Factors Influencing student to eat Ube Puto Leche Flan

Francis Rochambeau B. Lumio

Vincent Angustia
Erenero Marfil
Melvin Magbanua
Rodann Duenas
Rodalyn Betita

Submitted to the Faculty of Senior High School Department

Don Ynocencio A. Del Rosario National High School
in Partial Fulfillment of the Requirements
of Senior High School

2022
 Table of Contents
CHAPTER PAGE

I INTRODUCTION

Backround of the Study

Objectives of the Study
Scope and Limitations of the Study
Significance of the Study
Definition of Terms

II REVIEW RELATED LITERATURE

Foreign Literature
Local Literature

III METHODOLOGY

Utensils
Ingredients
Methods

IV PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Sensory Quality of Root Crops Puto Flan in terms of Color

Sensory Quality of Root Crops Puto Flan in terms of Odor

Sensory Quality of Root Crops Puto Flan in terms of Texture

Sensory Quality of Root Crops Puto Flan in terms of Taste

Sensory Quality of Root Crops Puto Flan in terms of Flavor

Sensory Quality of Root Crops Puto Flan in terms of General Appearance

 Summary for Quality Attributes of the product

Consumer’s Preference on the Qualities of the Products

Significant Difference on the Quality of the Products

V SUMMARY, CONCLUSION AND RECOMMENDATION

Summary
Conclusions
Recommendations

REFERENCES
APPENDICES

Chapter I
 Backround of the Study
Filipino are also known to be food ventrous. Having a unique product that
enriches our own traditional delicacy such as Ube Puto and Leche Flan
eventually suit their taste. Puto de leite Moliefera is a typical Leche Flan
combined with Puto mix with Dioscorea alata (Ube) Our product allows you
to taste two delicacies at the same time. The delightful treat will let the
customers discover new enjoyable and healthier way to savour Ube Puto and
Leche Flan.

There are lots of opportunities that can be done in our products like increase
number of potential customers, the original recipe is flexible meaning you can
add a lot of twists in terms of what our customers wants. It is also possible to
import and export the product because of its tastes and price. It is a favorite
snack to both young and old and can also be seen in almost every occasion
therefore our product will have a high demand not only the Filipinos but also
the tourists. In addition, multiple customers will patronize the product due to
its uniqueness.

Objectives of the Study

The study aimed to determine the acceptability of Ube ingredients in making
puto leche flan. Specifically, this study aimed to:

1. Determine the savour quality of ube in puto leche flan, in terms of color,
taste, aroma, texture and the general appearance.
2. Deternube tge sugbufucabt dufferebce between Ube Puto Leche Flan in
terms of color, taste, aroma, texture and general appearance.

Scope and Limitations of the Study

This research is conducted to promote our product, the Ube Puto Flan and to
reach our target customers, the Don Ynocecio A. Del Rosario students and
 places around Don Ynocencio A. Del Rosario National High School.

SIGNIFICANCE OF THE STUDY

This study was conducted to determine the acceptability of Crustaceans
(Shrimp and blue crab) in making donut as well as to enhance the knowledge
and ability of the researchers in utilizing crustaceans doughnuts as substitute
to those doughnuts available in the market. Furthermore, the result of this
study would be beneficial to the following.

Consumers: It would attract the consumers to choose crustaceans doughnuts

for it is nutritious than the common doughnuts.
Researchers: The findings will be added to the research data bank to be
utilized and explored for further study.
Students: Finding will be added to the research data bank to be utilized and
explored for further study result of this study will be used by the students as,
reference in making doughnuts out of shrimp and blue crab at the same time
encourage them to conduct related studies related to utilization of
crustaceans.

Definition of Terms
For better understanding of the study, the following terms were conceptually
and operationally defined.

Delicacy: A delicacy is usually a rare and expensive food item that is

considered highly desirable, sophisticated, or peciularly distinctive within a
given culture.

Dioscorea alata: also known as purple yam, Ube, or greater yam, among many
other names, is a species of yam. The tubers are usually a vivid violet purple
to bright lavender in color, but some range in color from cream to plain white.

Leche Flan: Creme Caramel, flan, caramel pudding or caramel custard is a

custard dessert with a layer of clear caramel sauce.
Puto: Puto is a Filipino steamed rice cake, traditionally made from slightly
fermented rice dough. It is eaten as is or as an accompaniment o a number of
savoury dishes.

Aroma: a distinctive, pervasive, and usually pleasant or savory smell the

aroma of freshly baked broadly.

Savour: a characteristic taste, flavor, or smell, especially a pleasant one.

Patronize: a treat in a way that is apparently kind or helpful but that betrays
a feeling of superiority.

Customer: a person or organization that buys goods or services from a store

or business.

Ventrous: Adventurous.

Uniqueness: the quality of being the only one of its kind.

Acceptability: the quality of being accepted, tolerated or allowed.

Color: the property possessed by an object of producing different sensations

on the eye as a result of the way the object reflects or emits light.

Taste: the sensation of flavor perceived in the mouth and throat on contact
with a substance.

Texture: the feel, appearance, or consistency of a surface or substance.

Appearance: the condition in which an object appears ; outwar look or

aspects.
Chapter II
The researcher will review some related literature and studies which will provide
the basic framework, background and insights to the problems and sub-problems of 
this study.

Related Literature

Puffed cereal grains are common food ingredients and rice cakes are increasingly
popular. Relatively little has been published regarding the optimal conditions for
the processing of the cakes, the mechanism of puffing or the adhesion of rice
grains during processing. Accordingly the objectives of this study have been
examine the quality of rice cakes, the effect of processing variables and to
investigate the mechanism of puffing and adhesion involved. A series of trials were
run in which rice cakes were made with different levels of tempering moisture (16,
18 and 20%), heating temperature (248, 258, and 268°C), processing time (2, 4 and
6 sec) and the cycle time (5.8, 6.0 and 7.0 seconds). In addition, selected types of
rice (brown and white, waxy, low and high protein samples) have been evaluated
along with the incorporation of either oil and sugar in the formulation. (Sharma,J
2012)

A new manufacturing method for producing a puffed ginseng-rice snack (PGRS)

was developed using ginseng powder and map rice flour through a steam and
compression process (SCP). The physical and sensory properties of the PGRS were
characterized. The pellets for puffing were prepared from ginseng powder and map
rice flour. The pellets were subjected to 16, 18, and 20% moisture contents and
were puffed at 225, 235, and 245°C. The specific volumes of the PGRSs increased
with heating temperature and moisture content. However, the breaking strength of
the PGRSs decreased. In addition, the SCP imposed special features in the PGRSs
that made them more acceptable. The Hunter L-value increased with heating
temperature and moisture content. These results indicate that a PGRS with a
functional additives could be effectively developed into a functional food with the
use of a puffing machine, and that the PGRS shows potential as a new snack
product. (Mohammad Alamgir Hossain, April 2013)

Related Studies
 Foreign studies
Puffed rice is a popular low cost breakfast cereal and snack used
worldwide because of its ready to eat (RTE), lighter and crispness characteristics.
India produces annually 89 million tonners of rice (second largest producer of rice
in the world), but, only 10 percent of its converted to different value added
products such as puffed rice. However, the production of puffed rice in India is
only limited to village levels. The puffing method traditionally followed in India as
sand-roasting. The whole process of puffing is very tedious, time consuming and
involved a large amount of skilled labour working in hot conditions.

There is a need to mechanize the puffing process of rice for commercial

production. Puffing of rice is done in different methods such as conduction puffing
on hot sand bed (Chinnaswamy and Bhattacharya, 1983b, Srinivas and Desikachar,
1973): hot oil (Villareal and Juliano, 1987); convection heating in hot air
(Chandrasekhar and Chattopadhyay, 1991); explosion puffing, employing pressure
differential in a closed chamber (Villareal and Designing And Development of A
Portable Rice Puffing Machine.