Republic of the Philippines Department of Education Region VIII Division of Samar Samar National School Catbalogan City “Mango(Mangifera indica) and Banana(Musa acuminata) as a main ingredient in Ricecake” An Investigatory Project _________________________________ Proponents: Talagon, Marienelle B. _________________________________
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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.
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