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Banana Leche Flan

By mikah130 Feb 18, 2014 1117 Words

A. Introduction

A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used . Banana is rich in potassium ,vitamin c, vitamin B6, soluble fiber. The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted.The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart.

B. Statement of the Problem
1. How can a banana (saging) affect the flavor of the leche flan. 2. How can the ingredients affect the flavor in making the banana leche flan. 3. How can we maintain the vitamins of the banana in making leche flan .

C. Significance of the study

The study needs to be significance for the:

Students: So they will know that banana taste good even in making leche flan.

Teachers: So they can improved the ideas about the banana and make it even better.

Future researchers: To make it more tasty and delicious and to make it perfect.

D. Scope and Delimitation

To focused in using banana instead of using the usual ingredients in leche flan making.

E. Conceptual Frameworks

Input Process Output

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Feed Back

Figure . 1 Paradigm of the study

Input – It includes the banana in making a banana leche flan. Process – It includes gathering ingredients, observation, tasting and finish product. Output – it includes Banana leche Flan.

F. Hypothesis
Banana leche flan is good for our body . Banana is a perennial plant. Banana Fruit is rich in potassium and vitamin c .

G. Definition of terms

Banana
~ A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa.

Caramel
~ sauce is made by heating water and caster sugar (also called superfine sugar) at a low to moderate temperature until the sugar dissolves and "caramelizes," changing color to golden brown.

Egg yolk
~ An egg yolk is a part of an egg that feeds the developing embryo.

Leche Flan
~crème caramel, flan, or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world

Milk
~is a white liquid produced by the mammary glands of mammals.

Potassium - is a chemical element with symbol K and atomic number 19.

Salt
~ Salt is a mineral substance composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts-

Sugar
~Sugar is the generalized name for a class of chemically-related sweet-flavored substances, most of which are used as food.

Vitamin C
~L-ascorbic acid, or simply ascorbate (the anion of ascorbic acid), is an essential nutrient for humans and certain other animal species.

Water
~Water is a chemical compound with the chemical formula H
2O.

A. Review of related literature

Local : The usual problems of fruit dealers, it's not different from other market dealers in a certain way. Commonly, problem occurs when delivering it results of disadvantages. For example, traffic, road, constructions, and even weather disturbances. All of these are stated here in the review for the fact that these can be a reason of fruit spoilage. Choosing an appropriate fruit shouldn't be lost here either. Fruits commonly seen in the market would be like apple, banana, oranges, mango, and any other fruits. And I say banana would easy to be eaten. The banana plant is the largest herbaceous flowering plant. The plants are normally tall and fairly sturdy and are often mistaken for trees, but their main or upright stem is actually a pseudo stem that grows 6 to 7.6 meters (20 to 24.9 ft) tall in 5-8 months depending on the plantation, growing from a corm.

A. Review of related studies

Local: Bananas combat depression due to high levels of tryptophan,which is converted into serotonin the happy mood brain neutransmitter.Youll never lookat a banana the same way again after discovering the many health benefits and reasons to add them to your diet.It make you smarter, cure hangovers, relieve morning sickness, protect against kidney cancer, diabetes, osteoporosis and blindness. Bananas reduce swelling, protect against type II diabetes, aid weightloss, strengthen the nervous system, and help with the production of white blood cells, all due to high levels of vitamin B-6.

A. Experimental Procedure

A. Ingredients

1/2 cup sugar
1/8 cup water
5 large egg yolks
200g can sweetened condensed milk
180ml whole milk
one small ripe banana
pinch salt
¼ cup caramel

~Materials

Steamer
Llanera
Mixing Bowl

Procedure:

1. In each llanera, place 3 tablespoons sugar. Set llanera over low heat until sugar is melted and golden. Using tongs, move llanera repeatedly over flames to prevent sugar from burning and to distribute melting liquid on bottom of mold . Remove from heat and allow caramel to cool and harden. 2.In a medium bowl, combine egg yolks, evaporated milk ,condensed milk and smashed banana. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras. 3. Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). Bake in a 375 F oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.

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