puto cheese fortified with papaya
DESCRIPTION
Investigatory projectTRANSCRIPT
Republic of the PhilippinesDepartment of Education
Region VIIIDivision of Samar
Samar National SchoolCatbalogan City
“Mango(Mangifera indica) and Banana(Musa acuminata) as a main
ingredient in Ricecake”
An Investigatory Project
_________________________________
Proponents:
Talagon, Marienelle B.
_________________________________
Mrs. Ermelinda Floretes
Research Teacher
Acknowledgement
The researcher want to extend her heartfelt gratitude to the Almighty
Father for making the study possible and to the following persons who have
supported the researcher throughout the study:
Mr. and Mrs. Cecilio Talagon
Mrs. Ermelinda Floretes
Sincerely yours,
The Researcher
Table of Contents
Contents Page
Title ………………………………………………………………….…… i
Acknowledgement ………………………………………………………. ii
Table of Contents ……………………………………………………….. iii
CHAPTER I – Introduction ……………………………………………. 1
The Study and its Background ……..……………………………. 1
Statement of the Problem ………………………………………… 2
Hypotheses of the Problem ……………………………………….. 2
Significance of the Study …………………………………………. 2
Scope and Limitation ……………………………………………... 3
CHAPTER II – Review of Related Literature ………………………… 4
CHAPTER III – Methodology …………………………………………. 6
Materials and Equipment ………………………………………… 6
Treatment and General Procedure ……………………………….. 6
CHAPTER I
THE PROBLEM AND ITS BACKGROUND
I - Introduction
A.
Rice cakes have literally exploded in popularity as a low calorie, low fat snack. Perhaps
this is no coincidence—their production is based on the explosive characteristic of rice (and
similar grains like popcorn) when heat and pressure are applied. Although they are considered a
"new" and perhaps "high tech" snack, rice cakes have an ancient history and are made by simple
processes that are both time-and capital-intensive. So, although producers may relish the pop,
snap, and crackle, they fear the breakage that can result from even the slightest imbalance in the
careful relationship of moisture, ingredients, time, and temperature that is essential to the
production of rice cakes.
Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene,
alpha-carotene, and beta-cryptoxanthin. 100 g of fresh fruit provides 765 mg or 25% of
recommended daily levels of vitamin A. Together; these compounds are known to have
antioxidant properties and are essential for vision. Vitamin A is also required for maintaining
healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes is known to
protect body from lung and oral cavity cancers. Fresh mango is a very rich source of potassium.
Potassium is an important component of cell and body fluids that helps controlling heart rate and
blood pressure. And to make the product more healthy, the reasearcher use banana which is an
excellent source of potassium. Potassium can be found in a variety of fruits,vegetables, and even
meats, however, a single banana provides you with 23% of the potassium that you need on a
daily basis. Bananas aid in keeping the body healthy in a number of ways, but there is a major
benefit to the bones and muscles in the human body. Bananas are also an excellent food for
people who want to lose weight. Although they are rather high in calories (200 per banana) and
carbs (51 grams), they are a great source of energy. A banana eaten before a workout can provide
you with the necessary energy to complete a longer workout. Bananas provide you with many
health benefits, but in addition to all of that, most people enjoy eating bananas as well. They are
one of the most affordable fruits in the marketplace and can be found year round nearly
everywhere in the world.
B. The Statement and it’s Background
Due to the lack of nutrients of the commercialized ricecake, the
researcher made an alternative ricecake fortified with mango and banana to
enhance its quality for the ones who are taking the product. The alternative
product can help protect against colon, breast, leukemia and prostate cancers because of the
presence of mangoes. It can also help control the heart rate and blood pressure. And the presence
of banana can contribute to have healthy bones and muscles in the human body.
C. Statement of the Problem
General Objective:
1. To test the effectiveness of a mango and a banana as a main
ingredient of a healthy ricecake.
Specific Objectives
1. To provide a healthy alternative ricecake out of fruits.
2. To compare the alternative ricecake to the commercialized ricecake
C. Hypotheses of the Study
1. There is no significant difference between the alternative ricecake
and the commercialized ricecake.
2. There is a significant difference between the cost of the alternative
ricecake and the commercialized ricecake.
D. Significance of the Study
People nowadays, are fond of eating rice cakes lacking in significant
nutrients. The researcher conducted this study to provide us an alternative
ricecake which can contribute a great amount of nutrition factors to help
improve the condition of our body.
E. Scope and Limitations
This study will just limit on determining the contribution of mango and
banana fruit in the ricecake and to compare the alternative ricecake to the
commercialized ricecake. The laboratory experiment was conducted in the
residence of the researcher in Sto. Santo Niño Brgy. San Andres Catbalogan,
Samar.
F. Definition of Terms
Mango – this fruit is used as fortifier for the product of the conducted study.
Flour – fine powdery foodstuff which was the main ingredient besides
papaya.
Baking powder – a substitute for yeast used to fluff the product.
Margarine – used to grease the molds of the ricecake.
Raisins – an additional ingredient for the ricecake.
Eggs – ingredient added in making the product.
Evaporated milk – ingredient added in making the product.
Water – ingredient added in making the product.
Knife – use to slice the mango and banana.
Bowl – use as a container and mixer of the ingredients.
Laddle – used to stir in mixing the ingredients.
Molds – it is used to shape the ricecake is fluffed.
Steamer – used to steam the ricecake.
Banana- Another fortifier used in making the product.
Chapter II
Review of Related Literature
Steamed Rice Cake(Ricecake)
Rice cakes are often considered as delicacies as well as everyday snack. They are
traditionally offered during birthdays and festive celebrations. Rice cakes are given different
colors to look more delicious. They are cooked in many ways: steaming, boiling, frying, grilling,
roasting, and even searing. Some are salted and served with meat or shrimp sauce; but most rice
cakes are sweet and served with cold or hot beverages.
Ricecake is the Filipino equivalent of the Chinese's Steamed Rice Cake. Traditionally, it
is made from cooked rice that has been soaked and ground up to make the rice dough
or galapong, then coconut milk, sugar and leavening isadded before steaming. Such process is
quite tedious, so a lot of recipes (including this one below) came up using rice flour, Bisquick, or
even any ready-made Waffle mix. Though thetexture is not as sticky as that when
using galapong, the taste still does come close.Common leavening agents used are baking
powder and active dry yeast. Baking powder gives it either a flower-like or a rounded top, so
cooking in individual containers is advisable. On the other hand, active-dry yeast leaves the top
flat, so it's best to cook in a square pan and then sliced to serving sizes.
How to Cook Filipino Recipes and WOW your Friends: The Gourmet Guide to
101 Philippine Recipes-Ultimate Collection
Gyung Dan – Korean Sweet Rice Balls
This light Korean snack highlights the chewiness and natural sweetness of sweet rice
flour. Boiled until floating, sweet rice balls are really easy to prepare and has endless variations.
Dry coatings such as sesame seeds, roasted soybean powder, and cinnamon sugar cling readily to
its surface. Gyung dan can also be stuffed with sweet fillings such as red bean paste, as
demonstrated in this excellent video by Maangchi.
Plain uncoated rice balls are also extensively used in several sweet and savory
applications from all over Asia. My preference by way of heritage is a warm bowl of Filipino
ginataan, rice balls and fruits cooked in sweetened coconut milk. Sweet rice flour is also known
as glutinous rice flour or mochiko, its Japanese moniker.
Special puto
The recipe is a modification of Nora Daza’s puto recipe in her Galing-galing Cookbook.
I was intrigued by it because stiffly beaten egg whites were among the ingredients. Since that
would give the puto a texture similar to that of chiffon cake, I thought I’d give it a try. And it
was because of the puto that I made leche flan afterwards. What better use for the egg yolks was
there?
As usual, I modified the recipe. Nora Daza’s recipe said 1/4 cup of shortening but did not
specify what kind; I used butter. Her recipe said to use Carnation evaporated milk; I used fresh
milk. In the first place, I do NOT like evaporated filled milk as it leaves a sour taste in my
mouth. Second, I don’t think it was necessary for her to specify a brand. I know, she was an
endorser for Carnation but does an endorsement really have a place in a cookbook? So, I
purposely used a brand of milk other than Carnation. You know, just to make a point — and the
point is that the milk brand is irrelevant.
Third, her recipe called for six tablespoonfuls of milk; I used three-quarters of a cup. The
dough was very stiff after adding a mere six tablespoonfuls of milk and there was no way I could
fold the beaten egg whites into such a stiff dough so I added more milk.
Finally, Ms. Daza suggested sprinkling the puto with anise; I topped mine with thick
slices of quickmelt cheese.
CHAPTER IIIMethodology
A .Materials and Equipment
3 cups Flour
1 tbsp baking powder
1 cup white sugar
3 eggs
half can evaporated
milk
125 gm Sugar
½ tsp Baking Soda
1 cup Raisins
5 pcs. Mango
5 pcs. Banana
Water
Knife
Shredder
Laddle
Bowl
Steamer
Molder
Beating the eggs and mixing the evaporated milk and water
Buying of all the ingredients
Mixing the flour, baking powder and white sugar
Preparing the materials and equipment
Shredding of the papaya and mixing it on the liquid
mixture
Mixing the mixture of powders with the mixture of
liquids including mango
Place the shredded cheese on batter in the molds
Greasing of the molds and placing the batter in them
Placing molds in the steamer for more than 30 mins.
Removing them from molderand ready to serve
Experimental Design
B. General Procedure
The researcher first bought all the ingredients including 1 pc.
papaya, ½ flour, 2 mini-pack baking powder, ¼ white sugar, 3 eggs, 1
can evaporated milk and 250 g. cheese. After buying the ingredients,
the researchers went to the house of Jerson Lapura in Sitio Casantolan,
Brgy. Mercedes, Catbalogan City, Samar to conduct the said
experiment. The researchers prepared all the materials and
equipment. The researchers then mixed 2 cups of flour, 1 cup of white
sugar and 1 tbsp. baking powder in a mixing bowl and set aside. Next,
the eggs were beaten in another bowl and mixed with 1 can
evaporated milk and ¾ cup of water. The researchers shredded the
papaya flesh and added it in the mixture. Then slowly, the eggs, water
and papaya mixture were added in the flour and stirred the batter until
the flour and other solid ingredients dissolve. The batter was
continuously stirred while the molds were greased with margarine. The
batter was placed in the greased molds and was put inside the
steamer. The batter took more than 30 minutes to cook. After 30
minutes or more, the batter was taken out of the molds and was ready
to serve.
Chapter IV
Results and Discussion
A. Findings
Table 4.1 Buttered Ricecake Cheese Fortified with Papaya
(Carica papaya) Fruit
Excellent – 5
Good – 4
Satisfactory – 3
Fair – 2
Poor – 1
Respondent’s
Name
A BRicecake Cheese Fortified with Papaya (Carica papaya) Fruit
Commercialized Ricecake Cheese
OdorTextur
eTast
e
General Acceptabilit
yOdor
Texture
Taste
General Acceptabilit
y1. Eloise Marian Ruth S. De Luna
5 4 4 4 4 4 4 4
2. Jenny Rae H. Radomes
5 4 5 5 4 4 4 4
3. Rose Anne S. Lontes
4 4 5 4 3 3 5 4
4. Ariel C. Casurao
4 4 4 4 3 4 4 4
5. Hannah Mae D. Aduana
5 5 5 5 4 3 4 4
6. Marienelle B. Talagon
4 4 5 4 3 4 4 4
7. Rozzel C. Aquino
4 4 5 4 3 3 4 3
8. Jerson H. Lapura
5 4 4 4 3 4 4 4
9. Arjiere Mae H. Lauzon
4 5 5 5 3 3 4 3
10. Clarissa Denisse B. Morantte
5 4 5 5 4 4 5 4
Total Average: 4.5 4.2 4.7 4.4 3.4 3.6 4.2 3.8Data Analysis
Odor Texture Taste General Acceptability0
1
2
3
4
5
Buttered Puto Cheese Fortified with Papaya (Carica papaya) Fruit
According to our survey, the average rate of the odor of our product as rated
by the respondents is 4.5, the texture is 4.2, the taste is 4.7 and the general
acceptability is 4.4.
Odor Texture Taste General Acceptability0
1
2
3
4
5
Commercialized Puto
According to our survey, the average rate of the odor of our product as rated
by the respondents is 3.4, the texture is 3.6, the taste is 4.2 and the general
acceptability is 3.8.
Chapter V
Conclusions
Based on the findings of the project, the following conclusions are formulated.
1. The papaya can be fortified in the buttered ricecake cheese in means
that it can contribute many helpful nutrients for the ones who are
eating the product.
2. Papaya is a can contribute a delicious flavor to the ricecake itself.
3. The buttered ricecake cheese does not have the quality of
distastefulness in the appetite but can fill a full satisfaction.
Recommendations
On the basis of the conclusions formulated, the following recommendations are offered for
possible further study.
The researchers recommend that limit the amount of the liquid mixture
(egg, milk and water) until the batter is very soft to avoid the ductility
and the stickiness of the ricecake.
The researchers recommend not to shred the cheese but instead, cut it
into cubes or rectangular slices that can at least, occupy not the whole
mold and put it 10 minutes before the batter is almost cook.
Bibliography
http://allrecipes.com/Recipe/ricecake/detail.aspx
http://www.pinoyrecipe.net/ricecake-cheese-recipe/
http://queencleopatra.hubpages.com/hub/delicious-rice-cake-recipes-for-snack
http://www.weight-loss-center.net/weight-loss-blog/2009/09/digestive-benefits-papaya/
Appendix
Figure 1: Preparing all the ingredients for the experiment
Figure 2: Putting the flour in the bowl
Figure 3: Adding the baking powder
Figure 4: Adding the white sugar
Figure 5: Preparing and beating the egg
Figure 6: Adding the evaporated milk
Figure 7: Adding the water
Figure 8: Shredding the Papaya flesh to the mixture
Figure 9: Mixing the egg, milk, water and papaya mixture to the flour
mixture
Figure 10: Stirring the batter
Figure 11: Greasing the molds with butter
Figure 12: Putting the batter in the mold
Figure 13: Placing the molds in the steamer