A Research Study of Acceptability and Marketability of Guyabano, Sampaloc, and

Chili Mango Frost Pops

A Research Study was presented to the Faculty Members of

Polangui Community College

Alnay, Polangui, Albay

RESEARCHERS

Barquez, Medelyn B.

Bongalos, Ronalyn C

Mirabueno, Jaquilyn R.

Nuevo, Arjay P.

Richard S. Resoco

Research Adviser

MAY 2024
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CHAPTER 1

THE PROBLEM AND ITS SETTINGS

INTRODUCTION

In the past few years, the global food industry has seen a boost in the

demand for innovative and healthier options for snacks, guided by increasing

consumer awareness of nutrition and wellness. Among these rising trends, frozen

fruit popsicles have gained attention for their potential to offer refreshments

and nutritional benefits. In the rich tropical landscape of the Philippines,

famous for its various fruits, the search for frozen treats offers an assuring

pathway for culinary innovation and economic prosperity. At the heart of this

expanding market lies the integration of traditional flavors with modern food

processing techniques, making delightful combinations that appeal to the current

sense of taste. Guyabano, with its creamy texture and lightly sweet flavor,

along with the flavor of Sampaloc and the raging kick of chili mango, represents

a fusion of indigenous tastes and trends. However, the journey toward

establishing these frost pops in the market is closely associated with regulatory

frameworks, consumer preferences, and economic viability.

In the Philippines, the regulatory landscape governing food production

and marketing is shaped by various laws, policies, rules, and regulations to

safeguard consumer health and promote fair trade practices. The Food Safety Act

of 2013, establishes stringent standards for food safety, hygiene, and labeling,

ensuring that products reaching consumers meet the highest quality and safety

standards. Furthermore, the Philippine Food Fortification Act of 2000

underscores the importance of enriching food products with essential nutrients,

aligning with the global trend towards healthier dietary choices.

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The purpose of the study is twofold: first, to assess the acceptability

of Guyabano, Sampaloc, and chili mango frost pops among Filipino consumers,

considering their flavor preferences, nutritional awareness, and cultural

disposition. Second, to evaluate the marketability of these frost pops within

the regulatory framework, analyzing compliance with food safety standards,

labeling requirements, and potential economic viability for producers and

retailers.

STATEMENT OF THE PROBLEM

This research aims to assess the product acceptability and marketability

of Guyabano, Sampaloc, and Chili Mango Frost Pops. Specifically, this study

sought to answer the following questions:

1. What are the preferences of acceptability of Guyabano, Sampaloc and

Chili Mango frost pops in purchasing of the consumers?

a. Taste

b. Texture

c. Color

d. Aroma

2. How do demographic factors influence the acceptability of Guyabano,

Sampaloc, and Chili Mango Frost Pops?

a. Age

b. Gender

3. What are the key factors influencing the marketability of Guyabano,

Sampaloc, and Chili Mango Frost Pops?

a. Packaging

b. Pricing

c. Promotional Strategies
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SCOPE AND DELIMITATION OF THE STUDY

The study will be conducted in the Municipality of Polangui, Albay,

particularly at Barangay Balinad, Polangui Albay. The researchers will undergo

product testing and will distribute survey questionnaires to the selected 30

individuals who were the primary respondents involved in the study. It will

include 10 children, and 10 teenagers, preferably millennials and GenZ who often

appreciate and like new trendy food options, and 10 adults.

Also, the researchers will conduct surveys and questionnaires to some

selected vendors of ice drops and retailers of branded pops. The main goal of

the study is to assess the market acceptability of Guyabano, Sampaloc and chili

mango frost pops. To determine if the product can compete in the existing frozen

desserts in the market.

The study will exclusively concentrate on the frost pops (ice drop) to

focus on accessing the market acceptability. In case of unavailability due to

seasonality, the proponents predict substituting other tropical fruits for

Sampaloc and Guyabano to maintain the continuity in product development. The

study was only a descriptive survey, and the Food and Drug Administration (FDA)

has not yet approved the product.

SIGNIFICANCE OF THE STUDY

The findings and results of this study would benefit the Students, Farmers,

Schools, Community, Entrepreneurs and Future researchers:

(DTI) Department of Trade and Industry. This study will help the goal of DTI to

boost local enterprises and expand trade opportunities for indigenous products.
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(DA) Department of Agriculture. This study will help the Department of

Agriculture support the local farmers in supplying entrepreneurs with raw

materials.

Entrepreneurs. This study can be used by entrepreneurs to explore new market

opportunities in the food industry.

Farmers. Farmers can benefit from these studies by supplying fresh and high-

quality ingredients for frost pop production.

Community. The study will help the community boost its identity by innovating

unique products.

Schools. The study can serve as an educational resource for schools, particularly

those with programs related to agriculture (BSAB) and entrepreneurship. Teachers

can incorporate the study's findings into their curriculum to teach students

about food product development.

Students. Students can explore opportunities to start small businesses focused

on producing and selling frost pops made from locally sourced ingredients. It

can also serve as a practical learning experience, enhancing their skills and

knowledge in food processing and product innovation.

Future Researchers. The study inspires future researchers to explore innovative

solutions to agricultural challenges and develop value-added products using

locally sourced ingredients.

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Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter includes a review of related literature, synthesis of the

art, gap bridge by the study, theoretical framework, conceptual framework, and

definition of terms.

RELATED LOCAL LITERATURE

In the Philippines, frost pops have carved out a cherished spot in the

hearts of many, emerging as a favored dessert option, especially amidst the

nation's balmy climate. The wide array of flavors available, ranging from classic

choices like strawberry and orange to more unique options like mango, cheese,

and buko, cater perfectly to the diverse taste preferences of Filipino consumers.

(Co, n.d.) Moreover, their accessibility extends beyond conventional grocery

stores, making them readily available to individuals from all socioeconomic

backgrounds. This widespread availability ensures that people from every walk

of life embrace and enjoy frost pops, further solidifying their status as a

beloved treat in Filipino culture. (Jose, 2020)

Guyabano also known as Soursop, this fruit belongs to the Annonaceae

family, which is commonly referred to as the custard apple family. The fruit,

which grows on trees, is known for its large, oval shape. Its outer skin is

color green and covered with spines, while the inner flesh is white and stringy.

this Guyabano fruit can grow up to 8 inches in length and weigh as much as 10

pounds. The flavor of Guyabano is usually described as a combination of mango

and pineapple. In traditional medicine, Guyabano has significant importance and

has been used to treat different health conditions and ailments. Due to its rich

nutrient content, Guyabano gives a wide range of health benefits (Pelegrino,

2022).
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FOREIGN STUDIES

Frozen delights encompass many beloved desserts, ranging from timeless

classics like ice cream and gelato to innovative creations like frost pops.

Frost pops, also known as popsicles or ice pops, stand out as a particularly

refreshing treat within this diverse landscape—introduction to Making Frozen

(Desserts, 2021). Frost pops are made by freezing liquid juice into the molders

with the stick. this gives a convenient option for indulging in frozen sweets.

Every bite gives an enjoyable fusion of flavors, making it the favorite choice

for cooling down on hot days and satisfying cravings. (Jones, 2021) Whether

enjoyed by children and adults alike, frost pops hold a special place in frozen

treats, providing a simple yet delightful indulgence that is sure to please.

(Allan, 2021)

According to the search results, exotic flavors are becoming increasingly

popular in the food industry. People are looking for unique and exciting

experiences when it comes to the food and drinks, they enjoy. This growing

interest in exotic flavors could be attributed to their desire to break away

from repetitive routines and discover authentic dishes and ethnic cuisine.

(Exotic Fruit Flavor Profiles- 2022 Trend Bite, n.d.)

Soursop enhances our immune system. By strengthening our immune system,

vitamin C helps our body fight against harmful pathogens and boosts our overall

4 health. Additionally, it aids in the elimination of free radicals, protecting

our skin and cells from damage caused by the environment. It's fascinating to

know that just one whole soursop fruit can provide us with a whopping 215% of

our recommended daily intake of vitamin C. (Sachdev, 2022) It has been suggested

that extracts derived from the Soursop fruit and leaves may hold promise in

alleviating symptoms of depression. Key compounds within these extracts have

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shown the ability to rejuvenate serotonin receptors in the brain. Serotonin, a

vital neurotransmitter, serves a critical function in mood regulation and

fostering positive emotions. (Soursop / Graviola Benefits, n.d.)

Sampaloc is a fruit that has a deep color and grows inside elongated pods,

which are approximately two or six inches long and about an inch wide. The outer

covering of the fruit is thin and fragile, easily breaking to reveal a juicy

and tender flesh that contains numerous small seeds. Originally native to

tropical Africa, the Sampaloc fruit spread to the Indian subcontinent and other

Asian countries through human migration. In the Philippines, tamarind (Sampaloc)

was already part of the local cuisine even before the arrival of Spanish

colonizers, as supported by historical records. The Spaniards then brought

saplings of the fruit from the Philippines and introduced it to Mexico. (Getting

to Know the Sampaloc Fruit, n.d.)

Mango is a beloved fruit enjoyed by individuals worldwide, typically

savored fresh; however, there has been a notable increase in the consumption of

processed mango products. This boost can be attributed to the rapid increase in

demand for convenient food alternatives. Moreover, raising recognition of the

nutritional advantages associated with fruits, including mango, has further

added to the growing preference for mango-derived products. (Mango - an Overview

| ScienceDirect Topics, n.d.).

Sorbet is a delightful frozen dessert known for its invigorating and

lively flavors. It has been widely cherished as a representation of luxury and

refinement. This icy treat has a rich history that dates back many centuries,

making it even more special. Sorbet holds a unique position in the hearts and

taste buds of individuals worldwide. It started as a simple palate cleanser in

ancient Persia and has evolved into a cherished delicacy enjoyed during various
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cultural festivities. Over time, sorbet has managed to surpass barriers and has

become a beloved dessert that brings joy to people of all generations (Kristina,

2023).

Although we may think that refrigeration is essential for making and

savoring frozen desserts, the enjoyment of cold treats dates back thousands of

years. People from various ancient civilizations, ranging from China to

Mesopotamia, relished these delightful indulgences. As early as 4,000 years ago,

the Chinese savored a type of frozen syrup. Centuries later, around 400 B.C.,

sharbat became a popular delicacy in the Persian Empire. This refreshing beverage

consisted of syrups made from cherries, quinces, and pomegranates, which were

then chilled with snow. Interestingly, the modern terms “sherbet,” “sorbet,” and

“syrup” can all trace their linguistic origins back to the ancient tradition of

sharbat. (@NatGeoUK, 2020)

The perspective for the ice cream and frozen desserts industry looks

bright. Over the years, the market has seen constant expansion and is predicted

to keep up this momentum with a compound annual growth rate (CAGR) of 7% in the

upcoming period. This surge is due to several reasons. To begin with, the rise

in disposable income and evolving lifestyle choices are fueling the desire for

frozen treats. Furthermore, the growing appeal of creative and unique flavors

broadens the audience for ice creams and frozen desserts. (Ice Creams Frozen

Desserts Market Size, Market Share, and Global Market Analysis Report, 2023 -

2030, n.d.) With their incredibly popular ‘dirty’ ice cream label, visually

appealing bakery, and mixed-style ramen eatery, Omar Shah and Florence Mae

Maglanoc’s Maginhawa group is providing the boost that Filipino cuisine deserves

in the capital. (restaurantonline.co.uk, 2022)

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SYNTHESIS OF THE ART

The synthesis of existing literature emphasizes the significance of

understanding consumer preferences, and market dynamics in the development

and commercialization of frozen fruit pops. By looking into studies on

Guyabano, Sampaloc, and chili mango flavors, several common concepts emerge,

including the importance of natural ingredients, and targeted marketing

strategies. While consumer preferences for natural and exotic fruit flavors

remain consistent, the variation in taste preferences and cultural influences

is a necessary approach to product development and market positioning.

Incorporating regional variations in flavor profiles and adjusting marketing

strategies accordingly can enhance the acceptability and marketability of

frozen fruit pops in various markets.

Moreover, pricing, distribution, and packaging strategies should be

customized to each fruit flavor to maximize consumer appeal and competitive

advantage. cooperating with local suppliers, retailers, and marketing

agencies can make market perception and brand visibility possible, ultimately

driving sales and profitability. The literature review synthesis gives

valuable insights into the aspects determining the acceptability and

marketability of Guyabano, Sampaloc, and chili mango frost pops. By using

consumer preferences, and market trends, businesses can develop creative

products and strategic marketing campaigns to maximize the growing demand

for healthy and flavorful frozen treats.

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GAPS BRIDGED BY THE STUDY

Within the scope of culinary innovation, research is scarce concerning

the utilization of local fruits in frozen treats. While the Philippines boasts

a rich array of tropical fruits, their incorporation into innovative food

products remains relatively limited. This study fills this void by exploring

the unique flavor combinations of Guyabano, Sampaloc, and chili mango within

the context of frost pops.

In terms of market potential, there is a lack of empirical data regarding

consumer acceptability and the regulatory landscape governing frozen fruit-based

products. By investigating the preferences of Filipino consumers and assessing

the regulatory requirements for food safety, labeling, and market entry, this

study offers valuable insights for entrepreneurs seeking to tap into this

expanding market segment.

Furthermore, the study serves as a tool for broader discussions about

nutrition, public health, and economic development. By promoting the consumption

of locally sourced fruits in innovative and health-conscious frozen treats, the

research not only contributes to improved dietary habits but also supports local

farmers and enhances the resilience of the agricultural sector.

THEORETICAL FRAMEWORK

Abraham Maslow's hierarchy of needs theory serves as a basic framework in

psychology with an important impact on consumer behavior theory. Maslow's concept

suggests that individuals possess a hierarchy of needs, starting from basic

physiological requirements and progressing to higher-level aspirations like

self-actualization. Consumer behavior experts frequently utilize Maslow's model

to discern how consumers prioritize their needs and determine purchasing

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decisions. By applying Maslow's framework, the researchers can gain insights

into the underlying motivations that drive consumer behavior and shape market

dynamics. The study can explore how Guyabano, Sampaloc, and Chili Mango Frost

Pops resonate with consumers' needs and motivations at different levels of

Maslow's Hierarchy, influencing their acceptability, marketability, and appeal

in the marketplace.

The Innovation Adoption Theory was created by Everett Rogers and explains

how new ideas and technologies catch on in society. It says that different kinds

of people adopt these new things at different times. First, the innovators who

are always eager to try new stuff. Then the early adopters, who are influential

and like to try new things early. After that, most people gradually started

using the innovation. Some are quick to join (the early majority), while others

take more time (the late majority). Finally, there are the laggards, who are

the last to adopt new things. The theory also talks about what influences people

to adopt new ideas, like how useful they think it is or what their friends are

doing. It is used in areas like marketing and sociology to understand how and

why people embrace new stuff. The theory would help the study identify certain

individuals or groups eager to try out these innovative frost pop flavors, acting

as innovators and early adopters. Their positive feedback can help introduce

these flavors to the broader market. As the study progresses, it may be observed

a gradual increase in acceptance among the early majority, who are influenced

by the experiences of the innovators and early adopters. However, the study

might also encounter resistance from laggards, who are more hesitant to accept

change and may prefer traditional options. Investigating factors such as the

perceived benefits of these flavors, compatibility with consumer preferences,

and effective communication strategies can help inform efforts to enhance their

marketability and broaden their acceptance among different consumer segments.

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By applying the principles of the Innovation Adoption Theory, the study can

provide valuable insights into the dynamics of how these frost pop flavors are

adopted and integrated into the market.

Neil Borden’s idea about marketing theory made an important contribution

with his introduction of the concept of the marketing mix, it is represented by

the "4 Ps" which means, Product, Price, Place, and Promotion. This structure

transforms the way marketers approach their strategies and plans. By breaking

down marketing activities into these four components, Borden provided a

structured framework that helps businesses effectively manage and improve their

marketing efforts. Borden's concept of the marketing mix has become a basis of

the modern marketing system, guiding marketers in developing thorough strategies

to achieve their objectives in a competitive marketplace. Neil Borden's marketing

mix theory provides the study with a comprehensive framework that will guide

the proponents in analyzing and addressing key marketing elements that are needed

for enhancing the acceptability and marketability of Guyabano, Sampaloc, and

chili mango frost pops. By considering product, price, place, and promotion

strategies, the study can develop good marketing strategies and plans that repeat

with the target customers and drive success in the marketplace.

Maslow's
hierarchy of
needs theory

Innovation
Adoption Marketing
Theory by theory by
Everett Neil Borden
Rogers
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CONCEPTUAL FRAMEWORK

The study was guided by the process approach developed by Keynes in the

late 80’s which is now commonly referred to as the IPO approach of input-

process-output.

INPUT PROCESS OUTPUT

1) Profile of ▪ Market ▪ Acceptability

target segmentation and
customers and profiling. marketability
a. Age ▪ Surveys of Guyabano,
b. Gender ▪ questionnaires Sampaloc, and
c. Cultural Chili Mango
background Frost Pops

2) What are the ▪ Recommendation

preferences in
purchasing of
consumers?
a. Taste
b. Texture
c. color

DEFINITION OF TERMS

Some terms are defined conceptually and operationally for a better

understanding of the concept, or ideas presented in this research.

Frost Pops. Commonly known as ice pops is a liquid/cream-based frozen dessert

on a stick.

Acceptability. The quality of being accepted. The degree to which something is

agreed or approved of by most people in a society.

Innovation. It is about successfully implementing a new idea and creating value

for your customers.

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Viability. Ability to work successfully.

Marketability. The ability of a commodity to be sold or marketed.

Feasibility. The possibility, capability, or likelihood of something being done

or accomplished.
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Chapter III

METHODOLOGY

RESEARCH DESIGN

The research design for the study titled "Acceptability and Marketability

of Guyabano, Sampaloc, and Chili Mango Frost Pops" will use a quantitative

methodology to thoroughly investigate consumer perceptions and behaviors

regarding frozen fruit pops. This method choice is justified by the need to have

precise numerical data on the factors influencing the acceptability and

marketability of the flavors of Guyabano, Sampaloc, and chili mango frost pops.

Utilizing surveys distributed to a representative sample of target consumers,

the study aims to quantitatively assess preferences, purchasing decisions, and

perceptions concerning taste, packaging, pricing, and overall appeal of frost

pops. The quantitative data will identify important trends, correlations, and

patterns related to acceptability, marketability, and consumer preferences, to

guide product development and marketing strategies. The systematic nature of

quantitative methods aligns with the study's objective of obtaining reliable

numerical data on consumer behavior in the frozen fruit pops market, facilitating

analysis and interpretation of findings.

SOURCE OF DATA

The study will be conducting quantitative research on the acceptability

and marketability of Guyabano, Sampaloc, and Chili Mango Frost Pops, it will

employ methods to gather data directly from consumers and retailers. the

researcher's primary approach will include surveys and questionnaires to a

representative sample of participants, allowing the proponents to collect

numerical responses on various aspects related to frozen fruit pops. These

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surveys will cover topics such as flavor preferences, purchasing habits, price

sensitivity, packaging preferences, and overall satisfaction with frost pops.

By using questionnaires, the study aims to quantify consumer perceptions and

behaviors reliably.

The study will examine existing sales data to round off the primary data

collection efforts. This secondary data analysis will provide quantitative

insights into market trends, sales performance, and consumer demand for similar

products that exist in the market.

In addition, we'll also be diving into existing literature and research

related to frozen fruit pops. The study will be scouring industry reports and

market analyses to see what others have found out about similar topics. This

secondary research will give the researchers more context and background

information, helping us understand the bigger picture of consumer preferences

and market trends. The proponents will be hitting up online, libraries, and

other sources to find all the relevant literature and reports. Once all this

information is collected, researchers will carefully evaluate each source to

make sure it's reliable and trustworthy. The study wants to be sure that the

data gathered from secondary sources is solid and can be integrated seamlessly

into the quantitative research study. Combining both primary and secondary

sources of data will help to gain a comprehensive understanding of the

acceptability and marketability of Guyabano, Sampaloc, and chili mango frost

pops.
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RESPONDENTS OF THE STUDY

Acceptability and marketability of Guyabano, Sampaloc, and Chili Mango

Frost Pops, a various set of respondents will be included. Among these are from

Barangay Balinad, Polangui, Albay. In selecting respondents for the study, a

diverse sample was deliberately chosen to represent different age groups and

preferences. The target respondents include 10 children, 10 Millennials and

Generation Z individuals, and 10 adults. The selection process involved a non-

parametric method to ensure a well-rounded representation of the target

respondents.

Non-parametric sampling methods to ensure inclusivity and diversity within

each age group. For example, within the children's group, efforts were made to

include both boys and girls. Similarly, the Millennials and Generation Z sample

encompassed individuals with diverse interests, lifestyles, and consumption

habits to capture a broad range of perspectives within these age segments. Adults

were selected based on factors such as occupation, and household income

representativeness within the adult demographic.

The participation of the retailers and ice drop vendors contributes

another layer of insight to the study. Researchers can have a deeper

understanding of the market, sales trends, and consumer demand behaviors.

Insights from these participants will give major factors regarding product

placement strategies, pricing considerations, and competitive positioning within

the frozen dessert market.

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LOCALE OF THE STUDY

The study will take place in Barangay Balinad, Polangui, Albay, chosen

for its abundant presence of stores retailing branded ice drops commonly found

in the market. Moreover, the locality hosts an elementary school, facilitating

access to the targeted sample of 10 children’s respondents. Additionally, its

proximity to Balogo Oas National High School ensures access to millennials and

GenZ respondents. Specifically focusing on respondents residing in Barangay

Balinad, Polangui, Albay, the researchers plan to distribute free sample frost

pops and survey questionnaires during respondents' commute home from school or

within their residences. The proponents will be submitting an approval letter

to the Barangay for the said survey to assure the respondents that all

information will be only used for research purposes. This strategic selection

of the study location is anticipated to provide the researchers with the

requisite data for their investigation.

PROCEDURE IN MAKING THE PRODUCT

First, ensure cleanliness by thoroughly cleaning the working area. Put on

disposable gloves, an apron, a hairnet, and a face mask for hygiene. Next, gather

all necessary ingredients, equipment, and materials: measuring cups,

tablespoons, bowls or Tupperware, blender, knife, plate, 3 oz disposable cups,

and popsicle sticks. Required ingredients include condensed milk, evaporated

milk, white sugar, and cornstarch. The proponents prepared the raw materials

for frost pops, including Guyabano (soursop), Sampaloc (tamarind), Chili, and

ripe Mango. Begin by removing the seeds from the Guyabano and extracting its

juice. In a separate bowl, combine white sugar, evaporated milk, condensed milk,

and water, then mix in the Guyabano juice. In another pan, dissolve cornstarch

in water and bring to a boil until thickened. Once cooled, add a portion of the
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cornstarch mixture to the blender with the other ingredients. Pour the Guyabano

mixture into disposable cups and freeze. Meanwhile, blend mango with chili,

sugar, evaporated milk, condensed milk, water, and cornstarch, then set aside.

Prepare Sampaloc by removing its flesh from the seeds, and blending it with

sugar, evaporated milk, condensed milk, water, and cornstarch. Layer each flavor

into the disposable cups, allowing partial freezing between layers to prevent

mixing. Insert popsicle sticks before completely freezing. After approximately

6 hours, remove frost pops from cups, wrap them in transparent plastic, and

label them accordingly.

FLOW CHART

Cleaning the working area and put on disposable

gloves, hairnet, apron, and facemask for hygiene.

Preparation of ingredients, equipment, and

materials

Production of Guyabano, Sampaloc, and Chili Mango

Frost Pops

Packaging and labeling

Acceptability and Marketability of Guyabano,

Sampaloc and Chili Mango Frost Pops
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RESEARCH INSTRUMENTAL AND VALIDATION

The researchers will formulate survey questionnaires to facilitate the

needed data for the study.

Questionnaires Procedures:

Since the researchers will be formulating survey questionnaires. All of

the questions will be carefully selected and worded to get the desired results

concerning the subject study. The survey will be implemented into a face-to-

face mode type of interview with the respondents. To generate answers,

researchers will determine the respondent’s behavior on the product Tropical

Frost Pops that was developed by the researchers.

The descriptive evaluation technique will be applied to bridge the

information coming from the respondents’ behavior toward the product. All of

the questionnaire survey forms will be administered by the researchers to the

respondents at the targeted site.

DATA GATHERING PROCEDURE

The researcher will seek permission from the Dean of the Bachelor of

Science in Agribusiness and Barangay Balinad, Polangui Albay to survey and to

gather the information and data needed for the study. The questionnaires will

be distributed to the respondents and this method will allow for comprehensive

information gathering from participants.

We will conduct a free taste and after we will distribute the

questionnaire to the respondents, the purpose of data collection is to understand

customer preferences and to evaluate sales performance or test new flavors of

frost pops. After that, we will identify sources of data needed to achieve the

research objectives which may include customer feedback.

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DATA TO BE GATHERED

To further realize the differences, the study considered to determine the

product acceptability in terms of:

1. Flavor. The taste profile of frost pops includes sweetness, tartness, and

any additional flavors.

2. Texture. It pertains to the mouthfeel experienced when consuming frost

pops.

3. Packaging. It is the material design that includes the size, shape, colors,

and branding of the packaging.

4. Labeling. It involves the information displayed on the packaging of frost

pops it includes logos, ingredients, and allergen warnings.

STATISTICAL TREATMENT

The research study will focus only on the processing development of

Guyabano, Sampaloc and chili mango frost pops. All the data coming from the raw

materials will be gathered including the taste, aroma, and appearance including

the number of packaged frost pops. Slovin’s Formula will be utilized wherein it

gives an estimate of the sample size needed to obtain statistically meaningful

results when sampling from a population of unknown characteristics.

According to Stephanie Glen from Statistics howTO.com if the given size

is the allowed probability of error in a small, represented sample, then the

number of samples needed is approximately.

n = __n___ 1 + Ne²

Other tools after all the data had been gathered, they were collated and

tallied using a talligram. With the use of a talligram, the data will be subjected
 22

to the appropriate statistical treatment using frequency and percentage with the

formula below:

% = f/n x 100

Where:

f = frequency

N = number of values

100 = constant

The data gathered by the rating scale were analyzed using frequency and

computing the weighted arithmetic mean with the formula shown below:

Formula:

X = Σƒx / n

Where:

Σ = summation

Ƒ = frequency

x = value or score

n = number of cases or respondents

Ranking will be used to show the ordinal position of the weighted mean

from highest to lowest. By reducing detailed measures to sequence ordinal

numbers, ranking made it possible to evaluate complex information according to

certain criteria or indicators referred to.

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Another statistical tool we will be using is the Likert scale. The rating

scale to be used is to measure the opinions, attitudes, or behaviors of the

respondents. According to Wikipedia.com. The scale consists of a statement or a

question, followed by a series of five or seven answer statements. The

Respondents will choose the option that best corresponds with how they feel

about the statement or question. Because respondents are presented with a range

of possible answers.

In this study, Likert scales are the appropriate statistical tools for

capturing the level of agreement or respondents’ feelings regarding the project

or topic in a more nuanced way. However, Likert scales are prone to response

bias, where respondents either agree or disagree with all the statements due to

fatigue or social desirability or have a tendency toward extreme responding or

other demand characteristics. Likert scales are common in survey research, as

well as in fields like marketing, psychology, or other social sciences.

A Likert scale is a rating scale used to assess opinions, attitudes, or

behaviors. To collect data, you present participants with Likert-type questions

or statements and a continuum of possible responses, usually with 5 or 7 items.

Each item is given a numerical score so that the data can be analyzed

quantitatively.

The study will calculate the mean, the sum, and the values will be divided

by the number of cases. In coding the Likert scale, all the responses will be

typically coded as 1 and No responses are typically coded as 0. When it comes

to responses to Likert-Scale items, the following indicators will be entered in

the number of responses.

Indicators will be:

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4.5-5.0 (Always)

3.5-4.49 (Often)

2.5-3.49 (Sometimes)

1.5-2.49 (Seldom

0.5-1.49 (Never)

To calculate and to determine the minimum and the maximum length of the

5-point Likert-type scale, the range will be calculated by (5 − 1 = 4) and then

divided by five as it is the greatest value of the scale (4 ÷ 5 = 0.80).

Afterwards, number one which is the least value in the scale will be added to

identify the maximum of the given c

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SURVEY QUESTIONNAIRE

NAME: _____________________________________________ DATE: ___________________

AGE: ________ GENDER: ___________

ADDRESS: __________________________________________________________________

Direction: Determine the product's acceptability in terms of flavor, texture,

packaging, and labeling.

Rate its taste, texture, packaging, and labeling by putting check marks
on its provided column. Below are the corresponding choices with their
respective equivalents.

NUMERICAL DESCRIPTION VALUE DESCRIPTION

VALUE

5 Very Satisfied The respondents tasted the product

extremely good.

4 Satisfied The respondents tasted the product

fairly good.

3 Fair The respondents are undecided.

2 Unsatisfied The respondents tasted the product

not good.
1 Very Unsatisfied The respondents tasted the product
extremely not good.

A. FLAVOR 1 2 3 4 5
The frost pops have the right
amount of sweetness.

The frost pops have a distinct

taste.
The frost pops are well
blended.
The frost pops are relishing in
the mouth.
 26

B. TEXTURE 1 2 3 4 5
The frost pops have a lovely texture.
The frost pops have a creamier
texture.
The frost pops ingredients are
sufficiently blended.
The frost pops have a good texture.

C.PACKAGING AND LABELLING 1 2 3 4 5

The product is well packed.

The packaging is suited for the

product.

The product descriptions are clear.

The packaging is eco-friendly.

 27

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