THE PROBLEM AND ITS BACKGROUND
Taking snacks seems to be a way of life for most Filipinos. Most commercially-available snack foods, however, are unhealthy because of their additives and preservatives.
One of the most popular snack items are “junk foods”. All “junk foods” are bad depending on the consumption of it and the type of fats that is in it. It is bad for a person specially if it is being consumed everyday and too much amount is being consumed as well. Some side effects will be lethargy, obesity, health conditions such as illnesses or diseases. Did you know that foods that contain too much sugar and the wrong kinds of fats can cause your blood vessels to thicken and narrow. That can limit the amount of blood reaching your brain and heart reducing its ability to work properly. Well it really isn’t good for anyone and people should do their best to not eat it.
To address this situation, this study aims to use pumpkin as raw material for a nutritious, naturally flavored, and commercially acceptable snack foods for all ages, snack chips. Pumpkins are highly nutritious. It is a good source of Vitamin C and A and also contains high amount of carotenoid antioxidants.
Objectives of the Study
Specifically, the study seeks to attain the following objectives: 1.To find out if pumpkin can be used as raw material in making snack chips. 2.To find out if the snack chips made is palatable and at the same time edible as compared to the commercially-available snack foods. Statement of the Problem
The study hopes to find an alternative source of raw material that can be made into snack chips without sacrificing its appearance and taste. It seeks to answer the following questions:
1.Can snack chips be made from pumpkin as raw material?
2.Is the snack chips made palatable and edible as compared to the commercially-available snack foods? Hypotheses
The researcher considers the following hypotheses of the study: 1.Snack chips can be made from pumpkin as raw material.
2.Snack chips cannot be made from pumpkin as raw material.
3.The snack chips made is palatable and edible as compared to the commercially-available snack foods. 4.The snack chips made is not palatable and edible as compared to the commercially-available snack foods.
Scope and Delimitation
This study will use only the type of pumpkin that is readily available in the community. Several trials were done using different formulations – in powder form, meat, and extract. The end products were tested for sensory evaluation by 6 evaluators of mixed ages. The results obtained were written down. Significance of the Study
This study, if proven feasible, will ensure that a healthy snack food will be served at economical cost and it can cater to all ages, young and old alike. Definition of Terms
Antioxidants.An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. Extract.An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol or water. Extracts may be sold as tinctures or in powder form.
Junk Foods.Is an informal term applied to some foods which are perceived to have little or no nutritional 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. Pumpkin.Is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). They are typically orange or yellow and have many creases running from the stem to the...