Methodology. 3.1 Materials: Tray Dryer

CHAPTER 3
METHODOLOGY.
3.1 MATERIALS
3.1.1 Materials.
Almond flour, icing sugar, egg white, fine sugar, tar tar cream, beetroot, carrot, dragon, mango
and shortening were purchased from nearby hypermarket in Kuala Pilah.
3.1.2 Apparatus
Tray dryer, kitchen knife, spatula, chopping board, bowl, tray, weighing balance, dry blender,
oven, fine-mesh sieve, piping bag, and electric hand mixer.
3.2 METHODS.
3.2.1 Preparation of Fruit and Vegetable Powder
Fruit and vegetable which are carrot, beetroot and dragon were thoroughly cleaned with treated
water before used. The fruit and vegetable were peeled off and cut into small chunks. After
that, they were dried for 24 hours at 60°c respectively using Tray Dryer. The dried fruit and
vegetable were cooled to room temperature for 1 hour and ground for 8 minutes using dry
blender to a specific particle size.
3.2.2 Preparation of Fruit and Vegetable Meringue
In the preparation of Fruit and Vegetable meringue, 42 g of almond flour and 60g of icing sugar
were sieved through a fine-mesh sieved. 42g of egg white was mixed together with 20g of fine
sugar and 1g of tart tar cream by using an electric hand mixer for 6 minutes until the soft peaks
formed. Then, the sifted almond flour with icing sugar were added at a time to the beaten egg
whites. 5g of fruit or vegetable (beetroot, carrot and dragon) was added. The spatula was used
to gently fold until combined and become a batter. Then, the batter was transferred into a piping
bag and piped it on the tray. After that, it undergoes resting at room temperature for 5 hours
until fully dried and baked at 130°c for 20 minutes.
3.2.3 Preparation of Mango Filling.
In the preparation of mango filling, 100g of shortening was mixed together with 50g of icing
sugar by using an electric hand mixer for 8 minutes until creamy. Then, 30g of mango was
added and continue mixing for 10 minutes until the texture become smooth.
3.2.4 Production of Fruit and vegetable Macaron Creation.
Two meringue was used and the filling was piped between the middle of the two meringue.
3.2.5 Process Flow of Fruit and Vegetable Meringue
Figure 3.2.4 shows the process flow of fruit and vegetable meringue
42 g of almond flour and 60g of icing sugar were sieved through a fine-mesh sieved.
42g of egg white was mixed together with 20g of fine sugar and 1g of tart tar cream by
using an electric hand mixer for 6 minutes until the soft peaks formed.
The sifted almond flour with icing sugar were added at a time to the beaten egg whites.
5g of fruit or vegetable (beetroot, carrot and dragon) was added.
The spatula was used to gently fold until combined and become a batter.
The batter was transferred into a piping bag and piped it on the tray.
It undergoes resting at room temperature for 5 hours until fully dried
Baked at 130°c for 20 minutes.

Figure 3.2.5 shows the process flow of mango filling
100g of shortening was mixed together with 50g of icing sugar

by using an electric hand mixer for 8 minutes until creamy
30g of mango was added
Continue mixing for 10 minutes until the texture become

smooth.
Figure 3.2.6 shows the process flow of fruit and vegetable macaron creation
Two meringue was used
The filling was piped between the middle of the two meringue
Table 3.1 shows the formulation of 16 pieces of fruit and vegetable macaron creation.
Meringue
Ingredients Weight (g)
Almond flour 42
Icing sugar 60
Egg white 42
Fine sugar 20
Tar tar cream 1
Fruit and vegetable powder (carrot, beet 5
root and dragon)
Filling
Shortening 100
Icing sugar 50
Mango 30
3.3 MACHINE AND EQUIPMENT
Tray dryer was used to dry the fruit and vegetable for 24 hours at 60°c.
Figure 3.3.1 shows Tray dryer was used.

Electric hand mixer was used to mix 42g of egg with 20g of fine sugar and 1g of tart tar cream
for 6 minutes using minimum speed which is 1. Preparation of filling also used an electric hand
mixer for mixed 100g of shortening with 50g of icing sugar for 8 minutes and 30g of mango
for 10 minutes using minimum speed which is 1.
Figure 3.3.2 shows an electric hand mixer was used.

Oven was used to bake the meringue for 20 minutes at 130°c.
Figure 3.3.3 shows the oven was used

Weighing balance was used to weight the ingredients.
Figure 3.3.4 shows the weighing balance was used

Dry blender was used to ground the particle for 8 minutes until a specific particle size.
Figure 3.3.5 shows the dry blender was used

Piping bag was used to pipe the meringue and filling.
Figure 3.3.6 shows the piping bag was used

Methodology. 3.1 Materials: Tray Dryer

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CHAPTER 3

3.2.1 Preparation of Fruit and Vegetable Powder

3.2.3 Preparation of Mango Filling.

3.2.5 Process Flow of Fruit and Vegetable Meringue

5g of fruit or vegetable (beetroot, carrot and dragon) was added.

It undergoes resting at room temperature for 5 hours until fully dried

Baked at 130°c for 20 minutes.

100g of shortening was mixed together with 50g of icing sugar

30g of mango was added

Continue mixing for 10 minutes until the texture become

Two meringue was used

3.3 MACHINE AND EQUIPMENT

Figure 3.3.1 shows Tray dryer was used.

Figure 3.3.2 shows an electric hand mixer was used.

Figure 3.3.3 shows the oven was used

Figure 3.3.4 shows the weighing balance was used

Figure 3.3.5 shows the dry blender was used

Figure 3.3.6 shows the piping bag was used

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