Comparative Study of Different Varieties of Rice for making Homemade Instant Coffee

Reagan Jay Alintana, Kim Tabios, John Denver Tabor,

Ma. Angelika Remigio, and Jhon Kyle Robles

Palta National High School

Science, Technology, Engineering, and Mathematics: Practical Research 2

Mrs. Gina Diaz

 CHAPTER 1

INTRODUCTION

This chapter includes the background of the study, statement of the problem, scope and

limitation, significance of the study, and definition of terms.

Background of the Study

Instant coffee is a type of coffee made from dried coffee extract. Coffee is the biggest

source of antioxidants in the modern diet. Its high antioxidant content is believed to be

responsible for many of its associated health benefits. Like regular coffee, instant coffee contains

many powerful antioxidants. According to one study, instant coffee may contain even higher

amounts of certain antioxidants than other brews (Bjarnadottir, 2019).

Adda Bjarnadottir (2019) also stated that instant coffee is quick, easy, and doesn’t require

a coffee maker. It also has a very long shelf life and is cheaper than regular coffee. Therefore, it

may be very handy when you’re traveling or on the go. Instant coffee contains slightly less

caffeine and more acrylamide than regular coffee, but it contains most of the same antioxidants.

Overall, instant coffee is a healthy, low-calorie beverage that is linked to the same health benefits

as other types of coffee.

According to Sean Paajanen (2021), instant coffee was invented in 1890 by New

Zealander David Strang. He marketed his instant coffee as "Strang's Coffee" and called his

patented instant coffee process the "Dry Hot-Air" process. But it wasn't until the Pan-American

Exposition of 1901 that instant coffee received widespread attention when Satori Kato, a

Japanese scientist working in Chicago, introduced it to the masses

 In 1910, English chemist George Constant Louis Washington developed another process

for making instant coffee while living in Guatemala. An avid coffee drinker, he noticed a

powdery buildup on the spout of his favorite silver coffee pot. That prompted his curiosity and

further experimentation followed. He eventually produced a dried coffee crystal much like what

we have today. His brand was called "Red E Coffee” (Paajanen, 2021).

In the Philippines, coffee was introduced as early as 1730, when a Franciscan friar

planted the first coffee tree in Lipa, Batangas. Coffee introduced in the Philippines came from

Mexico. Coffee production was later promoted by Augustinian friars Elias Nebreda and Benito

Varas in other parts of Batangas such as Ibaan, Lemery, San Jose, Taal, and Tanauan. Coffee

plantations became part of the foundation of Batangas' economy and Lipa was later labeled as

the coffee capital of the Philippines (Gomez, 2000).

Gomez (2000) also stated that during the 1950s, the Philippine government, with

assistance from Americans, introduced a variety of coffee to the more resistant country. Instant

coffee began to be produced in commercial quantities, increasing in demand for coffee. Many

farmers began shifting back to growing coffee in the 1960s. Importation of coffee was

momentarily stopped due to a surplus in the world market due to the sudden proliferation of

coffee farms. In 1980, the Philippines became a member of the International Coffee

Organization.

On the other hand, rice coffee is a fine coffee that is not quite popular in the market but is

quite known in the mountain region of the Philippines. It is commonly used as a substitute for

coffee beans, although it doesn’t have the caffeine that actual coffee has but according to the

people who tried rice coffee swear that it helps treat an upset stomach. Drinking rice coffee
doesn’t cause acid reflux, is gluten-free and has a very low-calorie hit which is why it is very

pleasant to the stomach (Galici, 2017).

In an article, Rice Coffee, Anyone? (2004), stated that the first rice coffee was sold during

PhilRice’s anniversary celebration in Muñoz, Nueva Ecija in 1999. The reintroduction of rice

coffee is credited to the efforts of a former employee of DA-PhilRice, Leticia Busabos. Ms.

Busabos is enthused that many people patronize her product for it remedies gas pain, ulcer, and

liver problems and as shown in tests conducted by PhilRice, it doesn’t contain caffeine and

preservatives.

Shelli Gacili (2017) also claimed that the health benefits of rice include its ability to

provide fast and instant energy, regulate and improve bowel movements, stabilize blood sugar

levels, and slow down the aging process, while also providing an essential source of vitamin B1

to the human body. Other benefits include its ability to boost skin health, increase metabolism,

aid in digestion, reduce high blood pressure, help weight loss efforts, improve the immune

system, and provide protection against dysentery, cancer, and heart disease. Rice is a

fundamental food in many cultural cuisines around the world, and it is an important cereal crop

that feeds more than half of the world’s population.

In this study, the researchers are planning to make homemade instant coffee from

different varieties of rice such as red rice, brown rice, black rice, and white rice. The researchers

are planning to compare the different varieties of rice to know which varieties of rice are best

suited as homemade instant rice coffee. The homemade instant rice coffee will have cream and

sugar to enhance the taste.

Statement of the Problem

The study focused on comparing the different varieties of rice for making homemade

instant rice coffee. Specifically, it aims to answer the following questions:

1. What is the mean for the following sensory tests of different homemade instant rice

coffee varieties?

A. Brown rice

a. Aroma

b. Flavor

c. Deliciousness

B. Red rice

a. Aroma

b. Flavor

c. Deliciousness

C. Black rice

a. Aroma

b. Flavor

c. Deliciousness

D. White rice (Commercial)

a. Aroma

b. Flavor
 c. Deliciousness

2. Is there any significant difference in the mean of different sensory tests of the homemade

instant rice coffee?

a. Aroma

b. Flavor

c. Deliciousness

3. What is the best variety of rice as homemade instant rice coffee?

Significance of the Study

This study is undertaken to determine and compare the fiber content of different varieties

of rice as instant coffee. The results of the study will be a great benefit to the following:

Agricultural sector. Determining the fiber content of different varieties of rice will play

an important role in picking the appropriate rice for rice coffee.

Coffee industry. The results of this study will give the manufacturers a better decision

on the appropriate rice as rice coffee.

Farmers. The results of this study will help them determine the appropriate rice to plant

to make rice coffee.

Rice coffee consumers. The results of this study will help consumers to better choose the

appropriate rice coffee for them.

Future Researchers. The results of this study will give future researchers ideas about

rice as instant coffee.

Scope and Limitation of the Study

The focus of this study is to compare the different varieties of rice for making homemade

instant rice coffee. The different varieties of rice that the researchers are going to use in a setup

are only brown rice, red rice, black rice, and commercialized white rice. The other variety of rice

which do not fall as part of the setup is not within the scope of this research. The process of

making the homemade instant rice coffee will be done by incinerating the rice and adding cream

and sugar proportionally to all setups to enhance the taste. Chemical analysis and other

procedures that do not fall in the said process are not within this study's scope.

In this study, the data collection will be conducted on at least 60 people of the total

population in Hawan Ilaya who will represent the population. This study will not cover those

people who are not living in Hawan Ilaya. The study will focus on testing the criteria that only

deal with aroma, flavor, and deliciousness to the given population. This study will not extend to

determining the nutritional content of the setups.

Definition of Terms

To facilitate the understanding in this study, different terms are defined herein.

Black rice. It is a range of rice types of the species Oryza sativa that is going to be used

as a setup in this study.

Brown rice. It is a range of rice types of the species Oryza sativa that is going to be used

as a setup in this study.

 Caffeine. It is a stimulant that is naturally the content of a standard instant coffee.

Hawan Ilaya. This is the place where the researchers are going to gather data.

Instant coffee. It is a type of coffee made from dried coffee extract coffee. It is also

quick, easy, and doesn’t require a coffee maker. It also has a very long shelf life and is cheaper

than regular coffee (Bjarnadottir, 2019).

Muñoz, Nueva Ecija. It is the place in the Philippines where the first rice coffee was

sold.

PhilRice. It is the government corporate entity attached to the Department of Agriculture

that is behind the first sold rice coffee in Muñoz, Nueva Ecija.

Red coffee. It is a range of rice types of the species Oryza sativa that is going to be used

as a setup in this study.

Rice coffee. It is a fine coffee that is not quite popular in the market but is quite known in

the mountain region of the Philippines. It is commonly used as a substitute for coffee beans. .

Drinking it doesn’t cause acid reflux, is gluten-free and has a very low-calorie hit which is why it

is very pleasant to the stomach (Galici, 2017).

White rice. It is a range of rice types of the species Oryza sativa that is going to be used

as a setup in this study.