Chapter 1

PROBLEM AND ITS BACKGROUND

This chapter presented the general explanations of what the researchers

discussed in this research. The introductory part contains several subheadings such

as introduction, background of the study, theoretical framework, conceptual

framework, research problem, hypothesis, significance of the study, scope and

limitation of study, and definition of key terms.

Introduction

These days, cases of chronic diseases such as; heart disease, obesity, and

malnutrition are on the rise, leading to the invention of many nutritious foods aimed

at providing sufficient nutrients, minerals and vitamins.

As of today, Many young people prefer food products with high salt content and

artificial ingredients that are harmful to health. In accordance with the study of Jia et

al. (2022) the impact of junk food on health, a study showed that teenagers aged

14-2 years old get more than 40% of their daily energy from food, which is

concerning. Another study showed that adolescents aged 12-17 years old view over

14.4 million advertisements in a signal year on popular websites, with cakes,cookies,

ice cream and salty chips being the most frequently advertised products. Most

individuals, especially young adolescents, favor this type of food because it’s tasty

and affordable, and because of this problem facing young adolescents and also this

generation, We researchers will make food innovative products called Pumpkin Fries

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and Moringa. With this idea, we aim to capture the interest of young adolescents and

provide alternative healthy snacks to others with our Pumpkin Fries and Moringa.

Pumpkin Fries and Moringa are not only rich in calories but also essential vitamins

like A,B, and C. Pumpkin or Cucurbita moschata, is a tropical plant with vines and

belongs to the cucurbitaceae family. Moringa is a good source of nutrients and

antioxidants. Moringa leaves are rich in nutrients such as vitamin A,B, and C.

Doctors highly recommend moringa for pregnant women's and children's.Moringa

also protects and nourishes hair and skin, supports liver health, aids digestion, and

fights food borne and bacterial infections.

Background of the Study

Culinary Alchemy is the process where simple ingredients and dishes are

transformed into something new and unique. It is an art of food experimentation,

creating new dishes or snacks from various ingredients. Culinary Alchemy is akin to

science, but instead of experimenting with elements, it involves experimenting with

the food to create something new. Pumpkin fries are made from fresh squash with

added starch and Moringa, exemplifying this culinary innovation. Moringa Oleifera is

a plant rich in essential vitamins, and minerals, enhancing the nutritional value of

Pumpkin fries. (Cadman,2023)

French fries, also known simply as fries, are a type of snack often made from

potatoes, flour, and other ingredients. The origin of French fries can be traced back

to France, where they began to be sold on the streets. French fries gained popularity

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in the 1900s, particularly after World War I. They have become widely loved due to

their taste, appearance, and easy consumption. (Pitco, 2019)

Under Wilmington's study (2023) Pumpkin is a nutritional powerhouse with

potassium and vitamin C, akin to bananas and oranges, along with calcium, protein,

iron, amino acids, promoting healing and muscle building. Its antioxidants defend

cells, potentially enhancing the immune system, lowering blood pressure, and

reducing fat levels. Both Pumpkin and Moringa offer numerous benefits to the human

body. Pumpkin is a nutrient powerhouse, containing minerals, vitamins, and

beta-carotene, which converts to Vitamin A, essential for vision, immune system

function, and overall organ health. Furthermore, it is rich in Vitamin B, C, and E, iron

and folate, strengthening the immune system. The combination of Pumpkin and

Moringa represents a significant advancement in food innovation compared to

regular potato french fries. Through Culinary Alchemy, the fusion of science and

transformation, new products can be created that are not only delicious but also

nutritious

However, in the existing literature and studies about this research study, appears

to have lacked information regarding the long-term effects of consuming these types

of snacks innovations. While the study highlights the nutritional content and

immediate health benefits, it would be valuable to explore the adverse effects, such

as long-term impact, such as metabolism, or other aspects of well-being.

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 Thus this study aimed to create Pumpkin fries and Moringa to students who seek

alternative healthy snacks to improved their health and diets, by using culinary

alchemy. The primary objective of our study is not only the creation of culinary dishes

but more importantly innovate a food product that is nutritious and delicious.

Theoretical Framework

The study is anchored on the Food Preference theory by Horton (2014). This

theory seeks to understand consumer behavior relating to food. Food Preference

refers to a person’s preferences when it comes to the sort of cuisine they love eating.

The characteristics of food such as taste, texture, aroma, color, method of

preparation, food combinations and lastly the nutritional content. In the context of

food, taste refers to the sensation felt when swallowing something through the mouth.

It is one of the five fundamental tastes and is typically defined as one of the major

sensory modalities: sweet, salty, sour, bitter, and umami. Taste buds on the tongue

detect these flavors and send signals to the brain, allowing humans to perceive and

identify flavors.Taste has a big impact on food sensation, affecting whether or not a

specific meal is acceptable. People have a natural preference for tastes that they

enjoy. The physical and tactile qualities of food as sensed in the mouth are referred to

as texture. Crispiness, smoothness, chewiness, crunchiness, and other sensations

are included. Texture gives a sensory layer to food, altering our whole experience with

it.The complex mix of volatile molecules that contribute to the scent or smell of a

particular meal is referred to as aroma in food. When food is cooked or prepared,

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aromatic chemicals are produced, and they play an important part in our overall

impression of flavor. Aroma is an important part of the sensory experience of

eating.Food color is the way a dish looks on the palate, which is determined by the

pigments in the ingredients. The vivid colors of fruits, vegetables, meats, and other

ingredients add to a meal's overall visual appeal. The specific methods and

procedures utilized to turn raw ingredients into a finished dish are referred to as the

"method of preparation" in food. It includes all of the processes needed to produce a

specific culinary result, including marinating, seasoning, frying, baking, boiling, and

steaming. The practice of combining particular foods to create a harmonious and

pleasurable culinary experience is known as "food combination" in the context of food

preference. Combining ingredients that are complementary to one another in terms of

flavor, texture, aroma, and appearance can help achieve this. A big part of defining

personal tastes and improving the whole dining experience is the art of food

combination.Nutritional content in food refers to the specific amounts and types of

nutrients present in a particular food item. These nutrients include carbohydrates,

proteins, fats, vitamins, minerals, and other bio active compounds that contribute to

the overall nutritional value of the food.

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 Figure1. Food Preference Theory by Horton (2014)
This theory is relevant to our study because we need to know the

consumer preferences in order to create and improve the Pumpkin fries and

Moringa using Culinary Alchemy. Horton's (2014) food preference theory aids

us in understanding what consumers prefer in terms of food.

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Conceptual Framework

Feedback

Figure 2. Research Paradigm

Figure 2. explained how the study flows using the IPO (Input, Process,

Output) model. The Input box shows the color, taste, texture and aroma. The

preferences of consumer in the sensory attributes and of culinary alchemy of

Pumpkin fries and Moringa, and is there significant difference in ordinary

pumpkin fries and pumpkin fries and moringa infused with culinary alchemy in

sensory attributes and nutritional content. The process box shows how the data

collected and and treated from the administration of Survey-Questionnaire

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Procedure, Statistical treatment of data. The output box shows the outcome

study, which is to create Pumpkin Fries and Moringa.

Statement of the Problem

This study aimed to create Pumpkin Fries and Moringa using culinary

alchemy based on the preference of consumers. Specifically, it answers the

following research questions.

1. What were the preference of the consumer in the Culinary Alchemy

Pumpkin Fries and Moringa in terms of;

1.1 Color;

1.2 Aroma;

1.3 Taste;

1.4 Texture;

1.5 Food Combination; and

1.6 Nutritional content?

2. Based on the findings, what culinary alchemy of Pumpkin Fries &

Moringa will be proposed?

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Scope and Limitation

The research explored the culinary aspects of combining Pumpkin

Fries and Moringa, aiming to create a dish also known as “Golden Crunch”

The data collected will be conducted to selected randomly in Taguig

National High School school year 2023-2024. This study showed that we

can’t control the preferences of students about their food choices, and

their dietary habits. The participants should be the official students and

teachers of Taguig National High School.

Significance of the Study

This study was beneficial to the following:

Department of Education (Deped). This research could provide insights

into creating appealing and nutritious snacks, incorporating ingredients

like Moringa. This research is pivotal for educational programs about

promoting healthy habits and food choices among students, and also the

teachers.

School Administrators. This study can contribute to nutritional

awareness among school administrators. This study can provide insights

into the potential health benefits of incorporating Golden Crunch, Pumpkin

Fries and Moringa into school menus.

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Teachers. This study can be used as an educational resource to illustrate

and teach the application of culinary alchemy in creating innovative

products. This study can help culinary teachers of Home Economics to

use this research to teach students about different cooking methods,

flavor combinations and techniques in creating appealing and nutritious

dishes.

Students. This research can help students, especially the students who

are studying Culinary and Home Economics. They can gain valuable and

important insights into the creative process of culinary experimentation.

Our research can serve as an educational resource, showing how

innovative combinations of ingredients and cooking techniques can be

explored. Our product “Pumpkin Fries and Moringa” can improve the

nutrition of students who are studying and doing extracurricular activities.

Parents/Guardians. This research can provide learning and inspiration to

parents to improve their cooking and dishes. Parents and Guardians can

use our research to convince their children to eat vegetables. Future

Researcher. Future researchers can build upon the findings of this study

to innovate culinary arts. The exploration of culinary alchemy techniques

and flavor combinations could inspire new culinary creations.

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Definition of Terms

Alchemy. Refers to the art and science of transforming common

ingredients like pumpkin and moringa into a distinctive and alluring

culinary experience, possibly through inventive cooking techniques or

combinations.

Culinary. Pertains to everything related to food, including its preparation,

cooking methods, presentation, and even the cultural and artistic aspects

of cuisine.

Crunch. Consistency of pumpkin fries after being cooked in a hot oil for

frying.

Fries. Made from slicing pumpkin and maybe moringa into thin strips or

pieces, coating them and frying them or baking them.

Minerals. Are crucial inorganic nutrients that are present in many different

things such as pumpkin and moringa. These minerals contain calcium,

potassium, magnesium, and iron, all of which is pivotal to human nutrition

and health.

Moringa. Refers to the plant and any edible elements of the plant. such as

leaves or pods, that are utilized in making Pumpkin Fries ang Moringa.

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Nutrition. Refers to the process by which living organisms, including

humans, acquire and utilize the necessary substances (nutrients) for

growth, development, maintenance of health, and overall well-being.

Vitamins. Refers to the vital organic substances that are naturally present

in food that improve nutrition and health.

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 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presented the related literature and studies after the thorough

and in-depth search done by the researchers. This will also present the synthesis

to fully understand the research.

Local Literature

Within the study of Veloso (2023) malunggay also known as moringa Oleifera is

the fastest growing tree in the country. Many governments and non-government

agencies promote moringa Oleifera or they are called the "Miracle Tree". There are

many campaigns about moringa Oleifera because of its nutritional value and

minerals that can benefit many people like pregnant womens, malnourished childs

and others. These miracle trees or moringa can be found anywhere even in the

cities of manila and residential areas, but moringa trees are commonly seen

everywhere in the province part of the Philippines.

In accordance with Filipino-eyes (2023), Kalabasa is the most used vegetable in

Filipino cuisines. Kalabasa can be cooked in any way like, baked, boiled, fried, or

stewed. These vegetables contain a great source of Vitamin B. The shoots and

flowers of Kalabasa contain calcium, phosphorus, and iron. The Kalabasa contains

calcium which is good for the bones and vitamin A that is good for the eyes and

immune system. Smaller leaves of Kalabasa can be used as ingredients in salad,

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while the stem of Kalabasa can be chopped and cooked as a vegetable. As stated

by Juan (2021), squash or Kalabasa is one of the most important vegetables in the

agriculture of the Philippines. Squash is widely cultured in tropical and subtropical

regions in the world, including the Philippines.According to Juan (2021), there are

many varieties of squash in the Philippines. These are the Nueva vizcaya strain,

San Leonardo, and Suprema. Each kind of Kalabasa or squash has their own

characteristics, texture and shapes. The Nueva vizcaya strain is moderately flat in

shape, fine grain texture and tolerant to insect pests and squash mosaic virus. On

the other hand, San Leonardo Kalabasa is also moderately flat in shape, fine grain

in texture. Furthermore Suprema is one of the famous varieties of pumpkin that is

used in production of Pumpkin products because of its excellent quality.

Moringa, also known as malunggay in the Philippines, is one of the healthiest

vegetable leaves in the Philippines. Malunggay is commonly used in the famous

dish in the Philippines called “tinolang manok” This leafy vegetable, also known as

moringa, comes from a tree 10,000 years ago. Moreover, malunggay is a

powerhouse of many nutrients and vitamins that’s why it is recommended for

mothers who are breastfeeding, and children's with malnutrition's. There are many

product innovations of moringa, for example is the malunggay pandesal, malunggay

shakes and malunggay supplements. (Merano,2021)

New publications on the topic were recently introduced at a virtual press conference

called "Rediscovering Indigenous Vegetables in the Philippines". In addition to fruits

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from the genus Artocarpus (such as Langka, Kalamansi, Rimas, and Marang

Chipuho), Ubod, Ubod at Puso ng Saging, Labong, Alugbati, Malunggay, Katuray,

Kalabasa, Kapas-Kapas, Kakawate, Tapilan, Weedy Vegetables, Amaranths, and

Vegetables for Nursing Mothers were among the ten new brochures featured in the

online event. Ten booklets were released as part of this campaign in 2019 with the

goal of encouraging the nation to eat more safe and healthful veggies (Sembrano,

2021). In align with the the study of Moringa Philstar (2021) stated that as a

company engaged in the creation, study, and standardization of the lowly

malunggay. With regard to moringa planting and moringa products, Moringaling

Philippines collaborates with farmers, producers, processors, producers,

enthusiasts, buyers, customers, suppliers, and exporters, who all adhere to ethical

and sustainable practices related to moringa planting and moringa products.

Local Studies

On the study of Patricion et al. (2021) due to Moringa oleifera nutritional value,

moringa is widely used in the field of medicines. On the other hand moringa,

produced a higher number of leaves than the local cultivar. Moringa is also in the

field of medicine. Ballesteros et al. (2021) chips or commercialized chips contain

artificial ingredients like monosodium glutamate also known as MSG. Due to the

high rising number of production of chips, many people often lead to high blood

pressure, heart failure, and kidney failure.(Tarantino, 2021) Because of these

products many people and food manufacturers switch to a healthier version of

15
chips, for example is the Pumpkin Chips which is more healthier than

commercialized chips. As stated by Staughton (2021) squash is a highly

recommended vegetable due to its richness of minerals, nutrients, and vitamins.

Maintaining a healthy immune system is one of the pivotal roles of squash. Among

the advantages of squash is its affordability and availability in the market throughout

the world.

Flour is one of the important ingredients in the Philippines when it comes to

baking. However, due to the increase in the price of flour, many bakeries and, of

course, consumers who buy bread are affected. According to the study of Apoyan

(2019), there are many alternative flours that can be used in baking bread and

pastries. This has led to the invention of squash flour. Squash flour can be used as

a substitute for ordinary flour due to its nutritional value. Following the investigation

by Reola et al. (2019), the researchers carried out a feasibility study on the product

"Kalabasa kwek, kwek." The primary rationale behind using vegetables, particularly

squash or Kalabasa, as our main ingredients is to provide essential nutrients for

maintaining overall health, with a specific emphasis on eye health. Given the Filipino

fondness for street food, our product has been crafted as one of the popular street

food options in the Philippines. Chicharon is one of the famous foods in the

Philippines because it's convenient to eat and affordable. But chicharon is made

from pork and it's high in cholesterol level which is bad for the heart and liver ,yet

Filipinos still love it. This led to the invention of Kalabasa chicharon. Kalabasa

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chicharon is one of the best things to invent because it's healthy and as Filipinos we

love crispiness. Kalabasa is commonly seen in the local market that's why it is very

available. Kalabasa chicharon can improve nutritional advantages and can also

increase the awareness of the content of Kalabasa. One of the most useful trees on

earth, moringa is used mainly for food and traditional medicine in the Philippines. To

take advantage of the nutritional value and therapeutic benefits of moringa, several

research and development projects have concentrated on food fortification. (Palada,

2017)

As stated by Taroza (2017) squash jam is one of the best ways to convince kids

to eat vegetables. This study was made to know the acceptability of utilization of

squash into jam. One of the main purposes of this research as stated by Taroza,

was to develop new jam that is different and new to the taste of the people.

Foreign Literature

Food industry continually discovers a way to enhance the quality of life and

productivity for both customers and food business owners. The sector has

witnessed a lot of food developments over the past several years, particularly in

light of the effects of climate change and the globalization of the food markets. For

business owners, new possibilities for development and growth emerged. The

industry does not shy away from any food innovation, whether it be enhancing

consumers' eating habits with healthier options or automating commercial food

operations. Innovation in the food sector refers to the creation of fresh methods,

17
goods, and services that have a substantial impact on market options and industry

productivity. The goal of food innovation is to make consumers' lives and food

industry operations more effective. (Hanson, 2023)

As explained by Paar (2023) Low carb pumpkin fries, is found to be very

nutritious and great for our daily food choices. In frying low carb pumpkin fries you

should use oil like olive or canola. The good side of pumpkin fries is that it is very

low in calories but at the same time rich in minerals and vitamins. During the dry

season and times of drought, the moringa plant produces leaves, which is a

fantastic supply of green vegetables when there are few other food options

available. In line with the study of moringa, Arnarson (2023) stated that Moringa

contained a Quercetin. Powerful antioxidant quercetin may help decrease blood

pressure. Additionally, moringa contains chlorogenic acid, which is also present in

large quantities in coffee and may help regulate blood sugar levels after meals. In

the study of Rachel (2022) consuming pumpkin can give you 200% of your

recommended daily vitamin A intake. Meaning to say consuming pumpkin can

improve your eyesight. Pumpkins also provide vitamin C, vitamin E, iron and

folate-all of which strengthen your immune system to fight off viruses. These plants

have many benefits to humans, nutritionally, medicinally, and economically. Moringa

Oleifera is well-known in the field of cuisine and medicine. Its promotion could help

to fight the burden of malnutrition, including under-nutrition and chronic

non-communicable diseases such as diabetes, mellitus, especially in low-and

18
middle-income countries, which are also facing the effects of climate change.

(Fatoumata,2020)

Cooking is a form of art that turns basic ingredients into delectable delights,

fostering human connection and nurturing the body and spirit. It is not something

that one does on a daily basis. No matter how skilled you are in the kitchen, cooking

demands everyone's attention. Cooking is like painting with tastes, hues, and

textures. This gives us the freedom to show our creativity by attempting new dishes

or adding our own unique touches to time-honored favorites. Cooking is a creative

outlet in the kitchen, where even the most basic components may provide

remarkable flavors.(Rehmani,2020)

In the study of Djoko et al. (2021) it stated that, Children who suffer from

malnutrition can use moringa Oleifera milk powder as a supplement. Moringa

Oleifera is well-known as a nutritional plant in every country. In order to combat

malnutrition, the World Health Organization (WHO) has introduced moringa as a

substitute food. Moringa leaves are advised as a nutrient-rich supplement for

nursing moms and young children in Africa and Asia. One advantage of moringa

milk is that it can help undernourished children gain weight. It takes two months to

reap these benefits from consuming powdered moringa.

Molecular gastronomy is a scientific discipline concerned with the physical and

chemical transformations that occur during cooking. The name is sometimes

mistakenly given to the application of scientific knowledge to the creation of new

19
dishes and culinary techniques. Molecular gastronomy has famous ancestors. These

include 18th-century chemist Claude-Joseph Geoffroy, who studied essential oils in

plants; 18th-century French chemist Antoine-Laurent Lavouiser, who studied meat

stock.(Myhrvold,2018)

Foreign Studies

Moringa leaf powder is a valuable source of functional ingredients, such as

protein, vitamins, minerals, and phytonutrients like carotenoids, tocopherols,

polyphenols, flavonoids, alkaloids, and tannins, according to a study by Ariani et al.

(2023). Numerous pharmacological characteristics, including hepatoprotective,

cardioprotective, anti-inflammatory, anticancer, and antioxidant ones, are present in

moringa leaf powder. As stated by Cao et al. (2023), Moringa Oleifera is a very

beneficial multipurpose tree that is primarily grown in tropical and subtropical

regions. Because of its high protein content and harmonious amino acid

composition, it has been used as food for millennia. The Moringa Oleifera leaf is a

valuable source of a variety of nutrients, especially protein, due to anecdotal

evidence of its advantages. Nutritionists and consumers are increasingly using the

edible tree moringa Oleifera to obtain healthy, balanced diets.

In the words of Batool et al. (2022), pumpkin is a well-known, nutrient-dense,

multipurpose food that has recently allowed scientists to explore previously

uncharted territory. Primary and secondary metabolites are abundant in the flesh,

seed, and peel of the pumpkin fruit. Scientists' interest in pumpkin has grown as a

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result of its nutritional profile. It is a cheap, nutrient-dense product in the

Cucurbitaceae family. The phenolic contents, antioxidant capacities, in vitro

bioaccessibility, and phenolic content acids of pumpkin chips (PCs) supplemented

with some aromatizing spices (cinnamon and ginger) are evaluated by Aydin (2022)

in her study of the total phenolic content, phenolic acid, antioxidant capacity, and

in-vitro simulated bioaccessibility of healthy snacks: aromatized pumpkin chips. The

outcomes, particularly PCs aromatized with spices, are rich in phenolic content,

antioxidant capabilities, and bioaccessibility. Aydin (2022) The outcomes of the

experiment demonstrated that aromatization with spices has a significant impact on

PCs' nutritional qualities. The findings of this study supported the notion that

aromatization with spices had an impact on bioaccessibility as well as phenolic acids

and antioxidant capacity. One of the goals of this research was to create a chip

substitute for traditional varieties that are heavy in fat and salt. Pumpkins can be

made into a product that can be consumed year-round, not just in the winter, thanks

to aromatized PCs, which can offer more advantages than just the functional

qualities of pumpkin. As stated by Xiaolong et al. (2021), pumpkin has long been a

popular functional food. Research in phytochemistry and pharmacology has

demonstrated the anti-oxidant, anti-tumor, immunoregulatory, hypoglycemic, and

hepatoprotective qualities of polysaccharides obtained from pumpkins.

Based on a study conducted by Rabadan et al. (2021) the present need for

wholesome and environmentally friendly food has prompted the creation of fresh

21
substitutes, even for conventional goods. Foods that have been improved may have

less of some ingredients, more of others, or different ingredients in place of those

that have been used in the past. Manufacturers can provide healthier options to a

growing number of consumers who are interested in maintaining a balanced and

healthful diet by reformulating and innovating their products. Food innovations have

gained popularity as a result of consumers' growing awareness of the ingredients

and composition of the food they eat on a daily basis. Two major trends have

dominated food innovation studies in recent years, particularly those conducted in

Western nations. The first is the link between nutrition and health, which has

promoted the production of foods that are good for your health. The second is the

investigation of new tactics and the effects of food production on the environment.

Another study, Khatib et al. (2019) Having high nutrition value and low cultivation

costs, pumpkin fruits makes a great candidate to be used by the food industry as a

functional ingredient. According to the research study of Piyalungka (2019) the

effects of Osmotic (OP), ultrasound-assisted osmotic pre-treatment (UAOP) and

frying conditions on quality and storage stability of vacuum fried pumpkin chips were

investigated. Osmotic pretreatment is a method in which osmosis causes water to

move out of the food material, reducing its water content. The proposed

pretreatment could be an effective method for food industries to develop vacuum

fried pumpkin chips. In accordance with the study of Chhabra et al. (2017)

Pumpkins are used in making and developing tortillas. In the present investigation

22
attempts have been made to develop composite tortilla chips with millet maize (corn)

soybean and whole pumpkin flour. This study is found to be a successful

development of composite tortilla chips enriched with whole pumpkin flour.

Synthesis

Kalabasa, also known as pumpkin, is a great source of vitamin B, Kalabasa

also contains calcium, phosphorus and iron. Kalabasa contains calcium which is

good for the bone and vitamin A that is good for the eye. In the other study, there

are many types and varieties of Kalabasa. Some of the varieties of Kalabasa

that have more nutrients than ordinary Kalabasa are the Suprema. Because

Kalabasa has many nutrients it is highly recommended by many doctors and

nutritionists. Because Kalabasa is a rich vegetable many food manufacturers

create a product out of it. One of them is the Kalabasa Chips as an alternative to

commercialized chips. Another food product from Kalabasa is “Kalabasa kwek

kwek.” Kalabasa kwek kwek because it provides nutrients for maintaining

overall health, of the Filipinos especially the eye. Moreover, another study

created Kalabasa Chicharon. In another study of Kalabasa, they used Vacuum

fryer to reduce the oil content of Kalabasa fries while containing it's nutritional

content. In another study researchers used ultrasound-assisted osmotic

pre-treatment and frying conditions to reduce water content in Kalabasa chips to

longer its storage. The other used Vacuum fryer to make healthy pumpkin fries

while the other study used ultrasound-assisted osmotic pre-treatment which has

23
only one goal is to create nutritional foods. While the other studies used

technologies and science, In other studies they used phenolic contents meaning

to say that they add cinnamon and ginger powder to improve its aroma and

nutrients.

Malunggay also known as Moringa Oleifera is identified as the fastest-growing

tree in the country. It discussed the widespread of promoting malunggay by

governed agencies to help pregnant women and malnourished children to

improve their health. The study also notes the prevalence of malunggay trees in

urban and rural areas. In another study malunggay is one of the healthiest

vegetable leaves in the Philippines. Malunggay is commonly used in popular

dishes such as tinolang manok, Ginataan, and other dishes. This study

highlights malunggay nutrient- rich profile and it's recommendations. Moreover in

this study it mentions product innovations of malunggay such as malunggay

pandesal , shakes, and medicines. While both studies have the same content

about malunggay for its nutritional benefits. In the first study it provides a

broader perspective on tree prevalence and campaigns, while the second study

explains the applications of malunggay from culinary to medicines. In another

study they emphasized moringa nutritional value in medicines and its leaf

productions showing the importance of medicine. Another study about

malunggay focuses on collaborative efforts involving stakeholders to promote

ethical and sustainable practices in planting and producing Moringa. Based on

24
the findings of another study it highlights significance in food fortification and

traditional medicines. In this study of malunggay it emphasized the use of

Moringa for nutritional purposes. Following the study exploration about

malunggay underscores Moringa benefits and it's important to cuisine, medicine,

and economics. Overall, these studies collectively demonstrate moringa

wide-range applications spanning from nutrition and medicine to sustainable

agriculture and solving global health issues like malnutrition.

The development of the food business, with a focus on how innovation may

improve customer experiences and operational effectiveness. With an

emphasized on improvements in healthier options and automated procedures, it

demonstrated how adaptable the business is to globalization and climate

change. This paragraph emphasizes creativity and the transformational power of

basic materials, portraying cooking as an artistic effort. It emphasizes how

important cooking is as a way to express one's uniqueness and build

relationships via the senses of taste, color, and texture. With the introduction of

molecular gastronomy, which examines the physical and chemical

transformations in cooking, the conversation turns to the scientific aspect of

food. It explores the origins of this scientific field via the lives of significant

individuals who advanced our knowledge of food chemistry. In summary, the first

study focuses on industry innovation and its impact on consumers and

businesses. The second celebrates cooking as an art form that fosters creativity

25
and connections, while the third delves into the scientific study of food

transformations throughout history. Each perspective sheds light on a distinct

facet of the vast and diverse world of food.

26
 Chapter 3
RESEARCH METHODOLOGY

This chapter presented the research method, respondents, instruments , and

the data gathering procedure. It also included the procedures and the statistical

treatment of data.

Research Design

This study employed Quantitative-Descriptive Research Design. Quantitative

Research is a process by which gathering and analyzing data. It is frequently used to

test hypotheses, identify correlations between variables, and draw population-wide

generalizations. Descriptive research design aims to systematically obtain

information to described a phenomenon, situation, or population. More specifically, it

helps answer the what, when, where, and how questions regarding the research

problem rather than the why (Dovetail, 2023). This type of methodology provided an

objective and efficient way of gaining valuable understanding about the Golden

Crunch” Culinary Alchemy of Pumpkin Fries and Moringa. It provided data to know

the acceptability of using culinary alchemy in making Pumpkin Fries and Moringa.

Population and Sampling

The population of the study were the Senior High School students and

teachers of Taguig National High School. A sample of (n=100) is drawn using Simple

27
random sampling is a technique where every item in the population had an even

chance and likelihood of being selected. Here, the selection of items entirely

depends on luck or probability. Therefore, this sampling technique is also a method

of chance. Simple random sampling is a fundamental method and can easily be a

component of a more complex method. The main attribute of this sampling method is

that every sample has the same probability of being chosen (Fleet wood, 2022)

Respondents of the Study

Table 1.

Distribution of the Respondents

STRAND POPULATION SAMPLE PERCENTAGE

H.E 184 19 19%

ABM 240 14 14%

HUMSS 451 18 18%

GAS 176 16 16%

ICT 190 19 19%

STEM 153 14 14%

TOTAL 1,443 100 100%

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Research Instrument

The instrument used in this study is a researcher-made questionnaire that

consists of two parts. The instrument was written using the findings of a review of

related literature as well as references to books and other relevant sources.

Part 1 - This part concerned with acquiring the food preference of the consumer in

terms of, color, aroma, texture, taste, food combination, and nutritional content of

Pumpkin Fries and Moringa using the Culinary Alchemy.

Part 2 - This section acquired data on the food preference of the consumer for the

Culinary creation of Pumpkin Fries and Moringa in terms of color, aroma, texture,

taste, food combination, and nutritional content.

Validation /Reliability of the Instrument

The research instrument submitted to the Research Coordinator to determine

the validity and reliability of the instrument who performed face validation and

content validation.

Data Gathering Procedures

The thorough procedure that employ in this study undergo following phases:

Phase I - Review of existing literature and studies. A complete examination of the

published literature and studies including online databases of peer-reviewed journal

29
articles conducted to find information, and nutritional content of our Pumpkin Fries

and Moringa.

Phase II - Development of the Research Instrument. During these steps, The survey

instrument was written, and soon to be validated by the Research Coordinator, to put

through a pilot test, and then finalized before being sent to the respondents.

Phase III - Permission to carry out the research in the designated research site was

acquired via written request from the Senior High School Coordinator/Focale person.

Phase IV - Data Gathering. With the respondent's consent, the researcher

administered the survey questionnaire.

Phase V - Data Encoding. After retrieval of the questionnaire, the same has

organized and encoded in SPSS for later statistical analysis. The integrity of the

encoded data insured.

Phase VI - Data Analysis and Interpretation. The encoded data subjected to

appropriate descriptive and inferential statistical analyses.

Statistical Treatment of Data

The following statistical tools used to treat gathered data:

Weighted Mean. Another technique used by the researchers in the study was the

weighted mean. This was used in order to obtain the overall value that considers the

importance of each sensory attribute according to the assigned weight.

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 Chapter 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter asserted the presentation, results, and analysis of data that have

been gathered about the preference of the consumer in Pumpkin Fries and Moringa.

The data that had been gathered were processed as feedback on the

problems stated in Chapter 1 of the study.

Table 2.

Color preference of consumer in Pumpkin Fries and Moringa

Weighted Verbal
INDICATORS SD
Mean Interpretation
1. The Pumpkin Fries and Moringa 3.41 .653 Strongly Agree
must be Golden Brown
2. The Pumpkin Fries and Moringa 2.76 .726 Agree
are Slightly Brown.
3. The Pumpkin Fries and Moringa 2.54 .881
are Vibrant Orange with a hint of Agree
Green.
4. The Pumpkin Fries and Moringa 2.70 .905 Agree
must be Toasted Brown.
5. The Pumpkin Fries and Moringa 2.66 .913 Agree
must be Golden Yellow.
OVERALL MEAN 2.81 .419 Agree
Note: “Strongly Disagree (1.00 – 1.74)”, “Disagree (1.75 – 2.49)”, “Agree (2.50 – 3.24)”, “Strongly Agree (3.25 –
4.00)”

Table 2 showed the color preference of the consumer in Pumpkin Fries and

Moringa. The finding suggest that the pumpkin fries and moringa must be golden

brown and got the highest mean of 3.41 with the standard deviation of .419 and was

31
interpreted as Strongly Agree. The Pumpkin Fries and Moringa are vibrant orange

with a hint of green got the lowest weighted mean of 2.54 with the standard

deviation of .881 and was interpreted as Agree. Overall the color preference of the

consumer in the Pumpkin Fries and Moringa is the Golden Brown.

According to Mariana (2022), When it comes to settling people's

expectations about the likely tastes and flavors of food and drink, color is the single

most important product- intrinsic sensory cue. Golden Brown or Brown is the most

preferred of the consumer in our Pumpkin Fries and Moringa because according to

the studies Earthy and natural tones are suggested by earth and brown tones.

Brown is frequently used in natural food products to communicate ideas of

environmental friendliness.

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Table 3
Taste preference of the consumer in Pumpkin Fries and Moringa

Weighted Verbal
INDICATORS SD
Mean Interpretation
1. The Pumpkin Fries and 2.80 .765 Agree
Moringa must be salty.

2. The Pumpkin Fries and 2.94 .649 Agree

Moringa must be naturally
sweet.

3. The Pumpkin Fries and 2.25 .869 Disagree

Moringa must be slightly salty
and bitter.

4. The Pumpkin Fries and 2.73 .851 Agree

Moringa must have a mildly
sweet and earthy flavor.

5. The Pumpkin Fries and 2.67 1.064 Agree

Moringa must be slightly spicy.

OVERALL MEAN 2.67 .475 Agree

Note: “Strongly Disagree (1.00 – 1.74)”, “Disagree (1.75 – 2.49)”, “Agree (2.50 – 3.24)”, “Strongly Agree (3.25 –
4.00)”

Table 3 showed all indicators in terms of taste preference of the consumer in

Pumpkin Fries and Moringa. The finding suggested that the Pumpkin Fries and

Moringa must be naturally sweet, has the highest mean of 2.94 with the standard

deviation of .649 and was interpreted as Agree. The Pumpkin Fries and Moringa

must be salty and bitter has the lowest mean of 2.25 with the standard deviation

.869 and was interpreted as Disagree. Overall, the taste preference of the consumer

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in the Pumpkin Fries and Moringa, must be naturally sweet.

Natural flavors are intended to enhanced flavor rather than add nutritional

value to a food or beverage. These flavors are widely used in foods and beverages.

According to research, they are the fourth most common ingredient on food labels.

Health Line (2020)

Table 4.
Texture preferences of consumer in Pumpkin Fries and Moringa

Weighted Verbal
INDICATORS SD
Mean Interpretation
1. The Pumpkin Fries and 3.60 .711 Strongly Agree
Moringa must be crunchy.
2. The Pumpkin Fries and 3.17 .697 Agree
Moringa must be tender.
3. The Pumpkin Fries and 2.51 .969 Agree
Moringa must be chewy.
4. The Pumpkin Fries and 2.98 .829 Agree
Moringa must be firm.
5. The Pumpkin Fries and 2.95 .857
Moringa must have a soft Agree
texture.
OVERALL MEAN 3.04 .529 Agree
Note: “Strongly Disagree (1.00 – 1.74)”, “Disagree (1.75 – 2.49)”, “Agree (2.50 – 3.24)”, “Strongly Agree (3.25 –
4.00)”

Table 4 simply showed all indicators in terms of the texture preference of the

consumer in Pumpkin Fries and Moringa. The finding suggested that the Pumpkin

Fries and Moringa must be crunchy, got the highest mean of 3.60 with the standard

deviation of .711 and was interpreted as Strongly Agree. The Pumpkin Fries and

34
Moringa must be chewy got the lowest mean of 2.51 with the standard deviation of

.969 and was interpreted as Agree. Overall, researchers conclude that the texture

preference of the consumer is Crunchy.

According to Glanbia (2022) people prefer crunch because foods that crunch

were unique in that they engage an additional sense that allows us to "eat with our

ears." Some researchers are delving deeper into this fundamental aspect of crunchy

foods and have discovered that some consumers simply enjoy the way crunchy

foods sound, rather than the way they feel in the mouth.

Table 5.
Aroma preference of the consumer in Pumpkin Fries and Moringa.

Weighted Verbal
INDICATORS SD
Mean Interpretation
1. The Pumpkin Fries and 3.08 .787
Moringa must have a roasted Agree
scent.
2. The Pumpkin Fries and 3.19 .787
Moringa must have a natural Agree
aroma.
3. The Pumpkin Fries and 2.91 .780
Moringa must have a sweet Agree
fragrance.
4. The Pumpkin Fries and 2.90 .745
Moringa have a toasted Agree
caramelization scent.
5. The Pumpkin Fries and 2.67 .922
Moringa must have an Agree
Herbaceous Aroma
(Malunggay Aroma)
OVERALL MEAN 2.95 .465 Agree

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Note: “Strongly Disagree (1.00 – 1.74)”, “Disagree (1.75 – 2.49)”, “Agree (2.50 – 3.24)”, “Strongly Agree (3.25 –

4.00)”

Table 5 simply showed all indicators in terms of Aroma preference in Pumpkin

Fries and Moringa. The finding suggested that the Pumpkin Fries and Moringa must

have a natural aroma, got the highest mean of 3.19 with a standard deviation of

.787, and was interpreted as Agree. The Pumpkin Fries and Moringa must have an

Herbaceous Aroma (Malunggay Aroma) got the lowest mean of 2.67 with a

standard deviation of .922 and interpreted as Agree. Overall, researchers conclude

that the preference of the consumer in terms of Aroma of Pumpkin Fries and

Moringa is Natural Aroma.

In the study of Shelke (2020) It is estimated that the sense of smell accounts

for 80% of flavor. Food technologists are increasingly relying on the science of smell

to create consistent products in a wide range of flavor options.The food and

beverage industry has entered a new era of fragrance, fueled by wellness and

clean-label trends. Previously dominated by aromatic esters created from chemical

"scratch," the majority of essential oils, nature-identical aromatic compounds, and

naturally extracted aromatic compounds from fruit skins, spices, and botanicals —

as well as maskers and aromatic enhancers — are now added to foods to create or

recreate specific, targeted fragrances that evoke and enhance the desired flavor

profile.

Table 6

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Food Combination of Pumpkin Fries and Moringa
Weighted Verbal
INDICATORS SD
Mean Interpretation
1. The combination of Pumpkin 3.28 .697
and Moringa is an innovatively Strongly Agree
and potentially delicious
pairing.
2. The combination of Pumpkin 3.38 .648
and Moringa creates a Strongly Agree
balanced and nutritious
snacks.
3. The combination of Pumpkin 3.31 .706
and Moringa offers a unique Strongly Agree
and interesting twist to a
traditional dish.
4. The combination of Pumpkin 3.15 .672
and Moringa makes a Agree
nutritional powerhouse duo.
5. Pumpkin and Moringa makes 2.96 .790
a versatile food combination to Agree
any dish.
OVERALL MEAN 3.21 .512 Agree
Note: “Strongly Disagree (1.00 – 1.74)”, “Disagree (1.75 – 2.49)”, “Agree (2.50 – 3.24)”, “Strongly Agree (3.25 –
4.00)”

Table 6 showed all indicators in terms of Food Combination of Pumpkin Fries

and Moringa. Based on the result the combination of Pumpkin and Moringa creates

balanced and nutritious snacks with the highest mean of 3.38 with the standard

deviation of .648 and interpreted as Strongly Agree. Pumpkin and Moringa makes a

versatile food combination to any dish with the lowest mean of 2.96 with the

standard deviation . Overall, the researchers conclude that the combination of

Pumpkin and Moringa offers a unique and interesting twist to a traditional dish.

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Table 7
Nutritional content of Pumpkin Fries and Moringa

Weighted Verbal
INDICATORS SD
Mean Interpretation
1. The information about the 3.38 .776
nutritional content of Pumpkin Strongly Agree
Fries and Moringa is important.

2. Consuming Pumpkin Fries and 3.28 .697

Moringa contributes to a balanced Strongly Agree
and Nutritious diet.

3. The nutritional content of Pumpkin 2.98 .738

Fries and Moringa is a significant Agree
factor influencing my food choice.

4. I prefer Pumpkin Fries and 2.99 .810

Moringa with higher nutritional Agree
content over similar alternatives.

5. Before purchasing, I read and 3.21 .832

understand the nutritional Agree
information of Pumpkin Fries.

OVERALL MEAN 3.16 .555 Agree

Note: “Strongly Disagree (1.00 – 1.74)”, “Disagree (1.75 – 2.49)”, “Agree (2.50 – 3.24)”, “Strongly Agree (3.25 –
4.00)”

Table 7 showed all the indicators of the nutritional content of Pumpkin Fries and

Moringa. The researchers conclude that the information about the nutritional content

of Pumpkin Fries and Moringa is important and got the highest mean of 3.38 with

38
the standard deviation of .776 and interpreted as Strongly Agree. The nutritional

content of Pumpkin Fries and Moringa is a significant factor influencing my food

choice and got the lowest mean of 2.98 with the standard deviation of .738 and

interpreted as Agree. Overall, the nutritional content of Pumpkin and Moringa are

important to the consumer.

According to the Food Safety and Nutrition Survey (FSANS) conducted by

the US Food and Drug Administration (FDA), 87 percent of US adults have

examined the Nutrition Facts label on food packages. Other findings include the fact

that the majority of consumers are familiar with front-of-package claims and

restaurant menu labeling. "It is encouraging that so many people are using the

Nutrition Facts label and that people are also looking at calories on the menu," says

an FDA spokesperson to NutritionInsight.The information gathered in FSANS will be

used by the FDA to make better-informed regulatory, policy, education, and other

risk-management decisions in order to promote and protect public health.

Chapter 5

SUMMARY, FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

In this chapter, the conclusions derived from the findings of this study, Golden

Crunch: Culinary Alchemy of Pumpkin Fries and Moringa are described. The

conclusions were based on the aim, research questions, and findings of the study.

39
The significance of the results, as well as the recommendations, will be discussed.

Recommendations of the study were made based on the findings and objectives.

Summary

The main purposed of this study was to create Pumpkin Fries and Moringa for

the people who seek healthy alternative snacks.

The researchers used a descriptive survey method to determine the preferences

of the consumer in terms of color, taste, texture, aroma, food combination , and the

nutritional content. The major instrument used in this study was a survey

questionnaire in which frequencies and percentage of weighted mean.

Findings

Based on the results gathered, the following findings are hereby presented as

answers to the key question of this study:

1. Preference of the consumer in the Culinary Alchemy Pumpkin

Fries and Moringa.

1.1 In terms of color, the consumer/respondents prefers the pumpkin fries and

moringa must be golden brown with a (Weighted mean=3.4) 1, followed by

the pumpkin fries and moringa must be slightly brown with a (Weighted Mean

=2.76), followed by the pumpkin fries and moringa must be toasted brown with

a (Weighted mean= 2.70) , come after by the pumpkin fries and moringa must

40
be golden yellow with a (Weighted mean =2.66) , and lastly the lowest

weighted mean is the pumpkin fries and moringa are vibrant orange with a hint

of green with a (Weighted mean=2.54) . The highest (Weighted mean=3.41)

The pumpkin fries and moringa must be golden brown. The overall category

mean of the study in terms of color preferences of consumers in pumpkin fries

and moringa must be golden brown was 2.81, indicating that the color in food

is such a big factor in consumers/respondents.

1.2 In terms of taste, the consumer/respondents prefers the pumpkin fries and

moringa prefer the natural sweetness of pumpkin with a (Weighted

mean=2.94) , followed by the pumpkin fries and moringa must be salty with a

(Weighted mean=2.80) , come after by, the pumpkin fries and moringa must

have a mildly sweet and earthy flavor with a (Weighted mean=2.73) , followed

by the pumpkin fries and moringa must be slightly spicy with a (Weighted

mean=2.67), and lastly the pumpkin fries and moringa must be slightly salty

and bitter got the lowest (Weighted mean=2.25). The pumpkin fries and

moringa must be naturally sweet and got the highest (Weighted mean=2.94) .

The overall category mean of the study in terms of taste preferences of

consumers in pumpkin fries and moringa was 2.67, Indicating that

consumers/respondents like the pumpkin fries and moringa with no processed

seasonings.

41
1.3 In terms of texture the consumer/respondents prefers the pumpkin fries

and moringa must be crunchy with the highest (Weighted mean=3.60) ,

followed by The Pumpkin Fries and Moringa must be tender Weighted

mean=3.17) , come after by The Pumpkin Fries and Moringa must be firm

(Weighted mean=2.98), followed by The Pumpkin Fries and Moringa must

have a soft texture (Weighted mean=2.95) , and lastly The Pumpkin Fries and

Moringa must be chewy got the lowest (Weighted mean=2.51) . The highest

mean in terms of texture is the Pumpkin Fries and Moringa must be Crunchy

(Weighted mean=3.60) . The overall category mean of the study in terms of

texture preferences of consumers in pumpkin fries and moringa was 3.04 ,

indicating that the texture in food can affect how it is perceived by the senses

and can greatly enhance the overall taste experience.

1.4 In terms of aroma the preference of the consumer/respondents was the

The Pumpkin Fries and Moringa must have a natural aroma with a highest

(Weighted mean= 3.19), followed by The Pumpkin Fries and Moringa must

have a roasted scent (Weighted mean= 3.08), come after by The Pumpkin

Fries and Moringa must have a sweet fragrance (Weighted mean=2.91),

followed by The Pumpkin Fries and Moringa have a toasted caramelization

scent (Weighted mean=2.90), and lastly the indicator that got the lowest mean

The Pumpkin Fries and Moringa must have an Herbaceous Aroma

(Malunggay Aroma) (Weighted mean=2.67). The overall category mean of the

42
study in terms of aroma is 2.95 indicating that aroma is pivotal to consumers

because it plays a crucial role in contributing to the overall sensory experience

while eating the food.

1.5 In terms of food combination of pumpkin fries and moringa

consumers/respondents prefer that the combination of Pumpkin and Moringa

creates a balanced and nutritious snacks got the highest mean (Weighted

mean=3.38), followed by the combination of Pumpkin and Moringa offers a

unique and interesting twist to a traditional dish (Weighted mean=3.31), come

after by the combination of Pumpkin and Moringa is an innovatively and

potentially delicious pairing (Weighted mean= 3.28), followed by the

combination of Pumpkin and Moringa makes a nutritional powerhouse duo

(Weighted mean=3.15) and lastly Pumpkin and Moringa makes a versatile

food combination to any dish with the lowest (Weighted mean=2.96). The

overall category mean of the study in terms of food combination of consumers

in pumpkin fries and moringa was 3.21 , indicating that the food combination

of pumpkin and moringa can create an innovatively and potentially delicious

pairing.

1.6 Nutritional Content In terms of preferences the consumer prefers the

information about the nutritional content of the pumpkin fries and moringa

(weighted mean =3.38), consuming pumpkin fries and moringa and moringa

contributes to a balanced and nutritious diet (weighted mean =3.28), before

43
purchasing, i read and understand the nutritional information of pumpkin fries

(weighted mean =3.21), I prefer pumpkin fries and moringa with higher

nutritional content over similar alternative (weighted mean =2.99), the

nutritional content of pumpkin fries and moringa is a significant factor

influencing my food choice (weighted mean 2.98), the lowest weighted mean

was 2.98 which is the nutritional content of pumpkin fries and moringa is a

significant factor influencing my food choice. The highest weighted mean was

3.38 which is the information about the nutritional content of pumpkin fries and

moringa. The overall categorical mean of the study in terms of nutritional

content preferences of consumer in pumpkin fries and moringa was 3.16,

indicating that the consumer often rely on the food combination of the food

Conclusions

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

The findings of this research indicated that getting the preferences

of the consumer were important. The researchers gathered information from

100 respondents. colors, texture, taste, texture, aroma, food combination, and

nutritional content are important for a food product to innovate.

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1.1 Colors play a crucial role in food products because they can give an

immediate impression about the flavor, and quality of a product. Aroma is an

essential sensory property in the food and beverage industry.

1.2 Aromas play a pivotal role in our perception of food. Before we even

taste the food, the whiff and aroma through our olfactory nerves enter our

brain and trigger a sense of hunger and craving.

1.3 Taste is an essential sensory property in the food and beverage industry.

It is one of the five senses and is a crucial quality factor of food.

1.4 Texture is important in food products because it can influence a

consumer’s decision to purchase a product, help identify a food product, and

determine the eating quality of foods. Texture is also essential in ensuring

desired quality attributes of the end product

1.5 Food combination can help you get the most out of your snacks.

Combining foods like the Pumpkin with vitamin A and Moringa with vitamin B,

and C can help your body be more healthy. In summary, food combination is

important for maintaining good health and staying fit. It helps us to avoid many

chronic non-communicable diseases like heart problems and diabetes.

Nutritional content of the product plays a very important role in a food product.

Our objective is to create healthy alternative snacks.

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1.6 Nutritional content is important in food products because it helps us to make

informed decisions about what we eat. Understanding the nutritional content of

food can help us to maintain a healthy diet and avoid chronic diseases such as

obesity, heart disease.

Recommendation

1. Acknowledge the health benefits of pumpkin and moringa as a part of your

presentation. Pumpkin is a good source of fiber and vitamins, while moringa

is packed with antioxidants and essential nutrients. Highlight these aspects

to make the dish more enticing.

2. Work towards refining the Golden Crunch recipe, aiming for improved

taste, texture, and nutritional balance based on the findings from the

study.

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