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005 | 20240902083151.0 | ||
008 | 240523b |||||||| |||| 00| 0 eng d | ||
040 | _cCavite State University - Main Campus Library | ||
041 | 0 | _aeng | |
082 | 0 | 4 |
_a664.74 _bC13 2023 |
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_aCallano, Rico A. _945750 _eauthor |
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_aCharacterization of muffin premix incorporated with mung bean (Vigna radiata) powder as a partial substitute to wheat flour / _cby Rico A. Callano. |
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_aIndang, Cavite : _bCavite State University- Main Campus, _c2023 |
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_axiii, 78 pages : _billustrations ; _c28 cm. |
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_2rdacontent _atext |
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_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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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 | |
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_cSubmitted to the University Library _dFebruary 15, 2023 _eT-9434 |
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_aHealthier alternatives _944984 |
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_aFood ingredients _918294 |
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_aIngredient substitute _945751 |
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_aBachelor of Science in Food Technology _92168 |
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_aLuneta, Janiko Marco R. _92506 _eadviser |
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_yClick here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=075ac2aedb243cfdfd87cd4756b18ed3 |
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_2ddc _cMAN |
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_c63960 _d63960 |