000			02929nam a22003257a 4500
003			OSt
005			20250313155959.0
008			250313b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 717 _bA44 2024
100			_aAmen, Mary Joy S. _eauthor
245			_aDevelopment of Black Sapote (Diospyrus Nigra) Ganache/ _cMary Joy S. Amen, Christian Jay B. Ebio, Kael Lino C. Fuentebella, Jomark J. Gonzales, Jonalyn G. Piano and Hyacinth Faith B. Saplan.--
260			_aTechnological University of the Philippines, Manila _c2024
300			_axii, 125 pages. _c29cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of Technology in Culinary Technology: _cTechnological University of the Philippines, Manila. _d2024
504			_aIncludes bibliographic references and index.
520			_aThe 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
650			_aCulinary Technology
650			_aBlack Sapote Ganache
700			_aEbio, Christian Jay B. _eauthor
700			_aFuentebella, Kael Lino C. _eauthor
700			_aGonzales, Jomark J. _eauthor
700			_aPiano, Jonalyn G. Piano _eauthor
700			_aSaplan, Hyacinth Faith B. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29487 _d29487