Development of red mung beans (Vigna Angularis ) as Pita wrapper/ Juleanne Denise B. Abubo, Vicent James B. Gregorio, Dhien Wendel C. Guce, Christine Jhade B. Lumbab, Xena Adrianne G. Parazo, John Michael B. Viñas .--

By:

Abubo, Juleanne Denise B [author ]

Contributor(s):

Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2024.Description: xii, 145pages: 29cmContent type:

Media type:

Carrier type:

Subject(s):

LOC classification:

BTH TX 717 A28 2024

Dissertation note: College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024. Summary: This study aims to develop Red Mung Beans (Vigna Angularis) Pita Wrappers as an innovative and healthy food product. The research contributes to the food business by introducing a novel variant of pita wrappers made from red mung beans, a nutrient-dense ingredient with significant health benefits. The production process includes several crucial steps: boiling the mung beans to soften them, followed by wet milling, dehydration to eliminate moisture, grinding the raw materials into flour, double sifting for a smooth consistency, pan-frying to improve flavor and texture, vacuum sealing with propylene plastic to maintain freshness and shelf life and storing at chiller. These steps were designed to retain the nutritional value of the red mung beans while delivering a high-quality product. The nutritional composition of the Red Mung Bean Pita Wrappers was rigorously analyzed using advanced techniques such as Kjeldahl analysis for protein, Modified Fritted Glass Crucible for ash content, Atomic Absorption Spectrophotometry for mineral content, and High-Performance Liquid Chromatography (HPLC) for vitamin evaluation. Results revealed a rich nutritional profile with 24.45% protein, 3.56% fiber, 51.55% iron, and 85 mcg of Vitamin B9 (folate). A sensory evaluation using a 9-point hedonic scale was carried out to ensure consumer acceptance. Feedback was collected from 10 trained panelists, 10 households, and 30 untrained panelists, along with input from 50 additional evaluators, resulting in a general acceptability rating of "Like Extremely." The findings highlight the potential of Red Mung Bean Pita Wrappers to meet market demands for healthier, innovative, and sustainable food products, fostering community-driven initiatives and promoting advancements in the food industry. Keywords: wet milling, dehydration, grinding, propylene plastic, pita wrapper, sensory evaluation

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TX 717 A28 2024 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005891

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, 2024.

Includes bibliographic references and index.

This study aims to develop Red Mung Beans (Vigna Angularis) Pita Wrappers as an
innovative and healthy food product. The research contributes to the food business by
introducing a novel variant of pita wrappers made from red mung beans, a nutrient-dense
ingredient with significant health benefits. The production process includes several crucial
steps: boiling the mung beans to soften them, followed by wet milling, dehydration to
eliminate moisture, grinding the raw materials into flour, double sifting for a smooth
consistency, pan-frying to improve flavor and texture, vacuum sealing with propylene
plastic to maintain freshness and shelf life and storing at chiller. These steps were designed
to retain the nutritional value of the red mung beans while delivering a high-quality
product. The nutritional composition of the Red Mung Bean Pita Wrappers was rigorously
analyzed using advanced techniques such as Kjeldahl analysis for protein, Modified Fritted
Glass Crucible for ash content, Atomic Absorption Spectrophotometry for mineral content,
and High-Performance Liquid Chromatography (HPLC) for vitamin evaluation. Results
revealed a rich nutritional profile with 24.45% protein, 3.56% fiber, 51.55% iron, and 85
mcg of Vitamin B9 (folate). A sensory evaluation using a 9-point hedonic scale was carried
out to ensure consumer acceptance. Feedback was collected from 10 trained panelists, 10
households, and 30 untrained panelists, along with input from 50 additional evaluators,
resulting in a general acceptability rating of "Like Extremely." The findings highlight the
potential of Red Mung Bean Pita Wrappers to meet market demands for healthier,
innovative, and sustainable food products, fostering community-driven initiatives and
promoting advancements in the food industry.
Keywords: wet milling, dehydration, grinding, propylene plastic, pita wrapper, sensory
evaluation

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer