Development and evaluation of vegetable protein enriched red rice nutribars
2023
Villaviza, M.V. | Orden, M.E.M. | Antonio, J.P. | De Leon, A.A.
Special purpose rice (SPR) is one of the flagship commodities for R and D [research and development] of the Central Luzon State University in the Philippines. SPR includes aromatic, pigmented, and sticky rice which are healthier than ordinary rice. However, there is a limited market yet for SPR. To add more value to pigmented rice, create new products, and expand the market nutribars were developed. There ware two variants of nutribars produced, nutty and fruity bars, with pinipig from red rice as the main ingredient. Peanuts and cashew nuts were added to the nutty bar to provide plant-based protein, while dried mangoes were added to the fruity bar. Both bars are unique because they contain leaves of 'malungay' Moringa oleifera and 'saluyot' Corchorus olitorius to enhance their nutritional value. The nutribars were evaluated based on the nutrient contents, physico-chemical and sensory properties. Nutty bar contained 16.59% crude fat, 8.03% crude protein, 66.96% carbohydrates, 23.40% dietary fiber, 80.08% calcium, and 1.88% iron. On the other hand, fruity bar contained 8.01% crude fat, 6.33% crude protein, 76.16% carbohydrates, 28.51% dietary fiber 92.02% calcium, and 2.03% iron. Moreover, the products had acceptable levels of water activity, aflotoxin and microbial contents indicating product quality and shelf-life stability. Sensory evaluation was done among 100 potential consumers when the nutribars were distributed during the COVID-19 pandemic. About 94.6% of the respondents rated the products from 'moderately like' to 'extremely like' suggesting the products' market potential as snacks and meals.
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