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008			240513b |||||||| |||| 00| 0 eng d
040			_cCavite State University - Main Campus Library
041	0		_aeng
082	0	4	_a663.72 _bR14 2023
100			_aRamos, Jamie Ashley L. _945353 _eauthor
245	1	0	_aFormulation of mung bean (Vigna radiata) as tea and its physicochemical analysis / _cby Jamie Ashley L. Ramos.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2023
300			_axiii, 71 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aThesis (Bachelor of Science in Food Technology) Cavite State University.
504			_aIncludes bibliographical references.
508			_aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
520	3		_aRAMOS, 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. 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. 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. 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.
541			_cSubmitted to the University Library _dFebruary 13, 2023 _eT-9414
650		0	_aMung bean-based _945354 _xTea
650		0	_aProduct development _97477 _xMung bean tea
650		0	_aPhysicochemical analysis _945009 _xUng bean-based tea
690			_aBachelor of Science in Food Technology _92168
700			_aCortado, Marie Abigail I. _924099 _eadviser
856			_yClick here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=844ae5453ef6a6c2bbc2a8aa2d660402
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