Chapter 1

INTRODUCTION

Situation Analysis

Most people today love desserts, especially children. They often crave them after

meals, as snacks, or at any time of the day. Grape cupcakes are not just about the

delicious taste; it also offers many health benefits for our bodies. Grape cupcakes are a

unique and flavorful dessert that combines the soft, fluffy texture of a cupcake with the

sweet and tangy taste of grapes. Whether it is made with fresh grape pieces, grape jelly,

or a grape-infused frosting, these cupcakes offer a refreshing twist for those who love

fruity treats.

But these cupcakes aren’t just about taste, grapes are packed with health benefits

too. It is rich in antioxidants, such as resveratrol, which studies have shown can help

improve heart health, reduce inflammation, and even fight certain chronic diseases.

Grapes offer health benefits, primarily due to their high nutrient and antioxidant content.

It may benefit the eye, heart, bones, and more (Healthline by Imashi Fernando, 2023).

Since people prefer to eat foods with high nutritional value and consumer behavior and

eating habits are changing, it is advantageous to supplement bakery products with

vitamins, minerals, antioxidants, fibers, and dried fruit and vegetables to produce high

nutritional value cakes (Salehi and Aghajanzadeh, 2020; Goswami et al., 2015; Martins et

al., 2017). Bakery products, like muffins, are widely consumed throughout the world, and

the original recipe calls for refined wheat flour, which is deficient in natural bioactive

components like dietary fiber and antioxidants and may result in lowered health benefits.

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 Wheat flour has been fortified with various nutritional ingredients and by-products

to be utilized in bakery goods such cakes, bread, biscuits, muffins, cupcakes, and snacks.

One of the most effective products of the food industry, grape seed powder has been

utilized as an antioxidant for oils, a mix substitute for baked goods, and a meat fortifier

(Larrosa and Otero, 2021; Yalcin et al., 2021; Martins et al., 2017; Coelho et al., 2020;

An-drade et al., 2019).

Grapes are produced all over the world; in 2019, there were 7.4 million hectares of

grapes, with Spain accounting for 13.1%, China for 11.5%, France for 10.7%, and Italy

for 9.6% of the world's vineyards (OIV, 2020). Wine grapes, table grapes, and dried

grapes are the three primary types of grapes. Although grapes can be eaten fresh or dried,

it can also be used to make a variety of different goods, including vinegar, seed oil, wine,

jam, juice, and jelly (Zhu, Du, Zheng, & Li, 2015). Of the 77.8 million tons of grapes

produced worldwide in 2018, 36% were table grapes, 7% were dried grapes, and 57%

were wine grapes (OIV, 2019). In that same year, 29.4 billion liters of wine were

produced worldwide, with Italy producing 5.48 billion liters, France 4.92 billion liters,

and Spain 4.49 billion liters (OIV, 2020).

Grapes contain minerals such as potassium, calcium, magnesium, Phosphorous,

iron, calcium and selenium. Grapes are containing powerful anti-oxidants, flavonoids,

and polyphenolic, which helps to contend free Radicals (ijrpr by Jayshree aate, Sunita

Ogale 2023). Research has even suggested that resveratrol, found in red grapes, may have

anti-cancer properties and support brain health. Here in La Union, grapes play a big role

in the local culture and agriculture. Bauang, often called the “Grape Capital of the

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Philippines,” is home to several thriving vineyards. Lomboy Farms, established in 1972,

was the first grape farm in the country and has inspired others to follow suit.

Gapuz Grape Farm are one of the best grapes farms here in La Union (tripodvisor

ph, 2025) and also Calica Grapes Farm are offering grape-picking activities, tours, and

even locally made products like wines and jams, giving visitors a chance to experience

the grape industry firsthand. This has helped boost the local economy and brought

agritourism to the forefront, as visitors flock to these vineyards to pick fresh grapes and

learn about farming practices.

By combining the health benefits of grapes with the joy of eating cupcakes,

you’re not just indulging in a delicious dessert, we're also supporting our local farmers

and celebrating the rich agricultural heritage of La Union and Region 1. Helping local

farmers, especially grape farmers, is a symbol of love for our own products and love for

our own land.

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Framework of the Study

INPUT PROCESS OUTPUT

Level of acceptability 1. Formulating the

of Grape Cupcake in Research Title
terms of: 2. Preparing the

a. Appearance materials to be used

3. Formulating Grape
b. Color
Cupcake treatments
c. Aroma 4. Executing the

d. Texture procedures in
Grape Cupcake
making Grape
e. Taste
Cupcake
f. General 5. Evaluating the

Acceptability Grape Cupcake

treatments
6. Gathering Data
7. Analyzing Data
8. Interpreting Data

FEEDBACK
n

Figure 1. The Research Paradigm of the Study

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Objectives of the Study

This study aims to develop a Grape Cupcake. Specifically, it seeks to achieve the

following objectives:

1. To determine the level of acceptability of Grape cupcake among the three

treatments in terms of:

a. Appearance;

b. Color;

c. Aroma;

d. Texture;

e. Taste; and

f. General Acceptability

2. To determine the significant difference on the level of acceptability between and

among the three treatments of Grape cupcake in terms of:

a. Appearance;

b. Color;

c. Aroma;

d. Texture;

e. Taste; and

f. General Acceptability

3. To determine the best treatment of Grape Cupcake among the three (3)

treatments?

4. To determine the production cost of Grape Cupcake.

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Research Hypotheses

Based on the objectives stated, the following hypotheses were formulated:

Ho: There is no significant difference in the level of acceptability between and among the

three treatments of Grapes Cupcake in terms of Appearance, Color, Aroma, Texture,

Taste and General Acceptability.

Ha: There is a significant difference in the level of acceptability between and among the

three treatments of Grapes Cupcake in terms of Appearance, Color, Aroma, Texture,

Taste and General Acceptability.

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Definition of Terms

The following terms are hereby defined according to their application in the

study.

Antioxidant. Are man-made or natural substances that may prevent or delay some types

of cell damage.

Vitis vinifera. The scientific name of squash.

Pioneer. A person who is among the first to explore.

Vitamins. Describe to those organic nutrients that essential in a small quantity, for the

proper functioning of the body's metabolisms.

texture. The quality of something that can be known by touch, or the degree to which

something is rough or smooth or soft or hard.

Cupcake. It is a small individual-sized cupcake that is typically baked in a paper or

aluminum cup.

Color. The property possessed by an object of producing different sensations on the eye

because of the way the object reflects or emits light.

Taste. The special sense that perceives and distinguishes the sweet, sour, bitter, salty, or

umami quality of a dissolved substance and is mediated by taste buds on the

tongue.

Tangy. It is the amount of acid in a substance.

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General Acceptability. The overall sensory attributes of squash Cupcake. Beneficial.

Refer to a definition or interpretation of something that brings

positive value.

Aroma. A distinctive, typically pleasant smell.

Level of Acceptability. It is the degree to which something is agreed or approved of by

most people in a society.

Frosting. A sweet topping that accompanies many baked goods, especially desserts.

Vineyard. A plantation of grapes using in winemaking.

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 Reference
Sabra, A., Netticadan, T., & Wijekoon, C. (2021). Grape bioactive molecules, and the
potential health benefits in reducing the risk of heart diseases. Food
Chemistry X, 12, 100149. https://doi.org/10.1016/j.fochx.2021.100149

Mian Kamran, S., Masood Sadiq, B., Hafiz Rizwan, S., & Muhammad, N. (2017).
Chapter 14 Sensory Evaluation and Consumer Sensory evaluation and
consumer acceptability.
https://www.researchgate.net/publication/320466080_Sensory_Evaluation
_and_Consumer_Acceptability

Anwar, A., Javed, N., Nisar, W., Anwar, A., & Shukat, R. (2023). Fortification of Grape
Pomace Powder in Cupcakes for Nutritional Profile and Sensory
Attributes. RADS Journal of Food Biosciences, 2(2), 64-72.