000 03678nam a22003377a 4500
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040 _cCavite State University - Main Campus Library
041 0 _aeng
082 0 4 _a664.74
_bC13 2023
100 _aCallano, Rico A.
_945750
_eauthor
245 1 0 _aCharacterization of muffin premix incorporated with mung bean (Vigna radiata) powder as a partial substitute to wheat flour /
_cby Rico A. Callano.
260 _aIndang, Cavite :
_bCavite State University- Main Campus,
_c2023
300 _axiii, 78 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 _aCALLANO 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
541 _cSubmitted to the University Library
_dFebruary 15, 2023
_eT-9434
650 0 _aHealthier alternatives
_944984
650 0 _aFood ingredients
_918294
650 0 _aIngredient substitute
_945751
690 _aBachelor of Science in Food Technology
_92168
700 _aLuneta, Janiko Marco R.
_92506
_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=075ac2aedb243cfdfd87cd4756b18ed3
942 _2ddc
_cMAN
999 _c63960
_d63960