Consumer Acceptability of Rice (Oryza Sativa) as the Main Ingredient in Making Rice Nuggets

This study focused on the assessment of the consumer acceptability of rice (Oryza sativa) as the main ingredient in making rice nuggets. It also determined the level of acceptability of rice (Oryza sativa) as the main ingredient of rice nuggets in terms of appearance, color, texture, aroma, presentation, and taste. Furthermore, it prepared the Return of Investment (ROI) of the consumer acceptability of rice (Oryza sativa) as the main ingredient in making rice nuggets. The respondents of this research included the students of City College of Angeles. Specifically, the researchers limited the number of respondents to 55. Based on the results of the study, the following conclusions were drawn: leftover rice is a good ingredient in making nuggets; rice nugget is appropriate in terms of appearance; rice nugget is savory in terms of taste; rice nugget is crispy in terms of texture; rice nugget is golden brown in terms of color; rice nugget is moderate in terms of aroma; rice nugget is generally accepted in terms of appearance, taste, texture, color, and aroma; rice nugget is generally accepted in terms of customers’ preference; and rice nugget could be commercially-produced. Based on the findings and conclusions of the study, the following recommendations are offered: rice (Oryza sativa) could be used as a substitute for meat or could be used as a main ingredient in making nuggets; more tests of the product in terms of shelf life could be conducted; another formulation could be tested using rice; and utilization of rice (Oryza sativa) could be conducted to make different food products like rice noodles, rice flour cakes, dumplings, rice bran oil, rice-based alcoholic beverages, rice vinegar, rice milk, rice syrup, puffed rice, and rice crackers.