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Physicochemical Properties of Stingless Bee Honey Chocolate
Siti Hazwani Binti Muhamad Noor
Supervisor: Prof Assoc. Shamsul Bahri Bin Abdul Razak
Co-Supervisor: Dr. Tuan Zainazor Bin Tuan Chilek
Bachelor of Science Agrotechnology (Crop Science)
School of Food Science and Technology
Chocolate is a popular products that growing in confectionery industry. Nowadays
customer are awareness about high sugar levels content in confectionery products,
hence lead for developing of ‘sugar-free’ chocolate. Therefore, it is good idea to filling
stingless bee honey into chocolate as replace for sugar. Six formulations will be
examine to determine physicochemical properties and acceptability of stingless bee
honey chocolate productions. Formulation A is chocolate without honey that act as
control experiment. Formulation B is chocolate that filling with 10% of honey, followed
with formulation C filling with 20% of honey, formulation D filling with 30% of honey,
formulation E filling with 40% of honey and formulation F filling with 50% of honey.
At the end of this research, there will be variation development in formulation of
stingless bee honey chocolate product. Beside, results of physicochemical properties
and sensory acceptability of stingless bee honey chocolate will be discovered.
1128 | UMT UNDERGRADUATE RESEARCH DAY 2018