[2] DEVELOPMENT OF CHARCOAL – BASED BAKED PRODUCTS : ARTICLE INFO: Date of Submission: Jan 15, 2025, Revised: Feb 08, 2025, Accepted: Feb 20, 2025,        https://doi.org/10.56815/ijmrr.v4i1.2025.13-19

Arianne Neville A. San Mateo; Normalina P. Usita

doi:10.56815/ijmrr.v4i1.2025.13-19

Authors

Arianne Neville A. San Mateo Bachelor of Science in Hospitality Management, Apayao State College San Isidro Sur, Luna, Apayao, Philippines
Normalina P. Usita Bachelor of Science in Hospitality Management, Apayao State College San Isidro Sur, Luna, Apayao, Philippines

https://doi.org/10.56815/ijmrr.v4i1.2025.13-19

Keywords:

Bamboo charcoal, charcoal, Additives

Abstract

Charcoal, a carbon – based fuel produced through the incomplete combustion of wood or other carbon – containing material, has various applications. It is primarily used for cooking, deodorizing refrigerators, and as a growing medium in orchids, anthuriums and other plants. Historically, charcoal has been utilized in medicine for centuries and continues to be used by doctors today as a healing agent, antidote for poisons and treatment for ingestion and gas. Additionally, charcoal is capable of removing ammonia from diluted sulfur acid. This study is conducted to develop baked products using bamboo charcoal, specifically aiming to evaluate the acceptability level of charcoal – based products. The findings indicate that adding 1 tablespoon bamboo charcoal resulted in the highest sensory ratings for Chiffon Cake and Chocolate Moist Cake while T0 (the control – no added charcoal) resulted in the highest sensory ratings for Chocolate Chiffon Cake and Chocolate Moist Cake. However, the control sample (without added charcoal) remained the best for Chocolate Muffin.