Roasting methods and different varieties of cacao in the development of tabliya blends /
Ayos, Mary Ann M.
Roasting methods and different varieties of cacao in the development of tabliya blends / by Mary Ann M. Ayos. - Indang, Cavite : Don Severino Agricultural College, 1997. - 77 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
AYOS, MARY ANN MEDINA. Applied Research IV (General Science Curriculum) . Don Severino Agricultural College, Indang , Cavite . " Roasting Methods and Different Varieties of Cacao in the Development of Tabliya Blends. ' Adviser: Prof. Editha G . Reyes
This study was conducted to formulate tabliya blends using the two major varieties of cacao, Criollo and Forastero in different roasting methods , drum roasting and roasting on carajay; to evaluate the cup quality of the samples; to determine the degree of acceptability of different blends; and to develop cacao blends with high cup quality and acceptability.
Ten samples were used: Tabliya roasted in drum with TO (100% Criollo) , TI (25% Forastero, 75% Criollo),
T2 (50% Forastero, 50% Criollo) , Ta (75% Forastero, 25% Criollo) , and T4 ( 100% Forastero) as the treatments. The same treatments were used to tabliya roasted on carajay
Samples were evaluated using sensory test and chemical analysis . Sensory evaluation was conducted using ten ( 10) non—smoking panelists.
Result of evaluation of cup quality of the tabliya blends showed no significant differences in terms of flavor, off—flavor and general acceptability. Significant differences were observed in terms of aroma and color. TO ( 100% Criollo) showed the lightest brown color compared to T4 ( 100% Forastero ) , (25% Forastero, 75% Criollo) , T2 (50% Forastero, 50% Criollo) and T3 (75% Forastero, 25% Criollo) which were all chocolate brown .
Different roasting methods of the different tabliya blends proved to affect its aroma. Samples with higher quantity of Criollo variety when roasted on carajay is aromatically weak. Chemica analysis revealed no significant fifferences in terms of fat contenet. Using drum roasting method, T 4 ( 100% Forastero) the highest idity while Tl ( 25% Forastero, 75% Criollo) had the lowest In tabliya blends roasted on carajay, T2 (50% Forastero, 50% Criollo) had the highest acidity while TO ( 100% Criollo) had the lowest By combining the different varieties, (tabliya blends) Ta (75% Forastero, 25% Criollo) was the most audio followed by T4 (100% Forastero ) , T2 (50% Forastero, 50% Criollo) , Tl (25% Forastero , 75% Criollo ) and( 100%Criollo) , respectively.
Cacao
633.74 / Ay6 1997
Roasting methods and different varieties of cacao in the development of tabliya blends / by Mary Ann M. Ayos. - Indang, Cavite : Don Severino Agricultural College, 1997. - 77 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
AYOS, MARY ANN MEDINA. Applied Research IV (General Science Curriculum) . Don Severino Agricultural College, Indang , Cavite . " Roasting Methods and Different Varieties of Cacao in the Development of Tabliya Blends. ' Adviser: Prof. Editha G . Reyes
This study was conducted to formulate tabliya blends using the two major varieties of cacao, Criollo and Forastero in different roasting methods , drum roasting and roasting on carajay; to evaluate the cup quality of the samples; to determine the degree of acceptability of different blends; and to develop cacao blends with high cup quality and acceptability.
Ten samples were used: Tabliya roasted in drum with TO (100% Criollo) , TI (25% Forastero, 75% Criollo),
T2 (50% Forastero, 50% Criollo) , Ta (75% Forastero, 25% Criollo) , and T4 ( 100% Forastero) as the treatments. The same treatments were used to tabliya roasted on carajay
Samples were evaluated using sensory test and chemical analysis . Sensory evaluation was conducted using ten ( 10) non—smoking panelists.
Result of evaluation of cup quality of the tabliya blends showed no significant differences in terms of flavor, off—flavor and general acceptability. Significant differences were observed in terms of aroma and color. TO ( 100% Criollo) showed the lightest brown color compared to T4 ( 100% Forastero ) , (25% Forastero, 75% Criollo) , T2 (50% Forastero, 50% Criollo) and T3 (75% Forastero, 25% Criollo) which were all chocolate brown .
Different roasting methods of the different tabliya blends proved to affect its aroma. Samples with higher quantity of Criollo variety when roasted on carajay is aromatically weak. Chemica analysis revealed no significant fifferences in terms of fat contenet. Using drum roasting method, T 4 ( 100% Forastero) the highest idity while Tl ( 25% Forastero, 75% Criollo) had the lowest In tabliya blends roasted on carajay, T2 (50% Forastero, 50% Criollo) had the highest acidity while TO ( 100% Criollo) had the lowest By combining the different varieties, (tabliya blends) Ta (75% Forastero, 25% Criollo) was the most audio followed by T4 (100% Forastero ) , T2 (50% Forastero, 50% Criollo) , Tl (25% Forastero , 75% Criollo ) and( 100%Criollo) , respectively.
Cacao
633.74 / Ay6 1997