Chapter I

Introduction

Kale is a cool season vegetable that prefers a sunny location and fertile, well-drained soil.

Incorporate plenty of organic matter and a complete fertilizer into the area before planting. Plant

seeds ¼-¾ inch deep. Thin seedlings or transplant kale 12-18 inches apart in the row with rows 2

feet apart. Plant out 4-5 weeks before the last frost. Kale tastes best when plants grow rapidly

and mature before the heat of summer or after fall frosts occur. Avoid water or fertilizer stress

during growth. Irrigation should be deep and infrequent. Control insects and diseases throughout

the year. Harvest kale when the leaves reach full size. Kale should be harvested when the leaves

reach full size. Older leaves are generally stripped off the plants first allowing the young leaves

to continue to grow. Frosts help improve the flavor of the fall planted crop. Kale can be stored

for 2-3 weeks at 32°F and 95% relative humidity. Many gardeners leave kale growing in the

garden throughout the winter. Productivity of Kale Plant 5-10 feet of kale per person for fresh

use and an additional 15-20 for processing. Expect 30 pounds per 100 feet of row. Nutrition of

Kale has no fat, is high in vitamin A and vitamin C, is a good source of calcium and iron and is

considered one of the most nutritious of vegetables.

Basil is a powerful herb with a fragrant aroma and adaptable taste.  Its pleasant taste will

allow you to add it to many recipes as a pleasant accent. The herb is generally is not found in

recipes originating in Northern European countries and Northern France.  This herb is a key

ingredient for tomato sauces and pesto recipes. A favorite use of pesto in French cooking is in

soups.  Italians favor pesto mixed with olive oil and used as a sauce for spaghetti. For a video

showing you how to make fresh pesto. Fresh pesto is always better than the store bought

version.  Basil and tomatoes are a natural combination.  Use this combination with Pizza. 

Another great recipe is to cut a crusty roll in half and add salt, olive oil, a few leaves of basil and

slices of fresh tomatoes.  Dress a tomato and mozzarella salad with shredded basil, salt and olive

oil.  Basil goes well with sweet peppers, fish dishes, meat dishes, wine-garlic sauces, chicken, in

butter as a steak condiment, eggs, and shellfish.  Fresh leaves are a great accouterment to any

salad, cheese or stuffing recipe.

1.2 Objectives

The researchers aim to:

Promote the utilization of vegetables and herbs such as kale (Brassica oleracea) and

basil (Ocimum basilicum) as raw materials for chips and dip sauces.

To standardize the formulation of kale and basil in making chips and dip.

Exhibit the awareness and evaluate acceptability rate of the products to consumers.

To conduct a subjective evaluation to know the most acceptable formulation of chips

and dip.

1.3 Significance of the Study

This study will be a significant endeavor in promoting a better diet and quality of food in

the motivation of the new world to stay healthy and fit. This study will also be beneficial to the

new generation of children that they may learn to eat a healthier diet and maintain a better

lifestyle in eating green vegetable chip. By understanding the needs of promoting a healthier

lifestyle to adults, teens and children, parents or individual should know what to eat for their

body or their children’s body. Moreover, this research will provide recommendations on how to

evaluate the utilization of kale chips and basil dip paste.

Moreover, this study will be helpful to the food industry and the health and welfare

practitioners in training and informing the people about the new trends in keeping oneself or the

family healthy. It will also serve as a future reference for researchers on the subject of food

product development and food companies to improve. And importantly, this research will

educate clients in deciding on whether an industry, food industry is really fulfilling its

responsibility to the

community for improving the way of life.

1.4 Scope and Limitation

This study focuses on the development and improvement on the storage stability and

quality of the kale chips and basil paste dip. Sensory analysis, preliminary trials and production

costing was conducted for the product evaluation. Physico-chemical and microbiological

analyses of the product was not covered by the study.

Chapter II

Review of Related Literature and Studies

2.1 Kale

Kale can provide you with some special cholesterol-lowering benefits if you will cook it

by steaming. The fiber-related components in kale do a better job of binding together with bile

acids in your digestive tract when they've been steamed. When this binding process takes place,

it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels.

Raw kale still has cholesterol-lowering ability—just not as much.

Kale's risk-lowering benefits for cancer have recently been extended to at least five

different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and

prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in

achieving these risk-lowering benefits. Kale is now recognized as providing comprehensive

support for the body's detoxification system. New research has shown that the ITCs made from

kale's glucosinolates can help regulate detox at a genetic level. Researchers can now identify

over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's

flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a

leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Antioxidant-Related Health Benefits

Like most of its fellow cruciferous vegetables, kale has been studied more extensively in

relationship to cancer than any other health condition. This research focus makes perfect sense.

Kale's nutrient richness stands out in three particular areas: (1) antioxidant nutrients, (2) anti-

inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates. Without

sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can

experience a metabolic problem called "oxidative stress." Without sufficient intake of anti-

inflammatory nutrients, regulation of our inflammatory system can become compromised, and

can experience the problem of chronic inflammation. Oxidative stress and chronic inflammation

—and the combination of these metabolic problems—are risk factors for development of cancer.

Research studies has shown on 5 specific types of cancer—including bladder cancer, breast

cancer, colon cancer, ovarian cancer, and prostate cancer—and intake of cruciferous vegetables

(specifically including kale). As a group, these studies definitely show cancer preventive benefits

from kale intake, and in some cases, treatment benefits as well.

Kale's cancer preventive benefits have been clearly linked to its unusual concentration of

two types of antioxidants, namely, carotenoids and flavonoids. Within the carotenoids, lutein and

beta-carotene are standout antioxidants in kale. Researchers have actually followed the passage

of these two carotenoids in kale from the human digestive tract up into the blood stream, and

they have demonstrated the ability of kale to raise blood levels of these carotenoid nutrients. That

finding is important because lutein and beta-carotene are key nutrients in the protection of our

body from oxidative stress and health problems related to oxidative stress. Increased risk of

cataracts, atherosclerosis, and chronic obstructive pulmonary disease (COPD) are three such

problems. Also among these chronic health problems is cancer since our overall risk of cells

becoming cancerous is partly related to oxidative stress.

Within the flavonoids, kaempferol is a spotlight antioxidant in kale, followed by a

flavonoid called quercitin. But recent research has also made it clear that at least 45 different

antioxidant flavonoids are provided in measurable amounts by kale. This broad spectrum of

flavonoid antioxidants is likely to be a key to kale's cancer-preventive benefits and benefits that

we expect to be documented for other health problems stemming from oxidative stress.

(whfoods.org)

Nutritional Profile

Kale is a nutritional standout in three basic areas: (1) antioxidant and anti-inflammatory

nutrients, (2) much-needed micronutrients (in which the average U.S. adult is currently

deficient), and (3) cancer-preventive nutrients called glucosinolates.

Antioxidant and Anti-inflammatory Nutrients

Kale's antioxidants are both traditional as well as recently discovered. In addition to

conventional antioxidants like vitamin C, beta-carotene, and manganese, kale also provides us

with at least 45 different recently discovered flavonoids, including kaempferol and quercetin.

Many of the flavonoids in kale are also now known to function not only as antioxidants, but also

as anti-inflammatory compounds.

Fiber and Anti-Inflammatory Omega-3 Fatty Acids

Fiber and omega-3s are two macronutrients largely deficient in the U.S. diet and provided

by kale in impressive amounts. It only takes 200 calories' worth of kale to provide 14 grams of

fiber — substantially more than the average U.S. adult gets in an entire day after a diet of 2,000

calories. And while kale is not as concentrated in omega-3s as some of the other cruciferous

vegetables—and certainly not in the same category as walnuts or salmon—it still provides us

with a significant amount of alpha-linolenic acid (ALA), the basic building block for all omega-3

fats. From less than 100 calories' worth of kale, we can get over 350 milligrams.

Kale and its Cancer-Preventing Phytonutrients

Kale's special mix of cancer-preventing glucosinolates has been the hottest area of

research on this cruciferous vegetable. Kale is an especially rich source of glucosinolates, and

once kale is eaten and digested, these glucosinolates can be converted by the body into cancer

preventive compounds. Some of this conversion process can also take place in the food itself,

prior to consumption. Also worth noting in kale's nutritional profile is its vitamin K content. Kale

contains nearly twice the amount of vitamin K as most of its fellow cruciferous vegetables. In

addition to the above-cited nutrients, according to our Food Rating System, kale is an excellent

source of vitamin A (in the form of carotenoids), vitamin C, vitamin K, copper, and manganese.

It is a very good source of vitamin B6, dietary fiber, calcium, potassium, vitamin E, vitamin B2,

iron, magnesium, vitamin B1, omega-3 fatty acids phosphorus, protein, folate, and niacin.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile

for kale is also available. This profile includes information on a full array of nutrients, including

carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino

acids and more. (whfoods.org)

Table

2.1.1. Food

Rating System Chart for Kale (whfoods.org)

Nutritional Benefits of Kale

In the recent years, the term “superfood” has been increasingly used to describe certain

fruits and vegetables. While there is no scientific definition of the word “superfood”, most health

authorities agree that in order for a food to be labeled as such, it should contain higher than the

usual vitamins, minerals and other vital nutrients. Kale most definitely belongs in the superfood

Kale, cooked1.00 cup130.00 gramsCalories: 36GI: very low

Nutrient AmountDRI/DV

(%)NutrientDensity

World's HealthiestFoods Rating

vitamin K 1062.10 mcg 1180 583.6 excellent

vitamin A 885.36 mcg RAE 98 48.6 excellent

vitamin C 53.30 mg 71 35.1 excellent

manganese 0.54 mg 27 13.4 excellent

copper 0.20 mg 22 11.0 excellent

vitamin B6 0.18 mg 11 5.2 very good

fiber 2.60 g 10 5.1 very good

calcium 93.60 mg 9 4.6 very good

potassium 296.40 mg 8 4.2 very good

vitamin E 1.11 mg (ATE) 7 3.7 very good

vitamin B2 0.09 mg 7 3.4 very good

iron 1.17 mg 7 3.2 good

magnesium 23.40 mg 6 2.9 good

vitamin B1 0.07 mg 6 2.9 good

omega-3 fats 0.13 g 5 2.7 good

phosphorus 36.40 mg 5 2.6 good

protein 2.47 g 5 2.4 good

folate 16.90 mcg 4 2.1 good

vitamin B3 0.65 mg 4 2.0 good

category, as its nutrient profile is quite impressive. Eating kale not only provides a lengthy list of

nutritional benefits, but it also has been deemed capable of preventing and combating many

health issues, chronic illnesses and diseases.

Kale is an excellent source of several essential vitamins, including A, C, E, K and various

B vitamins. It’s also a rich source of many minerals, such as calcium, copper, magnesium,

manganese, phosphorus, potassium and iron. Furthermore, kale is alkalizing; it can lessen the

body’s need for acid-neutralizing minerals, such as calcium, magnesium and potassium, which

the body uses to maintain proper mineral and pH balance (Bennett, 2015).

2.2 Basil

Basil is one of the great culinary herbs.  Many Italian recipes contain basil.  It has been

grown for many thousands of years all over the tropical zones. Basil was first mentioned in

English writing in the mid-seventeenth century and in American literature about 100 years later.  

Basil is considered sacred in the Hindu cultures, believed by many to be a favorite of their gods.

In some cultures basil is a sign of love and devotion between young couples. Basil is an annual

herb that grows to 24” in height with light green silky and tender leaves that appear to be

creased.  Originally found in tropical Africa.  Later the herb found its way from India to Europe

via the overland trade routes. Basil cannot be planted outdoors until all damage of frost has past.

Sow seeds in a light rich soil.  Loves sun but does not tolerate cold wind.  Thin your plants to

12” apart when they have developed two sets of true leaves.  Sow plants every few weeks to

obtain fresh young leaves for peak flavor. They put out small white flowers that grew in spikes

atop each stalk when the plants reach 12-18 inches. Pinch flower spikes off to prevent the leaves

from losing it flavor.

A good rule of thumb is to grow plants often in well-prepared soil and harvest leaves when

young.  Don’t fertilize the soil as this leads to more bushy plant at the expense of flavor. The

leaves can be frozen in polyethylene bags after it has been blanched momentarily in boiling

water.  For long-term storage the Italian method works best.  Pack dry basil leaves in layers in

glass jars.  Place a pinch of salt between each layer. When full, pour oil to the top and seal

tightly.  This should keep indefinitely in your refrigerator or a cool cupboard

(www.herbinfosite.com).

Fragrant of Basil

Pistou and Pesto

Pistou and pesto are both closely related and are uncooked paste-like condiments made of

fresh basil.  The former is French and the later the Italian cousin with pesto having the addition

of pine nuts and grated Parmesan cheese. It is often called Pesto Genovese, a favourite sauce for

pasta.  Pistou has more garlic and a little more salt.  As to the 'which came first' question, both

sides of course will claim the other copied it.  It doesn't matter, really.  It is worthy of note,

however that pesto was documented in the time of Virgil (70-19 B. C.). 

These delicious pastes are always added to the end of the dish as a seasoning and never

cooked which would greatly reduce the colour and flavour.  An exception is the French

Provencal Soup with Pistou when it is added about 20 minutes or so before the end of cooking

time.  More often it is stirred into a soup at the table as a condiment.

Though there are variations, the basic ingredients and fundamental techniques are fixed

and the same - a clove or more of garlic pounded with salt, a bunch of fresh basil leaves, enough

olive oil to acquire the consistency desired and in the case of pesto, the addition of pine nuts with

pecorino or if you do not have it then Parmesan cheese are added at the end. 

In the older versions of pesto that date back to the time of Virgil, pecorino cheese and not

Parmesan was used and is considered a 'modern' ingredient to this classic paste as is the addition

or substitution of almonds or walnuts.  Using butter is sacrilegious and would not be pesto but

basil butter with cheese.  The Italians I know would shudder at the thought.

Though using a hand-held blender or similar certainly speeds up the process, crushing the

garlic with the salt first releases the oils better, dissolves the salt and gives the texture necessary

for a good paste and is a standard procedure in Italian, French and Spanish cooking methods.   I

start mine off this way, add the torn leaves of the basil and pound them for a few minutes before

finishing off using my hand-held blender and adding the olive oil until I have the consistency I

want.  A little of the old with the modern techniques works well for me when I am in a hurry

otherwise I enjoy taking the time to make it as have generations before me.  It is good therapy. 

Why tear the leaves rather than leaving them whole or chopping them first?  Pounding

them whole, seems to take a little longer and the contact with the metal of the knife (or blender

for that matter) will produce a darker Pistou or pesto, which is not desirable.  The mortar and

pestle technique produces the brightest green pesto and releases the maximum flavours.

Pistou - Provencal dialect for 'pounded'  

It is understood to mean basil paste.  Provencal cooking is unthinkable without Pistou and

is similar to pesto, however more garlic is used, and no pine nuts nor cheese are used in the

original recipe.  How much garlic used varies from family to family and can be from 3 to 6

cloves for the Pistou recipe. Today modern versions using sun-dried tomatoes, or fresh or other

ingredients are added by adventurous cooks and are also tasty.  In that case, then it is not Pistou,

but Pistou with sun-dried tomatoes etc.

Pesto - in Italian refers to the pestle or also means 'to pound or crush'

Making pesto is not rocket science, and few traditional cooks in Italy would think of

weighing or measuring the ingredients.  Just remember that as a general guide, 1 clove per bunch

of fresh basil, a pinch of salt is a 'serious' pinch meaning a good 1/8 teaspoon.  The amount of

pine nuts used is again a chef's preference, but a small handful will be what fits in the hollow of

your cupped palm.  More or less of one ingredient or another will not affect the pesto (or pistou

for that matter) but make it uniquely your own.  The amount of oil is make the paste, not too

thick or not too thin paste. 

Other variations to basic pesto is the addition of a good handful of flat leaf parsley,

substituting almonds for the pine nuts or adding a few chopped sun-dried tomatoes.  Crush well

after you have worked on the garlic and salt for a few minutes before adding the basil and

continuing. 

Both pistou and pesto freeze well.  Freezing in tablespoon quantities is recommended,

allowing to come to room temperature before using.  If freezing larger quantities, such as small

tubs, then omit the cheese and add this once it is thawed and room temperature.   Covered with a

little olive oil, it also keeps well in the refrigerator for several days to a week.  After this time, it

may become bitter and loose its bright green color (www.epicureantable.com).

Medicinal Uses and Health Benefits of Basil

Basil is a common herb in most of our kitchens, but did you know that, besides tasting

good in our chicken and pasta dishes, it can be of use toward having more healthy bodies? It is

an excellent alternative health treatment for many minor ailments.

Grown originally in Asia and the Middle East, basil traveled the world along the spice

trail. It has been grown and used for 5000 years and has hundreds of varieties and is now

cultivated in many countries. All of its varieties have unique and individual chemical make-ups;

and yet the base medicinal properties remain consistent from one strain to another. The volatile

oils of dried basil are weak, so fresh basil is usually better in both our cooking and our healing

treatments.

The main use of basil medicinally is as a natural anti-inflammatory. It is similar to the

compounds found in oregano and medical marijuana – and may be used as a substitute for the

later because it offers the same relief without the “high.” The same compound that makes it

useful as an anti-inflammatory is also believed to help combat bowel inflammation and

rheumatoid arthritis.

Many naturopathic doctors prescribe basil in treatment of diabetes, respiratory disorders,

allergies, impotence, and infertility. This may be because basil contains cinnamanic acid, which

has been found to enhance circulation, stabilize blood sugar, and improve breathing in those with

respiratory disorders.

It is also known that basil is very high in antioxidants, especially when it is used as an

extract or oil. These antioxidants can protect your body against free radical damage associated

with aging, some skin ailments, and most forms of cancer. Antioxidants have become an

important part of keeping our bodies healthy, and basil may be among the safest and most

effective sources of these life-giving compounds. Additional scientific research has shown that

the volatile oils in basil, combined with their antioxidant effects, make it a great health boost for

our immune systems.

Fresh basil leaves and basil oil have antibacterial properties. They can be used to

disinfect surfaces. Leaves, applied to wounds, may eliminate infections. Basil used in your

cooking or taken as a nutritional supplement can assist in combating common viruses like colds,

flu, and the herpes family of viruses – in a manner similar to that of Echinacea.

Treatments Using Basil

1. Healing: Sharpen memory, use as a nerve tonic, and remove phlegm from your bronchial

tubes. Repeat up to once an hour. Leaves can strengthen the stomach and induce perfuse

sweating. The seeds can be used to rid the body of excess mucus.

2. Fevers: Basil leaves are used for quenching fevers, especially those related to malaria

and other infectious, eruptive fevers common to tropical areas. Boiling leaves with some

cardamom in about two quarts of water, then mixed with sugar and milk, brings down

temperature. An extract of basil leaves in fresh water should be given every 2 to 3 hours;

between doses you can give sips of cold water. This method is especially effective for

reducing fevers in children.

3. Coughs: Basil is an important ingredient in cough syrups and expectorants. It can also

relieve mucus in asthma and bronchitis. Chewing on basil leaves can relieve colds and flu

symptoms.

4. Sore Throat: Water boiled with basil leaves can be taken as a tonic or used as a gargle

when you have a sore throat.

5. Respiratory Disorders: Boiling basil leaves with honey and ginger is useful for treating

asthma, bronchitis, cough, cold, and influenza. Boiling the leaves, cloves, and sea salt in

some water will give rapid relief of influenza. These combinations should be boiled in

about two quarts of water until only half the water remains before they are taken.

6. Kidney Stones: Basil can be used to strengthen your kidneys. In cases of stones in your

kidney, the juice of basil leaves mixed with honey and taken daily for 6 months will

expel them through the urinary tract.

7. Heart Problems: Basil can be used to strengthen those weakened by heart disease. It can

also reduce your cholesterol.

8. Children’s Illnesses: Pediatric complaints like colds, coughs, fever, diarrhea, and

vomiting have been known to respond to treatment with the juice of basil leaves. Also if

the rash associated with chicken pox is delayed, basil leaves with saffron will bring them

to the surface more quickly.

9. Stress: Basil leaves can be used as an anti-stress agent. Chewing 12 basil leaves twice a

day can prevent stress. It will purify the blood and help prevent many other common

ailments.

10. Mouth Infections: Chewing a few leaves twice daily can cure infections and ulcerations

of the mouth.

11. Insect Bites: Basil can be used preventatively and as a curative. A teaspoonful of the

basil leaf juice taken every few hours is preventative. Rubbing the bites with juice can

relieve the itching and swelling. Also a paste of the root is effective for treating the bites

of insects and leeches.

12. Skin Disorders: Basil juice applied directly to the affected area is good for ringworm and

other common skin ailments. Some naturopaths have used it successfully in the treatment

of leucoderma (patches of white or light-colored skin).

13. Tooth Problems: Dry basil leaves in the sun and grind into powder for a tooth cleansing

powder. You can also mix with mustard oil to make herbal toothpaste. Both of these

methods will counter bad breath and can be used to massage the gums, treat pyorrhea,

and other dental health problems.

14. Headaches: Basil is a good headache remedy. Boil leaves in half a quart of water,

cooking until half the liquid remains. Take a couple of teaspoons an hour with water to

relieve your pain and swelling. You can also make a paste of basil leaves pounded with

sandalwood to apply to your forehead to relieve headache and provide coolness in

general.

15. Eye Disorders: Basil juice is a good for night-blindness and sore eyes. Two drops of

black basil juice in each eye at bedtimes each day is soothing

(www.offthegridnews.com).

Nutritional Value of Tulsi/Basil

Table 2.2.1. Table for the Nutrtional Value of Basil (www.stylecraze.com)

Principle Nutrient Value Percentage of RDAEnergy 23 Kcal 1%

Carbohydrates 2.65 g 2%Protein 3.15 g 6%

Total Fat 0.64 g 2%Cholesterol 0 mg 0%

Dietary Fiber 1.60 g 4%Vitamins

Folates 68 µg 17%Niacin 0.902 mg 6%

Pantothenic acid 0.209 mg 4%Pyridoxine 0.155 mg 12%Riboflavin 0.076 mg 6%Thiamin 0.034 mg 2.5%

Vitamin A 5275 IU 175%Vitamin C 18 mg 30%Vitamin E 0.80 mg 5%Vitamin K 414.8 µg 345%

ElectrolytesSodium 4 mg 0%

Potassium 295 mg 6%MineralsCalcium 177 mg 18%Copper 385 mg 43%

Iron 3.17 mg 40%Magnesium 64 mg 16%Manganese 1.15 mg 57%

Zinc 0.81 mg 7%Phyto-nutrients

Carotene-ß 3142 µg –Crypto-xanthin-ß 46 µg –Lutein-zeaxanthin 5650 µg –

The scientific name of Tulsi is Ocimum Tenuiflorum and is its English term in Basil.

There are three variants of Tulsi; Rama Tulsi, Krishna Tulsi and Vana Tulsi. Each of the variants

has its own distinctive taste. The parts of Tulsi generally used are its leaves, seeds and dried

roots.

Tulsi has played a significant role in the history of mankind due to the multitude of benefits that

it possesses and uses it offers. The extract obtained from the plants is used to cure various

diseases such as common cold, inflammation, malaria, heart diseases and many more. Tulsi

contains hundreds of beneficial compounds and possess strong antioxidant, anti-bacterial, anti-

viral, adaptogenic and immune enhancing properties. Tulsi also aids in the purification of

atmosphere. It has been used for centuries as an important component of Ayurveda for its diverse

healing properties. Tulsi is considered to be an adaptogenic, balancing different processes in the

body and enabling the body to adapt to stress. Marked by its strong aroma and astringent taste, it

is regarded in Ayurveda as an “elixir of life” and is well known to promote longevity. It is

because of these numerous benefits that “tulsi medicinal plant” is worshiped as a goddess in

India!

Health Benefits of Basil

Not only from a religious point of view, but from a medicinal perspective too, Tulsi has

endless value. In Ayurveda, it is considered as the destroyer of all the doshas. The tulsi benefits

are many and people also chew raw leaves regularly to reap these benefits. Tulsi leaves also re-

energize and rejuvenate the body of a person. It keeps one fresh mentally and stimulates the

thought process. The holy basil is a homemade remedy for a lot of common ailments

(www.stylecraze.com).

2.3 Chips

This advice is for councils who want to help small businesses that sell chips serve a

healthier product. There is an associated document aimed at the businesses that can be

downloaded from the Food Standards. It makes simple best practice suggestions that businesses

can implement to make the food they serve healthier. Even if businesses can only make a few

small changes, it will improve the overall nutritional value of the food they are selling. Some of

the tips could also help business to save money – these are indicated by the symbol:

Most of the advice is centered on reducing oil absorption into chips. Results from local

authorities indicate saturated fat levels in a portion of fish and chips varied between premises

from just less than 4g to over 65g. The average woman should have no more than 20g of

saturated fat a day. In addition, some sampling has shown high trans-fat levels. Both saturated

fat and Tran’s fat have been linked to an increased risk of cardiovascular disease – the biggest

killer in the UK – and on average we’re eating 20% too much saturated fat. The advice provided

is voluntary.

Use thick, straight-cut chips

These absorb less fat, so you use less oil and it’s healthier for your customers. Make your

chips using a cutter with at least a 14mm (just over ½ an inch) cross section.

Fry at 175°C

Getting oil to 175°C (350°F) before you start frying gives you crispier, more appealing

chips that absorb less fat. That means you use less oil. Each time you fry a new batch, let the oil

come back up to 175°C before you start. Overloading your fryer, or adding too much food when

you’re frying, makes the temperature of the oil drop. That makes the chips greasier and uses

more oil. If you use baskets, they shouldn’t look more than half full.

Check the temperature

Make sure the temperature on your range is accurate. You can do this by heating the oil

and testing the temperature in the middle of the oil with a catering thermometer. If you have a

range with a thermostat, make sure the probe is clean when you drain the fryer. You should have

the thermostat checked as part of a regular service of your equipment.

Additional information

When food is added to the oil the temperature drops. By starting at 175°C, even

with a temperature drop the oil is hot enough to seal the outside of the chip. If fryers are

overloaded then the temperature drop is greater and it takes longer for the oil to come

back up to temperature. If the business has a new high-efficiency range then the business

could fry at approximately 160°C -165°C and see the same results. It is generally

recommended that the ratio of food to oil should be 1:6, which is roughly when the

baskets look half full. While piloting this advice, some businesses reported they could

not fry at 175°C during the winter as the chips would go brown. This is because potatoes

start to convert starch to sugar if they are stored at low temperatures (below 7°C) and the

high sugar content then causes caramelization on frying. Businesses should ensure their

supplier is keeping potatoes under the correct conditions and also ensure deliveries are

not left outside during the winter. The frying range’s thermostat may not be accurate,

especially if the range is old. It can be tested by heating the oil and checking with a

catering thermometer placed in the middle of the oil. If the thermostat is cutting out at a

lower temperature, it may be that the probe is covered with small bits of old batter. This

can be checked (and cleaned) when the fryer is drained. If this does not work, a qualified

engineer should be called for a service. Regular servicing is the best way to keep the

thermostat working.

Cook for 5-6 minutes

The cooking time for chips will depend on the type of potato you use, but for thick-cut

fresh potatoes cooked at 175°C it’s about 5-6 minutes, until the chips are a pale, golden colour. If

you cook them straight through and take them out of the oil as soon as they are cooked, they will

absorb less fat. And you will use less oil.

If you decide to blanch some chips to help with a busy service, then you should still use best

practice when you blanch and fry at 175°C, allowing the oil to come back up to temperature

between batches. This will reduce the fat absorption and help prevent greasy chips.

Bang, shake and drain chips

By shaking the chips and banging the wire scoop several times, you can reduce fat absorption

by 20% and make your chips crisper. This is because chips carry on absorbing fat after they

come out of the fryer. If you bang and shake you’ll use less oil, need to top up less often, and

need to empty the drain in the chip box less often.

Look after your oil

Try to change your oil before it foams, froths or smokes. It will also change colour, smell

rancid or fishy when you heat it and will affect the flavour of the chips. Follow these tips to keep

your oil fresh for longer. Then you will use less oil. Don’t heat your oil above 175°C.

Dry fresh chips for as long as possible after soaking. If you use a potato

Preparation you will be able to dry your chips for longer. Keep your fryer topped up with oil.

Don’t ‘idle’ a fryer at high temperatures, let it cool to 100°C and cover it.

Sieve the oil every time you fry a batch and throw the scraps away

Filter your oil often, ideally once a day.

Additional information: Various chemical reactions cause oil to break down, the main

ones being hydrolysis, oxidation and polymerization. These will occur much more

quickly at higher temperatures, when exposed to air, and if water is introduced to the oil.

Shops soak chips to remove excess starch. If the chips are still wet when they

are put into the fryer, the water will cause the oil to degrade and the shops will

have to change the oil more often. If chips are soaked in water, then they can be

left to dry for 30-40 minutes before browning starts to occur, dependent on the

temperature of the shop and type of potato. If a ‘treatment’ like Drywite is used

this stops potatoes going brown on exposure to the air, allowing chips to be

made in advance of frying and left to dry for longer. Drywite has approximately

90% market penetration, although other treatments are available.

Information from Wigan Council indicates that full oil changes happen on

average every 2-4 weeks, but moving businesses to change after 20 frying hours

improved the oil profile. Sieving and filtering removes small particles of food,

which otherwise would burn and form small carbon particles. Best practice is to

filter after every frying session. Moving a business towards more regular

filtering, ideally once a day, will improve their oil quality and how long it lasts

and therefore how much oil they need to buy.

Keeping a fryer ‘topped up’ means a smaller volume of oil is exposed to the air

and this reduces oxidation of the oil.

Keeping a fryer at 100°C and covered at quieter times helps maintain the

quality, but will allow the fryer to come up to temperature quickly if more

customers arrive.

Regular cleaning of equipment is also recommended – hot water and vinegar are often

used. If detergent is used it is important this is thoroughly rinsed away with water and

then a water-vinegar solution before oil is introduced. Utensils used during frying should

be cleaned every day,

Businesses should not give away scraps from the fryers. These are small carbonized food

particles, which will be high in acrylamides.

Fry chips on their own, if you fry foods like sausages, chicken and anything in breadcrumbs,

don’t fry these in the same oil you use for chips as they will affect your oil quality. Gently shake

any food in breadcrumbs before you fry it to knock off any loose bits which will help keep your

oil fresh.

Additional information: Breadcrumbs affect oil quality and will make the oil deteriorate

more quickly. Fats from animal products, which tend to be high in saturated fat, will leak

into the oil and will therefore change the profile of the cooking oil, increasing saturated

fat levels. We recommend that these products are cooked in a separate fryer or, ideally,

using a different method such as baking or grilling.

Use a liquid oil

The more saturated fat in your oil, the more saturated fat there will be in your chips.

Liquid oils such as sunflower and rapeseed have about 10% saturated fat. Solid oils such as palm

oil or beef fat have about 50%. Some suppliers provide palm oil blends (a mix of palm and other

oils) that have about 30% saturated fat. If you choose sunflower or rapeseed oil, you need to use

a ‘high oleic’ version, as these are more stable. Whichever oil you choose, always make sure it is

low in trans-fat (less than 2%).

Additional information: Animal fats such as beef tallow are high in saturated fat, as is

palm oil. Generally speaking, if an oil is solid at room temperature it will be high in

saturated fat, or have

undergone hydrogenation.

Partially hydrogenated

vegetable oils can also contain

high amounts of trans-fats

which adversely affects

health. Animal fat may also

contain naturally occurring

trans-fat. Care is needed when

buying products simply

identified as ‘vegetable’ oil because this may be palm oil. Most of the vegetable oil

produced in the UK is low in trans-fat, i.e. contains less than 2% trans-fat. Imported oils

may contain higher levels. It is important that the oils used are low in trans-fats, as well

as lower in saturated fats.

High oleic sunflower and high oleic rapeseed oils are low in saturated fat and have good

stability – however, they are expensive making it less likely small business owners will

switch to these. These oils need to be ‘high oleic’ to prevent rapid breakdown. If the

business buys from a chip shop supplier the oils should be high oleic, even if it is not

advertised as this. If the business buys oils elsewhere then they would need to read the

label carefully. Palm oil blended with one of the high oleic oils provides a compromise,

as it has a good frying life, an improved saturated fat profile compared to palm oil but is

not as expensive as the high oleic oils. The price is comparable to some branded palm

oil, e.g. Frymax, but is still more expensive than non-branded palm oil.

Groundnut oil is another name for peanut oil and can cause an allergic reaction in some

consumers. It is suitable for deep fat frying, but if a small business chooses to use

groundnut oil we recommend that they tell their customers they use peanut oil.

Cut down on salt

Lots of people are trying to cut down on the amount of salt they eat. You can help your

customers to do this by doing these things.

Use a salt shaker with fewer holes – just ask your supplier if they provide five-hole tops.

Ask your customers if they want salt before adding it.

Don’t add salt to batter mix. If you buy batter mix, check the ingredients and try to

choose one that doesn’t contain salt or sodium.

Read the label on foods like sauces, sausages and pies and choose the one with less salt

(or it might say ‘sodium’). If there’s no information on salt, ask your supplier.

Additional information: As well as reducing saturated fat, reducing levels of salt in our

food is important for public health. Most people in the UK eat too much salt, which can

raise blood pressure. An adult should eat no more than 6g of salt a day, and yet results

from Greater Manchester indicated that a portion of fish and chips can contain more than

8g of salt. Work from several local authorities indicates that using a salt shaker with

fewer holes decreases the amount of salt consumers use. Salt is not needed in batter

mixes, so this is an easy win. Some batter contains sodium-based raising agents, which

will be listed in the ingredients. Nutrition labelling may not be present in catalogues or on

packets, but businesses should be encouraged to look at the label and if there is no

information to ask their suppliers. The Agency has set targets for the maximum level of

salt foods should contain by 2010 and 2012. These cover many of the products sold in

chip shops. For example, the targets for sausages in 2010 and 2012 are 1.4g and 1.13g per

100g respectively, and for meat and potato pies are 1.0g and 0.75g.

Size matters

Offering different portion sizes makes good business sense. Maybe you could offer small

cones, for people with smaller appetites, as well as regular and large trays. This will allow you to

charge more for the bigger portions. It might also help your lunchtime trade when some people

only want a small amount to eat. Make sure your staff are certain about portion sizes or they

could be giving away extra chips – and your profit (Food Standards Agency [food.gov.uk]).

Chapter 3

Research Methodology

3.1 Research Design

The research design refers to the overall strategy that you choose to integrate the different

components of the study in a coherent and logical way, thereby, ensuring you will effectively

address the research problem; it constitutes the blueprint for the collection, measurement, and

analysis of data. Your research problem determines the type of design you can use, not the other

way around.

A blueprint of the procedure that enables the researcher to maintain control over all

factors that may affect the result of an experiment. In doing this, the researcher attempts to

determine or predict what may occur. Experimental research is often used where there is time

priority in a causal relationship (cause precedes effect), there is consistency in a causal

relationship (a cause will always lead to the same effect), and the magnitude of the correlation is

great. The classic experimental design specifies an experimental group and a control group. The

independent variable is administered to the experimental group and not to the control group, and

both groups are measured on the same dependent variable. Subsequent experimental designs

have used more groups and more measurements over longer periods. True experiments must

have control, randomization, and manipulation.

To achieve the objectives of this study experimental method, particularly the experiments

was used. This method seeks to develop an existing product in the market, which in this study is

the development of kale chips with basil dip.

3.2

Methodology

This chapter includes methods and procedures will do by the researchers in their study

“Development of Kale Chips with Basil Dip”.

Methodology, Research Design, equipment and raw materials needed, and the procedure

with a flow chart are included in this chapter.

Table 3.1

Raw Material Units EquipmentKaleAll Purpose FlourCornstarchLemonWhite Pepper PowderGarlic PowderSugarSaltMonosodium GlutamateWaterBasilVirgin Coconut OilSour CreamCream Cheese

500 grams200 grams150 grams225 grams10 grams20 grams25 grams36.25 grams12.50 grams1000 ml500 grams75 ml240 grams240 grams

Aluminum FoilSteamerFrying PanOvenMeasuring CupsMeasuring SpoonsCookie TrayKnifeMixing BowlChopping BoardDietary Weighing ScaleTongsCheese Grater

A. Experimental Procedure for Kale Chips

1. Prepare the materials.  

2. Pour all dry ingredients in a bowl and mix it well.

3. Next, prepare the kale: Wash the kale leaves with the stems. Then weigh the kale before

mincing. Cut the kale in julienne style or blend it until fine. 

4. Add water, egg and kale, mix it well by using blender.

5. After mixing the wet mixture, mix it with the prepared dry mixture, stir it very well until

it forms into a thick batter. 

6. Stir or whisk through until fully smooth in the bottom of the bowl.

7. Cook the batter using a steamer

8. Spread the batter in pans evenly by titling the pan on its sides. Make about 1 cm thick. 

9. Steam until opaque. 

10. Dry at 45oC-50oC to constant weight. 

11. Cut into desired size and deep fry.

B. Experimental Procedure for Basil Dip

For the Basil Paste:

1. Using a blender, process the minced basil leaves, virgin coconut oil, salt and garlic

powder also some pepper.

2. Blend it well.

For the Basil Dip:

1. Prepare all the ingredients.

2. Chop the cream cheese. Finely chop the basil leaves.

4. Process the cream cheese, sour cream, basil and lemon juice in a blender until just

combined.

5. Transfer to a serving bowl. 6. Taste and season with salt and pepper.

3.2 Flowchart

3.2.1 Kale Chips

Preparation of raw materials

Combine all the dry ingredients

j

3.2.2 Basil Dip

Blend all the liquid ingredients with the kale

Mix the dry ingredients with liquid ingredients until it forms a thick

batter

Spread some batter in an aluminum pan until it coats the surface

Prepare the steamer.

Steam the batter for 5 minutes

Dry at 45oC-50oC

Cut into desired sizes and shapes

Deep fry until it lightly brown in color

Chop the cream cheese. Finely chop the basil leaves.

Process the cream cheese, sour cream, basil and shallot in a blender

until just combined.

Taste and season with salt and pepper.

Garnish with cilantro then serve

Prepare all the ingredients.

Transfer to a serving bowl.