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ZOMG Congress

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Francia Float

on 2 February 2013

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Transcript of ZOMG Congress

Peanut Milk as an
Alternative for
Low-Fat Ice Cream Francia, Cristianne Leigh
Pasquil, Marjorie Grace Methodology Results and
Discussions Analysis of Data Conclusion Recommendations Documentation Peanut Milk Making Ice Cream Making Materials Problem Review of
Related Literature Scope and Delimitations Rationale What milk would make a low-fat ice cream desert?

Will the milk be tasty enough for ice cream making? The researches were not able to take sugar and the
fat content of the ice cream as a whole.

The researchers were not able to use different flavors for their product.

They were also not able to compare their milk
product with other possible milk products. PEANUTS-(Arachis hypogaea)
-is a specie that is part of the legume family. They are rich in a variety of nutrients.
Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, magnesium
and phosphorus. They also are naturally free of trans-fats and sodium, and contain
about 25% protein (a higher proportion than in any true nut).

MILK - a white liquid produced by the mammary glands of mammals. It is known for containing Calcium, protein and other vitamins and nutrients. 

FATS – They consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. For the Peanut Milk :
1 cup of Peanuts
8 cups of Water
Strainer -Place the peanuts into the blender
-Place 2 cups of boiled water into the blender(before turning on the blender let the water sit with the peanuts w/ the cover for 1 minute.)
-Do a short pulse then a long pulse for about 10 seconds. Let it rest for 5 minutes.
-Take the mixture and strain. Use a spoon to move around the pulp to get it drain more quickly
-Dump the pulp back into the blender. Do the procedure again until the 8 cups of water is consumed. -Prepare the milk
-Add sugar, salt, all-purpose flour, eggs and the milk you are using for the mixture
-Cook this solution for 15 minutes, cool and add the flavor you want for your ice cream
-Freeze the mixture
-After every 30 minutes take out the mixture, mix or
blend it. Do this until it reach smooth ice cream consistency As the results show, the ice cream making was indeed a success, but in terms of fat content there is a significant difference in number.

The researchers find the peanut milk healthier
than the cow milk in terms of fat-content, therefore;
peanut milk is a possible substitute for cow milk in
making low fat ice cream. There has been positive results,
therefore; the researchers conclude
that peanut milk is a possible
alternative milk in making
low-fat ice cream. The researchers would like to recommend to anyone who is interested in making the same study to take the initiative of comparing the peanut milk to more alternative milk such as almond milk, sunflower seed milk, soy milk and the like.

They would also like to recommend in using other flavors
for their ice cream. Although carrot is healthy, there are
more fruits and vegetables out there that could be of
use for this study. Ice cream is the most common dessert people around the world eat. The most common ingredient for making this is cow milk. Cow milk contains nutrients that is helpful to our body but it also contains fats that may harm us. In order to create an ice cream that would not harm us, an alternative of the traditional cow milk should be used. For the flavor the researchers, wanting their home-made ice
cream to be as healthy as possible picked a vegetable that has a lot of nutrients
that could help in the health of people. They then reached their best
vegetable for the job, Carrot. We are blessed with a number of plants
that could be at par with the protein content of the cow milk.
Legumes, in fact, are the plants that contain heaps amount of
protein just as it is in the cow milk.
One legume that is very common to all is—Peanuts. INTRODUCTION Significance of the Study This study helps prevent diseases caused by excess fat intake.

It is very practical.

It benefits the people that suffer with diseases caused by
excess fat intake. ICE CREAM – (derived from earlier iced cream or cream ice)
It is also known as gelato, frozen custard or sorbet. It is a frozen dessert usually made from
dairy products, such as milk and cream, and often combined with fruits or other ingredients
and flavors. Most varieties contain sugar, although some are made with other sweeteners.

CARROT- (Daucus carota)
- is a root vegetable that has a crisp texture when fresh. The most commonly eaten part of
a carrot is a taproot, although the greens are edible as well. Carrots are rich in
dietary fiber, antioxidants, and minerals. Ethnomedically, the roots are used
to treat digestive problems, intestinal parasites, and tonsillitis or constipation.
For the Ice Cream :
½ cup sugar
1 tbsp salt
2 eggs
3 cups of all-purpose cream
3 cups of milk
3 tbsp flour
7 tbsp of carrot Cow Milk Peanut Milk Fat Content 9% every gram*
(based on Nutrition Facts Label) Fat Content 3.33% every gram*
(based on DOST testing) Consistency Consistency Still has bits of crystallization Still has bits of crystallization Taste Taste It tastes just like regular
ice cream. The peanut taste is
still present,
but nevertheless,
it still tastes like ice
cream. Findings Thank You
for Listening,
Full transcript