CHAPTER I

INTRODUCTION

This chapter presents the background information of the study, conceptual framework,
statement of the problems, significance of the study, scope and limitation and definition of
terms.

BACKGROUND INFORMATION

The cultivated potato (Solanum tuberosum) originated in South America where it has
been used for food for over 10,000 years (CDC, 1999a) and domesticated during pre-Columbian
times over 8,000 years ago (CIP, 2008a). Pre-Columbian food preparation involved the
production of chu˜no, which was used in soups and stews, much as it is still produced in the
Andes today (Woolfe, 1987). Harvested potato tubers are piled on the ground and repeatedly
frozen over several nights. Skin removal (through trampling) is followed by soaking or leaching
in running river water. This serves to remove the bitter flavors caused by glycoalkaloids. The
final step involves sun-drying which preserves the chu˜no for up to several years. Another
product, papa seca, is produced by boiling, peeling, slicing, then sun-drying and grinding and is
also used in stews and soups. Potatoes were first spread to European countries, including Spain
and England, in the late 1500s (CDC, 1999b). The potato may have been instrumental in
preventing scurvy among early consumers, including sailors, due to its relatively high vitamin C
content (Buckenh¨uskes, 2005).

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 Potatoes became so widely distributed and important, especially in certain parts of
Europe, that they are often referred to as “European” or “Irish” potatoes. Potatoes are now
grown in 160 countries (AAFC, 2007) with over 4,000 cultivars (Hils and Pieterse, 2007).
Potatoes are eaten fresh or following storage; prepared in a multiplicity of different ways at
home or commercially processed into many different foods. (Camire et. al, 2009).

According to Raman (2018) potatoes are a versatile root vegetable and a staple food in
many households. They are an underground tuber that grows on the roots of the Solanum
tuberosum plant. Potatoes are relatively cheap, easy to grow and packed with a variety of
nutrients. Potatoes are an excellent source of many vitamins and minerals. Potatoes are a good
source of antioxidants, which may reduce the risk of chronic diseases like heart disease,
diabetes and certain cancers. However, more human-based research is required before making
any recommendations. A study of people with type 2 diabetes found consuming a meal with
resistant starch helped better remove excess blood sugar after a meal. In another study, ten
people were fed 30 grams of resistant starch daily over a four-week period. Scientists found
that resistant starch reduced insulin resistance by 33%. Interestingly, you can also increase the
resistant starch content of potatoes. To do this, store boiled potatoes in the fridge overnight
and consume them cold.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits,
including improved blood sugar control, reduced heart disease risk and higher immunity. They
may also improve digestive health and combat signs of aging. Potatoes are also quite filling,
which means they may help you lose weight by curbing hunger pains and cravings. All in all,
potatoes are a great addition to your diet in moderation. They are also naturally gluten-free,
which means they can be enjoyed by almost everyone.

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Statement of the Problem
With the said problem statement above, researchers aimed to study on how does the
taste of potato candy affects to the children, age 3 to 12 years old? In line with this the
researcher seeks to find an answer to the following research questions:

1. Out of 10, how many children wants to eat vegetable candy like potatoes?
2. How many grade 3 students likes the potato candy?
3. Percentage of Elementary Students who loves the taste of the candy?

Conceptual Framework

When we think about candy, what come to mind are colours, shapes, textures and
intoxicating aromas. In this study, the researchers have an idea on making the candy that is
made of potatoes. We are experimenting if this candy will become successful, you can work
around food allergies and intolerances. Knowing what your sweets are made of, you run no risk
of adverse reactions in allergic or intolerant individuals. In addition, each step of the way you
get to keep an eye on the quality of ingredients. You can save money! Sweets are often quite
expensive at candy stores. And that new flavour you dream about? Invent it yourself. With all
the flavour extracts at the grocery store, you can certainly create homemade candy to suit your
every taste. Moreover, thanks to the many available ingredients – as well as the simple
techniques – at your disposal, there’s no reason not to give it a try. (Metro, 2019)

We are investigating what are the health benefits of this potato candy. The identified
variable of the study is the soft potato candy which is the independent variable and the
benefits which is the dependent variable. With that, it is easy to identify what are those
benefits that the potatoes have.

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Significance of the Study

The result of this study is beneficial to the following:

 Children

The children will benefit this study by giving us the reaction to improve our product

 Food Providers
The food providers will benefit this study by providing them some insights and learning
on how to prepare a nutritious food especially for people and also for children.

 Researchers
The future researchers will benefit this study specially in conducting their own research
regarding to know the nutrients from the potato candy.

 Food Processing Students

This research is very beneficial to the food processing students where it gives an idea of
making candies instead of fruits the researchers used vegetables.

Scope and Limitation of the Study

The study limits only onto the benefits of soft potato candy.

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Definition of Terms

For clarity of ideas, the following terms are defined according to now according to how they are
used in the study.

Benefits - food processing include toxin removal, preservation, easing marketing and
distribution tasks, and increasing food consistency.

Soft - is made up of foods that are soft and easy to chew and swallow.

Potato - is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.

Solanum tuberosum - known as potatoes is a globally important crop plant producing high
yields of nutritionally valuable food in the form of tubers.

Candy - also called sweets or lollies, is a confection that features sugar as a principal ingredient.

Intoxicating - results when a person eats food containing toxins that cause illness.

Glycoalkaloids - are a family of chemical compounds derived from alkaloids in which sugar
groups are appended.