Carrot Jelly

CHAPTER I

INTRODUCTION

Background of the Study
Studies show hat children, generally do not want to eat vegetables. This is attributed to their high preference in meat and sweet foods.
Jelly is one of the foods, which more often than not are favorites of young people because of its sweetness. These are sold in the market and used as spread in sandwiches, cake filling and dessert. These jellies are made from different fruits extracts but sometimes added with artificial flavors and preservatives.
Oftentimes, carrots have been used mostly in cooking dishes and for desserts and candies. The famous of which is the carrot cake popular among English.
In this study, the group tried to make use of a vegetable using carrot as one of the main ingredients in making jelly. It was observed by them that carrots is one of the vegetables which children like only when mixed with meat dishes so the group made it into a jelly to increase its palatability.
It is therefore the aim of this study to produce a jelly from carrot which could be used as sandwich filing without using preservatives.

Statement of the Problem
This study aimed to produce jelly from carrot extract. Specifically it aims to answer the following:
1. What is the acceptability of the carrot jelly to school children?
2. What is the cost of production of carrot jelly?
Significance of the Study
This study wanted to investigate the production of jelly from carrot extracts. This was to source out possible jelly aside from the jelly sold in the market mainly made of fruit extract. This study was conducted to derive the necessary vitamins from carrots in a preparation which is liked best by children other than when used as ingredients in dishes.

Scope and Delimitation
The project was conducted in September 2007 by the group in resident in Brgy. 27 Laoag City. The formulated jelly was evaluated by non-trained elementary grade school pupils using the 9-point Hedonic Scale.













Definition of Terms
Acceptability refers to the degree of liking or disliking of a particular product.
Jelly is a clear preserve from strained fruit juices, generally with added sugar.
Preference refers to the choice made by panelists among several products.





























CHAPTER II
REVIEW OF LITERATURE
Carrot is native in Eurasia and northern Africa, and widely distributed throughout the North Temperate Zone; the name is also applied to the root of this plant. The wild variety, popularly known as Queen Anne's lace, has a tough, woody root, unsuitable as food. The cultivated variety is the popular table vegetable. It is a biennial. During the first season of its growth it forms a rosette of finely divided leaves and stores a surplus of food in its root, which thus becomes large and fleshy. Roots vary from globular to long and tapering. First-season carrots are harvested for food. If left in the ground for a second season, a terminal bud in the center lengthens, at the expense of the food stored in the root, into a bristly branched stem 91 to 152 cm (36 to 60 in) tall. This stem bears a nest-like umbel of white or pinkish flowers. The central flower of each umbelet is often purple. The fruit of the plant consists of two one-seeded nutlets, each of which has four rows of radiating spines, which cause the ripe seeds to cling to animals and thus to be dispersed to new locations. The plant does well in deep, rich soils and each seed should be planted 45 to 65 cm (18 to 26 in) apart.
Popular varieties among cultivated carrots are the Oxheart, the Chantenay, the Danvers Half-Long, and the Danvers Long. Large-rooted late types are used for stock feeding and are relished by farm animals. Because of this vegetable's inherent sweetness, it has been used for desserts and candies long before the ubiquitous carrot cake. The Irish and English make a carrot pudding, the French make a cream with candied slivers of carrots in it, "tzimmes" a sweet carrot stew, is traditional for the Jewish New Year and early New Englanders gave carrot cookies as Christmas gifts. Two billion pounds of carrots are grown annually in this country alone, mainly in Texas, Wisconsin, and Minnesota. Quite a few also emanate from Holtville, California which dubs itself "The Carrot Capital of the World." The carrot gets its characteristic orange colour from β-carotene, which on consumption by humans is metabolised into vitamin A. Massive overconsumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although this is superior to overdose effects of vitamin A, which can cause liver damage). Carrots are also rich in dietary fibre, antioxidants, and minerals.















CHAPTER III
METHODOLOGY
Jelly Formulation
The following formulation was used in making the jelly:
4 cups of carrot extract
3 cups sugar
3 tablespoon of calamansi
The following steps were followed in making the jelly.
Peel and slice the carrots in thin pieces.
Cook it until tender.
Get the extract using the blender and strain it using a jelly bag.
Heat the mixed ingredients together for 30 minutes until the mixtures become viscous. Let it cool.

Sandwich preparation
Get two pieces of bread.
Spread over pieces 2-table spoonful of the jelly.
Wrap it using a table napkin.

Product Evaluation
Consumer acceptability: Use of 9-point Hedonic Scale. The formulated carrot jelly sandwich was evaluated as to their acceptance and preference of panelists. All evaluator-respondents using a 9-point Hedonic Scale are non-trained and came from the elementary grades with age ranging 7 to 13 years. They were grouped into 2, first group with age ranging from 7-10 and second group 11-13.

Cost Analysis
A simple cost analysis based on all the expenditures incurred and (projected) sales of the jelly sandwich. The quantity and amount of expenditure were computed. Projected income and sales were compared to the price of existing jelly candy in the market.
















CHAPTER IV
RESULT, DISCUSSION AND CONCLUSION
Product Evaluation
General Acceptability. Acceptability of the carrot jelly used as sandwich spread was determined by untrained panelist with age range of 7-13 years old from elementary school. The product was acceptable to the panelists as indicated by the general acceptability mean score of 8.70, meaning that every panelist accepted and liked very much the product.
Table 1 shows that there is not much variation in scores of the sensory attributes with the carrot jelly ranging from 8.6 to 8.8. It also shows that there is higher score in the lower ages as compared to that of the older pupils however; they represent the basic description of like very much.

Table 1. Mean scores of carrot jelly as evaluated by grade school children.

Treatment
(Age level-years)
General Acceptability

Color

Appearance

Flavor/Taste
7-10
8.80
8.80
8.70
8.60
11-13
8.60
8.80
8.60
8.90
Overall
8.70
8.80
8.65
8.75
Interpretation
Like very much
Like very much
Like very much
Like very much

Color. Both group of children assessing the carrot jelly according to color had the same mean score of 8.8 (like very much).
Appearance. Appearance has a value had s higher score for the younger evaluators at 8.7 as compared to 8.6 for the older evaluators. The scores, however, were very similar.
Flavor/Taste. Higher mean score was registered from the older evaluators at 8.9 as contrasted with the mean score of the younger evaluators 8.6.

Economic Analysis
A simple cost analysis was conducted in the production of jelly candy from carrot extract. Expenditures incurred amounted to about Php 84.00. On the other hand projected sales of the product was about Ph 140.00. With the sales as against expenses, the project has a net profit of PhP 56.00, therefore it is good business venture.
Considering the quality of sold products in the market and the one produced from carrot jelly, they were comparable and acceptable as manifested by the high scores. As to cost, the available jelly in the market, it is sold to about PhP 20.00 per pack. The product price was made at PhP20.00/jar (with the production of 7 jars at Php 20 per bottle).

CONCLUSION
The production of jelly from carrot is a good business venture considering high returns of investment. This was liked very much and acceptable to untrained school pupil panelists with age 7-13 years old. The product as acceptable to grade school as shown by the general acceptability product score of 8.70 (like very much).
Cost analysis of the project points that a business venture in making jelly from carrot extract is feasible.
RECOMMENDATIONS
In the light of the findings of this study, it is recommended that other vegetables should also be made into a jelly for better palatability especially among children. Better packaging and storage test must also be conducted to ensure its longer shelf life and acceptance in the market.


















REFERENCES
Mendoza, Jose M., 1961. Philippine Food: Their Processing and Manufacturing. Mc. Colough Printing Company

Microsoft Encarta Encyclopedia,

Wikipedia Encyclopedia

Yearbook: Basic Cooking Method. Readesr’s Digest Printing Company. London










APPENDICES













Appendix A.
9-POINT HEDONIC RATING SCALE
INSTRUCTION. Please evaluate the samples as to color, texture/appearance, flavor/taste and general acceptability using the 9-Point Hedonic Scale.

A. COLOR Product Code
Like extremely ____ ____ ____ ____ ____
Like very much ____ ____ ____ ____ ____
Like moderately ____ ____ ____ ____ ____
Like slightly ____ ____ ____ ____ ____
Neither likes nor
Dislikes ____ ____ ____ ____ ____
Dislike slightly ____ ____ ____ ____ ____
Dislike moderately ____ ____ ____ ____ ____
Dislike very much ____ ____ ____ ____ ____
Dislike extremely ____ ____ ____ ____ ____

B. TEXTURE/APPEARANCE
Like extremely ____ ____ ____ ____ ____
Like very much ____ ____ ____ ____ ____
Like moderately ____ ____ ____ ____ ____
Like slightly ____ ____ ____ ____ ____
Neither likes nor
Dislikes ____ ____ ____ ____ ____
Dislike slightly ____ ____ ____ ____ ____
Dislike moderately ____ ____ ____ ____ ____
Dislike very much ____ ____ ____ ____ ____
Dislike extremely ____ ____ ____ ____ ____

C. FLAVOR/TASTE
Like extremely ____ ____ ____ ____ ____
Like very much ____ ____ ____ ____ ____
Like moderately ____ ____ ____ ____ ____
Like slightly ____ ____ ____ ____ ____
Neither likes nor
Dislikes ____ ____ ____ ____ ____
Dislike slightly ____ ____ ____ ____ ____
Dislike moderately ____ ____ ____ ____ ____
Dislike very much ____ ____ ____ ____ ____
Dislike extremely ____ ____ ____ ____ ____

D. GENERAL ACCEPTANCE
Like extremely ____ ____ ____ ____ ____
Like very much ____ ____ ____ ____ ____
Like moderately ____ ____ ____ ____ ____
Like slightly ____ ____ ____ ____ ____
Neither likes nor
Dislikes ____ ____ ____ ____ ____
Dislike slightly ____ ____ ____ ____ ____
Dislike moderately ____ ____ ____ ____ ____
Dislike very much ____ ____ ____ ____ ____
Dislike extremely ____ ____ ____ ____ ____

















Appendix B
Raw scores for sensory attributes of jelly candy as evaluated by non-trained evaluator-respondents (n=20).

Panelist
Number

Age
General
Acceptability

Color

Texture

Flavor
1
8
8
9
8
9
2
8
8
9
8
9
3
7
9
8
9
8
4
10
9
8
9
8
5
9
9
9
9
9
6
8
9
9
9
9
7
9
9
9
9
9
8
10
9
9
9
9
9
7
9
9
9
9
10
10
9
9
9
9
Sub-total
86
88
88
87
86
mean
8.6
8.8
8.8
8.7
8.6






11
12
9
9
9
9
12
13
9
9
9
9
13
11
8
8
8
8
14
13
9
9
9
9
15
12
8
8
8
9
16
11
9
9
9
9
17
11
8
9
8
9
18
12
9
9
9
9
19
12
8
9
8
9
20
12
9
9
9
9
Sub-total
119
86
88
86
89
mean
11.9
8.6
8.8
8.6
8.9






Grand Total
205
174
176
173
175
Grand Mean
10.25
8.7
8.80
8.65
8.75



Appendix C

Itemized expenses on the production of jelly using carrot extracts.

Quantity
Item
Amount (PhP)
4cups
Carrots
30.00
3 cups
Sugar
21.00
3 tablespoon
Calamansi juice
3.00

Labor
10.00

Fuel
20.00

TOTAL
84.00
















Appendix D
Computational procedure for the production of jelly using carrots extract.
Total Sales = PhP140.00 (=7 jars of carrot jelly x PhP20.00/jar)
Net profit margin = Total net income/ Total net sales x 100%
= (56/140) x 100%
= 40%
Return on Investment = Total net income/ Production Cost x 100%
= 56/84 x 100%
= 66.66%