Presented to the
College of Hotel and Restaurant Management
Our Lady of Perpetual Succor College
In Partial Fulfillment
Of the Requirements for the Degree of
Bachelor of Science in Hotel and Restaurant Management
Maria Stella Andrea Cinco
Marie Dominique Dela Vega
The Problem and Its Background
Food is very important in daily life. It provides all the nutrients, vitamins, and minerals that a person needs in order to do things properly and live a healthy life. It plays a vital role in maintaining good health and it also helps in prevention and cure of diseases. Eating food is one of the main reasons for people to live. Food satisfies our stomach to never be hungry whenever it feels hungry. Our body needs to have energy to be able to do activities in our daily lives. People loves to eat sweets, from candies to desserts, it is perfect to ease all the mood swings of the any day. Leche Flan also known as Crème Caramel flan is one of the contribution of Spanish colonialism in the Philippines. In the Philippines, leche flan is usually prepared using either carabao’s milk (water buffalo), or a combination of canned condensed milk and canned evaporated milk. Leche flan is a rich in cholesterol due to the fact that it has a lot of eggs by that knowing, we, the researchers come up with an idea to make a healthy version of it, a Carrot Flavoured Leche Flan. In every traditional Filipino gathering that are happening in every people’s lives like birthday parties, fiestas, debut, etc., Leche flan is always served. Leche flan is made of egg yolks and condensed milk steamed over an open flame or stove top. It’s smooth, silky texture and very sweet flavor is a staple in celebratory feast in the Philippines. In the later part of the 20th century crème caramel has engaged an extremely large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed.
Leche Flan is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name Crème Caramel Renversée. (http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel)
Due to the facts stated above about leche flan, the researchers decided to undergo a study on the development of leche flan with carrot as its flavoring ingredients to enhance its nutritional value. Carrots helps progress apparition or eye sight, it can help avoid cancer cells from scattering in our invulnerable scheme body, it makes our skin healthy and glowing, it helps cleanse the body, prevent stroke and avoid heart disease.
Carrots (Daucus Carota) are one of the root vegetables, usually orange in colour, though it has wide varieties of colours like: purple, red, white and yellow. It has a crisp texture when fresh. The most commonly eaten part of a carrot is the taproot, although the greens are edible as well. The health benefits of a carrot include: reduced cholesterol, prevents heart attacks, warding off certain cancers and many more. Most of the benefits of carrot can be attributed to its beta carotene and fiber content. This root, which has a scientific name of Daucus Carota, is a good source of antioxidant agents as well. Carrots are rich in vitamin A, vitamin C, vitamin K, and potassium.
Figure 1 Conceptual Framework on the Development of Carrot Flavoured Leche Flan
Figure 1 shows the process that will be involved in the development of Carrot Flavoured Leche Flan. To be able to determine the acceptance of Carrot Flavoured Leche Flan, a taste test...