CHAPTER I

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

People now-a-days prefer healthy food from their regular meals to snacks.

They are being conscious of what they are taking in their bodies and prefer a healthy

lifestyles. A healthy lifestyle is one which helps to keep and improve

people's health and well-being.

Governments and non-governmental organizations work at promoting healthy

lifestyles. They measure the benefits with critical health numbers, including weight,

blood sugar, blood pressure, and blood cholesterol.

In achieving healthy lifestyles means practicing a healthy diet. It is also called

the health of the next generation. A healthy diet includes the following: Fruit,

vegetables, legumes (e.g. lentils and beans), nuts and whole grains (e.g.

unprocessed maize, millet, oats, wheat and brown rice). At least 400 g (i.e. five

portions) of fruit and vegetables per day (2), excluding potatoes, sweet potatoes,

cassava and other starchy roots (World Health Organization, 1999).

The benefits of a healthy lifestyles include: weight loss, reduced cancer risk,

heart health and stroke prevention, strong bones and teeth, better mood, improved

memory.

A healthy lifestyle has both short and long term health benefits. Long

term, eating a balanced diet, taking regular exercise and maintaining

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a healthy weight can add years to your life and reduce the risk of certain diseases

including cancer, diabetes, cardiovascular disease, osteoporosis and obesity.

A healthy diet is one that helps maintain or improve overall health. A healthy

diet provides the body with essential nutrition: fluid, macronutrients, micronutrients,

and adequate calories. A healthy diet may contain fruits, vegetables, and whole

grains, and includes little to no processed food and sweetened beverages.

Good nutrition is an important part of leading a healthy lifestyle. Combined

with physical activity, your diet can help you to reach and maintain a healthy weight,

reduce your risk of chronic diseases (like heart disease and cancer), and promote

your overall health.

However fruits are also necessity in obtaining and maintaining healthy and

good lifestyles.

Botanically speaking, a fruit is a seed-bearing structure that develops from the

ovary of a flowering plant, whereas vegetables are all other plant parts, such as

roots, leaves and stems (Medical News Today, June 22, 2018).

Fruits and vegetables contain important vitamins, minerals and plant

chemicals. They also contain fibre. There are many varieties of fruit and vegetables

available and many ways to prepare, cook and serve them. A diet high in fruit and

vegetables can help protect you against cancer, diabetes and heart disease (Healthy

Org Nov 8, 2018).

In this time, people not only prefer their regular meals to be healthy but also

snacks is being prepared also to be healthy Even though snacking has developed a

"bad image," snacks can be an important part of your diet. They can provide energy

in the middle of the day or when you exercise. A healthy snack between meals can

also decrease your hunger and keep you from overeating at meal time.

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 It is a trend for food establishments and food companies to manufacture food

that can be consumed by people having existing illnesses without suffering a healthy

lifestyle and diet even they have a certain condition due to some illnesses. This

leads people to consume and satisfy their cravings and enjoy food.

We can select various healthy foods or snacks available in various food stalls

or supermarket or can even prepare or manufactures our own food that is healthy

and affordable.

Other fruits go with other medicinal plants are sources of important

therapeutic aid for alleviating human ailments. Approximately 80% of the people in

the developing countries all over the world depend on traditional medicine and

organic diet for their primary health care. Interestingly, approximately 85% of

traditional medicine involves the use of plant extracts. With increasing awareness of

health hazards and toxicities associated with unsystematic use of synthetic drugs

and antibiotics, interest in the use of plants and plant-based drugs has revived

throughout the world. One of the plants that have gained a medicinal plant status is

Muntingia calabura (Aratiles).

Fortunately, as technology advances, food processing has made it possible to

store products which will usually rot. This opened a lot of possibilities for importation

of products across wide distances. While primitive methods of food processing is still

being used like drying, methods prove to be more effective, as it changes the form of

the raw product into something more creative, like candies, cookies and jam which

do not only appeal our taste buds but also offers a healthier ingredient like the fruit

Aratiles which brings lots of benefits on human health.

Aratiles fruits are abundant in the Philippines, usually in round shape;

approximately 1-1.25 cm wide, with red or yellow, thin, smooth, tender skin and light

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brown, soft, juicy pulp, with very sweet, musky, cherry like flavor and filled with

exceedingly tiny, yellowish seeds. Its fruit can easily be made into sauce of jam.

Aratiles fruits are picked, washed and blended. The prepared fruit is then

cooked for quite a long time, molded, and cooled. With this in mind, processing this

fruit into candies can help introduce brand new local delicacy.

In line with the desire to create food that is healthier and beneficial, the

researcher decides to design and develop an Aratiles cookies that will provide

healthier and consumable food product to promote a healthy lifestyle by patronizing

locally available fruits. Introducing the product to the market will improve the quality

and life of the people consumer as well as the Aratiles tree owners by knowing that

the fruit has a big contribution in consumers through the production of Aratiles

cookies.

BACKGROUND OF THE STUDY

Aratiles (Muntingia Calabura) is a child’s favorite tree to climb due to its

tiered branches and small stature, reaching only up to 5-11 meters in height. It is

more commonly called around the world as Kerson fruit, Calbur tree, Capulin,

Jamaica cherry, Panama berry, Singapore cherry, Sabah cherry, Bajelly tree, Saresa

and Mansanitas. Aside from being a child’s favorite, its wood is used for general

carpentry since the wood is fine-grained. Light, firm, durable, and compact. It is also

utilized as firewood because of its capability to ignite quickly, burn with intense heat,

and it gives off very little smoke. The bark is used to fabricate ropes since it

produces soft and strong fiber. Its small white flowers and leaves, when steeped with

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hot water, make a fabulous and tasty tea. While the children eat the fruits straight

from the tree, the fruit is also used for cooking pies or making jam and preserves.

Known in the scientific field as Muntingia Calabura, it is not so long ago

that its medicinal value was known. According to studies, M. Calabura have

antibacterial properties that are comparable to standard antibiotics. It also has a

more potent antibacterial compound since it contains methicillin and flavavone

constituents that can counter bacteria that are resistant to most penicillin or common

antibiotics.

Since Aratiles fruit is also known as an anti-inflammatory that treats

swelling, it is highly recommended for people who owns a hamster who has a

swollen abdomen. There are a number of ailments that can cause the abdomen of

the hamster to become distended (swollen, or extended). Some of those causes may

be constipation, cyst, a tumour, an abscesses, pyometra, fecal impaction, or ascites

cysts, tumors and abscesses rarely tend to be symmetrical (meaning both sides of

the abdomen). A swelling on one side of the abdomen only may indicate one of

these problems. Pyometra is one of the ailments that can also cause swollen

abdomen. This is an infection of the uterus, where the abdomen (stomach) will

become swollen.

According to what the researchers have searched and reviewed, the

phytochemical analysis of the aratiles’ (Muntingia Calabura) leaves extracts yielded

saponins, tannins and flavonoids. Saponins are glucosides with foaming

characteristics. Saponins consist of a polycyclic aglycones attached to one or more

sugar side chains. The aglycone part, which is also called sapogenin, is either

steroid (C27) or a triterpene (C30). A tannin (or tannoid) is an astringent,

polyphenolic biomolecule that binds to and precipitates proteins and various other

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organic compounds including amino acids and alkaloids. Flavonoids are a group of

plant metabolites thought to provide health benefits through cell signaling pathways

and antioxidant effects. These molecules are found in a variety of fruits and

vegetables. Flavonoids are polyphenolic molecules containing 15 carbon atoms and

are soluble in water.

As upper mentioned about the benefits of Aratiles, the researchers came up

to an end to make and bake cookies with main ingredients is Aratiles as there were

some cookie product relished with some fruits and vegetable to make it healthier to

consume by both young and adult consumers introduced by foreign dieticians and

culinary. It sounds outrage but baking Aratiles cookies will be a good product to offer

to the consumers to easily eat and enjoy the cookie product. Most of Filipino people

take advantage of this fruit and it seems like no one in the country use this fruit as

main ingredients of their product which it is abundant in every backyard. As one of

researchers, and owned an Aratiles tree in our backyard, I came up to the decision

to use this fruit of course with the approval of my group mates. First, we studied and

learned on how we can use this fruit properly as the main ingredients of our cookie

product, second, what are the possible mixtures we can add aside from the basic

mixture of cookie and lastly, the the researchers talk about the right process of

baking the cookies to come up with the tasteful and perfect Aratiles cookies we can

offer associated with the benefits in health it promise.

The researchers foresee to sell this product in the market in the future and will

be available for daily consumption especially by the young generation and

encourage parents and guardians to introduce to their kids the healthy eating habit

with Aratiles cookies.

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THEORETICAL FRAMEWORK

The study covers the design and development of an Aratiles cookies. The

study includes discussion about Aratiles itself, the process of Aratiles cookie

production, past studies, medicinal value, health benefits and existing products for

this purpose. This study shall be knowledgeable about the culinary principles and

theories. For the production of the cookies the kitchen essential machine was used.

Proper mixture of ingredients, dimension, mixture consistency and taste are to be

considered in the production of the food. Preliminary taste testing is a must to test

consistency of the product. Lastly, the study intends to distribute the finished product

to the wide consumers in every ages.

Figure 1
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Figure 1 shows the cycle of Aratiles cookies production from input, the beginning and

conceptualizing of the product to process and to the output then, going through the

feedbacks for organizing and perfecting the final cookie product for good and

beneficial consumption.

The framework shows the cycle and development of the production of Aratiles

cookies from the general focus of the study (input) to mainly explain the process

from the beginning of the concept to the application process by means of survey

form and questionnaire distributed to the participants up to the performance and task

and come up with the final result (output) which is the main focus of the research.

CONCEPTUAL FRAMEWORK

Figure 2

Figure 2 shows the independent variables of producing and making of Aratiles

cookies from its raw materials to its mixture. Honey mixture is the base product to

blend with the raw materials to come up with the right colloid that is suited for the

final taste of the product and to test its viscosity. Dependent variable shows the

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sensory attributes from appearance and clarity, aroma, taste and texture, aftertaste,

and general acceptability of the product.

STATEMENT OF THE PROBLEM

The general focus of the study is developing cookies for food consumption.

The study focuses mainly on the production and distribution of an Aratiles cookies.

Specifically, it aims to:

1. Formulate an Aratiles cookie mixture considering the following:

1.1 Proper mixture of ingredients

1.2 Bakery style with an under-baked center texture

1.3 Mixture Consistency

2. Conduct preliminary taste testing to establish the following specification

2.1 Chewiness

2.2 Taste

3. Evaluate the following parameters to ensure food safety through laboratory

tests.

3.1 E-coli

3.2 Metal Content

3.3 Salmonella

4. Conduct cost-benefit analysis to ensure a profitable business model

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SCOPE AND DELIMITATIONS

The study was primarily concerned with the production and distribution of an

Aratiles cookies. The study encompassed formulation of the ingredients considering

the raw product components and material specification. The study will comprise the

formulation such as the right ingredients and to achieve the desire accepted taste of

the final cookie product. The study also will also include the laboratory testing of the

Aratiles cookie to ensure food safety.

The ingredients proportioned include 6kg blended aratiles and 400 grams

organic honey to retain its health benefits. The process comprised mixing, cooking,

molding, blending, cooling and packaging of Aratiles cookies.

SIGNIFICANCE OF STUDY

This study focused on the design and development of an Aratiles cooky and

cookies production.

The local and national consumer can benefit from the production of food

because of the potential increase in income from our local fruits, contributing to the

economy of local areas, as well as the Philippines.

The medical value of Aratiles cookie will be known and its benefits on human

health preventing different forms of diseases and illnesses.

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 To the entire Culinary Department, this provided the faculty an idea of passing

on parallel research to their students for further application of principles of Aratiles

cookies production and consumption.

To the researcher, the study provided significant knowledge through exposure

and experiences that applies the theories and principles in their field of expertise.

Lastly, to the students and other future researchers that will conduct the same

studies, this may serve useful reference and basis of their own study.

DEFINITION OF TERMS

The following terms are used in the study and defines for further

understanding of the study:

 Aratiles - It is the raw ingredient to be used in the study

 Operating Time – It is the time from the Aratiles cookie mixture to be

proceesed up to the moment the mixture is fully baked and cooled. It is

expressed in minutes.

 Operating Temperature – It is the best temperature for the cooking of

Aratiles cooky mixture.

 Production Rate – It is the ratio of the output of the process of baking to the

operating time measured in kilograms per minute.

 Quality of Product – It refers to the physical characteristics of the aratiles

candy. In this study, only color, mixture consistency, texture and taste were

evaluated.

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 Colloid - a homogeneous noncrystalline substance consisting of large

molecules or ultramicroscopic particles of one substance dispersed through a

second substance. Colloids include gels, sols, and emulsions; the particles do

not settle, and cannot be separated out by ordinary filtering or centrifuging like

those in a suspension.

 Phytochemical - any of various biologically active compounds found in

plants.

 Muntingia Calabura - a fast-growing tropical American evergreen having

white flowers and white fleshy edible fruit; bark yields a silky fiber used in

cordage and wood is valuable for staves.

 Viscosity - the state of being thick, sticky, and semifluid in consistency, due

to internal friction.

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 CHAPTER II

RELATED LITERATURES AND STUDIES

This chapter presents the conceptual literature, research literature that

is considered to be vital in the pursuance of the research study.

Conceptual Literature

I. Aratiles

A. Description

Muntingia calabura is known throughout the world as ‘Jamaican Cherry’ and

in Malaysia, particularly among the Malay, it is known as ‘kerukup siam’. Being the

sole species within the genus Muntingia. It is native to southern Mexico, tropical

South America, Central America, The Great Antilles, Trinidad, and St. Vincent. It is

also widely cultivated in warm areas in India and Southeast Asia such as Malaysia,

Indonesia, and the Philippines. In our country, M. calabura are commonly cultivated

as roadside trees.

Figure 3. Aratiles Fruit

Source: www.tastylandscape.com

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 The fruit is very rich in Vitamin C, calcium, phosphorus and iron. Moreover,

according to a report, the nutritive value and medicine properties of aratiles fruit per

very 100g of the aratiles was reported that contain approximately:

Figure 4. Nutritive Value and Medicine Properties of Aratiles Fruit

Source: http://itfnet.org

An earlier study reported that the methanol extract of the fruit possessed

potent anti-inflammatory activity. Another study reported that the ethanolic extract of

the fruit exhibited an LC50 value of 1.63 µg mL−1 against first instar P.xylostella

larvae, while the hexane extract gave an LC50value of 5.5 µg mL−1. Furthermore,

the acetone, ethanol, methanol and aqueous extracts of the fruit were found to

possess significant antioxidant activities. Steam distillation-extraction of the fruit,

followed by GC/MS analyses resulted in the identification of 56 compounds

composed of esters (31.4%), alcohols (15.9%), phenolic compounds (11.3%),

sesquiterpenoids (10.6%) and furan derivatives (8.3%).

The dichloromethane extract of the freeze-dried fruit of M. calabura yielded

squalene (1), triglycerides (2), fatty acids (3), and a mixture of β-sitosterol (4a) and

stigmasterol (4b).

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 Figure 5. Chemical structures of squalene (1), triglyceride (2), linoleic acid (3a), α-linolenic
acid (3c), β-sitosterol (4a) and stigmasterol (4b) from the fruits of M. calabura

Source: www.researchgate.net

Squalene was reported to significantly suppress colonic ACF formation and

crypt multiplicity which strengthened the hypothesis that it possesses

chemopreventive activity against colon carcinogenesis. It showed cardioprotective

effect which is related to inhibition of lipid accumulation by its hypolipidemic

properties and/or its antioxidant properties. A recent study reported that tocotrienols,

carotenoids, squalene and coenzyme Q10 have

anti-proliferative effects on breast cancer cells. The preventive and therapeutic

potential of squalene containing compounds on tumor promotion and regression

have been reported.

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 Triacylglycerols exhibited antimicrobial activity against S. aureus, P.

aeruginosa, B. subtilis, C. albicans, and T. mentagrophyte. Another study reported

that triglycerides showed a direct relationship between toxicity and

increasing unsaturation, which in turn correlated with increasing susceptibility to

oxidation.

Linoleic acid belongs to the omega-6 fatty acids. It was reported to be a

strong anticarcinogen in a number of animal models. It reduces risk of colon and

breast cancer and lowers cardiovascular disease risk and inflammations. Palmitic

acid, a saturated fatty acid which was reported as a major constituent of C. ovatum

oil showed selective cytotoxicity to human leukemic cells, induced apoptosis in the

human leukemic cell line MOLT-4 and exhibited in vivo antitumor activity in mice.

β-Sitosterol was reported to exhibit growth inhibitory effects on human breast

MCF-7 and MDA-MB-231 adenocarcinoma cell. It was shown to be effective for the

treatment of benign prostatic hyperplasia. It attenuated β-catenin and PCNA

expression, as well as quenched radical in-vitro, making it a potential anticancer drug

for colon carcinogenesis. It was reported to induce apoptosis mediated by the

activation of ERK and the downregulation of Akt in MCA-102 murine fibrosarcoma

cells. It can inhibit the expression of NPC1L1 in the enterocytes to reduce intestinal

cholesterol uptake.

Stigmasterol shows therapeutic efficacy against Ehrlich ascites carcinoma

bearing mice while conferring protection against cancer induced altered physiological

conditions. It lowers plasma cholesterol levels, inhibits intestinal cholesterol and

plant sterol absorption, and suppresses hepatic cholesterol and classic bile acid

synthesis in Winstar as well as WKY rats. Other studies reported that stigmasterol

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showed cytostatic activity against Hep-2and McCoy cells, markedly inhibited tumour

promotion in two stage carcinogenesis experiments, exhibited antimutagenic, topical

anti-inflammatory, anti-osteoarthritic and antioxidant activities.

B. Benefits from the Fruit Itself

1. It has antibacterial properties. 

One of the big concerns of medicine today is that bacteria of all types are

becoming resistant to the antibiotics that medical science produces. We have

overused antibiotics to the point that bacteria have mutated, growing stronger and

more resistant strains. Kerson Fruit is a natural antibioticthat will fight Staph

infections,S. Epidermis,P.Vulgaris, K. Rhizophil,  intestinal bacteria, sepsis,

diphtheria and other bacteria. Further testing may prove its value in fighting other

forms of invaders as well. This is important when we have so many antibiotic

resistant bacteria.

2. It is a huge source of Vitamin C. 

One hundered grams of the berries is equal to 150 mgs of Vitamin C. We

already know that this vitamin helps to prevent flu and colds, has strong antioxidants,

and even works to improve some types of cardiovascular disease.

3. It provides gout relief. 

Over the centuries many countries used Kerson Fruit to stop the pain

associated with gout. Gout is a painful form of arthritis caused by a buildup of uric

acid in your system, usually from consuming too much of certain types of food and

too little water. While Kerson Fruit cannot cure gout (it goes away on its own), the

berries, eaten 3 times a day in groups of 9-12, will relieve the pain — the worst part

of gout.

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4. It is great for headache relief. 

People who suffer severe headaches do so because of blood vessel

constriction. Kerson berries relax blood vessels, so that blood can flow normally

again. Eating the fruit and drinking tea made of the leaves works great for getting rid

of headaches.

5. It is helpful for those with diabetes.

Diabetics fight their disease their entire lives. They have to constantly monitor

their blood sugar levels and take medication or injections. Kerson Fruit helps

to lower blood sugar, and regular consumption can mean less medicine or lower

injection doses. As a preventative against diabetes, Kerson Fruit is used regularly in

those countries in which it is prevalent.

6. It has strong antioxidant properties.

Oxidation is a chemical process in your body that releases free radicals.

These damaging free radicals form chains and are considered to be culprits in

cancer and other diseases. Antioxidants kill free radicals, and Kerson Fruit and

leaves is full of them — 24 different flavonoids and phenolic compounds to be exact

like that found in green tea… plus saponin compounds. Don’t worry too much about

exactly what flavonoids and phenolic compounds are — you just need to know that

they are the “good guys.”

7. It contains important nutrients.

The fruit itself includes fiber, carbs, protein for strong muscles, calcium and

phosphorous for strong bones, iron for anemia, and B-vitamins for vitality and good

enhancers. With this type of excellent nutritional benefit, it is no wonder that Kerson

Fruit is such a staple in other parts of the world. People eat the fruit raw, make jams

and jellies, and use it for baking. Finding Kerson Fruit in the US is a bit challenging.

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You can, however, buy it online in liquid form or in form of one or a group of

supplements, and according to nutritionists, this is just as beneficial as the fruit

itself.

C. Honey

Honey has been used by countless cultures all around the world over the past

2,500 years. While the numerous health benefits of honey have made it an important

element of traditional medicines such as Ayurvedic treatments, scientists are also

researching the benefits in relation to modern medicine, particularly in the healing of

wounds.

Figure 6. Health Benefits of Honey

Source: www.organicfacts.net

II. Methods of Cooking/ Baking

There are many ways to learn. Like in cooking, one of the first ways is to know

the right methods of cooking.

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A. Process of Cookie Mixture

In baking, the process starts with picking and choosing the best fruit. A good

fruit has a bright red color, and does not have too many brown spots. The amount of

fruit to be used is 1 kilogram. There is no need to remove the whole covering of the

fruit since it is also edible. The only parts to be removed are those that are damaged

and those that have a rotten-like color, then grinding the 1 kilogram Aratiles using a

blender. When the finely crushed texture is met, it is ready for cooking putting it in

the casserole with 100grams organic honey then mixing it without the presence of

heat until it resembles an appearance of a red smoothie. After mixing, it will be put

under a moderate oven heat for at least 15 minutes. Once the mixture boils the flame

should be lowered for the cooky mixture to reach the desired consistency. The

mixture is constantly mixed throughout the baking process. After the mixture has

cooled down enough, it is ready to serve.

III. Mixer

A mixer is an appliance for mixing, folding, beating and whipping food

ingredients. They are mainly used to mixed different materials using different types

of blades to make a good quality homogeneous mixture. Included are bleeding

devices, paste mixing designs for high viscosity products and high shear models for

emulsification, particle size reduction and homogenization.

Mixers are some of the most machines used in food services. Mixers are used

extensively in bakeshops and the cooking and preparation sections. Mixers are used

to stir, beat, knead, whip and emulsify. Attachments can be used to operate the

mixer motor for chopping, grinding, shredding, dicing and slicing. The mixer is

versatile piece of equipment that has a mixing bowl with a motor mounted on the

20
bottom. It is often used just to prepare lettuce for salads, but can be used for variety

of purposes.

Mixers have clamp-down lids and are either made of transparent material or

metal with a slide-back viewing window. Some models are hand operated and others

are operated by motor (ranging from 1 to 25hp). A rotating lever on the top can be

used to scrape the sides of the bowl to move the food toward the blades.

IV. Methods of Mixing

Mixing is when two or more ingredients are evenly dispersed in one another

until they become one product. Each mixing method gives a different texture and

character to the baked good. The implements used, such as blades, whisks, spoons,

etc., themselves make a difference.

A. Mixing Manually

The operation is basically done through the use of whisk and a bowl. But

sometimes, it was done by using hands especially when it was hard to handle. On

the other hand, the residents were using a blender as their mixer to mix the

ingredients thoroughly.

B. Mixing Mechanically

1. Disperser-type Mixers

Disperser-type mixers generally fall into two categories rotor stator and open-

style dispersers. Both rely on high rotational speeds, or more specifically, on high

peripheral speeds, with impellers that create high velocity gradients in the liquids and

low liquid flow rate.

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 Figure 7. Disperser-type Mixers
Source: www.storagetankindia.com

2. Low Intensity Mixer

The purpose is to gently move the material so as to have a homogenous mix.

The speed mixing toll will be between 1 to 3 rpm. It is needed in many food and

pharmaceutical grade applications to distribute ingredients thoroughly.

Figure 8. Low Intensity Mixer

Source. www. rotoworldmag.com

V. Methods of Molding

A. Hand Molding

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 Hand molding is a process where bare hands are used to mold the material.

This method has an advantage since it requires no cost for purchasing and

sustaining a machine but it has more disadvantages. This method fails on the

cleanliness of the molded product, inconsistency on the shape and size of the

product, and low production rate.

Figure 9. Hand Molding

Source. www.depositphotos.com

B. Compression Molding

Compression molding is a method in which the molding material is first placed

in an open molding. Pressure is applied to force the material in contact with all the

areas. Pressure is maintained until the molding material is sure to hold. Compression

molding is a high pressure, high volume method suitable for molding difficult, high

strength reinforcement. Also, it is one of the low cost molding methods.

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 Figure 10. Compression Molding
Source. www. albrightsilicone.com

VI. Methods of Cooling

When you cook food that will not be served immediately – for example, when

food handlers partially prep dishes early to save time when they’re ordered it’s

important to get the food out of the temperature danger zone quickly.

The temperature danger zone is the range between 41˚F and 135˚F (5˚C and 57˚C).

Harmful bacteria grow well in that zone. And within that zone, bacteria grow even

faster between 125˚F and 70˚F (52˚C and 21˚C). Food must pass through this

temperature range quickly to reduce this growth.

LOCAL LITERATURE

Manila Cookie has beautiful and vibrant packaging is a feast for the eyes, but it's

more than just colorful tin cans and decorative boxes. Consuelo, 2017, also tells a

delicious narrative the stories of Filipino pride and heritage.

The sugar cookies itself are shaped like the sun, to represent the eight rays of

the golden sun found on the Philippine flag. The cookies come in four different

flavors: butter, coffee, chocolate, and queso de bola-flavors which are close to the

hearts of Filipinos.

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 The plain Butter cookies only use premium butter and is a perfect match with

coffee or tea. The Coffee (Kapeng Barako, specifically) is a proudly local coffee known

for its smooth blend of strong and sweet flavors. For most Filipinos, a cup of barako-

paired with your favorite pastry or a plate of sinangag, is the perfect way to kickstart the

day.

Have a taste of Christmas wherever you are with their Queso de Bola cookies.

This ball of holiday cheese gets a scrumptious upgrade (yes, it's possible!) when you

combine it with the sugary dough. The Chocolate Chip (tsokolate) is a treat we've

known since our childhood, and its simplicity is what makes it irresistible and timeless.

Manila Cookie Story proudly sources from a local chocolate confectionery: Risa

Chocolate. The chocolate comes from South Cotabato and has natural notes of

caramel, tropical fruits which complements the buttery cookies. All of these scrumptious

cookies are packaged in vibrant jeepney-shaped tins, star-shaped tin cans, and

decorative boxes inspired by the Philippines design elements (Barong, Inabel,

Yakan, t'nalak, Gaddang, Banig, and the Philippine jeepney) and the various festivals

around the country (Ati-atihan, Kaamulan, Parol festivals).

Today, the group of culinary arts and pastry makers are in tough line to

procreate a different taste and flavour of cookie from the raw materials coming from

almost home backyard and example of it is the Aratiles (Muntingia Calabura).

Foreign Literature

Tehmer, et. al (2015) conducted a study regarding “Cookie Baking

Procedure”. This cooking skills relates to baking cookies and has particular reference

25
to a baking for molding or making small pieces of cookies. The general objective of

baking Aratiles cookies is to provide a healthier and health beneficial type of food

which may be readily for consumption during the different seasons of the year for the

formation of various other pieces of cookies generally made in the pastry kitchen.

The components of the Aratiles cooky include Aratiles fruit, honey, flour, baking

soda, sugar and eggs. In baking cookies the baker can do automatic or manual

baking. Automatic is by help of mechanical tools upper mentioned and manual by

using bare hand in preparation to baking.

Porgesian, et. al (2016) patented a study entitled “Cookie Baking”. The

procedure relates to baking cookies and has one of its objectives including the

provision of simplicity and efficiency in which the cookie baking may be mixed,

baked, cooked, cooled and worked without removal there from. The procedure of

baking is just simply mixing all the ingredients by the use of measuring cups into

baker’s desire amount to come up with the desire taste and texture of the finished

product.

In a study conducted by Lewis, et. al (2017) When it comes to sautéing a

chicken breast or making a pasta dish, many cooks can wing it. But when baking, it’s

a completely different story, since ingredient amounts truly matter. That’s because

the structure of a baked goods like a cookie has to be built from the ground up, and

every ingredient flour, sugar, fat, eggs, leaven, and salt-plays a key role. Here, we’ll

explain the science behind the way these ingredients work to create both flavor and

structure.

Flour

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Depending on its ratio to other ingredients in the dough, flour makes cookies chewy

or crisp or crumbly. In dry cookie dough, like shortbread, a high proportion of flour to

the small amount of liquid in the butter produces a tender, crumbly texture. Cookies

that need to hold their shape during baking, like biscotti or pinwheel cookies, also

have a high ratio of flour. In fluid-batter cookies like brownies, a lower proportion of

flour to the amount of liquid or egg results in a cakey or chewy texture. Drop cookies

tend to fall in the middle, with the exact ratio depending on whether the cookie is to

be thick or thin, chewy or crumbly, or soft or crisp.

Bleached and unbleached flours are basically interchangeable in cookie recipes, but

the bleaching process alters protein structures, resulting in less gluten formation in

doughs and batters made with bleached flour. For this reason, unbleached flour is a

better choice where a slightly chewier texture is desired, as in drop cookies and nut

bars.

Another option for baking is whole-grain flour, such as whole wheat. Substituting no

more than 30 percent of the flour in the recipe with whole-grain flour imparts a

nuttier, heartier flavor. At higher ratios, whole-grain flours will make cookies denser,

less chewy, and slightly gritty.

Sugar

Aside from adding sweetness, granulated white sugar makes cookies browner (by

caramelizing) and crisper (by absorbing moisture in the dough). It also encourages

spreading as the sugar melts. The proportion of sugar in most cookie dough recipes

is so high that only about half of the sugar dissolves during mixing. During baking

more of the sugar dissolves, which causes the dough to soften and spread. For the

best results, use pure cane sugar because products that contain both beet and cane

sugars tend to be less consistent in quality.

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Brown sugar makes cookies moister and chewier than does white sugar. That’s

because it contains molasses (about 10 percent molasses for light brown sugar and

20 percent for dark brown sugar). The molasses adds moisture and, because it’s

slightly acidic, causes the proteins in cookie dough to firm up faster, creating a

chewier texture.

Fat

Shortening and butter make cookies tender. When mixed into flour, fat coats some of

the flour and protects it from the liquid in some recipes. This prevents gluten from

developing, making the cookies more tender and less chewy.

Butter contributes significant flavor, so substituting shortening or margarine for butter

(or vice versa) changes the taste. It can also affect the texture of a cookie. Butter has

a lower melting point than shortening or margarine, causing it to spread more during

baking, so a cookie made with butter will be thinner and crisper than the same

cookie made with shortening or margarine.

Changing the type of butter can also make a difference. Premium European-style

butter is higher in butter fat and lower in moisture than regular butter, making cookies

a little thinner, crumblier, crisper, and more butterytasting. As for salted vs. unsalted

butter, the amount of salt added to salted butter varies widely, so it’s best to bake

with unsalted butter to better control the amount of salt.

Eggs

These are a major source of moisture and protein in cookie dough. The liquid in eggs

gives a cookie structure by bonding with the starch and protein in the flour, and their

protein helps to make cookies chewy. Most cookie recipes call for large eggs. If you

want to substitute a different size, note that the weight difference between each size

is only about 1/4 ounce per egg. This isn’t enough to make a big difference unless

28
you’re using more than six eggs in a recipe, so for most recipes you can use egg

sizes interchangeably.

Leavens

In most baked goods, baking soda (bicarbonate of soda) acts as a rising agent, but

in cookies it’s much more important for encouraging browning. It does so by

neutralizing acidic ingredients in dough, such as brown sugar, honey, vanilla, and

butter, which would normally inhibit browning. Sometimes baking powder, which is a

mixture of baking soda and an acidic ingredient, most commonly calcium phosphate,

is added instead of baking soda to give cookies a light, cakey texture. When

moistened and heated, the alkali and acid in baking powder react, neutralizing each

another and giving off carbon dioxide gas, which aerates the dough, making the

finished cookie puffier.

Salt

Without this flavor enhancer, the secondary flavors in a cookie fall flat as the

sweetness takes over. Salt also strengthens the protein in a dough, making cookies

chewier.

Kosher salt and table salt are identical in flavor, so you can use them

interchangeably if you adjust for volume differences. Kosher salt is coarse and table

salt is fine, so the same weight of kosher salt takes up more space. To substitute

kosher salt for table salt, use double the volume to match the saltiness of the table

salt. Conversely, if you’re substituting table salt for kosher, use half the volume.

Understanding how all of these ingredients work together can help you improve or

even fix a cookie recipe when things go wrong. To see several practical examples of

this knowledge in action, see our Test Kitchen piece on cookie troubleshooting.

Beyond Ingredients

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A number of other key elements can affect the way your cookies bake.

Mixing Mixing develops gluten in the dough, giving cookies a chewy consistency.

Beware of overmixing, which can turn chewy into tough, especially in dough that

contains less than 50 percent fat by weight. Fat inhibits gluten development, so high-

fat dough doesn’t have the same toughening problem.

Shaping Round dough balls take longer to bake, resulting in softer, thicker cookies.

Flattening the balls yields thinner, crisper cookies.

Spacing High-fat dough or cookies baked at low temperatures spread more during

baking and need about 2 inches between them. High-flour cookies or those that bake

for a shorter time need only an inch of space between them.

Time and temperature These work together in baking. A low temperature and

longer baking time yields crisper, thinner cookies; a higher temperature and shorter

baking time makes softer, thicker cookies.

Equipment Ovens can vary, so for accurate temperatures, check yours with a

thermometer. For even heating, use heavy-gauge aluminum baking sheets, and line

the pans with parchment to minimize hot spots, prevent sticking, and speed cleanup.

Oven position For best results, bake a single sheet of cookies on the center rack. If

baking more than one sheet, set racks in the upper and lower thirds of the oven and

rotate sheets from top to bottom and back to front once during baking. This advice

applies to convection baking as well.

Cooling Cool cookies completely before storing, or trapped steam can turn them

from crisp to soggy.

Synthesis

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 This study aims to produce and develop an Aratiles cookies with health

beneficial. The gathered information and ideas from the conceptual and review

literature aids the researchers in the acquisition of pertinent knowledge and data to

process the baking. Significant facts presented include the properties and nutritive

values of Aratiles fruits. Ripe Aratiles should undergoes several processes before it

is converted into raw ingredient for cookie. The presented research literatures had a

similar purpose which is to prepare for an easy production and utilization of an

Aratiles fruit cookie. This study unlike the existing studies is to focus on processes

such as baking, mixing, cooking, molding, cutting and cooling. In comparison to

those previous studies presented the main difference of our study is that it

incorporates heat in the mixing process.

Furthermore, unlike the studies stated above, this study pursued to

produce healthier cookie product from raw Aratiles. Also, this study determined the

health beneficial of the fruits once use as a main ingredients to the cookie product.

Variations of the percentage substitutions was incorporated in order to determine

whether which of the percentage substitutions would give the accepted properties to

the Aratiles cookies.

LOCAL STUDIES

The purpose of baking fruit cookies is to understand how consuming healthy cookies

every day for two weeks will affect different types of fat in the blood. Specifically, the

overall goal of this study is to find out if the healthy cookies can increase a

31
polyunsaturated fat called linoleic acid in plasma, red blood cells and white blood

cells.  linoleic acid has many health benefits including altering body composition and

energy metabolism, possibly through its impact on cardiolipin. It is therefore

imperative to develop foods products that allow for Americans to easily increase their

intake of linoleic acid. It's also important to understand the mechanism in which

linoleic acid exerts these positive health effects, particularly in states of muscle mass

and quality loss associated with mitochondria dysfunction.

The investigators tested that the central hypothesis and accomplish the overall

objective. according to Butos et. Al. 2017 this research by pursuing the following

three specific aims: (1) determine the extent to which cookies, made with fruits ,

increase linoleic acid in plasma, red blood cells (RBCs), and peripheral blood

mononuclear cells (PBMCs) fraction of blood after two weeks consumption

(2) determine the extent to which cookies, made with fruits, increase cardiolipin and

linoleic acid content of cardiolipin in PBMCs after two weeks of consumption

(3) determine and compare the acceptability of consuming cookies made with fruits

or high oleic safflower oil every day for two weeks.

FOREIGN STUDIES

Association of Food and Pastry conducted a study of how nutritious food

(Fruit cookies) can also benefit the majority of the consumers in all ages. Also the

study comprises the nutritional facts and bi products that the fruit cookies

assembled. One of this is the dietary fiber. Dietary fiber is not only used for its

nutritional properties, but also for its functional and technological properties. The

food industry produces significant amounts of by-products which are problems in

their disposal. Usually, these products are used in animal feeding. However, the high

32
content of dietary fiber could permit their usage in food products. The dietary fiber in

the diet has been recommended on the level 25-30 g/day. Thus, to supplement daily

diet, dietary fiber should be incorporated into frequently consumed foods. The

objective of this study was an effort to use raspberry pomace, by-product of food

processing, in cookies.

The material of the study was cherry sourced directly from a fruit processing

plant. cherry is obtained in a dried form. Two sorts of cherry ar applied: crumbled

(ME) and non-crumbled (NM). These preparations were used as replacement of flour

at the level 25 and 50%. The baked goods were sensory evaluated by a consumer

method. Contents of neutral detergent dietary fibre (NDF) and its fractions were

determined by the detergent method according to Van Soest and total dietary fibre

(TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) according to Asp

et al. 2015.

About the results, the content of dietary fiber in cherry was very higher. These

by-products were found to be rich in cellulose and lignin. Cookies with dietary fiber

preparations contained much more dietary fiber – NDF (from 10.1 g/100 g – 25% NM

to 24.7 g/100 g of products – 50% NM) in comparison with the control sample (1.7

g/100 g of product). The use of cherry in cookies resulted in fiber contents increase.

Moreover, the addition did not have negative influence on organoleptic

characteristics of the product and was accepted by consumers.

The substantial dietary fiber content of fruit by-products and, in particular, fruit seeds,

should attract the interest of dieticians.

Synthesis

33
 Cookies are most commonly baked until crisp or just long enough that they

remain soft, but some kinds of cookies are not baked at all. Cookies are made in a

wide variety of styles, using an array of ingredients including sugars, spices,

chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may

depend on how long it is baked.

A general theory of cookies may be formulated this way. Despite its descent

from cakes and other sweetened breads, the cookie in almost all its forms has

abandoned water as a medium for cohesion. Water in cakes serves to make the

base (in the case of cakes called "batter") as thin as possible, which allows the

bubbles – responsible for a cake's fluffiness – to better form. In the cookie, the agent

of cohesion has become some form of oil. Oils, whether they be in the form of butter,

vegetable oils, or lard, are much more viscous than water and evaporate freely at a

much higher temperature than water. Thus a cake made with butter or eggs instead

of water is far denser after removal from the oven.

It is in fact that cookies can be high in carbohydrates because of its main

ingredients, on the other hand, it may also beneficial once the baker plays with the

flavour and ingredients of the cookies itself. Farm oils as well as fruits in cookies can

be source of vitamins and nutrients needed by the body. In all over the world, chefs

and bakers played the cookie flavour in different available fruits from the country and

there is a great impact and demand on the cookie product

CHAPTER III

RESEARCH METHODOLOGY

Research Design

34
 Filipinos, more specifically students from primary, secondary and tertiary

school is known for having a sweet tooth. After every meal and during mirienda time,

students take its traditional snack which is commonly a sweet delicacy. School

canteens’ food menu mostly caters sugary snacks and drinks that increases one’s

risk of heart disease, diabetes and causes lower immunity. In order for it to be

solved, the research team created an idea on how to make the student’s snack

enjoyable, delicious and most importantly healthy. According to research, Aratiles

contains lots of benefits and it is incredibly nutritious. In addition to its benefits,

Aratiles is loaded with heart-healthy monounsaturated fatty acids that is believe

responsible for the health benefits of olive oil. In order to determine if the students

prefer Aratiles cookies as a healthy alternative for normal cookies, the researchers

used descriptive method and questionnaires which served as an instrument in

determining how many individual are interested in buying the said product and if they

would recommend it to their friends and family. As planned, the data has been

collected in March 10, 2020. The money that has been used throughout the whole

research isn’t very costly since we’ve been gathering data through surveys.

Locale of the Study

The study is conducted in the community and in Lyceum of, March 10, 2020.

The school is offering college program which means that there are college students

within the campus as well as to the researchers’ community in Sunrise Drive

Paranaque City. The said school has been selected due to the lack of healthy

snacks offered inside their canteen. In addition, most of the snacks offered are sugar

consumed products. This leads the students in purchasing unhealthy sweet snacks

because healthy snacks are not available within the canteen’s menu. And addition,

35
the researchers also have the tasting test to the community of Sunrise Drive in

Paranaque City as part of the study when the COVID-19 pandemic occurs.

Population or Sample of the Study

A total of 20 HRM College students from Lyceum of Alabang were surveyed to

be able to know if they would want to purchase or try the product. All of them care

from HRM Department which is diminutive percentage from the total sample of the

study. 30 came from the community of Sunrise Drive in Paranaque City who

submitted and agreed to take the sample of the cookie product of the researchers. It

is also a diminutive percentage from the entire community.

Research Instruments

The researchers used questionnaire based survey that highlights the said

product which is Aratiles cookies as healthy alternative for normal cookies. This is to

determine if the participants prefer Aratiles cookies as their snacks. In preparation of

the questionnaires, the team selected seven questions that are mostly answered by

yes or no. This will help the researchers identify if Aratiles Cookies will have the

chance to succeed or will end up failing.

CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

36
 This chapter exhibits the data gathered from the respondents. These data are presented in

graphic and textual presentations including the analysis and interpretation.

Results
No of the
12% Study

1. Do
you like
Aratiles?
a. Yes
b. No

Majority of the surveyed

participants likes Aratiles,
where 44 individuals
answered YES and 6 answered
Yes NO.
88%

No
12%

Yes
88%

Figure 11.1

37
2. Do you like cookies?
a. Yes b. No

Majority of the surveyed

participants also likes cookies,
where 48 individuals answered
YES and 2 answered NO.

Figure 11.2

3. What type of cookies do you like to eat?

a. Crunchy b. Soft
c. Chewy d. Crumbly

Crumbly
3%
Soft
9%
Chewy
4%

Many participants prefer

cookies that are CRUNCHY
gaining 42 votes. Next in line
is SOFT with 5 votes, CHEWY
with 2 and CRUMBLY with
1vote.

Crunchy
84%

Figure 11.3

4. Do you like fruity cookies?

a. Yes b. No

38
 No
24%

Individuals who like to eat

FRUITY COOKIES accumulated
38 votes and those who do
not gained 12 votes.

Yes
76%

Figure 11.4

5. Which do you prefer?

a. Healthy and organic cookies
b. Normal cookies

Normal Cookies Individuals prefer to eat

38% healthy and organic cookies
than normal ones having 31
Healthy and Organic Cookies votes and the other 19 votes.
62%

Figure 11.5

6. What do you think of Aratiles cookies?

39
 a. Sounds good b. sounds gross
c.
Gross I
10%

I don't know
16%

Sounds Good
74%

don’t know

The number of participants

thinks Aratiles Cookies sounds
good, with a total of 37votes.

Figure 11.6

7. Would you like to try the product if it is available?

40
 a.

I don't know
12%
No
4%

Most Likely
6%

Sure
78%

Sure b. Most likely

c. No d. I don’t know

Majority of the participants are

sure to try the product once it’s
available, gaining 39 votes
claiming a total of 78% over the
others.

Figure 11.7

The Pie graphs showed the interpretation of the respondents in the particular

questions being asked through survey questionnaire. It is clear and vivid that the

Aratiles cookie product has a possible market value once produce to the consumers.

41
Its potential supported by the nutritional facts it incorporated rather than the normal

cookie we have in the market now-a-days.

It is also mean that the experiment to the product using organic Aratiles fruit has a

big impact as being exposed to the small number of consumers who represented the

entire consumer community both in school and residential community.

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

Summary of Findings

Based from the data acquired from the survey, Aratiles cookies are most likely

going to be saleable. Many are willing to try and buy the product once it is out. Plus

most of them prefer to eat a healthy product, specifically female respondents. The

number of female students wanting to try a healthy snack exceeded the number of

male paerticipants who wants to try it because most males like normal cookies more.

This just proves that they will definitely try the product and will choose Aratiles

cookies as their snack.

Conclusions

Aratiles will be an excellent alternative and healthy snack for Filipino people

because of the health benefits of its compounds. The possibility of it becoming a

42
permanent choice for snack is high because many of the consumers like fruits and

cookies. This concludes that the product is accepted into the market just like normal

cookies and it’s physical characteristics will still be the same with the normal ones

because the process of how it is made is just the same, and they only differ when it

comes to the ingredients and how it is presented, making it more yummy and

healthy.

Recommendations

Consumers need to eat healthier foods more that is why it is

recommended to create and develop products that are more on the healthy side to

help lessen unhealthy effects of foods on the body. The availability of healthy foods

will create a better future for the consumers and will create better food choices for

them. There are lots of healthy fruits out there that can be used to produce food that

are healthier and will surely please the others considering that Filipinos love to eat

fruits. Best examples are banana and pineapple. Food that use fruits as main

ingredients will definitely contribute more to the well-being and for the betterment of

the lives of others. We should use our resources more wisely and more effectively

from now on.

REFERRENCES:

https://www.google.com/search?

rlz=1C1CHBF_enPH891PH891&sxsrf=ALeKk02OLeC6jFsqpHrdNC8HI6VcjONT9A

%3A1591968930302&ei=ooTjXuWIEtGmoATCuLGQCg&q=history+fruit+cookie+&oq=history+fruit+c

ookie+&gs_lcp=CgZwc3ktYWIQAzIFCCEQoAEyBQghEKABMgUIIRCgAVCEqAFYpdQBYMXWAWgAcAB4

43
AIABwwGIAawLkgEDMC44mAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-

ab&ved=0ahUKEwjl4dW0svzpAhVRE4gKHUJcDKIQ4dUDCAw&uact=5

https://www.pepper.ph/chele-gonzalez-must-try-list-of-filipino-ingredients/

COMMUNICATION LETTER:

March 5, 2020

To Whom It May Concern,

Lyceum of the Philippines Alabang
Alabang, Muntinlupa City

Dear Ma’am/ Sir:

Good day!

The undersigned are currently undergoing a research on Aratiles Cookies as part

of our course requirement on __Subject Here__ at the Lyceum of Alabang,
Hotel and Restaurant Management Department

In connection with this, we would like to request your kindest support by

allowing us to conduct a research to the individuals in our Department.

44
Your support to this endeavor will greatly help in gathering sufficient data
to identify importance of healthy food to our individual consumers.

Rest assured that all data to be gathered shall be treated with utmost
confidentiality and shall be for research purposes only.

Respectfully yours,

Balbueno, Bernajane
Lelis, Gresica
Orale, Ajhon
Castelltort, Phoeve
(HRM Students, Researchers)

45