Endlessly Reducing Stress

S.Y 2018-2019

Belloc, Trashia May D.

Limsa, Maribea G.
 Introduction

Dessert is everywhere, it is something that many people want to eat because of its sweetness that
relieves the stress of everyone. “Dessert is a confectionery course that concludes a main meal. The course
usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may
include coffee, cheeses, nuts, or other savory items. The term "dessert" can apply to many confections,
such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet
soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some
cultures sweeten foods that are more commonly savory to create desserts” according to Wikipedia.

Nowadays, many Filipino citizens are interested to what other country has in terms of food,
fashion, and places but the food is what Filipino like the most because we all know that Filipino is fond to
eat something new, they like to eat what is trend and affordable. So we came up with an idea to make our
own version of other country most favorite dessert and make this as our inspiration to develop our
signature product.

Mango sticky rice, also known as Khao Now Mamuang, is one of the most popular and
favorite desserts in Thailand. Traditionally, it’s a simple dish that many people eat at home. The most
common version is with mango, however, you can also make it with other fruits, such as banana or
passion fruit. The best part about the mango version of this dish is that it’s not too sweet. The sweet
coconut tasting rice is delicious because of the freshness of the mango, using this Thailand well-
known dessert as our inspiration we are creating a product that is new and now is a Philippine own

dessert.
 “Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar,
and glutinous rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-
like variant). It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground
into a paste. They are also sometimes packaged and sold as suman” (Wikipedia). It is a dish that every
Filipino knows and make when there is a celebration, it is one of the famous dish that Philippine had.

Using Mango sticky rice and Biko as our inspiration to our product we came up with a
product called “Mangko” it is a Biko flavored with mango to enhance the sweetness that customers
will surely like. “Mang” stands mo Mango fruit, and “ko” is for Biko combining these two names
gives us a unique and traditional sound product name.

Mangko is a sweet rice flavored with mango, unlike mango sticky rice the mango is
separated to the sticky rice. Mangko really combine the mango into the sweet rice that give it a rich
flavor of mango and adding Langka on top to enhance more the sweetness and fruitfulness of it and
adding coconut extract to balance the harmony of the fruit and sweet rice.

To cook the Mangko we need to place rice in a small pot or saucepan and rinse 5 times until
water runs clear and drain, add water, stir, and bring to a boil. Once it boils, lower heat to medium low
and let it cook until most of the water evaporates then set it aside, Make the coconut and mango syrup. To
do this, mix a cup of coconut milk and cup mango in another sauce pan (it depends on how many serving
you’re going to make). Bring to a boil then adjust heat to medium low. Cook for 5 minutes, stirring
constantly until it thickens. Remove from heat and set aside, to make the actual Mangko: Mixcups of
coconut milk and cup sugar, stir, and bring to a boil (it depends on how many serving you’re going to
make). Add the sweet rice and mix. Cook on medium heat for 30 minutes, stirring constantly until it
thickens. You will know it’s ready when oil starts to come out and the mixture gets very sticky, remove
from heat and transfer to a glass baking dish (or any container of choice). Press down to flatten then
drizzle with prepared mango syrup and langka as topping.

Mangko is a dessert that provides you a satisfaction of a Thailand dessert Mango sticky rice that
you are seeking, and gives you a new twist with your favorite Biko that will surely suit your taste. Rice
cannot fatten you when you it a small portion and yet Mangko uses a rice that is usually have lower fat
content for those who are taking their diet, it’s a good dessert for everyone, every ages. It can be a snack
for a student that want something that can fill their empty stomach, this rice dessert can replace their
missed foods so that they will have more energy and be more active and productive throughout the day.
Dessert is also known for being its stress reliever for everyone, this dessert also wants to ease the stress
and bitterness of a student, worker and others by the sweetness and fruitfulness that Mangko offers,

It is a unique product that brings you into two countries, and gives you both Philippine and
Thailand well-known food into one form that is not usually seen here in our country.

Conducting this research can be a help for the researchers because they can gain new knowledge
and experience through marketing and knowing more about our own and other countries famous dishes, it
can also help the student, workers, and others that want something to relieve their stress that doesn’t cost
that much and its giving nutrients that their body needing.

Background of the study

Researchers from the University of Cincinnati (UC) have found that eating or drinking sweets
may decrease the production of the stress-related hormone glucocorticoid -- which has been linked to
obesity and decreased immune response. When under stress, many women tend to overeat sweets.
The reason, according to several studies, is that sugar reduces the body's level of stress hormones
known as glucocorticoids. Now research in rats suggests that both sugar and artificial sweeteners
can affect these hormones, but in different ways. At the University of Cincinnati, lab rats were
briefly subjected to either an emotionally stressful or a physically stressful event. Rats that drank
a small amount of artificially sweetened water twice a day for two weeks produced fewer
glucocorticoids in response to the emotional distress compared with rats that drank only plain
water. And rats who drank a sugar solution twice a day had the lowest levels of the hormones,
regardless of the type of stress they endured. Despite the evidence that sweet foods can help
stabilize mood, "we're not advocating that people eat lots of junk food," says the lead researcher,
Yvonne Ulrich-Lai. She speculates that eating fruit rather than candy might produce this effect as
well, but research that explores exactly how sweet flavors act on the human brain is needed to
determine alternative ways to achieve the response.
Statement of the problem

This study intends to find if our Mangko can keep up with the ever changing taste of the
consumers, and if it can really relieve the stress of the students, workers, and other
Specifically, this study will answer the following:

1. When is the best month for the mango?

2. Why does it say it can reduce stress?

3. What benefits can the consumer get in the Mangko?

Significance of the study

The significance of this study aims to know if this product can keep up with ever changing
taste of the consumer. To know when is the best month people prefer mango more, and for us the
researcher to be able to cite the following benefits that the beneficiaries can get from the product we
are offering.

Scope and delimitation

This study gives consumers a product that is inspired by both Thailand and Filipino dish that
has an affordable price that is only available in Puerto Princesa, Palawan