1

“PRODUCT DEVELOPMENT AND ACCEPTABILITY

OF CUCUMBER (CUCUMIS SATIVUS) AND MINT (MENTHA) INFUSED COOKIES
AMONG 3rd YEAR STUDENT OF CAVITE STATE BACOOR CAMPUS:
BASIS FOR PROMOTIONAL STRATEGY”

Undergraduate Thesis
Submitted to the Faculty of the
Department of Management Studies
Cavite State University
City of Bacoor, Cavite

In partial fulfillment
of the requirements for the degree
Bachelor of Science in Hospitality Management

GONZALES, JULIET I.
SARABIA, MARY ROSE A.
FLORES, ANGELA MAE N.
RUSTIQUE, ABIGAIL A.
LEE, RAIZELL KLEIN F.

January 2025
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“PRODUCT DEVELOPMENT AND ACCEPTABILITY

OF CUCUMBER (CUCUMIS SATIVUS) AND MINT (MENTHA) INFUSED COOKIES
AMONG 3rd YEAR STUDENT OF CAVITE STATE BACOOR CAMPUS:
BASIS FOR PROMOTIONAL STRATEGY”

GONZALES, JULIET I.
SARABIA, MARY ROSE A.
FLORES, ANGELA MAE N.
RUSTIQUE, ABIGAIL A.
LEE, RAIZELL KLEIN F.

An undergraduate thesis manuscript submitted to the faculty of the Department of Hospitality and
Tourism Studies, Cavite State University – Bacoor Campus Cavite in partial fulfillment of the
requirements for the degree of Bachelor of Science in Hospitality Management, with Contribution
No.__________. Prepared under the supervision of Mr. John Darren H. Lubaton

INTRODUCTION

“Cucumber (Cucumis sativus) is mistakenly considered as vegetable but is in fact a

fruit, specifically berry. Cucumber belongs to the same family as squashes, watermelons, and

pumpkins.” (StuartXchange). For Mint (Mentha) it was used for its fragrance and medicinal

properties, even found in tombs for its preservative qualities during the ancient Egypt. Mint

(Mentha) leaves are widely used in cooking, from refreshing drinks and desserts to savory

dishes in Middle Eastern, Indian, and Mediterranean cuisines.

The Philippines is expected to produce nearly 15,000 metric tons of cucumbers by 2026.

The top cucumber producing regions in the Philippines are the Cordillera Administrative Region,

Region 9, Region 3, and Region 2. Cucumbers are grown for their immature fruits, which are

used for salads or pickling. Mint is a perfect herb to begin with when starting your herb garden.

Like basil, it adapts very well to our tropical climate in the Philippines. It’s fast-growing and can

be successfully grown in any medium-sized container pot, using a well-draining potting mix.
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A case study conducted in Metro Manila by Reyes (2023) examined the dietary habits of

urban residents. The study found that over 70% of respondents included cucumbers in their

diets regularly, often in salads, sandwiches, and beverages. Furthermore, a case study also

explored the incorporation of fresh mint into various baked goods, focusing on cookies Cruz, L.

& Dela Rosa, M. (2022), that approximately 65% of participants preferred the cookies made with

fresh mint, citing its unique taste as a key factor. The study concluded that infusing fresh mint

into cookies not only enhances flavor and aroma but also aligns with consumer trends toward

healthier, innovative baked goods.

Our study will focus on incorporating cucumber and mint into cookie recipes, which

aligns closely with Sustainable Development Goals (SDG) 2 and 3, emphasizing their potential

impact on food security and health. This initiative aims to serve as a practical example of how

culinary innovation can help achieve the objectives of SDG 2 and SDG 3. By promoting the use

of local, nutritious ingredients, we can improve food security while also encouraging healthier

lifestyles within communities. As hospitality management students, we felt the need to address

the current situation. Recent research shows that rising food prices due to inflation have forced

many families to change their diets, relying more on cheaper, less nutritious food options

(Bacoor Economic and Social Development Office 2023). This motivated us to further

investigate the feasibility and market potential of cookies infused with cucumber and mint,

focusing on their effects on flavor, texture, and consumer acceptance.

This study will employ an experimental design to test different formulations of cucumber

and mint on cookies. The goal is to adjust the proportions of cucumber and mint to find the best

recipe. Initial trials will involve creating base cookie recipes with varying amounts of cucumber

(either grated or pureed) and mint (using fresh leaves or extract). The preparation process will

be standardized, including measuring, mixing, and baking times. Consistent baking

temperatures (350°F or 175°C) will be maintained throughout all trials. A panel of taste testers,

consisting of 3rd year hospitality management students, will evaluate the cookies.
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At present, there is minimal research investigating the combination of cucumber and

mint in cookies, especially regarding how they influence the product's taste, texture, and overall

appeal. Additionally, the ideal ratios of these ingredients for achieving the best sensory

characteristics have yet to be established.

Exploring the product development and appeal of cucumber and mint-infused cookies

will not only shed light on the practicality of incorporating these ingredients into baked goods but

also lay the groundwork for marketing strategies aimed at health-conscious and adventurous

consumers.

Statement of the Problem

This study was conducted to determine the Product Development and Acceptability of

Cucumber (Cucumis sativus) and Mint (Mentha) Infused Cookies Among 3rd Year

Hospitality Management Students at Cavite State University Bacoor Campus.

Specifically, this study aims to answer the following research questions:

1. What is the demographic profile of the respondents in terms of the following aspects:

1.1 Sex

1.2 Age

2. What are the processes involved in developing Cucumber and Mint-infused cookies using

standardized recipe and preparation techniques?

3. What is the best treatment of developing Cucumber and Mint-infused cookies?

a. T1 – 75%

b. T2 – 50%

c. T3 – 25%

4. What are the sensory properties of Cucumber (Cucumis sativus) and Mint (Mentha)-Infused

Cookies in terms of:

4.1 Taste
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4.2 Texture

4.3 Aroma

4.4 Appearance

5. What is the general acceptability of Cucumber and Mint-infused cookies based on sensory

evaluation conducted among the respondents?

6. How may the findings support the creation of a guide for the information and awareness of

developing Cucumber and Mint-infused cookies?

Objectives of the Study

The primary goal of this study is to offer valuable insights into the feasibility of creating

and marketing cookies infused with cucumber (Cucumis sativus) and mint (Mentha).

Additionally, this research aims to contribute to the development of a commercially viable

product that is both healthy and appealing to consumers. Furthermore, the study seeks to

explore the potential benefits of incorporating these two underutilized ingredients, which could

significantly enhance recipe innovation, especially in baked goods like cookies.

Specifically, this study aims to achieve the following objectives:

1. To develop a unique cookie formulation that incorporates cucumber and mint

extracts to assess the impact on flavor, texture, and appearance.

2. To determine if of cucumber (Cucumis sativus) and mint (Mentha) enhances the

nutritional profile and offer potential health benefits in a cookie form.

3. To identify any challenges in incorporating cucumber (Cucumis sativus) and mint

(Mentha) into cookies and potential modifications for improved consumer appeal.

4. To evaluate the sensory acceptability of the cucumber (Cucumis sativus) and mint

(Mentha) infused cookies among consumers, focusing on taste, aroma, texture, and

overall appeal.
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5. To assess the market potential of cucumber and mint-infused cookies as a novel and

refreshing product in the bakery industry.

Figure 1. Theory of Planned Behavior

Theoretical Framework of the Study

TITLE: Exploring the Factors Influencing Consumer Acceptance of Plant-Based Meat

Alternatives.

This study used Theory of Planned Behavior (TPB) to understand consumer

acceptance of plant-based meat products. It was published by Jihee Hwang, Jihye You,

Junghoon Moon, and Jaeseok Jeong on July 14, 2020, in the journal Sustainability. It

focuses on psychological and sensory factors impacting consumer willingness to accept and

purchase plant-based meat alternatives. It focused on attitudes toward sustainability and health,

subjective norms (e.g., social influences such as health trends or environmental concerns), and
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perceived behavioral control (e.g., availability, affordability, and knowledge about plant-based

foods). The results highlighted that perceived behavioral control and attitudes toward health and

sustainability were significant predictors of product acceptance. This research is closely related

to our study on the development and acceptability of cucumber and mint-infused cookies. Both

explore consumer acceptance of novel food products and rely on sensory and promotional

strategies to appeal to our specific demographics. Insights from the plant-based meat study

suggest that factors such as initial liking, repeated exposure, and strategic communication

emphasizing taste and health benefits could also improve the acceptability and marketability of

your innovative cookies among our target audience.

Conceptual Framework of the Study

Figure 2. Conceptual Framework

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Input:

The study begins with two key inputs:

• The demographic profile of respondents, which provides insights into preferences and
potential market segments.
• The product development process, focusing on creating a standardized recipe and
preparation techniques for cucumber and mint-infused cookies.
• Treatment levels (T1, T2, T3) define the variations in cucumber and mint concentration,
influencing sensory properties.
Process:

The research involves:

• Developing recipes with varying cucumber and mint concentrations.

• Conducting sensory evaluations to gather respondent feedback on taste, texture, aroma,
and appearance.
Output:

• Identifying the best treatment based on acceptability scores.

• Detailed analysis of sensory properties to determine how each treatment impacts
product quality.
• Creation of an informative guide to support awareness and marketing strategies,
leveraging sensory evaluation findings.

Significance of the Study

This study will be beneficial to the following:

For Researchers

• This study serves as a foundation for future research on incorporating unconventional

ingredients like cucumber and mint in baked goods.

• It contributes to the body of knowledge on recipe innovation, sensory evaluation, and

consumer acceptance, inspiring further studies in food product development.

For Hospitality Management (HM) Students

• 3rd-Year HM Students: As direct respondents, they gain practical exposure to product

testing and evaluation, which aligns with their curriculum.

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• 4th-Year HM Students: The research provides a model for developing innovative

products and conducting experimental research. It may also inspire entrepreneurial

ideas for their thesis or projects.

For Marketing Students

• The study offers an opportunity to analyze consumer preferences and develop

promotional strategies tailored to an innovative product.

• Marketing students can use the findings as a case study for designing campaigns,

highlighting the role of health trends and sensory appeal in consumer behavior.

• They can apply principles of market segmentation, branding, and pricing strategies to a

real-world product, enhancing their practical learning experience.

For Bakers and Bakery Owners

• This study offers a new recipe that can be used to diversify their product offerings and

cater to health-conscious customers.

• The standardized recipe and sensory data can help identify ways to improve and market

the product effectively.

For Consumers

• The research promotes awareness of healthier snack options by highlighting the

nutritional and functional benefits of cucumber and mint.

• The product may appeal to consumers looking for unique, innovative, and wellness-

oriented baked goods.

For Small-Scale Entrepreneurs and Food Startups

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• The study introduces a simple, cost-effective recipe that can be easily adopted by small-

scale bakers or home-based businesses.

• Insights from consumer preferences and sensory evaluations provide a foundation for

crafting marketing strategies.

For Agricultural Stakeholders

• The use of cucumber and mint highlights their potential as valuable ingredients in

innovative food products, encouraging increased production and utilization.

• Local farmers may benefit from a growing demand for these crops, supporting

sustainability and economic development.

For Educational Institutions

• Cavite State University can use the findings to showcase innovation in its programs and

promote industry-relevant research by students.

• The study may serve as a reference material for future students undertaking product

development projects.

For the Food Industry

• The findings contribute to the growing trend of health-oriented and functional foods,

providing insights for companies looking to innovate in the bakery sector.

• The research aligns with market demands for unique flavors and wellness products,

offering a competitive edge.

For Advocates of Sustainable Development Goals (SDGs)

• SDG 2 (Zero Hunger): Promotes the use of accessible, nutritious, and underutilized

ingredients like cucumber and mint in food production.

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• SDG 3 (Good Health and Well-Being): Encourages healthier snacking options that

improve dietary choices and overall wellness.

• SDG 12 (Responsible Consumption and Production): Highlights sustainable practices by

incorporating local ingredients and reducing reliance on imported or processed

components.

For Policy Makers and Nutrition Advocates

• The study provides data that can inform policies on promoting healthier diets through

innovative food products.

• It showcases the importance of supporting research on affordable, locally sourced, and

nutritious food items.

For the Broader Community

• By introducing cucumber and mint-infused cookies, the research fosters a culture of

innovation and appreciation for locally available ingredients.

• It inspires healthier dietary habits while supporting sustainable and creative approaches

to food development.

Time and Place of the Study

Selected 3rd Year Hospitality Management students at School Year 2024-2025 were

identified as participants of the study. The Researchers conducted data gathering, ideas from

different culinary articles and baking vlogs that helps in developing the product.

This research study was conducted from October 2024 to January 2025 in the Bacoor,

Cavite.
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Scope and Limitation of the Study

The study aims to assess sensory attributes—such as taste, color, aroma, texture,

appearance, overall satisfaction and general acceptability—through a structured Likert scale

questionnaire. The data gathered will offer insights into the product's marketability and its

potential for inclusion in bakery menus, specifically aimed at individuals knowledgeable in bread

and pastry production.

The focus of this research is specifically narrowed down to a distinct group of

respondents, which includes:

Respondent Profile: Third-year students who are currently enrolled in the Bread and Pastry

Production course as part of the Hospitality Management program. These students have been

selected due to their foundational knowledge and practical experience in pastry production,

which equips them to better assess innovative baked goods such as cookies infused with

cucumber and mint.

Product Scope: This study solely investigates cookies that incorporate cucumber and mint,

evaluating their acceptability based on sensory attributes. Variations of the product or other

flavor combinations are not included in this research, as it concentrates exclusively on this

unique pairing.

While this study provides valuable insights, it has certain limitations that may impact the

generalizability of the findings:

Sample Size and Demographics: The research focuses solely on third-year Hospitality

Management students who specialize in Bread and Pastry Production. Consequently, the

findings may not accurately reflect the preferences of a wider audience, especially those outside

of culinary education.

Single Setting: The study is conducted at a single academic institution, which could shape the

preferences of respondents due to their shared culinary training and similar food experiences.

This restricts the applicability of the findings to other educational or professional contexts.
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Product Variables: The research examines only one specific formulation of cucumber and

mint-infused cookies. Different recipes, baking techniques, or ingredient proportions could lead

to varying outcomes, but these aspects are not addressed in this study.

Time Constraints: The research will take place over a limited timeframe, which may limit the

scope of data collection and analysis. Longer studies could offer a more comprehensive view of

consumer acceptability, as taste preferences may change over time.

Definition of the Terms

For a better understanding of the study, the following words are conceptually and/or

operationally defined:

Cucumis sativus - The "vegetable" is botanically a fruit– it is a pepo, a berry with a hard rind.

Cucumis sativus is a member of Cucurbitaceae with about 25 species in Asia. It is one of the

oldest cultivated vegetable crops and is cultivated in nearly all countries of the temperate zones.

Mentha - also known as mint is a genus of flowering plants in the mint family, mints are widely

distributed throughout the temperate areas of the world and have naturalized in many places.

Cookies - are sweet, baked treats typically made from a mixture of flour, sugar, butter or oil,

and eggs, with additional ingredients like chocolate chips, nuts, or spices added for flavor.

Baking - is both a culinary art and a science, as it requires precision in measurements, timing,

and temperatures to achieve optimal results.

Baking and pastry- as a field covers the art and science of creating these products, including

cakes, cookies, breads, and a wide array of sweet and savory pastries.

Creaming - Mixing butter and sugar together until it’s light and fluffy. This technique helps to

aerate the dough, making cookies lighter and giving them a softer texture.

Folding - Gently mixing ingredients, usually delicate ones like flour into a batter, to avoid

deflating air bubbles. Folding helps maintain a soft and tender cookie texture.
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Leavening Agent - Ingredients like baking powder, baking soda, or yeast that help the dough

rise by producing gas. Baking soda and baking powder are the most common leavening agents

in cookies.

Spreading - The degree to which cookies expand and flatten while baking. Factors like

temperature, fat content, and dough consistency affect how much a cookie will spread in the

oven.

Overmixing- Excessively mixing the dough, which can develop too much gluten, resulting in

tough, dense cookies. This is especially important to avoid in delicate cookie recipes.

Underbake/Overbake -Underbaking results in softer, chewier cookies (if the dough is safe to

eat), while overbaking can result in crispier or hard cookies.

Acceptable - means something that is considered satisfactory, adequate, or within the limits of

approval or tolerance.

REVIEW OF RELATED LITERATURE AND STUDIES

This section explores the relevant literature on the health benefits, culinary uses, and

consumer preferences related to cucumbers (Cucumis sativus) and mint (Mentha), along with

research on the development processes for bakery products. It investigates how unconventional

ingredients can be incorporated into cookies and discusses techniques for enhancing sensory

quality, shelf life, and market appeal. By reviewing existing studies, this analysis seeks to

establish a basis for understanding how these ingredients can be integrated into a commercially

successful cookie product.

Cucumis sativus

Cucumbers, scientifically known as Cucumis sativus, are widely cultivated fruits

consumed primarily in their immature state. They exhibit considerable morphological diversity,
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including variations in size, shape, waxiness, and spines. This diversity stems from a complex

interplay of genetic and developmental factors, which have been the focus of extensive

research.

Cucumber fruits can be characterized by extensive morphological traits, which are

influenced by various genetic factors. These traits, including floral organ establishment, cell

division, and hormone responses, are critical for understanding fruit morphology. Recent studies

have identified genes that regulate these characteristics, facilitating breeding efforts aimed at

improving cucumber varieties for better productivity and market acceptance.

To enhance cucumber cultivation, it is recommended that breeding programs focus on

the genetic factors that influence desirable morphological traits. Understanding these traits will

not only improve yield but also address consumer preferences for specific cucumber

characteristics.

Cucumber is a fruit of significant morphological diversity, driven by genetic factors

related to its development. As research continues to unravel these complexities, it holds

promise for enhancing cucumber varieties, making them more suitable for various market

demands. https://www.mdpi.com/2223-7747/12/1/23

Cucumis sativus

Cucumber, scientifically known as Cucumis sativus L., is a widely cultivated plant in the

gourd family. In the Philippines, studies have focused on its growth, yield, and response to

various fertilizers. One relevant study conducted in Pilar, Capiz, examined the effects of

different levels of complete fertilizer (14-14-14) on cucumber growth and yield. The study was

conducted from March to May 2023, utilizing a randomized complete block design with 120

sample plants spread across 12 plots.

The research revealed significant differences in cucumber growth and yield when

applying various levels of fertilizer. Key metrics such as plant height, fruit length, and weight

were positively influenced by the fertilizer application. The findings indicated that the growth
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performance of cucumber improved significantly at different stages after planting, particularly at

20, 40, and 60 days after sowing (DAS). The study concluded that adequate fertilization is

critical for enhancing the growth and yield of cucumbers. Based on the results, it was

recommended that farmers in the region apply complete fertilizers to boost cucumber

production. The study emphasized the need for further research to explore optimal fertilizer

levels and other agronomic practices that can enhance yield quality and quantity.

The conclusion drawn from the study highlighted the significant positive impact of

fertilizer on cucumber growth and yield. It underscored the importance of adopting proper

fertilization techniques to maximize agricultural output, which could help meet the growing

demand for cucumbers in local markets.

Lapurga, J.V., & Soriano, V.B. (2023). Growth and yield of Cucumber (Cucumis sativus L.)

applied with different levels of complete fertilizer (14-14-14) [Undergraduate thesis, Capiz State

University Pilar Satellite College. (https://repository.capsu.edu.ph/handle/123456789/552).

Mentha

Mint, particularly from the genus Mentha, is renowned for its culinary and medicinal

properties, making it a subject of various studies internationally. One such study examined the

content of phytonutrients in different mint species, including peppermint (Mentha piperita),

horsemint (Mentha longifolia), and spearmint (Mentha spicata), focusing on their potential to

combat micronutrient deficiencies, known as hidden hunger.

The study highlights that mint plants contain high levels of biologically active substances

that contribute to human health. The researchers assessed the phytonutrient content in fresh,

dried, and frozen forms of various mint species and found significant variability in chemical

composition. The drying process enhanced the concentration of beneficial compounds, although

some nutrients, such as ascorbic acid, showed considerable losses during drying.
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The authors recommend selecting specific mint types and varieties before processing to

maximize the retention of biologically active compounds. This approach can enhance the

nutritional value of food products and contribute to reducing hidden hunger by integrating mint

into diets as functional foods. The findings suggest that mint species have substantial potential

as a source of phytonutrients. The study underscores the importance of utilizing these

underutilized species to enrich diets and promote health, especially in regions facing food

security challenges. https://www.mdpi.com/2071-1050/15/15/11648).

A study conducted by Quiñones et al. (2020) focused on the morphological and

molecular characterization of Mentha × villosa in the Philippines. The research aimed to

establish reliable identification methods for the species, which is often confused with other mint

varieties. The study utilized both traditional taxonomic methods and modern molecular

techniques, revealing distinct morphological traits and molecular markers that support the

species' identity.

The researchers recommend promoting the cultivation of Mentha × villosa in the

Philippines, given its potential benefits in both local cuisine and traditional medicine. They also

suggest further studies to explore the economic viability of mint cultivation and its applications in

the herbal medicine market. The findings highlight the importance of Mentha × villosa as a

unique species in the Philippines, showcasing its morphological and molecular characteristics.

https://link.springer.com/article/10.1007/s12892-020-00170-9)

Origin and Distribution

A study on cucumber’s genetic diversity notes its origins in the Indian subcontinent,

specifically the Himalayan foothills. Domesticated varieties spread through Asia and Europe,

and eventually to China along trade routes in ancient times. Researchers found low genetic

diversity in domesticated cucumbers, likely due to limited gene variation. Expand the genetic
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pool by conserving wild varieties. Cucumber’s limited genetic diversity necessitates

conservation of diverse accessions for agricultural resilience.

Mint species, including Mentha arvensis and Mentha spicata, are believed to have

originated in Europe and Asia, spreading through cultivation for culinary and medicinal use. An

international study analyzed phytonutrient profiles across fresh and dried samples, indicating

variability in nutrient concentration. Target specific mint varieties for nutrition-based agriculture.

With proper selection, mint species offer potential in both the health and agricultural sectors due

to their adaptability and nutrient profile.

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0046919

Food Uses

A study explored creating a cucumber-based blended herbal drink that combines

cucumber juice with sugarcane, mint, and coriander extracts. This blend, developed through

response surface methodology, optimized the sensory and phytochemical qualities of

cucumber, such as its high antioxidant properties, while also enhancing flavor and nutritional

value. The study concluded that cucumber juice, when combined with sugarcane juice and

herbs like mint, could be a promising addition to the functional beverage industry, providing both

health benefits and an enjoyable flavor profile. https://www.mdpi.com/2306-5710/3/4/50.

In "The Impact of Cucumber on Texture and Flavor in Filipino Cookies," A. Reyes

investigates the innovative use of cucumber in traditional Filipino cookie recipes. The study aims

to assess how the incorporation of cucumber affects the moisture content, texture, and overall

flavor profile of cookies. Through experimental baking and sensory evaluations with consumer

panels, the research reveals that cucumber enhances the softness and moisture retention of

cookies while adding a subtle, refreshing taste. The findings indicate a positive consumer

response, suggesting that cucumber can be a valuable ingredient in modern Filipino baking.
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Mint (Mentha spp.) has been recognized for its therapeutic qualities and widespread

culinary applications. It’s commonly used in fresh, dried, or extract form in foods, beverages,

and medicine due to its beneficial compounds like menthol. In traditional medicine, mint has

been noted for treating digestive issues, colds, and flu, as well as adding flavor in culinary

settings such as salads, teas, and chutneys. Recent studies affirm its utility in foods like yogurt

and lemonade, where mint enhances the sensory appeal and nutritional profile by increasing

iron content and antioxidant levels, improving both taste and health benefits.

https://saudijournals.com/media/articles/SIJTCM_63_38-52.pdf

In "Minty Innovations: Enhancing Baked Goods with Fresh Herbs," L. Cruz

explores the role of fresh mint in transforming traditional Filipino baked goods. The study

examines how mint influences flavor, aroma, and consumer appeal in various recipes, including

cookies and pastries. Through sensory evaluations and consumer feedback, the research

highlights the positive reception of mint-infused baked items, emphasizing the herb's ability to

add a refreshing and aromatic quality. The findings suggest that mint can enhance the sensory

experience of baked goods while offering potential health benefits.

Other Uses

Cucumber and mint have several applications beyond their roles in food and beverages,

often utilized in cosmetics, skincare, and home care.

Cucumber

Skincare and Cosmetics: Cucumber is frequently incorporated into skincare products due to

its hydrating and soothing properties, often included in masks and creams to reduce puffiness

and refresh the skin.

Ant Repellent: Studies have shown that cucumber can serve as an effective ant repellent.

When used in combination with mint, cucumber extracts achieve high repellency percentages

against ants, providing a natural pest control solution.

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Home Solutions: Cucumbers also have various practical uses around the home. For instance,

rubbing a cucumber slice on mirrors can prevent fogging, and using cucumber on surfaces like

stainless steel can polish and clean them without harsh chemicals.

Mint

Aromatherapy and Stress Relief: Mint is popular in aromatherapy, as its scent can reduce

stress when incorporated into oils or bath products. Additionally, boiling mint in water and

inhaling steam has been shown to have calming effects.

Insect Repellent: Mint’s essential oils act as a natural insect repellent, effective against a

variety of pests, especially when combined with cucumber. The menthol component in mint

contributes to its efficacy in repelling insects like ants in natural pest control formulas.

https://www.ijbio.com/articles/herbal-plants-as-an-ant-repellent.pdf.

https://www.mentalscoop.com/13-amazing-uses-for-cucumbers-other-than-eating/

Cucumber Health Benefits

Hydration and Blood Pressure Management- Cucumber's high-water content (approximately

95%) helps in maintaining hydration, which is essential for various bodily functions. An

international study reported that drinking cucumber juice twice daily significantly reduced blood

pressure among older adults. This makes cucumber a valuable addition for people aiming to

improve hydration and reduce hypertension risk.

Digestive Health- Cucumber is rich in dietary fiber, which supports digestive health. A study

found that cucumber seeds help prevent constipation by adding bulk to stool and improving

bowel movements. It is also known for its mild diuretic effect, which can help alleviate bloating

and water retention, making it useful in managing digestive comfort.

Skin Health- Cucumber contains antioxidants and vitamin C, which contribute to skin health by

fighting oxidative stress. It is commonly used in skincare to reduce puffiness, soothe skin
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irritations, and add hydration to the skin. Its cooling effect is also beneficial in treating mild

sunburns and redness. https://www.healthshots.com/mom-says/cucumber-mint-water-for-

weight-loss/. https://www.eatthis.com/cucumber-benefits/

Mint Health Benefits

Digestion and Bloating- Mint is well-regarded for its calming effects on the digestive system.

Research highlights its role in soothing the digestive tract, which can relieve symptoms of

indigestion, gas, and bloating. Its menthol component has been shown to relax digestive

muscles, making it beneficial for people with irritable bowel symptoms.

Respiratory Health: Inhaling mint or drinking mint tea can help clear respiratory passages,

making it useful in managing mild congestion and improving airflow. Menthol’s decongestant

properties are especially helpful during colds, as it helps in reducing mucus buildup.

Appetite Control and Weight Management- Studies show that the aroma of mint can

suppress appetite, helping control cravings. This, combined with its digestive benefits, makes

mint a good addition to a balanced diet focused on weight management. When used in

cucumber-mint water, mint provides a calorie-free, refreshing drink that can aid in reducing

overall calorie intake when substituted for sugary beverages.

Cucumber and Mint Production in the Philippines

In the Philippines, cucumber is widely cultivated, although production volume remains

modest compared to other crops. In 2022, the country produced approximately 14.1 million

kilograms of cucumbers, showing a steady increase over previous years. Cucumber farming

thrives in regions like Nueva Ecija, where companies like Unilever have invested in local

sourcing for sustainability and community support. Unilever has partnered with Suncrich Farms
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to involve hundreds of smallholder farmers in cucumber cultivation, supplying its processing

needs for domestic products like relish and potentially for export in the future.

While cucumber production has grown, the Philippines ranks 82nd globally in cucumber

production. Factors supporting this growth include targeted partnerships with local farmers,

dedicated processing facilities, and favorable climate conditions in regions where cucumbers

are grown. This approach aligns with broader goals of sustainability, aiding in reducing import

dependency and promoting economic opportunities for local farming communities.

https://www.helgilibrary.com/indicators/cucumber-and-gherkin-production/philippines/

In the Philippines, mint (locally known as Yerba Buena) is moderately available, mainly

as a specialty crop sourced for culinary and medicinal uses. Its availability can vary due to

climate factors and supply chain limitations; however, it is offered through specialty suppliers

and online retailers such as Safe Select and Dizon Farms for direct consumer purchase. Mint is

often available in urban areas, especially in Metro Manila, where it can be conveniently ordered

through online grocery services for delivery within a day. This herb is valued not only for its

culinary applications but also for its therapeutic benefits in traditional medicine for treating colds,

headaches, and digestive issues.

The production of mint is primarily for local use, with less emphasis on large-scale

farming for export. It is often imported to supplement the demand, especially for high-quality

varieties used in cosmetics, healthcare, and culinary products (Dizon Farms; Safe Select PH;

Tridge).

Factors affecting Cucumber and Mint Production in the Philippines

Cucumber and mint production in the Philippines face various agricultural challenges.

For cucumber, soil quality and type are critical, as sandy, well-drained soils promote faster

growth compared to heavier soils. However, farmers often deal with inconsistent irrigation and

limited access to ideal soil amendments. This can hinder optimal yields, as cucumber plants
 23

require a delicate balance in air-to-water ratios and specific spacing and mulching techniques to

thrive in the Philippines' climate.

Mint cultivation, though less common, encounters similar obstacles. Its success is highly

dependent on consistent moisture levels, partial shade, and soil rich in organic matter. However,

limited access to advanced farming technologies and sustainable practices poses a challenge

for smallholder farmers. These issues are compounded by the broader struggles of the

agricultural sector in the Philippines, such as fragmented land holdings, which prevent large-

scale, efficient farming, and budget constraints in implementing agricultural modernization

plans. The Department of Agriculture’s OneDA reform agenda aims to address some of these

through initiatives in modernization and industrialization, but there is still a long way to go in

reaching competitive levels of production. DTI and DOA

Studies on Cucumber and Mint Infused Cookies Consumers Interests, Preferences and

Attitudes

While specific studies on consumer preferences for cucumber- and mint-infused cookies

are limited, general insights into consumer trends for unique and health-oriented flavors in

baked goods help provide a context.

Consumers are increasingly drawn to unique flavors in cookies and other bakery

products, particularly those that offer a new experience or indulgence combined with healthy,

natural ingredients. Studies show that while traditional flavors remain popular, there is a

significant demand for variety and creativity, especially as many consumers seek flavors that

cater to adventurous tastes and health-conscious choices. For example, seasonal flavors and

plant-based, low-calorie, or naturally flavored options have seen positive consumer reception.

Health claims, such as low-sugar or additive-free, further appeal to consumers looking for

"clean" labels. https://www.foodbusinessnews.net/articles/25126-flavor-variety-and-value-

keys-to-cookie-category-growth
 24

Adding cucumber and mint as ingredients in cookies might appeal to health-focused

consumers by offering a fresh, distinctive taste with potential health benefits. Flavor

combinations that emphasize wellness are increasingly popular, and consumers are more open

to trying unconventional flavors that are perceived as healthy or refreshing.

This growing openness to unique, health-driven products suggests that cucumber and

mint cookies might find a niche among consumers interested in both innovative and health-

conscious baked goods. For successful marketing, emphasis on the fresh and functional

aspects of these ingredients would likely align well with consumer preferences for nutritious and

unique flavor profiles.

METHODOLOGY

This chapter will describe the product development framework that includes formulation,

sensory evaluation, and data analysis. This will explain the methodology and approach needed

to ensure the study's consistency, rigor, and reliability; to help us, researchers achieve accurate,

credible, and replicable outcomes. The chapter will explain the research design and clearly

documenting each methodological choice, so we will be able to evaluate, replicate, or build a

more comprehensive result.

Research Design

An experimental and evaluative research design aligns perfectly with the objectives of

our study on cookies infused with cucumber and mint. This method enables us to develop a

technically robust product through controlled experiments, followed by an evaluation phase that

measures consumer acceptance and market readiness. By methodically refining the product
 25

and gaining insights into consumer opinions, this research design guarantees that the final

product is not only technically feasible but also appealing to our target audience, setting the

stage for a successful launch and effective marketing strategy.

We will specifically implement a Likert scale in our surveys, which is a widely used

method for assessing opinions and satisfaction levels. The Likert scale will allow participants to

rate their experience with the cookies on a scale, usually ranging from "strongly disagree" to

"strongly agree" concerning various sensory qualities of the product. This method provides

clear, structured data that can be quantitatively analyzed, giving us insights into how consumers

perceive the cookies.

By utilizing an experimental and evaluative research approach with a Likert scale, we

will be able to collect precise data that is straightforward to analyze statistically, ensuring a

comprehensive understanding of the product’s acceptability. This information will be crucial in

informing our product development and guiding future marketing strategies based on consumer

preferences.

Sources of Data

Our Primary Source came from questionnaires administered to target our consumers

help to gather direct feedback on aspects such as taste, color, aroma, texture, appearance,

overall satisfaction and general acceptability. This data is critical for evaluating consumer

preferences and attitudes toward the product. We use 5 Likert scales to test and determine the

acceptability. The 5 Likert Scale are:

• Strongly Disagree

• Disagree

• Neutral (or Neither Agree nor Disagree)

• Agree

• Strongly Agree
 26

Secondary Sources came from selected internet websites and others from supported

articles, culinary books, and blogs.

Participants of the Study

The participants in this study will consist of selected third-year Hospitality Management

students currently enrolled in a Baking and Pastry Production course, all of whom have limited

baking experience. Despite being novices, they offer a fresh perspective as potential consumers

who have practical knowledge of basic baking techniques. This group has been chosen

because their feedback will provide valuable insights into the cucumber and mint-infused

cookies from a beginner's viewpoint, helping us understand how an average consumer might

perceive the product. Their evaluations will focus on sensory attributes such as taste, color,

aroma, texture, appearance, overall satisfaction and general acceptability which will be essential

in refining the final product to ensure it is appealing and accessible to a broad audience. Given

their unique position as both students and new bakers, their input will be integral to the

product's development, especially since they have minimal prior exposure to this type of food.

This aligns perfectly with the study's goal of creating a new and universally appealing baked

good.

Sampling Technique

This study uses RANDOM SAMPLING Technique in third-year Hospitality Management

students who are enrolled in Baking and Pastry Production course. The random sampling

technique plays a vital role in the success of this study. It provides a thorough and unbiased

insight into consumer preferences, which improves the generalizability of the findings. This

approach allows for a well-informed, data-driven strategy for product development and
 27

marketing. By using random sampling, the research outcomes become more relevant to the

target market, ultimately boosting the chances of product acceptance and market success for

the cucumber and mint-infused cookies.

These participants will be asked structured responses using a survey questionnaire with

a five-point Likert scale. The Likert scale allows the respondents to grade their agreement or

level of satisfaction across diverse attributes of the product, like taste, color, aroma, texture,

appearance, overall satisfaction and general acceptability on a continuous scale ranging from

"strongly disagree" to "strongly agree". This gives quantitative data indicating the variability in

the responses of participants and thus suggests the specific nature of appeal of the product,

hence helping further refinement by consumer insight.

The researchers will use a total of three (3) categories to identify the respondents with

the use of the Random sampling method.

1.1 The respondent must be a 3rd Year Hospitality Management Student for SY 2024-2025.

1.2 The respondent should be 3rd Year HM students currently enrolled in a Baking and Pastry

Production BSHM 161.

1.3 The respondent showed interest in Culinary Innovation and Product Testing.

Data Gathering Procedure

The data gathering procedure for our study will follow a systematic approach to ensure
accurate and representative data collection.

First, random sampling will be used to select participants from the population of third-year
students. This method ensures that every student has an equal chance of being included,
reducing selection bias. A sampling frame, such as the list of enrolled students, will be used to
randomly choose participants, ensuring a diverse and representative sample.

A structured questionnaire featuring a 5-point Likert scale will serve as the primary data
collection tool. The questionnaire will include items assessing sensory attributes (taste, color,
aroma, texture, appearance, overall satisfaction and general acceptability), health perceptions,
willingness to purchase, and the effectiveness of promotional strategies. Responses will range
 28

from “Strongly Disagree” (1) to “Strongly Agree” (5), enabling precise measurement of attitudes
and preferences.

Before full deployment, the questionnaire will undergo a pilot test with a small subset of
students to refine its clarity and validity. Following adjustments based on feedback, the finalized
questionnaire will be distributed either physically or electronically. Participants will be assured of
confidentiality to encourage honest responses.

Collected data will be systematically recorded and prepared for analysis using statistical
methods, providing insights into the acceptability of the product and informing effective
promotional strategies. This precise and ethical approach ensures high-quality data for the
study’s objectives.

Statistical Treatment of Data

The researcher used descriptive method through survey. Percentages, weighted means,
z-test for two samples, ranking and Likert scale were some of the descriptive statistical tools
applied to measure relevant information for the purpose of the study.

Statistical computation through computerized means was the way the data collected were
processed for purposes of study.

1. Percentage. This was used to set the percentage of the demographic profile of the

respondents.

Formula:

f
P = x100%
n

Where:

P = percentage

f = frequency

n = total number of participants

2. Weighted Mean. The level of acceptability of Cucumber (Cucumis sativus) and Mint

(Mentha) Infused Cookies in terms of its palatability factors, taste, color, aroma, texture,

appearance, overall satisfaction and general acceptability

 29

∑ wx
W.M. =
n

Where:

WM = weighted mean

x = frequency

w = weight

n = total number of participants

3. Likert Scale. This allows participants to express nuanced opinions about the product's

attributes, such as taste, color, aroma, texture, appearance, overall satisfaction and general

acceptability, health benefits, and purchase intent. When analyzing data from a 5-point Likert

scale, mean scores and percentages for each option can provide insights into overall trends and

preferences.

VERBAL
RATE EQUIVALENT
INTERPRETATION

5 4.21 - 5.00 Strongly Agree

4 3.41 - 4.20 Agree

3 2.61 - 3.40 Neutral

2 1.81 - 2.60 Disagree

1 1.00 - 1.80 Strongly Disagree

 30

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