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Product improvement of chocolate with white grubs and crunch / by Francis Pol D. Alcantara, Jasper F. dela Pena, and Rodrigo A. Illana III.

By:

Alcantara, Francis Pol D [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: xi, 50 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.5 Al1 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: ALCANTARA, FRANCIS POL D. DELA PEISA, JASPER F. ILLANA, RODRIGO A. III. Product Improvement of Chocolate with White Grubs as Crunch. A Research Study. Applied Research III, Science High School, College of Education, Cavite State University, Indang, Cavite. April 2009. Adviser: Dr. Evelyn 0. Singson. The research on Product Improvement of Chocolate with White Grubs as Crunch was conducted from August 2008 — March 2009. It aimed to determine the best cooking method to be used in cooking method to be used in cooking the white grubs for the chocolate crunch to determine the acceptability of the improved product and which treatment combination produced the best chocolate in terms of sensory attributes and general sensitivity. White grubs were gathered from Buna Cerca, Indang, Cavite and Atalaro, Mendez, Cavite, these were cleaned thoroughly by removing the legs, heads and internal organs and almonds and white grubs were prepared based on the desired treatment. The cooked white grubs were placed in a molder and the melted chocolates were poured in carefully. Then, the molder with the chocolate and cooked white grubs was chilled in the refrigerator for the chocolate, white grubs and almonds to set in completely or as long as it takes the shape of the molder. The following treatments were used: Factor A: Cooking Methods Al — Grilling (grubs were cooked over charcoal for ten minutes) A2 - Roasting (grubs were cooked over the open flame for ten minutes) A3 - Frying (grubs were cooked on a frying pan using oil for approximately 3 minutes) Factor B: Combination of white grubs and almonds B1 - 50% Almond Nuts coated with chocolate + 50% White Grubs 132 - 60% Almond Nuts coated with Chocolate +40% White Grubs B3 -70% Almonds Nuts coated with Chocolate +30% White Grubs Thirty (30) panelists were used as respondents in the evaluation of the sensory attributes per replication which is equal to 60 panelists per treatment and 100 respondents for the general acceptability of the best product. The study revealed that A3B3 (frying and 30% white grubs) was the product chosen to be the best among the sets of products. All the attributes had no significant values except in terms of "crunchiness"

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.5 Al1 2009 (Browse shelf(Opens below))		Link to resource	Room use only	RS-565		00007656

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

ALCANTARA, FRANCIS POL D. DELA PEISA, JASPER F. ILLANA, RODRIGO A. III. Product Improvement of Chocolate with White Grubs as Crunch. A Research Study. Applied Research III, Science High School, College of Education, Cavite State University, Indang, Cavite. April 2009. Adviser: Dr. Evelyn 0. Singson.
The research on Product Improvement of Chocolate with White Grubs as Crunch was conducted from August 2008 — March 2009. It aimed to determine the best cooking method to be used in cooking method to be used in cooking the white grubs for the chocolate crunch to determine the acceptability of the improved product and which treatment combination produced the best chocolate in terms of sensory attributes and general sensitivity.
White grubs were gathered from Buna Cerca, Indang, Cavite and Atalaro, Mendez, Cavite, these were cleaned thoroughly by removing the legs, heads and internal organs and almonds and white grubs were prepared based on the desired treatment.
The cooked white grubs were placed in a molder and the melted chocolates were poured in carefully. Then, the molder with the chocolate and cooked white grubs was chilled in the refrigerator for the chocolate, white grubs and almonds to set in completely or as long as it takes the shape of the molder.
The following treatments were used: Factor A: Cooking Methods Al — Grilling (grubs were cooked over charcoal for ten minutes) A2 - Roasting (grubs were cooked over the open flame for ten minutes) A3 - Frying (grubs were cooked on a frying pan using oil for approximately 3 minutes)
Factor B: Combination of white grubs and almonds B1 - 50% Almond Nuts coated with chocolate + 50% White Grubs 132 - 60% Almond Nuts coated with Chocolate +40% White Grubs B3 -70% Almonds Nuts coated with Chocolate +30% White Grubs Thirty (30) panelists were used as respondents in the evaluation of the sensory attributes per replication which is equal to 60 panelists per treatment and 100 respondents for the general acceptability of the best product.
The study revealed that A3B3 (frying and 30% white grubs) was the product chosen to be the best among the sets of products. All the attributes had no significant values except in terms of "crunchiness"

Submitted to the University Library 04-16-2009 RS-565