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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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Puto Cheese Fortified With Papaya

Oct 27, 2014

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Page 1: Puto Cheese Fortified With Papaya

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

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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

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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

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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

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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.

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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.

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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.

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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.

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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

Page 10: Puto Cheese Fortified With Papaya

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

Page 11: Puto Cheese Fortified With Papaya

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.

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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

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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

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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.

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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

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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.

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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.

Page 18: Puto Cheese Fortified With Papaya

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.

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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/

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Appendix

Figure 1: Preparing all the ingredients for the experiment

Figure 2: Putting the flour in the bowl

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Figure 3: Adding the baking powder

Figure 4: Adding the white sugar

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Figure 5: Preparing and beating the egg

Figure 6: Adding the evaporated milk

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Figure 7: Adding the water

Figure 8: Shredding the Papaya flesh to the mixture

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Figure 9: Mixing the egg, milk, water and papaya mixture to the flour

mixture

Figure 10: Stirring the batter

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Figure 11: Greasing the molds with butter

Figure 12: Putting the batter in the mold

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Figure 13: Placing the molds in the steamer