MARC details
| 000 -LEADER |
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| fixed length control field |
03285nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250308163903.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250308b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH TX 717 |
| Item number |
A28 2024 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Abubo, Juleanne Denise B. |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of red mung beans (Vigna Angularis ) as Pita wrapper/ |
| Statement of responsibility, etc. |
Juleanne Denise B. Abubo, Vicent James B. Gregorio, Dhien Wendel C. Guce, Christine Jhade B. Lumbab, Xena Adrianne G. Parazo, John Michael B. Viñas .-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Manila: |
| Name of publisher, distributor, etc. |
Technological University of the Philippines, |
| Date of publication, distribution, etc. |
2024. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xii, 145pages: |
| Dimensions |
29cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
Bachelor's thesis |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Industrial Technology .-- |
| Degree type |
Bachelor of Technology in Culinary Technology: |
| Name of granting institution |
Technological University of the Philippines, |
| Year degree granted |
2024. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
This study aims to develop Red Mung Beans (Vigna Angularis) Pita Wrappers as an<br/>innovative and healthy food product. The research contributes to the food business by<br/>introducing a novel variant of pita wrappers made from red mung beans, a nutrient-dense<br/>ingredient with significant health benefits. The production process includes several crucial<br/>steps: boiling the mung beans to soften them, followed by wet milling, dehydration to<br/>eliminate moisture, grinding the raw materials into flour, double sifting for a smooth<br/>consistency, pan-frying to improve flavor and texture, vacuum sealing with propylene<br/>plastic to maintain freshness and shelf life and storing at chiller. These steps were designed<br/>to retain the nutritional value of the red mung beans while delivering a high-quality<br/>product. The nutritional composition of the Red Mung Bean Pita Wrappers was rigorously<br/>analyzed using advanced techniques such as Kjeldahl analysis for protein, Modified Fritted<br/>Glass Crucible for ash content, Atomic Absorption Spectrophotometry for mineral content,<br/>and High-Performance Liquid Chromatography (HPLC) for vitamin evaluation. Results<br/>revealed a rich nutritional profile with 24.45% protein, 3.56% fiber, 51.55% iron, and 85<br/>mcg of Vitamin B9 (folate). A sensory evaluation using a 9-point hedonic scale was carried<br/>out to ensure consumer acceptance. Feedback was collected from 10 trained panelists, 10<br/>households, and 30 untrained panelists, along with input from 50 additional evaluators,<br/>resulting in a general acceptability rating of "Like Extremely." The findings highlight the<br/>potential of Red Mung Bean Pita Wrappers to meet market demands for healthier,<br/>innovative, and sustainable food products, fostering community-driven initiatives and<br/>promoting advancements in the food industry.<br/>Keywords: wet milling, dehydration, grinding, propylene plastic, pita wrapper, sensory<br/>evaluation |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Culinary arts |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cookery |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Culinary technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Gregorio, Vicent James B. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Guce, Dhien Wendel C. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lumbab, Christine Jhade B. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Parazo, Xena Adrianne G. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Viñas, John Michael B. |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |