30Nov
ABSTRACT
This study examined the Production and Market Acceptance of Potato Doughnuts conducted at Nasugbu East Senior High School. Descriptive research design was used in the study to explain its overall conclusions. The sample population for this study consists of forty-two (42) teachers. The conclusion implies that potato can be incorporated on doughnut recipes and serves as a healthier option than regular doughnuts.
Respondents revealed that potato doughnut has several health benefits and vitamins compared to the regular doughnuts. Also, potato doughnuts exceed the consumers impression and satisfied with the overall outcome of potato doughnuts.
Moreover, the researchers recommended that market should accept and recognize potato doughnuts as an inclusion in several food products for consumer interests. Moreover, Potato should be incorporated to doughnut recipes or a more healthier doughnut option. And also, Potato should be incorporated into recipes of TVL Commercial Cooking Students.
INTRODUCTION
Potato, also known as (Solanum tuberosum) is native to the Peruvian-Bolivian Andes and is one of the world’s main food crops. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour, used in baking and as a thickener for sauces. The tubers are highly digestible and supply vitamin C, protein, thiamin, and niacin (Encyclopedia Britannica, 2024).
According to Matsushita et al. (2018) bread that are incorporated with mashed potato has been attracting attention because of its added components such as gelatinized starch, dietary fibers, vitamins, minerals, etc., that presents several beneficial effects on the nutritional value, texture, flavor, and taste of the bread.
Furthermore, Dawood et al. (2015) created doughnuts recipes using large amounts of small sized potatoes. The study showed that potatoes can effectively utilized in the preparation of doughnuts.
Likewise, BanoEt (2021) stated that potato paste can effectively improve the texture of doughnuts that are commonly made from wheat flour. It helps the doughnuts to become softer and more tender due to the interaction between gelatinize starch and gluten.
In addition, Swiacka et al. (2024) revealed that potatoes can integrate well into the dough and increase its starch content and the loaf’s capacity to retain moisture is boosted. Additionally, it leads the breads that possesses a soft and moist texture to have an extended shelf life making it a favorable ingredient in the baking industry.
Researchers from Nasugbu East Senior High School aim to investigate the possibility of creating and selling potato doughnuts. They will attempt to address the following inquiries: a.) What are nutritional benefits of potato doughnuts compared to regular doughnuts? b.) What is the market acceptance and consumers preference for potato doughnuts in terms of taste, price and overall willingness to purchase? c.) How can TVL commercial cooking students effectively incorporate potatoes into doughnut recipe?
In lieu thereof, the researchers utilize the descriptive research design to determine the production and market acceptance of potato doughnuts among different consumers at Nasugbu East Senior High School. The findings were the bases for developing a recipe that will provide valuable insights into the production and market acceptance of potato doughnuts, paving the way for a successful product launch.
METHODOLOGY
The study adopted a descriptive research design with a quantitative approach. Exploring the feasibility and potential impact of introducing “Potato Doughnuts”. Based on voxco.com (2021), descriptive research design is a type of research design that aims to systematically obtain information to describe a phenomenon, situation, or population.
The study was conducted in Nasugbu East Senior High School located at Brgy. Lumbangan, Nasugbu, Batangas. The school has been founded since 2016 headed by Principal Il with fifty-one (51) teachers and five (5) non-teaching staff. To ensure representative samples, the researchers selected forty-two (42) teachers as respondents using Slovin’s formula. Slovin’s formula is used to calculate the sample size necessary to achieve a certain confidence level of 95 percent and Precision Level or margin of error of 5 percent After thorough study of the problem, the respondents were chosen using Simple Random Sampling (SRS) which involves selecting individuals from the population in such a way that every individual has an equal chance of being chosen. This sampling method has an equal and likely possibility of getting selected in the sample. Since the selection of item completely depends on the possibility, therefore this method is called “Method of chance Selection”.
Data collection primarily relied on a survey questionnaire administered to the selected students. This questionnaire included both closed-ended and Likert scale questions, covering aspects such as awareness of health benefits, overall willingness to purchase product, and feedback on products’ taste and price.
Ethical considerations, such as informed consent, confidentiality, and voluntary participation, were strictly adhered to throughout the research process.
To analyze the feasibility study of the product and collect data, the researchers conducted the survey through direct dissemination of the questionnaires. The questionnaire design includes a cover letter explaining the study’s purpose and ensuring strict confidentiality between researchers and respondents.
The Likert scale questions were coded and analyzed using descriptive statistics, including percentages, weighted means, and standard deviation. The findings were presented through tables, facilitating further analysis and comparison.
RESULTS AND DISCUSSION
This part presents the data gathered, analyses and interpretation to answer the problem which this study aims to achieve.
1. The Nutritional Benefits of Potato Doughnuts Compared to Regular Doughnuts
Table 1 presents the Nutritional benefits of potato doughnuts compared to regular doughnuts to the respondents. Based on the ten (10) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answers regarding Potato doughnuts are a healthier option compared to regular doughnuts with weighted mean of 3.79 (SD=3.28), qualitatively describes as Strongly Agree. This means that potato doughnuts are healthier than any regular doughnuts. However, Potato has ingredients that align with health-conscious choices has the lowest weighted mean of 3.62 (SD=1.93) which means potato containing ingredients that align with healthy eating choices still needs an improvement. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the nutritional benefits of potato doughnuts compared to regular doughnuts with grand weighted mean of 3.702 (SD=3.079).
This result is related to the study conducted by Swiacka et al. (2024) revealed that potatoes can integrate well into the dough and increase its starch content. Additionally, it leads the breads to have an extended shelf life making it a favorable ingredient in the baking industry.
Table 1 The Nutritional Benefits of Potato Doughnuts Compared to Regular Doughnuts
2. Market Acceptance and Consumers Preference for Potato Doughnuts
2.1 Taste
Table 2.1 presents the Taste of the Potato doughnuts to the respondents. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answers regarding the Potato doughnuts have a pleasant taste with weighted mean of 3.76 (SD=3.25), qualitatively describes as Strongly Agree. This means that the potato doughnuts taste good. However, Potato doughnuts taste better than regular doughnuts with the lowest weighted mean of 3.45 (SD=3.00) which means the taste of potato doughnuts needs to be improved to have a better taste than a regular doughnut. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the taste of potato doughnuts compared to regular doughnuts with grand weighted mean of 3.632 (SD=3.152).
This result is related to the study conducted by BanoEt (2021) stated that potato paste can effectively improve the texture of doughnuts that are commonly made from wheat flour. It helps the doughnuts to become softer and more tender due to the interaction between gelatinized starch and gluten that makes the doughnuts to have a taste.
Table 2.1 Market Acceptance and Consumer Preference for Potato Doughnuts in Terms of Taste
2.2 Price
Table 2.2 presents the Price of the Potato doughnuts to the respondents. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answers regarding the Potato doughnuts offer good value for money with weighted mean of 3.69 (SD=3.18), qualitatively describes as Strongly Agree. This means that potato doughnut has a good price. However, Consumers who are willing to pay a premium for potato doughnuts has a lowest weighted mean of 3.60 (SD=3.11) which means the consumers of potato doughnuts are not willing enough to pay large amount, so the price of potato doughnuts are still in development. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the Price of potato doughnuts compared to regular doughnuts with grand weighted mean of 3.634 (SD=3.138).
The result is related to the study conducted by Dawood et al. (2015) created doughnuts recipes using large amounts of small sized potatoes. The study showed that It can effectively incorporated potatoes in the preparation of doughnuts to have a good quality reasonable for its price.
Table 2.2 Market Acceptance and Consumer Preference for Potato Doughnuts in Terms of Price
2.3 Overall Willingness to Purchase
Table 2.3 presents the Overall Willingness to Purchase of the Potato doughnuts to the respondents. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answers regarding the satisfaction with overall experience of potato doughnuts with weighted mean of 3.79 (SD=3.25), qualitatively describes as Strongly Agree. This means the consumers are satisfied with the potato doughnut. However, Potato doughnuts as a preferred choice for consumers has a lowest weighted mean of 3.64 (SD=3.19) which means Potato doughnuts still need an improvement to be a preferred choice of the consumers. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the Overall Willingness to Purchase of potato doughnuts with grand weighted mean of 3.72 (SD=3.234).
This result is related to the study conducted by Matsushita et al. (2018) bread that is incorporated with mashed potato has been attracting attention because of its added components that presents several beneficial effect on the nutritional value, texture, flavor, and taste of the bread that can make potato doughnuts being desirable product and make it as a preferred choice of the consumers.
Table 2.3 Market Acceptance and Consumer Preference for Potato Doughnuts in Terms of Overall Willingness to Purchase
3. Effective Incorporation of Potato Doughnuts into Recipes by TVL Commercial Cooking Students
Table 3 presents the Effective Incorporation of Potato doughnuts into Recipes by TVL Commercial Cooking Students to the respondents. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answers regarding Potato can be easily incorporated into doughnut recipe with weighted mean of 3.88 (SD=3.36), qualitatively described as Strongly Agree. This means that the potatoes can effectively utilized in the preparation of doughnuts. However, Potato enhances the overall taste of doughnuts has the lowest weighted mean of 3.74 (SD=2.96) which means potato doughnuts ingredients need an improvement to enhance the taste. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the Effective Incorporation of potato doughnuts into recipes by TVL Commercial Cooking Students with grand weighted mean of 3.814 (SD=3.244)
This result is related to the study conducted by Dawood et al. (2015). The study showed that potatoes can effectively utilize in the preparation of doughnuts.
Table 3 Effective Incorporation of Potato into Recipes by TVL Commercial Cooking Students
CONCLUSIONS AND RECOMMENDATIONS
This part presents conclusions and recommendations of the study.
CONCLUSIONS
Based on results of the study, the following conclusions are drawn:
1. Respondents strongly agree on the nutritional value of potato doughnuts and as a healthier option compared to regular doughnuts.
2. Potato is proposed to be incorporated to doughnut recipes and have obtained the market acceptance and consumer preference in terms of taste, price, and overall willingness to purchase.
3. TVL Commercial Cooking Students can effectively incorporate potatoes into doughnut recipes.
RECOMMENDATIONS
Based on proceeding findings and conclusions the following recommendations are offered by the researchers:
1. Potato should be incorporated to doughnut recipes for a more healthier doughnut option.
2. Market should accept and recognize potato doughnuts as an inclusion in several food products for consumer interests.
3. Potato should be incorporated into recipes of TVL Commercial Cooking Students.
BIBLIOGRAPHY
¹ : BanoEt (2021). The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm. http://ejournal.undwi.ac.id/index.php/jsds/article/view/1161
²: Dawood, A., S. Hussain, M. Nadeem, S. Jabbar, T.M. Qureshi, M.U. Nasir, S.M. Zahra and F. Rashid.( 2015). Quality assessment of Doughnut prepared by using small sized potatoes (Diamant). https://www.researchgate.net/publication/340594963_Quality_Assessment_of_Doughnuts_Prepared_by_Using_Small_Sized_Potatoes_Diamant
³: Encyclopedia Britannica (2024). https://www.britannica.com/plant/potato
⁴ : Matsushita, K., Iwata, J., Goshima, D., Santiago, D., Nakamura, T., Yamauchi, H. (2019). Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes, Food Science and Technology. https://doi.org/10.3136/fstr.25.245
⁵ : Swiacka, J., Kima, L., Voß, A., Grebenteuch, S., Rohn, S., Jeklea, M. (2024). Special bakery products – Acrylamide formation and bread quality are influenced by potato addition. https://www.researchgate.net/publication/380243976_Special_bakery_products_-_Acrylamide_formation_and_bread_quality_are_influenced_by_potato_addition
⁶ : Voxco.com(2021, September 29). What is Descriptive Research Design? https://www.voxco.com/blog/descriptive-research-design/
POTATO DOUGHNUT RECIPE
INGREDIENTS:
- 250g of All-Purpose Flour
- ¼ tsp Vanilla
- 80ml of Evaporated Milk
- 1 Egg
- 5g Yeast
- 30g White Sugar
- Oil
- 180g Potatoes
- 2g Salt
- Chocolate Condensed (For the syrup)
PROCEDURE:
- Cut the potatoes into small pieces to boil quickly. Fill the potatoes with water then boiled for 15 minutes.
- After 15 minutes, the potatoes are soft take them out and mashed.
- To make the dough; Use 80ml of Evaporated Milk, 30g Sugar, 1 egg, 5g dry yeast, then stir until the yeast dissolves.
- Add 250g of all-purpose flour, 2g salt, ¼ tsp vanilla, then stir well to absorb the water. Use hand to knead the dough. After kneading, met the dough rest for 1-2 hours.
- Once the size of the dough doubled, shape it like a doughnut, use a bottle cup to make a small circle in the middle of the doughnut.
- Put it in the baking paper so it doesn’t stick when it fry.
- After frying, you can put the chocolate Condensed to give flavor to the doughnut.
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