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Chapter 1
PROBLEM AND ITS BACKGROUND
Introduction
During the seventh-century where vast trading has become their main
source of living. The invention of cookie took place when the Persians was
conquest by the Muslims, though that was not the reason why they have
invented the cookie, right after this discovery.
The word cookie originally came from the Ditch keokje, which literally
means little cakes. The Dutch first popularized cookies in the United States.
The British took liking them in the 19th century, incorporating the into their daily
tea service and calling them biscuit or sweet buns, as they do in Scotland.
Cookies have long been a part of my meal as a finale, now-a-days there is an
even wider variety available including as pastries and desserts.
According to Marthas Entertaining, Biscuits are well known type of
pastry, wherein it was described as a small soft leavened bread in the United
States and it can also be called as a crackers, while in England its a small hard
sweet and importantly a baked one. Then cookies is just another type of biscuit
but was made larger than the usual size of cookie of the United States.
The word cookie originally came from the Dutch keokje, which literally means
little cakes. The Dutch first popularized cookies in the United States. The British
took liking them in the 19th century, incorporating them into their daily tea service
and calling them biscuits or sweet buns, as they do in Scotland.
In the Philippines, cookies are abundantly made including Polvoron which is a
type of a shortbread cookie that originated from the Spaniards.
Consistent with international food safety measures, FDA is adopting a
risk-based approach on product and establishment risk categorization focusing on
preventive, rather than corrective strategies.
In India country, Taro leaf (Colocasia Esculenta) is being eaten as a Taro
leaves Dolmade. Taro leaf is sold in the market
leaves cookies?
Lot 1 100% Taro
Lot 2 75% Taro and 25% Flour
Lot 3 50% Taro and 50% Flour
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Cookies
Cookie is a dessert and it tend to be sweet which makes most healthconscious avoid consuming them. Cookies are flat and small baked food that
usually contains milk, egg, sugar, flour and butter which made in different
classification such as the rolled cookie that is made from stiffer dough similar to
biscuit dough which is rolled out and cut into various shapes particularly the
shortbreads and the gingerbread cookie, the drop cookie which applies to a soft
dough containing pieces of fruit, nuts or commonly chocolate that is portioned with
a scooper to the baking sheet for baking.
Types of Cookies
As listed in the About Food, by Carroll Pellegrinell (2015) food expert, they
have identified 6 different kinds of cookies, which are enumerated below.
Bar Cookies is the type of cookie that is being prepared by putting the dough
in a rectangular pan. They are baked and then cut into squares. Most drop
cookie recipes can be converted to this type of cookie. These are the easiest
cookies to make, because several batches are baked at once.
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Drop cookies are the easiest individual cookies to make. Balls of dough are
glass.
Pressed Cookies are made by pressing the dough through a cookie press or
frozen.
Rolled Cookies take a little more preparation. With a rolling pin, chilled dough
is rolled out. The dough is cut into shapes by using a knife, pastry wheel or
cookie cutter.
Shortbread cookies in the country are basically made out of flour, butter and
sugar with vanilla extract as an additive for enhancing the aroma. Drop cookie
methods here in the Philippines are also commonly made to which is a delight
to Filipino children during their breaks and past times. A drop cookie such as
the chocolate chip cookie is probably the most famous example of a drop
cookie.
Coconut Milk
Coconut Milk is made from freshly pressed coconut milk. The milk, because
it is so high in oils, to make it into a powder it has to have something for the oils to
form around and the oils need to not separate from the powder once it is formed.
Coconut milk is the liquid obtained by manual or mechanical extraction of
comminuted coconut meat, with or without water. The composition of coconut milk
depends on the amount of water used for the extraction, affecting significantly
moisture and fat content. Coconut milk obtained from single-stage extraction,
without added water, is called Kakang Gata. Freshly extracted coconut milk has
a pH of 6 ( s lightly acidic ) and coagulates when heated to 80C Coconut milk is
rich in proteins such as albumin, globulin, prolamin and glutein Emulsifying agents
help in increasing dispersibility and stability of food emulsions; examples of such
are phospholipids, cephalin and lecithin which have been found in coconut milk.
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Light Coconut Milk - The product obtained from either the bottom portion of
Taro
Taro (Colocasia Esculenta) also known as Natong is one of the most important
staple food crops in the Pacific Islands and it is widely cultivated throughout South
America, Asia, Africa and Caribbean.It was the fifth most produced tropical root
crop in the world in 2009 with global production of 1.6 billion kg (FAO 2009). Taro
can be grown under flooded or non-flooded conditions over 6-13 months crop cycle.
(Lamour 2013)
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Flour
According to the Mortar to the Industrial mill the realization indigestible seeds
could be ground into nourishing dust steered the history and fate of man in a new
direction. Without the invention of the grinding stone there would be no bread or
buns, no pasta or pizza, no cakes or couscous. Flour is one of brilliant innovation
and growing prosperity, but also of famine and hardship. Cereals, flour and bread
are inseparably bound up with human civilization: wherever enough could be
harvested, ground and baked, the economy flourished and culture emerged.
Types of Flour
All-Purpose Flour: As its name states, this flour has many uses and is the one
most frequently used in baking.
Bread Flour: Bread flour has the most protein and is used to make denser
items, including breads and pizza dough, where you want a chewier texture.
Cake Flour: Cake flour has the least protein and yields very light baked goods,
making it ideal for delicate products such as sponge cakes and some cookie dough.
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Sugar
Sugar cane and sugar beets are the common sources of this pentiful
sweetener, which also lends tenderness to doughs, stability to mixtures, browning
properties to baked goods and perservative qualities in large quantities.
Health Benefit of Sugar
Blood and insulin benefits - Many foods that have in them glucose are sweet,
but our bodies (and especially liver) have larger problem disassembling glucose
than fructose that can be found in sugar. Because of this, insulin levels will be
greatly increased during the short periods of time, making you feel energetic and
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Brown Sugar
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Conceptual Framework
This conceptual framework is the input and output process of the study. It
shows that the inputs are the nutritive value of the dried taro leaves, cookie
processing and the basic cookie recipe. The process are the product formulation,
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PROCESS
1. Product
formulation
process
2. Sensory
Evaluation
3. Theoretical
Nutrient
Analysis
4. Statistical
Treatment of
Data
5. Direct material
analysis
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OUTPUT
Development of Taro
Leaves (Colocasia
Esculenta) Cookie
Chapter 3
METHODOLOGY
Research Design
An experiment research used for this study. The researchers will conduct a
survey to selected participants of the of study which are pastry chefs.
The
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Lot 100%
100grams
Lot 75%
75grams
25 grams
Lot 50%
50 grams
50 grams
Lot 25%
25grams
75 grams
15g
15g
15g
15g
125 grams
13g
113 grams
125 grams
13g
113 grams
125 grams
13g
113 grams
125 grams
13g
113grams
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Taro Leaves
Baking Powder
Butter
Sugar
All Purpose Flour
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Egg
Ingredients:
100g
Taro Leaves
All Purpose Flour
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Procedure:
1.
2.
3.
4.
5.
6.
7.
the baking sheet, and bake it for 12-13 minutes at 329F or equivalent to 169C.
8. After baking, let it cool down for 15 minutes.
9. The cookies are now ready to be served.
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Ingredients:
75g
Taro Leaves
25g
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Ingredients:
50g
Taro Leaves
50g
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Ingredients:
25g
Taro Leaves
75g
13g
Whole Egg
125g
Sugar
113g
Butter
5g
Baking Powder
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Instrumentation
The researchers will use the sensory evaluation type of survey questionnaires.
The questionnaires will include a 7-point Hedonic Scale for the evaluation of
appearance, texture, color, and aroma of the product. While a 9-point Hedonic
Scale will be used for the general acceptability of the product. These methods are
appropriate for the Taro Leaves as one of the main ingredient in making cookies.
Since the type of survey will be able to justify whether the characteristics of the
cookie will be adequate for the consumer or not.
Acceptability)
7-Execellent
9- Like Extremely
6-Very Good
5-Good
7- Like Moderately
4-Average
6- Like Slightly
3-Fair
2-Poor
4-Dislike Slightly
1-Very Poor
3-Dislike Moderately
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Sample Formula
The formula that will be used in this study is ANNOVA of Variance.
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Acceptability)
7-Execellent
9- Like Extremely
6-Very Good
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7- Like Moderately
4-Average
6- Like Slightly
3-Fair
2-Poor
4-Dislike Slightly
1-Very Poor
3-Dislike Moderately
2-Dislike Very Much
1-Dislike Extremely
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Unit Ingredient
Quantity
Cost
Total
Ingredient
Cost
Taro Leaves
35.00
75grams/
All Purpose
59.50
25grams/1000grams
Flour
Washed Sugar
50.25
125grams/1000gra
Baking Powder
12.00
ms
5grams/
Egg
5.00
13grams/
Unsalted Butter
105.00
113grams/225grams
Total Receipt
Cost
Total Yield: 10 pcs
Serving Size:
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APPENDICES
APPENDIX A
Sensory Evaluation
Name (optional):
Date:
We Nicole Manicdao, Judith Tuala are doing a survey for our study entitled
Development of Taro Leaves (ColocasiaEsculenta) Cookies. This study
shows that Dried Taro Leaves can be used in making cookies. The survey will
serve as an evaluation of the product by doing a taste test. This is for the
completion of the requirement in BHRM324: Hospitality Research Methods
and Techniques I.
Instruction: Taste the given samples and evaluate by rating the following
products. Use the 7-Point Hedonic Scale for the first attributes (Appearance,
Color, Texture, and Aroma) and the 9-Point Hedonic Scale for the Taste and
General Acceptability.
7-Point Hedonic Scale
(Appearance, Color, Texture, Aroma)
Acceptability)
7-Execellent
6-Very Good
5-Good
4-Average
Lot 2
Appearance
Color
Texture (mouth feel)
9-Point Hedonic Scale
Taste (flavor)
General Acceptability
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Lot 3
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TARO LEAVES
ALL-PURPOSE FLOUR
WASHED SUGAR
ANCHOR BUTTER
EGGS
BIBLIOGRAPHY
Websites.
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Effects
of
Cookies.
Retrieved
from
http://superhumancoach.com/negative-effects-of-cookies/
Online References
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methysticum
G.Foster)andKALO(Colocasiaesculenta(L.)Schott)http://gradworks.umi.com/
35/77/3577268.html
Perspectives
http://ir.minpaku.ac.jp/dspace/bitstream/10502/4727/1/SES78-020.pdf
Books
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Publications.
Cebu
City,
Philippines.
Retrieved
from
http://pca.da.gov.ph/pdf/techno/coconut_milk.pdf
M.S. Ammar, A.E. Hegazy and S.H. Bedeir (2009) Using of Taro Flour as
Partial Substitute of Wheat Flour in Bread Making. IDOSI Publications. Food
Science and Technology Department, Faculty of Agriculture, AL-Azhar
University, Cairo, Egypt
Journal
Lee,
(2009)
The
Cookie
Diet.
Retrieved
http://www.everydayhealth.com/diet-nutrition/cookie-diet.aspx
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from
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