CHAPTER II

REVIEW OF RELATED LITERATURE

Theoretical Framework

This chapter presents review of articles and significant literature background that deals
primarily with the concept which is of great help of the study.

On Ginger

In spite of its pungent and earthy flavor, ginger is typically use fresh or dried in
cooking and some take ginger supplements for their possible health benefits. Ginger has a long
history of being documented for its health benefits especially in relation to digestive health,
fighting inflammation, and nausea. It has been praised around the world in different fields
including traditional Chinese medicine, Ayurvedic medicine, western science, and even ancient
folklore remedies.

When it comes to nutrition, there are lots of different vitamins and minerals which
ginger have. In every 1 tablespoon of fresh ginger it has 4.8 calories, 1.07 grams (g) of
carbohydrate, .12 g of dietary fiber, .11 g of protein, .05 g fat and .1 g of sugar. While the
vitamins and minerals present in fresh ginger in trace amounts are Vitamin B3 and B6, Iron,
Potassium, Vitamin C, Magnesium, Phosphorus, Zinc, Folate, Riboflavin, and Niacin. Along with
this, ginger give benefits to people as reducing gas and improving digestion, relieving nausea,
easing a cold or the flu, relieving pain, reducing inflammation, supporting cardiovascular health,
and can lower the risk of having cancer - EverydayHealth.com (2019).

According to Dong Z. (2011) fresh ginger can be substituted for ground ginger at a ratio
of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered
dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers
and cakes, ginger ale, and ginger beer. Candied ginger or crystallized ginger, known in the UK as
"stem ginger", is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger
may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag
and refrigerated or frozen.
 Raw ginger is composed of 79% water, 18% carbohydrates, 2% protein, and 1% fat
(table). In 100 grams (a standard amount used to compare with other foods), raw ginger
supplies 80 Calories and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV)
and the dietary minerals, magnesium (12% DV) and manganese (11% DV), but otherwise is low
in nutrient content (table). When used as a spice powder in a common serving amount of one
US tablespoon (5 grams), ground dried ginger (9% water) provides negligible content of
essential nutrients, with the exception of manganese (70% DV) Ginger time (2020).

In a study, ginger has a several side effects when taken too much some of those when
taken by mouth, ginger is likely safe when taken appropriately but if not it can cause mild side
effects including heartburn, diarrhea, burping, and general stomach discomfort. Some women
have reported more menstrual bleeding while taking ginger. Another is when applied to the
skin, ginger is possibly safe when applied to the skin appropriately—short-term but it might
cause irritation on the skin for some people. During pregnancy, ginger is possibly safe when
taken by mouth for medicinal uses but using ginger during pregnancy is controversial because
there is some concern that ginger might affect fetal sex hormones or increase the risk of having
a baby that is stillborn. When having diabetes, ginger might increase your insulin levels and/or
lower your blood sugar and as a result, your diabetes medications might need to be adjusted by
your healthcare provider. Lastly, if someone has a heart conditions, high doses of ginger might
worsen some heart conditions WebMD (2005).

In relation to this study, the researcher seeks to use three different varieties of ginger to
be used in making cupcakes which are found and abundant in the country and in the locality
where the researchers live. Those ginger varieties are the following: 1) White ginger- it is a
native ginger— small, fibrous, but most pungent of all kinds of ginger. 2) Yellow ginger- it is also
a native ginger— it is orange in color and known as turmeric and has a musky, earthy aroma,
and a pungent-slightly bitter flavor. 3) Taiwanese variety— this may be the Chinese variety or a
variant, has a medium to large rhizomes, yellowish in color, succulent, less fibrous, and
moderately pungent.
On Cupcakes

While cakes have been known for centuries, cupcakes first came around in the 19th
century, courtesy of the United States of America. The idea behind making tiny cakes was
elaborated in ‘American Cookery’, a 1796 cookbook by Amelia Simmons. However, the word
‘cupcake’ itself did not come about until 1828, when celebrated author and cooking expert Eliza
Leslie published her cookbook ‘Receipts’, which included the recipe for the first cupcake.
Though Leslie can be credited for cementing the first cupcake recipe, there is no single inventor
of this sweet treat. Most of the time, ‘cupcake’ was simply a name for a measurement, much
like ‘pound’ cake. However, most food historians give Eliza Leslie's 1828 recipe for cupcakes as
being the most significant, so they had decided to give Eliza the distinction of being the
"Mother of the Cupcake". (Divine Specialties 2017).

Originally, before there where muffin tins or cupcake pans, cupcakes were baked in
small pottery bowls called ramekins. Teacups and other ceramic mugs were also used. Bakers
soon evolved standard forms of volume measurements (cups) for their recipes. 1234 cakes or
quarter cakes became common, so named after the four main ingredients in cake recipes: 1 cup
of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs (Bellis 2019).

There have been two distinct uses for the word cup cake or cupcake in the early19th
century. In past decades, the cakes were often served in individual pottery cups, ramekins, or
molds before muffin tins were commonly available and took their name from the cups in which
they were baked. This is the use of the name that has stayed, and any tiny, round cake that is
about the size of a teacup is now provided the name of "cupcake." While English fairy cakes are
larger than American cupcake in size, they are traditionally smaller and rarely overlapped with
elaborate icing (Moskin, 2016).

All of us love muffins and cupcakes and most especially to young children. It is true that
they have similarities with each other but the first clue when distinguishing the difference is in
the recipe itself. For both cupcakes and muffins one needs flour, butter, eggs, milk, and sugar
the difference is that when baking cupcakes, you are going to use cake flour and butter
meanwhile, muffins can be made with all-purpose flour or whole-wheat flour and instead of
butter you will use vegetable oil. Next clue is cupcakes are miniature cakes and muffins are
miniature quick breads, cupcakes are eaten cold. A cupcake is a cake you can eat in one bite,
and it’s always topped with frosting. All cupcakes are sweet, and they never have a filling, as the
batter is already sweet enough to do the trick. Muffins, on the other hand, can be eaten hot or
cold, depending how you like them and cannot be topped with frosting.

Similarly to other foods, cupcakes has also a special day where people celebrates it
worldwide and it is recognize annually on December 15 to commemorate these compact yet
delectable sweets known as National Cupcake Day.

When deciding how to decorate the top of the cupcake, cupcake makers get more
creative. The typical option is frosting or icing, but to offer a required flavor or look, this can be
achieved in a variety of respects and styles. Other items, such as small pieces of candy, can be
placed on top of the frosting or icing (Clark, 2016).There are countless firms making cupcakes.
Many have shops, while others sell them through grocery stores and other shops of meat and
baked goods. One of the largest names in cupcakes is Hostess, who started producing cupcakes
in 1919 right after the First World War. Hostess published its most famous cupcake in 1947,
featuring white icing in its now signature curlicue style (Baik, 2016). Cupcakes are still common
delights, whether they are produced at home or bought in a shop. Their small size makes them
attractive to people who want some cake to eat but don't want to buy a whole cake. Over the
years, cupcakes have also evolved, with specialty gourmet shops popping up to make cupcakes
in a variety of styles and looks, increasing the possibilities for taste and presentation of these
delicious little treats (Baik, 2016).
Conceptual Framework

In the conduct of the study, the researchers were guided by the following paradigm.

INPUT PROCESS

1. Level of acceptability
of Ginger cupcake
Mixture A a. Appearance OUTPUT
b. Taste
(1 tbsp/ 50 ml Native c. Texture
Ginger extract) d. Flavor
Mixture B
2. Significant
(1 tbsp/ 50 ml differences of three Ginger Cupcake
Turmeric Ginger mixtures
extract) a. Appearance
Mixture C b. Taste
c. Texture
(1 tbsp/ 50 ml Taiwan d. Flavor
Ginger extract)
3. Best packaging for
Ginger cupcake

Figure 1. Conceptual Paradigm

The paradigm shows the preparation and evaluation of ginger in making cupcakes with
three mixtures: Mixture A, Mixture B and Mixture C. It also shows that the quality of the
product is evaluated in terms of appearance, taste, texture, and flavor.