Development of instant chocolate black rice (Oryza sativa L.) porridge
Date
6-2016
Degree
Bachelor of Science in Food Technology
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Rona Camille M. Lizardo
Abstract
Optimization of selected processing parameters for black rice (Oryza sativa L.) was conducted by varying the soaking time (2 hours and 4 hours), drying temperature (50 oC and 60 oC) and drying time (15 hours and 20 hours). Eight treatments were obtained and subjected to sensory evaluation. Results show that Treatment F (4 hours ST, 50 oC for 15 hours drying time) was the most preferable treatment as it resulted in the most tender texture of grains and smoothest mouthfeel. Another sensory evaluation was conducted to optimize the formulation with variation in starch used namely potato starch, sweet potato and cassava starch. The results showed that potato starch is the best type to be used in the formulation as it resulted in the smoothest mouthfeel and consistency of the product. The final product, (4 hours ST, 50 oC for 15 hours drying time + potato starch) was then subjected to proximate analysis and physico-chemical analysis. It was found out that the product has 15.24 ± 2.37% moisture content, 10.06 ± 4.72% crude protein, 6.53 ± 1.01% crude fat, 2.29 ± 0.17% and 63.50% carbohydrates. The data obtained were used to generate a nutrition label for the Instant Chocolate Black Rice Porridge.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2016 F61 /D43
Recommended Citation
De Belen, Jacqueline H., "Development of instant chocolate black rice (Oryza sativa L.) porridge" (2016). Undergraduate Theses. 5348.
https://www.ukdr.uplb.edu.ph/etd-undergrad/5348
Document Type
Thesis