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.committeememberAlvarez, Sheila B.
dc.contributor.committeememberBermudez , Dodilyn D.
dc.date.accessioned2026-07-22T05:41:11Z
dc.date.available2026-07-22T05:41:11Z
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 30-40minutes 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 [Unpublished Undergraduate Thesis]. 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/123456789/2240
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 2
dc.sdgSDG 3
dc.sdgSDG 8
dc.sdgSDG 12
dc.subjectRice weevil
dc.subjectProfit--Mathematical models
dc.subjectFood--Sensory evaluation
dc.subjectSensory stimulation
dc.subjectSensory evaluation
dc.titleDevelopment of black rice (Oryza saliva cultivar) cracker
dc.typeThesis
dcterms.accessRightsOpen access
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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