Research FBS Original 103703 104501

LORETO NATIONAL HIGH SCHOOL
(A Stand-Alone Senior High School)

San Juan, Loreto, Province of Dinagat Islands
DEVELOPING RICE GRANOLA ENRICHED WITH
RAISINS, DRIED APPLES, CHOCOLATE, AND PEANUTS
AN UNDERGRADUATE THESIS PROPOSAL
PRESENTED TO
KRISTEL FAITH A. PLAZA
SUBJECT TEACHER
LORETO, DINAGAT ISLANDS
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE SUBJECT
INQUIRIES, INVESTIGATION, & IMMERSION
ABAD, ANGELICA MOJILLO, MARLYN L.
ABLITES, CYRILL O. ONGUE, PRINCE JOSEPH
LUMEJOC, FILJEN POLISTICO, MIKAYLA DENISE S.
2023
The researchers would like to thank the following

Individuals for the assistance and contribution they had given
For the realization of this study:
ALMIGHTY FATHER, for enduring the researchers

spiritually in formulating their quasi experimental research
study;
The School Principal, Sir CONCORDE ALBEER J. DENIEGA
for the inspiration and remarkable support;
To Ma’am KRISTEL FAITH B. PLAZA for the countless

Valuable ideas, suggestion, and important contribution which
helped in the completion of the study;
To Mrs. Darlene S. Polistico for helping us, offered

guidance and allowing us to grow as a good
researcher;
The researcher’s FAMILY who served as their source of

strength as well as, moral and financial support;
And to all the individuals who willfully supported

the researchers, giving guidance, access to all needed
materials, and heartfelt spiritual and financial assistance
for the success in making this study possible.
The Researchers
i
TABLE OF CONTENTS
TITLE PAGE ------ I
ACKNOWLEDGEMENT ------ II
TABLE OF CONTENTS ------ III
CHAPTER I
PROBLEM AND RELATED LITERATURE
Introduction ------ 6-8
Review Related Literature ----- 8-9
Nutritional Value ----- 9-11
Synthesis of the Review ----- 11
Conceptual Framework ----- 12
Statement of the Problem ----- 12-13
Hypothesis ----- 13
Significance of the Study ----- 14
Scope and Limitations ----- 14
Definition of Terms ----- 15-16
ii
CHAPTER II
RESEARCH METHODOLOGY
Methods ----- 17
Research Design ----- 17
Research Environment ----- 18
Geographical map of Loreto ----- 18
Respondents ----- 19
Distribution of Respondents ----- 19
Research Instruments ----- 19-20
Validity ----- 20
Ethics and Data Gathering Procedure ----- 20-21
Collection and Preparation of Ingredients ----- 21
and Equipment
Mixing the Ingredients ----- 21-23
Data Analysis ----- 23
iii
CHAPTER III
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
Results and Discussion ------ 24-34
Survey Questionnaire ------ 35-37
Reference ------ 38
CHAPTER IV
SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION
Summary of findings ------ 39-40
Conclusion ------ 40
Recommendation ------ 40
iv
CHAPTER I
PROBLEM AND REVIEW OF LITERATURE
This chapter presents the introduction, review of

literature, conceptual framework, statement of the problem,
significance of the study, scope and limitation of the study
and the definition of terms.
INTRODUCTION
It is quite a common scenario in some Filipino households

that some of yesterday’s rice are still left to be eaten in
the dining table. Some prefer it cooked as porridge or fried
rice for breakfast. But, what if yesterday’s rice get wasted?
What needs to be done to salvage it and make it become edible
again and perhaps become a source of income? Hence, a research
needs to be done to address this problem.
With the ongoing concern for leftover rice, a

product needs to be developed in order to prevent further food
loss. Food bar is a fast food, considered as an “on-the-go
snack”. It is a delicious snack and also a nutrition
supplement, suitable for all ages. Food bar is a simple
solution for the people who are seeking healthy food to boost
up the energy that is required for daily work, to minimize the
hungry feeling in a busy lifestyle and to help people maintain
their physical well-being with a balanced diet. Having a
product that keeps consumers satiated, consumers are able to
decrease food intake without enduring high levels of hunger
between meals by taking any junk food. In fact, granola bars
1
do produce greater reductions in hunger and greater increases

in fullness than conventional low-calorie food. The purpose of
an energy bar is to reduce fatigue and improve concentration
at vital times.
REVIEW OF RELATED LITERATURE
This section presents the related literature and studies

which are application to the present research. These are some
information which serves as guide in the actual studies.
In the Philippines, there is a growing concern about food

waste. Most of the attention has been on rice, being the main
staple in Filipino diets and an agricultural commodity with
great political and economical significance due to its
contribution to the gross domestic product. (Favis et.al;
2021)
Granola bars have become a popular meal replacement for

active people and serve as a healthy snack for people looking
to add a few extra calories. (T. S. Liyanage, 2012).
The need for nutritional foods has increased. Consumers,

these days, do not eat snacks only to provide satisfaction for
their hunger, but also to supply essential nutrients to body
(R Agbaje et. al; 2016)
The development of nutritious, low-cost snacks have

become increasingly important due to consumer demand for
healthier diets (L. C. Maia et. al. 2021)
The pattern of life of the people who realize the

importance of health and the level of the busyness of the
community causes food needs are not limited to the fulfillment
2
of conventional nutrition with excellent taste. Still, the

food is also expected to be able to function to maintain
health and fitness, safe for consumption, and practical in its
presentation. One of the functional value fast food products
that are developing in various countries is a food bar (F. S.
Rejeki, 2019)
Nutritional Value of Puffed Rice
A 100 gram per serving contains the following nutritional

value of puffed rice; Calories 402, total fat 0.5g, saturated
fat 0.1g, cholesterol 0mg, potassium 113mg 3%, total
carbohydrate 90g 30%, dietary fiber 1.7g 6%, protein 6g 12%,
iron 176%, vitamin B6 5%, Magnesium 6%
NUTRITION FACTS
PUFFED RICE
SOURCE INCLUDE: USDA
Amount Per 100 grams
Calories 402
Total fat 0.5 g 0%
Saturated fat 0.1 g 0%
Cholesterol 0%
Sodium 3mg 0%
Potassium 113mg 3%
Total carbohydrate 90 g 30%
Dietary Fiber 1.7g 6%
Protein 6 g 12%
Vitamin C 0% Calcium 0%
Iron 170% Vitamin B6 5%
Cobalamin 0% Magnesium 6%
Nutritional Value of Raisins

value of Raisins; Calories 299, total fat 0.5g, saturated fat
3
0.1g, cholesterol 0mg, sodium 11mg, potassium 749mg, total

carbohydrate 79g, dietary fiber 3.7g, sugar 59g, protein 3.1g,
vitamin C 3%, iron 10%, vitamin B6 10%, magnesium 8%, calcium
5%.
Nutritional value of Apples

value of Apples; Calories 52, total fat 0.2g, saturated fats
0, cholesterol 0, Sodium 1mg, Potassium 107mg, Total
Carbohydrate 14g, Dietary fiber 2.4g, Sugar 10g, Protein 0.3g,
Vitamin C 7%, Iron 0%, Vitamin B6 0%, Magnesium 1%, Calcium
0%, Vitamin D 0%, Cobalamin 0%.
Nutritional Value of Peanuts

value of Peanuts; Calories 567, total fat 49g, saturated fats
7g, cholesterol 0mg, Sodium 18mg, Potassium 705mg, Total
Carbohydrate 16g, Dietary fiber 9g, Sugar 4g, Protein 26g,
Vitamin C 0%, Iron 25%, Vitamin B6 15%, Magnesium 42%, Calcium
%, Vitamin D 0%, Cobalamin 0%.
Nutritional Value of Chocolate

value of Chocolates; Calories 546, total fat 31g, saturated
fats 19g, cholesterol 8mg, Sodium 24mg, Potassium 559mg, Total
Carbohydrate 61g, Dietary fiber 7g, Sugar 48g, Protein 4.9g,
Caffeine 43mg, Vitamin C 0%, Iron 44%, Vitamin B6 15%,
Magnesium 36%, Calcium 5%, Vitamin D 0%, Cobalamin 3%.
4
Synthesis of the Review
The literature and studies reviewed were used as bases

for conceptualization and a guide of the present study. The
difference lies in the scope and limitation because most
literature and studies are foreign in nature while the present
study is being conducted in a local setting.
CONCEPTUAL FRAMEWORK
This study is mainly anchored on the study of Asif Ahmad

et.al; (2017). He developed High Energy Cereal and Nut Granola
Bar. It was revealed on his study that the inventions relate
to development of rice granola enriched with raisins, dried
apples, chocolate, and peanuts and some preparation method,
and belongs belong to the technical field of food production
and processing.
INPUT METHODS OUTPUT
Ingredients: Process:
1. Puffed rice 1. Sun Dry
2. Raisins 2. Fry
3. Peanuts 3. Mix
Rice Granola
4. Apples 4. Caramelize enriched with
Raisins, Dried
5. Chocolate 5. Coat Apples,
Chocolates,
6. Honey Co Peanuts.
7. Sugar
8. Water
5
STATEMENT OF THE PROBLEM
General: Development of rice granola bars enriched with

raisins, dried apples, and peanuts
Specific: 1. what are the ingredients of rice granola?
2. what are the method in making rice granola?
3. To identify the nutritional value of the puffed

rice, raisins, peanuts, and dried apples.
4. To identify the customers preferences of the Rice

Granola enriched with dried apples, peanuts,
and raisins as to:
4.1 appearance;
4.2 aroma;
4.3 flavor; and
4.4 texture
HYPOTHESIS
The problems are hypothesis free.
SIGNIFICANCE OF THE STUDY
6
This study may result to the following individuals who

motivate the researcher to conduct the investigation. And this
is significant to the following group if they will take this
seriously:
Department of Trade and Industries (DTI): The analysis and

result of the study may be used for producing a number of
products to be distributed locally.
Local Cocoa Farmers: It will help them generate income if they

will provide the supply of chocolates needed to make the
product
School Canteen: It will add profit to the sale of the school

canteen.
Teachers: It will be a nutritious snack for the teachers as

they go about their work or task of teaching the students.
Students: It will fill the empty stomachs of the students who

did not take their breakfast and it will also be a nutritious
snack for them during recess.
SCOPE AND LIMITATION OF THE STUDY
Content. This study is focused on developing a new product

called rice granola enriched with raisins, dried apples, and
peanuts.
Respondents. The respondent of this study are students of

Loreto Junior and Senior High School, Loreto Junior High and
Senior High School teachers, Elementary Teachers, Bakers, and
owners of Snack houses.
7
Place and Time. This study will be conducted at Loreto,

Dinagat Islands.
DEFINITION OF TERMS
To have a clear understanding of the words used in this

study, definitions are provided to have a clear view of their
functions on this study.
Flavor. It refers to the taste of the product produced from

the different measures of sugar and honey content of the rice
granola.
Aroma. The smell of the product is produced once it is smelled

through the olfactory sense.
Appearance/color. This is the physical outlook of the product

that is produced and made when the product is cooked at
different measures of dried apples, raisins, and peanuts.
Granola. A mixture typically of rolled oats and various added

ingredients that is eaten especially for breakfast, or as a
snack.
Rice. The starchy seeds of an annual southeast Asian cereal

grass (Oryza Sativa) that are cooked and used for food.
Apple. The fleshy, usually rounded red, yellow, or green

edible pome fruit of a usually cultivated tree (Genus Malus)
of the rose family.
Raisin. A grape of any of several varieties that has been

dried in the sun or by artificial heat.
8
Peanuts. A low-branching widely cultivated annual herb

(Arachis hypogaea) of the legume family with showy yellow
flowers having a peduncle which elongates and bends into the
soil where the ovary ripens into a pod containing one to three
oily edible seeds.
Chocolate. A food prepared from ground roasted cocoa beans.
9
CHAPTER 2
RESEARCH METHODOLOGY
In this chapter present the mechanics used in collecting

and analyzing the data. It gives details on the gathering of
data to answer the problems in the cited study.
RESEARCH DESIGN
The research design for this study was a Developmental-

descriptive Research design. This is the appropriate method
because it developed a product and described its physical
characteristics.
Moreover, it was experimental because it determined which

of the formulations or mixtures of the rice granola enriched
with raisins, dried apples, chocolates, and peanuts is
acceptable.
10
RESEARCH ENVIRONMENT
The study was conducted at Loreto, Dinagat Islands.
Source Municipal Engineering Office

Geographical Map of Loreto, Dinagat Islands
Loreto National High School (A Stand Alone Senior High

School), in the province of Dinagat Islands. It was
established on 2017. It is located at Brgy. San Juan of
Loreto, PDI. It offers an Academic and Technology Vocational
Livelihood Tracks. Currently the school has 416 enrolled
students. The geographical scope of Loreto, Province of
Dinagat Islands has a land area of 155.82 square kilometers
which constitutes 9,690 inhabitants in the latest census of
2020.
11
RESEARCH RESPONDENTS
The respondents of this study will be randomly selected

grade 12 students of Loreto Senior High School (A Stand Alone
Senior High School), Secondary School Teachers handling the
TLE subjects in Loreto District, and Snack house operators.
Table 1 presents the distribution of respondents.
Table 1
Distribution of Respondents
Respondents F %
Esperanza CES 4 13.3

Loreto NHS 4 13.3
Ferdinand CES 2 6.6
Loreto CES 2 6.6
Senior High School Teachers handling Technical 2 6.6
Vocational Lively Livelihood -Specialized in
Food and Beverage (TVL-FBS)
Snack House Business Operators. 9 30
Selected Grade 12 Students 7 23.3
Total 30 100
Research Instrument
A research-made questionnaire was used as a gathering

tool in determining the level of acceptability of the product
in terms of appearance/color, aroma/odor, flavor, and texture.
To determine the level of acceptability of the product,

the scale below was used.
Scale Parameters Verbal Interpretation

5 4.21 – 5.00 Very Acceptable (VA)
4 3.41 – 4.20 Acceptable (A)
3 2.61 – 3.40 Neutral (N)
12
2 1.81 – 2.60 Less Acceptable (LA)

1 1.00 – 1.80 Not Acceptable (NA
The above scoring method used was based on the

respondents’ ratings for each sample they taste, with 5 being
the highest (very acceptable), and 1 being the lowest (not
acceptable). The researcher employed this method because
scoring method showed the optimum descriptions of the
respondent’s assessment of the rice granola enriched with
raisins, dried apples, chocolates and peanuts.
Validity of Instrument. The researcher with regards to the

researcher made questionnaire will ask assistance to the
subject teacher of this 3I’s at Loreto Senior High School and
to the panelist to validate the instrument to be used in
gathering data that are needed to this study.
Reliability of the Instrument. A test – retest method will be

employed prior to the administration of the research
instrument.
Ethics and Data Gathering Procedure
The researcher will send a letter asking permission to

conduct a study administration of the questionnaire to the
school principal of Loreto Senior High School (A Stand Alone
Senior High School). If the request will be approved, the
researcher will administer the researchers – made
questionnaire to the target respondents.
To obtain a reliable data from the respondents, the

researcher will personally administer the instrument and
immediately retrieve after they will answer the researchers
made questionnaire. The respondent’s responses will be
13
personally checked and recorded by the researcher for

interpretation and analysis of gathered information.
Collection and Preparation of Ingredients and Equipment
The rice was from the White House Lodging and was
processed at home.
The peanuts, and apples were bought at the local market

downtown.
The chocolates, and raisins were bought at the local

stores in Loreto, Dinagat Islands. The other ingredients such
as honey, sugar and evaporated milk were from the local market
as well.
This study used tools and equipment such as weighing

scale, knife, Food Dehydrator, Food Processor, Large Mixing
Bowls, Stove, Refrigerator, Mold, Wooden Spoon, Rack, and
scissors.
Mixing Of Ingredients
1. Slice the apples into small chunks
and dehydrate in the food dehydrator.
Leave it for and hour and 20mins.
2. Slice the raisins in to
half and set aside
14
3. Crush the peanuts in the
food processor.
4. Fry the dried rice to make puffed
rice.
5. mix the puffed rice, dried apple chunks, peanuts, and

raisins and set aside.
6. in a low heat, mix sugar and honey until
caramelized.
7. mix the caramelized honey and
sugar into the granola mix and
combine the ingredients.
8. Coat evenly in the
mold and let it cool down.
9. while waiting, melt the desired
chocolate into the
low-heat fire until it is softened.
10. pour equally into the
mold and let it cool down.
15
11. Remove the granola in the rack.
12. Left to cool down.
13. Unmold the granola bars and wrap them individually with a
sterile wrapping paper.
14. Packing and sealing them into individual packages.
Data Analysis
To analyze the quantitative data of this study, the

following statistical tools were also utilized:
Percent. This tool was used to determine the amount in grams

of rice granola which is the main ingredient in this food
product.
Main and Standard Deviation. These tools were used for the
development and acceptability of the rice granola enriched
with raisins, dried apples, chocolates and peanuts is in both
quantitative; for the measurements of ingredients and
qualitative descriptions as perceived by the costumers in
(appearance/color, aroma/odor, flavor, texture.)
One-way Analysis of Variation (ANOVA). This will be used to

determine the significant differences of the Rice granola
enriched with raisins, dried apples, chocolate, and peanuts.
16
Chapter 3
RESULTS AND DISCUSSIONS
This chapter interprets, and analyses the data gathered

from the retrieved survey instrument from the respondents who
participated in the survey for this study. The proponents made
use of the sensory evaluation as the criteria in evaluating
the level of perception of the respondents on the product. The
discussion of the results are based on the problem posted in
Chapter 1.
17
Table 1. Identifying the Consumer’s Level of Satisfaction of

the Rice Granola Enriched with Dried Apples,
Raisins, Chocolate, and Peanuts regarding their
Appearance, Aroma, Taste, Flavor, and Texture.
Table 1.1 Consumer’s Level of Satisfaction on the Appearance

of Rice Granola Enriched with Dried Apples, Raisins,
Chocolate, and Peanuts
Appearance Mean Qualitative

Description
1. Cube-sized (bite-sized) granola 4.58 Very Acceptable
product (VA)
2. Bar-sized granola product 1.85 Less Acceptable
(LA)
3. oval-sized granola product 1.22 Not Acceptable
(NA)
Average Mean 3.86 Acceptable (A)
Rating Scale Descriptive

Equivalent
4.21 – 5.00 Very Acceptable (VA)
3.41 – 4.20 Acceptable (A)
2.61 – 3.40 Neutral (N)
1.81 – 2.60 Less Acceptable (LA)
1.00 – 1.80 Not Acceptable (NA)
Table 1.1 signifies that the respondents most likely

satisfied with the cube-sized granola with a computed mean of
4.58 over a bar-sized granola product with a computed mean of
1.85 and an oval-sized granola product with a competed mean of
1.22.
The average mean of 3.86 indicates that the respondents

showed acceptability with regards to the appearance of the
product.
18
Table 1.2 Consumer’s Level of Satisfaction on the Aroma of

Rice Granola Enriched with Dried Apples, Raisins,
Aroma Mean Qualitative

Description
1. Pleasant odor 2.41 Less Acceptable
(LA)
2. Neutral odor 2.41 Less Acceptable
(LA)
3. Unpleasant odor 1.00 Not Acceptable
(NA)

Equivalent
2.61 – 3.40 Neutral (N)
1.81 – 2.60 Less Acceptable (LA) Table 1.2 presents that the
1.00 – 1.80 Not Acceptable (NA) respondents most of them
equally agree that the product has either a pleasant or
neutral odor with both having a computed mean of 2.41 while a
few number of them have expressed that it has an unpleasant
odor with a computed mean of 1.00.

showed acceptability with regards to the aroma of the product.
Table 1.3 Consumer’s Level of Satisfaction on the Flavor of

Flavor Mean Qualitative

Description
1. The flavor of the rice granola is 4.32 Very Acceptable
19
sweet
(VA)
2. The flavor is neutral (not too 3.35 Neutral(N)
sweet, not too bland)
3. The flavor is bland 0.083 Not Acceptable
(NA)

Equivalent
2.61 – 3.40 Neutral (N)
1.81 – 2.60 Less Acceptable (LA)
1.00 – 1.80 Not Acceptable (NA)
Table 1.3 shows that the respondents most likely agreed

that the flavor of the product is sweet with a computed mean
of 4.32 while also good number thought that the flavor was
rather neutral with a computed mean of 3.35 and only a handful
made remarks about the product being bland with a computed
mean of 0.083.

showed acceptability with regards to the flavor of the
product.
Table 1.4 Consumer’s Level of Satisfaction on the Texture of

Flavor Mean Qualitative

Description
1. It has a crunchy texture. 4.46 Very Acceptable
20
(VA)
2. It has a rough texture. 4.16 Acceptable(A)
3. It has a hard texture. 2.36 Less Acceptable
(LA)
4. It has a chewy texture. 1.86 Less Acceptable
(LA)
Average Mean 4.847 Very Acceptable
(VA)

Equivalent
2.61 – 3.40 Neutral (N)
1.81 – 2.60 Less Acceptable (LA) Table 1.4 indicates that the
1.00 – 1.80 Not Acceptable (NA) respondents most likely
thought that the product has a crunchy texture with a computed
mean of 4.46 while also a good number said that it has a rough
texture with a computed mean of 4.16. A good number of them
also mentioned that it has a hard texture while a few number
of them said that it has a chewy texture.

verily accepts the texture of the product.
21
CHAPTER 4
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
This chapter presents the summary, findings, conclusions,

and recommendations of the study.
SUMMARY
This study was aimed to develop rice granola enriched

with raisins, dried apples, chocolate, and peanuts. The
ingredients were measured to acquire the desired appearance,
aroma, flavor and texture of the product.
A quantitative-descriptive research design was used in

this study. Consumer respondents and food experts were able to
assess the quantitative aspects of this research by using the
quantitative scale for testing. Moreover, statistical tools
such as mean, and standard deviation were used to determine
the acceptability of the rice granola enriched with raisins,
dried apples, chocolate and peanuts based on its appearance,
aroma, flavor and texture.
Findings. Significant findings were revealed based on the

analysis made from the data gathered.
1. This study revealed the product to be a good source of

protein, potassium, magnesium and iron which contributes
greatly to its nutritional content. It also has a good amount
of calories to be able to help an individual on his/her daily
energy requirements.
22
2. With regards to the acceptability of the product, the

appearance (M=3.86), aroma (M=3.57), and flavor (M=3.478) are
described by the respondents as acceptable. The texture
(M=4.847) of the product is very acceptable to the
respondents.
Conclusions
This study concluded the viability of producing rice

granola enriched with raisins, dried apples, chocolate and
peanuts in mitigating rice spoilage and meeting someone’s
nutritional and energy requirements.
This study further concluded that it is a healthy snack.
RECOMMENDATIONS
On the basis of these conclusions, the proponents came up

with the following recommendations:
1. An alternative preservation and packaging for the rice

granola to preserve the crunchiness of the product.
2. Research that uses local fruit alternatives for apple,

such as bananas.
3.To find the right consistency of the caramelized sugar

and honey to bind all the ingredients without breaking the
whole product while taking a bite.
23
REFERENCES
Formulation and Development of a Granola Bar with rice

flakes and vegetables – Theekshani Sankalpana Liyanage(2012)
Addressing Rice Waste in University Cafeterias Using

Material Flow Analysis and System Dynamics Modeling – Abigail
Marie Favis, Charlotte Kendra Gotangco Gonzales, Ana Erika
Lareza(2021)
Proportion of Kimpul Flour and Brown Rice Flour on Food

Processing – Fungki Sri Rejeki, Diana Puspitasari, Endang
Retno Wedowati, Tri Rahayuningsih(2019)
Development and Physico-chemical analysis of Granola

Formulated with Puffed Glutinous Rice and Selected Dried
Sunnah foods – R Agbaje, CZ Hassan, A Norlelawati, Abdul
Rahman, N Huda Faujan (2016)
Evaluation of the Nutritional Quality of Cereal Bars made

with Pulse Flours using Desirability Functions – Lucas Costa
Maia(2021)
24
Appendix A
SURVEY QUESTIONNAIRE
Dear Respondents,
Warm greetings;
We, the Grade 12 TVL-FBS Students of Loreto National High

School (A Stand-Alone Senior High) are currently working on
our research entitled “Developing Rice Granola enriched with
raisins, dried apples, chocolates, and peanuts”. With regards
to this, we are asking for your cooperation to answer the
attached questionnaire for the completion of the study. We
ensure that the data and information that will be obtained
will be treated in high confidentiality.
Name: _________________________________________(Optional)
Sex: Male Female
Age: 20 – 29 y.o 30 – 39 y.o 40 – 49 y.o
50 – 59 y.o 60 y.o – above
Direction: Please check (√) and rate based on your own

preference given the statements using the following scales.
4– Very Likely 3– Likely 2- Unlikely 1- Very Unlikely
25
Consumers’ Preference Assessment 4 3 2 1
I enjoy eating rice granola enriched with

raisins, dried apples, chocolates and peanuts
Health benefits of rice granola influences me

to eat rice granola enriched with raisins,
dried apples, chocolates, and peanuts
I prefer a low-cost granola product with

health benefits
I prefer a pricey granola product with health

benefits
I want a bitter-sweet taste type of rice
granola
I want a blander taste-type of rice granola
Direction: please (/) and rate based on what you experienced

upon eating the Rice Granola given the statements using the
following scales:
5- Very Satisfying 4- Satisfying 3- Neutral 2- Unsatisfying 1-

Very Unsatisfying
5 4 3 2 1
Consumers’ Rice Granola quality level of
satisfaction
Appearance:
1. I prefer a cube-sized (bite sized)

granola product
2. I prefer a bar-sized granola product
3. I prefer an oval-sized product
Aroma:
26
1. The Rice Granola is Aromatic; it has a

pleasant odor
2. The Rice Granola is Odorless or somewhat
neutral odor
3. The Rice Granola has an unpleasant smell
FLAVOR:
1.The flavor of the Rice Granola is sweet
2.The flavor of the Rice Granola taste

neutral (not too sweet, not too bland)
3. The flavor of the Rice Granola is bland
TEXTURE:
1. The Rice Granola has a crunchy texture
2. The Rice Granola has a rough texture
3. The Rice Granola has a hard texture
4. The Rice Granola has a chewy texture
Comments and Recommendation:
______________________________________________________________
______________________________________________________________
______________________________________________________________
Photography and Documentation
27
THE MAKING PROCESS
The Respondents
28
29
Appendix B
REQUEST LETTER TO THE PRINCIPAL OF LORETO NHS
30
June 8, 2023
GREGORIA P. ELAN
TLE Teacher
Loreto, National High School
Madam:
We, the FBS 12- B students, from TVL FBS track of Loreto
National High School (A stand-Alone Senior High) is now currently
conducting a thesis entitled “RICE GRANOLA ENRICHED WITH RAISINS,
DRIED APPLES, CHOCOLATE AND PEANUTS” in partial fulfillment of the
requirements for the subject Inquiries, Investigation and Immersion.
In this connection, we are writing this letter to formally
request that we will be conducting a survey with the use of our
prepared survey questionnaire for food tasting for the randomly
selected teachers of our school. We hereby assure that the identity
of the respondents will be kept confidential.
We are optimistic and will anticipate your consideration on
this request. Thank you!
Respectfully yours,
MIKAYLA DENISE S. POLISTICO

Group-5 Researchers’ Leader, TVL FBS-12 B Students
Noted by:
KRYSTELL FAITH B. PLAZA CONCORDE ALBER J. DINIEGA

3 I’s Subject Teacher School Principal I
Approved:
GREGORIA P. ELAN
TLE Teacher
Loreto National High School
Appendix C
31
June 8, 2023
NOLI KERK E. PADONGAO

Senior Business Counselor
Department of Trade and Industry
NEGOSYO CENTER LORETO
Madam:
We, the FBS 12-B students, from TVL FBS track of Loreto
Respectfully yours,

Noted by:

Approved:
NOLI KERK E. PADONGAO
Senior Business Counselor
Department of Trade and Industry
NEGOSYO CENTER LORETO
Appendix D
32
June 8, 2023
HYACINTH MARTINI P. AMPO

TLE Teacher
Loreto, National High School
Madam:
We, the FBS 12- B students, from TVL FBS track of Loreto
Respectfully yours,

Noted by:

Approved:
HYACINTH MARTINI P. AMPO
TLE Teacher
Loreto Senior High School
CURRICULUM VITAE
33
Name: ANGELICA GASTARDO ABAD
Civil Status: SINGLE
Date of Birth: SEPTEMBER 2, 2003
Place of Birth: BRGY. PANAMAON, LORETO P.D.I.
Mother: GEMMA SEMORLAN GASTARDO
Father: MARGARITO ROSALES ABAD
EDUCATIONAL ATTAINMENT;
Elementary: SUKAILANG ELEMENTARY SCHOOL, SURIGAO CITY
Secondary: LORETO NATIONAL HIGH SCHOOL
Major: TVL-HE FOOD AND BEVERAGE SERVICES
34
Name: CYRILL OLARTE ABLITES
Date of Birth: NOVEMBER 19, 2003
Place of Birth: POBLACION SAN ANDRES QUEZON
Mother: MARIA JULIEN SULIDOM OLARTE
Father: ANTHONY BORNEO ABLITES
Elementary: LORETO CENTRAL ELEMENTARY SCHOOL, LORETO,P.D.I.
35
Name: FILJEN LUMEJOC
Date of Birth:
Place of Birth:
Mother:
Father:
36
Name: MARLYN LAN MOJILLO
Date of Birth: AUGUST 25, 2005
Place of Birth: P-3 BRGY. ESPERANZA, LORETO P.D.I.
Mother: JULIET DAMUCUM LAN
Father: MARLO GUANZON MOJILLO
Elementary: ESPERANZA ELEMENTARY SCHOOL, LORETO,P.D.I.
37
Name: PRINCE JOSEPH CASIPUNG ONGUE
Date of Birth: AUGUST 19, 2005
Place of Birth: P-9 BRGY. PANAMAON, LORETO P.D.I.
Mother: MARICEL DOREN CASIPUNG
Father: JOSELITO BITUIN ONGUE
Elementary: PANAMAON ELEMENTARY SCHOOL, LORETO,P.D.I.
38
Name: MIKAYLA DENISE SABALDAN POLISTICO
Date of Birth: DECEMBER 29, 2004
Place of Birth: P-9 BRGY. PANAMAON, LORETO P.D.I.
Mother: DARLENE ARENA SABALDAN
Father: RONNIE NUNEZ POLISTICO
39

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LORETO NATIONAL HIGH SCHOOL

(A Stand-Alone Senior High School)

DEVELOPING RICE GRANOLA ENRICHED WITH

RAISINS, DRIED APPLES, CHOCOLATE, AND PEANUTS

AN UNDERGRADUATE THESIS PROPOSAL

KRISTEL FAITH A. PLAZA

LORETO, DINAGAT ISLANDS

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE SUBJECT

INQUIRIES, INVESTIGATION, & IMMERSION

ABAD, ANGELICA MOJILLO, MARLYN L.

ABLITES, CYRILL O. ONGUE, PRINCE JOSEPH

LUMEJOC, FILJEN POLISTICO, MIKAYLA DENISE S.

The researchers would like to thank the following

ALMIGHTY FATHER, for enduring the researchers

To Ma’am KRISTEL FAITH B. PLAZA for the countless

To Mrs. Darlene S. Polistico for helping us, offered

The researcher’s FAMILY who served as their source of

And to all the individuals who willfully supported

TITLE PAGE ------ I

TABLE OF CONTENTS ------ III

PROBLEM AND RELATED LITERATURE

Introduction ------ 6-8

Review Related Literature ----- 8-9

Nutritional Value ----- 9-11

Synthesis of the Review ----- 11

Conceptual Framework ----- 12

Statement of the Problem ----- 12-13

Significance of the Study ----- 14

Scope and Limitations ----- 14

Definition of Terms ----- 15-16

Research Design ----- 17

Research Environment ----- 18

Geographical map of Loreto ----- 18

Distribution of Respondents ----- 19

Research Instruments ----- 19-20

Ethics and Data Gathering Procedure ----- 20-21

Collection and Preparation of Ingredients ----- 21

Mixing the Ingredients ----- 21-23

Data Analysis ----- 23

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Results and Discussion ------ 24-34

Survey Questionnaire ------ 35-37

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

Summary of findings ------ 39-40

PROBLEM AND REVIEW OF LITERATURE

This chapter presents the introduction, review of

It is quite a common scenario in some Filipino households

With the ongoing concern for leftover rice, a

do produce greater reductions in hunger and greater increases

REVIEW OF RELATED LITERATURE

This section presents the related literature and studies

In the Philippines, there is a growing concern about food

Granola bars have become a popular meal replacement for

The need for nutritional foods has increased. Consumers,

The development of nutritious, low-cost snacks have

The pattern of life of the people who realize the

of conventional nutrition with excellent taste. Still, the

Nutritional Value of Puffed Rice

A 100 gram per serving contains the following nutritional

Nutritional Value of Raisins

A 100 gram per serving contains the following nutritional

0.1g, cholesterol 0mg, sodium 11mg, potassium 749mg, total

Nutritional value of Apples