Rice-based baked products research and development project

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Author: Leal, Elena P., Roncesvalles, Leah L.

Accession Number: URDC00005

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Copyright Year: 2013

Abstract:

This experimental research project was conducted from May –November 2013. There were three studies conducted namely: organoleptic tests of rice-chocolate muffins using certain percentages of rice flour as wheat substitute; sensory acceptability of brown rice brownies in two variants, and; sensory acceptability of brown rice as flour substitute in banana muffins. The main ingredients used in the study were the intermediate amylose brown rice (kamuros) and (IR 64). Quasi-experimental studies were first conducted before conducting each final study of the project. The baked products were evaluated by the 42-48 panel of tasters in different qualities given using the Five Point Hedonic Scale. The panellists were purposively chosen from the faculty and staff, students and campus residents of CAF. The data were tabulated and subjected to SPSS using the frequency count, mean, standard, t-test and ANOVA. The level of significance was set at 0.05 alpha level. Results of the study revealed that the rice-baked products were mostly highly acceptable in several qualities and highly acceptable or moderately acceptable in some qualities. Significant differences existed between or among means of the treatments used in a study. Significant characteristic of the baked products were observed, the higher the percentage of rice used in baked product, the qualities were negatively affected. However, if the rice flour was grounded as fine as the wheat flour, 50%-50% proportion of wheat and rice flour has resulted to mostly highly acceptable qualities of the baked product.


Keywords: Baked products, brown rice, intermediate amylose rice, sensory acceptability, wheat flour substitute.

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