Đồ án tốt nghiệp - The Influence of Roasted Black Rice Powder on the Quality of Dark Chocolate

HO CHI MINH UNIVERSITY OF TECHNOLOGY AND
EDUCATION FACULTY OF INTERNATIONAL
EDUCATION

GRADUATION PROJECT
Thesis code: 2024 – 20116136

THE INFLUENCE OF ROASTED BLACK RICE
POWDER ON THE QUALITY OF DARK
CHOCOLATE

DUONG HOANG THOAI CHAU, Student ID: 20116136
NGUYEN THI THU HA, Student ID: 20116138
Major: FOOD TECHNOLOGY
Supervisors : PHAM THI HOAN, Ph.D,
HUYNH BAO NGAN, Master’s student

Ho Chi Minh City, January
2025

THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness

GRADUATION THESIS ASSIGNMENT
Student name: Duong Hoang Thoai Chau

Student ID: 20116136

Student name: Nguyen Thi Thu Ha

Student ID: 20116138

Major: Food Technology

Class: 20116CLA

Supervisor 1: Pham Thi Hoan, Ph.D.

Phone number: 0972209396

Supervisor 2: Huynh Bao Ngan,

Phone number: 0395950303

Master’s student
Date of assignment: 21/08/2024

Date of submission: 13/01/2025

1. Project title: The influence of Roasted Black Rice Powder on the Quality of Dark
Chocolate
2. Initial materials provided by supervisor: none
3. Content of the project:
− Synthesize scientific documents and articles, combine and experiment to establish a
production process for roasted black rice powder and dark chocolate products
replaced with roasted black rice powder.
− Evaluate the physicochemical properties (chemical composition, particle
distribution), functional properties (hardness, melting point, rheology, color).
Flavor, sensory characteristics, and consumer acceptance through sensory tests.
4. Final product: Roasted black rice chocolate samples with 30% cocoa powder replaced by
roasted black rice powder
Ho Chi Minh City, 13th January, 2025

CHAIR OF THE PROGRAM

SUPERVISOR

(Sign with full name)
(Sign with full name)

ACKNOWLEDGEMENT
First of all, we would like to express our sincere gratitude to all the professors, and lecturers
at the Ho Chi Minh City University of Technology and Education and with special thanks to those
in the Department of Food Technology, Faculty of Chemical and Food Technology. They
enthusiastically helped us as we conducted research and studies. Thanks to the care, assistance, and
dedicated guidance from our teachers, they have equipped us with a solid foundation to confidently
step forward on our academic and professional journey in the future.
We, especially would like to extend our profound gratitude to the PhD. Pham Thi Hoan is a
lecturer in the Faculty of Chemical and Food Technology at Ho Chi Minh University of Technology
and Edu
...

...
rameters by quantitative deion method on a unified scale from 1
(weak) to 9 (strong), based on the perception of 12 members on the appearance, smell, taste, texture, and aftertaste of
dark chocolate products with partial replacement of cocoa powder by roasted black rice powder according to the table.
Sample

Tag

Code

SC

A

310

RBRC15

B

814

RBRC30

C

464

RBRC45

D

544

RBRC60

E

206

Panelist ID

Order of sample serving

Coding

1

A, B, C, D, E

310, 814, 464, 544, 206

2

B, C, D, E, A

814, 464, 544, 206, 310

3

C, D, E, A, B

464, 544, 206, 310, 814

4

D, E, A, B, C

544, 206, 310, 814, 464

E, A, B, C, D

206, 310, 814, 464, 544

6

A, C, B, D, E

310, 464, 814, 544, 206

7

A, E, B, C, D

310, 206, 814, 464, 544

8

B, A, C, D, E

814, 310, 464, 544, 206

9

E, D, A, B, C

206, 544, 310, 814, 464

D, A, C, E, B

544, 310, 464, 206, 814

11

C, B, E, A, D

464, 814, 206, 310, 544

12

A, E, B, C, D

310, 206, 814, 464, 544

b) Phiếu hướng dẫn
5

10
b) Sensory evaluation
form

93

94

95

c) Sensory vocabulary

96

97

d) Sensory evaluation results
Sample
Gloss
Texture on surface
Color
Stickiness to fingers
Snap
Cocoa flavor
Roasted black rice flavor
Hardness
Melting
Adhesiveness
Smoothness
Sweetness
Bitterness
Black rice taste
Bitterness aftertaste
Sweet aftertaste

SC
4.70 ±0.79
5.71 ±0.67
7.60±0.99
3.21±0.96
7.01±0.69
7.99±0.59
1.39±0.38
6.41±0.69
5.14±0.36
7.22±0.93
7.05±0.79
3.89±0.90
7.55±1.01
1.84±0.94
7.23±1.16
2.25±1.11

RBRC15
5.15±0.54
5.83±0.72
6.77±1.05
3.52±1.01
6.75±0.90
7.59±0.57
2.05±0.61
6±0.70
4.84±0.49
6.69±1.33
7.1±0.69
6.15±0.85
7.36±0.92
2.82±1.35
7.36±0.92
2.79±1.34

RBRC30
5.32±0.68
8.09±0.80
6.83±1.41
4.01±0.83
6.23±0.89
7.29±0.36
2.82±0.63
6.68±0.41
4.77±0.48
5.54±0.58
7.45±0.49
5.5±0.91
6.5±1.26
6.2±0.97
5.26±0.68
2.3±1.49

RBRC45
4.15±0.94
5.4±0.44
5.07±1.14
2.62±0.72
6.82±0.68
6.54±0.64
3.77±0.60
5.96±0.59
3.96±0.56
5.02±0.56
5.93±0.54
6.71±0.83
3.9±0.79
5.87±0.75
2.4±1.64
3.35±0.62

RBRC60
4.57±1.04
4.97±2.27
3.67±0.65
3.68±0.96
6.3±0.97
5.05±0.29
4.12±0.77
5.75±0.75
3.41±0.44
4.87±0.46
5.4±0.69
7.31±0.98
2.62±0.90
7.02±1.05
1.77±0.77
3.95±1.03

Appendix 4: Sensory evaluation of RBRC30 chocolate product based on the hedonic
scoring method

98

99

100

Appendix 5 : Chemical composition of roasted black rice chocolate 30%

101

Appendix 6: Chemical composition of standard chocolate sample

102

103

Appendix 7: Chemical composition of roasted black rice powder

104

105