POLVORON

Utilization of Green Leafy Vegetables into Polvorone Delicacy
Simolata, Charmaine A.
Garan, Cristian Joshua
Bernabe, Rosalinda*
Bachelor of Technology and Livelihood Education
College of Teacher Education,
Mariano Marcos State University,
A. Castro Avenue, 2900 Laoag City, Ilocos Norte, Philippines
INTRODUCTION
Polvorones take their names from the Spanish word “polvo” which
translate into powder. Cebuano; polovoron, Tagalog; pulburon. It's a sort of thick,
crumbly Spanish shortbread made largely in Australia, where there are roughly
70 manufacturers that make polvorones and mantecados as part of a syndicate.
Polvorones are a traditional Christmas treat throughout Spain, as well as its
former colonies in Latin America and the Philippines. Traditionally, they were
prepared from the September to January but now available all year round. It was
later appointed by the officials of the Judicature that polvorone were to be made
using part fat as a way of sleuthing secret Jews and Muslims within the southern
Spanish regions.
A common dessert usually sold in a colored water cellophane or

parchment paper. Different flavors or variants are also available such as vanilla,
milk chocolate, peanut, rice, cashew, coffee, crumble cookies in cream and ube, a
chocolate coated variant is also a popular. In the Philippines, polvoron is a
popular dessert comprised of flour, sugar, butter, and powdered milk. It may be
found in sari-sari stores and even shopping malls, with one large bakeshop in
Goldilocks selling it. All you have to do to make polvoron is toast the flour, add
some milk, and butter, then mix everything together and shape it into round or
oval molds. Polvoron has become one of the most popular sweet Filipino foods
over the years.
Malunggay is a popular known for its food used and has many
agribusiness potentials. It is commonly grown as hedges of homes or just as a
background tree, which serves as a source of a foliage and fresh fruits, for
household’s viands. Moringa tree 9Malunggay in the Philippines) or known as
“drumstick” is an exceptionally nutritious with variety of potential uses. The tree
is tender with dropping branches , and grows up to 10 meters height. It grows
quickly in any tropical climate. The leaf which is the most potent part of the plant
that can be cooked or dried, pulverize into a fine powder that can be added to
almost anything as a vitamin supplement or to enhance taste to some recipes.
Ampalaya is an extremely healthy vegetable that grows abundantly in the
Philippines. Ampalaya is the Tagalog name for bitter melon, bitter gourd, or
bitter cucumber. Momordia charantia is its scientific name. China, Japan,
Indonesia, Vietnam, and India are all home to this species. It's a greenish, 20–30
cm (7.9–11.8 in) length, oblong with bluntly tapering ends, pale green in color,
and warty surface. The Indian bitter melon has a smaller shape, sharp ends, and
a jagged, triangular "tooth" and ridges on the surface. It has various culinary and
therapeutic purposes in Asia, South America, and the Caribbean. Curries, stir-
fries, and soups can all benefit from bitter melon leaves. Tea and beer can also be
made from the leaves. Salads can be made with younger leaves, which have a
softer flavor and a more delicate texture.Bitter melon leaves can be kept fresh in
the refrigerator for a few days in a plastic bag.
The stems of the jute plant are usually spun into strong, coarse threads,
the leaves are incredibly nutritious and consumed in many parts of the world.
Although it is ordinary in parts of Africa, Asia, and the Middle East, many people
believe jute leaves are native-born to Egypt and refer to it as Egyptian Spinach.
Corchorus olitorius is the scientific name of jute which the leaves are reported to
be high in a variety of chemical compounds. Jute leaves contain 17 active
nutritional components, including protein, fat, carbohydrate, fiber, ash, calcium,
potassium, iron, salt, phosphorus, beta-carotene, thiamine, riboflavin, niacin, and
ascorbic acid.
The humble "talbos ng kamote," or "sweet potato leaves," is a type of

plant (scientifically known as Ipomoea Batatas) that we frequently see growing
in vacant lots and along the roadside throughout the Philippines. It grows all
year and requires no maintenance because it grows wild the majority of the
time.Sweet potato leaves, or "talbos ng kamote," deliver ascorbic acid (Vitamin
C) and Vitamin B to the body, according to a study by the Louisiana State
Agricultural Center. Vitamin A, Vitamin K, B-Carotene, B6, Thiamine, Niacin, Zinc,
Riboflavin, Iron, Folic Acid, Calcium, and Protein are among the essential
nutrients found in it.
It's a year-round veggie with a lot more to offer.The vines, whether
they’re called sweet potato leaves, camote tops, or kamote tops, are rich and
tasty, yet they can be bitter like other greens.
P. amaryllifolius , this fragrant leaf is known as daun pandan in Malaysia

and Indonesia. English traders who journeyed to Asia gave the plant the name
screwpine leaf. Pandan leaf is used to cover or wrap chicken, meat, fish, and
sweets in prior to barbecued or steamed in Southeast Asia. They give these items
distinct, sweet, floral smells. Pandan is sometimes referred to as "the vanilla of
Southeast Asian cooking," with the price tags being the only difference. A bundle
of pandan costs just under 60 cents at a nearby Thai store, yet a vanilla pod costs
around three dollars. However, not all good things have to be expensive, and
pandan leaves are an excellent example. Thais have been able to profit from the
sweet and mild aroma of pandan in a variety of ways thanks to local Thai
wisdom. Pandan leaves are accessible all year long. They're easy to find at all
fresh markets. Pandan powder is widely available at specialty bakeries and on
the internet.
For this reason, it has put moringa (malunggay), ampalaya, jute, camote,
and pandan leaves as nutritious vegetable plant around and has been used as
food, medicinal and herbal tea due to its richness in vitamins and minerals.
These leaves are all edible and apparently incredibly nutritious. These leafy
vegetables consumed in huge quantities every day across the archipelago. It is
added to soups and provides excellent nutritional points for the every little
money. This study was conducted to promote awareness on the relevance of
serving polvoron with malunggay, ampalaya, jute, camote, and pandan leaves
powder.
RATIONALE
This research project is to develop a new ways to integrate malunggay,
ampalaya, jute, camote tops, and pandan, with all its essential nourishment that
the body needs to improve our health. On the other hand, children who are not
very fond of eating eating vegetables will receive essential nutrients present in
malunggay, ampalaya, jute, kamote tops and pandan without knowing it.
SIGNIFICANCE OF THE STUDY

This study aims to enhance the sensory characteristics of malunggay,
ampalaya, jute, camote tops, and pandan from a neglected vegetables to a mouth
watering delicacy.
Specifically, this study aims to establish a standardized recipe for

malunggay, ampalaya, jute, and pandan polvoron:
1. To determine the nutritional content of malunggay, ampalaya, jute, and
pandan polvoron;
2. To calculate the selling price of malunggay, ampalaya, jute, and pandan
polvoron;
3. And to conduct a sensory evaluation in terms of of appearance, aroma, flavor,
and texture of malunggay, ampalaya, jute, and pandan polvoron.
EXPERIMENTAL METHODS
The study of this product includes input, process and output model of system
approach. In these aspect, the inputs are the materials that will be used in the
preparation of the product. In order to come up with the product it will follow
the procedure such as preparing, developing and designing. The output was
malunggay, ampalaya, jute, camote tops, and pandan polvoron.
INPUT PROCESS OUTPUT

(Materials) (Creation) (Result)
All purpose flour Preparing Green Leafy Vegetable

Powdered malunggay Cooking Polvoron
Powdered jute Packaging
Powdered pandan leaves
Powdered camote tops
Powdered ampalaya
Powdered milk
Sugar
Butter

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Utilization of Green Leafy Vegetables into Polvorone Delicacy

A common dessert usually sold in a colored water cellophane or

The humble "talbos ng kamote," or "sweet potato leaves," is a type of

P. amaryllifolius , this fragrant leaf is known as daun pandan in Malaysia

SIGNIFICANCE OF THE STUDY

Specifically, this study aims to establish a standardized recipe for

INPUT PROCESS OUTPUT

All purpose flour Preparing Green Leafy Vegetable

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