Acceptability of Theobroma Cacao as an Alternative Tea

Abstract

This study aimed to discover the acceptability of Theobroma Cacao as an alternative tea in terms of taste, color, aroma, and texture. Then, was evaluated by the respondents according to how they liked the tea. To produce Theobroma Cacao tea, we used an experimental research design and a quantitative-descriptive approach.  In the experimental design, we used a one-way ANOVA with 2-factor experiments, namely: different kinds of sweetener or flavoring (honey) as factor A and different Cacao powder amounts as factor B.  There were fifteen (15) respondents who participated during the conduct of the study.  The materials that we used to make the tea are two (2) cacao fruit, honey or any sweetener, a basin or flat surface to dry the seeds, gloves to avoid contaminating the cacao, a knife, chopping board, mortar, pestle, and sifter. The respondents were randomly chosen in Sultan Kudarat province. Specifically, friends or relatives near the homes of we. In terms of taste, color, aroma, and texture, treatment 2 was more acceptable (according to the 8 point-hedonic scales) because of its right amount of Cacao powder, and the participants felt the taste of natural Cacao, became more aromatic, it has a nice color, and balanced amount of sweetener to fight the bitterness of the Cacao. Among the treatments used in the study, treatment 2 was the best treatment used as an alternative cacao tea.  This was followed by treatment 3 and then treatment 1.