PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

“Ampao” is a crunchy delicacy snack made from dried cooked rice, originated from the Municipality of Carcar, Cebu, Philippines and has been developed into chips. Consumer acceptability of the product was studied using 9-point Hedonic scale and factorial analysis was used to determine significant effects. Further test was done using Duncan Multiple Range Test. “Ampao” chips treatments involved the three rice preparation methods and two drying methods. Rice preparation method included: (1) parboiling; (2) parboiling and blending; (3) parboiling and pounding. Drying method employed included: (1) sun drying; and (2) oven drying. Blending and oven drying method was the most acceptable method of preparing “ampao” chips according to the 50 taste panelists in all sensory attributes examined. Rice preparation method had a significant effect on the color, aroma, texture, and overall acceptability. The drying method also has a significant effect on the flavor, aroma, texture, and overall acceptability of the “ampao” chips. Parboiling and blending method was significantly better than the others in terms of texture acceptability. Parboiling and blending method and parboiling and pounding method were significantly different with the parboiling method of rice preparation for color, aroma, and overall acceptability. Furthermore, oven drying method has significantly enhance the flavor, aroma, texture, and overall acceptability.