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MARKETABILITY OF CURRY GARLIC MEATBALLS WITH SUN DRIED
TOMATOE AMONG THE 3RD YEAR STUDENT OF THE CALASIAO
COMPREHENSIVE NATIONAL HIGH SCHOOL
A Thesis
On Product Development
Presented to the
Faculty of International School of Hospitality and Tourism Management
College of Management and Accountancy
In Partial Fulfillment
Of the Requirements
Of the Subject
Methods of Research
Bachelor of Science and Hospitality Management
By:
Marnie Ferrer
Beverly Licuanan
Jazz Andaya
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PALATABILITY OF BELL PEPPER PASRTY AMONG THE 3RD YEAR HIGH
SCHOOL STUDENTS OF MANGALDAN NATIONAL HIGH SCHOOL
A Thesis
On Product Development
Presented to the
Faculty of International School of Hospitality and Tourism Management
College of Management and Accountancy
In Partial Fulfillment
Of the Requirements
Of the Subject
Methods of Research
Bachelor of Science and Hospitality Management
By:
Nelo Cereno
Mark Anthony Fernandez
Alejandro Celi
Raul Mendoza
Khero Valdez
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C hapter 1-
Rationale and background of the study
Statement of the problem
Theoretical framework
Conceptual Framework
Assumption of Study
Scope and delimination of the study
Significance of the study
Definition of terms
Chapter 2
Conceptual literature
Research literature
Palatability of bell pepper pastry in the 3rd year Students of Mangaldan
National High School
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CHAPTER 1
Rationale and background of the Study
Culturally, Filipinos has this inherent love for foods. It has been part
of their everyday living to create foods of their taste, and desire. Including
this is their creation of Recipes that has quite originated from their culture,
beliefs and years of experience in their culinary space. Filipino usually has
three meal categories each day inclusive of Breakfast, Lunch, and dinner.
But in addition to that, they have in between meals such as what they term
as Miryendas or the meals that are usually taken in each meal categories .
It is evident that Filipinos love to eat and that isnt just a fact that has been
observed but also proven. Through that, Filipino foods have so much
variety, including Appetizers, Viands and Desserts.
Cooking and eating in the Philippines has traditionally been an
informal and communal affair centered on the family kitchen. Filipinos
traditionally eat three main meals a
day: agahan or almusal (breakfast), tanghalan (lunch)and hapunan (dinner)
plus an afternoon snack called mirienda. Snacking is normal. Dinner, while
still the main meal, is smaller than other countries. Usually, either
breakfast or lunch is the largest meal. Food tends to be served all at once
and not in courses. Unlike many of their Asian counterparts Filipinos do not
eat with chopsticks. Due to Western influence, food is often eaten using
flatwareforks, knives, spoonsbut the primary pairing of utensils used at
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a Filipino dining table is that of spoon and fork not knife and fork. The
traditional way of eating is with the hands, especially dry dishes such
as inihaw or prito. The diner will take a bite of the main dish, then eat rice
pressed together with his fingers. This practice, known as kamayan, is
rarely seen in urbanized areas. However, Filipinos tend to feel the spirit
ofkamayan when eating amidst nature during out of town trips, beach
vacations, and town fiestas.
As in most Asian regions, rice is the most respected staple, for hunger
is always a reality. Although many Filipinos enjoy a prosperous life and
happily mingle foods, meal patterns, and eating customs that blend Malay,
Chinese, Spanish, and American patterns, there are still many who cook
and eat their meals traditionally, savoring every grain of rice and the slight
taste of fishy condiment. Native fruits and vegetables in season fill many
plates. (Chaves, 2011)
Traditional Filipinos begin their day with a meal of fish and rice; others
enjoy fresh fruits and ensaimada, sugary yellow buns that are the Filipino
coffeecake. For others, frothy cups of hot chocolate accompanied by crusty
white sourdough bread (pan de sal) means breakfast.
Diversity of tastes is less apparent in the other meals of the day, depending,
of course, on economic circumstances. Lunch and dinner tend to consist of
several dishes served buffet style, followed by fruits in season and then a
variety of sweet desserts of which the flan is always one.
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The dishes presented often span several cultures, but somehow end up
being unquestionably Filipino.
The merienda, the small, sweet meal served in the late afternoon with
tea or coffee, is suffering competition from the many street vendors, cafes,
and restaurants, as well as quick-snack bars in the American style. One can
snack in almost any language, or at least with enough diversity to satisfy
any taste, whether the hunger pangs arrive in the morning, afternoon, or
late evening.
Despite its penchant for rice, the Philippines do not use chopsticks;
western or European eating customs prevail. Hospitality is always gracious
and the best dishes proudly presented to guests. Many Filipinos will even
temper their own tastes for fermented fish condiments and heavy garlic to
please what they believe to be an American palate, saving their traditional
seasonings for when they are dining with family.
With this, Desserts has always been an important part of Filipino food
and diet. Compared to Western countries, Filipino desserts have always
been according to what Filipino tastes craves for. It possess so many traits
that explain how Filipinos love a certain flavor. Here in desserts, there are
numerous Filipino desserts and flavors as well as categories to choose form.
Sometimes in desserts, Filipinos tend to share their creative side in culinary
due to artistic coercive flavors they incorporate as well as the ingredients
they use for their unique recipes. Filipinos are also recognized for their
wonderful pastries, commonly included in their desserts. These pastries
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become snacks and favorite chewables of Filipinos that can be eaten
anytime of the day.
Mirineda concept in Filipino
Usually taken in the afternoon or for brunch, it fills in the meal gap
between lunch at noon and dinner, or between breakfast and lunch. It is a
simple meal that often consists of a piece of fruit, cookies, yogurt, and
other snacks paired with juice, hot chocolate, coffee, spirits, and other
beverages. (Remualdez, 2010)
This can also include dessert like recipes and sweet accompanied by
cold drinks usually taken anytime of the day and in between meals.
From this pastries themselves, we can cite so many things about the
countrys culture, lifestyle, as well as history. It also helps in promoting
delicacies and foods once recognized of the countrys unique and exquisite
pastries. Pastries create businesses for so many Filipino people and
contribute to the tourism industries in the Philippines.
This can be a very good subject matter to be experimented especially
in relation to Hospitality Management because this topic can be a worth
notice for advancement and innovation. Thus it is perfect to be one of the
subject matters ever to be analyzed in this kind of Thesis. That why, we
have chosen Filipino product pastries that can be easily innovated and can
be easily accompanied with another new idea that is perfect for the taste
and palatability of ordinary Filipino people.
http://en.wikipedia.org/wiki/Brunchhttp://en.wikipedia.org/wiki/Snackhttp://en.wikipedia.org/wiki/Snackhttp://en.wikipedia.org/wiki/Brunch7/29/2019 research sample cover page
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In our study, one of the famous Filipino pastries that have clinged
into our minds were that of the Pasttillas type. Pastillas is a famous Filipino
pastry commonly known as Milk Candy because of its one dominant
ingredient, which is the milk and condensed milk. Pastillas has been one of
our prospect beacsue it has simple ingredients as well as that it is
affordable. We believe that incfeating this Pastillas recipe, we could use
normal, cheap products but at the same time, we can make it as delicious
as ever. In our own perspectives, we have discovered that this pastillas
recipe can be converted and at the same time adjusted. It may be innovated
and so many other products can be innovated without compromising the
original recipe. This is due to its simplicity and that the fact that there were
less than anything in the ingredients. The simplicity of the ingridients has
become the gateway why we can be able to innovate the product and
incorporate another ingridienst regarding his to create another taste and a
brand new twist to the products.
Usual Pastillas Recipe:
Ingridients:
1 1/2 cups Fortified Full Cream Milk Powder
1/2 cup condensed milk
1/4 cup melted butter
white sugar (for rolling)
cellophane paper
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Procedure
1. Sift powdered milk into the condensed milk and butter.
2. Mix and blend well.
3. Knead and set aside 5 to 10 minutes before shaping into small balls or
1/2" thick logs.
4. Roll in sugar and wrap in cellophane.
Preparation Time: 15 Minutes
Cooking Time: 0 Minutes
Servings: 10 Pieces ( Thick Logs)
Innovated Bell Pepper Pastry
1 1/2 cups Fortified Full Cream Milk Powder
1/2 cup condensed milk
1/4 cup melted butter
white sugar (for rolling)
cellophane paper
2 medium Bell Pepper
PROCEDURE:
1. Sift powdered milk into the condensed milk and butter.2. Mix and blend well.
3. Knead and set aside 5 to 10 minutes before shaping into small
balls or 1/2" thick logs.
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4. Infuse bell pepper pastry4. Roll in sugar and wrap in cellophane.
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Palatability Criteria
Palatability is a characteristic of being acceptable to the mouth. It refers to
the property of food that has a good taste and that it is composed of good
quality and proper preparation to have a good and palatable property.Palatability is the hedonic reward provided by foods or fluids that are
agreeable to the "palate" in regard to the homeostatic satisfaction
ofnutritional, water, or energyneeds. The palatability of a food or fluid,
unlike its flavor or taste, varies with the state of an individual: it is lower
after consumption and higher when deprived. Palatability of foods, however,
can be learned. It has increasingly been appreciated that this can create a
hedonic hunger that is independent of homeostatic needs. (Jemor, 1993)
STATEMENT OF THE PROBLEM
This study aims to determine the Palatability of Bell Pepper Pastry among
The 3rd Year High School Student of the Mangaldan National Highschool.
It sought to answer the following questions:
1)The Palatability Criteria of the Bell pepper pastryA)The foods textureB)The foods presentationC)The fusion of ingredients
2)The affordability of Bell Pepper pastryA)The individual price of the ingredientsB)The selling price of the bell pepper pastry
http://en.wikipedia.org/wiki/Reward_systemhttp://en.wikipedia.org/wiki/Palatehttp://en.wikipedia.org/wiki/Homeostatichttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Fluid_balancehttp://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Tastehttp://en.wikipedia.org/wiki/Eatinghttp://en.wikipedia.org/wiki/Hungerhttp://en.wikipedia.org/wiki/Hungerhttp://en.wikipedia.org/wiki/Eatinghttp://en.wikipedia.org/wiki/Tastehttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Fluid_balancehttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Homeostatichttp://en.wikipedia.org/wiki/Palatehttp://en.wikipedia.org/wiki/Reward_system7/29/2019 research sample cover page
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3) Is it beneficial to the health of the consumers?4) Does it suit the taste of the consumers?
THEORETICAL FRAMEWORK
This study is based on the Palatability Criteria That by innovating the
product, can we gain enhanced flavors of the Pastillas as usually known
here in the country. That the improvements and the innovations made by
this research shall fully change the way we see our ordinary, usual Filipino
pastry making and open up another possibility of improved products. This
shows that the creation for Culinary and Pastry culture, can always be
innovated and is always open for newer possibilities. (Newman 1999)
Product innovation is the creation and subsequent introduction of a good or
service that is either new, or improved on previous goods or services. This is
broader than the normally accepted definition ofinnovation to
include invention of new products which, in this context, are still considered
innovative.
This also fully integrated within the product much more nutritious
components of the pastry product. That it can fully show that to have a
nutritious product, one can use different ingredients that cannot jeopardize
the palatability of the recipe. There can be withdrawn nutritional benefits
and that consumers may experience nutritional benefits through the
nutritious components of the products. This also opens the theory that by
creating this product recipe, it can be sold through any type of market, for
http://en.wikipedia.org/wiki/Good_(economics_and_accounting)http://en.wikipedia.org/wiki/Innovationhttp://en.wikipedia.org/wiki/Inventionhttp://en.wikipedia.org/wiki/Inventionhttp://en.wikipedia.org/wiki/Innovationhttp://en.wikipedia.org/wiki/Good_(economics_and_accounting)7/29/2019 research sample cover page
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students, adults and anywhere else. This can give the sellers the ultimate
chance for marketing and that this product is consumable by almost all
consumers.
Through our data that can be given and reached out to the prospect
consumers, we can clarify the details and the perceived market outcomes
that can be determined by the factors that come herewith:
a) Age of the respondentsAge typically defines how products are being patronized. The targeted
prospective age can be varied according to their level of understanding
regarding their products that if herewith shall be determined has no
effect to the product outlay.
b) Number of respondentsThe number of respondents can outay the results by which numbers
and quantities can vastly affect the resulst of the dtata questions
given herewith.
c) Geographical locationThis determines where this product shall be introduced. The place
shall define what consumers can take the product samples and
answer the data questions given. This can affect adversely the
marketing agents of the product for in geographical locations, it can
define what type of consumers can have a taste for the product.
Example of this is whether it is distributed in school, church,
restaurants and others.
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That by defining this product, one can determine the affectivity of the
product form its nutritional benefits up to its palatability among the
selected range of consumers.
CONCEPTUAL FRAMEWORK
INPUT:
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ASSUMPTION OF STUDY
Through this study, we hope to able to determine the palatability of
our marketed product, that is the bell pepper pastry. It soothes to find what
the reaction, the suggestions of the marketed segments with which our
product was built. That by determining the nutritional value of ascertain
product can we only define its affectivity and the theories as well as
assumptions located therein shall verify the actual results of this study.
We assume that we will be able to see the benefits of consuming the
product as well as the proper way of costing the product to make it
affordable in the market.
SCOPE AND DELIMINATION OF THE STUDY
The respondents of the study include 180 3rd year students in the
Mangaldan National Highschool with perceived ages of 15-16 Years of age.
Students are divided into different sections and shall be visitd upon
appointment with full permission of school authorities.
Respondents shall be given one sample each. Sample numbers that shall be
made ranges form 200-250 Bell pepper pastries, each on its own package.
The type of research shall be in the form of survey questionnaires and shall
be distributed to all 18o students. Their answers shall be talled, validated
and documented afterwards.
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SIGNIFICANCE OF THE STUDY
The study shall be significant to the following:
The HM StudentsThe HM students shall be benefited in the analysis of the
Platablity of a certain product. Moreover, with this research activity, one
might be empowered and be knowledgeable in the aspects of marketing.
The HM Education- The product, when tested can contribute to the study of
HM students, particularly in the Culinary and Food and Beverage costing
for their academe. The knowledge that shall be gathered in this study shall
be recorded and documented and can be used for study in the future.
The HM Practice- The practices, guidelines as well as the knowledge utilized
herein can provide more deep insights into the study of the Hospitality
Management Units.
The HM Research-The results of this study can provide future HM students
more insights for their quest in answering the questions to their research
articles, studies and propositions.
DEFINITION OF TERMS
The key terms used in this study are conceptually and operationally defined:
Pastry- An item of food consisting of sweet pastry with a cream, jam, or fruit
filling.
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Puffed pastry- A light flaky pastry that is formed by rolling and folding the
dough in layersso that it expands when baked.
Palate- The roof of the mouth, separating the cavities of the nose and the
mouth in vertebrates.
Palatability- the property of being acceptable to the mouth.
Texture- The feel, appearance, or consistency of a surface or a substance:
"skin texture"; "the cheese is firm in texture"; "the textures of bark".
Presentation- is the art of modifying, processing, arranging, or
decorating food to enhance its aesthetic appeal.
http://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Aesthetichttp://en.wikipedia.org/wiki/Aesthetichttp://en.wikipedia.org/wiki/Food7/29/2019 research sample cover page
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CHAPTER 2
REVIEW OF REALTED LITEARATURE
The general purpose of this study was to document the Palatability of Bell
Pepper Pastry among the 3rd Year High School Students of the Mangaldan
national Highschool. The primary goal of this chapter is to review and
summarize literature that is relevant to the understanding of the Palatability
of innovated product to the students. Current views and related reviews
shall be the part of this chapter.
CONCEPTUAL LITERATURE
Pastry is the name given to various kinds ofbaked products made
from ingredients such as flour, sugar, milk, butter, shortening, baking
powder, and/or eggs. Small tartsand other sweet baked products are called
"pastries." (Guitelli, 2000)
Pastry is differentiated from bread by having a higher fat content,
which contributes to a flaky or crumbly texture. A good pastry is light and
airy and fatty, but firm enough to support the weight of the filling. When
making a shortcrust pastry, care must be taken to blend the fat and flour
thoroughly before adding any liquid. This ensures that the flour granules
are adequately coated with fat and less likely to develop gluten. (Guitelli,
2000)
http://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Shorteninghttp://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Tartshttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Shortcrust_pastryhttp://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Shortcrust_pastryhttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Tartshttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Shorteninghttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Baking7/29/2019 research sample cover page
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Bell Peppers
A wonderful combination of tangy taste and crunchy texture, sweet
bell peppers are the Christmas ornaments of the vegetable world with their
beautifully shaped glossy exterior that comes in a wide array of vivid colors
ranging from green, red, yellow, orange, purple, brown to black. Despite
their varied palette, all are the same plant, known scientifically as Capsicum
annuum. They are members of the nightshade family, which also includes
potatoes, tomatoes and eggplant. Sweet peppers are plump, bell-shaped
vegetables featuring either three or four lobes. Green and purple peppers
have a slightly bitter flavor, while the red, orange and yellows are sweeter
and almost fruity. Paprika can be prepared from red bell peppers (as well as
from chili peppers). Bell peppers are not 'hot'. The primary substance that
controls "hotness" in peppers is called capsaicin, and it's found in very small
amounts in bell peppers. Although peppers are available throughout the
year, they are most abundant and tasty during the summer and early fall
months.
Nutritional Benefits of the components of Bell pepper Pastry
The benefits of good nutrition are multiple. Besides helping you
maintain a healthy weight, good nutrition is essential for the body and all its
systems to function optimally for a lifetime. In fact, the benefits of good
nutrition can be found in physical and mental health because a healthy diet
provides energy, promotes good sleep, and gives the body what it needs to
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stay healthy. When you consider the benefits of good nutrition, it's easier to
eat healthy.
Component Ingredients of Bell pepper Pastry
a) Fortified Milk- Good source of Vitamin A, Vitamin B12 and Potassium,Riboflavin and Calcium.
b) Condensed Milk- High Calcium Content and low in Sodiumc) Butter (Salted)-High in Calcium Content, Vitamin A, and Vitamin B12d) SugarFor so many years, there have been vast problems issues concerning the
issues of foods and health of Filipino People. Children who experience
chronic hunger are deprived of the essential proteins, micronutrients,
and fatty acids that they need to grow up properly physically and
mentally. Hunger also affects childrens ability to learn at an early age
and pursue their dreams when they grow up. (Martinnez. 2012)
On the other hand, freedom from hunger means food security, which
happens when all people, at all times, have physical, social, and
economic access to sufficient, safe, and nutritious food which meets their
dietary needs and food preferences for an active and healthy life.
(Equibral, 2011) According to the National Nutrition Council Technical
Committee, hunger deprives people of a basic fundamental right the
right to food. Second, there is also the need to fast track actions to
reduce hunger to meet the first Millennium Development Goal on
eradicating extreme poverty and hunger. Third, hunger incidence in the
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Philippines has worsened in recent years, affecting more Filipino families.
And fourth, addressing hunger contributes to national growth and
development. The Family Income and Expenditure Survey (FIES), done
by the National Statistics Office every three years, revealed that food
poverty or subsistence incidence was estimated at 10.0 percent in the
first semester of 2012. This figure has not significantly changed from the
first half of 2009 at 10.0 percent and 10.8 percent in the first half of
2006. More, the survey described how people coped with food insecurity,
thus: by skipping meals; borrowing money and food from relatives,
friends, and neighbors; buying food on credit; adults eating lessfrequently; reducing portion sizes; shifting to less expensive foods like
root crops, corn, banana; skipping school; working abroad.
To achieve its first goal of eliminating extreme poverty and hunger,
the Millennium Development Goals aims to: reduce by half the
prevalence of underweight-for-age under-five from 27.3% in 1990 to
13.7% in 2015; reduce by half the percentage of households with
inadequate energy intake from 74.2% in 1993 to 37.1 % in 2015. Common Filipino Diet Problems
The SW Survey, which was conducted from March 19 to 22, showed that
19.2 percent of the 1,200 adults polled experienced hunger during the first
three months of the year.
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This is a nearly three-point rise from the 16.3-percent hunger incidence
recorded in December 2012. The survey also showed that 15.6-percent of
the respondents experienced moderate hunger in their families while 3.6
percent experienced severe hunger. In Visayas, however, hunger among
households slightly increased from 14.6 percent to 15 percent.Mindanao
had the highest hunger incidence as it rose from 26.3 percent to 29.2
percent.Hunger also surged among the self-rated food poor from 25.8
percent to 33.1 percent. It also increased from 8.8 percent to 10.4 percent
among those who claimed to be not food poor. Last April, an SWS survey
also showed that 50 percent of Filipino families consider themselves as
poor.
Nutritional Health Check (Flemming, 2011)
a) Lactose IntolerantSince most of the products ingredient is Milk, consumers who are
Lactose Intolerant may experience negative effects when this product
is consumed. (Fleming, 2002) Lactose intolerance, also called lactase
deficiency and hypolactasia, is the inability to digest lactose, a sugar
found in milk and to a lesser extent milk-derived dairy products. It is
not a disorder as such, but a genetically-determined characteristic.
b) DiabetesConsumers that have Diabetes Disease can also experience rise in
sugar activity through the consumption of this product.
http://en.wikipedia.org/wiki/Lactosehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Dairy_productshttp://en.wikipedia.org/wiki/Dairy_productshttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Lactose7/29/2019 research sample cover page
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c) Allergic reactionsThose that have experience allergies through any of the components
of this recipe can experience mild to adverse reactions through the
intake of the product.
Mechanism of Product Palatability
The palatability of a substance is determined byopioid receptor-
related processes in thenucleus accumbens and ventral pallidum. The
opioid processes involve mu opioid receptorsand are present in the
rostromedial shell part of the nucleus accumbens[4]on its spiny
neurons. This area has been called the "opioid eating site" (De Vin, 1996)
The rewardfulness of consumption associated with palatability is
dissociable from desire or incentive value which is the motivation to seek
out a specific commodity.[3]Desire or incentive value is processed byopioid
receptor-related processes in the basolateral amygdala. Unlike the liking
palatability for food, the incentive salience wanting is not downregulated by
the physiological consequences of food consumption and may be largely
independent of homoeostatic processes influencing food intake.
Appetite is controlled by a direct loop and an indirect one. In both the
direct and indirect loops there are two feedback mechanisms. First a
positive feedback involving its stimulation by palatability food cues, and
second, a negative feedback due to satiation and satiety cues following
ingestation.
http://en.wikipedia.org/wiki/Opioid_receptorhttp://en.wikipedia.org/wiki/Nucleus_accumbenshttp://en.wikipedia.org/wiki/Pallidumhttp://en.wikipedia.org/wiki/Mu_opioid_receptorhttp://en.wikipedia.org/wiki/Palatability#cite_note-4http://en.wikipedia.org/wiki/Palatability#cite_note-4http://en.wikipedia.org/wiki/Medium_spiny_neuronhttp://en.wikipedia.org/wiki/Medium_spiny_neuronhttp://en.wikipedia.org/wiki/Palatability#cite_note-Wassum-3http://en.wikipedia.org/wiki/Palatability#cite_note-Wassum-3http://en.wikipedia.org/wiki/Palatability#cite_note-Wassum-3http://en.wikipedia.org/wiki/Opioid_receptorhttp://en.wikipedia.org/wiki/Opioid_receptorhttp://en.wikipedia.org/wiki/Basolateral_amygdalahttp://en.wikipedia.org/wiki/Basolateral_amygdalahttp://en.wikipedia.org/wiki/Opioid_receptorhttp://en.wikipedia.org/wiki/Opioid_receptorhttp://en.wikipedia.org/wiki/Palatability#cite_note-Wassum-3http://en.wikipedia.org/wiki/Medium_spiny_neuronhttp://en.wikipedia.org/wiki/Medium_spiny_neuronhttp://en.wikipedia.org/wiki/Palatability#cite_note-4http://en.wikipedia.org/wiki/Mu_opioid_receptorhttp://en.wikipedia.org/wiki/Pallidumhttp://en.wikipedia.org/wiki/Nucleus_accumbenshttp://en.wikipedia.org/wiki/Opioid_receptor7/29/2019 research sample cover page
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RESEARCH LITERATURE
According to related research studies conducted by Jorge Mateljan
Foundation (2000) There are many Health Benefits of Bell Pepper.
a) Bell pepper is not only an excellent source of carotenoids, but also asource of over 30 different members of the carotenoid nutrient family.
A recent study from Spain took a close look vitamin C, vitamin E, and
six of these carotenoids (alpha-carotene, beta-carotene, lycopene,
lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods
and found that only two vegetables contained at least two-thirds of all
the listed nutrients. One of these foods was tomato, and the other was
sweet bell pepper! Bell pepper alone provided 12% of the total
zeaxanthin found in the participants' diets. (Bell pepper also provided
7% of the participants' total vitamin C intake.)
b) If you want to maximize the availability of vitamin C and carotenoidsfrom bell pepper, allow this amazing vegetable to ripen. Recent studies
have shown that the vitamin C content and the carotenoid content of
bell pepper both increase with ripening. When the vitamin C and
carotenoid content of bell peppers increases, so does their total
antioxidant capacity, which can be a source of great health benefits.
Growers can allow bell peppers to ripen on the plant prior to harvest
(which means that you will be able to purchase them in the grocery
store in a ripened state). Or, if harvested early in the ripening stage,
bell peppers can still be allowed to ripen post-harvest and after you've
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purchased them and brought them home from the market. In one
recent study, the vitamin C in not-fully-ripe bell peppers continued to
increase during home storage over a period of about 10 days. It can,
though, be difficult to tell whether a bell pepper is optimally ripe.
Most--but not all--green bell peppers will turn red in color over time,
but they may be optimally ripe before shifting over from green to red.
A good rule of thumb is to judge less by their basic color and more by
their color quality as well as overall texture and feel. Whether green,
red, yellow, or orange, optimally ripe bell peppers will have deep, vivid
colors, feel heavy for their size, and be firm enough to yield only
slightly to pressure.
c) Higher heat cooking can damage some of the delicate phytonutrientsin bell peppers. In one recent study from Turkey, the effects of grilling
on sweet green bell peppers were studied with respect to one
particular phytonutrient--the flavonoid called luteolin. Prior to grilling,
the bell peppers were found to contain about 46 milligrams/kilogram
of this important antioxidant and anti-inflammatory flavonoid. After
grilling for 7-8 minutes at a temperature of 150C (302F), about 40%
of the luteolin was found to be destroyed. This loss of luteolin from
higher heat cooking is one of the reasons we like cooking methods for
bell peppers that use lower heat for a very short period of time.
d) Although we tend to think about cruciferous vegetables like broccolior allium vegetables like onions and garlic as vegetables that are
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richest in sulfur-containing compounds, bell peppers can also be
valuable sources of health-supportive sulfur compounds. Several
recent studies have taken a close look at the presence of enzymes in
bell peppers called cysteine S-conjugate beta-lyasesand their role in a
sulfur-containing metabolic pathway called the thiomethyl shunt.
These enzymes and this pathway may be involved in some of the anti-
cancer benefits that bell pepper has shown in some animal and lab
studies. They may serve as the basis for some of the anti-cancer
benefits shown by green, yellow, red and orange vegetable intake in
recent studies, including a recent study on risk reduction for gastric
cancer and esophageal cancer.