Browsing by Author "Gabriel, Elaine Grace B."

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    Development of Mung Bean (Vigna radiata) and Soybean (Glycine max) tofu
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2026-04) Gundran, Haydz Joy P.; Arellano, Wynlove Jhane Y.; Camacho, Cris Dean C.; Gabriel, Elaine Grace B.; Pascasio, Ma. Zyreen L.; Cacanindin, Geremy S.; Ramirez, Edren F.; Bayani, Keneth G.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.
    This study focused on developing a high-protein, creamy, and innovative tofu product using Mung Bean (Vigna radiata) and Soybean (Glycine max) as a healthy alternative to meat. It aimed to standardize the formulation and process while evaluating sensory qualities, physicochemical and microbiological properties, consumer acceptability, shelf life, production cost, and a marketing plan. The research employed development, descriptive, experimental, and quantitative methods to test three formulations with varied mung bean and soybean ratios. Treatment 2 emerged as the most acceptable, receiving the highest sensory ratings, while physicochemical tests confirmed stability with 40.0% moisture, 1.22% ash content, and 29.2% protein. Microbiological analysis showed stability with <10% aerobic plate count, 35% yeast and mold count, and negative Salmonella detection. Refrigeration preserved product quality for a longer period compared with a gradual decline at room temperature. Production cost analysis supported a competitive selling price, and the marketing plan emphasized innovation and affordability, demonstrating the product’s potential as a safe, appealing, and commercially viable plant-based tofu alternative.