Cruto, Jean Marie M. <br/><br/>
Formulation and development of mocha drink utilizing Aguinaldo blend coffee and locally grown cacao / 
by Jean Marie M. Cruto, Alyssa P. Gutierrez and Rianne Anjela R. Sierra. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2019. 
 - xv, 71 pages :   illustrations ;  28 cm. 
<br/><br/> Research Study (Science High School) Cavite State University.	 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Education (CED)  College of Education (CED) 
<br/><br/> CRUTO, JEAN MARIE M.., GUTIERREZ, ALLYSSA P.., SIERRA, RIANNE ANJELA R.<br/>Formulation and Development of Mocha Drink Utilizing Aguinaldo Blend Coffee and<br/>Locally Grown Cacao Varieties. Research study submitted to the faculty of Laboratory<br/>Science High School, College of Education, Cavite State University, Indang, Cavite. May<br/>2019. Adviser: Ms. Sheryl N. Sierra.<br/>This study was conducted to formulate and develop a mocha drink using Aguinaldo Blend<br/>Coffee and locally grown cacao. The purpose of the study was to: (1) determine the<br/>characteristic of CvSU Aguinaldo Blend Coffee mixed with cacao based on the standard quality<br/>parameters such as: aroma, color and taste; (2) determine the best formulated mocha drink<br/>among the chosen treatment from the varieties of cacao mixed with CvSU Aguinaldo Blend; (3)<br/>determine the sensory characteristics and the acceptability of the produced improved mocha<br/>drink based on age and gender of the respondents; and (4) determine the production cost of the<br/>developed product. The process involved after the preparation of materials and equipment for<br/>the cacao beans were fermentation, drying, sorting, roasting, winnowing and grinding, and<br/>mocha drink formulation. Fermentation of cacao beans was done through the use of plastic<br/>fermentation box. Drying through direct sunlight was done by placing the fermented cacao<br/>beans at the drying bed. This was followed by sorting of the beans in which the smaller beans<br/>were separated from the bigger ones.<br/>After this process, roasting was performed by washing the beans in a pile of water and<br/>cook it in a pan and mix it continuously. Winnowing and grinding were performed after the beans<br/>were roasted. The mocha formulation for the pre-test was performed in a kitchen house using<br/>kitchen utensils while the formulation for the final evaluation was performed at the building of<br/>NCRDEC using the espresso machine. The evaluation of the produced mocha drink was done<br/>through the use of evaluation forms or questionnaires. The respondents were composed of<br/>randomly selected students and faculty members. Results in aroma for the pre-test showed that<br/>Treatment 5, with 60 mL Aguinaldo Blend Coffee and 30 mL cocoa, has the strongest in terms<br/>of aroma among the 12 treatments while Treatment 9, with 90 mL Aguinaldo Blend Coffee + 30<br/>mL cocoa, was distinguished as dark brown in color and was distinguished as the strongest in<br/>terms of color, while Treatment 4, with 30 mL Aguinaldo Blend Coffee and 120 mL cocoa was<br/>determined as mild. For the final evaluation of the mocha dink, espresso machine was.<br/>The result showed that Treatment 2 which contains 110 mL of Aguinaldo Blend Coffee,<br/>30 mL of cocoa syrup and 60 mL of fresh milk is the most acceptable among aroma, color, and<br/>taste. All of the treatments were acceptable in terms of aroma and color and Treatment 2 was<br/>the only acceptable one in terms of its taste. In general, Treatment 2 is the most acceptable<br/>treatment in the final evaluation. The formulated and developed mocha drink from the Aguinaldo<br/>Blend Coffee and cacao tablea is feasible and ready for utilization guided by the process<br/>implemented by the researchers, however, there were still recommendations to further improve<br/>the quality of the produced mocha drink. 
<br/><br/><label>Dewey Class. No.: </label>633.73   / C88 2019