Đồ án tốt nghiệp - The influence of popped black gulutinous rice powder on the quality of dark C

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

GRADUATION PROJECT
Thesis code: 2025 – 201162002

THE INFLUENCE OF POPPED BLACK
GLUTINOUS RICE POWDER ON THE QUALITY
OF DARK CHOCOLATE

VU THI THAO TRANG, Student ID: 20116002
NGUYEN HA ANH QUAN, Student ID: 21116316
Major: FOOD TECHNOLOGY
Supervisor: PHAM THI HOAN, Ph.D.
BUI TRAN YEN LINH, Master’s student

Ho Chi Minh City, August 2023

ACKNOWLEDGEMENT
First of all, we would like to express our sincere thanks to all the teachers of Faculty
of Chemical and Food Technology - Ho Chi Minh City University of Technology and
Education for their dedication in imparting useful knowledge during our studies at the
school. Thanks to that, we can apply the knowledge we have learned to the process of
completing our graduation thesis. In addition, we would also like to thank the support of the
department and the school for providing equipment, machinery, tools and laboratories for us
to complete our graduation thesis.
In addition, we would like to express our deep gratitude to Ph.D. Pham Thi Hoan,
lecturer of Faculty of Chemical and Food Technology, and Ms. Bui Tran Yen Linh for their
wholehearted support, guidance, and provision of knowledge and experience throughout the
process of completing the graduation thesis.
We would also like to extend our sincere thanks to Ms. Ho Thi Thu Trang, the
laboratory and practical workshop specialist at the Food Technology Department, Faculty of
Chemical and Food Technology. Her invaluable support with equipment, machinery, and
guidance greatly benefited our work. Furthermore, we appreciate the instructors managing
the workshops and laboratories for providing us with the necessary time and environment to
complete our thesis.
Finally, we would like to sincerely thank the support from family, friends and project
assistants throughout the process of conducting the graduation thesis, helping us complete
entirely.
Sincerely thank

COMMITMENT
We hereby certify that all content presented in our graduation thesis is our own work.
We also hereby certify that the content referenced in our graduation thesis has been cited
accurately and fully according to regulations.
Ho Chi Minh City, 4th August 2025
STUDENTS
(Sign with full name)

TABLE OF CONTENTS
LIST OF FIGURES ............................................................................................................ vi
LIST OF TABLES .........................
...

...
e A33. Smoothness of chocolate
samples at different conching times

Figure A34. Sweetness of chocolate
samples with different PBR powder ratios

Figure A35. Sweetness of chocolate
samples at different conching times

Figure A36. Bitterness of chocolate
samples with different PBR powder ratios

Figure A37. Bitterness of chocolate
samples with different PBR powder ratios

Figure A38. PBR flavor of chocolate
samples with different PBR powder ratios

Figure A39. PBR flavor of chocolate
samples at different conching times

Figure A40. Sweet aftertaste of chocolate
samples with different PBR powder ratios

Figure A41. Sweet aftertaste of chocolate
samples at different conching times

119

Figure A43. Bitter aftertaste of chocolate
samples at different conching times

Figure A42. Bitter aftertaste of chocolate
samples with different PBR powder ratios

Appendix 8.9 ANOVA analytical results of hedonic test of market sample and chosen
research sample

Figure A44. Appearance of market sample
and research sample

Figure A45. Texture of market sample and
research sample

Figure A46. Flavor of market sample and
research sample

Figure A47. Overall preference of market
sample and research sample

Appendix 8.10 ANOVA analytical results of PBR chocolate color parameter during
storage period

Figure A48. L* of PBR chocolate during
storage period

Figure A49. a* of PBR chocolate during
storage period

Figure A450. b* of PBR chocolate during storage period

120

Appendix 8.11 ANOVA analytical results of PBR chocolate hardness during storage

Figure A51. Hardness of PBR chocolate during storage period
Appendix 9. Results of customer survey
100%
80%

40%

60%

60%

40%
20%

Male

Female

Figure A52. Gender
5%

Dark chocolate

New flavor

No

Figure A53. Are you
interested in chocolate
supplemented with other
ingredient?

White
chocolate

Milk chocolate Chocolate with Supplemented
filling
chocolate

Figure A54. Which type of chocolate shown below have
you tried?
100%
80%
60%
40%
20%
0%

95%

Yes

0%

Healthy (added
antioxidants, low sugar,
added fiber...)

Love for favorite
ingredients (fruits,
cereals,...)

Figure A55. Why are are you interested in or do you
choose to consump chocolate supplemented with other
ingredient?

100%
80%
60%
40%
20%
0%

Flavor

Mouthfeel

Price

Ingredient
origin

Nutrititional
value

Packaging

Figure A56. When choosing chocolate supplemented with other ingredient, which
element do you concern?

121

122

123

124