Development of a Ready-to-Eat Yang Chow Meal Marinela G. Gaborni, Ma. Cristina D. Ocfemia, Floyd Vincent L. Pascua and Karmina Noelle D. Regoso.--

Bachelor's thesis

College of Industrial Technology.-- Bachelor of Technology major in Nutrition and Food Technology Technological University of the Philippines 2019.

Includes bibliographic references and index.

The study, Development of Ready-to-Eat Yang Chow Meal, aims to provide a convenient
and quick-to-prepare meal that can give nutritional value to consumers. The Ready-to-Eat
Yang Chow Meal is a combination of brown rice, ground pork, shrimp, green peas,
carrots and eggs that will help in the consumption of nutrients in food. The main process
used was Retorting, that ensures the stability of the Ready-to-Eat Yang Chow Meal.
Moreover, the significance of the process in formulating Ready-to-Eat Yang Chow Meal
are prolonging the shelf life, convenient for time to process, and helping to improve the
quality of sensory characteristics of the product. The Ready-to-Eat Yang Chow Meal
undergone analysis such as proximate analysis to identify its composition that is helpful
for other related assessment purposes, microbial analysis to ensure the safety of food for
consumption, and shelf life analysis to know if stored commodity remains effective. After
undergoing the required processes, the researchers were able to come up with a soft,
fluffy, meaty taste, light brown and fragrant rice mixture. The researchers therefore
conclude that the product based on its features is acceptable and is marketable especially
to people on-the-go or who have fast-paced lifestyle. The product was evaluated by 50
evaluators composed of students under the Food and Apparel Technology Department of
Technological University of the Philippines – Manila using 9 point hedonic scale.
Furthermore, the results in the sensory evaluation after retorting process concludes that
the product is acceptable and assessed as “Like Very Much” in terms of appearance,
aroma, taste, and texture and general acceptability with mean scores of 7.86, 7.84, 8.36,
7.92, and 8.28 respectively. This signifies that the product was acceptable to the fifty (50)
correspondences in terms of all quality attributes.