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Development of onaga eggplant (Solanum melongena) bread pudding

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creativework.keywordseggplant bread pudding, sensory evaluation, physicochemical properties
dc.contributor.advisorHufana, Zhelyn A.
dc.contributor.authorBautista, Zyrel Keithly S.
dc.contributor.authorAreola, Erin Nicole S.
dc.contributor.authorBaltazar, Maria Jesusa L.
dc.contributor.authorOnido, Ruwenalyn Mae M.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberGacayan, Daniel B.
dc.contributor.committeememberMartinez, Lynnie E.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-05-08T06:20:48Z
dc.date.available2026-05-08T06:20:48Z
dc.date.issued2025-04
dc.descriptionFull text
dc.description.abstractEggplant Bread Pudding is an innovative dessert made with Onaga Eggplant (Solanum melongena), a nutritious and locally sourced ingredient. This study aimed to develop a standardized formulation and process while evaluating sensory, microbiological, and physicochemical properties, consumer acceptability, shelf-life, cost, and marketing plan. Using developmental, descriptive, and experimental research designs, data were collected through hedonic scale tests, frequency percentages, cost analysis, shelf-life studies, and laboratory tests. The optimal formulation, Treatment 3, included eggplant, bread flour, baking powder, baking soda, buttermilk, egg, salt, vanilla extract, white sugar, cinnamon, brown sugar, oil, powdered milk, and vinegar. Sensory evaluation by trained and consumer panelists showed high acceptability in appearance, aroma, taste, and texture. Laboratory testing by the Department of Science and Technology (DOST) confirmed safe microbiological levels and ideal moisture content and water activity. The product showed a longer shelf life when refrigerated and a competitive production cost, indicating strong marketing potential for commercial distribution.
dc.format.extentxiv, 174 p.: ill. (col.)
dc.identifier.citationBautista, Z. K. S., Areola, E. N. S., Baltazar, M. J. L. & Onido, R. M. M. (2025). Development of onaga eggplant (Solanum melongena) bread pudding. [Unpublished Undergraduate Thesis].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/123456789/1535
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.ddcCooking – Eggplant – Bread pudding
dc.titleDevelopment of onaga eggplant (Solanum melongena) bread pudding
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameSolanum melongena
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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