MANUSCRIPT. Signature Rice Crackers - RMBM

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DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS
By:
Jefferson R. Abellera
Jayson Austria
Harold M. Caraig
College of Accountancy, Business Economics
and International Hospitality Management
BATANGAS STATE UNIVERSITY ARASOF-NASUGBU
Nasugbu, Batangas
2021
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DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS
A thesis
presented to
The Faculty Committee of the College of Accountancy, Business Economics and
International Hospitality Management
BATANGAS STATE UNIVERSITY ARASOF-NASUGBU
In partial fulfillment
of the requirements for the Degree
Bachelor of Science in Hospitality Management
By:
Jefferson R, Abellera
Jayson Austria
Harold M. Caraig
May 2021
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Copyright by:
Jefferson R. Abellera
Jayson Austria
Harold M. Caraig
2021
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TABLE OF CONTENTS
TITLE PAGE 1 ………………………………………………………………………… i
TITLE PAGE 2 ……………………………………………………………………….... ii
COPYRIGHT PAGE …………………………………………………………………..
iii
TABLE OF CONTENTS ………………………………………………………………
iv
LIST OF TABLE ……………………………………………………………………… vi
LIST OF FIGURES ……………………………………………………………………
vii
CHAPTER 1. THE PROBLEM AND ITS BACKGROUND
Introduction ………………………………………………………………………1
Background of the Study …………………………………………………………3
Settings of the Study ……………………………………………………………...4
Objectives of the Study …………………………………………………………..
Scope and Limitation of the Study ……………………………………………….6
Significant of the Study …………………………………………………………. 5
CHAPTER 2. REVIEW OF RELATED LITERATURE AND STUDIES
Conceptual Literature ……………………………………………………………. 7

Research Literature ……..….……………………………………………………16
Synthesis ………………………………………………………………………...21
Theoretical Framework …………………………………….……………………22
Conceptual Framework ……………….………………………………………....23
Definition of Terms ……………………………………...………………………25
CHAPTER 3. RESEACRCH METHOD
Research Design ……………………………………………………………...… 27

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List of Raw Materials …….…………………………..………………………….28

List of Tools and Equipment.…….………………………………………..……..28
Flow Chart ………..………..……………………………………………………33
Experimental Procedure ….…………………………………………………..….33
Actual Procedure ….……………………………………………………………..36
Phase 2 Evaluation of Sensory Properties and General Acceptability …….…….36
Evaluation of Instrument ………………………….……………………………..36
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Evaluators of the study ……………….…….…….……...……………………….38
Statistical Treatment of Data ………..…...…………………………………….…38
Reference ……………………………......………………………………………..
LIST OF TABLES
Tables
3.1 Plain Rice Crackers…………………………………....…………………………..…28

3.2 Spicy Flavor Rice Crackers………………………………………………………..…
29
3.3 Honey Flavor Rice Crackers …………………………………………………………
30
3.4 Tools and Equipment Used in Developing and Evaluating Signature Rice
Crackers..31
3.5 Table of Ratings for the Level of Acceptability
……………………………………..39
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LIST OF FIGURES
Figures
2.1 Conceptual Paradigm of the Study……………………………………………………

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3.1 Flow Chart for Making Signature Rice
Crackers…………………………………….33
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Chapter 1
THE PROBLEM AND ITS BACKGROUND
Introduction
Cracker is widely regarded as one of the world's most famous snacks. The
concept of crackers is a small, crisp snack made from unleavened dough. Crackers are
classified as iterations based on their key ingredients or how they are processed. Wheat
flour is a more popular ingredient for crackers in Western culture. Nevertheless, in Asia,
rice is more commonly used as the primary ingredient in crackers. Which makes sense
given that rice is the staple food in Asia, while bread is more commonly consumed in
Western culture. Rice crackers are crackers that use rice flour as their main ingredient.
Rice crackers are becoming more common in Western culture as people become
more conscious of and demand for gluten-free baking products (Xu, Zhang, Wang, & Li,
2020). Since rice flour lacks the protein responsible for gluten formation, it does not form
gluten when processed into rice crackers. Aside from being gluten-free, rice crackers are
said to be healthier than wheat crackers due to their nutritional quality. Rice crackers are
GROUP 10 • DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS
ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

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thought to contain less fat than wheat crackers, making them ideal for people who are
prone to obesity and other chronic diseases.
Rice crackers are a common local snack eaten by both children and adults and are
typically sold in schools, despite being known as ‘junk food' or food with little nutritional
value. The government encourages fortification of processed foods that are commonly
consumed by at-risk groups in a country where malnutrition problems such as protein-
energy malnutrition and micronutrient (vitamin A, iron) deficiencies remain prevalent. As
a result, the Sangkap Pinoy Seal Program is being introduced under the Philippine Food
Fortification Act of 2000. One of the economic advantages of using nutrient-rich crops is
the production of value-added food items with improved nutritional and medicinal values.
Rice-based foods have also become more diverse, with the availability of convenient
items such as frozen cooked rice, retort pouched cooked rice, and aseptic cooked rice
increasing significantly. Even so, total rice consumption in Japan is declining year after
year. It is imperative to develop new distinctive rice cultivars or high-quality rice
products that can meet the needs of the food industry and consumers, resulting in
increased rice consumption.
Compression examination, electromyography recording of the masticatory
muscles, and sensory assessment were used to investigate the ease of ingestion and

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palatability of rice crackers for elderly people. While several attempts were made to
identify the toughness of rice crackers based on their physical properties and sensory
evaluation, such efforts have shown that the physical characteristics of rice crackers
measured by a single physical test did not fully match the sensory evaluation result.
Extrusion cooking is another common snack food processing method, especially in
Europe and North America, where it is used to modify the functional and digestible
characteristics of cereal grains due to its low cost and continuous processing capability.
Wheat, corn, millet, and rye extruded cereal grains have been checked for palatability and
digestibility.
Many factors and processes have been considered in the development and
production of rice crackers. In relation to this, the study sought to have an evaluation on
the development of rice crackers. Furthermore, the study sought to identify whether there
is a significant difference on the evaluation of signature rice crackers when grouped
according to profile.
Background of the study
Crackers is a baked product commonly made with flour it is commonly flat and
have different flavor. Its common flavor is cheese, salt, seeds, herbs and there's a lot more

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flavor. Crackers is eaten by people to pass their hunger it is usually eaten in snack time.
People who eat crackers nowadays are looking for a unique and new taste of crackers that
can cross their hunger and satisfy their taste.
Rice is a common food in the half of the world, many country considered rice as
their main food. Like Asian country rice is one of their main food they eat rice every day
it will always serve in their dining table. Rice crosses the hunger of every people in Asian
country and it also one of the source of nutrients in their body. Rice can also help to
lessen the case of obesity because it has a low amount fat, cholesterol and sodium.
The researchers of this study aim to develop and make a signature rice crackers in
which it will be new to the eye of the people and it can be also new to their taste, it can be
eaten as snack and to cross the hunger of some people. The researchers use rice to make a
crackers because it is a common grain in our country and it has a lot of nutrients that
benefits the body. The rice crackers will have a different flavor that give a satisfying taste
to people who eat crackers.
Setting of the Study
The study was conducted in Lian Batangas. Lian is a coastal municipality in the
province of Batangas. The municipality has a land area of 76.80 square kilometers or

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29.65 square miles which constitutes 2.46% of Batangas's total area. Its population as
determined by the 2015 Census was 52,660. This represented 1.95% of the total
population of Batangas province, or 0.37% of the overall population of the
CALABARZON region. Based on these figures, the population density is computed at
686 inhabitants per square kilometer or 1,776 inhabitants per square mile.
Lian is a second class municipality belonging to the first legislative district in the
province of Batangas. Lian is subdivided in to 19 barangays with a total population of 52,
660 people.
The researchers choose Lian as setting of the study because the people in this
town are not that familiar to rice cracker and the researcher take that as an opportunity to
introduce new product in the market. The response that the researcher will get will serve
as basis for the product development.
Since the researchers are residing in Lian by the time of conducting the study, the
residents of Lian will be chosen as respondents with the purpose introducing rice cracker
as a new product in the market.
Significance of the Study
The result of the study could have a great benefit to the following:

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Farmers: as their main source of income is farming, findings of the study can
start them making business out of rice crackers.
People who are conscious on their health: they can use rice crackers as
substitute for their snack because it has low sugar and fats.
People who want to lose weight: This snack could be popular and very
appropriate to be eaten by certain people who want to lose weight. Rice crackers is low in
fat, which has 9 calories per gram, while carbohydrate and protein only have 4 calories. It
will imply that you can lose weight more quickly and achieve your desired weight and
physique earlier.
The Researcher: The finding of this study could aid researcher in improving
their research and development of skill in developing a signature rice crackers and
researcher can teach and assist on how to make rice crackers.
Future Researcher: This study could be beneficial to the future researchers
because they may use the information gathered as reference for future studies that are
relevant to the topic.

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Scope and Limitation of the Study
This study will focus on the development and evaluation of rice crackers. The
developed product which is the rice crackers will be evaluated according to its color,
texture, odor, sensory evaluation, and flavor of crackers. The total cost and expenses of
the said product will be calculated. The study aimed to make and standardized a recipe
for the signature rice crackers
Rice crackers are crackers that use rice as their main ingredient. Results or
product varies depends on the kind of rice that is used to develop the product. Rice
crackers are lower in fat than wheat crackers, making them suitable for people at risk of
obesity and its associated illnesses.
The study also determines a significant difference on the evaluation of signature rice
crackers when grouped according to profile.
Chapter2
REVIEW OF RELATED LITERATURE

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This chapter present the conceptual literature, research literature, research
literature, and synthesis. By incorporating ideas from books, journal, and other published
thesis and material.
Conceptual Literature
This part focuses on topics regarding the definition of the rice and its history,
types of rice, process in producing rice, definition of rice crackers and its history and
types of rice crackers.
Rice. Rice is Asia's most important food crop in terms of both economics and
culture, and its production is considered the world's most important economic activity.
The International Rice Research Institute (IRRI) has shown over the last four decades
that by applying scientific principles and new technologies, rice yields in Asia can be
significantly increased. Rice yields have increased in tropical Asia as a result of the use
of new varieties and improved cultural practices. Despite the fact that the average yield
per acre has increased dramatically over the last four decades, the yield gap between
economically optimal and real yields remains high in many farmers' fields and across
many countries. Unfavorable environmental conditions and limited material inputs can

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contribute to the yield gap, but inefficient production technologies and a lack of expertise
also play a role.
History of rice. Rice is thought to have been domesticated first in China's
Yangtze River valley, according to archeological reports. The transformation from wild
rice collection to domesticated rice cultivation is clearly visible in morphological studies
of rice phytoliths from the Diaotonghuan archaeological site. The presence of a large
number of wild rice phytoliths at the Diaotonghuan stage, dating from 12,000–11,000 BP,
suggests that wild rice collection was a local subsistence activity. Rice had been
domesticated by 10,000–8,000 BP, according to changes in the morphology of
Diaotonghuan phytoliths. [page 28] Soon after, Central China began to cultivate the two
main varieties of indica and japonica rice. Rice cultivation spread rapidly across
mainland Southeast Asia and westwards across India and Nepal in the late third
millennium BC.
Korean researchers claimed to have found the oldest domesticated rice in the
world in 2003. Their 15,000-year age casts doubt on the widely held belief that rice
cultivation began about 12,000 years ago in China. These findings were met with
skepticism in academia, and the results and their dissemination have been attributed to a

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mix of nationalist and regional interests. Stanford University, New York University,
Washington University in St. Louis, and Purdue University collaborated in 2011 to
provide the best proof yet that domesticated rice has only one single origin in China's
Yangtze Valley.
The earliest traces of the grain in the Indian subcontinent have been discovered in
the Indo-Gangetic Plain and date from 7000–6000 BC, though the earliest generally
accepted date for cultivated rice is around 3000–2500 BC, based on findings in Indus
Valley Civilization regions. In Assam and Nepal, perennial wild rice are still grown. It
appears to have first appeared in southern India around 1400 BC, following its
domestication in the northern plains. It then spread to all of the river-fed fertile alluvial
plains. Rice as a hearty grain was introduced to southern Europe by medieval times, and
cultivation and cooking methods are thought to have spread quickly to the west. At one
end of the ancient world, another domestication of rice in South Asia, sativa was
discovered in a 1st century AD grave in Susa, Iran.
China, India, Indonesia, Pakistan, Bangladesh, Vietnam, Thailand, Myanmar, the
Philippines, and Japan now produce the bulk of the world's rice. Agriculturalists in Asia
already produce 92 percent of the world's rice.


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Types of rice. Rice is a must-have in any kitchen, and there are so many varieties
that it lends itself to a plethora of recipes. However, think twice before using the same
form of rice in any recipe you make. A recipe's outcome can be drastically altered by
substituting one kind of rice for another. Each type of rice has its own distinct flavor,
texture, and properties that complement a variety of cooking methods.
Arborio rice. It has more starch than other forms of rice, which releases when
cooked, resulting in a smooth, delicious risotto. However, it will retain a slightly firm
texture until cooked.
Basmati rice. This is an Indian rice variety with long grains. It's likely that you've
had it in a curry. It's nutty and aromatic, and it's also compared to Jasmine rice. This is
the rice you can use if you want to make your own pilaf.
Black rice. It's known as forbidden rice, but it's not so forbidden anymore, as it's
readily available at Whole Foods, Trader Joe's, and even Walmart. It has an earthy, nutty
flavor. It contains anthocyanins, which are antioxidants that give it its dark color (the
same antioxidant found in blueberries and blackberries).
Jasmine rice. Jasmine rice is a little nuttier and aromatic than basmati rice, but it
comes from Thailand. Although it is a shorter grain than basmati rice, it can be

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substituted for it. I use it in my Chinese fried rice all the time, but if you want a fast side
dish, try my coconut rice recipe.
Brown rice. Brown rice has replaced white rice as the most common grain. It can
easily be substituted for white rice in any bowl, and it contains more nutrients like
phosphorus, magnesium, and potassium, as well as more fiber per serving than white rice.
Red cargo rice. When cooked, red cargo rice becomes chewy and bleeds a red
color. Although it has a nutty taste, some people find the texture to be too gummy.
Parboiled rice. Standard white and brown rice are cooked differently than
parboiled rice. Since the hull has been soaked and steamed, it is left on. After that, it's
dried, the hulls are cut, and the rice is packaged. The grains consume more nutrients like
vitamin B and potassium because the hull is left on for longer in the process. It's dry and
firm after it's been cooked.
Sticky rice. Sticky rice has less amylose than other rice varieties, causing the
grains to stick together when fried. It's a sweet rice that's used in a variety of Asian
dishes, as well as desserts. You should prepare it like risotto by boiling or steaming it.
Sushi rice. This is a glutinous white rice with a short grain (like sticky rice or
Calrose rice) that has been mixed with rice vinegar and cooled before being rolled into
sushi. It's also sold packed and labelled as "sushi rice."


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Valencia rice. Valencia rice is best known for making paella and is named after
the area where it is widely cultivated, Valencia, Spain. It has short, circular grains. You
could hear it referred to as bomba rice as well. It has a superpower in that it consumes
more water and hence absorbs more flavor than many other rice varieties.
Long grain white rice. Long grain white rice is the traditional white rice. White
rice is long and thin, as the name suggests, and when baked, it becomes soft. Rice grains
are more likely to stay together as it is shorter. The longer it is, the fluffier it becomes.
Wild rice. Surprisingly, wild rice isn't really rice. Since it looks, cooks, and
behaves like rice, it is given the name. Wild rice is produced from the seeds of a type of
marsh grass. It contains more antioxidants than rice and can help to improve heart health
and reduce diabetes risk. It has a fluffy texture similar to long-grain white rice, but a
more rustic and earthy flavor. The rice in the photo above is a hybrid of wild and brown
rice.
Calrose. This rice has a shorter to medium grain and becomes sticky when baked.
It consumes a variety of flavors and, like other sticky rice varieties, can hold its own in
soups and stews.

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Process in producing rice. Rice processing entails a number of processes. Each
step is critical and has an impact on the overall efficiency of the yield, so understanding
each step is essential. The steps for the processing of rice are detailed below. Seeds are
chosen. The first step is to choose the rice seeds that you use to cultivate. The selection of
rice seeds is influenced by a variety of factors as different seed varieties provide different
benefits to the area in which they are planted. Knowing which rice seeds you'll plant isn't
enough when it comes to seed selection; you still need to consider the seed's consistency.
Seed quality is determined by the plant's germination rate (the higher the number of
germinated seeds, the better), as well as the presence of weeds and insects. Rice seed
selection is critical for rice production because high quality rice seeds contribute to faster
development, which aids in pest and disease tolerance, as well as reducing weed
problems that can occur during the early stages of growth.
Preparing Land for Planting. Before planting the rice seeds, a few steps must be
completed to prepare the field. The key goal of land preparation is to get the most out of
the soil and be able to even it out.
Planting the Rice Seeds or Seedlings. When it comes to planting rice seeds in
your area, there are two options to consider: direct seeding and transplanting. The first is
direct seeding, which involves merely placing rice seeds in the soil in the traditional seed

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format that have not germinated. Direct seeding has the downside of being expensive in
terms of both seeds and labor in terms of tending and working with weeds during initial
germination.
Water Management. It is critical to maintain effective water conservation when
growing rice in order to ensure a safe and high-quality crop. It is critical to provide daily
water to rice plants' roots, as if the roots do not have access to water, poorer quality yields
will result. It is essential to have continuous access to water, but this does not imply that
there must always be freestanding water, which is a fallacy. The supply of water deep,
where the plants begin to draw in water and nutrients, is the source of misinformation.
Plant Nutrition. Rice plants need nutrition for a variety of reasons, including
productivity, yield efficiency, and disease resistance. Rice farmers should be aware of
their nutritional intake in order to provide the highest crop yield possible. However,
feeding is more complicated than just applying fertilizer on a regular basis, since rice
plants need specific nutrition at different stages of development.
Maintaining Healthy Crops. Rodents, worms, bacteria, and diseases are among
the many threats that rice plants face. Apart from these, one of the more serious, if not the
most serious, threats are weeds. Weeds around rice plants may have a negative impact on
the plant's health by limiting the amount of nutrients available to it. You may believe that

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weeds are harmless, but they will grow in large numbers, sucking up all the nutrients and
water available. If proper water treatment is not in operation, water can be restricted to
rice plants, even lowering the amount that can destroy them.
Harvest Time. Harvesting will take up to 120 days, depending on the amount of
rice used. Rice harvesting should be done in advance to ensure that preparation is taken
into account.
Types of rice crackers.
Shoyu (Soy Sauce) Senbei. Senbei flavored with soy sauce are the most common
in Japan. The rice crackers are brushed or dipped in soy sauce before being toasted over a
flame, giving them a marvelous fragrance and intensely savory taste.
Seaweed (Nori) Senbei. Cover toasted rice crackers in a thin layer of dried nori
seaweed to make nori-flavored senbei. Tiny shredded bits of nori or aonori (powdered
seaweed) may also be mixed into the senbei dough before baking.
Kuro Goma (Black Sesame) Senbei. While most senbei are made with a rice
flour dough, black sesame senbei are made with a flour and sesame seed dough. As a
result, you get a deliciously nutty senbei cracker with a lovely speckled crust.

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Togarashi (Red Chili Pepper) Senbei. Togarashi senbei is sure to be a favorite
of spicy food enthusiasts. The rice crackers are thickly covered in red chili pepper
powder and flakes after toasting. Many Japanese people find the taste too hot.
Ika (Squid) Senbei. Ika senbei, also known as "ika-sen," is one of the seafood
senbei types. Ika-sen is made by combining fragments of grilled squid with a binding
agent and baking them flat, or by baking a single piece of whole squid onto the surface of
a rice cracker. Not only does ika senbei have a striking look, but it's also very tasty,
making it the ideal companion to a cold drink.
Ebi (Shrimp) Senbei. Ebi senbei, or “ebi-sen”, are made by mixing finely
minced shrimp into senbei dough before baking. The color of the shrimp adds bright
threads of red and pink to the toasted rice cracker when cooked.
Kuromame (Black Soybean) Senbei. Kuromame senbei are made of flour and
fried black beans in a dough. Kuromame senbei is thicker and more filling than other rice
crackers due to the inclusion of beans.
Zarame (Sugar) Senbei. While there are several different types of savory rice
crackers in Japan, there are also a variety of sweet senbei crackers. Zarame sugar, which
is noted for its large crystals, is used to make sugared senbei.

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Nure-Senbei (Wet Senbei), Chiba. Nure-senbei is a rice cracker from Chiba
Prefecture, which is close to Tokyo. This rice cracker gets its name, which means "wet,"
from the fact that it is dipped in soy sauce when frying, making it moist and chewy all the
way around. It's a Chosi specialty, as the city is known for its soy sauce making.
Mentaiko (Spicy Cod Roe) Senbei, Fukuoka. Mentaiko senbei, also known as
"menbei," comes from Fukuoka, which is known for its mentaiko, a spicy fish roe. The
salty, spicy taste of mentaiko is baked right into these Japanese rice crackers by rubbing it
into the pounded rice mixture before toasting.
Kare (Curry) Senbei, Hokkaido. Curry senbei is a form of rice cracker made in
Hokkaido in collaboration with a well-known curry shop in Sapporo. While Japanese
curry is sweeter and milder in taste than Indian or Thai curry, it pairs well with toasted
rice crackers thanks to the wonderful blend of spices and aromatics used.
Arare. Arare is a form of rice cracker similar to senbei in that it is made from
pounded rice that has been toasted over a flame, except it is much smaller in size. These
bite-sized crackers come in a range of sizes, like tiny stars and seed shapes, and can be
combined with other ingredients including wasabi peas. They're a common Japanese
snack.

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Kawara Senbei. Kawara senbei are a sweet senbei that goes well with tea or
coffee. Kawara senbei is more like a cookie wafer than a rice cracker, since it is made of
flour, sugar, and eggs. The original kawara senbei crackers were manufactured in the
form of roof tiles for homes and houses, hence the name, which means "tile" in Japanese.
Today, kawara senbei comes in a variety of forms and is often painted with icing designs
or personalized notes.
Research Literature
This research literature presents an intensive review of related literature and
studies on the previous research writing which have a significant relation to the problem
under investigation.
In the study of Reshma et al. (2018) focused on Optimization of the gelatinization
condition to improve the expansion and crispiness of fish crackers using RMS. Fish
crackers were prepared by blending lean fish (Nemipterus japonicus) along with tapioca,
corn and sago in the proportion 40:60 (cooked fish: starch) to optimize the gelatinization
conditions in order to improve the expansion and crispiness using Response Surface
Methodology (RSM). The process variables were steaming time (20, 40, 60 min), gel
setting time (12, 18, 24 h) and drying temperature (40, 50, 60 °C). The responses taken

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were linear expansion, bulk density and crispiness. The average values ranged from
51.295 to 71.135% for linear expansion, 0.241–0.4 g/cm3; for bulk density and 2.710–
9.011 N (hardness value) for crispiness of the products. The optimum condition predicted
by RSM to have high linear expansion of products was at a steaming time of 40 min, a
gel setting time of 24 h and a drying temperature of 40 °C. To have a maximum
crispiness, the steaming time has to be increased as 60 min. This study enabled to
optimize few important process conditions that are not examined earlier to improve the
expansion and crispiness of the fish crackers.
In the study of Batista et al. (2019) focused on Microalgae as functional
ingredients in savory food products: application to wheat crackers. Crackers are widely
consumed snack foods and there is an increasing trend in adding functional ingredients to
their composition. In the present work, the dried biomasses of four microalgae strains—
Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-
M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins,
antioxidants, and other bioactive molecules in artisanal wheat crackers. Two
incorporation levels were tested: 2%(w/w) and 6%(w/w). The impact of microalgae
addition was evaluated in terms of physical properties, biochemical composition,
antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae


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crackers presented stable color and texture throughout eight weeks of storage. Microalgae
crackers were slightly thinner and lighter than the control but presented a similar density
in agreement with scanning electron microscope images, indicating that gas retention was
not greatly affected by microalgae addition. Regarding biochemical composition, 6%
A.platensis and C. vulgaris crackers presented a significantly higher protein content
(13.2–13.5%), for which they could be claimed to be a “source of protein” according to
the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant
activity and attained better sensory analysis scores. T. suecica and P. tricornutum
crackers showed high phenolic content and antioxidant activity but attained low sensory
scores mainly because of their unattractive fishy off-flavor.
In the study of Saeleaw and Schleining (2011) focused on Effect of frying
parameters on crispiness and sound emission of cassava crackers. Cassava crackers,
based in cassava starch and water, were produced by deep-fat frying in oil at 140, 150
and 160 °C. Physical properties of cassava crackers were monitored at 5, 10 and 15 s of
the frying process, moisture contents, bulk density, linear expansion and penetration
forces and sound emission were evaluated. The results showed that with increasing frying
(time and temperature), the moisture content, the linear expansion, the number of force
and sound peaks significantly increased while the density and maximum and mean of

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force peaks decreased. Further it could be seen that with higher temperature the number
of small size air cells increased. Correlations were found between physical and textural
properties and sound emission. Moisture content, bulk density, maximum of sound peak,
maximum force and mean force were negatively correlated with linear expansion,
number of sound peaks and number of force peaks.
In the study of Jirawan et al. (2009) focused on Optimization of processing
conditions to reduce oil uptake and enhance physico-chemical properties of deep fried
rice crackers. Physico-chemical properties of fried rice crackers were studied as a
function of fish powder content, processing conditions, frying temperature and frying
time. The results showed that addition of fish powder content at 5, 10 and 15 g/100 g
reduced the oil uptake by approximately 10, 14 and 22 g/100 g (db), respectively in
comparison to the control without fish powder. The deep fried rice crackers mixed with
fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk
density in comparison to the control sample. The color parameter, L∗ of fried rice
crackers decreased with increase in fish powder content. In contrast, a∗ and b∗ values
increased with increase in fish powder content. The moisture content of deep fried rice
crackers decreased with increase in frying temperature and frying time. The oil uptake in
fried rice crackers increased with increase in frying time but decreased with increase in

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frying temperature. With increase in frying temperature and time, the texture of rice
crackers became harder, the bulk density increased, and the expansion ratio decreased.
The optimum conditions resulting in desirable physico-chemical properties and minimum
oil uptake were rice crackers with fish powder content of 9 g/100 g, fried at a temperature
of 220 °C for 60 s.
In the study of Shabir et al. (2017) focused on Effect of apple pomace on quality
characteristics of brown rice based crackers. Formulation of gluten free crackers based on
brown rice flour from two varieties and apple pomace was studied during the present
investigation. Pomace flour blends were prepared by incorporating 0%, 3%, 6% and 9%
apple pomace in brown rice flour. Viscosity profile showed decrease in pasting properties
except pasting temperature which increased with increase in pomace level. The hunter
colour value (L∗) and fracture force of crackers are decreased with increase in pomace
level. The crackers were investigated and compared for composition, antioxidant
properties (DPPH, total phenolic content, total flavonoid content, reducing power),
minerals and sensory properties. The increased amount of apple pomace in the flour
formulation resulted in higher antioxidant properties, total dietary fibre and minerals in
the final product. Based on the present study, pomace based rice crackers have good

24
potential for consumer and regarded as health promoting functional food, especially for
coeliac disease patients.
In the study of Tremblay (2018) focused on benefits of Multi-Grain crackers.
Consuming healthy snacks throughout the day helps keep you feeling energized and aids
in weight management. The McKinley Health Center recommends keeping your snacks
to between 100 and 200 calories if you seek to lose weight or consuming healthy snacks
between 200 and 400 calories to gain weight. Multi-grain crackers are good choices for
snacking that can benefit your health due to their nutrient content.
In the study of Zydenbos and Humphrey-Taylor (2003) focused on Biscuits,
cookies and crackers. Crackers are characterized by very low fat and sugar levels. They
are often used as a base for a savory topping, such as cheese or tomato, but the modern
snack cracker, with its tasty coatings and flavors, may be eaten without additions.
Crackers may be further subdivided into those that are fermented, including soda
crackers, saltines, and cream crackers, and those that are chemically leavened like the
popular snack cracker.
According to Sykes and Davidson (2020). Cream crackers are usually eaten with
butter, cheese and other savoury toppings. They are now widely consumed in South
America, Asia and Australasia. Popular brands are Arnotts, Khong Guan, Hup Seng, Hwa

25
Tai, Maliban, Mayora (Roma), Britannia Biscuits, Bakers of Durban. Malaysian cream
crackers, originally made with many laminations on manual dough brakes with filling
between the laminations and oil sprayed, are distinctive.
Synthesis
The previous study of Reshma et al. (2018) is similar to the present study because
in the previous study discuss different ways on how to expand and give a crispiness in the
crackers. The researchers believe that they need this ways to develop the best signature
rice crackers.
The previous study of Batista et al. (2019) is similar to the present study because
according to them crackers is consumed by many of the people and it can be more
popular by adding different ingredients. The researchers believe that they are using
different ingredients as a flavour to their signature rice crackers to make it more popular.
The previous study of Saeleaw and Schleining (2011) is related to the present
study because it discussed about frying of cassava crackers, corresponding heat needed
and its effect to the physical properties of cassava crackers. The present study believe that
they use frying to make and develop signature rice crackers and the previous study can
help to achieve the goal of the study.

26
The previous study of Tremblay (2018) is related to the present study because
according to the study consuming a multi grain crackers is good snacking because it can
give benefit to your health due to its nutrient. The present study also use grain to use
crackers and researcher also aim to make it with a nutrient that benifits to the body.
The previous study of Sykes and Davidson (2020) is related to the present study
because previous focuses to the different flavours that they can add to the cream crackers.
The researchers also uses different flavour to enhance the taste of the develop rice
crackers.
Theoretical Framework
This discusses the theory that is fully related to the present study which serves as
a primary basis or foundation on the variables being investigated.
Rice-based foods have also become more diverse, with the availability of
convenient items such as frozen cooked rice, retort pouched cooked rice, and aseptic
cooked rice increasing significantly. Rice crackers are a popular rice product in Japan and
other Asian countries, and their use has recently expanded in the United States, Europe,
Australia, and China. Rice crackers have gained popularity among customers since they
are tasty, low in calories, and can be stored for an extended period. The revision of the
JAS (Japanese Agricultural Standards) Act in 2003 and the implementation of the ‘‘Rice

27
Traceability Law" in 2011 require the rice cultivars, location, and year of production to
be defined on the packaging of milled rice, brown rice, rice flour, and various types of
processed rice products, including rice crackers (Nakamura et al., 2012, p. 795).
Compression examination, electromyography (EMG) recording of the masticatory
muscles, and sensory assessment were used to investigate the ease of ingestion and
palatability of rice crackers for aged persons. While several attempts were made to
classify the hardness of rice crackers based on their physical properties and sensory
evaluation, such efforts have shown that the physical properties of rice crackers measured
by a single physical test did not fully match the sensory evaluation result. Takahashi et al.
combined two types of measurements, density calculated as real volume and maximum
rupture force measured with a creep-meter and found a high correlation. Yamada et al.
studied the feasibility of recently designed rice varieties for manufacturing rice crackers
and suggested that pasting properties may be useful indices for rice cracker expansion. To
increase the consumption of rice crackers by using newly developed rice cultivars, it is
important to elucidate the relationship between the properties of the rice material and the
qualities of the rice cracker product.
From the presented theories, this theory that supports the study in a way that it
helps in the development and evaluation of rice crackers.


28
Conceptual Framework
The figure below is the paradigm of the conceptual framework for the
development and evaluation of signature rice crackers, using the system approach which
consists of the input-process-output

29
INPUT PROCESS OUTPUT
 Tools and  Product  Developed

equipment development and
 Descriptive Evaluated of
 Ingredients sensory test Signature
 Statistical Rice
treatment of Crackers
 Reference data
material  Determine
the shelf life
Figure 2.1 Conceptual paradigm of the study
The first frame shows the input which include the reference material, tools and
equipment and ingredients. The second frame show the process of the study including the
product development, descriptive sensory test, statistical treatment of data, and determine
the shelf life. The last frame represent the output which is the developed and evaluate
signature rice crackers.


30
Definition of Terms
To provide clarification for the terms the following terms are defined
conceptually and operationally:
Color. It is one of the factors that need to be evaluated in the development of rice
crackers. Color of the rice crackers depends on the ingredient used.
Commercial Snacks. Snacks are sometimes conceived of as small amounts of food eaten
in between meals. Potato chips, tortilla chips, corn chips, ready-to-eat popcorn, molded
cookies, pretzels, and variety packs are examples of these items.
Consumers. As used in this study, they are the persons who will be the
respondents to evaluate the rice crackers.
Gluten-Free. The product derived from wheat, rye, barley, or crossbreds of these
grains that has not been gluten-free processed, according to the FDA.
Hardness. It is one of the factors that need to be evaluated in the development of
rice crackers. Color of the rice crackers depends on the consistency.

31
Odor. As used in the study it refers to the smell that need to evaluate in the
development of signature rice crackers.
Rice Crackers. A traditional rice cake snack made with glutinous or non-
glutinous rice as main ingredient. As used in the study, rice crackers is the product to be
developed and evaluated.
Rice Flour. Finely milled rice that is primarily used in gluten-free cooking. In
gluten-free baked goods, rice flour is used instead of wheat flour.
Sensory Evaluation. Sensory evaluation is characterized as the scientific
discipline that encompasses all methods for eliciting, measuring, analyzing, and
interpreting human responses to the properties of the food as perceived by the five senses:
taste, smell, touch, sight, and hearing (Christodoulaki, 2016). It is one of the factors that
need to be evaluated in the development of rice crackers.
Texture. As use in the study it refers to the roughness, smoothness, hardness and
softness need to be evaluated in the development of signature rice crackers.
Water Activity. Water activity of a food is the ratio of the food's vapor pressure
when in full equilibrium with the air pressure media and the vapor pressure of distilled
water under equal conditions. It is one of the factors that need to be evaluated in the
development of rice crackers.


32
CHAPTER 3
RESEARCH METHOD
This chapter discusses the research methodology that will be used in this report.
This covers the study's test design, procedure, study evaluators, instrumentation,
validation, and statistical data care
Research Design
The researchers conducted a research analysis using the creation process. It is
known as the systematic study of designing, creating, and assessing goods, as opposed to
basic instructional creation. The developmental approach also aids in carrying out the
treatment in the proper manner and determining if the production has followed the
protocol correctly.
This approach is particularly relevant in the context of this research, which aims
to grow and test rice crackers. This report used the developmental approach to collect
opinions or data from participants in order to personalize and simplify the study's
conclusion and recommendations. The approach was used in the analysis to collect data

33
by testing the participants. The evaluation sheet contains all of the categories that could
be required, such as texture, scent, and taste, which will aid the researchers in making
adjustments and developing a good product. Instructional architecture, procedures, and
materials are designed, developed, and evaluated. Meeting the expectations entails
developing something that can improve students' learning abilities and provide them with
a higher-quality education.
In order to grow, the researchers used developmental testing. Rice Crackers are
evaluated at Batangas State University The term ARASOF-Nasugbu refers to a group of
people whose goal it was for this study to determine the sensory properties and
acceptability of the products.
Phase 1 Formulation and Standardization
List of Raw Materials
The list of raw materials that will be used to produce the three (3) flavor of the
Rice Crackers'. The Plain Rice Crackers, the Spicy Rice Crackers the Honey Flavor Rice
Crackers. The quantity of each ingredient used in the recipe flavor, as well as the
specifications for each ingredient.

34
Table 3.1
Plain Rice Crackers
Ingredients Quantity Specification
Rice 3 cups Powdered
Salt 2 tsp Iodized
Vegetable oil 4 tbs Liquid
Sugar 2 tsp Granules
Water 1 cup Liquid
This table shows the ingredients, quality, and specification needed to make a
signature rice cracker and this is the following ingredients: rice, salt, vegetable oil, sugar,
water and the flavor is Plain Rice Crackers.
Table 3.2
Spicy Flavor Rice Crackers

35
Rice 3 cups Powder
Salt 2 tsp Iodized
Vegetable oil 4 tbsp Liquid
Chili powder 25g Powder
Sugar 2 tsp Powder
Water 1 cup Liquid
signature rice cracker and this is the following ingredients: rice, salt, chili powder,
vegetable oil, sugar, water and the flavor is Spicy Rice Crackers.
Table 3.3
Honey Flavor Rice Crackers

36
Rice 3 cups Powder
Salt 2 tsp Iodized
Vegetable oil 4 tbsp Liquid
Honey 1 bottle Syrup
Sugar 2 tsp Powder
Water 1 cup Liquid
Sesame seed 50g Seed
signature rice cracker and this is the following ingredients: rice, salt, honey syrup,
vegetable oil, sugar, water and the flavor is Honey Flavor Rice Crackers.
Tools and Equipment Used
The following methods and devices were used to standardize and evaluate flavored signature rice
crackers.

37
The following instrumental and equipment were used in the production and
testing of signature rice crackers.
Table 3.4
Tools and Equipment Used in Developing Evaluating Signature Rice Crackers
Utensil Quantity Specification
Bowl 5 Ceramic
Spoon 3 Stainless
Blender 1 Electronic
Gloves 6 Plastic
Measuring cups 1 Plastic
Weighing scale 1 Electronic
Oven 1 Electronic
Wooden rolling pin 1 Wooden

38
Baking paper 1 Paper
Continuation of Table 3.4
Utensil Quantity Specification
Shaping tools 1 Stainless
Table 3.4 shows that the researchers used the following utensils such as 5 bowl
for the ingredients, 3 spoon for getting the ingredients, 1 blender for blending the rice and
6 gloves plastics for the preparation of recipe, 1 sets measuring plastics cups for
measuring the ingredients, 1 weighing electronic scale for other light ingredients, 1
wooden rolling pin for flattening the rice dough 1 baking paper for baking 1 shaping tool
for shaping the rice dough and oven for baking.
Preparation and validation

39
It includes the Experimental Procedure of Signature Rice Crackers. The
step by step procedure on how to produce a Signature Rice Crackers.
Flow Chart of Signature Rice Crackers
Preparation of Tools and Equipment
Selection of raw Materials
Flavoring
Baking
GROUP 10 • DEVELOPMENT AND EVALUATION

Packing OF SIGNATURE RICE CRACKERS

40
Sealing
Figure 3.1 Flow Chart for making Signature Rice Crackers
Experimental Procedure of Signature Rice Crackers
The researchers employed the following procedures.
1. Plain Rice Crackers
Preheat the oven to 180 degree Celsius (360)
1. Prepare all tools and ingredients
2. Measure all ingredients
3. Prepare the tray with baking paper and add some vegetable oil in the baking paper
4. Clean the rice with water and let it dry for 1-2 hours
5. Grind the rice until it completely pulverized and add the 2tsp salt and sugar
6. Add the water into the pulverized rice

41
7. Take the rice dough, roll into balls, and place on a baking paper-lined tray. Using
a wooden rolling pin and make the rice dough thin.
8. Shape the flatten rice dough according to what shape you like
9. Place the shaped rice dough in the tray with baking paper
10. Bake until slightly golden and have a crispy texture when snapped.
11. After baking let it cooled before packing
2. Spicy Rice Crackers
1. Preheat the oven to 180 degree Celsius (360)

42
12. After baking let it cooled and add the chili powder
13. Prepare for packing
3. Honey Flavor Rice Crackers
1. Preheat the oven to 180 degree Celsius (360)
12. After baking let it cooled and add the honey syrup and sesame seed
13. Prepare for packing


43
Actual Procedure
Phase 2 Evaluation of Sensory properties and Level of Acceptability
Evaluation Instrument
The assessment checklist was used as the primary evaluation method in the report,
and it was adapted from a prior researcher's work that was close to the study.
The descriptive sensory assessment sheet was used to assess the product. The
descriptive sensory test was used to assess the product's sensory properties. The
descriptive sensory test includes appearance, odor, flavor, and texture as criteria.
The finished product's level of acceptability was determined using the Hedonic
ranking scale, with nine (9) being the highest and one (1) being the lowest.
The sensory assessment test was used by the researchers to assess the evaluation
of signature rice crackers.
Descriptive Sensory Properties Rating Scale
APPEARANCE FLAVOR
5-Attractive GROUP 10 • DEVELOPMENT AND5-Extremely Strong

EVALUATION OF SIGNATURE RICE CRACKERS
4-Moderately Attractive 4-Very Strong
3-Slightly Attractive 3-Moderately Strong
2-Moderately Unattractive
ABELLERA, JEFFERSON R. •2-Slightly Strong• CARAIG, HAROLD M.
AUSTRIA, JAYSON.
1-Unattractive 1-Weak / Threshold

44
ODOR TEXTURE
5-Extremely Strong 5- Very Crisps
4-Very Strong 4-Moderately Crispy
3-Moderately Strong 3-Crsipy
2-Slightly Strong 2-Slightly Crispy
1-Weak / Threshold 1-Not Crispy
Nine (9)-Point Hedonic Rating Scale
9-Likely Extremely
8- Like Very Much
7-Like Moderately
6- Like Slightly
5-Neither Like nor Dislike
4- Dislike Slightly
3-Dislike Moderately

45
2- Dislike Very Much
1- Dislike Extremely
Evaluators of the Study
The study's evaluators were divided into two distinct classes. The sensory
properties of the signature rice crackers were tested by the first group of five (5) food
experts. The second were the twenty-five (25) community-selected user committees.
The researchers selected the evaluators because they thought they could assist
them in improving their signature rice crackers.
Statistical Treatment of Data
Weighted Mean was used to systematically evaluate the data gathered from the
sensory properties and the degree of acceptability assessment. The average is weighted.
This was used to assess the sensory properties of Signature Rice Crackers as well as the
degree of acceptability assessment.
Table 3.5

46
Table of Ratings for the Level of Acceptability
RATE MEAN INTERPRETATION
9 8.11-9.0 Like Extremely
8 7.22-8.11 Like Very Much
7 6.33-7.21 Like Moderately
6 5.44-6.32 Slightly
5 4.56-5.43 Neither Like or Dislike
4 3.67-4.55 Dislike Slightly
3 2.78-3.66 Dislike Moderately
2 1.89-2.77 Dislike Very Much
1 1-1.88 Dislike Extremely

47
This was done to see how much the consumer panelists loved or hated the products. The
criteria for the score sheet is nine (9) for the highest and one (1) for the lowest.
References
A. Book
Zydenbos, S. and Humphrey-Taylor, V. (2003). Encyclopedia of Food Sciences and
Nutrition. (Second Edition). New Zealand. New Zealand Institute for Crop & Food
Research Limited.
Sykes, GB. and Davidson, I. (2020). Biscuit, Cookie and Cracker Process and Recipes.
Retrieved from (https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/crackers)
B. Journal
Saeleaw, M. and Schleining, G. (2011). Effect of frying parameters on crispiness and
sound emission of cassava crackers. Journal of Food Engineering, 103(3), 229-236.
Retrieved from
(https://www.sciencedirect.com/science/article/abs/pii/S026087741000498X).

48
Maneerote, J., Noomhorm, A., and Singh Takhar, P. (2009). Optimization of processing
conditions to reduce oil uptake and enhance physico-chemical properties of deep fried
rice crackers. LWT - Food Science and Technology, 42(4), 805-812. Retrieved from
(https://www.sciencedirect.com/science/article/abs/pii/S0023643808002909)
Shabir, Ahmad M., Sowriappan, J.D.B., Manzoor, A.S., Swaminathan, S., and
Mohammad M.M. (2017). Effect of apple pomace on quality characteristics of brown
rice based cracker. Journal of the Saudi Society of Agricultural Sciences, 16(1), 25-32.
Retrieved from (https://www.sciencedirect.com/science/article/pii/S1658077X15000028)
C. Online resources
Type of rice. Retrieved from https://www.webstaurantstore.com/guide/658/types-of-
rice.html#:~:text=Rice%20is%20a%20staple%20in,a%20limitless%20number%20of
%20recipes.&text=Substituting%20one%20type%20of%20rice,well%20with
%20different%20cooking%20applications
History of rice cultivation. Retrieved from https://ricepedia.org/culture/history-of-rice-
cultivation

49
Rice production course. Retrieved from
http://www.knowledgebank.irri.org/ericeproduction/
Processes of Rice Production. Retrieved from https://knowingrice.com/processes-of-rice-
production/
Different Types of Senbei (Japanese Crackers). Retrieved April 24, 2017 from
https://gurunavi.com/en/japanfoodie/s/2017/04/different-types-of-senbei.html?
__ngt__=TT11d13e6ff004ac1e4ae518-irv4EZz5JiKYv8Hl797DU#:~:text=Shoyu
%20(Soy%20Sauce)%20Senbei,aroma%20and%20deeply%20savory%20flavor
Tremblay, S. (2018). The Benefits of Multi-Grain Crackers. Retrieved December 02,
2018 from https://healthyeating.sfgate.com/benefits-multigrain-crackers-8209.html
Ramesh, R., Shakila, R.J., Sivaraman, B., Ganesan, P., and Velayutham, P. (2018).
Optimization of the gelatinization conditions to improve the expansion and crispiness of
fish crackers using RSM. Retrieved March 2018 from
https://www.sciencedirect.com/science/article/abs/pii/S0023643817307983
Batista, A.P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., . .
and Tredici, M.R. Microalgae as functional ingredients in savory food products: ..


50
application to wheat crackers. Retrieved November 23, 2019 from .. .. … …..
https://www.mdpi.com/2304-8158/8/12/611

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DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS

College of Accountancy, Business Economics

and International Hospitality Management

BATANGAS STATE UNIVERSITY ARASOF-NASUGBU

DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS

The Faculty Committee of the College of Accountancy, Business Economics and

International Hospitality Management

BATANGAS STATE UNIVERSITY ARASOF-NASUGBU

of the requirements for the Degree

Bachelor of Science in Hospitality Management

CHAPTER 1. THE PROBLEM AND ITS BACKGROUND

CHAPTER 2. REVIEW OF RELATED LITERATURE AND STUDIES

Conceptual Literature ……………………………………………………………. 7

CHAPTER 3. RESEACRCH METHOD

Research Design ……………………………………………………………...… 27

List of Raw Materials …….…………………………..………………………….28

3.1 Plain Rice Crackers…………………………………....…………………………..…28

2.1 Conceptual Paradigm of the Study……………………………………………………

THE PROBLEM AND ITS BACKGROUND

GROUP 10 • DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

prone to obesity and other chronic diseases.

consumed by at-risk groups in a country where malnutrition problems such as protein-

energy malnutrition and micronutrient (vitamin A, iron) deficiencies remain prevalent. As

year. It is imperative to develop new distinctive rice cultivars or high-quality rice

increased rice consumption.

Compression examination, electromyography recording of the masticatory

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

Extrusion cooking is another common snack food processing method, especially in

is a significant difference on the evaluation of signature rice crackers when grouped

Background of the study

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

can cross their hunger and satisfy their taste.

to people who eat crackers.

Setting of the Study

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

population of Batangas province, or 0.37% of the overall population of the

CALABARZON region. Based on these figures, the population density is computed at

province of Batangas. Lian is subdivided in to 19 barangays with a total population of 52,

as basis for the product development.

as a new product in the market.

Significance of the Study

GROUP 10 • DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

start them making business out of rice crackers.

researcher can teach and assist on how to make rice crackers.

Future Researcher: This study could be beneficial to the future researchers

relevant to the topic.

GROUP 10 • DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

Scope and Limitation of the Study

for the signature rice crackers

obesity and its associated illnesses.

crackers when grouped according to profile.

REVIEW OF RELATED LITERATURE

GROUP 10 • DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.

This chapter present the conceptual literature, research literature, research

thesis and material.

types of rice crackers.

GROUP 10 • DEVELOPMENT AND EVALUATION OF SIGNATURE RICE CRACKERS

ABELLERA, JEFFERSON R. • AUSTRIA, JAYSON. • CARAIG, HAROLD M.