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Development of black rice (Oryza saliva cultivar) cracker

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creativework.keywordsblack rice cracker, physicochemical properties, profitability, sensory
dc.contributor.advisorEstabillo, Imma Concepcion G.
dc.contributor.authorMarayag, Lalyn A.
dc.contributor.chairPacada, Charles A.
dc.contributor.committeememberBermudez, Dodilyn D.
dc.contributor.committeememberAlvarez, Sheila B.
dc.date.accessioned2026-08-18T04:14:08Z
dc.date.available2026-08-18T04:14:08Z
dc.date.issued2019-05
dc.descriptionFull text
dc.description.abstractThe study aimed to develop black rice cracker with acceptable sensory characteristics, physicochemical properties, microbiological qualities and profitability. Treatments varied on the amount of black rice flour. Ingredients were mixed, kneaded for 15minutes then baked for 30-40 minutes at 120 degree celcius, packed and store in cool and dry place. The black rice cracker was medium purple-brown in color, slightly sweet and salty in flavor and moderate crunchy and rough in terms or texture. It was liked very much by consumer and more preferred than the commercial cracker. The physicochemical properties were water activity of 0.56, ash content of 2.19g/100g, moisture content of 6.09g/100g and crude protein of 9.69g/100g. The microbiological qualities were total aerobic place counts of <4300cfu/g and both <10cfu/g for yeast and mold counts. The black rice cracker can be sold for Php 34/100g of black rice cracker.
dc.format.extentxi, 54 p. : ill. (col.).
dc.identifier.citationMarayag, L. A. (2019). Development of black rice (Oryza saliva cultivar) cracker. [Unpublished Undergraduate Feasibility Study]. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2358
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.sdgSDG 2
dc.sdgSDG 3
dc.subjectFood science
dc.subjectRice
dc.subject.ddcRice--Processing
dc.subject.ddcFood--Sensory evaluation
dc.subject.ddcFood--Quality
dc.subject.lcshFood microbiology
dc.subject.lcshCrackers
dc.subject.lcshRice products
dc.titleDevelopment of black rice (Oryza saliva cultivar) cracker
dc.typeThesis
dspace.entity.typePublication
local.subject.scientificnameOryza saliva cultivar
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science In Food Technology
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