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Pumpkin Cookie

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  • Pages: 5
  • Word count: 1239
  • Category: Vitamin

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People nowadays do not like vegetables; they prefer eating chocolates, junk foods, candies etc. This project will help to encourage people to eat pumpkin instead of sweets. Pumpkin has many benefits too that is healthy for our body.

Cucurbita Maxima also known as pumpkin, Cucurbita Maxima has Riboflavin (vitamin b2), vitamin C, and Potassium. These Vitamins are good for the eyes, immune system etc. It is also widely cultivated throughout the Philippines as a vegetable produce. Occasionally found as an escape, and planted in all warm countries.

The research aims to study in using pumpkin as main ingredient in baking cookies and still make it appealing to eat.

Statement of the Problem
1.How to bake cookies using Cucurbita Maxima as main ingredient? 2. What is the degree of acceptability of Cucurbita Maxima cookies in terms of taste, color, odor, texture and general appearance? Hypothesis

1. We can bake cookies using Cucurbita Maxima as main ingredient. 2. The Cucurbita Maxima has an 85% degree of acceptability in terms of taste, color, odor, texture and general appearance.

Significance of the Study
Most people are easily and generally attracted to sweets like chocolates, and they would prefer to eat this rather than vegetables. By using pumpkin as main ingredient in baking cookies, this study can help encourage everyone to eat vegetables since its healthy and nutritious at the same time.

Unsalted butter
white sugar
dark brown sugar
cake flour
all purpose flour
baking soda
baking powder
mashed pumpkin
Mix all the ingredients until you get the desired texture.

Pour the mixture in a baking pan and bake for 10-15 minutes. Conceptual Framework
A new baked treat that is nutritious, healthy and enjoyable to eat.

To balance the flavor of the Cucurbita Maxima, so that people will love to eat Cucurbita Maxima more.

Scope and Delimitation

The scope of our study is to use Pumpkin as main ingredient in baking cookies and its health benefits. The study will include select students, personnel and professors of Siena College, Taytay. The study does not cover usage of any other vegetable.

Definition of Terms:
Cucurbita Maxima- scientific name for pumpkin.
Cookies- a small, flat, baked treat.
Riboflavin- also known as vitamin B2 is an easily absorbed colored micronutrient with a key role in maintaining health in humans and animals. Vitamin C- is an essential nutrient for humans and certain other animal species Potassium- is a mineral that’s crucial for life. It’s necessary for the heart, kidneys, and other organs to work normally.

Chapter 2
A Pumpkin is a gourd-like squash of the genus Cucurbita Maxima and the family It commonly refers to cultivars of any one of the species( Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata). They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. Pumpkins are widely grown for commercial use, and are used both in food and recreation.

The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon”. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin”.[2] The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico.[2][3] Pumpkins are a squash-like fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (450 kilograms).[4] Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. In general, pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.[5][6] Pumpkins generally weigh 9–18 lbs (4–8 kg) with the largest (of the species C. maxima) capable of reaching a weight of over 75 lbs (34 kg).[7] The pumpkin varies greatly in shape, ranging from oblate to oblong.

The rind is smooth and usually lightly ribbed.[7] Although pumpkins are usually orange or yellow,[6] some fruits are dark green, pale green, orange-yellow, white, red and gray.[8] Pumpkins are monoecious, having both male and female flowers on the same plant. The female flower is distinguished by the small ovary at the base of the petals. These bright and colorful flowers have extremely short life spans and may only open for as short a time as one day. The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body.[9] The nutrients you can get from a pumpkin are Vitamin A, Beta-Carotene , Thiamin (vit B1),Riboflavin (vit. B2),Niacin (vit. B3), Pantothenic acid (vit B5), ( vit B6), Folate (vit. B9), Vitamin C,& E,Calcium,Iron,Magnesium,Phosphorus,Potassium,Sodium,and Zinc. A Cookie is a small, flat, baked treat, usually containing fat, flour, eggs and sugar. In Scotland a cookie is a plain bun [2]. In most English-speaking countries outside North America, including the United Kingdom, the most common word for a small, flat, baked treat, usually containing fat, flour, eggs and sugar is biscuit, however in many regions both terms are used, such as the American-inspired Maryland Cookies, while in others the two words have different meanings.

Its American name derives from the Dutch word koekje or (informal) koekie which means little cake, and arrived in American English through the Dutch in North America. According to the Scottish National Dictionary, its Scottish name derives from the diminutive form (+ suffix -ie) of the word cook, giving the Middle Scots cookie, cooky or cu(c)kie. It also gives an alternative etymology, from the Dutch word koekje, the diminutive of koek, a cake. There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf. Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.[4] Cookies appear to have their origins in 7th century Persia, shortly after the use of sugar became relatively common in the region.[1] They spread to Europe through the Muslim conquest of Spain.

By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisine to street vendors. With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water. Cookies came to America in the early English settlement (the 17th century), although the name “koekje” arrived with the Dutch. This became Anglicized to “cookie” or cooky. Among the popular early American cookies were the macaroon, gingerbread cookies, and of course jumbles of various types. The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.


URL 1 – http://en.wikipedia.org/wiki/Cucurbita_maxima
URL 2 – http://en.wikipedia.org/wiki/Pumpkin
URL 3 – http://en.wikipedia.org/wiki/Cookies
URL 4 – http://en.wikipedia.org/wiki/Riboflavin
URL 5 – http://en.wikipedia.org/wiki/Potassium
URL 6 – http://en.wikipedia.org/wiki/Vitamin_C

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