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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 corn (Zea mays) buchi (Sesame seed ball) with mung bean (Vigna radiata) filling
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-12) Mengaracal, Khrisna Mae O.; Acantilado, Sofia Gail A.; Cudal, Jenevie J.; Gatbonton, Allysa Mae C.; Pascua, Mark Ryan V.; Cacanindin, Geremy S.; Hufana, Zhelyn A.; Bayani, Keneth G.
The Zea Maysis also known as, "Com" maybe one of the oldest human domesticated plant and one of the most important cereal grain in the world after rice providing nutrients for humans. Buchi also known as "Sesame Seed Ball”, a Chinese favorite dessert, is one of the favorite snacks in the Philippines perhaps made from the influence of China in the country. The researchers utilized com meal as a coating agent for Buchi to come up with development of Com Buchi. The study was conducted at Bacnotan, La Union which included 10 trained panelists and 30 respondents. Ranking sheets were used to evaluate the appearance (color, size, shape), taste(sweetness), texture (chewiness)and overall acceptability. The acceptability attribute of the Corn Buchi that had statistically significant difference toward each treatment. The findings of com meal maybe used as a flour of Com Buchi.
Development of squash (Cucurbita maxima) pastillas de leche
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-12) Flores, John Carlo R.; Abellera, Mark Joseph C.; Ancheta, Ma. Gabriella Precious Viktoria C.; Duculan, Chastine D.; Sanglay, Jaime Rico Q.; Hufana, Zhelyn A.; Cacanindin, Geremy S.; Bayani, Keneth G.; Ramirez, Edren F.; Quinitip, Tiffany Ruth R.
This study aimed to develop a standardized process and formulation, and determined the different sensory attributes in terms of appearance (color, shape & size), aroma, taste (sweetness), texture (softness & chewiness), production cost and shelf life of the Squash (Cucurbita maxima) Pastillas de leche that is acceptable and has desirable sensory qualities. The data were gathered using Hedonic Scale of 1 to 9 involving 10 trained panelists and 30 consumer-type panelists and tabulated using a Microsoft excel. Numerical rating showed the most acceptable formulation among the five treatments was treatment 2 which consisted 70 grams boiled kabocha squash, 195 grams fortified cow’s powder milk and some basic ingredients. Treatment 2 garnered an overall median score of 9.0 for the combined median scores of the trained panelist and consumer type panelists. This implies that treatment 2 was the most acceptable and desirable for both panelists.
Development of bangsilog balls
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-12) Suarez, Jennifer M.; Galleto, Julius Caezar R. II; Gaoat, Oliver G.; Reyes, Catherine R.; Rivero, John Michael D.; Ramirez, Edren F.; Cacanindin, Geremy S.; Bayani, Keneth G.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.
This study aimed to develop a standardized process and formulation, to determine the acceptability of the sensory characteristics of the Bangsilog balls in terms of its appearance, aroma, taste, and texture. The data were gathered through the use of 9-point Hedonic scale rated by 10 trained panelists and 30 consumer-type respondents and calculated the median using Microsoft Excel. The production cost is calculated to determine the selling price. The shelf-life was determined through the use of simple shelf¬ life analysis. A developmental and descriptive quantitative research design was used in the study. There were three treatments in the development of Bangsilog balls. Each treatment was conducted by trained panelists to determine its sensory characteristics. As a result, treatment 3 obtained the highest median score and was also acceptable to the consumer¬ type respondents. The selling price of Bangsilog balls is 39.05 per pack and would cost 156.19 to produce 5 packs. The shelf-life of Bangsilog balls at room temperature is 2days and 4days when refrigerated.
Development of watermelon (Citrullus lanatus) rind cookies
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Flores, Joji C., Jr.; Bambalan, Beverly T.; Caccam, Jimichelle S.; Caluza, Rose H.; Gutierrez, Jovi Ann C.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.
The research aimed to develop a standardized formulation and process for incorporating watermelon rind into cookies. The study used developmental, experimental, and descriptive research designs to determine the sensory, microbiological, and physicochemical qualities of the cookies, along with acceptability attributes, shelf life, production costs, and marketing plans. The methodology included detailed sensory evaluations using a hedonic scale, microbiological and physicochemical analyses following DOST standards, and cost and shelf-life analyses. Data were analyzed using frequency percentages to summarize responses and assess overall acceptability. Findings indicated that incorporating watermelon rind with all-purpose flour, butter, sugar, salt, milk, and egg maintained favorable sensory qualities and extended shelf life while maintaining acceptable microbiological and physicochemical standards. The cookies demonstrated a favorable shelf life and were deemed cost-effective. The marketing plan projected positive consumer acceptance, suggesting a promising potential for commercial production.
Development of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Delos Santos, Kevin; Corpuz, Jessabel; Quibalio, Malcon Aron; Sarmiento, Jasthine Aubrey Marie; Villamayor, Julliane Chariz; Martinez, Lynnie E.; Bayani, Keneth G.; Hufana, Zhelyn A.; Gacayan, Daniel B.; Quinitip, Tiffany Ruth R.
The research aimed to investigate the utilization of Indian mango leaves and banana blossom as core components in the production process of steamed rice cakes. The research design incorporated developmental, experimental, and descriptive methodologies. The statement of the problem encompassed the need to establish a standardized formulation and process for production, evaluate sensory qualities, microbiological and physicochemical attributes, assess acceptability metrics, determine shelf life, analyze production costs, and devise a comprehensive marketing plan. Data analysis involved using frequency percentage for surveys, hedonic scale for sensory assessment, cost analysis for economic evaluation, shelf-life analysis for product stability assessment, and DOST microbiological and physicochemical analysis for quality assurance. The results indicated that incorporating Indian mango leaves and banana blossom, along with ingredients like rice flour, all-purpose flour, lye water, condensed milk, evaporated milk, brown sugar, and water, maintained favorable sensory qualities, met safety standards in terms of microbiological and physicochemical attributes, and showed competitive production costs, suggesting potential market viability for the steamed rice cakes.