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All content in this area was uploaded by Benjamin Gonzales on Oct 20, 2023
Content may be subject to copyright.
Philippine Association for Technology and Home Economics in State Colleges and Universities (PATHESCU), Inc
and
College of Home Economics, University of the Philippines Diliman
26
The Journal of PATHESCU
Volume 21, November 2022
HE Centennial Special Issue
ISSN 0117-7419
Developing a Culturally Appropriate Disaster Food: The Case of Ready-to-eat
Biko
Benjamin A. Gonzales, Jadice J. Lim and Alyana Marie C. Tanlimco
Department of Food Science and Nutrition
College of Home Economics, University of the Philippines Diliman
bagonzales@up.edu.ph
ABSTRACT
This study is an iterative product development process that combines qualitative sensory evaluation and
quantitative focus group discussions (FGD) to produce a Ready-to-Eat (RTE) rice cake – biko - for use as
a culturally acceptable disaster food. Preference ranking was done for recipe selection, followed by initial
prototyping runs. Prototypes were presented via focus group discussions (FGD) to participants with disaster
experience. Their feedback was incorporated into a final prototype, which was re-presented to them via
FGD. Participants affirmed the product’s fitness for intended use. The final prototype was tested via
consumer acceptance tests alongside commercially bought biko. Mean overall acceptability translated to
“like slightly” and “like moderately,” respectively. Sweetness and taste are on par with the commercial biko
(“like moderately”), while appearance, color, and texture were significantly lower (“like slightly”), due in
part to the darkening and softening effects of the sterilization process. Minimal changes in quality
parameters such as pH and color were observed during 8 weeks of storage. Overall, the product
development can be considered successful. Further research could be done to develop the product for
commercial sale, while the product development process could be adopted for developing more culturally
acceptable disaster food.
Keywords: biko, ready-to-eat, disaster food, culturally acceptable
INTRODUCTION
The Philippines is one of the top disaster-prone countries in the world: placing 9th in the 2020 World Risk
Index for the most affected countries from extreme weather events, and 4th in a United Nations Report for
countries most affected by disaster (Congressional Policy and Budget Research Department, 2021; Saludes,
2020). The country experienced 304 out of the 7,348 recorded disasters from year 2000 to 2019 (Saludes,
2020). A single disaster last 2013, Typhoon Yolanda (Haiyan), affected over 16 million people – with
damage to infrastructure, agriculture and private property worth over 2 billion USD and the loss of around
6,300 lives (De la Cruz, 2014).
Disasters and its accompanying displacement affect the quality of life of individuals and families. The
separation from the safety and security of one’s home, along with the sudden loss of access to basic needs,
contribute to the decline in peoples’ health and well-being, and causes psychological and socio-economic
distress (Mugabe et al., 2021; World Health Organization, 2020; Makwana, 2019). People are also at a
higher risk of undernutrition and micronutrient deficiencies, while those with prior poor nutrition become
even more vulnerable (World Health Organization, 2020). Among the many facets of emergency response,
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27
food security must not be taken for granted, especially in the quest to achieve the sustainable development
goal of “zero hunger.”
Access to food during local disasters are handled primarily by the government through food distribution in
shelters (Mugabe et al., 2021; Gomez and Ignacio, 2020). The loss of basic provisions reduces the access
to certain types of food, especially healthy food (World Health Organization, 2020). Some of the commonly
donated supplies and distributed local food commodities during disasters in the Philippines still need
preparation prior to consumption. These include rice, root crops, coffee, and instant noodles, (Membrebe
and Briones, 2016; Gomez and Ignacio, 2020; Aguinaldo, 2022). Prepared food is also donated, although
these do not always guarantee safety. A case of food poisoning was recorded where thirty evacuees were
brought to hospitals after experiencing vomiting and diarrhea linked to rice with dried fish and pork in an
evacuation center in Makilala, Cotabato (CNN Philippines, 2019).
The lack of utilities resulting from calamities require special measures to address food security. One such
solution is ready-to-eat-food (RTE), which are defined as being safe to eat and require neither water nor
heating prior to consumption. These disaster foods must also be high in energy and culturally acceptable to
the target population (Marchione, 2002). While these criteria are met by donated and distributed local
canned food, variety becomes a problem as canned food is mostly limited to sardines, corned beef, and
meatloaf (Aguinaldo, 2022). There is also the issue of high sodium content coupled with long-term,
disproportionate consumption, which may increase risk of non-communicable diseases such as heart disease
and hypertension (Aguinaldo, 2022; World Health Organization, 2020). Donated RTE foods of foreign
origin, such as foreign canned dishes, Meals Ready to Eat (MRE), energy bars, high energy biscuits and
specialized nutrition products, on the other hand, meet safety and nutrition requirements, but may not be
familiar or culturally appropriate to the end-user (World Health Organization et al., 2004; Azanza and
Estilo, 2015; Rufo, 2013). The principle of familiarity holds that each culture and society has determined
items that are considered suitable, fit, and allowed, as well as those that are unsuitable, unfit, or forbidden.
For example, Filipinos consider meals as consisting of rice and at least one viand, which is contrary to the
United States’ MRE concept of main course, side dish, and dessert (Rufo, 2013). Unfortunately,
mismatched food relief still happens, where relief foods are given to populations that do not consume them
(Grivetti, 2004).
To address these issues, the Philippines’ Department of Science and Technology Food and Nutrition
Research Institute (DOST-FNRI) has developed RTE food, which include the compressed cereal-legume
food mix and the Pack of Hope Ready-to-eat arroz caldo (Filipino-style rice porridge) (Ronda 2013; Ronda,
2014). Quick-cooking rice and RTE acid-pasteurized rice and rice-cornstarch (bihon) noodles were also
developed by Azanza, Basman, and Estilo (Azanza and Basman, 1999; Azanza and Estilo, 2015). A
businesswoman, Jo Magcale, also developed RTE rice and canned/foil pouch viands such as adobo,
chicken, and pork peccadillo, kare-kare, chicken caldereta, chicken curry, and chicken teriyaki. These were
used by soldiers deployed in Zamboanga city (Rufo, 2013). One thing most of these products have in
common is the use of rice as an ingredient, as rice is a staple in the Filipino diet, accounting for 35% of
caloric intake (Sebastian et al., 2000). While rice is mainly consumed steamed or as porridge, rice cake
preparations are also common. One popular Filipino rice cake preparation is Biko - made from sweetened
glutinous rice and coconut milk, and usually topped with toasted coconut milk (latik). It is usually served
as a snack or during special occasions like weddings and fiestas (Kirshenblatt-Gimblett & Fernandez,
2003).
The goal in this study is to contribute to uplifting the lives of Filipino evacuees by making them feel more
“at home” through addressing food-related concerns. This was done through diversifying the variety of
local disaster foods that fit various criteria such as cultural acceptability and food safety through developing
a local rice cake, biko, into a RTE food. Specifically, the goals are to (1) create a prototype RTE biko
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disaster food, and (2) characterize the product attributes and qualities (physico-chemical, microbial,
sensorial).
METHODOLOGY
This study is mainly a product development process which utilized both quantitative sensory evaluation
methods and qualitative focus group discussions (FGDs) done in an iterative manner to achieve the final
product. Microbial safety and product quality parameters were also measured. The general steps involved
(1) recipe preference screening, (2) initial prototyping, (3) initial FGD, (4) final prototyping, (5) final FGD,
and, (6) product characterization, quality monitoring, and acceptability determination. The first five steps
address the objective of prototype creation, while the last step addresses the objective of characterization.
Materials. Seeds of glutinous rice purchased from a seed center in Nueva Ecija were milled, vacuum-
packed and stored in a cool, dry place until prior to use. The coconut milk and banana leaves were procured
fresh one day before each production date from a wet market in Quezon City. The purchased coconut milk
was frozen overnight and defrosted at least 2 hours before production, while banana leaves were cut into
the desired dimension (15.24 x 15.24 cm), passed through a flame, and folded into traditional origami boxes.
Other ingredients, such as brown sugar, iodized salt, vanilla flavoring and whole anise seeds, were
purchased from different supermarkets in Quezon City. The packaging materials used, 10 x 15 cm and 16
x 22 cm 120 micron retortable pouches (polyamide/polyethylene terephthalate/aluminum/cast
polypropylene), as well as the 8.89 x 8.89 cm disposable aluminum trays, were procured from Ermita,
Manila and Mandaluyong City, respectively.
Sample and sampling procedure. Preference ranking and consumer acceptance tests: Limited by the
samples’ perishability and the location of the sensory evaluation facility; convenience sampling was used
to gather at least 50 untrained panelists (per test), who were mostly students aged 18 to 25 years from a
state university. They were asked to fill out informed consent and demographics forms. Product samples
were served (labelled with random 3-digit codes) using a completely randomized design (CRD). Food
incentives were provided to participants after the test.
Focus group discussions: Two sets of FGDs, each consisting of 6 panelists from a barangay in Metro
Manila, were conducted twice – one for the initial and another for the final prototype. The same 12
individuals participated in both initial and final FGDs. The panelists invited were selected at random from
the list of evacuees previously affected by southwest monsoons (habagat), which was provided by the
Barangay officials. Panelists were first asked to fill out informed consent and demographic forms. The
discussions were recorded with consent using digital cameras for easier processing and transcription of
data.
Recipe preference screening. Two recipes of biko were obtained from two cookbooks: Serraon-Galbaugh,
Serraon-Claudio, and Serraon-Joves’ Philippine Recipes: Tradition and Cosmopolitan (1994) and Daza’s
A Culinary Life: Personal Recipe Collection (1992). These recipes served as the baseline for the
formulation of the rice cake to be used in the development of sterilized rice cakes.
Fifty-one panelists participated in a preference ranking test of the two biko recipes, and a commercially-
available biko procured from a market in an urban city conducted at the food sensorium laboratory. Samples
were served simultaneously and ranked from 1 (most preferred) to 3 (least preferred). Data was analyzed
using Friedman’s Test.
Initial prototyping. The preferred recipe from the previous step was developed into a form suitable for
thermal processing by applying the preparation and thermal processing procedures developed by Gonzales
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(2018). The batch size was based on 4 cups (760 g) of glutinous rice. The cooked biko were weighed into
70g portions inside 6.35 x 6.35 cm banana leaf origami masu boxes and topped with 1 g of latik. The rice
cakes were then placed inside 16 x 15 cm retortable pouches, individually vacuum-sealed (Hualian 2016
Vacuum Sealing Machine (DZ-400/2E) and sterilized in a counter-pressure water retort (in a Food
Innovation Facility) for 48 minutes at 250 F.
Initial focus group discussion. The FGD started with asking the background of the panelists in terms of
experiences with disasters and evacuation. Points such as availability of food, familiar relief goods, and
factors affecting disaster food acceptability were probed prior to presenting the biko prototypes. Afterwards,
opinions in terms of packaging (use of banana leaves, retortable pouch), convenience, amount of biko per
serving, sensory characteristics, and preferences were collected. The collected data were summarized, while
comments and opinions about the initial product prototype were tabulated.
Final prototyping. The final prototyping followed the same methodology as the initial prototype, except
for 2 major changes that were made to address the panelists’ suggestions. First, the amount of water added
into the biko was reduced to ¾ cup per cup of glutinous rice. Secondly, the packaging rigidity of the biko
was improved by placing the banana leaf boxes into 8.89 x 8.89 cm disposable aluminum trays before
placing them in 16 x 22 cm retortable pouches and vacuum-sealing.
Final focus group discussion. Comments from the first FGD were recapped; followed by showing the
final prototype while stating the changes made from the previous product. Comments regarding the changes
made and its suitability as disaster food were probed, as well as any additional improvements for future
consideration.
Product characterization, quality monitoring, and acceptability determination. The initial and final
prototypes were subjected three times to microbial analyses for commercial sterility for low acid products,
prior to use in focus group discussions and consumer acceptance tests. Microbial analyses consisted of total
plate count, mesophilic anaerobic sporeformers not producing H2S, thermophilic “flatsour”
microorganisms, thermophilic anaerobic sporeformers, and thermophilic anaerobic sporeformers producing
H2S Instrumental quality parameters such as moisture content (rapid moisture analysis, Shimadzu
MOC63u), color (HunterLab ColorFlexEZ), and pH (Eutech Cyberscan500) were determined for both
prototypes. The final prototype was also monitored for changes in pH and color after 8 weeks of room
temperature storage. Tests were done in triplicates and expressed as means and standard deviations.
Sensory quality parameters were measured through a consumer acceptance test. At least 50 panelists
evaluated the freshly procured commercial biko samples from a supermarket in Quezon City, and the 8-
week-old final prototype. Color, appearance, sweetness, taste, texture, and overall acceptability were
evaluated using a standard 9-point hedonic scale. Responses were expressed as means with standard
deviations and analyzed using one-way ANOVA and Tukey’s HSD using SPSS. All tests were conducted
at a laboratory in a state university.
RESULTS AND DISCUSSION
Preference ranking test
Results from the preference ranking test can be seen in Table 1. No significant difference in preference rank
was observed between the biko recipes. The recipe from Serraon-Galbaugh (et al., 1994), however, was
chosen for initial prototyping for its reproducibility and easiness to prepare. The commercially-available
product was significantly the least preferred among the three. This may have been brought about by the
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difference in the sensory characteristics, such as appearance, color, sweetness, flavor, and texture, along
with the possible difference in its preparation method.
Table 1. Preference Ranking Test Data and Significance Group for Biko
Product sample Serraon-Galbaugh et al. (1994) Daza (1992) Commercially Available Biko
Rank Total 95a 100 a 129 b
ab- – 0.05) between those rank totals.
Initial prototyping
Two sequential trial production runs were done to obtain the initial prototype, with a total of 40 packs
produced. This is summarized in Table 2. During the first production, two types of samples were produced:
biko in banana leaf boxes and biko without boxes. The primary packaging materials used were 10 x 15 cm
retortable pouches, which seemed somewhat inadequate for containing the banana leaf boxes. It was
observed that rice cakes did not hold their shape, and eventually became deformed upon vacuum sealing.
This was attributed to the half-cooking process done prior to packing into retortable pouches. After
sterilization, it was observed that majority of the pouches of biko without the banana leaf boxes and some
of the pouches with banana leaf boxes were damaged and punctured.
Table 2. Product Specifications of Initial Prototypes
Specifications Trial 1 (without
banana leaf box)
Trial 1 (with banana
leaf box)
Trial 2 (with banana
leaf box)
Ingredient ratio by
weight
Glutinous Rice
Coconut Milk
Water
Brown Sugar
Salt
Vanilla
25.7%
27.7%
33.8%
12.5%
0.1%
0.1%
Cooking process Soak glutinous rice in water overnight. Wash glutinous rice twice then
drain; mix all ingredients except vanilla and cook while stirring over low
heat until mixture pulls away from pan edge; turn off heat and mix vanilla;
cool for 10 mins; cook latik by heating coconut milk in another pot over
medium flame until oil and curds separate, and curd turns dark brown.
Product weight 70 g biko
1 g latik
70 g biko
1 g latik
70 g biko
1 g latik
Product Dimensions - 10.16 x 6.35 cm 10.16 x 6.35 cm
Packaging Dimensions 10 x 15 cm 10 x 15 cm 16 x 15 cm
Primary packaging Retortable pouch* 6.35 x 6.35 cm banana
leaf box
6.35 x 6.35 cm banana
leaf box
Secondary packaging - Retortable pouch* Retortable pouch*
Sealing Vacuum-sealed (Hualian 2016 Vacuum Sealing Machine (DZ-400/2E)
Thermal Process 48 minutes at 250 F (F = 48)
* Laminated nylon/polyethylene retortable stand-up pouch
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This may have been caused by the maximum temperature (and therefore pressure), during the sterilization
process which reached up to 292 F. The products, especially those without banana leaf boxes, were
observed to be runny, which could have been caused by the starch degradation upon being subjected to high
temperatures for a period of time, therefore resulting in a less viscous product (Chysirichote and
Phongpipatpong, 2015). A burnt, dark brown color, which is much darker compared to the color of the non-
sterilized samples during the initial screening, was also observed. This is a result of caramelization and
Maillard browning of the brown sugar added in the biko during the sterilization process (Tomasik, 2004).
Pictures of the second trial of initial prototypes can be seen in Figure 1. Although the biko still cannot stand
as a square-shaped rice cake upon vacuum-sealing, it was observed that most of the product is contained
inside the slightly deformed banana leaf box.
Figure 1. Pictures of Initial Prototypes
Inside retortable pouch Contained in the deformed banana leaf box
In the second production, only biko with banana leaf boxes were produced. The banana leaf boxes were
observed to impart additional flavor into the rice cake, and at the same time, helps contain the product
upon vacuum-sealing. Prototypes without banana leaf boxes from the first trial were not able to hold its
shape, making the product more porridge-like instead of a rice cake. Changes include increasing the
packaging material size to 16 x 15 cm to allow easier packing and ensure complete vacuum-sealing of the
product. This also improved the product’s ease of opening since there is more space between the product
and the seal.
Initial focus group discussion
Table 3 shows the summary of responses from the initial FGDs. Participants were females aged 31 and
above and were mostly homemakers with household incomes of less than P15,000. They have experienced
evacuating more than twice because of flooding caused by typhoons and were familiar with biko as they
consume it at least once a month. The respondents emphasized the lack of nutritious food during disasters
and evacuation. The commonly donated food stuffs were mostly canned goods and instant noodles, which
may not provide the required nutrients an individual needs for a day (Gomez and Ignacio, 2020; Aguinaldo,
2022). The evacuation centers’ lack of facilities and supplies also makes sanitary preparation of food
difficult. Variety and safety of food provided were also identified as concerns.
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Table 3. Summary of Initial Focus Group Discussion on Disaster Foods and the Initial Prototype Sterilized Biko
Points of
discussion General comments
Previous
experiences on
disasters and
evacuation
Typhoons, monsoons, floods and earthquakes
Evacuated in a church and/or school for 4 days to 2 weeks
Needed water, food, medicine, clothes, blankets, and pillows
Received instant noodles, sardines, pandesal, Spanish bread, itlog na maalat
(salted duck egg), boiled egg, rice, sopas (creamy macaroni soup), canned goods,
and coffee
Food was not sufficient to meet needs since food was not delivered on time,
corruption was involved, there was a lack of variety, and sometimes the food given
was spoiled
Knowledge on
relief foods
Majority of the relief foods that they know were already mentioned (sardines,
instant noodles, rice)
Was able to try Spam, cakes, and Wow Ulam (ready-to-eat viands) during
evacuation
Considerations for
relief and
emergency foods
Food safety, spoilage and poisoning
Convenience: Ease of opening and eating
Taste and nutritional benefits
Variety: important for some since most relief foods that are given are the same;
not important for others since food is only given to them and they cannot be choosy
Nutrition is important especially to the children and the elderly
Product e
valuation:
packaging
Product is easy to open
The size of the packaging is appropriate with the amount of product
Product size is sufficient for 1 serving
Packaging shows a clean, safe product which can be heated by putting it on top of
their sinaing (cooked rice)
Upon opening, the box is sticky and messy
Requires a plate and spoon when eating
Product
Evaluation:
sensory
characteristics
Appearance: looks like normal biko, color is just right
Taste and flavor: sweetness is just right, tastes better than commercially available
biko, can add a little saltiness, banana leaves contribute to the flavor
Texture: biko is too soft and needs to be more firm
Other comments,
suggestions, and
recommendations
It is easy to open and consume, making it suitable for evacuation centers
Must address the stickiness and messiness of the product
Must try to make the biko more firm and try to not overcook the rice
Note. N = 12
These critical factors are just some of the many aspects that need to be considered in the development of
disaster foods. Since most relief packages contain instant noodles and canned goods such as luncheon meat
and sardines, victims of disasters find a lack of variety in the food they consume in evacuation centers. This
is in stark contrast to the 2012 Nutrition Guidelines for Filipinos, which encourages eating a variety of
foods everyday (Serrano, 2013). The sterilized biko as a ready-to-eat disaster food was a new concept to
the panelists. They found the product to be similar to commercially-available biko, both in physical and
sensory characteristics, albeit being too soft. Also, the portion size and packaging of the sterilized biko was
sufficient to make the panelists full as the glutinous rice felt heavy in their stomachs. Variety was also
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achieved as the sterilized biko is something different from the sardines, canned goods, and instant noodles
that they would normally receive during evacuation.
Food to be served during a disaster or calamity must require minimal preparation to avoid compromising
the physical, chemical, and microbial quality (Tucker, n.d.). This is the reason as to why most foods packed
into relief packages and disaster foods developed by different companies are canned or thermally-
processed. Examples of these are the Department of Science and Technology’s Pack of Hope: Ready-to-
eat Arroz Caldo and Azanza and Estilo’s Ready-to-eat acid-pasteurized rice and rice-cornstarch noodles
(Ronda, 2013; Azanza and Estilo, 2015).
After presenting the vacuum-packed, sterilized biko to the respondents, they were asked to evaluate the
primary and secondary packaging, product size, and sensory properties such as appearance, sweetness,
texture, and flavor. The panelists noted that the product’s secondary packaging was heat-stable and easy to
open and consume, making it convenient for them to it heat up along with their sinaing (cooked rice). There
were no improvements needed for product size (70 g) and secondary packaging (16 x 15 cm). The main
concern was the messiness caused by the biko that leaked out of the banana leaf box, requiring the
respondents to have plates whenever they will consume the product. This is brought about by the re- cooking
of the rice cake during the sterilization process. Although messiness was a concern for the sterilized biko,
the panelists pointed out that the product can be eaten without much preparation, which in turn will reduce
the chances of microbial contamination.
Sensory properties, such as appearance, color, flavor, and sweetness of the sterilized biko were described
as just right and the panelists agreed that the banana leaf was essential in imparting a desirable flavor to the
rice cake. They mentioned, however, that the texture of the rice cake was too soft and needs to be more
firm. Results gathered from the focus group discussion were used to modify the sterilized biko in the final
prototyping stage.
Table 4. Product Specifications of Final Prototype
Specifications Final prototype
Ingredient Ratio by Weight Glutinous Rice 28.1%
Coconut Milk 30.3%
Water 20.8%
Brown Sugar 13.7%
Salt 0.1%
Vanilla 0.1%
Cooking Process
Soak glutinous rice in water overnight. Wash glutinous rice twice then drain;
mix all ingredients except vanilla and cook while stirring over low heat until
mixture pulls away from pan edge; turn off heat and mix vanilla; cool for 10
mins; cook latik by heating coconut milk in another pot over medium flame
until oil and curds separate, and curd turns dark brown.
Product Weight 70 g biko
1 g latik
Product Dimensions 6.35 x 6.35 cm
Primary Packaging 6.35 x 6.35 cm banana leaf box
Secondary Packaging 8.89 x 8.89 cm disposable aluminum trays
Tertiary Packaging 16 x 22 cm laminated nylon/polyethylene retortable stand-up pouch
Sealing Vacuum-sealed (Hualian 2016 Vacuum Sealing Machine (DZ-400/2E)
Thermal Process 48
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Final prototyping
Suggestions from the initial FGD were incorporated into the final prototype, with the specifications shown
on Table 4. Production was the same as the initial prototype, except for two major changes. First, the water
was reduced from 1.31g/g glutinous rice to 0.74g/g glutinous rice to minimize the amount of water in the
product. This aims to improve the textural properties of the biko as lowering the amount of water added
will improve its shape-holding capacity (Mohamed and Hamid, 1998). Second, the rice cake packaging was
improved by placing the banana leaf boxes into 8.89 x 8.89 cm disposable aluminum trays to prevent the
product from flowing out of the banana leaf box. This also addressed the need for plates as the aluminum
trays lessened the mess by containing the entire product. The final sterilized biko prototype can be seen in
Figure 2.
Figure 2. Final Sterilized Biko Prototype
in its tertiary packaging
in its secondary packaging: 8.89 x 8.89 cm
disposable aluminum trays
in its primary packaging: 6.35 x 6.35 cm
banana leaf box
in primary packaging, side view without packaging, top view without packaging, cross section
Final focus group discussion
Table 5 shows the summary of FGD responses to the final prototype. Majority of the initial comments were
addressed, and most of the participants found the final prototype acceptable, although the texture can still
be improved by increasing the firmness. Participants mentioned that the addition of the aluminum tray
secondary packaging made the product easier and less messy to handle, while not affecting the appearance
of the product and its ease of opening. Meanwhile, the reduction of water did not affect the taste and texture
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of the final biko prototype as the participants observed no difference from the initial and final prototypes.
The panelists liked the taste, sweetness, and the texture of the prototype as they deemed the sweetness to
be just right and the texture soft. Even though the texture has no difference from the initial prototype and
was found to be soft by the participants, it was acceptable to them and most of the participants did not
recommend on improving the texture. Aside from the minor points for improvement, overall, the prototype
was positively received as a disaster food, especially because the product is in a transportable, vacuum-
packed retort pouch. A participant recommended increasing the serving size of the product to ensure
individuals with bigger appetites to feel satisfied after consuming a serving.
The participants also mentioned that the vacuum-packed sterilized biko as a disaster food is better than the
usual foods served during times of calamities such as instant noodles and canned goods (usually sardines).
They mentioned that instant noodles are unhealthy since it is high in sodium and requires food preparation
and cooking facilities which may be insufficient or not readily available. On the other hand, the vacuum-
packed sterilized biko requires no food preparation, has long shelf-life, is ready-to-eat and is culturally
acceptable as the participants were familiar with biko and consume it regularly.
Table 5. Summary of Final Focus Group Discussion on the Final Prototype Sterilized Biko
Product features Responses Suggestions for improvement
Addition of disposable
aluminum tray
Improved the messiness of the
biko
Handling of biko was easier
compared to before
none
Taste and Flavor Did not affect taste as no metallic
taste was perceived
Sweetness is just right
none
Texture
Texture is soft but most participants
are not complaining about it
Improve the texture of biko
by
making it less runny and more
firm
Convenience Plate is not needed anymore as the
aluminum tray served as the plate
Make the biko easier to eat by
not requiring a spoon
Serving Size Just right for most of the
participants
Increase serving size for those
with bigger appetites
Note. N = 12
Product characterization, quality monitoring, and acceptability determination
Results of the microbial commercial sterility tests done prior to sensory evaluation show that the products
were fit for consumption, as seen in Table 6. Quality monitoring was done to observe changes during the
8-week storage period, as well as to set-up baseline data for making product quality specifications. These
physico-chemical properties for the initial prototype, as well as the final prototypes (week 4, and 8) can be
seen in Table 7.
Moisture, pH, and color values between the initial and final prototypes can be considered near to each other
despite the differences in formulation. This could be explained in part by the cooking and thermal
processing methods used, which contribute greatly to moisture evaporation and color change. Minimal
changes in pH and color were also observed during the 8-week storage period for the final prototype. The
pH is considered as low acid, thus justifying the use of a more severe thermal process. The colors, based
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on the range of L*a*b values, can be described as slightly dark, slightly red, and moderately yellow. This
is attested to by the products’ color as seen from Figures 1 and 2.
Table 6. Commercial Sterility Test Data of the Initial Biko Prototype
Microbial Test Initial prototype Final prototype
Total plate count <250 cfu/g <250 cfu/g
Thermophilic “flatsour” organisms NEGATIVE NEGATIVE
Mesophilic anaerobic sporeformers without H2S NEGATIVE NEGATIVE
Thermophilic anaerobic sporeformers NEGATIVE NEGATIVE
Thermophilic anaerobic sporeformers producing H2S NEGATIVE NEGATIVE
Table 7. Physico-chemical Properties of the Initial and Final Prototypes
Physico-chemical
properties Initial prototype Final prototype
Week 4 Week 8
Moisture (% wb) 59.71 ± 0.25 60.68 ± 0.67 -
pH 5.60 ± 0.08 5.52 ± 0.02 5.55 ± 0.5
Color L 47.46 ± 0.09 43.51 ± 0.23 45.35 ± 0.11
Color a 9.36 ± 0.10 8.99 ± 0.14 10.43 ± 0.06
Color b 31.73 ± 0.09 31.66 ± 0.11 33.49 ± 0.09
Consumer acceptability sensory evaluation tests were done to quantify the likeability of the product in
relation to commercially sold biko. The recruited panelists for sensory evaluation were asked to evaluate
the presented samples using a 9-point hedonic scale (from 1, disliked extremely to 9, like extremely). The
mean scores of the sensory characteristics of freshly procured commercially-available biko and biko
prototype 8 weeks after production are presented in Table 8. The spider plot profile of the acceptability of
the samples is presented in Figure 3.
Consumer acceptability values for all attributes of the 4-week prototype were significantly lower than the
two other samples, except for the sweetness of the commercial sample. Further investigation is needed as
these results deviates from the conventional quality degradation expected of samples at longer storage
times.
The acceptability of color, texture, and appearance of the final 8-week prototype was significantly lower
than the commercial samples. The former derived an approximate rating of “like slightly” for all three
parameters, while the latter derived an approximate rating of “like moderately.” It is possible for panelists
to have perceived and deemed the final prototype as not the “right” color of biko which led them to give a
higher score to the commercially-available biko. Correct color has been found to affect the acceptability of
food products (Clydesdale, 1993).
Gonzales, Lim & Tanlimco, 26-39
The Journal of PATHESCU, Vol. 21, November 2022, HE Centennial Special Issue
37
Table 8. Mean Scores and Standard Deviation of Consumer Acceptability*
Sensory parameters Commercially-available
biko
Final prototype of
vacuum-packed
sterilized biko (at 4
weeks)
Final prototype of
vacuum-packed
sterilized biko (at 8
weeks)
Color 7.1636 ± 1.1669a5.0909 ± 1.5429b5.8431 ± 1.6778c
Appearance 7.1273 ± 0.9633a4.5455 ± 1.5731b5.5098 ± 1.5795c
Sweetness 6.7818 ± 1.0487ab 6.2545 ± 1.2652a6.9412 ± 1.3328b
Taste 7.1636 ± 1.0321a5.7818 ± 1.6408b6.9412 ± 1.4059a
Texture 6.9273 ± 0.9400a5.2364 ± 1.6439b5.9216 ± 1.5728c
Overall Acceptability 7.0545 ± 0.8907a5.3636 ± 1.4320b6.4706 ± 1.2386c
*Consumer acceptability is measured from 1, disliked extremely to 9, like extremely of each sensory attribute of biko samples with
n=55 for commercially-available biko (at 4 and 8 weeks of storage) and n=51 for the final prototype biko.
abc- attribute scores with different superscripts are significantly different at a 5% significance level.
Figure 3. Consumer Acceptability*
*Consumer acceptability is measured from 1, disliked extremely to 9, like extremely of commercially-available biko and the final
prototype of vacuum-packed sterilized biko at 4 and 8 weeks of storage.
Moreover, the commercially-available biko was observed to be more firm. The difference in firmness could
be attributed to the cooking method as the vacuum-packed sterilized biko was half-cooked over fire with
constant stirring then sterilized for 48 mins at 250°F, while the traditional way of cooking biko was over
fire with constant stirring until the water disappears. Constant stirring produces biko that is more viscous
or sticky (Daza, 1992). Darker colors and softer textures are often associated with canned foods because of
higher temperature and longer period of thermal processing (Featherstone, 2015). For sweetness and taste
acceptability, no significant differences in the mean scores were found between the commercial sample and
the prototype; with a mean score qualitatively equivalent to “like moderately” on the 9-point Hedonic scale.
This indicates that the prototype is at least on par with the commercial sample when it comes to sweetness
and taste. The higher standard deviations on the final prototype indicate the wider latitude of acceptability
scores given by the panelists.
0
2
4
6
8
Color
Appearance
Sweetness
Taste
Texture
Overall
Commercially-
available Biko
Week 4 of Vacuum-
packed Sterilized
Biko
Week 8 of Vacuum-
packed Sterilized
Biko
Gonzales, Lim & Tanlimco, 26-39
The Journal of PATHESCU, Vol. 21, November 2022, HE Centennial Special Issue
38
The commercially available biko was deemed to be significantly more acceptable overall (“like
moderately”), compared to the 8-week prototype (“like slightly”). Based on the individual attributes, the
lower acceptability scores for color, appearance, and texture may have contributed to this. While the lower
scores can be attributed the effects of thermal processing, these are necessary to meet the criteria to make
biko into a RTE food. Nonetheless, the prototype’s mean ratings for attributes that range from “like slightly”
to “like moderately” are still considered positive in terms of meeting the product development objectives,
especially when considered in the light of the overwhelmingly positive FGD feedback. Given the positive
feedback and the final prototype’s RTE nature, it may also find use in applications outside disaster response,
such as for retail sale. Further consumer research must be done though, as in this study, the consumer
acceptability test was made with mostly youth participants.
CONCLUSION AND RECOMMENDATION
The product development was deemed successful as it was able to meaningfully draw-out the end-users’
experiences, thus making the prototype more suitable to their specific needs. The iterative process meant
that there was room to incorporate the feedback until the product is deemed satisfactory. The final prototype
biko created was deemed successful, as the microbial safety, practicality, and sensory and cultural
acceptability concerns of the potential end-users were addressed. Quality parameters also show minimal
changes during the 8-week storage period. Positive consumer acceptability ratings entail that the product
may be viable for commercial sale, thus possibly extending its usefulness as a product for technology
adopters. Further research could be done towards this end. The product development process could be
further refined and used by others to expand the portfolio of disaster foods that could be distributed locally.
ACKNOWLEDGMENTS
The authors acknowledge the Office of the Chancellor of the University of the Philippines Diliman, through
the Office of the Vice Chancellor for Research and Development, for funding support through the Outright
Research Grant.
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