Tourism. Hotel and Restaurant Management 

ALAO, STEPHEN B., ARGAYASO, JUDE BRIAN., PEPITO, JOSEPH LOUISE T. SAMOLING, GIRALDEN C., SANCHO, GRETA O., VALENZUELA, SHARA MAY B:
Product Development Of Dried Alugbati Chips Honey Garlic Bagoong Flavor
Undergraduate Thesis. Bachelor of Science in Hospitality Management. Cavite State
University – Bacoor City Campus, City of Bacoor, Cavite. January 2024. Adviser: Mr. Michael Ervin J. Tina. Product development strategies are important to ensure value for potential
customers and to ensure that there is demand for your final products before
introducing them to the market (Mellor, 2019). Moreover, Alugbati chips are made
from a leafy green plant that is most commonly consumed in warm regions of the
world. It is similar to spinach as both contain different nutrients, antioxidants, and
phytonutrients (Lama, 2019). The purpose of this study is to determine the product
development of Alugbati chips in the market, its potential, and capabilities to succeed
in terms of costs and income. Since Alugbati chips are not commonly found in the
market, researchers intended to test if they would meet the market demands for
unique products that are also proven to be nutritious and delicious, providing several
health benefits. This study explores the feasibility and potential benefits of producing chips
from alugbati (Basella alba), also known as Malabar spinach or vine spinach. Alugbati is a leafy green vegetable rich in vitamins, minerals, and antioxidants, with
potential health benefits. The research investigates various aspects of alugbati chips production,
including processing methods, nutritional analysis, sensory evaluation, and market
potential. It examines different techniques for preparing alugbati chips, such as frying, baking, or dehydration, to optimize taste, texture, and shelf-life. Furthermore, the study conducts a nutritional analysis of alugbati chips to
assess their nutrient content, including vitamins, minerals, and dietary fiber. It also
evaluates the sensory attributes of alugbati chips through sensory testing, considering factors such as flavor, crunchiness, and overall acceptability. Additionally, the research explores the market potential of alugbati chips, considering consumer demand for healthy snacks and the growing interest in
alternative ingredients and sustainable food products. It investigates potential
marketing strategies and distribution channels to promote alugbati chips to health- conscious consumers. Overall, this study provides valuable insights into the feasibility and potential
benefits of producing chips from alugbati, offering opportunities for innovation in the
snack food industry and promoting the consumption of nutritious and sustainable
food products. 

xv, 59p.

PDF Format. 

Includes references and appendices.