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1. Annotated bibliography
References
https://owl.purdue.edu/owl/research_and_citation/apa_style/
apa_formatting_and_style_guide/apa_changes_7th_edition.html
Quotations Summary & Synthesis
Sumardiono, S., et al. (2020). Characteristics of Biodegradable
Foam (Bio-foam) Made from Cassava Flour and Corn Fiber. IOP
Conference Series: Materials Science and Engineering.
https://www.researchgate.net/publication/349615249_Characteristic
s_of_Biodegradable_Foam_Bio-
foam_Made_from_Cassava_Flour_and_Corn_Fiber
Introduction Styrofoam is made of a synthetic
polymer material called
polystyrene. Its non-biodegradable
nature poses a threat to the
environment and can cause soil
and air pollution.
The study aims to create a
biodegradable alternative to
polystyrene styrofoam by using
cassava starch from cassava flour,
corncob wastes as natural fibers,
and addition of plasticizers for
water-resistance, increased elastic
properties and softness of the
biofoam itself.
The researchers propose an
alternative to synthetic styrofoam by
making a bio-foam made from
cassava starch, corncob wastes, and
plasticizers. Bio-foam uses starch as
a main ingredient in its production
due to its high biodegradability, heat
resistance, and low price. The
researchers decided to use cassava
starch because Indonesia is one of
the top producers of cassava flour.
Additionally, they used corn cobs
for its strong and insoluble fibers as
a bio-foam filler. Lastly, plasticizers
are added to increase the quality of
the styrofoam in terms of water-
resistance, elasticity, and durability.
Methodology The researchers experimented
using cassava flour, corncob
wastes, and plasticizers in
producing biofoam. In the
experimentation, the production
process of Bio-foam, water-
absorption test, and
biodegradability test was done.
The experimentation is composed of
three parts: the production of the
bio-foam, water-absorption test, and
biodegradability test. In the
production of the bio-foam, there
were 4 treatments, each differing in
grams of cassava starch, corn, and
PVA which are the main variables.
Sorbitol and magnesium stearate
were the plasticizers added in the
dough production. Addition of PVA

2. was also required to make the bio-
foam more elastic. After the dough
has risen, the mashed corn cob
fibers and cassava starch are added
to the dough which is then baked at
100°C in an oven for 1 hour. After
that, the foam is cooled for 15 days
at room temperature. In the water-
absorption test, the bio-foam is cut
into a size of 5x10 cm, then weighed
for its initial weight. The bio-foam
is then submerged into water for 60
seconds, then dried using a tissue,
and weighed. In the biodegradability
test, the bio-foam is buried in soil
for 14 days. It will be weighed
before and after it has been buried.
Theory/ies/
concept/s
There were mostly theories
regarding the production of bio-
foam.
One of the methods in making
bio-foam is using thermo-pressing
technology. In the thermo-
pressing process, the processing
time and dough volume will affect
the raw material's expansion
ability, which affects the bio-foam
that will be produced. PVA or
known as polyvinyl alcohol, a
water-soluble polymer used to
make thin layers of plastic
wrapping and lining, is also added
According to the results of the
experimentation, thermo-pressing is
the most suitable method for
producing food product containers
due to its flexibility in altering the
size and shape of the bio-foam.
The sample bio-foam with the most
PVA was the most water-resistant
compared to the other samples
because of its hydrophobic
properties but also lengthened the
time of degradation due to the lack
of water-content.

3. to the dough mixture to make the
bio-foam more elastic.
Results and
Discussion
There are two major results in the
study. Treatment 4, which had the
most PVA and cassava starch
content, absorbed the least water,
however, it took the longest time
to degrade. Treatment 1 with the
most fiber content absorbed the
most water but degraded faster
than the other treatments.
Treatment 1 had the highest fiber
composition which greatly improved
the water absorption ability of the
bio-foam. Additionally, It allowed
water to seep into the bio-foam
during the biodegradability test
which indirectly affected its
biodegradability since
microorganisms need water for
metabolism. The bio-foam of
treatment 1 degraded the fastest due
to the acceleration of the
metabolism of degrading
microorganisms. Treatment 4 had
the most PVA content which
basically made the bio-foam more
hydrophobic. It also meant that there
would be lower chances of the bio-
foam to absorb water during the
biodegradability test which
lengthened its degradation time.
Tuaño, A., et al. (2020). Grain quality of milled rice in various
supermarkets in Dasmariñas City, Cavite. Journal of Human
Ecology.
https://www.researchgate.net/publication/350811540_Grain_quality
_of_milled_rice_in_various_supermarkets_in_Dasmarinas_City_Ca
vite
Introduction Rice is the most commonly
consumed staple food included in
the diet among Filipinos (Juliano,
2010) as it meets the caloric
requirements of the Filipino
consumers. The consumers have
their own preferences when
purchasing milled rice in terms of
its waxiness, aroma, whiteness,
AC or amylose content is one of the
main factors that affects the
preferences of consumers when
purchasing rice. Non-waxy rice
contains high (>22%) AC and is
usually hard, flaky, and dry when
cooked. On the other hand, waxy
rice contains low (0-2%) AC and is
usually soft when cooked. Tuaño et

4. and satiation. There has been no
report providing information on
the grain quality profile of market
rices in Cavite, particularly in
Dasmariñas City. This study
aimed to evaluate the grain quality
of milled rices collected from
selected supermarkets along
Emilio Aguinaldo Highway,
Dasmariñas City, Cavite – the
main national road of
the city.
al. (2016) revealed that intermediate
(17–22%) AC has been of the
predominant rice type in the
Philippine market followed by high
AC. The purpose of the study is to
help Filipino consumers, market rice
quality inspectors, and interested
stakeholders in effectively
identifying rice quality types in the
market and to improve rice quality
clustering, market pricing, and
milled rice grading.
Theory/ies/
concept/s
The amylose content of milled
rice affects its market according to
demand and satiationility of the
rice itself.
Intermediate AC rice has been
actively sought for. The reason for
this is because there is an
established balance between those
who prefer soft rice and those who
prefer dry rice. Rice with high AC,
although dry and flaky in texture,
provides more satiation which
means people can easily satisfy
themselves with rice with this AC
content. It is a balance between
those with texture preferences and
those who aim for practicality
wherein they needn’t buy more
food.
Methodology Forty-four (44) supermarket
milled rice samples were collected
from all open-bins in selected
Experiments were done to determine
the milled rice' amylose content,
gelatinization temperature via alkali

5. supermarkets along Emilio
Aguinaldo Highway in
Dasmariñas City, Cavite, namely,
Savemore Salitran, Puregold
Dasmariñas, Waltermart
Supermarket, Robinsons’ Pala-
pala and SM Dasmariñas. Rice
samples (250 g) were purchased
and collected in July-August
2017. Price per kg and brand
names/ market labels of the
samples were noted.
spreading test, gel consistency test
for rice samples with high AC rice
samples, and optimum cooking time.
All of which were done to determine
the quality of the milled rice
samples.
Results and
Discussion
Among the 44 milled rice samples
collected, 21 (48%) were
intermediate-AC type, 16 (36%)
were high-AC type, and the
remaining were classified as low-
AC (L) or waxy (W).
Alkali spreading test showed that
of the open bin non-waxy milled
rice samples, 32 (80%) had
intermediate GT, 5 (18%) had low
GT and only 1 had intermediate-
high GT.
The high-AC samples (16 out of
44) in this study were subjected to
a gel consistency test and majority
were classified as hard GC.
All 44 samples, regardless of
supermarket source, had similar
mean optimum cooking
time (OCT) of ~18 min with an
overall range of
The results showed that price and
AC were negatively correlated. This
means that as the price of the milled
rice increases, the AC decreases.
Interestingly, the optimum cooking
time increases as the AC of the rice
increases. AC and alkali spreading
value (ASV) has no correlation
among all samples.
Optimum cooking time (OCT) and
price had no significant relationship.
Additionally, as the ASV increases,
it takes longer for the rice to cook.
Negative correlation was also
observed between ASV and OCT
among all samples in the study.

6. 17-19 min and grand mean of 18
min. Majority of supermarket
samples in Dasmariñas City,
Cavite ranged from Php 50 to Php
55 per kg. The highest price range
(Php 90–110) rice was mainly
composed of 3 waxy and 1
intermediate-AC rice.
It also showed that the lowest
priced rice was that of a local
variety while imported rice was
priced the highest.
Connection to Research Topic (Additional explanation as to why it
is connected).
In our methodology, we are considering grinding our own rice starch in making
biodegradable foam. This related study has provided us with significant information
specifically about amylose content that may affect our output.