Formulation of dehydrated candied kamias (Averhoa balimbi) coated with chocolate
2016
Eleazar, M.E.P.
The study aimed to formulate and process chocolate-coated kamias candy. Specifically the study aimed to: 1) Compare the sensory qualities of candied kamias covered with chocolate; 2) determine the proximate composition; 3) determine microbiological qualities; and 4) determine the production cost of the most acceptable chocolate-coated kamias candy. The study used the experimental design using Complete Randomized Design and Analysis of Variance (ANOVA). Green mature kamias were processed using two types and different levels of sugar (100 white sugar, 50% white; 50% brown; 25% white : 75% brown; 100% brown), dehydrated at 70 deg C for 6 hours. The products were subjected to sensory evaluation and laboratory analysis. The results showed no significant difference ( 0.05 level of significance) on the color, flavor, taste, and texture of the chocolate-coated candied kamias using different levels of white and brown sugar, but the candy with 100% brown sugar has the highest general acceptability. The proximate composition are 2.91% crude protein, 14.49% crude fat, 5.57% moisture content, 1.66% crude ash, and 75.37% total carbohydrate. The water activity was 0.901. The microbiological qualities were aerobic plate count of less than 250 cfu/g, yeast and mold counts less than 10 cfu/g, Escherichia coli count less than 3.0 MPN/g, and zero Staphylococcos aureus. The chocolate-coated kamias candy with 100% brown sugar has the lowest production cost of PHP 19.72 per pack.
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