Conducted by BatStateU
, Started on 2015 -
Completed on 2016
Completed
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Bringing back the tradition of eating brown rice can help achieve the government’s goal of rice self-sufficiency in the near future while addressing the country’s nutritional and health problems. The researchers had come up with an idea of utilizing brown rice into a selected kakanin or native delicacy, specifically puto that is easy-to-prepare traditional snack and can be prepared at homes by Filipinos. This study would like to promote the nutritional and health benefits, increase consumption of brown rice by product utilization and also to conserve the traditional Filipino food culture in promoting the native delicacies to this modern age. The objective of this quantitative study is to determine the factors affecting the consumers’ acceptability of Oryza sativa l. (brown rice) and to come up with experimental set-ups of its product utilization that were tested through sensory evaluation. To meet this purpose, researchers used the descriptive design and experimental design of research. In order to gather the needed data, researchers distributed the survey questionnaire to the respondents. The respondents were randomly selected including the faculty members, employees and students of Batangas State University Main Campus I. The researchers also conducted the five experimental set-ups of the different ratio-and-proportion of brown rice and glutinous rice flour. Regarding this, the respondents have had a sensory evaluation of the five samples of puto to identify its acceptability. It came up to a specific output which is the accepted and proposed ratio-and-proportion of the utilized product. Findings showed that majority of the respondents were twenty five years old and below. There were more female respondents compared to male respondents and majority of the respondents are faculty members and students. Family influence and nutritional benefits were the top two factors that affect the consumers in choosing or eating brown rice. On the other hand, lifestyle and family influence were the top two factors that affect the non-brown rice consumer. Based on the sensory evaluation, the result showed that sample 328 has the highest level of acceptability in terms of color, texture, taste and general acceptability. Sample 763 got the highest level of acceptability in terms of aroma. The five set-ups were evaluated by respondents and then statistically treated; and found to have significant differences in terms of color, texture, taste and general acceptability. Only the aroma of the five set-ups has no significant difference. The best ratio and proportion upon conducting this study is the sample with the combination of 50% brown rice and 50% malagkit rice.