CC BY 4.0Pacada, Charles A.Mayo, Rayven Joshua A.Panit, Dario J.Perez, Gian Franco S.2025-11-042025-11-042025-05Mayo, R. J. A., Panit, D. J, & Perez, G. F. S. (2025). Development of tapilan beans (Vigna umbellate) as hopia filling. [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/604Full textThe present study was conducted to develop an acceptable tapilan bean hopia and determined its sensory qualities, physicochemical properties, microbiological qualities, shelflife and cost of production. The tapilan bean hopia have a light brown color, moderate milky and nutty, strongly sweet and very strong bean odor, strongly sweet, creaminess, milky and very strong bean flavor, moderately soft and crumblinesstexture both hopia crust and filling- The physicochemical properties are moisture 32.6 g/lOOg, crude ash 1.22 g/lOOg, crude fat 10.6 g/100g, crude protein 6.14 g/100g, total carbohydrates 49.4 g/100g and water activity 0.87. microbiological quality analysis shows that aerobic plate count is <250 CFU/g, and no Salmonella has been detected. The shelflife conducted both hopia with and without preservatives shows that hopia with preservatives can last for 8 days, while hopia without preservatives can only last for 6 days. The production cost producing 8 packs per 220 gram each pack of tapilan bean hopia is sold at 44 pesos per pack. The study developed an acceptable to both consumer trained panelist.xiii, 100 p.: ill. (col.).enProcessed foodsMicrobial inoculants--Quality controlChemistry, Physical and theoretical--Data processingThesis