000			03285nam a22003377a 4500
003			OSt
005			20250308163903.0
008			250308b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 717 _bA28 2024
100			_aAbubo, Juleanne Denise B. _eauthor
245			_aDevelopment of red mung beans (Vigna Angularis ) as Pita wrapper/ _cJuleanne Denise B. Abubo, Vicent James B. Gregorio, Dhien Wendel C. Guce, Christine Jhade B. Lumbab, Xena Adrianne G. Parazo, John Michael B. Viñas .--
260			_aManila: _bTechnological University of the Philippines, _c2024.
300			_axii, 145pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology .-- _bBachelor of Technology in Culinary Technology: _cTechnological University of the Philippines, _d2024.
504			_aIncludes bibliographic references and index.
520			_aThis 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
650			_aCulinary arts
650			_aCookery
650			_aCulinary technology
700			_aGregorio, Vicent James B. _eauthor
700			_aGuce, Dhien Wendel C. _eauthor
700			_aLumbab, Christine Jhade B. _eauthor
700			_aParazo, Xena Adrianne G. _eauthor
700			_aViñas, John Michael B. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29463 _d29463