MARC details
| 000 -LEADER |
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| fixed length control field |
03513nam a2200289 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240312084837.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
070604s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
633.74 |
| Item number |
M31 1980 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Mangaser, Ma. Bernardita R. |
| Relator term |
author |
| 9 (RLIN) |
43191 |
| 245 10 - TITLE STATEMENT |
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| Title |
Flavor characterization of microfermented cacao beans / |
| Statement of responsibility, etc. |
by Ma. Bernardita R. Mangaser. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Diliman, Quezon City : |
| Date of publication, distribution, etc. |
1980. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
179 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (M.S. - - Food Science) University of the Philippines, College, Laguna. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
<br/>A cabinet microfermentary for the small-scale (2.5 kg.) fermentation of cacao beans was developed. The heat developed naturally during large-scale fermentation was simulated in the microfermentary through the use of electric light bulbs. Temperature and pH measurements of the fermenting cacao beans in the microfermentary were<br/>done to determine if the cabinet microfermentation processed in the same way as the normal fermentation.<br/><br/>Two batches of cacao beans were fermented in the cabinet microfermentary for 2, 4, 6, and 8 days. Physical and chemical tests were conducted on the microfermented and sun-dried cacao samples. ANOVA results showed significant differences between the unfermented sample and the microfermented samples in terms of the compounds believed to be responsible for flavor development. Duncan's Multiple Range Test showed Significantly higher reducing sugar contents, sugar indices, soluble nitrogen contents and nitrogen indices for microfermented samples compared to those unfermented. Significantly lower tannin and anthocyanin contents for microfermented samples was also found.<br/><br/>There was no clear relation established between microfermentation and fat content.<br/><br/>The volatiles of roasted, microfermented beans, F4, 6, and F8 gave ges chromatograms similar to that of the Ghana commercial sample. The unfermented beans on the other hand, had a different gas chromatographic pattern and a much lower concentration of volatile compounds.<br/><br/>Chocolate flavor was noted on the microfermented cacao samples both by the local chocolate manufacturer and the taste panel employed in this work for sensory evaluation. Microfermentation also significantly decreased the bitterness and astringency of the cacao samples, although, on the whole, microfermented cacao samples were more acidic than the unfermented sample.<br/><br/>The results obtained indicate that the cabinet microfermentary developed brought about fermentation changes in the beans. These changes were similar to those obtained for a commercial sample of Ghana beans. Flavor evaluation however differed. Future work calls for a better comparison of fermentation changes between experimental and commercially fermented beans, to verify the applicability of the microfermentary as a research tool or as a village-level equipment for cacao fermentation.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
11/15/1999 |
| Accession number |
T-1998 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cacao |
| 9 (RLIN) |
14106 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1421 |
| Course or Program |
Master of Science |
| Major |
Food Science |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Port |
80 |
| Link text |
Click here to view thesis abstract and table of contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=3a420abfdaddf894d4627225915facc8">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=3a420abfdaddf894d4627225915facc8</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
