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.--

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.

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.