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Development of malted mung bean (Vignaradiata) biscotti

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creativework.keywordsfood innovation, malted mung bean biscotti
dc.contributor.advisorRamirez, Edren F.
dc.contributor.authorGarcia, Phoebus Apollo E.
dc.contributor.authorCo, Ma. Kyla Crissele D.
dc.contributor.authorGodoy, Raven Janzie C.
dc.contributor.authorNavarro, Jason F.
dc.contributor.authorSanchez, Martin James C.
dc.contributor.chairHufana, Zhelyn A.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberCacanindin, Geremy S.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-03-09T00:37:12Z
dc.date.available2026-03-09T00:37:12Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis study focused on developing Malted Mung Bean (Vigna radiata) Biscotti, a healthy and plant based snack alternative. The objectives were to standardize the formulation process, evaluate the sensory qualities, assess microbiological safety, determine physicochemical properties, measure consumer acceptability, estimate shelf life, compute production cost, and design a marketing plan. Using developmental, descriptive, experimental, and quantitative research designs, this study tested three formulations of Malted Mung Bean (Vigna radiata) Biscotti. Treatment 3 emerged as the most acceptable based on sensory evaluations, excelling in appearance, aroma, taste, and texture. Microbiological analysis confirmed safety, while physicochemical tests showed low moisture content (4.58%) and water activity (0.31), indicating product stability. The crackers-maintained quality for up to 32 days at room temperature and demonstrated high acceptability across age groups. Cost analysis revealed the competitive pricing. A marketing plan emphasized health benefits, as innovation, and
dc.format.extentxiii, 178 p.: ill. (col.)
dc.identifier.citationGarcia, P. A. E., Co, Ma. K. C. D., Godoy, R. J. C., Navarro, J. F. & Sanchez, Martin James C. (2025). Development of malted mung bean (Vignaradiata) 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 [Unpublished Undergraduate Thesis].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/123456789/1168
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.ddcMung bean
dc.subject.ddcPastries
dc.titleDevelopment of malted mung bean (Vignaradiata) biscotti
dc.typeThesis
dspace.entity.typePublication
local.subject.scientificnameVignaradiata
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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