Characterization of muffin premix incorporated with mung bean (Vigna radiata) powder as a partial substitute to wheat flour / by Rico A. Callano.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xiii, 78 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.74  C13 2023
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
Abstract: CALLANO RICO A. Characterization of Muffin Premix Incorporated with Mung Bean (Vigna radiata) Powder as a Partial Substitution to Wheat Flour Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February, 2023. Adviser: Janiko Marco R.Luneta 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. 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 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. Based on sensory evaluation, incorporation of MBP shows no significant 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. 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
List(s) this item appears in: Theses 2024
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Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

CALLANO RICO A. Characterization of Muffin Premix Incorporated with Mung Bean (Vigna radiata) Powder as a Partial Substitution to Wheat Flour
Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February, 2023. Adviser: Janiko Marco R.Luneta
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.
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
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.
Based on sensory evaluation, incorporation of MBP shows no significant
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.
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

Submitted to the University Library February 15, 2023 T-9434

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