Research

Republic of the Philippines
Technical Education and Skills Development Authority
Caraga Administrative Region
NORTHERN MINDANAO SCHOOL OF FISHERIES
Matabao, Buenavista, Agusan del Norte
SEAWEEDS MAJA BLANCA; ITS PATABILITY AND ADAPTABILITY
Submitted in Partial Fulfillment of The
Academic Requirements inPractical Research 1
Nemia M. Gelbolingo
Ma. Leah Sabanal

CHAPTER 1 : INTRODUCTION
Introduction
Maja Blanca has a rich historical background having originated from Spain and was adapted from the traditional Spanish holiday referred to as
Manjar Blanco, which actually means white delicacy. Maja Blanca is a Filipino dessert primarily made of creamy, dense coconut pudding made
with coconut milk, grated coconut, evaporated milk or sweetened condensed milk, cornstarch, and sugar.
The Seaweed aims have a side effects of a seaweeds A small 2020 study suggests that consuming seaweed may cause high iodine exposure,
which can lead to a thyroid condition. A 2019 review notes that seaweed may also contain heavy metals. Though the amounts are usually not
toxic, consuming seaweed in large quantities can cause arsenic bioaccumulation. have so much iodine that consumers are advised to eat it no
more than three times per week. Since the concentration of specific nutrients in seaweed can interact with various medications, check with
your doctor if you have a thyroid condition or take blood thinners before going all in.
However, maja blanca into seaweeds have a healthy recipe since it has coconut milk that helps our body build and maintain strong bones. It
also has Vitamin C that boosts our immune system to defend us from health risks. consistency of thick gelatine and a delicate flavor, and is
creamy white in color.
Origin and justification
Maja blanca
Objectives of the Study
1. To develop new products – maintaining quality of other maja blanca
2. To determine whether or not consumers like the taste of the new recipe of seaweeds maja blanca
3. To observe the plesantness and taste of seaweeds maja blanca
Significance of the study
Making a new specialty of maja blanca using seaweeds is new to the market, we develop the seaweeds maja blanca to determine if it is the
same of the other maja blanca if we can achieved the appearance and quality of our innovation, we knew seaweeds are briny and salty we
conduct this research to know if we can remove the saltiness in the seaweeds so that it can not effect the taste of maja blanca because we
knew maja blanca should be sweet and pleasant.
Seaweeds has some serious benefits of the skin, it can hydrates our skin, volumizes, help feight aging, and it can protect our skin in sun damage.
We well remove the saltiness of the seaweeds so that costumer enjoy eating the dessert. Conducting this study is important because seaweeds
have many benefits to our health.
Scope and limitation of the study

CHAPTER II
CONCEPTUAL FRAMEWORK
Review of Related Literature and Studies
Historically known as the significant pearl produce, the Philippines were given a fitting romantic name – Perla del Mar de Oriente (Pearl of the
Orient Seas) by Spanish Jesuit Missionary Fr. Juan J. Delgado in 1751. Though the Philippine cuisine assimilated food traditions of neighbouring
Asian nations, it is apparently the product of the local unique geography, terrain, climate, flora and fauna. Consisting of more than 7,100
islands, the Philippines is well known for its vast high and lowlands, tropical climate, rich coastal waters, frequent typhoons, tsunamis and
earthquakes. Rice, fish, poultry, fresh vegetables, tropical fruits, coconuts, goat or carabao buffalo milk are the food staples of Filipinos. Being
the basic staple, rice was given its own Filipino name, kanin. It is a common recipe ingredient from starter courses to various rice cakes and
other sweetmeats called kakanin. Filipinos like to have two to three additional meals a day besides the three main ones, with desserts used as
snacks. Apart from kakanin, Filipino cookery proposes a variety of non-rice sweet desserts with maja blanca being one of them. Made primarily
from coconut milk it’s also known as coconut pudding. The name of the traditional holiday dessert is actually of Spanish origin. Initially
pronounced as manjar blanco it means “white delicacy”. This sweet coconut pudding is a wonderful treat and is usually served during fiestas
and holidays, especially Christmas. There are many variations of the recipe because maja blanca can easily be modified with different
ingredients. For example squash maja blanca contains calabazas (West Indian pumpkin), whereas maja mais includes sweet corn cream style
giving it a pretty yellow colour. There’s also maja ube using ube (purple yam) as a distinct ingredient which gives it a vivid purple-to-bright
lavender colour. Our flavourful sweet recipe contains evaporated milk which is typically used in the original maja preparations.

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Republic of the Philippines

Technical Education and Skills Development Authority

Caraga Administrative Region

NORTHERN MINDANAO SCHOOL OF FISHERIES

Matabao, Buenavista, Agusan del Norte

SEAWEEDS MAJA BLANCA; ITS PATABILITY AND ADAPTABILITY

Submitted in Partial Fulfillment of The

Academic Requirements inPractical Research 1

Ma. Leah Sabanal

Origin and justification

Objectives of the Study

1. To develop new products – maintaining quality of other maja blanca

3. To observe the plesantness and taste of seaweeds maja blanca

Significance of the study

Scope and limitation of the study

Review of Related Literature and Studies

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