University of Cebu-Banilad Library

Thesis (Degree of bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.

Summary: Brown rice (Oryza sativa) an entire grain and decent wellspring of magnesium, phosphorus, selenium, thiamine, niacin, Vitamin B6, and manganese, and is high in fiber. The essential target of this investigation is to develop brown rice as alternative flour in baking pastry products as brownies, cookies, and muffins. Further, it sought to address the queries on the direct cost of making brown rice flour into pastry products, its theoretical nutritional value, general acceptability and significance difference between and among the developed pastry products. The study utilized an experimental method using a researcher- made questionnaire. A total of 82 Senior High School Techvoc students from the University of Cebu Banilad will be chosen as participants of the study using random sampling. The result shows that among the three pastry products brownies were highly acceptable with total cost of P49.15. There is no significant difference between and among sensory attribute of cookies, brownies, and muffins made of brown rice. The theoretical nutritional value of brown rice are the following: In a 100g of brown rice, there are 82 calories of energy, 1.83g of protein, 0.65g of total (fat), 17.05g of carbohydrates, 1.1g of fiber, 0.16g of sugar, 0.37mg of iron, 3g of sodium, 0.17g of fatty acids, total saturated, 0. fatty acids, total trans, 2mg of calcium, 0mg of cholesterol. Therefore, brown rice flour can also be used as a base ingredient in every pastry product which could preeminent to being a healthier diet. The pastry products made of brown rice flour is more desirable since it is a low-cost, high benefit than the usual pastry products.

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