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Development of purple yam (Dioscorea alata), peanut( Arachis hypogaea l.), and grapes (Vitis vinifera) biscotti

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creativework.keywordsdevelopment, biscotti, purple yam, peanut, grapes
dc.contributor.advisorCacanindin, Geremy S.
dc.contributor.authorTao-Aden, Jaime C., Jr.
dc.contributor.authorApostol, Jennifer B.
dc.contributor.authorCorpuz, Jenalyn C.
dc.contributor.authorDucusin, Candy Lou D.
dc.contributor.chairGacayan, Daniel B.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberNovencido, Rosa M.
dc.contributor.committeememberJavonitalla, Jospehine G.
dc.date.accessioned2026-04-23T13:39:07Z
dc.date.available2026-04-23T13:39:07Z
dc.date.issued2022-05
dc.descriptionFull text
dc.description.abstractThis study aimed to develop a visually appealing, nutritional, and affordable biscotti that contributes to the local food sector in the Municipality of Bauang, La Union. The study objectives were to standardize the formulation and processing, determine the sensory qualities and acceptability attributes, and microbiological qualities. The research designs used in this study are developmental, descriptive, and experimental. The main ingredients were purple yam, peanuts, and grapes; the biscuit method to standardize the formulation, 10 trained and30consumer-type panelists rated sensory attributes using a 9 point Hedonic rating scale, and average was used to calculate the mean score; and DOST analyzed the microbiological qualities. Standardized formulations and processing were tested in four treatments, on sensory evaluation, Treatment 2 has the highest mean score of 7.32, rated as Like Very Much, and DOST results passed for microbiological qualities, meaning that the purple yam, peanut, and grapes biscotti are safe to eat.
dc.format.extentxi, 82 p.: ill. (col.)
dc.identifier.citationTao-adens, J. C., Jr., Apostol, J. B., Corpuz, J. C. & Ducusin, C. L. D. (2022). Development of purple yam (Dioscorea alata), peanut( Arachis hypogaea l.), and grapes (Vitis vinifera) biscotti. [Unpublished Undergraduate Thesis].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/123456789/1380
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcBaking –- Biscuit
dc.subject.ddcBaking and pastry
dc.titleDevelopment of purple yam (Dioscorea alata), peanut( Arachis hypogaea l.), and grapes (Vitis vinifera) biscotti
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameDioscorea alata
local.subject.scientificnameArachis hypogaea l.
local.subject.scientificnameVitis vinifera
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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