CACAO (Theobroma cacao) and JACKFRUIT (Artocarpus heterophyllus) SEEDS AS AN ALTERNATIVE CHOCOLATE DRINKS

Regina E. Gloria PhD, Marie Ann S. Gonzales
Professor, Laguna State Polytechnic University
The study sought to determine the acceptability of cacao and jackfruit on their sensory qualities as to appearance, aroma, taste, and solubility and another finished product be produced and, in some manner, help chocolate lovers, teachers, and children be healthy through diet and boost energy levels. It involved the process of making Cacao and jackfruit seeds as an alternative chocolate drink. It also ascertained the difference in the level of acceptability and the ratings given by a group of respondents in terms of its sensory qualities such as appearance, aroma, taste, and solubility. Using the experimental method of research, a checklist survey questionnaire and sensory quality evaluation sheet data were gathered from 30 selected chocolate lovers, selected teachers, and selected children as well. Weighted mean, standard deviation, and t-test were also used to analyze the statistical data gathered in the study. It was revealed that Cacao and Jackfruit seeds have a high level of acceptability in appearance, aroma taste, and solubility. Further, there was no significant difference in the group of respondents on the acceptability of cacao and jackfruit seeds as alternative chocolate drinks. Thus, the finished product Cacao and Jackfruit Seeds as an alternative chocolate drink was evaluated as highly acceptable in all its parameters. The researchers used Cacao and jackfruit seeds in the alternative chocolate drink as a healthy drink and can be of great help for chocolate lovers, teachers, and children as well.
Keywords: Cacao Seeds, Jackfruit Seeds, Chocolate drinks, Appearance, Aroma, Solubility
Journal Name :
EPRA International Journal of Research & Development (IJRD)

Published on : 2023-02-20

Vol : 8
Issue : 2
Month : February
Year : 2023
Copyright © 2023 EPRA JOURNALS. All rights reserved
Developed by Peace Soft