Research Proposal (Tomato Juice) Essay

CHAPTER IINTRODUCTIONAs an individual, we play an important role in setting a good example for encouraging state into good nourishmentary habits. To stay fit and wakeless, teach them to choose healthy food and be active from an early age. Adopting a healthy conductstyle helps us all to feel fitter, look better and concentrate better in everything we do. The topic that I have chosen is regarding the Tomato juice, I feel the need to impart to everyone that one of the foods we need to eat and drink is just within our reach.BACKGROUND OF THE STUDYA healthy life requires proper nutrition as well as regular exercise. two ar key in the prevention of disease and also help better overall mental and physical health. Diets full of bad fats, such as trans and saturated fats, put you at risk for stroke, certain trampcers and heart disease, whereas a diet rich in vegetables lowers the risk of prostate and breast cancer, among other benefits. Sugar, bad fats and processed foods also increa se your risk for joint problems, such as arthritis, which is deepen by a lack of exercise, as regular workouts keep the body limber and loose. A healthy diet should be high in vegetables, fruits, raw water fish and whole grains, while exercise should include cardiovascular and strength-training workouts. The list of effects from poor nutrition and lack of exercise is discernmingly endless.Both generally result in considerable weight gain, which puts you at risk for a myriad of health problems, whether physical, mental or emotional. These unhealthy eating habits can affect our nutrient intake, including energy, protein, carbohydrates, essential fatty acids, vitamins and minerals as well as fibre and fluid. Taking charge of your health ordain not only hold dear you from health problems as you age, but will also give you more energy and peace of mind. Health is a resource of everyday life, not the documental of living.Health is a positive concept emphasizing social and personal r esources, as well as physical capacities. One of the factors that determine the health of a person is the food that he eats. Good nutrition, ground on healthy eating is one essential factor that helps us to stay healthy and be active. Poor eating habits include under- or over-eating, nothaving enough of the healthy foods we need each day, or go through too many types of food and drink, which be low in fibre or high in fat, salt and/or sugar. Our health defines us, and on this look for I will tackle the benefits of tomato plant and how it can be useful to us either raw or processed.STATEMENT OF THE PROBLEMHow to attain a palatable tomato juice establish on taste, color, odor, and texture? How to convince people that drinking tomato juice can help lead a healthy lifestyle? What is the impact of this research to consumer, restaurant and HRM department?OBJECTIVE OF THE STUDYTo maintain health by preventing vitamin deficiency state in an individual. The general objective is to tran sform the proposed product as to improve the taste, odour, colour and texture to make it highly acceptable to the preferences of the consumer. To support the integration of health aw arness for prevention and control diseases such as fight problem or discoloration, hair loss, constipation and many more with the help of other health interventions as appropriate.The goal is also to ensure the acceptability of the proposal within HRM department and possible business in the market and certain business minded individuals. We aim to pursue business in existing markets by offering an innovated product which is healthy and desirable to the taste of the majority of the consumers. To give credit to the HRM department for giving the opportunity to the students to explore beyond what they can see and read on text books, magazines and other sort of media advertisements.SIGNIFICANCE OF THE STUDYThis study will create a major change in the acquaintance of many individuals of how can we live and enjoy while staying healthy by having sufficient knowledge on the product being proposed. In addition, it will be beneficial to supplier-customer relationship by offering a new variety of a refreshing product which both can save cost.The researcher will also be able to gain more knowledge far beyond the basics of reading by doing the actual process and gathering entropy from different resources such as books and internet and from doing the procedure of the proposal itself. The HRM department will have other criteria of research oriented strategies that constitute part of all-round(prenominal) content analyses which can be used as a guide for succeeding students or individual to whom this research may be imparted.SCOPE AND marginThe study is for the HRM department of NONESCOST. This will include some student who will be asked to try and evaluate the product. The research is merely to create awareness to the people within or outside the campus the benefits of this study. This resea rch is only limited to catching peoples desires to acknowledge the product and not to the extent of providing the nutritional repute of the proposed.DEFINITION OF TERMSConceptually is base from gathering ones point of view of a certain product (tomato juice) through inquiry. Acceptability is based on an individuals highest and lowest satisfaction on the product being offered. Palatable is when a person literally likes the tomato juice based on the moment he tasted it, without considering other factors.CHAPTER IIREVIEW OF RELATED LITERATURETomatoes are a very popular vegetable. They are tasty, versatile, affordable, and provide a variety of health benefits. The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads and dinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes. Tomatoes are featured in a variety of recipes and can be used in a number of different ways. One of the most popular options for consuming tomatoes is in tomato juice. The juice is rich, tasty, and filled with health benefits.OTHER SIGNIFICANT NAMEThe tomato has a scientific name of Solanum genus genus Lycopersicum, while ordinarily known as tomato plant. For a long time tomatoes were known by the name Lycopersicon esculentum, but recent work by scientists has shown that they are really part of the genus Solanum as Linnaeus recognised when he first described the species. Today scientists and plant breeders all use the name Solanum lycopersicum for the cultivated tomato.BIOLOGYThe origin of the cultivated tomato is somewhat unclear. Ethnobotanists and genicists however have attempted to track down the centre of domestication. The genus Lycopersicon- the botanical group to which the tomato belongs- is native to western South the States, and only Lycopersicon lycopersicum var. cerasiforme, the wild cherry form of the cultivated species, has spread throughout Latin America and the bracing World Tropics. Sec ond, the tomato was not known in Europe until after the discovery and conquest of America, descriptions and drawings first appearing in the European herbals of the middle and upstart 16th century. Third, these writings clearly reveal that man had been trying to improve the size of the tomato and the diversity of its shape and color. These achievements over the wild ancestors were almost for certain achieved by early man in America. Mexico appears to have been the site of domestication and the source of the earliest introductions, and the wild cherry tomato was probably the immediate ancestor.As a matter of fact, the bulk of the historical, linguistic, archaeological and ethnobotanical evidence favours Mexico, particularly the Vera Cruz-Puebla area, as the source of the cultivated tomatoes that were first transported to the Old World. Although the origin of the tomato is somewhat clouded, in that location is no doubt that the cultigen of today has had a long journey. When the tom ato finally made its way to Europe, the public responded with fear for several probable reasons. First, tomatoes belong to the family Solanaceae, which includes genus Datura and Belladonna the deadly nightshade, among other poisonous species. The assumption was that tomatoes must be poisonous as well. Second, in Germany, because of its terrible smell, the tomato plant was rejected. The tomato acquired call like the Devils wolf apple.This great fear of toxicity of the tomato plant probably prevented its utilization for many centuries. Today, the toxicity of the Solanaceae family has been analyze colossally, and it has been found that most of the species are posionous. Obviously Belladonna and Datura are among the more poisonous members of the family, but the potato plant is also quite toxic. Lycopersicon spp., which are less toxic than the other members of the family contain tomatine, a toxic glycoalkaloid. Many wild relatives of the tomato such as Lycopersicon esculentum var. cer asiforme, L. chilense, L. peruvianum, L. hirsutum, and L.pimpinellifolium are among the richest genetic pools available for cross breeding.Almost all of the effective resistances to virulent tomato diseases have been found from wild species of Lycopersicon and Solanum. Geneticists from UC Davis have been making trips to the Andes and Central America in search of new species since 1948. Since then, researchers have amassed a germplasm stock effective against over 42 diseases. Few other crops are blessed with such extensive collections of wild forms and their derivatives. Not only are these wild relatives valuable sources of genetic material for disease control and prevention, but also for arthropod resistance, improving fruit quality, abiotic variant tolerance, and drought/cold resistance among many others.NUTRITION FACTSNutritional Value per 100g of Fresh TomatoesSource USDA National Nutrient Data Base tenetNutrient ValuePercentage of RDAEnergy18 Kcal1%Carbohydrates3.9 g3%Protein0. 9 g1.60%Total Fat0.2 g0.70%Cholesterol0 mg0%Dietary Fiber1.2 g3%VitaminsFolates15 g4%Niacin0.594 mg4%Pyridoxine0.080 mg6%thiamine0.037 mg3%Vitamin A833 IU28%Vitamin C13 mg21.50%Vitamin E0.54 mg4%Vitamin K7.9 g6.50%ElectrolytesSodium5 mgless than 1%Potassium237 mg5%MineralsCalcium10 mg1%Iron0.3 mg4%Magnesium11 mg3%Manganese0.15 mg6.50%Phosphorus24 mg3%Zinc0.17 mg1.50%Phyto-nutrientsCarotene-449 gCarotene-101 gLutein-zeaxanthin123 gLycopene2573 g comparative CONTROLOrganic and conventional tomatoes grown in Florida in December 2003 and January 2005 were harvested at the breaker stage and ripened at 20C. When tomatoes were determined to be fully ripe by visual inspection, samples were collected for quality analyses (color, firmness, total soluble solids, pH and total acidity). In each year, no significant differences in color or total soluble solids were detected betwixt treatments. In 2003, total acidity was the only quality parameter that differed significantly (0.40% vs. 0.44% tota l acidity) between conventional and organic fruit, respectivey.In 2005, conventional tomatoes had significantly higher soluble solids (4.4 vs. 4.0 Brix) and were firmer (2.5 mm vs. 3.4 mm deformation) than organic fruit. Sensory evaluation (duo-trio test with balanced reference) was conducted in 2005 to determine whether consumers could perceive a difference between tomatoes grown conventionally or organically. Panelists could perceive a difference between conventional and organic tomatoes by smell or taste with high reliability (P