MARC details
| 000 -LEADER |
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03363nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240902082911.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240513b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
Cavite State University - Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
663.72 |
| Item number |
R14 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ramos, Jamie Ashley L. |
| 9 (RLIN) |
45353 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Formulation of mung bean (Vigna radiata) as tea and its physicochemical analysis / |
| Statement of responsibility, etc. |
by Jamie Ashley L. Ramos. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| Date of publication, distribution, etc. |
2023 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 71 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (Bachelor of Science in Food Technology) Cavite State University. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
RAMOS, JAMIE ASHLEY L. Formulation of Mung Beans (Vigna radiata) Tea and Its Physicochemical Analysis. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. February 2023. Adviser Ms. Marie Abigail l. Cortado.<br/>A study was conducted to formulate and develop mung bean as tea. Specifically, the study was conducted to describe how mung bean is formulated as tea; determine the physicochemical and microbial properties of mung bean tea; determine the sensorial characteristics and the acceptance of the mung bean tea in the respondent's preference; and determine the cost of production of mung bean tea.<br/>Production of mung bean tea varies with different roasting times: treatment 1; roasted for an hour, treatment 2; roasted for 2 hours, and treatment 3; roasted for 3 hours. Formulated mung bean tea was evaluated and analyzed by using physicochemical, microbial, and sensory analysis, and consumer acceptability.<br/>The physicochemical analysis showed an enormous gap between the result of the control to the rest of the treatment in moisture content (3.06% to 16.30%), and consistent results for ash content (3.17% to 3.39%). The microbial properties of mung bean tea showed that the tea was safe for consumption considering the microbial count and growth observed. In sensory analysis, the result has shown that the parameters such as appearance, aroma, flavor, and overall acceptability were highly significant differences (p<0.014), wherein off-flavor was significantly different (P<0.032). The consumer acceptability showed that 81 out of 100 respondents rated the mung bean tea as extremely acceptable. Production cost analysis of the formulated product showed that the unit cost of each treatment with 50g of roasted mung bean tea ranged from P86.87 to PI 12.09.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 13, 2023 |
| Accession number |
T-9414 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Mung bean-based |
| 9 (RLIN) |
45354 |
| General subdivision |
Tea |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Product development |
| 9 (RLIN) |
7477 |
| General subdivision |
Mung bean tea |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Physicochemical analysis |
| 9 (RLIN) |
45009 |
| General subdivision |
Ung bean-based tea |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| Course or Program |
Bachelor of Science in Food Technology |
| 9 (RLIN) |
2168 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Cortado, Marie Abigail I. |
| 9 (RLIN) |
24099 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Click here to view the Abstract and Table of Contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=844ae5453ef6a6c2bbc2a8aa2d660402">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=844ae5453ef6a6c2bbc2a8aa2d660402</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
