Development of instant chocolate red rice (Oryza punctata) porridge

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

Red rice is one of the pigmented rice varieties cultivated for consumption. However, there are barriers that hinder consumers to choose red rice over white rice and other pigmented rice, namely price, texture when cooked, color, and the length of cooking time. In this study, instant chocolate rice porridge was developed using red rice as its main ingredient. Nine treatments, including commercially available instant chocolate rice porridge as a control, were used to optimize the processing parameters such as soaking time, drying time, and drying temperature. The treatment that was closest with the control, in terms of texture, was treatment B (2 hrs soaking time, dried at 50oC for 20 hours). For the second sensory evaluation, potato, cassava and camote starches were used to optimize the consistency of treatment B. Among the three starches, treatment with potato starch was the closest to the control based on its general acceptability. For the composition of the treatment B with potato starch, proximate analyses were done and it was found to contain 67.50% carbohydrates, 7.71% crude protein, 3.43% fiber and 6.63% crude fat. The developed instant chocolate red rice porridge has a pH of 6.0 and 13.8 oBrix total soluble solids (TSS). Based on the nutritional components, a serving of the formulated product (in 55g) contains 240 Calories.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /T35

Document Type

Thesis

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