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Effect of inoculum on the quality of tabliya produced fermentation method / by Jonalyn S. Ligsa

By:

Ligsam Jonalyn S [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Don Severino Agricultural College, 1997.Description: 64 pages: illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.74 L62 1997

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: LIGSA, JONALYN S. Don Severino Agricultural College, Indang, Cavite, March 1997. "Effect of Inoculum on the Quality of Tabliya produced by Fermentation Method." Mrs. Fe N. Dimero, Thesis Adviser. A study was conducted to determine the effect of inoculum on the quality of tabliya produced by fermentation. Two types of inoculum were used to ferment cacao beans, baker‘s yeast and lactic acid forming bacteria. Natural fermentation was used as the control. Fermentation process was monitored by determining changes in moisture content, pH value, and fat content in the cacao beans during the five day fermentation period. Significant loss in moisture was observed on the fourth day of fermentation in all three samples. Moisture content of naturally fermented beans (Si) was reduced by 34.65%, moisture content of samples inoculated with baker’s yeast (S2) decreased by 46.83%, while moisture content of samples inoculated with lactic acid forming bacteria (S®) decreased by 40.77%. PH values of the three samples decreased significantly on the fifth day of fermentation. Percent fat content increased significantly during the five day fermentation period as affected by increasing moisture losses. Fermented beans were processed into tabliya. Tabliya Produced from beans fermented with baker's yeast had a significantly darker chocolate brown color than the other samples. Tabliya samples were prepared into chocolate drinks and sensory characteristics of the drinks were evaluated based on color, aroma, chocolate flavor, and off-flavor. General acceptability of the samples were also evaluated. The three samples did not differ significantly in terms of chocolate flavor and off-flavor. Sample from naturally fermented beans however, appeared to be darker in color and had significantly stronger chocolate aroma than the other samples. In terms of flavor, off-flavor, and general acceptability, all three samples were equally moderately acceptable.

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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	633.74 L62 1997 (Browse shelf(Opens below))		Link to resource	Room use only	R-260		00000756

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

Science High School, College of Education (CED)

LIGSA, JONALYN S. Don Severino Agricultural College, Indang, Cavite, March 1997. "Effect of Inoculum on the Quality of Tabliya produced by Fermentation Method." Mrs. Fe N. Dimero, Thesis Adviser.

A study was conducted to determine the effect of inoculum on the quality of tabliya produced by fermentation.

Two types of inoculum were used to ferment cacao beans, baker‘s yeast and lactic acid forming bacteria. Natural fermentation was used as the control.

Fermentation process was monitored by determining changes in moisture content, pH value, and fat content in the cacao beans during the five day fermentation period.

Significant loss in moisture was observed on the fourth day of fermentation in all three samples. Moisture content of naturally fermented beans (Si) was reduced by 34.65%, moisture content of samples inoculated with baker’s yeast (S2) decreased by 46.83%, while moisture content of samples inoculated with lactic acid forming bacteria (S®) decreased by 40.77%.

PH values of the three samples decreased significantly on the fifth day of fermentation. Percent fat content increased significantly during the five day fermentation period as affected by increasing moisture losses.

Fermented beans were processed into tabliya. Tabliya Produced from beans fermented with baker's yeast had a significantly darker chocolate brown color than the other samples.

Tabliya samples were prepared into chocolate drinks and sensory characteristics of the drinks were evaluated based on color, aroma, chocolate flavor, and off-flavor. General acceptability of the samples were also evaluated.

The three samples did not differ significantly in terms of chocolate flavor and off-flavor. Sample from naturally fermented beans however, appeared to be darker in color and had significantly stronger chocolate aroma than the other samples.

In terms of flavor, off-flavor, and general acceptability, all three samples were equally moderately acceptable.

Submitted to the University Library R-260