LAKASABrowsing by Author "Magtoto, Mary Anne"

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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.