Rice-based native delicacies research and development project.

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Author: Leal,Elena P., Inojales, Hyacin S.

Accession Number: URDC00038

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Copyright Year: 2013

Abstract:

This experimental research was conducted from March -November 2013. There were four studies included, namely: sensory acceptability of rice candies in different variants; organoleptic tests of rice vegetable porridge /bola-bolang gulay (bolay) in two variants; organoleptic tests of shangrice (rice lumpia) using two varieties of glutinous rice, and; sensory acceptability of espasol in different variants. The main ingredient used in the study was the low amylose rice (glutinous) mixed with some local fruits and vegetables. Several quasi-experimental studies were done to determine which of the results will be the best to use for each final study. The products were evaluated using the Five Point Hedonic Scale in different qualities by the 45-54 panel of tasters. The panellists were purposively chosen from the school employees, students and campus residents. The statistical tools used were frequency count, mean, standard deviation, t-test and ANOVA. The level of significance was set at 0.05. Results of the project study revealed that the experimented rice native delicacies were generally rated highly acceptable in different qualities and highly acceptable or moderately acceptable in some qualities. Significant differences existed between some means.


Keywords: Experimental, Glutinous rice, Native delicacies, Sensory acceptability

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