LA UNION NATIONAL HIGH SCHOOL

San Fernando City, La Union

RESEARCH READING LOG
TITLE OF MY SCIENCE
INVESTIGATORY PROJECT
Ginger (Zingiber Officinale)
Extract Flavored Muffins

WEBSITE PAGE CONTENT

Title:
The

Power

of Wild: The

Commercial Value of Wild

Blue berries as a food product
ingredient
Date Published:
1

Schatzker,

M.

(2015).

Personal communication,
Date Published:
Aug. 27, 2015.
Conclusion/ Generalization:
The research proves the link
between wild foods and the
consumer trend toward greater
access to real or whole foods.
The

cachet

of

the

Wild

Blueberry as the essence of the

WHAT DID I UNDERSTAND

real or whole foods movement

is supported by all phases of
the research but most directly
seen

when

context

of

placed

in

specific

the
food-

product categories and related

brands.

Consumers

brands

that

believe

include

Wild

Blueberries as an ingredient are

closer to and more in line with
the desire for real or whole
foods

than

products

that

contain cultivated blueberries.

This results in a number of
commercially

desirable

changes in behavior where

consumers report a greater
interest

in

purchasing

the

product with Wild Blueberries

vs. the cultivated blueberry
alternative. They report theyll
buy more and pay more. This is
rooted in the expectation that
the Wild Blueberry option will

taste better be better for you,

and

is

simply

responsible

choice

more
vs.

cultivated blueberry product.

These drivers also cross
over from the practical to the
personal. Consumers feel better
about themselves when they
feel good about the foods they
eat. They feel good about
choosing products with Wild
Blueberries more often than
those containing just cultivated
blueberries.
While this is true across
consumer groups, nowhere is it
more so than with the LOHAS
consumers who put health and
sustainability at the forefront of
their purchase consideration
mindset.

Brands

pursuing

this

that

are

consumer

segment will see greater returns

by adopting and highlighting

the

inclusion

of

Wild

Blueberries in their products.

Name: Jennica Venice A. Gurtiza

Group Leader: Savvy D. Corpuz
Section: 9- Galileo

RATING:

LA UNION NATIONAL HIGH SCHOOL

San Fernando City, La Union
RESEARCH READING LOG
TITLE OF MY SCIENCE
INVESTIGATORY PROJECT
Ginger (Zingiber Officinale)
Extract Flavored Muffins

WEBSITE PAGE CONTENT

Title:
Effect of Biscuits and Muffins
Added with Cornlettes Powder
on the Glycemic Responses of
Healthy Individuals
Author:
Che Anis Jauharah Che Mohd
Zin,

Sathyasurya

Daniel

Robert, Wan Rosli Wan Ishak*

Date Published:
November 16, 2014
Conclusion/ Generalization:
Dietary fibre content is a
known factor that can affect the
postprandial glycemic responses
of a food and meal. Cornlettes
vegetable which is rich in dietary
fibre has been studied for its

WHAT DID I UNDERSTAND

potential in lowering the peak

glycemic responses of biscuits and
muffins. Cornlettes was processed
into powder and formulated into
four

formulations

of

selected

bakery products. The glycemic

responses produced by portions of
the

biscuits

containing

and

muffins

available

25

carbohydrate were measured in 11

healthy

volunteers.

incremental

area

The

under

curve

(AUC) of control biscuits was

greater (81 11 mmol min/l)
than cornlettes powder (CP) added
biscuit (63 12 mmol min/l).
Likewise, the AUC of control
muffins was higher (88 13
mmol min/l) than CP-added
muffins (74 12 mmol min/l).
Control

biscuits

had

an

intermediate GI value of 61 while

CP-added biscuits had a low GI
value of 46. Both control and CPadded

muffins

recorded

intermediate GI values (58 and 57,

respectively). It is concluded that

CP can be incorporated in selected

bakery products as a potential
ingredient to help lower the peak
rise

of

postprandial

glycemic

responses.

In conclusion, this study

showed that the novel food
ingredient cornlettes powder
can be incorporated in selected
bakery products to help reduce
the postprandial blood glucose
response and to develop a food
product with a low GI value.
However, this study did not
specifically
active

determine

the

phytonutrient

components in the cornlettes

that are responsible for the
effect on peak postprandial
glucose of biscuits and muffins.
Therefore, further researches
are needed to identify the
phytonutrients that may have
involved and their stability, and
more food products can be

developed by adding CP.

Name: Jennica Venice A. Gurtiza

Group Leader: Savvy D. Corpuz
Section: 9- Galileo

RATING:

LA UNION NATIONAL HIGH SCHOOL

San Fernando City, La Union
RESEARCH READING LOG
TITLE OF MY SCIENCE
INVESTIGATORY
PROJECT
Ginger (Zingiber
Officinale) Extract Flavored
Muffins

WEBSITE PAGE CONTENT

WHAT DID I
UNDERSTAND

Title:
DEVELOPMENT OF MULTIGRAIN
PRODUCT (MUFFINS)
Author:
Chaitali Limbachiya and Bijal Amin*
Date Published:
Oct-Dec, 2015
Conclusion/ Generalization:
Dietary fibre content is a known factor
that can affect the postprandial glycemic
responses of a food and meal. Cornlettes
vegetable which is rich in dietary fibre has
been studied for its potential in lowering
the peak glycemic responses of biscuits
and muffins. Cornlettes was processed into
powder

and

formulated

into

four

formulations of selected bakery products.

The glycemic responses produced by
portions of the biscuits and muffins
containing 25 g available carbohydrate
were measured in 11 healthy volunteers.
The incremental area under curve (AUC)
of control biscuits was greater (81 11
mmol min/l) than cornlettes powder (CP)
added biscuit (63 12 mmol min/l).
Likewise, the AUC of control muffins was
higher (88 13 mmol min/l) than CPadded muffins (74 12 mmol min/l).
Control biscuits had an intermediate GI
value of 61 while CP-added biscuits had a
low GI value of 46. Both control and CPadded muffins recorded intermediate GI
values (58 and 57, respectively). It is
concluded that CP can be incorporated in
selected bakery products as a potential
ingredient to help lower the peak rise of
postprandial glycemic responses.

In conclusion, this study showed

that

the

novel

food

ingredient

cornlettes powder can be incorporated

in selected bakery products to help
reduce the postprandial blood glucose

response and to develop a food product

with a low GI value.
However, this study did not
specifically
phytonutrient

determine

the

components

active
in

the

cornlettes that are responsible for the

effect on peak postprandial glucose of
biscuits and muffins.
Therefore, further researches are
needed to identify the phytonutrients
that may have involved and their
stability, and more food products can
be developed by adding CP. In the
present investigation attempts have
been made to develop nutrient rich
Multigrain Muffins by the addition of
optimized proportion of Soybean, Ragi
and Maize flour with various processed
techniques (Soaking and Germination)
and

drying

techniques

(Sundry,

Roasted and Oven dry) on the grains

with other ingredients. The raw flour
by combination of Soybean, Ragi and
Maize by different ratio (50:20:30),

(40:20:40) and (30:20:50) of Muffins

was prepared with other ingredients &
got higher sensory score of (30:20:50)
ratio of flours Muffins. By this ratio of
Muffins consider as control and made
experimental Muffins from this ratio by
different processed flours and get
higher score of Sundry flours Muffins
& it got higher nutritional value such
as

Protein,

Carbohydrate,

Energy,

Moisture, Calcium and Phosphorus

with highly significant and significant
difference

of

this

Muffin.

The

experimental Muffins were evaluated

by nutritional, sensory, physical and
texture profile analysis. These Muffins
are being most preferred by consumers.
This research concluded that sundry
flours

Muffins

contain

higher

Nutritional value such as Ash, Protein,

Fat, Moisture, Iron, Calcium and
Phosphorus compared to other flours
Muffins. In the sensory evaluation .The
sundry flour formations for the Muffin

has

the

better

overall

consumer

acceptability compared to roasted or

oven dry flours muffins, which has the
lowest overall consumer acceptability
because of the bitter taste or texture.
Sundry flour formulated Muffins are
the softest Muffins and most acceptable
Muffin

formulations

in

terms

DEVELOPMENT OF MULTIGRAIN
PRODUCT

(MUFFINS)

Chaitali

Limbachiya and Bijal Amin The article

can

be

downloaded

from

http:/www.ijfans.com/currentissue.html
51 of overall consumer acceptability.
The sundry Muffins have also higher
value in texture and physical analysis.
Name: Jennica Venice A. Gurtiza
Group Leader: Savvy D. Corpuz
Section: 9- Galileo

RATING:

LA UNION NATIONAL HIGH SCHOOL

San Fernando City, La Union
RESEARCH READING LOG
TITLE OF MY SCIENCE
INVESTIGATORY PROJECT
Ginger (Zingiber Officinale)
Extract Flavored Muffins

WEBSITE PAGE CONTENT

Title:
DEVELOPMENT
MULTIGRAIN

OF
PRODUCT

(MUFFINS)
Author:
Chaitali Limbachiya and Bijal
Amin*
Date Published:
Oct-Dec, 2015
Conclusion/ Generalization:
The antibacterial activity of
honey, methanol and ethanol
extracts of ginger (Zingiber
officinale) were investigated
against some selected bacteria
using

the

agar

diffusion

technique. Two Gram positive

and

four

bacteria

Gram

were

negative

assessed

for

WHAT DID I UNDERSTAND

possible

inhibition

by

the

extract samples. The inhibitory

potency of the extracts on the
test organisms varied in the
halos

as

inhibition

effects.

Though all the test organisms

were

susceptible

antibacterial

to

samples

the
with

inhibition measure between 6-3

mm, E. coli was the most
inhibited where an inhibitory
measure

of

20

mm

was

recorded with honey, 18 mm

with ginger ethanol extract and
32 mm with the mixture of
honey

and

ginger

ethanol

extract. The pasture honey, the

ethanol and methanol extracts
of ginger were both positive for
saponin and cardiac glycosides
among

the

phytochemicals

identified. While some of the

commercial

antibiotics

(positive control) were not

effective on the test organisms,

gentamycin and streptomycin

were effective with inhibitory
halos ranging between 8-25
mm. However, the antibacterial
test samples were higher in
inhibition

values

reference

drugs

than

the

(positive

control)
The obtained results in this
study approved honey and
Zingiber

officinale

having

antibacterial potency able to

establish valuable inhibition
zones in vitro. While some
phytochemical
known

for

constituents
inhibition

of

microorganisms were observed

in Zingiber officinale, honey
also possessed traces of sapinin
and

cardiac

Effective

glycoside.

antimicrobial

was

possible for this reason with

Zingiber officinale while it was
also possible in conjunction of

the sugar contents in honey.

Majority of the bacterial test
organisms were not susceptible
to many of the employed
standard antibiotics but the
honey, Zingiber officinale and
their

combinations

demonstrated varied inhibitory

zones on all the test bacterial
organisms.

Name: Jennica Venice A. Gurtiza

Group Leader: Savvy D. Corpuz
Section: 9- Galileo

RATING: