THE 311 FUNDAMENTALS OF FOOD TECHNOLOGY

MARIEL DELERIO
REA MAE BANJAO
QUENNIE MENDOZA
DANECA ESTANOL
JOVY MORALES
RHEA DEL SENDING
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BTLED 3B
 TITLE: XANTHOSOMA MAJA (KARLANG MAJA)

TABLE OF CONTENTS

INTRODUCTION ii

OBJECTIVES iii

THE MARKET iv

INGREDIENTS 1

STEPS AND PROCEDURE 2

VALUE ADDED FEATURES 3

DOCUMENTATION 4

REFERENCES 5
 INTRODUCTION
Food innovation involves pushing the limits of conventional cooking techniques and culinary
experiences, not just coming up with new recipes or unusual ingredients. It entails
revolutionizing the way we prepare, present, and consume food through the application of
science, technology, and creativity. Chefs and food enthusiasts use creativity to experiment
with unusual textures, inventive flavor mixtures, and visually stunning presentations that
pique the senses. They use alternative ingredients, cut down on food waste, and support
ethical and sustainable practices. They reinvent the culinary world by thinking beyond the
box, challenging the status quo and introducing fresh, intriguing ideas.

A taste of the future of food is what these culinary pioneers are able to create by fusing
flavors, techniques, and ingredients from different cuisines, creating unprecedented dishes
that tantalize the taste buds and challenge our preconceived notions of what food can be. By
combining traditional methods with cutting-edge innovations, these culinary pioneers are able
to take familiar flavors and transform them into something completely novel and exciting.
Molecular food preparation, veganism, and fusion cooking are just a few of the culinary
innovations being made by these innovative thinkers. They are expanding the boundaries of
what is possible to produce and eat, and they are contributing significantly to the changing
culinary scene.

Now, as we try to find food that we can innovate, we finally decided to go with
“Xanthosoma Maja” or in other words “Karlang Maja” because we all know that we are
the first individual who try to make a maja made of Karlang, also known as “taro or gabi” in
Tagalog, is a root crop that is commonly used in Filipino cuisine. On the other hand, not only
the ingredients are innovative, but the preparation and presentation of Karlang Maja as well.
Using the state-of-the-art cooking methods, the dish is skillfully prepared to bring out the
flavors and textures of the ingredients. Karlang Maja’s presentation is a visual feast in and of
itself, demonstrating the artistry that goes beyond the plate.

The dish creates an incredibly captivating visual experience by combining vivid colors,
intricate plating techniques, and artistic garnishes. At its core, this creative creation is a
perfect fusion of various ingredients; we experimented with flavors and textures to create this
extraordinary dish, each carefully prepared to offer a harmonious symphony of taste, aroma,
and presentation. This dish is sure to redefine our appreciation of food by infusing it with
creativity, artistry, and a hint of magic. This creative fusion creates something genuinely
unique by combining various culinary techniques with brand-new flavors.
 ii

OBJECTIVES:
 Showcase the distinct flavor of taro as the primary taste in the Maja. Achieve a
balance between the sweetness of the dessert and the earthy, nutty flavor of taro.
 Combine the traditional Maja Blanca concept with the unique culinary characteristics
of taro. This fusion can create a dish that plays homage to Filipino culinary traditions
while introducing a new and exciting flavor profile.
 Leverage the nutritional benefits of taro, such as its fiber content and various
vitamins and minerals to create a Maja variation that offers a balance between
indulgence and health-conscious choices.
 Develop a taro-based Maja as an alternative for those with dietary restrictions or
allergies. This could cater to individuals who may be allergic to traditional
ingredients in Maja Blanca.
 Experiment with various cooking techniques on presentations to bring a sense of
innovation to the traditional Maja dish.
iii
In our innovative food which is the new version of Maja using the taro(karlang) as the main
ingredient, our potential beneficiaries could be diverse which includes Consumers, Food
Enthusiasts, Health Conscious, and Food distributors and Retailers. Consumers are those
individuals who appreciate unique and innovative food products and they may be our primary
beneficiaries. This could include people who enjoy exploring different flavors and textures in
dessert. Second, are the Food Enthusiasts who are passionate about culinary experiences and
are always on the lookout for new and exciting food items who could be possibly interested
in our innovative Maja. Third, people who are Health conscious since taro is often considered
a nutritious root vegetable. Our maja emphasizes health benefits, it could possibly attract
consumers who are conscious of their dietary choices. Lastly, Food Distributors and
Retailers. If there’s a potential market demand in our innovated maja, they can possibly
include our product to their catalog and they can be able to produce and distribute the food
products to some other retailers in many locations.

To successfully introduce our product in the market, it is very important for us to conduct
market research, identify our target audience, and create a marketing strategy that highlights
the unique features and benefits our Karlang Maja. Understanding the preferences and needs
of our potential beneficiaries will be crucial for a successful launch since our market world
today became so competitive in terms of producing new products to the consumers.

iv
INGREDIENTS:
 Xanthosoma (Karlang) - 2000 grams
 Coconut milk - 2040 grams
 Condensed milk- 390 grams
 Margarine - 250 grams
 Peanut - 500 grams
 Sugar – 1000 grams

STEPS AND PROCEDURE

 (Step 1 ) Prepare all the ingredients and materials that we needed.
 (Step 2) Put the coconut milk in the pan and mix it until it becomes thick.
 (Step 3) When the milk is thick, we can put the sugar and the condensed milk.
Afterwards we can follow our xanthosoma and while waiting keep mixing it.
 (Step 4) After putting the xanthosoma,, let's follow our crushed peanut and just mix it
until the whole maja is really thick and until it is cooked (Step 5) After more than 25
minutes, we can remove the maja we made from the fire and wait for it to cool down a
little before putting it in the container (Step 6) After placing it in the container, we can
spread some amount of margarine and follow the placement of toppings which are
the crushed peanuts
 (Step 7) our last step is to serve our K-Maja.
VALUE ADDED FEATURES:

 Xanthosoma, commonly known as taro or "karlang," is a root vegetable. Its nutritional

value includes carbohydrates, dietary fiber, and various vitamins and minerals. Taro is
a good source of energy, provides some protein, and contains vitamins like vitamin C,
vitamin B6, and minerals such as potassium and manganese. Cooking methods can
influence its nutritional profile.
 Coconut milk is rich in saturated fats and calories. It also contains vitamins and
minerals, such as iron and magnesium. However, be mindful of its high saturated fat
content, and consider using it in moderation as part of a balanced diet.
 Condensed milk is rich in calories, sugars, and fats, particularly saturated fats. While
it provides energy, it's important to consume it in moderation due to its high sugar
content. Additionally, condensed milk contains vitamins and minerals like calcium
and phosphorus. Be mindful of its role in your overall diet to maintain a balanced and
healthy lifestyle.
 Margarine can contribute to your daily caloric intake and provide fats. The type of
fats, such as saturated and trans fats, can impact heart health. Some margarines also
contain added nutrients like vitamins. Moderation and choosing margarines with
healthier fats are advisable for a balanced diet.
 Peanuts are rich in protein, healthy fats, fiber, vitamins (such as B vitamins), and
minerals (including magnesium and potassium). They can contribute to a balanced
diet and provide energy, but moderation is key due to their calorie density. Always
consider individual dietary needs and consult with a healthcare professional if
necessary.
 Sugar is a source of energy (calories) for the body, but excessive consumption can
lead to health issues. It primarily consists of sucrose, which breaks down into glucose
and fructose. High sugar intake is associated with weight gain, increased risk of type 2
diabetes, and dental problems. It's essential to consume sugar in moderation and be
mindful of added sugars in processed foods.