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Developement of Pastry Products using Mung Bean Flour (Vigna Radiata) / Jhyssa Belle Bediles [and three others].

By: Yap, Gladys DContributor(s): Bediles, Jhyssa Belle | Lor, Sheen Veve A | Templado, Danely Marie BMaterial type: Text

TextPublisher: Cebu City : University of Cebu, 2018Description: iii, 64 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Mung Bean is found to be rich in nutrients such as vitamins, protein and calcium. The primary purpose of this study is to develop mung bean as healthy alternative to commercial flour that encourages people to prepare pastry products. Experimental research design method was being used though a self - made questionnaire that was answered by 50 randomly selected senior high school students of University of Cebu- Banilad Campus. The general acceptability of pastry product using mung bean was calculated using the weighted mean. Analysis of variance (ANOVA) was used to test the significant difference between and among the developed pastry comparing to its appearance, taste, texture and aroma and consistency. The pastry product using mung bean in making cupcake, cookies and macaroons were found out to be highly acceptable. In conclusion, promoting such mung bean product is important and will help greatly in enhancing nutrition.

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Item type	Current location	Call number	Status	Date due	Barcode
Thesis	Periodicals	T Y19de 2018 (Browse shelf)	Not for loan		3UCBL000025314

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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.

Summary: Mung Bean is found to be rich in nutrients such as vitamins, protein and calcium. The primary purpose of this study is to develop mung bean as healthy alternative to commercial flour that encourages people to prepare pastry products. Experimental research design method was being used though a self - made questionnaire that was answered by 50 randomly selected senior high school students of University of Cebu- Banilad Campus. The general acceptability of pastry product using mung bean was calculated using the weighted mean. Analysis of variance (ANOVA) was used to test the significant difference between and among the developed pastry comparing to its appearance, taste, texture and aroma and consistency. The pastry product using mung bean in making cupcake, cookies and macaroons were found out to be highly acceptable. In conclusion, promoting such mung bean product is important and will help greatly in enhancing nutrition.

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