Alugbati Canton

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  • Topic: Chinese noodles, Noodle, Vegetable
  • Pages : 16 (4173 words )
  • Download(s) : 232
  • Published : July 4, 2011
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In today’s generation, many people are engaged in instant products to suite their lifestyle. Due to their busy schedules, some people buy ready-to-eat foods from the supermarket or fast foods. Ready-to-eat foods from the supermarket and fast foods are mostly high in salt, fats and calories. Foods bought from these establishments are mostly meat products and oftentimes, vegetables are taken for granted.

Instant food products are easily accessible to people and one of the most popular are noodles. Furthermore, due to the economic crisis in recent years, noodles have become one of the cheapest foods that people can afford to buy. Noodles are products that are usually consumed by all kinds of consumers and can be found at any Filipino gathering (FNRI-DOST, 2008). Noodles are made from wheat flour, starch, water, salt or and other ingredients that develop the texture and flavor of the product. Noodle is a thin strip of pasta, usually cut or extruded from some kind of dough (The United Nations World Food Program, 2009). The different types of so-called Chinese noodles are bihon, canton, sotanghon, miki and misua.

It can be observed nowadays that people are becoming health-conscious and leaning towards vegetables. Green leafy vegetables are an essential source of minerals, vitamins and diversity. Eating a wide variety of green leaves evens out a few of the variation and balance for deficiencies in a particular nutrient or the presence of anti-nutritional factors which may be present in some leaves.

Since noodles are commonly used in the Philippines and alugbati is abundant in the country, it would be beneficial to develop a noodle with this vegetable as supplement in order to

improve the nutritive value of the noodle. Vegetables may also be an appropriate supplement for noodle production owing to the increasing price of flour. In the Philippines, noodles with vegetable supplementation as saluyot, squash and seaweed noodles, have been developed. It is therefore appropriate to develop more vegetable-based noodles similar to those already available, considering the current economic situation, the unstable price of flour and the nutritional benefits of this type of noodle.

Origin of Noodles

According to Lucas & Rooney (2001), noodles are exceptionally accepted as food staple and as snacks by all classes of clients. Noodles are one of the easiest available foods that can be bought and consumed at restaurants, supermarkets, and growing number of noodle stands. Noodles play an essential role in Asian eating. Noodles have been part of Asian culture as part of celebrating birthdays and other special occasions. According to history, noodles originated in the last half of the Han Dynasty in 206 B.C.E- 220 C.E in the northern part of China as large-scale wheat grinding turned out to be accessible. Mian, mien, or mi is a Chinese word for noodles. In 300 B.C.E, Shu Hsi, one of China’s most learned men, put in writing a fu or rhapsody on noodle which gave thorough recording of noodle-making. For centuries, hand-pulled or la mian or hand-swung noodles were exceptionally well-liked. For the following centuries, different variations were introduced. In 618-907 C.E. during the Tang Dynasty, noodles were first cut into thin strips followed by Yuan Dynasty in 1271-1368 C.E. where the making of the first dried noodles began (eNotes,2010). Through the use of trade and travel, noodles were exported into other parts of Asia. Noodles were brought from China to Japan to Korea and to the rest of Southeast Asia. It was even believed that Chinese noodles were brought into Europe. Marco Polo discovered pasta and he brought the idea home from China (eNotes,2010). The first evident influence of the Chinese is in the name “noodle”. The name noodles vary according to the country. For instance, Chinese called them mian or mien or mi which is men or merui in Japan, or myun in Korea, and mee...
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