CC BY 4.0Bayani, Keneth G.Alminiana, Aldren B.Estrada, John Edward E.Fontanilla, Scottie Bryant C.Maranan, Jett M.Mazon, Jammiel D.2026-05-212026-05-212021-12Alminiana, A. B., Estrada, J. E. E., Fontanilla, S. B. C., Maranan, J. M. & Mazon, J. D. (2021). Development of lakatan (Musa acuminate colla) glutinous rice (Oryza sativa glutinosa) ball with dark chocolate. [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1601Full textThe study aimed to develop a standardized formulation of Lakatan (Musa Acuminata Colla) Glutinous rice (Oryza sativa glutinosa) ball with dark chocolate and to determine its sensory qualities that includes descriptive and acceptability attributes. Data were gathered through descriptive and acceptability test. They were given to 10 trained panelist and 30 consumer type panelists. A 9-point hedonic scale and mean were used to analyze the data. In the formulation and standardization of the product, treatment 2 with 80gramsoflakatanand120gramsofdarkchocolate was highly accepted by both trained and consumer type panelists. In the descriptive test by the trained panelist, treatment 2was chosen for the appearance and texture. While for aroma treatment 1 was chosen while flavor treatment 3 to the flavor. In the acceptability test, treatment 3 was the highly accepted mainly because of its sweetness by having more dark chocolate that affects the flavor compared to other treatments.ix, 47 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyCooking – Banana -- LakatanCooking -- Glutinous riceCooking – ChocolatesPastriesThesis