Infusion of fruit wine to hard coffee candy from spent coffee grounds / by Cheyenne Alexie A. Pascasio.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xi, 39 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.2  P26 2019
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
Abstract: PASCASIO, CHEYENNE ALEXIE AURE. Infusion of Fruit wine to Hard Coffee Candy from Spent Coffee Grounds. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. June 2019. Adviser. Mr. Janiko Marco R. Luneta A study was conducted to determine the possibility of infusing fruit wine to hard coffee candy from spent coffee candy. Specifically, it aimed to formulate and produce hard coffee candy infused with fruit wine, determine the physico-chemical properties and microbial content, characterize the sensory quality and to determine the consumer acceptability of the hard coffee candy infused with fruit wine. The formulation and processing technology used in the study was adopted from Greweling, P. (2015) with some modification using four treatments: plain hard coffee candy (TO), hard coffee candy infused with strawberry wine (T1), hard coffee candy infused with red wine (T2) and hard coffee candy infused with coconut wine (T3) Produced hard coffee candy infused with different fruit wines complied with the standards of hard candy. The Aw of the candy ranges from 0.263-0.391, pH ranges from 3.6-4.4 and TSS ranges from 31 °Brix-40 °Brix. Moisture content ranges from 0.4%- 2.8%. Yeast and molds and aerobic plate count are <10 cfu. The general acceptability of the produced hard coffee candy ranges from highly acceptable to acceptable. Based on properties the best treatment is the hard coffee candy infused with red wine, it has a pH of 3.91 Aw of 0.269, TSS of 31 °Brix, and 0.4% moisture content. It is evaluated to have an umber color, with moderately desirable aroma, is moderately hard, has very acceptable coffee flavor, bitter, with moderately acceptable wine flavor, and rated to be moderately acceptable. For the consumer acceptability, hard coffee candy infused with red wine was rated highly acceptable by 35% of the consumer then 45% rated it as moderately acceptable and another 20% rated it as acceptable. All in all, the hard candy infused with red wine was rated acceptable by the consumers.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Collection Call number Materials specified URL Status Notes Date due Barcode
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.2 P26 2019 (Browse shelf(Opens below)) Link to resource Room use only T-8440 00079402

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

PASCASIO, CHEYENNE ALEXIE AURE. Infusion of Fruit wine to Hard Coffee Candy from Spent Coffee Grounds. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. June 2019. Adviser. Mr. Janiko Marco R. Luneta
A study was conducted to determine the possibility of infusing fruit wine to hard coffee candy from spent coffee candy. Specifically, it aimed to formulate and produce hard coffee candy infused with fruit wine, determine the physico-chemical properties and microbial content, characterize the sensory quality and to determine the consumer acceptability of the hard coffee candy infused with fruit wine. The formulation and processing technology used in the study was adopted from Greweling, P. (2015) with some modification using four treatments: plain hard coffee candy (TO), hard coffee candy infused with strawberry wine (T1), hard coffee candy infused with red wine (T2) and hard coffee candy infused with coconut wine (T3) Produced hard coffee candy infused with different fruit wines complied with the standards of hard candy. The Aw of the candy ranges from 0.263-0.391, pH ranges from 3.6-4.4 and TSS ranges from 31 °Brix-40 °Brix. Moisture content ranges from 0.4%- 2.8%. Yeast and molds and aerobic plate count are <10 cfu. The general acceptability of the produced hard coffee candy ranges from highly acceptable to acceptable. Based on properties the best treatment is the hard coffee candy infused with red wine, it has a pH of 3.91 Aw of 0.269, TSS of 31 °Brix, and 0.4% moisture content. It is evaluated to have an umber color, with moderately desirable aroma, is moderately hard, has very acceptable coffee flavor, bitter, with moderately acceptable wine flavor, and rated to be moderately acceptable. For the consumer acceptability, hard coffee candy infused with red wine was rated highly acceptable by 35% of the consumer then 45% rated it as moderately acceptable and another 20% rated it as acceptable. All in all, the hard candy infused with red wine was rated acceptable by the consumers.

Submitted to the University Library July 24, 2019 T-8440

Copyright © 2023. Cavite State University | Koha 23.05