this is a research paper

2. Today’s generation most of the individuals do not involve
themselves eating vegetables frequently for many reasons
regardless whether these are valid or not based on their
recommended diet. Some are eating vegetables but usually
depends on the taste these vegetables are in favor of
consumers’ appetite preference. Most of the individuals that
belong to early stage of their lives are the probable persons
who are not entice to eat vegetables. Our bodies need to have
some carbohydrates each day to give us energy. The key is to
eat mainly good carbohydrates. And the best type is the
complex carbohydrates, which is absorbed more slowly. This
come up with the study to find food that will be accepted the
taste of vegetable like potatoes that will be ideal on their
desired health benefits.

3. Potatoes are considered low GI so they’re a longer lasting
source of energy for the body. Potatoes are a source of complex
or good carbohydrates and come with other goodness like
essential vitamins and minerals. With less “starch” than rice
or pasta and with vitamin C, iron and magnesium, potatoes
are an important part of a healthy diet. Potatoes contain
important nutrients, even when cooked, that can benefit
human health in various ways. Potato might contribute to a
healthful lifestyle, including preventing osteoporosis,
maintaining heart health, and reducing the risk of infection.
We also made this study to know whether the market
acceptability of potato cupcake will have big impact to the
value of the vegetable.

4. What is the demographic profile of the respondents in
terms of the:
a. Gender c. Educational Background
b. Age d. Location
What is the level of acceptability of potato (Solanum
Tuberosum) in making cupcake as perceived by the
respondents in terms of sensory qualities, such as:
a. Appearance? c. Texture?
b. Aroma? d. Taste?
Is there a significant difference between the level of
acceptability of Potato Cupcake in terms of sensory
qualities as perceived by:
a. Students; b. Households;

5. There is a significant difference in the level of the
acceptability of the potato (Solanum Tuberosum) in
making cupcake in terms of appearance, aroma,
texture, taste and general acceptability among the
three treatments.

6. This study will be using an experimental research design on Complete
Randomize Design (CRD). This design is appropriate to identify the
market acceptability of potato in making cupcake.
The Randomized Complete Block Design, which is the simplest type
of the basic designs is used where the treatments are assigned
completely at random so that each experimental unit has the same
chance of receiving any one treatment or to have an equal probability
of receiving a treatment.
Experimental method will be used in this research to know if the
market will be satisfied on our formulated baked product and accept
the ideas of using potato. And to know what are the nutritional facts
and benefits in customers if they eat the potato cupcake.

7. The purpose of the experimental research is to determine
relationship between two (2) variables-the defendant variable
and the independent variable. After completing an experimental
research study, a correlation between a specific aspect of the
variable being studied is either supported or rejected. Specially,
researchers will use Pure and applied product development
research. Pure research also known as basic or fundamental is
exploratory in nature and is conducted without any practical-end
use in mind. However, as the term fundamental suggest, pure
research may provide a foundation for further, sometimes
applied research is not carried out for its own sake but in order
to solve specific, practical questions or problems.

9. In analyzing the Market Acceptability of Potato Cupcake in the
Barangay San Salvador, actual interviews will be conducted
with several household and students. The several household and
students are selected because they could tell the acceptability of
the said product.
In that matter, presentation of whatever data in this study has
been gathered from an interview conducted on a one-on-one
basis.
Before the distribution of the questionnaires; the researcher will
look for the areas in Maddela, Quirino. These locations are
chosen where we can conduct the survey.
To minimize time and transportation expenses we made
schedules that conform with our plans.

10. A. Permission to conduct the study
The researcher asked permission before conducting the
study and experimentation to the campus
administrator of Quirino State University – Maddela
Campus, the program chair of College of Teacher
Education, and noted by the adviser.

11. Ingredient Treatment 1 Treatment 2 Treatment 3
Potato No Potato 500 grams 750 grams
Butter 1 melted 1 melted 1 melted
Egg 2 pcs. Large 2 pcs. Large 2 pcs. Large
All-purpose Flour 1000 grams 500 grams 250 grams
Sugar 1 cup 1 cup 1 cup
Baking Powder 5 teaspoons 5 teaspoons 5 teaspoons
Salt 1 teaspoon 1 teaspoon 1 teaspoon
B. Preparations of Materials
The potato cupcake was prepared following the standard
recipe that the usual proportion of potato was substituted
using No potato as the control and the treatments was used
mashed or grind potato.
Table 1. Proportions of Ingredients used in Making
Cupcake.

12. C. Experimentation
Procedures in making Potato Cupcake
In making the potato cupcake we followed the
following procedures. First, we wash the good quality
potatoes, boil until becomes tender, peel and mash
potatoes with the used of fork and stir in butter and
egg. In a bowl combine flour, sugar, baking powder and
salt. Stir in the potato mixture just until moistened. Fill
greased muffin cups three-fourths full. Bake 375
degrees for 20 – 25 minutes. Then, cool for 5 minutes
before moving to wire rack.