Nueva Ecija University of Science and Technology

Cabanatuan City 3100, Nueva Ecija,   Philippines

February___, 2012

Dear Fellow HRM Students Respondents,

As part of our course we are conducting a experimental study entitled “CHOCOLATE CAKE RECIPE USING LEMON JUICE SUBSTITUTE TO EGG”. Enclosed herewith is a questionnaire checklist which aimed to discover and make a base about the result of new substitute to egg. Your sincere response will be the basis of our conclusion and recommendation to help improve the related learning experience of our fellow students.

Please feel free in answering the questionnaire. All you have to do is base your judgment of the actual happenings we conducted. We assure you that your answer will be treated confidentially.

Thank you very much for your cooperation and God bless us all!

Respectfully yours,

The Researchers

Noted By:

Pof. _____________ Research Professor

APPROVED BY:

Prof._______________ DEAN, COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

Nueva Ecija University of Science and Technology

Cabanatuan City 3100, Nueva Ecija,   Philippines

CHOCOLATE CAKE RECIPE USING LEMON JUICE SUBSTITUTE TO EGG

_____________________________________________________________________________________

A dissertation

Presented to the faculty of the

Hotel and Restaurant Management Department

______________________________________________________________________________

In particular fulfillment of the requirements for the degree of ___________________________..

BY

Dawn Kate Aquino Gomez

Approved By:

_________________________________________

_________________________________________

_________________________________________

Received By:

_________________________________________

Nueva Ecija University of Science and Technology

Cabanatuan City 3100, Nueva Ecija,   Philippines

CHOCOLATE CAKE RECIPE USING LEMON JUICE SUBSTITUTE TO EGG

NAME GRADE

1.Dawn Kate Aquino Gomez ______

2.

3

CHAIRMAN Panel of Examiners

Date

ACKNOWLEDGEMENT

The researcher wish to express their deep appreciation and profound gratitude to the following persons who helped much in the completion of this study.

Mrs._______________________________, the respected and beloved Dean of the college of HOTEL AND RESTAURANT MANAGEMENT., for giving them the approval and necessary guidelines on research.

Prof. ______________________________, the researchers his advice for this untiring efforts in helping them all throughout the making their study.

To the University Library staff lending the writers their needed materials to develop their further.

The HRM students Of Nueva Ecija University Philippines who served as the respondents, for their kindness and cooperation

For their beloved parents, who give their moral and financial support.

And above all, the almighty God, who in the process of making this study, have enlightened their minds and spirits to be able to accomplish this precious task.

DAWN KATE AQUINO GOMEZ

ACK

CHOCOLATE CAKE RECIPE USING LEMON JUICE SUBSTITUTE TO EGG

Abstract:

Nowadays, many kinds of cake have been sold over the stores in the country. Some of these are making in fruits or special recipe which we need to eat for a balance and healthy diet.

If you run out of eggs while baking, these substitutes are a quick fix since chances are you have something in the pantry that you can use. You may also find need for a substitute if you’re baking a cake for someone with allergies or if someone is vegan.

Lemon juice is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. One of my favorite cake recipes takes advantage of this reaction: eggless chocolate cake. You can’t tell that the cake has lemon juice in it when you taste the finished product and people are often surprised to hear that lemon juice was included at all.

The most frequently used in baking are egg. Lemon juice has a sharp, even harsh, flavor if tasted alone, but it is a very simple flavor and does not really stand out when used in a complex batter. It’s very mild and works even better in batters because there is virtually no chance of any flavor surfacing in the finished product. Lemon juice is my top choice in baking, but I don’t have a problem using lemon juice.

This study aims to make cake using lemon juice and also aims to deal with the quality of the cake using the substitute to egg and compare it to the commercial cake.

This study uses experimentation and surveying to taste the product and compare it to commercial one.

After the survey, the researcher evaluates the results of how the panelist rates the product.

The result of the survey is lemon juice can be a substitute to egg in making chocolate egg.

 

CHAPTER 1

BANANA CHOCOLATE CAKE

USING LEMON JUICE

Introduction:

My Big sister has a ton of allergies and has had trouble finding recipes to cook without egg. I’ve tried to look egg substitute and I found out that vinegar can help me to bake delicious cake! I followed normal instruction from banana chocolate cake recipe, about omitting the vinegar, adding half a cup of banana and reducing the water. It was a very moist cake and my family loved it, way healthier than normal baking too, I’m so happy :) am now looking forward to making more recipes using white vinegar.

 I read in a couple of books that 1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg. Both white distilled vinegar and apple cider vinegar can be used. This combination works best in cakes, cupcakes and quick breads. I also read in few forums that 2 tablespoons of lemon juice can be used in place of the 1 tablespoon vinegar.

We all know that Lemon is one of the most abundant in the Philippines so that’s why it is not that very expensive. It is also nutritious. If has Vitamin C. Cake is one of the most preferable snack of many people because of its delicious taste, and it easily makes you full. The researcher comes up with this study because the researcher wants to have alternative recipe in making chocolate cake to make it more delicious.

STATEMENT OF THE PROBLEM

This study aims to find out if lemon juice can be a good substitute in egg on chocolate cake making.

Specifically the study aimed to answer the following questions:

1. Is the vinegar or lemon juice in making cake is acceptable in this of:

a. Taste

b. Texture

c. Smell

2. Is it more affordable than to commercial one?

SCOPE AND LIMITATION OF THE STUDY

This experimentation was conducted to create a new recipe using lemon juice in a high quality lovely cake. It can also help to those people have an allergies in egg and vegan people. Its limitation to form new kinds of food.

This study involved 100 selected students in NEUST at random sampling.

HYPOTHESIS:

Lemon juice is good substitute to egg in baking cake.

SIGNIFICANCE OF THE STUDY:

The significance of this study is that it aims to substitute lemon juice instead of egg in baking cake.

DEFINITION OF TERMS:

Cake - is a form of bread or bread-like food. In its modern forms, it is typically a sweet

and enriched baked dessert. In its oldest forms, cakes were normally fried breads

or cheesecakes, and normally had a disk shape. Determining whether a given food

should be classified as bread, cake, or pastry can be difficult. Modern cake, especially

layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with

some varieties also requiring liquid (typically milk or water) and leavening agents (such

as yeast or baking powder). Flavorful ingredients like fruit purées, nuts, dried or candied

fruit, or extracts are often added, and numerous substitutions for the primary ingredients

are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry

cream), iced with butter cream or other icings, and decorated with marzipan, piped

borders or candied fruit.Cake is often the dessert of choice for meals at ceremonial

occasions, particularly weddings, anniversaries, and birthdays. There are countless

cake recipes; some are bread-like, some rich and elaborate, and many are centuries

old. Cake making is no longer a complicated procedure; while at one time considerable

labor went into cake making (particularly the whisking of egg foams), baking equipment

and directions have been simplified that even the most amateur cook may bake a cake.

Lemon juice is used to make lemonade and is (along with lime juice) an important part

of many cocktails. It is also used to make cream cheese and is effective in

curdling milk. It is high in vitamin C, which led Gilbert Blame to use it to fight scurvy in

the British Navy.

Lemon juice has a pH of around 2.3 and is good for removing the tarnish from pennies

that are made from mainly zinc. It can also be used in writing secret messages that can

be revealed by fire.

FLOW CHART

YES NO

INGREDIENTS:

o 1 and 1/2 cups Unbleached All Purpose Flour (I

used Bleached)

o 3/4 cup Sugar

o 1/2 teaspoon Salt

o 1 teaspoon Baking Soda

o 1/4 cup Unsweetened Cocoa Powder (I used

Hershey’s)

o 1 and 1/2 teaspoons Vanilla Extract

o 1/3 cup Canola Oil

o 1 tablespoon White Distilled Vinegar

o 1 cup Cold Water

o 1 cup Cold Milk

o One 4oz Pack Instant Pudding Mix, Any Flavor (I

used Oreos cookie flavor)

o One 8oz Container Thawed Cool Whip (I used Fat

Free)

STIR INGREDIENTS IN BOWL

IS THERE LUMPS?

ADD INGREDIENTS TO CAKE PAN

PREHEAT OVEN

IS OVEN AT DESIRED TEMP?

CAKE IS COMPLETE

NO YES

YES NO

CHAPTER II

REVIEW OF RELATED LITERATURE

Lemon is widely grown all over the world. Lemon grows in abundance in Philippines, India, Sri Lanka, Malaysia, Mexico and West Indies. Unripe lemons are green in color. When they are matured, the color is changed into yellow. Lemon is a must in the kitchen. It is a universally favorite fruit. The Ayurveda has regarded lemon as a valuable fruit and admired its properties. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It dislodges phlegm (cough) and expels wind from the digestive tract. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.

Though lemon is acidic to the taste, it leaves off alkaline residues in the body. This is why it is useful in all symptoms of acidosis.

Lemon-juice is a powerful antibacterial. It has been proved by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases are destroyed in lemon-juice.It also contains some vitamin A. Natural vitamin C is much more effective than the synthetic one. Vitamin C of lemon-juice is very effective because it is combined with bioflavonoid (vitamin P). In addition to Vitamin C, lemon also contains niacin and thiamin in small amounts.

One should not take concentrated lemon-juice. It should be diluted with water before taking it. Pure lemon juice contains acid which is injurious to the enamel of teeth. The body is well cleansed if lemon-juice mixed with cold water and honey is taken on an empty stomach early in the morning. Warm water may be used occasionally to get relieved of constipation. Lemon-juice prevents or restrains

ADD CAKEPAN TO OVEN ALLOW CAKE TO COOK IS CAKE DONE?

influenza, malaria and cold. Lemon-juice gives good relief in fever. Lemon-juice mixed with water is useful in quenching the thirst of the patients suffering from diabetes. It gives immediate relief in abdominal disorders. Lemon acts as a sedative for the nerves and the heart and allays troublesome palpitation.

Lemon is especially appreciated for its Vitamin C value. When Vasco da Gama made his voyage round the Cape of Good Hope nearly two-thirds of his crew died of scurvy. But at present the recurrence of such a disaster is no longer possible owing to the widespread use of lemon. Innumerable boatmen moving in sea have saved their lives with the use of lemon.

Vitamin c in lemon strengthens the blood vessels and prevents internal hemorrhage. It is, therefore, extremely useful in high blood pressure, in which cerebro-vascular accidents commonly occur. The most valuable ingredient of lemon, next to vitamin C, is citric acid, of which it contains 7.2 per cent. Lemon contains more potassium than apple or grapes, which is beneficial to the heart. Lemon is very much useful in maintaining the health of the teeth and the bones. The vitamin C content of lemon helps considerably in calcium metabolism. Lemon has been used for many years in gout and rheumatism. Lemon-juice is a diuretic. It, therefore, gives relief in kidney and bladder disorders. It has been used in destroying intestinal worms. It prevents vomiting and helps to cure hepatitis and other innumerable diseases. Lemon has been proved to be a blessing for mountaineers. In the cases of insufficient oxygen and difficulty in breathing lemon comes to their rescue. Edmund Hillary, the first man to put his foot on the top of Mt. Everest, has admitted that his victory over Mt. Everest was greatly due to lemon.

CHAPTER III

METHODOLOGY

MATERIAL AND METHODS

Banana Chocolate Cake Recipe

Prep Time: 15 Mins

Cook Time: 32 mins + 1 hr cooling

Yields: One 8 or 9 Inch Cake or 8 Cupcakes

INGREDIENTS FOR CAKE:

o 1 and 1/2 cups Unbleached All Purpose Flour (I used Bleached)o 3/4 cup Sugaro 1/2 teaspoon Salto 1 teaspoon Baking Sodao 1/4 cup Unsweetened Cocoa Powder (I used Hershey’s)o 1 and 1/2 teaspoons Vanilla Extracto 1/3 cup Canola Oilo 1 tablespoon White Distilled Vinegaro 1 cup Cold Water

INGREDIENTS FOR PUDDING MIX FROSTING:

o 1 cup Cold Milk

o One 4oz Pack Instant Pudding Mix, Any Flavor (I used Oreos cookie flavor)

o One 8oz Container Thawed Cool Whip (I used Fat Free)

METHODS

CAKE PROCEDURE:

1. Preheat the oven at 350F/180C for 15 minutes. Lightly oil the cake pan you are using.

2. Stir together all the dry ingredients (flour to cocoa powder) and create a well in the center.

3. To the well add all the wet ingredients one by one. Mix until just combined. Don’t over mix. It’s ok to have some lumps.

4. Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Mine was done by 24 minutes. If baking cupcakes, check around 13-15th minute.

5. Cool completely on a wire rack. I left it for an hour.6. To remove the cake from the pan, run a sharp knife around the inside

of the pan to loosen the cake.7. Cool completely before frosting. Actually frosting is not even

necessary for this moist cake. You may simply dust with confectioner’s sugar and top with fresh raspberries.

FROSTING PROCEDURE:

1. Pour milk into a large bowl. Add the pudding mix. Beat until fluffy for 2 minutes.

2. Blend in the thawed Cool Whip thoroughly.3. Frost the cake/cupcakes and refrigerate it at least for 3-4 hours before

serving.

IV- RESULT AND DISCUSSION 

In the first trial, the product was not good. The product was wet, maybe it is becuase of the

amount of the evaporated milk the reseacher put. The product was also too flat, it is becuase the

reseacher put a little amount of baking powder. The color and the odor is just right. 

In the second trial, the reseacher put a lesser amount of evaporated milk and add more baking

powder to make it grow. At this time the product was no longer wet but still it was flat ( maybe

the amount of baking powder is not enough.) 

In the third trial, the reseacher add more baking powder measured 1 tsb. Now the experiment

done successfully. It is not wet anymore. The odor, the texture, the color and the taste is good.

CHAPTER V

Conclusion and Recommendation:

Conclusion:

The researcher conclude that squash can be an additive in making hotcake,based on the table

above.

Respondents Odor Texture Color Taste Comment

1 3 4 2 4 It has a

distinct

taste!

2 3 4 2 3 It taste

good.

3 3 4 2 3 It has a

different

taste.

4 4 4 3 4 Very

delicious!

5 3 4 3 4 Tastes

good.

6 2 3 2 4 I like it

7 3 3 2 4 Delicious

RECOMMENDATION:

The researcher recommends the product to many people.Its nutritious and delicious that

everybody would love to eat hotcake with an additive of squash..

CHAPTER V

Conclusion and Recommendation

Conclusion

The researcher therefore concludes that the taste of Amaplaya Cake is no different from the

other cake that has been sold in stores. Its uniqueness, being a fruit-cake adds curiousness of

what it really taste to consumers/respondents especially being added by a bitter fruit which is

Ampalaya, that many of us know that this fruit is common for its bitter taste and children don’t

like them because of its bitterness. But after taking it, the consumers/respondents doubts of

what it really taste went gone because they really taste it as a delicious cake and not different

from cakes that si sold in Bakeshops. Also, the children like the taste of the Ampalaya cake.

Recommendation

The researcher of this study recommends to the upcoming researchers to explore further what

Ampalaya fruit can still do and what other forms of food still it will be that children will still be

attracted to eat them and even for adults.