NAME: ESPIRITU, ANGEL A.
COURSE: BTLED HE 3 ASSIGNMENT TARO MACARONS
CONTENT REFERENCES
Pastries are one of the most popular (Putu Pering Chintya Aprilya, December 2021)
types of cakes. In the process of making
pastries, there are several things that
need to be considered, such as
understanding the ingredients, the
character of the cake, and the
manufacturing process. Pastries can be
found easily in cake shops,
supermarkets, and even traditional
markets.
Food innovation can be considered as a (Anamaria Pop, 2020)
process of combining ingredients using
new techniques and/or novel raw
materials. Innovations can also be a
result of a combination of ingredients
from existing recipes. The process of
innovation should account for the
mastery of complexity where
ingredients, texture, and taste merge to
create this complexity with the purpose
to bring significant and obvious benefit
for consumers: it increases the variety of
options available with a variation in
combinations of ingredients, texture,
taste, and product shapes and sizes.
Consumers have become more critical (Macarons Market Size, Share and Industry
and health conscious. These health Analysis, By Type (Basic, chocolate, Lemon,
trends drive companies to innovate Vanilla, Others) By distribution channel
because their customers choose (supermarkets/Hypermarkets, Independent
products that follow the latest health stores, Online Channel, Others) And regional
trends. Globally, the desire to avoid Forecast, 2024-2032, 2023)
certain ingredients such as gluten, dairy,
and animal products and address food
allergies, have become more common
than ever. Unlike most traditional baked
goods, macarons are naturally gluten-
free because they are made with
almond flour. Depending on their
feeling, they can also be dairy-free.
Macaron are confections made with egg (Luangsakul, 2020)
white, icing sugar, granulated sugar,
almond meal and often food coloring.
They were originally from Italy, but were
introduced to France during the
Renaissance and has since been adopted
world-wide in various flavours and
forms.The perfect macaron shells should
be crunchy outside and chewey inside
and also have a little foot underneath
the shell. Some famous chefs around the
world have secret methods and recipes
for their macarons and the idea of
revealling chefs’ secret techniques of
making perfect macaron has been the
subject of scientific research
They are rich in vitamin E, which has an (Park Young Mi, 2020)
antioxidant effect, are rich in
magnesium, which strengthens bones,
and are rich in flavonoids, which prevent
heart disease. Based on 100 g of
almonds, the lipid content is 49.96 g,
unsaturated fatty acids are 43.95 g,
which is more than 11 times more than
saturated fatty acids, protein is 23.44 g,
and dietary fiber is 14.5 g, showing
various nutrients and physiological
activities. In addition, meringue, made
by whipping egg whites, is added to the
macaron batter to make the macaroons
swell and has binding ability to form the
texture and shape of the macarons
Cyrtosperma merkusii (giant swamp (Sofie Sjögersten, 2023)
taro) is a wetland plant which has
historically formed part of food systems
in the eastern Pacific. The plant has the
potential to be cultivated as a source of
starch on marginal coastal land and on
peatlands with high water tables. The
aim of this paper was therefore to
determine site conditions that promote
growth of C. merkusii and the macro and
micronutrient status of the corms.
Naturally, the size of the plants varied
substantially among sites, with a neutral
pH, and low redox and conductivity
being strong edaphic predictors of corm
size.
Giant swamp taro is an underutilized (Santonia, 2022)
root crop in the Philippines. The nutrient
content, carbohydrate profile, and in
vitro digestibility of starch of cultivated
and wild varieties of giant swamp taro
were determined in this study. Boiled
giant swamp taro of cultivated and wild
varieties has energy contents of 377.29
and 385.67 kcal, respectively. The
cultivated taro flour showed a
significantly higher amounts of amylose,
dietary fiber and resistant starch
compared to the wild variety. The
glycemic index of the flour from the two
varieties were classified as intermediate.
In the Philippines, this is considered a (Arellano, 2023)
native plant with varieties across regions
and is regarded as one of the staple
foods that can be found and cultivated
in freshwater marshes or swampy areas
and can produce an estimated 1 and 5
kg. Tubers. In the same line of thought,
aside from being a staple food, it is
believed to have a tremendous cultural
significance to the inhabitants of
countries in Southern Asia. In some
other countries, during natural
catastrophes, this plant had been
utilized for the emergent purpose of
feeding hungry bodies. As part of their
practice, they would eat the peeled,
chopped stalks in soups during World
War 2 since this plant has much
potential because it can be grown by
small-scale farmers, even in climate
change.
Native starches are usually characterized (Limbe, 2019)
by parameters such as the yield from its
source, chemical composition, granular
morphology, molecular structural, and
physicochemical properties [10]. These
properties would determine cooking
results, gelling tendencies, freeze-thaw
stability, and so on [11]. Some desirable
food-grade starch characteristics would
include acceptable texture, mouthfeel,
and paste clarity.
Taro has been famous for its curative (ZHANG, 2022)
effects. It has medicinal purposes such
as improving the stomach and
intestines, nourishing the spleen and
stomach, curing loose knots in the
abdomen, and treating ailments such as
swelling, psoriasis and injuries as a
result of burns. In recent years, with the
improvement of the dietary
requirements of consumers, taro has
been widely used in food processing,
such as bread, cake, infant auxiliary
food, etc. Taro can improve the
rheological properties and texture
properties of food, while also giving it a
good taste.
