DEVELOPMENT OF

SNACK BAR
FROM TWO
RICE (Oryza Sativa)
VARIETIES
Zenaida Timmy D. De Guzman
 RED AND BLACK RICE ARE Our country has a rich diversity of pigmented rice,
RICH IN.. but their utilization as functional food has not been
fully explored owing to the limited information on
CHAPTER 1
their phytonutrients.
● Fiber
● Anthocyanin
Introduction

● Minerals
● Vitamins B
● Vitamin E
● Iron
● Thiamine
● Magnesium
● Niacin
● Phosphorous
● Anti-inflammatory
● Anti-carcinogenic
CHAPTER 1 OBJECTIVES
General Objective:
Develop
Introduction

Specific Objectives:
Standardize the Formulation
Sensory Acceptability
Physicochemical properties
Microbiological Quality
Production Cost
 Research Design
CHAPTER 2
● Complete Randomized Design (CDR)
Methodology

● Food Processing Laboratory of Food Technology Department,

College of Technology, Don Mariano Marcos State University-Mid
La Union Campus in San Fernando City
CHAPTER 2 Description of Raw Materials
Methodology

BLACK RICE
 CHAPTER 2
Methodology

RED RICE
 CHAPTER 2
Methodology

MULBERRY FRUIT
 Preparation of Dried Mulberry
Select a fresh ripe mulberry fruit
CHAPTER 2
Wash the mulberry fruit in running water and measure it.
Methodology

Soak it in lime solution overnight, put 7.15g in 1L of water for every 500g of mulberry fruit.

After soaking overnight in lime solution, soak it in sugar solution, put 125g of sugar in 500ml

of water and heat the mixture until the sugar dissolves then put the mulberry fruit in the

mixture.

After soaking in sugar, drain the mulberry fruit and add another 125g of sugar and soak it

over night.
CHAPTER 2
Drain the mulberry fruit after soaking.
Methodology

Pre heat the dehydrator for 30 minutes.

Put the mulberry fruit in a tray and spread it.

Put the mulberry fruit in the dehydrator for 5 hours in 80 degree Celsius.

After drying the mulberry fruit put it in a packaging and store it in a cool condition.
 Preparation of Mulberry Syrup
CHAPTER 2
Select fresh ripe mulberry fruit.
Methodology

Crush the mulberry fruit and put 30 ml of water in every 10g of mulberry fruit

Heat until it boils

Drain the pulp of the mulberry fruit

 Preparation of Puffed Rice

Select the standard rice

CHAPTER 2
Measure the black and red rice and wash separately.
Methodology

Add potable water separately, for every 1 cup of rice put 2 cups of water.

Cook the black and red rice separately.

After cooking, put the rice in a tray and spread it separately.

Preheat the dehydrator for 30 minutes and then put the rice inside for 4 hours at 80 degree Celsius.

Deep fry the dried rice at 240 degree Celsius in not more than 10 seconds or until the rice puffs.

Drain the puffed rice in the oil.

 Standardization

EXPERIMENTAL
TREATMENTS TEST
CHAPTER 2
VARIATION
T1=70g
Methodology

Amount of Sugar Preference Test (60)

T2=80g

NAME:___________________ AGE:____ GENDER:____DATE:______ PANELIST NO.: 1

INSTRUCTION: You are presented 2 coded samples of snack bars, taste the given samples and encircle the code
that you prefer in terms of sweetness. Put a comment on the space provided if you have any suggestion for
the improvement of the product.

356 263

COMMENT/S:_____________________________________________________________________________.
 Standardization
EXPERIMENTAL
TREATMENTS TEST
VARIATION
CHAPTER 2
T1=40g
Amount of
T2=50g Ranking Test (60)
Methodology

Dried Mulberry
T3=60g
NAME:______________ AGE:_____ GENDER:__DATE:______ PANELIST NO.: 1

INSTRUCTION: You are presented 3 coded samples of snack bars, taste the given samples and
rank them according to what you prefer. Write the rank below the codes of the sample in the space
provided. Put a comment on the space provided if you have any suggestion for the improvement of
the product.

356 263 608

___ ___ ___

COMMENT/S:_________________________________________________________.
 Standardization

EXPERIMENTAL
TREATMENTS TEST
VARIATION
CHAPTER 2
T1=40:60
Ratio of Rice T2=50:50 Ranking Test (60)
Methodology

T3=60:40

NAME:______________ AGE:_____ GENDER:__DATE:______ PANELIST NO.: 1

INSTRUCTION: You are presented 3 coded samples of snack bars, taste the given samples and rank them
according to what you prefer. Write the rank below the codes of the sample in the space provided. Put a
comment on the space provided if you have any suggestion for the improvement of the product.

356 263 608

____ ____ ____

COMMENT/S:_________________________________________________________.
 Standardization
EXPERIMENTAL
TREATMENTS TEST
VARIATION
CHAPTER 2
T1=Mulberry Syrup + Dried
Mulberry
T2=Mulberry Syrup without
dried Mulberry
Methodology

Mulberry Syrup Ranking Test (60)

T3=Mulberry syrup with
pulp + Dried Mulberry
T4=Mulberry syrup without
pulp + Dried Mulberry
NAME:______________ AGE:_____ GENDER:__DATE:______ PANELIST NO.: 1

INSTRUCTION: You are presented 4 coded samples of snack bars, taste the given samples and rank them
according to what you prefer. Write the rank below the codes of the sample in the space provided. Put a
comment on the space provided if you have any suggestion for the improvement of the product.

356 263 608 568

___ ___ ___ ___

COMMENT/S:_________________________________________________________.
 Standardization
EXPERIMENTAL
TREATMENTS TEST
VARIATION
CHAPTER 2
Fruity Snack Bar from T1= Fruity Snack bar
different Rice from different Rice
Varieties Preference Test (60)
Methodology

varieties VS.
Commercial T2= Commercial

NAME:______________ AGE:_____ GENDER:__DATE:______ PANELIST NO.: 1

INSTRUCTION: You are presented 2 coded samples of snack bars, taste the given samples and encircle
the code that you prefer in terms of sweetness. Put a comment on the space provided if you have any
suggestion for the improvement of the product.

356 263

COMMENT/S:_________________________________________________________.
 Process Flow
CHAPTER 2
Weight all ingredients that are to be used
Methodology

Caramelized the sugar with mulberry syrup and vanilla extract in low fire and mix continuously

Mix the puffed rice and dried mulberry into caramelized sugar and mix it

Put it in the pan and press it down

Cut it in bar shape

Label and put in the packaging

 Acceptability Test
Ingredients T1
Black Rice (g) 120
Red Rice (g) 80
CHAPTER 2
Sugar (g) 80
Dried Mulberry (g) 40
Methodology

Vanilla (g) 15
Mulberry Syrup 30
CHAPTER 2
Methodology
Descriptive
 Proximate Analysis
TEST STANDARD RESULT
Ash Content
CHAPTER 2
Moisture Content
Methodology

Crude Protein
Microbial Analysis

TEST STANDARD RESULT

Aerobic Plate Count 106 <250 CFU*/g
104
Mold and Yeast Count <10 CFU/g
 INGREDIENTS AMOUNT NEEDED UNIT PRICE PRICE/UNIT

Black Rice 500 g Php 80 /kg 40

Red Rice 500 g Php 70 /kg 35

CHAPTER 2
Production Cost Sugar 375 g Php 60 /kg 22.5

Mulberry 200 g Php 250 /kg 50

Methodology

Vanilla 75 ml Php 200 /L 15

Oil 1000 ml Php 57 /L 57

219.5/1000g

Packaging and Label 500

Content (1000g) 219.5 719.5

Labor(10%) 71.95

Contingency(30%) 215.85 287.8

Breakeven Price 1007.3

 EXPERIMENTAL
TREATMENTS TEST RESULT
VARIATION
CHAPTER 3
Results and Discussion
Amount of
T1=70g Preference Test (60) T1 21 39
Sugar
T2=80g T2 39 21
T1=40g T1 25 20 15
Amount of
T2=50g Ranking Test (60) T2 17 24 19
Dried Mulberry
T3=60g T3 18 16 26
T1=40:60 T1 13 24 23
Ratio of Rice T2=50:50 Ranking Test (60) T2 20 14 26
T3=60:40 T3 27 22 11
 T1=Mulberry
Syrup + Dried
Mulberry
CHAPTER 3
Results and Discussion
T2=Mulberry
Syrup without
dried
T1 9 19 16
Mulberry
Mulberry
T3=Mulberry Ranking Test (60) T2 4 11 15
Syrup
syrup with T3 17 16 16
pulp + Dried T4 30 13 12
Mulberry
T4=Mulberry
syrup without
pulp + Dried
Mulberry
 T1= Fruity Snack
CHAPTER 3
Results and Discussion

bar from T1 49
Fruity Snack Bar different Rice
from different Preference T2 11
Varieties
Rice varieties VS. Test (60)
Commercial
T2= Commercial
 Black rice- Appearance;
160g Like
CHAPTER 3
Results and Discussion
Red Rice- Extremely; 39.
40g Texture; Like
Sugar- 80g Very Much;
Acceptability Acceptability
Dried 46. Flavor;Like
Test Test (100)
Mulberry- Extremely;62.
40g Over-all
Mulberry Acceptability;
Syrup- 30ml Like
Vanilla-15ml Extremely;49
 Descriptive Test
CHAPTER 3
Results and Discussion
Initial:
● Color
● Flavors
● Texture

Final:
 Proximate Analysis
PARAMETER STANDARD AMOUNT
CHAPTER 3
Results and Discussion
Ash Content
Moisture Content
Crude Protein

Microbiological Analysis
PARAMETER STANDARD AMOUNT
ACP
Mold Count
Yeast Count
 ● New product was developed from rice
SUMMARY and CONCLUSIONS ●
CHAPTER 4
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