Abstract: Incorporating a variety of rice flours in tart-making introduces a delightful twist to traditional recipes, adding both diversity and nutritional benefits to the culinary experience. This study aimed to develop organic rice tart crust with Bilimbi jam filling, using three different types of rice: red, black, and brown. The sensory qualities of the tart, including appearance, aroma, taste, and texture, were evaluated in three trials by semi-trained panelists who were Food Technology teachers at Capiz State University. The study used a Completely Randomized Design (CRD), using three treatments in three trials. All three types of tarts were well-accepted, but the brown rice tart received the highest acceptability overall. Despite the differences in rice type, there were no significant differences in the sensory qualities among the three types of tart. However, there was a significant difference in consumer acceptability across the three types, with the brown rice tart being the most favored. In terms of shelf-life, the tarts made from brown rice lasted the longest at room temperature, remaining fresh for up to 20 days. When stored at chilling temperatures, the shelf-life of all types of tart extended significantly, with brown rice tart lasting up to 28 days. The study also confirmed the safety of the tart for human consumption based on microbial analysis, adhering to the BFAD standard for microorganism testing for baked goods. This study contributes to the development of diverse organic rice products, offering potential benefits for both consumers and producers.

Keywords: Development, Acceptability, Kamias Jam, Tart, Black Rice, Red Rice, and Brown Rice.

| DOI: 10.17148/IARJSET.2024.11601