculum Vitae of Statistician

Appendix M Curriculum Vitae of Researchers

 13

Chapter 1

This chapter of the paper presents the poblem and its setting. It

includes the introduction, background of the study, review related literature,

theoretical framework, conceptual framework, figure 1. (IPO), statement of the

problem, significance of the study, scope and delimitation, and definition of

terms of the study.

INTRODUCTION

Carrots originated in Central Asia, specifically the region encompassing

modern-day Afghanistan and Iran. The wild ancestor of the carrot, Daucus

carota, is still found in this area. On the other hand, Polvorons are popular

holiday delicacies in all of Spain, Hispanic America, Philippines, and other

Spanish-influenced countries around the world. Carrot polvoron, a Filipino

dessert, offers several health benefits due to the nutritious properties of

carrots. Carrots are rich in beta-carotene, which the body converts to vitamin

A, crucial for vision, immune function, and skin health. The researchers chose

carrot polvoron due to the fact that it contains various nutrients despite it

being a dessert.
 14

BACKGROUND OF THE STUDY

As Stated by Kathy W. Warwick et.al., (2024) One root vegetable that

is frequently hailed as the ideal health food is the carrot (Daucus carota). It is

delicious, crispy, and incredibly nutrient-dense. Beta-carotene, fiber,

potassium, vitamin K1, and antioxidants are all abundant in carrots. They are

also low in calories. They also offer a number of health advantages. They

have been connected to better eye health and decreased cholesterol.

Additionally, a lower risk of cancer has been associated with their carotene

antioxidants. In addition to being nutrient-dense, we choose carrot polvoron

since it fits in our backpack despite its small size, making it portable and

suitable for road trip snacks,and because there aren't many ingredients and

they can be purchased at the market, it is also simpler to prepare and less

expensive, and the components are inexpensive, it's in season, and it's only

available in the market.

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REVIEW RELATED LITERATURE

TASTE

According to Prakash, et al. (2023) Polvoron is a well-known and

reasonably priced delicacy in the Philippines. Polvoron is formed from polvoor

dust, which contains flour, sugar, milk, and nuts blended with almonds. It

comes in a variety of tastes and can be purchased at markets or even sari-

sari stores. Polvoron, made primarily from carrots, has a high market potential

because it is both inexpensive and nutritious. Vegetables Carrots are a root

vegetable. Carrots (Daucus carota), one of the most significant root

vegetables in the Apiaceae family, are grown globally. The storage root is

frequently used because it contains carotenoids, anthocyanins, dietary fiber,

vitamins, and other minerals.

According to Las Pinas and Dela Jesus, (2022). The use of carrots

(Daucus carota), squash (Cucurbita maxima), and sweet potato flour (Ipomea

batatas) in cookie baking was carried out to create a novel product made from

these macronutrient basic ingredients. The importance of utilizing these three

abundant and well-known vegetables for their excellent health benefits is the

top priority of this study, which aims to encourage the community to become
 16

more health conscious and broaden their perspective on using these raw

materials in simple ways while optimizing their great benefits. The product's

acceptability was determined using a nine point Hedonic Scale. A total of

twenty panelists comprised of Food Service Management students and

academic members assessed the product. Furthermore, three treatments

were conducted with varying amounts of the three primary ingredients,

carrots, squash, and sweet potato flour. Among the three trials, Treatment 1

was the most acceptable, with evaluators rating it as Liked very much, while

Treatments 2 and 3 were also assessed as liked moderately.

TEXTURE

Optimization of the Appearance Quality in CO2 Processed Ready-to-

Eat Carrots through Image Analysis according to GianMarco et.al., (2021).

When used to ready-to-eat food goods, a high-pressure CO2 procedure

ensures an improvement in their shelf-life and microbial safety. However,

depending on the chosen process parameters, the treatment frequently

results in undesired modifications to the products' visual appearance. As a

result, changes to the visual appearance affect how customers perceive and

accept them. Using an artificial vision system, this study seeks to determine

the best treatment conditions in terms of visual appearance.

According to Hongfei et.al., (2020). Consumers and contemporary food

process engineers have serious concerns about the appearance and quality

of carrots. It is vitally important to determine the appearance quality of carrots

since the agricultural goods' appearance quality is a crucial factor in the

sorting process. In this study, we suggested Modified-DCNet, an enhanced

 17

dense capsule network model, for identifying the quality of carrot look. The

self-attention layer was first included by the Modified-DCNet creator to lessen

background information's involvement with the identification task. In particular,

to lessen influence from background information, the identified area's feature

weight was raised.

APPEARANCE

According to kawaling pinoy (2020) the texture of polvoron, polvoron is

a confection that “crumbles easily and melts smoothly in the mouth,”

highlighting its soft, sandy, and compact yet fragile structure. These qualities

make it distinct from other shortbread types that may be denser or more

cohesive.

According to Panlasang Pinoy (2024), polvoron is made by mixing

toasted flour, powdered milk, sugar, and melted butter, then molding the

mixture into shapes without baking. The toasting of the flour gives it a slightly

gritty yet melt-in-the-mouth consistency that is both dry and delicate.

 18

THEORETICAL FRAMEWORK

According to Bjarnadottir (2024), carrots are a nutritious root vegetable

rich in beta-carotene and antioxidants, supporting overall health. They are low

in calories, low in cholesterol, and have health benefits like lower cholesterol

levels, improved eye health, and reduced cancer risk. Carrots come in various

colors, with orange carrots being the brightest due to beta-carotene

conversion. People describe familiar flavors using traditional delicacy

descriptors like sweet, making traditional delicacy easier to understand and

accept. The product's taste, appearance, and texture influence students'

perception, while social influences, such as food descriptions and healthy

benefits, also shape acceptance.

 19

Figure 1. THEORETICAL FRAMEWORK

Figure1. THEORETICAL FRAMEWORK

Acceptance of Carrot Polvoron among Senior

Highschool Home Economics Students at Bestlink
College of the Philippines

UNIQUE TASTE HEALTHIER APPEARANCE

INNOVATION
 110

CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

1. The demographic • Data Gathering

characteristics of the
respondents regarding: • Sampling
Technique
1.1 Age
• Survey
1.2 Gender Questionnaire Acceptability of
Carrot Polvoron
1.3 Strand/section • Administration and among Home
Retrieval of Economics Students
2. How do the Instrument at Bestlink College
respondents describe the of the Philippines
carrot polvoron in terms • Statitical Treatment recommendations
of: of Data and suggestions of
the respondents to
2.1 Appearance •Interpretation an
improve the product
Analysis of Data
2.2 Taste Gathered
2.3 Texture

3. Recommendation and
suggestion of the
respondents to improve
the product?

FEEDBACK
 111

FIGURE2. INPUT PROCCESS OUTPUT (IPO MODEL)

For Input, it shows that the characteristics of the respondents are

include the various demographic factors such as age, gender, education level,

and income. This diversity contributes to a thorough and understanding of the

subject being examined.

For process, It includes the questionnaires that were utilized, the

observation were made that we conducted the observations in a relevant

settings to gain a deeper insights into the behaviors and interactions of the

participants. By examining of both the questionnaire responses and the

observational data, we were able to develop more comprehensive

understanding of the phenomena being studied. the researcher conducted a

survey to the home economic students at bestlink college of the Philippine

Also, This study aims to evaluate the level of innovation in carrot polvoron

among (home economics) at the bestlink college of the Philippines.

For output, It includes the action taken after interpreting the results.

First, we summarized our key findings and discussed their implications with

the team. To ensure the effectiveness of the researchers acceptability of

carrot polvoron among HE students at Bestlink College of the Philippines.

 112

STATEMENT OF THE PROBLEM

This study examines the innovation of carrots into carrot polvoron

among Home Economics (HE) students at Bestlink College of the Philippines

In this study, it seeks to answers the following questions:

1.What is the demographic profile of the respondents in terms of:

1.1 Age

1.2 Gender

1.3 Section

2. How may the respondents assess the level of acceptability of carrot

polvoron in terms of:

2.1 Taste

2.2 Appearance

2.3 Texture

3. What are the recommendations and suggestions of the respondents to

improve the product.

 113

ASSUMPTION

This study is based on the following assumptions;

1. This study is valid and correct to determine the option of

students of Home Economics (HE) students at Bestlink College

of the Philippines.

2. The respondent will be based on age, gender, and section to

influence their acceptance of carrot polvoron and to study their

feedback on its appearance, taste, and texture.

3. The responses are expected to enjoy the flavor of carrot in

polvoron received favorable comments about their texture,

flavor, appearance.

4. The suggestions and recommendations of the respondents will

serve as meaningful guide in improving the product, ensuring

the customers will accept the product.

 114

SIGNIFICANCE OF THE STUDY

Students: The fact that this product contains numerous vitamins that might

increase productivity will assist the students.

Teachers: For the same reason that the youngster will profit, our devoted

teachers will find the food much more convenient, which will also benefit the

teachers.

Researcher: This study will provide us with some useful information on the

current research and aid in our learning about it.

Future Researcher: The existence will be beneficial to researchers in the

future. Additionally, they can refer to it.

Future business owner: is an individual who anticipates owning and

managing a business in the future.

Future consumer: refers to the evolving individual who will shape consumer

behavior in the coming years, driven by factors like digital advancements,

changing values, and a growing emphasis on sustainability and

personalization.
 115

SCOPE AND DELIMITATION

The study will be focusing on evaluating carrot polvoron among Home

Economics (HE) students at Bestlink College of the Philippines.

The respondents of this study composed of 71 grade 11 and 12 students of

home economics strand of school year 2024-2025, we picked 10 1101 HECF,

9 1101 HEHRS, 16 in HECF 1201, 18 1201 HRS, 18 1201 TEM/HO & 1203

CF, in total of 71 home economics students, this study will be conducted at

Bestlink College of the Philippines.

 116

DEFINITION OF TERMS

CARROT - (Daucus carota), herbaceous, generally biennial plant of the

Apiaceae family that produces an edible taproot.

POLVORON - is a type of heavy, soft, and very crumbly Spanish shortbread

made of flour, sugar, milk, and nuts.

APIACAEA FAMILY - a family of mostly aromatic flowering plants named

after the type genus Apium, and commonly known as the celery, carrot, or

parsley family, or simply as umbellifers. It is the 16th-largest family of

flowering plants, with more than 3,800 species

CAROTENOIDS - Carotenoids are naturally occurring pigments that produce

bright yellow, orange, and red colors in plants, algae, and some bacteria,

acting as antioxidants and some can be converted into vitamin A in the body.

ANTHOCYANINS - anthocyanins are a group of water-soluble pigments

responsible for the vibrant red, blue, and purple colors in fruits and

vegetables, and they are known for their antioxidant and anti-inflammatory

properties.

MACRONUTRIEN - macronutrients are the nutrients your body needs in large

amounts to provide energy and support bodily functions, and they include

carbohydrates, proteins, and fats.

DAUCUS CAROTA - daucus carota, whose common names include wild

carrot,[3] European wild carrot, bird's nest, bishop's lace, and Queen Anne's

lace (North America), is a flowering plant in the family Apiaceae. It is native to

temperate regions of the Old World and was naturalized in the New World.
 117

Chapter 2

This chapter discusses the research design, respondent of the study,

sampling technique, research instrument, validation of instrument,

administration and retrieval of instrument, statistical treatment of data of the

research.

RESEARCH DESIGN

According to Divya Sreekumar (2024). One scientific technique that

aids in demonstrating the connection between dependent and independent

variables is experimental study. This kind of study is employed to test

hypotheses and determine a cause-and-effect relationship between the

variables. The independent variables are changed in a standard experimental

research design in order to determine how they affect the dependent

variables. The degree to which a change in the independent variable affects

the dependent variable determines the strength of the connection.

Experimental research is highly accurate because it employs statistical

analysis of quantitative data.

 118

RESPONDENT OF THE STUDY

The respondent of the study are seventy-one (71) Home Economics

students in grades 11 and 12 at Bestlink College of the Philippines are the

survey's respondents. The purpose of the study is to ascertain The

Acceptance of Carrot Polvoron among Home Economics at Bestlink College

of the Philippines.

The margin of error was 0.10 and the researchers computed 71 respondents

using the slovin’s formula;

Slovin’s formula:

n = --------------------

1+Ne²
 119

SAMPLING TECHNIQUE

As stated by Shagofah Noor et al. (2022), simple random sampling is a

popular method for quantitative studies, ensuring unbiased, representative,

and equal probability of a population. However, it can be cumbersome, rarely

supported, and challenging in heterogeneous and widely dispersed

populations.

RESEARCH INSTRUMENT

The work of PS Aithal (2020), Research Instrument will be used is

survey questionnaire. It entails employing survey-based questionnaires to

discover and interrelate factors. However, developing useful and efficient

questions can be difficult. This paper offers guidance for creating appropriate

questionnaires for various disciplines, focusing on the steps of preparation,

testing, and validation with statistical methods. It also examines several

validation techniques for experimental research and gives a framework to

guide researchers through questionnaire creation, development, and

improvement.
 120

CONSTRUCTION OF THE INSTRUMENT

The survey questionnaires made by the researchers in conducting the

study consists of three (3) parts;

Part I: the checklist regarding the demographic profile of the

respondents in terms of their age, gender, and strand/section.

Part II: the checklist of the four-point likert scale Carrot Polvoron in

terms of taste, texture, appearance.

Part III: the checklist of possible suggestions and recommendation that

the researchers can suggests based on the findings of the study

VALIDATION OF INSTRUMENT

The survey questionnaire is a type or material that used in research

study by the researchers. This material will be modified will be checked by the

researchers advisers and it also need to be validated by 3 english teachers/Dr

to rest if the instrument that researchers use yield the same result as with

actual testing. A try out testing will conduct to seventy-one (71) respondents.

The purpose of pilot testing will determine whether the constructed set of

questions are difficult to answer and ensure the validation.

 121

ADMINISTRATION AND RETRIEVAL OF INSTRUMENTS

To achieve the goal of the research study. The researchers sought the

approval of the principal, teacher, strand head as well as the respondent

distribution of survey questionnaire through face-to-face method the

researchers will patiently analyze each item of survey questionnaire for

tabulation, analysis and interpretation.

STATISTICAL STATEMENT OF DATA

Formula for getting percentage

P= f × 100%

______________

When:

P – Percentage

f – Frequency of the respondents

n – Total number of the respondents

 122

WEIGHTED MEAN

As emphasized by Ganti (2024), A weighted average is a calculation

that assigns varying degrees of importance to the number in a particular data

set, The weighted average is also known as the weighted mean and i'll use

those term interchangeably.

4 3.25 – 4.00 Strongly Agree

3 2.80 – 3.24 Agree

2 1.75 – 2.49 Disagree

1 1.01 – 1.74 Strongly Disagree

RANKING

The Cambridge Dictionary (2023) defines ranking as the place or

status of something or someone in a list that contrasts their significance,

caliber, or achieveme nt. The word "rank" can also be used as a noun, which

means to assign a position to someone or anything on a list that displays

items or persons in order of importance.

 123

Chapter 3

RESULTS

This chapter contains presentation, analysis and interpretation of the

data collected through the use of the instrument shown in tabular and graphic

forms. The data have been critically analyzed and given germane

interpretation:

Sub Problem 1: What is the demographic profile of the respondents in terms

of:
Table 1
Age of the Respondents
AGE FREQUENCY PERCENTAGE RANKING
15-16 7 10% 2
17-18 60 85% 1
19-20 3 4% 3
21-22 1 1% 4
Total:: 71 100%

The data shows that the 17-18-year-old respondents have the highest
frequency, with 60 responses and 85% of the respondents. The second are
the 15-16-year-olds, who have 7 responses and 10% of the respondents. With
3 responses and 4% of all respondents, the 19–20 age group is the third
and least common. The 21-22 year-old age group exhibits modest
participation, with at least 1 response and 1% of respondents,

Table 2
Gender of the Respondents

GENDER FREQUENCY PERCENTAGE RANKING

Male 37 52% 1
Female 34 48% 2
 124

Total: 71 100%

The data shows that male is the rank 1st that has 37 frequency and

has 52%, while the female ranking as a 2nd only had a 34 frequency and 48%

of the total respondents.

Table 3
Grade Level of the Respondents
GRADE FREQUENCY PERCENTAGE RANKING
LEVEL
Grade 12 52 73% 1
Grade 11 19 27% 2
Total: 71 100%

The majority of grade-level respondents are grade 12, having 52

responses and having 73% of the total respondents, while grade 11 has 19

responses and 27% of the total respondents.

Table 4
Section of the Respondents
SECTION FREQUEN PERCENTAGE RANKING
CY
1203 CF & 18 25% 1
1201 TEM/HO
1201 HRS 18 25% 2
1201 CF 16 23% 3
1101 CF 10 14% 4
1101 HRS 9 13% 5
Total: 71 100%

The HECF section had the largest representation (71 participants, or

71%), indicating a significant preference for this section. 1203 CF & 1201
TEM/HO 1201 HRS had a substantial presence (18 participants, 25%), while
1201 CF (16 participants, or 23%), 1101 CF (10 participants, 14%), and 1101
HRS (9 participants, 13%) had considerably smaller representations. This
suggests a possible imbalance in the sample and may limit the generalizability
of findings to other sections.
 125

Sub Problem 2: How may the respondents assess the level of acceptability
of carrot polvoron in terms of:

Table 5
Taste of the Carrot Polvoron
INDICATORS WEIGHED VERBAL
MEAN INTERPRETATION RANKING

2.1.1 Carrot Polvoron 3.51 SA 1

is sweet.

2.1.2 Carrot Polvoron 1.86 D 3

is bitter.

2.1.3 Carrot Polvoron 1.87 D 2

is salty;.

The taste ratings show a mix of "SA" (strongly agree) and "A" (agree)

ratings. While most participants scored well, there's some variability. Further

analysis is needed to determine the significance of this variation.

Table 6
Texture of the Carrot Polvoron
WEIGHED VERBAL RANKING
INDICATORS MEAN INTERPRETATION
2.2.1 Texture of Carrot
Polvoron is soft. 3.52 SA 1
2.2.2 2 Carrot Polvoron
have crunchy texture. 2.68 A 3
2.2.3 The texture of
Carrot Polvoron is 3.18 A 2
chewy.
 126

Texture ratings also show a mix of "SA" (strongly agree) and "A"

(agree) ratings. One participant received an "SA" rating, suggesting a high

level of sensitivity to texture. The variation in scores suggests individual

differences in texture perception

Table 7
Appearance of Carrot Polvoron

INDICATORS WEIGHED VERBAL RANKING

MEAN INTERPRETATION

2.3.1 Carrot Polvoron 3.49 SA

looks fresh. 3
2.3.2 The Carrot Polvoron
is unique. 3.68 SA 1

2.3.3 The cleanliness of 3.66 SA 2

Carrot Polvoron.

The table shows that all participants (3 out of 3) received an "SA"

(strongly agree) rating in the physical appearance of carrot polvoron. The

weighted mean scores varied slightly (3.49, 3.68, 3.66), but all fall within a

similar range, suggesting consistent performance on the weighted mean

aspect.

Sub Problem 3: what are the recommendations and suggestions of the

respondents to improve the product?

Table 8
 127

INDICATORS FREQUENCY PERCENTAGE RANKING

1.Add mpre carrots 13 18% 3

2.Add more powder milk 36 51% 1

3.Adjust more the sweetness 22 31% 2

TOTAL: 71 100%

The recommendations and suggestions of the respondents to improve

the product?

Table 8 shows the recommendation of the respondents is to add more

powdered milk for its sweetness. Add more powdered milk, which got 12

responses or 51 percent ranked 1, and adjust more sweetness, which got 22

responses or 31 percent of responses ranked 2, and at rank 3, add more

carrots, which got 13 responses or 18 percent of responses.

Chapter 4
 128

DISCUSSION

This chapter contains statement of the problem, survey questionnaire,

summary of the findings from gathered data, the conclusions drawn from the

findings; and the recommendations of the researchers in the light of the

findings and conclusions. This section, therefore, shows the summary of the

study and all answers to the problems mentioned in Chapter 1, which are here

restated.
 129

SUMMARY OF FINDINGS

From the foregoing analysis and interpretation made, the following

findings drawn presented:

1. What is the demographic Profile of the Respondents described in terms of:

1.1 Age. Majority of the respondents were aged 17-18 with the highest

frequency of 60 and percentage of 88% while the respondents that are

aged 15-16 came in second with the frequency of 4 and percentage of

6%, and the respondents that are aged 19-20 came in the third with the

frequency of 2 and percentage of 3%, the respondents that are aged

21-22 has the least frequency of 2 and percentage of 3%, in total of 71

respondents with percentage of 100%

1.2 Gender. Majority of the respondents were males with the

frequency of 37 and percentage of 54% while the female respondents

has a frequency of 31 and percentage of 46%

1.3 Section. 26% of the respondents came from the section

HECF1203/1201TEM/HRS with a frequency of 18, 26% came from the

section 1201 HRS with a frequency of 18 respondents, 24% came from

HECF1201 with a frequency of 16 respondents, 14% came from HRS

1101 with frequency of 9 respondents, 10% came from HECF 1201

with frequency of 7 respondents.

 130

2. How do the respondents describe the Banana-Oats Coated in White

Chocolate in terms of taste:

2.1 Sweetness. Ranked as 1 with the weighted mean of 3.51 and

verbal interpretation of strongly agree.

2.2 Bitterness. Ranked as 2 with the weighted mean of 1.86 and

verbal interpretation of disagree.

2.3 Saltiness. ranked as 3 with the weighted mean of 1.87 and verbal

interpretation of disagree.

3. How do the respondents determine the Banana-Oats Coated in White

Chocolate in terms of texture:

3.1 Softness. Ranked as 1 with the weighted mean of 3.52 and verbal

interpretation of strongly agree.

3.2 Crunchiness. Ranked as 3 with the weighted mean of 2.68 and

verbal interpretation of agree.

3.3 Chewiness. Ranked as 2 with the weighted mean of 3.18 and

verbal interpretation of agree.

 131

4. How do the respondents determine the Banana-Oats Coated in White

Chocolate in terms of appearance:

4.1 Freshness. Ranked as 3 with the weighted mean of 3.46 and verbal

interpretation of strongly agree.

4.2 Uniqueness. Ranked as 1 with the weighted mean of 3.68 and

verbal interpretation of strongly agree.

4.3 Cleanliness. Ranked as 2 with the weighted mean of 3.66 and

verbal interpretation of strongly agree.

5. The respondents suggested and recommended that:

5.1 Add more carrots. Ranked as 3 with the frequency of 13 and

percentage of 18%.

5.2 Add more powder milk. Ranked as 1 with the frequency of 36 and

percentage of 51%.

5.3 Adjust more sweetness. Ranked as 2 with the frequency of 22

and percentage of 31%.

 132

CONCLUSION

Based from the summary of the findings, the researchers formulated

the conclusions:

The majority of respondents were aged 17 - 18 and most of them are

males, The majority of respondents were from section 1203 HECF, 1201
TEM/HO, 1201 HRS, 1201 HECF, 1101 HRS, 1101 HECF.

Majority of the respondents considers the carrot polvoron as sweet, it

got the highest weighted mean, while the salty and bitterness are only partially
acceptable, Carrot polvoron texture is soft considering that it got the highest
weighted mean, mean while the chewy texture came in second and crunchy
texture came in last, After presenting the carrot polvoron the respondents
agreed that it also looks unique it also got the highest weighted mean, The
circleness looks of carrot polvoron came in second and fresh receive the last
out of the three factors the first thing that the student accepted is the sweet
taste of carrot polvoron, second is the salty, and lastly the bitterness of carrot
polvoron

The recommendations and suggestions, the respondents agreed to

add more powdered milk and add more hint of carrots
 133

RECOMMENDATIONS

Based on the conclusions presented, this study came up with the

following recommendations:

A. For the students

1. Students should enjoy the new taste of the innovative carrot

polvoron, and presenting a healthier alternative to traditional desserts.

B. For the teachers

2. Teachers should guide their students to make the unique

desserts and they can also make the carrot polvoron at their home.

C. For the parents

3. Parents should allow their children to explore and learn more

about culinary experiences, such as innovation of carrot into carrot

polvoron, which can help their children to enjoy the food.

 134

REFERENCES

WEIGHTED MEAN

Ganti, A. (2024, October 8). Weighted Average: Definition and how it is

calculated and used. Investopedia.

https://www.investopedia.com/terms/w/weightedaverage.asp

RESEARCH DESIGN

https://researcher.life/blog/article/what-is-experimental-research-design-

definition-examples-types/

RANKING

rank. (2025). https://dictionary.cambridge.org/us/dictionary/english/rank

SAMPLING TECHNIQUE

https://scholar.google.com/scholar?

as_ylo=2020&q=survey+questionnaire&hl=en&as_sdt=0,5#d=gs_qabs&t

=1743576789629&u=%23p%3DNsxnX2I6FSwJ

RESEARCH INSTRUMENT

https://scholar.google.com/scholar?

as_ylo=2020&q=survey+questionnaire&hl=en&as_sdt=0,5#d=gs_qabs&t

=1743576789629&u=%23p%3DNsxnX2I6FSwJ

APPEARANCE

Barberi, G., González-Alonso, V., Spilimbergo, S., Barolo, M., Zambon,

A., & Facco, P. (2021). Optimization of the Appearance Quality in CO2

Processed Ready-to-Eat Carrots through Image Analysis. Foods, 10(12),

2999. https://doi.org/10.3390/foods10122999
 135

Zhu, H., Yang, L., Sun, Y., & Han, Z. (2020). Identifying carrot appearance

quality by an improved dense CapNet. Journal of Food Process

Engineering, 44(1). https://doi.org/10.1111/jfpe.13586

TEXTURE

Merano, V. (2024, November 6). Polvoron recipe. Panlasang Pinoy.

https://panlasangpinoy.com/dessert-candy-polvoron-recipe/?

fbclid=IwZXh0bgNhZW0CMTEAAR1nsnZUOlE1nk4ldYLItBkQXqosslqEs

FX5GRloaWmoY3JXkChWDO9ukkQ_aem_ax9p-UKRP9IFbzCHBPVTGQ

Manalo, L. (2023, January 20). Polvoron. Kawaling Pinoy.

https://www.kawalingpinoy.com/polvoron/?

fbclid=IwZXh0bgNhZW0CMTEAAR0uvNOJ016_7Eyk3E9cFLjbfR7ql9XRp

3rRzhn-eu901fIaJtIvAM7Evjk_aem_h6Wz-luKLSAkLhskZjNJtQ

TASTE

Prakash. (2023).

https://www.coursesidekick.com/health-science/13586298

Rd, L. P. M. (2024, July 23). Are carrots good for your eyes? Healthline.

https://www.healthline.com/nutrition/are-carrots-good-for-your-eyes