Development of native string beans (Phaseolus vulgaris) seed crackers
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Date
2024-05
Journal Title
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Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
The study focused on standardizing the production process and formulation of seed crackers, evaluating sensory qualities, microbiological and physicochemical properties, assessing consumer acceptability, determining shelf life and production cost, and devising a comprehensive marketing strategy. Employing developmental, 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 2, comprised a 50:50 ratio of seed puree and tapioca starch, with added salt, pepper, garlic powder, and water, rendering string bean seeds suitable as a main ingredient in crackers. These crackers exhibited desirable attributes, a low microbial load, and met moisture content standards, ensuring safety for consumption. Consumer acceptability was high, with optimal preservation at room temperature and a lower cost per unit compared to leading brands. Consequently, the developed seed crackers held potential for marketability.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Necida, A. A. T. B., Japson, E. C., Garcia, Q. G., Lopez, M. C. & Mago, F. B. (2024). Development of native string beans (Phaseolus Vulgaris) seed crackers. [Unpublished Undergraduate Thesis].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.