FOOD INNOVATION AND DESIGN
(HCD2304)
Group Members:
DHIYA FARHANI RAMLI (KJC0850106)
NORASMAHANI BT ABD HAMID(KJC0850058)
NORHUDA IRMA BT AMIR HAMZAH(KJC0850100)
Lecturer’s Name:
Miss Nina Marlini
Submission date:
09/04/2010
Acknowledgment
First of all, we would like to thanks to Allah S.W.T because give us courage to settle this reports. At the same time, we would like to take this opportunity to say a big thank you to our lecturer miss Nina Marlini from food innovation and design class, for giving us a chance to going through this whole reports. From this reports we have learnt a lot of things. We was able to understand more about this subject while doing this report.
We also would like to give a big appreciation to our family and also our friends for help us and giving us a good idea to complete this report and also tough us how to do this report.
In this subject we learned the basic of food innovation and design, and also learnt through experimentation on food nutrients such as on protein, vitamins, fats etc and also presentation of new innovative/creative menu/dishes. We really enjoyed in this class, otherwise we can get some knowledge from that’s.
Last but not least, we would like to say a big appreciation to all my friends, all my family and also miss Nina Marlini for being so helpful and generous with us in order to complete this report. Thank You so much.
INTRODUCTION
Based on the proposal that we have pass up, Miss Nina have pick the idea of the pineapple sauce as our project to be proceed. We are choosing pineapple as our main base for our recipe. Then, we come up with an idea to create pineapple ketchup sauce.
Pineapple is the common name for an edible tropical plant and also its fruit (although technically multiple fruit merged together, and perceived as one). It is native to Paraguay and the southern part of Brazil. Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in fruit cocktail. While sweet, it is known for its high acid content. Pineapples are the only bromeliad fruit in widespread cultivation. It is one of the most commercially important plants which carry out CAM photosynthesis.
Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. They are second to bananas as America's favorite tropical fruit. Pineapple is one of those foods that it is heaven to eat. A good, juicy ripe pineapple can satisfy a sweet craving as well as any chocolate bar.
Nutrition of pineapple
Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts.
The bromelain breaks down in cooking or the canning process, thus canned pineapple can generally be used with gelatin. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome. Raw pineapples also should not be consumed by those with hemophilia or by those with kidney or liver disease, as it may reduce the time taken to coagulate a consumer's blood.
Consumers of pineapple have claimed that pineapple has benefits for some intestinal disorders and others believe it serves as a pain reliever, others claim that it helps to induce childbirth when a baby is overdue. Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94 %DV in a 1 cup serving) and Vitamin B1 (8 %DV in a 1 cup serving).
Benefits of Pineapple
One of the benefits of pineapple is its anti-oxidant content. It is one of the top 50 foods with the highest anti-oxidant content. Anti-oxidants have been found to help protect cells from the damage of free radicals, which can break down muscles, increase aging effects, and lead to cancers and other chronic diseases. Not only that, one of the benefits of pineapple is that it contains a huge amount of Vitamin C. Two slices can have 100% of the daily recommended value. In addition to helping keep the immune system stable, Vitamin C promotes healthy gums, helps heal cuts, strengthens blood vessels, and aids in the creation of collagen, which is the connecting tissue that holds muscles, bones, and other tissues together. Pineapple also contains a high amount of manganese, a mineral which is also important in helping form bone and connective tissue.
Other benefits of pineapple are its effectiveness in regulating bowel movements, and getting rid of and helping to prevent nausea. It is used by women during their pregnancies for morning sickness. Plus, pineapple has almost zero amounts of fat and cholesterol. It is one of the healthiest fruits available. And juice obtained from fresh pineapples has been found to help with chest congestion and bronchitis.
Pineapple is being studied for its ability to prevent heart disease and its benefits in helping those with intestinal problems. It breaks down protein into small particles so that they are absorbed more easily by the intestines. It also seems to have a positive effect by destroying bacteria that can be harmful to the intestines. This is due to the presence of a natural chemical named bromelain. Bromelain has been found quite effective acting as a non-steroidal anti-inflammatory in relieving pain that comes from osteoarthritis and rheumatoid arthritis.
Objective
* Make a new product from Pineapple
* To supply the product based on pineapple everyday.
* Introduce the processing product based on local fruits (Malaysia) to the other country.
* Create the something difference product.
* Specify techniques, ingredients and spices unique to different cuisine.
ACTIVITY
We started do our own product on 26 February 2010 until 26 March 2010. From that date, we are given the task of providing products based with pineapple. For first improvation we do the pineapple sauce and we think that our pineapple sauce is need to be improve. The texture is a little bit rough. We should blend it more softly. The taste also less spicy. We should replace the red chili with bird eye chili and we also should increase the usage of the pineapple. For second improvation we do the same product but we change our recipe. Not just do pineapple sauce we also make seafood ball as a deep. We have got the exact taste. We have decided by using the standard recipe for make sure the taste is same.
For the next improvation we still do the same product but we add 2 more recipe come from pineapple sauce. They are pineapple fried rice and chicken pineapple. The taste are delicious, not too spicy just nice. We store our product at chiller for one week to know the condition.
After we have stored the pineapple sauce for one week since 19 March. We try to evaluate the taste to know the lastingness of the sauce. What we can evaluate here is, the taste of the sauce is a little bit different and become more sour after one week. Our products can not last long if kept in the chiller, but last longer if stored in the freezer. From this, we can make variety of food by using pineapple. If given more time, we sure our group can make more recipe by using pineapple fruits.
pineapple fried rice
pineapple sauce
our products
seafood balls
MAKING PINEAPPLE SAUCE
MAKING SEAFOOD BALLS
MAKING PINEAPPLE FRIED RICE
Before event day:
One day before the event, we have been asked by Miss Nina, to come to kitchen to make our preparation. We start to prepare our mise an place for our two menu on the event day. The menu are the pineapple sauce with seafood balls and the pineapple fried rice. But during this day we just prepare pineapple sauce and the seafood balls. We make the pineapple fried rice when exhibition day. This is because we want the fried rice in good condition and fresh.
We have done our preparation around 12 o'clock at the noon. Then we start to pack the pineapple sauce and store it in the freezer. We also pack all the seafood balls that have been shaped into round for 200 pax. Then we take all our ingredients for pineapple fried rice to be cook for tomorrow.
Pineapple peeled
Cut pineapple into cube
Saute the pineapple
Blend and separate juice
Saute all blend ingredients
Pineapple sauce
Seafood Balls
During events day
On the day of the exhibition we have come to kitchen at 8.00'oclock for our final touch up. We prepare our pineapple fried rice in the morning. We take all our stuff such as our plate, table cloth, plastic case and many more to the student lounge for table set up. Then time for us to be at the student lounge together with the MICE student.
On the day, to run the event smoothly, we have divide into 2 groups to the exhibition. Asmahani and Huda, had been given the task to be at the student lounge, present our products to the judges and all those who are attend, while dhiya was a runner. Our exhibition start at 9 am and the judges come at 10 am. We have prepared all our stuff to be presented. The food exhibition end at 12 noon. We cleaned our product, our table as soon as possible. Miss nina wanted our class to clean the kitchen before they do the last briefing.
Our banner
The presentation of our product
pineapple sauce, seafood balls as a
deep and pineapple fried rice
when the judges come for food testing
We explain our product
the judges giving the mark
Judges taste our products
our group members
reaction from outside people
Judges
take picture with Maria Tengku SabriAfter event day
While going through this whole process of events, we have faced a small percent of difficulties. Due to our product is a little bit simpler than the other contestant. But we are still having a problem. We are preparing our food items one day before because our product can last longer. In that case, we have to make sure our product need to be stored in a short period. We just have a short time to prepare seafood balls as our deep for 200 pax. Due to the short time, we are the lasts group that finishes preparing our product on the one day before the events.
In doing our other side product, the pineapple fried rice, we have use just a little bit of pineapple sauce because of the quantity we have during that time. So when we arrived at the kitchen, we need to adjust back the taste so it will taste much better. This have limits our time to arrange the table in the student lounge.
We are also having problem through miscommunication with the organizer. We have been informed that we can use any electronic items in the student lounge. So, we have to fry our deep product in the kitchen first before the event started. This can cause extra works for us. But thank God we are being able to manage it. So this just a few problems that we faced one day before the event and also on the event day.
RECOMMENDATION
We suggest that the pineapple fried rice is made more severe to reduce the sour taste of pineapple. Other than that, you also can variety the product as a deep. For example, use fried prawn, squid or nugget.
CONCLUSION
The conclusion is we as a student can innovate something from the originality food and make new product from that. It also will make us to be creative. From pineapple, we make sauce, seafood balls as a deep and pineapple fried rice. On the day of exhibition, we have successfully diversified our product and we know that our product will go to the higher level. Other than that, we also evaluated by the jury present, and they give us positive criticism.
