000			02913nam a22003137a 4500
003			OSt
005			20250424170916.0
008			250424b |||||||| |||| 00| 0 eng d
040			_aTUPM _bTUPM _cTUPM _dEnglish _erda
050			_aBTH TX 911.3 _bB73 2024
100			_aBraña, Joseph Vincent R. _eauthor
245			_aDevelopment Of Instant Gravy Soup Made Of Lima Beans (Phaseolus Lunatus)/ _cJoseph Vincent R. Braña, Howard C. Calimlim, Enricher Shan D. Capiroso, Ma. Sophia C. Manalo and Irish Mae Yabao.--
260			_aTechnological University Of The Philippines, Manila. _c2024
300			_ax, 130 pages. _c29 cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Liberal Arts.-- _bBachelor of Science in Hotel and Restaurant Management: _cTechnological University Of The Philippines, Manila. _d2024
504			_aIncludes bibliographic references and index.
520			_aThis research study employed product development as a methodology to generate an inventive product derived from Lima Beans, which is presently experiencing limited utilization. The objective of this research was to address the then-current increase in the number of plant-based consumers, tourists, and travelers worldwide working in the hospitality and tourism sectors by creating an innovative instant soup that was plant-based and primarily comprised of lima bean. The lima beans were also processed using freeze- drying and grinding methods, as many plant-based travelers encountered difficulties regarding the availability of food that adhered to their diet. An instant gravy soup with a savory flavor was subsequently developed. Its nutritional composition, microbial safety, and physical properties were subsequently determined through extensive testing of the final product. Furthermore, the research evaluated the potential consumers' acceptance of instant gravy soup using a nine-point hedonic scale and determined the most effective packaging and labeling alternatives. The formulation of Lima Bean Instant Gravy Soup was found to be acceptable based on the overall acceptability score of 7.6, which states Like Very Much upon using the 9-point hedonic scale rating. The developed instant powdered soup has been deemed safe for human consumption after undergoing a variety of tests, which included proximate analysis, physicochemical analysis, and microbial analysis. Furthermore, the analysis revealed that it contained 63.58 percent carbohydrates, 0.75 percent total fat, and 15.64 percent crude protein per 100 grams.
650			_aHotel and Restaurant Management
650			_aSoup Development
700			_aCalimlim, Howard C. _eauthor
700			_aCapiroso, Enricher Shan D. _eauthor
700			_aManalo, Ma. Sophia C. _eauthor
700			_aYabao, Irish Mae _eauthor
942			_2lcc _cBTH CLA _n0
999			_c29707 _d29707