CHAPTER II REVIEW OF RELATED LITERATURE Yacon The Yacon is a perennial plant grow in the Andes of Peru for its crisp, sweet-tasting tuberous roots. The texture and flavor are very similar to jicama mainly differing in that yacon has some slightly sweet resinous and floral (similar to violet) undertones to its flavor. This flavoring is probably due to a sweet substance called inulin, as replicates the sweet taste found in the roots of elecampane, which also contains this substance. (http://en.wikipedia.org/wiki/Yac%C3%B3n) Yacon is a tasty, potato-like root vegetable found in Peru. Historically, yacon has been used in South America to lower blood sugar in those with diabetes and improve digestion. Yacon roots are a rich source of fructooligosaccharides (FOS) and have a long use tradition as food in the Andean region. Yacon has several flavonoids including protocatechuic, chlorogenic, caffeic and ferulic acids.Yacon is found in a variety of ways, including dry root slices, powdered root, cut leaves for tea, yacon syrup, and in the form of various concentrations of extracts. (http://www.raysahelian.com/yacon.html) Yacon has also health benefits. It is a good treatment for diabetics. It provides high fiber content that help assist persons with digestive problem. It has low calories but perfect for nutritious diet for obesity. It helps prevent kidney problem. It is good for skin rejuvenation. It prevents colon cancer and infertility enhances. It is very rich in phenolic components with strong antioxidant activities. Most of the tuberous root biomass is constituted by water usually almost 70% of the fresh weight. When grown under its native climatic conditions yacon tuberous roots contain saccharides, especially oligofructans (with favorable effect on diabetes), form 70-80% of dry weight (d.w.), otherwise protein contents range between 0.3-3.7% d.w. The over ground part of yacon contains a great amount of proteins (up to 25% d.w.) and can be used like forage. (http://www.tropentag.de/2007/abstracts/links/Milella_CMacday0.pdf) Cupcake A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes. (http://en.wikipedia.org/wiki/Cupcake)
REVIEW OF RELATED STUDIES Sweet potato tuber have approximate compositions of 92.52% dry matter (DM), 3.35% crude protein (CP), 2.37%ether extract (EE) and 2.36% crude fiber (Castillo an Gerpacio, 1976), in the same contest, Salera (1976), in his report stated that feed value of sweet potato is 1,230 calories. It is also rich in vitamin A and it is estimated that the two medium-sized camote contain feed energy comparable to that of a cup of rice. It is rich in Carbohydrates. These properties make it edible and nutritious and it is because sweet potatoes are rich in carbohydrates that made it possible for the production of Kutsinta. (Maddela, et al.) According to Efferson (1979), tubers are low in protein but the leaves and stems of the plant may contain 17 to 20% protein equaling to alfalfa. Gerpacio (1977) found that root crop cassava can be used to replace corn practically on wholly mixed poultry feeds. However, a depression in feed intake of 50% was obtained. It is suggested that at this level nutrient density be increased or pelleting be resorted to. The author further indicated that digestibility and availability of essential nutrients in compounded feed based on the root meal are very much influenced by the kind of tuber in the ration. Evaluation of tuber showed that the sweet potato can be used up to 37.5% replacement. Conceptual Framework INPUT
Yacon Cake flour Skimmed milk Eggs Vanilla Salt Baking powder
PROCESS
OUTPUT
Blending
Homemade Yacon Cup Cake
Mixing Baking
Hypotheses of the Study Based on the conceptual framework, the following hypotheses were tested in this study: 1. Yacon cupcake can lowers the blood sugar level of diabetics. 2. Yacon cup cake is acceptable as to: aroma, texture, palatability, appearance, taste and presentation. 3. Yacon is efficient as a main ingredient in making cup cake.
CHAPTER III METHODOLOGY Locale of the study This study was conducted in Brgy. 17 Tabug, Batac City, Ilocos Norte. Research Design The descriptive method of research is employed to determine the efficacy of yacon as a main ingredient in making cupcake. Definition of Terms 1. Baking—is the process of cooking by dry, indirect heat usually in an oven but occasionally under coals on heated stoves and metals. 2. Baking powder—is a dry chemical raising agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes and scones. 3. Cupcake— is a small cake designed to serve one person, usually made in a small paper cup container. 4. Diabetes—any disorder characterized by excessive urine excretion. 5. Efficiency—the quality or property of being efficient. 6. Extraction—the act of extracting or the condition of being extracted. 7. Frutooligosaccharides—a naturally occurring fructan sugar used as prebiotic in pet foods. It acts like a fiber, passing undigested to the large intestine where it is extensively fermented by colonic bacteria. 8. Palatability—having a good enough taste to be eaten. 9. Pilling—refers to an even smooth grain or fine texture. 10. Pureeing—a dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated.
11. Yacon—is a perennial plant grows in the Andes of Peru for its crisp, sweet-tasting tuberous roots. Materials: Oven Mixing bowl Electric Egg Beater Measuring Cup Baking Pan/cupcake tray Spoon Knife Chopping board
Blender Ingredients:
1 kilo Yacon fruit 6 cups Cake Flour 4 tsps of Vanilla 5 Egg yolks Pinch of Salt 6 tsps of Baking Powder Coconut milk
PROCEDURES: I.
PUREEING THE YACON FRUIT 1. 2. 3. 4. 5. 6.
II.
All materials and ingredients were first gathered. The yacon were peeled and sliced it into cubes. Place the yacon cubes into the blender. Add ¼ cup coconut milk. Wait until it is well pureed. Set aside the puree.
BAKING THE YACON CUPCAKE 1. Set the oven to 170°C. 2. Mix 6 cups of cake flour with the 1kilo pureed Yacon fruit, and add 6 teaspoons of baking powder, 4 teaspoon of vanilla and a pinch of salt and beat with a mixer on a moderate speed until a batter is formed. 3. Prepare 5 eggs and separate the egg white from the egg yolk. 4. Beat the egg yolks and add it into the batter. 5. Prepare pan or cupcake tray with baking pan to keep cake from sticking by lightly coating bottom baking pan with butter. 6. Fill each baking pan with the batter and put it inside the 170 degree Celsius oven. 7. Bake it for 20 minutes. 8. When 20 minutes is over, remove the pan in the oven. 9. Serve the cupcake while it’s hot. 10. Evaluation was made by selected faculties and students.
