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White grubs as alternative to almond in the production of chocolate crunch / by Jeffrey A. Lucero, Mary Krystine P. Olido.

By:

Lucero, Jeffrey A [author]

Contributor(s):

Olido, Mary Krystine P [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2007. Cavite State University- Main Campus,Description: xii, 45p. : ill. ; 28 cm. illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.5 L96 2007

Online resources:

Click here to view thesis abstract and table of contents

Abstract: LUCERO, JEFFREY A., OLIDO, MARY KRYSTINE P., White Grubs as Alternative to Almond in the Production of Chocolate Crunch, Research III, Cavite State University, College of Education, Science High School, Indang, Cavite, April 2007. Adviser: Dr. Evelyn O. Singson This study was conducted at Alulod, Indang, Cavite to prove that white grubs can be an alternative to almond in the production of chocolate crunch. Likewise, it also aimed to determine the most acceptable cooking method of crunch for white grubs; compare the food attributes of white grubs coated with chocolate to almond coated with chocolate; and evaluate the acceptability of chocolate crunch made using white grubs. The first part determined the most acceptable cooking method wherein grilling appeared to be the best treatment. The second part evaluated the most acceptable combination of white grubs and almond in crunch by using the grilled white grubs. Sensory evaluation and consumer acceptability test revealed that the chocolate with equal amount of white grubs and almonds is the best treatment and is the most comparable to the chocolate with pure almonds.

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Holdings ( 1 )
Title notes ( 4 )

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 L96 2007 (Browse shelf(Opens below))		Link to resource	Room use only	RS-514		00007132

Research study (Applied Research IV - - Science Curriculum) Cavite State University.

Includes bibliographical references.

LUCERO, JEFFREY A., OLIDO, MARY KRYSTINE P., White Grubs as Alternative to Almond in the Production of Chocolate Crunch, Research III, Cavite State University, College of Education, Science High School, Indang, Cavite, April 2007. Adviser: Dr. Evelyn O. Singson

This study was conducted at Alulod, Indang, Cavite to prove that white grubs can be an alternative to almond in the production of chocolate crunch. Likewise, it also aimed to determine the most acceptable cooking method of crunch for white grubs; compare the food attributes of white grubs coated with chocolate to almond coated with chocolate; and evaluate the acceptability of chocolate crunch made using white grubs.

The first part determined the most acceptable cooking method wherein grilling appeared to be the best treatment.

The second part evaluated the most acceptable combination of white grubs and almond in crunch by using the grilled white grubs. Sensory evaluation and consumer acceptability test revealed that the chocolate with equal amount of white grubs and almonds is the best treatment and is the most comparable to the chocolate with pure
almonds.

Submitted to the University Library 04-24-2007 RS-514