Home⇛LPU-Laguna Journal of Arts and Sciences⇛vol. 4 no. 1 (2021)

Organoleptic Properties, Sensory Analysis and Nutritional Quality of Roasted Charice Maharlika Rice (Oryza sativa) Beverage

Carlos Caesar Caday | Ariel Luis Daga | Ronnel Zuasola | Enrico C. Garcia

Discipline: Food Science

 

Abstract:

Rice grain (Oryza sativa) is the staple food crop in the Philippines, and Filipinos are consuming it not just for food but also for beverages, where literature shows that caffeine consumption in the country rapidly increasing compared to the past decade. The main objective of this study is to reassess the sustainability of roasted rice grain beverages as alternative non-caffeine beverages. Specifically, it aims to determine which among the three commercially available rice grains has the best organoleptic property. Sensory analysis and nutritional quality were examined in the identified rice grains, the Charice Maharlika variety. In addition to that, hedonic scaling results also show that roasted rice beverage exhibits very similar sensory properties with coffee with an average of 7.07 points, interpreted as Like Very Much. Moreover, it was found that there is a small presence of ash (0.1-0.3%), crude fat (4%), crude fiber (0.5%), crude protein (4-5%), and moisture content (2%) but high in total carbohydrates (89-90%) using proximate analysis.



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