Utilization of less amount of sugar in the manufacture of chocolates bars /
Garcia, Genelyn Ayon
Utilization of less amount of sugar in the manufacture of chocolates bars / by Genelyn Ayon Garcia - Indang, Cavite : Cavite State University- Main Campus, 2000. - xiii, 38 pages : 28 cm. illustrations ;
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
GARCIA, GENELYN A., ROSARDA, GIL B., RUPIDO, ANNE GIANELLI N., RUPIDO, ANN PAULINE M., Applied Research III, General Science Curriculum, Laboratory School, College of Education, Cavite State University Indang, Cavite, March 2000. ‘’Utilization of Less Amount of Sugar in the Manufacture Of Chocolate Bars”’
Advisers; Prof. Josefino A. Viado Mrs. Elvira B. Perlado .
The study entitled “Utilization of Less Amount of Sugar in the Manufacture of Chocolate Bars’’ was conducted to determine the possibility of utilizing the smaller amount of sugar than what is normally required in manufacturing chocolate, to evaluate the texture, flavor, appearance and general acceptability and to determine the economic feasibility of producing the chocolate with the lower sugar content.
Sufficiently, dried cacao seeds were processed as food ingredients in manufacturing chocolate. The following liquor treatment were used: T1 contains small amount of chocolate liquor and medium amount of sugar and T3 contains large amount of chocolate liquor and small amount of sugar.
General observation revealed that the manufactured chocolate in utilizing a smaller amount of sugar produced the best textures and it shows that 12 is most acceptable among the three treatments. Samples of manufactured chocolate bars differ expressively in terms of color, appearance, texture and general acceptability.
The economic feasibility of the yield products is thrifty. The computed price for the treatment range from P172.00. A profit varying from P1.20 to P3.50.
Cacao--Utilization
633.74 / Ut3 2000
Utilization of less amount of sugar in the manufacture of chocolates bars / by Genelyn Ayon Garcia - Indang, Cavite : Cavite State University- Main Campus, 2000. - xiii, 38 pages : 28 cm. illustrations ;
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
GARCIA, GENELYN A., ROSARDA, GIL B., RUPIDO, ANNE GIANELLI N., RUPIDO, ANN PAULINE M., Applied Research III, General Science Curriculum, Laboratory School, College of Education, Cavite State University Indang, Cavite, March 2000. ‘’Utilization of Less Amount of Sugar in the Manufacture Of Chocolate Bars”’
Advisers; Prof. Josefino A. Viado Mrs. Elvira B. Perlado .
The study entitled “Utilization of Less Amount of Sugar in the Manufacture of Chocolate Bars’’ was conducted to determine the possibility of utilizing the smaller amount of sugar than what is normally required in manufacturing chocolate, to evaluate the texture, flavor, appearance and general acceptability and to determine the economic feasibility of producing the chocolate with the lower sugar content.
Sufficiently, dried cacao seeds were processed as food ingredients in manufacturing chocolate. The following liquor treatment were used: T1 contains small amount of chocolate liquor and medium amount of sugar and T3 contains large amount of chocolate liquor and small amount of sugar.
General observation revealed that the manufactured chocolate in utilizing a smaller amount of sugar produced the best textures and it shows that 12 is most acceptable among the three treatments. Samples of manufactured chocolate bars differ expressively in terms of color, appearance, texture and general acceptability.
The economic feasibility of the yield products is thrifty. The computed price for the treatment range from P172.00. A profit varying from P1.20 to P3.50.
Cacao--Utilization
633.74 / Ut3 2000