Abstract: The study formulated the brown rice chips with herbs (basil, onion laves, parsley), specifically to evaluate its sensory qualities and acceptability in terms of appearance, aroma, color, taste and crispiness. The method used in this study was developmental-experimental method of research. In the developmental research, this method used for formulation of brown rice chips with herbs for potential development and commercialization while in the experimental method attempted to investigate the proportion of brown rice chips with herbs using three treatments. This used the Completely Randomized Design: one (1) was tested by panel of evaluators and second (2) for final processes for consumer’s preference evaluation. Score cards with the Nine (9) Points Hedonic Scale was used to obtain the data. The mean and Analysis of Variance (ANOVA) were used to analyze the data into alpha level set at 0.01 alpha. Findings on the sensory evaluation of the brown rice chips with herbs showed that (onion leaves) was the best quality attributes.  When the general acceptability was considered in terms of appearance, aroma, color, taste, and crispiness. The brown rice chips with herbs was safe for human consumption as the results of microbial analysis of the product and based on the BFAD standard for microorganism test for products belonging Snack Foods category.

Keywords: Brown Rice, Herbs

| DOI: 10.17148/IARJSET.2024.11524