000			02506nam a22003257a 4500
003			OSt
005			20250728102520.0
008			250728b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 145 _bA73 2025
100			_aArcenal, Eshel S. _eauthor
245			_aA design-based research approach to developing and sensory analysis of green peas (pisum sativum) as textured vegetable protein (tvp)/ _cEshel S. Arcenal, Jenevev C. Basilan, Rochelle Joy T. Domingo, Christine Joy S. Grabello, and Lea Rose Q. Sestoso.--
260			_aManila: _bTechnological University of the Philippines, _c2025.
300			_axiii, 158pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege Of Industrial Education.-- _bBachelor of science in industrial education major in home economics: _cTechnological University of the Philippines, _d2025.
504			_aIncludes bibliographic references and index.
520			_aThis 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.
650			_aGreen peas
650			_aTextured vegetable protein (TVP)
650			_aSiomai
700			_aBasilan, Jenevev C. _eauthor
700			_aDomingo, Rochelle Joy T. _eauthor
700			_aGrabello, Christine Joy S. _eauthor
700			_aSestoso, Lea Rose Q. _eauthor
942			_2lcc _cBTH CIE _n0
999			_c30524 _d30524