Taro Cookies 2016

De La Salle University Dasmarias
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT
Chapter 1
PROBLEM AND ITS BACKGROUND
Introduction
During the seventh-century where vast trading has become their main
source of living. The invention of cookie took place when the Persians was
conquest by the Muslims, though that was not the reason why they have
invented the cookie, right after this discovery.
The word cookie originally came from the Ditch keokje, which literally
means little cakes. The Dutch first popularized cookies in the United States.
The British took liking them in the 19th century, incorporating the into their daily
tea service and calling them biscuit or sweet buns, as they do in Scotland.
Cookies have long been a part of my meal as a finale, now-a-days there is an
even wider variety available including as pastries and desserts.
According to Marthas Entertaining, Biscuits are well known type of
pastry, wherein it was described as a small soft leavened bread in the United
States and it can also be called as a crackers, while in England its a small hard
sweet and importantly a baked one. Then cookies is just another type of biscuit
but was made larger than the usual size of cookie of the United States.

The word cookie originally came from the Dutch keokje, which literally means
little cakes. The Dutch first popularized cookies in the United States. The British
took liking them in the 19th century, incorporating them into their daily tea service
and calling them biscuits or sweet buns, as they do in Scotland.
In the Philippines, cookies are abundantly made including Polvoron which is a
type of a shortbread cookie that originated from the Spaniards.
Consistent with international food safety measures, FDA is adopting a
risk-based approach on product and establishment risk categorization focusing on
preventive, rather than corrective strategies.
In India country, Taro leaf (Colocasia Esculenta) is being eaten as a Taro
leaves Dolmade. Taro leaf is sold in the market
Background of the Study

In the Philippines, Taro leaves is popular in Filipino dish as Ginataang Laing .
This Laing recipe is well known to the Bicol province, it is made with dried taro
leaves and coconut milk.

Substituting healthier option for commercial substances would also contribute
to decrease in health risk, especially with people who are experiencing diabetes.
Taro leaf may also regulate the release of insulin and glucose in the body
The researchers aim to introduce a new healthy product with an affordable
price and will innovate the use of taro leaves as a dessert. The researcher used
taro leaf as a main ingredient in making cookies. Due to the high risk of disease like
cancer, anti-aging, blood pressure, it is advisable that Taro is proven to cure
disease. Its best for the health to immune the body system, boost the vision, and
rich in Vitamin A and C. It has a better nutritional profile than other starches, such
as potatoes and rice and may be used in place of these ingredients. Not
surprisingly, it has acquired considerable socio-cultural importance.
Statement of the Problem

The study aim to develop a cookie with taro leaves Colocasia Esculanta as
the base ingredients. The produced Taro cookie is the evaluated through food
tasting.
1.
What is the most acceptable formulation of the developed dried taro
leaves cookies?
Lot 1 100% Taro
Lot 2 75% Taro and 25% Flour
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2.
2.1
2.2
2.3
2.4
2.5
2.6
3.
4.
What are the sensory attributes of the most acceptable formulation:

Appearance
Color
Taste
Aroma
Texture
General Acceptability
What is the theoretical nutritional value of dried taro leaves cookies
What is the cost computation of the develop dried taro leaves cookies
Significance of the Study

This study intended to create developed dried taro leaves cookies accordingly
for the profit of some individuals who has pertinence to our product. It is also
expected to help individuals who are not familiar of eating taro leaves.
HRM Student and Instructors. They will be able to enhance by simply
contributing some new ideas to be able to improve the product, and market it as
well.
Entrepreneurs. This study will help our new generation of entrepreneurs as a
source of their new business for they can sell it for a cheaper price.
Farmers. This study will be helpful to our local farmers, since this product will
gain consumers and will also be able to give these farmers extra profit.

Future Researchers. This study will be helpful for the future researchers as
reference and source of information for their research.
Scope and Limitation of the Study.
This study is about Development of Taro Cookies which is limited to the
formulation of cookies using taro leaves as the main ingredient through drying,
boiling the leaves in making of cookies. The cookie that would represent the output
of this study, would be a healthy cookie. The respondents of this study will be the
Nutritionists, Pastry chef, Professors, and some individuals consumers,
Different formulation were prepared to answer most acceptable ratio of Taro
cookie, in terms of the appearance, color, texture, aroma, taste of finish product.
However, this study did not cover. The other process lifespan and also other
bearing of Taro Leaves.
Definition of Terms
Analysis of Variamce (ANOVA) is a collection of statistical model,
and their associated procedures, in which the observed variance in a particular
variable is partitioned into components attributed to difference sources or
variation.
Antioxidants- it includes some vitamins such as vitamins C and E, some
minerals such as selenium , and flavonoids, which are found in plants.
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Aroma- A quality that can be perceived by the olfactory sense.
Baking- To cook (food) with dry heat, especially in an oven.
Coconut Milk- A milky white liquid expressed from coconut meat, used as a
bake in cooking.
Cookie- A small, usually flat and crispy cake made from sweetened dough.
Diabetes- Group of metabolic disease in which the person has high blood
glucose, either because insulin production is inadequate, or because the
bodys cells do not respond properly to insulin, or both.
Diet- It Is referred to the usual food and drink of a person or animal but may
also meant to eat and drink according to a regulated system, especially so as
to lose weight or control a medical condition.
Simmer- to cook or cook in a liquid at or just below the boiling point.
Taro- a tropical Asian plant of the arum family that has edible starchy corms
and edible fleshy leaves, especially a variety with a large central corms grown
as a staple in the Pacific.
Washed Sugar- This type of sugar is crystallized from the initial pressing of
100% pure sugar cane. While it does not dissolve easily. It adds an interesting
flavor when stirred into coffee, espresso or tea. Its crunchy texture perfect as a
toppong on many desserts, provides variety when sparkled over waffles.
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REVIEW OF RELATED LITERATURE
Cookies
Cookie is a dessert and it tend to be sweet which makes most healthconscious avoid consuming them. Cookies are flat and small baked food that
usually contains milk, egg, sugar, flour and butter which made in different
classification such as the rolled cookie that is made from stiffer dough similar to
biscuit dough which is rolled out and cut into various shapes particularly the
shortbreads and the gingerbread cookie, the drop cookie which applies to a soft
dough containing pieces of fruit, nuts or commonly chocolate that is portioned with
a scooper to the baking sheet for baking.
Types of Cookies
As listed in the About Food, by Carroll Pellegrinell (2015) food expert, they
have identified 6 different kinds of cookies, which are enumerated below.
Bar Cookies is the type of cookie that is being prepared by putting the dough
in a rectangular pan. They are baked and then cut into squares. Most drop
cookie recipes can be converted to this type of cookie. These are the easiest
cookies to make, because several batches are baked at once.
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Drop cookies are the easiest individual cookies to make. Balls of dough are
dropped from a spoon onto a cookie sheet.

Molded Cookies dough is formed by the hands into shapes such as: wreaths,
crescents, canes, or balls. Balls are sometimes flattened with the bottom of a
glass.
Pressed Cookies are made by pressing the dough through a cookie press or
pastry tube to form different shapes.

Refrigerator or Icebox Cookies are prepared by shaping the dough into long
rolls and then refrigerating them. Once cold, the dough can be sliced and
baked. This is a great prepare-ahead-of-time dough because it can also be
frozen.
Rolled Cookies take a little more preparation. With a rolling pin, chilled dough
is rolled out. The dough is cut into shapes by using a knife, pastry wheel or
cookie cutter.
Shortbread cookies in the country are basically made out of flour, butter and
sugar with vanilla extract as an additive for enhancing the aroma. Drop cookie
methods here in the Philippines are also commonly made to which is a delight
to Filipino children during their breaks and past times. A drop cookie such as
the chocolate chip cookie is probably the most famous example of a drop
cookie.

Coconut Milk
Coconut Milk is made from freshly pressed coconut milk. The milk, because
it is so high in oils, to make it into a powder it has to have something for the oils to
form around and the oils need to not separate from the powder once it is formed.
Coconut milk is the liquid obtained by manual or mechanical extraction of
comminuted coconut meat, with or without water. The composition of coconut milk
depends on the amount of water used for the extraction, affecting significantly
moisture and fat content. Coconut milk obtained from single-stage extraction,
without added water, is called Kakang Gata. Freshly extracted coconut milk has
a pH of 6 ( s lightly acidic ) and coagulates when heated to 80C Coconut milk is
rich in proteins such as albumin, globulin, prolamin and glutein Emulsifying agents
help in increasing dispersibility and stability of food emulsions; examples of such
are phospholipids, cephalin and lecithin which have been found in coconut milk.
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Types of Coconut Milk
Light Coconut Milk - The product obtained from either the bottom portion of
centrifuged coconut milk or by further dilution of coconut milk

Coconut Milk - The dilute emulsion of comminuted coconut meat in water
with soluble and suspended solids

Coconut Cream - The emulsion extracted from matured coconut meat with
or without the addition of coconut water/water.

Coconut Cream Concentrate - The product obtained after the partial
removal of water from coconut cream.
Taro
Taro (Colocasia Esculenta) also known as Natong is one of the most important
staple food crops in the Pacific Islands and it is widely cultivated throughout South
America, Asia, Africa and Caribbean.It was the fifth most produced tropical root
crop in the world in 2009 with global production of 1.6 billion kg (FAO 2009). Taro
can be grown under flooded or non-flooded conditions over 6-13 months crop cycle.
(Lamour 2013)
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Worldwide, taro ranks fourteenth among staple vegetable crops with about 12
million tons produced globally from about 2 million hectares with an average yield of
6.5 t/ha. (FAOSTAT 2010 estimates). Its corms are baked, roasted, or boiled and
the leaves are frequently eaten as a vegetable and represent an important source
of vitamins, especially folic acid. The blades and petioles of leaves can be
preserved or dried, and are an important food in times of scarcity. Petioles and
stolons are also eaten fried or pickled. The inflorescence (a flowering stalk) is a
delicacy in some food cultures of Asia and the Pacific. The corms and leaves are
also used for medicinal purposes. Taro in many cultures is a sacred plant with high
prestige and strong cultural and symbolic importance it may be presented on
formal occasions, in domestic or agricultural rituals, in religious and other feasts,
and as bride price or compensation (V.R Rao, D. Hunter, P.B. Eyzaguirre& P. J.
Matthews 2010).
From a biological point of view, it seems very likely that the rich Southeast Asian
flora, the great diversity of environments, and the deep antiquity of human
occupation led to early forms of plant management and use, and eventually to
domestication and agriculture. Nothing is easier than managing and using wild taro
as arpetual food source, in naturally warm and moist environment. (M.Spriggs.,&P
J. Matthews 2012)
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It is a tuberous plant, and is also considered as a root crop. The tubers (roots)
differ in color and size. A seize of about 30 cm long, is possible. The flesh inside is
white. The taste of both leaves and tuber is acid. Cooking (with the skin removed)
or baking takes this acid taste away. It is a native vegetable of India and parts of
South-East Asia. The leaves are used in soups and stews, the cooked tuber is
consumed as sweets, desserts or used in vegetable dishes.
Based on the specialty produced, taro leaves are heart-shaped, bright to
deep green and they can span over a foot in diameter. The underside of the leaves
have veins that branch out from the stem. Both the veins and stem will have a
purple to red hue and are often variegated. Although taro is cultivated primarily for
its roots, the leaves are wholly edible and have a tender-firm and succulent texture.
The flavor is subtle, offering a pleasant nuttiness with an iron finish that is
comparable to the flavor of spinach and the availability of taro is year-round.
Taro is a large perennial herbaceous plant growing up to 5-6 feet. It's rather
large heart-shaped, frilly edged leaves at the end of long, stout petioles appear like
elephants ear. It grows best in marshy, wet soil and warm humid climates. The
corm grows to a size of a turnip, has globular or oblong shape with brown fibrous
skin. Its surface is marked by circular rings indicating points of attachment of scaly
leaves. Inside, its flesh is white to cream-yellow, but may feature different colors
depending upon cultivar types. An average-size corm weighs about 2-4 pounds. Its
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delicious, crispy-textured meat becomes soft and edible once cooked and has nutty
flavor just like that of water chestnuts.
Health Benefits of Taro
The nutritional value of taro leaves it offers a substantial amount of Vitamin A
and C and they are better source of protein.
Anti-oxidants
The corms, however, are free from gluten. They feature high quality phytonutrition profile comprising of dietary fiber and antioxidants in addition to moderate
proportions of minerals, and vitamins.
B-complex vitamins
It also contains good levels of some of valuable B-complex group of vitamins
such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin.
Carbohydrates
One of the main types of nutrients they are the most important source of
energy of the body. Body uses sugar for energy, for cells, tissues and organs. It
stores any extra sugar in the liver and muscles when its needed.
Dietary fibers
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Taro is one of the finest source of dietary fibers: 100g flesh provides 4.1g or
11% of daily-requirement of dietary fiber. Together with slow digesting complex
carbohydrates, moderate amounts of fiber in the food helps gradual rise in blood
sugar levels.Taro leaves as well as yellow-fleshed roots have significant levels of
phenolic flavonoid pigment antioxidants such as -carotenes, and cryptoxanthin
along with vitamin A. A 100g fresh taro leaves provides 4825 IU or 161% of RDA of
vitamin A. Altogether, these compounds are required for maintaining healthy mucus
membranes, skin and vision. Consumption of natural foods rich in flavonoids helps
to protect from lung and oral cavity cancers.
Niacin
This is also known as Vitamin B, commonly found in many foods such as yeast,
meat, fish, milk, eggs, green vegetables, beans and cereal grains. It is also used to
prevent a lack of natural niacin in the body, and to lower cholesterol level, and to
lower the risk of heart attacks. It may sometimes be used to treat coronary artery
disease.
Regulates blood pressure
Further, the corms provide healthy amounts of some important minerals like
zinc, magnesium, copper, iron, and manganese. In addition, the root has very good
amounts of potassium. Potassium is an important component of cell and body fluids
that help regulate heart rate and blood pressure.
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Vitamin A
Taro leaves as well as yellow-fleshed roots have significant levels of phenolic
flavonoid pigment antioxidants such as -carotenes, and cryptoxanthin along with
vitamin A. A 100g fresh taro leaves provides 4825 IU or 161% of RDA of vitamin A.
Altogether, these compounds are required for maintaining healthy mucus
membranes, skin and vision. Consumption of natural foods rich in flavonoids helps
to protect from lung and oral cavity cancers.
Panthothenic Acid
It is also known as vitamin D5, it helps to boost immunity and reduce
osteoarthritis and signs of aging. It increases resistance to various types of
infections, it stimulates physical growth and manage diabetes and skin disorders.
Pyridoxine
This is also known as Vitamin B6, and used to prevent or treat certain nerve
disorder caused by certain medications.
Riboflavin
Also known as Vitamin B2, and its a water soluable and it acts as electron that
carries a number of oxidation reduction.
Thiamin
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This is also known as Vitamin B, helps release energy and carbohydrates and
is vital to healthy nervous system.
Flour
According to the Mortar to the Industrial mill the realization indigestible seeds
could be ground into nourishing dust steered the history and fate of man in a new
direction. Without the invention of the grinding stone there would be no bread or
buns, no pasta or pizza, no cakes or couscous. Flour is one of brilliant innovation
and growing prosperity, but also of famine and hardship. Cereals, flour and bread
are inseparably bound up with human civilization: wherever enough could be
harvested, ground and baked, the economy flourished and culture emerged.
Types of Flour
All-Purpose Flour: As its name states, this flour has many uses and is the one
most frequently used in baking.
Bread Flour: Bread flour has the most protein and is used to make denser
items, including breads and pizza dough, where you want a chewier texture.
Cake Flour: Cake flour has the least protein and yields very light baked goods,
making it ideal for delicate products such as sponge cakes and some cookie dough.
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Pastry Flour: Containing only a bit more protein than cake flour, pastry flour is
made by grinding soft wheat into a fine flour.
Whole-Wheat Flour: Milled from the complete wheat kernel this flour retains
many nutrients and is higher in fiber than many other flours.
Sugar
Sugar cane and sugar beets are the common sources of this pentiful
sweetener, which also lends tenderness to doughs, stability to mixtures, browning
properties to baked goods and perservative qualities in large quantities.
Health Benefit of Sugar
Blood and insulin benefits - Many foods that have in them glucose are sweet,
but our bodies (and especially liver) have larger problem disassembling glucose
than fructose that can be found in sugar. Because of this, insulin levels will be
greatly increased during the short periods of time, making you feel energetic and
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powerful. Sadly after that initial rush, drop of insulin will also make you hungry for
more sweets. But that is not all. Because of the influence of sugars glucose has on
the hormone leptin, you will indeed feel more full than after eating foods with
fructose.
Calorie content Sugar has a high calorie content that will give your body
energy that you lack. However, all that energy is short lived and it can only give
your short bust of increased productivity. Because sugar contains four calories per
gram, but it lacks nutritious value (no dietary fibers) and because of that sugar is
only an added ingredient in many meals.
Diabetes Scientists have proven that diabetes is a genetic condition that is
created from the moment we are born. Eating bad food and lots of sweets and fats
can only decrease the efficiency of the pancreas, but in moderate use there are no
health risks.
Environment benefits Sugar is created from natural resources without the
use of pesticides and other harmful products, in a way what don pollutes
environment. That is not the case with the production of the industrial artificial
sweeteners.
Less processed Many people use high-fructose corn syrup as a means of
sweetening their food, but that product is highly processed and can cause problems
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to their digestion. Sugars consist only from natural ingredients that can be
processed easily by our metabolism.
Minerals and nutrients Sugars in their structure have ingredients that are
passed to them from their natural sources, sugarcanes or beet. Elements such as
phosphorus, calcium, iron, magnesium and potassium will not be greatly present in
the industrially refined sugar.
Skin health Sugars glycolic acid can be very helpful in maintaining the
health and look of your skin. Using it can help elimination blemishes and restoring
the balance in the skins oils.
Types of Sugar
There are many different types of granulated sugar. Some are used only by the
food industry and professional bakers and are not available in the supermarket. The
types of granulated sugars differ in crystal size. Each crystal size provides unique
functional characteristics that make the sugar appropriate for a specific foods
special need.
Bar sugar Also known as Superfine or Ultrafine. This sugars crystal size is
the finest of all the types of granulated white sugar. It is ideal for delicately textured
cakes and meringues, as well as for sweetening fruits and iced-drinks since it
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dissolves easily. In England, a sugar very similar to superfine sugar is known as
caster or castor, named after the type of shaker in which it is often packaged.
Coarse sugar - As its name implies, the crystal size of coarse sugar is larger
than that of regular sugar. Coarse sugar is recovered when molasses-rich, sugar
syrups high in sucrose are allowed to crystallize. The large crystal size of coarse
sugar makes it highly resistant to color change or inversion (natural breakdown to
fructose and glucose) at cooking and baking temperatures. These characteristics
are important in making fondants, confections and liquors.
Fruit sugar- is slightly finer than regular sugar and is used in dry mixes such
as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more
uniform small crystal size than regular sugar. The uniformity of crystal size
prevents separation or settling of larger crystals to the bottom of the box, an
important quality in dry mixes.
The crystal size of Bakers Special is even finer than that of fruit sugar. As its
name suggests, it was developed specially for the baking industry. Bakers Special
is used for sugaring doughnuts and cookies, as well as in some commercial cake
recipes to create a fine crumb texture.
Confectioner sugar - This sugar is granulated sugar ground to a smooth
powder and then sifted. Also known as powdered sugar.It contains about 3%
cornstarch to prevent caking. Powdered sugar is ground into three different degrees
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of fineness. This is also available in supermarkets 10 times and its the finest of
the three and is used in icings, confections and whipping cream. The other two
types of powdered sugar are used by industrial bakers.
Coarse sugar - As its name implies, the crystal size of coarse sugar is larger
than that of regular sugar. Coarse sugar is recovered when molasses-rich, sugar
syrups high in sucrose are allowed to crystallize. The large crystal size of coarse
sugar makes it highly resistant to color change or inversion (natural breakdown to
fructose and glucose) at cooking and baking temperatures. These characteristics
are important in making fondants, confections and liquors.
Sanding sugar - Another large crystal sugar, sanding sugar, is used mainly in
the baking and confectionery industries as a sprinkle on top of baked goods. The
large crystals reflect light and give the product a sparkling appearance.
White sugar- as it is known to consumers, is the sugar found in every homes
sugar bowl, and most commonly used in home food preparation. White sugar is the
sugar called for in most cookbook recipes. The food industry stipulates regular
sugar to be extra fine or fine because small crystals are ideal for bulk handling
and not susceptible to caking.
Brown Sugar
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Brown sugar (light and dark) - Brown sugar retains some of the surface
molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown
sugar has a deeper color and stronger molasses flavor than light brown sugar.
Lighter types are generally used in baking and making butterscotch, condiments
and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread,
mincemeat, baked beans, and other full flavored foods.
Demerara sugar This sugar is popular in England, because of its light brown
sugar with large golden crystals, which are slightly sticky from the adhering
molasses. It is often used in tea, coffee, or on top of hot cereals.
Evaporated Cane Juice- is the common name for the food-grade cane based
sweetener produced directly from milled cane using a single-crystallization process.
The filtered, clarified juice is evaporated into syrup, crystallized and cured. This free
flowing sweetener has a light golden color and retains a hint of molasses flavor
because there is no further processing.
Free-flowing brown sugars - These sugars are specialty products produced
by a co-crystallization process. The process yields fine, powder-like brown sugar
that is less moist than regular brown sugar. Since it is less moist, it does not
clump and is free-flowing like white sugar.
Invert sugar - Sucrose can be split into its two component sugars (glucose and
fructose). This process is called inversion, and the product is called invert sugar.
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Commercial invert sugar is a liquid product that contains equal amounts of glucose
and fructose. Because fructose is sweeter than either glucose or sucrose, invert
sugar is sweeter than white sugar. Commercial liquid invert sugars are prepared as
different mixtures of sucrose and invert sugar. Invert sugar is used mainly by food
manufacturers to retard the crystallization of sugar and to retain moisture in the
packaged food. Which particular invert sugar is used is determined by which
function retarding crystallization or retaining moisture is required.
Liquid sugars. - (sucrose) is white granulated sugar that has been dissolved in
water before it is used. Liquid sugar is ideal for products whose recipes first require
sugar to be dissolved. Amber liquid sugar is darker in color and can be used in
foods where brown color is desired.
Muscovado sugar - , a British specialty brown sugar, is very dark brown and
has a particularly strong molasses flavor. The crystals are slightly coarser and
stickier in texture than regular brown sugar, this sugar is also known for the name
Barbados.
Turbinado sugar - This sugar is raw sugar which has been partially
processed, where only the surface molasses has been washed off. It has a blond
color and mild brown sugar flavor, and is often used in tea and other beverages.
Synthesis
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The similarities of this study Development of Taro Leaves Cookies to the tudies
on the taro leaf blight fungus Phytophthora Colocasiae in Solomon Islands of G. V.
H. JACKSON, D. E. GOLLIFER, F. J. NEWHOOK
Conceptual Framework
This conceptual framework is the input and output process of the study. It
shows that the inputs are the nutritive value of the dried taro leaves, cookie
processing and the basic cookie recipe. The process are the product formulation,
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sensory evaluation, statistical treatment of data, theoretical nutritional value and the
cost benefit analysis, and the output will be a cookie using dried taro leaves.
This study the input-process-output model as shown in Figure 1.
INPUT
Basic Recipe of
Taro Cookie
Nutrient Content
PROCESS
1. Product
formulation
process
2. Sensory
Evaluation
3. Theoretical
Nutrient
Analysis
4. Statistical
Treatment of
Data
5. Direct material
analysis
Figure 1. Research Paradigm
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OUTPUT
Development of Taro
Leaves (Colocasia
Esculenta) Cookie

Chapter 3
METHODOLOGY
Research Design
An experiment research used for this study. The researchers will conduct a
survey to selected participants of the of study which are pastry chefs.
The
experimental research design will be use to determine the acceptability of the

development of Taro Leaf Cookie. This design consist of four phase namely: (1)
Production Formulation of Taro Leaf Cookie using 4 Lots (2) The sensory
evaluation and statistical treatment, (3) nutrient analysis (4) direct cost analysis.
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Ingredient
Taro
All purpose
flour
Baking
powder
Sugar
Egg
Butter
Lot 100%
100grams
Lot 75%
75grams
25 grams
Lot 50%
50 grams
50 grams
Lot 25%
25grams
75 grams
15g
15g
15g
15g
125 grams
13g
113 grams
125 grams
13g
113 grams
125 grams
13g
113 grams
125 grams
13g
113grams
Participants of the Study

For the Taro Leaves Cookies study, the researchers will consider Culinary
Professors, Pastry Chefs and Bakers from selected Department of Trade and
Industry (DTI) registered pastry shops and bake shops in Dasmarias City. They
are qualified to provide and share their ideas about the topic. Since they are aware
and knowledgeable in the culinary industry.
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Taro Leaves
Baking Powder
Butter
Sugar
All Purpose Flour
28
Egg

Table: Ingredients in making Taro Leaves Cookie
Lot 1: 100 grams of Taro Leaves

Yields: 10
Ingredients:
100g
Taro Leaves
All Purpose Flour
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Procedure:
1.
2.
3.
4.
5.
6.
7.
Pre heat the oven to 350F.

In a large bowl of a stand mixer, cream the butter and sugar.
Add egg
Then add the dry ingredients together to batter.
Mix until well incorporated.
After doing the batter, put in the chiller for 30 minutes.
After putting the batter into the chiller, you can now form the cookie batter into
the baking sheet, and bake it for 12-13 minutes at 329F or equivalent to 169C.
8. After baking, let it cool down for 15 minutes.
9. The cookies are now ready to be served.
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Yields: 10
Ingredients:
75g
Taro Leaves
25g
All Purpose Flour
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Yields: 10
Ingredients:
50g
Taro Leaves
50g
All Purpose Flour
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Yields: 10
Ingredients:
25g
Taro Leaves
75g
All Purpose Flour
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Instrumentation
The researchers will use the sensory evaluation type of survey questionnaires.
The questionnaires will include a 7-point Hedonic Scale for the evaluation of
appearance, texture, color, and aroma of the product. While a 9-point Hedonic
Scale will be used for the general acceptability of the product. These methods are
appropriate for the Taro Leaves as one of the main ingredient in making cookies.
Since the type of survey will be able to justify whether the characteristics of the
cookie will be adequate for the consumer or not.
7-Point Hedonic Scale
(Appearance, Color, Texture, Aroma)
(Taste and General
Acceptability)
7-Execellent
9- Like Extremely
6-Very Good
8-Like Very Much
5-Good
7- Like Moderately
4-Average
6- Like Slightly
3-Fair
5-Neither Like or Dislike
2-Poor
4-Dislike Slightly
1-Very Poor
3-Dislike Moderately
34

2-Dislike Very Much
1-Dislike Extremely
Statistical Treatment of Data

The researchers will use different statistical tools in measuring customer
satisfaction to answer the statement of the problem, a 9-point and 7-point Hedonic
scale will be used to know the percentage of the respondents in the acceptability of
the developed product. Then the researchers used mean and verbal interpretation
to measure the level of acceptability of the developed product. Lastly, the
researchers used mean and ANNOVA formula to know the significant differences in
the attributes and acceptability of the developed product. ANOVA (Analysis of
Variance between groups) was used in the study to know if the variation between
the attributes was significant.
35

Sample Formula
The formula that will be used in this study is ANNOVA of Variance.
Let a = # of levels of the independent variable = # of groups

N = total # of observations in the experiment
36

n1 = # of observations in group 1
Phase II: Sensory Evaluation and Statistical Analysis

Three (3) lots for each of the Taro Cookies were use 7-Hedonic Scale and 9Hedonic Scale to rate the appearance, color, texture, aroma, taste and general
acceptability.
(Appearance .Color, Texture, Aroma)
(Taste and General
Acceptability)
7-Execellent
9- Like Extremely
6-Very Good
8-Like Very Much
37

5-Good
7- Like Moderately
4-Average
6- Like Slightly
3-Fair
2-Poor
4-Dislike Slightly
1-Very Poor
2-Dislike Very Much
1-Dislike Extremely
In the first part, Analysis of Variance (ANOVA) which means a collection of

statistical models, and their associated procedures, in which the observed variance
in a particular variable is partitioned into components attributed to difference
sources of variation.
The 7 and 9 Hedonic Scale was used to determine significant references
among the three (3) experimented lots per product with varying ratios of Chewy
Taro Cookies.
Phase III: Nutrient Analysis
The nutritional content of the developed products were theoretically
computed using the National Nutrient Database for Standard Reference.
38

Phase IV: Direct Material Cost Analysis
Cost analysis was limited to direct material cost only, done by listing
down all the material cost of each ingredient, yield, no. of per/serving will be
likewise calculated.
Phase V: Material Cost

Ingredient
Unit Ingredient
Quantity
Cost
Total
Ingredient
Cost
Taro Leaves
35.00
75grams/
All Purpose
59.50
25grams/1000grams
Flour
Washed Sugar
50.25
125grams/1000gra
Baking Powder
12.00
ms
5grams/
Egg
5.00
13grams/
Unsalted Butter
105.00
113grams/225grams
Total Receipt
Cost
Total Yield: 10 pcs
Serving Size:
Cost per piece:

Cost per serving:
39

APPENDICES
APPENDIX A
Sensory Evaluation
Name (optional):
Date:
We Nicole Manicdao, Judith Tuala are doing a survey for our study entitled
Development of Taro Leaves (ColocasiaEsculenta) Cookies. This study
shows that Dried Taro Leaves can be used in making cookies. The survey will
serve as an evaluation of the product by doing a taste test. This is for the
completion of the requirement in BHRM324: Hospitality Research Methods
and Techniques I.
Instruction: Taste the given samples and evaluate by rating the following
products. Use the 7-Point Hedonic Scale for the first attributes (Appearance,
Color, Texture, and Aroma) and the 9-Point Hedonic Scale for the Taste and
General Acceptability.
(Appearance, Color, Texture, Aroma)
Acceptability)
7-Execellent
6-Very Good
5-Good
4-Average

(Taste and General
9- Like Extremely
8-Like Very Much
7- Like Moderately
6- Like Slightly
40

3-Fair
2-Poor
1-Very Poor
7- Point Hedonic Scale

4-Dislike Slightly
2-Dislike Very Much
1-Dislike Extremely
Lot 1
Lot 2
Appearance
Color
Texture (mouth feel)
Taste (flavor)
General Acceptability
41
Lot 3

Comments & Suggestions:

____
____
_______________________________________________________________
____
35

TARO LEAVES
ALL-PURPOSE FLOUR
WASHED SUGAR
ANCHOR BUTTER
EGGS
BIBLIOGRAPHY
Websites.
36

Greenfield, B. (2013, March). Secrets of the Superhuman Food Pyramid:

Negative
Effects
of
Cookies.
Retrieved
from
http://superhumancoach.com/negative-effects-of-cookies/
Hills, S (2013, September).Could 'milk and cookie disease' be making your

child ill? Doctor fears bedtime treats could cause string of health problems.
Retrieved from http://www.dailymail.co.uk/news/article-2418533/Could-milkcookies-make-child-ill-Doctor-fears-bedtime-treats-cause-healthproblems.html
Lee, K. (2015) Everyday health: The Cookie Diet. Retrieved

fromhttp://www.everydayhealth.com/diet-nutrition/cookie-diet.aspx
Online References
Winter, Kawika Bradford, Ph.D. 2013Perspectives in theoretical and

Hawaiian ethnobotany: Biocultural diversity in two cultivated plants, 'AWA
37

(Piper
methysticum
G.Foster)andKALO(Colocasiaesculenta(L.)Schott)http://gradworks.umi.com/
35/77/3577268.html
V.R Rao, D. Hunter, P.B. Eyzaguirre& P. J. Matthews (2010). The Global

Diversity of Taro: Ethnobotany and Conservation. Bioversity International,
Rome,
Italy.http://www.bioversityinternational.org/uploads/tx_news/The_global_diver
sity_of_taro__ethnobotany_and_conservation_1402.pdf
M. Spriggs.,& P J. Matthews (2012) Irrigated Taro in the Indo-Pacifi c:

Multiple
Perspectives
http://ir.minpaku.ac.jp/dspace/bitstream/10502/4727/1/SES78-020.pdf
Purcell, Denise (2015) Research Spotlight: The Cookie Market
Books
38

Hagenmaier, R. (2014). Coconut Aqueous Processing Second edition.San

Carlos
Publications.
Cebu
City,
Philippines.
Retrieved
from
http://pca.da.gov.ph/pdf/techno/coconut_milk.pdf
M.S. Ammar, A.E. Hegazy and S.H. Bedeir (2009) Using of Taro Flour as
Partial Substitute of Wheat Flour in Bread Making. IDOSI Publications. Food
Science and Technology Department, Faculty of Agriculture, AL-Azhar
University, Cairo, Egypt
Journal
Stewart, M (2015). Our Easiest Cookie Recipes. Retrieved from

http://www.marthastewart.com/316593/giant-sugar-cookies#Our
%20Easiest%20Cookie%20Recipes|/274213/our-easiest-cookierecipes/@center/276956/cookie-recipes|316593
Lee,
(2009)
The
Cookie
Diet.
Retrieved
http://www.everydayhealth.com/diet-nutrition/cookie-diet.aspx
39
from

40

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De La Salle University Dasmarias

HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

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Background of the Study

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Statement of the Problem

What is the most acceptable formulation of the developed dried taro

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What are the sensory attributes of the most acceptable formulation:

Significance of the Study

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dropped from a spoon onto a cookie sheet.

pastry tube to form different shapes.

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centrifuged coconut milk or by further dilution of coconut milk

with soluble and suspended solids

or without the addition of coconut water/water.

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Figure 1. Research Paradigm

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experimental research design will be use to determine the acceptability of the

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Participants of the Study

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Lot 1: 100 grams of Taro Leaves

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Pre heat the oven to 350F.

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Lot 2: 75 grams of Taro Leaves

All Purpose Flour

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Lot 3: 50 grams of Taro Leaves

All Purpose Flour

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Lot 4: 25 grams of Taro Leaves

All Purpose Flour

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7-Point Hedonic Scale

9-Point Hedonic Scale

(Appearance, Color, Texture, Aroma)

(Taste and General

8-Like Very Much

5-Neither Like or Dislike

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Statistical Treatment of Data