Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

The development Pea as funtional ingredients in Hopia for 3rd year college student will be undertaken and studied by the group to be able to know the acceptance of Peas as new filling in Hopia like other Mungo, Baboy, Ube, Hapon .

Nowadays, people are not conscious in what they are eating as long as it is cheap and delicious regardless of its nutritional value. Especially young people who are prone eating junk foods which do not have a good nutritional value and leads to a malnutrition and unbalanced diet in which certain nutrients are lacking or in the wrong proportions.Foods that contain high nutritional value is not satisfying their taste buds for some people. Like vegetables some people doesn't eat vegetables because the taste is not good for them. Peas are lower in calcium and phosphorus than beans, but they provide similar levels of protein and carbohydrates. They are a good source of protein, B vitamins, magnesium, phosphorus, manganese, iron, and potassium. Dried peas are an excellent source of fiber. Green peas are a good source of vitamin C, vitamin K, and carotenes. Even though dried peas contain less nutrients than fresh peas, they are more calorie-dense due to their lack of water. Dried peas provide the same nutritional content and health benefits as common beans. Green peas provide a little more additional nutrition and antioxidants. (http://www.everynutrient.com/healthbenefitsofpeas.htmlOctober2011)

Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favoured gift for friends and relatives.

Statement of the problem What is the most acceptable level of pea flour in hopia? What is the direct material cost of hopia with "pea flour"?

General Objective This study aims to determine the functionality and acceptability of pea flour in hopia as a substantial ingredient.

Specific Objective To determine the optimum level of pea flour and its acceptability in hopia To determine the direct material cost of hopia with "pea flour"

Significance of study The result of this study will benefit several people particularly those who are involved in the Hospitality Industry and most are the entrepreneur in our society. To be able to make a pea flavoured hopia as an alternative and additional flavour to Mungo, Baboy, Ube, Hapon . As a healthy alternative flavour it will benefit people who are health conscious, especially those who have a very strict diet plan and children who does not eat vegetables. To the researchers and students of Hospitality and Restaurant Management, Food Technology and Nutrition, results of this study may provide them the further studies for the nutrients and be able to use pea flour in their further studies. To the Hospitality Industry such as restaurants and hotels, this may serve as a basis for their recipes by improving the nutritious value of their dish. To the outreach programs, they can use the formulation of hopia with pea flour in providing foods for the children.

To provide further reference to future researchers who wants to use this study for future benefits. To Organizations and society, this study is an ample help to lessen the growth of malnutrition in the country. To people who have a strict dietary plan normally choose what they eat every day they can benefit from this study. Hypothesis To make a pea flavoured hopia andv to be able to sell it as a sample to different people along metro manila. Create and summarize the surveys we collected and see if people will buy and patronize the healthy pastry food that is a pea hopia.

Definition of Terms Baking(n.)The act or process of cooking in an oven, or of drying and hardening by heat or cold. Extender(n.) A substance added to another substance to modify, dilute, or adulterate it: meat loaf that contained oatmeal as an extender. Flour(n.) A fine, powdery foodstuff obtained by grinding and sifting the meal of a grain, especially wheat, used chiefly in baking. Vitamin (n.)Any of various fat-soluble or water-soluble organic substances essential in minute amounts for normal growth and activity of the body and obtained naturally from plant and animal foods. Agriculture(n.)The science, art, and business of cultivating soil, producing crops, and raising livestock; farming. Dietary (adj.)A system or regimen of dieting or regulated daily food allowance. Fiber(n.)The parts of grains, fruits, and vegetables that contain cellulose and are not digested by the body. Fiber helps the intestines absorb water, which increases the bulk of the stool and causes it to move more quickly through the colon. Technique(n.) The systematic procedure by which a complex or scientific task is accomplished. Developmentn.the act or process of growing, progressing, or developing

Stability (n.) The state or quality of being stable, especially: resistance to change, deterioration, or displacement, constancy of character or purpose; steadfastness and reliability or dependability. Chapter 2 REVIEW OF LITERATURE In this chapter the readers will encounter informations about and its nutritive values and the stability of the vitamins in heat and water present in sweet potatoes, this chapter will also distribute informations about the history of pan de sal, and also the meaning of baking. A. Peas Peas have been used in the dry form since ancient times, and archaeologists found them in Egyptian tombs. It was not until the sixteenth century that more tender varieties were developed and eaten fresh. Today only about 5 % of all peas grown are sold fresh. More than half of all peas sold are canned and most of the rest are frozen. Green peas are actually a member of the legume family. This family includes plants that bear pods enclosing fleshy seeds. Green peas do not require the long cooking times that are required by dried legumes such as split peas and pinto beans. Peas are a good low calorie source of protein. A 100-calorie serving of peas (about cup) contains more protein than a whole egg or a tablespoon of peanut butter and has less than one gram of fat and no cholesterol. (http://www.fruitsandveggiesmatter.gov/month/peas.html, oct2011) B. History Hopia

is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favoured gift for friends and relatives. There are two types, the flaky type which uses Chinese cuisine|Chinese puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough for fig newton|fig newtons. The most popular flaky hopia is Hopiang Mungo and as its name implies, is filled with sweet split mung bean paste. Hopiang Baboy is filled with a bread crumb paste studded with candied winter melon, flavoured with green onions and enriched with candied pork backfat which originally gave it its name. Due to the popularity of Ube, the

purple yam paste that was traditionally served mainly at Christmas time which has a unique colour and great flavour that lends itself to pastry making, Hopiang Ube has in recent years also become a clear favourite among Filipinos necessitating its availability the whole year round.

C. Baking Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna, and various other foods, such as the pretzel. (http://en.wikipedia.org/wiki/Baking, July 2011)

D. Stability of vitamins in heat and in water Vitamin C dissolve in water but not in fat as with A. Vitamin C is more easly destroyed than any of the other vitamins. Heat, light, copper and iron are especially destructive. Vitamin A is relatively stable to heat but it is easily destroyed by ultraviolet radiation (as in sunlight). Chemically, it occurs in many forms: retinal, retinol and retonic acid.