Valdez, Anabella G.Hidalgo, Michille Manuel2026-08-182026-08-182013-03Hidalgo, M. M. (2013). Development and standardization of white beans hopia. [Unpublished Undergraduate Feasibility Study]. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/2367Full textThis study aimed to develop and standardize white beans hopia. The specific objectives includes the process and formulation of white beans hopia, determination of the sensory attributes, microbiological and physico-chemical qualities of white beans hopia, and the profitability of processing the white beans hopia. The processing and formulation of white beans hopia was standardized. There were two standardized formulation of white beans hopia, the white beans hopia and the white beans hopia with malunggay. White beans hopia has a slightly shiny light yellow color, moderately sweet, slightly salty, perceptible in garlic flavor, strong white beans flavor, slightly loose compact and strong in malunggay flavor. The standardized white beans hopia has moderate acceptability in terms of overall appearance, overall flavor, sweetness, saltiness, white beans and malunggay flavor, and over all texture. The standardized white beans hopia was very acceptable to the trained panelist and consumer panelists. The microbial qualities of white beans hopia were acrobic plate count of <25 cfu/100g and the yeast and mold count of <10 cfu/100g.xiii, 80 p. : ill. (col.).enBakingSensory evaluationPastryFood technologyFood scienceCooking (Beans)Food industry and tradeFood--Sensory evaluationFood--QualityThesis