CHAPTER I

Introduction

BACKGROUND OF THE STUDY

One of the most problems today that confront the country is malnutrition; one of the causes of malnutrition is eating foods that have less nutritional value like junk foods. This malnutrition hinders the realization of the dream of a healthy and a happy community and the attainment of quality education. Because of these, the researcher attempt for an innovative way of preparing a food which is inexpensive and has a great nutritional value. The researcher attempt to conduct a study applying the principles learned in Science and utilizing Ampalaya which usually is a problem for the children to eat because of its bitter taste as a fruit. The researcher purposely chose Ampalaya because of its high nutritional value; it is cheap and usually just found in home garden or backyard and is also readily available in the market as a raw material.

STATEMENT OF THE PROBLEM: This study aims to find out if Ampalaya can be a good additive in cake making.

Specifically the study aimed to answer the following questions:

1.) Is the cake with Ampalaya additive acceptable in this of:

a.) Taste

b.) Texture

c.) Smell ?

HYPOTHESIS

The taste of Ampalaya cake is not acceptable among children.

SIGNIFICANCE OF THE STUDY

The significance of this study is that It aims to substitute junk foods away from children by trying eating high nutritional value foods like vegetables and fruits specifically Ampalaya.

SCOPE AND LIMITATION

This study focuses on the taste result of Ampalaya cake to children and its limitation to form new kinds of food.

DEFINITION OF TERMS

Ampalaya- Scientific name is Momordica charantia L. Amorgoso, is a vine plant that typically grows on tropical country. It has a bitter taste but has a high nutritional value and believes to cure many kinds of illness.

Cake-is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by lacto-vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit.

Junk food- is an informal term applied to some foods which are perceived to have little or nonutritional value, or to products with nutritional value but which also have ingredients considered unhealthy when regularly eaten, or to those considered unhealthy to consume at all.