Low Fat Fruit Salad Yogurt

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  • Topic: Milk, Fruit, Yoghurt
  • Pages : 12 (3768 words )
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  • Published : August 28, 2010
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ABSTRACT

The researchers decided to conduct a study called “Low Fat Fruit Salad Yogurt” wherein the researchers will observe and see the result of the product. Yogurt is not just a delicious snack with fruits on the bottom, it has great health benefits. It is an excellent source of protein, calcium, riboflavin and vitamin B 12. When yogurt is compared to milk, yogurt contains more calcium and protein because of the added cultures in the yogurt. Yogurt must contain active and living cultures to be yogurt. It improves natural defense, it contains a good amount of phosphorus and 88% water. People with a risk of osteoporosis should eat at least one serving of yogurt per day. It has also been claimed that yogurt may protect against some types of cancer but more investigations have to be carried out. The researchers first made a normal yogurt using the following ingredients: milk, one of the main ingredients of a yogurt; buttermilk powder and skim milk powder, so that the milk will thicken and it will become creamy. They heated the milk, add buttermilk and skim milk powder and refrigerated it so that after a few hours it will be a real yogurt. While the made yogurt was being refrigerated, the researchers began to cut the four fruits; namely, apple, banana, papaya and pineapple, into small pieces so that once they made yogurt is done, they’ll just add it.



ACKNOWLEDGEMENT
The researchers would like to thank the following:

First, our guaridans; namely, Analyn Mostiero, Jocelyn Cepe, Mari-len Jaudines, Julie Jaudines, Elizabeth Jovero and Analyne Valdecantos for giving us the financial support in this study and for helping us to make the Investigatory Project a success.

Second, our classmates, especially Ariane Sampaga, and friends who gave the researchers support in their survey and during the difficulties they have encountered.

The researchers also want to thank Ms. Ramona Dimalaluan for allowing us to conduct this study and for understanding whenever there are errors in the experiment during the last quarters that includes the issue of approving the study.

And last but not the least, God who gave the researchers strength and knowledge to finish the product.

CHAPTER I

INTRODUCTION

In this Chapter, the Researcher will discuss about the Problems that will be encountered by the researchers, the Background of the topic, the Significance of the Study and the Scope and Limitations of the Study.

1.1 Background of the Study
Fruit salad, also called Macedonia, is a dish consisting of various kinds of fruit, served either in their own juices or a syrup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert. When served as an appetizer or as a dessert, a fruit salad is also known as a fruit cocktail. Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk. It is a favorite breakfast, lunch, or snack food found in the dairy aisle of the grocery store. It is a thick, custard- or pudding-like food. The Researcher chose this study because they are interested on how does yogurt affect the weight of a person when eaten regularly.  

1.2 Statement of the Problem
The study which the researcher will conduct focus on the yogurt that will be made using the following fruits: papaya, banana, apple and pineapple. The purpose of this study is to make Low Fat Fruit Salad Yogurt. The researcher aims to answer the following questions: Specific Problem:

What is the difference between the made product and commercialized ones? Does it take a hard time to make a yogurt?
What might be the effect of eating the made product?

1.3. Significance of the Study
All of us can benefit from this study in such a way that it will help us to widen our knowledge on how...
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