Development of native string beans (Phaseolus vulgaris) seed crackers

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creativework.keywordsacceptability, development, native string beans seeds, sensory quality, standardization
dc.contributor.advisorGacayan, Daniel B.
dc.contributor.authorNecida, Angel Anne Trisha B.
dc.contributor.authorJapson, Elizabeth C.
dc.contributor.authorGarcia, Quendell G.
dc.contributor.authorLopez, Michaela C.
dc.contributor.authorMago, Framel B.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberMartinez, Lynnie E.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-04-10T07:42:02Z
dc.date.available2026-04-10T07:42:02Z
dc.date.issued2024-05
dc.descriptionFull text
dc.description.abstractThe 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.
dc.format.extentxiv, 107 p.: ill. (col.)
dc.identifier.citationNecida, 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 [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1292
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—Sensory evaluation
dc.subject.ddcFood technology
dc.subject.ddcSoybeans – Food
dc.subject.ddcString beans – Crackers
dc.subject.ddcFood products
dc.titleDevelopment of native string beans (Phaseolus vulgaris) seed crackers
dc.typeThesis
dcterms.accessRightsOpen Access
local.subject.scientificnamePhaseolus vulgaris
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration major in Marketing Management
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