CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Puffed rice is very similar to the food popcorn instead of corn, it will cook the

rice at high temperature and would explode more bigger just like popcorn. People are

always having leftover rice, the stuff thats been in the fridge for over a week and has

gone dry and hard can turn it into puffed rice. It is a delicacy enjoyed by Filipinos here in

the Philippines and abroad. Puffed rice are round and rectangular, and are colored in

pink, green, and yellow. The product is then blended with melted sugar and sometimes

caramel. (http://www.pinoyricecom/ricerecipe/puffed-rice.html)

The city of Tarlac situated in the heartland of Luzon, one of the main agricultural

product in Tarlac is Rice Palay, the major crop. Many breakfast cereals are made from

puffed grains, such as corn, rice and wheat. Puffed rice is a traditional snack but it

becomes to fallen. The sugary treat is made of cooked rice that is sun dried so that it turns

to very crispy. Peanut sometimes an added ingredient, while the researcher chooses to

add mangifera indica (mango) flavor. Puffed rice are almost lost in the food industry as

the year pass by, because there are more popular product nowadays that people more

enjoying than the old delicacies. The researcher wants to bring back the product puffed

rice with its increasing nutrional value by adding some flavor of mango.
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This research is for the children especially the schoolchildren because mostly kids

always eating the food in school canteen specially the junk foods that dont have enough

source of vitamin. As the puffed rice flavored with mango, schoolchildren can have the

source of vitamin C that some food dont have because the innovate product contains

vitamin C. and this research is more healthy and nutritious compared to the existing

product because the existing product is not a very good source of protein and fiber or

significant source of any vitamin and mineral.

In the world we live today most of the kids are more likely to eat junk foods

instead of fruits and because of that kids nowadays have lost their appetite during meal

time. The researcher purposely made this mango flavor puffed rice for the benefits of the

children. By these research kids can now eat puffed rice with new flavored and increased

nutrional value without knowing that their eating have vitamin C. As riceremains a major

staple for the half worlds population yet micronutrients deficiencies and malnutrition

endure as series global concern, especially for schoolchildren vitamin C is one example

of efforts to add nutrients to puffed rice to help counter such deficiencies in the worlds

poor and hungry people. Rice is a very good source of energy but not in very high of

protein and micronutrients, said (Syed Rizvi), (published in Decembers Journal of

Agricultural and Food Chemistry).

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Statement of the Problem

This study generally aims to assess the effect of the nutrition of mango and rice

through the innovation of existing food pop rice to mango puffed rice.

Specifically this study aims to answer the following questions.

1. What is mango puffed rice? How it will be different from existing pop

rice?

2. What will be the effect of this product to the target market?

3. What will be the assurance of health benefit in terms of nutrition and food

safety?

Objective of the Study

This study aims to assess the importance of nutrients of rice and mango through
the product innovated mango puffed rice wherein in this study the proponents would
know that the effect of this product will help the health of the target market in their daily
living.

This study has the following specific objective

1. To know the difference between the innovated one to not.

2. To determine what are the nutrient value of each ingredient.
3. To be familiar again to pop rice that the childhood days ultimate favorite.
4. To establish how effective these vitamins and minerals controls being
assessed.
5. To know the nutritional value of Vitamin C and Carbohydrates.
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Significance of Study

The study will be significant endeavor in promoting high nutrional value of

flavored mango pop rice. This study will also beneficial to schoolchildrens because

mango flavored pop rice has vit C and we all know that it serves also as a ascorbic acid

that is important for children. It plays a number of important roles in the body, acting as

an antioxidant and immune supporter, helping build the protein collagen and enhancing

the absorption of iron in the body. By understanding the needs of the childrens that

benefits the quality of the product with its new and improve packaging material this

study will also assure that it will be more nutritious compared to the existing. This study

pop rice have literally low calorie low fat snack. A constant stream of new flavor

possibilities and other options under consideration, careful assurance of a content public

and minimal production difficulties of this product. It is well known for its nutritional

qualities and regards as a plant with remarkable abilities to restore energy.

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Scope and Delimitation

This study will conducted to Tarlac City where there is abundance of mango that

will source of having the flavor of pop rice. This will make the researcher easy to get and

provide the materials needed. The coverage of this study was focuses on the flavored

mango which aims to determine the acceptability and nutrional value of this product as a

pop rice.

This study has its limitation in terms of methodology and application. The

method to be use is experimental method.

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Definition of Terms

For clearer understanding of the terms used in this study, below are their

meanings.

MangiferaIndica (mango).is a type of fruit commonly known as mango is mostly

shaped as heart and green is the color of the medium ripe of mango while the ripe mango

colored yellow and mango rich in Vitamin C.

Rice.A swamp grass that is widely cultivated as a source of food, especially in Asia. Also

rice is a main source of energy to have ability to do work.

Vitamin C. another term for ascorbic acid and this vitamin can prevent having illness.

Puffed. Cooking rice that has been expanded through high temperature.

High temperature. The presence of heat and it will help the rice to be cook and turn

crispy.

Delicacy. Something that is especially rare or expensive that is good to eat and something

pleasing to eat.

Round and Rectangular.The presentable shape of mango puffed rice and turns to look

eye catchy.

Sugar and caramel. The added ingredients of the mango puffed rice to enhance its taste

and turns the mango puffed rice sticky.

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Cereals. a grass producing cereal grain grown as agricultural crop like the rice and a

breakfast food made from roasted grain, typically eaten with milk.

Snacks. A small amount of food eaten between meals such puffed rice.

Sun dried. Dried by the heat of the sun like rice that is dried by the sun and the removal

of the moisture of the rice.

Crispy. A food having a pleasingly firm, dry, and brittle surface or texture.

Nutrional Value. Refers to the quantity and quality of nutrients found in the food item.

Flavor. Taste, especially the distinctive taste of something as it is experienced in the

mouth.

Junk food. Food that has low nutritional value, typically produced in the form of

packaged snacks needing little or no preparation.

Appetite. A desire to eat certain food or a strong desire to liking something food.

Staple. Are food items that can be stored easily and eaten throughout the year, like

rice,wheat,and potatoes.

Micronutrient deficiency. Is a condition that results from eating a diet in which nutrients

are either not enough or are too much such that the diet causes health problems.

Malnutrition. is a condition that results from eating a diet in which nutrients are either

not enough or are too much such that the diet causes health problems.
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Poor and hungry People. People that dont have enough source of vitamin and lacks of

money to buy their needs especially foods.

Nutrients. Nourishment essential for growth and the maintenance of life

Energy. Ability to do work

Population. A particular type of people living in an area or country.