DEVELOPMENT OF CARROTS PASTILLAS WITH MALUNGGAY

CHAPTER II

THEORETICAL FRAMEWORK

This chapter presents the related literature, related studies, the conceptual framework and the

definition of terms used.

REVIEW OF RELATED LITERATURE

Carrots were one of the vegetables examined in recent research on foods rich in beta-

carotene and bone health. More specifically, intake of yellow/orange and green vegetables was

evaluated to see if greater intake was related to greater bone mass. Interestingly, participants who

ate at least one serving per day of yellow/orange or green vegetables had healthier bone mass

than participants who ate less than one serving per day. In addition, participants who ate less than

one serving per day actually had bone mass at a level that could put them at risk for bone-related

health problems. What was most striking to us about this study was the relatively small amount

of yellow/green vegetables associated with bone-health benefits. Through this research, we were

reminded about how much can be accomplished with relatively small changes in a meal plan,

especially changes that incorporate foods as rich in beta-carotene as carrots.

Many people are familiar with a whitish type coating that can form on peeled carrots—

especially baby carrots—called "white blush." A recent study has helped us understand why this

"white blush" occurs. When carrots are peeled, the process of peeling takes away the outermost

protective layer of the carrot root. Without this outermost protective layer, the carrot has more

difficulty retaining its full degree of moisture and becomes more easily dehydrated. This
dehydration sets the stage for the "white blush" that we see. In addition, to help protect itself

from damage following the loss of its outermost layer, the carrot may create a new protective

layer of phenols, and this new phenol-based layer contributes to the appearance of "white blush."

Once re-immersed in water, however, the carrot cells can absorb some of the moisture that has

been lost after peeling, and this rehydration of the carrot can also help restore its orange color.

While we have yet to see research showing increased health benefits from the peeling of carrots,

we like knowing that the "white blush" on carrots reflects a natural response to dehydration and

the synthesis of phenolic substances, rather being than a cause for concern.

Carrots are a vegetable commonly enjoyed in both raw and cook form. While we like the

idea of both raw and cooked carrots in a healthy meal plan, we were also glad to see a new study

on the impact of cooking on minerals in carrots. In this study, one of the methods chosen for

cooking was a relatively short steaming time of 6 to 7 minutes. Our Quick Steaming method for

carrots uses this same approach to carrot cooking with a somewhat shorter period of time (5

minutes). Six different minerals (potassium, phosphorus, iron, zinc, magnesium, and calcium)

were evaluated in this study, and the average mineral loss for all six was less than 25% after 6 to

7 minutes of steaming. (Since our Quick Steaming time is somewhat shorter, we would also

expect a somewhat lower percentage if our 5-minute cooking time was used.) We like the idea of

retaining over 75% of these carrot minerals when carrots are steamed. Especially for people who

greatly prefer cooked over raw carrots, this level of mineral retention makes the consumption of

quick-steamed carrots highly worthwhile.

While carrots can be enjoyed in a wide variety of colors—from whites and yellows to reds

and purples—the most commonly consumed carrots in the U.S. are orange in color. For this

reason, we recommend an approach to carrots that treats them as a vegetable in the

yellow/orange category. (For more details about yellow/orange vegetables, please see our

Vegetable Advisor.) As a minimum daily goal for vegetable intake from the yellow/orange

group, we recommend 1/2 cup per day. A more optimal intake level would be one cup per day.

Of course, alongside of carrots, vegetables like sweet potato, yellow summer squash, and yellow

corn can contribute to your daily yellow/orange total.

If you opt for red or purple carrots instead of orange or yellow ones, we recommend that

you treat your carrots as part of the red/purple vegetable subgroup. Once again, you will find

more information about this group in our Vegetable Advisor. Our minimum recommended intake

level for this subgroup is 1/2 cup per day and our more optimal recommended intake is one cup.

Beets, red bell peppers, red tomatoes, and eggplant would be examples of other vegetables in this

red/purple subgroup, right alongside of purple carrots. (www.whfoods;carrot.com)

In the Philippines, the number of undernourished people reported in 2003 was 15.2

million. That was 18 percent of the total population of the country at that time. The number has

grown since then.

The solution to the problem of hunger and malnutrition lies in production of Moringa

oleifera, more popularly known as Malunggay.

The “miracle vegetable,“ as some scientists called it, has been promoted by no

less than the World Health Organization (WHO) as a low-cost health enhancer in poor

countries around the globe. The “natural nutrition for the tropics“ is how the

Florida-based Education Concerns for Hunger Organization described malunggay.

“We have always had problems with the classical approach to treating malnourished

children,“ said a West Africa doctor in Senegal. “This was based on industrial

products: whole milk powder, vegetable oil and sugar.

All these things are expensive. When you tell a parent to go out and buy these things--this

can be truly costly for him.“

But in the case of malunggay, it's a different story. “It is locally available and the

people themselves can produce it,“ the doctor added. “We have done

experiments in treating malnourished children with this plant and the results have been really

spectacular.“

Malunggay can also be used as a weapon against poverty and malnutrition in the Philippines.

It must be recalled that during the administration of Ferdinand E. Marcos, there was a craze

about malunggay as a solution to the malnutrition problem in the countryside. Marcos himself

was a malunggay addict, consuming soup littered with green leaves in every meal in addition to

the legendary saluyot and labong (bamboo shoots) as his main fare.

Malunggay is so rich in nutrients and vitamins that its image is used as the official logo of

the Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology.

“If Manny Pacquiao shows how a Filipino fights in the ring,“ said one

commentator, “malunggay is the symbol of Filipino fight against malnutrition.“

As malunggay is an excellent source of nutrition and a natural energy booster, the Department of

Agriculture (DA) promotes its massive cultivation in the country.

 “Malunggay can save lives, increase incomes, generate millions of jobs, utilize vast

tracts of idle agricultural lands, make the Philippines globally competitive, impact local and

international market, and help attain socio-economic equity,“ pointed Alicia Ilaga,

director of DA's biotechnology program.

Nutritionists aver that 100 grams of malunggay leaves yield the following: 75 calories of

energy (higher than ampalaya, squash, tomatoes, or carrots), 5.9 grams protein (higher than

cauliflower, lettuce, or mustard), 12.8 grams carbohydrate (higher than okra, papaya, or

watermelon), 353 milligrams calcium (higher than gabi leaves, mung beans, squash, and camote

tops), 3.7 milligrams niacin (higher than other vegetables analyzed). And for thiamin,

phosphorus, and ascorbic acid, malunggay is at the top of the list.

In addition, nutritionists affirm that 200 grams of malunggay leaves would give a nutritive

value roughly equivalent to four eggs and two glasses of milk. Its iron compound prevents

deficiency of red blood cells known as anemia. And being a very rich source of calcium, it aids

in maintaining healthy bones and teeth.

Malunggay is also rich in vitamin A (higher than red and green mung beans, radish, or

eggplant), thus helping prevent xerophthalmia, a disease of the eye. Adults are urged to eat

malunggay leaves as its vitamin C content is higher than those of ampalaya leaves. Vitamin C

may protect against declining mental ability and stroke. In studies with elderly people,

researchers found that low vitamin C levels contributed to shower reasoning skills, which was a

strong factor in their dying from stroke.

Filipino women consider malunggay as ally in nurturing babies. In fact, they dubbed

malunggay as their “best friend.“ For lactating women, malunggay aids in the
production of vitamin-rich milk for the newly-born baby. The calcium content of malunggay,

nutritionists claim, is four times those found in milk.

Because malunggay is a very nutritious plant, the DA urges farmers to increase its

production so they could have a weapon against hunger and malnutrition, especially in the rural

areas. The department's Bureau of Agricultural Research (BAR) has included malunggay in its

indigenous plants for health and wellness program and identified the development of malunggay

as priority project.

In Bicol, the BAR-funded has found new ways to integrate malunggay in various

preparations as well as package it into different product lines. These include malunggay tea,

instant juice, and malunggay powder.

Malunggay leaves are separated from the stalks and are either oven dried or sun dried.

The dried leaves become malunggay tea. The pounded dried leaves are turned into malunggay

powder which can be mixed into common Filipino delicacies such as soups, sauces, instant

noodles, cookies, and chocolates as an added ingredient.

“In this way, Filipino children who are not very fond of vegetables get to eat

essential nutrients present in malunggay without knowing it,“ the Bicol researchers say.

The newly developed products have shelf lives of six months at the most, depending on the

packaging materials used. (http://www.pchrd.dost.gov.ph)

CONCEPTUAL FRAMEWORK

The conceptual framework of the study focused in the different ingredients, methods and

processes made in product. The concept of the study was illustrated through the paradigm

presented in figure 1 with the input, process and output.

INPUT PROCESS OUTPUT

INGREDIENTS PROCEDURE

Carrots Sanitizing
Malunggay leaves Washing
Powdered milk Mise en place
Condensed milk Drying
Confectioner sugar Smashing
Molding
MATERIALS Microbiological DEVELOPMENT
analysis AND
Casserole Sensory evaluation ACCEPTABILITY
Mortar and pestle OF CARROT
Cotton cloth MALUNGGAY
PASTILLAS
Plate
Gas stove
Knife
Measuring Cup and
spoon
 The INPUT consists the ingredients and materials on development of carrots malunggay

pastillas such as carrots, malunggay leaves, powdered milk, condensed milk and confectioner

sugar.

The PROCESS shows the step by step procedure of making Carrots malunggay pastillas.

It includes the following: sanitizing, washing, mise en place, drying, smashing, molding,

microbiological analysis and sensory evaluation.

The OUTPUT show the development and the finish product which is Carrot malunggay

pastillas.

DEFINITION OF TERMS

For better understanding of the study the following operational terms were defined:

1. Malunggay0 -A tree with flavorful and nutritious leaves, the moringa or horseradish

tree, Moringa oleifera.

2. Miseenplace -(literally "set in place") The preparations to cook, having

the ingredients ready, such as cuts of meat, relishes, sauces, par-cooked items, spices,

freshly chopped vegetables, and other components that are required for

the menuand recipes ingredients measured out, washed, chopped and placed in individual

bowls; and equipment such as spatulas and blenders prepared, and oven preheated. 

3. Sanitizing -To partially free something of microorganisms by cleaning or disinfecting.

4. Sensory Evaluation - scientific discipline that analyses and measures human

responses to the composition of food and drink, e.g. appearance, touch, odor, texture,

temperature and taste. In schools it provides an ideal opportunity for students to evaluate

and give feedback on their dishes, test products and experimental designs.

5. Texture - the feel, appearance, or consistency of a surface or a substance.

6. Appearance - the way that someone or something looks.

7. Microbiological Analysis - is the use of biological, biochemical, molecular or chemical

methods for the detection, identification or enumeration of microorganisms in a material 

8. Sweetness - the quality of being sweet.

9. Mortar and pestle -   is a bowl, typically made of hard wood, metal, ceramic, or hard

stone, such as granite. The pestle is a heavy and blunt club-shaped object. The substance

to be ground, which may be wet or dry, is placed in the mortar, where the pestle is

pressed and rotated onto it until the desired texture is achieved.

10. Confectioner sugar - finely powdered sugar with cornstarch added, used for making

icings and candy.

Notes in Chapter II

www.whfoods;carrot.com

http://www.pchrd.dost.gov.ph

Wikipedia.com

Bernardo (2014) in “Formulation of Candy form Carrots”

Adriano et al. (2012) entitled “Utilization of Carrot Potato and Malunggay Pastillas”

Valera (2002), Malunggay

REVIEW OF RELATED STUDIES

As stated by Bernardo (2014) in “Formulation of Candy form Carrots” they found out

that the carrots can be used as candy especially the orange carrots. The carrots is good for our

health because of the vitamins and minerals we can get from it. Also they found out that carrot is

an excellent source of anti-oxidant compounds and richest source of pro-vitamins and carotenes.

The process of study is sanitizing, boiling, mixing, cooling, shaping and molding. The product

was evaluated by sensory analysis that was conducted at BSU-DOST Food Analytical Testing

Laboratory. And for overall acceptability the product was liked by the panelists. The results are

based on the 5-point scale that determines the sensory attributes of the product which is based on

the evaluation conducted by 20 panelists.

According to the study of Adriano et al. (2012) entitled “Utilization of Carrot Potato and

Malunggay Pastillas” the researchers goal is to produce a pastillas to suffice the cravings of the

customer. This product was utilized using the combination of carrot, potato, malunggay, fresh

milk, powdered milk and sugar. The process of study are boiling, mixing, cooling shaping and

molding. The carrot potato pastillas has undergo and passed the BFAD microbiological analysis

and that is considered for human consumption.

As cited of Valera (2002), Malunggay is popularly known for its food use and has many

agribusiness potentials.  It is commonly grown as hedges of homes or just as a backyard tree,

which serves as a source of foliage and fresh fruits for household viands.  Instead of buying

vegetables for food on the table, one can just pick leaves or fruit of malunggay right in your own

backyard.  Planting malunggay is simple and growing them in the backyard is just as easy. The
tree can be propagated using stem cuttings.  Malunggay can even grow in an empty can of

biscuits or a plastic water container.

Having a malunggay tree in your own backyard is like having a drugstore next to your

home.   It is a very nutritious vegetable, it can help prevent sickness because malunggay has

many medical uses.   It can help fight hunger, poverty and chronic malnutrition suffered by

millions of women and children today.  Malunggay leaves can also be used as feedstock for

backyard livestock such as goat, chicken or swine.

More importantly, malunggay farming in the city is one way of generating income. A

bunch of malunggay leaves or fresh fruits costs between P5 and P10 in the market.  Malunggay

leaves are also being used for food fortification.  Among the malunggay recipes that turned out

to be a hit was the noodle soup, cookies, pastillas and polvoron.