Camanay and Denosta Thesis

ILOILO STATE COLLEGE OF FISHERIES-DINGLE CAMPUS
College of Hospitality Management
CHAPTER I
INTRODUCTION
Background of the Study
Experimentation plays an important role in modern food
industry. Products are essential to the increasing demands
of the consumers who have growing concerns.
With the health of the individual as the prime
anxiety, people in the food production have been very
creative and resourceful in introducing and eventually
using new ingredients as substitute of the widely used
ones, to suit the needs of the consumers who have been keen
about health benefits, affordability and/or marketability
of food products.
Food prices frequently stir attention of consumers.
Prices of food products can sometimes be a barrier to having
healthy foods on the table. High prices of food means only
limited people or group of people can avail having them.
Yet, good nutrition is every individual’s right. There must
be a way to somehow make food products available and
affordable to as many persons as possible, without
compromising good nutrition.

Cupcake is mostly made of wheat flour infused with
organic ingredients like native fruits, grains, nuts, herbs
and tubers. Due to higher cost of wheat, the researchers
found an interesting organic plant that could give higher
content of starch. Sweet potato locally known as “kamote” is
a cheap but excellent source of carbohydrates, Vitamin A,
carotene, calcium and phosphorous. The ingenuity of the
Filipinos have led to the development of cupcakes utilizing
sweet potatoes.
Due to the issues like lactose intolerance and milk
allergy arising from the consumption of cow’s milk, there
has been an increased demand in the plant based alternative
milks around the world. One popular alternative is coconut
milk. Coconut milk is commonly used in Asian and tropical
recipes and drinks. Using coconut milk is an option when
cooking for someone who is lactose intolerant. It is also
an option for those seeking to impart a coconut flavor to
baked goods and cream sauces (Marina, 2014).
This study on using coconut milk in steamed sweet
potato cupcake attempts to bring a healthier product that
considers budget and its affordability.

Objective of the Study
This study aimed to determine the sensory evaluation
and over all liking of steamed sweet potato cupcake using
coconut milk in lieu of dairy milk as ingredient.
Specifically, the study sought to:
1. Determine the sensory characteristics of steamed sweet
potato cupcake using different forms of coconut milk as a
substitute ingredient in lieu of dairy milk.
2. Determine significant differences in terms of
appearance, texture, odor, color, taste, and over all
liking.
3. Determine the cost of production of steamed potato
cupcakes.
Significance of the Study
The findings of this study would be beneficial to the
following:
Consumers. Health conscious consumers would have the
choice in choosing healthy and nutritious foods that could
be part of their diet.
Food Service Providers. This is useful to food service
providers who are seeking for a very convenient way of

cooking, and is at a reasonable price, and most of all the
quality of food, less effort and has affordable ingredients
cost.
Entrepreneurs. They may develop commercialized
products out of this type of ingredient.
Students. They are the primary beneficiaries of the
study. This study would give them the knowledge on how to
become more creative in producing healthy cupcake using
other ingredients.
Future Researchers. The future researchers could use
the results of this study as basis for more investigation
in enhancing the quality of cupcake.
Scope and Limitation of the Study
This study was limited to the acceptability of steamed
sweet potato cupcake using coconut milk as a substitute of
dairy milk in terms of taste, color, texture, appearance,
odor, and overall liking. There were four treatments such
as: T1- dairy milk (control), T-2- powdered coconut milk,
T3- canned coconut milk, and T4- fresh coconut milk. The
study was conducted at the Foods Laboratory of the Iloilo
State College of Fisheries -Dingle Campus, Dingle, Iloilo.

The product was evaluated by 30 members of the taste panel.
Data gathered were subjected to descriptive and inferential
statistics set at 5% level of significance.
Definition of Terms
To understand and clarify the terms being used in the
study, the following are hereby defined:
Appearance. The size, shape, color and condition of
the outside surface of the product (Depositario & Betiwan,
2010).
In this study, appearance refers to the color and
outcome of the product.
Coconut milk. A milky white liquid expressed from
coconut meat, used as a base in cooking (Wiley & Sons,
1997).
In this study, coconut milk refers to the ingredient
used in making sweet potato cupcake.
Color. The property possessed by an object of
producing different sensations on the eye as a result of
the way the object reflects or emits light (Pastoureau,
2008).
In this study, it refers to the first element noticed
in the appearance of a food product.
Convenience. Procedures, products and services are
those intended to increase ease in accessibility, save
resources (such as time, effort and energy) and decrease
frustration (Leonard, 2002).
In this study, convenience refers to the comfort and
ease in preparing the sweet potato cupcake.
Dairy milk. Products or milk products are a type of
food produced from or containing the milk of mammals,
primarily cattle (Taylor & Francis, 2008).
In this study, dairy milk refers to the product being
combined in the making a cupcake.
Lactose intolerance. It is a digestive disorder caused
by the inability to digest lactose, the main carbohydrate in
dairy products (West, 2017).
In this study, lactose intolerance refers to
uncomfortable symptoms after eating with dairy product.
Odor. A sensation resulting from adequate stimulation
of the olfactory organ ( Kotthoff, 2015).
In this study, odor refers to the distinctive smell of
each treatment.
Sensory evaluation. It is a scientific discipline that
applies principles of experimental design and statistical
analysis to the use of human senses such as sight, smell,
taste, touch and hearing (Gatchalian, 2009).
In this study, sensory evaluation refers to the process
in analyzing or assessing the food quality characteristics.
Steaming. Steam is a convenient means to convey energy
in food processing operations. It is produced from
inexpensive and abundant water (Bowser, 2017).
In this study, steaming refers to the method used to
cook the coconut milk flavored cupcake.
Taste. A sensitivity that results from stimulation of
a gustatory nerve by taking into the mouth or touching with
the tongue.
In this study, it refers to the palatability of the
product( Daller, 2016).
Texture. The properties of a food that are that group
of physical characteristics arising from the structural
elements of the food, primarily sensed by the feeling of
touch (Rosenthal, 2015).
In this study, it refers to the nature of cupcake:
tender or rough, smooth or coarse, and dry or moist.

CHAPTER II
REVIEW OF RELATED LITERATURE
This chapter presents the related studies regarding
coconut milk, its uses and cupcakes.
Coconut Milk
Coconut milk is extensively used as a major ingredient
of savory foods and desserts in many countries. The sensory
characteristics of coconut milk have a substantial effect
on consumer acceptance. The objectives of this
investigation of Wattanapahu et al. (2012) were to develop a
lexicon of coconut milk products produced by different
tempering processes and to categorize coconut milk products
based on their sensory properties. Twelve samples
consisting of two unheated, four pasteurized, three UHT,
one sterilized and two spray dried were collected and
determined. Eight highly trained panelists described the
sensory characteristics of the coconut milk samples. The
results demonstrated that there were 17 attributes:
smoothness, overall coconut milk odor, sweetness of coconut
milk odor, freshness odor, coconut oil odor, cooked odor
nutty odor, overall coconut milk flavor, freshness flavor,

oily flavor, cooked flavor, sweet flavor, nutty flavor,
viscosity, fat feel, dryness, lip and mouth feel. All 17
sensory attributes were significantly different (P < 0.05)
among coconut milk samples. The results of hierarchical
cluster analysis (HCA) and principal component analysis
(PCA) demonstrated that PCA reduced the 17 sensory
attributes into two independent principal components (PCs),
which accounted for 87.30% of the explained variance. These
two PCs with HCA could classify the 12 samples into five
groups related to their tempering processes.
Coconut milk was prepared by grinding coconut with
water and straining through muslin cloth. To improve total
solids and protein contents of coconut milk, various
temperatures and pH levels of extraction water were
investigated. Coconut milk prepared by grinding coconut
with hot water (80o C) at pH 8 contained highest solids and
proteins. The coconut milk was then blended with various
percentages of skim milk powder. These coconut-natural milk
blends were subjected to sensory evaluation. It was found
that coconut milk blended with 15% skim milk powder on
total solids basis was most liked by the judges. Further,
for nutritional evaluation, the coconut-natural milk

10
blended with 15% skim milk powder was compared with cow
milk. The results showed that this blend had slightly low
protein and fat contents, while it contained more ash. Ca
and Na were found less while Mg, K and Fe were more in
coconut-natural milk blend than cow milk (Rehman, et al,
2004).
A study was conducted Marina and Nurul Azizah (2014) to
determine the nutritional values and sensory evaluation of
Malaysian dishes prepared with coconut and dairy milk
products. Custard pudding and green curry were cooked using
fresh coconut milk (FCM), instant coconut milk (ICM), fresh
milk (FM) and evaporated milk (EM). Proximate analysis was
carried out following the procedures of AOAC (1996).
Sensory evaluation was carried out using a Seven-Point
hedonic scale to determine the consumer acceptability of
the dishes. The results showed that custard pudding
prepared using FM had significantly (P < 0.05) lowest fat
content (0.28%) while the highest protein content was found
in EM custard pudding (2.98%). The green curry shows
similar trend with FM green curry having significantly (P <
0.05) lowest calorie (0.82 kcal/g) and fat content (5.68%)
among others. The highest protein content in green curry

11
were found in dishes prepared with dairy products (5.31 –
5.53%). The sensory evaluation results showed that FCM
sample was the most appealing in both custard pudding and
green curry dishes, as it received significantly highest
scores (P < 0.05) in all sensory attributes. The Malaysian
dishes prepared with dairy milk products were superior in
nutritional value compared to dishes made from coconut milk
products. However, coconut milk dishes were better accepted
than dairy milk dishes, which indicates that consumers are
not willing to sacrifice the classic flavor of coconut milk
they have used to.
Sweet Potato Cupcakes
Sweet potato has high nutritional value, not only its
content of polysaccrides and minerals but also, its vitamin
content of carotenes. Orange- fleshed sweet potato (OFSP)
varieties rich in βeta-carotene, a precursor of vitamin A
is one of the least expensive sources of dietary vitamin A.
Investigations on the use of sweet potato(Ipomea batata )
orange and white flour with wheat flour composite at
various levels of substitution (10,20, and 30%) in cake
production were carried out. Sweet potato flour can serve

12
as a source of energy and nutrients (carbohydrates, βeta-
carotene, minerals (Ca, K , Fe, P, and Z), can add natural
sweetness, color, flavor and dietary fiber to processed
food products. All types of cakes were evaluated
chemically, and physically. Total energy from cakes ranged
from 404.9 -361.82 K.cal. The chemical composition showed
that fresh sweet potato had lower protein content (4.51-
2.96%) in orange and white verities respectively. Sensory
evaluation results revealed that composite cake (10%, 20%
and 30%) had no significant difference (p>0.05) in taste.
At 30% level orange sweet potato was the best in volume
increase, softness and overall acceptability. On the other
hand, cohesiveness decreased with time, but increased with
increased sweet potato flour in the cake. The shelf life of
the produced cake increased for 30 days with cold storage
(Samiha, 2015).
This experimental study aimed to determine the sensory
characteristics of sweet potato cupcakes enriched with 5,
10 and 15 grams of turmeric powder in terms of its outside
characteristics such as shape, color, volume and crust and
its inside characteristics such as color, grain, texture,
taste and aroma (Tucar, 2017). The level of acceptability

13
as to appearance, taste, texture, aroma and general
acceptability was also evaluated. The sensory
characteristics were evaluated by selected panel of
evaluators using a sensory evaluation score sheet based on
the Six - Point Hedonic Scale. Findings revealed that the
outside characteristics of sweet potato cupcakes enriched
with 5 grams turmeric powder has a moderately rounded top,
inside characteristic was yellow-orange in color. On the
other hand, sweet potato cupcakes enriched with 10 grams
and 15 grams turmeric powder have a perfectly rounded top,
inside characteristic was yellow in color. While, outside
characteristics such as yellow-orange in color, moderately
light in weight in proportion to size and has a moderately
shiny surface and inside characteristics such as thin-
walled cells with no larger air spaces, moderately moist,
moderately tender, moderately distinct sweet potato taste
and have a moderately distinct sweet potato aroma were
common to 5, 10 and 15 grams turmeric powder. Moreover,
sweet potato cupcakes with 0 grams turmeric powder has
perfectly rounded top, light brown in color, moderately
light in weight in proportion to size and has a moderately
shiny surface while the inside characteristics were light

14
brown in color, moderately uniform, thin-walled cells with
no larger air spaces, moderately moist, moderately tender,
moderately distinct sweet potato taste and has a very
distinct sweet potato aroma. Sweet potato cupcakes with 5
grams turmeric powder was the most acceptable since it was
very much liked by the group of evaluators as to its
general acceptability and very comparable to all sensory
characteristics. Significant differences existed in the
level of acceptability of sweet potato cupcakes enriched
with turmeric powder in terms of taste, aroma and general
acceptability. No significant differences existed in the
level of acceptability of sweet potato cupcakes enriched
with turmeric powder in terms of appearance and texture as
evaluated by pupils, high school students and housewives.
The objectives of this study were to evaluate the
possibility of adding passion fruit and orange residues in
cakes, as well as to analyze their addition on the
physicochemical and sensory characteristics (Oliveira et
al, 2016). Four formulations were made: the standard cake
(WF), wheat flour + 20% passion fruit flour (WF + PFF),
wheat flour + 12.5% orange flour (WF + OF), and wheat flour
+ 10% passion fruit flour associated with 6.25% orange

15
flour (WF + OF + PFF). Chemical, physical, and sensory
analysis was evaluated. The samples WF + PFF and WF + OF +
PFF showed large amount of dietary fiber. In sensorial, the
sample WF + OF was the most promising one.
In an interview conducted by the researchers, a
culinary chef said that one can mix fruits, together with
the basic ingredients to make a cupcake tastier
(Heytahchizz, 2015). The chef also said that making
cupcakes is a kind of experiment wherein ingredients are
mixed or combined with other "stuff" to create new and
exciting flavors.
In the feasibility study conducted by Tejada, et al.
(2007), students of the University of Northern Philippines
Vigan City, made a twist to the simple cupcake by mixing
malunggay (horse radish) leaves, instead of the usual
fruits into the cupcake mixture and produced a light green-
colored cupcake after baking. The study was a success and
the cupcakes became a hit when two well-known government-
assisted livelihood projects in Ilocos Sur adapted the
recipe.
16
The Food Technology students of the Mariano Marcos
State University (MMSU) in Batac City, on the other hand
used squash meat in one of the cakes made (Gacula, 2007).
In the feasibility study conducted by Allen (2015)
from live strong team, she said that healthy food choices
can lead to a healthy lifestyle by using applesauce than
vegetable oil when baking.

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CHAPTER III
METHODOLOGY
This chapter describes the materials and methods
employed in the conduct of the study.
Materials
The ingredients used in the study were: 4 cups cake
flour, 1 cup fresh coco milk, 150 grams powdered coco milk,
250ml coconut milk in can, dairy milk, 8 large eggs, sugar,
4tbsp baking powder, 4tsp baking soda and 4 cups mashed
sweet potato. The equipment were: baking cups, measuring
spoon, measuring cups, spatula, mixing bowl, food tongs,
molder, stove, apron, hairnet, towels, pencil and
evaluation sheets.
Methods
Experimental Treatments. The experimental treatments
were: Treatment 1- Dairy Milk, Treatment 2- Powdered
Coconut Milk, Treatment 3- Canned Coconut milk, Treatment
4- Fresh Coconut.
Preparation of ingredients. The ingredients used in
preparing steamed sweet potato cupcake using different
forms of coconut milk were as follows:

18
Table 1
Standard Recipe of Steamed Sweet Potato Cupcake
Ingredients Treatment Treatment Treatment Treatment
Control 2 3 4
sweet potato 1Cup 1Cup 1Cup 1Cup
Cake flour 1Cup 1Cup 1Cup 1Cup
Milk 1C Dairy 150g 250ml 1Cup
White sugar 1Cup 1Cup 1Cup 1Cup
Baking powder 1tbsp 1tbsp 1tbsp 1tbsp
Egg 2 large 2 large 2 large 2 large
Baking soda 1tsp 1tsp 1tsp 1tsp
Vanilla 1tbsp 1tbsp 1tbsp 1tbsp
Procedure in Cooking Steamed Sweet Potato Cupcake. Dry
ingredients were sifted and was set aside. In a large bowl,
eggs and sugar were whisked together. Mashed sweet potato,
vanilla, coconut milk/dairy milk were also added and mixed.
Dry ingredients were slowly folded in. In a large pot
filled with boiling water, the mixture in baker’s cup was
placed in a steamer tray over boiling water. It was steamed

19
and covered for 30 minutes. It was removed from the steamer
and let cool before serving. Cooking time for each
treatment was 30 minutes each.
Sensory Evaluation of the Final Product
The thirty (30) selected respondents were invited to
evaluate the steamed sweet potato cupcakes using different
forms of coconut. Using the researcher made score sheets,
the taste panel evaluated the characteristics of the
product in terms of appearance, texture, odor, taste, color
and over all liking.
Composition of the Tasting Panel
There were 30 panelists in this study, five Bachelor
of Elementary Education students (BEED), five Bachelor of
Science in Information Technology students (BSIT), five
Bachelor of Science in Agriculture students (BSA) five
Bachelor of Hotel and Restaurant Management students
(BSHRM),and five faculty members and five staff. Evaluation
sheets using the Nine- Point Hedonic Scale which indicate
the like and dislike, instructions for the tasting panels
were provided. Each panel member was given a score sheet

20
with samples of four treatments. This study was conducted
in the Laboratory Room. Each tasting panelist was allotted
time to taste the four samples. Each member rated the
samples independently.
Sample, Presentation and Preparation
The steamed sweet potato cupcake was plated in 30
saucers for evaluation. Every cupcake was labeled with a
code to avoid biases. Pencils and evaluation sheets would
indicate the criteria for scoring and were furnished to
panelist. A glass of water was provided at the side of each
saucer for the panelist to drink after tasting a sample and
before proceeding to the next sample.
Conduct of Evaluation and Scoring
The researchers formulated the recipe using the four
treatments in three trials. The trial was evaluated at
1:00-3:00 in the afternoon with five days interval. To
interpret the data, the following scales and
interpretations were used:

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Numerical Range Descriptive Rating

8.50-9.00 Like Extremely
7.50-8.49 Like Very Much
6.50-7.49 Like Moderately
5.50-6.49 Like Slightly
4.50-5.49 Neither Like Nor Dislike
3.50-4.49 Dislike Slightly
2.50-3.49 Dislike Moderately
1.50-2.49 Dislike Very Much
1.00-1.49 Dislike Extremely
Data Collected
The following data were collected during the
duration of the study based on the evaluation given by the
30 tasting panel using the 9-Point Hedonic Scale.
Appearance. Depends on the composition of the outside
surface of the product.
Color. Depends on the nature of materials perceivable
with the sense of sight.
Texture. Attributed to both appearance and touch
factor.
Taste. The substance or extract that provides
particular taste.
Odor. The property of the substance that activate the
sense of smell.
22
Overall Liking. Has been recognized as an important
attribute of coconut milk in steamed sweet potato cupcake
that greatly influenced consumer acceptability.
Statistical Tools and Analysis
This study utilized descriptive statistics in solving
the sensory characteristics of the four treatments of
coconut milk in steamed sweet potato cupcake. Analysis of
variance was used to determine significant differences
among treatment means.

23
CHAPTER IV
ANALYSIS, PRESENTATION AND INTERPRETATION OF DATA
This chapter shows the results and discussions on the
sensory evaluation of steamed sweet potato cupcake with
different forms of coconut milk as ingredient. The data
were interpreted using the Statistical Package for Social
Science (SPSS). Tables are presented to supplement the
discussion of the results.
Appearance of Steamed Potato Cupcakes
Table 2 shows the appearance of sweet potato cupcake
using different forms of coconut milk. T-1(dairy milk)
obtained the highest mean of 7.14 interpreted as “chewy”
because its consistency is really fluffy, bouncy to touch
and also it is neither too wet nor too dry. T-2(powdered
coconut milk) had a mean of 6.24 interpreted as “Crumbly”
because it looks uneven and coarse; T-3(canned coconut
milk) with a mean of 6.81 was described as “Chewy” while T-
4 (fresh coconut milk) with 7.05 was also “chewy”. Over all
evaluation on appearance of the respondents was 6.18 or
“chewy” as the appearance liked by the panel for steamed

24
potato cupcakes. Analysis of variance showed no significant
difference among treatment means.
Table 2
Appearance of Steamed Sweet Potato Cupcake Using Different

Forms of Coconut Milk
Treatment Trial
I II III Total Mean Description
___________________________________________________________
T-1 6.80 7.06 7.57 21.43 7.14 Chewy
T-2 6.43 6.50 5.80 18.73 6.24 Crumbly
T-3 7.00 6.47 6.97 20.44 6.81 Chewy
T-4 7.37 6.40 7.37 21.14 7.05 Chewy
Grand Total 81.74
Grand Mean 6.81 Chewy
___________________________________________________________
ns= not significant
CV= 6.16%
Numerical range Descriptive Rating

8.50-9.00 Perfect
7.50-8.49 Buttery
6.50-7.49 Chewy
5.50-6.49 Crumbly
4.50-5.49 Neither crumbly nor airy
3.50-4.49 Airy
2.50-3.49 Crispy
1.50-2.49 Sticky
1.00-1.49 burnt
25
Texture of Steamed Potato Cupcakes
Table 3 shows the texture of steamed sweet potato
using different forms of coconut milk as ingredient. T-
1(dairy milk) obtained the highest mean of 7.04 interpreted
as “smooth” because it is completely smooth, soft and moist
enough that will not dry in the mouth when it is being
chewed. T- 2(powdered coconut milk) had a mean of 6.38
described as “moist” because the surface is rough and dry
while T-3 (canned coconut milk) with a mean of 6.70 and T-
4(fresh coconut milk) has 6.76 described as “moist” by the
respondents. Over all evaluation on color of the
respondents was 6.72 or “smooth” as the texture liked by
the panel for steamed potato cupcakes. Analysis of variance
showed no significant difference among treatment means.

26
Table 3
Texture of Steamed Sweet Potato Cupcakes Using Different

Forms of Coconut Milk
Treatment Trial
T-1 6.76 6.80 7.57 21.13 7.04 Smooth
T-2 6.86 5.86 6.40 19.13 6.37 Smooth
T-3 6.80 6.77 6.52 20.10 6.70 Smooth
T-4 6.86 6.40 7.03 20.29 6.76 Smooth
Grand Total 80.61
Grand Mean 6.72 Smooth
ns= not significant

CV=5.70%
Legend:
8.50-9.00 fluffy
7.50-8.49 bouncy
6.50-7.49 smooth
5.50-6.49 moist
4.50-5.49 neither moist nor dry
3.50-4.49 dry
2.50-3.49 rough
1.50-2.49 rancid
1.00-1.49 bland
27
Odor of Steamed Potato Cupcakes
Table 4 shows the odor of steamed sweet potato cupcake
using different forms of coconut milk as main ingredient.
T-1(dairy milk) obtained the highest mean of 7.02
interpreted as “light vanilla” because it has absorbed the
smell of vanilla mixed together with the dairy. T-
2(powdered coconut milk) had a mean of 6.36 described as
“minty” while T-3(canned coconut milk) with 6.67, and T-
4(fresh coconut milk) with 6.62 were both interpreted as
“light vanilla”. Over all evaluation on odor of the
respondents was 6.62 or “light vanilla” as the odor liked
by the panel for steamed potato cupcakes. Analysis of
variance showed no significant difference among treatment
means.
28
Table 4
Odor Preference of Steamed Sweet Potato Cupcake Using

Different Forms of Coconut Milk
___________________________________________________________
Treatment Trial
___________________________________________________________
T-1 6.76 6.80 7.55 21.10 7.02 Light vanilla
T-2 6.86 5.87 6.38 19.11 6.36 Minty
T-3 6.80 6.77 6.50 20.07 6.67 Light vanilla
T-4 6.86 6.40 7.00 20.26 6.73 Light vanilla
Grand Total 80.55
Grand Mean 6.62 Light vanilla
___________________________________________________________
ns= not significant

CV=5.69%

8.50-9.00 Sweet vanilla
7.50-8.49 Strong vanilla
6.50-7.49 light vanilla
5.50-6.49 minty
4.50-5.49 neither smells good nor bad
3.50-4.49 funky
2.50-3.49 rancid
1.50-2.49 stale
1.00-1.49 malodorous
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Taste of Steamed Potato Cupcakes
Table 5 shows the taste preference of steamed sweet
potato cupcake using different forms of coconut milk as
main ingredient. T- 1(dairy milk) has the mean of 7.12
interpreted as “sweet” because it tastes so great and it
perfectly combines with the milk, while T-2 (powdered
coconut milk) had a mean of 6.44 “sugary”, T-3 (canned
coconut milk) has 7.18 and T-4(fresh coconut milk) has a
mean of 7.39 both interpreted as “Sweet.” Overall
evaluation on taste of the respondents was 7.03 or “sweet”
as the taste liked by the panel for steamed potato
cupcakes. Analysis of variance showed no significant

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Table 5
Taste Preference of Steamed Sweet Potato Cupcake Using

Trial
Treatment I II III Total Mean Description
___________________________________________________________
T-1 6.93 7.60 6.83 21.36 7.12 Sweet
T-2 6.33 6.93 6.07 19.33 6.44 Sugary
T-3 7.13 7.43 6.97 21.53 7.18 Sweet
T-4 7.50 7.10 7.57 22.17 7.39 Sweet
Grand Total 84.39
Grand Mean 7.03 Sweet
___________________________________________________________
ns= not significant

CV=5.08%

8.50-9.00 Delicious
7.50-8.49 savory
6.50-7.49 sweet
5.50-6.49 sugary
4.50-5.49 neither savory nor salty
3.50-4.49 salty
2.50-3.49 dry
1.50-2.49 bitter
1.00-1.49 greasy
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Color of Steamed Potato cupcakes
Table 6 shows the color of Steamed sweet potato
cupcake using different forms of coconut milk as main
ingredient. T-4(fresh coconut) had the highest mean of 7.57
described as slight yellow followed by T-2(powdered coconut
milk), T-1(dairy milk), T-3 (canned coconut milk) with
means of 7.14, 7.04, and 7.02 respectively described as
yellow. Over all evaluation on color of the respondents was
7.19 or “yellow” was the color liked by the taste panel for
steamed potato cupcakes. Analysis of variance showed no
significant difference among treatment means.

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Table 6
Color of Steamed Sweet Potato Cupcake Using Different Forms

of Coconut Milk
___________________________________________________________
Treatment Trials
___________________________________________________________
T-1 6.76 6.80 7.57 21.13 7.04 Yellow
T-2 6.80 7.06 7.57 21.43 7.14 Yellow
T-3 6.76 6.80 7.55 21.11 7.02 Yellow
T-4 7.00 7.40 7.87 22.27 7.57 Slight
Yellow
Grand Total 85.94
Grand Mean 7.19 Yellow
ns= not significant

CV= 5.98%

8.50-9.00 Light Yellow
7.50-8.49 Slight Yellow
6.50-7.49 Yellow
5.50-6.49 Dark Yellow
4.50-5.49 slightly Brown
3.50-4.49 Light brown
2.50-3.49 Brown
1.50-2.49 Burnt
1.00-1.49 Black
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Overall Liking
Table 6 shows the overall liking of steamed sweet
potato cupcake using different forms of coconut milk as an
ingredient. T-1(dairy milk) obtained the highest mean of
7.57 interpreted as like very much because it has the
perfect taste that the taste panelists like the most while
T-2(powdered coconut milk) has 6.73 which is like
moderately which is the lowest mean because its taste do
not fit the respondents’ taste. T-3 (canned coconut milk)
had a mean of 6.93 and T-4 (fresh coconut milk) with 7.23
were both interpreted as like moderately. The grand mean of
7.12 showed that the product was moderately liked by the
respondents. Analysis of variance showed no significant

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Table 7
Over All Liking of Steamed Sweet Potato Cupcake Using

__________________________________________________________
Treatment Trials
___________________________________________________________
T-1 7.00 7.40 7.87 22.27 7.57 Like very much
T-2 6.96 6.77 6.47 22.20 6.73 Like moderately
Grand total 84.97
Grand Mean 7.12 Like moderately
___________________________________________________________
ns=not Significant
CV=6.72
Numerical Range Descriptive Rating

8.50-9.00 Like Extremely
7.50-8.49 Like Very Much
6.50-7.49 Like Moderately
5.50-6.49 Like Slightly
4.50-5.49 Neither Like Nor Dislike
3.50-4.49 Dislike Slightly
2.50-3.49 Dislike Moderately
1.50-2.49 Dislike Very Much
1.00-1.49 Dislike Extremely
35
Table 8
Consolidated Results of Sensory Evaluation
Attributes Mean Interpretation Significance
___________________________________________________________
Appearance 6.81 Chewy NS
Texture 6.72 Smooth NS
Odor 6.62 light vanilla NS
Taste 7.03 Sweet NS
Overall Liking 7.19 Yellow NS
General 7.12 Like Moderately NS
Acceptability
Cost of Production
Table 9 shows the cost of production of each treatment
using coconut milk. The most expensive among the treatments
was T-1 (Dairy milk) and T-3 (canned coconut milk) as
compared to T-2 (powdered coconut milk) and T-4 (fresh
coconut milk).
36
Table 9
Cost of Production of the Treatments
Treatments
Ingredients 1 2 3 4
Cake flour 10.00 10.00 10.00 10.00
Sweet potato 6.00 6.00 6.00 6.00
Dairy milk 50.00
Powdered coconut 25.00
Coconut in can 50.00
Fresh coconut milk 25.00
Baking powder 2.00 2.00 2.00 2.00
Brown sugar 8.00 8.00 8.00 8.00
Egg 16.00 16.00 16.00 16.00
Baking cups 35.00 35.00 35.00 35.00
Total cost 127.00 102.00 127.00 102.00
Standard yield 40 40 40 40
Cost per serve 3.17 3.17 3.17 3.17
Selling price 7.00 7.00 7.00 7.00
Price for 40 servings 280.00 280 280.00 280.00
Food cost 45% 51% 45% 51%
Profit 153.00 98.00 153.00 98.00
37
CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter deals with the summary of the study,
conclusions and recommendations.
Summary
This study was conducted to determine the sensory
characteristics of steamed sweet potato cupcakes using
different forms of coconut milk in terms of appearance,
texture, odor, taste, color and overall liking. The study
was conducted at the Foods Laboratory of Iloilo State
College of Fisheries-Dingle Campus. The study consisted of
four treatments: T1-dairy milk, T2-powdered coconut milk,
T3-canned coconut milk, T4-fresh coconut milk, and with
three trials. The data were gathered using a Nine-Point
Hedonic scale.
The result of the study revealed the following
findings:
1. The characteristics of steamed potato cupcakes
preferred by the taste panel were: chewy appearance, smooth
texture, light vanilla odor, sweet taste, and yellow color.

38
Over all, it was evaluated as liked moderately by the
panel.
2. One-way Analysis of variance revealed that steamed
potato cupcake, regardless of the different coconut milk
used as the main ingredient, were not significantly
different in all parameters.
3. The study revealed that using powdered and fresh
coconut milk in steamed sweet potato cupcake resulted to a
lower cost of production. On the other hand, using dairy
milk and liquid coconut milk in steamed sweet potato
cupcake raised the cost of production, generated a higher
amount of profit for the product.
Conclusion
In light of the findings, the researchers had come up
with the following conclusions:
1. The attributes and general acceptability of steamed
sweet potato cupcakes using different forms of coconut milk
had the same sensory characteristics.
3. The cost production using dairy and canned coconut
milk is higher compared to the cost of production of the
same product using powdered and fresh coconut milk.

39
Recommendation
The researchers offer the following recommendations:
1. Increasing the amount in ratio of different forms
of coconut milk as an ingredient in making steamed sweet
potato cupcakes to verify further results.
2. Replication of this study with wider scope is
highly recommended. Aside from sweet potato as the main
ingredient they can try other root crops to determine the
acceptability of coconut milk on it.

40
REFERENCES
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Bhattacharya, M.,(2002).Cupcakes and bread.Cereal

Chemistry.79, 178–182.Retrieved from:
file:///C:/Users/User-PC/Downloads/j.1745-
4557.2011.00401.x.pdf
Carpio, C. (2005). Research on account genetic resources in

South and East Asia: Coconut genetic resources. IPGRI-
Regional office for Asia, the Pacific and Oceania,
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Daller,J.A, (2016). Facts of taste disorders.Retrieved

from: https://www.medicinenet.com/taste_disorders
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Design,C. (2013).Cupcakes twist. Retrieved from:

Depositario & Betiwan, (2010). Appearance. Retrieved from:

https://www.scribd.com/document/49142922/
Gatchalian, M.M. (2009) University of the Philippines,

Quezon City. College of Home Economics. Retrieved
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D=XB7502655
Gacula, (2007). Squash meat in cupcakes. Retrieved from:

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Heytahchizz, (2015) Cupcake experiments. Retrieved from:

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r_and_nutrition_Part_1_Fundamentals_of_smelling
Levin, B. (2009). Coconut Bliss: A research based review of

the health and nutrition benefit. Retrieved from:
www.coconutbliss.com/sites/default/files/Buck_Levin.
Marina, A & NurulAzizah, S. (2014). Use of Coconut Versus

Dairy Milk Products in Malaysian Dishes: Comparison of
Nutritional Composition and Sensory Evaluation.
Journal of Food and Nutrition Research. 2. 204-208.
10.12691/jfnr-2-4-12. Retrieved from:
DOI: 10.12691/jfnr-2-4-12
Rehman, Saleem-ur-, Ahmad, M. Mushtaq, Yameen, Amna,

Almas, Kausar and Muntaha, Sidra-til (2004) Sensory
and Nutritional Evaluation of Coconut-Natural Milk
Blend. Pakistan Journal of Life and Social Sciences,
2(2): 104-108. Retrieved from:
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81d9498f34bb59d8bf9b.pdf
Samiha, A. Alloush (2015).Chemical, Physical and Sensory

Properties Of Sweet Potato Cake. Egyptian Journal of .
Agricultural Research., 93 (1),
Tabaldo-Tucar, M. (2017). Sensory Characterization of

Cupcakes Made of Sweet Potato (Ipomoea batatas) Flour
with Turmeric (Curcuma longa) Powder. Asia Pacific
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f_Cupcakes_Made_of_Swee...
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Tejada, (2007). Malunggay cupcake. Retrieved from:

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plant based alternatives fare nutritionally compared
to cow’s milk?. Journal of Food Science and
Technology. 55. 10.1007/s13197-017-2915-y. Retrieved
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Wattanapahu, Saowapark & Suwonsichon, Thongchai &

Jirapakkul, W & Kasermsumran, S. (2012).
Categorization of coconut milk products by their
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egorization_of_coconut_milk_products_by_their_sensory_
characteristics
43
APPENDICES
44
Appendix A
DATA-GATHERING INSTRUMENT
This data-gathering instrument is intended to gather data

for a research entitled “Coconut milk in Steamed Sweet Potato
cupcake”, in partial fulfillment of the Bachelor of Science in
Hotel and Restaurant Management
In this regard, kindly supply the data required in the

parentheses or spaces provided for your answers. Rest assured
that the information obtained herein will be treated with utmost
confidentiality. Please do not leave any item unanswered.
Thank you very much.
THE RESEARCHERS
Name
(Optional):______________________________________________________
1. Sex 2. Occupation
[ ] Male [ ] Student
[ ] Female [ ] Faculty/Staff
---------------------------------------------------------------
9 – POINT HEDONIC SCALE (Sensory Evaluation Sheet)
The following categories concern how you feel about the

product/s. Please indicate the extent of your assessment with
each category by placing a CHECK on the column that corresponds
your answer.
A. Appearance
Perfect Buttery Chewy Crumbly Neither Airy Crispy Sticky Burnt

chewy or
crumbly
45
B. Texture
Fluffy Bouncy Smooth Moist Neither Dry Rough Greasy Bland

smooth
or moist
C. Odor
Sweet Strong Light Minty Neither Funky Rancid Stale Malodor

Light or ous
minty
D. Color
Light Slight Yellow Dark Slightly Light Brown Burnt Black

Yellow yellow yellow brown brown
46
E. Taste
Delicious Savory Sweet Sugary Neither Salty Dry Bitter Bland

sweet or
sugary
F. Overall Liking
Moderately
Moderately
Very Much
Extremely
Extremely
Like Very
Like Nor
Slightly
Slightly
Neither
Dislike
Dislike
Dislike
Dislike
Dislike
Much
Like
Like
Like
47
Appendix B
Univariate Analysis of Variance of Appearance
___________________________________________________________
Sv ss df ms f Sig.value
__________________________________________________________
Corrected 1.465a 3 .488 2.773 .111
model
Intercept 556.786 1 556.786 3162.058 .000
Trmts 1.465 3 .488 2.773 .111
Error 1.409 8 .176
Total 559.659 12
Corrected 2.873 11
total
___________________________________________________________
Appendix C
Univariate Analysis of Variance of Texture
___________________________________________________________
___________________________________________________________
Corrected 681a 3 .277 1.543 .277
model
Intercept 541.766 1 541.766 3680.270 .000
Trmts .681 3 .277 2.773 .277
Error 1.178 8 .147
Total 543.626 12
Corrected 1.859 11
total
___________________________________________________________
48
Appendix D
Univariate Analysis of Variance of Odor
___________________________________________________________
___________________________________________________________
Corrected 674a 3 .225 1.579 .269
model
Intercept 540.692 1 540.692 3801.220 .000
Trmts .674 3 .225 1.579 .269
Error 1.138 8 .142
Total 542.504 12
Corrected 1.812 11
total
___________________________________________________________
Appendix E
Univariate Analysis of Variance of Taste
___________________________________________________________
___________________________________________________________
Corrected 1.484a 3 .495 3.859 .056
model
Intercept 592.067 1 592.067 4619.509 .000
Trmts 1.484 3 .495 3.859 .056
Error 1.025 8 .128
Total 594.576 12
Corrected 2.509 11
total
___________________________________________________________
49
Appendix F
Univariate Analysis of Variance of Color
___________________________________________________________
___________________________________________________________
Corrected 1.484a 3 .495 3.859 .056
model
Intercept 592.067 1 592.067 4619.509 .000
Trmts 1.484 3 .495 3.859 .056
Error 1.025 8 .128
Total 594.576 12
Corrected 2.509 11
total
___________________________________________________________
Appendix G
Univariate Analysis of Variance of Overall Liking
___________________________________________________________
___________________________________________________________
Corrected .397a 3 .132 .578 .646
model
Intercept 615.044 1 615.044 2688.325 .000
Trmts .397 3 .132 .578 .646
Error 1.830 8 .229
Total 617.271 12
Corrected 2.227 11
total
___________________________________________________________
50
Appendix H. DOCUMENTATION
Preparation of Ingredients
51
BIOGRAPHICAL DATA
Name : Mary Theresse Dianne J. Camanay
Date of Birth : September 26, 1997
Age : 21
Address : Brgy.Bongloy Dingle, Iloilo
Citizenship : Filipino
Religion : Roman Catholic
Parents
Father : Rico P. Camanay
Mother : Joselma A. Jamili
School Attended
Elementary : Bongloy Elementary School, Dingle, Iloilo
(2009-2010)
Secondary : Mater Carmeli School, Dingle, Iloilo
(2013-2014)
Tertiary : Iloilo State College Of Fisheries
Dingle Campus, Dingle, Iloilo
(2018-2019)
Course : Bachelor of Science in Hotel and
Restaurant Management
52
BIOGRAPHICAL DATA
Name : Johnny Denosta
Date Of Birth : January 01, 1998
Age : 21
Address : Brgy. Pandan, Dingle,
Iloilo
Citizenship : Filipino
Religion : Roman Catholic
Parents
Father : Woody Ponte Denosta
Mother : Cristina Dulla Denosta
School Attended
Elementary : White Elementary School, Dingle, Iloilo
(2010-2011)
Secondary : Dingle National High School
Dingle, Iloilo (2014-2015)
Tertiary : Iloilo State College Of Fisheries
Dingle-Campus, Dingle, Iloilo
(2018-2019)
Course : Bachelor of Science in Hotel and
Restaurant Management

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ILOILO STATE COLLEGE OF FISHERIES-DINGLE CAMPUS

College of Hospitality Management

Background of the Study

Experimentation plays an important role in modern food

industry. Products are essential to the increasing demands

of the consumers who have growing concerns.

With the health of the individual as the prime

anxiety, people in the food production have been very

creative and resourceful in introducing and eventually

using new ingredients as substitute of the widely used

about health benefits, affordability and/or marketability

Food prices frequently stir attention of consumers.

Prices of food products can sometimes be a barrier to having

healthy foods on the table. High prices of food means only

limited people or group of people can avail having them.

Yet, good nutrition is every individual’s right. There must

be a way to somehow make food products available and

affordable to as many persons as possible, without

compromising good nutrition.

Cupcake is mostly made of wheat flour infused with

organic ingredients like native fruits, grains, nuts, herbs

and tubers. Due to higher cost of wheat, the researchers

found an interesting organic plant that could give higher

content of starch. Sweet potato locally known as “kamote” is

a cheap but excellent source of carbohydrates, Vitamin A,

carotene, calcium and phosphorous. The ingenuity of the

Filipinos have led to the development of cupcakes utilizing

Due to the issues like lactose intolerance and milk

allergy arising from the consumption of cow’s milk, there

has been an increased demand in the plant based alternative

milks around the world. One popular alternative is coconut

milk. Coconut milk is commonly used in Asian and tropical

recipes and drinks. Using coconut milk is an option when

cooking for someone who is lactose intolerant. It is also

an option for those seeking to impart a coconut flavor to

baked goods and cream sauces (Marina, 2014).

This study on using coconut milk in steamed sweet

potato cupcake attempts to bring a healthier product that

considers budget and its affordability.

Objective of the Study

This study aimed to determine the sensory evaluation

and over all liking of steamed sweet potato cupcake using

coconut milk in lieu of dairy milk as ingredient.

Specifically, the study sought to:

1. Determine the sensory characteristics of steamed sweet

potato cupcake using different forms of coconut milk as a

substitute ingredient in lieu of dairy milk.

2. Determine significant differences in terms of

appearance, texture, odor, color, taste, and over all

3. Determine the cost of production of steamed potato

Significance of the Study

The findings of this study would be beneficial to the

Consumers. Health conscious consumers would have the

choice in choosing healthy and nutritious foods that could

be part of their diet.

Food Service Providers. This is useful to food service

providers who are seeking for a very convenient way of

cooking, and is at a reasonable price, and most of all the

quality of food, less effort and has affordable ingredients

Entrepreneurs. They may develop commercialized