Arcenal, Eshel S. <br/><br/>
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.-- 
 - Manila:	  Technological University of the Philippines,	  2025. 
 - xiii, 158pages:  29cm. 
<br/><br/> Bachelor's thesis<br/> 
<br/><br/>College Of Industrial Education.--<br/> 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> This study explores the potential of green peas (Pisum sativum) as a<br/>substitute for textured vegetable protein (TVP) to reduce students' consumption<br/>of unhealthy processed foods at the Technological University of the Philippines–<br/>Manila. While TVP—typically made from soy or wheat—raises concerns due to<br/>allergens and GMOs, green peas offer a more natural, nutritious alternative.<br/>Using a four-phase methodology, the researcher conducted interviews,<br/>surveys, and product trials among 3rd and 4th-year Food Service Management<br/>and Home Economics students. A green peas siomai prototype was developed<br/>and refined through three iterations, with acceptability scores improving from<br/>3.95 to 4.54. Enhancements in flavor, texture, and appearance significantly boost<br/>sensory appeal.<br/>The final phase established key design principles for product<br/>development, including natural color moderation, balanced seasoning, improved<br/>texture, nutrient preservation, and sustainable sourcing. Overall, green peas<br/>demonstrated strong potential as a healthy, acceptable TVP alternative,<br/>supporting innovation and healthier eating among students. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Green peas<br/>Textured vegetable protein (TVP)<br/>Siomai
<br/><br/><label>LC Class. No.: </label>BTH TX 145   / A73 2025