CHAPTER I

INTRODUCTION

Background of the Study

Corn rice or “Ginaling na mais” came from the Maize that has been dried for couple of

days then undergo process and it is made from 100% Philippines-grown corn, mostly produced

by the farmers in every market. Basically, corn rice supplies the same filling satisfaction as

regular rice with all the health benefits of corn. Corn rice is such a wonderful food because of its

uses and nutritional value that add to its healthy impact. These include a significant level of

vitamin A, B and C. It is also rich in dietary fiber , which helps regulate blood cholesterol level

and maintain a healthy digestive system, because of its good benefit the researcher will make

doughnut out of corn rice.

WRITTEN BY: The Editors of Encyclopaedia Britannica

LAST UPDATED: Jan 25, 2019 See Article History

Doughnut is deep fried cakes typically eaten as a snacks or dessert. It’s usually made of

yeast dough rich in eggs, butter and dried fruits and the final dusting of sugar mostly found in the

market. Based on the researchers most people especially children and even adults don’t want to

eat corn rice because of its different taste and texture. In order to promote and share the good

benefits, the researcher decided to make a healthy and

beneficial doughnut using corn rice flour as the main ingredients as we know corn rice has starch

and has a lot of nutrients such as protein, carbohydrates, calcium, iron, fat and phosphorus. All

these nutrients that came from the corn rice will make our body healthy.

Tori Avey, Published June 3, 2011 - Last Updated August 29, 2018
 Objectives of the Study

The primary aim of this study is to produce Corn Rice Doughnut.

Specifically the study aims to:

1. To process the corn rice into flour.

2. Utilize corn rice flour as main ingredients in preparing doughnuts;

3. Determine the acceptability of Corn Rice Doughnut in terms of appearance, aroma, taste,

and texture; and

4. Determine the appropriate proportion of the ingredients in preparing doughnuts;

5. Determine the shelf life of Corn Rice Doughnut.

Scope and Limitation of the Study

This study focused on the processing of Corn Rice into flour and its utilization in making

Doughnut. It also focused on a new recipe for doughnut and also tackled the shelf life of the

finish product. The type of corn to be used in this study is yellow and commonly found in the

market. The product will be evaluated for its acceptability by the bakers, food processor, faculty,

staff and students of Carlos Hilado Memorial State College-Alijis Campus.

Significance of the Study

This Study will benefit the following:

Bakers. They can use this as a reference in making bread and doughnut.

Consumer. This study can give them a new kind of healthy and delicious dessert.
 Entrepreneur. This can give them new idea in food business.

Food Trades Instructor. The study will serve as a basis to the instructor in conducting

food learning activities.

Food Trades Students. The study will inspire and give more ideas in experimenting a

new type of dessert.

Food Processor. This study is beneficial to promote the product and give more idea to

make new product.

Future Researcher. This study will help them in conducting food research innovation.

Definition of Terms

For purpose of clarity, the following terms and variables are defined operationally to

provide the readers clear understanding of the study.

Aroma. Refers to the smell of corn rice doughnuts either strong odor or mild.

Appearance. Refers to the color and shape of Corn Rice Doughnut.

Corn Rice. Refers to corn used as an ingredients in making Corn Rice Doughnuts.

Cut-in. Refers to the cutting of dough until divided evenly into tiny pieces.

Dough. It refers to the mixture of flour, a leavening agent, and a small amount of liquid

ingredients that forms a mass, which is thick, but pliable and is kneaded by hand and formed into

loaves or rolls and fried or baked to produce bread or pastry.

Doughnuts. Refers to the pastry product produced in this study.

Fry. Refers to cooking of doughnut in hot oils, usually done with a shallow oil.

Grind. It refers to the process of making the corn rice into fine particles.
Taste. It refers to the flavor of the doughnut either sweet, sour, bitter or salty.

Texture. Refers to physical quality of the tenderness of the doughnut.

Knead. Refers to the process in the making a dough using hands.