Planet Crinkles

Original Recipe

Ingredients:

1/3 cup all purpose flour

½ teaspoon

¼ teaspoon refined salt

3 tablespoons solid margarine

½ cup granulated sugar

1 medium sized egg

1 1/8 cup quick cooking oats

1 teaspoon vanilla extract

1/8 or 2/8 or 3/8 teaspoon Spirulina platensis powder

Procedure:

1. Preheat oven at 350 ^○F.

2. Cover the baking pans with cooking spray.

3. In a bowl, mix flour, baking powder, and refined salt.

4. In a separate bowl, beat margarine using electric mixer until fluffy.

5. Mix sugar, egg, quick cooking oats, and vanilla into the bowl with the whipped margarine.

6. Mix and stir thoroughly.

7. Add 1/8, 2/8, or 3/8 teaspoon of Spirulina platensis powder as needed.

8. Cook in over for 5-7 minutes. Cool.

What has been done?

The feasibility tests of the first three treatments of the experiment have been experimented upon last October 21-22, 2011. The different treatments produced different numbers of replicates since there was an uneven dividing of the batter into cookies. Also the shapes and sized of each cookie were different to each other. The fourth treatment was not yet made because of the lack of certain ingredients. The treatments are the following:

Treatment 1:

· No Spirulina platensis powder

Treatment 2:

· 1/8 teaspoon Spirulina platensis powder

Treatment 3:

· 2/8 teaspoon Spirulina platensis powder

The procedure that was followed came from the original recipe but was edited to improve the cookie. The ingredient list were also manipulates based on the availability in the market and specific goals in texture. Margarine was replaced by butter due to its salty nature, chemical content, and texture. Also, refined sugar was replaced with confectionaire sugar since it was unavailable in the market. The cookies were not evenly cooked when places in the oven for only 5-7 minutes, so it was baked until it was evenly cooked.

Evaluation and Results

Appearance

Treatment 1:

The cookies had no Spirulina platensis powder. The cookies were light brown in color, round in shape, and rough in texture. The cookies were of different sizes.

Treatment 2:

The cookies had 1/8 Spirulina platensis powder. The cookies were light green in color, round in shape, and rough in texture. The cookies were of different sizes.

Treatment 3:

The cookie had 2/8 Spirulina platensis powder. The cookies showed a darker green color than the second treatment. The cookies were of different sizes.

Taste

Treatment 1:

The cookies were of uneven taste. One part of the cookie was salty, the other sweet, the other bland and the rest just right. It was hypothesized that the batter was not mixed evenly.

Treatment 2:

The cookies were less salty than the first treatment. The cookie dough was of even taste throughout the whole area.

Treatment 3:

The cookies were more salty than the first treatment but less than the second treatment.

Shelf Life

All treatments are still undergoing the shelf life test but are still edible. There was no significant difference between the physical characteristics of the cookie bake on October to the cookie this November. There were no molds that grew on the cookies.

Analysis

All the cookies do not reach the goal of a child-based cookie. The cookies were not sweet enough and were not p[leasing to the eyes. Hence, the product must be further improved.

Improvements to be done

Because the cookie did not reach the expectations of the group, the group decided to try a different kind of cookie: chocolate based crinkles. A new recipe must be made to get the best taste and appearance for chocolate crinkles.

The cookie packaging would include a transparent plastic case, with a sticker label for the name and nutrition facts. It is sealed completely by a transparent tape to avoid moisture and contamination from the outside environment. 10 cookies would be placed per package.

LatO: Seaweed Balls in the Making

original recipe.

The ingredients used for the original research was:

• ½ cup lato
• ¼ cup finely chopped carrots
• 1 egg white
• 1 cup cornstarch
• alamang
• ¼ cup butter

The procedure was as follows:

1 Carrots were chopped into fine bits.

2 ½ cup lato and ¼ cup carrots were placed in food processor.

3 Egg white was separated from the egg yolk.

4 In a bowl, egg white and cornstarch were stirred by hand.

5 Lato and carrots were slowly mixed into the egg white-cornstarch mixture.

6 Three treatments were observed: the first was the plain batter; the second, batter alongside alamang or dried shrimp; the third, batter with giniling or ground pork.

7 Two centimeter balls were formed.

8 Balls were deep-fried for 5 minutes, or until golden brown.

A taste test was afterwards performed on ten students from PSHS - Main, who were asked to rate the seaweed balls from 1-9 (with 9 being the highest) in terms of taste, texture, appearance and odor. The alamang set-up garnered the highest overall acceptability, which was the basis for our choosing this particular treatment.

what was done.

For the batter, we first used the following proportions: ½ cup carrots + ¼ cup lato + 2 egg whites + 1 tbsp butter + ½ cup cornstarch. However, this resulted in a liquid mush, so we adjusted the proportions, adding 1 ½  cup cornstarch + ½ tbsp butter + 1 egg white. This results to a total of:

• ¼ cup lato
• ½ cup finely chopped carrots
• 3 egg whites
• 2 cups cornstarch
• 1 ½ tbsp butter

The same procedure as that detailed above for numbers 1 - 5 was used, except that a blender was used instead of a food processor and 3 cm balls were formed.

The treatments that were applied to the project were as follows:

Treatment 1: Control

Eight balls were formed from half of the batter produced.

Treatment 2: ½ tbsp alamang

Four balls were formed from one-fourth of the whole batter, or half of the remaining batter. One-half tablespoon of alamang was added and mixed thoroughly into this batter, and then balls were formed.

Treatment 3: 1 tbsp alamang

Another four balls were formed from one-fourth of the whole batter, or half of the remaining batter. One tablespoon of alamang was added and mixed thoroughly into this batter, and then the balls were formed.

These treatments then went through step 8 of the preceding procedure.

evaluation/results.

Instead of a food processor, the only available equipment was a blender. The blender heated up when we placed the lato and carrots. We inferred this might be caused by the dryness of both ingredients, so we decided to add egg white for smoother blending. The consistency of the product formed was not favorable. The initial mix was liquid, probably because the blended ingredients were too liquid. We changed the proportions of the ingredients. This resulted in a mix that was better but did not hold its shape when formed into balls. We further added ingredients to obtain the necessary consistency.

Since they did not specify the amounts of alamang, we made two types -- one with half a tablespoon of spicy alamang, and another with one tablespoon. Upon deep-frying, some balls would pop and jump (haha) out of the pan. This may be because water remained inside the balls. For some balls, the inner portions were not thoroughly cooked. This could be because of the large diameter, and the overall batter consistency, which had become too solid.

The balls did not taste (well). Its appearance was that of a crunchy golden brown exterior, although, since the insides were not properly cooked, there was still raw cornstarch. It is possible that the cornstarch masked the flavor of the other ingredients. The product lasted for 5 days without refrigeration, in a tupperware stored at room temperature.

improvements to be done.

We decided that we needed to find a more optimal proportion of ingredients, primarily balancing the original recipe with the one that we conducted. Following this we decided to use flour for better consistency, but retain an amount of cornstarch for the texture; and add salt or appropriate flavoring to create a better taste. Furthermore, we decided to use a smaller size for the balls so that the inside would be cooked thoroughly. Since we were not able to test the shelf life when the product was refrigerated, we also hope to be able to test this next time, and also, aside from testing the deep-fried balls, to test the ones that will be refrigerated - that is, balls that will be stored in the freezer for future consumption.

For the self-made packaging, we are currently exploring the use of a plastic Ziplock® bag - we find that plastic is the most appropriate packaging material because of its protection against the moisture that will probably be encountered inside the freezer; additionally, it is light and resealable, which is ideal in cases when the consumer will want to have a convenient means of storing the remaining seaweed balls that s/he will not yet cook.

Malungkies ^.^

ORIGINAL RECIPE

• Materials and Equipment

All baking equipment like the oven, measuring cup, electric mixer, and the like were prepared by the Chua Yap's. Some of the ingredients for baking - flour, baking powder, vanilla, cinnamon, and muscovado sugar, were bought at the Baker's depot in Muñoz. Missing ingredients - chicken eggs and butter, were bought at the nearby PureGold Supermarket. The core ingredient, Malunggay, was prepared by the residence.

• Forming the Fluffy

The fluffy was a mixture of twelve small chicken eggs, two hundred twenty-five grams melt butter, and three hundred grams muscovado sugar. The fluffy was mixed thoroughly until no solids can no longer be seen.

• Creating the Dough

In order to obtain the dough, the fluffy was mixed together with one kilogram of flour, one hundred milliliters of milk, ten grams of baking powder, and five milliliters of vanilla. The dough was mixed by the electric mixer because of its massive weight.

• Crushing and Addition of Malunggay leaves

The leaves from the Malunggay branch were picked and were put in a blender to minimize the size of the leaves. Smaller leaves were pounded in a mortar and pestle for a much smaller size. The leaves were then added to the dough using the electrical mixer.

• Baking Preparation

A cookie tray was unavailable during that time so a cupcake tray was used instead. Each modelling cup in the cupcake tray was placed with wax paper in order for the dough not to stick into the cup. Two tablespoons of the dough were placed into each cup - for all the cookies to have similar weights and sizes.

• Oven Baking and Final Touch

The tray was put into an oven for twenty minutes at a temperature of three hundred degrees Farenheit until the cupcakes puffed and got a much darker brown color. The cupcakes were then sprinkled with cinnamon for a much fresh product.

WHAT HAS BEEN DONE

The final product did not come appealing and delicious as what is expected. Below is the revised recipe for the production of cookies.

• To make the fluffy, mix:

- 14 small eggs, beat

- 2 cups of muscovado sugar, strained

- 1 cup of butter, melted

• To make the liquid mixture:

- 20 and 1/2 tsp or 6 and 2/3 tbsp of milk

- 1 and 1/2 tsp of vanilla

- 1/2 cup malunggay leaves, powdered (available in the market)

- fluffy

• To make the dough:

- 6 and 2/3 cup of flour, strained

- 1/8 cup of baking powder, strained

• Before baking:

- cut the dough into small pieces of raw cookie using a modelling tray

for cookies
- sprinkle a pinch of brown sugar into the top of the raw cookie

• Baking:

- pre-heat oven for 5 minutes at 300 degrees Farenheit

- put the tray in the oven with the same temperature for 20 minutes

until the cookies become crisp brown

• Preparation for packaging:

- when cookies are in batches, sprinkle some cinnamon for a

fresher product

EVALUATION/RESULTS

Miscalculations of the ingredients' measurements lead to the not so good taste of the final product. Too much flour was placed to make the dough - having no room for the taste of Malunggay and muscovado sugar. Also, cinnamon only made the product more aromatic. It does not enhanced the taste of the product.

Homogeneity was also not achieved in the project since the Malunggay leaves were not crushed/powderized properly. The proper protocol of crushing the leaves, which has a drying method, was not followed since time was limited and the leaves were only procured when morning came. And even if given a long time, the proper equipment was not at hand.

Lastly, The final product doesn't resemble a cookie. Instead, it looks like a typical cupcake. This is mainly because of the tray that was used. The tray was meant for molding cupcakes and not for cookies. Also, when the dough was placed on each cup, it was placed randomly resulting to a crooked shape cupcake.

At least, the proportion that we used can generate hundreds of cookies so the baking is for mass production. The cookies lasted for two and a half weeks - proving the claims that cinnamon really is intended for preservation also.

IMPROVEMENTS TO BE DONE

Measurements will now be in baking terms (e.g. cups, tsp, tbsp...). This will make the measurements more accurate. Once the measurements are accurate, a more palatable and delicious product can be made.

To reach homogeneity, an all-ready crushed/powdered Malunggay leaves will be bought from the market. The powdered leaves will also be mixed with other liquids to form a liquid mixture. In this case, the Malunggay leaves will not be seen anymore for the leaves are already in the solution.

Also, to enhance the taste and appearance, a tray that is intentionally crafted for cookies will be used. Brown sugars will be sprinkled to the top of the cookies for a much sweeter taste.

If packaging is done by the DOST, the proposed packaged is that six cookies will be stack into a regular hexagonal box with a resealable and creative lid. The sides of the hexagon will measure three inches while the height of the box would be six inches. To avoid contamination, the cookies were put into a plastic first before placing inside the box.

If self-packaging, the cookies will be placed in a double layer cellophane for stronger protection with a metal stick for sealing. This metal will be malleable to become bendable for the purpose of resealing. Six cookies will be placed in the cellophane bag too.

Cucurbits.

Original recipe

1. Gathering Materials and Ingredients
Basic baking materials were needed and procured from the groups own household. Examples of these baking materials are teaspoon, measuring cup, tray, oven, spatula, and whisk. The ingredients needed were the following: all purpose flour, sugar, cocoa powder, baking soda, an egg, milk, vanilla extract, olive oil, and a few bits of chocolate. The special ingredients are, of course, kalabasa and malunggay.

2. Mashing of Kalabasa and Grinding of Malunggay
The orange flesh of the kalabasa was boiled for 5 minutes before it was mashed by a spoon or a fork. The malunggay leaves, on the other hand, were ground in a blender or minced with a knife, if a blender is unavailable.

3. Mixing of Powders
For the cookie mixture, the all purpose flour, sugar, cocoa powder and baking soda were mixed before the other ingredients were added. It is because powders are easier to mix when they are still loose.

4. Addition of Fluids

The fluids were then added to the mixture after the powders have been mixed thoroughly.

5. Forming the Dough

Once the fluids and powders have mixed well and formed dough, it was taken out and mashed. The dough was then divided into two – one to be mixed with vegetable mixture, and the other without the vegetable mixture.

6. Adding and Mixing the Vegetable Mixture and Dough

The vegetable mixture is then added to one of the dough and mixed until the whole solution becomes homogenous and darkish-brown color.

7. Baking in the Oven

The dough is then arranged on a tray, sized and shaped arbitrarily as the baker demands. It is then baked in the oven for 5 minutes, and flipped after another 5 minutes. Figure 4 shows the flowchart of the methodology.

What has been done

Ingredients:

1 ½ cup all purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

½ cup softened butter

¾ cup white sugar

1 small egg

½ teaspoon vanilla

2 tablespoons milk

½ cup mashed squash

½ cup cocoa powder

olive oil

Procedure: 

1. Preheat oven at 375○F.

2. In a small bowl, mix the all-purpose flour, baking soda, baking powder and cocoa powder.

3. In a larger bowl, mix the butter and egg until mixture is homogenous. Add the egg, vanilla, and squash.

4. Add the dry ingredients.

5. Add milk.

6. Grease the pan with olive oil.

7. Fill ¼ of the pan with the dough.

8. Bake for 20 minutes.

9. Allow to cool.

10. Cut the product into approximately 1.5in x 1.5in brownie squares.

Evaluation/Results

     Since our recipe was self-made, it was pretty successful. The squash can neither be seen nor tasted in our product. Our product looked just like normal cookies. They were chocolate brown and rounded in shape. The taste was just like how a normal chocolate cookie would taste like. The cookies were also chewy and had a very smooth texture.
     As for the shelf life, we had a hard time testing this but in the end, we can conclude that our product can last as long as a month when refrigerated. 

     With our results, we can assume that the consumers will accept our product. We still need to find out the nutritional content of our product but all the other components are good to go.

Improvements and Packaging

     We have decided to make brownies instead of cookies because of its chewy and smooth texture that is almost that of a brownie’s. Since our product will be brownies, the shape will be squares and the size is 1.5in x 1.5in x 1in.

     We plan on wrapping each brownie in wax paper with a logo on it. This is because we plan on selling the brownies individually. Also, we will put six in a box for bulk orders.

WHOA, TIME TO CELEBRATE?

Google DOODLE FOR HER 114th BIRTHDAY!

HAPPY BIRTHDAY MADAME SKLODOWSKA CURIE (NOVEMBER 7, 1867 - JULY 4, 1934)