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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 mung beans (Vigna radiata) barquillos de pasti yema
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Soriano, Josephine; Caluza, Divina; Hafalla, Tracy Louise; Magtoto, Mary Anne; Vizano, Mica Ella; Martinez, Lynnie E.; Bayani, Keneth G.; Hufana, Zhelyn A.; Gacayan, Daniel B.; Quinitip, Tiffany Ruth R.
Barquillos are waffle like that is flattened and rolled to create cone. This study developed a standardized formulation and process for mung bean barquillos, evaluating their sensory, microbiological, physicochemical properties, assessing consumer acceptability, determining shelf life, production cost, and marketing potential. Employing develop mental descriptive and experimental research designs, data were analyzed through frequency percentages, hedonic scales cost analysis, shelf-life analysis, and DOST’s microbiological and physicochemical assessments. The best formulation, treatment 3 compromised a 58:42 ratio of com flour with added sugar, butter, egg, evaporated milk, cornstarch, salt, and mung beans suitable as a main ingredient in mung beans barquillos. This mung beans barquillos exhibited desirable attributes, a low microbial load, and met moisture content standards, ensuring safety for consumption. Consumer acceptability was high with preservation at refrigerated temperature and a lower cost per unit compared to leading brands. Consequently, the developed mung beans barquillos held potential for marketability.
Sanitation practices of wet markets in the First District of La Union
(Don Mariano Marcos Memorial State University – North La Union Campus, 2017-05) Abat, Rachel M.; Andrada, Jacklyn C.; Ngilangil, Leonora E.; Vilar, Desiree A.; Lucena, Jomar J.
Sanitation issues are a major concern in many workplaces because they contribute to health problems among employees, customers and others. This study aimed to determine the sanitation practices of the wet markets in the first district of La Union. Descriptive survey method of research was used through the aid of questionnaire and supplemented by interview and observation. Two hundred fifty (250) vendors and nine (9) administrators were selected as respondents, using stratified random sampling and purposive sampling, respectively. Frequency counts, percentages and means were used in the analysis of data. The research shows that vendors are very much aware on sanitation practices employed in the wet markets and have highly adopted it. The availability of sanitary facilities was noted. However, there is a slightly serious problem on the inadequacy of water supply.
Development of jicama (Pachyrhizus erosus l. urban) as juice
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Martinez, Carl Marc B.; Cueva, Dominica A.; Pimentel, Angelika Sofia P.; Valdez, Vanessa S.; Bayani, Keneth G.; Gacayan, Daniel B.; Novencido, Rosa M.; Cacanindin, Geremy S.; Javonitalla, Josephine G.
This study aimed to develop a standardized process and formulation of Jicama (Pachyrhizus erosus L. Urban) Juice that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Rating Scale of I to 9 involving 10 trained panelists and 38 consumer type panelists. Mean score was used to analyze the result of data gathering. The findings showed that treatment 2, with apple extract was the best among the treatments.
The development of steamed sweet potato (Ipomoea batatas) rice cake (Puto)
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Bactasa, Jennica J.; Antolin, Julie Ann C.; Geronimo, Jea Rose G.; Gonzaga, Alec Joshua P.; Lomboy, Jonalyn C.; Gacayan, Daniel B.; Bayani, Keneth G.; Novencido, Rosa M.; Javonitalla, Josephine G.; Cacanindin, Geremy S.
This study aimed to create a steamed rice cake (Puto) using sweet potato (Ipomoea Batatas) as the main ingredient. The process and formulation of steamed sweet potato rice cake were standardized and evaluated by 10 trained panelists and 30 randomized consumer-typed panelists during the sensory evaluation, following four varying treatments: T1 with 500g of sweet potato without flour, T2 with 125g of sweet potato with 375g of flour mixed with other ingredients, T3 with mixed with both equal 250g of sweet potato and flour with other ingredient, and T4 with 375gof sweet potato and 125g of flour and mixed with other ingredients. The treatment 4 of steamed sweet potato rice cake with slightly dark orange in color, firm shape, moderate size, with moderately strong scent of sweet potato and vanilla extract also has a moderately strong sweetness, strong sweet potato flavor, a perceptible cheese flavor, as well as a moderately thick to sticky texture was selected as the best treatment among the four samples and rated as like very much by both trained and consumer-typed panelists.
Nata formation using Averrhoa bilimbi (Kamias) fruit juice as substrate
(Don Mariano Marcos Memorial State University – South La Union Campus, 2011-03) Abarcar, Alvin E.; Mamaril, Eden F.; Villanueva, Prescilita M.; Calicdan, Theresa R.; Aspiras , Ofelia E.; Peralta, Tessie Q.
Growth conditions for nata formation using kamias fruit juice as substrate for the nata producing organism Acetobacter aceti subsp. xylinum were determined. Thickness (mm) and weight (mg) were monitored on nata formed using five (5) amounts of inoculum, four (4) juice concentration, six (6) pH levels and five (5) amounts of sugar. Nata formed in the culture substrate after 10-day incubation at room temperature were sensorily evaluated as raw and cooked samples. The thickest and heaviest nata was formed in 25% juice concentration with 25% inoculum. Thickness and weight of nata increase with increase in the amount of inoculum from 5%-25% in 25% juice concentration. The thickest nata was likewise formed in substrates with 12% and 14% sugar at pH 4.5 and 5.0. Significant interactions were reflected among pH level and amount of sugar on the weight of nata. Acceptability of raw nata was generally perceived to be "slightly better than nata de coco. Likewise, the cooked nata was perceived to be "much better" than the reference sample-nata de coco.