TY  - BOOK
AU  - Yap, Gladys D.
AU  - Bediles, Jhyssa Belle,
AU  - Lor, Sheen Veve A.
AU  - Templado, Danely Marie B.
TI  - Developement of  Pastry Products using Mung Bean Flour (Vigna Radiata)
PY  - 2018///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018
N2  - 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
ER  -