Utilization of mung beans and jute leaves as alternative materials for local nori sheets/ Amelia B. Almazan, Apryl Camille I. Enriquez, Ron Adam Philip Evora, and Darrly James D. Rivera.--

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Almazan, Amelia B [author]

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BTH TP 370 A46 2019

Dissertation note: College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2019. Summary: For the past five centuries, Philippines has adopted various cultures from neighboring countries including food preparation and food preferences. The patronization of nori sheets made of seaweeds is now paving its way to the Filipino table and leads to its importation from top producing nori countries. The study aimed to utilize mung beans and jute leaves as alternative materials in making a local nori sheet. Specifically, it aimed to formulate and standardize the recipe; process through conduction drying; identify the appropriate packaging and design the label; analyze the product through standard testing; and determine the product’s acceptability and likeness as applied to chips, siomai, and California maki through frequency distribution. The major processes were selection and preparation of raw materials; formulation and standardization; conduction drying, cooling; packaging; and labeling. The result shows that the product is safe for human consumption as revealed by microbial analysis; contains significant amounts of essential macronutrients and minerals as revealed by proximate and nutritional analysis; and can lasts for at least three weeks or possibly even longer as revealed by shelf-life testing. The product was evaluated by 10 expert panels and revealed that the quality attributes such as appearance, color, mouthfeel, and general acceptability of chips, siomai, and California maki ranged from 5.3 to 5.9 interpreted as “Liked” and “Liked a Lot”, respectively based from mean scores of frequency distribution. This signifies that the product can be an alternative material to the existing nori in the market as applied to chips, siomai, and California maki.

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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 TP 370 A46 2019 (Browse shelf(Opens below))	c.1	Not for loan		BTH0003758

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Previous	BTH TP 370 A44 2019 Innovation of rice using sweet potato /	BTH TP 370 A44 2023 Development of adlai milk veggie ice cream/	BTH TP 370 A45 2019 Development of coffee flavored candy from roasted adlai grounds/	BTH TP 370 A46 2019 Utilization of mung beans and jute leaves as alternative materials for local nori sheets/	BTH TP 370 A46 2025 Development of an instant crab soup cube utilizing crablets as a natural source of calcium/	BTH TP 370 A53 2019 Development of sea grapes and eucheuma seaweed ( Eucheuma denticulatum) powder as a thickening agent/	BTH TP 370 A68 2019 Development Of Miracle Fruit Leaf Tea/	Next

Bachelor's thesis

College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2019.

Includes bibliographic references and index.

For the past five centuries, Philippines has adopted various cultures from neighboring
countries including food preparation and food preferences. The patronization of nori sheets
made of seaweeds is now paving its way to the Filipino table and leads to its importation
from top producing nori countries. The study aimed to utilize mung beans and jute leaves
as alternative materials in making a local nori sheet. Specifically, it aimed to formulate and
standardize the recipe; process through conduction drying; identify the appropriate
packaging and design the label; analyze the product through standard testing; and
determine the product’s acceptability and likeness as applied to chips, siomai, and
California maki through frequency distribution. The major processes were selection and
preparation of raw materials; formulation and standardization; conduction drying, cooling;
packaging; and labeling. The result shows that the product is safe for human consumption
as revealed by microbial analysis; contains significant amounts of essential macronutrients
and minerals as revealed by proximate and nutritional analysis; and can lasts for at least
three weeks or possibly even longer as revealed by shelf-life testing. The product was
evaluated by 10 expert panels and revealed that the quality attributes such as appearance,
color, mouthfeel, and general acceptability of chips, siomai, and California maki ranged
from 5.3 to 5.9 interpreted as “Liked” and “Liked a Lot”, respectively based from mean
scores of frequency distribution. This signifies that the product can be an alternative
material to the existing nori in the market as applied to chips, siomai, and California maki.

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