Fatima B. Delatina (Author)
Abstract
The study formulated the Glutinous Rice Bran – Cassava Flour Biscotti, specifically to evaluate the sensory and acceptability qualities in terms of appearance, aroma, taste, and crunchiness. Significant differences in the sensory qualities and acceptability were also determined. Finally, the products were submitted for proximate analysis of the best treatments. The research employed a Completely Randomized Design (CRD), with three replicates, and involved the evaluation of one final product by 100 tasters to gauge consumer preference. Data collection utilized scorecards with Nine Point Hedonic Scales. The analysis included the calculation of arithmetic means and the application of Analysis of Variance (ANOVA) to detect significant differences among treatments. Results from sensory evaluations revealed that Treatment C, with a specific proportion of 75 grams of glutinous rice bran and 25 grams of cassava flour received the highest ratings from semi-trained panelists, described as “Extremely Delicious, Pleasant and Crunchy however Treatment B exhibited an “Extremely Appealing” in appearance. During consumer acceptability evaluation, Treatment C were highly preferred by consumers. Regardless of sensory characteristics, consumers consistently rated these products as “Liked Extremely”. Statistical analysis indicated no significant differences in appearance, aroma, and taste however there is a significant difference in crunchiness based on sensory qualities, in the acceptability of the products based on appearance, aroma, taste, and crunchiness results revealed that there is a significant difference as to consumer’ preferences in favor of Treatment C. Microbial analysis of glutinous rice bran- cassava flour biscotti indicated an Aerobic Plate Count of 800 cfu/g sample, meeting the acceptable criteria set by BFAD for aerobic plate count. The mold and yeast count were <100 cfu/g sample also within acceptable levels for baked goods. The Total Coliform count was<10 cfu/g sample, indicating that the product is safe for human consumption.
Read the full text here.
Keyword: Glutinous rice bran, Cassava flour, Biscotti