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Development of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings

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creativework.keywordsacceptability, development, Indian mango leaves, sensory quality, standardized
dc.contributor.advisorMartinez, Lynnie E.
dc.contributor.authorDelos Santos, Kevin
dc.contributor.authorCorpuz, Jessabel
dc.contributor.authorQuibalio, Malcon Aron
dc.contributor.authorSarmiento, Jasthine Aubrey Marie
dc.contributor.authorVillamayor, Julliane Chariz
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberGacayan, Daniel B.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-05-28T15:01:17Z
dc.date.available2026-05-28T15:01:17Z
dc.date.issued2024-05
dc.descriptionFull text
dc.description.abstractThe 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.
dc.format.extentxvii, 108 p.: ill. (col.)
dc.identifier.citationDelos Santos, K., Corpuz, J., Quibalio, M. A., Sarmiento, J. A. M. & Villamayor, J. C. (2024). Development of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings. [Unpublished Undergraduate Thesis].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/123456789/1621
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcCookery
dc.subject.ddcIndian mango leaves
dc.titleDevelopment of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameMangifera indica
local.subject.scientificnameMusa acuminata colla
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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