000			02859nam a22003017a 4500
003			OSt
005			20250704133818.0
008			250704b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bA46 2019
100			_aAlmazan, Amelia B. _eauthor
245			_aUtilization of mung beans and jute leaves as alternative materials for local nori sheets/ _cAmelia B. Almazan, Apryl Camille I. Enriquez, Ron Adam Philip Evora, and Darrly James D. Rivera.--
300			_axv, 174pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of science in food technology: _cTechnological University of the Philippines, _d2019.
504			_aIncludes bibliographic references and index.
520			_aFor 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.
650			_aAlternative material
650			_aFood preparation
650			_aSiomai wrapper
700			_aEnriquez, Apryl Camille I. _eauthor
700			_aEvora, Ron Adam Philip. _eauthor
700			_aRivera, Darrly James D. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c30135 _d30135