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MUSHROOM AND BANANA MUFFIN PRESENTATION.pptx

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MUSHROOM AND BANANA MUFFIN PRESENTATION.pptx

  1. 1. DEVELOPMENT OF MUSHROOM AND BANANA MUFFIN By: Andrea May G. Fisco Co-authors: Pauline Marie A. Edquiba, Jennica Mae B. Castillo, Julie Ann M. Miraflor, Ray John M. Sayson, Raymar M. Ebuen
  2. 2. Rationale Muffins are one of the most popular and desired foods among people, particularly youngsters, because they are rarely presented at the table. Depending on the baker, the muffin might have various flavors. This is a little baked good. These are the common ingredients for making muffins flour, liquid, egg, sugar, salt, shortening, and baking powder. According to Ehler (2021), English-style muffins, which are yeast-raised and fried on a griddle, are thought to have originated in Wales in the 10th or 11th centuries. Muffins in the American manner are 'quick breads' baked in individual molds. Chemically leavened breads, as opposed to yeast leavened breads, were not created until the late 18th century. This occurred in the United States, where pearlash was discovered. In dough, pearlash is a refined type of potash that creates carbon dioxide gas.
  3. 3. Rationale Ware (2020) states that bananas are a popular fruit all around the world. They are high in critical nutrients that can help you stay healthy. Bananas can help reduce blood pressure, cancer risk, Asthma, Diarrhea, Preserving memory and boosting mood, Diabetes and Cancer. The researchers chose a developmental research design for their study because they thought it would be best for their needs. Respondents are chosen based on where they live. To avoid being infected with the Covid-19 Virus, researchers chose respondents who live close by and are easily accessible, especially since the Philippines is in the midst of a pandemic.
  4. 4. Objectives ▸ The primary goal of this research is to create Mushroom and Banana Muffin. To assess the potential health advantages of eating Mushroom and Banana Muffin.
  5. 5. Objectives The study specifically tried to answer the following questions: 1. Formulate a recipe of Mushroom and Banana Muffin. 2. Bake a Mushroom and Banana Muffin.
  6. 6. Objectives 3. Determine the capabilities and limitation of Mushroom and Banana Muffin. 4. Evaluate the acceptability of Mushroom and Banana Muffin in terms of:  Taste;  Texture;  Appearance; and  Aroma
  7. 7. Brief Methodology This section of the research report discusses how the Mushroom and Banana Muffin came to be, as well as its benefits. This provides a list of the tools and equipment needed to make Mushroom and Banana Muffin. Furthermore, all raw materials to be used must be enumerated, including specifications and information. Research Design
  8. 8. Brief Methodology ▸ Mushroom – is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially around the world for food. ▸ Banana – is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. Research Design
  9. 9. Brief Methodology ▸ Milk - is a nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food ▸ Vanilla - is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla Research Design
  10. 10. Brief Methodology ▸ Brown Sugar - is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). ▸ White Sugar - is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. Research Design
  11. 11. Brief Methodology ▸ Baking Soda - known as sodium bicarbonate or bicarbonate of soda, is a popular baking ingredient. It gives foods like bread, cakes, muffins, and cookies a light, fluffy texture. ▸ Salt - is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Research Design
  12. 12. Brief Methodology ▸ All-Purpose Flour - All-purpose flour is the most commonly used type of flour, a mid-strength, medium-gluten flour that's designed to be suitable for baking everything from pizza doughs and crusty breads to pie crusts, cakes, cookies and pancakes. ▸ Baking Powder - is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Research Design
  13. 13. Brief Methodology Supplies and Materials Quantity Unit Name and description 2 cups Bamboo shoot 2 cups Nestle Cream 2 cups Evaporated milk 2 cups Condensed milk 1/4 cup Cheese 1 tsp Vanilla extract
  14. 14. Brief Methodology 1st Phase: Project Planning and Designing 2nd Phase: Project Development 3rd Phase: Taste Testing and Evaluation 4th Phase: Reformulation 5th Phase: Finalization Project Development
  15. 15. Brief Methodology Supplies and Materials
  16. 16. Testing and Operational Procedures TRIAL 1 Procedure Testing Result
  17. 17. Testing and Operational Procedures TRIAL 2 Procedure Testing Result
  18. 18. Results and Discussion The researcher successfully formulates the recipe of the Mushroom and Banana Muffing recipe, mushroom has lots of benefits for our own health. The major ingredient is identified as fallows, banana, mushroom, milk, vanilla, brown sugar, white sugar, all-purpose flour, baking powder, baking soda, salt. Project Description
  19. 19. Results and Discussion The researchers successfully develop the product by fallowing the 5 stages of development from planning and designing, project development, testing and validation, reformulation and finalization. Project Structure
  20. 20. Results and Discussion Mushroom and Banana Muffin was created by the researchers to evaluate the product's flavor, taste, aroma and appearance. They tried three times first to get the right result. Researchers check it every minute to get the right result. The mushroom and banana muffin are like a traditional muffin in appearance, banana and mushroom are visible in the product. Project Capabilities and Limitation
  21. 21. Final Product: MUSHROOM AND BANANA MUFFIN
  22. 22. Project Results / Accomplishments This section presented the gathered and processed data using tabular form so as to provide a better and clear understanding on the attainment of objective number four (4) stated in chapter 1 as the evaluation of the level of acceptability of Mushroom and Banana Muffin in terms of texture, taste, aroma and appearance.
  23. 23. Project Results / Accomplishments 1. The development method of research was applied in this study. This type of research is applied as the focus of the study is to develop a muffin using mushroom and banana as new ingredients. 2. Mushroom and Banana is a new flavor of muffin. 3. Determine the acceptability of a Mushroom and Banana Muffin
  24. 24. Project Results / Accomplishments Mushroom and Banana Muffin was proven to have very high acceptability of being a new recipe of a Ice cream in terms of;  Taste;  Texture;  Appearance; and  Aroma
  25. 25. Project Results / Accomplishments The overall assessment of the Mushroom and Banana Muffin obtained a weighted mean of 4.83 with a descriptive equivalent of “Highly Acceptable” in terms of texture.
  26. 26. Project Results / Accomplishments The overall assessment of the Mushroom and Banana Muffin obtained a weighted mean of 4.85 with a descriptive equivalent of “Highly Acceptable” in terms of taste.
  27. 27. Project Results / Accomplishments The overall assessment of the Mushroom and Banana Muffin obtained a weighted mean of 4.87 with a descriptive equivalent of “Highly Acceptable” in terms of aroma.
  28. 28. Project Results / Accomplishments The overall assessment of the Mushroom and Banana Muffin obtained a weighted mean of 4.65 with a descriptive equivalent of “Highly Acceptable” in terms of appearance.
  29. 29. Conclusion 1. The researcher successfully formulates a new recipe for the Mushroom and Banana Muffin. 2. The researchers successfully develop the product following the five (5) stages of development from planning and designing, project development, testing and validation, reformulation, and finalization.
  30. 30. Conclusion 3. The researcher successfully determines the capability and limitation of the product thru the testing and operating procedure conducted in chapter 3. 4. The Evaluation on the acceptability of the Mushroom and Banana Muffin obtained a weighted mean of 4.64 with a descriptive equivalent of “Highly Acceptable.”
  31. 31. Recommendation 1. To improve the formulated recipe by researching further on different ingredient that will promote the product on its higher level. 2. Look for the new method that will improved further in the development process of the product.
  32. 32. Recommendation 3. Update the trial of product by further researching on different method that will enhance the process in production and testing for further improvement of product in trials and testing. 4. To conduct another study that focuses on the Taste for further improvement.

Hinweis der Redaktion

  • Planning and Designing. The researchers thought of combining ingredients to produce a delicious and nutritious ice cream then followed by the listing of ingredients. The researchers went to the wet market and grocery store to canvass inexpensive ingredients then the researchers went to the grocery store to buy (Nestle cream, Evaporated Filled Milk, Condensed Milk, Cheese, Vanilla Extract, Plastic Cups and Wood Spoon) Lastly to the wet market to buy (Bamboo Shoot)
    Project Development. After the researchers planned, they started what needed to be done. Bamboo shoot Ice cream was finalized by the researchers. They gathered all of the necessary items, including ingredients, tools, and equipment. To complete the project, they execute and follow the instructions.
    Ingredients: 2 cups Bamboo Shoot, 2 cups Nestle Cream, 2 cups Evaporated Milk, 2 cups Condensed Milk, ¼ cup Cheese, 1 teaspoon Vanilla Extract
    Procedure:
    1.Prepare all the ingredients and utensils.
    2.Boil the 2 cups of Bamboo Shoot.
    3.Blend the Bamboo Shoot until became soft.
    4.Put all ingredients into a mixing bowl and mix it well until became soft.
    5.Put into container cups and put into the freezer until it turns too tough.
    6.The Ice Cream is ready to serve.
    Testing. Bamboo shoot Ice cream was created by the researchers to evaluate the product's taste, texture, aroma and appearance. They tried two times first to get the right result. Researchers check it every minute to get the right result.
    Revision. To ensure the perfect taste of the Bamboo Shoot Ice Cream the researchers improve the product base on the suggestion from the initial taste testing. The recommendation will become a tool for further improvement of the product.
    Finalization. Upon arriving at a satisfactory taste of Bamboo Shoot Ice Cream, the researchers will prepare the new ice cream recipe for serving. This will serve as a new product that will be readily available to the market.
  • Presented here are the result on project description, project structure, project capabilities and limitations and project evaluation which included all the data gathered treated and analyzed.
  • Presented here are the result on project description, project structure, project capabilities and limitations and project evaluation which included all the data gathered treated and analyzed.
  • Presented here are the result on project description, project structure, project capabilities and limitations and project evaluation which included all the data gathered treated and analyzed.

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