development of ready-to-eat chicken adobo rice as an emergency food/
Janna Andrea C. Alcaba, Aerial Louise I. Jimenez, Angelika B. Navarro, Rebecca U. Pio, and Loraine M. Quitoriano.--
- Manila: Technological University of the Philippines, 2019.
- xiii, 137pages: 29cm.
Bachelor's Thesis
College of Industrial Technology.--
Includes bibliographic references and index.
Food insecurity or lack of foods to be given to the evacuees has been a major concern in the whole world since then, especially in the Philippines. To be able to give a sustainable answer during environmental incidents the study aimed to develop an emergency food to address the macronutrients needed by the evacuees per meal. Specifically, the study aimed to formulate a recipe, test the product’s proximate, nutritional, microbial and shelf-life analysis, and evaluate the product by using 9-point hedonic and its effectivity using hunger and fullness. The major processes were selection of raw materials, product formulation, packaging and sealing, retorting, incubation, standard testing and labeling. This product underwent evaluation by 50 untrained consumer panelist ages 19-29 years old. The result of proximate and nutritional analysis signifies that it contains macronutrients such as carbohydrates, protein fat and contains 784 kilocalories. While the result of microbial analysis shows that the product is negative for E. Coli and Stapyloccocus aureus it is safe for consumption. Furthermore, the results of the sensory evaluation is like moderately by the panels and to sum up, the hunger and fullness results measured through VAS and interpreted statistically using two-way repeated measure ANOVA reveals that the capacity of the product can lasts up to 2 hours. A Ready-to Eat Chicken Adobo Rice is develop as an Emergency Food.
Ready-to-eat (RTE) meals Emergency food ration Food Aid in disaster response