1

Chapter I

INTRODUCTION

Rationale

Filipinos still embrace traditional culture views of health and

medicine. Many factors have been associated with the cause of hypertension

which includes immigration-related stress, diet and cultural benefits (Bledsoe,

2016).

Obesity, a health problem affecting Filipinos persists because of

overeating, taking unbalanced and irregular meals and choosing unhealthy food.

Filipinos love food and celebrations that include many traditional and foreign

dishes like lechon, burgers, fries and etc. These foods are high in fats and

sodium that makes Filipinos more prone to diseases like heart diseases or high-

blood pressure (Bledsoe, 2016).

Nowadays, people love to make and eat lumpia especially during fiestas.

To lessen the aforementioned problems, this study aims to develop a black rice-

based lumpiawrapper.

Blackrice has even more impressive health benefits than most other

closely related rice varieties. It is introduced and cultivated worldwide because of

its high levels of nutrients and antioxidants (Oikawa, 2015).

Black rice is loaded with antioxidant especially anthocyanin which is

great for diabetics, heart patients and helps brain activity. It is great for skin and
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hair due to its Vitamin E content. It is also loaded with fiber so it does not spike

blood sugar levels. It is rich in iron, hence, good for vegetarians (Sengupta,

2017).

Its emergence is of great advantage to farmer-consumers since the plant

is known to be the best source of phytochemical and antioxidants. The color of

the commodity makes it desirable. Accordingly, phytochemicals in a non-nutritive

component of the plant appear to have a protective effect against cancer (Brown,

2005). Perhaps such rice variety as black rice can combat the fast growth of

carcinogenic cells in one’s body, thus extending an individual’s life span.

The researcher is motivated to develop the product,for it will be a great

help to the consumers. It’s because of the health benefits that we can get from

the black rice. They won’t just eat delicious foods but, healthy and has many

benefits as well. Especially during occasions mostly of the food we eat are high

in cholesterol, calories, and sugar that can cause weight gain and even different

diseases such as high blood pressure,diabetes and etc. Aside from lechon,

desserts, and other dishes lumpia is one of the mostly served food during this

time, so to balance the food we eat I, will develop a product that is healthy and

has many benefits. A lumpia wrapper which is made from organic black rice

could be a solution to the aforementioned problems.

Objectives

The major focus of this study is to develop a lumpia wrapper which is

based from black rice and determine what amount of mixture is preferable.
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Specifically, this study sought to:

1.) Assess the profile of black rice lumpia wrapper in terms of ingredients,

tools and equipment, procedure, nutritive value and shelf-life.

2.) Evaluate the most acceptable black rice lumpia wrapper in terms of its

amount of mixture.

3.) Evaluate the sensorial properties of black rice lumpia wrapper in terms of

aroma, taste, color and texture and general acceptability.

4.) Determine the acceptability of black rice lumpia wrapper in terms of aroma,

taste, color, texture, and general acceptability of the different samples.

5.) Determine if there is significant difference among samples as perceived

by respondents.

Scope

The product will be developed at Bohol Island State University – Bilar

Campus Zamora, Bilar, Bohol particularly at the crop-processing laboratory room.

The sensory evaluation will be conducted at the Farmer’s Training Center Hall

(FTC), and there will be 30 laboratory panelists who will evaluate the product. In

the consumers’ acceptability test, there will be 100 respondents who will rate the

product. The consumers’ acceptability test will be done at the crop science

laboratory room. The one who will rate the product are the students coming from

Bachelor of Science in Agriculture (BSA).

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REVIEW OF LITERATURE

Executive Order No. 481, section 8 “Research Development and

Extension” states that the Department of Agriculture (DA), Department of

Science and Technology (DOST), State Universities and other appropriate

agencies such as, but not limited to scientific/professional organization and

research institutions shall develop, enhance, support and consolidate activities &

related technologies to protect the environment & improve agriculture (Ermita,

2005).

The researcher believes that this product could contribute in the

development and innovation of our country, in accordance with the 1987

Philippine Constitution, Article XIV, Section 10: which states that Science and

Technology are essential for national development progress. The State shall give

priority to research and development, invention, innovation and their utilization;

and to science and technology education, trainings and services. It shall support

Indigenous, appropriate and self-reliant scientific and technological capabilities

and their application to the country’s productive systems and normal life

(Philippine Constitution, 1987).

The Philippine Constitution, Article IV of Section X which states that the

State shall give priority to research and development, invention, and other

utilization. In connection, the state shall give support to the foundation,

organization, and make profitable foods and services to uplift the economic crisis

and for the progress of the country.

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The 1987 Philippine Constitution, Article XIV, Section XII, states that the

state shall promote adoption of technology. Likewise, Article XIV, Section XII of

the Philippine Constitution expresses that the state shall regulate, transfer and

promote the adoption of technology from all sources for the national benefit. It

shall encourage the widest participation of the private groups, local governments

and community based organizations in the generation and utilization of the

science and technology.

BLACK RICE FACTS

Black rice was consumed in regions of Asia for thousands of years. In fact,

first countries it was only reserved for Chinese Royalty. Today, this type of rice

that is richest in powerful disease-fighting antioxidants also contains dietary fiber,

anti-inflammatory properties, and has the ability to help stop the development of

diabetes, cancer, heart disease and even weight gain (Axe, 2016).

The color of rice grains is determined by which color pigments they

accumulate, in the case of white rice. For instance, the pro-anthocyanin that give

wild rice grains their characteristics red color are not produced in white rice due

to a mutation in a gene controlling pro-anthocyanin biosynthesis. The color in

black rice is known to be due to anthocyanin pigments. In all accounts, black rice

is a cut above the rest when it comes to its nutritional quality and health benefits

due to its nutritional profile and healing properties. Today, black rice is available

to the masses with reporting that researchers are trying to encourage its

popularity (Kamo, 2016).

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Current different varieties of rice are available today. Out of all types black

rice is found to be the one containing highest amount of nutrition that helps with

growth. A 100 gram serving of black rice black rice contains 8.5 grams proteins,

3.5 milligrams irons, zero zinc and 4.9 grams fibers. Its texture is a bit heavier as

compared to other varieties of rice but its natural flavor is rich and sweet (Reyes,

2013).

Black rice is typically sold and is commonly used as a condiment, dressing

or as decoration for different types of desserts in many countries around the

world. Its unusual color makes it very popular for desserts and its high nutritional

value is an added benefit (Kushwaha, 2016).

This rice often served with fresh fruits such as mangoes and lychees.

Conventionally this rice has been used in China and Taiwan as desserts rice, but

it can be used in almost any sweet or spicy dish when plain rice is used.

Moreover, noodles have been produced from black rice. Furthermore, wine is

also preferred from black rice by yeast fermentation (Teramoto, et al., 2017).

LUMPIA WRAPPER

Lumpia wrapper is sometimes called Shang-hai-style egg roll wrappers,

these skins are used typically to prepare lumpia, savory Filipino egg rolls. The

wrappers are made from the flour and water, or cornstarch, eggs and water.

The Philippine version of the egg roll consists of a lumpia wrapper (a thin

“skin” made of flour or cornstarch, eggs and water)wrapped around a filling and

fried. Sometimes a lettuce leaf is used to enfold the filling mixture, in which case
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lumpia is used to enfold the filling mixture, in which case lumpia is not fried. The

filling can be made of chopped raw or cooked vegetables, meat or a combination

of two. Lumpia can be served as an appetizer or side dish.

SENSORY EVALUATION

Sensory evaluation requires all senses of the body like the following:

Sensory evaluation comprises a set of techniques for accurate

measurements of human responses to foods and minimizes the potentially

biasing of brand identity and other information influences in consumers

perception. As such, it attempts to isolate the sensory properties of food

themselves and provides important useful information to product developers,

food scientists, and managers about the sensory characteristics of their products.

The use of cognitive / conscious reasoning for evaluating acceptability

such as employing the 9-point hedonic scale or any other continuous and /or

categorical scale has the advantage of being simple for consumers to respond

and practical for research to analyze (Lawless and Heymann, 2010).

The principles and practices of sensory evaluation involve each of the four

activities such as to evoke, to measure, analysis and interpretation of results of

the evaluation (Peryam, 2008).

These are the factors that need to be considered in doing the sensory

evaluation. These are the bases on how to rate the black rice lumpiawrapper

using the 9-point Hedonic scale.

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Materials and Methods

Design

The study will use single factor Randomized Complete Block Design

(RCBD) with 2 blocks for the panelists and three (3) replications for the trials with

different amount of ingredients as indicated in Table 1.

Table 1. Experimental Treatments

Samples (S) Black rice (%) All Purpose Flour (%)
1 50 50
2 30 70
3 10 90

Environment and Participants

The product will be developed at Bohol Island State University – Bilar

Campus Zamora, Bilar, Bohol particularly at the crop-processing laboratory room.

The sensory evaluation will be conducted at the Farmer’s Training Center Hall

(FTC), and there will be 30 laboratory panelists who will evaluate the product. In

the consumers’ acceptability test, there will be 100 respondents who will rate the

product. The consumers’ acceptability test will be done at the crop science

laboratory room. The product will be rated by the Bachelor of Science in

Agriculture (BSA) students.

Instrument

A prepared sensory evaluation sheet will be used to determine the taste,

aroma, color, texture and general acceptability of the product by using a

descriptive analysis and 9-point Hedonic Scale. The panellist will fill out the score
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sheet with their respective perception of the product. In the same manner,

respondents from consumer acceptance will be given score sheets to fill out as to

their preference among the samples presented.

Procedure

Seeking permission and information. The researcher will ask

permission from the Campus Director and from the Dean of College of

Agriculture and Natural Resources to conduct the study in the crop-processing

laboratory room at Bohol Island State University-Bilar Campus. A letter of

invitation will be sent to the selected participants for sensory evaluation. This will

be composed of students from the Bachelor of Science in Agriculture. The

participating respondents will be gathered at the FTC hall and will be informed of

the main purpose of the study.

Procurement of ingredients. This study will use the following

ingredients: black rice, all-purpose flour, water, salt and oil. Black rice will be

procured at BISU-Bilar cafeteria. The other ingredients will be procured at the

Bilar Public Market.

Materials and Equipment. Digital weighing scale, strainer, tray, baking

sheet, stainless spoon and fork, spiral whisk and mixing bowl will be the tools

and equipment to be used in the conduct of the study. For the ingredients black

rice, all-purpose flour, water, salt, and oil will be needed.

Washing. Black rice will be washed first with water before it will be air

dried and pulverized.

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Soaking. Washed black rice will be soaked in water for 12 hours to

slightly soften the grains.

Draining. After attaining the soaking time, it will be drained to remove

excess water.

Air-Drying. This will be done by putting the tray with black rice at an

ambient condition.

Grinding and Pulverizing. Air-dried black rice will be ground using a

blender. To make the particles finer, it will be pulverized using a pulverizer.

Mixing and making of Dough. Ingredients will be mixed together in a

bowl using a spiral whisk.

Shaping and Cutting the dough. The dough will be placed into a baking

sheet and will be cut into balls. The dough balls will be rolled using a rolling pin.

Binding. The dough ball will be brushed by vegetable oil and sprinkled a

little flour and covered by other rolled dough.

Heating. The frying pan will be heated in medium fire and be graced with

a little vegetable oil. The dough will be put on the frying pan and will be heated

10 seconds each side.

Cooling and Unbinding. After the heating it will be put in a cool and dry

area and will be unbounded.

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BLACK RICE

WASHING.

SOAKING FOR 12 Hrs.

Water will be
utilized in attaining
DRAINING WATER the desired
consistency of the
mixture
AIR-DRYING for 5 mins.

GRINDING/PULVERIZING

MIXING Powdered Black Rice, All Purpose

Flour, Water, Salt

SHAPING OF DOUGH S1 : 50% of Black Rice

Powder and 50% All-
Purpose Flour
HEATING

S2 : 30% Black Rice

COOLING Powder and 70% all-
Purpose Flour

PACKING
S3 : 10% Black Rice
Powder and 90% All-
SENSORY EVALUATION Purpose Flour

CONSUMERS’ ACCEPTANCE

Figure 1. Process flow in making black rice-based lumpia wrapper

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1. Sensory Evaluation

Thirty (30) laboratory panelists will perform the sensory evaluation. The

panelists will be initially oriented on the assessment process. The sensory

attributes of the product will be identified according to its color, aroma, taste,

texture and general acceptability using the 9-point Hedonic Scale. After the

evaluation, the score sheet will be collected for the data analysis.

2. Consumers’ Acceptability

For consumer’s acceptability, there will be 100 respondents who will

evaluate the product in terms of their preference. Seventy (70) of them will be

gathered from the different colleges of Bohol Island State University (BISU) and

the remaining thirty (30) respondents will be coming from the residents of Bliss,

Poblacion, Antequera, Bohol who will be additional panelists. The respondents

will be given a score sheet to fill out according to which among the treatments

presented is most preferable to them. Comments and suggestions will also be

collated for the improvement of the product.

3. Physico-Chemical Analysis

For the physico-chemical analysis, pH and moisture content will be

analyzed using the pH meter to read the acidity of the product and in

determining the moisture content of the product the researcher is going to use

the oven drying and the researcher is going to measure weight of the sample

during, before and after the release of moisture.

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4. Nutrient-Content Analysis

For the nutrient analysis, the 2 treatments with the highest acceptability

will be subjected for nutrient content. The samples will be sent to Cebu city for

laboratory test to determine the nutrient content of product such as calorie,

cholesterol, sodium, carbohydrates, protein and etc.

5. Shelf-Life Analysis

The researcher will store the product in a plastic container and will be

observed for thirty (30) days or a month and the containers will be labelled to

allow easy identification. The researcher will observe which of the treatments

had a longer shelf life.

6. Photo Documentation

Photo documentation will be done throughout the conduct of the study.

The researcher will provide photographs on how to conduct the different

processes.

7. Statistical Treatment

The data will be gathered and will be tallied, tabulated, and analyzed

through Analysis of Variance (ANOVA). Significant difference in the respondents’

level of acceptability of the different treatments of black rice lumpia wrapper in

terms of aroma, color, taste, texture and general acceptability will be determined

using Turkey’s Honest Significant Difference Test.

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Operational Definition of Terms

Aroma. Refers to the smell or the odor sensed by the receptors of the

nose.

Black Rice. A variety of rice that is purple in color which is widely

cultivated in Asia.

Color. Differs on the substance to be used in the process that produces

different sensation of the eye.

Consumer’s Acceptability Test. The choice of the respondents or

participants whether they like or dislike the product.

Wrapper. Something that is used to wrap ingredients of a dish.

Powder. Grayish in color and very fine substance which is use for making

black rice lumpia wrapper.

Respondent. A person who gives feedback and comments regarding the

product.

Replication. The process of repeating the study using the same method.

Taste. Determined using the taste buds in the mouth. The sensation of

flavor perceived in the mouth and the throat on contact with a substance.

Texture. The feel, appearance, or consistency of the product.

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BUDGETARY

Description Quantity Unit Price Total

Ingredients
1.) Black rice 10 kg 60 600 Php.
2.) All Purpose Flour 15 kg 25 375 Php.
4.) Salt ½ kg 10 10 Php.
Materials
1.) Measuring cups 1 set 300 300 Php.
2.) Measuring spoons 1 set 300 300 Php.
3.) Spiral Whisk 1 Pc. 29.75 29.75 Php.
6.) Mixing bowl 1 Pc. 79 79 Php.
7.) Spatula w/ Brush 1 Pc. 65 65 Php.
9.) Kitchen Glove 1 Pc. 29 29 Php.
10.) Strainer 1 Pc. 59 59 Php.
11.) Frying Pan 1 Pc. 120 120 Php.
Labor

1.) Trial and Error 1 Man-day 300 300 Php.

Printing and Book
8 Pcs. - 1,500 Php.
binding

Transportation and
2,500 Php.
Others
Grand Total 6,266.75 Php.
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APPENDIX A
Instrument 1
Sensory Evaluation on the Sensorial Properties of Black Rice-Based
Lumpia Wrapper
Sensory Evaluation Score Sheet No:_____

Judge No:_____

Name:
Age:
Sex:

Instruction:

Kindly taste the samples presented and rank them according to your preferences. Make
sure to rinse your mouth every after you taste.

Sample Codes

______

Aroma: ______
Acceptability: ______

Color: ______
Acceptability: ______

Texture : ______
Acceptability: ______

Taste: ______
Acceptability: ______

General
Acceptability: ______

COLOR AROMA GENERAL ACCEPTABILITY

5-dark brown 4- well blended Black rice 9-like extremely
4-light brown 3- more of black rice 8-like very much
3-brown 2- little of black rice 7-like moderately
2-light gray 1- no black rice 6-like slightly
1-gray 5-neither like nor dislike
4-dislike slightly
3-dislike moderately
TASTE TEXTURE 2-dislike very much
4-very salty 4- gritty 1-dislike extremely
3-salty 3- brittle
2-bitter 2-hard
1-unpleasant taste 1-soft
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APPENDIX B

Instrument 2

Consumer Preference Test on Black Rice-Based Lumpia Wrapper

Name: Date:
Age:
Judge No:

Direction:
Kindly taste the samples and indicate whether you like or dislike the
Sample.
A B

Which of the two samples you like better?

GENERAL ACCEPTABILITY
9-like extremely
8-like very much
7-like moderately
6-like slightly
5-neither like nor dislike
4-dislike slightly
3-dislike moderately
2-dislike very much
1-dislike extremely

Comments:

Suggestions:
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GANTT CHART

2018
ACTIVITIES
Apr May June Jul Aug Sept Oct Nov Dec Jan

Identifying the
research
problem
Browsing the
literature
background
Preparing the
research proposal
Research proposal
hearing
Revising the
research proposal
Submitting the
research proposal
Preparation and
procurement of
materials
Conducting of the
study
Gathering data

Collecting the data

Data analysis

Interpretation of the
data
Preparing the
research report
Oral Defense
Bookbinding and
Submission of the
Manuscript
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Bledsoe, M. (2016). The culture of health in Ffilipino. ASIANJOURNAL, the
Filipino community newspaper since 1991. Retrieved on April 18, 2018
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Brown, A. (2005). Understanding food principles and preparation, USA: Anvil
Publishing Inc.
Ermita, E. (2005). Executive Order. 481, Promotion and development of Organic
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www.da.gov.ph/index.php/laws-and-issuances/executiveorder.
Genius Kitchen. (2018) www.geniusitchen.com/about/lumpia-wrapper-463
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forbidden-black-rice/amp/
Kushwaha U, and Singh K. (2016). Black Rice: Research, History and
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Lawles, T. and Heymann, H. (2010). Sensory Evaluation of Food: Principles and

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of_Food_ Principles_and_Practice/amp

Buroo, R. (2018) Lumpia Wrapper. http://en.m.termwiki.com/EN/lumpia_wrapper

Naguit, S. (2005) Discourses on the 1987 Philippine Constitution, p. 304.

Oikawa, T. (2015). The birth of a black rice gene and its local spread by
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m.physorg/news/2015.09emperor-rice-html.
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and Antioxidative activity of Alcoholic Beverages Made from Thai ou
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