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005			20240325131236.0
008			070418s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a633.74 _bL62 1997
100		0	_aLigsam Jonalyn S. _eauthor _943545
245	1	0	_aEffect of inoculum on the quality of tabliya produced fermentation method / _cby Jonalyn S. Ligsa
260	0		_aIndang, Cavite : _bDon Severino Agricultural College, _c1997.
300			_a64 pages: _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aApplied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_aLIGSA, 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.
541			_cSubmitted to the University Library _d _eR-260
650		0	_aCacao _914106
690			_91282 _aScience High School _xAgriculture Science Curriculum
856			_yClick here to view thesis abstract and table of contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1168495599ab66f0dd1704428097e5f1
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