A design-based research approach to developing and sensory analysis of green peas (pisum sativum) as textured vegetable protein (tvp)/ Eshel S. Arcenal, Jenevev C. Basilan, Rochelle Joy T. Domingo, Christine Joy S. Grabello, and Lea Rose Q. Sestoso.--

By:

Arcenal, Eshel S [author]

Contributor(s):

Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xiii, 158pages: 29cmContent type:

Media type:

Carrier type:

Subject(s):

LOC classification:

BTH TX 145 A73 2025

Dissertation note: College Of Industrial Education.-- Bachelor of science in industrial education major in home economics: Technological University of the Philippines, 2025. Summary: This study explores the potential of green peas (Pisum sativum) as a substitute for textured vegetable protein (TVP) to reduce students' consumption of unhealthy processed foods at the Technological University of the Philippines– Manila. While TVP—typically made from soy or wheat—raises concerns due to allergens and GMOs, green peas offer a more natural, nutritious alternative. Using a four-phase methodology, the researcher conducted interviews, surveys, and product trials among 3rd and 4th-year Food Service Management and Home Economics students. A green peas siomai prototype was developed and refined through three iterations, with acceptability scores improving from 3.95 to 4.54. Enhancements in flavor, texture, and appearance significantly boost sensory appeal. The final phase established key design principles for product development, including natural color moderation, balanced seasoning, improved texture, nutrient preservation, and sustainable sourcing. Overall, green peas demonstrated strong potential as a healthy, acceptable TVP alternative, supporting innovation and healthier eating among students.

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 CIE	TUP Manila Library	Thesis Section-2nd floor	BTH TX 145 A73 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006252

Bachelor's thesis

College Of Industrial Education.--
Bachelor of science in industrial education major in home economics: Technological University of the Philippines,
2025.

Includes bibliographic references and index.

This study explores the potential of green peas (Pisum sativum) as a
substitute for textured vegetable protein (TVP) to reduce students' consumption
of unhealthy processed foods at the Technological University of the Philippines–
Manila. While TVP—typically made from soy or wheat—raises concerns due to
allergens and GMOs, green peas offer a more natural, nutritious alternative.
Using a four-phase methodology, the researcher conducted interviews,
surveys, and product trials among 3rd and 4th-year Food Service Management
and Home Economics students. A green peas siomai prototype was developed
and refined through three iterations, with acceptability scores improving from
3.95 to 4.54. Enhancements in flavor, texture, and appearance significantly boost
sensory appeal.
The final phase established key design principles for product
development, including natural color moderation, balanced seasoning, improved
texture, nutrient preservation, and sustainable sourcing. Overall, green peas
demonstrated strong potential as a healthy, acceptable TVP alternative,
supporting innovation and healthier eating among students.

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer