Global Journal of Food Science and Technology

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Acceptability of Toasted Rice Bread Mixture (Putong Tabla)

DR. Nancy P. Penacilla



Accepted 15th May, 2017


This study was conducted to determine the process and compare the best ratio or formulation of producing toasted rice bread mixture in terms of: a. color b. aroma; c. taste d. texture; and f. general acceptability A/Y 2015-2016. The study used the experimental design. Experimental research was used to determine the process of producing rice flour and its acceptability of the product as regards to the characteristics of rice flour. The researcher performed experimentation on the actual process of producing flour from rice and the product development of making toasted rice bread mixture or putong  tabla. The researcher made three trials until she arrived from the appropriate result. The appropriateness of the three treatments including the control group was evaluated based on a. Taste; b. Aroma; c. Color; d. Texture, and e. General acceptability. The primary sources of data were the 10 toasted rice bread producers or puto tabla makers; 20 LGU officials; 20 customers; 10 residents; 25 BSHRM students, and 10 staff from the PSU San Jose Campus.  The total respondents were 105 who actually participated in answering the questionnaires. They assessed the product by writing the score that correspond to their evaluation. Findings revealed that in terms of color, 100% ratio or pure rice flour got the topmost with an average weighted mean of 4.90 with light brown in color; while the lowest was obtained by 50:50 ratios with a weighted mean of 3.75 with brown color. The average weighted mean was 4.00 with brown color. As to the aroma of toasted rice bread, 100% ratio has the highest weighted rating of 4.90 or highly desirable; while the lowest rating was the 75:25 ratio or desirable with a rating of 3.50. The average weighted mean was 4.07 or desirable. For the texture of rice flour, the topmost was the I00% pure rice with a weighted mean of 4.80 or very smooth; while the least rating obtained by the 75:25 ratio with a rating of 3.90 with a description of smooth. The average weighted mean was 4.04 with a description of smooth. As to the taste, the highest rating was the 100% ratio of rice flour mixture with a weighted mean 4.75 or Very palatable; while the lowest was 75: 25 ratios with a rating of 3.45 or palatable. The average weighted mean was 4.00 with a description of Palatable. For the general acceptability, as perceived by the respondents the highest was 100% pure rice flour with a rating of 4.20 was Highly Acceptable by the respondents; while the lowest was 75:25 ratio with a rating of 3.75 or Acceptable. The average weighted mean was 3.93 with a description of Acceptable. To sum up the sensory evaluation, the highly acceptable among the three ratios, was the 100% using rice bread mixture. Major recommendations of the study were the following: Based from the results, it is highly recommended the 100% ratio pure rice flour in making or producing toasted rice bread mixture because this ratio cannot easily stale due to its ingredients, preparation, cooking, and preservation. The process of making or producing flour from rice gain must undergo and initiates microbial growth and quantitative analysis to determine the phytochemical content in the rice flour.


Keywords: Process of Producing Toasted Rice Bread Mixture (Puto Tabla)