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- Publications by researchers, faculty members, staff, and students of DMMMSU.
- A "lakasa" (storage) for the information materials related to La Union, Ilokano, and Iloko.
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Recent Submissions
Development of bitter gourd (Momordica charantia), apple (Malus domestica) and lemon (Citrus lemon) ice cream
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Chan, Chelsea A.; Carrera, Mary Joy B.; Fontanilla, Romarie C.; Pimentel, Gwen R.; Somera, Gladys N.
The study aimed to develop an acceptable ice cream with bitter gourd, apple and lemon with desirable sensory qualities. Formulation and standardization were done, following four varying treatments, T1 with 10ml bitter gourd extract, 10ml apple extract and 5ml lemon extract, T2 with 10ml bitter gourd, 5ml apple extract and 10ml lemon extract, T3 with 5ml bitter gourd, 10ml apple extract and 10ml lemon extract and T4 with 5ml bitter gourd, 15ml apple extract and 5ml lemon extract. For sensory qualities, 10 trained panelists and 30 consumer-type panelists evaluated the acceptability of the ice cream. Treatment 4 yielded the best formulation for ice cream with bitter gourd, apple and lemon based on sensory evaluation. The ice cream (treatment 4) was liked very much in appearance and like moderately in aroma, flavor texture and tactile sense. It was the most desirable and acceptable, because its flavor suits those consumers who prefer sweeter flavor.
Development of dish washing liquid with kamias (averrhoa bilimbi) and peppermint (mentha x piperita) extracts
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Antoni, Mara Janishan G.; Mangaser, Aroma M.; Valdez, Vanessa Marie D.; Bayani, Keneth G.; Javonitalla, Josephine G.; Novencido, Rosa M.; Gacayan, Daniel B.; Cacanindin, Geremy S.
This study aimed to develop a dishwashing liquid using kamias (Averrhoa bilimbi) and peppermint (Mentha x piperita) as the main raw materials. The process and formulation were standardized and evaluated by 10 trained panelists and 30 consumer-typed panelists during the sensory evaluation. The research objectives were accomplished specifically: To standardize the process and formulation of dishwashing liquid with kamias (Averrhoa bilimbi) and peppermint (Mentha x piperita) extract; and to determine the sensory qualities and acceptabilities of the dishwashing liquid with kamias (Averrhoa bilimbi) and peppermint (Mentha x piperita) extract. Treatment 1 of dishwashing liquid with kamias (Averrhoa bilimbi) and peppermint (Mentha x piperita) extract with neutral green color, refreshing mint odor, balanced viscosity that result to neutral smoothness, foamy texture and effective cleaning agent was selected as the best treatment among the three samples conducted with a mean of 7.65 and rated as "Like Very Much” by both trained and consumer type panelists.
Development of tomato (Solanum lycopersicum) squash (Cucurbita maxima) pasta
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Obra, Juleah Paula C.; Lorenzo, Christine Joy A.; Paguirigan, Johnzen F.; Rinon, Jomabelle C.; Sending, Jerri Leigh C.; Cacanindin, Geremy S.; Bayani, Keneth G.; Gacayan, Daniel B.; Novencido, Rosa M.; Javonitalla, Josephine G.
This study aimed to develop a standardized process and formulation of tomato (Solanum Lycopersicum) squash (Cucurbita maxima) pasta. The survey conducted involved 10 trained panelists and 30 consumer-type panelists using a survey questionnaire for data collection to determine the descriptive and acceptability attributes among treatments for data analysis. Mean scores of trained and consumer panelists on the acceptability attributes of the four treatments of tomato squash pasta were computed. The acceptability attributes of the 4 treatments were rated like very much by the trained and consumer type panelists. Treatment 2 was selected as the best treatment based on the mean score which was the highest among treatments with 50 grams of squash flour and 25 ml of extracted tomato.
Development of onaga eggplant (Solanum melongena) bread pudding
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-04) Bautista, Zyrel Keithly S.; Areola, Erin Nicole S.; Baltazar, Maria Jesusa L.; Onido, Ruwenalyn Mae M.; Hufana, Zhelyn A.; Bayani, Keneth G.; Gacayan, Daniel B.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.
Eggplant Bread Pudding is an innovative dessert made with Onaga Eggplant (Solanum melongena), a nutritious and locally sourced ingredient. This study aimed to develop a standardized formulation and process while evaluating sensory, microbiological, and physicochemical properties, consumer acceptability, shelf-life, cost, and marketing plan. Using developmental, descriptive, and experimental research designs, data were collected through hedonic scale tests, frequency percentages, cost analysis, shelf-life studies, and laboratory tests. The optimal formulation, Treatment 3, included eggplant, bread flour, baking powder, baking soda, buttermilk, egg, salt, vanilla extract, white sugar, cinnamon, brown sugar, oil, powdered milk, and vinegar. Sensory evaluation by trained and consumer panelists showed high acceptability in appearance, aroma, taste, and texture. Laboratory testing by the Department of Science and Technology (DOST) confirmed safe microbiological levels and ideal moisture content and water activity. The product showed a longer shelf life when refrigerated and a competitive production cost, indicating strong marketing potential for commercial distribution.
Development of hopia using taro (CoIocasia esculenta)
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-11) Fontanoz, Milljan D.; Caluza, Greg F.; Estepa, Van Howard C.; Mapili, Brenda M.; Mobo, Annaliza M.; Gacayan, Daniel B.; Bayani, Keneth G.; Novencido, Rosa M.; Javonitalla, Josephine G.; Cacanindin, Geremy S.
This study aimed to determine the different sensory attributes of taro (Colocasia esculenta) hopia in terms of appearance, aroma, flavor, texture and sweetness. The survey conducted involved 10 trained panelists and 30 consumer-type panelists using a survey questionnaire and the 9-point Hedonic Scale Rating for data collection to determine the descriptive and acceptability attributes of taro hopia. The most favorable formulation, according to numerical ratings, is treatment 1, which has an average mean of 7.28 and a descriptive equivalent of "Like Moderately." This means that the best taro hopia recipe includes 250 grams of taro, 66 grams of white sugar, 153 grams of condensed milk, and other components.