DEVELOPMENT OF FRUITY SNACK BAR FROM DIFFERENT RICE (Oryza

Sativa) VARIETIES

ZENAIDA TIMMY D. DE GUZMAN

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

MID LA UNION CAMPUS

COLLEGE OF TECHNOLOGY

SANFERNANDO CITY, LA UNION

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

INTRODUCTION

Situational Analysis

Rice (Oryzae sativa L.) is a major cereal crop in the developing world. It is

consumed as a staple food by over one-half of the world’s population with approximately

95 per cent of production in Asia. Over 2 billion people in Asia alone derive 80 per cent

of their energy needs from rice, which contains 80 per cent carbohydrates, 7-8 percent

proteins, 3 per cent fat,and 3 per cent fiber. Rice is known as the grain of life, and is

synonymous with food for Asians. In addition to being a staple food and an integral part

of social rites, rituals, and festivals in almost all Asian countries, it has a medicinal value

too, which was clearly recognized by the medicine systems of the region centuries ago.

Ancient Asian civilizations have long valued the importance of rice in sustaining human

health and nutrition. The most preferred rice is milled rice, which is industrially prepared

by removing about 7-12 per cent of the bran fraction by milling (Paiva et al., 2014). In

developing countries, the quality of rice in terms of nutritional quality has been greatly

emphasized as rice is the staple and main cereal consumed. Rice is the major crop

cultivated among many areas and a major source of agriculture in Asia and Africa. Rice

belongs to grass family. It is classified under cereals. The two species of rice popular are

Oryza sativa and Oryza glaberrima. Rice is the staple food and most of the calories are

obtained from it. Many varieties of rice are grown across the world. According to

Umadevi et al. (2012), rice is considered as a cultural food. About four-fifths of the

world's rice is produced by small-scale farmers and is consumed locally. Rice cultivation
is the principal activity and source of income for about 100 million households in Asia

and Africa (Ahuja et al., 2008).

Pigmented rice has been consumed for a long time in Asia, especially China,

Japan, Korea and many other countries in Southeast Asia (Tananuwong et al., 2010).

There are many special cultivars of rice that contain color pigments, such as black rice,

red rice and brown rice, which have dark red, dark purple, dark blue, red brown, black

purple, or dark redpurple grains. The name of the rice refers to their kernel color which is

formed by deposition of anthocyanin in different layers of the pericarp, seed coat and

aleurone (Sampong et al., 2011). The origin of coloured rice is as old as rice itself. Rice

with a red bran layer is called red rice. Though, the colour is confined to the bran layer, a

tinge of red remains even after a high degree of milling. Unmilled rice has a higher

nutrient content than milled or polished white rice.

Black rice is a type of the rice species Oryza sativa L. which is glutinous, packed

with high level of nutrients and mainly cultivated in Asia. The pericarp (outer part) of

kernel of this rice colour is black due to a pigment known as anthocyanin, an antioxidant.

Black rice is also known as purple rice, forbidden rice, heaven rice, imperial rice, king’s

rice and prized rice. Many people assume this rice as a panacea of many culinary diseases

because of its high nutritive value and curative effect. This rice is supposed to enhance

the longivity of life, hence it is also known as long life rice. This rice includes several

varieties with a long history of cultivation in Southeast Asian countries such as China,

India and Thailand (Kong et al. 2008). This rice is getting popular in recent years because
of its high nutritive value and antioxidative properties. Compared to white rice, black rice

is relatively rich in the mineral contents such as Fe, Zn, Mn and P and has higher

variability in mineral content that depend upon varieties and soil types of the planting

area rice has high nutritional value and it contains the highest levels of anthocyanin. Its

dark purple color is primarily due to its anthocyanin content, which is higher by weight

than that of other coloured grains. Anthocyanins are a group of reddish purple water

soluble flavonoids (Shen et al. 2009) located on pericarp, seed coat and aleurone layer

(Sompong et al. 2011).

Black rice now widely considered as a ‘super food’ by researchers and scientists.

The term ‘super food’ is used to describe food items with extremely high nutritional

value. Black rice is a super nutritious type of rice that is high in fiber, antioxidants,

vitamins B, vitamin E, iron, thiamine, magnesium, niacin and phosphorous. Not only it is

the type of rice that is richest in powerful disease fighting antioxidants but also it contains

anti-inflammatory, anti-carcinogenic properties and has an ability to stop the

development of diabetes mellitus, cancer, heart disease, and even weight gain. Black rice

is especially rich in anthocyanin pigments, phytochemicals, protein and vitamins. China

cultivates the most Black Rice followed by Sri Lanka, Indonesia, India, Philippines etc.

Thailand occupies the ninth position when it comes to Black Rice cultivation. Black Rice

is known for its antioxidant properties (Ichikawa et al., 2011; Sompong et al., 2011). The

antioxidants are crucial for memory enhancement and strengthening of the immune

system. Choi et al. (2007) reported that the pigments of colored rice bran inhibit allergic

reactions
 Red rice has a higher content of crude fiber, crude protein, minerals and

antioxidants than white rice. It has a higher nutrient density and lower glycemic index

which makes it comparatively superior than white rice. Red rice has multifaceted

nutritional values which make it a highly beneficial super food. However, red rice has

been relegated from plates and fields due to the emergence of white rice as a predominant

staple food since the advent of green revolution. Although the scientific community is

totally aware of its wonders as a source of minerals, protein and antioxidants, yet alone

they cannot make a significant mark without an immense market demand. The red rice

must evolve onto its journey as a gift of nature rather than ending as weedy and wild rice.

Looking onto its health properties, it will be desirable to have processed food items such

as puffed and flaked rice, coloured noodles and snack items prepared from red rice

adding to its popularization and commercialization as an important food grain. Red

pigmented rice was used in various medications like allergies, skin ailments, uterus

related problems, nerve disorders, gastrointestinal problems, liver, kidney disorders,

fever, infections, and in promoting lactation in Karnataka and Kerala. Pigmented rice

posses unique color and flavor, therefore they are used as ingredient in many dishes

(Hegde et al., 2013). White rice generally dominates the rice market, the consumer are

now more interested in pigmented rice. Nowadays rice is considered not only as a staple

food but also as a functional food that could provide health benefit (Indrasari 2009).

Some studies have shown that anthocyanin compounds in addition to their role as a

source of color pigment in rice also play as antioxidant that prevents various disease such

as diabetes, heart, and cancer (Wang & Stoner, 2008).

(Zn) and minerals (Ahuja et al., 2000). Zinc and iron are needed by the human body for

enzymatic processes and haemoglobin production, respectively. If zinc is deficient,

symptoms such as diarrhoea, weight loss and infection appear. If left untreated, zinc

deficiency can be fatal. Similarly, iron deficiency can be detrimental to health, leading to

anaemia with symptoms of brittle hair, brittle fingernails and fatigue. Rice is also a

source of potassium (K), an important mineral needed by the body for normal

metabolism, cell, tissue and organ function, muscle growth, and normal activity of the

heart. Rice also contains manganese (Mn) and copper (Cu) in trace amounts. Manganese

is needed for normal functioning of the brain and nerves while copper is needed for

enzyme production for normal body function.

Ready-to-eat breakfast cereals and their products play an important role in human

diet. They offer specific functional and physiological benefits to the human beings and

are considered as economically competitive source of nutrients. Snack bars are one of the

ready-to-eat convenient products occupying larger space in the consumer market which

not only satisfy the hunger, but prove as a qualitative source of nutrients and are a

convenient means of replacement of a meal (Padmashree et al., 2013). Snack foods are

usually high in calories but low in protein, vitamins, and other micronutrients (Tongdang,

2008). Due to the growing consumer demand for natural, convenient, and nutritious food

products, there is a need to modify, innovate and improve the nutritive composition of

snack bars for health benefits (Williams et al., 2006; Sun-Waterhouse et al., 2010).

Cereal based snack bars are small rectangular nutritional food bars having a weight 25
50g (Giri et al., 2012) and prepared from multiple ingredients including cereals, fruits,

nuts, sugar, etc. Several types of cereal based snack bars exist, including high-protein,

high-fibre and high-calorie bars (Lobato et al., 2012). Now-a-days nutritional bars have

become popular. The bars offer a fast, convenient food source that requires little

preparation, a long shelf life and no refrigeration. It has carbohydrates, protein, fat, fiber,

nutraceuticals, preservatives and some functional additives for normal or special diets.

These bars are packed in a suitable packaging material like metalized polyester

polyethylene, aluminium pouch, vacuum packaging, etc., to protect from the ingress of

moisture and oxygen during storage from atmosphere. Cereal bars may also vary in shape

(like in the form of square, rectangular or oval shaped tablets) and size as well as method

of processing like extrusion, super saturated sugar solution for binding of ingredients and

high pressure compression (Sharma et al., 2006). Moreover, other snack bars are

available including fruit bars, crunchy bars, salty bars, low-calorie bars and diet bars.

Furthermore, bars with fillings, bars with chocolates, bars without chocolate and bars

with potentially functional additives such as pre-biotics are also available (Lobato et al.,

2012). The various varieties of bars available in the global market with good organoleptic

properties and consumer appeal are referred by names such as chewy cereal granola bars,

organic bars, choco bar, muffin bar, fruit filled bars and so on. These bars are generally

packed in metallised polyester films and have a limited shelf life of 3 to 4 months

(Padmashree et al., 2012). High-protein snack bars (also called ‘protein bars’) are a

convenient and nutritious food format that was originally developed for athletes but is

now formulated to appeal to a wide range of health conscious consumers. These bars

contain 15-35 per cent protein. Chocolates, sugars, and flavorings create an appealing
taste and flavor. Nuts, wafers, nuggets, etc. may be added for novel texture. Vitamins,

minerals, and/or fiber are often added for enhanced nutritional value (Loveday et al.,

2009).

In the study, titled “Healthier red and black rice: Not your ordinary staple food”,

PhilRice food scientists Marissa Romero, Gerome Corpuz and Henry Mamucod said red

and black varieties of rice have high phytochemical contents and health-promoting

properties. Pigmented rice has higher amounts of crude protein, crude ash, crude fat and

crude fiber compared with white rice. Filipinos are eating less of these rice varieties due

to lack of proper information and knowledge on their health benefits. She said these rice

varieties could be promoted by the government as “functional foods” to help improve the

health of Filipino consumers.

Organic farming advocates are now pitching calls for the massive cultivation of

colored rice, particularly black rice, hoping to make a crack at the global organic food

market by supplying unique rice varieties from the Philippines. Recently, black rice was

introduced in the local market and because of the demand, the cultivation of black rice is

starting to gain ground in Luzon, says Jun Garde, a member of the Pambansang

Inisyatibo ng Pagbibinhi at Likas-Kayang Pagsasaka sa Pilipinas, Inc or Pabinhi

Pilipinas. There are five differently-colored rice varieties other than white – brown, red,

pink, violet and black – which are being cultivated in the Philippines. In Tarlac, Garde

said around 20 hectares are planted to black rice; 15 hectares in Bulacan, and five

hectares in Nueva Ecija. It is also cultivated in some parts of Baler, Aurora, Isabela,
Mindoro, and Bataan, Garde, a seed collector said. However, these indigenous rice

varieties are rarely sold in the market, as they are usually consumed by the farmers

themselves.

Ulikan, as it is called in Kalinga Province, and Mini-angan, as it is called in

Ifugao Province, is a native race variety of the species Oryza sativa indica. It is a red

colored, non-sticky, aromatic long grain variety. It is high yielding (between 2.2 to 3.8

tons per hectare), with a higher than average number of rice grains per flower cluster with

an average of 315.

Our country has a rich diversity of pigmented rice, but their utilization as

functional food has not been fully explored owing to the limited information on their

phytonutrients.

The study focuses on the development of fruity snack bar from different rice

varieties with standardized formulation and process, desirable and consumer acceptable

sensory quality, physico-chemical property, and microbiological quality. Snack bars can

be a wise choice for a snack or mini meal if they offer a healthy dose of protein and fiber.

It is convenient source of nutrition and come in a wide variety of flavors. Choosing

unpolished red and black rice, it contains higher levels of antioxidants compared to other

varieties of rice which is white and brown rice, and would make Filipinos healthier,

according to a study conducted by the Philippine Rice Research Institute (PhilRice). The
Researcher conducted this research to help the public be more aware of the health

benefits of pigmented rice like black and red rice.

Statement of the Objectives

The general objective of this study is to develop fruity snack bars from different

rice varieties.

The specific objectives are:

1. To standardize the formulation and process of the fruity snack bars from

different rice varieties;

2. To determine the sensory acceptability of the fruity snack bars from different

rice varieties and;

3. To determine the physicochemical properties of the fruity snack bars from

different rice varieties;

4. To determine the microbiological quality of the fruity snack bars from different

rice varieties.

Time and Place of the Study

This research was conducted at the Food Technology Department, College of

Technology, Don Mariano Marcos Memorial State University Mid La Union Campus,

City of San Fernando La Union, School Year 2018-2019.

rice varieties was conducted at Food Analysis Laboratory, Department of Food

Technology.

The proximate analysis and microbial analysis was conducted at the Department

of Science and Technology, Regional Office 1-Regional Standards and Testing Center,

San Fernando City, La Union.

Definition of Terms

Development refers to the process of using different rice varieties to produce

snack bar, thus a new product is developed;

Physico-chemical analysis is a type of analyzing water activity, pH, moisture

content and other physic-chemical parameters of a food product.

Sensory Evaluation is a process on which the product is evaluated for the

identification of descriptive attributes and acceptability attributes of the product.

Snackbars are small rectangular nutritional food bars having a weight 25-50g and

prepared from multiple ingredients including cereals, fruits, nuts, sugar, etc.

Anthocyanin is a blue, violet, or red flavonoid pigment found in plants.

Utilization is the action of making practical and effective use of something.

Cultivate is to prepare and use (land) for crops or gardening.