Saint Jude Catholic School High School Department S.Y.

2012-2013

Effectiveness of Winter Melon as an Ingredient in Making Loaves of Bread

In Partial Fulfillment of the Requirements in Chemistry

Submitted by:

#29 Gan, Jeannie (Leader) #8 Go, Hans #21 Ang, Princess #38 Shi, Jerrika

Submitted to: Mr. Joseph Brian Tancioco

ABSTRACT Winter melon nowadays is popular mainly because of its fragrant smell and sweet taste. It is just a plain vegetable yet it is liked by many. Winter melon is used in making milk teas, soups and other dishes. The researchers studied the benefits of winter melon and proposed to make a bread with the winter melon as its main ingredient. Often we tend to eat junk foods since it is cheaper but these kinds of food have a lot of harmful effects on our body such as obesity, diabetes, high cholesterol and high blood pressure. This research aims looks at how effective winter melon is as an ingredient in making breads. The breads were baked and the researchers conducted a survey on the taste, appearance, costing etc. The hypothesis was that the winter melon bread will be a new kind bread that is cheap, healthy and at the same time delicious. The experimental result supported the hypotheses by showing a positive result on the conducted survey.

Acknowledgement The study aimed to introduce a new kind of bread to make a natural, nutritious and practical food for all especially to those health-conscious individuals. Nevertheless, the study wont be possible without the mom of Jeannie Gan who provided the ingredients needed for the study and the parents of Hans Go who provided transportation and a place where the researchers can conduct the experiment. Furthermore, the researchers would like to thank their classmates for being honest and cooperative during the conduction of the survey. Lastly, the researchers would like to express my sincere gratitude to my chemistry mentor Mr. Joseph Tancioco, for his vital support, guidance and encouragement - without which this project would not have come forth.

TABLE OF CONTENTS Title page ..i Abstract ....ii Acknowledgements .iii Table of Contents ....iv I. Introduction A. Background of the Study.....1 B. Statement of the Objectives.........2 C. Significance of the Study... 3 D. Scope and Limitations.....3 E. Review of Related Literature..3 II. Methodology..6 III. Results & Discussion....9 A. Presentation of Data..9 B. Analysis of Data...10 IV. Conclusion......11 V. Recommendations....12 VI. Bibliography...13 VII. Appendices14

I.

Introduction

A. Background of the Study Bread is a staple food item with almost every meal and it is a basic food product in cuisines such as Mediterranean, Italian, Filipino and Indian cuisines. Bread is a huge source of nutrition and contains good amount of carbohydrates and fiber. Importance of bread comes from the fact that it is a huge source of carbohydrates which are an essential part of ones daily diet. Our diet should comprise of at least 45-50% of food in the form of carbohydrates. The fibrous content in the bread keeps the digestive system in order. Since bread has many varieties such as plain, multi grain, whole wheat, etc. each of these varieties has some benefits. Since the popularity of bread is rising, a lot of people bake their own breads at home. They add the ingredients of their choice and increase the nutritional value of the bread. According to the book Home Remedies for Common Ailments by H.K. Bakhru, the health benefits of winter melon have long been known. Winter melon is loaded with nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin), and vitamin C. It is also rich in many minerals like calcium. Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure. Containing almost 96% water, this gourd is a dietitian's delight. In Ayurveda (The traditional Hindu system of medicine, which uses diet, herbal treatment, and yogic breathing) and other traditional eastern medicine, ash-gourd is used as a general tonic for its restorative properties. Winter melon is also used as brain food. It is used to treat mental illnesses and nervous disorders such as epilepsy, paranoia, and insanity. Winter melon is alkaline in nature and hence has a cooling and neutralizing effect on stomach acids and as such used effectively for treating digestive ailments like hyperacidity, dyspepsia, and ulcers. Winter melon juice is a popular home remedy for peptic ulcers. Ash-gourd juice is also used to

treat diabetes. Ash-gourd is also useful in treating respiratory disorders like asthma, bloodrelated diseases, and urinary diseases like kidney stones. Every part of this fruit is useful. Ashgourd leaves are rubbed on bruises to heal them, while the seeds are used for expelling intestinal worms. The ash made from burning the rind and seeds are mixed with coconut oil and used to promote hair growth and to treat dandruff. Inexpensive and versatile, ash-gourd is a healthful vegetable that should definitely be a part of any nutritious diet. It is an obvious fact that in several parts of the world, specifically in the Philippines, people suffer from worldwide economic crises and continuous increase of prices of products in market, which affects the health and diet of the Filipinos. Moreover, pastry products constitute much part in the diet of every Filipino. Bread, which comes second to rice among the most favorite foods of Filipinos, is deeply affected because of the sudden crises felt today. Knowing these, the researchers decided to produce bread with higher quality than other ordinary bread. By means of using winter melon as an ingredient in making breads. The researchers aims to find out if it is possible to produce bread with higher nutrient values than of the ordinary bread. B. Statement of the Problem/Objective The researchers objective is to prove to the audience that winter melon can be a good ingredient in making breads. That the winter melon bread can be both healthy and affordable at the same time. To determine whether what kind of ratings will the consumers give after tasting the winter melon bread. C. Significance of the Study

This research aims to help improve the nutrient values we could get from ordinary bread. It is believed that the project is significant to the following: Our economy, the study will greatly help lessen our dependence on wheat which is used in other ordinary pastry products. It can also be a source of livelihood for the people. This study will benefit the Filipino consumers in terms of practicality. The study also introduces a bread of higher nutrient values with less expense. The youth, the researchers aim to let them benefit from the good nutrition of winter melon, that was used in the making of the said bread, offers. They will be aware of the other uses of winter melon and could be their basis for future investigations and improvements. D. Scope and Limitation The study, experimentation and the survey of the winter melon bread were conducted from September 2012 to the first week of October 2012. The production of said winter melon bread is closely similar to the production of usual bread, though this experimentation of winter melon bread will not necessarily yield a fruitful result after the production is made. There were no additives added so the storage time of the bread is limited. The bread was not taken to DOST for testing. The researchers also limited their condiments to cinnamon only. The survey is exclusive only to 20 and is given only to 3rd year high school students of Saint Jude Catholic School. E. Review of Related Literature Just as the name suggests, winter melons are available during the winter season. Known by several names, winter melon is called tung qwa, dong gua and doan gwa in China; sufed kaddu, petha and lauki in India; togan in Japan; fak in Thailand; wax gourd; white gourd; and winter gourd. It is the fruit of the Asian vine Benincasa hispida and is used most extensively in Chinese cuisine.

Winter melons are perhaps the largest cold season melons. They can measure 15 inches in diameter and can weigh in excess of thirty pounds at maturity. They are most often marketed by the slice due to their extreme size. Winter melons first impression is a hard, thin, chalky pistachio colored skin with a waxy feel. Its snow white flesh is mild flavored with a similar water rich texture of a watermelon. It bears a large seed cavity that takes up a considerable amount of the flesh. Cubed or sliced, winter melon can be steamed, simmered, braised or parboiled and added to stir-fries. Best used in soups, season this rather mild and bland melon with strong spices and herbs. Winter melon are suitable for pickling and may be diced and candied. Whole melons keep in a cool place for months. Winter melon is most acclaimed as the ingredient in the Chinese soup known as tung qwa chung or dong gwa jong, or Winter Melon Pond. This famous soup consists of a rich chicken broth that is cooked and served in the skin of the winter melon. The skin of the winter melon is elaborately carved with motifs such as the mythical dragon and phoenix. Winter melons grow best in warm weather with maximum sunshine. The winter melon is an ancient food staple of China and was first cultivated in ancient Egypt. Introduced into Europe during the Renaissance, today this melon is cultivated throughout the world. It is grown in Europe, Asia, the Americas and Australia. Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of this early bread are still commonly made from various grains in many parts of the world. Flat bread of these types also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake,

and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. The ritual bread in ancient Greek offerings to the chthonic gods, known as psadista was made of fine flour, oil and wine. The development of leavened bread can probably also be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left to rest will become naturally leavened. Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt. Scanning electron microscopy has detected yeast cells in some ancient Egyptian loaves. However, ancient Egyptian bread was made from emmer wheat and has a dense crumb. In cases where yeast cells are not visible, it is difficult, by visual examination, to determine whether the bread was leavened. As a result, the extent to which bread was leavened in ancient Egypt remains uncertain. There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking.

II.

Methodology

A. Materials: 1 1/2 cups white sugar 1/2 cup vegetable oil 2 eggs 2 3/4 cups sifted all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup water 1 cup mashed winter melon 1/2 cup almond B. Procedure: To make a winter melon bread, 1 cups white sugar and cup vegetable oil were combined and beaten well, and then 2 eggs were added and beaten. 2 cups sifted all-purpose flour, 1 teaspoon baking soda, teaspoon salt, teaspoon ground cinnamon cup and almonds were combined. It was then stirred with water. After that, it was stirred with mashed winter melon and chopped nuts. The batter is then poured into greased 9x5 inch loaf pan (or 2 small loaf pans) and baked at 350 degrees F (175 degrees C) for about one hour.

Procedures on How to Make a Winter Melon Bread

To make a winter melon bread, 1 cups white sugar.

cup vegetable oil were combined in the mixture

Beat the 2 eggs and added and beaten.

Add 2 cups sifted all-purpose flour, 1 teaspoon baking soda, teaspoon salt, teaspoon ground cinnamon cup and almonds.

Stir with water.

Combine mashed winter melon and chopped nuts.

Bake it at 350 degrees F (175 degrees C) for about one hour.

Ready to Serve

C. Testing of Validity The researchers will test the validity by getting a specific number of students to taste the winter melon bread and survey them (refer to appendices for the sample survey form).The researchers will also find a laboratory that will test the effectiveness of winter melon as an ingredient in making breads.

III.

Result and Discussion Winter Melon Bread

Finish Product.

The researchers found out that in making winter melon bread, you cannot add too much water or else the bread will become soggy thats why the researchers used cup of water instead of the original which is 1/3 cup. Due to the unavailability of pecans in the market, the researchers searched for the best alternative for it which is almond. Also, the researchers added 1 more cup of flour to harden the bread because it is too soft.

Table 1 Effectiveness of Winter Melon as an Ingredient in Making Breads

Winter Melon Bread Is the appearance presentable? How did you find the taste? Is the smell appetizing? Do you think this can sell well in the market? Is the price affordable? P35/slice Is the taste of the winter melon bread better than the ordinary ones?

Excellent 0 6 10 10

Good 10 10 10 8

Fair 8 4 0 2

Poor 2 0 0 0

11

The table above reveals the result of the surveys of the selected 20 students in High School 3rd Year. According to the comments and suggestions the researchers received, the tasters suggested that the bread needs to look more presentable and the researchers should not overcook it. While tasters also commented that the bread has a unique taste because they have never tasted anything like this before. Some also said that they felt that the bread will be liked by people especially the senior citizens. The bread tasted similar to the Food for the Gods except it is softer and has a cinnamon taste. The researchers find the bread a bit too sweet.

IV.

Conclusion Therefore, the researchers concluded that the winter melon bread is not only healthy, but

it is also cheap and appetizing for the majority. Winter melon is loaded with nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin), and vitamin C. It is also rich in many minerals like calcium. Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure. Containing almost 96% water, this gourd is a dietitian's delight. There is a good possibility that this product can sell well in the market.

V.

Recommendation For future studies and investigations, the researchers suggest the use of other additives

for the improvement of the taste of the bread. Further improvement in the amount of ingredients that should be used in cooking should also be controlled. And also further study in the nutrient content of the winter melon bread by bringing the product to DOST for data results.

VI.

Bibliography

How Important Bread is in Our Daily Lives, from http://www.ifood.tv/blog/how-important-is-bread-in-our-daily-life#EdH0wlK4X5j0Xwrd.99 Health Benefits of Ash Gourd (Winter Melon), from http://www.vegrecipes4u.com/health-benefits-of-ash-gourd-winter-melon.html
Winter Melon Information, from

http://www.specialtyproduce.com/produce/Winter_Melon_7661.php
Winter Melon, from

http://en.wikipedia.org/wiki/Bread

VII.

Appendices Sample Survey Form

Winter Melon Bread Is the appearance presentable? How did you find the taste? Is the smell appetizing? Do you think this can sell well in the market? Is the price affordable? P35/slice Is the taste of the winter melon bread better than the ordinary ones?

Excellent 4

Good 3

Fair 2

Poor 1