Food and Herbal Products
The Problem Introduction In the rapid development of our present generation on how a certain raw material produces different food and herbal products that can be processed, satisfies the needs of every human being to fill their stomach. Time after time, many food and herbal products have been developed and commercially valuable to stop health risks. The existence of this processed products does not ensure every consumers healthy lifestyle.
Through continuous study and research related to producing high quality food and herbal products using unique raw material, we come up with these aratilis that are full of vitamins and minerals which is not harmful to humans. In our study on aratilis shows the importance of utilizing the fruit and leaves of aratilis to reduce waste in the raw material itself. “Tea has been historically promoted for having a variety of positive health benefits. Tea is likely originated in China during the Shang Dynasty as a medicinal drink.
It was first introduced to Portuguese priests and merchants in China during the 16th century. It is the most widely consumed beverage in the world. ”1 There are two options to consume tea as a beverage : tea in boiling water and tea in tea bags . Comparing this two, tea in boiling water needs so much time and effort to prepare while tea in tea bags which is a product of research offers less effort and time to enjoy it in a more convenient way. “Although second to coffee in commercial value, tea ranks first as the most popular beverage in the world. 2 “Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used, as well. In the US, the term “jam” refers to a product made of whole fruit cut into pieces or crushed then heated with water and sugar to activate its pectin before being put into containers. Accordindg to Berolzheimer in 1959 : “Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits is also used for jams.
The fruit is edible, sweet and juicy, and contains a large number of tiny (0. 5 mm) yellow seeds. It is a pioneer species that thrives in poor soil, able to tolerate acidic and alkaline conditions and drought. Its seeds are dispersed by birds and fruit bats. It is cultivated for its edible fruit, and has become naturalised in some other parts of the tropics, including southeastern Asia. As a pioneer plant, it could help condition the soil and make it habitable to other plants. However, it might also be considered as an invasive species since it might out-compete indigenous plants. 5 Aratilis is considered a fruit-bearing tree in the Philippines for it bears a cherry-like fruit which is smooth, fleshy, sweet, seeded and with leaves that are hairy, sticky, alternate, oblong-ovate to broadly oblong-lanceolate. The fruit has its meal which is used as the main ingredient in jam and the juice that is separated was made into syrup. The dried leaves and meal is combined and then utilized in making herbal products which is tea. This tea are then packed in tea bags and stored.
The aratilis leaves are dried to remove its water content including the dried meal it is then packed in tea bags for consumption of it. The separated meal and juice are then processed to jam and syrup. | Objectives of the Study The general objective of the study is to develop aratilis food and herbal products. Specifically, it aims to: 1. Determine its physico-chemical properties in terms of : a. Percent juice and meal recovery of the fruit b. Moisture content of aratilis fresh meal and leaves 2. Determine the correct proportion of ingredients and procedure in making the different products 3.
Determine the degree of acceptability of the finished products as to color, aroma, taste, and consistency/viscosity 4. Determine the cost of production Scope and Delimitation This study will focus on the utilization of aratilis leaves into tea and fruits into jam and syrup. The study is confined on the determination of the correct proportion of ingredients and procedure in making these products, evaluating the process, determination of the degree of acceptability of aratilis and its acceptability in the prepared food products and the computation of the cost of production.
The descriptive and experimental method of research was adapted in conducting the study. Evaluation sheets were used in gathering the data needed. The weighted mean, was the statistical tool in interpreting the results. The finished product was evaluated by five (5) respected chosen professors and twenty five (25) food technology students who were randomly selected as the respondents of the study. The acceptability of the product in terms of color , aroma, taste and consistency/viscosity.
This was conducted at Bicol University Polangui Campus, Polangui Albay in Academic Year 2013-2014. Significance of the Study The conducted study is significant to the following: Food Technology Students – The results of the study can serve as guide to Food Technologists in developing the process observation and experimentation of dried aratilis leaves and meal that are made into tea and fruit into jam and syrup.