Acceptability Level of Carrot Chips


  • Jeffrey Jaso Jasso
  • Aubrey Jane Sangalang
  • Jessica Diocampo
  • Sharline Romawak
  • Dianne Eve Diaz
  • Ronarose Panotes
  • Akiraumi Adriano
  • Alice Lim Tolato


taste, aroma, nutritional value, competitiveness, presentation


Carrots (Daucus carotasubsp. sativus)are root crop vegetables that can specifically help slow down sun damage to skin, eyes, and immune system.Carrot is a wonderful plant for sweet and savory foods. The antioxidants in carrot chips can also help to protect against heart disease and other cancers. Carrot can be either fried or dehydrated. The fried version of carrot chips is often referred to as carrot fries with different geometric shapes, but it has an oil content of 35%–40%. Carrot chips are gluten-free, low-fat snacks that are easy to make and handy. Carrot chips are a healthy alternative to fried chips; it tastes salty and sweet similar to potato fries. A quantitative method was used in the study, and an experimental research design was applied here to evaluate the acceptability level of carrot chips. The respondents included50 Grade 12 Home Economics(HE) Strand students and10HE Strand teachers that were selected through simple random sampling. The following five factors were considered regarding the acceptability level of carrot chips: taste, aroma, nutritional value, competitiveness, and presentation. Data were collected by distributing questionnaires to the respondents. The result of the study revealed that carrot chips taste good and are savory. In terms of taste, carrot chips taste good compared with other types of chips because of the flavor. In terms of aroma, carrot chips have a good aroma because of cheese and barbeque powders, which gives the product a good aroma. In terms of the nutritional value, consumers can get more benefits from carrot chips than other chips. In terms of competitiveness, the respondents indicated that this product is competitive because it is unique and affordable. In terms of presentation, the respondents indicated that this product has good presentation because of the container of the food. The results revealed that the aforementioned variables are the most common to make carrot chips. Banana became the most common material for making chips. Here, we can see the creative effort of the researchers to prove that bananas and potatoes are not the only ones that can be turned into chips.



How to Cite

Jasso, J. J. ., Sangalang, A. J. ., Diocampo, J. ., Romawak, S. ., Diaz, D. E. ., Panotes, R. ., Adriano, A. ., & Tolato, A. L. . (2020). Acceptability Level of Carrot Chips. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from

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