Development of Indian almond (Terminalia catappa) bar

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creativework.keywordsdevelopment, Indian almond bar, ready-to-eat snack, standard formulation
dc.contributor.advisorCacanindin, Geremy S.
dc.contributor.authorDomingcil, Patrick L.
dc.contributor.authorFontanilla, Shiarra Dawn P.
dc.contributor.authorJucar, Deanne Krystelle C.
dc.contributor.authorOfiaza, Joriza P.
dc.contributor.authorVergara, Darylein
dc.contributor.chairHufana, Zhelyn A.
dc.contributor.committeememberGacayan, Daniel B.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-02-27T08:05:24Z
dc.date.available2026-02-27T08:05:24Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractThe Indian almond kernel is the edible seed found inside the hard shell of the fruit produced by the Terminalia catappa tree that is rich in healthy fats, proteins, and essential nutrients, contains beneficial compounds such as antioxidants and oils that may have health-promoting properties. The study aimed to determine the phytochemical properties of Indian almond kernel, standardize the formulation and process, evaluate the sensory qualities, determine the microbiological qualities and physicochemical properties, shelf-life and consumer acceptability, compute the production costs and design the marketing plan of Indian almond bar. The study used experimental, descriptive, quantitative and qualitative research methodologies. Phytochemical analysis confirmed the presence of carbohydrates, polyphenols, alkaloids, flavonoids, tannins, and saponins. The standard formulation of Indian almond bar consists of 50% Indian almond, 14% butter, 22% honey, and 14% skimmed milk. Sensory evaluation indicated high acceptability. Microbiological qualities passed the standards with aerobic plate count and yeasts and molds are below detectable limits. Physicochemical properties showed microbial safety with moisture content and water activity passed standard limits. Shelf life in refrigerated conditions preserve appearance and sensory quality for longer. Consumer acceptability tests yielded a median rating of 8 across all sensory attributes proving the product as liked very much. The calculated production cost per 120g pack was P63.39, with a proposed retail price of P80.00. A marketing plan focused on health conscious consumers, emphasizing affordability, availability, and sustainability in accordance with the 4Ps of marketing.
dc.format.extentxii, 108 p.: ill. (col.).
dc.identifier.citationDomingcil, P. L., Fontanilla, S. D. P., Jucar, D. K. C., Ofiaza, J. P., & Vergara, D. (2025). Development of Indian almond (Terminalia catappa) bar. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1136
dc.language.isoenglish
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.subjectNuts -- Food science
dc.subjectDesserts
dc.subjectFood processing
dc.titleDevelopment of Indian almond (Terminalia catappa) bar
dc.typeThesis
dcterms.accessRightsOpen access
local.subject.scientificnameTerminalia catappa
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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