000			02011nam a22003017a 4500
003			OSt
005			20190716133519.0
008			190416b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aYap, Gladys D.
245			_aDevelopement of Pastry Products using Mung Bean Flour (Vigna Radiata) / _cJhyssa Belle Bediles [and three others].
260			_aCebu City : _bUniversity of Cebu, _c2018.
300			_aiii, 64 leaves :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
520			_aSummary: 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.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aBediles, Jhyssa Belle,
700			_aLor, Sheen Veve A.
700			_aTemplado, Danely Marie B.
942			_2ddc _cTHE
998			_cKristine [new] _d04/16/2019
998			_cCharmaine[edited] _d06/21/2019
999			_c10043 _d10043