MARC details
| 000 -LEADER |
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03678nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240902083151.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240523b |||||||| |||| 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 |
664.74 |
| Item number |
C13 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Callano, Rico A. |
| 9 (RLIN) |
45750 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Characterization of muffin premix incorporated with mung bean (Vigna radiata) powder as a partial substitute to wheat flour / |
| Statement of responsibility, etc. |
by Rico A. Callano. |
| 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, 78 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. |
CALLANO RICO A. Characterization of Muffin Premix Incorporated with Mung Bean (Vigna radiata) Powder as a Partial Substitution to Wheat Flour<br/>Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February, 2023. Adviser: Janiko Marco R.Luneta<br/>The study was conducted to determine the potential of mung bean (Vigna radiata) seeds as a substitute to wheat flour in the production of muffin premix. Specifically, the study aimed to identify best treatment and standardize muffin premix at 25%, 50%, and 75% MBP replacement in the muffin formulation and characterized the produced muffin premix in terms of physico-chemical, microbial count, sensorial properties as well as the levels of consumer acceptability and production cost. The formulation used in the study was adopted from Sim, J. and Tam, N. (2013) while the processing technology of MBP was adopted in the study Olua et al (2014), with modification.<br/>Based on the physicochemical analysis, it was observed that MBP replacement increased the muffin weight and had a minimum of 30 mm height and a maximum of 34 mm height. Decreasing moisture content in the muffin premix was also observed<br/>while an increase in moisture content after baking, as the levels of MBP replacement increased. The pH of Muffin and its premix seems to be basic and showed no significant difference to the control.<br/>Based on sensory evaluation, incorporation of MBP shows no significant<br/>difference in terms of aroma and beany flavor but significantly different in terms of color, sweetness, sponginess and general acceptability. The muffin premix after baking presents microbiological safety for human consumption and the handling process was adequate for microorganism control. Out of fifty (50) consumers, s, 68% of them rated the muffin with MBP as extremely acceptable.<br/>The production cost of muffin premix incorporated with MBP was comparable to control and commercial wheat-based premix. Results of this study support the possibility of producing muffin premix at 25% and 50% MBP replacement with desirable quality and quantity in a sustainable manner<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 15, 2023 |
| Accession number |
T-9434 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Healthier alternatives |
| 9 (RLIN) |
44984 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food ingredients |
| 9 (RLIN) |
18294 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Ingredient substitute |
| 9 (RLIN) |
45751 |
| 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 |
Luneta, Janiko Marco R. |
| 9 (RLIN) |
2506 |
| 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=075ac2aedb243cfdfd87cd4756b18ed3">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=075ac2aedb243cfdfd87cd4756b18ed3</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
