"Pandeshell”: An Innovative Pandesal

Abstract

INTRODUCTION

The researchers used powdered eggshell as an ingredient in baking pandesal. Eggshell is scientifically proven to have nutrients such as calcium other minerals and can be used as treatment for osteoporosis. Creative thinking and discovery combined with knowledge in baking helped the researchers transform a conventional bread into a novel product that could possibly be introduced into the market. Furthermore, this innovation conveys that even eggshell can be a useful ingredient in transforming typical products into inventive ones.

METHODS

The study applied experimental design to estimate the effect of an experimental treatment. The use of experimental research design is to manipulate and control tests in order to understand causal processes. Generally, one or more variables are manipulated to determine their effect on a dependent variable. The researcher considered 50 persons as respondents of the study. The researcher used a validated self-constructed questionnaire as main instrument in gathering data. Data gathered ranged from the correct measures of ingredients, respondents' satisfactions, and costing.

RESULTS

The research had three trials before coming up with perfect ingredients. These ingredients were: 200 grams bread flour/ APF; 50grams eggshell powder; 50 grams sugar; 5grams yeast; 1/2 teaspoon salt; 1piece egg; 80grams fresh milk; and 30 grams butter. Appearance, aroma, color, taste, and texture were rated very satisfactory after the third trial. One of the advantages of using eggshell flour in baking pandesal is that it can treat osteoporosis. The calcium in eggshell flour absorbs better than pure calcium carbonate, making it an effective calcium. Also, it is not hard to find since it is available in the market.

DISCUSSIONS

Trial 1 revealed that the appearance, aroma, color, taste, and texture of pandesal should be improved. In trial 2, there is already a significant improvement. Finally, in trial 3, everything worked well except for the texture. Thus, the study leads to the following conclusions: first, the appearance of the bread with eggshell powder is good. Second, the eggshell bread is rich in calcium.