Chapter 1
THE PROBLEM AND REVIEW OF THE RELATED LITERATURE
One of the famous and all-time favorite finger foods worldwide is fries or commonly known as French fries. It is basically made up of fried elongated pieces of potatoes (Hisley, 2010). Its origin still received arguments as to where it came from whether in France or Belgium. However, the researchers about the origin of fries traced that in the turn of the century in the first World War when British and US troops invaded the Spanish Netherlands, now Belgium were fed with fried potato. French being the local language and the official language of the Belgian Army at that time, the troops assume the area was still part of France and that was how the term French Fries was introduced because it was what the troops were calling it. Although the term French fries was all ready popular as early as 1899, but it is not quietly clear whether it referred the chips or slices of potatoes Schehr (2001).
Fries are mainly potato fried food which also provides some beneficial nutrients. It contains some protein, carbohydrates and fats. More so, in the study of Coleman (2015), 20 frozen French fries contain about 28 grams of carbohydrates, 5 grams of fat and 3 grams of protein while a medium order of fast-food fries provides 48 grams of carbohydrates, 17 grams of fat and 4 grams of dietary protein. It is also compared to a small baked potato which contains 29 grams of carbohydrates, 3 grams of protein and less than 1 gram of dietary fat. In addition, French fries also contain some beneficial vitamins and minerals. It also serves as sources of dietary potassium, phosphorus, niacin and folate. However, Coleman (2015) stressed that eating a baked potato instead provides greater amount of essential micronutrients without the extra calories, sodium and trans-unsaturated fat.
Fries are high in sodium and may contain high amount of trans-unsaturated fats. It is generally high in calorie foods. It was found out that 20 frozen French fries contain 164 calories and a medium order of fast-food French fries contains 365 calories. In contrary, it was also compared to a one small baked potato which only contains 130 calories (Coleman, 2015).
Despite the fact that fries contain varieties of nutrients it also provides numerous ailments one of which is linked to the higher risk of death. In an article published by the American Journal Clinic by Zorthian (2017), eating fries twice a week increases the risk of death. Further, the study also found out that eating fried potatoes which include French fries, fried potatoes and even hash browns at least two times per week was linked to a more doubled risk of death. On the other hand, it was also found out that eating unfried potatoes, such as potato salad and boiled, baked and mashed potatoes, was not linked to an increased risk of death.
Review of related literature:
This section will be providing for the studies, literatures and theories about the” cardava fries”, acceptability and many others that shall be articulated within this section.
Fries
Fries or also known as French Fries, chips, finger chips, frites, hot chips, steak fries, potato wedges refers to all dishes of fried elongated pieces of potatoes Hisley (2010).
The origin of the fries is still an unclear story many which is still disputed by historian and food critics. Although there have been articles that depicts the origin of the Fries but many countries have their own version of the origins of the Fries.
Belgian journalist Jo Gérardstates claims that the origin of the fries begun in Belgium in a 1781 family manuscript it recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was then the Spanish Netherlands (present-day Belgium) Hugues ( 2001). Gérard has not produced the manuscript that supports this claim, which, even if true, is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1735.. At most they were sautéed in a pan Pierre (2010). One enduring origin story holds that French fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution Monde (2013). However, a reference exists in France from 1775 to “a few pieces of fried potato” and to “fried potatoes” Le Moyne Des Essarts, Nicolas-Toussaint (1775). Many Americans attribute the dish to France and offer as evidence a notation by U.S. President Thomas Jefferson: “Pommes de terre frites à cru, en petites tranches” (“Potatoes deep-fried while raw, in small slices”) in a manuscript in Thomas Jefferson’s hand (circa 1801–1809) and the recipe almost certainly comes from his French chef, Honoré Julien Ebeling (2005). Fries may have been invented in Spain, the first European country in which the potato appeared from the New World colonies, and assume fries’ first appearance to have been as an accompaniment to fish dishes in Galicia, from which it spread to the rest of the country and then further away, to the “Spanish Netherlands”, which became Belgium more than a century later.
Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of Ávila of Spain cooked the first French fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence. Ilegems, Paul (1993)
For decade the Fries has been a popular dish, almost all country in the world have their own version and name of the popular dish. In Belgium fries are called frieten (in Dutch) or frites (in French) they are sold in shops called friteries (French), frietkot/frituur (Dutch), or Fritüre/Frittüre (German). Traditionally fries are served in a cornet de frites (French), patatzak[36]/frietzak/fritzak (Dutch/Flemish), or Frittentüte(German), a white cardboard cone, then wrapped in paper, with a spoonful of sauce (often mayonnaise) on top. In the Canadian province of Quebec, French fries are often served with cheese curds and hot brown gravy, a dish called poutine. A popular dish in France is steak-frites, which is steak accompanied by thin French fries. In Germany, where they are usually known by the French words pommes frites, or only Pommes or Fritten (derived from the French words but pronounced as German words). They are often served with mayonnaise, and are a popular walking snack offered by Schnellimbiss (“quick bite”) kiosks Runde (2005). In Denmark, Sweden and Norway, the French name pommes frites is used for fries. They are the most common form of potatoes when served together with breaded plaice (or certain other low fat fishes). When pommes frites are served with fish, remoulade and a lemon slice, the plate represents the typical Danish version of fish and chips. Pommes frites are also served across Scandinavia as a small stand-alone dish with ketchup or mayonnaise. Fried sausage (same kind as for hot dogs), hamburgers, or schnitzels may be the meat portion of a dish which includes french fries. Some traditional restaurants (as opposed to fast food) may serve french fries. This may be as an accompaniment to an entrecote or other beef steak, together with bearnaise. Better restaurants tend to avoid serving french fries, with the possible exception of fish and chips. In the United Kingdom the standard deep-fried cut potatoes are called chips. They are occasionally made from unpeeled potatoes (skins showing). Chips are often less crisp than the continental European “French fry”, owing to their relatively high water content. British chips are not the same thing as potato chips (an American term); those are called “crisps” in Britain. In the UK, chips are part of the popular, and now international, fast food dish fish and chips. Although French fries were a popular dish in most British commonwealth countries, the “thin style” French fries have been popularized worldwide in large part by the large American fast food chains like McDonald’s, Burger King, and Wendy’s. Pre-made French fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Some varieties of French fries that appeared later have been battered and breaded, and many fast food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes. Truly the French Fries is well-known worldwide. In the Philippines the fries is quite a popular food dish mostly popularizing by the international fast-food brands McDonalds and Burger King and local fast-food chain Jollibee. A native version uses camote strips that are prepared in a similar way — deep fried — and served with a sprinkling of salt and, sometimes, cheese and some creams or minced bacon. Fries is mostly seen as a delicacy in the Filipino dish and mostly serve in fast-food restaurants.
Although Fries is a fried food it does provide some beneficial nutrients, they are high in sodium and may contain high amounts of trans fats. You can reap the nutritional benefits of french fries without the sodium and unhealthy fats by choosing potatoes instead. Talking about calories French fries are generally high-calorie foods, it is reported that 20 frozen french fries contain 164 calories and a medium order of fast-food french fries contains 365 calories. In comparison, one small baked potato contains just 130 calories. While french fries do contain some protein, they mainly consist of carbohydrates and fat. As reported 20 frozen french fries contain about 28 grams of carbohydrates, 5 grams of fat and 3 grams of protein — while a medium order of fast-food fries provides 48 grams of carbohydrates, 17 grams of fat and 4 grams of dietary protein. In comparison, a small baked potato contains 29 grams of carbohydrates, 3 grams of protein and less than 1 gram of dietary fat. Since french fries, even fast-food french fries, are made from potatoes, they do contain some beneficial vitamins and minerals. French fries are a source of dietary potassium, phosphorus, niacin and folate. However, eating a baked potato instead provides you with greater amounts of these essential micronutrients — without the extra calories, sodium and trans-unsaturated fat Coleman (2015).
There are many ways in preparing or cooking Fries or French Fries but the most standard way is first peeling and cutting the potato into even strips then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. (Fannie Farmer 1896). They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results Bocuse (1998). In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C / 320 °F) to cook them through. This may be done in advance. Then they are more briefly fried in very hot fat (190 °C / 375 °F) to crisp the exterior. They are then placed in a colander or on a cloth to drain, salted, and served. The exact times of the two baths depend on the size of the potatoes. For example, for 2–3mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds. ( La Bonne Cuisine de Madame E.1927 )
Banana
Banana (Musa acuminata cv. Cavendish) is a commercially significant tropical fruit with innumerable varieties (Prabha and Bhagyalakshmi, 1998). Ten of the major banana producing countries accounted for about 75% of world production in 2003, whereas India, Ecuador, Brazil and China provided almost 50% of the total production in that year (Zhang et al., 2005).The banana contains protein and amino acids, carbohydrates, vitamins, fats and fatty acids, minerals, sterols (Nast, 2014).
Varities of banana
According to Taga-oc (2014) to fully maximize the use of banana in the hospitality context particularly in the culinary aspects, bananas are categorized in to two groups namely the dessert banana is a bananas can be eaten crude or cooked however some are favored eating bananas and are devoured uncooked when ready. Banana pros call them dessert bananas meaning they are eaten after the primary piece of the supper this gathering is sweet and sweet-smelling and uncooked. They generally found in servings of mixed greens and treats while the cooking banana are dull, unsweetend and are cooked before eaten. Typically this gathering is made out of plantain and ABB gathering Taga oc (2014)
Cardava
Also known as Saba bananas has a very large, robust pseudo stems that can reach heights of 20 to 30 ft (6.1 to 9.1 m). The trunk can reach diameters of 3 ft (0.91 m). The trunk and leaves are dark blue-green in color. Like all bananas, each pseudostem flowers and bears fruits only once before dying. Each mat bears about eight suckers. The fruits become ready for harvesting 150 to 180 days after flowering, longer than other banana varieties. Each plant has a potential yield of 26 to 38 kg (57 to 84 lb) per bunch. There are typically 16 hands per bunch, with each hand having 12 to 20 fingers.
Saba bananas grow best in well-drained fertile soils with full sun exposure. They inherit most of the characteristics of Musa balbisiana, making them tolerant of dry soil and colder conditions of temperate climates. They require minimum rainfall and can survive long dry seasons as long as adequate irrigation is provided. However, their fruits may not ripen under such conditions. They also have good resistance against Sigatoka leaf spot diseases.
The fruits are 8 to 13 cm (3.1 to 5.1 in) long and 2.5 to 5.5 cm (0.98 to 2.17 in) in diameter. Depending on the ripeness, the fruits are distinctively squarish and angular. The flesh is white and starchy, making it ideal for cooking. They are usually harvested while still green after 150 to 180 days after planting, especially if they are to be transported over long distances Temanel (2007
Benefits of Cardava
There may be different kinds of banana in the whole but there’s no other world banana fruit can ever compare to the nutrients that a Cardava Banana in the Philippines can sustain. According to the Doctors of Ministry in Alternative Medicines or DMAM, it was proven that a cardava banana or also known as “Saba Banana” in the Philippines has the highest nutrient content among other banana fruit. This fruit was usually produced in the Philippines and in other Asian Countries. Most Filipinos prefered to eat it cooked but according to the DMAM, it was showed that when you eat cooked banana, you will only get a minimum amount of nutrients because the nutrients that supposedly you will get from the fruit had already lost its value. Never eat it cooked next time because the nutrients will change and turned into acidic form so better eat it raw.
Among other banana trees, Cardava banana has the deepest root. This is the reason why it was known for its richness in nutrients as it can absorb more nutrient in the soil. There are also numerous health benefits that this fruit can contribute to your body such as: They Can Help Regulate Body Circulatory System, Source Of Vitamins, Minerals And Natural Energy, Helps Stop Constipation, Eliminates Hangover, Helps You Quit From Smoking, and Treats Ulcer Sune (2016).
Nutritional Value of a cardava banana
Calories in the foods you eat and the beverages you drink each day play a role in your weight and health status. The calories you consume each day help your body produce energy. While it’s difficult to choose perfectly healthy foods 100 percent of the time, it’s crucial that you eat nutritiously most of the time. Knowing the role calories play in your health is necessary so that you can choose healthier foods Renee (2014).
Process of making fries
1. Get some banana.
2. Wash, dry, and peel the banana of any dirt or grime.
3. Fill a dry pan with vegetable oil about 1/3 of the way full. It is best to use either peanut oil or blended oil, which is usually a mix of canola and soybean oil. Set the stove on medium-high heat. If your stove has number settings, set it to 8.
4. Using a sharp, clean knife, chop the potatoes with caution. You can make the slices as thick or thin as you want, just make sure they are all about the same thickness.
5. Make sure the vegetable oil is hot before you put the potatoes in. You can test the oil by putting a single fry in there. If it starts cooking immediately, and quickly, the oil is ready.
6. Cook the potato slices in the oil until they are golden brown. Do not burn them, as they will taste absolutely disgusting!
7. Cool the cooked fries. Add salt (optional) while still hot to keep the flavor in. Set them on the counter or an area with room temperature to cool. If you attempt to eat the French fries while they’re still hot, you will burn your tongue!
8. Finished. You can eat your French fries with ketchup, mayonnaise, BBQ sauce, French fry dip, salt and pepper, etc.
Theoretical Framework
This study is anchored on the Theory of Acceptability by Heldman (2004). The key factors that are considered in food acceptance by the consumers are the sensory qualities which include texture, aroma (smell), appearance, and flavor. The acceptance of food will depend on whether it responds to consumer needs and on the degree of satisfaction that is able to give. In this theory, the author stated acceptability as a process by which a person accepts and rejects food is of a multidimensional nature. Its structure is both dynamic and variable, not only among different individuals within the group, but also within the same individual in different situation and periods of time.
According to Heldman (2004) the acceptability of sustenance will rely on upon whether it reacts to customer needs and on the level of fulfillment that can be provided. Consumers are influenced in deciding to reject and accept food by food characteristics, consumer characteristics and consumer environment.
In this study, this theory is used in identifying the level of acceptability of the produced product through assessing it by means of distinguishing the level of their satisfaction. The different sensory characteristics will be utilized in knowing how the respondents accepted the new created recipe.
Statement of the Problem
The purpose of this study is to identify an alternative ingredient(s) in making fries. In making the fries, the study further aims to use the local farm product that is available in the province and/or in the local market.
More so, this study will identify the level of acceptability of the Cardava fries and seeks to answer the following questions.
1. What are the process in creating the “Cardava” fries ?
2. What are the levels of acceptability of the Cardava fries of the following sensory characteristics?
2.1. Aroma
2.2. Texture
2.3. Taste
2.4. Appearance
Scope and Limitations
This study is focused only whether the said recipe that will be tasted will be accepted by the respondents in terms of its aroma, texture, taste, and the appearance. Its main ingredient is limited to the cooking banana which is the cardavabanana.
Significance of the Study
The result of this study would benefit not only the researchers but also the different sectors:
STHM Students. Through this study, it will help them improve and enhance their knowledge on making fries but instead of using potato they are going to substitute the potato to cardava or“saba”.
Curriculum Designers of STHM Department. This study will help the curriculum designers to offer new trainings and programs that will embolden the students to develop their own products which it can be a source of income for future business of their students.
Restaurant Chain. The production of the study can be used by the different food establishments and make it as one of their exciting menus.
Tourism Industry. It can be used as one of the products of Misamis Occidental and made them known for their abundance of banana products.
Future Researchers. This study will serve as their guide when they study about cooking banana especially “cardava fries”
Chapter 2
Method
This chapter presents the research design, the respondents of the study, the research locale, the data gathering instrument and the statistical treatment to be used in this study.
Research Design
This study will use the descriptive research design. It involves the quantitative collection of information that will be tabulated along a continuum in numerical form. Further, involves gathering data that describe events and then organizes, tabulates, depicts, and describes the data collection (Glass & Hopkins, 1984). Using this design, the study aims to survey the alternative ingredients in making fries. More so, it also targets to use the abundant farm product of Misamis Occidental which is Cardava banana as the alternative of potato in making fries. It also aims to describe the level of acceptability of the created cardava fries.
Research Locale
Most of ingredients can be found in Kauswagan, Tangub City, Misamis Occidental. It is one of the barangays of Tangub City which is identified as one of the rural areas. Tangub City is one of the city under the province of Misamis Occidental.
In making the delicacy, it will be done at LSU STHM Hot kitchen. The food tasting will be conducted at the respective offices of the culinary teachers, culinary students both from college and senior high school.
Respondents of the Study
The respondents of this study will be the culinary teachers and students of La Salle University College department and Senior high School department. Purposive sampling will be used in the study. A purposive sample is a non-probability sample that is selected based on characteristics of a population and the objective of the study. Purposive sampling is also known as judgmental, selective, or subjective sampling (Crossman, 2017). There are five (5) culinary teachers from the School of Tourism and Hospitality Management and two (2) from the Senior High School Technical Vocational Livelihood (TVL) Track. The researchers will also choose twenty (20) culinary students for the college and also twenty (20) from the SHS. This is to ensure that the products being developed can be considered as acceptable fries.
Research Instrument
The researchers will use researcher-made checklist in gathering the data needed. The checklist will be the tool in determining the level of acceptability of squid finger foods recipes according to its appearance, aroma, taste and texture.It will use to define whether the respondents accept it or not, using Hedonic scale for assessing the acceptability evaluation of the “cardava fries”.In assessing its level of acceptability, the researchers used the Hedonic Scale from 1-9. 9 is the highest rating and 1 is the lowest.
Scoring Procedure
For the interpretation of the gathered data, the following are the scoring and hypothetical ranges with its verbal description.
Score Range: Hedonic Scale
9 I extremely like
8 I likely very much
7 I like moderately
6 I slightly like
5 I neither like/ dislike
4 I slightly dislike
3 I dislike moderately
2 I dislike very much
1 I extremely dislike
Hypothetical Range Verbal Description
7.41-9.0 Highly Acceptable
5.81-7.40 Acceptable
4.21-5.80 Neither or nor Acceptable
2.61-4.20 Unacceptable
1.00-2.60 Highly Unacceptable
Data Gathering Procedure
The researchers will conduct experiment as to process in making and using the cardava banana into cardava fries. Aside from potato, the researchers will also look for anotherkind of cooking oil to be used which is cheaper than what is commonly used but healthier in which it helps prevent from sickness or illnesses. The teachers of STHM Department of La Salle University, SHS and students from both departments will taste and answer the checklist provided by the researchers. The answers of the respondents will determine if the recipes is acceptable in terms of the different sensory characteristics.
Data Analysis
The data that will be gathered will be tested through frequency and percentage of distribution. Frequency refers to the rate of acceptability of the cardava fries. Percentage pertained to the proportion of the frequency of the acceptability of cardava fries. Weighted mean will also be used to identify the level of acceptability of the recipes.
References
- Crossman,A (2017) Understanding Purposive Sampling an overview of the method and its applications.
- Coleman,E (2015) French fries nutrional value. Retrieved from http://www.livestrong.com/article/111337-french-fries-nutritional-value/
- Glass & Hopkins (1984)Descriptive Research Design
- Hugues,H(2001) French fries.
- KENJI LÓPEZ,J(2015) How to make fries. Retrieved from http://aht.seriouseats.com/archives/2010/01/the-burger-lab-why-double-fry-french-fries.html
- Mich (2008) Philippine Fries. http://www.belgianfries.com/bfblog/?p=981
- Rosenfeld,T (2017) How to make French fries. Retrieved from http://www.finecooking.com/article/how-to-make-french-fries
- Sune,H (2016) Cardava Banana In The Philippines Has The Highest Nutrients That You Can Get Among Other Banana Fruits. Retrieved from http://wattafact.com/food/benefits-of-cardava-banana/
- Temanel,Biley(2007) Techno-Guide for Saba Banana Production. Retrieved from http://www.openacademy.ph
- Zorthian,J (2017) Eating French Fries Is Linked to a Higher Risk of Death Retrieved from http://time.com/4811136/fried-potatoes-mortality-study/
- Zhang et al., (2005) Study of banana (Musa aaa Cavendish cv Nanica) trigger ripening for small scale process. http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500021