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.--

Bachelor's thesis

College of Industrial Technology.-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, Manila. 2024

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