Objectives of the Study
???The general objective of the study is to develop a protein bar for local mountain hikers.
??Specifically the study aims to:
Process jackfruit,mug beans, pumpkin seeds and sesame seeds or through dehydration.
Formulate protein bar using dehydrated jackfruit, mug beans, pumpkin seeds, egg powder and sesame seeds.
Identify the appropriate packaging and design label of the product.
Analyze the product’s test such as proximate analysis, nutritional analysis, shelf-life testing microbial tests
Assess the product through sensory evaluation and general acceptability through qualitative scoring.
Compare jackfruit, egg powder, mug beans, pumpkin seeds and sesame seeds or JEMPS protein bar with available protein bar out in the market.
Scope and Limitations of the Study
??The researchers will focus on the acceptability of local protein bar made of jackfruit, egg powder, mug beans, pumpkin seeds and sesame seeds or JEMPS protein bar. The researchers use local raw materials which are available and abundant here in the Philippines for good access of local hikers. It is also an advantage to promote local goods which can be more beneficial and more affordable compare to the existing protein bar out in the market.
??The major processes in making JEMPS protein bar are dehydration, blending of ingredients and proceed to baking. The raw materials will be using can be brought at supermarkets, hypermarkets and Divisoria market for the purpose of finding low cost and excellent quality of raw materials.The following are the tools and equipment will be using in making JEMPS protein bar: dehydrator for drying the raw materials, mixing bowls and ladles for mixing the dehydrated ingredients, and baking.
??In order to establish general acceptability, the researchers will be subjecting the product through different tests such as: proximate analysis in terms of Ash, Crude Protein, Crude Fat, Crude Fiber gluten analysis and Moisture Content, to determine the value of macronutrients such as protein, fat, moisture, carbohydrates, minerals and vitamins. Nutritional analysis such as vitamins and minerals content, shelf-life testing based on the result of microbial analysis at the Adamson University Technology Research and Development Center ( AUTRDC), San Marcelino, Ermita, Manila. In addition, the product will undergo sensory evaluation in terms of the product’s attributes such as color, texture, aroma, taste, and general acceptability.through qualitative scoring by 10 food experts in food related industry and food analyst. The finish product will use flexible aluminum packaging with product information indicated the label and its nutritive value. Also the said product will be compare to the existing product in the market using 9-hedonic rating and analyze the result. The result will be interpreted using statistical hypothesis.
??The study is intended to promote and introduce local raw materials for local hikers at affordable price. It also intended to help local hikers in decreasing the weight of their baggage upon hiking due to excessive and lack of protein supply foods. It has also purposefully helped local hikers in consumption of the low cost but more protein food bar.form JEMPS protein bar the researchers The research study will benefit people who do mountaineering and hiking. The raw materials used in this study contains high amount of protein, anti-oxidants, minerals and vitamins fit for human consumption. In addition, this study helps Pilipino agricultural sector in introducing local goods. Finally, it opens the opportunity to be used commercially in order to help local hikers lessen the weight of their baggages and at the same time promote JEMPS protein bar as a good substitute to the high cost present protein bars.
??The study and trials will be conducted in the first and second semester of school Year 2019-2020 at the Technological University of the Philippines, College of Industrial Technology under Food and Apparel Technology Department and different places which the researchers will be implemented and evaluated.
??The product will be subjected to through different food processes such as dehydration, mixing and oven baking. The finish product will use flexible aluminum packaging with product information indicated the label and its nutritive value. The study will use proximate analysis, to determine the value of macronutrients such as protein, fat, moisture, carbohydrates, minerals and vitamins.