DEVELOPMENT AND MARKET ACCEPTABILITY OF CHIPS AS

INFLUENCED BY THE LEVEL OF SPRING ONION (Allium fistulusum)

_________________________________

A Thesis
Presented to
the Faculty of School of Arts and Sciences
Biliran Province State University
Naval, Biliran

_________________________________

In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Science in Business Administration
Major in Marketing Management

_____________________________

MEJARITO, ANGELICA L.
MONDIDO, KYLA JEAN B.
POLOYAPOY, JULIUS S.

APRIL 2025
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Chapter I

INTRODUCTION

Background of the Study

In recent years, the global food industry has experienced a significant

shift toward the development of innovative snack products that not only meet

consumer demands for taste and convenience but also align with growing

health and wellness trends (Li et al., 2021; Rivera et al., 2022). As dietary

awareness increases, more consumers are seeking snacks that offer

nutritional benefits without compromising flavor (Galanakis, 2021).

The global snacks market size was estimated at USD 692.52 billion in

2023 and is expected to grow at a CAGR of 4.2% from 2024 to 2030. The

increasing prevalence of on-the-go consumption, particularly among the urban

and younger demographics, has significantly contributed to its market growth.

Consumers are attracted to the wide array of flavors and varieties available in

snacks, catering to their diverse preferences. Moreover, the shift toward

healthier and more convenient snack options have been a key driver in

market growth (Snack Market Size, 2022).

The United Nations Children’s Fund (UNICEF), as part of its

commitment to address problems of unhealthy diets and increasing rates of

overweight and obesity among children, commissioned a study of digital food

marketing in the Philippines. This sought to identify the promotion of harmful

meals and non-alcoholic beverages (referred to as "food") on social media, as

well as the items' and brands' marketing techniques and attractiveness to

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children and teens (under the age of eighteen) in the Philippines (UNICEF,

2019).

Chips, in particular, remain a staple in the snack market due to their

crisp texture, versatility, and wide consumer appeal across different age

groups (Popkin et al., 2020). To respond to this evolving demand, food

developers have explored various approaches to enhance the nutritional

quality of chips—ranging from using alternative base ingredients to infusing

natural flavors and fortifying them with health-promoting compounds (Jain et

al., 2020; Shabbir et al., 2021; Yadav et al., 2023).

Among the numerous ingredients that offer both sensory and nutritional

advantages is spring onion (Allium fistulosum), a member of the Allium family

widely used in culinary applications. Spring onion is recognized for its sharp

yet mild flavor, distinctive aroma, and vibrant green color, making it a

potentially attractive additive for snack enhancement (Kim et al., 2023). In

addition to its culinary appeal, spring onion contains bioactive compounds

such as flavonoids (e.g., quercetin and kaempferol), sulfur-containing

compounds (e.g., allicin), and vitamin C, which have been associated with

antioxidant, anti-inflammatory, and antimicrobial properties (Wang et al.,

2023; Hirayama et al., 2019; Zhang et al., 2021). These compounds

contribute to the potential health benefits of spring onion, including immune

system support and protection against oxidative stress (Park & Lee, 2020;

Sun et al., 2023).

In addition, spring onions (Allium fistulusom) have a rich history in

traditional medicine and diets, attracting attention from chefs and the public.
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Their culinary diversity and nutraceutical and therapeutic value make them a

subject of great research interest. This examines the distribution, culinary,

nutritional, and therapeutic significance of green onions, highlighting the

health benefits of consuming these aromatic vegetables in diets (Kim, et.al,

2023).

Despite its known benefits, the application of spring onion in chip

production remains relatively underexplored, particularly in terms of how

varying levels may affect product quality and consumer acceptance. Wang et

al. (2023) emphasized that the characteristic aroma-active components of

fried green onion significantly influence consumer perception and could

enhance sensory qualities in processed foods. Incorporating spring onion at

different concentrations may influence the overall quality, taste, and

marketability of chip products (Tian et al., 2020; Rosales Soto et al., 2022). To

address the issue of unhealthy diets and low consumption of vegetables

among teenagers, developing spring onion chips as a healthier snack

alternative can be an effective solution. Unlike traditional chips, which are

considered to be an unhealthy snack, spring onion contains vital vitamins,

antioxidants, fiber, and is very low in carbs, fats, and calories making it a

nutritious option for children (Singh, 2025). To enhance health benefits, the

chips are prepared using a healthier oil, which is canola oil, minimizing trans

fats, artificial additives, and excessive salt while incorporating rice flour into it.

Moreover, integrating these chips into school canteens and health campaigns

can help promote better eating habits. Compliance with the national health

guidelines, transparency in nutritional labeling, and responsible advertising

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ensure that the product aligns with the efforts to combat teenagers’ low

consumption of vegetables.

Objectives of the Study

This research generally aims to determine spring onion chips'

development and market acceptability.

Specifically aims to;

1. Develop chips using varying levels of spring onion

2. Evaluate the sensory acceptability of spring onion chips in terms of:

2.1 Appearance

2.2 Texture

2.3 Aroma

2.4 Taste

2.5 General Acceptability

3. Evaluate the market acceptability in terms of:

3.1 Price

3.2 Frequency

4. Determine the market study of spring onion chips in terms of:

4.1 Profile of Respondents

4.2 Awareness Data

4.3 Purchase Data

4.4 Product Usage Data

4.5 Product Attributes Rating

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4.6 Other Comments/Suggestions

5. Determine the production cost and selling price.

6. Draft a utility model of the developed product.

Framework of the study

This study is grounded in both conceptual and theoretical foundation

that guides the development, production, and evaluation of Spring Onion

Chips as a marketable product.

Theoretical Framework. This study is anchored by two theories that

support the development, innovation, and market potential of a new food

product—Spring Onion Chips. This study is supported by the Theory of

Innovation Diffusion by Everett Rogers and the Product Acceptability Theory.

Product Acceptability Theory

The Product Acceptability Theory, proposed by Bush, A.O., and

Pilgrim, F.J. (1957), which played a prominent role in the evaluation of new

products. The theory explains that food acceptance is a complex field

influenced by many factors, requiring both acceptance and perceptual

physical and chemical information to be understood. The various procedures

and underlying psychological behavioral models that enable links to be

developed between the two and consequently lead to a deeper understanding

of how consumers select food are explored. The theory applies the 9-Hedonic

Scale Method of measuring food preference. It focuses on creativity rather

than the idea that evaluating and improving product acceptability is important

to minimize the risk of a new product not being accepted. The degree to which
 7

a given food product is deemed acceptable depends on measuring both food

taste and customer preference regarding price, availability, advertising effects,

distribution, and performance. Taste is arguably the most significant factor of

acceptability. This study is related to the theory since it will determine the

acceptability of Baked Spring Onion Chips prepared in different proportions as

to appearance, texture, aroma, taste, and general acceptability.

Diffusion of Innovation Theory

This study also incorporates the Diffusion of Innovation Theory by

Everett Rogers (1962), which explains how new products spread among

consumers over time. It identifies five adopter categories: innovators, early

adopters, early majority, late majority, and laggards. Innovators are the first to

try new products, while early adopters influence others by sharing their

experiences. As awareness grows, the early and late majority begin to adopt

the product, while laggards are the last to accept it. In the case of Air-fried

Spring Onion Chips, food enthusiasts and health-conscious individuals may

be the first to try them. Parents and students may act as early adopters,

spreading awareness and influencing others. As more people become familiar

with the product through word-of-mouth and promotions, larger groups may

follow. However, some consumers may be hesitant to try a new type of chips,

requiring additional efforts such as free samples and promotional activities to

encourage acceptance.
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Conceptual Framework

Sensory evaluation in terms of:

Appearance
Texture
Aroma
Taste
General Acceptability

Market Study
Price
Frequency

Spring Onion Chips

Figure 1. Framework of the study

The conceptual framework of this study outlines the systematic

approach used to assess the feasibility of deep-fried spring onion chips as a

marketable snack product. The evaluation process begins with a sensory

assessment, wherein the chips are analyzed based on five key attributes:

appearance, texture, aroma, taste, and general acceptability. This step

ensures that the product meets quality standards and aligns with consumer

preferences. Following this, a market study is conducted to examine

 9

consumer purchasing behavior, focusing on two factors: price and frequency

of consumption. These insights help determine the product’s potential

competitiveness and market demand. The findings from both evaluations

serve as the foundation for refining the product and formulating effective

marketing strategies. Thus, this structured approach facilitates data-driven

decision-making, ensuring that the spring onion chips are both sensory-

pleasing and commercially viable.

Scope and Delimitation

This study investigates the development of air-fried spring onion

(Allium fistulosum) chips, specifically aimed at creating a nutritious and

appealing snack option. The scope includes the use of spring onion as the

primary ingredient for the chips, focusing on how it can contribute to a

healthier snack profile.

This developmental study aims to determine the evaluators’ perception

of the acceptability of the product in terms of aroma, taste, texture, and the

general acceptability of the product. To measure these factors, a Nine-Point

Hendonic Scale is used for sensory characteristics and to assess its general

acceptability.

The study is conducted in Naval, Biliran, aged 5-19 serving as the

evaluators. This specific demographic was chosen to provide insights into the

potential acceptance of the product among young consumers, who are

significant contributors to the snack food market.

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Definition of Terms

To facilitate the understanding of this study, different terms are defined

herein.

Aroma. Used to assess one of the sensory properties of the spring

onion chips. The study measures how appealing the chips’ aroma is to the

customers.

Chips. Refers to the thinly sliced product and the spring onion pieces—

that are being manufactured and evaluated for the research. Their acceptance

as a healthy snack alternative is assessed by the research.

Food preservation. As defined in this study, refers to the procedures

and techniques utilized to keep the Spring Onion Chips fresh and extend their

shelf life. Methods like dehydration and appropriate packing for storage are

taken into account.

General Acceptability. Refers to the overall approval and preference of

the product among the target market, considering various sensory attributes

such as aroma, taste, and texture. It includes how effectively the chips satisfy

customers’ expectations in terms of flavor balance, crispness, and visual

appearance. Furthermore, it encompasses other factors like nutritional value,

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packaging design, and price, which will influence consumer decision and

perception.

Marketability. In this research, marketability refers to the Spring Onion

Chips' capacity to spark customer interest and increase sales. It involves

assessing the allure of the product, consumer opinions, price policy, and

marketing initiatives.

Nutritional Value. For the purposes of this study, nutritional value refers

to the advantages that eating spring onion chips has for your health. It

emphasizes the nutrients, vitamins, and minerals that are still present in the

chips after processing.

Product Development. In the context of this study, product

development is the process of testing, and refining the Spring Onion as a

novel food item. This involves choosing the right ingredients, evaluating the

texture and flavor of the chips, and making sure the taste and quality live up to

consumer expectations.

Spring Onion (Allium fistulusom). Refers to the primary ingredient

used in the development of chips in this study. Its flavor and health benefits

make it a significant component, contributing to the product's appeal as a

healthy snack alternative.

Taste. An additional important sensory quality that the study is

assessing. The objective of the study is to determine the target consumers'

perception of the chips' flavor, including the balance of sweetness, saltiness,

and other flavor components.

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Texture. The chips' physical attributes, which are crucial in determining

how acceptable they are. The purpose of the study is to determine if the

texture of the chips—such as their crispness—meets customer expectations

for a filling snack.

Review of Related Literature

The spring onion (Allium fistulosum.), is a member of the Liliaceae

family, subgenus Cepa of the genus Allium. Spring onions, sometimes

referred to as green onions or scallions, are young onions that are collected

before the bulb has swollen. They can be eaten raw or cooked, however, their

flavor is softer than onions. Scallions are distinguished by their hollow,

tubular, green leaves that emerge straight from the bulb. These leaves can be

eaten raw or cooked and are used as a vegetable. Although they are low in

calories and fat, green onions are a great source of vitamin K, vitamin A,

vitamin C, and folate. They don't provide enough fiber or protein. They are

frequently cut and added as garnishes to a variety of cuisines (Basu, 2024).

The plant is a perennial herb that has hollow leaves, doesn't produce

bulbs, and has long been used in Chinese folk medicine to treat

cardiovascular illness, the common cold, influenza, headaches, stomach pain,

and fever. It also has antifungal and antibacterial properties. Spring onion is

known for its flavor and aroma and is a rich source of vitamins C, A, and B 6,

thiamine, folate, rhamnose, galactose, glucose, arabinose, and xylose

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vitamins (Kayat et.al, 2021). rhamnose, galactose, glucose, arabinose, and

xylose vitamins (Kayat et.al, 2021).

As the snack food market in the Philippines continues to grow, there is

a noticeable shift in consumer preferences towards healthier options. This is

driven by the increasing awareness of the importance of a balanced diet and

the desire for convenient and nutritious snack choices. This trend is also

influenced by the growing health and wellness trend in the country, as more

Filipinos are adopting healthier lifestyles and prioritizing their well-being. As a

result, we are seeing a rise in demand for healthier snack options, such as

low-calorie, gluten-free, and organic snacks. This shift is also reflected in the

rise of specialty stores and online retailers that cater to this niche market

(Alda, 2025). Plant-based snacks grew nearly 20% in dollar sales from 2022

to 2023, while chocolate, baked goods, and other desserts also enjoyed a

considerable sales lift (Garwood, 2024). There is a growing demand for

organic vegetables around the world now more than ever. With the increase in

the number of the population, problems arise in obtaining quality organic

vegetable products. A solution could be organic vegetable chips, which are

increasingly appreciated by consumers due to their nutritional values and long

shelf life. There are several techniques for obtaining chips, each with its

advantages and disadvantages. In terms of favourite organic vegetables,

sweet potato, carrot, parsnip and beetroot seem to be the favourites of

consumers, but also of researchers who use them in their studies (Frincu

et.al, 2022).

Spring onions are not just used in flavoring food and in the preparation

of soups, and salads. This plant is important as medicinal plants as it might

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have potential health benefits. Consuming about half a cup of spring onions

will satisfy the daily vitamin C requirement in healthy adults. Vitamin C helps

the body's white blood cells boost immunity in addition to improving iron

absorption for improved blood circulation. In addition, vitamin C is obligatory

for growth and development of all body tissues and a key antioxidant for

removing toxins from the system (Basu, 2024).

Spring onions usually do not cause any noticeable side-effects when

taken in moderate quantities. Although allergies are rare, some people may

experience hypersensitivity reactions of runny nose, itching in eyes and skin,

wheezing upon consuming spring onions/scallions and hence must steer clear

of this vegetable. Furthermore, too much intake of spring onions can result in

digestive disorders and trigger nausea, bloating, vomiting, irritable bowel

syndrome and acid reflux/heartburn. Thus, it is crucial to eat only measured

quantities of this green veggie as part of the daily diet (Basu, 2024).

Spring onions are an essential ingredient in Chinese dishes and taste

extremely delicious. Also known as scallion or green onions, these have a

green leafy part and the white bulb part, both of which are edible. They have a

bit milder taste as compared to regular onions and you can either eat them

cooked or raw. Green onion is a source of Sulphur which is really beneficial

for your body, but most importantly, it reduces the risk of developing cancer.

Also, it fights cancer as it contains compounds like allyl sulphide and

flavonoids that fight against cancer cell-producing enzymes. Start including

green onions in your diet in order to avoid the risk of cancer (Bir, 2021).

Rice Flour
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Rice flour presents numerous health benefits, making it a suitable

alternative for those seeking a gluten-free option. Firstly, its gluten-free nature

aids individuals with gluten sensitivities, such as those with Celiac disease.

Furthermore, rice flour promotes liver health due to its choline content, which

is vital for lipid synthesis and transport. It is also rich in dietary fiber,

contributing to improved digestive and cardiac health while potentially

reducing the risk of heart disease. In addition to its nutritional advantages, rice

flour serves as an effective exfoliant for skincare, helping to brighten the

complexion and reduce dark circles due to its antioxidant properties.

Furthermore, its calcium content supports bone health. Additional benefits

include a boost to the immune system due to its zinc levels, appetite

regulation for weight loss, and natural hair straightening when combined with

other substances like Multani mitti (Zafar, 2023)

The versatility that rice flour possesses makes it a valuable ingredient

for food manufacturers and product developers across a variety of industries.

With its gluten-free nature, nutritional benefits, and capacity to function as a

thickener, binder, or texturiser, rice flour has applications that go far beyond

traditional food products. In manufacturing, rice flour supports diverse gluten-

free foods, fibre-enriched products, and even non-food applications, like

cosmetics and agricultural products. For those looking to innovate or diversify

their formulation, rice flour offers a promising option. Its adaptability allows

manufacturers to meet the ever-growing demands of health-conscious

consumers that are seeking allergen-free, clean label food products. By

exploring rice flour’s potential uses, food industry professionals can enhance
 16

products quality and respond to the evolving market trends with a versatile,

functional, and sustainable ingredient (Merrick, 2025).

Relevant Technologies for Product Development

Although no patents directly address spring onion chips, existing

innovations in snack food processing, frying technologies, and moisture

control provide valuable insights into optimizing texture, oil absorption, and

shelf life.

A key aspect of snack food production is the removal of moisture to

improve storability and texture. The patent JPH0797960B2, filed by Japan

Tobacco Inc., details a method for producing dried foods by removing

moisture from food materials. This process involves drying the food to a

specific moisture content, which enhances preservation and shelf life.

Although this patent does not explicitly mention spring onion chips, its drying

technique could be applicable, potentially contributing to improved crispiness

and longer storage stability.

During frying, oils can deteriorate due to autoxidation and hydrolytic

alterations, processes influenced by the oil's fatty acid composition (FAC) and

antioxidant content. However, there are different techniques to improve fried

food quality and reduce oil absorption. This review aims to assess existing

literature on the interactions between frying methods, oil selection, and the

chemical composition of foods. To achieve this goal, the article examines the

impact of oil FAC, antioxidants, pretreatments, and alternative frying

technologies. A literature search was conducted from 2016 to 2023. The

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keywords used were (AND/OR) frying, fried foods, oil, oil absorption, and fatty

acids. Oils rich in monounsaturated fatty acids and antioxidants, such as olive

oil, are recommended for their nutritional benefits and improved oil stability.

The water content and structure of the food also play a significant role in oil

absorption. Pretreatments to diminish food moisture content contribute to a

lower oil absorption in the fried food while mitigating excessive accumulation

of lipid oxidation products. Proper selection of frying oils, incorporation of

antioxidants, and the use of pretreatments could help prevent chemical

changes and minimize oil absorption during frying. These measures

contribute to maintaining the nutritional quality and safety of fried foods while

also enhancing their overall sensory appeal (Valle, 2024).

Prior Art Review

A review of existing literature, patents, and commercial products

reveals that while onion-based snacks—such as onion rings, dehydrated

onion chips, and scallion-flavored crackers—are available in the market, no

documented studies or patents specifically focus on spring onion chips.

This gap in prior research highlights the novelty of this product and its

potential to introduce a unique snack innovation. The absence of similar

products presents an opportunity for market differentiation, as spring onion

chips could offer a distinct flavor profile, nutritional benefits, and a new

snacking experience. Given the lack of prior studies, this research will focus

on developing an optimized formulation, evaluating consumer acceptability,

and analyzing the product’s sensory and nutritional properties. This study will
 18

also contribute to the growing interest in vegetable-based snack alternatives,

catering to consumers seeking flavorful yet nutrient-rich options.

Issues in the Industry

It was suggested that people adopt healthier eating habits due to

concerns about the various health issues linked to unhealthy snacks. One

such recommendation advises limiting unhealthy snacks and replacing them

with more fruits and vegetables with significant health benefits (Okpiaifo et.al,

2023)

The most popular snack in the human diet is a chip, which is often

made by frying. However, they are regarded as unhealthy snacks because of

their high fat, carbohydrate, and salt content. The purpose of this study is to

create red lentil-enriched chips, which may be used as a wholesome and

nourishing snack (Cevik, et.al, 2021).

Since texture has a major impact on overall quality and acceptance.

Time, temperature, and storage circumstances are other significant variables

influencing texture. The freshness and shelf-life of chips are closely related to

the texture, and these properties can be determined using textural

measurements (Kayacier et.al, 2023)

The demand for healthier foods has increased, with edible Alliums like

onions, garlic, and green onions being staples in various cuisines. Green

onions, a spicy vegetable, have a mild, onion-like flavor and are used in
 19

salads, stir-fries, and garnishes. They have a rich history in traditional

medicine and diets, making them a subject of interest in research. This review

examines the distribution, culinary, nutritional, and therapeutic significance of

green onions, highlighting their health benefits (Kim et.al, 2016).

Adolescents have been observed to follow unhealthy eating habits, and

their dietary intake frequently falls short of international recommendations. As

a result, the World Health Organization (WHO) has demanded that marketing

limitations be placed on products that are harmful to young adolescents, such

as tobacco products and unhealthy meals and beverages. Junk food

advertisements have been described as a detrimental factor shaping junk

food consumption in adolescents, along with interactions with environmental

factors (Sergentanis, et al. 2023).

The United Nations Children’s Fund (UNICEF), as part of its

commitment to address problems of unhealthy diets and increasing rates of

overweight and obesity among children, commissioned a study of digital food

marketing in the Philippines. This sought to identify the promotion of harmful

meals and non-alcoholic beverages (referred to as "food") on social media, as

well as the items' and brands' marketing techniques and attractiveness to

children and teens (under the age of eighteen) in the Philippines (UNICEF,

2019).

Only 2.6% and 5.9%, respectively, of children’s daily caloric intake

came from fruits and vegetables, according to the 2019 Expanded National

Nutrition Survey results. Numerous literatures also stated that insufficient

intake of fruits and vegetables is associated with the development of most

non-communicable diseases. Among Filipinos, fruit and vegetable

 20

consumption is being held back for several reasons including their lack of

knowledge of its benefits (Gonzales et.al, 2024).

MANILA - Health experts reported that more Filipino children are not

growing up healthily due to poor diet, inadequate nutrition, and defective food

systems. The United Nations Children's Fund (UNICEF) revealed during a

media session in Makati City that 7% of Filipino children under five are too

thin for their height and that one in three of them are stunted, or too short for

their age (Montemayor, 2019).

Children's meals in the Philippines are evolving. Children are eating

fewer fruits and vegetables, and more sugar, salty and fatty products. Over

one third (38%) of youngsters aged 13 to 15 drinks at least one soft drink

every day, whereas three quarters (74%) of them eat fewer than three

servings of vegetables daily (WHO, 2015).

Junk food lacks vitamins such as A and C, and minerals such as

magnesium and calcium, encourages the development of deficiency diseases

and osteoporosis, as well as dental caries due to higher sugar intake

(Thomas, 2021). In response, developing healthier snack options, such as

spring onion treats, is crucial. Spring onions are not only a more nutritious

alternative, packed with vitamins and essential nutrients, but also offer a

healthier choice compared to the typical junk foods frequently advertised to

children.

To increase children's preference for and consumption of vegetables,

potato-based vegetable chips were developed, using a basic chou paste. One

hundred kids between the ages of four and six took part in the research. A
 21

five-point hedonic Smiley face scale that had been particularly modified was

employed. Since the air-fried version was healthy, it was eventually selected

for additional testing. The preferences for various oils, coatings, and using

chickpea flour in place of potato flour did not significantly differ from one

another (Petro Swart, et al. 2016).

As adolescents reach puberty, significant changes are made in their

appearance, mood, social behavior, and mental state that exposes them to

high-risk health behaviors including inappropriate nutritional habits. Avoiding

breakfast, eating fewer fruits, consuming fast food and other unhealthy snacks

in excess, having fewer and worse quality meals, dining outside, and following

inconsistent eating schedules are all prevalent behaviors that lead to issues

like teenage obesity. Research indicates that the reasons behind the sharp

rise in junk food intake among teenagers are taste preferences, convenience

of access, deliciousness, affordability, and family dynamics. Other studies

have mentioned the roles of factors such as family and peers in the

acquisition of nutrition knowledge and in taking measures to conduct

nutritional behavior. (Mirhadyan et. al, 2020)

Unhealthy eating, characterized by low intake of vegetables coupled

with high intakes of salt, sugar, and fat-rich foods, has been identified as one

of the main causes of the current high prevalence of teenage obesity. In this

regard, the International Health Behavior in School-aged Children (HBSC)

survey showed that only 38% of adolescents ate vegetables daily (Bel-Serrat

et.al, 2023).
 22

Typically present in foods from the five dietary groups—fruits,

vegetables, grains, legumes, nuts, and seeds—fiber is a healthy type of

carbohydrate. In addition to maintaining the integrity of the digestive system,

fiber also slows down the stomach's emptying, which prolongs the sense of

fullness. Junk foods tend to lack fiber, so when we eat them, we notice

decreasing energy and increasing hunger sooner (Jia, et al 2022). Spring

onions, a nutritious vegetable, are a good source of fiber, containing 2.6

grams per 100 grams. Junk foods, in contrast, tend to lack fiber, leading to

decreased energy and increased hunger more quickly. Incorporating fiber-rich

vegetables like spring onions into our diets can help counteract these effects

and promote overall well-being.

The latest developments in vegetable snack preparation rely on a

drying method that gives the food an enticing appearance in terms of both

substance and physical attributes. The new item's visual qualities, particularly

its tone and shape, were highly regarded by the responders. In order to find

out if their concerns about the environment, their health, their hedonic

purchasing value, and their price consciousness influence their propensity to

buy veggie chips, 210 respondents completed a survey. The Katt and Maixner

model was used to calculate the association between these variables, which

can aid in our understanding of how consumers make decisions while

purchasing veggie chips (Elle Nadine P. Estrada, et al., 2021).

Low sodium chips are better than you think they are. Same goes for

unsalted chips. Seriously, this list of low sodium and no sodium chips isn’t just

for people who need to cut salt out of their diets for health reasons—it’s for

anyone who likes snacks that taste good. Jordan Myrick, one of my
 23

coworkers, even proposed that several of these would pair better with dips

than your average bag of salt chips. An added benefit is a decreased risk of

cardiovascular illnesses! These are the greatest low-sodium chips we've

tasted in a recent taste test, featuring everything from low-sodium tortilla chips

to low-sodium potato chips to completely unsalted (and unexpectedly

excellent) chips (Gwynedd Stuart, 2023).

In today's busy world, finding snacks that kids love can be a challenge.

But for kids of all ages, healthy snacks are a great option since they combine

tasty flavors, portability, and diversity (Dave & Kenny, 2024). For example,

incorporating ingredients like spring onions into these snacks can boost their

nutritional value, as spring onions are rich in vitamins such as C and K and

provide essential minerals that support overall health and well-being.

Given that it has an impact on human health, productivity, and life

expectancy, nutrition is a critical component of living. When examining the

particular recipient group—children—this is a crucial concern. Inadequate

nutrition lowers a child's resistance to illness, impedes their physical and

mental development, and increases the risk of lifestyle disorders like obesity

in adulthood. Every organism needs the proper supply of energy, resources

for building, and metabolic regulation; yet, if our diet consists primarily of high-

calorie foods, our bodies will not be adequately nourished even though we

feel full (Ciurzynaka et.al, 2019). Developing healthier snack options, such as

spring onion chips, is crucial. Spring onions are not only a more nutritious

alternative, packed with vitamins and essential nutrients, but also offer a

healthier choice compared to the typical junk foods frequently advertised to

children.
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Chapter II

METHODOLOGY

Research Design

This study evaluated six treatments as presented in Table 1 following a

Completely Randomized Design (CRD). Completely Randomized Design

(CRD) is a research methodology in which experimental units are randomly

assigned to treatments without any systematic bias. As a result, each

experimental unit has an equal likelihood of receiving any specific treatment,

ensuring a level playing field. Such random allocation is pivotal in eliminating

systematic bias and bolstering the validity of experimental conclusions.

(Costello, 2023).

Table 1. Experimental treatments used in the study.

TREATMENTS SPRING ONION(% w/w) g (285 base line

w/w)
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1 2 5.7g
2 4 11.4g
3 6 17.1g
4 8 22.8g
5 10 28.5g
6 12 34..2g

Table 2. List of ingredients

Treatments Spring Rice Onion Garlic Ground Iodized Water
Onion Flour powder powder Black salt
pepper
T1 5.7g 100g 4.5g 4.5g 2g 2g 140g

T2 11.4g 100g 4.5g 4.5g 2g 2g 140g

T3 17.1g 100g 4.5g 4.5g 2g 2g 140g

T4 22.8g 100g 4.5g 4.5g 2g 2g 140g

T5 28.5g 100g 4.5g 4.5g 2g 2g 140g

T6 32.2g 100g 4.5g 4.5g 2g 2g 140g

Research Locale

This developmental study will be conducted in Naval, Biliran because it

is located at the center of Biliran Province, where we can introduce the Spring

Onion Chips as a food product to a larger number of possible target

respondents that will help us develop and make it more productive in the

market of Naval.

Research Respondents
 26

This portion describes the target population that was 30 for the sensory

evaluation and 150 for the market acceptability. The respondents were

chosen because of the gap in the rationale. Also, the target customers of this

Spring Onion Chips were children whose age starts at 10-19 years old. The

feedbacks and suggestions of respondents were gathered so the researchers

could get more ideas and information on how to develop and improve the

productive in the market of Naval, Biliran.

Production Cost

A comprehensive cost analysis was conducted to accurately assess

the total production cost and establish an optimal selling price for air-fried

spring onion chips. This evaluation aims to ensure cost efficiency, maintain

product affordability, and achieve profitability while supporting sustainable

production practices.

Cost Calculation Formula

The cost per gram was determined using the following formula:

Formula:

Cost per gram = Total production cost / Total yield in grams

Breakdown of Production Costs

Direct Materials

● Spring onions: PHP 50 per bundle

● Onion powder: PHP 40 per 40 grams

 27

● Garlic powder: PHP 70 (12 pieces, 3 grams per stick)

● Ground black pepper: PHP 30

● Iodized salt: PHP 25 per kilogram

● Rice flour: PHP 50 per kilogram

● Parchment Paper: PHP 54

● Packaging: 24 pcs = PHP 70

Direct Labor

● Labor (per hour): 50.625*8 hours = PHP 405

Manufacturing Overheads

● Electricity (per hour): 0.5*16kwh = PHP 8.00

● Water: ½ cubic meter = PHP 92

Procurement of Raw Materials

Spring onions were sourced directly from local farmers in Capiñahan,

Naval, Biliran to support local agricultural production and ensure direct

procurement from producers, thereby eliminating the need for third-party

intermediaries. In contrast, other essential ingredients, including rice flour,

onion powder, garlic powder, ground pepper, and iodized salt, were obtained

from elderly vendors in the local market, promoting both community

engagement and economic support for small-scale sellers.

Product Preparation
 28

The main ingredients—spring onion, and rice flour, were measured

along with the garlic powder, onion powder, ground pepper, and iodized salt

to give the chips their desired taste, color, and flavor. Water was then added,

and the mixture was blended to ensure proper consistency before rice flour

was fully incorporated, poured into a molding cup in a thin layer, steamed for

5 minutes at 100°C, pre-dried under the sun for at least two days at 27V°C to

reduce absorption, air-fry at 170-180°C for 2-5 minutes, cooled at room

temperature between 28-31°C and packed.

Optimize formulation,
spring onion, rice
flour, garlic powder, Mixing of dry and wet ingredients and
onion powder, iodized blended to ensure proper consistency
salt, ground pepper,
and water.

Steamed for 5 minutes at 100°C

Pre-drying process of at least 2 days under

the sun at 27°C.

Air-fry at 170–180°C for 2–5 minutes, adjusting for

crispiness.

Cooled at room temperature between 28-31°C

and packed.

Spring Onion Chips

Figure 2. Process flow diagram for the production of Spring Onion Chip
 29

Sensory Evaluation

The quality of spring onion chips was assessed by a sensory

examination. A clean, white paper plate with a three-digit random number was

used to place about one chip. A total of 99 children aged 5-19 randomly

selected from Naval, Biliran, evaluated the chips in two sets. The respondents

used a 9-point hendonic scale along with descriptive scoring to score sensory

aspects such as appearance, texture, scent, taste, and overall acceptability.

Statistical Analysis

The study was a single-factor experiment arranged in Completely

Randomized Design (CRD) with six (6) treatments having different levels of

spring onion and other ingredients. The experiment was carried out in two

replications. The different treatments are presented in Table 1.

Data Gathering Procedure

The researchers will spend much time, effort, and cooperation in

producing the questionnaire that will be able to answer its target respondents,

who were 95 respondents from Santissimo Rosario Poblacion (urban) and 97

from Atipolo (rural) aged 5- 19, selected in Naval, Biliran. A survey of items

using the questions adapted from related research, and were well-suited for

research purposes, and individual questions developed by researchers.

During the gathering of data, respondents will try treatments 1-6 what will be

given by the researchers to determine their perception of every treatment in

terms of appearance, texture, aroma and flavor. After the trial of six

treatments, the researchers will assess the outcomes using standard research
 30

instruments (eg, semi-structured interviews with survey questionnaires). After

answering the questions, the researchers will ask for consent to get the

personal information of participants such as names, contact numbers, or

social media accounts that will be kept by the researchers that will serve as a

contact for the next data gathering for the replication of the first data being

gathered by the researchers. The data gathered will be tallied and computed

for interpretation according to the frequency of items checked by the

respondents.

Data Scoring

To determine the developmental and acceptability of spring onion chips

among children in Naval, Biliran. The following 9-point Hedonic Scale will be

used for the Market Study and Developmental Study.

Table 3. 9-Point Hendonic Scale

9-Point Hendonic Scale

Scale Description

9 Like Extremely

8 Like Very Much

7 Like Moderately

6 Like Slightly

5 Neither Like nor Dislike

4 Dislike Slightly
 31

3 Dislike Moderately

2 Dislike Very Much

1 Dislike Extremely

Market Acceptability Study

Ninety-five (95) respondents from Santissimo Rosario Poblacion

(urban) and ninety-seven 97 from Atipolo (rural) randomly chosen

respondents with money and a desire to buy a product in Naval, Biliran were

used to assess the market acceptability of the newly produced spring onion

chips. A standardized questionnaire was developed and distributed to the

randomly chosen individuals. A questionnaire was used to collect data on the

respondents' profiles, purchasing habits, and consumer preferences.

Following the identification of the respondents' profiles, purchasing habits, and

preferences, suggestions for spring onion chips were developed using the

marketing mix as a guide. The survey data were statistically analyzed using

SPSS version 17.0 to determine the frequency of the various responses.

Ethical Consideration

This study is ethical, and it considers the participants' safety. The

researchers have taken the necessary precautions to ensure that participants

are fully informed of the hazards involved and have supplied them with the

essential information before participation in the study. Furthermore,

respondents will be asked for their approval before participating in the study

using informed consent procedures. To guarantee anonymity, secrecy, and

the avoidance of potential harm, all information will be held and handled with
 32

the utmost confidentiality by not disclosing the names and identities of the

research participants in accordance with RA 10173, generally known as the

Data Privacy Act. If a participant is at risk of harm, we must safeguard them.

The researchers may be required to provide confidential material. We must

keep the information we collect confidential and only use it for research

purposes. Researchers must do everything in their ability to preserve the data

they collect from their participants.

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