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Development of mung beans (Vigna radiata) barquillos de pasti yema

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creativework.keywordsacceptability, development, mung beans, sensory quality, standardization
dc.contributor.advisorMartinez, Lynnie E.
dc.contributor.authorSoriano, Josephine
dc.contributor.authorCaluza, Divina
dc.contributor.authorHafalla, Tracy Louise
dc.contributor.authorMagtoto, Mary Anne
dc.contributor.authorVizano, Mica Ella
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberGacayan, Daniel B.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-04-01T03:56:21Z
dc.date.available2026-04-01T03:56:21Z
dc.date.issued2024-05
dc.descriptionFull text
dc.description.abstractBarquillos 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.
dc.format.extentxiii, 76 p.: ill. (col.)
dc.identifier.citationSoriano, J., Caluza, D., Hafalla, T. L., Magtoto, M. A. & Vizano, M. E. (2024). Development of mung beans (Vigna radiata) barquillos de pasti yema. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1264
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 9
dc.subject.ddcFood technology
dc.subject.ddcCooking – Mung beans
dc.subject.ddcProduct development
dc.subject.ddcPastries -- Barquillos
dc.titleDevelopment of mung beans (Vigna radiata) barquillos de pasti yema
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameVigna radiata
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration major in Marketing Management
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