Development of Black Sapote (Diospyrus Nigra) Ganache/
Mary Joy S. Amen, Christian Jay B. Ebio, Kael Lino C. Fuentebella, Jomark J. Gonzales, Jonalyn G. Piano and Hyacinth Faith B. Saplan.--
- Technological University of the Philippines, Manila 2024
- xii, 125 pages. 29cm
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
The study of Black Sapote Ganache aims to offer an alternative to traditional chocolate ganache. Using freeze-drying, black sapote fruit was converted into powder and combined with milk, heavy cream, sugar, and butter through a meticulous formulation. Microbial analysis confirmed the ganache's safety, showing results per 100g sample: Standard Plate Count at 100, while Coliform Count, Staphylococcus aureus Count, Yeast and Mold Count, Salmonella Detection, Bacillus subtilis Count, and Pseudomonas aeruginosa Detection were <10. Listeria monocytogenes and Enterobacteriaceae showed negative detection. Nutritional analysis revealed its composition: Moisture content 39.62%, Ash 1.45%, Protein 3.75%, Fat 3.91%, Carbohydrates 51.23%, Calories 255.27, Calories from Fat 35.19, Saturated Fat 1.5%, Cholesterol 37.99mg, Sodium 44.27mg, Dietary Fiber 17.32%, Total Sugar 25.4%, and no Trans Fat. High in calories and carbohydrates, the product underwent sensory evaluation by 50 untrained panelists, including students, chefs, managers, and households, achieving an 8.00–8.26 rating (“Like Very Much”) on the 9- point hedonic scale. Packaged in spout pouches with labels including brand name, product name, nutrition facts, net weight, ingredients, barcode, expiration date, and storage instructions which comply with FDA Rules and Regulation AO 2014-2030. The findings confirm the black sapote ganache is safe for consumption and well-accepted by consumers, providing a viable alternative to traditional ganache. Keywords: ganache, black sapote, microbial testing, self-monitoring, analysis, and evaluation