Research Vegetable Siomai 43x2v

Veggie Mai (Vegetables Sio-mai) By: Carl Steven L. Silva Dave T. Payo Dene T. Payo

Chapter 1 Introduction Cabbage is commonly used as main ingredients in dishes in kitchen. Anyone who has ever sliced one will sure shed a tear.

Cabbage is used for medicine and this plant is commonly eaten as a vegetable. It’s relatives are broccoli, Brussels sprout, cauliflower, and kale. Cabbage products are found in many different types of vegetarian foods and they can be very popular main ingredients. Cabbage it contains nutrients that are through to help prevent cancer. Cabbage change the way estrogen is used in the body, which reduce the risk of breast cancer. There are the numbers of products that can be used to the replace the cabbage in an almanac kale. And it was a hypothesized that the vegie mai as a siomai mouthfeel color and taste will be significantly when the type of kale is changed. It was also hypothesized that changing the types of cabbage in protein and fiber in vegie mai as a siomai well significantly different types of cabbage of fiber and protein of the kale leaves in the cabbage leaves well have on sensory and objective characteristic of the vegie mai as a siomai as stated to Jillian Kubala Cabbage is a low-calories vegetable that is rich in vitamins, minerals and nutrients that can may to protect against heart disease, certain cancers and vision loss. The reason that the cabbage is so much more active in its state that when cooked, is that it containing a variety of very low Saturated Fat and Cholesterol. It is also source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K,Vitamin B6, Folate and manganese, that provide the health benefits. These are partly destroyed by heat. When eaten steamed, its juice can act as an irritant and some people find it difficult to digest. Those who are not tempted by the idea of eating steamed cabbage can follow simple cooking methods that may make them more palatable. For people with sensitive stomachs, this is a far suitable way to enjoy the health benefits of cabbage. Cabbage steamed in their dumpling, are also delicious.This method of cooking keeps

all the goodness inside, but the resulting flavor is milder and more aromatic than that of steamed cabbage.(Kubala, 2017) Statement of the Problem and Hypothesis This study aimed to determine the acceptability of the three treatments of cabbage siomai Specially, the study sought to answer the following questions. What is the level of acceptability of the three treatments of cabbage siomai?

What is the respondent’s assessment of the acceptability of the three treatments of cabbage siomai preparation in of: Appearance, b) texture, c) odor, d) taste e) and over all liking? In view of the above mentioned problems, this study shall have accepted or rejected the following hypothesis. There is no significant difference in the acceptability level among the three treatments of cabbage siomai as distinguished by respondents and ist in sensory preference.

Hypothesis The hypothesis that changing the types of kale protein in cabbage vegie mai will significantly change the vegie-mai taste and mouth feel was proven by the data in the multiple comparison chart. Each variable showed a significant difference in taste when compared to the control recipe. The data proves the hypothesis that changing the types of kale protein in cabbage vegie-mai will significantly change the color and taste

The research plan and conceptual frameworks The availability of streets food consumption increased due to cheap prices and because of healthy methods of healthy for our body. This product will encourage those people eating street foods that our product is good for health and provides nutrients to our body. Figure.1 Schematic Diagram

Acceptability of veggie-Mai Named as Siomai T0 Filling mixture of Carrots T1 Filling mixture of Jicama

Sensory Evaluation

Appearance Texture Odor Taste Over liking

Fig. 1 Show how the variables operate in the study.

Significance of the problem

This study aimed to present a new menu those s’ available ingredients for the increasing of innovative food. The onion farmers, restaurant owns, food lovers and respondents will benefit from the result of this study. Cabbage farmers. They are the main provider of the main ingredients. This will give them more encouragement to plant and harvest cabbage. Restaurant owners. This will give them the idea of applying the same recipe and procedure that

we made in their business. Same recipe and procedure that we made in their business. Food lovers. As it will ive them a new recipe that they could make out of the ingredients only. Students. As they will be the one to try and taste the flavor of the discovered product. Future researchers. Through this study, the future researchers will able to know more of the new variety of cake, and conduct further studies as far as cabbage and siomai is concerned.

Entrepreneurs. Through this study, the product of cabbage siomai can be placed of distributed in the market and there would be possibility that the siomai still be recognized as new product invention and entrepreneurs gain profit. Scope of limitation of the study The study focused mainly on the acceptability of Vegie-Mai as a Siomai from a cabbage. Western Institute of Technology towards accreditation. This included an analytic assessment of some factors that effect of Vegie-Mai on the

Definition of

The used in this study are operationally defined for better understanding of the study by the readers. Cabbage- Any of several brassicas (Brassicas oleracea var. capitata) of european origin especially a leafy garden plant (Brassicas loracea var. capitata) Siomai –In the Philippines is often ground pork, beef, shrimp, among others, combined

with extenders like garlic, green peas, carrots and the like which is the wrapped in wanton wrappers. It is commonly steamed, with a popular variant being fried and resulting in a crisp exterior. It is normally dipped in a soy sauce with squeezed (Philippine lime) juice, and a chilli, garlic, oil is sometimes added to the sauce. Nutrients –A substances or ingredient that promotes growth, provides energy, and

maintain life Street foods –Is ready to-eat food or drinks sold by hawler, or vendo ,in a street or other public place , such as at a market or fair. It is often sold from a portable food both, food cart, or food truck and meant for immediate consumption. Some street food are regional, but may have spread beyond their region or origin. Most street foods are classes as both finger food and fastfood. And cheaper on average than restaurant meals. Veggie-mai- Comes from vegetables, and “mai” from the word siomai. And then we combined the two words into a one word, then there’s “Veggie-mai”. Food-define as any substance, whether processed, semi-processed or raw which is intended for human consumption and including beverages, chewing gum and any substance

Chapter 2 Review of Related Literature Origin of Cabbage Siomai Everybody enjoy a bit of siomai during past time being out of boredom or when hunger strike. Siomai is a famous street food in the Philippines but it is originated from Hothot, Inner mongolia in Cantonese cuisine it is usually served as a dimsum snacks, and adopted by the Filipinos as part of their diet. Shoimai or shumai are bite sized dumplings that originated in the ancient times, when rural farmers would visit teahouses in the afternoon after a hard day’s work. Tea has been standard drink in the Chinese empire ever since it was allegedly discovered by Emperor Shen Nung. The story goes that some camellia leaves accidently fell into a pot of water he has boiling. Once teahouse owners discovered that eating something with the tea aided digestion, they started adding various snacks or dim sum to the menu. The siomai was served in tea houses as a secondary product. The name was given as a sideline product “sold as sideline”, with tea. The name was later transformed into modern forms, changing the characters while keeping the original pronunciation.The product was initially in the form of meat and vegetables wrapped in thin sheets, and were sold weighing only the wrapper, a tradition which is still kept in Huhhot. Siomai fillings initially varied according to seasons: garlic chives were used in the spring, mutton and pumpkin in the summer, crab meat during autumn, and mixed seafood in the winter. Cantonese siomai is the most well-known variant, with its standard filling comprised of ground pork, one small whole or chopped shrimp, Chinese black mushrooms, green onions, and ginger. The center is usually garnished with an orange dot formed out of crab roe. The local siomai we now enjoy combines ground pork and chopped carrots, with sliced jicama sometimes added as an extender. It is usually seasoned with soy sauce. A bit of pork fat is also sometimes added to the mixture to keep the dumplings moist while they steam. And although the siomai as a member of the dim sum family might have been intended as a light afternoon snack, it’s now enjoyed by Filipinos everywhere as a cheap, tasty entrée alongside a mound of hot, fluffy rice.

Common use of cabbage in the Philippines

Cabbages are used as both food and condiment. In the Philippines, Medicinal use of cabbage is limited. Use as Juice of red cabbage used for chronic coughs, bronchitis, asthma. Juice of white cabbage used to treat warts. Bruised leaves of the common white cabbage used for blisters. Leaves are used for acute

inflammation, the paste of raw cabbage are placed on a cabbage leaf and applied to the affected area and applied to accelerate gastric ulcer healing and other inflammatory swelling . Juice of red cabbage used for chronic coughs, bronchitis, asthma. Used for wound healing. Juice of white cabbage used to treat warts. Juice of red cabbage used for chronic coughs, bronchitis, asthma. Juice of white cabbage used to treat warts. Bruised leaves of the common white cabbage used for blisters. In European folk medicine, leaves are used for acute inflammation, the paste of raw cabbage are placed on a cabbage leaf and applied to the affected area. ·Cabbage juice used to accelerate gastric ulcer

healing. In Iranian folk medicine, used for wound healing

Cultivation of cabbage in the Philippines Cabbages grow well on a wide range of soils from light sand to heavier clays. Soils with high organic matter content give the best yields. The soil pH should be in the range 6.0–6.5 for ideal growth. Cabbages are less demanding than cauliflowers, and good crops can be produced on most soils. Alluvial soils on major river flats are excellent for cabbage production, provided drainage is satisfactory. Good drainage is important, and soils that become waterlogged after heavy rain or irrigation are unsuitable. The plant prefers well-drained and fertile soils in a region which receive full sun. Cabbages require temperatures between 4 and 21 degrees Celsius. The plant can be seeded directly on the ground, or it can begin to grow indoors and later transplanted. The soil is prepared by adding nitrogen and keeping it moist, and seedlings appear after 4 to 6 days. Seedlings grown indoors are transplanted once 3 or four leaves appear. Cabbages take between 70 to 120 days to reach maturity, and they should be maintained evenly watered. Weeds growing around them need to be carefully hand pulled to prevent damage to the plants’ shallow roots. Cabbages require fertilizers regularly feed the plants. The

cabbages are ready for harvest once the head is fully formed and firm. The head is cut away from the stalk with a blade, and the outer leaves are trimmed followed by the removal of diseased leaves.()

Health Benefits of Cabbage The reason that the cabbage is so much more active in its state that when cooked, is that it containing a variety of very low Saturated Fat and Cholesterol. It is also source of Thiamin , Calcium , Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C,Vitamin K,Vitamin B6, Folate and manganese, that provide the health benefits. Laboratory studies show that Brassica Oleracea var varierty of very low Saturated Fat and Cholesterol leaves of B. oleracea in medicine that they believed to have cleansing qualities, as well as a mild laxative, an anti-inflammatory, and treatment for glaucoma and pneumonia. In additional Brassica oleracea var. capitata also contains small amounts of other micronutrients, including vitamin A, iron and riboflavin.. As you can see in the list above, it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds Antioxidants protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable. When their levels become too high, they can damage your cells. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss Cabbages are rich source of calories, the trace of vitamins that helps including energy metabolism and the normal functioning of the nervous system. Thus helps stabilized function of nervous system. They are an also good source of Vitamin C, a protein that may protect against

heart disease, certain cancers and vision loss. They are also good in antioxidant2018 worldatlas.com Protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable. When their levels become too high, they can damage your cells. Manganese is known as a co-factor for antioxidant. In fact, your body relies on the inflammatory response to protect against infection or speed up healing. This kind of acute inflammation is a normal response to an injury or infection. On the other hand, chronic inflammation that occurs over a long period of time is associated with many diseases, including heart disease, rheumatoid arthritis and inflammatory bowel disease Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation In fact, research has shown that eating more cruciferous vegetables reduces certain blood markers of inflammation (https://www.healthline.com/nutrition/benefits-ofcabbage#section2 October 18, 2018) 

Chapter 3 Research methodology This chapter discusses the research method used in the study, the respondent, the instruments used, the data gathering procedure and the statistical treatment utilized in the analysis of data. Research Design The Research Design used in this study was experimental method of research. Experimental research is mainly performed when a researcher wants to gain better understanding of a topic. The researchers believe that the experimental method is the appropriate in the study. The main goal of this type of research is to describe the data and characteristic about what is being studied. It is best to use for its fact finding study and its involvement in the collection of data through answering questionnaires, observation and interviews in order to accomplish the aims of the study .(shuttleworth, 2008) Research Environment and study This study was conducted in Hotel and Restaurant Management Laboratory of Western Institute of Technology Main Campus, Iloilo City Philippines. There were twenty (20) Participants/ of this study, (20 ) fourth year HRM students. They were selected as ist because of their expertise in food preparation and processing.

Table 1 .Distribution of Participants on First Trial Campaign Category

f

%

Enire group

20

100

A.Sex Male

12

Female

8

B. Occupation Students

10

Table 2. Distribution of Participants on final Trial Campaign Category

f

%

Entire Group

20

100

A.Sex Male

12

Female

8

B.Occupation Students

10

Research Instrument The researchers used the 9-points Hedonic Scale. They Constructed a 9-points Hedonic Scale sheet. It was pilot tested to the fourth year Bachelor of Science in Hotel and Restaurant Management students who were the actual ists of the study. Then after making the necessary improvement, it was finalized and reproduced for the purpose of the study. Research Procedure The research formulated the recipes in three treatments and in three trials. The first trial was evaluated at 1:30-2:30 in the afternoon while the second at the same hour next day and the third trial the same time on the following week. The ist evaluated the product using the instrument with the corresponding numerical and descriptive rating to help in analyzing further the gathered data. Below is the matrix that shows the average weighted range and descriptive rating based on the 9-points Hedonic Scale.

Appearance Sample

Like extremely

Like very much

Like moderately

Like slightly

Nether like nor dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

1 2

Texture Sample

Like extremely

Like very much

Like moderately

Like slightly

Nether like nor dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

Like extremely

Like very much

Like moderately

Like slightly

Nether like nor dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

Like extremely

Like very much

1 2

Odor

Sample

1 2

Taste Sample

1 2

Like moderately

Like slightly

Nether like nor dislike

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

Average Weighted Range and Descriptive Rating of the 9-points Hedonic Scale Numerical Range

Descriptive Scale

8.50 – 9.00

Like Extremely

7.50 – 8.49

Like Very Much

6.50 – 7.49

Like Moderately

5.50 – 6.49

Like Slightly

5.50 – 6.49

Nether Like nor Dislike

3.50 – 4.49

Dislike Slightly

2.50 – 3.49

Dislike Moderately

1.50 – 2.49

Dislike Very Much

1.0 – 1.49

Dislike Extremely

Ingredients: Quantity

Unit

Ingredients

2

Bulbs

Spring onion

11/ 2

Pieces

Cabbage

1

Piece

Jicama

2

Tbsp

Flour

1

Tsp

Salt

1

Tsp

Pepper

2

Tsp

Sugar

1

Pieces

Onion

2

Tsp

Sugar

3

Pieces

Calamansi

3

Pieces

Garlic

1

Piece

Onion

3

Cups

Carrots

T0

T1

weight

¼ kg

¼ kg

Result and First Trial Campaign In table 4, the first trial shows that T2 or cabbage with jicama ranked first in Appearance, Taste, texture and Over-all Liking. The appearance has a rating of 8.0 or like much, the wrapper of cabbage siomai attracts the ist. The Texture ranked first with a rating of 7.7, like much, It also ranked first with a rating of 7.7, like much and overall liking with a rating of 7.7 like much, because of raw Jicama in cabbage siomai the taste is more significantly. In odor liking, T2 ranked first because of the soft odor and firmness of cabbage siomai. On the carrots siomai ranked last in all sensory preferences because of being so simple.

Result and Last Trial Campaign In table 5, the final trial shows that the In table 5, the final trial shows that T1 or cabbage siomai with carrots ranked first in Odor, Texture, Taste, Appearance and over-all liking . The Odor ranked 7.8, or like much, texture ranked 7.7 or like very much, Because of its color green and soft texture, which is added with bacon and chese that makes the cabbage siomai more delicious , and over all liking ranked 6.7 or like much. The appealing green leave attracts the respondents. Cabbage with carrots or T delights the ist because of its firm and smooth texture as compared to Jicama cabbage siomai.

Chapter 5 Recommendation and Conclusion In the light of findings, the researcher had come up with following conclusion: Cabbage can eat by any person because of its medicinal value and availability of ingredients. And some of the people didn’t want to eat cabbage , in this product the texture of the cabbage is improved and lessen. Though this study, Cabbage siomai had proved its acceptability to the people. Cabbage Siomai is generally acceptable whether carrots cabbage siomai or with Jicama. A siomai can be made more nutritious when additional flavoring ingredients are added into. Jicama or Turnips is one of the ingredients of Cabbage Siomai which is rich in calories that gives energy in the body.

Recommendation Based on the findings and the conclusion of this study, the researcher offers the following recommendation: Massive information dissemination should be done to promote the use of carrots and Jicama ingredients/flavoring for siomai. Cabbage Siomai should be sold in the market as a snack item in the cafeteria for the students and teacher and also for the employee because for its nutritive value.